JP4972529B2 - Method for producing chocolate ice cream - Google Patents

Description

  The present invention relates to a method for producing chocolate ice cream having a novel texture.

  Frozen desserts with ice cream coated with chocolate can enjoy the texture and flavor of chocolate and ice cream at the same time, and can also be eaten while picking them by hand. In particular, a chocolate ice cream whose outer periphery is coated with chocolate can fully enjoy the flavor of chocolate.

  Chocolate ice cream is made by adding chocolate as a flavor raw material, and as a manufacturing method thereof, an ice cream raw material mainly composed of dairy products and a chocolate raw material are first mixed, then dissolved, homogenized, As disclosed in Patent Document 1 below, a method of producing through steps such as sterilization, aging, freezing, etc., and after mixing, dissolving, homogenizing and sterilizing ice cream ingredients mainly composed of dairy products, A method is known in which a chocolate raw material having fluidity is mixed with the mixture, and the mixture is frozen. In particular, the latter method can make the chocolate flavor richer because the chocolate raw material does not obtain a heating step.

  In addition, thickening polysaccharides are widely used to improve the texture of ice cream.

  For example, in Patent Document 2 below, a frozen dessert containing chocolate as a raw material contains pullulan in an amount of 0.5 to 5% by mass and native gellan gum in an amount of 0.01 to 0.1% by mass. It is disclosed that a texture can be achieved.

Patent Document 3 below discloses that a water-soluble carrageenan can be added to ice cream to make it have a texture close to that of fresh chocolate.
Japanese Patent Laid-Open No. 10-56975 JP 2000-189062 A JP 2002-186427 A

  When the thickening polysaccharide is contained in the ice cream, there is a problem that the flavor of the chocolate is impaired due to the influence of the thickening polysaccharide.

  Accordingly, an object of the present invention is to provide a method for producing a chocolate ice cream that can efficiently produce a chocolate ice cream having a soft and sticky texture like that of raw chocolate and having an outer periphery coated with chocolate. It is to be.

In order to achieve the above object, the method for producing chocolate ice cream according to the present invention comprises mixing an ice cream raw material and a chocolate raw material so that the average particle diameter of fats and oils is 0.6 to 4 μm , Brix is 66 to 69 , and over. After preparing a chocolate ice cream mix with a run of 5% or less , filling the chocolate ice cream mix into a mold and freezing, the frozen chocolate ice cream mix is taken out and the surface of the chocolate raw material is fluid It is characterized by coating and solidifying.

According to the present invention, the average particle size of the fats and oils in the chocolate ice cream mix is 0.6 to 4 μm and the brix is 66 to 69, so that the ice cream portion is soft and sticky, and is close to raw chocolate. In addition, when packaging chocolate ice cream in product packaging, it has shape retention so that the ice cream does not melt, so the ice cream that has melted into the coating chocolate on the surface does not ooze out, It can be produced stably. In addition, since the outer periphery of the ice cream portion is coated with chocolate, it is possible to simultaneously enjoy different textures of the ice cream portion and the coating layer, and further, the flavor of chocolate is enhanced, Excellent texture. And since it is not necessary to use thickening polysaccharide in particular, a flavorful chocolate ice cream can be manufactured efficiently.
Moreover, since the overrun of the said chocolate ice cream mix shall be 5% or less, the richness of an ice cream part increases, the flavor of chocolate is favorable, and the food texture can be made closer to raw chocolate.

  In the method for producing a chocolate ice cream of the present invention, it is preferable to use a material containing a crack preventing agent as a chocolate raw material for coating a frozen chocolate ice cream mix. According to this aspect, while enhancing the flavor of chocolate, it becomes difficult to crack the coated chocolate, and a chocolate ice cream having a good appearance can be produced.

  As for the manufacturing method of the chocolate ice cream of this invention, it is preferable to mix 90-120 mass parts of said chocolate raw materials with respect to 100 mass parts of said ice cream raw materials. According to this aspect, the flavor of chocolate is good and the texture can be made closer to that of fresh chocolate.

  The method for producing chocolate ice cream according to the present invention is a casing of a stirrer comprising a rotor having groove teeth on the outer periphery, wherein an ice cream raw material and a chocolate raw material are mixed, and the mixed liquid is rotatably arranged inside the casing. It is preferable to prepare the chocolate ice cream mix by feeding between the rotor and the rotor and rotating the rotor to stir the mixed solution. According to this aspect, since the average particle diameter of the fats and oils in chocolate ice cream mix can be efficiently made into 0.6-4 micrometers, productivity improves.

  According to the method for producing a chocolate ice cream of the present invention, a chocolate ice cream having a texture that is soft and sticky like raw chocolate and having a good flavor and a high commercial value that is coated with chocolate on the outer periphery is efficiently produced. can do.

  In the present invention, the chocolate ice cream means an ice cream containing chocolate. The types of ice cream are classified into ice cream, ice milk, lacto ice, etc. depending on the milk solid content and milk fat content, but the chocolate ice creams targeted by the present invention are any of these. Also good.

(Ice cream raw material)
In the present invention, the ice cream raw material used for the preparation of the chocolate ice cream mix is mainly composed of a dairy product, and it is usually blended with sugars, emulsifiers, stabilizers, fragrances, and coloring agents, water, etc. as necessary. Generally used ones can be used.

  As the milk product, cream, whole kneaded powder, whole powder, butter, butter oil, etc. can be used as a milk fat source, and skim milk, skimmed condensed milk, skimmed powdered milk, etc. can be used as a non-fat milk solid source. be able to. In the present invention, the dairy product means raw milk, milk, special milk or all foods produced using these as raw materials. When using a high water content such as raw milk, milk or special milk, water to be mixed is used. The amount is adjusted appropriately. As these ice cream raw materials, the respective raw materials may be weighed and blended at a predetermined ratio, or commercially available ones may be used.

  The ice cream raw material preferably contains 5 to 15% by mass of milk fat, more preferably 9 to 12% by mass. If the content of milk fat is within the above range, a raw chocolate-like texture can be easily obtained.

(Chocolate ingredients)
In this invention, the chocolate raw material used for chocolate ice cream mix can use preferably the chocolate of melting | fusing point 5-40 degreeC which has fluidity | liquidity at normal temperature vicinity. Such chocolate may be prepared by using a cacao mass, cocoa powder, cacao butter, powdered milk, fats and oils, sugars, fragrances, etc., or commercially available ones. Also, pure chocolate dough, semi-chocolate dough, milk chocolate dough, semi-milk chocolate dough, pure milk chocolate dough, white chocolate dough, and other commonly used chocolate doughs can be employed.

(Coating raw material for coating)
In the present invention, the coating chocolate raw material used when coating the surface of the frozen chocolate ice cream mix (ice cream portion) can be the same as the chocolate raw material used in the preparation of the chocolate ice cream mix. A composition having a composition different from that of the chocolate raw material used in the chocolate ice cream mix may be used. By using chocolate raw materials having different compositions, the flavor of chocolate can be enhanced. In addition, it is preferable to contain a cracking prevention agent comprising a low-melting-point vegetable oil, so that even if the ice cream portion shrinks due to freezing, the coated chocolate becomes difficult to crack, so that a chocolate ice cream with a good appearance can be produced. it can. As the crack preventing agent, for example, “Amofa 10” (trade name, manufactured by Fuji Oil Co., Ltd.) can be used. As for the addition amount of a crack prevention agent, 10-20 mass% is preferable in the chocolate raw material for coating.

(Method for producing chocolate ice cream)
The method for producing a chocolate ice cream of the present invention comprises mixing the ice cream raw material and the chocolate raw material to prepare a chocolate ice cream mix, filling the chocolate ice cream mix into a mold and freezing, The frozen chocolate ice cream mix is removed from the mold and the surface is coated with a coating chocolate ingredient.

  The ice cream raw material is preferably used after mixing and dissolving each raw material in advance and then homogenizing and then sterilizing and aging before mixing with the chocolate raw material. By using the ice cream raw material treated in this way, when preparing the chocolate ice cream mix, the heating step can be omitted, so that a flavorful chocolate ice cream can be obtained.

  The chocolate ice cream mix may be prepared by mixing the ice cream raw material and the chocolate raw material so that the average particle diameter of the fats and oils is 0.6 to 4 μm and the brix is 66 to 69. There is no limitation.

  As a preferred example of a method for preparing a chocolate ice cream mix, an ice cream raw material and a chocolate raw material are premixed to form a mixed liquid, and this mixed liquid is a rotor having groove teeth on the outer periphery disposed rotatably in the casing. And a method of preparing the mixture by stirring the mixed solution by rotating the rotor. According to this preparation method, a strong shearing force is applied between the rotor and the casing by the rotor rotating at high speed, so that the average particle diameter of the oil and fat can be reduced to 0.6 to 4 μm in a short time. . In addition, the average particle diameter of fats and oils can be measured with a laser diffraction type particle size distribution measuring apparatus etc., for example.

  As such a stirring device, for example, the one shown in FIGS. FIG. 1 is a schematic cross-sectional view of the stirring device, and FIG. 2 is an enlarged view of a main part of the stirring device.

  The inner shape of the housing 3 having the supply port 1 for the mixture of the ice cream raw material and the chocolate raw material and the discharge port 2 for the chocolate ice cream mix has a conical cylindrical shape with a wide end, with a slight gap inside. A frustoconical rotor 4 that rotates at high speed is accommodated. Dispersion teeth 5 project from the small-diameter side head of the rotor 4. In addition, a large number of spline-shaped groove teeth 6 are formed in the outer peripheral tapered portion of the rotor 4.

  In this stirrer, a mixed liquid of the ice cream raw material and the chocolate raw material is supplied from the supply port 1 into the housing 3 (arrow A). First, fine dispersion is performed by the dispersion teeth 5 on the small-diameter side of the rotor 4. Next, it is sent to the taper portion by centrifugal force accompanying high-speed rotation of the rotor 4, and is further finely uniformed by the spline-like groove teeth 6. And the average particle diameter of fats and oils is refined | miniaturized to 0.6-4 micrometers, and a chocolate ice cream mix is taken out from the discharge port 2 (arrow B).

  Examples of such a stirring device include the device described in Japanese Patent No. 3178402. Specifically, “Emulder” (trade name, manufactured by Izumi Food Machinery) or the like can be used.

  The chocolate ice cream mix is preferably prepared by mixing 90 to 120 parts by mass of the chocolate raw material with respect to 100 parts by mass of the ice cream raw material, and more preferably 93 to 116 parts by mass of the chocolate raw material. If the chocolate raw material is less than 90 parts by mass with respect to 100 parts by mass of the ice cream raw material, a sticky texture like raw chocolate cannot be obtained, and if it exceeds 120 parts by mass, the chocolate ice cream becomes too soft and packaged. It becomes difficult.

  The chocolate ice cream mix is required to have a Brix of 66 to 69, more preferably 67 to 68. If the Brix is less than 66, it becomes a hard texture like a sharp ice candy, and the desired raw chocolate-like texture cannot be obtained. If the Brix exceeds 69, the ice cream will melt when the chocolate ice cream product is packaged, and the ice cream that has melted into the coated chocolate on the surface will ooze out, making product packaging difficult, and chocolate ice cream. Can not be produced stably.

  The average particle size of the fats and oils in the chocolate ice cream mix needs to be 0.6 to 4 μm. If the average particle size of the oil or fat is less than 0.6 μm, a sticky texture like raw chocolate cannot be obtained, and if it exceeds 4 μm, it becomes a hard texture like a crisp ice candy. The texture of raw chocolate is not obtained.

  The chocolate ice cream mix thus prepared is filled into a mold and frozen, preferably cooled rapidly at −20 to −40 ° C. and frozen.

In the present invention, when the chocolate ice cream mix is filled into the mold, the chocolate ice cream mix is not subjected to the freezing treatment , and the overrun is set to 5% or less at the maximum . More preferably, the overrun is 2% or less. By performing the freezing treatment, the texture becomes the same as that of a normal ice cream, and the intended texture becomes difficult to obtain.

  After freezing the chocolate ice cream mix in this way, remove it from the mold, coat the surface of the frozen chocolate ice cream mix (ice cream part) with the chocolate raw material for coating, and solidify to form a chocolate layer To do. As a coating method of the chocolate raw material for coating, for example, a dipping method in which a frozen chocolate ice cream mix is immersed in a chocolate tank or a spray method in which chocolate is sprayed can be employed.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to a following example.

Example 1
The raw materials shown in Table 1 were mixed and stirred, homogenized at 150 kg / cm ² and then cooled to 4 ° C. to produce an ice cream mix. The ice cream raw material thus produced was mixed with a chocolate raw material made of chocolate for coating containing a low melting point oil and fat in a ratio of ice cream raw material: chocolate raw material = 49.3: 50.7. The mixture was passed through an emulsifying disperser (trade name “Emulder EB-0805”, manufactured by Izumi Food Machinery Co., Ltd.) and emulsified to produce a chocolate ice cream mix. When emulsifying, the rotational speed of the emulsifying disperser was 3600 rpm. The chocolate ice cream mix is then dispensed into a mold that is soaked in -30 ° C. cooling brine, before the chocolate ice cream mix is completely solidified, and a pin for transporting the pin bitter is inserted, and Cooled and solidified. Next, room temperature water was sprinkled on the surface of the mold soaked with the brine solution, and the frozen product was taken out of the mold. The frozen product stuck in the pin was immersed in a 30 ° C. coating chocolate solution, and the chocolate chocolate was thoroughly cut, and then immersed twice in liquid nitrogen for 2 to 3 seconds to solidify the coated chocolate. The coating chocolate used was a mixture of 15% of “Amofa 10” (trade name, manufactured by Fuji Oil Co., Ltd.) as a crack preventing agent with the chocolate raw material used in the chocolate ice cream mix. Thereafter, the pin was removed and a chocolate ice cream coated with chocolate was produced.

  This chocolate ice cream was Brix 67, and the size of the fat globules was in the range of 0.6 to 4 μm as measured by SALD-2200 (manufactured by Shimadzu Corporation). Moreover, this chocolate ice cream had a texture like a raw chocolate that was elastic at the temperature of eating (about -10 ° C). And since the chocolate ice cream with chocolate coating was solidified after being immersed in liquid nitrogen, it was possible to wrap without ice cream oozing even when packaging the product. Was able to produce stably.

(Comparative Example 1)
In Example 1, the mixture which mixed the ice cream raw material and the chocolate raw material by the ratio of ice cream raw material: chocolate raw material = 49.3: 50.7 was dispensed into the mold without passing through the emulsifying disperser. Produced a chocolate ice cream coated with chocolate as in Example 1.

  This chocolate ice cream was Brix 67, and the size of the fat globules was 10 μm or more as measured by SALD-2200 (manufactured by Shimadzu Corporation). In addition, this chocolate ice cream has a crisp texture like a mixture of ice cream and sorbet at the eating temperature (about -10 ° C), and does not give a texture like a sticky, elastic raw chocolate. It was.

(Comparative Example 2)
In Example 1, the ingredients in Table 2 were mixed as an ice cream ingredient, stirred, homogenized at 150 kg / cm ² and then cooled to 4 ° C. Similarly, a chocolate ice cream with a chocolate coating was produced.

  This chocolate ice cream was Brix 74. Moreover, although this chocolate ice cream had a texture like a raw chocolate that was elastic at the temperature of eating (about -10 ° C), after the chocolate ice cream coated with chocolate was immersed in liquid nitrogen The product could not be solidified firmly, and when the product was packaged, the ice cream inside melted and oozed out to the coated chocolate side, and could not be packaged beautifully.

It is a cross-sectional schematic diagram of the stirring apparatus which can be used for preparation of chocolate icemic. It is a principal part enlarged view of the same stirring apparatus.

Explanation of symbols

1: Supply port 2: Discharge port 3: Housing 4: Rotor 5: Dispersion tooth 6: Groove tooth

Claims (4)

An ice cream raw material and a chocolate raw material are mixed to prepare a chocolate ice cream mix in which the average particle size of oil and fat is 0.6 to 4 μm , the brix is 66 to 69 , and the overrun is 5% or less. A method for producing chocolate ice cream, comprising filling a mold into a mold and freezing, then taking out the frozen chocolate ice cream mix and coating the surface with a fluid chocolate raw material to solidify.   The manufacturing method of the chocolate ice cream of Claim 1 using what contains a crack prevention agent as a chocolate raw material which coats the frozen chocolate ice cream mix.   The manufacturing method of the chocolate ice cream of Claim 1 or 2 which mixes 90-120 mass parts of said chocolate raw materials with respect to 100 mass parts of said ice cream raw materials.   An ice cream raw material and a chocolate raw material are mixed, and the liquid mixture is supplied between a casing and a rotor of a stirrer including a rotor having groove teeth on an outer periphery rotatably disposed inside the casing, and the rotor The method for producing chocolate ice cream according to any one of claims 1 to 3, wherein the chocolate ice cream mix is prepared by stirring the mixed solution.

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