CA1093848A - Method for manufacturing ice cream dispersedly containing small ice pieces - Google Patents
Method for manufacturing ice cream dispersedly containing small ice piecesInfo
- Publication number
- CA1093848A CA1093848A CA329,452A CA329452A CA1093848A CA 1093848 A CA1093848 A CA 1093848A CA 329452 A CA329452 A CA 329452A CA 1093848 A CA1093848 A CA 1093848A
- Authority
- CA
- Canada
- Prior art keywords
- ice
- pieces
- small
- ice cream
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims description 20
- 238000004519 manufacturing process Methods 0.000 title description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims description 22
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 239000003507 refrigerant Substances 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 4
- 235000020188 drinking water Nutrition 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 2
- 239000001828 Gelatine Substances 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 240000004584 Tamarindus indica Species 0.000 claims description 2
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 claims 1
- SNVFDPHQAOXWJZ-UHFFFAOYSA-N Furcelleran Chemical compound CCOC(=O)C1=C(C)NC(C=2C=CC=CC=2)=C(C(=O)OCC=2C=CC=CC=2)C1C#CC1=CC=CC=C1 SNVFDPHQAOXWJZ-UHFFFAOYSA-N 0.000 claims 1
- 229920002907 Guar gum Polymers 0.000 claims 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims 1
- 229940105329 carboxymethylcellulose Drugs 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 239000008187 granular material Substances 0.000 claims 1
- 235000010417 guar gum Nutrition 0.000 claims 1
- 239000000665 guar gum Substances 0.000 claims 1
- 229960002154 guar gum Drugs 0.000 claims 1
- 229920000591 gum Polymers 0.000 claims 1
- 229960000292 pectin Drugs 0.000 claims 1
- 235000010413 sodium alginate Nutrition 0.000 claims 1
- 239000000661 sodium alginate Substances 0.000 claims 1
- 229940005550 sodium alginate Drugs 0.000 claims 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 6
- 239000010437 gem Substances 0.000 abstract description 3
- 230000003760 hair shine Effects 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000003086 colorant Substances 0.000 description 3
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE:
Ice cream containing small ice pieces dispersedly can be manufactured by mixing half-frozen ice cream with small ice pieces which are obtained by breaking ice blocks containing a stabilizer and refrigerating the resultant ice pieces.
The thus obtained ice cream is enchased with small ice pieces which shines like jewels.
Ice cream containing small ice pieces dispersedly can be manufactured by mixing half-frozen ice cream with small ice pieces which are obtained by breaking ice blocks containing a stabilizer and refrigerating the resultant ice pieces.
The thus obtained ice cream is enchased with small ice pieces which shines like jewels.
Description
3~
The present invention relates to a method for manu-facturing ice cream dispersedly containing small ice pieces and maintaining the form thereof.
Conventional methods for manufacturing ice cream dispersedly containing small colored or unco:Lored ice pieces are summarized as follows.
At first, there are prepared granular ice pieces ~ .
by breaking ice blocks by an ice-breaker, or putting materi.al liquid for ice pieces in an ice making plate with many ho:llows and freezing thereoE, or freezing falling drops oE the material liquid in an extremely cold atmosphere below 0C, and secondly the thus obtained ice.pieces are mixed with material mix for ice cream or are mixed while whipping with soft ice cream in the half frozen form in a freezer.
However, in the conventional methods, for example, aEter mixed with the ice cream mix, ice pieces contained thereln melt as time goes by, and dilute the ice cream mix, which makes the product obtained by freezing thereof inferior in composition and flavor, as a result, overrun control of the product becomes di.fficult~ Further, in this case, i the ice pieces contain a colorin~ agent, flavorings and a sweetening, these matters are to permeate into the ice cream mix, which spoils an original color tone and flavor of the ice cream mix. And also in the method wherein ice pieces .-. ~ .
.
, , -r :
' 38~
, ,~
are dropped to be mixed into the half-frozen soft ice cream taken out from a freeæer, a surface of each ice piece is melted by exposure to the air during the process of preparing small ice pieces by breaking ice blocks, therefore the similar spoiling to the ice cream mix mixed with the ice pieces is incurred. If the colored ice blocks are prepared only using water without a stabilizer in the ice making process, the ice blocks are unevenly colored, so uniform colored ice pieces are not obtained. ThereEore, it is dif-ficult to obtain the product of high commercial value according to the conventional art of producing the ice cream containing small ice pieces.
As the result of researches for eliminating theabovementioned defects on the conventional art, the inventors of the present invention have found the fact as follows. I~hen small ice pieces which are obtained by breaking ice blocks containing the stabilizer are refriger~
ated by a refrigerant and then mixed with half-frozen ice cream, there can be obtained the products in which goods-flavored and even-colored ice pieces are enchased in ice cream as if they were jewels, even if the ice pieces contain the coloring agent~ flavorings, sweetening, etc.
The present invention is based upon the a~ove-mentioned finding and aims to provide a method for producing :
, , . . , , . :.
~3~
high-marketable ice cream dispersedly containing small ice piece s .
The attached drawing shows a schematic illustration of an apparatus for manufacturing ice cream containing small ice pieces dispersedly according to the present invention.
The details of the present invention are explained in the following.
The present invention comprises refrigerating with the refrigerant small ice pieces obtained by breaking lce blocks containing stabilizer and then mixing refrigerated ice pieces with half-frozen ice cream.
Small ice pieces used in the present invention are made by freezing material liquid according to the conventional method and those ice pieces may be colored or flavored.
Therefore, material liquid for ice pieces covers a wide range from drinking water to cirup, fruit juice of various kind (including canned one), liquid containing chocolate, cocoa, coffee or powdered tea, other liquid which can be prepared into ice blocks.
A stabilizer used in preparing ice blocks, according to the present invention, includes gelatine, carrageenan, arabina gum, ~uar gum, locust bean gum, Eurcelleran, tamarind, pectin, xanthan gum, sodium _ a~
- , .
~- f3~ 38f~
alginate, carboxymethylcellulose, etc., which are generally used in the business circle oE the ice cream manufac~urer. In case of producing ice pieces containing such stabilizers, water containing 0.1 - 3.0 parts by weight of at least one kind of said stabiliæers may be, if necessary added with the coloring agent, flavorings, sweetening, etc., frozen into ice blocks, which may be broken into ice pieces. Apparent from the comparison data disclosed below, those ice pieces containing the stabilizers are less meltable than those containing no stabilizers.
I~hen those ice pieces contain less than ~ by weigh-t of the stabilizers, efficiency of the stabilizer is lower, on the other hand, when they contain more than 3.0 % by weight of the stabilizexs, the ice pieces get jellified. Consequently the preferable content rate of the stabillzer is within the range ~etween 0.1 ~6 by weight and 3.0 % by weight.
In the present invention, small ice pieces obtained by the above process are refrigerated with the refrigerant such as liquid nitrogen, liquid carbonic acid or liquid air which is harmless to a human body. Small ice pieces are refrigerated with the refrigerant by spraying the refrigerant upon ice pieces or soaking ice pieces in the refrigerant. Small ice pieces refrigerated in this way are dry to the touch.
Next, abovementioned refrigerated small ice pieces are mixed with half-frozen ice cream. ~he preferable rate ~ .
.
5, . ' .~ ', ~ . ' ' '. ~'' :
~31~
of ice pieces against ice cream is around 10 - 20 wei~ht %, and particularly about 15 ~ by wei~h-tisthe most preferable.
In -this case, it is preferable to sort out ice pieces of the suitable size, only which are mixed with ice cream. The term "ice cream" usea in the above description means ice cream, iced milk, lactic ice, sherbet and so on.
In the present invention, such ice cream is used the half~frozen condition. The "half-fro~ien condition" in this case means "soft ice cream". Ice cream, which is ] obtained in this way and dispersedly containing suitable number of refrigerated small ice pieces, is frozen in the temperature below, for example, -20C in the state of stick or of being filled into the cup Eor ice cream.
According to the present invention, small ice pieces will not melt because of the abovementioned process, even when they are mixed into ice cream. Consequently, color and flavor of small ice pieces will not intermix with ice cream itself, and this results in ice cream enchased with small ice pieces of various kind of flavor which shines like jewels.
Therefore in comparison with the conventional type of ice cream containin~ ice pieces, the present invention makes it possible to improve the public taste for ice cream and manufacture a new type of ice cream which dispersedly containin~ a wide variety of small ice pieces which have conventionally considered dif~icult to make.
.
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r~xample:
Embodi.ment of the present invention is illustrated, in reference of accompanying drawing, as follows:
Blocks of ice, from which small ice pieces are made, are prepared by adding stabilizer into drinking water, then sterilizing the water for 15 sec. at a temperature of 85C (HTST: High-Temperature Short-Time Sterilization), afterwards cooling it until the temperature falls to 5C, adding a coloring agent and a flavory into the water and !O mixing them, and then freezing the thus obtained liquid.
Gelatin is used as a stabili3er at a ratio of 0.25 ~ by weight relative to the drinking water. `:
The aforementioned ice-block-raw-liquid including the abovementioned additives is freezed in the rapid freezer at around ~25C for ~orminy ice. At this stage, the temper-ature of the ice block is around -22~C at the central portion thereof after being maintained as it is for 32 hours.
Then, the ice block is crushed into small pieces by means of an ice crusher, which refers to the numeral 1 ~0 in an attached drawi.ng.
Soon after crushi.ng the ice, a liquid nitrogen valve 4 is opened to spray liquid nitrogen (--196~C) into the obtained small ice pieces in order to re-freeze the portion on the surface of the small ice pieces, where the ice is defreezed when crushed. Thereafter, the re-freezed ice pieces are sifted through a sieve 6, whose suitable , .
~ . .
.
' ' t `
3~
diameter is about 3 mm. The shlfted ice powder is disused.
It is preferable to prevent ice powder from inter-mixing to ice cream as much as possible, since when the powder ice is mixed it is easily dispersed uniformly into the ice cream so that the whole ice cream including small ice pieces comes to be the same color as that of the colored ice pieces. Therefore, although size of the sifted small ice pieces can be optionally determined according to con-sumer's tastes, it is preferable to settle the diameter of the average size pieces occupying the greatest majority to be around 5 to 10 mm.
The thus-prepared small ice pieces are mixed into ice cream which is prepared on ano-ther line by ~eans of a mixer (fruit-feeder) 7. At this time, the temperature of the small ice pieces is previously arranged beneat:h -15C, and the ice cream between -3C and -7C.
The mixing ratio of the small ice pieces is set as 0.15 parts by weight relati~e to 1 part by weight of the ice cream.
The abovementioned ice cream including small ice pieces is filled into ice cream vessels indivisually by using an ice cream Eilling machine, or is formed into a stick shape, and then they are hardened in the rapid reezer at a temperature below -25C. In the drawing, numeral 2 represents a stepless transmitter, 3 a liquid nitrogen pipe line, 5 a cooled convever (screw conveyer system), 8 a duct , ~ ' .
3~
forexhausting N2, and 9 a pool Eor powder ice.
Comparison Example .
Now, we will explain concretely effects of this invention, representing a comparison example.
As for two kinds of ice cream containing small ice pieces respectively being made by a conventional method and by the procedure as described in the Example of this inven-tion, we measured color difference, i.e. difference in degree of permeation of color material used for small ice pi.eces into each kind of ice cream by using CD-100, a color machine MODEL manufactured by Murakami Coloring Technical Insti.tute K.K.
The results-are shown in the below-mentioned Table 1.
~he ice cream containing small ice pieces, used in the comparison with that prepared by the present invention was prepared in accordance with one of the conventional methods, wherein drinklng water was colored, flavored, sterilized, cooled and then freezed in the rapid freezer at around -25C and thus formed was an ice block which was subsequently crushed into smal]. ice pieces each having a diameter between 5 to 10 mm by means of ice crusher, and immediately thereafter the small ice pieces were mixed into the ice cream in the weigh-t portion ratio of 0.lS relative to the ice cream o-E 1 weight portion.
. . -; : .
38A~
Table l Conventional Method _ ~~- Color tone and _ _ ~ ence 1. a b ~E
_ _ , Ice cream before mixinc +71.7-4.5 -11.2 _ small .~ce pieces Ice cream when mixed +69 2 -~7 8 -19.4 11.2 with red colored small . ..
ice pieces _ _ Ice cream when mixed with orange colored +67.0+4.2 -6.6 10.9 ..
small ice pieces _ _ Ice cream when mixed with melon colored -~70.1 -12.6-17.3 10.2 small ice pieces __ _ Method of This Invention . ~~-__ Color tone and \ lor differ- L a b ~E
~ ce Ice cream before mixing +71.5-3.4 -11.3 small ice pleces Ice cream when mixed with red colored small -~68.4-2.7 --11.1 3.2 ice pieces _.
Ice cream when mixed with orange colored ~-68.8-2.5 -12.8 3.2 small ice pieces _ _ Ice cream when mixed with melon colored ~68.8-5.9 -13.1 4.1 small ice pieces . .
--, ' . -:
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, .. ~
(Note) L deno-tes Luminosity.
a denotes red side in (~) and green side in (-), respectively.
b deno-tes yellow side in (+) and blue side in (~), respectively.
~E = ~a2 ~ ab2 ~ aL2 wherein aa, ~b and ~L denote the difference between the measured value of each sample containing colored ; ice pieces and that of sample not containing -the same, respec-tively.
Generally speaking, when the color difference (~E) is 0 to 3, the difference cannot be visually recognized, while when ~E equals 5 the clifference can be slightly recog-nized, and when AE is larger than 5 the difference can be recognized.
- In case of the ice cream in accordance with this invention, ~E is smaller than 5/ while in accordance with the conventional method aE is larger than lO and the perme-ation of color is clearly recognized.
The Table 2 shows the results of the melting experiment and the hardness of refrigerated ice blocks of material liquid each of which contains either a s-tabilizer ; in different kinds or nothing. In every cases, those containing the stabilizer show better results.
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m 4~ -- -------- ---- _ .
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r-l (~l ~) d~ 11~ ~_ r- c~ ~ I r-l _ _ ..
,.
:
, , ` .
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. .
The present invention relates to a method for manu-facturing ice cream dispersedly containing small ice pieces and maintaining the form thereof.
Conventional methods for manufacturing ice cream dispersedly containing small colored or unco:Lored ice pieces are summarized as follows.
At first, there are prepared granular ice pieces ~ .
by breaking ice blocks by an ice-breaker, or putting materi.al liquid for ice pieces in an ice making plate with many ho:llows and freezing thereoE, or freezing falling drops oE the material liquid in an extremely cold atmosphere below 0C, and secondly the thus obtained ice.pieces are mixed with material mix for ice cream or are mixed while whipping with soft ice cream in the half frozen form in a freezer.
However, in the conventional methods, for example, aEter mixed with the ice cream mix, ice pieces contained thereln melt as time goes by, and dilute the ice cream mix, which makes the product obtained by freezing thereof inferior in composition and flavor, as a result, overrun control of the product becomes di.fficult~ Further, in this case, i the ice pieces contain a colorin~ agent, flavorings and a sweetening, these matters are to permeate into the ice cream mix, which spoils an original color tone and flavor of the ice cream mix. And also in the method wherein ice pieces .-. ~ .
.
, , -r :
' 38~
, ,~
are dropped to be mixed into the half-frozen soft ice cream taken out from a freeæer, a surface of each ice piece is melted by exposure to the air during the process of preparing small ice pieces by breaking ice blocks, therefore the similar spoiling to the ice cream mix mixed with the ice pieces is incurred. If the colored ice blocks are prepared only using water without a stabilizer in the ice making process, the ice blocks are unevenly colored, so uniform colored ice pieces are not obtained. ThereEore, it is dif-ficult to obtain the product of high commercial value according to the conventional art of producing the ice cream containing small ice pieces.
As the result of researches for eliminating theabovementioned defects on the conventional art, the inventors of the present invention have found the fact as follows. I~hen small ice pieces which are obtained by breaking ice blocks containing the stabilizer are refriger~
ated by a refrigerant and then mixed with half-frozen ice cream, there can be obtained the products in which goods-flavored and even-colored ice pieces are enchased in ice cream as if they were jewels, even if the ice pieces contain the coloring agent~ flavorings, sweetening, etc.
The present invention is based upon the a~ove-mentioned finding and aims to provide a method for producing :
, , . . , , . :.
~3~
high-marketable ice cream dispersedly containing small ice piece s .
The attached drawing shows a schematic illustration of an apparatus for manufacturing ice cream containing small ice pieces dispersedly according to the present invention.
The details of the present invention are explained in the following.
The present invention comprises refrigerating with the refrigerant small ice pieces obtained by breaking lce blocks containing stabilizer and then mixing refrigerated ice pieces with half-frozen ice cream.
Small ice pieces used in the present invention are made by freezing material liquid according to the conventional method and those ice pieces may be colored or flavored.
Therefore, material liquid for ice pieces covers a wide range from drinking water to cirup, fruit juice of various kind (including canned one), liquid containing chocolate, cocoa, coffee or powdered tea, other liquid which can be prepared into ice blocks.
A stabilizer used in preparing ice blocks, according to the present invention, includes gelatine, carrageenan, arabina gum, ~uar gum, locust bean gum, Eurcelleran, tamarind, pectin, xanthan gum, sodium _ a~
- , .
~- f3~ 38f~
alginate, carboxymethylcellulose, etc., which are generally used in the business circle oE the ice cream manufac~urer. In case of producing ice pieces containing such stabilizers, water containing 0.1 - 3.0 parts by weight of at least one kind of said stabiliæers may be, if necessary added with the coloring agent, flavorings, sweetening, etc., frozen into ice blocks, which may be broken into ice pieces. Apparent from the comparison data disclosed below, those ice pieces containing the stabilizers are less meltable than those containing no stabilizers.
I~hen those ice pieces contain less than ~ by weigh-t of the stabilizers, efficiency of the stabilizer is lower, on the other hand, when they contain more than 3.0 % by weight of the stabilizexs, the ice pieces get jellified. Consequently the preferable content rate of the stabillzer is within the range ~etween 0.1 ~6 by weight and 3.0 % by weight.
In the present invention, small ice pieces obtained by the above process are refrigerated with the refrigerant such as liquid nitrogen, liquid carbonic acid or liquid air which is harmless to a human body. Small ice pieces are refrigerated with the refrigerant by spraying the refrigerant upon ice pieces or soaking ice pieces in the refrigerant. Small ice pieces refrigerated in this way are dry to the touch.
Next, abovementioned refrigerated small ice pieces are mixed with half-frozen ice cream. ~he preferable rate ~ .
.
5, . ' .~ ', ~ . ' ' '. ~'' :
~31~
of ice pieces against ice cream is around 10 - 20 wei~ht %, and particularly about 15 ~ by wei~h-tisthe most preferable.
In -this case, it is preferable to sort out ice pieces of the suitable size, only which are mixed with ice cream. The term "ice cream" usea in the above description means ice cream, iced milk, lactic ice, sherbet and so on.
In the present invention, such ice cream is used the half~frozen condition. The "half-fro~ien condition" in this case means "soft ice cream". Ice cream, which is ] obtained in this way and dispersedly containing suitable number of refrigerated small ice pieces, is frozen in the temperature below, for example, -20C in the state of stick or of being filled into the cup Eor ice cream.
According to the present invention, small ice pieces will not melt because of the abovementioned process, even when they are mixed into ice cream. Consequently, color and flavor of small ice pieces will not intermix with ice cream itself, and this results in ice cream enchased with small ice pieces of various kind of flavor which shines like jewels.
Therefore in comparison with the conventional type of ice cream containin~ ice pieces, the present invention makes it possible to improve the public taste for ice cream and manufacture a new type of ice cream which dispersedly containin~ a wide variety of small ice pieces which have conventionally considered dif~icult to make.
.
t: .
:
;:: .`' ' '.;, .
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r~xample:
Embodi.ment of the present invention is illustrated, in reference of accompanying drawing, as follows:
Blocks of ice, from which small ice pieces are made, are prepared by adding stabilizer into drinking water, then sterilizing the water for 15 sec. at a temperature of 85C (HTST: High-Temperature Short-Time Sterilization), afterwards cooling it until the temperature falls to 5C, adding a coloring agent and a flavory into the water and !O mixing them, and then freezing the thus obtained liquid.
Gelatin is used as a stabili3er at a ratio of 0.25 ~ by weight relative to the drinking water. `:
The aforementioned ice-block-raw-liquid including the abovementioned additives is freezed in the rapid freezer at around ~25C for ~orminy ice. At this stage, the temper-ature of the ice block is around -22~C at the central portion thereof after being maintained as it is for 32 hours.
Then, the ice block is crushed into small pieces by means of an ice crusher, which refers to the numeral 1 ~0 in an attached drawi.ng.
Soon after crushi.ng the ice, a liquid nitrogen valve 4 is opened to spray liquid nitrogen (--196~C) into the obtained small ice pieces in order to re-freeze the portion on the surface of the small ice pieces, where the ice is defreezed when crushed. Thereafter, the re-freezed ice pieces are sifted through a sieve 6, whose suitable , .
~ . .
.
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3~
diameter is about 3 mm. The shlfted ice powder is disused.
It is preferable to prevent ice powder from inter-mixing to ice cream as much as possible, since when the powder ice is mixed it is easily dispersed uniformly into the ice cream so that the whole ice cream including small ice pieces comes to be the same color as that of the colored ice pieces. Therefore, although size of the sifted small ice pieces can be optionally determined according to con-sumer's tastes, it is preferable to settle the diameter of the average size pieces occupying the greatest majority to be around 5 to 10 mm.
The thus-prepared small ice pieces are mixed into ice cream which is prepared on ano-ther line by ~eans of a mixer (fruit-feeder) 7. At this time, the temperature of the small ice pieces is previously arranged beneat:h -15C, and the ice cream between -3C and -7C.
The mixing ratio of the small ice pieces is set as 0.15 parts by weight relati~e to 1 part by weight of the ice cream.
The abovementioned ice cream including small ice pieces is filled into ice cream vessels indivisually by using an ice cream Eilling machine, or is formed into a stick shape, and then they are hardened in the rapid reezer at a temperature below -25C. In the drawing, numeral 2 represents a stepless transmitter, 3 a liquid nitrogen pipe line, 5 a cooled convever (screw conveyer system), 8 a duct , ~ ' .
3~
forexhausting N2, and 9 a pool Eor powder ice.
Comparison Example .
Now, we will explain concretely effects of this invention, representing a comparison example.
As for two kinds of ice cream containing small ice pieces respectively being made by a conventional method and by the procedure as described in the Example of this inven-tion, we measured color difference, i.e. difference in degree of permeation of color material used for small ice pi.eces into each kind of ice cream by using CD-100, a color machine MODEL manufactured by Murakami Coloring Technical Insti.tute K.K.
The results-are shown in the below-mentioned Table 1.
~he ice cream containing small ice pieces, used in the comparison with that prepared by the present invention was prepared in accordance with one of the conventional methods, wherein drinklng water was colored, flavored, sterilized, cooled and then freezed in the rapid freezer at around -25C and thus formed was an ice block which was subsequently crushed into smal]. ice pieces each having a diameter between 5 to 10 mm by means of ice crusher, and immediately thereafter the small ice pieces were mixed into the ice cream in the weigh-t portion ratio of 0.lS relative to the ice cream o-E 1 weight portion.
. . -; : .
38A~
Table l Conventional Method _ ~~- Color tone and _ _ ~ ence 1. a b ~E
_ _ , Ice cream before mixinc +71.7-4.5 -11.2 _ small .~ce pieces Ice cream when mixed +69 2 -~7 8 -19.4 11.2 with red colored small . ..
ice pieces _ _ Ice cream when mixed with orange colored +67.0+4.2 -6.6 10.9 ..
small ice pieces _ _ Ice cream when mixed with melon colored -~70.1 -12.6-17.3 10.2 small ice pieces __ _ Method of This Invention . ~~-__ Color tone and \ lor differ- L a b ~E
~ ce Ice cream before mixing +71.5-3.4 -11.3 small ice pleces Ice cream when mixed with red colored small -~68.4-2.7 --11.1 3.2 ice pieces _.
Ice cream when mixed with orange colored ~-68.8-2.5 -12.8 3.2 small ice pieces _ _ Ice cream when mixed with melon colored ~68.8-5.9 -13.1 4.1 small ice pieces . .
--, ' . -:
3~
, .. ~
(Note) L deno-tes Luminosity.
a denotes red side in (~) and green side in (-), respectively.
b deno-tes yellow side in (+) and blue side in (~), respectively.
~E = ~a2 ~ ab2 ~ aL2 wherein aa, ~b and ~L denote the difference between the measured value of each sample containing colored ; ice pieces and that of sample not containing -the same, respec-tively.
Generally speaking, when the color difference (~E) is 0 to 3, the difference cannot be visually recognized, while when ~E equals 5 the clifference can be slightly recog-nized, and when AE is larger than 5 the difference can be recognized.
- In case of the ice cream in accordance with this invention, ~E is smaller than 5/ while in accordance with the conventional method aE is larger than lO and the perme-ation of color is clearly recognized.
The Table 2 shows the results of the melting experiment and the hardness of refrigerated ice blocks of material liquid each of which contains either a s-tabilizer ; in different kinds or nothing. In every cases, those containing the stabilizer show better results.
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Claims
THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
(1) A method for making an ice cream dispersed having uniformly coloured small pieces of ice therein, where-in half-frozen ice cream is mixed with uniformly coloured small pieces of ice, characterized in that said uniformly coloured small pieces of ice are prepared by crushing a coloured block of ice containing at least one stabilizer into pieces, bringing the surface of the resultant ice pieces into contact with a refrigerant to refreeze said surface and then sifting the refrigerated ice pieces to remove powdered ice.
(2) The method according to claim 1 wherein said stabilizer is selected from the group consisting of gelatine, carrageenan, arabian gum, guar gum, locust bean gum, furcelleran, tamarind; pectin, xanthan gum,sodium alginate and carboxymethylcellulose.
(3) The method according to claim 1 wherein said liquid contains 0.1 - 0.3 % by weight of at least one kind of stabilizer.
(4) The method according to claim 1 wherein said liquid is selected from the group consisting of drinking water, cirup,fruit juice, extract from plants and flavored liquid.
(5) The method according to claim 1, 3 or 4 wherein said liquid is colored.
(6) The method according to claim 1 wherein said refrigerant is selected from the group consisting of liquid nitrogen, liquid carbonic acid and liquid air.
(7) The method according to claim 1 wherein said small ice pieces are refrigerated by spraying a refrigerant thereon.
(8) The method according to claim 1 wherein said small ice pieces are refrigerated by being soaked in a refrigerant.
(9) The method according to claim 1 wherein said refrigerated small ice pieces are used at the rate of 10 -20 % by weight against half-frozen ice cream.
(10) The method according to claim 1 or 9 wherein said small ice pieces have the average diameter of 5 - 10 mm.
(11) A frozen confection having scattered and uniformly coloured granules of ice containing at least one stabilizer, prepared by the method of claim 1.
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
(1) A method for making an ice cream dispersed having uniformly coloured small pieces of ice therein, where-in half-frozen ice cream is mixed with uniformly coloured small pieces of ice, characterized in that said uniformly coloured small pieces of ice are prepared by crushing a coloured block of ice containing at least one stabilizer into pieces, bringing the surface of the resultant ice pieces into contact with a refrigerant to refreeze said surface and then sifting the refrigerated ice pieces to remove powdered ice.
(2) The method according to claim 1 wherein said stabilizer is selected from the group consisting of gelatine, carrageenan, arabian gum, guar gum, locust bean gum, furcelleran, tamarind; pectin, xanthan gum,sodium alginate and carboxymethylcellulose.
(3) The method according to claim 1 wherein said liquid contains 0.1 - 0.3 % by weight of at least one kind of stabilizer.
(4) The method according to claim 1 wherein said liquid is selected from the group consisting of drinking water, cirup,fruit juice, extract from plants and flavored liquid.
(5) The method according to claim 1, 3 or 4 wherein said liquid is colored.
(6) The method according to claim 1 wherein said refrigerant is selected from the group consisting of liquid nitrogen, liquid carbonic acid and liquid air.
(7) The method according to claim 1 wherein said small ice pieces are refrigerated by spraying a refrigerant thereon.
(8) The method according to claim 1 wherein said small ice pieces are refrigerated by being soaked in a refrigerant.
(9) The method according to claim 1 wherein said refrigerated small ice pieces are used at the rate of 10 -20 % by weight against half-frozen ice cream.
(10) The method according to claim 1 or 9 wherein said small ice pieces have the average diameter of 5 - 10 mm.
(11) A frozen confection having scattered and uniformly coloured granules of ice containing at least one stabilizer, prepared by the method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA329,452A CA1093848A (en) | 1979-06-11 | 1979-06-11 | Method for manufacturing ice cream dispersedly containing small ice pieces |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA329,452A CA1093848A (en) | 1979-06-11 | 1979-06-11 | Method for manufacturing ice cream dispersedly containing small ice pieces |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1093848A true CA1093848A (en) | 1981-01-20 |
Family
ID=4114405
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA329,452A Expired CA1093848A (en) | 1979-06-11 | 1979-06-11 | Method for manufacturing ice cream dispersedly containing small ice pieces |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1093848A (en) |
-
1979
- 1979-06-11 CA CA329,452A patent/CA1093848A/en not_active Expired
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