JPH1056975A - How to make chocolate ice cream - Google Patents

Abstract

(57) [Summary] [Problem] The original flavor of chocolate is well maintained,
Provided is a method for producing chocolate ice creams having a new flavor and texture. SOLUTION: An ice cream raw material mainly composed of dairy products is mixed, melted, homogenized, sterilized, and then mixed with a chocolate raw material having fluidity. The mixture is filled in a container or a mold and frozen to obtain hard type chocolate ice creams. Alternatively, after freezing the mixture, the mixture is filled in a container or a mold and cured as needed, thereby obtaining soft-type chocolate ice creams. When freezing is performed, the overrun is preferably set to 50% or less. The mixing ratio of the ice cream raw material and the chocolate raw material is preferably 10 to 90:90 to 10 by weight.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing chocolate ice creams having a new flavor and texture.

[0002]

2. Description of the Related Art Conventionally, chocolate ice creams are prepared by first mixing an ice cream raw material mainly composed of dairy products and a chocolate raw material, and then dissolving the same as in a general ice cream manufacturing method. , Homogenization, sterilization,
Aging, freezing, manufactured through the process of filling, many of the resulting chocolate ice cream,
The overrun was 90-100%.

On the other hand, ganache, a kind of chocolate confectionery, is prepared by boiling fresh cream, then mixing and dissolving finely chopped chocolate. The mixing ratio of chocolate and fresh cream is usually 7: It was about 3 and at most about 1: 1 and had a flavor and texture mainly composed of chocolate.

[0004]

The conventional chocolate ice creams are prepared by mixing the ice cream raw materials and the chocolate raw materials as described above, and then manufactured according to the usual ice cream manufacturing process. There has been a problem that chocolate raw materials are also heated by processes such as homogenization and heat sterilization, thereby impairing the original flavor of chocolate.

[0005] Further, the chocolate raw material fat and the ice cream raw material fat are uniformly emulsified, and the chocolate raw material and the ice cream raw material have a completely homogenized flavor and texture. However, there was a problem that changes in flavor and texture were poor.

On the other hand, ganache has a problem that chocolate is heated because boiling chocolate is mixed with chocolate to dissolve it, and the original flavor of chocolate is impaired. In addition, the amount of fresh cream that can be blended with chocolate is 1: 1 or less. If blended more than that, the emulsification will not be stable and the chocolate will not be solidified, so that only chocolate-based flavors and textures will be manufactured. There was a problem that it was not possible.

[0007] The present invention has been made in view of the above problems, and an object of the present invention is to maintain the original flavor of chocolate satisfactorily, to have a new flavor and texture not found in conventional products, and to use ice cream raw materials. An object of the present invention is to provide a method for producing chocolate ice creams in which the mixing ratio of chocolate raw materials can be changed in a wide range.

[0008]

Means for Solving the Problems To achieve the above object, a first aspect of the present invention is to mix, melt, homogenize and sterilize an ice cream raw material containing a dairy product as a main component, and then to add a fluid to the mixture. The present invention provides a method for producing chocolate ice creams, comprising mixing a chocolate raw material having the following formula, filling the mixture into a container or a mold, and freezing the mixture.

A second aspect of the present invention is to mix, melt, homogenize and sterilize an ice cream raw material mainly composed of dairy products, mix it with a fluid chocolate raw material, and freeze the mixture. Another object of the present invention is to provide a method for producing chocolate ice cream, which is characterized by being filled in a mold.

[0010] A third aspect of the present invention is to provide a method for producing chocolate ice cream having an overrun of 50% or less in the second aspect of the present invention.

A fourth aspect of the present invention is the chocolate ice according to any one of the first to third aspects, wherein the mixing ratio of the ice cream raw material and the chocolate raw material is 10 to 90:90 to 10 by weight. It is intended to provide a method for producing creams.

According to a fifth aspect of the present invention, there is provided a chocolate wherein the surface of the chocolate ice cream obtained by any one of the first to fourth aspects is coated with a liquid chocolate raw material and solidified. It is intended to provide a method for producing ice creams.

According to the first aspect of the present invention, the steps of mixing, dissolving, homogenizing, and sterilizing an ice cream raw material containing a dairy product as a main component are performed in the same manner as in a normal ice cream production method. After that, the chocolate raw material having fluidity is mixed and frozen, so that the chocolate raw material is contained in the product without going through the heating step, and the original flavor of the chocolate is favorably maintained.

In addition, both the good flavor of dairy products and the good flavor of chocolate are reflected in the final product, and a new flavor and texture like chocolate different from conventional ice creams can be obtained. The reason for this is that, in the chocolate ice creams obtained by the production method of the present invention, the fat of the ice cream raw material and the fat of the chocolate raw material are separately present in the final product without being uniformly emulsified. It is thought that it is.

According to a second aspect of the present invention, after mixing chocolate ingredients with ice cream ingredients that have been sterilized,
By freezing, as in the first invention, chocolate ice creams having a new flavor and texture utilizing a chocolate flavor can be obtained, and soft ice creams having an overrun due to freezing. Can be obtained.

According to a third aspect of the present invention, in the second aspect, by setting the overrun to 50% or less, the overrun of conventional chocolate ice creams is reduced to 90 to 100%. A product with a new texture that takes advantage of the chocolate flavor.

According to the fourth aspect of the present invention, the mixing ratio of the ice cream raw material and the chocolate raw material is 10 to 90:90 by weight.
By setting it to 1010, it is possible to obtain various products whose flavor and texture change depending on the blending ratio. For example, an ice cream ingredient and a chocolate ingredient are mixed in a weight ratio of 90 to 80:
If it is blended in about 10-20, it becomes the flavor and texture of ice creams having chocolate flavor, and the weight ratio is 10
~ 20: When blended at around 90-80, the flavor and texture will be more like a cold, soft and fresh chocolate candy than ice cream.

According to the fifth aspect of the present invention, by providing a coating layer made of only chocolate on the surface of chocolate ice cream, it is hard to stick when eating by hand, and is taken out of the freezer until eating. The advantage is obtained that the shape can be maintained even if the ice cream raw material starts to melt.

[0019]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, chocolate ice cream means ice cream containing chocolate. The types of ice creams are classified into ice cream, ice milk, lacto ice, etc. according to the milk solid content and milk fat content, and the chocolate ice creams targeted by the present invention are any of these. You may. In addition, the form of the ice creams may be any of bulk, cup, stick, peach and the like.

In the present invention, the ice cream raw material is composed mainly of dairy products, and is generally used by mixing saccharides, emulsifiers, stabilizers, fragrances and, if necessary, coloring agents, water and the like. Can be used. As the dairy product, cream, whole kneaded, whole powder, butter, butter oil, and the like can be used as a milk fat source, and skim milk, degreased, and powdered are used as a non-fat milk solid source. be able to. In the present invention, dairy products are raw milk, milk,
It means special milk or all foods produced using these as raw materials. When raw milk, milk, special milk or the like having a high water content is used, the amount of water to be mixed is appropriately adjusted. These ice cream raw materials may be blended at a predetermined ratio by weighing the respective raw materials, or may be used since they are commercially available as an ice cream mix.

In the present invention, as a chocolate raw material, chocolate having a melting point of 5 to 40 ° C. which has fluidity at around normal temperature can be used. Such chocolate can be prepared by a conventional method using cocoa mass, cocoa powder, cocoa butter, milk powder, fats and oils, sugars, fragrances, and the like. May be used.

In the present invention, the mixing ratio of the ice cream raw material and the chocolate raw material is 10 to 90:90 by weight.
It is preferably set to 10. If the amount of the ice cream raw material is less than this ratio, it cannot be frozen and solidified as ice creams. If the amount of the chocolate raw material is less than this ratio, the flavor of chocolate cannot be sufficiently imparted, which is not preferable. As described above, if the ice cream raw material and the chocolate raw material are blended in a weight ratio of about 90 to 80:10 to 20, the flavor and texture of ice creams having the flavor of chocolate can be obtained. If the ingredients and chocolate ingredients are blended in a weight ratio of about 10 to 20: 90 to 80, it will be colder than ice creams,
It has a soft, fresh chocolate candy flavor and texture.

In the method for producing chocolate ice creams of the present invention, ice cream raw materials containing dairy products as a main component are subjected to a sterilization step in substantially the same manner as a conventional method for producing chocolate ice creams.

That is, an ice cream raw material mainly composed of dairy products mixed according to a target product is mixed, preferably melted at 20 to 70 ° C., and then filtered to remove foreign substances and impurities in the raw material. Remove lysate. Next, using a homogenizer or the like, preferably at 63 to 78 ° C. under pressure, the fat globules and other coarse particles of the raw material are crushed and homogenized to obtain a stable emulsion. In addition, in the usual method for producing chocolate ice creams, the water content at the time of mixing the raw materials is 40 to
Although it is about 60% by weight, in the present invention, it can be 25 to 90% by weight.

Next, the homogenized emulsion is kept at 68 ° C. for 30 minutes, or sterilized under heating conditions having a bactericidal effect equivalent to or higher than this, and immediately cooled to 0 to 5 ° C., if necessary. Perfume is added and aged. Aging is performed at 0 to 5 ° C., usually for 4 to 24 hours.

In the present invention, at this time, the ice cream raw material which has been completed up to the sterilization step and, if necessary, the aging step as described above, and the chocolate raw material separately prepared by the above-mentioned method are heated at 5 to 40 ° C. Below, each is mixed in a state of having fluidity. The mixing is performed such that the ice cream raw material and the chocolate raw material are not uniformly emulsified without passing through an emulsifier.

In the first aspect of the present invention, the raw materials mixed as described above are filled into a container or a mold at preferably 2 to 20 ° C., more preferably about 5 ° C., and then frozen, so that And hard type ice creams such as In the second aspect of the present invention, the raw materials mixed as described above may be overrun as necessary and then frozen, and then filled into a container or a mold to obtain soft ice creams. it can.

As the container or mold for filling the above-mentioned mixed raw materials, those used in the production of ordinary ice creams can be used, and are appropriately selected according to the form of the chocolate ice cream to be produced. can do.

In the case of freezing, the overrun is preferably set to 50% or less in order to give a texture different from that of conventional chocolate ice creams. Incidentally, the overrun of conventional general chocolate ice creams is 90 to 100%. Furthermore, it is preferable to carry out so-called hardening after freezing and filling the container or the mold into a container or a mold, preferably at -20 to -50 ° C., and keeping it in a fixed shape, to produce a product.

Further, in the fifth aspect of the present invention, the surface of the chocolate ice cream obtained as described above is
Coating chocolate ingredients with fluidity,
Form a chocolate layer. As the chocolate raw material having fluidity, the same chocolate having a melting point of 5 to 40 ° C. having a fluidity at around normal temperature as described above, for example, a coated chocolate can be used. As a coating method, for example, a dipping method in which chocolate ice creams are dipped in a chocolate tank or a spray method in which chocolate is sprayed can be employed.

[0031]

【Example】

Example 1 An ice cream raw material having the composition shown in Table 1 was prepared. Among them, salt-free butter, skim milk powder, sugar, a stabilizer, and an emulsifier were mixed, water was added, the mixture was dissolved at 60 ° C., and then filtered. The mixture was homogenized using a homogenizer at 60 ° C. under a pressure of 140 kg / cm ² to obtain an emulsion. The homogenized emulsion is then added to 75
Sterilize by holding at 20 ° C for 20 minutes, immediately cool to 5 ° C,
A vanilla flavor was added and the mixture was aged at 5 ° C. for 4 hours to obtain a solution of an ice cream raw material.

[0032]

[Table 1]

In addition, chocolate raw materials having the composition shown in Table 2 were prepared, and these raw materials were mixed and kneaded by an ordinary method to prepare a coated chocolate having a melting point of 18 ° C. and fluidity at ordinary temperature.

[0034]

[Table 2]

The above-mentioned solution of the ice cream raw material and the above-mentioned coated chocolate having fluidity at room temperature were mixed at a mixing ratio of 1: 1 at 30 ° C. to obtain a liquid mixture.

The apparent viscosity of this mixture was measured using a B-type viscometer, using a rotor No. 3. As a result of measurement at a rotation speed of 12 rpm, 650 cp. Met.

When this mixture was applied to a slide glass and observed with a 200-fold phase-contrast microscope, the fats and oils derived from chocolate raw materials were not uniform with the fats and oils derived from ice cream raw materials, and had a large diameter of about 50 μm. Had become particles.

This liquid mixture was filled in an ice candy type mold at 5 ° C., frozen, and then taken out of the mold to obtain hard type chocolate ice creams.

Comparative Example 1 Using an ice cream raw material having the composition shown in Table 1 of Example 1 and a coated chocolate having the composition shown in Table 2, both materials were mixed from the beginning to produce a chocolate ice cream. .

That is, of the ice cream raw materials shown in Table 1, a mixture of unsalted butter, skim milk powder, sugar, a stabilizer and an emulsifier was mixed with the coated chocolate prepared with the composition shown in Table 2, and the same as in Example 1 was performed. Dissolution, filtration,
After homogenizing, sterilizing, and aging, and finally adding vanilla flavor, the mixture was filled into an ice candy type mold, frozen, and removed from the mold to obtain hard type chocolate ice creams.

In the above, the apparent viscosity of the mixture that had been completed up to the aging step was measured using a B-type viscometer and measured for rotor No. 4. As a result of measurement at a rotation speed of 12 rpm, 32500 cp. Met. And this mixture had plasticity.

When the mixture was applied to a slide glass and observed with a 200-fold phase-contrast microscope, the fat and oil derived from the chocolate raw material and the fat and oil derived from the ice cream raw material were uniformly mixed, and particles having a diameter of 10 μm or less were obtained. Had become.

Test Example 1 The hard-type chocolate ice creams obtained in Example 1 and Comparative Example 1 were tasted by 16 panelists, and their flavor and texture were evaluated.

As a result, the appearance of the chocolate ice cream of Comparative Example 1 was substantially the same as that of Example 1 and Comparative Example 1, but the chocolate ice cream of Comparative Example 1 was a conventional chocolate in which the ice cream and chocolate were uniformly mixed and integrated. While the average flavor and texture are not different from ice creams, the chocolate ice creams of Example 1 are:
Rather than ice creams, it was evaluated as a chocolate ice cream with an unprecedented flavor and texture like a cold, soft and fresh chocolate candy.

Example 2 A solution of an ice cream raw material prepared in the same manner as in Example 1 and a coated chocolate were used in a weight ratio of 4: 1.
At 30 ° C. to obtain a liquid mixture.

After the liquid mixture was frozen so as to have an overrun of 50%, the mixture was filled in a cup and cured according to a conventional method to obtain a chocolate ice cream having an overrun of 50%.

Comparative Example 2 An ice cream raw material and a chocolate raw material were mixed in the same manner as in Example 2 except that the mixing ratio of the ice cream raw material and the chocolate raw material was 4: 1. The chocolate material was mixed from the beginning, dissolved, filtered, sterilized, and aged, and finally, vanilla flavor was added to prepare a liquid mixture.

This liquid mixture was subjected to freezing so as to have an overrun of 50% in the same manner as in Example 2, and then filled in a cup.
% Chocolate ice creams were obtained.

Test Example 2 Sixteen panelists tasted the 50% overrun chocolate ice creams obtained in Example 2 and Comparative Example 2, and evaluated the flavor and texture.

As a result, the appearances of Example 2 and Comparative Example 2 were almost the same, but the chocolate ice cream of Comparative Example 2 was a conventional chocolate in which ice cream and chocolate were uniformly mixed and integrated. While the average flavor and texture are the same as ice creams, the chocolate ice creams of Example 2 are:
The flavor and texture of the ice creams and the original flavor and texture of the chocolate were evaluated as chocolate ice creams having an unprecedented flavor and texture, respectively.

[0051]

As described above, according to the method for producing chocolate ice creams of the present invention, ice cream raw materials mainly composed of dairy products are mixed, melted, homogenized, sterilized, and then mixed. Because the chocolate ingredients with fluidity are mixed, the original flavor of chocolate is maintained well, and both the good flavor of dairy products and the good flavor of chocolate are reflected. A product with flavor and texture can be obtained. Further, since the mixing ratio of the ice cream raw material and the chocolate raw material can be changed in a wide range, a variety of products can be manufactured from products close to ice creams to products close to chocolate confectionery.

Claims (5)

[Claims] 1. An ice cream material containing dairy products as a main component is mixed, melted, homogenized and sterilized, and then mixed with a fluid chocolate material, filled in a container or a mold and frozen. A method for producing chocolate ice creams, characterized by the following. 2. An ice cream material mainly composed of dairy products is mixed, melted, homogenized and sterilized, and then a chocolate material having fluidity is mixed therewith, frozen, and filled into a container or a mold. A method for producing chocolate ice cream. 3. An overrun of 50% or less.
The method for producing chocolate ice creams according to the above. 4. The production of chocolate ice cream according to claim 1, wherein the mixing ratio of the ice cream raw material and the chocolate raw material is 10 to 90:90 to 10 by weight. Law. 5. A method for producing chocolate ice cream, characterized by coating a surface of the chocolate ice cream obtained by any one of claims 1 to 4 with a fluid chocolate raw material and solidifying it.