JPH078198B2 - Continuous production method of foamable gelled food - Google Patents

Description

TECHNICAL FIELD OF THE INVENTION The present invention relates to a SEMIFREDDO type, which is manufactured and sold in Europe, mainly in Italy, and is easy to cut even in a frozen storage state, and it can be stored at room temperature for a long time. The present invention relates to a method for continuously producing a foamable gelled food having both the characteristics of ice cream and desserts, which does not lose its shape when left standing and does not show water separation.

2. Description of the Related Art Conventionally, the semi-fled type foamable gelled foods as described above have been manufactured mainly in Italy, France, etc. by the batch method on a domestic industrial scale.

That is, egg white or egg white to which some sugar and organic acid were added, stirred and foamed, and a mixture obtained by boiling and concentrating a mixture of sugar, starch sugar and a stabilizer and water was gradually added with stirring. , Then an extremely viscous semi-liquid substance obtained by cooling (called Italian meringue) 10-20
By mixing the parts by weight with sugar, skim milk powder, egg yolk, wheat flour, agar, water, etc., dissolving by heating, and then cooling, a viscous semi-liquid substance rich in taste (confection exhalation cream). 30 to 40 parts by weight well mixed to evenly mix about 50 parts by weight and overrun 100 to 250%
Approximately 50 parts by weight of whipped cream
Mix very slowly with a hand whipper or Kenwood type mixer. Fill the container with the obtained mixture,
It is produced by freezing at 20 ° C to -30 ° C, curing and storing.

The semi-fled type foamable gelled food produced in this way is taken out of the freezer and die-cut on a plate, etc., before eating, or hot espresso coffee is added from above. I often eat it over.

As mentioned above, the three constituents, the Italian meringue,
The foamable gelled food obtained by kneading Confucion cream and whipping cream at a certain ratio and freezing is easy to cut even in a frozen state, and is left at room temperature for a long time. Even if it does not lose its shape and does not show water separation, it has the characteristics of both ice cream and desserts.

However, as mentioned above, the production of the above-mentioned semi-fret type food is carried out by the batch method in the cottage industry, and since it requires skill in the mixing operation of the above-mentioned three kinds of constituents, it is industrial. It is considered difficult to manufacture by a continuous method on a scale, and we have not seen any examples of continuous manufacturing.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present invention has been made in view of the above circumstances, in order to continuously and efficiently produce a semi-flooded foamable gelled food, and hygienically. To provide a method.

The present invention will be described in detail below.

The features of the present invention are that a mixture of a sugar solution containing a gelling agent and egg white is foamed, milk fat or vegetable fat, carbohydrate, egg yolk and a gelling agent or thickener, and an emulsifier. This is to continuously knead and freeze the whipping mixture while keeping the emulsified mixture contained in a semi-frozen state.

Means for Solving the Problems In the present invention, a foaming substance corresponding to a conventional Italian meringue is continuously produced as shown below, while a conventional Confucion cream and a whipped cream are produced. A whipping substance corresponding to a combination of the corresponding substances is separately produced, and both of these substances are continuously kneaded and frozen to produce the foamable gelled food product in a continuous manner. Made it possible.

Preparation of a foaming substance corresponding to Italian meringue: egg white liquor or egg white liquor to which about 1 to 30% by weight of sugar and a small amount of an organic acid (eg tartaric acid, citric acid) are added, and further sugar and starch syrup are added. Carbohydrates such as
60-75% by weight and 0.1% to 1.0% by weight of gelling agent or thickening agent such as powdered agar, gelatin, carrageenan, etc. at about 105-120 ° C using a gelatin melter, jacket heating type pastelizer, etc. Heated and boiled to a sugar content of about 80 to 90, and add egg white: sugar solution at a weight ratio of 30:10 to 20
Mix at high speed using a K homomixer or the like, and hold at a temperature of about 85 ° C for about 1 minute.

Then, using the thus obtained product as a premix, at a temperature in the range of 5 to 80 ° C., using a continuous whipping machine, while cooling the mixing part with brine of −10 ° C. to −5 ° C., For example, back pressure 3-7kg, supply air pressure 5-8kg
When whipping is carried out, an Italian meringue type substance having a specific gravity of 0.1 to 0.5 is obtained. The discharge temperature of the product from the whipping machine is preferably about 5 to 30 ° C.

A material for mixing with the Italian meringue-type foaming material described above, ie, a combination of conventional Confexion cream and whipped cream, may then be prepared as follows.

Preparation of a substance of a type combining Confexion cream and whipped cream: 10 to 20% by weight of milk fat or vegetable hardened fats or oils or animal fats or a mixture of both, non-fat milk solids 5 to 10% by weight, sugars (eg, sugar, isomerized sugar, starch syrup, etc.) 5 to 25% by weight, egg yolk 0.5 to 5% by weight, emulsifier (eg, glycerin fatty acid ester, sucrose fatty acid ester, etc.) 0.10 to 1.5% by weight,
Stabilizer (eg locust bean gum, guar gum, gelatin, tamarind seed polysaccharide, CMC, etc.) 0.10-1.5% by weight
And, if necessary, liqueurs, fruit juices, flavors, colorants, etc. are mixed, sterilized by heating, homogenized and cooled, and then by a continuous ice cream freezer, etc.
Overrun by whipping in a semi-frozen state at about 6 ° C 60
Approximately 120%.

The whipped material thus obtained combines the properties of conventional Confussion cream and whipped cream.

In the present invention, the Italian meringue type foaming substance obtained above and the whipped substance obtained by the above are kneaded and frozen in a continuous manner as follows. It is preferable that the above substances are mixed in a ratio of 10 to 30% by weight of the foaming substance and 70 to 90% by weight of the whipped substance.

During this mixing, the product has a softer and lighter flavor when the proportion of the Italian meringue-type substance according to is increased, while a decrease causes a relatively hard and rich flavor.
The mixing method is as follows: the two inlets of the branch pipe having the three inlets are connected to the respective supply inlets of the above substances, and the remaining one inlet is a static mixer (static continuous mixing without a driving unit). Mixing is performed using a device equipped with a stirrer, and the resulting kneaded product is filled into a container using a normal ice cream filling machine, and then frozen and hardened at -20 ° C to -30 ° C to produce a product. And

The product thus obtained is easy to cut even in a frozen state, and does not lose its shape when left at room temperature. Further, this product has a good mouthfeel on texture and is a foaming gelled food having both the flavor and characteristics of both a frozen dessert and a chilled dessert.

As described above, according to the present invention, it is possible to efficiently produce a foaming gelled food called a semi-fried food in a continuous system. Therefore, the gelled food is produced on an industrial scale by a mass production system. There is an advantage that can be done.

The present invention will be specifically described below with reference to examples.

Example (i) Preparation of Italian meringue type foaming substance Raw material formulation: Powdered egg white 2.1 kg Water 14.9 kg α-tartaric acid 0.05 kg Total 17.05 kg Egg white liquid was prepared by the above formulation. On the other hand, white sucrose 44.0 kg powdered candy (DE 30) 27.8 kg powdered agar 0.5 kg water 27.7 kg Total 100 kg The mixture of the above mixture was heated with a TK homomixer and a pasteurizer with a heating jacket and heated at 114 ° C. (Bx) Boiled down to about 86. In this case, the finished weight is about 80 kg.

The heating of the sugar solution was stopped, the homomixer was switched to high speed, and 17.5 kg of the above egg white solution was gradually added thereto. After cooling the mixture of the obtained sugar liquid and egg white liquid to 45 ° C with stirring,
Using a continuous pressure foam mixer, foaming was performed under the following conditions.

Mix supply temperature 45 ℃ Mix supply amount 25kg / Hr Supply air pressure 6.5kg / cm ² Mixin grouter speed 400rpm System internal pressure 4.0kg / cm ² Back pressure 4.2kg / cm ² Refrigerant 0 ℃ ～ 1 ℃ cooling water Discharge temperature 35 ℃ From the above, an Italian meringue type foaming substance having a specific gravity of about 0.3 was obtained.

(Ii) Preparation of whipping substance of the type in which Confexion cream and whipping cream are combined. Heat the mixture mixed by the above formulation to 60 ° C to dissolve it,
After sterilization treatment at 85 ° C. for 30 seconds, homogenization was carried out at the first stage 150 kg / cm ² and the second stage 50 kg / cm ² , and cooled to obtain a premix. This premix was whipped using a continuous ice cream freezer (manufactured by Sanwa Machinery Co., Ltd.) under the following conditions.

Mix supply temperature 5 ℃ Mix discharge temperature −3.5 ℃ Mix supply amount 90kg / Hr Discharge overrun 100% Back pressure 4kg / cm ² Refrigerant evaporation temperature −20 ℃ (iii) Italian meringue type foaming substance (i)
And freezing of the whipping substance (ii) and the whipping substance obtained by the above (i) and the whipping substance obtained by the above (ii) were adjusted to a weight ratio of 15:85 by weight and preliminarily piped. The mixture was introduced into two of the three-way branch pipes, and four static mixers (1B, 6 elements) were kneaded through the remaining one piece mounted in series, and the kneaded product was discharged. The obtained kneaded product was filled in a container, frozen at -30 ° C, and cured to obtain a product.

The obtained product is easy to cut even in a frozen state, and does not lose its shape when left at room temperature.

In addition, the texture of the product melts in the mouth, and it has the characteristics of both frozen desserts and chilled desserts.

Claims (4)

[Claims] 1. A mixture of a sugar solution containing a gelling agent or a thickening agent and egg white, and a mixture of milk fat, vegetable fat or animal fat or a mixture of both, carbohydrate, egg yolk,
Effervescent gelation characterized by continuously kneading and freezing an emulsified mixture containing non-fat milk solids, a gelling agent or a thickening agent, and an emulsifying agent while whipped while in a semi-frozen state Continuous food manufacturing method. 2. A mixture obtained by whipping the mixture of the sugar solution and egg white in an amount of 5 to 30% by weight, and a mixture obtained by whipping the emulsion mixture.
The production method according to claim (1), wherein 70 to 95% by weight is continuously kneaded and frozen. 3. A mixture of the sugar solution and egg white as described above, having a specific gravity of 0.1 to 0.5.
The production method according to claim (1), wherein the production is performed by foaming. 4. The method according to claim 1, wherein the emulsified mixture is whipped to an overrun of 60 to 120% while being in a semi-frozen state of about -2 to -6.degree.