JPH06319460A - Production of frozen sweet containing sarcocarp - Google Patents

Abstract

PURPOSE:To produce a frozen sweet containing a fruit, excellent in feeling of cold and having the palatability good in meltability in the mouth without any remaining sweetness in the aftertaste. CONSTITUTION:A prepared sarcocarp product is slowly frozen, then divided and mixed in a base for a frozen sweet.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen dessert containing pulp.

[0002]

2. Description of the Related Art In recent years,
In the frozen dessert market, many frozen desserts with pulp have been commercialized as the taste and taste of gourmet become higher.

By the way, the production of frozen desserts containing pulp is usually
Raw milk, dairy products and sugar and, if necessary, raw materials such as fruit juice are mixed and homogenized (hereinafter, such a homogenized mixture is referred to as a mix) and freezing (here, freezing is a state of fine air when pressurized). (A frozen dessert base in the present application) which has been subjected to uniform wrapping of syrup and is cooled to around -5 ° C.), and a fluidized unfrozen pulp preparation containing a syrup-like liquid part (hereinafter, unfrozen) Of the flesh preparation), and after homogenizing, dispense into a container,
It was by freezing.

Since the frozen dessert base is frozen, it contains many fine ice crystals and fine air bubbles. When mixed with unfrozen flesh preparation, the product temperature is high, so the ice cubes and air bubbles in the frozen dessert base are destroyed. Therefore, if this product is frozen, the frozen dessert with pulp becomes a lump crystal and has a hard structure.

When freezing a mix containing pulp, the pulp itself becomes fine. Therefore, when frozen, a frozen dessert having a fine structure composed of fine ice crystals and fine air bubbles is formed. This frozen dessert has a flat texture.

[0006]

The frozen desserts to which the production method of the present invention is applied include ice cream, ice milk, and lacto ice, which are foods other than foods, which are referred to in the Ministerial Ordinance (Ministry of Health and Welfare Ordinance) regarding component specifications of milk and dairy products. This refers to frozen desserts specified by the hygiene law enforcement regulations.

[0007] The pulp preparation used in the present invention contains 50% or more of the fruit pulp, and if necessary, fruit juice, sugar, acidulant,
A thickening stabilizer, a colorant and a fragrance are added. The fruit used is not particularly limited, but strawberry, melon,
There are pineapple, peach, orange and grapefruit. Further, the sugar content of the pulp preparation is not particularly limited, but BX 15 to 35% is preferable.

The term "slow freezing" as used in the present invention means to hold at an ambient temperature of -10 ° C to -20 ° C for 12 hours or more,
It is to maintain the temperature of the pulp adjusted product at -8 ° C to -18 ° C. In particular, it is preferable to keep in an atmosphere at a temperature 1 to 2 ° C. lower than the freezing temperature of the pulp preparation to be used for 24 hours or more. The freezing temperature of the flesh-prepared product varies depending on the pulp-prepared product used, but is -8 ° C to -14 ° C.

[0009] The slowly frozen pulp preparation is divided into
Mix with the frozen dessert base. In particular, the size of the divided pulp preparation product is preferably 5 mm cube to 20 mm cube. No special measures are required to divide. For example, it is broken with a hammer or cut with a cutting machine. A sieve may be used to adjust the size. Before mixing with the frozen dessert base, separate the flesh-prepared products again at -15 ° C.
Cool to ~ -35 ° C (eg, soak in liquid nitrogen)
That is also a law. When mixed with a frozen dessert base, the lower the product temperature of the frozen dessert base, the better, but since the viscosity increases, -8 ° C to -4 ° C is preferable. To mix means to apply pressure so that it becomes approximately uniform. It seems that the mixing ratio of the pulp preparation and the frozen dessert base is preferably 1: 3 to 1:10.

[0010]

The ice crystals of the slowly frozen pulp preparation are inhomogeneous and coarse (needle-like crystals). This is because the ice crystals grow because the temperature is maintained at a freezing temperature for a long time. At this time, the texture is excellent in cooling sensation and melting in the mouth is good. On the other hand, the ice crystals in the rapidly cooled pulp preparation are in a uniform and fine state.
At this time, the texture is monotonous and sticky.

A frozen dessert containing pulp prepared by mixing a slowly frozen pulp adjusted product with a frozen dessert base has a state in which coarse ice crystals of the pulp adjusted product are dispersed between the fine ice crystals of the frozen dessert base and fine air bubbles. However, the frozen pulp with coarse ice crystals is mixed. As a result, the frozen dessert-based structure is also modified. This frozen dessert with flesh has a crisp texture, and even if it melts in the mouth, it does not leave a mellow taste. On the other hand, the frozen dessert with pulp prepared by mixing the quick-frozen pulp preparation with the frozen dessert base has a state in which the fine ice crystals of the pulp preparation are dispersed between the fine ice crystals of the frozen dessert base and the air bubbles. And the frozen pulp with fine ice crystals are mixed. This frozen dessert with pulp hardly melts in the mouth, leaving a sweet taste forever.

When the slowly frozen and divided pulp product is mixed into the frozen dessert base, the coarse crystals of the pulp product and the fine crystals and fine air bubbles of the frozen dessert base are broken by the heat generated when mixing. This can be prevented by increasing the size when dividing, recooling before mixing, or lowering the product temperature of the frozen dessert base.

[0013]

【Example】

(Example 1) Strawberry juice / 80 parts of pulp (composed of 80% pulp), 20 parts of sugar and 0.5 part of acidulant were mixed at 40 ° C,
Sterilized at 80 ° C and allowed to cool to room temperature to obtain a fruit-prepared product.
Then, this was kept in a freezer at an ambient temperature of -14 ° C for 24 hours. The product temperature after the holding was -12 ° C. The ice crystals at this time were large. Next, 13 parts starch syrup and 1 sugar
0 parts, 0.5 parts of stabilizer and 71.5 parts of water were mixed at 80 ° C., cooled, and 5 parts of strawberry concentrated fruit juice (solid content 50%) was added,
Frozen and got a frozen dessert base. The resulting pulp prepared product was divided and the frozen dessert base was mixed in a ratio of 1: 3. This frozen dessert with pulp had an excellent cooling sensation and melted in the mouth. The mouth was also refreshing.

Comparative Example 1 A frozen dessert with pulp prepared in the same manner as in Example 1 except that an unfrozen pulp preparation was used in place of the slowly frozen pulp preparation. This frozen dessert with pulp had a monotonous texture and was sticky. Moreover, the sweet taste remained in the mouth.

Comparative Example 2 The pulp preparation prepared in the same manner as in Example 1 was kept in a freezer at an ambient temperature of −35 ° C. for 8 hours. The product temperature after the holding was -30 ° C. The ice crystals at this time were fine and uniform.

[0016]

[Example 2] A slowly frozen pulp preparation prepared in the same manner as in Example 1 was cut into a size of 10 mm x 10 mm x 10 mm with a die cutter in an atmosphere of -12 ° C. This was mixed with a frozen dessert base prepared in the same manner as in Example 1 at a ratio of 1: 3 to obtain a frozen dessert containing pulp. In this frozen dessert, a large amount of coarse ice crystals derived from the pulp prepared product remained.

(Comparative Example 3) The particle size was crushed from 1 mm to 3 mm with a mixer. This was mixed with a frozen dessert base prepared in the same manner as in Example 1 at a ratio of 1: 3 to obtain a frozen dessert containing pulp. In this frozen dessert containing pulp, there were few coarse ice crystals derived from the pulp preparation.

[0018]

Example 3 A loosely frozen pulp preparation prepared in the same manner as in Example 1 was divided in an atmosphere of -12 ° C. Hold it again in a freezer with an ambient temperature of -25 ° C,
The temperature was 3 ° C. This and a frozen dessert base at -4 ° C prepared in the same manner as in Example 1 were mixed at a ratio of 1: 3 to obtain a frozen dessert containing pulp. The product temperature of this frozen dessert base with pulp was -7 ° C.
In addition, a large amount of ice crystals of the slowly frozen fruit-prepared product remained in the frozen dessert.

EFFECTS OF THE INVENTION According to the present invention, a frozen dessert with a flesh, which has an excellent cooling sensation and a texture that melts well in the mouth and has no sweetness in the rear mouth, can be produced.

Claims (4)

[Claims] 1. A method for producing a frozen dessert containing pulp, which comprises slowly freezing a prepared pulp product, then dividing the mixture, and mixing the frozen product with a frozen dessert base. 2. The method for producing a frozen dessert containing pulp according to claim 1, wherein the prepared pulp product is held in an atmosphere at a temperature slightly lower than the freezing temperature for a long time to be frozen. 3. The method for producing a frozen dessert with fruit pulp according to claim 1, wherein the size when divided is from 5 mm cube to 20 mm cube. 4. The frozen dessert with pulp according to claim 1, wherein the pulp preparation is slowly frozen, then divided and then cooled again to −15 ° C. to −35 ° C. and mixed with the frozen dessert base. Manufacturing method.