JP2766287B2 - Milk shake and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention is soft enough to be spooned in a state of being frozen and stored using a freezer or a freezing room used in ordinary households or stores. The present invention relates to a milk shake prepared by stirring and mixing ice cream or ice cream containing ice pieces with a syrup such as a fruit sauce or only with ice cream, and a method for producing the milk shake.

[Conventional technology]

Milk shake is usually obtained by a method equipped with a dedicated freezing device called a shake freezer, in which the steps of whipping, freezing, syrup addition, mixing and stirring are continuously and collectively made.

However, the shake freezer as the dedicated machine described above is extremely expensive and has a large volume, so that the shake freezer cannot be easily installed. In particular, it is difficult to install in general households and small stores.

Therefore, in the case of a small store where a shake freezer cannot be installed, a milk shake may be made by mixing ice cream, milk, fruit sauce, and the like using a mixer or the like. The above ice cream usually hardens to a temperature below -15 ° C. so that a spoon cannot be inserted. Therefore, usually
Ice cream taken out of a freezer or freezer cooled to about -20 ° C to -8 ° C cannot be mixed with a fruit sauce or the like by a mixer as it is, and a room temperature liquid such as milk is applied to the ice cream. By softening, the shake can be made for the first time.

[Problems to be solved by the invention]

However, in the milk shake prepared by the above method, since ice cream is mixed with milk at normal temperature, fruit sauce, etc., the ice crystals are poor and lack a sense of ice crystal, and the liquid in which the ice cream melts when drunk That is, there is a drawback that the user feels as if drinking an ice cream mix, and the texture is significantly different from the original milk shake.

By the way, a milk shake made by using a shake freezer has a certain degree of ice crystal feeling, but may be required to have a further refreshing feeling in a high summer or the like. Also, in a milk shake made using a mixer or the like, as described above, even if the ice crystals are scarce, the ice crystal sense is originally remarkably lacking.

In such a case, in an end store or the like, a myriad of ice chips are put into a shake freezer or a mixer, and the ice cream and the ice chips rich in ice crystals are stirred and mixed, so that a milk shake containing ice chips is shaken. It is conceivable to obtain

However, it is extremely difficult to control the temperature of the innumerable pieces of ice at end stores and the like. This is the same situation even when making a milk shake using a shake freezer, since the temperature control of the ice chips must be performed at the terminal store or the like.

If the temperature control of the ice pieces is insufficient, a part of the ice pieces will be melted once, and if the ice pieces are stored at about -20 ° C to -8 ° C, the ice pieces will be re-frozen. At this time, the ice pieces freeze and solidify into a large block, so that mixing becomes impossible, and even if mixing is possible, the texture of the milk shake is significantly impaired. Therefore, since ice chips for which temperature management is difficult cannot be handled in the terminal stores and the like, the fact is that ice chips are not mixed in the terminal stores and the like.

An object of the present invention is to provide a high-quality milk shake that can be made with a freezer or the like and a mixer without using a shaker as a dedicated machine.

Another object of the present invention is to have a texture accompanied by an ice crystal sensation like a shake as obtained by a milk shake freezer as a special-purpose machine, and not to have an excessive sweetness, nor to have an alcohol odor or the like. To provide a milkshake without oily smell.

Still another object of the present invention is to provide a milk shake containing ice pieces which is extremely rich in ice crystals.

Still another object of the present invention is to provide a method for producing a milk shake that can easily produce a high-quality milk shake even in a general home or a small store without using a shake freezer as a dedicated machine. .

Still another object of the present invention is to have a texture accompanied by a shake-like ice crystal like that obtained by a milk shake freezer as a special-purpose machine, without excessive sweetness, and without alcohol odor. And a method for producing a milk shake without oily odor.

Still another object of the present invention is to provide a method for producing a milk shake containing ice chips, which is extremely rich in ice crystals.

[Means for solving the problem]

Milk shake according to the present invention and a method for producing the same,
In order to solve the conventional problem and achieve the above object, the following configuration is provided.

The milkshake of the present invention is characterized in that the ice cream component of the milkshake contains at least 15 to 35% by weight of sugar and 0.3 to 1.3% by weight of alcohol at 15.3 to 40% by weight.
Carbohydrates, 1-7% by weight protein and 25% by weight
The following fat content is included, and the overrun value is set to 10 to 100%.

Further, another milk shake according to the present invention is characterized in that the ice cream component has 15.3 to 40% by weight of carbohydrate containing at least 15 to 35% by weight of sugar and 0.3 to 1.3% by weight of alcohol; Contains 10% by weight of protein and less than 25% by weight of fat, with an overrun value of 10-100%
, And countless pieces of ice are scattered and mixed into the ice cream.

Further, another method for producing a milk shake according to the present invention is that, in the raw material blending step, at least 15 to 35% by weight.
With a sugar content of 0.3 to 1.3% by weight of alcohol
40% by weight of carbohydrates, 1-7% by weight of protein,
25% by weight or less of fat, and mix
After a freezing step with 0% overrun, countless pieces of ice were kneaded to obtain an ice cream containing the pieces of ice, and the obtained ice cream was syruped in a temperature range of -20 ° C to -8 ° C. It is characterized by obtaining a drinkable milk shake by stirring and mixing with ice cream alone.

(Operation)

According to the above-mentioned milk shake obtained by the present invention, a sugar content of 15 to 35% by weight for increasing softness, and a component of 25% by weight in an ice cream component which is stirred and mixed with a syrup such as a fruit sauce by a mixer. Contains the following fats and 0.3-1.3% by weight of alcohol, with an overrun value set at 10-100%, and mixed with countless pieces of ice as needed. I have.

Therefore, for example, it is possible to take out the ice cream frozen and stored at −20 ° C. to −8 ° C. by using a commonly used freezer or a freezer, and immediately shake it with a mixer. Ice cream and syrup such as fruit sauce can be stirred and mixed without adding a liquid at room temperature such as As a result, the original drinkable milk shake that seems to be a milk shake with enough cold feeling, icy and crystal taste,
It can be made without using a dedicated shake freezer.

In addition, since the sugar content is 15 to 35% by weight, the sweetness is not excessive, and since the alcohol content is 1.3% by weight or less, alcohol odor does not occur. It is not oily because it is less than weight%.

Further, since the overrun value is set as low as 10 to 100%, the amount of ice crystals in a certain volume is not reduced by air, and therefore, the feeling of cold during drinking is not impaired.

In addition, the ice cream produced at the stage of making the milk shake is mixed with countless pieces of ice as needed, giving it a completely different texture than conventional milk shakes and a refreshing feeling when drinking Mouth feel as a solid is greatly improved. In addition, since the above-mentioned ice chips are mixed in the ice cream for shaking at the factory production stage, there is no need to control or handle the temperature of the ice chips at end stores or consumers.

Therefore, without using a special-purpose shaker freezer, and without adding room temperature liquid such as milk, if you have a freezer etc. and a mixer, you can easily drink the original drinkable milk shake, rich in refreshing feeling You can make a milk shake.

〔Example〕

An embodiment of the present invention will be described in detail as follows.

 First, the processing steps of the compound will be described.

In the compounding step, the raw materials are mixed automatically or manually using a mixing tank or a mixer, and are heated and dissolved at, for example, 50 ° C.

The heat-dissolved composition is filtered through a filter to remove foreign substances, and then homogenized (homogenizer / HOMOGE
NIZER). Then, the fats and oils having a large particle diameter are made into fine particles by a homogenizer, and they are completely emulsified and mixed, thereby being homogenized.

The homogenizer may be a single-stage type in which the mixture is pressurized once, but the mixture is subjected to a two-stage process using a primary pressure and a secondary pressure in order to further reduce the emulsified and mixed oil and fat particles. A two-stage pressurized type is recommended. In a two-stage homogenizer, the primary pressure is, for example, 140 kg / cm ²
And the secondary pressure is set to, for example, 35 kg / cm ² . If a two-stage homogenizer is used, fats and oils can be reduced to a particle diameter of 1 μm, for example.
m can be obtained.

The sterilization step may be performed before placing the composition in the homogenizer or after homogenizing the composition with the homogenizer. This sterilization step is heat sterilization using steam heat or the like.
Heated above 68 ° C. Any combination of temperature and time is possible within a range where the heat sterilization effect is in the same range as described above.

Also, for example, sterilization at 140 ° C. or higher for 3 to 5 seconds,
Filling with an aseptic filling machine enables the supply of a liquid mix that can be stored for a long time. Examples of the sterilizer used in the sterilization process include a batch type sterilizer, an HTST sterilizer, and a UHT sterilizer. The composition after the sterilization step is quenched with cooling water or the like, and then sent to the aging step.

In the freezing step, the formulation is agitated and air blown, ie frozen while whipping. The change in weight of the formulation due to air blowing is usually indicated by an overrun value represented by the following formula:

In the above formula, W ₀ is the weight of the fixed volume formulation,
Ww is the weight of the same volume of the whipped formulation.

In the present invention, this overrun value is 10 to 100%.
More preferably, the air blowing amount is controlled to be 40 to 80%.

Refrigerators used in the refrigeration process include a batch type and a continuous type. The method for obtaining the cold of the refrigerator is not particularly limited, and examples thereof include a brine type that cools by cooling cold brine, an ammonia direct expansion type that cools by cooling ammonia gas absorbed by adiabatic expansion, and a Freon gas. An example using a gas is given as an example.

After the freezing process, the composition is in the form of a soft ice cream in a semi-frozen state.If necessary, put countless pieces of ice into this ice cream using, for example, a fruit feeder. By kneading, an infinite number of ice chips are scattered and mixed in the ice cream. Since the temperature of the ice cream is lower than the melting temperature of the ice, the ice pieces do not melt in the ice cream. The above-mentioned ice pieces are obtained, for example, by crushing ice blocks or by dropping water into a frozen atmosphere formed by a refrigerant.

The ice cream mixed with countless pieces of ice is thereafter continuously fed to a filling and packaging machine, and is filled in a fixed amount in a packaging container.

The packaged formulation is distributed for commercial distribution.
In the curing step, the product is rapidly cured at, for example, −20 ° C. to −40 ° C. to obtain a product. In this curing step, for example, a curing tunnel, a curing chamber, or the like is used.

After curing, the packaged ice cream is stored and shipped in an integrated packaging container such as a cardboard box.

At the distribution stage, the ice cream packed in the cardboard box is stored or transported in a frozen state at about −15 ° C. to −30 ° C., and is distributed to consumers and terminal stores.

Ice cream that has been distributed to consumers, terminal stores, and the like is once frozen and stored at about −20 ° C. to −8 ° C. in a freezer or a freezer room. Consumers, etc. take out ice cream as needed from the freezer or freezer, transfer it to a cup in an appropriate amount, and stir and mix it with syrup such as fruit sauce or with ice cream alone. It is served for drinking.

Note that a normal mixer or spinner may be used for the above-mentioned stirring and mixing. In this case, preferably, a Nissei Wild Mixer Model M150 (trade name, manufactured by Nissei Corporation),
By using a Hamilton Beach Drink Mixer (trade name, manufactured by Hamilton Beach Division, Inc. [USA]), it is possible to obtain a shake in a good stirring and mixing state. Of course, it is also possible for consumers and the like to stir and mix by hand.

In addition, as a syrup such as a fruit sauce mixed with ice cream, syrups of various flavors such as chocolate syrup and vanilla syrup are used in addition to the fruit sauce.

 Next, the compounding ratio of the compound will be described.

The main component of the milk shake obtained by the present invention is:
Moisture, carbohydrates including sugars and alcohols, proteins, and fats, but do not prevent the milk shake from adding an appropriate amount of additives such as emulsifiers, stabilizers, flavors, seasonings, and coloring agents. Absent. The water content is set to 45 to 70% by weight.

As the emulsifier, for example, the following are employed. (1) hydroxylated lecithin; (2) mono-, di- or polyglycerides of fatty acids such as monostearin and monopalmitin; (3) polyoxyethylene ether (polysorbate 60 or 80) of sorbitan monostearate or sorbitan distear. Polyoxyethylene ethers of fatty acid esters of polyhydric alcohols, such as polyoxyethylene ethers, (4) fatty acid esters of polyhydric alcohols, such as sorbitan monostearate, (5) propylene glycol monostearate and propylene glycol monoester Mono- and di-esters of glycols such as palmitate, (6) succinoylated monoglycerides, (7) sodium or calcium stearoyl-2-lactylate, and (8) lactic acid, citric acid, tartar Mono-carboxylic acids and glycerol lacto palmitate and glycerol lacto stearate, etc. of fatty acids etc. - and include esters with diglycerides.

Examples of the stabilizer include a water binding gum, a gelling agent, a blocking agent, and the like. As the water binding gum, locust bean gum, guar gum, tara gum, PGA, CMC and the like are used. As the above-mentioned gelling agent, gelatin, xanthan gum, carrageenan, sodium alginate, pectin and the like are used. Among these gelling agents, carrageenan is also useful for whey-off prevention, colloid protection and the like. Further, microcrystalline cellulose or the like is used as the blocking agent.

In the present invention, carbohydrates are composed of only three elements, carbon, hydrogen and oxygen, and apparently include all compounds formed by combining carbon and water, such as cellulose, starch, and saccharides. As an example. The content of carbohydrates, including sugars and alcohols, is set at 15.3-40% by weight.

Further, in the present invention, the saccharide means saccharides other than polysaccharides such as cellulose and starch. The saccharide simultaneously acts on lowering of the freezing point, sweetness, body, texture, flavor, etc. and has a great influence. Excessive sugar content causes excessive softness, excessive sweetness, burning sensation and the like. In the present invention, the sugar content is set at 15 to 35% by weight. If the sugar content is less than 15% by weight, the softness is lowered, and stirring and mixing at a temperature of -20 ° C to -8 ° C become unpreferable. On the other hand, when the sugar content exceeds 35% by weight, the sweetness becomes excessive, which is not preferable.

Examples of the saccharide include monosaccharides such as glucose, disaccharides such as lactose and sucrose, oligosaccharides, syrup, sugar alcohols such as sorbitol, and other polyhydric alcohols suitable for drinking.

As the alcohol content, all alcohols suitable for drinking can be used. In the present invention, the amount of alcohol used is set to 0.3 to 1.3% by weight. If the alcohol content is less than 0.3% by weight, the softness decreases,
It is not preferable because stirring and mixing at a temperature of -20 ° C to -8 ° C cannot be performed. On the other hand, the alcohol content is 1.3% by weight
If it exceeds, the alcohol odor becomes too strong in the product, which is not preferable.

Proteins help increase foaming and foam persistence. As proteins, milk proteins such as whey protein and casein, soy protein, egg protein and the like can be used. These proteins are supplied alone or in a form contained in raw materials such as skim milk powder and whey powder. Among these proteins, whipping ability, smoothness, texture, melting resistance, lowering of freezing point,
Milk protein is the most preferred as a material that imparts such properties. The protein content is set between 1 and 7% by weight.
If the content of the protein is less than 1% by weight, the foaming property and the foam sustainability are remarkably reduced, which is not preferable. On the other hand, if the protein content is more than 7% by weight, the viscosity of the milk shake becomes excessive, which is not suitable for drinking.

Fats are added as needed to promote creamy taste and provide suppleness and resistance to dissolution. As fat, various vegetable oils such as cottonseed oil, soybean oil, corn oil, sunflower oil, palm oil, palm kernel oil, peanut oil, rice oil, safflower oil, coconut oil, rapeseed oil, or butter oil, milk It is possible to use one or more of animal fat sources such as fat.
The fat content is set at 25% by weight or less. If the fat content exceeds 25% by weight, the product becomes oily, which is not preferable.

Countless pieces of ice mixed into the ice cream as needed, water alone may be used as a component of this ice, but in order to prevent melting, and in consideration of characteristics such as flavor and color, for example, fruit juice, What added pulp, sugar, a stabilizer, a pigment, a fragrance, an acidulant, and other taste substances may be used as a component of the ice chips. The size of the ice pieces used here is
It is desirable to maximize the size corresponding to the diameter of the straw used when drinking the milk shake. This does not prevent the drinking of the milk shake by the straw. In consideration of the melting property of the above-mentioned ice pieces, which are easily melted in the mouth when eaten, it is preferable to set the maximum diameter to 10 mm or less, preferably about 1 to 5 mm. Furthermore, considering the mixing ratio of ice chips to ice cream, if the amount of ice chips is too small, a sufficient refreshing feeling cannot be obtained, and if the amount of ice chips is too large, the unique creamy texture of the shake will be obtained. Because it will be damaged
Usually, it is preferable to mix about 3 to 50% by weight of ice chips.

Next, a method and an apparatus for measuring the softness of the ice cream of the present invention as rheological properties will be described.

For the measurement of softness, Rheometer NRM-2002J (trade name) manufactured by Fudo Industry Co., Ltd. and its recorder R-
Type 31 (trade name) was used. In addition, as a plunger of the rheometer, an adapter for measuring the degree of penetration shearing having an inverted conical head with a maximum diameter of 10 mm and a tip angle of 60 ° at the tip was used. The force required to make the head enter a predetermined amount was measured. If the measured value is 500 g or less, stirring and mixing by a mixer, that is, shaking is possible.

The sensory test for the odor of the ice cream of the present invention, such as oily odor and alcoholic odor, and the taste such as sweetness was conducted by at least three skilled testers.

According to the milk shake obtained by the present invention, in the components of the ice cream which is stirred and mixed with a syrup such as a fruit sauce in a mixer, a sugar content of 15 to 35% by weight for increasing the softness, and 25% by weight or less Fat and 0.
An alcohol content of 3 to 1.3% by weight is included, an overrun value is set to 10 to 100%, and countless pieces of ice are scattered as necessary.

Therefore, for example, it is possible to take out the ice cream frozen and stored at −20 ° C. to −8 ° C. by using a commonly used freezer or a freezer, and immediately shake it with a mixer. Ice cream and syrup such as fruit sauce can be stirred and mixed without adding a liquid at room temperature such as As a result, it is possible to produce an original milk shake that has a sufficient feeling of cold and a crisp, crystallized mouthfeel without using a dedicated shake freezer.

In addition, since the sugar content is 15 to 35% by weight, the sweetness is not excessive, and since the alcohol content is 1.3% by weight or less, alcohol odor does not occur. It is not oily because it is less than weight%.

Further, since the overrun value is set to a low value of 10 to 100%, the amount of ice crystals in the volume is not constantly reduced by the air, so that the feeling of cold during drinking is not impaired.

In addition, the ice cream produced at the stage of making the milk shake is mixed with countless pieces of ice as needed, giving it a completely different texture than conventional milk shakes and a refreshing feeling when drinking Mouth feel as a solid is greatly improved. In addition, since the above-mentioned ice chips are mixed in the ice cream for shaking at the factory production stage, there is no need to control or handle the temperature of the ice chips at end stores or consumers.

Next, a milk shake and a method for producing the same according to the present invention will be described below with reference to examples based on specific experimental examples and comparative examples.

The examples and comparative examples in Tables 1 and 2 above are the results of experiments on a milk shake in which ice chips were not mixed.

Examples include columns (1-4) and (1-5) in Table 1.
Column, (2-2) column, (2-3) column, (2-4) column, and Table 2 column (2-5), (3-2) column, (3-3).
10 examples in which the respective raw materials were blended at the blending ratios shown in the columns, (3-4) and (3-5). In addition, as comparative examples, columns (1-1), (1-2), and (1-3) in Table 1 were used.
Column, (1-6) column, (2-1) column, and (2) in Table 2.
Eight examples in which the respective raw materials were blended at the blending ratios shown in the columns -6), (3-1), and (3-6) were carried out.

The processing steps of the composition to obtain the ice cream of each example and each comparative example, apart from the overrun value,
They are all common and are as follows.

That is, these raw materials are put into a mixing tank, heated and dissolved at about 50 ° C. using steam heat with stirring to form a compound (hereinafter, referred to as a mix), and then foreign substances are removed by filtration. Is sent once to a supermixer for buffering flow rate fluctuations, and from there is sent to a two-stage homogenizer at a constant flow rate.

In a two-stage homogenizer, a pressure of 140 kg / cm ² is applied to the mix as a primary pressure, and a pressure of 35 kg / cm ² is applied to the mix as a secondary pressure. This results in a fat average particle size
The mix becomes 10 μm or less, and the mix is completely emulsified and mixed and homogenized.

In each example and each comparative example, the primary pressure was 14
Although 0 kg / cm ² and the secondary pressure are commonly set to 35 kg / cm ² , it is not precluded that these homogenizing pressures are appropriately varied depending on the components of the mix, the temperature, the viscosity, the type of the homogenizer, and the like.

The homogenized mix is sent to an HTST sterilizer, heat-sterilized and quenched. The heat sterilization is performed, for example, by heating the mix to 85 ° C. for 30 minutes. After the heat sterilization, the mixture is rapidly cooled to within 10 ° C. within 15 to 25 seconds. Thereafter, the mix is sent to an aging tank, and the mix is aged for several hours to one day in a refrigerated state at 0 ° C to 10 ° C with cooling water while stirring. This aging increases the viscosity of the mix and improves the texture of the product. In addition, it does not prevent moving to the next step without aging.

The mix after aging is put into a batch type or continuous type refrigerator, where it is frozen by cold supplied through a cold brine, and air is blown into the mix to embrace air.

The overrun value representing the amount of air entrapped here is
As shown in Table 1 and Table 2, the values were set differently for each example and each comparative example.

After the above-mentioned freezing step was completed, the mix was filled in a container, further packaged if necessary, and then sent to a curing chamber to be rapidly cured at -40 ° C.

After the curing step, the rheological properties of each of the Examples and Comparative Examples were measured using the above rheometer under a temperature condition of −20 ° C.

The results of the measurements performed in this way are as shown in Tables 1 and 2. If the measurement result is 500 g or less, it is possible to shake by a mixer at a temperature higher than -20 ° C.

As is clear from Tables 1 and 2, the sugar content is 15.0% by weight, 17.5% by weight or 20.0% by weight, the fat content is 15% by weight, and the skim milk content is 5%. When set, the alcohol content is 0.3% by weight
Below, the measured value of the rheometer becomes 500 g or more as shown in the comparative example in column (1-1) and the comparative example in column (2-1).
As in the comparative example in column (3-1), stirring and mixing by a mixer can be managed, but the mixture becomes abnormally high in sweetness, and the commercial value is significantly impaired.

On the other hand, if the alcohol content exceeds 1.3% by weight,
As shown in each of the comparative examples in columns (1-6), (2-6), and (3-6), the measured value of the rheometer was as low as 360 g or less, and although stirring and mixing were sufficient, The alcohol odor becomes stronger and the commercial value is impaired.

When a milk shake ice cream is shipped as a product, after the curing step, the product is further accumulated in a cardboard box and packaged. And, in the distribution stage, it is kept cool to a temperature of about -30 ° C or less, and finally, consuming stores,
It will be stored at −20 to −8 ° C. in a freezer such as a consumer home. Then, an appropriate amount of syrup such as a fruit sauce is added, or only ice cream is stirred and mixed by a mixer. Since the ice cream has softness even at a temperature of -20 ° C to -8 ° C as described above, the ice cream is taken out from a temperature of -20 ° C to -8 ° C and immediately taken out. Can be shaken with a mixer. In addition, since the ice cream can be shaken without dissolving it with milk or the like at room temperature, a milk shake of the main body having a sufficient cold feeling and an icy taste can be obtained.

Next, the results of experiments on ice cream mixed with ice chips are as shown in Table 3. The experimental conditions are the same as those in Tables 1 and 2 except for the following points.

In other words, the components of the ice cream for the milk shake and the mixing ratio thereof, and other conditions are as shown in Table 3, and the quenching temperature after the heat sterilization is set to 10 ° C. or less, and the overrun is performed. After finishing the freezing step, countless pieces of ice were put in using a fruit feeder and kneaded while freezing was performed at a temperature of −6 ° C. in a freezer. The above-mentioned ice pieces were used by crushing ice blocks using an ice breaker, and the maximum diameter of the ice pieces was set to 5 mm. The mixing ratio of ice chips to ice cream was set to 10% by weight.

As is apparent from Table 3 above, a drinkable milk shake ice cream that was sufficiently shaken and had a refreshing feeling was obtained.

〔The invention's effect〕

Milk shake according to the present invention and a method for producing the same,
As described above, in order to increase the softness of the ice cream to be shaken with the mixer, the ice cream component contains at least 15 to 35% by weight of sugar and 0.3 to 1.3% by weight of alcohol, and 15.3 to 40% by weight. Carbohydrates and 1 to
Since it contains 7% by weight of protein and 25% by weight or less of fat and its overrun value is set to 10 to 100%, it melts at -20 ° C to -8 ° C or loses its shape. It is stored without rubbing and has such softness that it can be stirred and mixed.

Therefore, if it is stored at -20 ° C to -8 ° C in a freezer or a freezer attached to a refrigerator, it should be taken out of the freezer or freezer, immediately transferred to a mixer, and added with a liquid at room temperature such as milk. A milk shake can be prepared as it is or by stirring and mixing with a syrup such as a fruit sauce in a mixer. In addition, since the ice cream is shaken by the milk or the like without being melted, it is possible to obtain an original milk shake having a sufficient cold feeling and an icy taste, which is like a milk shake.

In addition, since the sugar content is 15 to 35% by weight, the sweetness does not become excessive, and since the alcohol content is 1.3% by weight or less, there is no alcohol odor. Furthermore, since the fat content is 25% by weight or less, there is no oily smell.

In addition, since the overrun value is set to a low value of 10 to 100%, the amount of ice crystals in a certain volume is not reduced by air, and the feeling of cold when eating is not impaired, and A good milk shake is also obtained.

In addition, the ice cream produced at the stage of making a milk shake is mixed with countless pieces of ice as needed, so that a completely different texture from the conventional milk shake is imparted, and a refreshing feeling when drinking, Mouth feel as a solid is greatly improved. In addition, since the above-mentioned ice chips are mixed in the ice cream for shaking at the factory production stage, there is no need to control or handle the temperature of the ice chips at end stores or consumers.

As a result, even without the use of a shaker freezer as a special-purpose machine and without the addition of room temperature liquids such as milk, a milkshake that can be easily drunk as long as there is a freezer and a mixer can be easily used. This has the effect of making milk shakes.

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Claims (3)

(57) [Claims] 1. The ice cream component of the milk shake,
At least 15-35% by weight sugar and 0.3-1.3% by weight
15.3 to 40% by weight of carbohydrates containing
A milk shake comprising up to 7% by weight of protein and up to 25% by weight of fat and having an overrun value set at 10-100%. 2. The ice cream component of the milk shake,
At least 15-35% by weight sugar and 0.3-1.3% by weight
15.3 to 40% by weight of carbohydrates containing
Contains up to 7% by weight of protein and less than 25% by weight of fat, has an overrun value of 10-100%, and has numerous ice chips scattered and mixed into this ice cream A milk shake characterized by the fact that: 3. In the raw material blending step, at least 15 to
15.3 to 40% by weight of carbohydrates containing 35% by weight of sugar and 0.3 to 1.3% by weight of alcohol, 1 to 7% by weight of protein and up to 25% by weight of fat, After passing through a freezing process while overrunning by 10 to 100%, countless pieces of ice are kneaded to obtain ice cream containing ice pieces, and the ice cream is mixed with syrup in a temperature range of -20 ° C to -8 ° C. Alternatively, a method of producing a milk shake, wherein a drinkable milk shake is obtained by stirring and mixing only with ice cream.