JPH03195457A - Ice shakes and ice cream shakes - Google Patents

Abstract

PURPOSE:To obtain the subject ice, capable of readily producing ice cream shake with a small-sized mixer, etc., and selling thereof even in small-scale stores, stands, etc., by mixing an ice cream, etc., with ice grains, ice pieces, etc. CONSTITUTION:An ice cream shake obtained by mixing 70-95 pts.wt. ice cream, etc., with 30-5 pts.wt. ice grains or ice pieces, regulating the resultant ice for the shake to -5 to -10 deg.C temperature, adding and mixing a fruit sauce, etc., therewith.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to ice shakes and ice cream shakes.

By using the shake ice cream of the present invention, ice cream shakes can be easily manufactured using a small mixer, etc., so it is possible to sell ice cream shakes even in small-scale stores, stands, etc. .

(Prior Art and Problems) Generally, ice cream shakes are manufactured by continuously batch-forming ice cream shakes using a machine equipped with a special freezing device called a shake freezer. However, this shake freezer is expensive and difficult to install in small stores.

In addition, ice cream is sometimes made without using a shake freezer by softening ice cream by pouring milk or other room-temperature liquid over it and mixing it with fruit sauce or the like in a mixer.

However, the ice cream shake made using this method had the disadvantage that it lacked ice crystals and the texture did not resemble an ice cream shake.

(Means for Solving the Problems) The inventors of the present invention conducted extensive research with the aim of easily producing ice cream shakes using mixers in small-scale stores, and found that ice grains or pieces of ice can be used as ice cream, etc. They learned that it is possible to easily produce ice cream shakes using a mixer or the like by producing mixed shake ice, supplying the shake ice, and adjusting the temperature.

The present invention relates to shake ice made by mixing ice cream or the like with ice grains or ice pieces.

The present invention also relates to a shake ice made by mixing 70 to 95 parts by weight of ice cream or the like with 30 to 5 parts by weight of ice grains or ice pieces.

In addition, according to the present invention, shake ice prepared by mixing 80 to 90 parts by weight of ice cream or the like with 20 to IO parts by weight of ice grains or ice chips is adjusted to a temperature of 1°C to -10°C, and then fruit is added to the shake ice. This relates to an ice cream shake made by adding and mixing sauce, etc.

In the present invention, by using shake ice made by mixing ice cream or the like with ice grains or ice pieces, you can enjoy the texture of ice crystals just by mixing it with fruit sauce or the like using a mixer. It is capable of producing excellent ice cream shakes.

In the present invention, ice cream and the like refers to ice creams, frozen yogurt, various types of sherbet, and other ice creams and frozen desserts in general.

The ice particles or pieces of ice may be granular ice, crushed large pieces of ice, or a mixture thereof.

Furthermore, the size of the ice particles or pieces of ice is preferably about 1 to 5 mm, preferably about 2 to 31 mm in diameter or one side.

When mixing ice cream, etc. with ice grains or pieces, keep the temperature of the ice cream, etc., at -4°C to -6°C, soft, ice grains,
It is sufficient to keep the temperature at a temperature that does not melt the ice chips and mix as appropriate.

The mixing ratio may be arbitrary, but preferably about 70 to 95 parts by weight of ice cream and 30 to 5 parts by weight of ice grains or pieces.

Shake ice obtained by mixing ice cream or the like with ice grains or ice chips is preferably stored in large chunks or after being molded into edible shapes and immediately placed in a storage room at -25°C or lower.

The frozen shake ice is placed in an ice cream dispenser installed in small-scale stores or stands where it is sold, and the temperature is -5°C to -10°C, preferably -4.5°C to
The product temperature is adjusted to -5.5℃ and prepared. As the ice cream dispenser, those shown in Japanese Unexamined Patent Publication No. 63-263051 and Utility Model Application No. 64-9587 can be used as appropriate.

When manufacturing ice cream shakes, the temperature should be between 5℃ and -1
Put shake ice at a temperature of 0°C into a mixer, add fruit sauce to it, and mix manually or with a mixer.

If the shake ice of the present invention is used, an excellent ice cream shake can be produced by stirring with a simple mixer or the like.

The ice cream shake of the present invention has a moderate presence of ice and has a texture that is no different from a shake produced in a shake freezer.

Next, examples of the present invention will be shown.

Example 1 An ice cream mix with the following composition was prepared and heated at 85°C.
It was sterilized in 15 seconds, cooled to 5°C, and poured into a tank.

Skim milk powder 6kg Vegetable oil 6kg Sugar 14kg Starch syrup 3kg Emulsion stabilizer 0.4kg Vanilla flavoring 0.1kg Water 70.5kg Total 10
0kg Put this ice cream mix through the freezer for 50
% overrun ice cream was made and fed into the fruit feeder through a pipe.

After crushing 135 kg of ice with a crusher, fine powder was removed to obtain ice pieces having a size of 2 to 3 n++++.

Feed the ice chips from the other input port of the fruit feeder that is feeding the ice cream so that the weight ratio of ice cream to ice chips is 85:15, and after mixing, fill it into a 1OQ bulk container. , produced shake ice containing ice pieces. At this time, the temperature of the ice cream was set at -4.5 to -5.5°C to prevent the ice pieces from melting. This product was immediately hardened in a -40°C deep freezer and then stored in a -30°C storage room.

The bulk of shake ice produced as described above was placed in an ice cream dispenser, and the temperature was adjusted to -6 to -6.5°C. Then, by operating the ice cream dispenser, 60 g of shake ice containing ice pieces was dispensed into a 200 cc cup.

Prepare papaya sauce using one method and heat at 85℃ for 10 minutes.
After being sterilized for several minutes and cooled to 10°C, it was stored in a -30°C storage room. The temperature was raised to 5°C during use.

Sugar 40kg Papaya puree 50kg Starch
1.5kg papaya flavor 1.0kg water
7.5kg total
100kg Pour 6g of this papaya sauce, 10g of water, and 60g of ice cream into a 200cc cup.

A papaya flavored ice cream shake was obtained by stirring vigorously with a spoon.

Example 2 1) Frozen yogurt with the following formulation was manufactured.

Skimmed milk powder 4kg Butter 3.5kg Sugar 8kg Starch syrup 12kg Emulsion stabilizer 0.4kg Water 22.1kg Subtotal 50
kg Liquid fermented milk 50kg Total 100kg First, skim milk powder, butter, sugar, starch syrup, emulsifier, and water are mixed in a mixing tank, and the mix is heated to 85°C.

It was sterilized for 15 seconds and then cooled to 5°C.

A 15% aqueous solution of skim milk powder was prepared, sterilized and cooled, and then inoculated with 1.5% each of Lactobacillus bulgaricus and Streptococcus thermophilus starters at 43°C.
The cells were cultured for 5 hours and cooled to 4°C. The above-mentioned mix and this liquid fermented milk were mixed to obtain a frozen yoghurt mix, which was then passed through a freezer to produce a 50% overrun frozen yoghurt and fed into a fruit feeder through a pipe. Then, in the same manner as in Example 1, frozen yogurt containing ice pieces was prepared in a weight ratio of 80:20, and this was used as shake ice.

This shake ice was placed in an ice cream dispenser in the same manner as in Example 1, and 50 g was dispensed into a 200 CC cup. Next, 15 g of the papaya sauce prepared in Example 1 and 50 g (7) of milk log were added to a frozen yogurt containing ice pieces, and stirred with a simple mixer to obtain a papaya-flavored yogurt shake.

Claims (4)

[Claims] (1) Shake ice cream made by mixing ice cream, etc. with ice grains or pieces. (2) Shake ice made by mixing 70 to 95 parts by weight of ice cream or the like with 30 to 5 parts by weight of ice grains or ice pieces. (3) Shake ice made by mixing 70 to 95 parts by weight of ice cream, etc. and 30 to 5 parts by weight of ice grains or ice chips is adjusted to a temperature of -5°C to -10°C, and fruit sauce, etc. is added to it. Ice cream shake made by adding and mixing. (4) Shake ice cream is stored at -25℃ or below, and when used, the ice cream dispenser is placed between -5℃ and -10℃.
4. The ice cream shake according to claim 3, wherein the ice cream shake is temperature-controlled.