MANUFACTURING METHOD OF ICE CREAM

• Main Authors: NAKANO MIKIO, SHIGIHARA YUKO
• Format: Patent
• Language: English; Japanese
• Published: 27.11.2014
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a manufacturing method of ice cream that is the ice cream including fat and in which texture is excellent in richness which the conventional ice cream does not have; and the ice cream that is obtained by the method and has the excellent texture having the richness which the conventional ice cream does not have.SOLUTION: A manufacturing method of ice cream including fat is that agitation and cooling are performed by a scrape-off type heat exchanger, thereby a water-in-oil type emulsion composition is made, then freezed to be able to obtain the ice cream excellent in texture which the conventional ice cream does not have. A manufacturing apparatus of margarine or the like can be used as the scrape-off type heat exchanger. In addition, nitrogen is blown in the manufacturing, thereby the ice cream having more favorable texture can be obtained. The ice cream is that an oil content of 30-80 wt.% is included, and a rising melting point of an oil phase is 5-40°C. 【課題】油脂を含有する冷菓であって、従来の冷菓にないこくを有する食感に優れた冷菓の製造法、及びその方法で得られる、従来の冷菓にないこくを有する食感に優れた冷菓を提供する。【解決手段】油脂を含有する冷菓の製造法において、掻き取り式熱交換器により撹拌・冷却して油中水型乳化組成物とした後冷凍することにより、従来の冷菓にないこくを有する食感に優れた冷菓を得ることができる。掻き取り式熱交換器としては、マーガリン等製造装置を用いることができる。また、製造において窒素を吹き込むことにより、より好ましい食感の冷菓を得ることができる。油分が３０〜８０重量％含有し、油相の上昇融点が５〜４０℃である冷菓。【選択図】なし