201143630 六、發明說明： 【發明所屬之技術領域】 本發明係有關一種冰淇淋配方組合物，尤其是不需 加熱而直接添加冷水混合以形成乳化混合物。 【先前技術】 冰淇淋，或霜淇淋，是一種冷凍乳製品，屬固體冷飲 食σ〇類，以其豐昌的營養，獨特的口感，受到廣大消費者 Φ 的歡迎。良好之冰淇淋應是入口即化香味宜人，具有滑潤 感，組織細緻而沒有砂粒狀，且在常溫下不會很快溶解以 方便食用。冰淇淋一般包含奶粉、糖、水、香料、色素及 乳化安定劑’而奶粉可為全脂奶粉或脫脂奶粉。同時，通 常會再添加適當的植物性油以調整口感與口味。 冰淇淋的製造一般包括將上述的成分加水混合、加熱 攪拌、瞬間殺菌、均質化、冷卻、冷凍、裝填及硬化處理。 瞬間本又菌一般是利用向溫蒸汽經熱交換器將冰淇淋混料 Φ 瞬間加熱至咼溫以邊到殺菌目的，而為節省部分熱能的浪 費，業者通常採用板式熱交換機與均質機連用，使殺菌後 較向溫之冰淇淋混料藉板式熱交換機而與送入熱交換機 之低溫混料進行熱交換，以提升冰淇淋混料之溫度，接著 再送入均質機内進行均質化處理。 均質機的功能在於粉碎脂肪球，增大乳油黏性，增加 起/包性，而使製品外觀圓潤，食之爽口而不覺油腻。之後， 再與剛輸入的常溫混料進行熱交換以降溫，最後藉冰水冷 部至約4ec後’即送入冷;東機進行冷束處理。冰湛淋混料 由冷賴出來後即為霜淇淋。紐淋可經裝填包裝而直接 4 201143630 販售’或先經加果機（fruit feeder)加人水果碎粒、 5克力碎片’或先藉彩斑機(variegat〇r)形成彩虹 紋以增加外觀變化’再裝入容器中。最後送入冷凌室以進 打硬化處理以形成所需的冰淇淋。一般硬化必需使容器中 央溫度達到-π〜-耽’再移至貯藏室儲存。儲存溫度應 呆持8 20 C，否則會因溫度變化而使其中的糖結晶， 吃來有砂砂的粗糙感而影響口感。。 礼化安定劑在冰淇淋的主要作用在於利用本身所具 • 有_水基及親水基以產生乳化作用，亦即使疏水基齡 不溶於水的牛奶而同時使親水基結合水，進而形成乳化狀 的乳化混合液。乳化安定劑還可改進脂_混合料中的分 散性，使脂肪粒子微細均勻分布，提高乳狀液穩定性，並 促進脂肪與蛋白質的相互作用使乳狀液穩定，有助於控制 脂肪，附聚與凝聚作用。此外，乳化安定劑可改進空氣混 入以提高發雜力，防止和㈣粗大冰晶職以提高冰漠 淋的耐熱性，及防止貯藏過程_收縮變形以改善口融性。 Φ 上述為用技術中製造霜溪淋或冰淇琳的處理步驟需 要許多設備及特定的操作參數，同時需配合混料中的不同 組合而適度調整操作參數，以維持或增進冰漠淋的品質， 不硎疋硬度、口感或口味，尤其是混料的組合對冰淇淋的 '^貝更具有決定性的影響，比如乳化安定劑的選擇。因 此，霜淇淋或冰淇淋的製造是相當具有專業性，並非一般 家庭或無經驗的業者可輕易完成。 為使一般豕庭與業者能在一般設備下製造出高品質 冰淇淋’因此很需要一種可在冷水中溶解以方便產乳化作 用的冰淇淋配方組合物，以節省處理道次並簡化所需的處 5 201143630 理設備。 【發明内容】201143630 VI. Description of the Invention: [Technical Field] The present invention relates to an ice cream formulation composition, in particular, directly adding cold water to form an emulsified mixture without heating. [Prior Art] Ice cream, or cream, is a kind of frozen dairy products. It is a solid cold drink. It is popular with Φ〇, which is popular with consumers because of its nutritional and unique taste. A good ice cream should be a pleasant fragrance at the entrance, with a smooth feel, fine texture and no sand-like shape, and it will not dissolve quickly at room temperature for convenient consumption. The ice cream generally comprises milk powder, sugar, water, spices, pigments and an emulsion stabilizer' and the milk powder may be whole milk powder or skimmed milk powder. At the same time, appropriate vegetable oils are usually added to adjust the taste and taste. The manufacture of ice cream generally involves mixing the above ingredients with water, heating and stirring, instant sterilization, homogenization, cooling, freezing, filling and hardening. In the instant, the bacteria usually use the heat exchanger to heat the ice cream mixture Φ to the temperature for the sterilization purpose, and in order to save some of the waste energy, the manufacturer usually uses the plate heat exchanger and the homogenizer to make use. After sterilizing, the ice cream mixture is heated to the low temperature mixture fed to the heat exchanger by the plate heat exchanger to increase the temperature of the ice cream mixture, and then sent to the homogenizer for homogenization. The function of the homogenizer is to crush the fat globules, increase the viscosity of the emulsifiable concentrate, increase the wrap/energence, and make the appearance of the product round, and the food is refreshing and not greasy. After that, it exchanges heat with the normal temperature mixture just input to cool down, and finally, after the ice water is cooled to about 4 ec, it is sent to the cold; the east machine performs cold beam treatment. The ice is mixed with the ice cream. Newlin can be packaged and sold directly 4 201143630 for sale or 'fruit feeder plus fruit granules, 5 gram pieces' or first to create a rainbow pattern by variegat 〇r The appearance changes 'reloaded into the container. Finally, it is sent to the cold plenum for hardening to form the desired ice cream. Generally, the hardening must be such that the central temperature of the container reaches -π~-耽' and is then transferred to the storage compartment for storage. The storage temperature should be 8 20 C. Otherwise, the sugar will crystallize due to temperature changes, and the roughness of the sand will be eaten to affect the taste. . The main function of the ritual stabilizer in ice cream is to use its own water-based and hydrophilic groups to produce emulsification, and even if the hydrophobic base is insoluble in water, the hydrophilic group is combined with water to form an emulsified form. Emulsified mixture. The emulsion stabilizer can also improve the dispersibility in the fat_mixture, make the fat particles evenly and evenly distribute, improve the stability of the emulsion, and promote the interaction of fat and protein to stabilize the emulsion and help control the fat. Poly and coagulation. In addition, the emulsifying stabilizer can improve air mixing to improve the friction, prevent and (4) coarse ice crystal to improve the heat resistance of the ice desert, and prevent the storage process _ shrinkage deformation to improve the mouth melt. Φ The above-mentioned processing steps for manufacturing frost spurs or ice cream in the technology require a lot of equipment and specific operating parameters, and at the same time, it is necessary to adjust the operating parameters appropriately in accordance with different combinations in the mixing to maintain or enhance the quality of ice-cold. The combination of hardness, mouthfeel or taste, especially the mixture, has a decisive influence on the '^ shell of ice cream, such as the choice of emulsion stabilizer. Therefore, the manufacture of cream or ice cream is quite professional and can be easily accomplished by ordinary households or inexperienced operators. In order to enable general courts and manufacturers to produce high quality ice cream under general equipment', there is a great need for an ice cream formulation that dissolves in cold water to facilitate emulsification to save processing and simplify the need. 201143630 Management equipment. [Summary of the Invention]
本發明之主要目的在提供一種冰淇淋配方組合物，係 包括葡萄糖、乳化安定劑、植物油粉、脫脂奶粉及乾葡萄 糖粉，其中乳化安定劑包含脂肪酸甘油酯、關滑豆膠、鹿 角菜膠（或稱卡拉膠）、褐藻酸鈉及乳化劑，且乳化劑可包 含單甘油脂肪酸）、雙甘油脂肪酸、蔗糖脂肪酸的至少其 中之一。植物油粉包含芥花油、葡萄糖漿、牛奶蛋白及脂 肪酸甘油酯，且植物油粉可進一步包含阿拉伯膠及抗壞血 酸棕櫚酸酯。脫脂奶粉包括1. 〇%以下的脂肪含量。 本發明的冰淇淋配方組合物可直接添加冷水攪拌混 合以形成乳化混合物而不需加熱，用以供後續的低溫冷;東 而將乳化混合物形成霜淇淋，或再進一步進行更低溫的冷 楝處理以形縣淇淋。因此，可_理包的对提供給霜 與琳或冰触輕造者，域所f的π味，姐合時添加 適當的香料以供製造出所需的冰淇淋或霜淇淋，省略一般 =熱=卻的處理設備及難，節錢造成縣及製造時 間以提1¾產量。 實施方式】 明，靖本發明財紐實施的方式做更詳細的說 ^熱習該項技藝者在研讀本說明書後能據以實施。 =本购的實侧，顺供的冰鮮財組合物係 葡、乳化安定劑、植物油粉、脫脂奶粉及乾 _糾，其主要特徵在於，可在不需加熱下直接於室溫 201143630 中添加冷水混合，比如攪拌，以形成乳化狀的乳化混合物。 在上述本發明的實施例中，冰淇淋配方組合物所包括 的各成分之較佳重量百分比分別為：葡萄糖，乳化 安定劑1〜20% ’植物油粉1〜50%，脫脂奶粉〇〜50%，乾葡萄 糖粉1〜50%。 葡萄糖係顆粒狀的形態，乾葡萄糖粉具較細顆粒而為 粉末狀。一般葡萄糖的顆粒大小約〇. 2mm至linm，而乾葡 萄糖粉的顆粒大小係小於〇. 1臟。葡萄糖與乾葡萄糖粉除 •k:供應有的甜度以外，還可加速乳化的速率以及乳化混合 液的黏度，有助於乳化氣泡的產生。 乳化安定劑的較佳組成係包含脂肪酸甘油酯 (Glycerin Fatty Acid Ester)、關滑豆膠(Guar Gum)、 鹿角菜膠（或稱卡拉膠，Carrageen)、褐藻酸鈉（sodium alginate)及食用級乳化劑（Emulsifier)。 上述的卡拉膠(鹿角菜膠）一般具有拉姆達型（入， Lamda)、阿歐塔型（ί，i〇ta)及卡帕型&，Kappa)，其 中拉姆達型卡拉膠具有可在冷水中溶解的特性，因此，在 本發明的冰洪淋配方組合物中所使用的卡拉膠係包含拉 姆達型卡拉膠。此外，由於阿歐塔型卡拉膠的鈉鹽及卡帕 型卡拉膠的鈉鹽也具有類似於拉姆達型卡拉膠具有可在 冷水中溶解的特性，所以本發明的卡拉膠也可包含阿歐塔 型卡拉膠鈉鹽或卡帕型卡拉膠鈉鹽。 上述的食用級乳化劑可包含天然乳化劑的印填脂或 人工合成的乳化劑。人工合成的乳化劑可包括脂肪酸蔗糖 酯（Sucrose Fatty Acid Ester)、脂肪酸山梨醇酐酯 (Sorbitan Fatty Acid Ester)、脂肪酸丙二醇醋 7 201143630 (Propylene Glycol Fatty Acid Ester)、單及雙脂肪酸 甘油二乙酿酒石酸酯（Diacetyl Tartaric Acid Esters of Mono-and Diglycerides (DATEM))、鹼式磷酸鋁鈉（Sodium Aluminum Phosphate，Basic)、羥丙基纖維素 (Hydroxypropyl Cellulose)、羥丙基曱基纖維素 (Hydroxypropyl Methylcellulose (Propylene Glycol Ether of Methylcellulose)、擰檬酸甘油酯（Mono- and Diglycerides, Citrated)、酒石酸甘油酯（Mono- and Diglycerides，Tartrated)、乳酸甘油酯（Mono- andThe main object of the present invention is to provide an ice cream formula composition comprising glucose, an emulsion stabilizer, vegetable oil powder, skim milk powder and dry glucose powder, wherein the emulsion stabilizer comprises fatty acid glyceride, guacamole, carrageenan (or It is called carrageenan, sodium alginate and an emulsifier, and the emulsifier may comprise at least one of a monoglycerin fatty acid), a diglycerin fatty acid, and a sucrose fatty acid. The vegetable oil powder comprises canola oil, glucose syrup, milk protein and fatty acid glyceride, and the vegetable oil powder may further comprise gum arabic and ascorbyl palmitate. Skim milk powder includes a fat content of less than 〇%. The ice cream formula composition of the present invention can be directly added with cold water and stirred to form an emulsified mixture without heating, for subsequent low-temperature cooling; the emulsified mixture is formed into a cream cream in the east, or further cold-cold treatment is carried out. Take the county county cream. Therefore, the pair of can be provided to the frost and the ice or the ice touch, the π flavor of the domain f, when the sister is combined with the appropriate spices to make the desired ice cream or cream, omit the general = Heat = but the processing equipment is difficult, saving money and causing county and manufacturing time to increase production. Implementation method] Ming, the way in which Jingben’s invention of the financial institution is implemented is described in more detail. ^The enthusiasm of the artist can be implemented after studying this manual. = The real side of the purchase, the chilled wealth composition of the company is Portuguese, emulsion stabilizer, vegetable oil powder, skim milk powder and dry _ correction, its main feature is that it can be added directly to room temperature 201143630 without heating The cold water is mixed, such as stirred, to form an emulsified emulsified mixture. In the above embodiments of the present invention, the preferred weight percentages of the components included in the ice cream formula composition are: glucose, emulsified stabilizer 1~20% 'plant oil powder 1~50%, skim milk powder 〇~50%, Dry glucose powder 1~50%. The glucose is in the form of granules, and the dry glucose powder has a fine particle and is in the form of a powder. Generally, the particle size of glucose is about 2 mm to linm, and the particle size of dry glucose powder is less than 〇. 1 dirty. In addition to the sweetness of glucose and dry glucose powder, it can also accelerate the rate of emulsification and the viscosity of the emulsified mixture to help the generation of emulsified bubbles. Preferred components of the emulsifier stabilizer include Glycerin Fatty Acid Ester, Guar Gum, Carrageenan (Carrageen), sodium alginate, and food grade. Emulsifier. The carrageenan (carrageenan) generally has a lambda type (Incoming, Lamda), an Aota type (ί, i〇ta) and a Kappa type & Kappa), wherein the lambda type carrageenan has The property which can be dissolved in cold water, therefore, the carrageenan used in the ice cream formulation of the present invention contains a lambda type carrageenan. In addition, since the sodium salt of the Aota type carrageenan and the sodium salt of the Kappa type carrageenan also have characteristics similar to that of the lambda type carrageenan which can be dissolved in cold water, the carrageenan of the present invention may also contain Ota carrageenan sodium salt or Kappa carrageenan sodium salt. The above food grade emulsifiers may comprise a natural emulsifier or a synthetic emulsifier. Synthetic emulsifiers may include Sucrose Fatty Acid Ester, Sorbitan Fatty Acid Ester, fatty acid propylene glycol vinegar 7 201143630 (Propylene Glycol Fatty Acid Ester), single and double fatty acid glycerin Diacetyl Tartaric Acid Esters of Mono-and Diglycerides (DATEM), Sodium Aluminum Phosphate (Basic), Hydroxypropyl Cellulose, Hydroxypropyl Methylcellulose (Propylene Glycol Ether of Methylcellulose), Mono- and Diglycerides (Citrated), Mono- and Diglycerides (Tartrated), Lactic Acid (Mono- and
Diglycerides，Lactated)、聚山梨醇酐脂肪酸酯二十 (Polysorbate 20)、聚山梨醇酐脂肪酸酯六十 (Polysorbate 60)、聚山梨醇酐脂肪酸酯六十五 (Polysorbate 65)、聚山梨醇酐脂肪酸酯八十 (Polysorbate 80)、乙氧基甘油酯（Mono- and Diglycerides，Ethoxylated)、磷酸甘油酯（Mono- and Diglycerides, Monosodium Phosphate Derivatives) ' 琥珀酸甘油酯（Succinylated Monoglycerides(SMG))、脂 肪酸聚合甘油酯（Polyglycerol Esters of Fatty Acids)、交酉旨化萬麻酸聚合甘油g旨（p〇lyglycerol Esters of Interesterified Ricinoleic Acids)、乳酸硬脂酸鈉 (Sodium Stearyl-2-Lactylate(SSL))、乳酸硬脂酸妈 (CalciumSteary卜2-Lactylate(CSL))、聚氧化乙烯（20) 山梨醇酐單棕棚酸酯（Polyoxyethylene (20) Sorbitan Monopalmitate)、聚山梨醇酐脂肪酸酯四十（p〇iysorbate 40)、聚氧化乙烯（20)山梨醇酐單硬脂酸酯 (Polyoxyethylene (20) Sorbitan Monostearate)及聚 [s] δ 201143630 乳化乙稀（20)山梨醇酐三硬脂酸g旨（Polyoxyethylene (20)Diglycerides,Lactated), Polysorbate 20, Polysorbate 60, Polysorbate 65, Polysorbate Polysorbate 80, Mono- and Diglycerides (Ethoxylated), Monosodium Phosphate Derivatives, Succinylated Monoglycerides (SMG) ), Polyglycerol Esters of Fatty Acids, p〇lyglycerol Esters of Interesterified Ricinoleic Acids, Sodium Stearyl-2-Lactylate (SSL) )), Calcium Steary 2 (Lactylate (CSL)), Polyoxyethylene (20) Polysorbate (20) Sorbitan Monopalmitate, Polysorbate Fatty Acid Ester IV Ten (p〇iysorbate 40), polyoxyethylene (20) sorbitan monostearate (Polyoxyethylene (20) Sorbitan Monostearate) and poly [s] δ 201143630 Emulsified ethylene (20) sorbitan tristearic acid g (Polyoxyethylene (20)
Sorbitan Tristearate)的至少其中之一。At least one of Sorbitan Tristearate).
植物油粉包含芬花油、葡萄糖漿、牛奶蛋白及脂肪酸 甘油醋’且植物油粉可進一步包含阿拉伯膠(Gum Arabic) 及抗壞血酸棕櫚酸酯。脫脂奶粉包括丨.〇%以下的脂肪含 里，尤其以0· 4至〇. 9%的脂肪含量為佳。此外，脫脂奶粉 可進一步包括乳糖、蛋白質、礦物質、水份，其中各個成 分的重量百分比為：乳糖50%至57%、蛋白質3〇%至35%、 礦物質6%至9%且水份為小於5%。 本發明冰淇淋配方組合物的主要特點在於，利用拉姆 達型卡拉膠可溶於冷水中的特性，而可直接添加冷水攪拌 混合以=成乳化混合物，不義外的加熱前處理，同時也 不需後續的冷卻處理，用以供後續的低溫冷;東而將乳化混 合物形成霜祕，或再進—步進行更低溫的冷楝處理以形 成冰淇淋。因此，本發明的冰淇淋配方組合物可以讓霜淇 淋或冰淇淋的製造者可依據所需的口麵姐合時添加 適當的香料或伽色素或其他食紐添加劑以供製造出 所需的冰淇淋或霜淇淋，而因節省後續加熱與冷卻處理及 =處理時間與成本，所以_化冰淇淋或霜淇淋的製造 程序並提高產量。 取逆 似即ίΓΓΓ脉配输合物㈣—特點在於，可提供類 2〉谷° 方便制者容易隨時加水錢一步加上 二功奶,精t牛奶之添加材料而沖泡出即時可用之咖啡飲 m 適合_理包的方式提供-般使用者， # A 4庭，讓賴者方便的在特殊麟設備下， 便能以簡單的手動-方式製造出乳化狀的 9 201143630 料，並利用家用冰箱 因此，本發明的冰琪 物，也可在攪拌十同時添加色素或香 進行冷凌以製造出冰淇淋或霜淇淋， 淋配方組合物非常具有產業利用性。 以上所述者僅為用以解釋本發明之較佳實施例，並非 企圖據以對本發明做任何形式上之限制，是以，凡有在相 同之發明精神下所作有關本發明之任何修飾或變更，皆仍 應包括在本發明意圖保護之範疇。 【圖式簡單說明】 無 【主要元件符號說明】The vegetable oil powder comprises fragrant oil, glucose syrup, milk protein and fatty acid glycerin ‘ and the vegetable oil powder may further comprise gum arabic (Gum Arabic) and ascorbyl palmitate. Skim milk powder includes 丨% 以下% or less of fat, especially from 0.4 to 〇. 9% of fat is preferred. In addition, the skim milk powder may further include lactose, protein, minerals, and water, wherein the weight percentage of each component is: 50% to 57% of lactose, 3% to 35% of protein, 6% to 9% of minerals, and moisture. It is less than 5%. The main feature of the ice cream formula composition of the invention is that the characteristics of the lambda type carrageenan can be dissolved in cold water, and the cold water can be directly added and stirred to form an emulsified mixture, and the preheating treatment is not necessary. Subsequent cooling treatment is used for subsequent low temperature cooling; the emulsified mixture is formed into a creamy secret in the east, or a lower temperature cold heading treatment is further carried out to form an ice cream. Therefore, the ice cream formula composition of the present invention allows the manufacturer of the cream or ice cream to add the appropriate flavor or gamma or other food additive to the desired ice cream or according to the desired mouth-to-face combination. Frost cream, and because of the subsequent heating and cooling treatment and = processing time and cost, so _ ice cream or cream cream manufacturing process and increase production. Take the inverse of the ΓΓΓ ΓΓΓ 配 配 配 ( ( ( ( — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — — Drinking m is suitable for the way of the package - the general user, # A 4 court, allowing the Lai to easily create the emulsified 9 201143630 material in a simple manual manner. Refrigerator Therefore, the ice cream of the present invention can also be added to the ice cream or the cream by adding a coloring matter or aroma while stirring, and the dripping formula composition is very industrially useful. The above is only a preferred embodiment for explaining the present invention, and is not intended to limit the present invention in any way, and any modifications or alterations to the present invention made in the spirit of the same invention. All should still be included in the scope of the intention of the present invention. [Simple description of the diagram] None [Main component symbol description]