JPH0947227A - Production of ice cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an ice cream with full-bodied flavor by using fresh cow milk to make the best use of the deliciousness of the milk. SOLUTION: The objective ice cream is obtained by blending cow milk TOFU (curd) with each appropriate amount of cow milk, sugar, fresh cream, sweetened yolk, etc.

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 an ice cream having a novel structure.

[0002]

2. Description of the Related Art Heretofore, in this type, the following has been done. In the conventional method for producing ice creams, most of the raw materials are made of milk powder and skim milk powder, and therefore various kinds of milk powder are used to make them delicious.

[0003]

The above-mentioned prior art has the following problems. For example, because it is powdered milk containing vanilla and skim milk powder, there is no real rich body and calcium is low. This is because milk powder and skim milk powder go through a heating and drying process, so that the body and flavor of milk are impaired. The present application has been made in view of such problems of the related art, and an object of the present invention is to provide a solution to the above-described problems.

[0004]

In order to achieve the above object, the present invention is as follows. That is,
The present invention relates to a method for producing ice cream, which comprises the following steps. First step: Mix milk tofu with fresh cream and sweetened egg yolk. Second step: Sterilization treatment is performed. Third step Milk, sugar and a stabilizer are added to the mixture after the second step and mixed. Fourth step: Sterilization treatment is performed. Fifth step Freezing treatment is performed. Sixth step The cured product after the fifth step is rapidly frozen to obtain a final product. In this case, A. The manufacturing method can be as described below. The second step is a sterilization treatment at 65 ° C. for 30 minutes, and the fourth step is
Sterilization treatment is carried out at 65 ° C for 30 minutes, the fifth step is freezing treatment at -7 ° C for 8 minutes, and the sixth step is configured to rapidly freeze the cured product after the fifth step at -30 ° C. . B. It can be manufactured by the following materials. Ingredients Milk (raw) 1 kg Milk tofu 1.5 kg Sugar 1.5 kg Fresh cream 1.5 kg Sweetened egg yolk 850 g Stabilizer 75 g It can be manufactured by the following materials. Ingredients Milk (raw) 1.3 kg Milk tofu 180 g Sugar 180 g Fresh cream 170 g Sweetened egg yolk 100 g Stabilizer 10 g Milk tofu can be produced in the following first to fourth steps. First step: The raw material milk is sterilized and then cooled. Second step Add rennet and let stand. Third step The raw material in a solidified state is cut. Fourth step: Heat until the weight of whey reaches a predetermined percentage of the whole. E. FIG. The method for producing milk tofu can be as follows. The first step is to sterilize the raw milk at 65 ° C. for 30 minutes,
Cool at 30 ° C. In the fourth step, heating is performed at 50 ° C. until the weight of whey reaches a predetermined percentage of the whole.

[0005]

Embodiments of the present invention will be described in detail. A. Produces milk tofu. First step: Raw milk is sterilized at 65 ° C for 30 minutes, and then cooled at 30 ° C. Step 2 Add rennet (coagulant) and allow to stand. Third step The raw material in a solidified state is cut. Fourth Step Heat at 50 ° C. until the weight of whey reaches a predetermined percentage of the whole. Various ice creams having different tastes, flavors, richness, etc. are produced depending on the amount of the whey removed. For example, the amount of whey removed is 0%, 10%, 20%, 30%,
40%, 50%, 60%, 70%,. . . And various percentages, but 87% is the limit. Fifth step The whey is removed to obtain a pile of milk tofu. B. Manufacture ice cream using milk tofu. Materials are prepared as follows. Ingredients Compounding amount Milk (raw) 1 kg Milk tofu 1.5 kg Sugar 1.5 kg Fresh cream 1.5 kg Sweetened egg yolk 850 g Stabilizer 75 g First step Mix milk cream and sweetened egg yolk with milk tofu. Second step: Sterilize at 65 ° C for 30 minutes. Third step Milk, sugar and a stabilizer are added to the mixture after the second step and mixed. Fourth step: Sterilize at 65 ° C for 30 minutes. Fifth step Freezing treatment is performed at -7 ° C for 8 minutes. Sixth Step The cured product obtained through the fifth step is rapidly frozen at −30 ° C. to obtain a final product. In the case of producing ice cream using this milk tofu, the materials to be prepared can be changed as follows, for example, depending on preference. Ingredients Milk (raw) 1.3kg Milk tofu 180g Sugar 180g Fresh cream 170g Sweetened egg yolk 100g Stabilizer 10g

[0006]

Since the present invention is configured as described above, it has the following effects. 1. It is no exaggeration to say that 100% milk is used because milk tofu and milk are used. Therefore, the umami of milk can survive as it is without adding any additives for improving the taste. 2. An ice cream containing 100% of calcium contained in milk can be obtained. 3. Since the range of use of milk can be expanded, the problem of excess milk can be solved. 4. A characteristic fresh ice cream can be produced in a production area that uses milk instead of milk powder or skim milk powder. 5. Concentration and solid flavor of milk tofu can be expected by eliminating whey by heating. 6. Ice cream is produced immediately from fresh milk in the milk producing area and from fresh milk to milk tofu, resulting in rich, flavored ice cream.

Claims (6)

[Claims] 1. A method for producing ice cream, comprising the following steps: First step: Mix milk tofu with fresh cream and sweetened egg yolk. Second step: Sterilization treatment is performed. Third step Milk, sugar and a stabilizer are added to the mixture after the second step and mixed. Fourth step: Sterilization treatment is performed. Fifth step Freezing treatment is performed. Sixth step The cured product after the fifth step is rapidly frozen to obtain a final product. 2. The second step is sterilization at 65 ° C. for 30 minutes, the fourth step is sterilization at 65 ° C. for 30 minutes, the fifth step is freezing at −7 ° C. for 8 minutes, and the sixth step. The method for producing ice cream according to claim 1, wherein the step is configured to rapidly freeze the cured product obtained through the fifth step at -30 ° C. 3. The method for producing ice cream according to claim 1 or 2, which is produced from the following materials. Ingredients Milk (raw) 1 kg Milk tofu 1.5 kg Sugar 1.5 kg Fresh cream 1.5 kg Sweetened egg yolk 850 g Stabilizer 75 g 4. The method for producing ice cream according to claim 1, wherein the ice cream is produced from the following materials. Ingredients Milk (raw) 1.3kg Milk tofu 180g Sugar 180g Fresh cream 170g Sweetened egg yolk 100g Stabilizer 10g 5. The method according to claim 1, wherein the milk tofu is prepared in the following first to fourth steps.
The method for producing ice cream according to claim 1, wherein the ice cream is produced in a step. First step: The raw material milk is sterilized and then cooled. Second step Add rennet and let stand. Third step The raw material in a solidified state is cut. Fourth step: Heat until the weight of whey reaches a predetermined percentage of the whole. 6. The method according to claim 1, wherein the milk tofu is prepared in the first step.
The ice cream according to claim 5, which is configured to be sterilized at 30 ° C for 30 minutes and then cooled at 30 ° C, and the fourth step is heated at 50 ° C until the weight of the whey reaches a predetermined percentage with respect to the whole. Manufacturing method.