HK1032720B - Cold confectionery and method of preparing the same - Google Patents

Description

Cold food and its making method

The present invention relates to a cold food having a smooth eating feeling and a spoonable feeling, which contains ice pieces having a size which can be clearly observed at the time of eating, and thus can enjoy a smooth eating feeling and a cold feeling possessed by ice, and a method for producing the same.

Conventionally, ice creams, sorbets (シャ - ベット), shaved ice, and the like are known as cold foods. Ice cream is a cold food containing a large amount of fat and oil components and milk components, such as ice cream, ice milk, and milk ice (ラクトアイス), according to the regulations of the fair competition convention, and is characterized in that a large working space is required for manufacturing processes, and that an ice cream mix introduced into an ice tube of an ice cream freezer casing is cooled and frozen with a refrigerant, and is stirred, kneaded (frozen) to form a homogeneous and smooth texture, and water in the ice cream mix is crystallized to contain fine ice crystals (hereinafter referred to as ice crystals) by using a dedicated facility called an ice cream freezer. Thus, ice crystals of ice cream are very fine, about 30 to 40 μm immediately after freezing and about 45 to 55 μm after completely solidifying (manufactured by Tokyo アイスクリ - ム, Hippocampus kenyuanping, Himalayan Shuzo Co., Ltd.), and the ice crystals are very small and the presence of ice is not observed at all when eating. As a result, the produced ice cream is slippery, has a creamy texture and a texture, but does not contain ice pieces of a sensible size, and therefore, does not have a cool feeling felt by directly contacting the ice pieces when eaten.

There is an exception in that the temperature of the food is significantly increased during storage or transportation, etc., and the ice crystals in the ice cream are grown and coarsened to form a sensible state (coarse ice crystals). In this case, the ice cream loses good texture and texture, and is not cool enough, and the ice cream in this state is considered to be deteriorated in quality. The size of such coarse ice crystals is generally 0.06mm or more, and the distribution in the product is uneven.

The fruit jelly is a cold food containing no fat-free milk solid matter component or containing no fat-free milk solid matter component of 3% or less, belonging to the freezing point specified in the fair competition convention, and it contains no fat component at all, but in many cases contains no fat component of 1.0% or less, and is usually produced by using fruit juice, fruit pulp, bean paste, powdered tea, etc. as a flavor material. In general, since the sorbet is also produced using an ice cream freezer, it has a slippery texture and texture similar to those of ice creams, and the presence of ice pieces is not observed when eating.

In addition, people like eating the shaved ice since ancient times due to high temperature and humidity in summer in China, and the shaved ice is not only a food, but also widely known as a symbol in summer. However, in recent years, as the dietary habits have been improved, the dietary preferences of people have changed, and the consumption of consumers has been gradually decreased due to changes in living environments around the consumers. However, in the midsummer, ice shavings, sherbets and the like having a cool feeling are still preferred to ice creams having a rich flavor as compared with cold foods.

In general, shaved ice is produced by cutting ice into pieces of ice (hereinafter referred to as coarse ice pieces) having a size of several mm in a shop, and is supplied together with fruit juice as a mass-produced product, and is mostly filled in plastic cups for sale. In the case of shaving ice in a shop, shaved ice which is eaten immediately after juice is added is very crisp and has a good texture, and shaved ice which is sold on the market in a completely frozen state in a cup is partially melted in the process from the time of manufacture to the time of sale, and after being frozen again, shaved ice is linked to each other to form an integrally uniformly frozen state. However, the ice flakes have ice pieces whose size can be clearly seen with the naked eye, and thus the ice flakes have a very strong cooling sensation.

In order to overcome the above-mentioned disadvantages of shaved ice, various methods have been tried, for example, in order to prevent the shaved ice from melting, filling a cup in an environment kept at a low temperature (0 to-10 ℃) and then adding a fruit juice kept at the same low temperature, thereby suppressing the deterioration of the texture due to melting of the shaved ice as much as possible. In another method, the ice is mixed with the cooled juice, and then cooled and mixed with an ice cream freezer in the same manner as in the case of ordinary ice cream, and then filled into a cup.

However, the former method has a disadvantage that although a slightly crispy texture is maintained after the complete solidification, since the shaved ice is a major part and the shaved ice itself has no taste, the product is excellent in cool feeling as a whole but lacks a taste. With regard to the latter method, the cold feeling produced by borneol is slightly insufficient due to the increase of air content, but the texture and taste are good, and the taste is also rich.

In addition, in the cold food produced by the prior art, the whole product (popsicle) can be regarded as one ice piece from the viewpoint of texture and physical properties, and smooth eating feeling cannot be obtained, although the product (popsicle) can be obtained by rapidly freezing a sherbet-like cold food ingredient having a very low solid content (sugar degree of 0 to 3) to prepare ice cubes, then crushing the ice cubes to a size of 10 to 20mm (かち cut ice タィプ), directly filling the ingredient having a sugar degree of 10 to 20 into an ice tube, inserting a wooden or resin stick, and freezing and solidifying the ice cubes.

The size and texture and taste characteristics of ice in representative cold food products manufactured and sold using the prior art are summarized in table 1 below.

[ TABLE 1 ]

	Ice cream	Fruit juice jelly	Ice shaving
				Size of ice	0.03-0.06mm	0.03-0.06mm	A few mm-10mm
Sensation of borneol	Can not feel	Can not feel	Is obviously felt
				Cold feeling	In general	Is slightly stronger	Is very strong
Degree of smoothness	Smooth and handy	Is slightly smooth	Deficiency of

The difference in texture and taste of the cold food prepared by the prior art is caused by the manufacturing method thereof, and the conventional manufacturing method cannot avoid the difference.

That is, although cold foods produced by the conventional techniques contain a large amount of ice pieces which are noticeable when eaten, have a strong cold feeling due to the ice pieces, and have a rich taste, there is no cold food having a smooth texture and a smooth texture on the market.

The present invention has been made to solve the above-mentioned problems of the prior art, and an object of the present invention is to provide a cold food having a homogeneous and smooth texture and texture comparable to those of conventional ice cream and sherbet, and containing a sufficient amount of ice pieces of a size that can be clearly perceived upon eating uniformly, and having a rich cool feeling due to the ice pieces, and a method for producing the same.

As a result of intensive studies to solve the above problems, the present inventors have found that a cold food having a large ice piece size as measured by a microscope, wherein the length of the ice piece along the longest axis of the ice piece is 1.0mm or less, the average value of the ice piece size (length) is 0.06 to 1.0mm, and 80% or more, preferably 90% or more of the ice piece length is in the range of 0.06 to 1.0mm, preferably 0.06 to 0.6mm, particularly 0.11 to 0.6mm, and wherein 80% or more, preferably 90% or more of the ice piece length is in the range of 0.06 to 0.6mm can be obtained, and the presence of ice pieces can be clearly perceived upon eating, and the cold food is rich in cold feeling due to the ice piece and has a smooth and good texture and texture, and thus have completed the present invention. The "size of ice pieces" or "length of ice pieces" referred to herein means the length of the ice pieces on the longest axis.

The present inventors have also found that a cold food containing ice pieces, which are capable of being perceived as being present in ice pieces, rich in cool feeling due to the ice pieces, and having smooth and good texture and texture can be obtained by forming ice pieces or ice pieces into fine ice pieces by using a grinding device, particularly a continuous micro-grinding device, and controlling the size and distribution of the ice pieces, wherein the conditions are as follows: the length of the longest axis of the ice pieces is 1.0mm or less, and the average value of the size of the ice pieces is 0.06 to 1.0mm, wherein 80% or more, preferably 90% or more is in the range of 0.06 to 1.0mm, more preferably 0.06 to 0.6mm, particularly 0.11 to 0.6mm, and 80% or more, preferably 90% or more is in the range of 0.06 to 0.6mm, as measured by a microscope. The present invention has been completed based on this finding.

Furthermore, the present inventors have found that a cold food containing ice pieces, which can be perceived as being present, rich in cold feeling due to the ice pieces, and having smooth and good texture and texture can be obtained by merely mixing ice pieces with a cold food ingredient frozen by a freezer in advance and then preparing the ice pieces in the resulting mixture into fine ice pieces by a continuous micronizer under the following conditions: the length of the longest axis of the ice pieces is 1.0mm or less, and the average value of the size of the ice pieces is 0.06 to 1.0mm, wherein 80% or more, preferably 90% or more is in the range of 0.06 to 1.0mm, more preferably 0.06 to 0.6mm, particularly 0.11 to 0.6mm, and 80% or more, preferably 90% or more is in the range of 0.06 to 0.6mm, as measured by a microscope. The present invention has been completed based on this finding.

In the cold food of the present invention containing a large amount of ice pieces which are noticeable when eaten, being rich in cold feeling due to the ice pieces and having smooth texture and eating feeling, it is essential to finely and uniformly control the ice pieces present in the cold food to a sensible size, and therefore it is necessary to control the size and distribution of each ice piece present in the cold food so that the ice pieces have a length of 1.0mm or less on the longest axis thereof and an average value of 0.06 to 1.0mm, wherein 80% or more, preferably 90% or more are in the range of 0.06 to 1.0mm, preferably 0.06 to 0.6mm, particularly 0.11 to 0.6mm, and 80% or more, preferably 90% or more are in the range of 0.06 to 0.6mm as measured by a microscope.

That is, by containing fine and uniformly controlled ice pieces (uniform fine ice pieces) to such an extent that they can be sensed, a cold food rich in cold feeling due to the ice pieces and having a smooth and good texture and texture can be obtained.

In addition, if the fat component in the cold food is 3% or more and the fat-free milk solid content is 3% or more, the cold food having a good foam can be obtained while having a rich cool feeling due to the interaction of the fat and the fat-free milk solid content with the smoothness of the texture of the cold food. In this case, the cold food having the fat component of not more than 24% and the nonfat milk solid component of not more than 20% is more preferable in terms of the upper limit of the fat component and the nonfat milk solid component.

Further, if the fat content in the cold food is less than 3%, the fat-free milk solid content is less than 3%, particularly the fat content is less than 0.5%, and the fat-free milk solid content is less than 3%, a cold food having a smooth texture and a strong cold feeling can be conversely obtained. However, it is within the scope of the present invention that the freezing point center is 3% or more of the total fat component and 3% or more of the fat-free milk solid component, and for example, when the fat or oil is locally present on the upper surface or the central portion of the cold food in the state of whole sweetened condensed milk, whipped cream, sauce, or the like, and is clearly distinguished from the portion containing borneol in the case of the remaining cold food, the fat or oil component of the portion of the cold food is less than 3% and the fat-free milk solid component is less than 3%.

As a method for producing a cold food rich in cold feeling due to ice pieces and having a smooth and good texture and texture, the method of the present invention may be any method as long as ice pieces satisfying the following conditions are contained in the cold food, and the refining and measurement of ice pieces to obtain such ice pieces are performed at any time during the production of the cold food: the length of the longest axis of the ice pieces is 1.0mm or less, and the average value of the sizes of the ice pieces is 0.06 to 1.0mm, wherein 80% or more, preferably 90% or more is in the range of 0.06 to 1.0mm, more preferably 0.06 to 0.6mm, particularly 0.11 to 0.6mm, and 80% or more, preferably 90% or more is in the range of 0.06 to 0.6mm, as measured by a microscope.

The apparatus used is not particularly limited as long as it can finely pulverize and classify the ice pieces, and a general pulverizing apparatus may be used, and a continuous type fine pulverizing apparatus, particularly a fine pulverizer having a cutting head, is preferably used. By using a continuous micro-pulverization device, a cold food containing the above-mentioned ice pieces can be efficiently obtained in a short time.

In the method for producing a cold food containing the uniform and fine ice pieces having the above size and distribution, the timing for micronizing and measuring the ice pieces may be as follows:

(1) mixing uniform and fine ice pieces having a size within a predetermined range, which is a characteristic of the present invention, with a cold food ingredient frozen by a freezer to obtain a cold food of the present invention;

(2) uniformly mixing fine borneol with the size within the specified range and the characteristics of the invention with cold food ingredients in advance, and then freezing to obtain the cold food of the invention;

(3) uniformly mixing the small borneol with the size within the specified range and the characteristics of the invention with the ingredients of the cold food in advance, and directly filling to obtain the cold food;

(4) mixing ice cubes of a predetermined size (suitable for the size and shape of the machine for micronization) with a cold food ingredient frozen in advance by a freezer, and then preparing uniform fine ice pieces of a predetermined size range characteristic of the present invention to obtain the cold food of the present invention;

(5) mixing ice cubes with a certain size with the ingredients of the cold food, then preparing uniform and fine ice pieces with the size within the specified range of the characteristics of the invention, and then freezing to obtain the cold food of the invention;

(6) mixing ice cubes with certain size with the cold food ingredient, then preparing the uniform fine ice flakes with the characteristics of the invention, and directly filling to obtain the cold food of the invention. The present invention is not limited to the above case as long as the cold food can be obtained.

Preferably, ice pieces crushed to a certain size are mixed with a cold food ingredient frozen by a freezer in advance, and then ice pieces or ice pieces present in the mixture are prepared into uniform fine ice pieces having the above size and distribution by using a continuous micro-pulverizing device, particularly a continuous micro-pulverizer having a cutting head.

The mixing ratio of the cold food ingredient and the added ice cubes or ice pieces (hereinafter, sometimes simply referred to as ice) may be arbitrarily set, but when the amount of ice is too small, the ice is easily melted and the texture is hardly felt, whereas when the amount of ice is too large, the ice is hardly mixed with the ingredient uniformly and the fluidity after mixing is lowered, and the subsequent steps are not smoothly performed, and the flavor, texture and texture may deviate from the scope of the present invention. Preferably, the ratio of cold food ingredient to ice is 1: 0.3-4, preferably 1: 0.5-2.

In addition, in the cold food of the present invention, when the cold food ingredient is mixed with ice to prepare a cold food, the respective components such as fat and oil, fat-free milk solid components, and solid components in the cold food ingredient are diluted to a concentration of 1/3 to 2/3 depending on the mixing ratio, and therefore, for example, when the final cold food product is ice cream defined in the fair competition convention, it is necessary to pay attention to the composition of the mixed cold food ingredient and the amount of ice to be mixed.

The frozen food mix to be mixed with ice may be, for example, ice cream mix containing oil and fat, non-fat milk solid components, or freezing-point heart fruit juice containing no milk component, fruit flavors such as lemon, orange, pineapple, melon, and strawberry may be used as appropriate for freezing-point heart fruit juice, and fruit-based or fermented milk flavors such as vanilla, coffee, chocolate, black tea, and strawberry may be used as appropriate for mix containing oil and fat, non-fat milk solid components, or the like.

The ice mixed with the cold food ingredient is not particularly limited as long as the size of the ice pieces at the final stage satisfies the conditions of the size and distribution of the present invention, and any ice pieces having an appropriate size and shape suitable for a machine for micronization can be used. The method for producing the ice cubes is not particularly limited, and any machine generally used in commercial production may be used.

In the present invention, when freezing is carried out using a freezer, air may be mixed into the ingredients of the cold food, and the expansion (air content) thereof is preferably 10 to 200%, and below 10%, the cold food becomes hard and the smoothness is insufficient, and above 200%, filling into a cup is difficult and not preferable.

The present invention is illustrated below by way of examples, but the present invention is not limited to these examples.

Example 1

540.0g of fresh cream (fat 47%), 160.0g of skimmed milk powder, 260.0g of granulated sugar, 100.0g of maltose (solid content: 75%), 2.0g of emulsifier (glycerin fatty acid ester), 6.0g of stabilizer for ice cream and 932.0g of water were heated to 80 deg.C using a high-speed stirrer and melted, and then homogenized at 120kg/cm²Homogenization pressure of (first stage 80 kg/cm)²40kg/cm in the second stage²) Homogenizing, and cooling to 5 deg.C to obtain ice creamAnd (4) batching. 1800g of this blend was added with 2.7g of vanilla flavor, mixed thoroughly, and frozen in an ice cream freezer to prepare ice cream with an overrun of 50%. Ice cream containing uniform fine ice pieces was filled in a 150ml paper cup and rapidly cooled and solidified at-45 ℃ while adding 1 part by weight of approximately 20mm cube ice pieces to 1 part by weight of the ice cream and refining the ice pieces with a commercially available continuous micro-pulverizer.

In this method, a plurality of ice creams having different ice piece sizes and distributions can be prepared by changing the shape of the cutting head, and the ice piece sizes and distributions of the ice creams are photographed by using a microscope, and the ice piece sizes are determined by measuring the lengths of the longest axes of 500 ice pieces selected at random.

Further, the ice cream solidified by quenching at 45 ℃ was stored in a household refrigerator (-18 ℃) for 6 hours for sensory examination.

The results of the tests are shown in tables 2 to 5.

[ TABLE 2 ]

	1	2	3	4	5	6
							Average value of borneol size (mm)	0.05	0.05	0.05	0.06	0.06	0.06
Maximum value of borneol size (mm)	0.6	1	1.2	0.6	1	1.2
							The Borneolum Syntheticum size is 0.06-1.0mm	50％	60％	70％	80％	85％	75％
Sensory evaluation results
							Spoon ladle	○	○	×	○	○	×
Feeling of	○	○	×	○	○	×
							Cold feeling	×	×	○	○	○	○
Comprehensive evaluation	×	×	×	○	○	×

[ TABLE 3 ]

	7	8	9	10	11	12
							Average value of borneol size (mm)	0.1	0.1	0.1	0.4	0.4	0.4
Maximum value of borneol size (mm)	0.6	1	1.2	0.6	1	1.2
							The Borneolum Syntheticum size is 0.06-1.0mm	85％	85％	70％	90％	85％	75％
Sensory evaluation results
							SpoonLadle	○	○	×	◎	○	×
Feeling of	○	○	×	◎	○	×
							Cold feeling	○	○	○	○	○	○
Comprehensive evaluation	○	○	×	◎	○	×

[ TABLE 4 ]

	13	14	15	16	17	18
							Average value of borneol size (mm)	0.6	0.6	0.6	0.8	0.8	0.8
Maximum value of borneol size (mm)	0.6	1	1.2	0.8	1	1.2
							The Borneolum Syntheticum size is 0.06-1.0mm	80％	90％	75％	85％	85％	70％
Sensory evaluation results
							Spoon ladle	○	◎	×	○	○	×
Feeling of	○	◎	×	○	○	×
							Cold feeling	○	○	○	○	○	○
Comprehensive evaluation	○	◎	×	○	○	×

[ TABLE 5 ]

	19	20	21
				Average value of borneol size (mm)	1	1	1.2
Maximum value of borneol size (mm)	1	1.2	1.4
				The Borneolum Syntheticum size is 0.06-1.0mm	80％	70％	60％
Sensory evaluation results
				Spoon ladle	○	×	×
Feeling of	○	×	×
				Cold feeling	○	○	○
Comprehensive evaluation	○	×	×

From the above results, it was found that a cold food having a size of ice pieces of 1.0mm or less, an average value of the size of ice pieces of 0.06 to 1.0mm and 80% or more of the ice pieces of 0.06 to 1.0mm had ice pieces which were noticeable when eaten, had a cool feeling due to the ice pieces, and had a smooth texture and a smooth eating feeling. Especially, the ice pieces with the size of less than 1mm, the average value of 0.06-0.6mm and more than 80 percent of ice pieces with the size of 0.06-0.6mm are cold food, and the effect is more obvious.

Examples 1 and 2

Using granulated sugar, skim milk powder, vegetable fat for cold food (melting point 28 ℃ C.), maltose, an emulsifier (monoglyceride), and a stabilizer (stabilizer for milk ice), a cold food mix was prepared by mixing the following 2 compositions under the same conditions as in example 1.

[ TABLE 6 ]

Raw materials	Example 1	Example 2
			Vegetable fat for cold food (melting point 28 ℃ C.)	5.0	2.0
Granulated sugar	13.0	9.0
			Defatted milk powder	5.3	2.1
Maltose (solid content 75%)	5.0	18.4
			Emulsifier (glycerin fatty acid ester)	0.1	0.1
Stabilizer (stabilizer for milk ice)	0.3	0.3
			Water (W)	71.3	68.1
Fat fraction	5.0	2.0
			Non-fat milk solid component	5.0	2.0
Total solid content	27.2	27.2
			Sweetening agent	14.5	14.5

(values in the tables are% by weight)

In these 2 kinds of cold foods, the total solid components and sweeteners were the same in order to make the difference in texture and flavor due to the difference in the amount of solid components of fat and fat-free milk obvious. After the vanilla flavor was added, the cold food ingredients (formula 1 and formula 2) were frozen in an ice cream freezer in the same manner as in example 1 to prepare a cold food having an overrun of 50%. Ice cream containing uniform fine ice pieces was obtained by adding 1 part (by weight) of approximately 20mm ice cubes to each of the two types of cold foods while micronizing the ice pieces under the conditions of test No. 10 of example 1 using a commercially available continuous micronizer, and the ice cream was filled into a 150ml paper cup and rapidly cooled and solidified at-45 ℃. These two kinds of cold foods were stored in a household refrigerator (-18 ℃) for 6 hours and then subjected to sensory inspection, the results of which are shown in Table 7.

[ TABLE 7 ]

Sensory evaluation results	Example 1	Example 2
			Sensation of borneol	Explicit perception	Explicit perception
Spoon ladle	Smooth and handy	Smooth and handy
			Sense of cream	High strength	Weak (weak)
Cold feeling	Is slightly stronger	Is very strong
			Comprehensive evaluation	Good effect	Good effect

As shown in table 7, the cold foods of examples 1 and 2 were smooth and had a distinct sensation of ice pieces when spooned, and the cold food of example 1 having 5% fat and 2% fat-free milk solid content had a stronger cream sensation, whereas the cold food of example 2 having 2% fat and 2% fat-free milk solid content had a stronger cold sensation.

Example 3

3600g of granulated sugar, 3000g of isomerized sugar, 3000g of maltose (solid content: 75%), 120g of stabilizer for fruit juice jelly and 18000g of water are heated to 80 ℃ by using a high-speed stirrer to be melted, and then cooled to 5 ℃, and then, 1800g of 1/5 concentrated orange juice, 1.2g of orange pigment and 30.0g of orange flavor are added, and water is added to make 30000g (30kg) to obtain a cold food ingredient. The 30kg of cold food ingredient was cooled to-1 ℃ to 1 ℃ and mixed with 20kg of shaved ice obtained by shaving ice cubes (40 cm. times.40 cm. times.120 cm) of-5 ℃ with a production ice shaving machine to obtain a cold food ingredient containing shaved ice.

The ice-shaving-containing cold food ingredient is continuously subjected to ice shaving micronization by using a high-speed cutter (continuous micro-pulverization device) to obtain a cold food ingredient containing uniform fine ice pieces. Freezing the ice-containing cold food ingredient with a continuous ice cream freezer, taking out at-4.0 deg.C with an expansion ratio of 30%, filling into paper cup, and solidifying at-45 deg.C to obtain the desired orange-flavored cold food. The cold food has obvious feeling of existence of many tiny borneol, and is cool and smooth when eaten. Table 8 shows the results of measuring the size of the ice pieces contained in the cold food under a microscope.

[ TABLE 8 ]

Size range of borneol	Content (%)
		Less than 0.06mm	10.0
0.06mm to 0.1mm inclusive	10.0
		0.1mm to 0.2mm inclusive	5.0
0.2mm to 0.3mm inclusive	10.0
		0.3mm to 0.4mm inclusive	45.0
0.4mm to 0.5mm inclusive	12.0
		0.5mm to 0.6mm inclusive	6.0
0.6mm to 0.7mm inclusive	2.0
		0.7mm to 1.0mm inclusive	0.0

The picture of ice pieces was taken by using a microscope, 500 ice pieces were randomly selected, the length of the longest axis thereof was measured, and the size of ice pieces was determined from the distribution thereof.

The values shown in the table are values obtained under the conditions of the example, and the size of the ice pieces of the present invention is not limited thereto.

In particular, when a continuous type micro mill having a cutting head is used, the size of the cutting head can be changed arbitrarily by replacing the cutting head.

Example 4

540.0g of fresh cream (fat 47%), 160.0g of skimmed milk powder, 260.0g of granulated sugar, 100.0g of maltose (solid content: 75%), 2.0g of emulsifier (glycerin fatty acid ester), 6.0g of stabilizer for ice cream and 932.0g of water were heated to 80 deg.C using a high-speed stirrer and melted, and then homogenized at 120kg/cm²Homogenization pressure of (first stage 80 kg/cm)²40kg/cm in the second stage²) Homogenizing, and cooling to 5 deg.C to obtain ice cream. 1800g of this ice cream mix was added with 2.7g of vanilla flavor, cooled to-1 ℃ to 1 ℃, and 1 part by weight of this ice cream mix was pulverized into ice pieces by a commercially available continuous micronizer while adding 1 part by weight of approximately 20mm cube ice pieces, and then immediately frozen by an ice cream freezer to obtain ice cream containing uniform fine ice pieces with an overrun of 40%. The ice cream was filled in a paper cup having a capacity of 150ml, and rapidly cooled and solidified at-45 ℃ to prepare a cup-packed ice cream.

The ice cream is stored in a household refrigerator at (-18 deg.C) for 6 hr, and when it is eaten, it has the original smooth taste of ice cream, and the thick flavor of ice cream, and the ice cream has the ice cream taste which is not found in the conventional ice cream.

Example 5

540.0g of fresh cream (fat 47%), 160.0g of skimmed milk powder, 260.0g of granulated sugar, 100.0g of maltose (solid content: 75%), 2.0g of emulsifier (glycerin fatty acid ester), 6.0g of stabilizer for ice cream and 932.0g of water were heated to 80 deg.C using a high-speed stirrer and melted, and then homogenized at 120kg/cm²Homogenization pressure of (first stage 80 kg/cm)²40kg/cm in the second stage²) Homogenisation was followed and then cooled to 5 ℃ to give 1800g of ice cream mix. 2.7g of vanilla flavour was then added to give an ice cream mix. The ice cream mix was frozen by an ice cream freezer, and 1 part by weight of approximately 20mm cubic ice cubes was added to 1 part by weight of the ice cream having an overrun of 50%, while the ice pieces were finely pulverized by a commercially available continuous micronizer, to obtain ice cream containing uniformly fine ice pieces. The ice cream was filled in a paper cup having a capacity of 150ml, and rapidly cooled and solidified at-45 ℃ to prepare a cup-packed ice cream. The ice cream is stored in a household refrigerator at (-18 deg.C) for 6 hr, and when it is eaten, it has the original smooth taste of ice cream, and the thick flavor of ice cream, and also has the cool feeling and novel taste which are not existed in the conventional ice cream.

Example 6

1200.0g of fresh cream (47% fat), 500.0g of vegetable fat for cold food (melting point 28 ℃), 2400.0g of skim concentrated milk, 1300.0g of granulated sugar, 500.0g of maltose (solid content 75%), 10.0g of emulsifier (glycerin fatty acid ester), 30.0g of stabilizer for ice milk and 4060.0g of water were heated to 80 ℃ using a high-speed stirrer and melted, and then 175kg/cm of the mixture was homogenized at temperature of 80 ℃²Homogenizing pressure (first stage 125 kg/cm)²50kg/cm in the second stage²) Then homogenized, then cooled to 5 ℃ to obtain a iced milk ingredient, to which 9800g of this iced milk ingredient 14.7g of vanilla flavour was added, cooled to-1 ℃ to 1 ℃. To 1 part by weight of the blend, 1 part by weight of ice flakes obtained by shaving with a production ice shaving machine was added, and the ice flakes were finely pulverized by a commercially available continuous micronizing device, and then rapidly frozen by a continuous ice cream freezer to obtain ice milk having an expansion ratio of 30% and containing uniform fine ice flakes. The ice milk was filled in a paper cup having a capacity of 150ml, and solidified by rapid cooling at-45 ℃ to prepare cup-packed ice milk.

The ice milk is stored in a household refrigerator at (-18 ℃) for 6 hours, and when the ice milk is eaten, the original smooth eating feeling of the ice milk is provided, the ice milk is tasty and refreshing, the milk taste is provided, the existence of borneol can be sensed, and the ice milk has the cold feeling which is not provided by the prior ice milk and has novel taste.

Example 7

1680.0g of vegetable oil and fat (melting point 28 deg.C) for cold food, 1560.0g of skimmed milk powder, 2600.0g of granulated sugar, 1000.0g of maltose, 20.0g of emulsifier (glycerin fatty acid ester), 60.0g of stabilizer for milk ice and 13080.0g of water were heated to 80 deg.C by high-speed stirring machine to melt, and then homogenized at 175kg/cm²Homogenizing pressure (first stage 125 kg/cm)²50kg/cm in the second stage²) Down homogenized and then cooled to 5 ℃ to give an ice batch, then 29.7g of vanilla flavour was added to 19800.0g of this ice batch to give a milk ice batch. The ice batch was frozen using a continuous ice cream freezer to give a milk ice having an overrun of 70%.

To 2 parts by weight of this ice, 1 part by weight of ice pieces shaved with an ice shaving machine for production was added, and the ice pieces were pulverized into fine pieces by using a commercially available continuous micronizer, to obtain ice cream containing uniform fine ice pieces.

Example 8

240.0g of granulated sugar, 200.0g of isomerized sugar, 200.0g of maltose (solid content: 75%), 8.0g of stabilizer for fruit jelly and 1200g of water were heated to 80 ℃ using a high-speed stirrer to melt, and then cooled to 5 ℃, followed by addition of 1/5 g of concentrated orange juice, 0.08g of orange pigment and 2.0g of orange flavor, and addition of water to 2000.0g to obtain a cold food ingredient. The cold food ingredient was cooled to-1 ℃ to 1 ℃, and 600g of the cooled ingredient and 400g of 2.5cm square ice were charged into a high speed mixer, stirred at low speed for 2 seconds, and then stirred at high speed (37000RPM) for 20 seconds to obtain a cold food ingredient containing shaved ice.

The frozen food mix containing the shaved ice was frozen using a batch ice cream freezer, taken out when 30% expanded, filled into a vertical plastic cup having a capacity of 200ml, and solidified at-45 ℃ to obtain the desired cold food. The cold food has a large amount of small Borneolum Syntheticum observed with naked eyes, and is smooth before freezing and solidifying or after freezing and solidifying, and has good taste, rich orange flavor, and good cold feeling. In addition, the cold food is placed in a room with the room temperature of 25 ℃ for 20 minutes, and then stirred by a spoon, so that the cold food is smooth and convenient to drink, and the ice particles can be clearly sensed. The product has rich taste, smooth throat, and good cooling and refreshing taste.

ADVANTAGEOUS EFFECTS OF INVENTION

The present invention can provide a cold food which has a smooth eating feeling and a spooned feeling, contains ice pieces of a size clearly perceptible when eaten, and can enjoy a smooth eating feeling and a cool feeling of ice. The cold food product of the invention can be manufactured with extremely high efficiency using a comminuting device, preferably a continuous micro-comminuting device.

Claims (6)

1. A cold food characterized in that the ice pieces present in the cold food have a size such that the length of the longest axis of the ice pieces is 1.0mm or less, the average value of the lengths is 0.06-1.0mm, and the length of 80% or more of the ice pieces is in the range of 0.06-1.0 mm.

2. The cold food of claim 1, wherein the cold food has a fat content of 3% or more and a fat-free milk solid content of 3% or more.

3. The cold food product of claim 1, wherein the cold food product is a cold food product having a fat content of less than 3% and a fat-free milk solids content of less than 3%.

4. A method for producing a cold food, characterized in that the size of ice pieces in the cold food is adjusted by a crushing device so that the length of the ice pieces on the longest axis is 1.0mm or less, the average value of the lengths is 0.06-1.0mm, and the length of 80% or more of the ice pieces is in the range of 0.06-1.0 mm.

5. The method of manufacturing a cold food product according to claim 4, wherein said milling device is a continuous micro-milling device.

6. A method for producing a cold food, characterized by mixing ice cubes with a cold food ingredient frozen by a freezer in advance, and then preparing the resulting mixture into ice pieces having a size such that the longest axis of the ice pieces is 1.0mm or less, the average length thereof is 0.06-1.0mm, and 80% or more of the ice pieces have a length in the range of 0.06-1.0mm by a continuous micronizing apparatus.