Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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The present invention relates to a method for manu-
facturing ice cream dispersedly containing small ice pieces
and maintaining the form thereof.
Conventional methods for manufacturing ice cream
dispersedly containing small colored or unco:Lored ice pieces
are summarized as follows.
At first, there are prepared granular ice pieces ~ .
by breaking ice blocks by an ice-breaker, or putting materi.al
liquid for ice pieces in an ice making plate with many ho:llows
and freezing thereoE, or freezing falling drops oE the material
liquid in an extremely cold atmosphere below 0C, and secondly
the thus obtained ice.pieces are mixed with material mix for
ice cream or are mixed while whipping with soft ice cream in
the half frozen form in a freezer.
However, in the conventional methods, for example,
aEter mixed with the ice cream mix, ice pieces contained
thereln melt as time goes by, and dilute the ice cream mix,
which makes the product obtained by freezing thereof inferior
in composition and flavor, as a result, overrun control of
the product becomes di.fficult~ Further, in this case, i
the ice pieces contain a colorin~ agent, flavorings and a
sweetening, these matters are to permeate into the ice cream
mix, which spoils an original color tone and flavor of the
ice cream mix. And also in the method wherein ice pieces
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are dropped to be mixed into the half-frozen soft ice cream
taken out from a freeæer, a surface of each ice piece is
melted by exposure to the air during the process of preparing
small ice pieces by breaking ice blocks, therefore the
similar spoiling to the ice cream mix mixed with the ice
pieces is incurred. If the colored ice blocks are prepared
only using water without a stabilizer in the ice making
process, the ice blocks are unevenly colored, so uniform
colored ice pieces are not obtained. ThereEore, it is dif-
ficult to obtain the product of high commercial value
according to the conventional art of producing the ice
cream containing small ice pieces.
As the result of researches for eliminating theabovementioned defects on the conventional art, the
inventors of the present invention have found the fact as
follows. I~hen small ice pieces which are obtained by
breaking ice blocks containing the stabilizer are refriger~
ated by a refrigerant and then mixed with half-frozen ice
cream, there can be obtained the products in which goods-
flavored and even-colored ice pieces are enchased in ice
cream as if they were jewels, even if the ice pieces
contain the coloring agent~ flavorings, sweetening, etc.
The present invention is based upon the a~ove-
mentioned finding and aims to provide a method for producing
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high-marketable ice cream dispersedly containing small ice
piece s .
The attached drawing shows a schematic illustration
of an apparatus for manufacturing ice cream containing small
ice pieces dispersedly according to the present invention.
The details of the present invention are explained
in the following.
The present invention comprises refrigerating with
the refrigerant small ice pieces obtained by breaking lce
blocks containing stabilizer and then mixing refrigerated
ice pieces with half-frozen ice cream.
Small ice pieces used in the present invention are
made by freezing material liquid according to the conventional
method and those ice pieces may be colored or flavored.
Therefore, material liquid for ice pieces covers a wide
range from drinking water to cirup, fruit juice of various
kind (including canned one), liquid containing chocolate,
cocoa, coffee or powdered tea, other liquid which can be
prepared into ice blocks.
A stabilizer used in preparing ice blocks,
according to the present invention, includes gelatine,
carrageenan, arabina gum, ~uar gum, locust bean gum,
Eurcelleran, tamarind, pectin, xanthan gum, sodium
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alginate, carboxymethylcellulose, etc., which are
generally used in the business circle oE the ice cream
manufac~urer. In case of producing ice pieces containing
such stabilizers, water containing 0.1 - 3.0 parts by
weight of at least one kind of said stabiliæers may be, if
necessary added with the coloring agent, flavorings,
sweetening, etc., frozen into ice blocks, which may be
broken into ice pieces. Apparent from the comparison data
disclosed below, those ice pieces containing the stabilizers
are less meltable than those containing no stabilizers.
I~hen those ice pieces contain less than ~ by weigh-t of
the stabilizers, efficiency of the stabilizer is lower, on
the other hand, when they contain more than 3.0 % by weight of
the stabilizexs, the ice pieces get jellified. Consequently
the preferable content rate of the stabillzer is within the
range ~etween 0.1 ~6 by weight and 3.0 % by weight.
In the present invention, small ice pieces
obtained by the above process are refrigerated with the
refrigerant such as liquid nitrogen, liquid carbonic acid
or liquid air which is harmless to a human body. Small ice
pieces are refrigerated with the refrigerant by spraying the
refrigerant upon ice pieces or soaking ice pieces in the
refrigerant. Small ice pieces refrigerated in this way are
dry to the touch.
Next, abovementioned refrigerated small ice pieces
are mixed with half-frozen ice cream. ~he preferable rate
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of ice pieces against ice cream is around 10 - 20 wei~ht %,
and particularly about 15 ~ by wei~h-tisthe most preferable.
In -this case, it is preferable to sort out ice pieces of the
suitable size, only which are mixed with ice cream. The term
"ice cream" usea in the above description means ice cream,
iced milk, lactic ice, sherbet and so on.
In the present invention, such ice cream is used
the half~frozen condition. The "half-fro~ien condition" in
this case means "soft ice cream". Ice cream, which is
] obtained in this way and dispersedly containing suitable
number of refrigerated small ice pieces, is frozen in the
temperature below, for example, -20C in the state of stick
or of being filled into the cup Eor ice cream.
According to the present invention, small ice
pieces will not melt because of the abovementioned process,
even when they are mixed into ice cream. Consequently,
color and flavor of small ice pieces will not intermix with
ice cream itself, and this results in ice cream enchased
with small ice pieces of various kind of flavor which shines
like jewels.
Therefore in comparison with the conventional type
of ice cream containin~ ice pieces, the present invention
makes it possible to improve the public taste for ice cream
and manufacture a new type of ice cream which dispersedly
containin~ a wide variety of small ice pieces which have
conventionally considered dif~icult to make.
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r~xample:
Embodi.ment of the present invention is illustrated,
in reference of accompanying drawing, as follows:
Blocks of ice, from which small ice pieces are
made, are prepared by adding stabilizer into drinking water,
then sterilizing the water for 15 sec. at a temperature of
85C (HTST: High-Temperature Short-Time Sterilization),
afterwards cooling it until the temperature falls to 5C,
adding a coloring agent and a flavory into the water and
!O mixing them, and then freezing the thus obtained liquid.
Gelatin is used as a stabili3er at a ratio of 0.25 ~ by weight
relative to the drinking water. `:
The aforementioned ice-block-raw-liquid including
the abovementioned additives is freezed in the rapid freezer
at around ~25C for ~orminy ice. At this stage, the temper-
ature of the ice block is around -22~C at the central portion
thereof after being maintained as it is for 32 hours.
Then, the ice block is crushed into small pieces
by means of an ice crusher, which refers to the numeral 1
~0 in an attached drawi.ng.
Soon after crushi.ng the ice, a liquid nitrogen
valve 4 is opened to spray liquid nitrogen (--196~C) into
the obtained small ice pieces in order to re-freeze the
portion on the surface of the small ice pieces, where the
ice is defreezed when crushed. Thereafter, the re-freezed
ice pieces are sifted through a sieve 6, whose suitable
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diameter is about 3 mm. The shlfted ice powder is disused.
It is preferable to prevent ice powder from inter-
mixing to ice cream as much as possible, since when the
powder ice is mixed it is easily dispersed uniformly into
the ice cream so that the whole ice cream including small
ice pieces comes to be the same color as that of the colored
ice pieces. Therefore, although size of the sifted small
ice pieces can be optionally determined according to con-
sumer's tastes, it is preferable to settle the diameter of
the average size pieces occupying the greatest majority to
be around 5 to 10 mm.
The thus-prepared small ice pieces are mixed into
ice cream which is prepared on ano-ther line by ~eans of a
mixer (fruit-feeder) 7. At this time, the temperature of
the small ice pieces is previously arranged beneat:h -15C,
and the ice cream between -3C and -7C.
The mixing ratio of the small ice pieces is set
as 0.15 parts by weight relati~e to 1 part by weight of the
ice cream.
The abovementioned ice cream including small ice
pieces is filled into ice cream vessels indivisually by
using an ice cream Eilling machine, or is formed into a
stick shape, and then they are hardened in the rapid reezer
at a temperature below -25C. In the drawing, numeral 2
represents a stepless transmitter, 3 a liquid nitrogen pipe
line, 5 a cooled convever (screw conveyer system), 8 a duct
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forexhausting N2, and 9 a pool Eor powder ice.
Comparison Example
.
Now, we will explain concretely effects of this
invention, representing a comparison example.
As for two kinds of ice cream containing small ice
pieces respectively being made by a conventional method and
by the procedure as described in the Example of this inven-
tion, we measured color difference, i.e. difference in
degree of permeation of color material used for small ice
pi.eces into each kind of ice cream by using CD-100, a color
machine MODEL manufactured by Murakami Coloring Technical
Insti.tute K.K.
The results-are shown in the below-mentioned Table
1.
~he ice cream containing small ice pieces, used in
the comparison with that prepared by the present invention
was prepared in accordance with one of the conventional
methods, wherein drinklng water was colored, flavored,
sterilized, cooled and then freezed in the rapid freezer
at around -25C and thus formed was an ice block which was
subsequently crushed into smal]. ice pieces each having a
diameter between 5 to 10 mm by means of ice crusher, and
immediately thereafter the small ice pieces were mixed into
the ice cream in the weigh-t portion ratio of 0.lS relative
to the ice cream o-E 1 weight portion.
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Table l
Conventional Method
_
~~- Color tone and _ _
~ ence 1. a b ~E
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Ice cream before mixinc +71.7-4.5 -11.2 _
small .~ce pieces
Ice cream when mixed +69 2 -~7 8 -19.4 11.2
with red colored small . ..
ice pieces
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Ice cream when mixed
with orange colored +67.0+4.2 -6.6 10.9 ..
small ice pieces
_ _
Ice cream when mixed
with melon colored -~70.1 -12.6-17.3 10.2
small ice pieces
__ _
Method of This Invention
. ~~-__ Color tone and
\ lor differ- L a b ~E
~ ce
Ice cream before mixing +71.5-3.4 -11.3
small ice pleces
Ice cream when mixed
with red colored small -~68.4-2.7 --11.1 3.2
ice pieces
_.
Ice cream when mixed
with orange colored ~-68.8-2.5 -12.8 3.2
small ice pieces
_ _
Ice cream when mixed
with melon colored ~68.8-5.9 -13.1 4.1
small ice pieces
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(Note) L deno-tes Luminosity.
a denotes red side in (~) and green side in (-),
respectively.
b deno-tes yellow side in (+) and blue side in (~),
respectively.
~E = ~a2 ~ ab2 ~ aL2
wherein aa, ~b and ~L denote the difference between
the measured value of each sample containing colored
; ice pieces and that of sample not containing -the
same, respec-tively.
Generally speaking, when the color difference (~E)
is 0 to 3, the difference cannot be visually recognized,
while when ~E equals 5 the clifference can be slightly recog-
nized, and when AE is larger than 5 the difference can be
recognized.
- In case of the ice cream in accordance with this
invention, ~E is smaller than 5/ while in accordance with
the conventional method aE is larger than lO and the perme-
ation of color is clearly recognized.
The Table 2 shows the results of the melting
experiment and the hardness of refrigerated ice blocks of
material liquid each of which contains either a s-tabilizer
; in different kinds or nothing. In every cases, those
containing the stabilizer show better results.
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