JPS62244350A - Ice-cream base and production thereof - Google Patents

Abstract

PURPOSE:To obtain an ice-cream base preservable and transportable at normal temperature, having excellent long-term preservability and capable of easily giving an ice-cream having the same taste and palatability as those of conventional ice-cream simply by adding water and freezing the mixture, by freeze-drying an ice-cream raw material. CONSTITUTION:The objective ice-cream base can be produced by solidifying and drying an ice-cream raw material by a freeze-drying apparatus.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to an ice cream base and a method for producing the same.

More specifically, in the present invention, after mixing with water and shoulder,
This invention relates to an ice cream base that can easily produce uniform ice cream just by freezing, and a method for producing the same.

[Prior Art] Generally, ice creams are made by mixing milk and dairy products with appropriate raw materials such as sugars, flavors, emulsifiers, and stabilizers, and freezing the mixture while stirring.

Since ice creams manufactured in this way melt easily at room temperature, large-scale refrigeration equipment has traditionally been required during manufacturing, storage, and transportation. When stored, the quality of ice creams may deteriorate, such as the fats and oils contained in ice creams becoming oxidized and deteriorating in quality, or the smells of products from the pond being absorbed, resulting in loss of flavor.

In recent years, as an ice cream base that can solve these drawbacks, powdered milk and other powdered ice cream ingredients have been mixed together and processed into powder or granules that can be stored for long periods at room temperature. is being done.

[Problems to be solved by the invention] However, all of the above ice cream bases require milk or egg yolk in addition to water, or require special equipment for cooling and stirring. .

Therefore, the present inventors have conducted extensive research into creating an ice cream base that can solve these problems, and have created an ice cream base by freeze-drying ice cream raw materials. It is easy to store and transport, has excellent long-term shelf life, and can be easily transformed into ice creams that have the same flavor and texture as conventional ice creams by simply adding water to the ice cream base and freezing it. This completely new fact was discovered and the present invention was completed.

Means for Solving Problem L] That is, the present invention relates to an ice cream base obtained by freeze-drying an ice cream raw material and a method for producing the same.

The ice cream base in Mizuho AM means milk solids content of 1
Not only ice cream in the narrow sense with a milk fat content of 5.0% or more, including 80% or more of milk fat, but also brain ice cream, brain ice cream, nuts ice cream, chocolate ice cream, custard ice cream, bisfaith cream, ice milk, It refers to instant foods such as imitation ice cream in a broad sense (including ice cream analogues that do not contain milk fat, such as those made with soy milk).

[Example 2] The ice cream base of the present invention is obtained by freeze-drying raw materials for ice cream.

As the ice cream raw material used in the present invention, any conventionally used ice cream raw material can be used, but specific examples of such ice cream raw materials include milk and dairy products, In addition to eggs, water, etc., various additives, colorants, aromatics, sweeteners, etc. are included.

Examples of the milk and dairy products include processed milk, condensed milk such as sweetened condensed milk and evaporated milk, powdered milk such as whole milk powder, whole fat sweetened milk powder, skim milk powder and V4 milk powder, fresh cream, and butter. In addition, as substitutes for milk and dairy products, any products that can be used as raw materials for ice creams and similar products, such as soy milk, milk products, and processed vegetable oil products, can be used. However, among these, milk and fresh cream can be particularly preferably used.

The additives include emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester; gelatin, pectin, carrageenan, locust bean gum, sodium caseinate, sodium alginate, sodium cellulose glycolate, etc. Stabilizers: Examples include antioxidants such as tocopherols, but the present invention is not limited to these, and other stabilizers may also be used.

The coloring agent includes β-carotene, water-soluble atode,
Other natural and synthetic food dyes, etc., as well as flavorings include l# oil, extracts, oleoresin, this day 1~, essences made of natural flavorings such as enzyme flavors, and various synthetic flavorings, emulsified flavorings, and powders. Flavoring agents, sweeteners such as sugar, fructose, starch syrup, invert sugar, high fructose sugar, glucose, synthetic sweeteners such as aspartame, and natural sweeteners such as stevia and glycyrrhizin. However, in the present invention, as the coloring agent, flavoring agent, and sweetener, any of the above-mentioned lacquers used as raw materials for ice creams may be used.

The blending ratio of each component of the ice cream raw materials varies depending on the properties of the intended ice cream, but usually,
The blending ratio of each component is the same as that of conventional ice cream raw materials.

That is, as an example, when using an ice cream base of vanilla ice cream with a milk solid content of 15% or more, and a milk fat content of 8% or more, the normal 30 parts of fresh cream (milk fat content of 40% or more), 10 parts of skim milk powder, additives 0.6-3.0
part, colorant 0.1-1.0 part, II fragrance 0.05-0.
5 parts, and 15 to 40 parts of sweetener are added.

Furthermore, the additives usually contain 0.2 to 1.0% emulsifier (9% by weight, the same applies hereinafter), 0.2 to 1.0% stabilizer, and 0.01 to 0.1% antioxidant. It is adjusted and used so that the

Next, the manufacturing method of the present invention will be explained.

Each component of the ice cream raw material is adjusted in advance to the above-mentioned mixing ratio, stirred sufficiently until the composition becomes uniform, and then filled into a mold having a predetermined shape.

After filling, the mold is placed in the freeze dryer 1, and the shelf temperature in the freeze dryer is set at a cooling temperature gradient of -0,2 to -1 from room temperature.
, 0°C/sec to below -40°C.

The cooling temperature gradient may be larger than the above range, but if it is less than -0.01°C/sec, the composition of the frozen product may become non-uniform, so the cooling temperature gradient should be within the above range. It is preferable that it be within or above.

Also, if the shelf temperature during rapid cooling is higher than -40°C, it may thaw when the inside of the machine is evacuated.
Preferably, the temperature is 0°C or lower.

Next, set the shelf temperature of the freeze dryer to -40 to -45℃ by 30 to 6
After holding for 0 minutes, the shelf temperature is heated at a heating temperature gradient of O15 to 1 while maintaining the inside of the freeze dryer in a vacuum state of 1.0 shoes or less, in particular <0.01 to 0.1 shoes HO. .0
By gradually increasing the temperature at °C/min, an ice cream base according to the invention is obtained.

If the heating temperature gradient is extremely small, drying will take a long time, and if the temperature is raised too quickly, thawing may occur, so it is preferably within the above range.

The ice cream base thus obtained may be manufactured into a product in the form of the mold, or may be subjected to cutting processing if necessary, but it is usually crushed into a coarse powder before use.

Next, the ice cream base of the present invention will be explained in more detail based on Examples and Comparative Examples, but the present invention is not limited only to these Examples.

Examples 1 and 2 The required m of each raw material shown in the recipe in Table 1 is weighed, and using a heating mixer or the like, they are mixed and dissolved at 70 to 80°C to homogenize. After heating and sterilizing this at 60℃ for 30 minutes, it was heated to ice temperature (
-5 to 0°C).

Next, the diameter of the top surface is 9 cm, and the diameter of the bottom surface is 8 cm.
IR, filled into a truncated conical mold with a depth of 21 mm,
Freeze-drying M < manufactured by Japan Vacuum Technology Co., Ltd., the entire mold was transferred to 0F-01H1, and rapidly frozen at t-40° C. for 120 seconds.

Next, after pre-freezing at -40°C for 90 minutes, the shelf temperature was raised to 30°C for 90 minutes while maintaining the degree of vacuum in the freeze dryer at 0.05 to 0.15 HQ. Holds time.

The thus obtained molded product was removed from the mold and ground to a particle size of 12 mesh passes or less to obtain an ice cream base.

Next, add 50% water to the ice cream base 509.
After adding 0!7 and thoroughly kneading, the diameter of the top surface becomes 4.
50.Pour 40 portions into a paper cup with a bottom diameter of 3.51 cm and a height of 5 cm, cover with a lid, and leave it in a freezer at an internal temperature of 118°C for 2 hours to make ice cream.

The characteristics of the resulting ice cream were examined in terms of its dissolution in the mouth, texture, and flavor according to method F below. The results are shown in Table 2.

(Dissolution in the mouth: condition and texture) Ten tasting monitors actually tasted the product, and evaluated it based on the following criteria through a sensory test, and calculated the average score of the ten tasting monitors.

5 points: Melts very smoothly and uniformly.

4 points: Melts evenly and smoothly.

3 points: It feels a little rough, but it melts fairly evenly.

2 points: Slightly rough texture, and the melting is uneven.

1 point: It has a sherbet-like roughness, and the melting is uneven.

(lit taste) Ten tasting monitors actually tasted the taste, aroma,
The overall deliciousness of ice creams, including texture, was evaluated through a sensory test based on the following criteria, and the average score of the 10 tasting monitors was determined.

5 points: Very delicious.

4 points: Fair taste.

3 points: Neither particularly good nor bad.

2 points: Not very tasty.

1 point: Bad.

Comparative Example 1 150 cc of milk and 11 lll of egg yolks were added to 65 g of commercially available powdered ice cream paste, and the mixture was kneaded and placed in a paper cup in the same manner as in Example 1.
The ice cream was prepared by standing in a cold '6Rfil at 18° C. for 3 hours or more. The properties of the obtained ice cream were investigated in the same manner as in Examples 1 and 2. The results are shown in Table 2.

Comparison VA2 Using a commercially available ice cream (8% milk fat, 16% milk solids), its properties were investigated in the same manner as in Examples 1 and 2. The results are shown in Table 2.

Comparative Example 3 Using commercially available ice milk (milk fat content: 3%, milk solid content: 10%), its properties were investigated in the same manner as in Examples 1 and 2. The results are shown in Table 2.

[Margins below] Table 1 (unit double M%) Table 2 As mentioned above, the ice cream base of the present invention used in Actual IM Example 1 and Example 2 is both in the form of dry powder, so the comparison example Freezing equipment, which is required when storing or transporting the conventional ice creams used in Comparative Example 2 and Comparative Example 3, was not required, and the ice creams could be stored at room temperature. Further, Example 1 produced using the ice cream base of the present invention
As shown in Table 2, the ice creams of Example 2 and 2 had the same degree of melting in the mouth, texture, and flavor as the conventional ice cream used in Comparative Example 2.

Furthermore, when producing the ice creams of Example 1 and Example 2 using the ice cream base of the present invention, it is necessary to produce the ice cream using the conventional ice cream base of Comparative Example 1. No added milk or egg yolk is required, and the resulting ice cream melts in the mouth and is much more immersive than ice cream made using the conventional ice cream base in terms of texture, texture, and flavor. Met.

[Effects of the Invention] The ice cream base of the present invention can be manufactured, stored, or transported at room temperature, so there is no need for freezing equipment such as a freezer, which is conventionally required when storing ice creams.
In addition, special stirring V4 is used when making ice creams.
The effect is that ice creams having the same flavor and texture as conventional ice creams can be easily produced at home by simply kneading the mixture with water or hot water and freezing without requiring any storage.

Patent applicant: Ryuhodo 1m Co., Ltd. Representative patent attorney Sota Asahina and one other person, Ri'.

Se 151, top.

Procedural amendment (white silver) May 22, 1986

Claims (1)

[Claims] 1. An ice cream base obtained by freeze-drying ice cream raw materials. 2. An ice cream-based manufacturing method characterized by solidifying and drying ice cream raw materials in a freeze dryer.