JPH06189686A - Preparation of ice cream - Google Patents

Abstract

PURPOSE:To prepare ice cream containing ice crystals giving good feeling to the tongue and excellent meltability in the palate. CONSTITUTION:A flavoring raw material liquid having a prescribed extract content is subjected to heat-exchange at a temperature below the freezing temperature to form fine ice crystals. The liquid containing the ice crystals is introduced into an aging tank surrounded by a heat-insulation material, etc., to inhibit the heat exchange with external atmosphere. The liquid is stirred in the aging tank for 1-5hr under circulation to the heat-exchanger through a filter attached to the bottom of the aging tank. The ice crystals are grown to spheres having uniform size by this process. When the ice crystal content of the flavoring raw material liquid reaches 1-80%, the liquid is added and mixed to an ice cream mix and the mixture is dispensed and solidified by freezing.

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 frozen dessert, which has a pleasant texture and melts in the mouth.

[0002]

2. Description of the Related Art Conventional frozen dessert manufacturing methods generally mix and homogenize raw materials such as raw milk, dairy products and sugar like plain ice cream to make a frozen dessert mix, which is frozen at around -5 ° C. Or freeze-solidify by adding to the frozen dessert mix frozen like a fruit ice cream, using a feeder to add a flavor material such as a fluid fruit preparation that contains an unfrozen, syrupy liquid part using a feeder, It is manufactured in the process of dispensing and freezing and solidifying.

Further, as a means for controlling ice crystals in frozen desserts, which is a factor that greatly affects the texture of frozen desserts, the conventional methods include slow freezing and quick freezing for the purpose of controlling ice crystals. , Add stabilizer,
Controlled the size of ice crystals. In addition, some ice creams have a process in which ice is crushed into a shaved ice shape and then mixed with a frozen dessert mix to freeze and solidify.

[0004]

However, the size and shape of the ice crystals cannot be completely controlled even if the production is carried out by the above-mentioned slow freezing, rapid freezing, etc. process, and a satisfactory product is obtained. Has not been obtained. Further, the control of ice crystals by the stabilizer was such that the stabilizer did not melt well in the mouth. Further, in the crushed ice, the crushed ice does not have a uniform shape and the texture is not preferable.

Therefore, an object of the present invention is to have a good texture and
It is to provide a frozen dessert containing ice crystals that melts well in the mouth.

[0006]

In the present invention, the flavor raw material liquid is fruit juice, fruit preparation, fruit puree, syrup, liquid sugar, honey, black molasses, coffee, black tea, cocoa, spice, green tea, dairy product, egg. A liquid raw material that gives flavor to a frozen dessert such as a product or a mixed solution thereof.

In implementing the present invention, for example, there are the following methods. At a temperature below the freezing point, the flavor raw material liquid prepared in a certain extract is heat-exchanged to generate fine ice crystals,
The flavor raw material liquid is sent to an aging tank in a state where there is no heat exchange with the outside by a heat insulating material or the like. Then, the mixture is agitated in the aging tank and is circulated again to the heat exchanger through the filter attached to the lower portion of the aging tank. This step is usually performed for 0.5 to 30 hours, preferably 1 to 5 hours. By the above-mentioned operation, the ice crystals grow in a spherical shape in the aging bath to a uniform size. In the state where the ice crystal content of the flavor raw material liquid is 1% to 80% (v / v), a process of adding and mixing to the frozen dessert mix, dispensing, and freezing and solidifying is taken.

The size of the ice crystals of the present invention is not particularly limited, but preferably 0.1 to 2 mm, more preferably 0.2 to 0.5 mm.

The uniform ice crystals referred to in the present invention have the same size and shape. The uniform size means that the width of the ice crystal volume is within ± 20% of the central value, and preferably within ± 10%. The uniform shape means that there is no difference in the shapes that can be visually identified such as generally called spheres and cubes.

The principle of ice growth in the aging tank according to the present invention is as follows. In the case of ice crystals, in the presence of ice crystals of different sizes, since the melting temperatures of the small ice crystals and the large ice crystals are different, the ice crystals have a constant temperature between equilibrium temperatures. This causes the small ice crystals to melt and the large ice crystals to grow.

[0011]

When ice crystals are produced by the above-described production method of the present invention, spherical ice crystals of uniform size are formed, and since the melting points of the ice crystals are the same, they are pleasant to the touch and can be put into the mouth. When melted, the ice crystals melt uniformly and melt in the mouth very well.

[0012]

【Example】

Method for producing sherbet A flavor raw material liquid prepared by mixing and mixing in the proportion of the mixture 1 is prepared in the mixture 2
The mixture was mixed at a ratio of 5: 5 and prepared in the following steps to obtain a frozen dessert with a pleasant texture and a pleasant taste. (Formulation 1) Weight% 1 strawberry juice (1/5 strawberry juice N made by Taiyo Kagaku Co., Ltd.) 50 2 Strawberries 30 3 Water 20 (Formulation 2) Weight% 4 Water 795 Granu-sugar 10 6 Syrup 10 7 Stabilizer 1 [Process] (Formulation 1) A process diagram is shown in FIG. 40 raw materials 1, 2, 3
The mixture is mixed and stirred at a temperature of ℃, heated to 80 ℃ to sterilize, and then precooled to around 0 ℃. It is heat-exchanged from the intake port with a scraping-type heat exchanger in which the temperature of the refrigerant is set to -15 ° C to generate fine ice crystals. Then, the flavor raw material liquid is sent to a aging tank with stirring blades in a state where there is no heat exchange with the outside by a heat insulating material, etc., stirred in the aging tank and agitated in the lower part of the aging tank to the heat exchanger again. Circulate. This operation is repeated until the diameter of the ice crystal becomes 0.
5 mm, until the ice crystal content reaches 30% (v / v), and discharge from the outlet. (Formulation 2) Raw materials 4, 5, 6, and 7 are mixed and stirred at a temperature of 40 ° C., heated to 80 ° C. to sterilize, and then precooled to around 0 ° C. It is freeze-dried to -5 ° C, and compound 1 is added and mixed to freeze-solidify.

Comparative Example In order to show the characteristics of the frozen dessert manufacturing method of the present invention, a sherbet prepared by operating in the same manner as in Example except for the step of producing ice crystals of Formula 1 in Example was compared. Evaluation is by panel 1
A sensory test was conducted by 0 persons, and the results are shown in Table 1. The examples of the present invention were much better in texture and flavor than the comparative examples.

[0014]

[Table 1]

[0015]

EFFECTS OF THE INVENTION Since the present invention is constituted as described above, it becomes possible to produce a frozen dessert having a pleasant texture and melting in the mouth, which has never been obtained before.

[Brief description of drawings]

FIG. 1 is a refrigeration apparatus diagram in which a heat exchanger and a maturing tank are combined.

[Explanation of symbols]

 1 Pump 2 Heat Exchanger 3 Refrigerant 4 Stirring Blade 5 Aging Tank 6 Motor 7 Filter 8 Outlet 9 Inlet

Claims (3)

[Claims] 1. A method for producing a frozen dessert, which comprises freezing a flavor raw material liquid to form uniform ice crystals and then freeze-solidifying. 2. A method for producing a frozen dessert, which comprises freezing a flavor raw material liquid to form uniform ice crystals, adding the frozen raw material liquid to a frozen dessert mix, and further freezing and solidifying. 3. A frozen dessert manufacturing method, wherein the freezing method according to claim 1 uses an apparatus in which a heat exchanger and a aging tank are combined.