JPH11123049A - Method for producing frozen desserts that are soft even at freezing temperatures - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To provide a method for producing a frozen dessert that is soft even at a freezing temperature. SOLUTION: In the method for producing frozen dessert, an overrun of 150% or less is given to the frozen dessert material by a first cylinder of two connected continuous freezer cylinders, and -4.
It is discharged to a second cylinder under a temperature condition of ~ -8 ° C, and then the frozen dessert raw material provided with the overrun in the second cylinder is 0.5 ° C lower than the discharge temperature of the first cylinder.
A method for producing a frozen dessert that is soft even at a freezing temperature, wherein the kneading is carried out in a temperature range from a low temperature to a high temperature of 0.5 ° C.

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 a frozen dessert which is soft even at a freezing temperature, and excessively adding a component having a freezing point depressing action such as sugars, salts, alcohols, etc. to a frozen dessert raw material (mix). The present invention relates to a method for producing a frozen dessert having a soft texture even at a freezing temperature, which can be easily scooped with a spoon, an ice cream disher or the like immediately after being taken out of a freezer without performing.

[0002] In this specification, frozen desserts are
February 27, the Ministry of Health and Welfare Ordinance No. 52 "Ministerial Ordinance on Milk and Dairy Product Standards" is a generic term for ice cream, ice milk, lacto ice, and ice confections. Unless otherwise specified, values are by weight.

[0003]

2. Description of the Related Art Generally, frozen desserts are classified into ice creams and ice desserts, and ice creams are further classified into ice creams, ice milks, and lacto ices according to the content of milk fat and nonfat milk solids. Ice creams are generally milk fats, vegetable fats or fats and oils mixed with these, 3 to 20%, non-fat milk solids 3 to 12%, sugars 8 to 8%.
Air is blown into a sterilized frozen dessert material containing 20% and other small amounts of stabilizers, emulsifiers, pigments, flavors and the like as necessary while adjusting the overrun to 10 to 150% with a continuous freezer, frozen and frozen. It is manufactured by filling and curing.

[0004] In the method for producing ice creams, the creaminess, coldness, sweetness, smoothness, melting in the mouth, hardness, etc. of the ice creams are comprehensively determined according to the mixing ratio of raw materials, manufacturing conditions such as freezing and curing. The flavor to be expressed is determined.

Conventionally, in ice creams, agglomerates formed by the charging of fat globules form a skeleton of ice cream tissues together with ice crystals and other solid components, and the strength of the ice creams causes dryness and melting in the mouth of the ice creams. It is known to have an effect.

[0006] In general, frozen desserts are classified into ice cream, ice milk, lacto ice, and ice desserts according to milk fat content and milk solid content. Among them, those containing air, those containing no air, and containers to be filled are included. Are further diversified according to the shape, flavor and the like. The flavor of such frozen desserts is characterized by creaminess, coldness, sweetness, smooth texture, soft texture, etc. Among them, the soft texture is one of the most important characteristics of the flavor of frozen desserts. It is one.

[0007] On the other hand, recently, there is a tendency that consumers who prefer soft texture of frozen desserts such as soft serve ice cream and gelato which are sold in corns and containers at stores are increasing. Consumers are increasingly demanding a soft texture even for ordinary frozen desserts. The main factors affecting the soft texture of the frozen dessert include the blending of the raw materials, overrun, the production method, and the temperature conditions at the time of consumption. Except for products that are sold at relatively high temperatures, such as soft serve ice cream and gelato, normal frozen desserts are sold stored in showcases at -15 to -25 ° C and domestic for -15 to -20 ° C. It is stored in a freezer and is usually consumed at temperatures between -12 and -18 ° C.

[0008] Such normal frozen dessert is consumed-12.
As a method of imparting a soft texture to frozen desserts at a freezing temperature of ~ -18 ° C, a widely used method is to add sugars, salts, alcohols, etc. to the frozen dessert raw material to prepare the frozen dessert raw material. A method of lowering the freezing point and blending raw materials that are hardly frozen is exemplified.

These methods utilizing the freezing point lowering effect of the above-mentioned additives have different effects depending on the molecular weight of the substance to be added to the frozen dessert raw material. For example, when saccharides are used, sucrose having a higher molecular weight is used. Glucose and fructose having a lower molecular weight have a greater effect, and salts and alcohols have a similar effect. It is in a situation where a good texture is given.

However, the addition and use of such saccharides and the like to the frozen dessert raw material may have a significant effect on the flavor and sweetness of the frozen dessert, and a large amount of saccharides are used in order to impart a sufficiently soft texture to the frozen dessert. Doing so will be over-sweetened,
Excessive use of salts and alcohols severely impairs the flavor of frozen desserts, so their use is limited.

In addition to such a method of adding various ingredients to the frozen dessert raw material, there is a method of increasing the overrun to impart a soft texture to the frozen dessert. The overrun is significantly deteriorated in the texture of the frozen dessert, and is generally difficult to adopt.

[0012]

In view of the above-mentioned various situations related to the prior art, the present inventors have been studying a new frozen dessert product and a manufacturing technology thereof, and have found that the frozen dessert has a good melting property in the mouth. And a method for producing the same, and a patent application has already been filed [Japanese Patent Application No. 4-31397.
Hereinafter, it may be described as prior application (1)].

According to the method of the prior application (1), in the method for producing frozen desserts, a frozen dessert raw material containing 5 to 18% (by weight) of fat is added to the frozen dessert raw material in the first cylinder of the freezer.
(Weight) The following overrun was applied, and -3.0 to-
Freeze at a temperature of 6.0 ° C., then apply a 10-150% (by weight) overrun to the frozen dessert ingredients in the second cylinder of the freezer and freeze at a temperature of −3.0-−8.0 ° C. The present invention relates to a method for producing a frozen dessert with good melting characteristics.

Subsequently, the present inventors have further conducted intensive studies with the aim of developing a method for producing soft frozen dessert even at a freezing temperature regardless of the fat content of the frozen dessert. By adding a kneading step when freezing frozen dessert ingredients in a freezer, the ice crystals that are rapidly formed, aggregated and blocked are separated, grown stably, and redispersed in unfrozen frozen dessert ingredients. As a result, it has been found that soft frozen desserts can be produced even at a freezing temperature, and the method of the present invention for producing soft frozen desserts even at a freezing temperature has been completed.

That is, an object of the present invention is to provide a method for producing a frozen dessert which is soft even at a freezing temperature and can be easily scooped with a spoon, an ice cream disher or the like immediately after being taken out of the freezer. It is.

Further, the present invention has a soft texture and excellent flavor even at a freezing temperature without excessively adding components having a freezing point depressing effect such as sugars, salts and alcohols to a frozen dessert raw material. It is an object of the present invention to provide a method for producing frozen dessert.

Further, the present invention provides a method for easily producing a frozen dessert having a soft texture even at the above-mentioned freezing temperature by simply adjusting the operating conditions of the freezer using ordinary freezing equipment. It is intended for.

[0018]

In order to achieve the above object, the present invention provides a method for producing frozen desserts, wherein the first cylinder of the two continuous freezer cylinders connected to the frozen dessert raw material has an excess of 150% or less. Give a run, -4 ~
Under a temperature condition of −8 ° C., the product is discharged to a second cylinder.
A method for producing a frozen dessert that is soft even at a freezing temperature, wherein the kneading is performed in a temperature range from a low temperature to a high temperature of 0.5 ° C.

According to the method of the present invention for producing a frozen dessert that is soft even at a freezing temperature, a predetermined overrun is applied to the frozen dessert raw material by a first cylinder of two connected continuous freezer cylinders in the production step of the frozen dessert. Discharge to a second cylinder under a specific temperature condition, and then knead the frozen dessert raw material with the predetermined overrun in the second cylinder, and apply a predetermined overrun to the frozen dessert raw material in the first cylinder And the step of discharging to the second cylinder under a specific temperature condition is 150% or less, that is, 0 to 150%.
% Overrun and discharging at a temperature of −4 to −8 ° C., and kneading the frozen dessert raw material provided with the predetermined overrun in the second freezer, comprises discharging the first freezer. 0.5 ° C below 0.5 ° C
It is characterized in that it is carried out in a temperature range higher by ° C.

[0020]

Next, the present invention will be described in more detail. In the method for producing soft frozen dessert even under the freezing temperature of the present invention, other steps except the freezing step, that is, preparation of frozen dessert raw material before the freezing step, sterilization,
The respective steps of aging, and each step of filling and curing the container after the freezing step can be performed by a conventional method. In the freezing step, generally, the frozen dessert material is transferred to a freezer, the water is rapidly frozen, and at the same time, an appropriate amount of air is mixed in, and an overrun is applied. Ice crystals, fat particles, air bubbles, etc. generated by partial freezing are generally added. Is uniformly dispersed in the raw material of frozen dessert to adjust the structure, and is an important step which affects the quality of frozen dessert.

This freezing step is carried out using two continuous freezer cylinders connected to each other, or an apparatus having a function equivalent to that. With only one cylinder, the desired frozen dessert product cannot be produced as shown in the test examples described below. As the continuous type freezer, a commercially available type that can automatically detect the internal pressure of the cylinder and automatically operate is preferably used. In the freezing step, the frozen dessert material is transferred to a freezer at about 5 ° C., and air is blown into the first cylinder while cooling the frozen dessert material, so that the overrun is reduced to 150% or less, that is, 0 to 150%.
Adjust to a predetermined value in the range of%.

During this time, the temperature of the frozen dessert raw material gradually decreases, but in the production method of the present invention, the frozen dessert raw material is discharged from the first cylinder at a temperature in the range of -4 to -8 ° C. Transfer to As is clear from the test examples described later, when the frozen dessert raw material is discharged at a temperature higher than -4 ° C, the effect of kneading in the second cylinder is sufficiently exerted because the generation of ice in the first cylinder is small. Undesirably, the finished frozen dessert becomes hard,
At a temperature lower than −8 ° C., it is difficult to discharge the frozen dessert material with a normal freezer.

The overrun in the first cylinder is appropriately determined depending on the type of product to be manufactured. In general, when the overrun exceeds 150%, the texture of the frozen dessert is lost, which is undesirable. It is necessary to adjust the following.

In the second cylinder, it is an important requirement in the production method of the present invention that the raw material of the frozen dessert is kneaded without blowing air and without overrun. In the second cylinder, the frozen dessert material to which the overrun has been applied is kneaded in a very narrow temperature range from a temperature lower than 0.5 ° C. to a temperature higher than 0.5 ° C. than the discharge temperature from the first cylinder. By the kneading step in the second cylinder, it becomes possible to separate the blocked ice crystals in the frozen dessert material, grow it stably, and redisperse it in the unfrozen frozen dessert material.

If the temperature range of the freezing in the second cylinder is lower than 0.5 ° C. or higher than 0.5 ° C. than the discharge temperature from the first cylinder, the generated ice As the crystals refreeze or thaw,
The dispersing effect of ice and stable growth are hindered. For this reason,
The kneading effect is not sufficiently exhibited, and the resulting frozen dessert becomes hard, which is not desirable.

The frozen dessert thus produced by the production method of the present invention has a soft texture even at a freezing temperature, and even after being taken out of a showcase of a store or a home freezer, Or, it can be easily scooped out of the container with an ice cream disher, etc.In addition, unlike conventional products, components such as sugars, salts, and alcohols are not excessively contained, so that flavor and sweetness are impaired. It is possible to obtain a final product having a good flavor without being tasted.

Next, the present invention will be specifically described with reference to test examples. (Test Examples 1 to 3: Production test of frozen desserts that are soft even at a freezing temperature) Test Example 1 This test was performed to examine the discharge temperature of the first cylinder. 1) Preparation of sample The discharge temperature of the first cylinder was set to -3.0 ° C and -4.0.
C, -5.0C, and -8.0C, and the same as Example 1 described below, except that the temperature of the second cylinder was adjusted to the same temperature as the discharge temperature of the first cylinder. A frozen dessert sample was prepared by the method described above. In addition, the frozen dessert prepared with only one cylinder at the same temperature as the test sample was used as a control frozen dessert.

2) Test method Each sample was cut from the upper surface with a slicer to a thickness of 10 mm to obtain a test sample. Each test sample was -16 ± 0.
Holding at a temperature of 2 ° C. for 24 hours, a plunger (cylindrical type, outer diameter 17 mm, inner diameter 16 mm) is applied to the surface of the test sample at a speed of 120 mm / min using a tensipresser (Model TTP-57BX, manufactured by Taketomo Electric Co., Ltd.). , And the numerical value (unit is gram / weight; hereinafter, described as g / w) when entering 4 mm is measured as hardness, and the average of the measured values of each test sample is calculated for each test sample. Hardness. In order to specifically show the hardness represented by numerical values measured by this method, for example, if the hardness of other foods measured by the same apparatus is exemplified, the hardness of butter stored at 7 ° C. is about 3500 g. -It is w.

3) Test results The results of this test are as shown in Table 1. As is clear from Table 1, when compared at the same temperature, the hardness of the frozen dessert produced by the production method of the present invention was remarkably lower than that of the control dessert, and it was found to be soft even at the freezing temperature. The frozen dessert produced by adjusting the discharge temperature from the first cylinder to −3.0 ° C. had an undesirably high hardness. Moreover, in the freezer currently marketed, -8.
It was difficult to discharge the frozen dessert material at a temperature below 0 ° C.
Thus, the discharge temperature from the first cylinder is-
It was found that the intended purpose was achieved in the range of 4.0 to -8.0 ° C. In addition, as a result of testing the frozen dessert of other ingredients, almost the same results were obtained.

[0030]

[Table 1]

Test Example 2 This test was performed to check the overrun of the first cylinder. 1) Preparation of sample The discharge temperature of the first cylinder and the kneading temperature of the second cylinder were adjusted to -5.0 ° C, respectively, and the overrun of the first cylinder was adjusted as shown in Table 2. Except for this, a frozen dessert sample was prepared in the same manner as in Example 1 described later. As a control frozen dessert, a frozen dessert prepared using only one cylinder under the same conditions as the test sample was used.

2) Test Method The hardness was measured by the same method as in Test Example 1.

3) Test results The results of this test are as shown in Table 2. As is clear from Table 2, when compared with the same overrun, the hardness of the frozen dessert produced by the production method of the present invention was significantly lower than that of the control frozen dessert, and was found to be soft even at the freezing temperature. When the overrun is increased, the difference between the frozen dessert produced by the production method of the present invention and the control dessert is reduced,
The frozen dessert became a sponge-like structure, and the commercial value itself was lost. Thus, it was found that the intended purpose was achieved when the overrun of the first cylinder was 0 to 150%. Here, the overrun is 0 to 150
% Means that the overrun is 150% or less. In addition, as a result of testing the frozen dessert of other ingredients, almost the same results were obtained.

[0034]

[Table 2]

Test Example 3 This test was performed to determine the appropriate temperature of the second cylinder. 1) Preparation of sample Same as Example 1 described below, except that the discharge temperature of the first cylinder was adjusted to -5.0 ° C and the kneading temperature of the second cylinder was adjusted as shown in Table 3. A frozen dessert sample was prepared by the method described above.

2) Test Method The hardness was measured by the same method as in Test Example 1.

3) Test results The results of this test are as shown in Table 3. As is evident from Table 3, the discharge temperature of the first cylinder was set at 0.
When kneading at a low temperature exceeding 5 ° C. or a temperature exceeding 0.5 ° C. higher than 0.5 ° C. without giving an overrun to the frozen dessert material in the second cylinder, a remarkable increase in hardness was observed. On the other hand, when the frozen dessert material is kneaded in the second cylinder in a temperature range from 0.5 ° C. lower to 0.5 ° C. higher than the discharge temperature of the first cylinder without giving an overrun, the hardness is No increase was observed.

As described above, the kneading temperature of the second cylinder is preferably close to the discharge temperature of the first cylinder, and is 0.5 ° C. higher than 0.5 ° C. lower than the discharge temperature of the first cylinder. It has been found that the intended purpose is achieved in a very narrow temperature range. In addition, as a result of testing the frozen dessert of other ingredients, almost the same results were obtained.

[0039]

[Table 3]

[0040]

EXAMPLES Next, the present invention will be described more specifically with reference to examples, but the present invention is not limited to the following examples.

(Examples 1 to 4: Production of frozen desserts that are soft even at a freezing temperature) Example 1 Raw milk 60.0 kg, salt-free butter (manufactured by Morinaga Milk Industry Co., Ltd.)
4 kg, skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.) 26.4 kg, Kamikashi sugar (manufactured by Toyo Seika Co., Ltd.) 39.0 kg, powdered candy (manufactured by Showa Sangyo Co., Ltd.) 12.0 kg, and emulsion stabilizer (manufactured by Sanei Chemical Co., Sun Nice N) ) Add 1.5 kg to 134.37 kg of water, mix and dissolve uniformly, warm to 60 ° C, homogenize in two stages (150 kg / cm ² and 50 kg / cm ² ), and 85 ° C for 15 seconds It is sterilized, quenched to 5 ° C., added with 0.03 kg of a dye (manufactured by San-Ei Chemical Co., Sun Yellow No. 2) and 0.3 kg of vanilla essence (manufactured by San-Ei Chemical Co., Ltd.), and uniformly mixed to prepare a frozen dessert material It was prepared and aged for one day.

Then, using a continuous freezer (Klepaco, Model KMLT318: having three cylinders) connecting two cylinders, under the following conditions:
The frozen dessert raw material is supplied to the first cylinder, overrun is provided by the first cylinder, discharged to the second cylinder, and the frozen dessert raw material to which the overrun is provided is kneaded by the second cylinder, thereby freezing. Processing was performed.

Supply temperature of frozen dessert raw material: 4.5 ° C. Flow rate of frozen dessert raw material: 300 l / h First cylinder overrun: 30% Discharge temperature from first cylinder: −5.5 ° C. Second cylinder Kneading temperature: -5.8 ° C. Then, about 220 kg of frozen dessert was cured by a conventional method and had a soft texture even at a freezing temperature.

Example 2 18.0 kg of unsalted butter (manufactured by Morinaga Milk Industry Co., Ltd.), 25.5 kg of skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.), 45.0 kg of Kamishiakuto (manufactured by Toyo Seika Co., Ltd.), powdered candy (manufactured by Showa Sangyo Co., Ltd.) ) 18.0k
g, and an emulsion stabilizer (Sanei N, manufactured by Sanei Chemical Co., Ltd.)
1.8 kg is added to 191.37 kg of water, uniformly mixed and dissolved, and heated to 60 ° C. for two stages (150 kg / c.
m ² and 50 kg / cm ² ) at 85 ° C.
Sterilized for 2 seconds, quenched to 5 ° C., added 0.03 kg of pigment (manufactured by San-Ei Chemical Co., Sun Yellow No. 2) and 0.3 kg of vanilla essence (manufactured by San-Ei Chemical Co.), and uniformly mixed, Was prepared and aged for one day.

Then, using a continuous freezer (Klepaco, Model KMLT318: having three cylinders) connecting two cylinders, under the following conditions:
A freezing desiccant raw material was subjected to a freezing treatment in the same manner as in Example 1.

Supply temperature of frozen dessert material: 5.0 ° C. Flow rate of frozen dessert material: 280 l / h Overrun of the first cylinder: 80% Discharge temperature from the first cylinder: −4.0 ° C. Kneading temperature: -4.4 [deg.] C. Then, about 235 kg of frozen dessert which was cured by a conventional method and had a soft texture even at a freezing temperature was obtained.

Example 3 18.0 Concentrated Milk (Morinaga Milk Products) 108.0 kg, 45%
78.0 kg of cream (manufactured by Morinaga Milk Industry Co., Ltd.), 45.0 kg of white sugar (manufactured by Toyo Seika Co., Ltd.), 6.0 candy candy (manufactured by Showa Sangyo Co., Ltd.) 6.0
kg and 12.0 kg of egg yolk (manufactured by Taiyo Kagaku Co., Ltd.) in water 5
Add to 0.55kg, mix and dissolve uniformly, 60 ℃
And heated to two stages (150 kg / cm ² and 50 kg / cm ²
cm ² ), sterilized at 85 ° C. for 15 seconds, quenched to 5 ° C., vanilla essence (manufactured by Sanei Chemical Co.) 0.45
kg was added and mixed uniformly to prepare a frozen dessert raw material, which was aged for one day.

Then, using a continuous freezer (Klepaco, model KMLT318: having three cylinders) connecting two cylinders, under the following conditions:
A freezing desiccant raw material was subjected to a freezing treatment in the same manner as in Example 1.

Supply temperature of frozen dessert material: 5.5 ° C. Flow rate of frozen dessert material: 250 l / h First cylinder overrun: 15% Discharge temperature from first cylinder: −4.5 ° C. Second cylinder Kneading temperature: -5.0 ° C. Then, about 215 kg of frozen dessert was cured by a conventional method and had a soft texture even at a freezing temperature.

Example 4 24.0 kg of refined coconut oil (manufactured by Fuji Oil Co., Ltd.), 31.5 kg of skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.), 45.0 kg of white sucrose (manufactured by Toyo Seika Co., Ltd.), powdered candy (Showa Sangyo Co., Ltd.) 18.0k
g, and an emulsion stabilizer (Sanei N, manufactured by Sanei Chemical Co., Ltd.)
1.5 kg is added to 179.52 kg of water, uniformly mixed and dissolved, and heated to 60 ° C. to perform two steps (150 kg / c
m ² and 50 kg / cm ² ) at 85 ° C.
Sterilized for 2 seconds, quenched to 5 ° C., added 0.03 kg of pigment (manufactured by San-Ei Chemical Co., Sun Yellow No. 2) and 0.45 kg of vanilla essence (manufactured by San-Ei Chemical Co., Ltd.), and mixed uniformly to obtain a frozen dessert material. Was prepared and aged for one day.

Next, using a continuous freezer (Klepaco, model KMLT318: having three cylinders) connecting two cylinders, under the following conditions:
A freezing desiccant raw material was subjected to a freezing treatment in the same manner as in Example 1.

Supply temperature of frozen dessert material: 5.5 ° C. Flow rate of frozen dessert material: 280 l / h First cylinder overrun: 120% Discharge temperature from first cylinder: −5.5 ° C. Kneading temperature: -5.7 ° C. Next, about 245 kg of a frozen dessert was cured by a conventional method and had a soft texture even at a freezing temperature.

[0053]

The effects produced by the method of the present invention for producing a soft frozen dessert even at a freezing temperature are as follows. 1) Frozen desserts that are soft even at the freezing temperature and can be easily scooped with a spoon, ice cream, disher or the like immediately after being taken out of the freezer can be easily manufactured. 2) In addition, the production method of the present invention has a soft texture even at a freezing temperature without excessively adding components having a freezing point depressing effect such as sugars, salts, and alcohols to the frozen dessert raw material, and It has the characteristic that it can produce a flavored frozen dessert. 3) Further, the production method of the present invention has an effect that it is possible to easily produce a frozen dessert having a soft texture even at a freezing temperature simply by adjusting the operating conditions of the freezer using conventional equipment. Have.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Mizuo Tsuda 30-10, Kaminocho, Sakae-ku, Yokohama, Kanagawa Prefecture (72) Inventor Riki Kudo 4-74, Wakakudai, Midori-ku, Yokohama-shi, Kanagawa

Claims (1)

[Claims] 1. A method for producing frozen desserts, wherein the first cylinder of two connected continuous freezer cylinders gives an overrun of not more than 150% to the frozen dessert raw material,
It is discharged to a second cylinder under a temperature condition of ~ -8 ° C, and then the frozen dessert raw material provided with the overrun in the second cylinder is 0.5 ° C lower than the discharge temperature of the first cylinder.
A method for producing a frozen dessert that is soft even at a freezing temperature, wherein the kneading is carried out in a temperature range from a low temperature to a high temperature of 0.5 ° C.