WO2017104684A1 - Ice creams containing ingredients, and manufacturing method for same - Google Patents
Ice creams containing ingredients, and manufacturing method for same Download PDFInfo
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- WO2017104684A1 WO2017104684A1 PCT/JP2016/087139 JP2016087139W WO2017104684A1 WO 2017104684 A1 WO2017104684 A1 WO 2017104684A1 JP 2016087139 W JP2016087139 W JP 2016087139W WO 2017104684 A1 WO2017104684 A1 WO 2017104684A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
Definitions
- the present invention relates to ingredients-containing ice cream and a method for producing the same.
- Patent Documents 1 to 4 Many ice creams with ingredients such as chocolate are known.
- Patent Document 1 ice creams having a mesh-like or multi-layered chocolate pattern can be obtained by simultaneously filling cream and chocolate. However, since chocolate is uniformly dispersed in the cream, sufficient satisfaction with chocolate cannot be obtained. .
- Patent Document 2 discloses a method of laminating and filling frozen confectionery cream and chocolate fluid, but since the chocolate is filled after the cream filling and the cream is further covered thereon, the manufacturing process is complicated and costly. It takes.
- Patent Document 3 discloses a chocolate-coated cream in which spiral chocolate and cream are placed in an edible container, but the chocolate is thin because it exists in a spiral shape throughout the cream, and a satisfactory chocolate feeling cannot be obtained. .
- Patent Document 4 discloses a frozen dessert in which large auxiliary ingredients are dispersed. However, since a plurality of auxiliary ingredients such as chocolate are dispersed and filled in the cream, a plate-like chocolate cannot be obtained. As the auxiliary material becomes larger, the chocolate feeling will increase, but bulky chocolate will be difficult to chew.
- An object of the present invention is to provide ice creams excellent in ingredients and a method for producing the same.
- the present invention provides the following ice cream containing ingredients and a method for producing the same.
- Item 1 A method of producing ice cream containing solid or pasty ingredients by discharging a fluid ingredient and cooled cream from a nozzle to a container, the nozzle for ejecting ingredients being arranged at substantially the center of the container, Place multiple cream discharge nozzles around the ingredients discharge nozzle, and discharge ingredients and cream so that the cream reaches the container at the same time as the ingredients or before the ingredients.
- a solid or pasty ingredient spread by the pressure of and cooled by a cream is contained in the cream, and the ingredient is an emulsion containing chocolate, sauce, jam or fat, A method for producing ice cream with ingredients.
- Item 2. Item 2. The method according to Item 1, wherein the ingredient is chocolate.
- Item 3. Item 2. The method according to Item 1, wherein the ingredient is an emulsion containing a sauce, jam and fats and oils.
- Item 4. The method according to Item 3, wherein the sauce is a milk sauce, caramel sauce, or caramel sauce, the jam is a fruit jam, and the emulsion containing fats and oils is a raw chocolate or a hydrated chocolate.
- Item 5. The method according to any one of Items 1 to 4, wherein the nozzle for discharging the ingredients is arranged so as to be sandwiched between two nozzles for discharging the cream.
- Item 6. Item 5. The method according to any one of Items 1 to 4, wherein the nozzle for discharging ingredients is arranged so as to be surrounded by three nozzles for discharging cream.
- Item 7. The method according to any one of Items 1 to 6, wherein the container is an edible container.
- Item 8. Item 7. The method according to any one of Items 1 to 6, wherein the container is a cream mold.
- Item 9. A conical edible container is filled with flat or Y-shaped ingredients and cream, the ingredients are filled in the approximate center of the edible container, and the height of the ingredients is 20 to the height of the ice cream. 100%, the thickness of the material is 1.0-20.0 mm, the width of the material occupies 20-100% of the diameter in the case of a flat plate, and 30-150% of the diameter in the case of a Y-shape, Ice cream with ingredients.
- Item 10. Item 10. The ice cream with ingredients according to Item 9, wherein the ingredients are chocolate.
- the fluid material according to the discharge of the fluid material, by discharging it into the container together with a fixed amount of cream so as to be sandwiched from the surroundings, the fluid material depending on the filling pressure and temperature (low temperature) of the cream Is cooled while expanding its shape to become a solid or paste-like and plate-like shape.
- the ingredients By dispensing a certain amount of cream and ingredients into the container together from the three cream ejection nozzles surrounding the ingredient ejection nozzles in accordance with the ingredient ejection, the ingredients become Y-shaped or a shape close to a triangle. Become.
- Application of the present invention makes it possible to stably produce ice that can sufficiently feel a solid or paste-like ingredient not only in corn ice but also in an ice bar or the like.
- the present invention can be applied to cup ice because it is formed by filling a fluid ingredient together with a cream and expanding it.
- the cross-sectional view of the ice cream containing ingredients of the present invention prepared using two cream discharge nozzles is shown.
- the longitudinal cross-sectional view of the ice cream containing ingredients of this invention prepared using two nozzles for cream discharge is shown.
- the longitudinal cross-sectional view of the ice cream containing ingredients of this invention prepared using two nozzles for cream discharge is shown.
- One embodiment when discharging ingredients and cream to a container from two nozzles using two cream discharge nozzles is shown.
- Another embodiment when using two cream discharge nozzles to discharge ingredients and cream from a nozzle into a container is shown.
- the cross-sectional view of the ice cream containing ingredients of the present invention prepared using three cream discharge nozzles is shown.
- the shape of the ingredients is (a) Y-shaped, (b) triangular or (c) Y-shaped with many ingredients at the center and three tips. (A) to (c) can be controlled by adjusting the filling timing.
- One embodiment when using three nozzles for cream discharge and discharging ingredients and cream from a nozzle into a container is shown.
- Another embodiment when using 3 cream discharge nozzles to discharge ingredients and cream from a nozzle into a container is shown.
- ice creams refers to frozen confectionery having a milk solid content of 3% or more, and includes ice cream, ice milk, and lacto ice.
- the ice cream is preferably an ice cream.
- Creams include citrus fruits such as oranges, tangerines and lemons, strawberries, pineapples, apples, melons, pears, pears, grapes, oysters, mangoes, peaches, etc., crunches (chocolate, peanuts, almonds, nuts, etc.) ), Chocolate, red bean paste (azuki, etc.), etc. may be mixed or dispersed.
- the shape of the ice cream is not particularly limited, but may be any of a bar shape (bar type), a granular shape, a type filled in an edible container such as a cone, and a type filled in a cup.
- the bar-shaped ice cream may have a wood or plastic stick.
- the shape of the cone is preferably a conical shape, but may be a shape such as a partially conical shape with a flat bottom or a quadrangular pyramid.
- Examples of the shape of the cup include a cylindrical shape and a rectangular tube shape.
- the shape of the mold space may be a square cylinder, a cylindrical shape, etc., and the surface may have irregularities, The corner of the tip may be rounded.
- the mold is used when removing ice cream from the mold, such as a bar-type or granular ice cream.
- a container such as a cone or cup with ingredients and cream from the nozzle
- they are arranged at symmetrical positions.
- There are a plurality of cream nozzles preferably two, three or four, more preferably two or three, and even more preferably two.
- the fluid ingredient and the cream nozzle are substantially collinear and can be arranged so that the nozzle of the central ingredient is sandwiched between the cream nozzles.
- the cream is filled with paste-like and flat-shaped ingredients (FIGS. 1 to 5).
- the “material” may be discharged from the nozzle in a fluid state, and may be any solid or paste that is cooled in the cream, for example, chocolate, sauce, jam, Examples include emulsions containing fats and oils.
- the melting point of the ingredients is preferably about ⁇ 20 ° C. to 0 ° C.
- Examples of the emulsion (O / W or W / O) containing fats and oils used as ingredients of the present invention include raw chocolate and hydrated chocolate.
- the chocolate used as an ingredient of the present invention is not particularly limited as long as it is used for ice creams, and is not limited to chocolate using cocoa mass, cocoa butter, cocoa powder, etc., but also substitutes for semi-chocolate and cocoa butter Chocolate coating using fats and oils, sugar without using cacao mass, white chocolate mixed with fats and oils in powdered milk, color chocolate colored white chocolate in other colors, and coffee flavor using various powders, Examples include chocolates with various flavors such as matcha and fruit flavors, and chocolate-based foods.
- Chocolate syrup is mentioned as a chocolate utilization food.
- the sauce used as an ingredient of the present invention is not limited as long as it is filled with cream in a container and becomes a paste or a solid when cooled, for example, milk sauce, caramel sauce, caramel sauce, custard sauce, fruit sauce Etc.
- the Brix of the source is not particularly limited, but is preferably about 20 to 72, more preferably about 30 to 70.
- the moisture content of the source is not particularly limited, but is preferably about 28 to 80%, more preferably about 30 to 70%. If the Brix of the sauce is large, it becomes relatively soft and easy to chew even under freezing. On the other hand, when there is much water, it tends to freeze and harden in the cream.
- jam used in the present invention examples include fruit jam (strawberry jam, apple jam, mango jam, blueberry jam, raspberry jam, ijijuku jam, orange jam, peach jam, etc.).
- the size of the preserved pulp and seeds contained in the jam must be smaller than the diameter of the ingredient filling nozzle in order to prevent nozzle clogging in continuous production. Care must be taken especially for hard pulp.
- it is desirable that the size of apple or blueberry pulp should be within half the nozzle diameter as a guide.
- fluid ingredient 4 and cream 3 are ejected from a ingredient ejection nozzle 1 and cream ejection nozzles 2 and 2 into a container (cone) 5 and filled into the container. It is preferable that the ingredients 4 are surrounded by the cream 3 in order to feel the ingredients when eating the cream.
- the tip of the ingredient 4 is separated from the lower end of the container 5 to some extent as shown in FIG.
- ingredient 4 is filled deep into container 5 as shown in FIG.
- the cream will reach the container first even if the cream and ingredients begin to be discharged simultaneously become. Regardless of the shape of the container, if the cream starts to be discharged a little earlier and then the cream and ingredients are discharged for a certain period of time, the cream will reach the container first, and the fluid ingredients will be solid while receiving the pressure of the cream.
- ice creams containing ingredients in which flat ingredients are filled in cream can be obtained (FIGS. 1 to 3). As shown in FIG.
- the ingredient and the cream start to be ejected at the same time, or depending on the position of the ingredient nozzle 1, the ingredient may be ejected a little earlier.
- the ingredients are surrounded by the cream so that the cream can reach the container first. If the timing of discharging the ingredients into the container is delayed with respect to the cream, the ingredients are filled only in the upper part of the container as shown in FIG. 2, and if the timing of discharging the ingredients is made earlier, as shown in FIG. The ingredients will be filled to the bottom.
- the ingredients on the flat plate should be surrounded by cream and embedded in the cream. As shown in FIG.
- the ingredients when filling a conical or cylindrical container, the ingredients are arranged in the vicinity of the diameter of the circle and pressed into the plate shape by the pressure of the cream from above and below.
- the three cream nozzles surround the ingredient nozzles, it is desirable that the three cream nozzles be arranged at the apex of a substantially equilateral triangle surrounding the ingredient nozzles.
- the ingredients receive the pressure of the cream from three directions and spread in the direction between the creams. For example, Y-shaped ingredients are filled in the cream (FIG. 6 (a) to ( c)).
- Y-shaped control is possible by changing the gap between the cream nozzle and the ingredient nozzle or changing the discharge pressure of the ingredient.
- 6 (a) when it is desired to bring it closer to the center as shown in FIG. 6 (b), the three cream nozzles are pushed outward to widen the gap with the ingredient nozzle.
- the delivery pressure of the ingredient that is pushed out in a fixed amount by the piston will be relatively higher than the delivery pressure of the cream. Will stay in the center.
- the amount of ingredients is reduced with respect to the amount of cream, it stays in the center as well.
- FIG. 6A when it is desired to further widen the Y shape as shown in FIG. 6C, these adjustments are performed in the reverse direction.
- the depth of ingredients filled in the container 5 can be adjusted by adjusting the timing of ingredient and cream discharge (FIGS. 7 and 8).
- the ingredients may be somewhat wavy or bent.
- you may coat an inner surface with chocolate and form a chocolate layer.
- the container is an edible container, cover the edible container with another higher container (for example, a packaging container) and fill it with cream and ingredients until it reaches a higher position than the edible container.
- Ingredients and cream can be formed on the edible container.
- the temperature of the ingredients at the time of filling only needs to be fluid enough to be filled, but is usually about -10 to 50 ° C.
- the temperature of the cream is not particularly limited as long as it can maintain fluidity that allows the ingredients to be deformed on a flat plate in the cream, and is, for example, about -3.0 to -6.0 ° C.
- the width of the ingredient occupies 20 to 100%, preferably 50 to 100% of the diameter, and the height of the flat ingredient Is 20 to 100%, preferably 50 to 100% of the height of the ice cream, and the thickness of the ingredients is 1.0 to 20.0 mm, preferably 1.0 to 10.0 mm.
- the width of the ingredients occupies 30 to 150%, preferably 50 to 150% of the diameter.
- the height of the material is 20 to 100%, preferably 50 to 100% of the height of the ice cream, and the thickness of the ingredients is 1.0 to 20.0 mm, preferably 1.0 to 10.0 mm.
- Example 1 A chocolate discharge nozzle was sandwiched between two cream discharge nozzles against a conical cone, and chocolate (melting point: 30 ° C.) and cream were simultaneously discharged to obtain the ice cream containing ingredients of the present invention.
- the chocolate discharge temperature was 40 ° C.
- the cream discharge temperature was ⁇ 4.0 ° C.
- the weight of the obtained ice cream with ingredients was 70.2 g
- the weight of chocolate was 6.0 g
- the weight of cream was 64.2 g.
- the chocolate has a flat plate shape as shown in FIGS. 1 and 3, the height of the chocolate is 71% of the height of the ice cream, and the thickness of the chocolate is 5.1 mm.
- Example 2 An ice cream with ingredients was obtained in the same manner as in Example 1 except that fresh chocolate was used in place of the chocolate in Example 1.
- the discharge temperature of fresh chocolate was 3.2 ° C.
- the discharge temperature of cream was ⁇ 4.0 ° C.
- the weight of the ice cream with ingredients obtained was 70.2 g
- the weight of fresh chocolate was 6.0 g
- the weight of the cream was 64.2 g.
- the raw chocolate has a flat plate shape as shown in FIGS. 1 and 3, the height of the raw chocolate is 70% of the height of the ice cream, and the thickness of the raw chocolate is 5.5 mm.
- Example 3 An ice cream with ingredients was obtained in the same manner as in Example 1 except that caramel sauce was used in place of the chocolate in Example 1.
- the discharge temperature of the caramel sauce was 5.4 ° C., and the discharge temperature of the cream was ⁇ 4.0 ° C.
- the weight of the ice cream with ingredients obtained was 70.2 g, the weight of caramel sauce was 6.0 g, and the weight of the cream was 64.2 g.
- the caramel sauce has a flat plate shape as shown in FIGS. 1 and 3, the height of the caramel sauce is 70% of the height of the ice cream, and the thickness of the caramel sauce is 5.6 mm.
- Example 4 An ice cream with ingredients was obtained in the same manner as in Example 1 except that strawberry jam was used instead of the chocolate of Example 1.
- the discharge temperature of strawberry jam was 5.4 ° C.
- the discharge temperature of cream was ⁇ 4.0 ° C.
- the weight of the ice cream with ingredients was 70.2 g
- the weight of strawberry jam was 6.0 g
- the weight of the cream was 64.2 g.
- the strawberry jam has a flat plate shape as shown in FIGS. 1 and 3, the height of the strawberry jam is 70% of the height of the ice cream, and the thickness of the strawberry jam is 5.6 mm.
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Abstract
The present invention provides a method for manufacturing ice creams containing solid or paste-like ingredients by discharging fluid ingredients and cooled cream from nozzles into a container, the method being characterized in that: a nozzle for discharging the ingredients is arranged substantially in the center of the container, and a plurality of cream discharge nozzles are arranged around the ingredient discharge nozzle; the ingredients and the cream are discharged so that the cream arrives in the container at the same time as or earlier than the ingredients; the ingredients are spread out as a result of the pressure from the surrounding cream, and the solid or paste-like ingredients which have been cooled by the cream are contained inside the cream; the ingredients are emulsions which include chocolate, sauce, jam or fats.
Description
本発明は、具材入りアイスクリーム類及びその製造方法に関する。
The present invention relates to ingredients-containing ice cream and a method for producing the same.
チョコレートなどの具材入りアイスクリーム類は多数知られている(特許文献1~4)。
Many ice creams with ingredients such as chocolate are known (Patent Documents 1 to 4).
特許文献1は、クリームとチョコレートを同時に充填して網目状または多層状のチョコレート模様を有するアイスクリーム類が得られるが、チョコレートがクリームに均一に分散するのでチョコレートによる十分な満足感が得られない。
In Patent Document 1, ice creams having a mesh-like or multi-layered chocolate pattern can be obtained by simultaneously filling cream and chocolate. However, since chocolate is uniformly dispersed in the cream, sufficient satisfaction with chocolate cannot be obtained. .
特許文献2は、冷菓用クリームとチョコレート流動物を積層充填する方法を開示するが、クリーム充填後にチョコを充填しその上にさらにクリームを被せるように充填するので、製造工程が煩雑であり、コストがかかる。
Patent Document 2 discloses a method of laminating and filling frozen confectionery cream and chocolate fluid, but since the chocolate is filled after the cream filling and the cream is further covered thereon, the manufacturing process is complicated and costly. It takes.
特許文献3は、らせん状のチョコレートとクリームを可食容器に盛り付けてなるチョコレート被覆クリームを開示するが、チョコレートはクリーム全体にらせん状に存在するために薄くなり、満足できるチョコレート感は得られない。
Patent Document 3 discloses a chocolate-coated cream in which spiral chocolate and cream are placed in an edible container, but the chocolate is thin because it exists in a spiral shape throughout the cream, and a satisfactory chocolate feeling cannot be obtained. .
特許文献4は、大きな副原料が分散した冷菓を開示するが、チョコ等の副原料は複数が分散してクリームに充填されるため、板状のチョコレートは得られない。副原料が大きくなるとチョコレート感は増すことになるが、塊状のチョコレートは噛み砕くのが困難になる。
Patent Document 4 discloses a frozen dessert in which large auxiliary ingredients are dispersed. However, since a plurality of auxiliary ingredients such as chocolate are dispersed and filled in the cream, a plate-like chocolate cannot be obtained. As the auxiliary material becomes larger, the chocolate feeling will increase, but bulky chocolate will be difficult to chew.
本発明は、具材感に優れたアイスクリーム類及びその製造方法を提供することを目的とする。
An object of the present invention is to provide ice creams excellent in ingredients and a method for producing the same.
本発明は、以下の具材入りアイスクリーム類及びその製造方法を提供するものである。
項1. 流動性の具材と冷却したクリームをノズルから容器に吐出して固形又はペースト状の具材入りアイスクリームを製造する方法であって、具材を吐出するノズルを容器の略中心に配置し、具材吐出用ノズルの周りにクリーム吐出用ノズルを複数配置し、クリームが具材と同時か具材より先に容器に到達するように具材とクリームを吐出して、具材が周囲のクリームの圧力により広げられ、かつ、クリームにより冷却された固形又はペースト状の具材がクリーム中に含まれ、前記具材はチョコレート、ソース、ジャム又は油脂を含む乳化物であることを特徴とする、具材入りアイスクリーム類を製造する方法。
項2. 前記具材がチョコレートである、項1に記載の方法。
項3. 前記具材がソース、ジャム、油脂を含む乳化物である、項1に記載の方法。
項4. 前記ソースがミルクソース、キャラメルソース又はカラメルソースであり、前記ジャムがフルーツジャムであり、前記油脂を含む乳化物が生チョコレート又は含水チョコレートである、項3に記載の方法。
項5. 具材を吐出するノズルがクリームを吐出する2つのノズルで挟まれるように配置される、項1~4のいずれか1項に記載の方法。
項6. 具材を吐出するノズルがクリームを吐出する3つのノズルで囲まれるように配置される、項1~4のいずれか1項に記載の方法。
項7. 容器が可食容器である、項1~6のいずれか1項に記載の方法。
項8. 容器がクリーム用の型である、項1~6のいずれか1項に記載の方法。
項9. 円錐形の可食容器に平板状又はY字状の具材とクリームが充填され、具材は可食容器の略中心に充填され、具材の高さはアイスクリーム類の高さの20~100%であり、具材の厚さは1.0~20.0mmであり、具材の幅は平板状の場合直径の20~100%を占め、Y字状の場合直径の30~150%を占める、具材入りアイスクリーム類。
項10. 前記具材がチョコレートである、項9に記載の具材入りアイスクリーム類。 The present invention provides the following ice cream containing ingredients and a method for producing the same.
Item 1. A method of producing ice cream containing solid or pasty ingredients by discharging a fluid ingredient and cooled cream from a nozzle to a container, the nozzle for ejecting ingredients being arranged at substantially the center of the container, Place multiple cream discharge nozzles around the ingredients discharge nozzle, and discharge ingredients and cream so that the cream reaches the container at the same time as the ingredients or before the ingredients. A solid or pasty ingredient spread by the pressure of and cooled by a cream is contained in the cream, and the ingredient is an emulsion containing chocolate, sauce, jam or fat, A method for producing ice cream with ingredients.
Item 2. Item 2. The method according toItem 1, wherein the ingredient is chocolate.
Item 3. Item 2. The method according to Item 1, wherein the ingredient is an emulsion containing a sauce, jam and fats and oils.
Item 4. The method according to Item 3, wherein the sauce is a milk sauce, caramel sauce, or caramel sauce, the jam is a fruit jam, and the emulsion containing fats and oils is a raw chocolate or a hydrated chocolate.
Item 5. Item 5. The method according to any one of Items 1 to 4, wherein the nozzle for discharging the ingredients is arranged so as to be sandwiched between two nozzles for discharging the cream.
Item 6.Item 5. The method according to any one of Items 1 to 4, wherein the nozzle for discharging ingredients is arranged so as to be surrounded by three nozzles for discharging cream.
Item 7. Item 7. The method according to any one ofItems 1 to 6, wherein the container is an edible container.
Item 8. Item 7. The method according to any one ofItems 1 to 6, wherein the container is a cream mold.
Item 9. A conical edible container is filled with flat or Y-shaped ingredients and cream, the ingredients are filled in the approximate center of the edible container, and the height of the ingredients is 20 to the height of the ice cream. 100%, the thickness of the material is 1.0-20.0 mm, the width of the material occupies 20-100% of the diameter in the case of a flat plate, and 30-150% of the diameter in the case of a Y-shape, Ice cream with ingredients.
Item 10. Item 10. The ice cream with ingredients according to Item 9, wherein the ingredients are chocolate.
項1. 流動性の具材と冷却したクリームをノズルから容器に吐出して固形又はペースト状の具材入りアイスクリームを製造する方法であって、具材を吐出するノズルを容器の略中心に配置し、具材吐出用ノズルの周りにクリーム吐出用ノズルを複数配置し、クリームが具材と同時か具材より先に容器に到達するように具材とクリームを吐出して、具材が周囲のクリームの圧力により広げられ、かつ、クリームにより冷却された固形又はペースト状の具材がクリーム中に含まれ、前記具材はチョコレート、ソース、ジャム又は油脂を含む乳化物であることを特徴とする、具材入りアイスクリーム類を製造する方法。
項2. 前記具材がチョコレートである、項1に記載の方法。
項3. 前記具材がソース、ジャム、油脂を含む乳化物である、項1に記載の方法。
項4. 前記ソースがミルクソース、キャラメルソース又はカラメルソースであり、前記ジャムがフルーツジャムであり、前記油脂を含む乳化物が生チョコレート又は含水チョコレートである、項3に記載の方法。
項5. 具材を吐出するノズルがクリームを吐出する2つのノズルで挟まれるように配置される、項1~4のいずれか1項に記載の方法。
項6. 具材を吐出するノズルがクリームを吐出する3つのノズルで囲まれるように配置される、項1~4のいずれか1項に記載の方法。
項7. 容器が可食容器である、項1~6のいずれか1項に記載の方法。
項8. 容器がクリーム用の型である、項1~6のいずれか1項に記載の方法。
項9. 円錐形の可食容器に平板状又はY字状の具材とクリームが充填され、具材は可食容器の略中心に充填され、具材の高さはアイスクリーム類の高さの20~100%であり、具材の厚さは1.0~20.0mmであり、具材の幅は平板状の場合直径の20~100%を占め、Y字状の場合直径の30~150%を占める、具材入りアイスクリーム類。
項10. 前記具材がチョコレートである、項9に記載の具材入りアイスクリーム類。 The present invention provides the following ice cream containing ingredients and a method for producing the same.
Item 2. Item 2. The method according to
Item 6.
Item 7. Item 7. The method according to any one of
Item 8. Item 7. The method according to any one of
Item 9. A conical edible container is filled with flat or Y-shaped ingredients and cream, the ingredients are filled in the approximate center of the edible container, and the height of the ingredients is 20 to the height of the ice cream. 100%, the thickness of the material is 1.0-20.0 mm, the width of the material occupies 20-100% of the diameter in the case of a flat plate, and 30-150% of the diameter in the case of a Y-shape, Ice cream with ingredients.
Item 10. Item 10. The ice cream with ingredients according to Item 9, wherein the ingredients are chocolate.
従来、工業生産においてコーンアイスやアイスバーではクリームの中に具材の食感を十分に感じるアイスクリームは実現できなかった。充填されたクリームの上面から具材用ノズルを差し込んで具材を充填してクリームの中で拡げる方法を検討したが、何度かに分けて具材を充填すると、クリームに差し込まれた具材用ノズルの外壁にクリームが付着してそれが堆積し具材用ノズルの直径が肥大化して充填時にクリーム上面の形状を乱すようになり、またクリームで冷やされた具材用ノズルの中で具材の詰まりが発生する等して継続して安定生産できない。このため、固形又はペースト状かつ板状の具材をクリーム内に含むアイスクリームは、モナカアイスのような横型の充填が可能な形態に限定されていた。
Conventionally, in corn ice and ice bars in industrial production, it has not been possible to realize an ice cream that can fully feel the texture of ingredients in the cream. We examined the method of filling the ingredient by inserting the ingredient nozzle from the top of the filled cream and spreading it in the cream, but when the ingredient was filled several times, the ingredient inserted into the cream Cream adheres to the outer wall of the nozzle and accumulates, and the diameter of the ingredient nozzle grows, disturbing the shape of the top surface of the cream during filling, and the ingredients in the ingredient nozzle cooled with cream Continuous production is not possible due to material clogging. For this reason, ice cream containing solid or paste-like and plate-like ingredients in the cream has been limited to a form that can be filled horizontally such as Monaca ice.
本発明では、流動性の具材の吐出に合わせ、これを周囲からはさみ込むように定量のクリームと一緒に容器に吐出することで、クリームの充填圧力と温度(低温)によって流動性の具材は形状を拡げながら冷却して固形又はペースト状かつ板状の形状になる。具材の吐出に合わせ、具材吐出用のノズルを囲む3つのクリーム吐出用ノズルから定量のクリームと具材を一緒に容器に吐出することで、具材はY字状又は三角形に近い形状になる。本発明を応用するとコーンアイスのみならず、アイスバー等に於いても固形又はペースト状の具材を十分に感じることが出来るアイスを安定的に生産できるようになる。また本発明は流動性の具材をクリームと同時充填して拡げて成形するのでカップアイスにも適用できる。
In the present invention, according to the discharge of the fluid material, by discharging it into the container together with a fixed amount of cream so as to be sandwiched from the surroundings, the fluid material depending on the filling pressure and temperature (low temperature) of the cream Is cooled while expanding its shape to become a solid or paste-like and plate-like shape. By dispensing a certain amount of cream and ingredients into the container together from the three cream ejection nozzles surrounding the ingredient ejection nozzles in accordance with the ingredient ejection, the ingredients become Y-shaped or a shape close to a triangle. Become. Application of the present invention makes it possible to stably produce ice that can sufficiently feel a solid or paste-like ingredient not only in corn ice but also in an ice bar or the like. In addition, the present invention can be applied to cup ice because it is formed by filling a fluid ingredient together with a cream and expanding it.
1 具材用ノズル
2 クリーム用ノズル
3 クリーム
4 具材
5 容器(コーン)
6 コーン内面のチョコレート層 1 Nozzle for ingredients 2 Nozzle forcream 3 Cream 4 Ingredients 5 Container (cone)
6 Chocolate layer inside the cone
2 クリーム用ノズル
3 クリーム
4 具材
5 容器(コーン)
6 コーン内面のチョコレート層 1 Nozzle for ingredients 2 Nozzle for
6 Chocolate layer inside the cone
本明細書において、「アイスクリーム類」は乳固形分3%以上の冷菓を指し、アイスクリーム、アイスミルク、ラクトアイスを包含する。アイスクリーム類は、好ましくはアイスクリームである。クリームには、果肉類(オレンジ、ミカン、レモンなどの柑橘類、イチゴ、パイナップル、リンゴ、メロン、ナシ、洋ナシ、ブドウ、カキ、マンゴー、モモなど)、クランチ類(チョコ、ピーナッツ、アーモンド、ナッツなど)、チョコレート、あん類(あずきなど)などが混合もしくは分散されていてもよい。アイスクリームの形状は特に限定されないが、棒状(バータイプ)、粒状、コーンなどの可食容器に充填されたタイプ、カップに充填されたタイプのいずれでもよい。棒状のアイスクリーム類には木材又はプラスチックのスティックが付いていてもよい。コーンの形状としては、円錐形が好ましいが、一部円錐形で底が平らなもの、四角錐などの形状であってもよい。カップの形状としては、円筒状、角筒状などが挙げられる。具材入りアイスクリーム類が棒状であって、具材とクリームを型に充填する場合、型の空間の形状は、角筒状、円筒状などが挙げられ、表面に凹凸があってもよく、先端の角は丸くなっていてもよい。型は、バータイプ又は粒状のアイスクリームのように型からアイスクリームを取り出す場合に使用される。コーン、カップなどの容器に具材とクリームをノズルから充填する場合、流動性の具材のノズルを容器の中心付近に配置し、クリームのノズルは、流動性の具材のノズルの周囲に配置し、好ましくは対称位置に配置する。クリームのノズルは複数であり、好ましくは2個、3個又は4個、より好ましくは2個又は3個、さらに好ましくは2個である。クリームのノズルが2個の場合、流動性の具材とクリームのノズルは略同一直線上にあり、中心の具材のノズルをクリームのノズルで挟むように配置することができ、このときには固形又はペースト状でかつ平板状の具材がクリーム内に充填されることになる(図1~5)。
In this specification, “ice creams” refers to frozen confectionery having a milk solid content of 3% or more, and includes ice cream, ice milk, and lacto ice. The ice cream is preferably an ice cream. Creams include citrus fruits such as oranges, tangerines and lemons, strawberries, pineapples, apples, melons, pears, pears, grapes, oysters, mangoes, peaches, etc., crunches (chocolate, peanuts, almonds, nuts, etc.) ), Chocolate, red bean paste (azuki, etc.), etc. may be mixed or dispersed. The shape of the ice cream is not particularly limited, but may be any of a bar shape (bar type), a granular shape, a type filled in an edible container such as a cone, and a type filled in a cup. The bar-shaped ice cream may have a wood or plastic stick. The shape of the cone is preferably a conical shape, but may be a shape such as a partially conical shape with a flat bottom or a quadrangular pyramid. Examples of the shape of the cup include a cylindrical shape and a rectangular tube shape. When the ice cream with ingredients is rod-shaped and the ingredients and cream are filled into the mold, the shape of the mold space may be a square cylinder, a cylindrical shape, etc., and the surface may have irregularities, The corner of the tip may be rounded. The mold is used when removing ice cream from the mold, such as a bar-type or granular ice cream. When filling a container such as a cone or cup with ingredients and cream from the nozzle, place the fluid ingredient nozzle near the center of the container and place the cream nozzle around the fluid ingredient nozzle. Preferably, they are arranged at symmetrical positions. There are a plurality of cream nozzles, preferably two, three or four, more preferably two or three, and even more preferably two. When there are two cream nozzles, the fluid ingredient and the cream nozzle are substantially collinear and can be arranged so that the nozzle of the central ingredient is sandwiched between the cream nozzles. The cream is filled with paste-like and flat-shaped ingredients (FIGS. 1 to 5).
本明細書において、「具材」とは、流動性のある状態でノズルから吐出可能であり、クリーム内で冷却されて固形又はペースト状になるものであればよく、例えばチョコレート、ソース、ジャム、油脂を含有する乳化物などが挙げられる。具材の融点は、好ましくは-20℃~0℃程度である。
In the present specification, the “material” may be discharged from the nozzle in a fluid state, and may be any solid or paste that is cooled in the cream, for example, chocolate, sauce, jam, Examples include emulsions containing fats and oils. The melting point of the ingredients is preferably about −20 ° C. to 0 ° C.
本発明の具材として用いられる油脂を含有する乳化物(O/W又はW/O)としては、生チョコレート、含水チョコレートなどが挙げられる。
Examples of the emulsion (O / W or W / O) containing fats and oils used as ingredients of the present invention include raw chocolate and hydrated chocolate.
本発明の具材として用いられるチョコレートとしては、アイスクリーム類に用いられるものであれば特に限定されず、カカオマス、カカオバター、ココアパウダーなどを用いたチョコレートだけでなく、準チョコレート、カカオバターの代替油脂などを用いたチョコレートコーティング、カカオマスを用いずに糖、粉乳に油脂を混ぜたホワイトチョコレート、ホワイトチョコレートを他の色に着色したカラーチョコレート、さらには、種々の粉末類を使用してコーヒー風味、抹茶風味、果実風味などの様々な風味が付けられたチョコレート、チョコレート利用食品が挙げられる。チョコレート利用食品としては、チョコレートシラップが挙げられる。
The chocolate used as an ingredient of the present invention is not particularly limited as long as it is used for ice creams, and is not limited to chocolate using cocoa mass, cocoa butter, cocoa powder, etc., but also substitutes for semi-chocolate and cocoa butter Chocolate coating using fats and oils, sugar without using cacao mass, white chocolate mixed with fats and oils in powdered milk, color chocolate colored white chocolate in other colors, and coffee flavor using various powders, Examples include chocolates with various flavors such as matcha and fruit flavors, and chocolate-based foods. Chocolate syrup is mentioned as a chocolate utilization food.
本発明の具材として用いられるソースは、容器にクリームとともに充填されて冷却されるとペースト状又は固形状になるものであればよく、例えばミルクソース、キャラメルソース、カラメルソース、カスタードソース、フルーツソースなどが挙げられる。ソースのBrixは、特に限定されないが、好ましくは20~72程度、より好ましくは30~70程度である。ソースの含水率は、特に限定されないが、好ましくは28~80%程度、より好ましくは30~70%程度である。ソースのBrixが大きいと冷凍下でも比較的柔らかく噛み砕きやすくなる。一方、水分が多いとクリーム内で凍結し、固くなる傾向にある。
The sauce used as an ingredient of the present invention is not limited as long as it is filled with cream in a container and becomes a paste or a solid when cooled, for example, milk sauce, caramel sauce, caramel sauce, custard sauce, fruit sauce Etc. The Brix of the source is not particularly limited, but is preferably about 20 to 72, more preferably about 30 to 70. The moisture content of the source is not particularly limited, but is preferably about 28 to 80%, more preferably about 30 to 70%. If the Brix of the sauce is large, it becomes relatively soft and easy to chew even under freezing. On the other hand, when there is much water, it tends to freeze and harden in the cream.
本発明で使用するジャムとしては、フルーツジャム(イチゴジャム、リンゴジャム、マンゴージャム、ブルーベリージャム、キイチゴジャム、イジジクジャム、オレンジジャム、モモジャムなど)が挙げられる。但し、ジャムに含まれるプレザーブ状の果肉や種子等の大きさは、連続生産でのノズル詰まりを未然に防ぐ為、具材充填ノズルの径以下に収める必要がある。特に硬い果肉には注意を要する。上述のジャムの中では、リンゴやブルーベリー果肉の大きさは目安としてノズル径の半分までに収めることが望ましい。
Examples of the jam used in the present invention include fruit jam (strawberry jam, apple jam, mango jam, blueberry jam, raspberry jam, ijijuku jam, orange jam, peach jam, etc.). However, the size of the preserved pulp and seeds contained in the jam must be smaller than the diameter of the ingredient filling nozzle in order to prevent nozzle clogging in continuous production. Care must be taken especially for hard pulp. Among the above jams, it is desirable that the size of apple or blueberry pulp should be within half the nozzle diameter as a guide.
図4に示すように、具材吐出用ノズル1とクリーム吐出用ノズル2,2から流動性の具材4とクリーム3が容器(コーン)5に吐出され、容器内に充填される。具材4がクリーム3に囲まれることが、クリームの喫食時に具材を感じるために好ましい。ある程度の量のクリームが先に容器に到達するように具材とクリームを吐出すると図4に示すように具材4の先端は容器5の下端からある程度離れることになる。クリームと具材の吐出をほぼ同時に行うと、図5に示すように具材4は容器5の深くまで充填される。
As shown in FIG. 4, fluid ingredient 4 and cream 3 are ejected from a ingredient ejection nozzle 1 and cream ejection nozzles 2 and 2 into a container (cone) 5 and filled into the container. It is preferable that the ingredients 4 are surrounded by the cream 3 in order to feel the ingredients when eating the cream. When the ingredients and the cream are discharged so that a certain amount of cream reaches the container first, the tip of the ingredient 4 is separated from the lower end of the container 5 to some extent as shown in FIG. When the cream and ingredients are discharged almost simultaneously, ingredient 4 is filled deep into container 5 as shown in FIG.
クリームと具材のノズルの先端が同じ高さの場合、容器の先端が円錐のように細くなっている場合には、クリームと具材は同時に吐出し始めてもクリームが先に容器に到達することになる。容器の形状にかかわらず、クリームを少し早く吐出し始め、その後にクリームと具材を一定時間吐出すれば、容器にクリームが先に到達し、流動性の具材がクリームの圧力を受けながら固形又はペースト状になることで、平板状の具材がクリームに充填された具材入りアイスクリーム類を得ることができる(図1~3)。図4に示すように、具材4のノズル1を少し上側に配置すると、具材とクリームを同時に吐出開始するか、具材用ノズル1の位置によっては具材を少し先に吐出しても具材がクリームにより囲まれ、クリームを先に容器に到達させることができる。容器内への具材の吐出のタイミングをクリームに対してより遅らせると、図2のように具材が容器の上部にのみ充填され、具材の吐出のタイミングをより早くすると図3のように具材はより下の方まで充填されることになる。平板上の具材は周囲がクリームで囲まれ、クリームの中に埋め込まれるのがよい。図1に示すように、円錐形もしくは円筒形の容器に充填する場合、具材は円の直径付近に配置され、上下からクリームの圧力に押されて平板状になる。3本のクリーム用ノズルが具材用ノズルを取り囲む場合、3つのクリーム用ノズルは具材用ノズルを取り囲む略正三角形の頂点位置に配置することが望ましい。このときには具材は3方向からのクリームの圧力を受けてクリーム間の方向に広がることになり、例えばY字状の具材がクリーム内に充填されることになる(図6(a)~(c))。
If the tip of the cream and ingredient nozzles are at the same height, and if the tip of the container is thin like a cone, the cream will reach the container first even if the cream and ingredients begin to be discharged simultaneously become. Regardless of the shape of the container, if the cream starts to be discharged a little earlier and then the cream and ingredients are discharged for a certain period of time, the cream will reach the container first, and the fluid ingredients will be solid while receiving the pressure of the cream. Alternatively, by forming a paste, ice creams containing ingredients in which flat ingredients are filled in cream can be obtained (FIGS. 1 to 3). As shown in FIG. 4, when the nozzle 1 of the ingredient 4 is arranged slightly above, the ingredient and the cream start to be ejected at the same time, or depending on the position of the ingredient nozzle 1, the ingredient may be ejected a little earlier. The ingredients are surrounded by the cream so that the cream can reach the container first. If the timing of discharging the ingredients into the container is delayed with respect to the cream, the ingredients are filled only in the upper part of the container as shown in FIG. 2, and if the timing of discharging the ingredients is made earlier, as shown in FIG. The ingredients will be filled to the bottom. The ingredients on the flat plate should be surrounded by cream and embedded in the cream. As shown in FIG. 1, when filling a conical or cylindrical container, the ingredients are arranged in the vicinity of the diameter of the circle and pressed into the plate shape by the pressure of the cream from above and below. When the three cream nozzles surround the ingredient nozzles, it is desirable that the three cream nozzles be arranged at the apex of a substantially equilateral triangle surrounding the ingredient nozzles. At this time, the ingredients receive the pressure of the cream from three directions and spread in the direction between the creams. For example, Y-shaped ingredients are filled in the cream (FIG. 6 (a) to ( c)).
Y字状形状のコントロールは、クリーム用ノズルと具材用ノズルの隙間を変更したり、具材の吐出圧を変化させることで可能である。図6(a)を基準として、 図6(b)のように中央部に寄せたい場合は、三方のクリームノズルを外側に押し広げて具材用ノズルとの隙間を広げる。または一回の充填工程において、具材ノズルが開放している時間を短くすると、ピストンにて定量に押し出される具材の吐出圧はクリームの吐出圧と比較して相対的に高くなり、充填形状は中心部に留まるようになる。またはクリーム量に対して具材の量を減らすと同様に中心部に留まる。図6(a)を基準として、図6(c)のようにY字形状をより広げたい場合はこれらの調整を逆方向で行う。
Y-shaped control is possible by changing the gap between the cream nozzle and the ingredient nozzle or changing the discharge pressure of the ingredient. 6 (a), when it is desired to bring it closer to the center as shown in FIG. 6 (b), the three cream nozzles are pushed outward to widen the gap with the ingredient nozzle. Alternatively, in a single filling process, if the time during which the ingredient nozzle is open is shortened, the delivery pressure of the ingredient that is pushed out in a fixed amount by the piston will be relatively higher than the delivery pressure of the cream. Will stay in the center. Or, if the amount of ingredients is reduced with respect to the amount of cream, it stays in the center as well. With reference to FIG. 6A, when it is desired to further widen the Y shape as shown in FIG. 6C, these adjustments are performed in the reverse direction.
図6の場合にも具材とクリームの吐出のタイミングを調整することにより、容器5に充填される具材の深さを調整することができる(図7,8)。なお、具材は多少波打っていてもよく、曲がっていてもよい。また、容器が可食容器の場合、内面をチョコレートでコーティングしてチョコレート層を形成してもよい。なお、容器が可食容器の場合、可食容器をより高さのある別の容器(例えば包装容器)で覆った状態でクリームと具材を充填することにより、可食容器よりも高い位置まで具材とクリームを可食容器上に形成することができる。図示しないが、クリーム吐出用ノズルが4本で、具材吐出用ノズルの前後左右に配置すると、十字状の具材がクリームに充填されることになる。
In the case of FIG. 6 as well, the depth of ingredients filled in the container 5 can be adjusted by adjusting the timing of ingredient and cream discharge (FIGS. 7 and 8). The ingredients may be somewhat wavy or bent. Moreover, when a container is an edible container, you may coat an inner surface with chocolate and form a chocolate layer. If the container is an edible container, cover the edible container with another higher container (for example, a packaging container) and fill it with cream and ingredients until it reaches a higher position than the edible container. Ingredients and cream can be formed on the edible container. Although not shown, if there are four cream discharge nozzles and are arranged on the front, rear, left and right of the ingredient discharge nozzle, the cross-shaped ingredient is filled into the cream.
充填時の具材の温度は、充填が可能な程度の流動性があればよいが、通常-10~50℃程度である。クリームの温度は、具材がクリーム内で平板上に変形する程度の流動性を維持できればよく、特に限定されないが、例えば-3.0~-6.0℃程度である。
The temperature of the ingredients at the time of filling only needs to be fluid enough to be filled, but is usually about -10 to 50 ° C. The temperature of the cream is not particularly limited as long as it can maintain fluidity that allows the ingredients to be deformed on a flat plate in the cream, and is, for example, about -3.0 to -6.0 ° C.
図1~3に示される本発明の好ましい具材入りアイスクリーム類の実施形態において、具材の幅は直径の20~100%、好ましくは50~100%を占め、平板状具材の高さはアイスクリーム類の高さの20~100%、好ましくは50~100%であり、具材の厚さは1.0~20.0mm、好ましくは1.0~10.0mmである。
In the embodiment of the preferred ice cream with ingredients of the present invention shown in FIGS. 1 to 3, the width of the ingredient occupies 20 to 100%, preferably 50 to 100% of the diameter, and the height of the flat ingredient Is 20 to 100%, preferably 50 to 100% of the height of the ice cream, and the thickness of the ingredients is 1.0 to 20.0 mm, preferably 1.0 to 10.0 mm.
図6に示される本発明の好ましい具材入りアイスクリーム類の実施形態において、具材の幅(3方向の合計)は直径の30~150%、好ましくは50~150%を占め、平板状具材の高さはアイスクリーム類の高さの20~100%、好ましくは50~100%であり、具材の厚さは1.0~20.0mm、好ましくは1.0~10.0mmである。
In the embodiment of the preferred ice cream with ingredients of the present invention shown in FIG. 6, the width of the ingredients (total in three directions) occupies 30 to 150%, preferably 50 to 150% of the diameter. The height of the material is 20 to 100%, preferably 50 to 100% of the height of the ice cream, and the thickness of the ingredients is 1.0 to 20.0 mm, preferably 1.0 to 10.0 mm.
以下、実施例を用いて本発明をより詳細に説明する。
実施例1
円錐形のコーンに対し、チョコレート用の吐出ノズルを2本のクリーム用吐出ノズルで挟み、チョコレート(融点30℃)とクリームを同時に吐出して、本発明の具材入りアイスクリームを得た。チョコレートの吐出温度は40℃であり、クリームの吐出温度は-4.0℃であった。得られた具材入りアイスクリームの重量は70.2gであり、チョコレートの重量は6.0g、クリームの重量は64.2gであった。チョコレートは、図1,図3に示すような平板状の形状であり、チョコレートの高さはアイスクリームの高さの71%であり、チョコレートの厚さは5.1mmであった。
実施例2
実施例1のチョコレートに代えて生チョコレートを使用した以外は実施例1と同様にして具材入りアイスクリームを得た。生チョコレートの吐出温度は3.2℃であり、クリームの吐出温度は-4.0℃であった。得られた具材入りアイスクリームの重量は70.2gであり、生チョコレートの重量は6.0g、クリームの重量は64.2gであった。生チョコレートは、図1,3に示すような平板状の形状であり、生チョコレートの高さはアイスクリームの高さの70%であり、生チョコレートの厚さは5.5mmであった。
実施例3
実施例1のチョコレートに代えてキャラメルソースを使用した以外は実施例1と同様にして具材入りアイスクリームを得た。キャラメルソースの吐出温度は5.4℃であり、クリームの吐出温度は-4.0℃であった。得られた具材入りアイスクリームの重量は70.2gであり、キャラメルソースの重量は6.0g、クリームの重量は64.2gであった。キャラメルソースは、図1,3に示すような平板状の形状であり、キャラメルソースの高さはアイスクリームの高さの70%であり、キャラメルソースの厚さは5.6mmであった。 Hereinafter, the present invention will be described in more detail with reference to examples.
Example 1
A chocolate discharge nozzle was sandwiched between two cream discharge nozzles against a conical cone, and chocolate (melting point: 30 ° C.) and cream were simultaneously discharged to obtain the ice cream containing ingredients of the present invention. The chocolate discharge temperature was 40 ° C., and the cream discharge temperature was −4.0 ° C. The weight of the obtained ice cream with ingredients was 70.2 g, the weight of chocolate was 6.0 g, and the weight of cream was 64.2 g. The chocolate has a flat plate shape as shown in FIGS. 1 and 3, the height of the chocolate is 71% of the height of the ice cream, and the thickness of the chocolate is 5.1 mm.
Example 2
An ice cream with ingredients was obtained in the same manner as in Example 1 except that fresh chocolate was used in place of the chocolate in Example 1. The discharge temperature of fresh chocolate was 3.2 ° C., and the discharge temperature of cream was −4.0 ° C. The weight of the ice cream with ingredients obtained was 70.2 g, the weight of fresh chocolate was 6.0 g, and the weight of the cream was 64.2 g. The raw chocolate has a flat plate shape as shown in FIGS. 1 and 3, the height of the raw chocolate is 70% of the height of the ice cream, and the thickness of the raw chocolate is 5.5 mm.
Example 3
An ice cream with ingredients was obtained in the same manner as in Example 1 except that caramel sauce was used in place of the chocolate in Example 1. The discharge temperature of the caramel sauce was 5.4 ° C., and the discharge temperature of the cream was −4.0 ° C. The weight of the ice cream with ingredients obtained was 70.2 g, the weight of caramel sauce was 6.0 g, and the weight of the cream was 64.2 g. The caramel sauce has a flat plate shape as shown in FIGS. 1 and 3, the height of the caramel sauce is 70% of the height of the ice cream, and the thickness of the caramel sauce is 5.6 mm.
実施例1
円錐形のコーンに対し、チョコレート用の吐出ノズルを2本のクリーム用吐出ノズルで挟み、チョコレート(融点30℃)とクリームを同時に吐出して、本発明の具材入りアイスクリームを得た。チョコレートの吐出温度は40℃であり、クリームの吐出温度は-4.0℃であった。得られた具材入りアイスクリームの重量は70.2gであり、チョコレートの重量は6.0g、クリームの重量は64.2gであった。チョコレートは、図1,図3に示すような平板状の形状であり、チョコレートの高さはアイスクリームの高さの71%であり、チョコレートの厚さは5.1mmであった。
実施例2
実施例1のチョコレートに代えて生チョコレートを使用した以外は実施例1と同様にして具材入りアイスクリームを得た。生チョコレートの吐出温度は3.2℃であり、クリームの吐出温度は-4.0℃であった。得られた具材入りアイスクリームの重量は70.2gであり、生チョコレートの重量は6.0g、クリームの重量は64.2gであった。生チョコレートは、図1,3に示すような平板状の形状であり、生チョコレートの高さはアイスクリームの高さの70%であり、生チョコレートの厚さは5.5mmであった。
実施例3
実施例1のチョコレートに代えてキャラメルソースを使用した以外は実施例1と同様にして具材入りアイスクリームを得た。キャラメルソースの吐出温度は5.4℃であり、クリームの吐出温度は-4.0℃であった。得られた具材入りアイスクリームの重量は70.2gであり、キャラメルソースの重量は6.0g、クリームの重量は64.2gであった。キャラメルソースは、図1,3に示すような平板状の形状であり、キャラメルソースの高さはアイスクリームの高さの70%であり、キャラメルソースの厚さは5.6mmであった。 Hereinafter, the present invention will be described in more detail with reference to examples.
Example 1
A chocolate discharge nozzle was sandwiched between two cream discharge nozzles against a conical cone, and chocolate (melting point: 30 ° C.) and cream were simultaneously discharged to obtain the ice cream containing ingredients of the present invention. The chocolate discharge temperature was 40 ° C., and the cream discharge temperature was −4.0 ° C. The weight of the obtained ice cream with ingredients was 70.2 g, the weight of chocolate was 6.0 g, and the weight of cream was 64.2 g. The chocolate has a flat plate shape as shown in FIGS. 1 and 3, the height of the chocolate is 71% of the height of the ice cream, and the thickness of the chocolate is 5.1 mm.
Example 2
An ice cream with ingredients was obtained in the same manner as in Example 1 except that fresh chocolate was used in place of the chocolate in Example 1. The discharge temperature of fresh chocolate was 3.2 ° C., and the discharge temperature of cream was −4.0 ° C. The weight of the ice cream with ingredients obtained was 70.2 g, the weight of fresh chocolate was 6.0 g, and the weight of the cream was 64.2 g. The raw chocolate has a flat plate shape as shown in FIGS. 1 and 3, the height of the raw chocolate is 70% of the height of the ice cream, and the thickness of the raw chocolate is 5.5 mm.
Example 3
An ice cream with ingredients was obtained in the same manner as in Example 1 except that caramel sauce was used in place of the chocolate in Example 1. The discharge temperature of the caramel sauce was 5.4 ° C., and the discharge temperature of the cream was −4.0 ° C. The weight of the ice cream with ingredients obtained was 70.2 g, the weight of caramel sauce was 6.0 g, and the weight of the cream was 64.2 g. The caramel sauce has a flat plate shape as shown in FIGS. 1 and 3, the height of the caramel sauce is 70% of the height of the ice cream, and the thickness of the caramel sauce is 5.6 mm.
実施例4
実施例1のチョコレートに代えてイチゴジャムを使用した以外は実施例1と同様にして具材入りアイスクリームを得た。イチゴジャムの吐出温度は5.4℃であり、クリームの吐出温度は-4.0℃であった。得られた具材入りアイスクリームの重量は70.2gであり、イチゴジャムの重量は6.0g、クリームの重量は64.2gであった。イチゴジャムは、図1,3に示すような平板状の形状であり、イチゴジャムの高さはアイスクリームの高さの70%であり、イチゴジャムの厚さは5.6mmであった。 Example 4
An ice cream with ingredients was obtained in the same manner as in Example 1 except that strawberry jam was used instead of the chocolate of Example 1. The discharge temperature of strawberry jam was 5.4 ° C., and the discharge temperature of cream was −4.0 ° C. The weight of the ice cream with ingredients was 70.2 g, the weight of strawberry jam was 6.0 g, and the weight of the cream was 64.2 g. The strawberry jam has a flat plate shape as shown in FIGS. 1 and 3, the height of the strawberry jam is 70% of the height of the ice cream, and the thickness of the strawberry jam is 5.6 mm.
実施例1のチョコレートに代えてイチゴジャムを使用した以外は実施例1と同様にして具材入りアイスクリームを得た。イチゴジャムの吐出温度は5.4℃であり、クリームの吐出温度は-4.0℃であった。得られた具材入りアイスクリームの重量は70.2gであり、イチゴジャムの重量は6.0g、クリームの重量は64.2gであった。イチゴジャムは、図1,3に示すような平板状の形状であり、イチゴジャムの高さはアイスクリームの高さの70%であり、イチゴジャムの厚さは5.6mmであった。 Example 4
An ice cream with ingredients was obtained in the same manner as in Example 1 except that strawberry jam was used instead of the chocolate of Example 1. The discharge temperature of strawberry jam was 5.4 ° C., and the discharge temperature of cream was −4.0 ° C. The weight of the ice cream with ingredients was 70.2 g, the weight of strawberry jam was 6.0 g, and the weight of the cream was 64.2 g. The strawberry jam has a flat plate shape as shown in FIGS. 1 and 3, the height of the strawberry jam is 70% of the height of the ice cream, and the thickness of the strawberry jam is 5.6 mm.
Claims (10)
- 流動性の具材と冷却したクリームをノズルから容器に吐出して固形又はペースト状の具材入りアイスクリームを製造する方法であって、具材を吐出するノズルを容器の略中心に配置し、具材吐出用ノズルの周りにクリーム吐出用ノズルを複数配置し、クリームが具材と同時か具材より先に容器に到達するように具材とクリームを吐出して、具材が周囲のクリームの圧力により広げられ、かつ、クリームにより冷却された固形又はペースト状の具材がクリーム中に含まれ、前記具材はチョコレート、ソース、ジャム又は油脂を含む乳化物であることを特徴とする、具材入りアイスクリーム類を製造する方法。 A method of producing ice cream containing solid or pasty ingredients by discharging a fluid ingredient and cooled cream from a nozzle to a container, the nozzle for ejecting ingredients being arranged at substantially the center of the container, Place multiple cream discharge nozzles around the ingredients discharge nozzle, and discharge ingredients and cream so that the cream reaches the container at the same time as the ingredients or before the ingredients. A solid or pasty ingredient spread by the pressure of and cooled by a cream is contained in the cream, and the ingredient is an emulsion containing chocolate, sauce, jam or fat, A method for producing ice cream with ingredients.
- 前記具材がチョコレートである、請求項1に記載の方法。 The method according to claim 1, wherein the ingredient is chocolate.
- 前記具材がソース、ジャム、油脂を含む乳化物である、請求項1に記載の方法。 The method according to claim 1, wherein the ingredient is an emulsion containing a sauce, jam and fats and oils.
- 前記ソースがミルクソース、キャラメルソース又はカラメルソースであり、前記ジャムがフルーツジャムであり、前記油脂を含む乳化物が生チョコレート又は含水チョコレートである、請求項3に記載の方法。 The method according to claim 3, wherein the sauce is milk sauce, caramel sauce or caramel sauce, the jam is fruit jam, and the emulsion containing fats and oils is raw chocolate or water-containing chocolate.
- 具材を吐出するノズルがクリームを吐出する2つのノズルで挟まれるように配置される、請求項1~4のいずれか1項に記載の方法。 The method according to any one of claims 1 to 4, wherein the nozzle for discharging the ingredients is arranged so as to be sandwiched between two nozzles for discharging the cream.
- 具材を吐出するノズルがクリームを吐出する3つのノズルで囲まれるように配置される、請求項1~4のいずれか1項に記載の方法。 The method according to any one of claims 1 to 4, wherein the nozzle for discharging the ingredients is arranged so as to be surrounded by three nozzles for discharging the cream.
- 容器が可食容器である、請求項1~6のいずれか1項に記載の方法。 The method according to any one of claims 1 to 6, wherein the container is an edible container.
- 容器がクリーム用の型である、請求項1~6のいずれか1項に記載の方法。 The method according to any one of claims 1 to 6, wherein the container is a cream mold.
- 円錐形の可食容器に平板状又はY字状の具材とクリームが充填され、具材は可食容器の略中心に充填され、具材の高さはアイスクリーム類の高さの20~100%であり、具材の厚さは1.0~20.0mmであり、具材の幅は平板状の場合直径の20~100%を占め、Y字状の場合直径の30~150%を占める、具材入りアイスクリーム類。 A conical edible container is filled with flat or Y-shaped ingredients and cream, the ingredients are filled in the approximate center of the edible container, and the height of the ingredients is 20 to the height of the ice cream. 100%, the thickness of the material is 1.0-20.0 mm, the width of the material occupies 20-100% of the diameter in the case of a flat plate, and 30-150% of the diameter in the case of a Y-shape, Ice cream with ingredients.
- 前記具材がチョコレートである、請求項9に記載の具材入りアイスクリーム類。 The ice cream containing ingredients according to claim 9, wherein the ingredients are chocolate.
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- 2016-12-14 WO PCT/JP2016/087139 patent/WO2017104684A1/en active Application Filing
- 2016-12-14 JP JP2017556082A patent/JPWO2017104684A1/en active Pending
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