JPH078175A - Production of frozen sweet - Google Patents

Abstract

PURPOSE:To obtain a frozen sweet having a crispy light taste and a flavor such as sweetness by making a sweetener-containing raw material solution flow down in a vertically installed cooling cylinder under specific conditions, crushing the resultant pillar of ice and providing ice pieces. CONSTITUTION:A sweetener-containing raw material solution having <=1000mm crushing resistance of ice is made to flow down in a vertically installed cooling cylinder. Thereby, the raw material solution is frozen to stick to the inner surface of the cooling cylinder and a pillar of ice is formed, taken out of the cooling cylinder and then crushed to provide ice pieces having <=20mm maximum major axis, which are then filled in a container. The sweetener concentration in the flowing down raw material solution is kept within a prescribed range to prevent the sweetness from changing in a part around the pillar of ice and a core part. Thereby, a frozen sweet of small grains without solidifying hard even by preservation is obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dessert consisting of small pieces of crushed ice, and an object thereof is to provide an frozen dessert having an excellent taste that allows a crispy and light texture when eaten.

[0002]

Shaved ice, which is also called ice water, is provided by scraping ice into a frappe shape with an ice shaving machine having a blade like a planer blade, and adding syrup to it. This is made by shaving ice at the time of eating.

Also known are mass-produced frozen desserts such as "sleet" and "shaved ice" in which a small granular ice cube is filled in a cup together with syrup. This is a mixture of crushed material obtained by crushing a large block of ice with a crusher and syrup. The large lump of ice used at this time is made by putting water in a large ice making can for cooling, the outside of which is usually cooled with a refrigerant, and cooling. It is also possible to use ice made using a cooling plate or a cooling drum.

[0004] Further, ice particles called "cracked ice" or "bucced ice" obtained by crushing a large lump of ice are also known.

[0005]

Shaved ice, which is also called ice water, is prepared by shaving the ice at the storefront according to the customer's request, but even if it is filled in a container, the ice melts immediately, so it can be mass-produced. could not.

Therefore, a mass-produced frozen dessert called "shaved ice" is made by filling ice particles and syrup, which are obtained by crushing a large lump of ice into small pieces having a diameter of several millimeters, and cooling them. This product has a light texture that the ice particles crunchy in the mouth, but the one that has been stored after cooling is hardened because the syrup also hardens, so immediately after removing it from the stocker I could not eat it, and I could not eat it until I left it for a while to melt and soften the syrup. Moreover, if the temperature rises a little during production or during storage, the surface part in contact with the syrup of ice particles may dissolve due to the difference in freezing point, and when it was re-frozen, it became a harder cured product.

[0007] Also, what is referred to as "sliced ice" or "unbroken ice", which is obtained by simply breaking ice into a large block of several cm on a side, is a relatively large ice grain that can barely enter the mouth, It was difficult to chew easily in the mouth, and because it consisted only of ice, it had no taste, and even if it was a small grain of ice, it had a poor flavor.

On the other hand, when the raw material liquid containing the sweetener is put in an ordinary ice can and cooled, the freezing starts from the inner wall of the freezing can and progresses toward the center.
At this time, the dissolved components such as the sweetener dissolved in the raw material liquid are not frozen together with water and are left in the unfrozen raw material liquid. Therefore, as the freezing progresses, the dissolved components in the raw material liquid gather and concentrate in the central part, so it is not possible to make ice that is entirely seasoned, and the central part has a thicker taste ice than the surface part. became. Even if the thus-obtained ice was crushed, it was not possible to obtain ice particles with a uniform taste, and the ice particles had different taste intensity.

As frozen products having a uniform taste, ice lollies and stick ice are known. These are made by putting a raw material liquid containing a sweetener and the like in a domestic ice making tray or a small freezing cylinder, and inserting a stick to freeze. When the raw material liquid freezes, only water freezes, and dissolved components such as sweeteners are concentrated and remain in the unfrozen raw material solution, similar to a large ice block. However, since the freezing cylinder is small and the whole freezes in a short time, the portion containing the dissolved component was dispersed in the ice as small droplets. Therefore, a thick syrup was contained in the ice cube (porcelain), and when eaten, the whole felt like a uniform state. However, the product frozen in this way did not have a transparent feeling as seen in popsicles, etc., and was easily bitten, and the crunchy and light texture of ice could not be obtained.

As with ice lollies and mass-produced shaved ice, frozen desserts such as sharpets are in a state in which very fine ice particles and a syrup containing a sweetener are mixed in a container. It did not have a light texture.

The present invention eliminates the drawbacks of the conventional frozen desserts, has a crispy and light texture and a flavor such as sweetness, and is hard and hard to eat even when stored in a stocker or the like. It is intended to serve frozen desserts that consist of small ice particles.

[0012]

According to the present invention, a raw material liquid containing a sweetener having a constant concentration is flowed into a vertically installed cooling cylinder to freeze the raw material liquid into an ice column shape, and the ice column is crushed. The present invention relates to a method for producing a frozen dessert in which a small crushed product is screened, and if necessary, the crushed product is sieved to obtain only fragments having a maximum diameter of 20 mm or less, which are then filled in a container.

The raw material liquid containing a sweetener used here is a solution in which a sweetener such as sugar, stevia and aspartame and, if necessary, a flavor, an acidulant, and other components are added, and this solution is used as a test example. When the crushing resistance of ice is measured by the method described in 1), it means that the ice has a hardness that gives a hardness of less than 1,000 mm. This concentration is about Brix 8 or lower when using sugar, and Brix for glucose.
It was less than 4.5. Therefore, it is desirable to use a sweetener such as stevia or aspartame to obtain a product having a desired degree of sweetness.

According to the tests conducted by the inventors of the present invention,
As seen in the test example, as the concentration of the sweetener in the raw material liquid increased, the ice crush resistance increased, contrary to expectations. That is, in the solution containing the sweetener, the higher the concentration of the sweetener, the lower the freezing temperature due to the effect of the freezing point drop, and the solution of the sweetener concentrated between the ice crystals becomes small droplets. Since the ice obtained becomes soft due to the fact that a large number remain, it was predicted that the higher the concentration of the solution, the smaller the crush resistance.

However, the actual measurement results show that when the concentration of the sweetener is low, the resistance to crushing of the ice is small, and a crunchy and light texture of ice that easily crumbles in the mouth is obtained. When it was large, the resistance to crushing of ice became large, the light texture when eating was lost, and the ice had a flexible texture that could not be easily broken. That is, the crush resistance is 1.00
When it was 0 mm or less, crunchy and pleasant texture ice was obtained.

The raw material liquid containing the sweetener is made to flow from the upper part of a vertically installed cooling cylinder to freeze the inside of the cooling cylinder in an ice column shape. The raw material liquid flowing down inside the cooling cylinder is
The frozen liquid adheres to the inner surface of the cooling cylinder and the unfrozen raw material liquid flows down, so that the icicle becomes a tube and freezes. At this time, water, which is the solvent, freezes faster and more sweetener, which is a solute, remains in the unfrozen raw material liquid. The concentration of the unfrozen raw material liquid to be used was higher.

Therefore, when the raw material liquid once flowing out from the lower end of the cooling cylinder was reused as it was, the sweetener concentration of the raw material liquid became thicker each time the raw material liquid passed through the cooling cylinder. As a result, the resulting icicles had different sweetness between the surrounding area and the core area. Since ice pieces obtained by crushing such icicles will mix with different sweetness, when the raw material liquid that has once passed through the cooling cylinder is passed through the cooling cylinder again, water is added to the raw material liquid and the first raw material is added. Use the same concentration as the solution.

As a result, since the raw material liquid having the same sweetener concentration is always supplied, the obtained icicles not only have the same degree of sweetness no matter which part is taken, but also the hardness of the crushed ice pieces is high. It will be the same, and every piece of ice will have a crunchy and pleasant texture. By keeping the concentration of the raw material liquid to be supplied to the soup and the cooling pipe always at a constant concentration, not only ice pieces with the same sweetness but also ice cakes with only a pleasant texture can be obtained. .

The cooling cylinder used in the present invention refers to a cylinder which is designed to be cooled from the outer circumference, such as an inner cylinder having a refrigerant inserted between the inner cylinder and the outer cylinder of the double cylinder. The diameter of the cooling cylinder is preferably 1 to 10 cm, and more preferably 2 to 5 cm, because when it is passed through the raw material liquid, it is immediately clogged with frozen ice, and when it is too large, it takes time to freeze into a columnar shape. The cooling cylinder is installed vertically so that the raw material liquid flows from top to bottom. When the raw material liquid is supplied from above the cooling cylinder,
The raw material liquid in contact with the inner surface of the cooling cylinder is frozen, and the raw material liquid that is not frozen flows out from the lower end of the cooling cylinder.
The flow rate of the raw material liquid flowing down the inside of the cooling cylinder is adjusted so that the difference in sweetness between the ice on the upper part of the freezing cylinder and the ice on the lower part of the freezing cylinder does not substantially pose a problem.

When the icicle inside the cooling cylinder is completed, the supply of the raw material liquid is stopped, the cooling of the refrigerant cylinder is changed to heating, and the portion of the icicle that is in contact with the inner surface of the cooling cylinder is melted. Try to remove it from the bottom. The icicles coming out from the lower part of the cooling cylinder are cut into appropriate lengths if necessary, and then crushed with a crusher or the like to obtain a crushed product having a maximum diameter of 20 mm or less. If necessary, the crushed ice is divided with a sieve to obtain a crushed product having a maximum diameter of 20 mm or less. It should be noted that a large crushed product may be difficult to chew in the mouth when eaten.

After being crushed in this way and sized, they are filled in a container such as a cup, capped, and cooled if necessary to obtain a frozen dessert in a cup made of crushed ice.

[0022]

【Example】

Example 1 5.0 parts orange juice, 3.0 parts sugar, 0.5 citric acid
Parts, 0.1 parts of orange flavor and 0.05 parts of aspartame were added with water to make 100 parts to prepare a raw material liquid. The concentration of this raw material liquid was Brix 4.1. Further, as a result of measuring the crush resistance of ice by the method of Test Example, a steel ball was dropped from 530 mm and cracked.

This raw material liquid was made to flow from the upper part of a vertically arranged cooling cylinder and frozen. Note that the concentration of the unfrozen raw material liquid flowing out from the lower end of the cooling cylinder becomes higher than the initial concentration, so it is necessary to add water to adjust the initial concentration, mix with new raw material liquid, and repeat the skein flow over the cooling cylinder. An icicle in which the raw material liquid was frozen was placed in the cooling cylinder.

The icicle is separated from the cooling cylinder by warming the cooling cylinder from the outer periphery, and the ice pillar coming out from the lower end of the cooling cylinder is cut into a length of about 10 cm, which is crushed by a crusher and the crushed material is sieved. If the longest diameter is 20 mm or more, return it to the crusher and crush it again to obtain the longest diameter of 20 mm.
The following crushed material was used. The crushed product was filled into a frozen dessert cup and stored in a freezer at -30 ° C. overnight to obtain a frozen dessert containing a crushed product in a cup.

This frozen dessert was crunchy in the mouth when eaten and had a moderate sweetness, which was very preferable. Moreover, I put it in the stocker for the store, 1
When a storage test was carried out in which the stocker lid was opened and closed 20 times a day for one week, the ice particles therein did not bind to each other.

The ice breaking resistance of the raw material liquid containing 4 parts of sugar (the total amount of sugar used is 7 parts) instead of aspartame was 1,150 mm. The frozen dessert in a cup obtained by treating this raw material liquid in the same manner did not have a crunchy and light feel in the mouth when chewed, and had a soft popsicle-like texture. Moreover, as a result of the storage test in the stocker, the ice particles adhered to each other to form one lump in the cup.

Example 2 4.0 parts of sugar, 1.5 parts of instant coffee, 3.0 parts of high-fructose corn syrup, 0.04 parts of stevia, 0.1 part of flavor and water were added to 100 parts of the raw material liquid. Prepared. The concentration of this raw material liquid was Brix 7.8. Further, as a result of measuring the crush resistance of ice by the method of Test Example, it was cracked when the steel ball was dropped from a height of 920 mm or more.

This raw material liquid was frozen in the same manner as in Example 1 by using a vertically installed cooling cylinder, the obtained icicles were crushed by a crusher, filled in a cup, and placed in a freezer at -30 ° C. overnight. It was saved and made into a frozen dessert in a cup.

This frozen dessert was crunchy in the mouth when it was eaten, and the sweetness was moderately felt, which was very preferable. In addition, even after a storage test in which it was stored in a stocker for a store and stored for 20 minutes a day with the lid of the stocker opened and closed for one week, the ice particles therein did not adhere.

Test Example Measurement of Ice Crushing Resistance A raw material solution is placed in a cylindrical container having a diameter of 88 mm and left in a freezer at −30 ° C. overnight to form an ice plate having a thickness of 10 mm. Place this ice plate on a stainless steel ring with a diameter of 76 mm,
In the above, a steel ball weighing 47 g was dropped while changing the height, and the height at which the ice plate began to break (minimum drop distance) was measured and used as ice crush resistance.

Table 1 shows the results of measuring the crush resistance of ice by preparing sample solutions having different concentrations, which were dissolved by changing the amount of sugar in water.

The "sensory test" in Table 1 indicates that each sample solution was crushed by crushing an icicle frozen in accordance with Example 1.
It is the sum of the scores obtained by letting 0 panelists eat and evaluate the texture on the following 5 scales. 5: Large lightness Crisp and light texture 4: ↑ 3: Medium lightness There is a crunchy feeling but lacks lightness 2: ↓ 1: Lightness small Ice candy-like soft texture

As a result, when the crush resistance was 1,000 mm or less, most of the people felt a crunchy and light texture, but when the resistance to crushing was 1,000 mm or more, the result of the sensory test suddenly deteriorated, resulting in lightness. It became something to call.

[0034]

According to the present invention, the cooling cylinder is installed vertically, the raw material liquid is allowed to flow down from above, and the concentration of the raw material liquid flowing down is adjusted to the initial concentration so that the raw material liquid having the same concentration is always frozen. I have to. As a result, the obtained ice is almost the same no matter which part is taken, and the crushed product obtained by crushing this ice has the same sweetness regardless of any ice grain, and has the same crunchy and pleasant texture. Became.

Moreover, although the obtained frozen dessert consisted of small crushed ice particles, it did not harden even when stored frozen because it did not contain syrup. As a result, I was able to take it out from the stocker and eat it immediately. On top of that, I could enjoy the crispy and light texture and the sparkle of the sparkling ice. Furthermore, since the ice particles did not come into contact with the syrup having a high sugar concentration, there was no melting of the ice due to the melting point drop, and it was possible to store it stably for a long time.

Claims (1)

[Claims] 1. A raw material liquid containing a sweetener is allowed to flow down into a vertically installed cooling cylinder, the raw material liquid is frozen and adhered to the inner surface of the cooling cylinder to form an icicle, and then the icicle taken out from the cooling cylinder is crushed to a maximum. In a method for producing a frozen dessert in which a long diameter is 20 mm or less and a container is filled with the ice pieces, a raw material solution having an ice crush resistance of 1,000 mm or less measured by the method described in Test Example is used A method for producing a frozen dessert, which is characterized in that the concentration of the sweetener in the raw material liquid is always kept within a certain range.