JPS6156985B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing ice creams containing flavor substances containing alcohol, such as liquors, essences (tinctures), etc.

Conventionally, the process of manufacturing ice cream generally involves (1) mixing and stirring the ice cream ingredients to create ice cream mixture; (2) applying this ice cream mixture to an ice cream freezer; The process of rapidly lowering the temperature (usually -2 to -9°C) and freezing the product to a semi-solid, slightly fluid state with or without air (freezing process); (3) removing the product from the freezer; The ice cream is immediately filled into containers, packaged, and placed in a freezer at -20°C or lower to harden (hardening process).
It is added in the freezing process.

However, in this case, if an alcohol-containing substance is added as an auxiliary raw material, the freezing point decreases due to the alcohol during the freezing process.
As a result, the freezing speed is delayed due to a decrease in the freezing temperature, and various problems arise for mechanical equipment. As a result, the growth of ice crystals, the agglomeration and expansion of air cells,
Uneven distribution of particles occurs, resulting in a non-uniform structure, and the quality of the ice cream body deteriorates. Moreover, in the next hardening process, the freezing temperature must be lowered even further than in the normal case, and the energy required for this is extremely large.

However, the flavorings, essences, tinctures, colors, etc. that are essential as auxiliary ingredients for ice cream are very often alcohol extracts, and as a result, the above-mentioned problems associated with the lowering of the freezing point caused by alcohol are common. . For this reason, there are limits to the amounts and varieties of auxiliary materials such as flavorings, and it has even been said that it is impossible to industrially produce ice cream with new flavors. Furthermore, it is considered industrially and economically impossible to add and mix alcoholic beverages such as liqueur, spirits, wine, vermouth, whiskey, and brandy into ice cream for the same reasons mentioned above. Ta.

The present invention solves these drawbacks all at once, and makes it possible to add not only alcohol-containing substances such as essences (tinctures) but also alcoholic beverages themselves to ice creams without causing the above-mentioned problems. This was done to establish a method.

In order to achieve this objective, the present inventor has conducted intensive research on various aspects such as the treatment of the alcohol-containing flavor substance to be added, the timing and method of addition, and the ice cream mix itself, and has developed the present invention. It had come to completion.

First, if alcohol-containing flavor substances such as alcoholic beverages and essences are added to the mix as is without any treatment in any of the steps of the ice cream manufacturing process described above, the intended purpose will not be achieved at all. In the present invention, it has been discovered for the first time that it is essential to add an excipient to the powder and use it as an alcohol-containing powder. Powders of alcohol-containing flavor substances are prepared by adding and mixing water-soluble polysaccharides such as dextrin, gelatin, and other excipients to an aqueous solution of alcohol-containing flavor substances, and then spray-drying the mixture at the lowest possible temperature to coat it, or by coating it with lactose. The aqueous solution is dehydrated and dried to produce amorphous anhydrous lactose, and an alcohol-containing flavor substance is adsorbed onto this to produce a powder of the alcohol-containing flavor substance, which is then added to ice cream. Among these, it is particularly preferable to use powdered alcohol-containing flavor substances coated with dextrin, gelatin, or the like.

Even if the alcohol-containing flavor substance powder is added at the time when auxiliary raw materials were conventionally added, that is, during the freezing process or during the mix manufacturing process, the intended purpose will not be achieved. In the present invention, it is necessary to add this powder after the freezing step is completed. As for the addition method, the powder may be simply added to the mix and mixed, or it may be blended in one layer or in multiple layers.

The mixing and blending of the powder of the alcohol-containing flavor substance is performed on the frozen mix as described above, but any mix may be used as long as it is the mix after the freezing process is completed. , frozen ice crystal rate 40
The powder should be mixed or blended into the mix adjusted in this manner, with the powder being controlled at ~90%, particularly preferably 50-80%.

In this way, the powder of the alcohol-containing flavor substance mixed into the ice cream mixture will be difficult to dissolve, and the alcohol (or alcohol extract) will be mixed into the ice cream mix.
will not dissolve, leak or volatilize,
The phenomenon of lowering of freezing temperature, which is a crucial defect due to the addition of alcohol, does not occur. Therefore, while maintaining such frozen ice crystal ratio conditions, the powder is added to the mix or blended in a layer, filled into a container, and rapidly hardened according to a conventional method to produce ice cream containing an alcohol-containing flavor substance. It manufactures cream.

According to the method of the present invention, new ice creams that could not be produced conventionally, such as ice creams containing various flavors and pigments, and ice creams containing various alcoholic beverages, can be produced freely and with a drop in freezing point. It can be manufactured without any Furthermore, the method of the present invention can be widely applied not only to ice cream but also to frozen desserts such as ice milk, sherbet, ice cake, and lacto ice cream.

Examples of the present invention will be shown below.

Example 1 Add and mix 7 kg of dextrin to 8 kg of rum adjusted to an ethyl alcohol content of 41 W/W% to create a concentrated solution, and spray-dry this at a chamber temperature of 75°C to obtain rum powder coated with dextrin. (Contains alcohol content 29W/W%) Produces 9.7Kg.

Meanwhile, heat 49.5 kg of water in a jacket-type tank with a stirrer, add 17 kg of fresh cream, 20 kg of whole fat condensed milk, then add 5 kg of skim milk powder, 8 kg of sugar,
Add 0.5 kg of emulsion stabilizer while stirring and heat to 55°C to completely dissolve. The ice cream mixture thus obtained is passed through a strainer having a 100 mesh stainless steel wire gauze. After homogenizing this, it is instantaneously sterilized at a high temperature of 80°C for 25 seconds, and then instantaneously cooled using chilled water. The mixture sterilized and cooled in this way is 3
Aging is performed by keeping it cold at ℃ for 5 hours.

Continuously store this mix in a freezer for -4 to -6
Freezing treatment is performed by processing at ℃, and freezing is performed while controlling the frozen ice crystal ratio to be around 65%. 10 kg of the frozen mix is placed in a filling machine hopper equipped with an agitator, and the above-mentioned mixture is cooled in a refrigerator. 2 kg of rum-containing powder is added and mixed while maintaining the above frozen ice crystal ratio conditions, filled into a container, frozen at -23℃ in a tunnel-type curing room, hardened, and made into rum-containing ice cream. Made cream.

The resulting ice cream has an alcohol content
This is a new ice cream that contains 4.8% and has the rich flavor of rum.

Example 2 The same operation as above was repeated, but the frozen ice cream mix and pre-chilled rum-containing powder were mixed into ice cream cups using a filling machine with a multilayer filling mechanism so that the weight ratio was 2:1. Filled.

The resulting ice cream is a new type of rum-containing ice cream that contains multiple layers of ice cream and rum-containing powder.
It contains 9.7%.

Example 3 Add and dissolve 35 kg of lactose in 100 ml of water and raise the liquid temperature to 80°C.
99 to 35 kg of amorphous anhydrous lactose produced by spray drying at a chamber temperature of 120°C while maintaining the temperature above 99
% Ethanol 14.5Kg to Apricot Essence
By adding and stirring 0.5 kg of dissolved alcohol mixed solution, 50 kg of alcohol-containing powder with an alcohol content of 30%, rich in the aroma of apricots, which was adsorbed and bonded, was prepared.

By repeating the same operation as in Example 1 above, the ice cream mixture prepared by freezing to have an ice crystal ratio of 75% and the above apricot-flavored alcoholic powder were mixed at a weight ratio of 4:1. Filled into ice cream cone cups. This ice cream contains 6% alcohol and is a delicious soft ice cream that resembles an apricot cocktail.

Example 4 The procedure of Example 1 was repeated using 8 kg of fresh cream, 3 kg of skim milk powder, 8.3 kg of skim milk powder, 12 kg of sugar, 4 kg of corn sugar, 0.5 kg of emulsion stabilizer, and 64 kg of water as raw materials.

However, in this example, rum-containing powder was not used, but 2.0 kg of powdered lemon flavored alcoholic extract produced in the same manner was used per 100 kg of the mix obtained above, and ice was used. The crystallinity was controlled at 70% to produce iced milk with a strong lemon flavor.

Claims (1)

[Claims] 1. Freeze the mix of frozen confectionery such as ice cream to have a frozen ice crystal percentage of 40 to 90%, preferably 50 to 80%, and add powder of an alcohol-containing flavor substance to this frozen ice crystal percentage. A method for producing ice cream, etc. containing an alcohol-containing flavor substance, characterized by adding and mixing while maintaining conditions.