WO2017104684A1 - 具材入りアイスクリーム類及びその製造方法 - Google Patents

具材入りアイスクリーム類及びその製造方法 Download PDF

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Publication number
WO2017104684A1
WO2017104684A1 PCT/JP2016/087139 JP2016087139W WO2017104684A1 WO 2017104684 A1 WO2017104684 A1 WO 2017104684A1 JP 2016087139 W JP2016087139 W JP 2016087139W WO 2017104684 A1 WO2017104684 A1 WO 2017104684A1
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WO
WIPO (PCT)
Prior art keywords
cream
ingredients
container
chocolate
ingredient
Prior art date
Application number
PCT/JP2016/087139
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English (en)
French (fr)
Japanese (ja)
Inventor
裕作 吉田
祐輔 丸山
岳之 藤永
Original Assignee
江崎グリコ株式会社
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by 江崎グリコ株式会社 filed Critical 江崎グリコ株式会社
Priority to JP2017556082A priority Critical patent/JPWO2017104684A1/ja
Publication of WO2017104684A1 publication Critical patent/WO2017104684A1/ja

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor

Definitions

  • the present invention relates to ingredients-containing ice cream and a method for producing the same.
  • Patent Documents 1 to 4 Many ice creams with ingredients such as chocolate are known.
  • Patent Document 1 ice creams having a mesh-like or multi-layered chocolate pattern can be obtained by simultaneously filling cream and chocolate. However, since chocolate is uniformly dispersed in the cream, sufficient satisfaction with chocolate cannot be obtained. .
  • Patent Document 2 discloses a method of laminating and filling frozen confectionery cream and chocolate fluid, but since the chocolate is filled after the cream filling and the cream is further covered thereon, the manufacturing process is complicated and costly. It takes.
  • Patent Document 3 discloses a chocolate-coated cream in which spiral chocolate and cream are placed in an edible container, but the chocolate is thin because it exists in a spiral shape throughout the cream, and a satisfactory chocolate feeling cannot be obtained. .
  • Patent Document 4 discloses a frozen dessert in which large auxiliary ingredients are dispersed. However, since a plurality of auxiliary ingredients such as chocolate are dispersed and filled in the cream, a plate-like chocolate cannot be obtained. As the auxiliary material becomes larger, the chocolate feeling will increase, but bulky chocolate will be difficult to chew.
  • An object of the present invention is to provide ice creams excellent in ingredients and a method for producing the same.
  • the present invention provides the following ice cream containing ingredients and a method for producing the same.
  • Item 1 A method of producing ice cream containing solid or pasty ingredients by discharging a fluid ingredient and cooled cream from a nozzle to a container, the nozzle for ejecting ingredients being arranged at substantially the center of the container, Place multiple cream discharge nozzles around the ingredients discharge nozzle, and discharge ingredients and cream so that the cream reaches the container at the same time as the ingredients or before the ingredients.
  • a solid or pasty ingredient spread by the pressure of and cooled by a cream is contained in the cream, and the ingredient is an emulsion containing chocolate, sauce, jam or fat, A method for producing ice cream with ingredients.
  • Item 2. Item 2. The method according to Item 1, wherein the ingredient is chocolate.
  • Item 3. Item 2. The method according to Item 1, wherein the ingredient is an emulsion containing a sauce, jam and fats and oils.
  • Item 4. The method according to Item 3, wherein the sauce is a milk sauce, caramel sauce, or caramel sauce, the jam is a fruit jam, and the emulsion containing fats and oils is a raw chocolate or a hydrated chocolate.
  • Item 5. The method according to any one of Items 1 to 4, wherein the nozzle for discharging the ingredients is arranged so as to be sandwiched between two nozzles for discharging the cream.
  • Item 6. Item 5. The method according to any one of Items 1 to 4, wherein the nozzle for discharging ingredients is arranged so as to be surrounded by three nozzles for discharging cream.
  • Item 7. The method according to any one of Items 1 to 6, wherein the container is an edible container.
  • Item 8. Item 7. The method according to any one of Items 1 to 6, wherein the container is a cream mold.
  • Item 9. A conical edible container is filled with flat or Y-shaped ingredients and cream, the ingredients are filled in the approximate center of the edible container, and the height of the ingredients is 20 to the height of the ice cream. 100%, the thickness of the material is 1.0-20.0 mm, the width of the material occupies 20-100% of the diameter in the case of a flat plate, and 30-150% of the diameter in the case of a Y-shape, Ice cream with ingredients.
  • Item 10. Item 10. The ice cream with ingredients according to Item 9, wherein the ingredients are chocolate.
  • the fluid material according to the discharge of the fluid material, by discharging it into the container together with a fixed amount of cream so as to be sandwiched from the surroundings, the fluid material depending on the filling pressure and temperature (low temperature) of the cream Is cooled while expanding its shape to become a solid or paste-like and plate-like shape.
  • the ingredients By dispensing a certain amount of cream and ingredients into the container together from the three cream ejection nozzles surrounding the ingredient ejection nozzles in accordance with the ingredient ejection, the ingredients become Y-shaped or a shape close to a triangle. Become.
  • Application of the present invention makes it possible to stably produce ice that can sufficiently feel a solid or paste-like ingredient not only in corn ice but also in an ice bar or the like.
  • the present invention can be applied to cup ice because it is formed by filling a fluid ingredient together with a cream and expanding it.
  • the cross-sectional view of the ice cream containing ingredients of the present invention prepared using two cream discharge nozzles is shown.
  • the longitudinal cross-sectional view of the ice cream containing ingredients of this invention prepared using two nozzles for cream discharge is shown.
  • the longitudinal cross-sectional view of the ice cream containing ingredients of this invention prepared using two nozzles for cream discharge is shown.
  • One embodiment when discharging ingredients and cream to a container from two nozzles using two cream discharge nozzles is shown.
  • Another embodiment when using two cream discharge nozzles to discharge ingredients and cream from a nozzle into a container is shown.
  • the cross-sectional view of the ice cream containing ingredients of the present invention prepared using three cream discharge nozzles is shown.
  • the shape of the ingredients is (a) Y-shaped, (b) triangular or (c) Y-shaped with many ingredients at the center and three tips. (A) to (c) can be controlled by adjusting the filling timing.
  • One embodiment when using three nozzles for cream discharge and discharging ingredients and cream from a nozzle into a container is shown.
  • Another embodiment when using 3 cream discharge nozzles to discharge ingredients and cream from a nozzle into a container is shown.
  • ice creams refers to frozen confectionery having a milk solid content of 3% or more, and includes ice cream, ice milk, and lacto ice.
  • the ice cream is preferably an ice cream.
  • Creams include citrus fruits such as oranges, tangerines and lemons, strawberries, pineapples, apples, melons, pears, pears, grapes, oysters, mangoes, peaches, etc., crunches (chocolate, peanuts, almonds, nuts, etc.) ), Chocolate, red bean paste (azuki, etc.), etc. may be mixed or dispersed.
  • the shape of the ice cream is not particularly limited, but may be any of a bar shape (bar type), a granular shape, a type filled in an edible container such as a cone, and a type filled in a cup.
  • the bar-shaped ice cream may have a wood or plastic stick.
  • the shape of the cone is preferably a conical shape, but may be a shape such as a partially conical shape with a flat bottom or a quadrangular pyramid.
  • Examples of the shape of the cup include a cylindrical shape and a rectangular tube shape.
  • the shape of the mold space may be a square cylinder, a cylindrical shape, etc., and the surface may have irregularities, The corner of the tip may be rounded.
  • the mold is used when removing ice cream from the mold, such as a bar-type or granular ice cream.
  • a container such as a cone or cup with ingredients and cream from the nozzle
  • they are arranged at symmetrical positions.
  • There are a plurality of cream nozzles preferably two, three or four, more preferably two or three, and even more preferably two.
  • the fluid ingredient and the cream nozzle are substantially collinear and can be arranged so that the nozzle of the central ingredient is sandwiched between the cream nozzles.
  • the cream is filled with paste-like and flat-shaped ingredients (FIGS. 1 to 5).
  • the “material” may be discharged from the nozzle in a fluid state, and may be any solid or paste that is cooled in the cream, for example, chocolate, sauce, jam, Examples include emulsions containing fats and oils.
  • the melting point of the ingredients is preferably about ⁇ 20 ° C. to 0 ° C.
  • Examples of the emulsion (O / W or W / O) containing fats and oils used as ingredients of the present invention include raw chocolate and hydrated chocolate.
  • the chocolate used as an ingredient of the present invention is not particularly limited as long as it is used for ice creams, and is not limited to chocolate using cocoa mass, cocoa butter, cocoa powder, etc., but also substitutes for semi-chocolate and cocoa butter Chocolate coating using fats and oils, sugar without using cacao mass, white chocolate mixed with fats and oils in powdered milk, color chocolate colored white chocolate in other colors, and coffee flavor using various powders, Examples include chocolates with various flavors such as matcha and fruit flavors, and chocolate-based foods.
  • Chocolate syrup is mentioned as a chocolate utilization food.
  • the sauce used as an ingredient of the present invention is not limited as long as it is filled with cream in a container and becomes a paste or a solid when cooled, for example, milk sauce, caramel sauce, caramel sauce, custard sauce, fruit sauce Etc.
  • the Brix of the source is not particularly limited, but is preferably about 20 to 72, more preferably about 30 to 70.
  • the moisture content of the source is not particularly limited, but is preferably about 28 to 80%, more preferably about 30 to 70%. If the Brix of the sauce is large, it becomes relatively soft and easy to chew even under freezing. On the other hand, when there is much water, it tends to freeze and harden in the cream.
  • jam used in the present invention examples include fruit jam (strawberry jam, apple jam, mango jam, blueberry jam, raspberry jam, ijijuku jam, orange jam, peach jam, etc.).
  • the size of the preserved pulp and seeds contained in the jam must be smaller than the diameter of the ingredient filling nozzle in order to prevent nozzle clogging in continuous production. Care must be taken especially for hard pulp.
  • it is desirable that the size of apple or blueberry pulp should be within half the nozzle diameter as a guide.
  • fluid ingredient 4 and cream 3 are ejected from a ingredient ejection nozzle 1 and cream ejection nozzles 2 and 2 into a container (cone) 5 and filled into the container. It is preferable that the ingredients 4 are surrounded by the cream 3 in order to feel the ingredients when eating the cream.
  • the tip of the ingredient 4 is separated from the lower end of the container 5 to some extent as shown in FIG.
  • ingredient 4 is filled deep into container 5 as shown in FIG.
  • the cream will reach the container first even if the cream and ingredients begin to be discharged simultaneously become. Regardless of the shape of the container, if the cream starts to be discharged a little earlier and then the cream and ingredients are discharged for a certain period of time, the cream will reach the container first, and the fluid ingredients will be solid while receiving the pressure of the cream.
  • ice creams containing ingredients in which flat ingredients are filled in cream can be obtained (FIGS. 1 to 3). As shown in FIG.
  • the ingredient and the cream start to be ejected at the same time, or depending on the position of the ingredient nozzle 1, the ingredient may be ejected a little earlier.
  • the ingredients are surrounded by the cream so that the cream can reach the container first. If the timing of discharging the ingredients into the container is delayed with respect to the cream, the ingredients are filled only in the upper part of the container as shown in FIG. 2, and if the timing of discharging the ingredients is made earlier, as shown in FIG. The ingredients will be filled to the bottom.
  • the ingredients on the flat plate should be surrounded by cream and embedded in the cream. As shown in FIG.
  • the ingredients when filling a conical or cylindrical container, the ingredients are arranged in the vicinity of the diameter of the circle and pressed into the plate shape by the pressure of the cream from above and below.
  • the three cream nozzles surround the ingredient nozzles, it is desirable that the three cream nozzles be arranged at the apex of a substantially equilateral triangle surrounding the ingredient nozzles.
  • the ingredients receive the pressure of the cream from three directions and spread in the direction between the creams. For example, Y-shaped ingredients are filled in the cream (FIG. 6 (a) to ( c)).
  • Y-shaped control is possible by changing the gap between the cream nozzle and the ingredient nozzle or changing the discharge pressure of the ingredient.
  • 6 (a) when it is desired to bring it closer to the center as shown in FIG. 6 (b), the three cream nozzles are pushed outward to widen the gap with the ingredient nozzle.
  • the delivery pressure of the ingredient that is pushed out in a fixed amount by the piston will be relatively higher than the delivery pressure of the cream. Will stay in the center.
  • the amount of ingredients is reduced with respect to the amount of cream, it stays in the center as well.
  • FIG. 6A when it is desired to further widen the Y shape as shown in FIG. 6C, these adjustments are performed in the reverse direction.
  • the depth of ingredients filled in the container 5 can be adjusted by adjusting the timing of ingredient and cream discharge (FIGS. 7 and 8).
  • the ingredients may be somewhat wavy or bent.
  • you may coat an inner surface with chocolate and form a chocolate layer.
  • the container is an edible container, cover the edible container with another higher container (for example, a packaging container) and fill it with cream and ingredients until it reaches a higher position than the edible container.
  • Ingredients and cream can be formed on the edible container.
  • the temperature of the ingredients at the time of filling only needs to be fluid enough to be filled, but is usually about -10 to 50 ° C.
  • the temperature of the cream is not particularly limited as long as it can maintain fluidity that allows the ingredients to be deformed on a flat plate in the cream, and is, for example, about -3.0 to -6.0 ° C.
  • the width of the ingredient occupies 20 to 100%, preferably 50 to 100% of the diameter, and the height of the flat ingredient Is 20 to 100%, preferably 50 to 100% of the height of the ice cream, and the thickness of the ingredients is 1.0 to 20.0 mm, preferably 1.0 to 10.0 mm.
  • the width of the ingredients occupies 30 to 150%, preferably 50 to 150% of the diameter.
  • the height of the material is 20 to 100%, preferably 50 to 100% of the height of the ice cream, and the thickness of the ingredients is 1.0 to 20.0 mm, preferably 1.0 to 10.0 mm.
  • Example 1 A chocolate discharge nozzle was sandwiched between two cream discharge nozzles against a conical cone, and chocolate (melting point: 30 ° C.) and cream were simultaneously discharged to obtain the ice cream containing ingredients of the present invention.
  • the chocolate discharge temperature was 40 ° C.
  • the cream discharge temperature was ⁇ 4.0 ° C.
  • the weight of the obtained ice cream with ingredients was 70.2 g
  • the weight of chocolate was 6.0 g
  • the weight of cream was 64.2 g.
  • the chocolate has a flat plate shape as shown in FIGS. 1 and 3, the height of the chocolate is 71% of the height of the ice cream, and the thickness of the chocolate is 5.1 mm.
  • Example 2 An ice cream with ingredients was obtained in the same manner as in Example 1 except that fresh chocolate was used in place of the chocolate in Example 1.
  • the discharge temperature of fresh chocolate was 3.2 ° C.
  • the discharge temperature of cream was ⁇ 4.0 ° C.
  • the weight of the ice cream with ingredients obtained was 70.2 g
  • the weight of fresh chocolate was 6.0 g
  • the weight of the cream was 64.2 g.
  • the raw chocolate has a flat plate shape as shown in FIGS. 1 and 3, the height of the raw chocolate is 70% of the height of the ice cream, and the thickness of the raw chocolate is 5.5 mm.
  • Example 3 An ice cream with ingredients was obtained in the same manner as in Example 1 except that caramel sauce was used in place of the chocolate in Example 1.
  • the discharge temperature of the caramel sauce was 5.4 ° C., and the discharge temperature of the cream was ⁇ 4.0 ° C.
  • the weight of the ice cream with ingredients obtained was 70.2 g, the weight of caramel sauce was 6.0 g, and the weight of the cream was 64.2 g.
  • the caramel sauce has a flat plate shape as shown in FIGS. 1 and 3, the height of the caramel sauce is 70% of the height of the ice cream, and the thickness of the caramel sauce is 5.6 mm.
  • Example 4 An ice cream with ingredients was obtained in the same manner as in Example 1 except that strawberry jam was used instead of the chocolate of Example 1.
  • the discharge temperature of strawberry jam was 5.4 ° C.
  • the discharge temperature of cream was ⁇ 4.0 ° C.
  • the weight of the ice cream with ingredients was 70.2 g
  • the weight of strawberry jam was 6.0 g
  • the weight of the cream was 64.2 g.
  • the strawberry jam has a flat plate shape as shown in FIGS. 1 and 3, the height of the strawberry jam is 70% of the height of the ice cream, and the thickness of the strawberry jam is 5.6 mm.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
PCT/JP2016/087139 2015-12-18 2016-12-14 具材入りアイスクリーム類及びその製造方法 WO2017104684A1 (ja)

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JP2017556082A JPWO2017104684A1 (ja) 2015-12-18 2016-12-14 具材入りアイスクリーム類及びその製造方法

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JP2015-247103 2015-12-18
JP2015247103 2015-12-18

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Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52128445U (zh) * 1976-03-26 1977-09-30
JPS5592656A (en) * 1978-06-27 1980-07-14 Gifu Setsureika Kk Multilayered ice cream filled with core component in center part of layer
JPS6386788U (zh) * 1986-11-27 1988-06-06
JPH0514537B2 (zh) * 1985-10-29 1993-02-25 Morinaga & Co
JP2003159006A (ja) * 2001-11-22 2003-06-03 Futaba Foods Co Ltd カップ入りアイスクリームの製造方法
CN200994389Y (zh) * 2006-12-31 2007-12-26 内蒙古伊利实业集团股份有限公司 一种雪糕
JP2010046015A (ja) * 2008-08-21 2010-03-04 Ezaki Glico Co Ltd 多層構造冷菓及びその製造方法
JP2010110244A (ja) * 2008-11-05 2010-05-20 Morinaga & Co Ltd 冷菓の製造方法
JP2011182765A (ja) * 2010-03-11 2011-09-22 Ezaki Glico Co Ltd 多層冷菓
JP2012016317A (ja) * 2010-07-08 2012-01-26 Ezaki Glico Co Ltd 冷菓
JP2012504945A (ja) * 2008-10-14 2012-03-01 ネステク ソシエテ アノニム 乳製品を共充填する方法および共充填された複合乳製品
JP2013138644A (ja) * 2011-12-29 2013-07-18 Kracie Foods Ltd 薄層ソース含有冷菓の製造方法及びその製造装置
JP2013233138A (ja) * 2012-02-14 2013-11-21 Heishin Engineering & Equipment Co Ltd 多層食品製造装置、多層製品製造装置、及び多層製品の製造方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2769832B2 (ja) * 1989-02-07 1998-06-25 株式会社愛産製作所 アイスクリームの製造方法及びその装置

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52128445U (zh) * 1976-03-26 1977-09-30
JPS5592656A (en) * 1978-06-27 1980-07-14 Gifu Setsureika Kk Multilayered ice cream filled with core component in center part of layer
JPH0514537B2 (zh) * 1985-10-29 1993-02-25 Morinaga & Co
JPS6386788U (zh) * 1986-11-27 1988-06-06
JP2003159006A (ja) * 2001-11-22 2003-06-03 Futaba Foods Co Ltd カップ入りアイスクリームの製造方法
CN200994389Y (zh) * 2006-12-31 2007-12-26 内蒙古伊利实业集团股份有限公司 一种雪糕
JP2010046015A (ja) * 2008-08-21 2010-03-04 Ezaki Glico Co Ltd 多層構造冷菓及びその製造方法
JP2012504945A (ja) * 2008-10-14 2012-03-01 ネステク ソシエテ アノニム 乳製品を共充填する方法および共充填された複合乳製品
JP2010110244A (ja) * 2008-11-05 2010-05-20 Morinaga & Co Ltd 冷菓の製造方法
JP2011182765A (ja) * 2010-03-11 2011-09-22 Ezaki Glico Co Ltd 多層冷菓
JP2012016317A (ja) * 2010-07-08 2012-01-26 Ezaki Glico Co Ltd 冷菓
JP2013138644A (ja) * 2011-12-29 2013-07-18 Kracie Foods Ltd 薄層ソース含有冷菓の製造方法及びその製造装置
JP2013233138A (ja) * 2012-02-14 2013-11-21 Heishin Engineering & Equipment Co Ltd 多層食品製造装置、多層製品製造装置、及び多層製品の製造方法

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JPWO2017104684A1 (ja) 2018-10-04

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