KR100238354B1 - An easy squeezable and apple like texture tube ices manufacturing method - Google Patents

Abstract

The present invention relates to a tube-shaped ice cream manufacturing method that can be immediately eaten out of the freezer having a soft physical properties in the frozen state while having a texture like eating an apple, in the manufacture of a tube-shaped ice cream,

A low-molecular weight raw material such as monosaccharides and sugar alcohols is added to the cream having a drop in freezing point to crush apple pulp within 5 mm, and then mixed with crushed ice of 1 to 3 mm in a tube to produce a tube-shaped ice cream. It features. The ice cream produced in this way is characterized by a soft and easy eating while having a texture like eating an apple in a frozen state.

Description

Ice cream manufacturing method with slush properties of apple tissue

The present invention relates to an ice cream manufacturing method put in a synthetic resin tube of a new physical property that can be easily eaten immediately because it does not freeze hard even in the frozen state (-18 ℃) texture.

Frozen confectionery in synthetic resin tube is generally prepared by mixing fragrances and pigments with sugar, etc. as a raw material, filling and sealing it in synthetic resin tube, and immersing it in refrigerant below -35 ℃. The ice cream in the synthetic resin tube is so contained in the container that the surface doesn't melt during eating like Baryu products, especially children eat a lot. However, under the recommended distribution conditions of -18 ℃, most of the water is frozen hard, it is inconvenient to eat. When a consumer wants to buy a product and eats it, he cuts the cut portion at the top of the resin tube and removes the nipple to eat the product. But at first, the product is frozen hard and has no physical properties. Over time, when the surface melts, it can be sucked and eaten, but it takes a long time before the product can be eaten cool.

Therefore, if you develop a product that is soft and easy to squeeze even when frozen, consumers will be able to enjoy cool ice cream as soon as they take it out of the freezer without having to wait for the product to melt.

In order to develop a product of physical properties that can be easily squeezed out in the frozen state while maintaining the unique flavor and refreshing feel of the product, the freezing point of moisture, which accounts for more than 70% of the product, must be lowered below a certain ratio. The freezing point drop may be higher when the molten solute has a higher molar concentration, that is, the more the substance having the lower molecular weight is the same amount. However, most of the raw materials used in ice cream have a large molecular weight, which has little effect on the freezing point drop, and among them, sugars have the most influence. By the way, the concentration below 20% by weight, which is generally used, the sugar has a limit of softening the product because the freezing point drop is only about 1.6 ℃.

The purpose of the present invention is to effectively drop the freezing point of the ice cream to take out from the freezer to have a physical property that can be immediately squeezed while providing an ice cream manufacturing method put into a synthetic tube with a good texture and refreshing feel like eating an apple.

According to the present invention, the above object can be attained by a manufacturing method characterized in that the mixed ice cream of the concentrated form containing crushed ice and apple puree is dropped. Here, the cream uses sugars of sweet sugar instead of disaccharides such as sugar and lowers the freezing point by adding low-molecular substances such as glycerol, sorbitol, ethyl alcohol, and propylene glycol. The cream can be made into a concentrated form, which can effectively lower the freezing point, and if you mix the apple pulp, you can feel the texture of the apple in harmony with the ice.

The present invention will be described with reference to Examples.

Example 1

35% apple puree, 3% apple concentrate, 2% by weight apple juice, 8.2% by weight glucose, 15.4% by weight fructose, 2% by weight sorbitol, 2% by weight coconut oil, 0.2% by weight compound stabilizer, 0.4% by weight %, Ethyl alcohol 0.6% by weight, 34.2% by weight of water was blended, and frozen at -8 ° C and mixed with 5: 5 ice and crushed to 5 mm size filled in a synthetic resin tube to prepare a product. The above-produced products were excellent in the flavor of the apples and showed soft properties that could be squeezed out of the freezer immediately.

Example 2

The ice cream of the product was the same as that of Example 1 except that the apple pulp ground to 4 mm and the ice crushed to 2 mm were used, and the flavor of the product was the same as that of Example 1. Felt more like eating an apple pulp.

Example 3

Ice cream was prepared by using the same ingredients as in Example 2, except that 25% by weight of apple puree ground at 4 mm and 44.2% by weight of water were used, and the frozen cream and ice were mixed at 6: 4. Flavor and physical properties of the product was the same as in Example 2.

Example 4

Change the fructose and glucose content to 20% by weight fructose and 10.5% by weight of glucose, 1% by weight of glycerol instead of 2% by weight of sorbitol, and 28.3% by weight of water, the same components as in Example 2 were formulated in the same composition ratio And the crushed ice were mixed at a ratio of 4: 6 to prepare ice cream, and the product had good flavor and physical properties.

[Comparative Example]

The product was prepared by mixing 16% by weight of sugar, 10% by weight of starch syrup, 0.3% by weight of stabilizer, 0.2% by weight of fragrance, and 73.5% by weight of water as in the conventional ice cream manufacturing method in a synthetic resin tube. At 18 ° C., more than 90% of the moisture was frozen. When the frozen dessert was prepared by putting it in a synthetic tube, the frozen dessert showed hard physical properties that could not be readily produced.

As can be seen in the Examples and Comparative Examples, the frozen confections put in the synthetic resin tubes prepared by the conventional manufacturing method have a freezing point drop of 3 ° C or lower, and under frozen conditions of -18 ° C or lower, they are frozen frozen and taken out of the freezer immediately. Hard to do However, the frozen dessert put into the synthetic resin tube prepared by the method of the present invention can be prepared in a more concentrated form of the cream having a lowered freezing point using crushed ice, so that at least -60 ° C., more than 60% of moisture is not frozen and taken out of the freezer. It showed a ready-to-eat property. In particular, in the present invention, since the apple puree ground apple cider was put in, the ice and ground apple puree were well harmonized, and the preference of the product was higher.

Claims (1)

Using sweet sugar as sweetener, mix the raw material selected from glycerol, ethyl alcohol, sorbitol, lower the freezing point, mix the frozen cream and the crushed ice, put them in a synthetic resin tube, and prepare the frozen fruit. Apple slush, which is ground to size, is added with 25 to 35% by weight of the total cream ingredients, and the frozen cream and 1 to 3 mm ice are mixed at a ratio of 4: 6 to 6: 4. Ice cream manufacturing method having physical properties.