JPH0149460B2 - - Google Patents
Info
- Publication number
- JPH0149460B2 JPH0149460B2 JP62083642A JP8364287A JPH0149460B2 JP H0149460 B2 JPH0149460 B2 JP H0149460B2 JP 62083642 A JP62083642 A JP 62083642A JP 8364287 A JP8364287 A JP 8364287A JP H0149460 B2 JPH0149460 B2 JP H0149460B2
- Authority
- JP
- Japan
- Prior art keywords
- layer
- base liquid
- frozen
- ice cream
- freezing
- 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
- 239000007788 liquid Substances 0.000 claims description 49
- 235000015243 ice cream Nutrition 0.000 claims description 36
- 235000009508 confectionery Nutrition 0.000 claims description 34
- 238000004519 manufacturing process Methods 0.000 claims description 21
- 238000007710 freezing Methods 0.000 claims description 18
- 230000008014 freezing Effects 0.000 claims description 18
- 238000010257 thawing Methods 0.000 claims description 14
- 238000003860 storage Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 description 12
- 235000015203 fruit juice Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- 238000001816 cooling Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 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
- 235000011850 desserts Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 229920003002 synthetic resin Polymers 0.000 description 2
- 239000000057 synthetic resin Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000012780 transparent material Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明はシヤーベツトやアイスクリーム等の氷
菓、特に口あたりの軟らかい通常のシヤーベツト
やアイスクリームの層と、これよりもやや固めの
層との上下二層状をなす二層氷菓の製造方法に関
するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to frozen confections such as sherbets and ice creams, especially those that have a layer of soft-to-the-mouth ordinary sherbets or ice cream, and a layer that is slightly harder. The present invention relates to a method for producing a two-layer frozen confectionery.
［従来の技術とその問題点］
各種のアイスクリームやシヤーベツト等の氷菓
は、暑い夏季はもちろんのこと季節を問わずおや
つやデザート等のお菓子として広く親しまれ食さ
れており、通常合成樹脂製やガラス製の容器に充
填されて販売されている。[Conventional technology and its problems] Frozen confections such as various ice creams and sherbets are widely enjoyed and eaten as snacks and desserts in all seasons, including the hot summer months, and are usually made of synthetic resin. It is sold in glass containers.
従来より、この種の氷菓として、アイスクリー
ムやシヤーベツト等に固形物等を混入してさらに
冷味や風味を高めることが考えられており、例え
ばシヤーベツトに砕氷を混入したものが出現して
いる。 BACKGROUND ART Conventionally, it has been thought that this type of frozen confectionery can be made by mixing solid substances into ice cream, sherbet, etc. to further enhance the cooling taste and flavor, and for example, ice confections made by mixing crushed ice into sherbet have appeared.
しかし前記の場合、砕氷が歯に当つたりして異
物感が生じるばかりか、砕氷のために水つぽくな
つて甘味が低下し、シヤーベツトやアイスクリー
ムの本来の味が失なわれることになる。 However, in the above case, not only will the crushed ice hit your teeth and cause a foreign body sensation, but the crushed ice will also make it watery and reduce its sweetness, causing the original taste of the sherbet or ice cream to be lost. .
上記に鑑み、本発明は、特に冷たく爽やかでか
つ甘味があつて口当りの軟らかなシヤーベツトや
アイスクリームの本来の味と、これよりもやや固
めでしかも異物感がなく甘味等を失わないで冷味
の増した味との２種の味を楽しめる二層氷菓を容
易に製造するを目的としてなしたものである。 In view of the above, the present invention aims to combine the original taste of sheavet and ice cream, which is particularly cold, refreshing, sweet and soft to the touch, with a cooling taste that is slightly harder than this, does not give a foreign body feeling, and does not lose its sweetness. The purpose of this invention is to easily produce a two-layer frozen confectionery that allows you to enjoy two types of tastes: one with an increased flavor and the other with an enhanced taste.
［問題点を解決するための手段と作用］
本発明は、収納容器内の下部にシヤーベツトや
アイスクリームの下地液を凍結させた層を、上部
に前記下地液から製されたシヤーベツトやアイス
クリームの層を充填した二層氷菓を製造する方法
に係るものであり、その手段として下記の構成と
した。[Means and effects for solving the problems] The present invention has a layer in which a base liquid for shearbet or ice cream is frozen in the lower part of the storage container, and a layer for shearbet or ice cream made from the base liquid in the upper part. The present invention relates to a method for manufacturing a two-layer frozen confectionery filled with layers, and the method thereof has the following configuration.
第１の発明の製造方法においては、シヤーベツ
トやアイスクリームの下地液を熱殺菌しておき、
この下地液をフリーザーにより撹拌しながら冷凍
して製したシヤーベツトもしくはアイスクリーム
を収納容器内に充填し、これを常温下でもしくは
低温加熱によつて解凍して下地液分と非解凍分と
に分離し、下地液分が適当な割合になつたところ
で、急速冷凍により再度凍結させることを特徴と
する。 In the manufacturing method of the first invention, the shearbet and ice cream base liquid are heat sterilized,
This base liquid is frozen while stirring in a freezer, and the produced sherbet or ice cream is filled into a storage container, which is then thawed at room temperature or by low-temperature heating to separate the base liquid and the unthawed portion. However, when the base liquid reaches an appropriate ratio, it is characterized by being frozen again by rapid freezing.
この製造方法によれば、下地液を一旦シヤーベ
ツトやアイスクリームの状態にしておいて、これ
を収納容器内に充填した状態で常温下でもしくは
低温加熱によ解凍するので、シヤーベツト等の品
質に影響を与えずに徐々に解凍でき、しかも解凍
した下地液分が下部に溜り、これより比重の小さ
いシヤーベツトやアイスクリームの非解凍分が上
部に浮くこととなり、解凍した下地液分と非解凍
分とが上下に分れて層をなした状態になる。そし
てこの状態において急速冷凍により再度凍結する
ことにより、前記解凍した下地液分は上部のシヤ
ーベツトやアイスクリーム等の層と分れた状態の
ままで凍結し、その結果上下二層状をなす上記し
た二層氷菓ができ上がる。 According to this manufacturing method, the base liquid is first made into a shear bed or ice cream, and then it is thawed at room temperature or by low-temperature heating while being filled in a storage container, which does not affect the quality of the shear bed, etc. In addition, the thawed base liquid accumulates at the bottom, and the unthawed portion of shearbet or ice cream, which has a smaller specific gravity, floats to the top, separating the thawed base liquid from the unthawed portion. is divided into upper and lower layers. Then, in this state, by refreezing by rapid freezing, the thawed base liquid freezes while being separated from the upper layer of shearbet, ice cream, etc., and as a result, the above-mentioned two layers form an upper and lower layer. The layered frozen confectionery is completed.
特に解凍した下地液には果汁、糖分その他の下
地液分を含んでいるため、急速冷凍によつてこれ
らの成分が略均一に混在した状態のまま凍結し、
それゆえ下部の下地液分が凍結した層において、
上部のシヤーベツトやアイスクリームの層に比し
てやや固くなるものの、通常の氷のように固すぎ
ることとがなく、また上部のシヤーベツト等と同
様の氷菓特有の甘味がそのまま残ることになる。 In particular, the thawed base liquid contains fruit juice, sugar, and other base liquid components, so by rapid freezing, these ingredients are frozen in a state where these ingredients are almost uniformly mixed.
Therefore, in the layer where the underlying liquid at the bottom is frozen,
Although it will be a little harder than the top layer of shearbet or ice cream, it will not be too hard like regular ice, and will retain the same sweetness characteristic of frozen confections as the top layer of shearbet.
したがつて、こうして製造された二層氷菓は、
上部のシヤーベツトやアイスクリームの層では口
当りの軟らかな本来の味をそのまま保持し、また
下部の下地液を凍結させた層では前記の層よりも
やや固めで冷味が増しているのの、下地液中に果
汁や糖分を含んでいるために、通常の氷よりも歯
当りが軽く、しかもシヤーベツトやアイスクリー
ム特有の甘味を保有したものとなり、上下二層で
固さや舌ざわりが異なる反面、味自体はほとんど
ないものとなる。 Therefore, the two-layer frozen confectionery produced in this way is
The upper layer of shearbet and ice cream maintains its original soft taste, while the lower layer made of frozen base liquid has a slightly harder and cooler taste than the previous layer. Because the liquid contains fruit juice and sugar, it has a lighter texture than regular ice and retains the sweetness characteristic of ice cream and ice cream.Although the hardness and texture of the upper and lower layers differ, the taste itself is will be almost non-existent.
さらに上記とは別な第２の発明の製造方法にお
いては、シヤーベツトやアイスクリームの下地液
を熱殺菌しておき、この下地液を包装用容器内に
所要量充填し、これを急速冷凍により凍結させ、
さらに前記下地液をフリーザーにより撹拌しなが
ら冷凍して製したシヤーベツトやアイスクリーム
を前記容器内の凍結した層上に充填して再度冷凍
するものである。 Furthermore, in the manufacturing method of the second invention, which is different from the above, a base liquid for shearbet or ice cream is heat sterilized, a required amount of this base liquid is filled into a packaging container, and the liquid is frozen by rapid freezing. let me,
Further, shearbet or ice cream prepared by freezing the base liquid while stirring in a freezer is filled onto the frozen layer in the container and frozen again.
この製造方法によれば、容器内に充填したシヤ
ーベツトやアイスクリームの下地液を凍結させて
おいて、この上にシヤーベツトやアイスクリーム
を充填するので、下部の下地液が凍結した層と上
部のシヤーベツト等の層とが明瞭な二層状態とな
り、また凍結した下部の層の厚みが不均一になる
ことがなく、上部のシヤーベツト等の状態も良好
で、しかも下地液が凍結した下部の層もこれに含
む果汁、糖分等が略均一に混在した状態のまま凍
結しているため、通常の氷のように固すぎること
がなく、また上部のシヤーベツト等と同様の氷菓
特有の甘味がそのまま残つたものとなる。さらに
一旦製したシヤーベツトやアイスクリームを解凍
する必要がなく、またシヤーベツト等に加工する
量や凍結量が少なくて済むので、上記した二層氷
菓をさらに効率よく製造することができる。 According to this manufacturing method, the shear bet or ice cream base liquid filled in a container is frozen, and the shear bet or ice cream is filled on top of this, so that the lower layer of the base liquid is frozen and the upper shear bet is mixed. The frozen lower layer has no uneven thickness, the top shear bed, etc. is in good condition, and the lower layer where the base liquid has frozen is also in a two-layer state. Because the fruit juice, sugar, etc. contained in the ice cream are frozen in a nearly uniform mixture, it is not too hard like regular ice, and the sweetness unique to frozen confectionery remains, similar to the sheerbet on the top. becomes. Furthermore, there is no need to thaw the sherbet or ice cream once produced, and the amount to be processed into sherbet etc. and the amount frozen can be reduced, so the above-mentioned two-layer frozen confectionery can be produced more efficiently.
［実施例］
次に本発明の実施態様を説明する。第１図およ
び第２図は本発明の二層氷菓を示しており、１は
主として透明な合成樹脂、ガラス等の透明体より
なる収納容器、２は同素材よりなる蓋である。３
は容器１内の下部においてシヤーベツトやアイス
クリームの下地液を凍結させた層、４は前記凍結
層３上に充填した前記と同成分のシヤーベツトや
アイスクリームの層を示している。[Example] Next, embodiments of the present invention will be described. 1 and 2 show a two-layer frozen confectionery of the present invention, where 1 is a storage container mainly made of a transparent material such as transparent synthetic resin or glass, and 2 is a lid made of the same material. 3
4 shows a layer of shearbet or ice cream having the same ingredients as the above frozen layer filled on the frozen layer 3 in the lower part of the container 1.
上記の二層氷菓の製造において用いる下地液は
従来と同様のものであり、シヤーベツトの場合は
天然果汁とシロツプ等の糖分と天然果汁をベース
にしてこれにワイン、コーヒー等の香りと味を加
えたもの、またアイスクリームの場合は牛乳、生
クリーム、砂糖をベースにして好みに応じてチヨ
コレートやバニラその他を加えたものからなる。 The base liquid used in the production of the above-mentioned two-layer frozen confectionery is the same as conventional ones, and in the case of shearbet, it is based on natural fruit juice, sugar such as syrup, and natural fruit juice, and the aroma and taste of wine, coffee, etc. are added to it. In the case of ice cream, it consists of a base of milk, fresh cream, and sugar, with additions of chiyocolate, vanilla, etc., depending on taste.
例えば、シヤーベツトの場合は次のような成分
よりなる。 For example, sheavet consists of the following ingredients:
例 １
（メロンをベースにしたもの）
天然果汁 35％ 合成着色料 0.05％
砂 糖 10％ 洋 酒 ２％
ブドウ糖 ５％ 香 料 0.1％
安定剤 0.15％ 水 47.7％
例 ２
（パイナツプルをベースにしたもの）
天然果汁 35％ 酸味料 ２％
砂 糖 10％ 洋 酒 ２％
ブドウ糖 ５％ 香 料 0.1％
安定剤 0.15％ 水 47.7％
次に上記成分のシヤーベツト用下地液を用いて
上記した二層氷菓を製造する場合について具体的
に説明する。Example 1 (Melon-based) Natural fruit juice 35% Synthetic coloring 0.05% Sugar 10% Western liquor 2% Glucose 5% Flavoring 0.1% Stabilizer 0.15% Water 47.7% Example 2 (Pinenut pull-based ) Natural fruit juice 35% Acidulant 2% Sugar 10% Western liquor 2% Glucose 5% Flavoring 0.1% Stabilizer 0.15% Water 47.7% Next, the above-mentioned two-layer frozen confectionery was manufactured using the base liquid for shear bed containing the above ingredients. A case in which this is done will be explained in detail.
まず、前記の下地液を自動殺菌機を用いて熱殺
菌するもので、この熱殺菌は80〜85℃の温度で25
〜40分間とし、この熱殺菌後は２〜４℃程度に冷
却しておく。この下地液をシヤーベツト製造用の
連続高速フリーザーに投入し、撹拌しながら冷凍
してシヤーベツトを製する。これによる撹拌冷凍
は、下地液分によつても異なるが、通常従来と同
様に−18〜−30℃の冷却温度で約10〜20分、好ま
しくは15分間程度とし、シヤーベツトとして好適
な状態にする。 First, the above-mentioned base solution is heat sterilized using an automatic sterilizer.
After heat sterilization, cool to about 2 to 4°C for ~40 minutes. This base liquid is put into a continuous high-speed freezer for manufacturing shear bed, and is frozen while stirring to manufacture shear bed. This stirring freezing process differs depending on the underlying liquid content, but is usually carried out at a cooling temperature of -18 to -30°C for about 10 to 20 minutes, preferably about 15 minutes, as in the conventional method, until the material is in a state suitable for use as a shear bed. do.
こうして製したシヤーベツトを所定の収納容器
１内に充填して（第３図ａ）、これを解凍する。
この解凍は、常温下において自然解凍することも
できるが、解凍に時間がかかることになるので、
40〜60℃程度、好ましくは50℃前後の低温で数分
間加熱して解凍するのがよい。前記の解凍量は製
造する二層氷菓それぞれの層厚の割合に応じて決
定し、また前記の解凍時間も解凍量および解凍時
間に応じて決定すればよいが、解凍によつて体積
が減少するので例えば上下の二層の厚みを1/2づ
つにする場合、50℃で２分間くらいの時間をかけ
て約70％程度を解凍する。解凍温度が前記より高
くなると解凍速度が速くなつて解凍量が不均一に
なり易く、また解凍温度が前記より低くなると解
凍に時間がかかりすぎ能率が悪くなる。 The shear bed thus manufactured is filled into a predetermined storage container 1 (FIG. 3a) and thawed.
This thawing can also be done naturally at room temperature, but it takes time to thaw, so
It is best to thaw by heating at a low temperature of about 40 to 60°C, preferably around 50°C, for several minutes. The amount of thawing mentioned above may be determined according to the ratio of the layer thickness of each two-layer frozen confection to be manufactured, and the thawing time may also be determined according to the amount of thawing and the thawing time, but the volume decreases due to thawing. So, for example, if you want to reduce the thickness of the top and bottom layers by 1/2, thaw about 70% at 50℃ for about 2 minutes. If the thawing temperature is higher than the above, the thawing speed becomes faster and the amount of thawing tends to be uneven, and if the thawing temperature is lower than the above, thawing takes too much time and efficiency deteriorates.
前記のように解凍すると、解凍された下地液分
３′は容器１内の下部に溜り、これより比重の小
さいシヤーベツト等の非解凍分４′は解凍した下
地液分３′の上部に浮いた状態に保持される（第
３図ｂ）。 When thawed as described above, the thawed base liquid 3' accumulated in the lower part of the container 1, and the unthawed part 4', such as shearbet, which has a smaller specific gravity, floated to the top of the thawed base liquid 3'. (Fig. 3b).
この後、前記のように必要量が解凍された状態
で容器ごと急速冷凍庫に−40℃程度で約30分間お
いて冷凍しそのまま凍結すればよい（第３図ｃ）。
冷凍温度が前記より高い場合冷凍時間を長くすれ
ばよい。その結果容器１内上部に通常のシヤーベ
ツトの層４を、下部に下地液分を凍結させた層３
を有する第１図および第２図に示すような二層状
をなす氷菓が得られる。 Thereafter, as described above, once the required amount has been thawed, place the entire container in a deep freezer at about -40°C for about 30 minutes, and then freeze as is (Figure 3c).
If the freezing temperature is higher than the above, the freezing time may be increased. As a result, a layer 4 of normal shear bed is placed in the upper part of the container 1, and a layer 3 of frozen base liquid is placed in the lower part.
A two-layered frozen confectionery as shown in FIGS. 1 and 2 is obtained.
そして前記のようにして製造された氷菓は、品
質検査の後、蓋２を被せ、さらに外包装して出荷
すればよい。 After quality inspection, the frozen confectionery produced as described above may be covered with a lid 2, further packaged and shipped.
実施例
上記のメロンをベースにした例１の下地液約70
を熱殺菌した後、シヤーベツト製造用のフリー
ザーに投入して約15分間撹拌冷凍してシヤーベツ
トを製した。このシヤーベツトを容量略100c.c.の
透明の収納容器に充填して各容器を温度50℃で約
２分間加熱して充填量の約70％を解凍した。解凍
した下地液分は容器の下部に溜りその体積は全体
の略1/2となつた。そこでこれを急速冷凍庫にお
いて−40℃で30分間冷凍して凍結させた。下地液
70で略700個の氷菓を作成できた。こうして製
造された氷菓は、通常のシヤーベツトの層と、下
地液分を凍結させた層とが上下に1/2づつ存する
の二層状をなし、しかも下部の層においても、上
部のシヤーベツトの層に比してやや固くなるもの
の、通常の氷のように固すぎることがなく、また
上部のシヤーベツトと同様の甘味を有していた。
また上部の層はごく淡く、下部の層はやや濃い黄
緑色になり、上下で濃淡を呈した。したがつて容
器が透明の場合には上下各層が濃淡をもつて現わ
れる。EXAMPLE Base solution of example 1 based on melon above approx.
After heat sterilizing, the mixture was placed in a freezer for producing shear bed and stirred and frozen for about 15 minutes to produce shear bed. This sherbet was filled into transparent storage containers with a capacity of approximately 100 c.c., and each container was heated at a temperature of 50° C. for approximately 2 minutes to thaw approximately 70% of the filled amount. The thawed base liquid collected at the bottom of the container, and its volume became approximately 1/2 of the total volume. Therefore, this was frozen at -40°C for 30 minutes in a deep freezer. Base liquid
I was able to make about 700 frozen desserts with 70. The frozen confectionery produced in this way has a two-layered structure, with a layer of ordinary shear bed and a layer made of frozen base liquid present in half each on the top and bottom, and the lower layer also overlaps with the upper sher bed layer. Although it was a little harder than normal ice, it was not too hard like regular ice and had the same sweetness as the sherbet on top.
The upper layer was very pale, and the lower layer was a slightly darker yellow-green, with shades of light and shade at the top and bottom. Therefore, if the container is transparent, the upper and lower layers will appear in different shadings.
また、解凍を要する上記の方法とは別な二層氷
菓の製造方法は次のとおりである。 Further, a method for producing two-layer frozen confectionery that is different from the above-mentioned method that requires thawing is as follows.
この製造方法について説明すると、シヤーベツ
トの下地液を上記と同様にして熱殺菌しておき、
この下地液を収納容器内に層厚に応じて必要量例
えば1/2程度充填し、これを容器ごと急速冷凍庫
に例えば−40℃で約30分間おいて凍結させる（第
４図ａ）。他方、前記残余の下地液をシヤーベツ
ト製造用の連続高速フリーザーにより、−18〜−
30℃で10〜20分、好ましくは15分間程度撹拌しつ
つ冷凍してシヤーベツトを製する。そしてこのシ
ヤーベツト４を前記収納容器１内の凍結した層３
上に満杯になるまで充填し、これを急速冷凍庫に
−40℃で約30分間おいて再度冷凍すればよい（第
４図ｂ）。冷凍温度が前記より高い場合冷凍時間
を長くすればよい。これによつて上下にシヤーベ
ツトの層４と下地液を凍結させた層３を有する二
層氷菓を製造することができる。その後、上記と
同様に品質検査をして蓋２を被せ、さらに適当に
外包装して出荷すればよい。 To explain this manufacturing method, the base liquid for the shear bed is heat sterilized in the same manner as above,
A storage container is filled with the required amount, for example, about 1/2, depending on the layer thickness, and the entire container is placed in a deep freezer at, for example, -40 DEG C. for about 30 minutes to freeze (FIG. 4a). On the other hand, the remaining base liquid was heated to -18 to - in a continuous high-speed freezer for manufacturing shear bed.
A sherbet is prepared by freezing at 30°C for 10 to 20 minutes, preferably about 15 minutes while stirring. The shear bed 4 is then placed in the frozen layer 3 in the storage container 1.
Fill the top until it is full, place it in a deep freezer at -40°C for about 30 minutes, and freeze it again (Figure 4b). If the freezing temperature is higher than the above, the freezing time may be increased. As a result, a two-layer frozen confectionery having upper and lower layers 4 of sherbet and a layer 3 of frozen base liquid can be produced. Thereafter, the product may be inspected for quality in the same manner as above, covered with the lid 2, and then appropriately packaged and shipped.
実施例
上記のパイナツプルをベースにした例２の下地
液70を熱殺菌した後、これを容量約100c.c.の収
納容器に略1/2程度充填して急速冷凍庫において
−40℃で30分間冷凍して凍結させ、その間残りの
下地液をシヤーベツト製造用のフリーザーに投入
して約15分間撹拌冷凍してシヤーベツトを製し、
このシヤーベツトを前記容器内の凍結された層上
に充填し、これを再度急速冷凍庫において冷凍し
た。こうして製造された氷菓は、通常のシヤーベ
ツトの層と、下地液を凍結させた層とが上下に1/
２づつ存するの二層状をなし、しかも下部の層に
おいても、上部のシヤーベツトの層に比してやや
固くなるものの、通常の氷のように固すぎること
がなく、また上部のシヤーベツトと同様の甘味を
有していた。また上部の層はごく淡く、下部の層
はやや濃い黄色になり、上下で濃淡を呈した。Example After heat sterilizing the base solution 70 of Example 2 based on the above pineapple, fill a storage container with a capacity of about 100 c.c. to about 1/2, and place it in a deep freezer at -40℃ for 30 minutes. Freeze and freeze, during which time the remaining base solution is put into a freezer for making shear bed, stirred and frozen for about 15 minutes to make shear bed,
This sherbet was filled onto the frozen layer in the container and frozen again in a deep freezer. The frozen confectionery produced in this way has a layer of normal shearbet and a layer of frozen base liquid that are 1/1/1 vertically stacked.
Although the lower layer is slightly harder than the upper sherbet layer, it is not too hard like regular ice and has the same sweetness as the upper sherbet layer. had. In addition, the upper layer was very pale, and the lower layer was a slightly darker yellow, with shades of light and shade at the top and bottom.
なお、アイスクリームの下地液を用いて上記の
二層氷菓を製造する場合、その製造工程は上記の
シヤーベツトの場合と同様にして行なえるが、冷
凍温度や時間および解凍温度や時間は下地成分に
適応するように設定される。 In addition, when manufacturing the above-mentioned two-layer frozen confectionery using the ice cream base liquid, the manufacturing process can be carried out in the same manner as for the above-mentioned ice cream, but the freezing temperature and time and thawing temperature and time will depend on the base ingredients. configured to adapt.
［発明の効果］
上記したように本発明の製造方法による場合、
上部の通常のシヤーベツトやアイスクリームの層
と、下部の下地液を凍結させたやや固めの層とよ
りなる二層氷菓を容易にして確実に能率よく製造
できる。特に、一旦シヤーベツトやアイスクリー
ムにしたものを一部解凍して再度凍結するようし
た場合、凍結層であるにも拘らず、下地成分中の
天然果汁や糖分が万遍かつ均一に混在した状態で
凍結することとなり、さくつとして固すぎること
がなく、シヤーベツト等と同様にして容易に食す
るこことができ、かつシヤーベツト等と同じ甘味
や風味を有するものとなる。[Effect of the invention] As described above, when using the manufacturing method of the present invention,
To easily and reliably and efficiently produce a two-layer frozen confectionery consisting of an upper layer of ordinary sherbet or ice cream and a lower layer of a slightly hard layer made of frozen base liquid. In particular, when a sheavet or ice cream is partially thawed and refrozen, the natural fruit juice and sugar in the base ingredients are mixed evenly and evenly even though it is a frozen layer. When frozen, it is not too hard and can be easily eaten like shearbet, and has the same sweetness and flavor as sherbet.
したがつて、本発明の製造方法により得られる
二層氷菓は、上部の通常のシヤーベツトやアイス
クリームの層と下部の下地液を凍結させたやや固
めの層とにより２種の冷味を味わうことができ、
しかも下部の凍結させた層においても水つぽくな
つたり、氷菓本来の甘味を失うことがなく、口当
りも良好で、氷菓特有の爽やかさを保つことがで
きる。 Therefore, the two-layer frozen confectionery obtained by the production method of the present invention has two types of cold taste due to the upper layer of normal shearbet or ice cream and the lower layer of a slightly harder layer made by freezing the base liquid. is possible,
Moreover, even the lower frozen layer does not become watery or lose the original sweetness of frozen confectionery, has a good texture, and maintains the freshness characteristic of frozen confectionery.
さらに、容器内に下地液を入れて凍結させた上
にシヤーベツト等を充填する製造方法による場合
には、解凍の必要がないことと、下地液を全てシ
ヤーベツト等に加工する必要がないこと等とが相
俟つて、前記の二層氷菓の製造効率をさらに高め
ることができる。 Furthermore, if the manufacturing method is to put the base liquid in a container, freeze it, and then fill it with shear bed, etc., there is no need to thaw it, and there is no need to process all the base liquid into shear bed, etc. In combination, the production efficiency of the above-mentioned two-layer frozen confectionery can be further improved.
第１図は本発明の製造対象とする二層氷菓の、
例を示す断面図、第２図は蓋を分離した斜視図、
第３図および第４図はそれぞれ二層氷菓の製造方
法の説明図を示す。
１……収納容器、２……蓋、３……シヤーベツ
トやアイスクリームの下地液を凍結させた層、４
……シヤーベツトやアイスクリームの層。
Figure 1 shows the two-layer frozen confectionery to be manufactured by the present invention.
A sectional view showing an example, FIG. 2 is a perspective view with the lid separated,
FIG. 3 and FIG. 4 each show an explanatory diagram of a method for producing a two-layer frozen confection. 1... Storage container, 2... Lid, 3... Layer of frozen base liquid for shearbet or ice cream, 4
...A layer of sheavet or ice cream.
Claims (1)
殺菌しておき、この下地液をフリーザーにより撹
拌しながら冷凍して製したシヤーベツトもしくは
アイスクリームを収納容器内に充填し、これを常
温下でもしくは低温加熱によつて解凍して下地液
分と非解凍分とに分離し、下地液分が適当な割合
になつたところで、急速冷凍により再度凍結させ
ることを特徴とする二層氷菓の製造方法。 ２ シヤーベツトやアイスクリームの下地液を熱
殺菌しておき、この下地液を収納容器内に所要量
充填して凍結させ、さらに前記下地液をフリーザ
ーにより撹拌しながら冷凍して製したシヤーベツ
トやアイスクリームを前記収納容器内の凍結した
層上に充填して再度冷凍することを特徴とする二
層氷菓の製造方法。[Claims] 1 Heat sterilize the base liquid for shear bet or ice cream, freeze this base liquid in a freezer while stirring, fill the shear bet or ice cream in a storage container, and store it at room temperature. A two-layer frozen confectionery characterized by thawing the confectionery at a low temperature or by heating at a low temperature, separating it into a base liquid component and an unthawed component, and then freezing it again by rapid freezing when the base liquid component reaches an appropriate ratio. Production method. 2 Sherbet or ice cream made by heat sterilizing the base liquid for shear bet or ice cream, filling the required amount of this base liquid into a storage container and freezing, and then freezing the base liquid while stirring in a freezer. A method for producing a two-layer frozen confectionery, which comprises filling the frozen layer in the storage container and freezing it again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62083642A JPS63248351A (en) | 1987-04-03 | 1987-04-03 | Two-layered frozen food and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62083642A JPS63248351A (en) | 1987-04-03 | 1987-04-03 | Two-layered frozen food and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63248351A JPS63248351A (en) | 1988-10-14 |
| JPH0149460B2 true JPH0149460B2 (en) | 1989-10-24 |
Family
ID=13808102
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62083642A Granted JPS63248351A (en) | 1987-04-03 | 1987-04-03 | Two-layered frozen food and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63248351A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100303820B1 (en) * | 1999-05-27 | 2001-10-29 | 이영종 | Manufacturing method of iced cake having different color and taste each other, and liquid for manufacturing iced cake |
| AU2011261304B2 (en) * | 2010-06-04 | 2015-01-22 | Pepsico, Inc. | Frozen beverage dispensing manifold |
| WO2012157051A1 (en) * | 2011-05-13 | 2012-11-22 | 株式会社薬膳壷焼本舗五行 | Frozen dessert, method for producing frozen dessert and storage container for frozen dessert |
| CN111685219B (en) * | 2020-06-19 | 2024-02-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage composition, frozen beverage and preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4510855Y1 (en) * | 1966-10-14 | 1970-05-16 | ||
| JPS5618551A (en) * | 1979-07-26 | 1981-02-21 | Morinaga & Co Ltd | Preparation of multilayered ice cream |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55131687U (en) * | 1979-03-11 | 1980-09-18 |
-
1987
- 1987-04-03 JP JP62083642A patent/JPS63248351A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4510855Y1 (en) * | 1966-10-14 | 1970-05-16 | ||
| JPS5618551A (en) * | 1979-07-26 | 1981-02-21 | Morinaga & Co Ltd | Preparation of multilayered ice cream |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63248351A (en) | 1988-10-14 |
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