JPH06233655A - Ice cream of beer and its production - Google Patents
Ice cream of beer and its productionInfo
- Publication number
- JPH06233655A JPH06233655A JP50A JP6150693A JPH06233655A JP H06233655 A JPH06233655 A JP H06233655A JP 50 A JP50 A JP 50A JP 6150693 A JP6150693 A JP 6150693A JP H06233655 A JPH06233655 A JP H06233655A
- Authority
- JP
- Japan
- Prior art keywords
- beer
- ice cream
- cream
- ice
- stabilizer
- 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.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ビールを混ぜたアイス
クリームと、その製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an ice cream mixed with beer and a method for producing the same.
【０００２】[0002]
【従来の技術】従来、アイスクリームの香辛料としてブ
ランデーやラム酒などを用いたものはあったが、ビール
を香辛料としてだけではなく、アイスクリームの種類と
してビール味のアイスクリームというものは市販されて
いなかった。2. Description of the Related Art Conventionally, there have been those that use brandy, rum, etc. as spices for ice cream, but beer-flavored ice cream is commercially available not only as a spice but also as a type of ice cream. There wasn't.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、ビール味の
アイスクリームを製造するために通常使用のアイスクリ
ームベースにビールを加えて冷却したところ、ビールが
シャーベット状態となりアイスクリームベースと分離し
た味覚となって馴染まなかった。DISCLOSURE OF THE INVENTION According to the present invention, when beer is added to an ice cream base which is usually used for producing beer-flavored ice cream and cooled, the beer becomes a sherbet state and separated from the ice cream base. I was not familiar with it.
【０００４】また、アルコール度が残り一般市販に際し
て問題が生じた。Further, the alcohol content remains and a problem occurs in general commercialization.
【０００５】[0005]
【課題を解決するための手段】本発明は、前記課題を解
決するために、まずビールのアルコール分を５倍に希釈
し、アイスクリーム仕上がり時に１％未満と成すように
した。According to the present invention, in order to solve the above-mentioned problems, first, the alcohol content of beer is diluted 5 times so that the amount of the ice cream is less than 1% when finished.
【０００６】また最近ではビール味のノンアルコール飲
料が市販されているためそれを用いることもできる。Further, since a beer-flavored non-alcoholic beverage has been marketed recently, it can be used.
【０００７】ビールがシャーベット状となるのを改善す
るため、アイスクリームベースと味覚的に馴染ませるた
めに、生クリームと、全粉乳、安定剤を加えて問題を解
決した。To improve the sherbet-like appearance of beer, a fresh cream, whole milk powder and a stabilizer were added to solve the problem in order to make it taste-friendly with the ice cream base.
【０００８】[0008]
【実施例】ノンアルコールビール２５００ｃｃ又は市販
のビールを５倍に希釈したもの２５００ｃｃに、牛乳、
砂糖、ブドウ等、安定剤、生クリーム、バター、コンデ
ンスミルクを混合し８４℃まで加熱殺菌して成るアイス
クリームベース１０００ｃｃに、生クリーム２００ｃ
ｃ、安定剤２０ｇ、全粉乳５０ｇを加えて混合し冷却し
て成るビールアイスクリーム。EXAMPLE Non-alcoholic beer 2500 cc or commercially available beer diluted 5 times to 2500 cc, milk,
Ice cream base 1000cc made by mixing stabilizers such as sugar and grapes, fresh cream, butter, condensed milk and sterilized by heating to 84 ℃, fresh cream 200c
Beer ice cream prepared by adding c, 20 g of stabilizer and 50 g of whole milk powder, mixing and cooling.
【０００９】[0009]
【発明の効果】本発明は、ビール味を生かしホップのき
いたアイスクリームを提供する事ができ、話題性がある
ため各銘柄のビール味を作り、ビールの販売促進に役立
てる事ができるほか、アイスクリーム市場も活性化を図
る事ができ産業上の発展に寄与する効果を奏するもので
ある。INDUSTRIAL APPLICABILITY The present invention can provide beer-flavored ice cream with a good hop, and because it has topicality, it can make beer flavor of each brand and can be useful for sales promotion of beer, The ice cream market can also be revitalized and has the effect of contributing to industrial development.
Claims (2)
ース１０００ｃｃ、生クリーム２００ｃｃ、安定剤２０
ｇ、全粉乳５０ｇを加えて混合し冷却して成るビールア
イス。1. Beer 2500 cc, ice cream base 1000 cc, fresh cream 200 cc, stabilizer 20
g, beer ice made by adding 50 g of whole milk powder, mixing and cooling.
市販のビールを希釈したもの２５００ｃｃに、牛乳、砂
糖、ブドウ等、安定剤、生クリーム、バター、コンデン
スミルクを混合し８４℃まで加熱殺菌して成るアイスク
リームベース１０００ｃｃに、生クリーム２００ｃｃ、
安定剤２０ｇ、全粉乳５０ｇを加えて混合し冷却して成
る事を特徴とするビールアイスの製造方法。2. An ice cream obtained by mixing 2500 cc of non-alcoholic beer or 2500 cc of diluted commercial beer with milk, sugar, grape, etc., stabilizer, fresh cream, butter, condensed milk and sterilizing by heating to 84 ° C. 1000cc of base, 200cc of fresh cream,
A method for producing beer ice-cream, which comprises adding 20 g of a stabilizer and 50 g of whole milk powder, mixing and cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP50A JPH06233655A (en) | 1993-02-09 | 1993-02-09 | Ice cream of beer and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP50A JPH06233655A (en) | 1993-02-09 | 1993-02-09 | Ice cream of beer and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06233655A true JPH06233655A (en) | 1994-08-23 |
Family
ID=13173053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP50A Pending JPH06233655A (en) | 1993-02-09 | 1993-02-09 | Ice cream of beer and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06233655A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998004145A3 (en) * | 1996-07-26 | 1998-03-19 | Family Frost Tiefkuehl Heimdie | Method of making ice cream, and ice cream made according to this method |
| JP2007097483A (en) * | 2005-10-04 | 2007-04-19 | Minoru Fujimoto | Production method of soft ice cream material, and soft ice cream |
| CN110063403A (en) * | 2019-04-18 | 2019-07-30 | 中国海洋大学 | A kind of novel beer ice cream and preparation method thereof |
-
1993
- 1993-02-09 JP JP50A patent/JPH06233655A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998004145A3 (en) * | 1996-07-26 | 1998-03-19 | Family Frost Tiefkuehl Heimdie | Method of making ice cream, and ice cream made according to this method |
| JP2007097483A (en) * | 2005-10-04 | 2007-04-19 | Minoru Fujimoto | Production method of soft ice cream material, and soft ice cream |
| JP4658763B2 (en) * | 2005-10-04 | 2011-03-23 | 実 藤本 | Method for producing soft ice cream material and soft ice cream |
| CN110063403A (en) * | 2019-04-18 | 2019-07-30 | 中国海洋大学 | A kind of novel beer ice cream and preparation method thereof |
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