JPH05308914A - Syrup for shaved ice and its production - Google Patents

Abstract

PURPOSE:To obtain a syrup excellent in long period preservation stability after opening and having no problem in stability of uniform dispersion of milk compo nent by keeping a production temperature below a given value and mixing raw materials under high speed agitation to contain a milk component having an angle of rotation and pH each in a given range. CONSTITUTION:Production temperature is kept below 45 deg.C and raw materials such as fructose, sweetened nonfat condensed milk, CMC, etc., are mixed at once or in order under high speed agitation keeping 57-60 angle of rotation in the final. stage and then adding a milk component having 3.9-4.5pH to obtain the objective syrup.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a syrup for shaved ice having a milk component and a method for producing the same.

[0002]

2. Description of the Related Art A conventional syrup for shaved ice contains sweetness, sourness, colorants, and flavors as main components, and the condensed milk is sprinkled after the syrup such as strawberries is sprinkled on the shaved ice. Therefore, a syrup for shaved ice containing milk has been conventionally desired due to problems such as cost and labor. In addition, some conventional drinking water has a milk component, but the sourness is less than that of concentrated syrup for shaved ice, and storage after opening is not a problem, so conventional drinking water A syrup for shaved ice cannot be manufactured by the same manufacturing method as described above.

[0003]

That is, when producing a syrup for shaved ice to which milk is added, the problem of homogeneous diffusion and stability of milk due to coagulation, separation, precipitation, etc. of milk, corrosion of milk, and alteration However, the syrup for shaved ice with added milk could not be produced due to the problem of storage stability due to its rapid growth.

Therefore, the object of the present invention is to provide a syrup for shaved ice having a milk component which does not have the problem of homogeneous diffusion and stability of milk and can be stored for a long period of time after opening, and a method for producing the same. I am trying.

[0005]

In order to achieve the above object, the sugar content is set in the range of 57 ° to 60 °, and PH is
Is set within the range of 3.9 to 4.5.

Further, in order to achieve the above-mentioned object as well,
By setting the production temperature to 45 ° or less and simultaneously or sequentially mixing the raw materials while performing high-speed stirring, the sugar content is finally set in the range of 57 ° to 60 ° and the PH is set to 3.9 to 4.5. This is the method of setting the range.

[0007]

As described above, according to the syrup for shaved ice and the method for producing the same of the present invention, the sugar content is 57 ° to 60 °.
Since it is set in the range of, the problem of homogeneous diffusion and stability of milk due to coagulation, separation, precipitation, etc. of milk may occur, or the viscosity may become too high, causing problems such as permeability to shaved ice. Moreover, since the pH is set in the range of 3.9 to 4.5, the problem of homogenous diffusion and stability of milk due to milk coagulation, separation, precipitation, etc. may occur, and the product value may be reduced due to storage problems and taste problems. Does not decrease significantly. In particular,
When producing a syrup for shaved ice, the production temperature is set to 45 ° C or less, and the raw materials are mixed simultaneously or sequentially while performing high-speed stirring, so that the milk is homogeneously diffused by coagulation, separation, precipitation, etc. It can be manufactured without any stability problems. In this way, it is possible for the first time to produce a syrup for shaved ice having a milk component. Therefore, the syrup for shaved ice of the present invention is superior in taste to several stages than the conventional syrup for shaved ice, and after applying the syrup as in the past, it is possible to significantly reduce the cost as a whole by omitting the time to apply condensed milk. it can.

[0008]

The details of the present invention will be described with reference to the embodiments shown in the drawings. For example, a production method in the case where the production amount of strawberry syrup for shaved ice having a milk component is set to 3000 ml will be described in detail with reference to FIG. As shown in Fig. 1, first, while maintaining the temperature at about 45 °, fructose-glucose liquid sugar 251
While stirring 7.0 g at a high speed of about 6000 rpm, 9.0 g of carboxy methyl cellulose (hereinafter simply referred to as CMC) which is a thickening stabilizer and 450 ml of treated water are mixed,
Next, 375.0 g of sweetened skimmed condensed milk, 30.0 g of purified honey, 3.0 g of liquid preservative, and 100 ml of treated water were mixed, and 1.5 g of salt and treated water were mixed.
Mix 45 ml, and further add citric acid (crystal), which is an organic acid 11.1
g, 90 ml of treated water are mixed, and dye (food red No. 2) 0.3
A syrup for strawberry shaved ice having a milk component is produced by mixing 30 g of treated water and 30 ml of treated water, and mixing the perfume and adding the treated water to 3000 ml. In this way, it is important to maintain the production temperature at about 45 ° or less during the production, and to perform the speed stirring at about 6000 rpm for the whole period, and it is especially important to feed the raw materials in the order mentioned above. Although it is preferable, even if the order of the raw materials to be charged is changed or the raw materials are simultaneously charged,
The product is almost the same.

And, the syrup for strawberry shaved ice having a milk component according to the above-mentioned production procedure has a sugar content of 57 °,
PH is 3.98. That is, when the problem of homogeneous diffusion stability of milk is examined, it is preferable to set the sugar content in the range of 57 ° to 60 ° by adding a thickening stabilizer such as CMC, pectin and guar gum. Here, when the sugar content is less than 57 °, coagulation of milk, separation, a problem of homogeneous diffusion stability of milk due to precipitation and the like, and when the sugar content exceeds 60 °, the viscosity becomes too high, Problems such as permeability to shaved ice arise.

Next, the coagulation of milk with storage problems,
When the problems such as separation and precipitation were considered, L- was added to citric acid, malic acid, ascobic acid, and citric acid as a regulator.
It is preferable to set the pH in the range of 3.9 to 4.5 by adding an organic acid such as a mixture of asflucobic acid at a ratio of about 20% or a mixture of these selected and mixed arbitrarily. Here, if the pH is less than 3.9, the problem of the homogeneous diffusion and stabilization of the milk due to the coagulation, separation, and precipitation of the milk occurs, and conversely, if the pH exceeds 4.5, there are problems of storage and taste. Yes, the product value will be significantly reduced. And especially in this range, PH
Is preferably set in the range of 4.0 to 4.2.
It is desirable to select an organic acid having a low sourness and a low PH.

Further, by mixing milk components such as condensed milk, milk powder, and milk, a syrup for shaved ice having a milk component can be produced. In particular, the milk solid content is targeted to be less than 3%. It is not limited. In addition, here
The milk content contained in lactic acid bacteria drinks, lactic acid drinks, fermented milk drinks, etc. is not targeted.

Furthermore, 72 manufactured by the above-mentioned manufacturing procedure
The components of a strawberry syrup for shaved ice having a milk component of 0 l are specifically shown. Liquid sugar 370.8 kg Glucose 3.15 kg starch syrup 265 kg Honey 7.42 kg Saccharin 0.54 kg Sugar-free skimmed milk 92.7 kg (water 40 l) CMC 2.23 kg (water 120 l) Citric acid 2.72 kg (water 20 l) Polyphos 0.74 kg Hypara 0.37 kg Flavor (strawberry) 2059) 2.47 kg Dye (R-2) 41.2 g And, at this time, the sugar content is 57 ° and the PH is 3.98. In the above example, the syrup for strawberry shaved ice is taken as an example, but as long as the sugar content and PH are set within the set ranges, various fragrances such as melon having a milk component can be obtained by changing flavors, pigments and the like. A syrup for shaved ice can be produced.

As described above, according to the syrup for strawberry shaved ice having a milk component and the method for producing the same, the sugar content is 57 °.
Since it is set to, the problem of homogeneous diffusion and stability of milk due to coagulation, separation, precipitation, etc. of milk does not occur, or the viscosity becomes too high, and problems such as permeability to shaved ice do not occur, Also, since PH is set to about 4, coagulation of milk,
There is no problem of homogenous diffusion and stability of milk due to separation, precipitation, etc., and there is no significant reduction in commercial value due to storage problems and taste problems. Therefore, it is possible for the first time to manufacture a syrup for shaved ice having a milk component.
Therefore, the syrup for shaved ice of the present invention is superior in taste to several stages than the syrup for conventional shaved ice, and the cost as a whole is drastically reduced by omitting the time to apply condensed milk to the shaved ice. be able to.

[Brief description of drawings]

FIG. 1 is a block diagram showing a procedure for producing a syrup for strawberry shaved ice.

Claims (2)

[Claims] 1. A syrup for shaved ice having a milk component, which has a sugar content in the range of 57 ° to 60 ° and a PH in the range of 3.9 to 4.5. 2. The production temperature is set to 45 ° or lower, and the raw materials are mixed simultaneously or sequentially while performing high-speed stirring to finally set the sugar content in the range of 57 ° to 60 °, and PH A method for producing a syrup for shaved ice having a dairy component, wherein the syrup is set in the range of 3.9 to 4.5.