JPH0335900B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing frozen desserts having a liquid center.

Conventional frozen desserts are either completely frozen or have syrup such as tyokolate sauce attached to their outer periphery, and no one having a liquid center inside has been known.

However, by implementing the present invention, a frozen dessert having a liquid center can be obtained, and it has become possible to enjoy a frozen dessert having a liquid center, which has not been known in the past.

That is, the frozen dessert having a liquid center of the present invention has a structure in which liquid syrup is present within the frozen dessert shell, and an oily food layer is interposed between the syrup and the frozen dessert.

Therefore, in this frozen dessert, since there is no direct contact between the syrup in the center and the frozen dessert in the outer shell, there is no risk of the frozen dessert dissolving in the syrup even after long-term storage, making it a stable product.

To carry out this invention, first, a frozen dessert raw material liquid is frozen to produce a container-shaped frozen dessert shell.

The frozen dessert raw material liquid used here refers to a usual frozen dessert raw material liquid that is frozen by cooling, such as a raw material liquid for ice cream or a raw material liquid for frozen desserts, and is used as it is or after aeration.

To make frozen dessert raw material liquid into a container-shaped frozen dessert shell, for example, the frozen dessert raw material liquid filled in a cup or freezing can is cooled, and the surrounding area is frozen but the center is not yet frozen and is frozen into a container shape. At this time, the unfrozen frozen dessert raw material liquid is removed by suction or other methods, or a core is placed in a cup or frozen can, a container-shaped gap is created between the core and the cup or frozen can, and the frozen dessert raw material is poured into the gap. This can be done by any method such as injecting liquid, cooling it, and removing the core once it freezes.

Next, an appropriate amount of melted oleaginous food is injected into the frozen confectionery shell, and before the oleaginous food solidifies, syrup is further injected to form an oleaginous food layer between the upper surface of the syrup and the inner surface of the frozen confectionery shell and the syrup. The syrup is wrapped in an oily food layer.

The term "oleaginous food" as used herein refers to a food whose main component is fat or oil, such as fat or oil, or fat cream, which becomes solid when it comes into contact with frozen desserts. If the melting point of the fat used in this process is high, it will not melt in the mouth and will have a hard and unpleasant texture, so for example, relatively low melting point fats and oils are used in products such as ice cream coating. It is preferable to use

In addition, syrups refer to syrups that have a larger freezing point drop than the frozen dessert raw material liquid and can maintain their liquid state even when the frozen dessert raw material liquid is frozen, such as concentrated sugar liquid, tyokolate syrup, fruit sauce, jam, jelly liquid, etc.
Caramel syrup etc. can be used.

When syrups are injected into the melted oily food inside the frozen dessert shell, the liquid level rises as the syrup is poured, and the oily food floating on the syrup liquid surface also rises and comes into contact with the inner surface of the frozen dessert shell. As the portion solidifies, the inner surface of the frozen dessert shell is covered with a layer of solidified oily food, into which syrup is injected. Therefore, the syrups were wrapped in the oily food layer and did not come into direct contact with the frozen dessert.

Note that the appropriate amount of melted oily food to be injected into the frozen dessert shell is sufficient to cover the syrup, but the layer of oily food is too thick to give an unpleasant texture when eaten. Refers to the amount without.

Next, the frozen dessert raw material liquid is injected and cooled, the opening of the frozen dessert shell is closed, and the syrup is enclosed in the frozen dessert.

The frozen dessert obtained in this way has a frozen dessert layer on the outer periphery, unfrozen syrup in the center, and a layer of oil-based food in between, and when eaten, the taste of syrup and frozen dessert fills the mouth. Mixed together, it became the most fun frozen dessert ever.

Next, examples will be described.

First, an ice cream cup is filled with vanilla ice cream raw material liquid, and when it is cooled, the surrounding area freezes and becomes a container shape, and the center part is not yet frozen and the ice cream raw liquid remains liquid. The ice cream raw material liquid was removed by suction and a container-shaped vanilla ice cream was made.

Melted thiokolate for ice coating was poured into this container-shaped ice cream, and before the thiokolate for coating solidified, thiokolate syrup was poured over it. At this time,
The thiokolate syrup settled below the coating thiokolate, and the surface thereof was covered with the coating thiokolate.

Next, a raw material liquid for vanilla ice cream was poured from above and cooled to obtain ice cream having a liquid center.

Ice cream with this liquid center is
The outer periphery was covered with vanilla ice cream, and there was chiyocolate syrup in the center, and the chiyocolate syrup remained in a liquid state without freezing.

Moreover, the thiokolate syrup was covered with the solidified thiokolate layer for coating and did not come into direct contact with the vanilla ice cream layer.

Ice cream with this liquid center is
When I scooped it out with a spoon, the chocolate syrup flowed out from inside, creating a mixture of the two, making it the most enjoyable thing I've ever had.

Ice cream with this liquid center -
Even after storing the ice cream in a stocker at 20℃ for 6 months, the ice cream did not melt in the center and maintained its original state.

In addition, if thiokolate syrup is injected into a container of ice cream without using thiokolate for coating, it will mix with the syrup when pouring the ice cream raw material liquid from above, making it difficult for it to solidify due to cooling. Ta. Also, when I stored this in a stocker, the ice cream melted into the chocolate syrup and could not be kept for a month.

Claims (1)

[Claims] 1. Freeze the frozen dessert raw material liquid to make a container-shaped frozen dessert shell, then pour an appropriate amount of melted oil-based food into the frozen dessert shell, and then add syrup before the oil-based food solidifies to make syrup. An oleaginous food layer is provided between the top surface of the confectionery, the inner surface of the frozen confectionery shell, and the syrup, so that the syrup is wrapped in the oleaginous food layer, and then the frozen confectionery raw material liquid is injected and cooled, and the syrup is encapsulated in the frozen confectionery. A method for producing a frozen dessert having a liquid center characterized by: