JPS5959149A - Ice cream made by using w/o-type emulsion and its preparation - Google Patents

Abstract

PURPOSE:To prepare a colorful ice cream, by using a W/O-type emulsion which may be colored in various colors, and coating or spraying the emulsion to at least a part of the surface of an ice cream base or putting the emulsion into the ice cream base as a core. CONSTITUTION:A W/O-type emulsion is prepared by using a polyglycerol condensed ricinoleic acid ester and polyglycerol fatty acid ester, glycerol fatty acid ester, lecithin, etc. The emulsion can be colored in desired color by adding the juice of orange, melon, strawberry, etc., chocolate, a colorant, etc. to the aqueous phase of the emulsion. A colorful ice cream can be obtained by coating or spraying the emulsion to the surface of the ice cream base or immersing the base in the emulsion to form the film of the emulsion to the surface of the base, or filling the emulsion to the hollow part or in the cavity of the ice cream base.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to ice creams using W10 type emulsions and methods for producing them.

In the present invention, ice creams refer to ice creams and frozen desserts (including those stored frozen) as defined in the Food Sanitation Law and Japanese Agricultural Standards, namely ice cream, ice milk, lacto ice cream, frozen desserts (popsicles, ice sorbets, etc.). ), ice and snow (shaved ice, etc.), and deflation cakes (made by ice cream and castella).

Conventionally, surface-coated ice creams include chocolate-colored ice creams coated with chocolate and white ice creams coated with white chocolate, but they have simple colors. Also, chocolate color has a moisture content of 1~
It has a low water content of 6% and is not an emulsion type. Moreover, it has drawbacks such as being expensive.

The inventor of the present invention realized that what was particularly desired in the current mature market was the development of new products, and conducted research and development with the aim of developing colorful ice creams, and continued experimentation to develop the present invention. I have achieved this goal.

An object of the present invention is to provide a novel ice cream using a W10 emulsion.

The present invention is an ice cream using a W10 type emulsion, characterized in that it consists of an ice cream base material and a W10 type emulsion used at least in a part of the surface, recesses, or inside of the base material. .

Furthermore, the present invention provides a W10 type emulsion on the surface of the ice cream base material by applying or spraying it on at least a part of the surface of the base material, or by immersing the base material in the emulsion and then pulling it up. Ice creams using the W10 type emulsion, characterized in that the emulsion is formed into a film, or attached as a decoration to the surface of the base material, or filled as a filling into the recesses or inside of the base material. This is the manufacturing method.

The present invention provides a so-called surface-coated ice cream in which a part or all of the normal surface of an ice cream base material is coated with a film of this emulsion using W10 type emulgitan. The present invention relates to so-called topped ice cream, which is placed on the ice cream as a pattern, or so-called fed ice cream, which is filled as a filling into the recesses or inside of the ice cream base material, and to a method for producing these ice creams.

More specifically, the present invention relates to strawberry ice creams whose surface is coated with, for example, a strawberry red W10 emulsion, orange ice creams whose surface is similarly coated with an orange W10 emulsion,
Similarly, pine ice cream coated with yellow W10 type emulsion, a, green melon ice creams coated with green W10 type emulsion a, or lemon yellow lemon ice creams, or purple Greig ice creams. similar to coffee ice creams, chitacolate ice creams, and white ice creams.

It also includes ice creams topped with decorations or patterns on the surface of the ice cream, or ice creams fed as a filling into the recesses or inside of the ice cream.

Furthermore, the present invention relates to a method for producing these ice creams.

The invention will now be explained with reference to experiments and examples.

Polyglycerin condensed lysyl phosphate ester (hereinafter referred to as PRE) was used as the main emulsifier in the experiment, polyglycerin fatty acid ester (hereinafter referred to as PFE), glycerin fatty acid ester (hereinafter referred to as GE under J2J), and sorbitan fatty acid ester (hereinafter referred to as SR) was used as the secondary emulsifier. ), lecithin, etc., or a combination of two or more thereof to produce a W10 type emulsion by a conventional method. This is shown in the table.

The amount of emulsifier used in this case depends on the amount of oil, but as shown in Experiments ``r and -Ts, generally 0.1 to 4% is sufficient and workability is not bad. However, Experiment T6 ~T1
As shown in Figure 0, in the presence of acid, the water-soluble part and the oil-soluble part tend to separate, and this is particularly noticeable on the first day of the experiment, at T17. Therefore, in order to improve the workability of coating, topping, feeding, etc., there is a drawback that the work must be performed while stirring to prevent separation of the emulsion.

This drawback can be overcome by using PRE as the main emulsifier, as in Experiments T9, T9, and Tlo, or by supplementarily using an emulsifier lower than PFE, to achieve satisfactory workability.

However, using an auxiliary emulsifier as the main ingredient does not result in satisfactory workability.

Next, add these W/○ type emulsions, preferably 40
The above emulsion can be applied or sprayed on part or all of the surface of ice cream at a temperature of ±10°C, or can be quickly pulled up after immersing ice cream in a W/○ type emulsion. When the emulsion is applied as a film to the surface of ice cream, the emulsion film solidifies in a short period of about 30 seconds to obtain ice cream whose surface is coated. Also, decorate the surface of ice cream in the same way! As Mr. J, ice creams with toppings and ice creams fed as fillings into the recesses or insides of the ice creams are obtained. In these cases, the temperature of the WZO emulsion may be 30''C or less, or it may be boiled in hot water to form a paste.

At that time, orange, melon,
By blending fruit juice such as strawberry, Chishikore 1 and its powder, coffee powder 1, caramel powder and paste, natural coloring agent, synthetic coloring cat 1, etc., you can create your favorite red, orange, yellow, green, etc. To obtain colorful ice creams having colors such as purple, coffee color, chocolate color, and white. Furthermore, by adding acidulants, sweeteners, seasonings, etc., it becomes delicious both in terms of taste and sensation.

Based on the results of experiments, from the viewpoint of workability, price, commercial value such as appearance, taste, etc., the oil-soluble portion can be 30 to 90%, preferably 40±10%, and the emulsifier is 0.5%. 1
4%, preferably 3±1%. The temperature of the emulsion during operation is generally preferably 40±10°C, and in some cases it is used in paste form at a lower temperature.

According to the present invention, by using the W10 type emulsion as an ice cream base material, it is possible to inexpensively supply axfreeme with various colors and good flavor,
By reducing the oil-soluble portion, it has the effect of meeting the current demand for low-calorie foods.

Next, the invention will be explained with reference to examples. In the present invention, unless otherwise specified, the proportions are expressed in weight percent.

Example 1 Coconut oil 60 PRE 2 PRE O,1 Citric acid 0.1 (33% aqueous solution) Red No. 102 1 (10% aqueous solution) Strawberry flavor 0.8 Water 36 Add PRE and PFE to coconut oil to completely dissolve The mixture was dissolved and stirred using a homomixer (manufactured by Tokushu Kakoki), and the remaining ingredients were added thereto to obtain a rich red W10 emulsion. When the ice cream base material was soaked in a liquid cooled to about 30°C and pulled out, it solidified in about 30 seconds and a beautiful ice cream with a red coating was obtained.

0 Example 2 Part A was combined and completely dissolved at 50°C. Part B prepared separately was added to this and stirred with a homomixer to obtain W10 type emulsilon. Example 1 after cooling 40″C4
I coached him like this and got a beautiful orange ice cream in about 30 seconds.

1 Example 3 Part A was completely dissolved at 60°C, Part B was added thereto, and the mixture was cooled to 50''C and stirred to pre-emulsify. A W10 type emulsion was obtained. This was transferred to another container, heated and dissolved, and coated on an iced sherbet according to Example 1 at a temperature of about 35°C to obtain a coffee-colored iced sherbet.

In addition, this W10 type emulsion was cooled to 25° C. and then topped or fed to a decorated cake or Christmas cake (either ice cream or castella cake) to obtain a cake with a good appearance.

Example 4 3 Part A was prepared in the same manner as in Example 3. Next, the melon was cooked and made into a fine pulp using a pulper finisher with a mesh diameter of 1 mm, and the remainder of the ingredients B was added thereto and mixed uniformly. Part A was placed in a mixer and 8 parts were added to pre-emulsify it. As in Example 3, a margarine-like W10 emulsion was obtained using a conventional margarine votator.

This W10 type emulsion was melted at 50°C, cooled to about 30°C, and coated onto popsicles according to Example 1 to obtain melon-colored (light yellow) popsicles.

4 This W10 type Emulsilon was moderately heated and stirred to form a paste and used as an bean paste, and a melon-colored iced manju with bean paste was obtained by a conventional method (the bean paste in the regular iced manju is Ogura bean paste).

Further, according to Example 3, the entire surface of the ice cream-made Lismas cake was coated with the coffee emulsion of Example 3, and rosettes were coated with the red emulsion of Example 1, the orange emulsion of Example 2, the melon emulsion of Example 4, etc. A variety of Christmas cakes were obtained by decorating with flower patterns, base grain patterns, wave patterns, line patterns, etc.

Furthermore, in the same manner, ice balls were immersed in the red emulsion of Example 1, the orange emulsion of Example 2, the coffee-colored emulsion of Example 3, and the melon-colored emulsion of Example 4, and pulled out to form ice cubes. I got a variety of ice poles: strawberry (red) balls, iced orange balls, iced coffee balls, and iced melon balls.

5 Procedural amendment value formula) % formula % 2. 6 んゑ in the title of the invention; 7 㼔1. ';#7"(7,?"7-13
, Relationship with the case of the person making the amendment Patent applicant 4, name of agent (8216) Patent attorney Tegori Masu (¥-70-5, date of amendment order -
– amended to “manufacturing method”.

Claims (1)

[Claims] 1. Using a W10 type emulsion characterized by comprising an ice cream base material and a W/○ type emulsion used in at least a part of the surface, recesses, or inside of the base material. Ice creams. 2. The emulsion is applied to the surface of the base material by applying or spraying the W10 type emulsion on at least a part of the surface of the ice cream base material, or by immersing the base material in the emulsion and then pulling it up. forming a film or attaching it as a decoration to the surface of the base material;
Alternatively, a method for producing ice cream using a W10 type emulsion, characterized in that the W10 type emulsion is filled into the recesses or inside of the base material.