JPH06233655A - Ice cream of beer and its production - Google Patents

Ice cream of beer and its production

Info

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.)
Granted
Application number
JP50A
Other languages
Japanese (ja)
Inventor
Shigeaki Sato
恵昭 佐藤
Original Assignee
Fuugetsudou Honten:Kk
有限会社風月堂本店
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Fuugetsudou Honten:Kk, 有限会社風月堂本店 filed Critical Fuugetsudou Honten:Kk
Priority to JP50A priority Critical patent/JPH06233655A/en
Publication of JPH06233655A publication Critical patent/JPH06233655A/en
Granted legal-status Critical Current

Links

Abstract

PURPOSE:To obtain an ice cream of beer taste having a mellowness and pleasantness to the palate. CONSTITUTION:The alcohol degree of beer is weakened and mixed with a fresh cream, whole powder milk and a stabilizer so as to prevent the beer from becoming a sherbet state and blended with an ice cream base to give a beer ice.

Description

【発明の詳細な説明】Detailed Description of the Invention
【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)

    【特許請求の範囲】[Claims]
  1. 【請求項1】 ビール2500cc、アイスクリームベ
    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.
  2. 【請求項2】 ノンアルコールビール2500cc又は
    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.
JP50A 1993-02-09 1993-02-09 Ice cream of beer and its production Granted JPH06233655A (en)

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 Granted 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 (2)

* Cited by examiner, † Cited by third party
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

Cited By (3)

* Cited by examiner, † Cited by third party
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

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