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Ice cream cold drink and manufacturing method thereof

A manufacturing method and technology for ice cream, which are applied in the directions of frozen desserts, food ion exchange membrane method, animal protein processing, etc., can solve problems such as detrimental taste and taste, and achieve the effect of good taste

Active Publication Date: 2016-04-13
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Moreover, the ice cream disclosed in Japanese Patent Laid-Open Publication No. Hei 7-67542 contains a large amount of monosaccharides, so if the temperature increases when the ice cream is stored (preserved), the crystal growth of the ice cream will occur, resulting in a loss of taste. Problems with taste occur

Method used

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  • Ice cream cold drink and manufacturing method thereof
  • Ice cream cold drink and manufacturing method thereof
  • Ice cream cold drink and manufacturing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0097] In Example 1, in order to confirm whether the production method of the present invention can achieve the purpose, the taste and physical properties of ice cream produced using DF desalted skim milk powder were studied (manufacturing examples 1, 2, 5). The DF desalted skim milk powder Prepared by the above-mentioned diafiltration (DF) method (the above-mentioned second embodiment). Specifically, the size of ice crystals generated in the prepared ice cream was measured, and the measured values ​​were compared to evaluate the growth property of ice crystals. In addition, the softness (ease of scooping) of the prepared ice cream was evaluated by measuring the hardness thereof. The saltiness, sweetness and milkiness of the prepared ice cream were also evaluated. Furthermore, in Example 1, the taste and physical properties of the ice cream manufactured using the ice cream mix prepared without the nanofiltration (NF) method were studied (Manufacture Examples 3 and 4). Got it...

manufacture example 1

[0100] The ice cream of Production Example 1 was prepared using DF demineralized skim milk powder containing about 1% by weight of milk fat and about 95% by weight of non-fat milk solids. When making ice cream, lactose contained in DF demineralized skimmed milk powder was decomposed to 56% by lactase (manufactured by Contract Alcohol Co., Ltd., trade name "GODO-YNL") (that is, the lactose decomposition rate was 56%).

manufacture example 2

[0102] The ice cream of Production Example 2 was prepared under the same conditions as in Production Example 1 using the same DF demineralized skim milk powder as in Production Example 1. When making ice cream, use lactase to decompose the lactose contained in DF desalted skim milk powder to 84% (that is, the lactose decomposition rate is 84%).

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PUM

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Abstract

Provided is a method for producing ice creams which have high storage stability and excellent taste and can be easily scooped with a spoon. The method for producing ice creams comprises a desalting step, a step of adding an enzyme, a step of degrading lactose, and a cooling step. In the desalting step, a starting material, which contains 5-50 wt% inclusive of non-fat milk solids, is desalted. In the subsequent step of adding an enzyme, an enzyme capable of degrading lactose is added to the desalted material. In the step of degrading lactose, lactose contained in the material is degraded by the enzyme. In the final cooling step, the material having been treated in the lactose-degrading step is cooled. Thus, ice creams can be produced.

Description

technical field [0001] The invention relates to an ice cream cold drink and a manufacturing method thereof. It uses ice cream mix with desalted concentrated milk, which contains a lot of protein, and decomposes lactose contained in the ice cream mix to obtain the ice cream cold drink. Background technique [0002] Japanese Patent Application Laid-Open No. 7-67542 (Patent Document 1) discloses an ice cream (paragraph [0037]) in which lactose and lactase are used as sweetness components. This ice cream uses lactase to break down lactose into glucose and galactose. Ice cream containing a lot of monosaccharides is easy to digest and absorb. For example, even people who are allergic to lactose will not cause diarrhea. Theoretically, lactose will be decomposed into glucose and galactose by lactase in the small intestine, and then absorbed into the body, but for people with less secretion of lactase in the small intestine (people who are allergic to lactose), lactose cannot be de...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/04
CPCA23G9/325A23G9/34A23G9/40A23G9/36A23J3/08A23V2002/00A23V2250/54252A23V2300/34A23V2300/36
Inventor 中越诚小野田敏昭市场智子
Owner MEIJI CO LTD