JPH03247242A - Ice creams food preservable in chilled state - Google Patents

Abstract

PURPOSE:To obtain the title food preservable for a long period of time without requiring freezing facilities, reducing cost of distribution, etc., by blending raw materials such as cow's milk, dairy products, etc., with an additive such as specific stabilizer, making the blend into a mix of ice creams and freezing the mix while foaming by stirring. CONSTITUTION:First, gelatin powder is maintained in a flow state by sending air and using an agitating blade, sprayed with preferably 2-10wt./vol.% solution of gelatin having 300cPs viscosity at 60-80 deg.C, granulated and dried to give a readily water-soluble gelatin (stabilizer). During preparation of mix of ice cream at high temperature by using raw materials such as cow's milk or dairy products, the mix of ice cream is blended with 0.5-2wt.% of the stabilizer and an additive especially sweetener, stirred and frozen to give the objective food.

Description

[Detailed Description of the Invention] Industrial Application Fields The present invention relates to ice cream foods such as ice cream, ice milk, and lacto ice cream, which can be stored in a chilled state for a considerable period of time and are suitable for distribution and sales. Provide something that can save costs and labor.

<Prior art> In general, ice cream is made using dairy products such as milk, cream, skim milk, and unsalted butter as raw materials; After preparing ice cream minx by adding additives or sub-ingredients such as fruits, nuts, fruits, chocolate, cocoa, etc., it is subjected to processes such as homogenization, sterilization, and aging, and then stirred and mixed during freezing. Its distinctive feature is that it is whipped to give it a smooth texture.

After freezing, it undergoes processing such as hardening, and then is stored in the freezer.
Stored at 20 to -30°C.

Here, the above-mentioned stabilizer is added for the purpose of preventing coarsening of ice crystals during freezing and heat shock during storage, and conventionally, gelatin, sodium alginate, natural gum, agar, carrageenan, or , CMC (sodium cellulose glycolate), etc. in the ice cream mix.
．． It was added at a ratio of 1 to 0.5 wt%.

<Problem to be solved by the invention> Regarding the above-mentioned commercially available gelatin and CMC, it has been confirmed that they can make ice cream into a stable emulsified state, give smoothness to the structure, and improve shape retention against temperature. can.

However, ice cream loses its shape and becomes soft after being taken out of storage for a while, not only in summer but even in winter. The reality is that it cannot be guaranteed.

On the other hand, even when ice cream is taken out of storage and returned to a chilled state, it is often difficult to eat because the structure is so tight that a spoon cannot be inserted into it.

Furthermore, if nuts or other fruits such as almonds and walnuts are mixed in or sprinkled on the surface of ice cream, the water in the ice cream will transfer to these fruits and make them moist, resulting in a completely chewy texture when eaten. Sometimes it's gone.

The technical objective of the present invention is to develop an ice cream that can maintain its shape even after being taken out of storage, has a suitably soft texture, and is easy to eat.

<Means for Solving the Problem> The present inventor focused on the easily water-soluble gelatin disclosed in JP-A-61-163963, and when this gelatin is applied to ice cream, the shape retention against temperature is improved. They discovered that they could not only increase the amount dramatically, but also give the tissue a suitable amount of softness once it was returned to the chilled state after freezing.
The invention has been completed.

That is, the present invention provides ice cream that is prepared by mixing additives such as stabilizers with raw materials such as milk and dairy products to prepare ice cream mixes, and freezing the ice cream mix while stirring and whipping. In ice cream foods such as ice milk and lacto ice, the main component of the stabilizer is water-soluble gelatin that has high solubility in aqueous solutions, and the water-soluble gelatin is added to gelatin powder kept in a fluid state. This is an ice cream food product that can be stored in a tilted manner and is produced by spraying a solution.

The above-mentioned ice cream food refers to frozen confectionery containing even a small amount of milk fat or non-fat solids, and specifically includes: ■ Ice cream containing a relatively large amount of milk fat and non-fat solids ■ Milk fat and non-fat solids Non-fat solids content refers to ice milk, which has a relatively low content. ■ Lacto ice cream, which contains a small amount of milk fat and non-fat solid content. ■ Frozen desserts such as popsicles and sherbet.

The above-mentioned raw materials include ■milk, ■cream, skim milk, whole milk, concentrated milk, milk powder, milk powder, butter, butter oil, shortening oil, and other dairy products, and □S eggs and egg products.

The above-mentioned additives may include, in addition to stabilizers, sweeteners, emulsifiers, flavors, colorants, etc. that are commonly used in the production of ice cream.

The above additives also include auxiliary raw materials such as fruits (almonds, walnuts, etc.), fruits, chocolate, cocoa, rice crackers, and the like.

The gelatin powder can be maintained in a fluid state by, for example, blowing air, stirring blades, or a combination thereof.

In addition, the temperature of the gelatin solution to be sprayed is such that gelatinization does not occur before spraying, and for practical purposes, it is 60 to 80°C.
is preferred.

The viscosity of the gelatin solution during the production of water-soluble gelatin is a factor that determines the possibility of spraying, and is usually 300 c
ps or less is preferable.

The concentration of gelatin solution during the production of water-soluble gelatin is 2 to 1.0 wt to avoid stringy phenomenon during spraying.
7 vo 1% is preferred.

The gelatin in the gelatin solution and the gelatin in the gelatin powder are preferably of the same type; for example, if one is acid-treated (or alkali-treated) gelatin, the other is preferably the same.

On the other hand, when the above-mentioned easily water-soluble gelatin is added as a stabilizer to an ice cream mix, the addition ratio thereof is preferably 05 to 2 wt% with respect to the ice cream mix.

Incidentally, if the amount is less than 0.5 wt%, the chilled preservation effect will decrease, and if it is too much, the effect will not change much, and there is a risk that the bubbles will become coarse during whipping.

In addition, the above-mentioned water-soluble gelatin should be added before sterilization and when the gelatin is in a sol state, so at high temperatures when preparing an ice cream mix, for example,
It is preferable to perform this while keeping the temperature (about 60 to 65° C.) before the homogenization treatment.

The above stabilizer only needs to have the water-soluble gelatin as its main component, so other stabilizers such as general commercially available gelatin, sodium alginate, cMC1 natural gum, pectin, etc. may be used in combination with the water-soluble gelatin. do not have.

The easily water-soluble gelatin of the present invention has better dispersibility and solubility in ice cream mixes than conventional commercially available gelatin, and therefore has a three-dimensional network structure in the frozen mix. In other words, it can be assumed that the gel structure becomes denser and the free water in the mix is reduced due to the strong hydration effect, making the ice crystals finer.

For this reason, even when ice cream foods are taken out of storage, the rate of free water dissolution is small, so the ice cream foods have good durability against temperature and maintain their shape for a considerable period of time. can.

On the other hand, as mentioned above, ice crystals do not grow large during freezing (that is, heat-on-yolk can be effectively prevented), and ice cream-like foods can be quickly removed from storage and returned to a chilled state. By recreating the softness of tissues, you can maintain the appropriate softness and exquisite texture when eating.

<Effects of the Invention> (1) After the ice cream food is taken out of storage, the shape retention of the ice cream food remains unchanged for a considerable period of time (for example, 5 hours at 35°C as shown in the experimental example below). As a result, even if you do not have conventional refrigeration equipment, you can easily distribute and sell as long as you have chilled membrane flow.

Therefore, refrigeration equipment is not required except for long-term storage, which not only reduces distribution and management costs, but also allows more time for distribution.
Traditional distribution and sales methods can be significantly changed.

For example, referring to soft serve ice cream, conventionally it was squeezed into cones from a soft freezer at the point of sale, but with the present invention, it can be squeezed into cones in advance and placed on the shelves at the store, reducing the waiting time for large numbers of customers. You can sell quickly without giving away.

Furthermore, when serving large quantities of ice cream as a dessert at work or at home, conventionally, the good quality products may melt, so they are taken out of the storage in small portions and placed in the storage. However, with this ice cream food, there is no need for that kind of effort, and the product can be taken out of the storage, plated all at once, and left to stand by outside the storage, making it possible to reduce the is extremely easy to manage.

Furthermore, since the ingredients that come into contact with the ice cream food will not become sticky due to the melted ice cream food, new products such as sandwiches with ice cream food will be developed.

(2) When taken out of storage and returned to the chilled state, the appropriate softness for eating can be maintained. You can easily eat it without having to memorize it.

Incidentally, if too much stabilizer is mixed into the ice cream mix, it will become difficult to melt, but it can also be assumed that the body of the ice cream will become excessive and the smoothness of the texture will be lost. By mixing gelatin in an appropriate range, the contradictory problems of shape retention and softness of the assembled fibers can be overcome, and the long-term shape retention shown in (1) above and the above (2) can be achieved. ), it was possible to achieve the flexibility of the body at the same time.

What's more, it maintains an exquisite texture, making the tongue feel extremely clean, and the moderate strength of the hips means it has a much better mouthfeel.

In addition, since the ice cream food can reproduce an appropriate softness at an early stage after being shipped from the warehouse, the squeezing operation becomes easier even when the food is squeezed out for deco-toshigon.

(3) Ice cream foods such as oysters, almonds,
Even when adding or sprinkling fruits such as nuts, this prevents water from migrating into the ice cream mix, which prevents the almonds and sawdust from becoming moist and texture and texture. There is no problem of damage.

<Example> Below, we will describe an example of manufacturing ice cream, and
9 (Production Example) First, fine powder gelatin of 80 Wt 9≦ or more was made into a fluid state under the conditions of an air supply temperature of 70°C and an exhaust temperature of 35°C. From above, 5 W t / v o held at 60 °C
After granulating gelatin by spraying a 1% gelatin solution at a spray rate of 250 m/m, the air supply temperature was 70'C1 and the exhaust temperature was 43.
℃, drying time 25 minutes, and cooling time 15 minutes to prepare water-soluble gelatin.

On the other hand, the basic composition of ice cream is as follows.

Raw milk 55 Wt”≦Fresh cream (45% fat) 20wt% skim condensed milk
15 wt% Cane sugar 5 W t% water-soluble gelatin 2 VJ t% almond
3 wt% Flavoring Appropriate amount Coloring agent Appropriate amount, that is, liquid raw materials such as raw milk, fresh cream, skimmed condensed milk, etc. are mixed and stirred in a vertical tank equipped with an agitator, heated, and the above-mentioned easily water-soluble gelatin is dissolved together with yam sugar. The ice cream mix was prepared by gradually adding hot water and keeping the temperature at 50-60''C.

The above mix was filtered and the fat globules were micronized in a homogenizer to give the food a smooth texture, and then heated at 68°C for 30 minutes.
Sterilization was carried out under conditions equivalent to or longer than this.

Immediately cool the sterilized mix to 0-5°C,
The tissue was matured by knee zinc kneading at the same temperature for several hours.

Although it is possible to omit this aging, the gelatinization of the water-soluble gelatin progresses during this aging,
Cool preservation through aging is important because it can be assumed that hydration ability is promoted.

Next, put the mix in the freezer until the temperature reaches -2~-
While cooling to about 8° C., an appropriate amount of air was mixed in to create an overrun, yielding semi-solid soft ice cream.

Incidentally, the above-mentioned fragrance, coloring agent, nuts, etc. were added to the mix during the freezing process and thoroughly stirred.

The soft ice cream was then placed in a curing chamber to harden to obtain the final ice cream product.

(Test Example) Therefore, based on the above manufacturing method, the blending ratio of easily water-soluble gelatin (GP-88 manufactured by Nitta Gelatin Co., Ltd.) to the ice cream mix was changed as shown below.
After producing 43 different types of ice cream, each ice cream was taken out of the freezer at -25°C to room temperature, and changes over time in the shape retention of the ice cream were examined.

In addition, instead of the above-mentioned water-soluble gelatin, a mixed stabilizer of ordinary commercially available gelatin, locust Bingham and pectin was used.
An ice cream produced by adding wt% was used as a comparative example.

Sample 1: Mixing ratio 0.5wt% Test f42: Same sample 3. Same exam f! 4: Same 1.0wt9δ 1.5wt% 2, 0 W j? According to the table above, sample 3 is better in satisfying long-term shape retention and tissue softness at the same time.
4 is excellent, but water-soluble gelatin is 1.5 in terms of moderate waist, comfortable 6, and mellow taste.
Sample 3 containing wt% was the best.

Claims (1)

[Claims] 1. Ice cream or ice cream prepared by mixing additives such as stabilizers with raw materials such as milk and dairy products to prepare an ice cream mix, and freezing the ice cream mix while stirring and whipping. In ice cream foods such as milk and lacto ice cream, the main component of the stabilizer is water-soluble gelatin that has high solubility in aqueous solutions, and the water-soluble gelatin is added to a gelatin solution in gelatin powder kept in a fluid state. A chilled, storable ice cream food product characterized by being produced by spraying