JPH08256696A - Frozen sweet using cheese and its production - Google Patents
Frozen sweet using cheese and its productionInfo
- Publication number
- JPH08256696A JPH08256696A JP7061350A JP6135095A JPH08256696A JP H08256696 A JPH08256696 A JP H08256696A JP 7061350 A JP7061350 A JP 7061350A JP 6135095 A JP6135095 A JP 6135095A JP H08256696 A JPH08256696 A JP H08256696A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- frozen dessert
- frozen
- frozen sweet
- layered
- 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
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 126
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 235000009508 confectionery Nutrition 0.000 title abstract 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 58
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 235000021185 dessert Nutrition 0.000 claims description 57
- 235000011187 glycerol Nutrition 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000004945 emulsification Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 235000021383 camembert cheese Nutrition 0.000 abstract description 5
- 238000000465 moulding Methods 0.000 abstract description 3
- 235000008983 soft cheese Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 235000015243 ice cream Nutrition 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 10
- 238000007710 freezing Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 240000002129 Malva sylvestris Species 0.000 description 5
- 235000006770 Malva sylvestris Nutrition 0.000 description 5
- 239000006071 cream Substances 0.000 description 4
- 235000011850 desserts Nutrition 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 3
- 230000008520 organization Effects 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000012267 brine Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000881 depressing effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
- Laminated Bodies (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は熟成タイプのチーズを層
状又はうず巻き状にして用いた冷菓及びその製造方法に
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dessert using layered or spirally wound aged cheese and a method for producing the same.
【０００２】[0002]
【従来の技術】従来、チーズを配合した冷菓は知られて
いるが、これらはみな冷菓ミックス中にチーズを均一に
混合し一体化したものであり、かつチーズ分の少ないも
のであった。しかし、チーズを冷菓ミックスに均一に混
合しないで用いた場合、チーズ分が冷凍中に固くなりす
ぎるため、冷菓の口溶けとのバランスを失い、食感を著
しく損なってしまう問題があった。また、チーズの使用
量は冷菓中では１０重量％程度が限界であって、それ以
上多く加えると非常に粘稠性の高いミックスとなり、冷
菓特有の爽やかさに欠けるものとなる。さらに、大量生
産する場合には、工程途中での原料の損失が大きくなる
し、又既存のアイスクリームフリーザーではフリージン
グや、混練に無理が生じる。従来からの技術として、特
開平６−２５３７４４号公報には、プロセスチーズに牛
乳、水、食塩、卵黄を加え混合し加熱してクリーム状に
し、冷却し、果汁、果片、ハム、野菜等の付加物を加え
て混合したものをフリーザーで処理したチーズアイスク
リームが開示されている。これはチーズをミックス中に
均一に分散溶解したものであって、かつチーズ含量も１
０重量％程度のものである。さらに、特開昭６１−１４
９０５０号には、アルカリ性物質で処理したチーズを加
熱乳化し、冷菓ミックスと均一に混合乳化したチーズ入
り冷菓の製造法が開示されている。この製造方法に用い
られているチーズ分は１０％以下のものである。2. Description of the Related Art Conventionally, frozen desserts containing cheese have been known, but all of them are obtained by uniformly mixing cheeses into a frozen dessert mix and integrating them, and having a small amount of cheese. However, when cheese is used without being mixed uniformly in the frozen dessert mix, the cheese content becomes too hard during freezing, which causes a problem that the balance with the melting of the frozen dessert is lost and the texture is significantly impaired. In addition, the amount of cheese used is limited to about 10% by weight in frozen desserts, and if it is added more than that, the mixture becomes extremely viscous and lacks the freshness peculiar to frozen desserts. Further, in the case of mass production, the loss of raw materials during the process becomes large, and the existing ice cream freezer causes difficulty in freezing and kneading. As a conventional technique, in Japanese Patent Laid-Open No. 6-253744, milk, water, salt, and egg yolk are added to process cheese, mixed and heated to form a cream, and cooled to obtain fruit juice, fruit pieces, ham, vegetables, etc. A cheese ice cream is disclosed which is freezer treated with admixtures and admixtures. This is a cheese in which the cheese is uniformly dispersed and dissolved, and the cheese content is 1
It is about 0% by weight. Furthermore, JP-A-61-114
No. 9050 discloses a method for producing a frozen dessert containing cheese in which cheese treated with an alkaline substance is emulsified by heating and uniformly mixed and emulsified with a frozen dessert mix. The cheese content used in this manufacturing method is 10% or less.
【０００３】[0003]
【発明が解決しようとする課題】チーズを冷菓ミックス
に均一に混合しないで用いた場合には、チーズ分が冷凍
中に固くなりすぎるため、冷菓の口溶けとのバランスを
失い、食感を著しく損なってしまう問題があった。従来
の冷菓ミックス中にチーズが均一に混合したチーズ入り
冷菓と異なり、本発明は、チーズ分を１０〜９０重量％
含有するものであり、従来の製法では得ることのできな
かったチーズと冷菓とが層状に成形されているか又はう
ず巻き状に成形されていて、冷菓と合わせて食した際、
チーズとアイスクリーム両方の口溶けが調和し、冷菓と
チーズの両方の食感を風味高く味わえる冷菓を提供する
ことを目的とするものである。When cheese is used without being mixed evenly in a frozen dessert mix, the cheese content becomes too hard during freezing, so the balance with melting of the frozen dessert is lost and the texture is significantly impaired. There was a problem that caused it. Unlike the conventional frozen dessert with cheese in which cheese is uniformly mixed in the frozen dessert mix, the present invention has a cheese content of 10 to 90% by weight.
Containing, cheese and frozen dessert that could not be obtained by the conventional production method is formed into a layered shape or is wound into a spiral shape, when eaten together with a frozen dessert,
It is an object of the present invention to provide a frozen dessert in which the melting characteristics of both cheese and ice cream are harmonized and the textures of both frozen dessert and cheese can be enjoyed with high flavor.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、チーズを
冷菓ミックスに均一に混合しないで用いた場合の問題点
を克服するために種々検討を重ねた結果、チーズにグリ
セリンを加えて加熱乳化することによって、チーズは流
動性が高くなり、取扱がし易くなり凍結した状態でも柔
らかい食感となることを見出し、この知見に基づき本発
明をなすに至った。すなわち、本発明は、グリセリンを
加えて加熱乳化したチーズと、冷菓とが層状又はうず巻
き状に成形されているチーズを用いた冷菓に関する。ま
た、本発明におけるチーズは、表面熟成タイプのチーズ
を１０〜９０重量％含有しているものである。また本発
明は、チーズにグリセリンを加え加熱乳化した後、冷却
し４０〜６０℃の温度にしたチーズと冷菓ミックスとを
均一に混合しないで充填することにより、チーズと冷菓
とを層状又はうず巻き状に成形させた製造方法である。[Means for Solving the Problems] The inventors of the present invention have conducted various studies in order to overcome the problems when cheese is used in a frozen dessert mix without being mixed uniformly, and as a result, glycerin is added to the cheese to heat it. By emulsifying, it was found that cheese has high fluidity, is easy to handle, and has a soft texture even in a frozen state, and based on this finding, the present invention has been completed. That is, the present invention relates to a frozen dessert using cheese in which glycerol is heated and emulsified and chilled dessert is formed into a layered or spiral shape. Further, the cheese in the present invention contains 10 to 90% by weight of surface-ripened type cheese. In addition, the present invention, after adding glycerin to the cheese and heating and emulsifying it, the cheese and the frozen dessert are filled without being uniformly mixed with the cheese and the frozen dessert mix, which are cooled to a temperature of 40 to 60 ° C. It is a manufacturing method of molding into.
【０００５】次に、従来、チーズを冷菓ミックスに均一
に混合して用いているチーズは一般に糖質が少なく、脂
肪やタンパク質が多く含まれている。したがって、チー
ズをそのまま冷凍すると著しく固い組織となり食用にな
りえないものとなる。即ち冷菓にチーズの形が残るよう
な形態（粒状、ソース状、棒状等）でチーズを入れるこ
とは嗜好性を著しく低下させるため、事実上不可能であ
った。従って、従来のチーズ入り冷菓はチーズを均一に
冷菓ミックスに分散、溶解したものしか得られなかっ
た。そこで、本発明に用いるチーズの処理について説明
する。チーズにグリセリンを加えて加熱乳化する。冷菓
には一般に１０〜３０％の糖質が含まれているが、チー
ズには１０％未満の糖質しか含まれていない。この糖含
量が著しく異なることによって凍結したときの固さ、即
ち食感の差となっていることを見いだし本発明をなすに
至った。チーズにグリセリンを加えることにより、糖含
量が低くとも凍結した状態で柔らかい食感となる。従っ
て冷菓と合わせて食した際、両者の口溶けが調和し、冷
菓とチーズの両方の食感を風味高く味わえるようにな
る。これの効果はグリセリンを加えることによる氷点降
下作用によるものである。食塩やアルコール等凍結点降
下物質は幾つか知られているが、グリセリン以外は風味
上問題がありグリセリンが最も風味良く、チーズとの馴
染みがよいため好ましい。使用量は原料チーズに対して
３〜１０重量％添加する。好ましい添加量は５〜８重量
％である。３重量％より少なければ氷点降下が充分でな
く、凍結中に固い組織となる。１０重量％を越えると、
グリセリン特有の風味が現れ好ましくない。[0005] Next, cheese which is conventionally used by uniformly mixing cheese with a frozen dessert mix generally has a low sugar content and a high fat and protein content. Therefore, if cheese is frozen as it is, it will have a significantly hard texture and cannot be edible. That is, it is virtually impossible to put cheese in a form such that the shape of the cheese remains in the frozen dessert (granular, sauce-like, stick-like, etc.) because it significantly deteriorates the palatability. Therefore, the conventional frozen dessert with cheese can only be obtained by uniformly dispersing and dissolving cheese in the frozen dessert mix. Therefore, the processing of cheese used in the present invention will be described. Glycerin is added to cheese and the mixture is heated and emulsified. Frozen desserts generally contain 10-30% sugar, while cheese contains less than 10% sugar. It was found that the difference in sugar content causes a difference in hardness when frozen, that is, a difference in texture, and the present invention has been completed. By adding glycerin to cheese, even if the sugar content is low, it becomes soft in the frozen state. Therefore, when eating together with a frozen dessert, the melting of both melts in harmony, and the textures of both frozen dessert and cheese can be enjoyed with high flavor. This effect is due to the freezing point depressing action of adding glycerin. Although some freezing point depressants such as salt and alcohol are known, glycerin is preferable because it has a flavor problem other than glycerin and has the best flavor and good compatibility with cheese. The amount used is 3 to 10% by weight based on the raw cheese. The preferable addition amount is 5 to 8% by weight. If it is less than 3% by weight, the freezing point is not sufficiently lowered and a solid structure is formed during freezing. If it exceeds 10% by weight,
The flavor peculiar to glycerin appears, which is not preferable.
【０００６】本発明に用いるチーズについて説明する。
本発明では、チーズとしてカマンベールチーズ、ブリー
チーズ等の表面熟成タイプのチーズを用いる。これらの
チーズは蛋白の分解が進んでおり、他のチーズに見られ
るような凍結解凍後の離水が少ない。また、グリセリン
を加えて加熱乳化することにより、さらに流動性が高く
なり、取扱いがし易くなる特徴を有する。これらのチー
ズにグリセリンを加え、８５〜９５℃で加熱乳化し冷却
して用いれば良い。表面のかび部分は好みにより除いて
もよいし、そのまま加熱乳化してもよい。表面部分を加
えるとやや苦みを呈するが、本格的なチーズ風味を好む
場合は使用することができる。The cheese used in the present invention will be described.
In the present invention, surface-aged type cheese such as Camembert cheese and brie cheese is used as cheese. Proteins in these cheeses have been decomposed, and the amount of water released after freezing and thawing is small as seen in other cheeses. Further, by adding glycerin and emulsifying by heating, the fluidity is further increased, and it is easy to handle. Glycerin may be added to these cheeses, and the mixture may be emulsified by heating at 85 to 95 ° C and cooled. The mold portion of the surface may be removed according to preference, or may be heated and emulsified as it is. It will be slightly bitter when added to the surface, but can be used if you prefer a full-fledged cheese flavor.
【０００７】本発明はチーズと冷菓とを均一に混合しな
い層状又はうず巻き状に成形するがその方法について説
明する。本発明は、グリセリンを加えたチーズ部分を４
０〜６０℃で冷菓ミックスと層状又はうず巻き状に組み
合わせることに特徴を有する。チーズ部分の温度が４０
℃未満であるとチーズ部分の粘稠性が増し、取扱いが難
しくなり、６０℃を越えると組み合わせる冷菓の組織に
与えるダメージが大きくなる。チーズ部分と冷菓部分を
組み合わせる際には、ホッパー式、直接インライン混合
等通常冷菓に添加する物、例えば、ソース類、チョコレ
ート類等を加える方法を採用してもよい。冷菓はフリー
ザーから排出されたものであってもよいし、ミックスの
ままモールド中でチーズ部分と層状に組み合わせて硬化
して用いることもできる。二層タイプのバーアイスを製
造する場合には、外層を冷菓、内層をチーズにするため
には、外層を通常のスプリットにより成形して後、チー
ズ部を充填する。グリセリンを添加したチーズであれば
充填は容易であるが、これ以外のチーズでは固く粘稠な
ため充填は困難である。これにより、冷菓とチーズの２
つの風味を同時に味わえる新規な、冷菓が得られる。ま
た、内層を冷菓、外層をチーズにすると、保形性に優
れ、さらに新規な食感と風味をもつ冷菓が得られる。チ
ーズの重量比が１０％以上のものは、冷菓とチーズの両
方の食感を風味高く味わえるので好ましい。しかし、１
０重量％未満ではチーズの風味に乏しいものとなる。In the present invention, cheese and frozen dessert are formed in a layered or spiral shape that does not mix uniformly, and the method thereof will be described. According to the present invention, the cheese portion to which glycerin has been added is 4
It is characterized by being combined with a frozen dessert mix in a layered or spiral form at 0 to 60 ° C. The temperature of the cheese part is 40
If it is lower than 60 ° C., the viscosity of the cheese portion increases and handling becomes difficult, and if it exceeds 60 ° C., the damage to the structure of the frozen dessert to be combined increases. When combining the cheese portion and the frozen dessert portion, a method such as a hopper method or direct in-line mixing such as a source added to the ordinary frozen dessert, such as sauces or chocolates, may be adopted. The frozen dessert may be discharged from the freezer, or may be used as it is in the form of a mixture in the mold in combination with the cheese portion in a layered form and then cured. In the case of producing a two-layer type bar ice, in order to make the outer layer a frozen dessert and the inner layer cheese, the outer layer is molded by a normal split and then the cheese portion is filled. Cheese with glycerin added is easy to fill, but other cheeses are hard and viscous and difficult to fill. As a result, frozen dessert and cheese 2
A new frozen dessert can be obtained that allows you to enjoy two flavors at the same time. When the inner layer is made of frozen dessert and the outer layer is made of cheese, a frozen dessert having excellent shape retention and novel texture and flavor can be obtained. A cheese having a weight ratio of 10% or more is preferable because the texture of both frozen dessert and cheese can be enjoyed with high flavor. However, 1
If it is less than 0% by weight, the cheese has a poor flavor.
【０００８】[0008]
【実施例１】以下、本発明の実施例について説明する。 〔実施例１〕 ・チーズを内層に用いたバーアイス 外層のアイスミックスを表１の配合表のとおり製造し
た。製造方法は常法により、原料１０００ｋｇを６０℃
で加熱混合し、１５０ｋｇ／ｃｍ2 にて均質化をおこな
い、プレート式殺菌冷却機により８５℃で２０秒間の殺
菌を施したのち、５℃まで冷却し、一晩エージングして
ミックスとした。このミックスを連続式フリーザーによ
りオーバーラン３０％、排出温度−３℃の半凍結状のソ
フトクリームとして製造に用いた。内層のチーズを表２
の配合表のとおり製造した。製造方法は、高速攪拌機付
き乳化釜にカマンベールチーズ４７５ｋｇ、グリセリン
２５ｋｇを入れ攪拌しながら９０℃まで加熱し、攪拌し
ながら１５分間温度を保持した。乳化したチーズを冷却
用タンクに移し、５０℃まで冷却し、温度を保持しなが
ら充填用ホッパーに送り、製造に用いた。アイス用バー
マシン（バイターライン）を用いて２層冷菓の製造を行
った。まず１１０ｍｌ用の硬化用モールドに上記のソフ
トクリームを１１０ｍｌ充填し、−３５℃の塩化カルシ
ウムブライン液に浸漬して外壁部を硬化し、直ちに真空
ポンプにより内部の未凍結部分を５０ｍｌ吸引除去し、
６０ｍｌの外壁を成形する。その後５０ｍｌのチーズを
切り替え弁とピストンを備えた充填ホッパーにより外壁
に囲われた中空部に充填し一体化する。直ちにスティッ
クを差し、完全に硬化せしめる。完全に硬化した後、３
０℃の温水に浸漬して抜き取り、包装後−２５℃の冷凍
庫に貯蔵した。これを試作品１−Ａとした。本試作品の
総重量に占めるチーズの比率は５６％となる。同様な工
程で、グリセリンを配合しないカマンベールチーズの加
熱乳化物を用いて２層冷菓を製造し試作品１−Ｂとし
た。少量のバッチ工程を用い、ゴーダチーズに５重量％
のグリセリンを加え加熱乳化したものを用いて前記とほ
ぼ同様の２層冷菓を作り、これを試作品１−Ｃとした。
男女２５名（男１２名、女１３名）により官能評価を行
い、その結果を表３に示した。合わせて試作品を−１８
℃に調温した後、不動工業製のレオメーターを用いて切
断したときの最大応力を測定した。また切断面を室温で
融解したときの状態も示した。Example 1 An example of the present invention will be described below. [Example 1] -Bar ice using cheese as the inner layer An ice mix for the outer layer was produced according to the recipe of Table 1. The manufacturing method is a conventional method, and 1000 kg of raw material is 60 ° C.
The mixture was heated and mixed at 1, homogenized at 150 kg / cm 2 , sterilized by a plate type sterilization cooler at 85 ° C. for 20 seconds, cooled to 5 ° C., and aged overnight to obtain a mix. This mix was used for production as a semi-frozen soft ice cream with an overrun of 30% and a discharge temperature of -3 ° C by a continuous freezer. Table 2 for the cheese in the inner layer
It was manufactured according to the recipe of the above. In the production method, 475 kg of Camembert cheese and 25 kg of glycerin were placed in an emulsifier equipped with a high-speed stirrer, heated to 90 ° C. with stirring, and the temperature was maintained for 15 minutes while stirring. The emulsified cheese was transferred to a cooling tank, cooled to 50 ° C., sent to a filling hopper while maintaining the temperature, and used for production. A two-layer frozen dessert was manufactured using an ice bar machine (biter line). First, 110 ml of the above soft cream was filled in a 110 ml hardening mold, and the outer wall portion was hardened by immersing in a calcium chloride brine solution at -35 ° C., and immediately, 50 ml of the internal unfrozen portion was removed by suction with a vacuum pump.
Mold 60 ml outer wall. After that, 50 ml of cheese is filled into a hollow portion surrounded by an outer wall by a filling hopper equipped with a switching valve and a piston to be integrated. Immediately insert the stick and let it cure completely. 3 after fully cured
It was dipped in warm water of 0 ° C, extracted, packaged, and stored in a freezer at -25 ° C. This was designated as prototype 1-A. The ratio of cheese to the total weight of this prototype is 56%. In the same process, a two-layer frozen dessert was produced by using a heated emulsion of Camembert cheese containing no glycerin, and a trial product 1-B was obtained. 5% by weight for Gouda cheese using a small batch process
The same two-layer frozen dessert as described above was produced using the one obtained by adding glycerin and heating and emulsifying, and this was designated as trial product 1-C.
Sensory evaluation was conducted by 25 men and women (12 men, 13 women), and the results are shown in Table 3. Together with the prototype-18
After the temperature was adjusted to ° C, the maximum stress when cutting was measured using a rheometer manufactured by Fudo Kogyo. The state when the cut surface is melted at room temperature is also shown.
【０００９】[0009]
【表１】 [Table 1]
【００１０】[0010]
【表２】 [Table 2]
【００１１】[0011]
【表３】 ───────────────────────────────── 試作品1-A 試作品1-B 試作品1-C ───────────────────────────────── 官 ・風味 ６．５ ３．２ ２．９ 能─────────────────────────────── 評 ・組織の好ましさ ６．７ ２．４ ２．０ 価─────────────────────────────── ・固さの好ましさ ６．３ ２．５ ２．０ ───────────────────────────────── 最大応力 g ２７０ ８９０ １２１０ ───────────────────────────────── 融解した切断面の 滑らか やや粗い やや粗い 状態 離水なし 離水なし 離水あり ───────────────────────────────── ・官能評価結果（１〜７点の７段階評価の平均値、各項
目１は劣る、４は中間、７は優れる)[Table 3] ───────────────────────────────── Prototype 1-A Prototype 1-B Prototype 1 -C ───────────────────────────────── Government and flavor 6.5 3.2 2.9 Performance ── ───────────────────────────── Rating ・ Organization preference 6.7 2.4 2.0 Price ──── ─────────────────────────── ・ Preferability of hardness 6.3 2.5 2.0 ─────── ────────────────────────── Maximum stress g 270 890 1210 ────────────────── ─────────────── Melted cut surface is smooth and slightly rough. No water separation. No water separation. No water separation. ───────────── ─────────────────── · sensory evaluation (average of 7 out of points 1 to 7, each item 1 is inferior, 4 intermediate, 7 is excellent)
【００１２】このように、グリセリンを用いた試作品１
−Ａはグリセリンを用いない試作品１−Ｂ、及びゴーダ
チーズを用いた試作品１−Ｃよりも明らかに風味に優
れ、凍結状態でも固くならず、好ましい組織を持つ冷菓
であった。[0012] Thus, the prototype 1 using glycerin
-A was a frozen dessert having a desirable texture, which was obviously superior in flavor to Prototype 1-B using no glycerin and Prototype 1-C using Gouda cheese, and did not harden even in a frozen state.
【００１３】〔実施例２〕 ・チーズを外層に用いたバーアイス 実施例１に記載したものと同一の配合と製造条件によ
り、半凍結状態のソフトクリームと５０℃に保持したチ
ーズを得た。同様に容量１１０ｍｌのモールドを装備し
たバイターラインにより、２層バーアイスを製造した。
まず、モールドに、５０℃に保持した７０ｍｌのチーズ
を、実施例１で用いた切り替え弁とピストンを備えた充
填ホッパーを用いて充填した。ブラインに浸漬すると同
時にソフトクリームを４０ｍｌ充填した。その際、充填
ノズルは上下動が可能なものを用い、充填時にチーズ内
に挿入させ、フリーザーの吐出圧力を用いてチーズ内に
押し込む。外壁のチーズは吐出圧力により盛り上がり、
ソフトクリーム部を覆うこととなる。クリーム部が硬化
する前にスティックを差し入れ、完全に硬化したのちモ
ールドより抜き取って包装し、冷凍庫に貯蔵した。抜き
取り温度は実施例１の場合より高くする必要があるが、
概ね６０〜７０℃が適当であった。６０℃未満では抜き
取りが不完全となり、７０℃を超えるとチーズ部が融解
して型崩れを起こした。この試作品を２−Ａとし、実施
例１の１−Ａと合わせて、男女２７名（男１４名、女１
３名）により官能評価を行い、その結果を表４に示し
た。合わせて試作品を−１８℃に調温した後、室温（約
２０℃）に１時間放置したときの保形状態についても評
価した。試作品２−Ａの総重量に占めるチーズの比率は
約７３％であった。Example 2 Bar Ice Using Cheese as an Outer Layer According to the same composition and production conditions as described in Example 1, semi-frozen soft ice cream and cheese kept at 50 ° C. were obtained. Similarly, a two-layer bar ice was manufactured by a bitter line equipped with a mold having a capacity of 110 ml.
First, the mold was filled with 70 ml of cheese kept at 50 ° C. using the filling hopper equipped with the switching valve and the piston used in Example 1. At the same time as dipping in brine, 40 ml of soft ice cream was filled. At that time, a filling nozzle that can move up and down is used, inserted into the cheese at the time of filling, and pushed into the cheese using the discharge pressure of the freezer. The cheese on the outer wall rises due to the discharge pressure,
It will cover the soft serve part. A stick was inserted before the cream portion hardened, and after it was completely hardened, it was taken out of the mold, packaged, and stored in a freezer. Although the extraction temperature needs to be higher than that of the first embodiment,
About 60 to 70 ° C was suitable. When the temperature was lower than 60 ° C, the extraction was incomplete, and when the temperature was higher than 70 ° C, the cheese portion was melted and lost its shape. This prototype was designated as 2-A, and combined with 1-A in Example 1, 27 men and women (14 men, 1 woman)
Sensory evaluation was conducted by 3 persons), and the results are shown in Table 4. In addition, the prototypes were adjusted in temperature to −18 ° C., and then the shape retention state when left at room temperature (about 20 ° C.) for 1 hour was also evaluated. The ratio of cheese to the total weight of prototype 2-A was about 73%.
【００１４】[0014]
【表４】 ────────────────────────── 試作品2-A 試作品1-A ────────────────────────── 官 ・風味 ６．３ ６．７ 能──────────────────────── 評 ・組織の好ましさ ５．６ ６．５ 価──────────────────────── ・固さの好ましさ ６．０ ６．４ ────────────────────────── 型崩れの状態 内外層とも 外壁部のみ 型崩れなし 融解 ────────────────────────── ・官能評価結果（１〜７点の７段階評価の平均値、各項
目１は劣る、４は中間、7 は優れる)[Table 4] ────────────────────────── Prototype 2-A Prototype 1-A ─────────── ──────────────── Government and flavor 6.3 6.7 Noh ───────────────────────── Evaluation ・ Organization preference 5.6 6.5 Value ──────────────────────── ・ Preference for hardness 6.0 6. 4 ────────────────────────── Shape collapse The inner and outer layers of the outer wall have no shape collapse Melt ───────── ───────────────── ・ Sensory evaluation results (average of 7-point evaluation of 1 to 7 points, each item 1 is inferior, 4 is intermediate, 7 is excellent)
【００１５】このように、チーズを外層に用いた試作品
２−Ａは良好な風味と組織を持ち、かつ保形性に優れた
冷菓であった。As described above, the prototype 2-A using cheese as the outer layer was a frozen dessert having a good flavor and texture and excellent shape retention.
【００１６】〔実施例３〕 ・チーズと冷菓をうず巻き状に充填したカップアイス 実施例１に記載した同一の配合と製造条件により、半凍
結状態のソフトクリームと５０℃に保持したチーズを得
た。アイス用カップ充填機を用いてチーズがうず巻き状
に充填されたカップアイスを製造した。連続フリーザー
よりオーバーラン８０％のソフトクリームを−４℃で排
出し、充填ノズルに至る途中にインライン混合器を設置
し、ソフトクリームの進行方向に向けソフトクリーム配
管内に設置した１〜２個のインラインノズルより５０℃
に保持したグリセリン配合チーズを押し出し、ソフトク
リームとチーズを同時に充填した。充填時にカップ部を
回転させうず巻き状の模様を得た。ソフトクリーム部と
チーズ部の比率は容積比で１：１とした。試作品総重量
に占めるチーズの比率は６８％であった。蓋をして硬化
することによりチーズをうず巻き状に充填したカップア
イスが得られた。これを試作品３−Ａとした。実施例１
で述べたグリセリンを含まずに加熱乳化したチーズを用
いたものを試作品３−Ｂとした。試作品３−Ｂの場合、
充填時の量目変動が大きく美しいうず巻き状にはならな
かった。また、３−Ａの試作品の容積比を変化させ、チ
ーズ部を１５ｍｌ、ソフトクリーム部を１４０ｍｌとし
た冷菓を製造し、試作品３−Ｃとした。この試作品中に
占めるチーズの重量比率は１４％であった。３−Ａと３
−Ｂと３−Ｃの試作品を男女２２名（男１１名、女１１
名）により官能評価を行い、その結果を表５に示した。[Example 3] Cup ice filled with cheese and frozen dessert in a spiral shape With the same composition and production conditions as described in Example 1, semi-frozen soft ice cream and cheese kept at 50 ° C were obtained. . A cup ice filled with spiral wound cheese was produced using an ice cup filling machine. The soft ice cream with 80% overrun was discharged from the continuous freezer at -4 ° C, an in-line mixer was installed on the way to the filling nozzle, and one or two pieces of soft ice cream were installed in the soft ice cream pipe in the direction of the soft ice cream advancing direction. 50 ° C from in-line nozzle
The glycerin-containing cheese held in was extruded, and soft ice cream and cheese were simultaneously filled. The cup part was rotated during filling to obtain a spiral pattern. The volume ratio of the soft serve portion and the cheese portion was 1: 1. The ratio of cheese to the total weight of the prototype was 68%. A cup ice filled with cheese in a spiral shape was obtained by covering and hardening the lid. This was designated as prototype 3-A. Example 1
The prototype using the cheese obtained by heating and emulsifying without containing glycerin was used as the prototype 3-B. For prototype 3-B,
The volume variation during filling was large, and a beautiful spiral shape was not formed. Further, the volume ratio of the prototype of 3-A was changed to produce a frozen dessert with a cheese portion of 15 ml and a soft cream portion of 140 ml, which was designated as prototype 3-C. The weight ratio of cheese in this prototype was 14%. 3-A and 3
-B and 3-C prototypes 22 men and women (11 men, 11 women)
The sensory evaluation was carried out according to (Name), and the results are shown in Table 5.
【００１７】[0017]
【表５】 ───────────────────────────────── 試作品3-A 試作品3-B 試作品3-C ───────────────────────────────── 官 ・風味 ６．７ ３．０ ６．５ 能─────────────────────────────── 評 ・組織の好ましさ ６．５ ２．２ ６．３ 価─────────────────────────────── ・チース゛ 部の好ましさ ６．４ １．９ ６．０ ─────────────────────────────── ・模様の好ましさ ６．５ ２．３ ６．４ ───────────────────────────────── ・官能評価結果(1〜7 点の7 段階評価の平均値、各項目
１は劣る、４は中間、７は優れる)[Table 5] ───────────────────────────────── Trial product 3-A Trial product 3-B Trial product 3 -C ───────────────────────────────── Government ・ Flavour 6.7 3.0 6.5 Noh ── ───────────────────────────── Evaluation ・ Preferability of the organization 6.5 2.2 6.2 6.3 Price ──── ─────────────────────────── ・ Cheese section preference 6.4 1.9 6.0 ─────── ──────────────────────── ・ Pattern preference 6.5 2.3 6.4 ──────────── ────────────────────── ・ Sensory evaluation results (average of 7-point evaluation of 1 to 7 points, each item 1 is poor, 4 is intermediate, 7 Is excellent)
【００１８】このようにグリセリンを加えて加熱乳化し
たチーズと冷菓ミックスをうず巻き状に充填した冷菓
は、風味、組織に優れていた。The frozen dessert in which the cheese and the frozen dessert mix, which have been heated and emulsified by adding glycerin, are spirally packed, are excellent in flavor and texture.
【００１９】〔発明の効果〕本発明の実施により、カマ
ンベールチーズ等の表面熟成タイプのチーズにグリセリ
ンを添加して加熱乳化したチーズと冷菓とが層状又はう
ず巻き状に成形された冷菓を提供することができる。本
発明による冷菓中のチーズは柔らかく冷菓と調和し、さ
らに冷菓とチーズの両方の食感を風味良く味わえるもの
である。[Effects of the Invention] By implementing the present invention, it is possible to provide a frozen dessert formed by layering or spirally winding cheese and frozen dessert obtained by heating and emulsifying glycerin to surface-aged cheese such as Camembert cheese. You can The cheese in the frozen dessert according to the present invention is soft and harmonious with the frozen dessert, and the textures of both the frozen dessert and cheese can be tasted with good flavor.
Claims (3)
冷菓とが層状又はうず巻き状に成形されていることを特
徴とするチーズを用いた冷菓。1. A frozen dessert using cheese, characterized in that the cheese desiccated by adding glycerin and heat emulsification and the frozen dessert are formed in a layered or spiral shape.
有することを特徴とする請求項１記載のチーズを用いた
冷菓。2. A frozen dessert using the cheese according to claim 1, which contains 10 to 90% by weight of aged cheese.
後、冷却し４０〜６０℃の温度にしたチーズと冷菓ミッ
クスとを均一に混合しないで充填することにより、チー
ズと冷菓とを層状又はうず巻き状に成形させることを特
徴とするチーズを用いた冷菓の製造方法。3. Cheese and frozen dessert are layered or spirally wound by adding glycerin to cheese, heating and emulsifying the mixture, and then cooling and filling the cheese and frozen dessert mix without uniformly mixing them. A method for producing a frozen dessert using cheese, which is characterized by being shaped into a shape.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7061350A JP2835010B2 (en) | 1995-03-20 | 1995-03-20 | Frozen dessert using cheese and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7061350A JP2835010B2 (en) | 1995-03-20 | 1995-03-20 | Frozen dessert using cheese and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08256696A true JPH08256696A (en) | 1996-10-08 |
| JP2835010B2 JP2835010B2 (en) | 1998-12-14 |
Family
ID=13168612
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7061350A Expired - Lifetime JP2835010B2 (en) | 1995-03-20 | 1995-03-20 | Frozen dessert using cheese and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2835010B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010239967A (en) * | 2009-04-09 | 2010-10-28 | Kraft Foods Research & Development Inc | Food having multiple texture |
| WO2012015036A1 (en) * | 2010-07-30 | 2012-02-02 | 雪印メグミルク株式会社 | Variety of processed cheese and production method thereof |
| CN110839753A (en) * | 2019-11-08 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
| CN110839750A (en) * | 2019-11-08 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage with chocolate-cheese mixed coating and preparation method thereof |
-
1995
- 1995-03-20 JP JP7061350A patent/JP2835010B2/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010239967A (en) * | 2009-04-09 | 2010-10-28 | Kraft Foods Research & Development Inc | Food having multiple texture |
| WO2012015036A1 (en) * | 2010-07-30 | 2012-02-02 | 雪印メグミルク株式会社 | Variety of processed cheese and production method thereof |
| CN110839753A (en) * | 2019-11-08 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
| CN110839750A (en) * | 2019-11-08 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage with chocolate-cheese mixed coating and preparation method thereof |
| CN110839753B (en) * | 2019-11-08 | 2023-08-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2835010B2 (en) | 1998-12-14 |
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