JP7235332B2 - How to make shaved ice - Google Patents

Description

The present invention is suitable for eating, for example, as shaved ice, and maintains a powder state even when frozen so that the shaved ice pieces can be stored without solidifying into a lump, and the crispness of the shaved ice is good. To provide a method for producing shaved ice that allows the palate to be enjoyed.

Conventionally, shaved ice, for example, is eaten by finely shaving ice blocks obtained by freezing a liquid, placing them in a suitable container, and pouring sweeteners such as sauces and syrups over them. However, immediately after the ice block is shaved, it can be eaten in a state where the ice pieces are fluffy and crunchy. There are many things, and it is usual to end up in a state of juice. Then, it simply becomes a liquid and loses the taste of the original ice pieces, and becomes a sweet drink.

Moreover, when sauces, syrups, etc. are applied, the dissolution is promoted by these, so that the liquefaction progresses further, and the taste of the ice grains as shaved ice is lost. In addition, for example, coarse sherbet-like frozen desserts called "shaved ice" sold at retail stores can be frozen and transported. Prepared as firm. As a result, the spoon does not easily enter the product when eating, so that the so-called spooning becomes difficult, and the texture differs from that of general hand-made shaved ice.

In order to solve these problems, conventionally, health drink shaved ice and its manufacturing method shown in Patent Document 1, frozen dessert manufacturing method shown in Patent Document 2, food with grains shown in Patent Document 3 and its manufacturing method, Patent Document 4 A method for producing the ice candy shown in the above has been proposed.

The manufacturing method of health drink shaved ice of Patent Document 1 is to cool a mixture of gelatin added as a stabilizer and a sweetener and mix it with crushed ice. In the method for producing frozen desserts in Patent Document 2, shaved ice or the like is immersed in an aqueous solution of carrageenan, furcelleran, agar, and gum arabic to form a hydrophilic ice layer on the peripheral surface. The grain-filled food and the method for producing the grain-filled food of Patent Document 3 are prepared by encapsulating a raw material liquid such as fruit juice with an encapsulating agent and dispersing the wrapped grains in a food base material composed of a frozen dessert base material such as shaved ice. be food. In the method for producing the frozen dessert of Patent Document 4, icicles having a volume of 1000 cc or less and a sugar content of 10° or more are shaved or crushed.

JP-A-60-145052 JP-A-60-237948 JP-A-9-220056 JP-A-11-243865

However, according to such conventional frozen desserts, the manufacturing method of Patent Document 1 simply mixes the beverage that has been cooled with the crushed ice. is lost, and the texture and taste of the ice grains cannot be improved. In the manufacturing method of Patent Document 2, even if an ice coating layer is formed on the crushed ice grains of shaved ice, it is necessary to go through each step such as the preparation of the coating liquid, the preparation of the ice grains, and the coating step. , is just for efficiency. In the manufacturing method of Patent Document 3, since the encapsulated grains are merely dispersed in the food base material such as shaved ice, if the food base material melts and then hardens, the texture of the shaved ice is lost. This is true, and filming of the enclosing material does not control the properties of the ice dessert.

In the manufacturing method of Patent Document 4, in order to eliminate non-uniformity when ice is made by adding sugar in advance, shaved ice is shaved after making ice in a relatively small volume to improve eating as sherbet. It may melt over time after shaved ice, become liquid, and lose its texture. In addition, after shaved ice, the melting is naturally accelerated when eating, so it liquefies relatively quickly, and not only is it ineffective in maintaining the texture of shaved ice, but the sugar content of the ice itself is high. Therefore, it is not possible to enjoy the peculiar pleasure of eating ice with low or no sweetness and strong sweet sauce at the same time.

Therefore, the present invention was created in view of the conventional circumstances as described above. The ice cubes can be easily spooned, stored in a suitable container in a frozen state, and transported without hardening. To provide a method for producing shaved ice which enables the user to enjoy the balance between tasteless ice and sweet sauce of conventional shaved ice by blending sugar content with low sweetness.

In order to solve the above-mentioned problems, in the present invention, raw water 1 containing gelling agent 2 such as agar is boiled and sufficiently dissolved and dispersed, sugar content 3 is added and mixed, cooled and frozen. , Shaved ice is characterized by shaved ice.
In addition, after boiling the raw material water containing the gelling agent and sufficiently dissolving and dispersing it, sugar is added and mixed, and the dissolved undiluted solution 6 in a cooled state is flash-frozen by a freezing drum 16, shaved ice, and shaved ice. It is characterized by
The amount of gelling agent 2 added to raw water 1 can be 0.04 to 0.2% with respect to the weight of raw water 1 .
The sugar content 3 can be configured to have a sugar content of 3 to 8% with respect to the raw water 1 in which the gelling agent 2 is dissolved.

In the method for producing shaved ice according to the present invention constructed as described above, the ice block 5 obtained by freezing the raw water 1 mixed with the gelling agent 2 which is agar and the sugar content 3 is shaved. , The shaved ice can be eaten in a crisp state while maintaining its softness and flexibility.
By instantaneously freezing the ice with a freezing drum 16 and scraping it into a powder form, uneven distribution of the gelling agent 2 and the sugar content 3 is suppressed, and ice grains are efficiently produced in a uniform state.
The amount of the gelling agent 2 is 0.04 to 0.2% with respect to the weight of the raw water 1, and the amount of the sugar content 3 with a sugar content of 3 to 8% is set to the amount of the gelling agent to the raw water 1. It improves the dissolution of 2 and maintains the fluffy texture when shaved as shaved ice. Furthermore, since the gelling agent 2 is dissolved, uneven distribution of the sugar content 3 during freezing is suppressed when the product is allowed to stand still and cooled.
In addition, the mixture of 3 sugars suppresses the melting of ice pieces when shaved ice is shaved ice, and at the same time, suppresses the formation of blocks due to the bonding of the ice pieces to maintain a fluffy texture.

Since the present invention is configured as described above, the shaved ice obtained by scraping the ice after freezing with the gelling agent 2 and the sugar content 3 dissolved in the raw water 1 does not block the ice pieces and is soft. It maintains a certain soft texture, and it is easy to eat with a crispy scoop. Long-term storage and even transportation can be made possible.

That is, in the present invention, raw water 1 into which gelling agent 2 and sugar content 3 are added is boiled, and after the gelling agent 2 and sugar content 3 are dissolved, it is cooled and frozen, or shaved ice is obtained after flash freezing. This is because it has a soft texture due to good spoonability.

In addition, after the ice is shaved, for example, when it is packed in a bag and stored in a frozen state, even if it is in a frozen state such that it is slightly integrated, it will not be in a frozen state with enlarged crystals like a normal ice candy. Instead, by lightly kneading the ice cubes while still in a bag, they can be loosened into powder and restored to the state they were in when the ice was shaved.

Alternatively, after the ice is shaved, it is possible to store it in a freezer in a state where it is served in a predetermined eating container, mold material, etc. Even if it is stored in such a frozen state, the powdered ice pieces will not connect to each other. It is difficult to eat, and even if it is taken out of frozen storage, it does not lose its ability to be spooned and can be eaten in a so-called crispy state.

Moreover, if it is in a frozen state after shaved ice, it will not lose its soft softness immediately after being shaved even after it comes out of the frozen state. The ice cream can be placed in the eating container 13 whenever necessary without using the ice shaving machine 12, so that it can be immediately provided to the customer who ordered it.

In addition, since it can be transported in a frozen state, it can be eaten in a crispy state even after being transported by a home delivery service, etc., and is greatly useful for expanding sales channels.

In addition, for example, by enclosing it in Japanese-Western confectionery to be frozen, it is possible to realize a new confectionery variation by combining flexible shaved ice and Japanese-Western confectionery ingredients.

It should be noted that the reference numerals added in the sections for the means for solving the above problems and the section for the effect of the invention are provided for easy reference to the parts showing the constituent parts described in the drawings. The present invention is not limited to the structures, shapes, etc. indicated by these descriptions, reference numerals, etc. in the drawings.

It is a flow figure showing one form for carrying out the present invention. It is a schematic diagram similarly explaining an example of the outline|summary of a manufacturing process. It is a schematic diagram similarly explaining the outline|summary of another manufacturing process.

Hereinafter, one embodiment of the present invention will be described with reference to the drawings. Numeral 1 in the drawing denotes raw water, which is a base liquid to which gelling agent 2 such as agar or gelatin and sugar content 3 are added. , and is put into the heating container 10 having a predetermined capacity.

The heating vessel 10 is heated to boil the raw water 1 containing the gelling agent 2, the gelling agent 2 is sufficiently dissolved and dispersed in the raw water 1, and then the sugar content 3 is added and sufficiently stirred. to make it uniform.

The amount of gelling agent 2 added is desirably 0.04 to 0.2% with respect to the weight of raw water 1. If the amount of gelling agent 2 increases, melting after ice-shaving is suppressed. However, due to the characteristics of the liquid containing the gelling agent 2, they stick together, making it impossible to obtain a smooth and fluffy feeling. If the amount is too small, the effect of suppressing the melting after ice-shavings is reduced, making it difficult to maintain the powder state.

In addition, sugar content 3 can be added to prevent freezing above a certain level and maintain softness. is desirable. This is because if the sugar content is high, the frozen state is weak, and the action of accelerating the separation by the gelling agent 2 is conversely lost.

By using trehalose, starch syrup, oligosaccharide, or other low-sweetness sugars as the sugar content 3, the ice can be produced without making the ice itself feel sweet, and a dry feeling can be maintained by using trehalose as part of the ice. more effective.

As shown in FIG. 2, the gelling agent 2 and the sugar content 3 are sufficiently dissolved and mixed, and then cooled. After cooling to about °C, it is stored in a freezer to be frozen and cooled as a whole to make ice blocks 5.例文帳に追加The capacity of the cooling container 11 needs to be large enough for ice-shaving work with the ice-shaving machine 12 or the like, but it should be as small as possible so that the sugar content 3 does not become unbalanced during freezing. Capacitive ones are desirable.

After freezing, the ice pieces and ice grains are taken out from the cooling container 11 and shaved by an ice shaving machine 12, for example, are placed in a eating container 13 prepared for predetermined eating, and sauce, syrup, etc. are applied to shaved ice. Provide as

Alternatively, as shown in FIG. 3, it is also possible to freeze and form a powder directly from the cooled undiluted solution 6 . That is, the undiluted solution 6 in which the gelling agent 2 and the sugar content 3 are sufficiently dissolved is supplied to the dissolution bath 15 in a cooled state, and the undiluted solution 6 in the dissolution bath 15 in a cooled state is adhered to the periphery. A drum-type powder snow machine consisting of a freezing drum 16 that rotates on a solution tank 15 so as to freeze while cooling and a blade 17 that scrapes the ice layer adhered to the freezing drum 16 and freezes it directly into powder. It can also be freeze-formed.

According to this direct powder freeze formation method, by directly freezing the cooled undiluted solution 6 into powder, the gelling agent 2 and the sugar content 3 can be suppressed from being unbalanced in the freezing process. can produce ice grains.

Further, after shaved ice, the ice cream can be packed in a bag and stored in a frozen state, or can be transported in a frozen state, instead of being served as it is.

10 liters of raw water 1 and 8 g of agar (2) were put into a heating container 10, and the agar 2 was boiled and dissolved while stirring. After that, 700 g of sugar content 3, which is a combination of trehalose and oligosaccharide, was added and stirred. After confirming that the agar and trehalose/oligosaccharides were sufficiently stirred, they were put into the cooling container 11 and stored in a freezer after cooling. After freezing, the ice blocks 5 are taken out, shaved by an ice shaver 12, put on a serving container 13, and covered with sauce, syrup or the like so that they can be eaten. The sugar content when served was 5.5%.

In the same manner as in Example 1, the ice blocks 5 after boiling, cooling, freezing, and ice making are shaved to form shaved ice, packed in bags, frozen in a frozen state, taken out after one week, opened, and placed in a container for eating. The ice cream was served on 13 and sprinkled with sauce, syrup, etc., so that it could be eaten.

DESCRIPTION OF SYMBOLS 1... Raw water 2... Gelling agent 3... Sugar content 5... Ice block 6... Dissolution stock solution 10... Heating container 11... Cooling container 12... Ice shaver 13... Eating container 15... Solution tank 16... Freezing drum 17... Blade

Claims (1)

0.04 to 0.2% agar is added to the raw water, and the raw water is boiled to sufficiently dissolve and disperse the agar . A method for producing shaved ice characterized by adding and mixing a sugar content having a sugar content of 3 to 8%, cooling to 0°C to 5°C, freezing the dissolved undiluted solution in a cooled state, and shaving the ice to obtain shaved ice.

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