JPS59173048A - Preparation of covered ice cream - Google Patents

Abstract

PURPOSE:To prepare a covered ice cream simply, by immersing ice cream in a liquid covering material containing a gelatinizing agent, gelatinizing and solidifying by cooling, taking it out from the covering material so that the covering material is attached to the surface of ice cream. CONSTITUTION:Ice cream is immersed in a covering material containing a gelatinizing agent such as carrageenan, gelatinizing and solidifying by cooling, it is taken out, the covering material is attached to the surface of ice cream, and it is cooled. The covered ice cream thus obtained is hard like a covered ice cream coated with a hydrophilic covering material such as chocolate, etc., has no unpleasant taste of crunch in chewing, melts like ice cream, and can be eaten without a feeling of physical discomfort.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing coated frozen desserts coated with a coating material containing a gelling agent.

Conventionally, coated frozen desserts coated with a hydrophilic coating material such as a frozen sugar solution are made by filling a freezing can with the coating solution and cooling the can, leaving the surrounding area frozen but the center still unfrozen. A frozen dessert shell is prepared in advance by removing the coating solution by suction, etc., and then the frozen dessert raw material is filled into the shell, cooled, and frozen. Therefore, manufacturing required time and equipment.

It is also made by using a double nozzle to extrude the frozen dessert ingredients from the center nozzle and the coating material from the outer nozzle, so that the outside of the frozen dessert is covered with the coating material. However, with this method, it is necessary to maintain the shape of the frozen dessert when extruded, and it requires skill and effort to adjust the viscosity of the frozen dessert ingredients and coating material to be extruded, control the nozzle temperature, and rapidly cool down after extrusion. did.

The inventor of the present invention researched a method for easily producing coated frozen confectionery by solving the drawbacks of the conventional coated frozen dessert, and completed the present invention.

This invention consists of immersing a frozen dessert in a liquid coating material that contains a gelling agent and gelling and solidifying upon cooling, then pulling it out to adhere the coating material to the surface of the frozen dessert, and then cooling the dessert.

That is, when a frozen dessert is immersed in a liquid coating material, the surrounding coating material is cooled by the cold heat of the frozen dessert and becomes a gelled layer, and when pulled out as is, the coating material adheres to the surface of the frozen dessert. The coating material is then solidified by cooling.
This results in a coated frozen dessert that does not peel off from the surface of the frozen dessert.

Therefore, this coated frozen dessert can be easily made by simply immersing the frozen dessert in the liquid coating material for a short time and then pulling it out.

Moreover, since the coated frozen dessert obtained here is coated with a coating material containing a solidified gelling agent, it is temporarily exposed to high temperatures, which may cause some of the ice crystals on the surface to melt. Thanks to the action of the gelling agent, the material retains its shape without melting and deforming its surface, making it resistant to so-called heat shock. In particular, if the covering material contains air, it will be even more heat resistant because it will block out the outside temperature, just like frozen desserts wrapped in foamed resin.

To carry out this invention, first, a frozen dessert is immersed in a liquid coating material that contains a gelling agent and gels and solidifies upon cooling, and then pulled out to adhere the coating material to the surface of the frozen dessert.

The coating material used here refers to an aqueous solution containing a gelling agent to the extent that it solidifies due to the cold heat when the frozen dessert is immersed, and optionally contains saccharides, dairy products, fats and oils, protein products, acidulants, and flavorings. Other flavor components can be added.

At this time, if the solid content of the coating material is low, the viscosity will be low and it will be difficult for the frozen dessert to stick to the surface when pulled out.If it is too high, the viscosity will be too thick and it will be difficult to soak the frozen dessert, so it is preferably 35 to 60%.

Further, as a gelling agent, there can be used a gelling agent such as pectin, carrageenan, farcellan, agar, tamarind seed polysaccharide, etc., which gels when the aqueous solution thereof is cooled, and one or more of them may be used as necessary.

Furthermore, when a thickening stabilizer such as gum arabic, alginic acid, xanthan gum, or guar gum is added, a desired state is created in which the adhering coating material is less likely to drip when the frozen dessert is pulled out after soaking.

When immersing the frozen dessert in the liquid coating material, the frozen dessert should be sufficiently cooled so that it does not melt due to the heat of the coating material. At this time, if the temperature of the coating material is too high, the surface of the frozen dessert may melt and the gelled product may peel off, so it is desirable to keep it below 3°C, but if the temperature is too low, the coating material will harden, so -3°C Don't let it get any lower.

That is, it is desirable to appropriately adjust the type of gelling agent, thickening stabilizer, solid content, etc. so that the gelling temperature is +3 to -3°C or slightly lower.

By immersing a well-chilled frozen dessert in the coating material prepared in this way, the coating material around the frozen dessert gelled and adhered to the outside of the frozen dessert, and when pulled out as it was, a layered coating material adhered to the surface. Become something. At this time, if a thickening stabilizer is added and the coating material is made to have a relatively high viscosity by air retention, dripping from the surface of the frozen dessert will be reduced, resulting in a coating layer with a relatively uniform thickness.

Next, the frozen dessert with the coating material attached to its surface is cooled to solidify the coating layer and at the same time prevent the frozen dessert from melting and softening. Upon cooling, the covering material layer, which was initially gelled, becomes frozen, and a frozen dessert coated with the frozen covering material is obtained.

The coated frozen dessert obtained in this way does not have the hard and unpleasant texture that is hard and crunchy when chewed, unlike coated frozen desserts coated with a lipophilic coating material such as chicolate, and is a mouth-watering product! - It melted inside just like frozen desserts, making it perfectly edible.

Next, examples will be described.

Example 1 A frozen dessert raw material liquid prepared by adding flavoring to a mixture of 37 parts of whole fat condensed milk, 40 parts of milk, 12 parts of fresh cream, 11 parts of starch syrup, 0.2 parts of an emulsifier, and 0.5 parts of a stabilizer was used according to a conventional method. It was made into a frozen dessert with a stick.

On the other hand, after mixing 8 parts of skim condensed milk, 15 parts of sugar, 20 parts of starch syrup, 10 parts of frozen strawberries, 44 parts of milk, 2 parts of carrageenan, 1 part of locust bean gum, and 0.5 parts of emulsifier, flavoring was added and homogenized. Then, it was aerated in an ice cream freezer and used as a coating material. The temperature of this liquid coating material is 12°
As C, the frozen dessert was immersed in it and then pulled out. This frozen dessert was coated with a half-gelled covering material layer, and the covering material did not drip or peel.

Then, it was cooled to obtain a coated frozen dessert with a strawberry taste.

This coated frozen dessert had the same texture as the center frozen dessert, with the coating layer not having a crunchy feel like the Chime Colate Coat 7-Ink, and was very delicious.

Example 2 After mixing 18 parts of sugar, 23 parts of starch syrup, 9 parts of skim condensed milk, 48 parts of water, 2 parts of gelatin, and 0.2 parts of xanthan gum, flavoring was added and homogenized, and then aerated in an ice cream freezer. The coating material is OoC, and in it, Example 1
The frozen dessert described in 1. was soaked and then pulled out, and its surface was covered with a gelled coating material.

Then, it was cooled to obtain a frozen dessert coated with a coating material layer.

Patent applicant: Morinaga & Co., Ltd. Morinaga Yamato Foods Co., Ltd. 7-

Claims (1)

[Claims] A method for producing a coated frozen dessert, which comprises immersing the frozen dessert in a liquid coating material that contains a gelling agent and gels and solidifies upon cooling, and then pulling it out to adhere the coating material to the surface of the frozen dessert, followed by cooling.