JP2528620B2 - Frozen dessert containing fruits and method for producing the same - Google Patents
Frozen dessert containing fruits and method for producing the sameInfo
- Publication number
- JP2528620B2 JP2528620B2 JP6030113A JP3011394A JP2528620B2 JP 2528620 B2 JP2528620 B2 JP 2528620B2 JP 6030113 A JP6030113 A JP 6030113A JP 3011394 A JP3011394 A JP 3011394A JP 2528620 B2 JP2528620 B2 JP 2528620B2
- Authority
- JP
- Japan
- Prior art keywords
- fruits
- ice tube
- frozen dessert
- ice
- cut surface
- 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 - Fee Related
Links
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- Confectionery (AREA)
Description
【０００１】[0001]
【産業上の利用分野】この発明は、果実類入り氷菓及び
その製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dessert containing fruits and a method for producing the same.
【０００２】[0002]
【従来の技術】一般に、アイスクリーム、アイスキャン
デー、シャーベットなどの氷菓基材の内部に、メロン、
イチゴ、バナナ、パイナップル、オレンジ、栗、ナッツ
類、その他の果実類（以下、果実類と呼ぶ）を埋め込ん
で、この果実類の切断面を氷菓の表面に意図的に露出さ
せ、外部から果実類の存在を容易に確認できるようにし
た果実類入り氷菓が知られている。2. Description of the Related Art Generally, a melon, an ice cream, a popsicle, a sherbet, etc.
Strawberries, bananas, pineapples, oranges, chestnuts, nuts, and other fruits (hereinafter referred to as fruits) are embedded, and the cut surface of the fruits is intentionally exposed on the surface of the frozen dessert. There are known frozen desserts with fruits that can be easily confirmed.
【０００３】このような氷菓は、適当な大きさと形状に
切り分けた果実を、原料ミックスと共に氷管（モールド
ともいう）内に充填し、これを凍結して製造されるが、
原料ミックスを凍結した基材表面に、果実の切断面を適
当に露出するよう配置する工程を確実に行なうことが難
しく、種々の方法が提案されてきた。[0003] Such frozen desserts are produced by filling fruits, which are cut into an appropriate size and shape, in an ice tube (also called a mold) together with the raw material mix, and freezing the resulting mixture.
Various methods have been proposed because it is difficult to reliably perform the step of arranging the cut surface of the fruit so as to be appropriately exposed on the surface of the frozen base material mix.
【０００４】特公平５−５０２５５号公報に開示された
果実類入り氷菓の製造装置を用いた方法では、果実類を
氷管内壁面に沿って挿入して押圧密着させた際に、氷管
を外部から急速冷却して果実類の切断面を氷管内壁面に
氷結させ、次いで原料ミックスを氷管内に充填し、全体
を凍結して果実類入り氷菓を氷管から抜き取るようにし
た。In the method using the apparatus for producing frozen desserts containing fruits disclosed in Japanese Patent Publication No. 5-50255, when the fruits are inserted along the inner wall surface of the ice tube and pressed against each other, the ice tube is exposed to the outside. Then, the cut surface of the fruits was frozen on the inner wall surface of the ice tube, and then the raw material mix was filled in the ice tube, and the whole was frozen to extract the frozen dessert containing fruits from the ice tube.
【０００５】[0005]
【発明が解決しようとする課題】しかし、上記した製造
方法で製造された果実類入り氷菓は、果実類の切断面を
そこから滲み出る水分でもって氷管内壁面に氷結固定す
るようにしたので、製品の果実類が脱水した状態にな
り、新鮮な果実類の食感が充分に得られないという問題
点がある。However, since the frozen dessert containing fruits produced by the above-mentioned production method is adapted to freeze-fix the cut surface of the fruits on the inner wall surface of the ice tube with the water exuding therefrom, There is a problem in that the fruits of the product become dehydrated and the texture of fresh fruits cannot be obtained sufficiently.
【０００６】また、上記した従来の果実類入り氷菓の製
造方法では、果実類を氷管内壁面に沿って挿入した後
に、氷結に至る間に果実類の位置がずれるおそれがあ
り、果実の切断面を適当な位置に確実に固定することが
難しく、またずれた場合の位置補正作業は煩雑であると
いう問題点がある。Further, in the above-mentioned conventional method for producing a frozen dessert containing fruits, there is a possibility that the position of the fruits may shift during freezing after the fruits are inserted along the inner wall surface of the ice tube, and the cut surface of the fruits may be changed. There is a problem in that it is difficult to securely fix the lens at an appropriate position, and the position correction work when it is displaced is complicated.
【０００７】さらにまた、上記した従来の製法では、急
速冷凍によって果実類を氷管内壁に氷結させるために５
分程度の所要時間を見込まなければならず、製造効率の
点で満足できない、特に、栗やナッツ類などの含有水分
量が比較的少ない果実類では、その切断面を氷管内壁面
に確実に氷結により接着させることが難しいという問題
点もある。Furthermore, in the above-mentioned conventional manufacturing method, in order to freeze the fruits on the inner wall of the ice tube by rapid freezing,
It is necessary to allow for about a minute, which is not satisfactory in terms of production efficiency. Especially for fruits with a relatively low water content such as chestnuts and nuts, make sure that the cut surface is frozen to the inner wall surface of the ice tube. There is also a problem that it is difficult to bond them.
【０００８】そこで、この果実類入り氷菓に係る発明の
課題は、上記した問題点を解決し、製品の果実類の切断
面に新鮮で軟らかい果実類の食感が充分に得られるもの
とすることである。Therefore, an object of the invention relating to the frozen dessert containing fruits is to solve the above-mentioned problems, and to obtain a fresh and soft texture of fruits on the cut surface of the fruits of the product. Is.
【０００９】そして、この果実類入り氷菓の製造方法に
係る発明の課題は、果実の切断面を氷管内壁面に配置し
固定する製造工程における位置補正作業を無くして作業
性を改善し、しかも果実類の種類を問わずその切断面を
氷管内の適当な位置に確実に固定できるようにして製造
効率を改善することである。An object of the invention relating to the method for producing a frozen dessert containing fruits is to improve workability by eliminating the position correction work in the production process of disposing and fixing the cut surface of the fruits on the inner wall surface of the ice tube. To improve the production efficiency by ensuring that the cut surface of any kind can be fixed at an appropriate position in the ice tube.
【００１０】[0010]
【課題を解決するための手段】上記の課題を解決するた
め、果実類入り氷菓の発明においては、常温粘度が２０
〜５０００ｃｐの透明な食用粘質物で果実類の切断面を
被覆し、この被覆付き切断面を氷菓基材の表面に露出す
るよう埋設した構成を採用したのである。In order to solve the above problems, in the invention of a frozen dessert containing fruits, the room temperature viscosity is 20.
The cut surface of the fruit was covered with a transparent edible mud of ˜5000 cp, and the cut surface with the coating was embedded so as to be exposed on the surface of the frozen dessert substrate.
【００１１】果実類入り氷菓の製造方法の発明において
は、常温粘度が２０〜５０００ｃｐの透明な食用粘質液
で果実類の切断面を被覆し、この果実類を氷管内に挿入
して氷管内壁面に前記被覆付き切断面を粘着固定し、次
に氷管内に原料ミックスを充填し凍結した後、氷菓を氷
管から抜き取る手段を採用したのである。In the invention of the method for producing a frozen dessert containing fruits, the cut surface of the fruits is covered with a transparent edible mucilage having a viscosity at room temperature of 20 to 5000 cp, and the fruits are inserted into the ice tubes to be put in the ice tubes. The means for adhering the cut surface with the coating to the wall surface, then filling the raw material mix in the ice tube and freezing it, and then removing the frozen dessert from the ice tube was adopted.
【００１２】または、常温粘度が２０〜５０００ｃｐの
透明な食用粘質液を氷管内壁面に塗布し、次いで切断面
を有する果実類を氷管内に挿入して氷管内壁面に前記切
断面を粘着固定し、次に氷管内に原料ミックスを充填し
凍結した後、氷菓を氷管から抜き取る手段を採用したの
である。Alternatively, a transparent edible mucus liquid having a room temperature viscosity of 20 to 5000 cp is applied to the inner wall surface of the ice tube, and then fruits having a cut surface are inserted into the ice tube to fix the cut surface to the inner wall surface of the ice tube by adhesion. Then, a means for extracting the frozen dessert from the ice tube is used after the raw material mix is filled in the ice tube and frozen.
【００１３】[0013]
【作用】この発明に係る果実類入り氷菓は、果実類の切
断面が常温で所定粘度の食用粘質物で被覆されており、
果実類の脱水を抑えることにより、常温で食するときに
切断面が容易に軟らかくなり、新鮮な果実類の食感が得
られる。In the fruit frozen dessert according to the present invention, the cut surface of the fruit is covered with an edible mucilage having a predetermined viscosity at room temperature,
By suppressing the dehydration of fruits, the cut surface becomes soft easily when eating at room temperature, and the texture of fresh fruits can be obtained.
【００１４】また、この発明に係る果実類入り氷菓の製
造方法では、果実類を氷管内に挿入するとき、同時に氷
管内壁面の適当な位置に前記被覆付き切断面を粘着固定
できる。すなわち、果実類は氷管内壁面に位置決めと同
時に粘着固定でき、その後はミックス原料を氷管内に充
填し凍結するまで果実が位置ずれしないので、従来の位
置補正作業が不必要となって製造効率が向上する。Further, in the method for producing a frozen dessert containing fruits according to the present invention, when the fruits are inserted into the ice tube, at the same time, the coated cut surface can be adhesively fixed to an appropriate position on the inner wall surface of the ice tube. In other words, fruits can be adhesively fixed at the same time as positioning on the inner wall surface of the ice tube, and after that, the fruits do not shift in position until the mixed raw material is filled in the ice tube and frozen, so that conventional position correction work is unnecessary and production efficiency is improved. improves.
【００１５】また、所定粘度の食用粘質物で粘着するか
ら、栗やナッツ類などの含有水分量が比較的少ない果実
類でも切断面を氷管内壁面に確実に固定できる。Further, since it sticks with the edible mucilage having a predetermined viscosity, the cut surface can be reliably fixed to the inner wall surface of the ice tube even for fruits such as chestnuts and nuts having a relatively small water content.
【００１６】[0016]
【実施例】この発明に用いる常温（１５〜２５℃）での
粘度が２０〜５０００ｃｐの透明な食用粘質物は、周知
の食用粘質物の濃度を調整して用いることができる。こ
のような食用粘質物としては、一般に天然の種子多糖類
であるローカストビーンガム、グァーガム、海藻多糖類
である寒天、カラギーナン、蛋白質系天然高分子である
ゼラチン、またはデンプン（デキストリンなどの化工デ
ンプンを含む）などを採用して好ましい結果を得ること
ができる。EXAMPLES The transparent edible mucilage having a viscosity of 20 to 5000 cp at room temperature (15 to 25 ° C.) used in the present invention can be used by adjusting the concentration of the known edible mucus. Such edible mucilages are generally natural seed polysaccharides locust bean gum, guar gum, seaweed polysaccharide agar, carrageenan, protein-based natural polymer gelatin, or starch (modified starch such as dextrin. And the like) can be adopted to obtain preferable results.
【００１７】上記例示の食用粘質物の濃度は、原料の精
製度や個々の主要成分の物性によって差があるので、一
律に規定することが難しいが、例えば増粘多糖類である
カラギーナン、ローカストビーンガム、グアーガムなど
では０．０５〜２．０重量％水溶液であれば２０℃で２
００〜５０００ｃｐであり、食品素材として汎用されて
いる寒天、ゼラチン、デンプンでは０．１〜５．０重量
％水溶液として、２０℃で２００〜５０００ｃｐであ
る。また、食用糖類として周知のショ糖（砂糖）、異性
化糖、水飴、転化糖等では２０〜９０重量％水溶液とし
て２０℃で２０〜３０００ｃｐの粘度範囲の物性を示
す。The concentration of the above-mentioned edible mucilage varies depending on the degree of purification of the raw materials and the physical properties of the individual main components, so it is difficult to uniformly define it. For example, thickening polysaccharides such as carrageenan and locust bean. Gums, guar gums, etc., are 0.05 to 2.0% by weight aqueous solutions at 20 ° C.
It is from 00 to 5000 cp, and with agar, gelatin and starch which are commonly used as food materials, it is 200 to 5000 cp at 20 ° C. as an aqueous solution of 0.1 to 5.0% by weight. In addition, sucrose (sugar), isomerized sugar, starch syrup, invert sugar and the like which are well-known as edible sugars show physical properties in a viscosity range of 20 to 3000 cp at 20 ° C. as a 20 to 90 wt% aqueous solution.
【００１８】いずれにしても、この発明に用いる食用粘
質物は、常温での粘度が２０〜５０００ｃｐのものを採
用する。なぜなら、上記所定範囲未満の低粘度では通常
５〜１５ｇの偏平状の小片に切断した果実類を氷管に粘
着固定し難くなり、上記所定範囲を越える高粘度ではゲ
ル化して食感が悪くなったり、被膜が過剰に厚くなるな
どの弊害があるからである。In any case, the edible mucilage used in the present invention has a viscosity at room temperature of 20 to 5000 cp. Because, when the viscosity is lower than the above-mentioned predetermined range, it becomes difficult to stick and fix fruits cut into flat pieces of 5 to 15 g to an ice tube, and when the viscosity is higher than the above-mentioned range, gelation occurs and the texture becomes poor. This is because there is an adverse effect that the coating film becomes excessively thick.
【００１９】また、この発明に用いる果実類は、特に限
定することなく前述した通りメロン、イチゴ、バナナ、
パイナップル、オレンジ、栗、ナッツ類、その他の果実
類が挙げられる。The fruits used in the present invention are not particularly limited, and as described above, melon, strawberry, banana,
Pineapples, oranges, chestnuts, nuts and other fruits.
【００２０】この発明に係る果実類入り氷菓及びその製
造方法の実施例を、添付図面に基づいてさらに説明す
る。Embodiments of a frozen dessert containing fruits and a method for producing the same according to the present invention will be further described with reference to the accompanying drawings.
【００２１】図１（ａ）、（ｂ）に示すように実施例１
は、イチゴの切片（最大径約４０ｍｍ、肉厚５ｍｍ）か
らなる果実類１の平滑な切断面に２０℃で３０００ｃｐ
の粘性を示すカラギーナンからなる食用粘質物２で被覆
し、この被覆付き切断面Ａをバニラアイスクリームミッ
クスを原料とする氷菓基材３の表面に露出するよう埋設
したスティック４付きのアイスクリームである。Embodiment 1 as shown in FIGS. 1 (a) and 1 (b)
Is 3000 cp at 20 ° C on a smooth cut surface of Fruit 1 made of strawberry slices (maximum diameter of about 40 mm, wall thickness of 5 mm).
Is an ice cream with a stick 4 which is covered with an edible mucilage 2 made of carrageenan showing the viscosity of, and the coated cut surface A is embedded so as to be exposed on the surface of a frozen dessert base material 3 made from vanilla ice cream mix. .
【００２２】次に、図２及び図３に基づいて、上記した
スティック付きのアイスクリームの製造方法（実施例
２）を説明する。Next, with reference to FIGS. 2 and 3, a method for manufacturing the above-mentioned ice cream with a stick (Example 2) will be described.
【００２３】この製造方法では、先ず、角型カップ状の
氷管５をその上縁部で多数連結した無端搬送系を１２列
（図の紙面前後方向）に設け、別途設けたアクチュエー
タ（図示せず）でこれを駆動しながら所要工程を行なう
ようにしている。In this manufacturing method, first, twelve rows (in the front-back direction of the paper in the figure) of endless transport systems in which a large number of rectangular cup-shaped ice tubes 5 are connected at their upper edges are provided, and actuators (not shown) are separately provided. The required steps are carried out while driving this.
【００２４】そして、矢印の方向に搬送されて横倒しの
状態にある氷管５ａに接近させて挿入作業台６を水平に
設け、この作業台６に予め液状の食用粘質物２ａで切断
面を被覆した果実類１を準備した。Then, an insertion worktable 6 is provided horizontally so as to approach the ice tube 5a which is conveyed in the direction of the arrow and is lying sideways, and the cutting surface is previously coated with the liquid edible mucilage 2a. The prepared fruit 1 was prepared.
【００２５】食用粘質物２ａの被覆工程は、ステンレス
製の網籠７に適当な大きさに切割した果実類１を入れ、
さらにこの網籠７を所定の粘性を示す液状の食用粘質物
２ａを満たした容器に浸漬し、果実類１が液状の食用粘
質物２ａに埋没した状態で軽く上下左右に振動させた
後、網籠７を引上げることによって行なった。In the coating process of the edible mucilage 2a, the fruits 1 cut into appropriate size are put in a net basket 7 made of stainless steel,
Further, the net basket 7 is immersed in a container filled with a liquid edible mucilage 2a having a predetermined viscosity, and the fruit 1 is lightly vibrated vertically and horizontally while being buried in the liquid edible mucilage 2a. This was done by pulling up the basket 7.
【００２６】作業台６では、果実類１を氷管５の開口縁
まで手作業で挿入したが、さらに氷管５の奥まで挿入す
るために、挿入装置８を併用した。図３に示すように、
この装入装置８は、１２列の無端搬送系に対応する挿入
手９をフレーム１０に下向きに取り付けてエアシリンダ
１１でフレーム１０を上下させ、挿入手９でもって果実
類１を氷管５の内壁に沿って所定の深さまで押し込むよ
うにしたものである。On the workbench 6, the fruit 1 was manually inserted up to the opening edge of the ice tube 5, but an insertion device 8 was also used to insert it further into the ice tube 5. As shown in FIG.
In this charging device 8, the insertion hands 9 corresponding to the 12-row endless conveyance system are attached downward to the frame 10 and the frame 10 is moved up and down by the air cylinder 11, and the fruits 1 are transferred to the ice tube 5 by the insertion hands 9. It is designed to be pushed to a predetermined depth along the inner wall.
【００２７】このような装入装置８で氷管５の内壁面に
果実類１の被覆付き切断面を粘着させると、常温におけ
る食用粘質物２の粘性により果実類１は、所定位置に確
実に固定されることとなり、その後に氷管５を懸垂状態
（正立状態）まで搬送して冷凍槽１２内のブライン等の
冷媒１３に漬ける工程に速やかに移行できる。When the coated cut surface of the fruit 1 is adhered to the inner wall surface of the ice tube 5 by the charging device 8 as described above, the viscosity of the edible mucilage 2 at room temperature ensures that the fruit 1 is in a predetermined position. After being fixed, the ice tube 5 can be transported to a suspended state (upright state) after that, and the process can be swiftly shifted to the step of immersing the ice tube 5 in the refrigerant 13 such as brine in the freezing tank 12.
【００２８】そして次工程では、氷管５には充填ホッパ
ー１４からアイスクリーム用原料ミックスを所定量充填
しこれを冷媒１３で凍結した。凍結終了後、氷管５を冷
凍槽１２から出して横倒しの状態（図示せず）にし、こ
の付近で氷管５の外面を水などで瞬間的に暖めて氷菓を
抜き取るようにした。In the next step, the ice tube 5 was filled with a predetermined amount of the ice cream raw material mix from the filling hopper 14 and frozen with the refrigerant 13. After the freezing was completed, the ice tube 5 was taken out of the freezing tank 12 and laid down sideways (not shown), and the outer surface of the ice tube 5 was instantaneously warmed with water or the like to remove the frozen dessert.
【００２９】上記した実施例１の製造工程では、氷管５
内に一旦挿入した果実類１が粘着固定されて搬送中に位
置ずれしないので、搬送速度を速めることができ、従来
の氷結により果実類を固定する場合に原料ミックス充填
までに要する５分の所要時間に対して、同工程を２分で
終了することができた。In the manufacturing process of Embodiment 1 described above, the ice tube 5
Since the fruits 1 once inserted inside are fixed by adhesion and do not shift in position during transportation, the transportation speed can be increased and it takes 5 minutes to fill the raw material mix when fixing fruits by conventional freezing. The process could be completed in 2 minutes with respect to time.
【００３０】次に、図４及び図５に基づいて、スティッ
ク付きのアイスクリームの他の製造方法（実施例３）を
説明する。Next, another method for manufacturing an ice cream with a stick (Example 3) will be described with reference to FIGS. 4 and 5.
【００３１】図４に示す実施例３は、実施例２と同様の
無端搬送系を用い、その場合の作業台に代えて、懸垂状
態の氷管５に果実類１を装入する挿入装置１５を設ける
と共に、その前工程として液状の食用粘質物２ａの氷管
５内壁への吹き付け工程を設けた製造方法である。The third embodiment shown in FIG. 4 uses the same endless conveying system as in the second embodiment, and instead of the workbench in that case, an inserting device 15 for loading the fruits 1 into the ice tube 5 in the suspended state. And the step of spraying the liquid edible mucilage 2a onto the inner wall of the ice tube 5 as a pre-step.
【００３２】食用粘質物２ａの氷管内壁への吹き付け工
程では、１２列の無端搬送系における氷管５に対応して
１２本の噴射ノズルを有する噴射装置１６を用いた。こ
の装置におけるノズル１７は、下部に上下２段の横向き
の噴射口を有し、エアシリンダ１８で適宜に上下させる
ノズル１７にシロップなどの粘質物２ａの定量（０．３
〜２．０ミリリットル）をピストンポンプ１９を介して
供給すると共に、圧縮空気（４〜５ｋｇｆ／ｃｍ2 ）を
供給して食用粘質物２ａを氷管５の内壁面にスプレー塗
着するようにした。圧縮空気は、センサーのタイミング
信号を量調整タイマーに送り、このタイマーによって電
磁バルブを作動させることにより動作させた。In the step of spraying the edible mucilage 2a onto the inner wall of the ice tube, an injection device 16 having 12 injection nozzles corresponding to the ice tubes 5 in the 12-row endless conveying system was used. The nozzle 17 in this device has two upper and lower horizontal ejection ports at the bottom, and the nozzle 17 that is appropriately moved up and down by the air cylinder 18 is used to measure the amount of the viscous substance 2a such as syrup (0.3
˜2.0 ml) via the piston pump 19 and compressed air (4 to 5 kgf / cm 2 ) to spray the edible mucilage 2a onto the inner wall surface of the ice tube 5. . The compressed air was operated by sending a timing signal from the sensor to a quantity adjustment timer, which actuated a solenoid valve.
【００３３】第５図に示す果実類の挿入装置１５には、
挿入手２０の先端部分に加圧空気の噴射孔２１が設けて
あり、トレイ２２から供給された果実類を挿入手２０で
下方に押出して氷管５の内壁面に沿わせて挿入し、さら
にその状態で噴射孔２１から加圧空気を噴射して果実類
を内壁面に押しつけて密着させた。The fruit insertion device 15 shown in FIG.
Pressurized air injection holes 21 are provided at the tip of the insertion hand 20, and the fruits supplied from the tray 22 are pushed downward by the insertion hand 20 and inserted along the inner wall surface of the ice tube 5, and In that state, pressurized air was jetted from the jet holes 21 to press the fruits against the inner wall surface to bring them into close contact.
【００３４】すなわち、この実施例では、無端搬送系で
移動する氷管５の内壁面に、まず液状の食用粘質物２ａ
を所定量噴射し、次に切断面を有する果実類を氷管５内
に挿入してその内壁面に前記切断面を粘着固定し、その
後は、実施例２と全く同様にして原料ミックスを充填し
凍結した後、氷菓を氷管５から抜き取った。That is, in this embodiment, the liquid edible mucilage 2a is first formed on the inner wall surface of the ice tube 5 which moves in the endless transportation system.
Is sprayed in a predetermined amount, then fruits having a cut surface are inserted into the ice tube 5, the cut surface is adhered and fixed to the inner wall surface, and thereafter, the raw material mix is filled in exactly the same manner as in Example 2. After freezing, the frozen dessert was removed from the ice tube 5.
【００３５】上記実施例では、前記実施例２と同様の効
果に加えて、果実の切断面のみに粘質物（液）が被覆さ
れ、その使用量が少なく極めて経済的な製法であるとい
える。In the above-mentioned embodiment, in addition to the effect similar to that of the above-mentioned embodiment 2, it can be said that a viscous substance (liquid) is coated only on the cut surface of the fruit, and the amount used is small, which is an extremely economical production method.
【００３６】[0036]
【効果】果実類入り氷菓に係る発明は、以上説明したよ
うに、果実類の切断面を常温で所定粘度の食用粘質物で
被覆したので、製品の果実類の切断面に新鮮で軟らかい
果実類の食感が充分に得られるものとなる利点がある。[Effect] As described above, the invention relating to frozen desserts containing fruits has the cutting surface of fruits covered with the edible mucilage having a predetermined viscosity at room temperature, so that the cutting surface of fruits of the product is fresh and soft. There is an advantage that the texture can be sufficiently obtained.
【００３７】また、この発明に係る果実類入り氷菓の製
造方法では、果実類を氷管内に挿入するとほぼ同時に氷
管内壁面の適当な位置に前記被覆付き切断面を粘着固定
するようにしたので、果実の氷管内に装入した後の位置
補正作業の必要がなくなって作業性が改善され、果実の
切断面が氷管内の適当な位置に簡単かつ確実に固定でき
るという利点がある。Further, in the method for producing a frozen dessert containing fruits according to the present invention, when the fruits are inserted into the ice tube, the coated cut surface is adhesively fixed to an appropriate position on the inner wall surface of the ice tube at the same time. There is an advantage that the workability is improved by eliminating the need for position correction work after charging the fruit in the ice tube, and the cut surface of the fruit can be easily and surely fixed at an appropriate position in the ice tube.
【図１】（ａ）実施例である果実類入り氷菓の斜視図 （ｂ）実施例である果実類入り氷菓の断面図FIG. 1A is a perspective view of a frozen dessert containing fruits according to an embodiment. FIG. 1B is a cross-sectional view of a frozen dessert with fruits according to an embodiment.
【図２】果実類入り氷菓の製造工程の実施例２を模式的
に示す説明図FIG. 2 is an explanatory view schematically showing Example 2 of the manufacturing process of a frozen dessert containing fruits.
【図３】果実類の挿入装置の斜視図FIG. 3 is a perspective view of a fruit insertion device.
【図４】果実類入り氷菓の製造工程の実施例３を模式的
に示す説明図FIG. 4 is an explanatory view schematically showing Example 3 of the manufacturing process of a frozen dessert containing fruits.
【図５】果実類の挿入装置の斜視図FIG. 5 is a perspective view of a fruit insertion device.
１ 果実類 ２、２ａ 食用粘質物 ３ 氷菓基材 ４ スティック ５、５ａ 氷管 ６ 作業台 ７ 網籠 ８ 挿入装置 ９ 挿入手 1 Fruits 2 2a Edible mucilage 3 Ice dessert base material 4 Stick 5, 5a Ice tube 6 Working table 7 Net basket 8 Inserting device 9 Inserting hand
Claims (3)
食用粘質物で果実類の切断面を被覆し、この被覆付き切
断面を氷菓基材の表面に露出するよう埋設してなる果実
類入り氷菓。1. A frozen dessert containing fruits, which is obtained by coating a cut surface of a fruit with a transparent edible mucilage having a room temperature viscosity of 20 to 5000 cp and burying the coated cut surface so as to be exposed on the surface of the frozen dessert base material. .
食用粘質液で果実類の切断面を被覆し、この果実類を氷
管内に挿入して氷管内壁面に前記被覆付き切断面を粘着
固定し、次に氷管内に原料ミックスを充填し凍結した
後、氷菓を氷管から抜き取ることからなる果実類入り氷
菓の製造方法。2. A transparent edible mucilage having a room temperature viscosity of 20 to 5000 cp covers a cut surface of a fruit, and the fruit is inserted into an ice tube to fix the cut surface to the inner wall of the ice tube by adhesion. Then, a method for producing a frozen dessert containing fruits, which comprises filling a raw material mix into an ice tube, freezing the mixture, and then removing the frozen dessert from the ice tube.
食用粘質液を氷管内壁面に塗布し、次いで切断面を有す
る果実類を氷管内に挿入して氷管内壁面に前記切断面を
粘着固定し、次に氷管内に原料ミックスを充填し凍結し
た後、氷菓を氷管から抜き取ることからなる果実類入り
氷菓の製造方法。3. A transparent edible mucilage liquid having a room temperature viscosity of 20 to 5000 cp is applied to the inner wall surface of the ice tube, and then fruits having a cut surface are inserted into the ice tube to fix the cut surface to the inner wall surface of the ice tube by adhesion. Then, a method for producing a frozen dessert containing fruits, which comprises filling a raw material mix into an ice tube, freezing the mixture, and then removing the frozen dessert from the ice tube.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6030113A JP2528620B2 (en) | 1994-02-28 | 1994-02-28 | Frozen dessert containing fruits and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6030113A JP2528620B2 (en) | 1994-02-28 | 1994-02-28 | Frozen dessert containing fruits and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07236426A JPH07236426A (en) | 1995-09-12 |
| JP2528620B2 true JP2528620B2 (en) | 1996-08-28 |
Family
ID=12294733
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6030113A Expired - Fee Related JP2528620B2 (en) | 1994-02-28 | 1994-02-28 | Frozen dessert containing fruits and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2528620B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE524074T1 (en) * | 2005-07-22 | 2011-09-15 | Unilever Nv | BEVERAGE PREPRODUCT AND PROCESS FOR ITS PRODUCTION |
| CN105533115A (en) * | 2016-01-28 | 2016-05-04 | 沈阳德氏冷饮食品有限公司 | Frozen drink with surface embedded with sliced fruits |
-
1994
- 1994-02-28 JP JP6030113A patent/JP2528620B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07236426A (en) | 1995-09-12 |
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