JP2009089680A - Chocolate ice cream substitute - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a chocolate ice cream substitute containing rice as the material and safe even to a person who has allergy to chocolate. <P>SOLUTION: This chocolate ice cream substitute is produced by heating polished rice with an oven to bake at least part thereof to a charred condition, cooling the product followed by pulverizing with a food mill to produce charred rice powder, using the product as the submaterial to stir together with cow milk and/or raw cream as the main material, and egg and sugar, and cooling the product followed by freezing. It is possible to make an substitute more similar to real chocolate ice cream by using process cheese instead of raw cream and mixing citric acid or the like. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a chocolate ice cream substitute manufactured using polished rice.

Conventionally, as a technique related to this type of article, “a method for producing a cereal tea beverage” described in Patent Document 1 below can be cited.
In the invention described in this document, there is provided a method for producing a cereal tea drink that can remove burnt odor and miscellaneous taste and has only a fragrant fragrance and is mellow and clean.
The gist of the present invention is that the method for producing a cereal tea beverage includes a step of extracting a cereal tea raw material with warm water in the presence of a reducing substance.

Further, in the “processed product containing strawberry powder” described in Patent Document 2 below, various processed products containing cocoon powder containing sugar, protein, vitamins, lipids, minerals, dietary fiber, etc. in a well-balanced manner. Are disclosed.
This document describes that various processed products contain cocoon powder that has been pulverized after being washed with water, sterilized, and then roasted.
Thus, in the past, there have been inventions of tea beverages made from cereals and various processed products using rice bran powder. In the former, in producing the tea beverage, there is a burnt smell and miscellaneous taste. The purpose of the latter was to effectively use various nutrients contained in the cocoon.
JP 2000-116364 A Japanese Patent Laid-Open No. 11-9199

From a viewpoint different from the above-mentioned prior art, the present inventor has created a coffee beverage substitute and a soy sauce substitute that can be eaten or consumed by allergic patients, and has previously proposed as Japanese Patent Application No. 2007-121976. .
In the invention previously proposed, the milled rice is heated and baked to a state where at least part of the rice expands and burnt black, and then cooled, and then cooled, and then `` burnt rice flour '' pulverized by a food mill or the like is used. The coffee beverage substitute and soy sauce substitute used.
In the present invention, intensively researching whether the previously proposed “burnt rice flour” can be applied to other foods, and creating other food substitutes that can be eaten by various allergic patients. That is the issue.

  In order to solve the above problems, the first of the present invention uses milk and / or fresh cream, egg and sugar as main ingredients, and vanilla essence, peppermint, chocolate, or In various ice creams that are made by using coffee, etc., stirring, cooling, and freezing, as a secondary material, instead of the secondary material, polished rice is used as a heat source in a state of maintaining a small distance from each other. Chocolate ice cream, characterized in that the rice is expanded and heated to a state where at least a part of the rice is black and burnt, baked and then cooled, and then used to burnt rice powder pulverized by a food mill or the like It is a substitute.

  According to a second aspect of the present invention, in the first aspect, a process cheese is used instead of the main ingredient fresh cream, and citric acid, itaconic acid, lactic acid, malic acid, tartaric acid, ascorbic acid, fumaric acid, A chocolate ice cream substitute characterized by adding at least one selected from organic acids or inorganic acids as food additives such as succinic acid and hydrochloric acid.

In the first embodiment of the present invention, the rice is not directly roasted as in the past, but the polished rice is used to directly heat the rice, and at least part of the rice is heated. By applying heat to the extent of scorching, a bitter taste is imparted, and this is pulverized to produce a charred baked powder. Using this charred baked rice flour as a secondary material, a substitute with a taste very close to chocolate ice cream is produced. Was able to.
Of course, the extent to which the rice is burned can be adjusted according to preference. For those who like chocolate with a strong bitterness, the rice may be baked to a burned state and then pulverized.

This chocolate ice cream substitute has the same flavor as chocolate ice cream, although it does not have the scent of chocolate, and the present invention can provide a chocolate ice cream substitute from burnt-baked rice flour. It was.
Thereby, even those who are allergic to chocolate or cacao can eat chocolate ice cream.
Further, in the present invention, it is born from an idea that has never been imagined so far, which is to produce a chocolate ice cream substitute using burnt-baked rice flour, and it can be said to be a kind of use invention.

In the 2nd thing of this invention, by adding the organic acid or inorganic acid as food additives, such as a citric acid, to chocolate ice cream substitute, a slightly sour taste is added, and the depth and rich chocolate ice cream It becomes a substitute.
In addition, since processed cheese is used instead of fresh cream, the complex smell and taste inherent to cheese is similar to chocolate, so add a flavor that more closely resembles real chocolate ice cream. Was made.

Hereinafter, embodiments of the present invention will be described.
First, as rice, wash-free rice that has been refined from glutinous rice is used.
The use of non-washed rice is for the sake of convenience and in consideration of those who are allergic to rice bran, but it is a matter of course that ordinary polished rice may be used. It can also be produced using glutinous rice.

This sticky rice is placed on an aluminum foil with a little space between each other and placed in an oven.
The reason why the rice was slightly spaced from each other is that when the rice is heated, it expands by a factor of about 2.5. Because you can do something.
In addition, when rice is heated, it has a property of gelatinizing and sticks to each other. In this case, heating is insufficient.
An oven having a heat source at the top and bottom is optimal, and at least about 600 W is preferable.
Of course, the apparatus for baking rice can use various types of ovens, but can also be manufactured in an oven toaster at home. Further, a net-like net can be used without using an aluminum foil.

Turn on the oven and start heating.
After a while, the sticky rice expands.
As the heating continues, the surface turns brown.
After that, as it expands further, it begins to burn and turns partially black.
In such a state that it has been partially burnt black, the power is turned off to the extent that the brown portion remains after expansion and heating is stopped.

At this time, the rice grains have expanded to about 2.5 times the size of the initial state.
This state is the optimum burned state.
The time required to reach such an optimum burned state is approximately 6 minutes.
Note that this burnt state can be changed according to preference. That is, those who like bitterness can freely advance this burnt state to bake until the whole rice grain is burnt almost black.

The rice grains baked to the optimum state are then allowed to cool.
This is because immediately after heating, it looks like glue and cannot be crushed well in a so-called “smooth” state.
When it cools, it becomes a state that the cocoon has hardened, and it becomes easy to grind.
During this cooling, the baked rice grains that have been excessively heated and carbonized and those that are still insufficiently heated are removed.
Optimally heated and baked rice grains are so hard that they can be easily crushed by fingers.
Next, the baked rice grains are pulverized with a mixer or a food processor.
If a food processor is used, it can be powdered in about 3 seconds.

Thus, what was pulverized is "burnt rice flour" (hereinafter the same).
A chocolate ice cream substitute can be produced using this charred rice flour as an auxiliary material.
The following is the amount and production method for about 4 people (assuming about 100 ml per person).
(1) Put 100ml of milk, 2 whole eggs, and 15g of processed cheese pieces in a pan and warm them while mixing slowly.
(2) After setting softly, turn off the fire and let it cool.
(3) Put this in a mixer, add about 30 g of the above “burnt rice”, 150 g of sugar and 0.3 g of citric acid and stir. It is preferable to foam as much as possible.
(4) Pre-cool in the refrigerator, finally stir again, put in an ice cream maker, and cool rapidly in the freezer.

The chocolate ice cream substitute is completed in about 2 to 4 hours.
It should be noted that the chocolate ice cream can also be manufactured by sufficiently putting it in the freezer without using an ice cream maker by sufficiently carrying out the final stirring in the above (4).
It is also possible to use fresh cream without using the processed cheese used as the main ingredient in (1) above, and furthermore, without using fresh cream or processed cheese, the chocolate ice Supplies can also be produced.
Also, instead of citric acid, use any one of organic acids or inorganic acids as food additives such as itaconic acid, lactic acid, malic acid, tartaric acid, ascorbic acid, fumaric acid, succinic acid, hydrochloric acid, etc. Also good.

Thus, in the present invention, the gist is that a chocolate ice cream substitute is manufactured using the burnt-baked rice powder obtained by baking the rice to at least a part of which is burnt. .
Thereby, even if it is a person who shows food allergy symptom with respect to chocolate, this can be eaten safely.
As described above, the present invention produces a burnt-fried rice flour by paying attention to the ingredient called rice, and creates a chocolate ice cream substitute as an unprecedented new application by applying this appropriately, and has an allergy to chocolate It is possible to provide a chocolate ice cream substitute that can be eaten with peace of mind and is not inferior to real chocolate ice cream.

Claims (2)

Use milk and / or fresh cream, eggs and sugar as the main ingredients,
As an auxiliary material, using vanilla essence, peppermint, chocolate, coffee, etc., stirring these, cooling, freezing various ice creams manufactured,
As an auxiliary material, instead of the above-mentioned auxiliary materials, polished rice is brought close to a heat source with a little space between each other, and the rice is expanded and heated to a state where at least part of it is burnt black and baked. Then, after cooling, a chocolate ice cream substitute characterized by using charcoal-grilled rice flour powdered by a food mill or the like.   Processed cheese is used instead of fresh cream as the main ingredient, and organic or inorganic acids as food additives such as citric acid, itaconic acid, lactic acid, malic acid, tartaric acid, ascorbic acid, fumaric acid, succinic acid, hydrochloric acid, etc. The chocolate ice cream substitute according to claim 1, wherein at least one selected from the group consisting of: