JPH0117660B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing frozen confectionery,
In particular, frozen confections are compressed under high pressure once frozen, and in particular, the directional ice crystal structure is destroyed to produce frozen confections with a smooth texture and soft texture that cannot be obtained with conventional frozen confections. Concerning a novel method of

Usually, frozen sweets and ice cream candy are, for example,
Using a refrigerant immersion method for manufacturing frozen desserts, the mixture of sugar and dairy products, fruit juices, emulsifiers, stabilizers, coloring agents, flavoring agents, acidulants, etc. is mixed and sterilized, and then the mixture is filled into a container of a certain shape (i.e., an ice tube). It is manufactured by immersing it in a refrigerant liquid and freezing it. However, frozen confections produced in this manner may be
It is inevitable that the ice crystal structure of frozen confectionery exhibits a directional needle-like structure toward the center of the ice soul.

This is because ice crystals rapidly form when immersed in a low-temperature refrigerant, resulting in directionality toward the center. However, this directional acicular ice crystal structure has the negative effect of significantly impairing the texture of frozen desserts when eaten.

In other words, according to the conventional method, the large crystals in frozen desserts, especially the presence of needle-like crystal structures, create strong resistance on the teeth when eaten, thereby avoiding the unpleasant texture commonly referred to as the feeling of floating teeth. The unpleasant, gritty texture of these so-called ice crystals was one of the defects in the quality of frozen desserts.

On the other hand, however, the preference for frozen desserts has been increasing year by year due to their crispy flavor, cooling sensation, unique mood that arouses nostalgia, and the convenience of being one-handed.

Therefore, we focused on the advantages of such frozen confectionery, solved the above-mentioned disadvantages, and created a new frozen confectionery that has a smooth texture like ice cream, but does not have an unpleasant texture even though it is an iced candy. This invention was made for the purpose of manufacturing.

In order to achieve the above objectives, we conducted physical and chemical studies such as the selection of various raw materials and compounding agents, as well as the connection temperature,
As a result of engineering considerations such as brine selection and manufacturing process selection, they discovered that by physically compressing frozen desserts, the desired purpose could be achieved, quite unexpectedly. The present invention was completed as a result of research based on new findings.

That is, the present invention compresses the produced frozen dessert under high pressure at the end of a general refrigerant-immersed frozen dessert manufacturing method such as Biter Line, and breaks the ice crystal structure that is oriented toward the center into a certain shape. This relates to a method of manufacturing frozen confectionery that involves reshaping.The resulting product has directional needle-shaped ice crystals destroyed, so it has a soft texture and good health even at low temperatures, and has a delicious flavor. It has the advantage of being able to make frozen desserts.

The frozen dessert obtained according to the present invention has an improved texture, is soft even at freezing temperatures (-20°C), and has a structure that can be chewed with teeth.
Therefore, it can be said that it is a novel food product with significantly improved flavor compared to conventional frozen desserts.

The method of the present invention is characterized by compressing frozen desserts once frozen, but this method is similar to known frozen dessert manufacturing methods such as the conventionally used refrigerant immersion method and air blast method. It can be applied to all frozen confections with unpleasant crystals produced by this method, and is extremely versatile. Therefore, for example, they are sold under the names of Biter Machine, Heuer Bar Machine, and Gram Bar Machine. By attaching the process according to the present method to the end of a commercial frozen dessert making machine, it is possible to produce large quantities of frozen desserts having the above characteristics.

Next, the manufacturing method will be explained in more detail.

FIG. 1 shows a schematic diagram of a bar machine type frozen dessert making machine. In the filling process A shown in the figure, the ice tube is filled with mix by the mix filling machine B, hardened in a refrigerant bath containing refrigerant, and a stake is inserted into the ice tube by the state inserter C when the mix is in a semi-hardened state. The depth of the ice cube does not particularly affect the quality of the product, it just needs to be strong enough to extract the ice soul from the ice tube in the next step.
For a 90ml product using a 114mm stand,
The depth of penetration should be 50mm or less.

Next, the ice tube containing the hardened ice soul comes out of the refrigerant tank, and in a defrosting step D, the area around the ice tube is heated with hot water or the like, and the ice soul is extracted from the ice tube.

The surface temperature of the extracted ice soul must be in the range of -5 to -15℃ in the compression process E, and for that purpose, the refrigerant temperature in the freezing process must be -25 to -35℃.
℃, it is desirable that the defrost hot water temperature is at 55-65℃.

The extracted ice soul is then suspended in the extraction section and moved directly above the compression step for carrying out the method of the invention.

Next, by using the vertical motion gear, the suspended ice soul descends between the pair of compression molds 2.
The position of the compression mold 2 is fixed at the position when the ice soul descends to the bottom, and at the same time as it descends, the pair of compression molds 2 come together to compress the ice soul and destroy the ice crystal structure.

This compression movement and the vertical movement of the extraction part are synchronized, and when the compression ends, the compression mold opens to its original position, and at the same time as it opens, the extraction part moves upward and moves intermittently to the next position. at the time,
The next ice soul is moving directly above the compression process, and these processes are repeated in sequence. Further, this compression process is completed while the extraction section is stopped.

To describe the compression device in more detail, as shown in FIG. 2, there is a compression device support stand 9, on which four hydraulic cylinders 6 and 7 are fixed.
When the ice soul descends into a position between the open states of compression mold 2, the four hydraulic cylinders operate simultaneously;
The two back plates 1 are moved from opposite directions. This rear plate 1 moves along a guide cylinder 8. When compression is completed, the hydraulic cylinders 6, 7 open in the opposite direction and the back plate 1 also opens.

A compression mold 2 is fixed to this back plate 1, and a heating heater main body 4 is incorporated in the mold to prevent the ice soul from refreezing after compression. 5 is a heater plate.

This heating heater is electrically controlled to adjust the surface temperature of the compression mold 2 to 20 to 60°C.

The opening and closing strokes of the compression molds 2 are adjusted by hydraulic cylinders 6 and 7, and the distance 3 between the two compression molds 2 when they are closed is, for example, 0.5 mm or less. Further, a timer is incorporated in the opening/closing time so that the compression time can be adjusted within the stop time of the extraction section.

The pressure to compress the ice soul is 50 per unit area of the ice soul.
~200Kg/cm ² is required, and if the total solids content of the mix is low, a high pressure is required; if the total solids content is high, it can be compressed at a low pressure. These also affect the surface temperature of the ice soul, and if the surface temperature is high, it can be compressed at a low pressure.

FIG. 4 shows the relationship between compression pressure and surface temperature.

The shape of the space 3 formed between the two compression molds 2 is not particularly important in order to obtain the product aimed at by the present invention, and is simply a shape of the space 3 formed between the two compression molds 2 to destroy the basic ice crystal structure of the ice soul by compression. Any shape having a slight tissue movement distance may be used.

Specifically, it is sufficient that the ice soul organization has a distance of at least 1 mm in all directions over 360 degrees. Actually, since the ice soul is compressed by the compression mold 2, it moves in the opposite direction of the mold, or in the vertical and horizontal directions.

Furthermore, the relationship between the capacity of the space 3 created between the compression molds and the capacity of the basic ice soul does not need to be specified in particular, but if an ice soul that is partially larger than the mold space is used, naturally there will be Some of the ice souls that were not contained will fall to the bottom. Therefore, care must be taken as this will result in product loss.

On the other hand, if the ice soul is too small, the compressed ice soul will not spread throughout the mold space, resulting in a product with air pockets.

Therefore, in general, it is desirable that the volumes of the ice soul and the mold space are approximately equal, and the shape is made up of parts smaller and larger than the shape of the ice soul by the distance necessary to move the tissue of the ice soul by 1 mm. I need to be there.

FIG. 3 schematically shows the working cycle of the compression process. The uncompressed ice soul 10 suspended on the extractor conveyor 12 (step) is lowered into the molding space of the mold (step),
The hydraulic cylinders 6 and 7 are activated to compress the ice soul and destroy the needle crystals (step), then the hydraulic pressure of the cylinders is released to open the compression mold and the compressed ice soul 11 is taken out (step). ) End the work cycle. In this way, a large amount of compression processing is performed by repeating the process.

In this way, the frozen confectionery obtained by the present invention has a finer and more uniform ice than the frozen confectionery obtained by the air blast method because the acicular crystal structure in the center direction obtained by quick freezing is destroyed. It has a crystal structure. Therefore, when eaten, it has a good texture even at low temperatures, and has excellent shearing properties when chewing with the teeth.

Frozen confectionery, which has a conventional directional needle-like ice crystal structure, is difficult to chew when chewed with the teeth due to the directionality of the ice crystals.
It required a great deal of puckering force, and the ice could break unexpectedly along the direction of the ice crystals, often causing the broken ice to fall out of the mouth.

The frozen confectionery of the present invention eliminates these.

That is, when the frozen confectionery of the present invention is put into the mouth and chewed with the teeth, it is bitten off with a smaller force than conventional frozen confectionery, and the direction of cutting does not deviate from the direction of the force applied by the teeth. Therefore, the frozen confectionery will not break unexpectedly and fall out of the mouth.

Furthermore, since the frozen confectionery of the present invention has a soft texture and physical condition even when eaten at low temperatures, the flavor substances contained therein, such as fruit juice, sugar, and flavor, can be tasted immediately after putting it in the mouth. It also has the effect of significantly improving the flavor profile.

Although the compression step of the method of the present invention has been described with reference to the illustrated apparatus, the present invention is not limited to the described method, and it goes without saying that other compression methods can be widely applied. .

Example 1 Frozen confectionery formulation Sugar 15.0% Total solids 18.7% Starch syrup 3.0 V5 concentrated fruit juice 2.0 Stabilizer 0.5 Coloring agent A small amount of flavoring agent Acidulant Water meter 100.0% Frozen confectionery mix containing fruit juice with the above composition at 70℃ for 15 minutes
After maintaining the temperature for several minutes, the mixture was cooled to 5°C. Using this mix, I made a basic 90ml ice soul using a bar machine. This ice soul was compressed and remolded at a pressure of 100 kg/cm ² per unit area in the compression process described above to obtain the product of the present invention. The surface temperature of the ice soul during compression was -10°C.

The resulting frozen confectionery product had no needle crystals and had a very smooth texture.

Example 2 Frozen confectionery formulation Sugar 15.0% Total solids 21.2% Skimmed milk powder 4.0 Non-fat milk solids 3.8% Vegetable oil 2.0 Vegetable fat 2.0% Emulsifier 0.1 Stabilizer 0.2 Coloring agent Small amount of flavoring agent 〃 Water meter 100.0% Above The formulated milk-flavored frozen confection mix was heated at 70°C for 15 minutes, homogenized at a pressure of 150 kg/cm ² , and then cooled. 90. using this mix on a bar machine.
We created ice soul, which is the basis of ml capacity. Next, according to the method described above, this ice soul is 80% per unit area.
The product of the present invention was obtained by compression remolding at a pressure of Kg/cm ² . The surface temperature of the ice soul during compression was -9°C.

The obtained product had no needle crystals, had a smooth and soft texture, and had a flavor and texture more like ice cream than frozen confectionery.

[Brief explanation of drawings]

FIG. 1 is a schematic drawing showing an apparatus in which a compression device is added to a bar machine type frozen dessert making machine as one embodiment for carrying out the method of the present invention. FIG. 2 is a plan view of the compression device, and FIG. 3 is a drawing showing the working cycle of the compression process using the compression device.
FIG. 4 is a graph showing the relationship between compression pressure and surface temperature, where X indicates the case of frozen confectionery with a total solid content of 18%, and X indicates the case of a frozen confectionery with a total solid content of 21%. A...Filling process, B...Mitsu filling machine, C...
... States inserter, D ... Defrost process, E ... Compression device, F ... Product, 2 ... Compression mold, 3 ... Molding space of mold, 6, 7 ...
Hydraulic cylinder, 10... Ice soul before compression, 11...
...Ice soul after compression.

Claims (1)

[Claims] 1. A method for producing frozen confectionery having a soft structure at low temperatures, which comprises compressing frozen confectionery under high pressure.