JPH1059A - Improvement of hardness of frozen dessert and production of soft frozen dessert using the same improvement - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for improving hardness of frozen dessert, capable of taking out from a storage shed and eating extremely hardened frozen dessert by softer texture and provide a method for producing soft frozen dessert, capable of handling similarly to conventional frozen dessert and not requiring equipment of soft freezer, etc., in selling facility. SOLUTION: Frozen dessert is taken out from a storage shed cooled to <-15 deg.C and irradiated with microwave for a short time and raised in a temperature range from -15 deg.C to 4 deg.C. The prepared soft frozen dessert is packed into a flexible container and hardened and stored at <-15 deg.C and irradiated with microwave for a short time and raised to a temperature range from -10 deg.C to -4 deg.C and the softened frozen dessert is extruded from the container.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for improving the hardness of a frozen dessert and a method for producing a soft frozen dessert using the method. More specifically, the present invention is a method of improving the hardness of hard frozen dessert stored at a low temperature and giving a softer texture, and, like ordinary frozen desserts, can be stored, distributed, displayed, sold, etc. The present invention relates to a method for producing a soft frozen dessert that does not require installation of a soft freezer or the like at a sales facility.

[0002] In the present invention, "frozen confectionery" is prepared by a conventional method using a freezer and subjected to a hardening treatment, and includes ice creams such as ice cream, ice milk, lacto ice, ice confectionery, and ice cream. Dungyo-gurt and the like can be exemplified.

[0003] In the present invention, "soft frozen dessert" is prepared by a freezer and is not subjected to a hardening treatment, and is a small soft frozen dessert installed in a sales facility.
It is sold while being manufactured directly by the above.

[0004]

2. Description of the Related Art Frozen desserts are generally produced in factories, but when they are discharged from a freezer, they are given a suitable ice crystal and overrun and are in a fluid state. Harden at temperatures below ℃ and freeze. Such a curing process is to freeze the frozen dessert by contacting it with cooling air, liquefied gas, a cooling plate, etc., and to cool the frozen dessert to a temperature of −35 ° C. or lower. In the process of storage, distribution and sale, frozen dessert can be kept in a certain shape.

[0005] Frozen desserts produced in factories are usually at -25 ° C.
It is stored in a storage set at the following temperature. By storing at such a low temperature, it is possible to maintain various qualities such as preventing ice crystals in the frozen dessert from becoming coarse. In addition, at a dessert sales facility, -15 ° C
Frozen desserts are displayed in a showcase that has been cooled to about -20 ° C., and are sold in a format in which a consumer looks at the showcase, selects a favorite one, and purchases the product (hereinafter, referred to as “the dessert”). Storehouse,
Devices that store frozen desserts at a low temperature, such as showcases and frozen cars, are sometimes collectively referred to as storages.)

On the other hand, in recent years, amusement facilities, coffee shops, shops, etc.
In various sales facilities, soft frozen desserts, especially soft cream
Are sold more often. Soft frozen desserts such as soft cream do not undergo a hardening treatment like ordinary frozen desserts and cannot be stored, distributed and sold like ordinary frozen desserts. For this reason, for example, in a soft cream sales facility, a soft creamer is provided to manufacture a soft cream, and the soft cream is sold to a consumer immediately after the soft cream is manufactured. Conversely, it has a distinctive soft texture and is popular with young people, women and children. As described above, soft frozen desserts have different physical properties and textures from ordinary frozen desserts, and are sold in distribution forms different from ordinary frozen desserts.

[0007]

As described above, frozen desserts are stored in various storages, such as a storage at -25 ° C or lower, or a case at a temperature of about -15 ° C to -20 ° C. However, the frozen desserts stored in the low-temperature storage
When taking out and eating, it is difficult to scoop with a spoon etc. because it is in an extremely hard state.
If the type of frozen dessert, such as food and monaka, can be put directly into the mouth, it is too hard to chew, and in any case, ordinary consumers are forced to eat in a state of extremely poor texture. In order to avoid this, frozen dessert is left at room temperature for a while to soften it.However, in this method, the outer surface of the frozen dessert completely dissolves and becomes liquid, and on the contrary, it gives an unpleasant texture Was supposed to.

On the other hand, soft frozen desserts such as conventional soft cream cannot be stored, distributed and sold like ordinary frozen desserts, and it is necessary to install a soft freezer at a sales facility. Therefore, cleaning, inspection, maintenance and management of soft freezers are required at each sales facility.
There is a problem in that the burden of labor and labor costs on the sales facility is large because of the obligation of hygiene management.

It is an object of the present invention to provide a method for improving the hardness of frozen desserts which can be taken out of a storage with a softer texture.

Another object of the present invention is to provide a soft dessert that can be stored, distributed, sold, etc. in the same manner as ordinary frozen desserts, and that does not require installation of equipment such as a soft freezer in a sales facility. It is to provide a method for producing frozen dessert.

[0011]

Means for Solving the Problems A first invention of the present invention for solving the above-mentioned problems is a method for improving the hardness of a frozen dessert stored in a storage at a temperature of less than -15 ° C. Take out from the storage, irradiate microwave for a short time,
A method for improving the hardness of frozen desserts, which comprises raising the temperature in a temperature range from -15 ° C to -4 ° C and softening the hardness of the frozen dessert, wherein the temperature rise is from -10 ° C to -4 ° C. This is a desirable mode.

According to a second aspect of the present invention for solving the above-mentioned problems, a soft frozen dessert is prepared by a freezer, filled in a microwave-permeable flexible container, cured, and cooled to a temperature below -15 ° C. , Stored in a storage at a temperature of, removed from the storage, irradiated with microwaves for a short time, heated to a temperature range of −10 ° C. to −4 ° C. and softened, and the softened soft frozen dessert was removed from the flexible container. A method for producing a soft frozen dessert characterized by extruding, wherein a desirable mode is that the soft frozen dessert is a soft cream.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION In the method of the first invention of the present invention, a conventionally known method can be applied to the step of producing frozen dessert. That is, processes such as preparation of a mix, homogenization, sterilization, cooling, aging, flavoring, freezing, and curing can be performed in a conventional manner. In other words, in the present invention, the type and the manufacturing method of the frozen dessert are not limited.

The produced frozen dessert is stored in a storage at a temperature lower than -15 ° C., but may be any type of storage, such as a freezer, a case, a freezing car, a freezer warehouse, and the like.

In the present invention, first, the frozen dessert is taken out of the storage, but in this state, the temperature of the frozen dessert is lower than -15 ° C., so that the dessert is in an extremely hardened state, for example, is filled in a large container. Products (bulk products) are difficult to scoop even with a spoon.

Next, in the method of the present invention, the frozen dessert is irradiated with microwaves for a short time. The device for irradiating microwaves may be a batch type or a continuous type, but it is desirable that the device can raise the temperature of the frozen dessert as uniformly as possible.For example, a device having a plurality of microwave output tubes, Those that can be finely adjusted are preferred.

[0017] The temperature of the frozen dessert is increased by microwaves, and finally the temperature is increased to a temperature range of -15 ° C to -4 ° C. In the method of the present invention, since microwaves are used, the time for temperature rise is several seconds to several tens of seconds, and it is possible to uniformly raise the temperature to irradiate microwaves. It becomes a soft texture overall in a short time. The frozen dessert after the temperature rise can be easily scooped with a spoon, for example, if it is a bulk product, and can be easily chewed and easily eaten if it is a bar product, a monaka product, or the like. For example, when the frozen dessert is taken out of a case installed at a store and sold to a consumer, if the hardness improving method of the present invention is carried out, the consumer can immediately eat with a good texture after purchasing. Can be.

After the hardness is improved by the method of the present invention, the frozen dessert becomes soft, so that it is easy to secondarily process and deform the frozen dessert. For example, it becomes easy to divide the edible container into small pieces such as cones and monaka peels and sell them to consumers.

In a desirable mode of the first invention, when the temperature of the frozen dessert is raised, the temperature is raised to a temperature range of -10 ° C to -4 ° C. When the temperature is raised to this temperature range, the frozen dessert has a texture similar to soft cream, that is, a texture similar to frozen dessert discharged in a semi-frozen fluid state from the freezer.

Therefore, in this desirable mode, normal frozen desserts can be sold to consumers with the same texture as soft frozen desserts. For example, the soft cream may be previously cured in the same manner as ordinary frozen desserts, stored and distributed in the same manner as ordinary frozen desserts, and then applied to the present invention to restore the soft cream texture.

That is, as described in the following embodiment, the soft cream in the flowing state discharged from the freezer is cooled by the core.
The mixture is filled spirally (note: in this state, it takes the shape of a normal soft cream product), and is subjected to the same curing treatment as a normal frozen dessert and frozen. By performing such a curing treatment, the shape of the soft cream is maintained through storage, distribution, and sale. In this case, a lid may be separately fitted on the soft cream portion raised above the cone.

In such a state, the frozen soft cream taken out of the storage is hard and has the shape of a soft cream product, but is actually a normal hard frozen dessert. However, if the above-mentioned preferred embodiment of the present invention is applied and the temperature is raised from -10 ° C to -4 ° C,
A texture similar to a soft cream in a fluid state discharged from a freezer can be reproduced.

The second invention of the present invention is a method for producing a soft frozen dessert using the first invention. Hereinafter, a soft cream will be described as an example of soft frozen dessert.

First, the flowing soft cream discharged from the freezer is filled into a microwave-permeable flexible container. Next, the flexible container filled with the soft cream is cured by a conventional method, and the cured flexible container is stored in a storage at a temperature lower than -15 ° C. That is, it can be stored, distributed, and sold in the same manner as ordinary frozen desserts.

The flexible container filled with the soft cream is taken out of the storage, and is irradiated with microwaves for a short time.
The temperature rises from 0 ° C. to −4 ° C. and softens. As described above, when the temperature is raised to this temperature range, the hardness becomes equal to that of the soft cream immediately after being discharged from the freezer.

Thereafter, by cutting off a part of the flexible container and pressing the flexible container, a soft cream can be pushed out from the cut portion. If a star-shaped base is placed in the filling port of the flexible container in advance and the soft cream is pushed out from the base, the soft cream can be more beautifully decorated like a whipped cream topping. . Also, press the extruded soft cream
If spirally arranged on the screen, it can be eaten in the same manner as a commercially available soft cream product. Such arrangement may be performed manually, but a separate arrangement mechanical device may be used. In this case, it is desirable to use a dedicated flexible container for the mechanical device in advance.

As described above, according to the second aspect of the present invention,
A soft frozen dessert can be obtained without the need for a small soft freezer or the like. Therefore, it is not necessary to install a small soft freezer or the like in the sales facility, and cleaning, inspection, maintenance and management of the soft freezer in the sales facility is not required, and labor and labor are required in maintaining hygiene. Labor costs are reduced. In particular, since the soft frozen dessert according to the present invention is filled in a flexible container, if the flexible container is disposable, it can be handled extremely hygienically.

The second invention of the present invention described above is to manufacture and sell a small soft freezer at each sales facility such as a soft sorbet and a soft frozen yogurt, even if it is not a soft cream. It can be applied to all products in the form of
In addition, it can be effectively used for chocolate flavor other than vanilla, strawberry flavor, or a combination thereof. In addition, the soft cream of the present invention can be put on edible containers such as monaka skin, crepe skin, etc., in addition to those which are spirally put on a cone like ordinary soft cream products,
Alternatively, it can be used in various forms such as parfait, coffee float, etc., which are put on a general container.

In the present invention, the equipment for irradiating microwaves does not need to be dedicated to frozen desserts or soft desserts, and may be a facility for other purposes as long as the irradiation conditions are met. .

[0030]

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

Example 1 (1) Preparation of ice cream mix 10.0 kg of raw milk (Morinaga Milk Co., Ltd.), 10.0 kg of whole fat condensed milk (Morinaga Milk Co., Ltd.), and salt-free butter (Morinaga Milk Co., Ltd.)
1.3 kg, skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.) 1.5 kg, Kamishiaku sugar (manufactured by Toyo Seika Co., Ltd.) 10.0 kg, powdered candy (manufactured by Showa Sangyo Co., Ltd.) 1.0 kg, and emulsion stabilizer (manufactured by Saneigen FFI)
0.4 kg is added to 65.7 kg of dissolved water, uniformly dissolved or mixed, and heated to 60 ° C. for two stages (150 kg / c
m ² , 50 kg / cm ² , ie, about 15 MPa, 4 MP
homogenize in a), sterilize at 85 ° C for 15 seconds, quench to 5 ° C, add 0.1 kg of fragrance (manufactured by Saneigen FFI), mix uniformly, age for one day and night, and ice cream mix Was prepared.

(2) Production and storage of ice cream The ice cream mix was prepared at a temperature of 6 ° C. and a flow rate of 450 l / min.
At this time, continuous ice cream under the condition of 100% overrun
The ice cream that has been supplied to the
Filled into a 00 ml paper cup container, passed through a tunnel freezer set at -35 ° C, cured,
Stored in a freezer at ℃ for 1 week.

(3) Improvement of Hardness and Texture The ice cream taken out of the freezer was extremely hardened as a whole and could not be scooped with a spoon. This ice cream was placed in a microwave range (Matsushita Electric Co., Ltd.).
NE-DF20) and irradiated with microwaves at 800 W for 10 seconds. After irradiation, a thermocouple thermometer was inserted into each part of the cup and the temperature was measured.
It was in the range of -13 ° C, and it was confirmed that the temperature of the entire ice cream was evenly increased.

Further, an ice cream irradiated with microwaves
It was found that the sponge could be easily scooped with a spoon, and when placed on the tongue, melted moderately and enjoyed a smooth texture, and the hardness and texture were significantly improved.

Example 2 (1) Preparation of Mix The same mix as in Example 1 was prepared.

(2) Manufacture and storage of ice cream A continuous ice cream freezer was operated under the same conditions as in Example 1, and the discharged ice cream was sampled to form a soft cream core. The product was manually filled and processed into a general soft cream product shape. Immediately -3
It was frozen in a curing freezer set at 5 ° C. and stored as it was for 2 days.

(3) Improvement of hardness and texture The frozen soft cream immediately after being taken out of the freezer was extremely hardened as a whole. This frozen soft cream
The system was placed upright in the same microwave range as in Example 1 and irradiated with microwaves at 800 W for 13 seconds. As a result of inserting a thermocouple thermometer into each place after irradiation and measuring the temperature,
Each location was in the range of −4 ° C. to −6 ° C., and it was confirmed that the temperature was uniformly raised as a whole.

Further, the hardness after the temperature rise is determined by using a commercially available soft clear.
It is very soft like a ham and is in the best condition for eating. The hardness is greatly improved and the soft clear
It was found that a mushy texture was obtained.

Example 3 (1) Preparation of Mix The same mix as in Example 1 was prepared.

(2) Manufacture and storage of ice cream A continuous ice cream freezer was operated under the same conditions as in Example 1, and the discharged ice cream was sampled and placed in a 600 ml squeezable bag with a base. Filled by hand, immediately frozen in a hardening freezer set at -35 ° C,
It was kept for 2 days.

(3) Improvement of Hardness and Texture The whole squeezed bag taken out from the freezer was extremely hardened. The squeezed bag was placed in the same microwave range as in Example 1, and irradiated with microwaves at 800 W for 15 seconds.

The ice cream is extruded from the mouthpiece by pushing the squeezing bag by hand, and is spirally arranged on a commercially available soft cream cone. It is very soft like a commercially available soft cream, and is most suitable for eating. It was in the state of. That is, it has been found that the present invention can produce a soft cream without using a small soft freezer or the like.

[0043]

According to the method for improving the hardness of frozen dessert of the present invention,
The frozen dessert taken out of the storage can be eaten with a softer texture.

According to the method for producing a soft frozen dessert of the present invention, storage, distribution, sale and the like can be carried out in the same manner as ordinary frozen desserts, and without requiring equipment such as a soft freezer in a sales facility. Because soft frozen desserts can be manufactured,
Cleaning, inspection, maintenance, and the like of the soft freezer at the sales facility are not required, and labor and labor costs are reduced in terms of maintaining hygiene.

Claims (4)

[Claims] 1. A method for improving the hardness of a frozen dessert stored in a storage at a temperature of less than -15 ° C., comprising removing the frozen dessert from the storage, irradiating microwaves for a short time, and changing the temperature from -15 ° C. to -4 ° C. A method for improving the hardness of frozen desserts, which comprises raising the temperature to the temperature range described above and softening the hardness of the frozen desserts. 2. The method for improving the hardness of a frozen dessert according to claim 1, wherein the temperature is raised in a temperature range from -10 ° C. to -4 ° C. 3. A soft frozen dessert is prepared by a freezer, filled in a microwave-permeable flexible container, cured, and -15%.
Stored in a storage at a temperature of less than 0 ° C., taken out of the storage, irradiated with microwaves for a short time, heated to a temperature range of −10 ° C. to −4 ° C. and softened, and softened soft frozen dessert was added to the flexible A method for producing a soft frozen dessert, which is extruded from a container. 4. The method for producing a soft frozen dessert according to claim 3, wherein the soft frozen dessert is a soft cream.