JPH05207852A - Preparation of ice cream - Google Patents

Abstract

PURPOSE:To prepare ice cream easily scoopable with a spoon, having excellent palatability, taste and flavor with juicy, crispy and fresh feeling and suitable as sherbet, etc., by mixing respective specific ice cake with ice cream. CONSTITUTION:The objective ice cream is prepared by mixing (A) an ice cake prepared by freezing an ice mix composed mainly of sugar (e.g. sucrose) and fruit juice (e.g. apple juice) with (B) an ice cream prepared by freezing a syrup having a sugar content of <=20 deg. and composed mainly of sugars such as starch syrup.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a juicy frozen dessert having a smooth passage and a crispy feeling.

[0002]

2. Description of the Related Art A conventional sherbet is used for sugar, fruit juice,
An ice mix with a solid content of about 25 to 30% to which additives such as pulp, dairy products, stabilizers, emulsifiers, and flavors are appropriately added.
It is manufactured by freezing using a batch type or continuous type freezer and freeze-curing. The freezing process is intended for the generation and aeration of fine ice crystals.In a cylinder equipped with a jacket that uses CFC gas or ammonia gas as a refrigerant, the ice mix is rapidly cooled and the ice crystals on the inner wall are rapidly cooled. It is performed by scraping with a rotating blade and discharging while kneading.

The ice crystals of the sherbet thus obtained are uniform and fine. The size of ice crystals is
Although it can be adjusted to some extent by changing the manufacturing conditions such as the supply amount of the refrigerant gas, the shape of the blade, and the rotation speed, it does not change the uniform ice crystals. Also, if the manufacturing conditions are changed drastically, the ice mix will freeze too much in the freezer, making it impossible to operate, scratching the ice will not work well, and on the contrary, freezing will be insufficient, so it will be extremely extreme. The size of the ice crystals could not be changed.

Further, even if the size of the ice crystals is adjusted depending on the composition of the ice mix, the obtained ice crystals are uniform and the flavor and texture are only deteriorated. As described above, the conventional method for producing a sherbet is, in the first place, intended to obtain uniform and fine ice crystals, and the present situation is that it cannot be largely changed. Therefore, the texture of the sorbet is homogeneous and hardly changes, and the melting in the mouth is too refreshing, which makes it difficult to satisfy the juicy texture of the fruit. When the amount of juice and pulp is increased to give a juicy feeling, the total solid content increases, and the resulting product has a moist and heavy texture.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and its purpose is to have a smooth passage and a crispy feeling, and yet to have juicy fruits. It is to provide a method for producing a frozen dessert that allows you to taste.

[0006]

[Means for Solving the Problems] The above object is to mix a frozen dessert obtained by freezing an ice mix containing sugar and fruit juice as a main component with an ice dessert obtained by freezing a syrup containing sugar as a main component and having a sugar content of 20 ° or less. This is achieved by a method for producing a frozen dessert, which is characterized in that

Next, the present invention will be described in detail. First, the main components of the ice mix used in the present invention are sugars, sugars such as starch syrup, and straight or concentrated fruit juices of fruits such as apples, oranges and melons. These may be used by appropriately selecting the raw materials usually used for frozen desserts. Further, if necessary, pulp or a preparation thereof, dairy products such as milk, condensed milk, powdered milk, vegetable oils and fats, emulsifiers, stabilizers, flavors, colorants and the like may be appropriately added to this ice mix. Good.

The solid content of this ice mix may be set to the same level (25 to 30%) as that of an ordinary sherbet. Further, in order to increase the content of fruit juice and pulp, even if a large amount of these raw materials is used, the desired texture can be obtained by adjusting the composition of the frozen dessert frozen with syrup described below and the mixing ratio of the two. be able to. That is, it is also possible to use an ice mix having a solid content higher than that of a conventional sherbet and exceeding 30%. When the content of fruit juice or pulp is high, the frozen dessert becomes a frozen dessert containing relatively fine ice crystals.

On the other hand, syrup contains saccharide as a main component.
Examples of this saccharide include sugar, starch syrup, and isomerized sugar. In order to achieve the object of the present invention, the sugar content of the syrup needs to be 20 ° or less. Sugar content is 20 °
When it exceeds, there is no difference between the size of the ice crystals of the frozen dessert obtained by freezing the syrup and the size of the ice crystals of the frozen dessert obtained by freezing the above ice mix,
I can't get the desired frozen dessert.

Further, a stabilizer may be added to the syrup in order to stabilize the freezing. Examples of the stabilizer include thickening polysaccharides such as locust bean gum, guar gum, and carrageenan, gelatin, and gluten, and these may be used alone or in combination. In addition, a small amount of fruit juice, pulp and dairy products, an emulsifier, a flavor, a colorant or the like may be added to the syrup, if necessary.

The frozen dessert manufacturing method of the present invention is performed, for example, as follows. That is, first, an ice mix is prepared. The ice mix may be prepared by a conventionally known method, such as mixing raw materials, homogenizing, sterilizing, cooling and aging. Next, the prepared ice mix is frozen using a batch type or continuous type freezer.

On the other hand, a syrup is prepared and frozen. The syrup may be prepared by a conventionally known method. Further, during freezing, it is desirable that the syrup has a low sugar content, so that it is not overcooled. If it is cooled too much, ice freezes inside the freezer cylinder and adheres to the side walls and dasher, making operation difficult.

The thus obtained both are mixed with each other by mixing means such as a mixer having a stirring means or a pump having a hopper, a static mixer, a tank having a stirring means, and the like.
The frozen dessert is obtained by supplying and mixing to a device appropriately combined with stirring means, then filling in a cup or a mold and freeze-hardening.

The mixing ratio of the frozen dessert frozen with ice mix and the frozen dessert frozen with syrup is preferably 5: 1 to 1: 2 by volume. By changing the mixing ratio, the texture can be freely changed from a texture close to ice to a slightly heavy texture. It is also possible to express a texture close to the flesh of various fruits. Furthermore,
The flavor can also be changed depending on the mixing ratio. The frozen dessert thus obtained is a mixture of frozen desserts having different sizes of ice crystals, and has a flavor and a texture not obtained by the conventional manufacturing method.

[0015]

INDUSTRIAL APPLICABILITY As described above, according to the production method of the present invention, a frozen dessert having a smooth texture and a crispy texture, which is different from the conventional sherbet, can be obtained. In addition, it has a fresh scent and a juicy flavor with a fresh sensation compared to the conventional sherbet. In addition, by mixing the frozen dessert obtained by freezing syrup, the crispness peculiar to fruits can be expressed.

Next, the present invention will be specifically described with reference to examples. (Example 1) <Preparation of ice mix> With the composition shown in Table 1, first, sugar, starch syrup and a stabilizer were heated and dissolved. Next, 100 kg /
After homogenization at cm ² , sterilization at 90 ° C, and cooling, apple straight fruit juice and 1/5 apple concentrated fruit juice were added, water was added to a predetermined amount, and the mixture was aged at 5 ° C. <Preparation of syrup> With the composition shown in Table 1, the raw materials are dissolved, 1
The mixture was homogenized at 00 kg / cm ² , sterilized at 90 ° C., cooled, adjusted in sugar content and aged at 5 ° C.

<Preparation of frozen dessert> The above ice mix is frozen with a continuous freezer (Krepaco),
It was discharged at 6 to -8 ° C (fruit sorbet part).
The overrun at this time was 30%. On the other hand, the above syrup was frozen with another continuous freezer (manufactured by Kurepaco) and discharged at -1.5 to -2.0 ° C (sherbet ice part). The overrun at this time was also 30%.

Next, the fruit sorbet portion was continuously charged into the popper at a rate of 13 liters per minute and the sorbet ice portion at a rate of 5 liters, and the solution was sent to a tank equipped with a stirring blade by a pump installed below the popper. While mixing in the tank, the cup was filled and freeze-cured for 30 minutes in a -40 ° C cooling tunnel. The obtained frozen desserts have a good passage
It was a very juicy sherbet that could express the unique crispness of the flesh like when biting an apple without using the apple pulp.

(Example 2) <Preparation of ice mix> With the composition shown in Table 1, first, sugar, starch syrup, a stabilizer and a carotene pigment were dissolved. Then 1
Homogenized at 00 kg / cm ² , sterilized at 90 ° C, cooled, 1
/ 5 Orange concentrated fruit juice, orange pulp, and orange flavor were added, water was added to a predetermined amount, and the mixture was aged at 5 ° C. <Preparation of syrup> With the composition shown in Table 1, the raw materials are dissolved, 1
The mixture was homogenized at 00 kg / cm ² , sterilized at 90 ° C., cooled, adjusted in sugar content and aged at 5 ° C.

<Preparation of frozen dessert> The above ice mix is frozen with a continuous freezer (Krepaco),
It was discharged at 6 to -8 ° C (fruit sorbet part).
The overrun at this time was 20%. On the other hand, the syrup was frozen with another continuous freezer (Krepaco) and discharged at -1.5 to -2.0 ° C (freezer ice part). The overrun at this time was also 20%.

Next, the fruit sherbet portion was put into a 50 l mixing tank at a rate of 25 l per minute and the freezer ice portion at a rate of 5 l in the same manner. Freeze cured for 30 minutes. The obtained frozen dessert was a sherbet having a crisp feeling while having a rich orange flavor.

Example 3 The composition shown in Table 1 was used, and the composition of Example 2 was used.
In the same manner as above, the ice mix and syrup were adjusted and frozen to obtain a fruit sorbet part and a freezer ice part. Next, the fruit sherbet portion (10 l) and the freezer ice portion (20 l) were put into a 50 l mixing tank at a rate of 1 minute, sufficiently mixed, and then filled in a cup.
The product was obtained by freeze hardening at -40 ° C. Although the final composition of the frozen dessert of Example 3 was almost the same as that of Example 2, it had a crunchy feeling as if orange was directly frozen, and the sherbet had a very good flavor standing.

[0023]

[Table 1]

(Comparative Example 1) With the composition shown in Table 2, sugar, starch syrup and stabilizer were heated and dissolved, homogenized at 100 kg / cm ² , sterilized at 90 ° C, cooled, and then apple straight fruit juice, 1
/ 5 apple concentrated fruit juice is added, and water is added to the specified amount, then 5 ℃
Aged in. This ice mix was frozen in a continuous freezer at −5 ° C. and 30% overrun, directly filled in a cup, and freeze-cured at −40 ° C.
The composition of the final product was almost the same as in Example 1. The frozen dessert of Comparative Example 1 was smooth, but had a heavy texture and a poor pulp texture of apples. Also, the scent was not so good.

Comparative Example 2 With the composition shown in Table 2, sugar, starch syrup, stabilizer, and carotene pigment were dissolved by heating to 100 kg /
After homogenization at cm ² , sterilization at 90 ° C., cooling, 1/5 orange concentrated fruit juice, orange pulp and orange flavor were added, water was added to a predetermined amount, and the mixture was aged at 5 ° C. This ice mix was frozen in a continuous freezer at -5 ° C and an overrun of 20%, and directly filled in a cup,-
Freeze-cured at 40 ° C. The composition of the final product was set to be almost the same as in Examples 2 and 3. The orange sorbet of Comparative Example 2 had a slightly crispy texture and lacked a freshness.

[0026]

[Table 2]

Further, Example 1, Comparative Example 1, and Example 3
For Comparative Example 2, 50 panelists sampled and sensory-evaluated. The results are shown in Table 3.

[0028]

[Table 3]

As is clear from the results shown in Table 3, the frozen desserts of the examples were fruit desserts having a good feeling of pulp, aroma and flavor as compared with the comparative examples.

Claims (1)

[Claims] 1. A method for producing a frozen dessert, which comprises mixing a frozen dessert obtained by freezing an ice mix containing sugar and fruit juice as a main component with an ice dessert obtained by freezing a syrup containing sugar as a main component and having a sugar content of 20 ° or less. ..