JP2014180273A - Method of manufacturing chilled sweet containing rice cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of manufacturing chilled sweets containing a rice cake preventing deformation by controlling a temperature when filling in a container, effective in maintaining the texture at a freezing temperature, and enhancing a customer appeal while introducing a new element of Japanese sweets.SOLUTION: The chilled sweets are constituted by laminating a chilled sweets member 11 of a frozen sweets member or an ice cream member, and a bean jam member 12 in this order in a container part 2, and arranging a rice cake member 13 on the bean jam member. The method of manufacturing chilled sweets containing a rice cake includes: a filling step of filling the container part with the chilled sweets member having a temperature range of -5.5 to -3.5°C; a laminating step of laminating on the chilled sweets member by injecting the bean jam member containing 40-60 wt% of sugar in a total bean jam member weight and having a temperature range of 8-15°C; and a rice cake-placing step of placing the rice cake member containing 50-65 wt% of sugar in a total rice cake weight on the upper face of the bean jam member by cooling at a temperature range of 25-38°C after forming the rice cake member while processing into a rice cake block object.

Description

  The present invention relates to a method for manufacturing rice cake-containing frozen confectionery, and more particularly to a method for producing frozen confectionery in which rice cake and frozen confectionery are combined and enclosed in the same container.

  In the case of existing ice cream and other frozen desserts, since the entire structure in the container is uniform, there is little change in taste and texture before and after eating. Therefore, the flavor and texture are enhanced by diversifying the ingredients to be kneaded inside.

  Afterwards, in order to appeal the novelty of frozen confectionery, a coated frozen confectionery that was made up of “an”, which is a frozen confectionery such as ice cream, was wrapped in dough-like dough. Since the coated frozen confectionery has both the soft texture of the outer skin and the delicious taste of the frozen confectionery inside, it is just known as a Japanese-Western mixed confectionery (see Patent Documents 1, 2, 3, 4, 5, etc.). However, when carrying out appropriate packaging, the adjustment of each raw material is not easy, and the applicable materials are limited, so it has been difficult to create a variety of frozen desserts.

  Therefore, there is an attempt to incorporate a new element of Japanese confectionery into the frozen dessert separately from the frozen dessert of such a system. For example, it is a frozen dessert in which “An” and “Mochi” coexist with “Ice cream”, imitating Anmitsu. However, ice cream, bean paste, and mochi have different temperature zones that generate fluidity for filling. Therefore, there is a problem that even if it is simply filled, it melts due to heat and loses its shape. In addition, when rice cake doughs such as patent documents are used for rice cake, although it is effective for solidification under freezing temperature, satisfaction is not obtained from the texture when it is recognized as rice cake.

  From a series of circumstances, attempts to incorporate elements of Japanese confectionery into ice cream in fields other than packaged forms such as coated frozen confections in patent literature are more difficult than expected to achieve a balance between temperature and materials used. Therefore, there are few satisfactory products at present.

Japanese Patent Publication No.59-6624 Japanese Patent No. 2882827 Japanese Patent Laid-Open No. 3-147747 Japanese Patent No. 4315607 JP 2008-92820 A

  Thereafter, the inventor realized suitable filling by reviewing the temperature control for each food when filling the container. And even under freezing temperature, the food texture of each food could be kept intact.

  The present invention has been made in view of the above points, and prevents the deformation of the food by temperature control at the time of filling each food in the container, and is effective in maintaining the texture of the food at the freezing temperature, Provided is a method for producing frozen confectionery with rice cake, which has improved the appealing effect to consumers while incorporating new Japanese confectionery elements in place of the traditional confectionery confectionery.

  That is, the invention of claim 1 is a method for producing rice cake-containing frozen confectionery, in which a frozen confectionery member and an eel member are laminated in this order in the container portion, and the glutinous member is arranged on the banquet member. A filling step of filling the frozen confectionery member in a temperature range of 5.5 to -3.5 ° C., and the bean paste member contains 40 to 60% by weight of saccharides based on the total weight of the bean paste member; A laminating step of injecting and laminating the bean paste in the temperature range of 8 to 15 ° C. on the upper surface of the plate, and the glutinous member contains 50 to 65% by weight of saccharides together with the glutinous raw material. The glutinous material is heated and gelatinized to form the glutinous member and then cooled to a temperature range of 25 to 38 ° C. Has a sticky process for placing sticky lump According to the production method of rice cake containing frozen dessert, characterized in that.

  Invention of Claim 2 concerns on the manufacturing method of the rice cake containing frozen confectionery of Claim 1 whose said frozen confectionery member is an ice confectionery member or an ice cream member.

  Invention of Claim 3 concerns on the manufacturing method of the confectionery containing rice cake of Claim 1 or 2 whose said bean jam is red bean paste.

  Invention of Claim 4 concerns on the manufacturing method of the rice cake frozen dessert of any one of Claim 1 thru | or 3 with which the said rice cake lump 5 is mounted radially on the upper surface of the said anchor member.

  Invention of Claim 5 concerns on the manufacturing method of the rice cake containing frozen confectionery of any one of Claim 1 thru | or 4 whose said rice cake raw material is rice cake powder.

  According to the method for manufacturing a frozen confectionery according to the first aspect of the present invention, a method for manufacturing a frozen confectionery comprising a confectionery member and a bean paste in the container portion in that order, and a sticky member disposed on the bean paste member. A filling step of filling the container portion with the frozen dessert member in a temperature range of -5.5 to -3.5 ° C, and the bean jam contains 40-60% by weight of saccharides based on the total weight of the bean jam. The laminating step of injecting and laminating the bean paste in the temperature range of 8 to 15 ° C. on the upper surface of the frozen dessert member, and the mochi member is 50 to 65% by weight of the mochi member together with the mochi material After the glutinous material is heated and gelatinized to form the glutinous member, the glutinous member is cooled to a temperature range of 25 to 38 ° C. and processed into a lump. The sticky lump is placed on the upper surface of the anchor member. As a new element of Japanese confectionery, it is effective in maintaining the food texture under freezing temperature by controlling the temperature when filling each food in the container. It is possible to efficiently produce frozen desserts that have improved the appeal effect to consumers while incorporating.

  According to the method for producing a frozen confectionery according to the invention of claim 2, in the invention of claim 1, since the frozen confectionery member is an ice confectionery member or an ice cream member, it is generally a familiar food and a combination with other members High degree of freedom.

  According to the method for producing a frozen confectionery according to the invention of claim 3, in the invention of claim 1 or 2, since the bean paste is red bean paste, red bean paste has been used as a traditional Japanese confectionery food for a long time. It is easy to become familiar with members and sticky members.

  According to the method for producing a frozen confectionery according to the invention of claim 4, in the invention of any one of claims 1 to 3, five sticky lumps are placed radially on the upper surface of the anchor member, It is an appropriate amount based on the relationship with the edible amount of frozen confectionery, and it does not make you feel unsatisfactory or tired. In addition, it is possible to insist on the presence of the tongue member without the interval between the sticky lumps being narrowed.

  According to the method for producing frozen confectionery according to claim 5 of the present invention, in any one of claims 1 to 4, since the glutinous material is glutinous powder, convenience of heat treatment, addition of sugar and adjustment of viscosity Convenient to.

It is the whole perspective view of the rice cake containing frozen dessert manufactured based on the manufacturing method of this invention. It is a longitudinal cross-sectional view of the rice cake containing frozen dessert of FIG.

  First, the structure and material of the rice cake-containing frozen dessert manufactured based on the manufacturing method of the present invention will be described using the perspective view of FIG. 1 and the schematic cross-sectional view of FIG. In the rice cake-containing frozen dessert 1, the frozen dessert member 11 and the bean jam member 12 are laminated in the container portion 2 in this order. A sticky member 13 (sticky lump) is disposed on the anchor member 12. After the filling is finally completed, the protective member 4 is provided in the opening 3 of the container 2.

  The container part 2 is a package made of paper or resin such as polypropylene, polystyrene, polyethylene terephthalate. The protective member 4 is a protective lid made of paper or resin, or a resin film. In the case of a protective lid, it covers the opening 3. In the case of a resin film, it is bonded to the opening 3 by heat sealing. The material, shape, size, etc. of the container part and the protective member are appropriate.

  The frozen confectionery member 11 is an ice confectionery member or an ice cream member, and may be either one or both. The ice confectionery member is a piece of ice that exhibits sweetness such as so-called shaved ice. The ice cream member is, for example, food that widely includes ice creams such as ice cream, ice milk, and lacto ice as stipulated in ministerial ordinances regarding milk and dairy product standards based on the Japanese Agricultural Standards, Food Sanitation Law, etc. is there. Ice confectionery members and ice cream members are generally familiar foods and have a high degree of freedom in combination with other members. In the examples described later, ice milk is employed from among ice cream members that are one of the frozen dessert members.

  The ice confectionery member and the ice cream member can be filled with an appropriate flavor in addition to being filled alone. Moreover, in order to produce flavor and texture, confectionery and fruits may be blended. For example, beans such as boiled red beans and Kintoki beans, fruits (including dried fruits), vegetables, nuts, edible flower buds, biscuits, hail, chocolate, caramel and other sweets, cocoa, coffee, tea, green tea , Matcha, sake lees, and various liquors, spices and herbs can also be added.

  The confectionery member 12 laminated on the top of the frozen confectionery member 11 is a confectionery ingredient such as fruit or vegetable jam, peanut butter, custard cream, chocolate, honey, maple syrup, caramel, or red bean sauce (koshian ), And moreover, green peas made from green soybeans and white beans, white peas made from white beans, pumpkin, sweet potatoes, yellow peas made from chestnuts, black sesame flavored with black sesame, In addition, it is selected from Japanese confectionery ingredients such as matcha flavor and brown sugar mitsu. Among these, red bean ann has long been used as a traditional Japanese confectionery ingredient, and is easily compatible with the ice confectionery member and the ice cream member.

  The anchor member 12 manufactured based on the above various materials contains 40 to 60% by weight of saccharides based on the total weight of the anchor member. That is, about half of the total weight in the state of containing moisture as the bean jam is sugar. This amount of sugar is premised on harmony with the sweetness of the frozen dessert member 11. Furthermore, it is defined in order to maintain the texture of the bean paste member without losing its softness and smoothness even in storage and physical distribution at a freezing temperature (around −18 ° C.). It is also important for maintaining production efficiency by increasing fluidity when using a filling device.

  When the saccharide | sugar mix | blended with an anion member is less than 40 weight% of the total weight of an anion member, it will become hard at freezing temperature and a food texture will be bad. In addition, the sweetness is thin and unsatisfactory at the temperature during eating. If the sugar to be blended in the bean paste exceeds 60% by weight of the total weight of the bean jam, the shape retention is deteriorated if the amount of sugar is too much and too loose. For this reason, considering both the viewpoint of mass productivity and the deliciousness as a food, the amount of saccharide is preferably 40 to 60% by weight, more preferably 45 to 55% by weight, based on the total weight of the bean paste. It is preferable to do.

  The glutinous member 13 disposed on the upper portion of the bean paste member 12 is “mochi” that is manufactured from the glutinous raw material and eaten regularly. This glutinous raw material includes granular glutinous rice and powdery glutinous flour. Therefore, the glutinous member is a food material that includes both “Tsukemochi” that is produced with cooked (steamed) glutinous rice and “Nerimochi” that is produced by steaming glutinous flour. In the examples, a rice cake member prepared from rice cake powder is used for convenience of heat treatment, convenience of sugar addition and viscosity adjustment.

  The sticky member 13 contains 50 to 65% by weight of saccharides based on the total weight of the sticky member. In other words, approximately half of the total weight of the glutinous member containing water is sugar. This amount of saccharides presupposes harmony with the sweetness of the glutinous member itself and the sweetness of the frozen confectionery member 11 and the bean paste member 12. At the same time, it is defined in order to keep the texture of the rice cake without losing its softness and smoothness in storage and logistics at the freezing temperature (around −18 ° C.). In particular, most of the starch is amylopectin, which is a food with extremely high viscoelasticity, and is necessary for ensuring good fluidity.

  When the sugar contained in the glutinous member is less than 50% by weight of the glutinous member total weight, the glutinous finish is hard and has a tight texture at the freezing temperature. If the sugar contained in the glutinous member exceeds 65% by weight of the glutinous member, the shape retention is deteriorated due to being too soft. In addition, the sugar is excessive and the sweetness is strong, so that the food is not well balanced. For this reason, from the viewpoint of the ease of handling as a frozen dessert, the amount of saccharide is preferably 50 to 65% by weight, more preferably 55 to 60% by weight, based on the total weight of the glutinous member.

  In addition to being placed on the bran member alone, the mochi member can be placed after adhering or kneading matcha tea, kinako flour, sesame flour, etc. in advance to improve the flavor. The seasoning of rice cake members is appropriately taken into account according to the food and materials used for the directly-baked bean paste and frozen dessert members.

  The saccharides used in the frozen confectionery member, the confectionery member, and the mochi member are generally saccharides commonly used in the production of food such as frozen confectionery, western confectionery, and Japanese confectionery. Specifically, it is granulated sugar, super white sugar, syrup, isomerized sugar, invert sugar, and liquid sugar. Fructose, glucose, malt sugar, sucrose, trehalose, and various oligosaccharides are used individually. Also added are sugar alcohols such as sorbitol and xylitol, and sweeteners such as stevia and aspartame. In addition, brown sugar, honey, maple syrup, wasan bon, tri-warm sugar, candy sugar and the like can be used for seasoning purposes.

  The state after the filling of each material is shown in FIG. FIG. 1 shows a point in time when eating, except for the protective member 4 (see FIG. 2). The sticky member 13 is formed into a sticky lump 15 having a spherical shape, an elliptical shape, or a teardrop-like shape, and is placed on the upper surface of the punching member 12. The rice cake lump 15 is, for example, a food imitating a white ball dumpling. The size and number of the sticky lump 15 on the anchor member 12 are appropriate. However, if it is extremely large, it will settle down in the frozen dessert member due to the weight of the lump material itself, and it will not look good. When it is too small, the texture of the sticky lump 15 (sticky member 13) is lost and the significance of existence is lost. Next, if the number is too large, the surface of the member is covered and the appearance is poor. When the number is small, it is difficult to arrange the balance member 12 in a balanced manner.

  Therefore, as shown in the drawing, taking into account that the shape of the opening 3 of the container 2 is circular, five lumps 15 are arranged radially inside the circular opening 3. The five pieces of the sticky lump 15 (sticky member 13) are just appropriate amounts from the relationship with the edible amount of the sticky frozen confectionery 1, and do not feel unsatisfactory or bored. In addition, when five are arranged, the gap between the lumps 15 is not narrowed, and the presence of the punching member can be claimed, and furthermore, a slight misalignment becomes inconspicuous.

  Then, the manufacturing method of the rice cake containing frozen dessert of this invention is demonstrated based on the material explained in full detail until now. First, food for each component is manufactured and procured. The ice confectionery member or ice cream member to be the frozen confectionery member is produced by a known production method. The bean paste is heated to a semi-fluid with an appropriate viscosity by mixing the aforementioned raw materials with water, sugars, seasonings, and the like. Alternatively, the sugar amount and viscosity are adjusted after the product or semi-finished product is procured. Next, starch is gelatinized (alpha-ized) by adding water to glutinous rice or glutinous flour as a raw material and heating. At this point, the aforementioned saccharide is added and adjusted to a prescribed amount of sugar, and a sticky member is first formed.

  The frozen confectionery member is adjusted to a temperature range of −5.5 to −3.5 ° C. and filled into the container portion (“filling step”). For filling the frozen confectionery member, a known apparatus used for the production of frozen confectionery is used. Usually, a filling nozzle is disposed immediately above the container portion, and a predetermined amount is discharged. If necessary, the surface of the frozen dessert member is flattened. The filling temperature of the frozen confectionery member at this time is derived as a temperature that ensures adequate fluidity during filling and that is not easily altered by melting due to a temperature difference with the bean paste described below.

  When the frozen confectionery member is an ice confectionery member, since ice is the main component, the freezing point depression due to the freezing point of water and dissolved components such as sugars is taken into consideration. Therefore, a temperature range of −4.5 to −3.5 ° C. is appropriate for filling efficiency. If it is lower than this temperature, the fluidity is lost due to solidification, and if it is higher, the ice confectionery member is melted and the shape retention is lowered. In the case of an ice cream member, it is easier to melt than an ice confectionery member due to the inclusion of milk fat and the like. Therefore, it is further filled in a temperature range of −5.5 to −4.5 ° C. in a low temperature range. When the temperature is lower than this temperature, the fluidity of the ice cream member is lowered and filling becomes difficult. If it is high, the ice cream member starts to melt and the shape retention is reduced.

  Immediately after the filling step, the confectionery member adjusted to a temperature range of 8 to 15 ° C. is poured into the upper surface of the confectionery member, and the surface of the confectionery member is covered with the confectionery member. In this way, the confectionery member is laminated on the frozen dessert member (“lamination process”). A common food injection and filling device is also used for the injection of the bean paste.

  Although the injection temperature range of the bean member depends on the composition of the bean member itself, it is important to ensure the fluidity of the filling injection. When the injection temperature of the bean paste member is less than 8 ° C, the frozen dessert member immediately below does not melt out. However, as described above, even if the amount of saccharide in the bean member is adjusted, the deterioration of fluidity cannot be solved. Therefore, it is necessary to increase the pressure during injection. For example, in the case of a red bean paste in which the bean paste member includes crumbs as in the embodiments described later, the grains are crushed. Alternatively, the same applies to the case of fruit-filled bean paste. Thus, it becomes easy to impair the texture of the bean paste member. When the injection temperature of the bean paste member exceeds 15 ° C., the flowability of the bean member is improved and the influence on the texture of the bean member is reduced. However, since the temperature difference from the frozen dessert member directly below increases, the frozen dessert member begins to melt. Therefore, a clear and appropriate laminated structure by the frozen dessert member and the bean jam member is not formed. Therefore, the preferable injection temperature range of the bean member is in the range of 8 to 15 ° C, more preferably in the range of 10 to 13 ° C.

  The rice cake member is cooled and processed into the above-mentioned rice cake lump. As described above, the glutinous member contains saccharides to reduce the influence of aging of starch due to cooling. The sticky lump is approximately 2 to 3 cm long. The processing of the sticky lump is not particularly limited, and an appropriate viscoelastic processing method is employed. For example, after extending the sticky member into a rod shape, it can be rounded by cutting with a cutter or the like. Then, after the injection of the bean paste member, it is quickly placed on the upper surface of the bean member ("mochi placing step"). The sticky lump is placed automatically for production efficiency, and the process from the sticky member to the sticky lump and the placement on the sticky member are performed in series. In this way, the frozen dessert with rice cake is completed.

  Obviously, if the glutinous material is placed on the bean paste while maintaining the temperature at 60 ° C. or higher at the time of manufacture, the bean paste and the frozen dessert member will melt, and in the first place the product will not be realized. Therefore, the sticky member is cooled to a temperature range of 25 to 38 ° C. and processed into a sticky lump for processing into a sticky lump and placing on the sticky member. When the sticky member is below 25 ° C., the temperature difference from the bean paste member can be reduced. However, even if it contains saccharides, an increase in viscosity is unavoidable, and the processability from solidification due to aging to a lump is not as expected. If the sticky member exceeds 38 ° C., the temperature difference from the bean paste member is large and the bean paste member and the frozen dessert member are melted. Further, the sticky member itself has high fluidity, and it is difficult to maintain the shape as a lump. Therefore, the preferable temperature of the sticky member is in the range of 25 to 38 ° C, more preferably in the range of 28 to 35 ° C.

  After filling, injecting, and placing all the members, the container is sealed by the protective member and rapidly frozen through weight inspection and inspection of foreign matter such as metal. In this way, it is frozen in a temperature range suitable for storage and distribution. After that, it is packed in a cardboard box for shipping, stored in a freezer warehouse, shipped, and displayed at the store.

  As described above, the frozen dessert containing rice cake is formed by stacking a frozen dessert member and a bean jam in order in a container portion, and placing a lump of cake on this. In particular, from the viewpoint of stabilization of quality and production efficiency, the filling process, the laminating process, and the mochi placing process are continuously performed in series. For this reason, the refrigeration cooling etc. for relieving the influence of the temperature difference received in the following step are omitted for the sake of emphasizing time reduction in the manufacturing process. In practice, refrigeration and cooling of semi-finished products is possible. However, it is not practical for refrigeration cooling during the manufacturing process because it requires cooling time from the specific heat of each member, not to mention equipment, and an intermediate storage facility for semi-finished products is also required. Therefore, in order to achieve continuous and consistent filling as much as possible, it is important to control the temperature range for each material. As a result of the temperature control defined in the present invention, first, fluidity in filling efficiency can be ensured, and production efficiency is improved. And the influence of materials in different temperature ranges is reduced.

  In a frozen confectionery containing mochi, if the glutinous member (glutinous lump) is placed directly on the frozen confectionery member, the temperature difference between the two is large, and melting of the frozen confectionery member cannot be avoided. However, the temperature difference is reduced because the intermediate member of the temperature range between both the temperature ranges is interposed between the frozen dessert member and the sticky member (glutinous lump). In other words, the anchor member functions as a temperature buffer zone.

  For this reason, in a frozen confectionery that is a single food, three different types of members, a frozen confectionery member, a confectionery member, and a glutinous member (glutinous lump), are maintained in shape without melting each other due to contact during production. Is also maintained. In addition, you can enjoy three different tastes and the deliciousness of the frozen dessert will increase. For example, a frozen dessert containing a combination of an ice cream member and an azuki bean cake becomes a food such as a frozen dessert white ball zenzai. In addition, the frozen dessert with rice cake combined with ice cream material, chocolate sauce sauce and fruit jam chunks becomes a food like rice cake-containing sundae.

  Inventors examined the appropriate amount of sugars of the bean member and the glutinous member for the manufacture of the frozen confectionery containing glutinous rice. In the trial production, iced milk manufactured according to the above-mentioned standard was used as a frozen dessert member. Azuki bean paste was used as the bean paste. The rice cake member was prepared from rice cake powder.

[Range of saccharide content in the bean paste]
The commercially available red beans were appropriately washed and then boiled for 50 minutes in hot water (hot water) at 95 ° C. to 100 ° C. in a steaming kettle or the like (boiling is also referred to as boiling or cooking). When it was moderately boiled, it was added as saccharides such as granulated sugar and syrup and further boiled. In the preparation of the sealing member, prototype 11 (“35 wt% or less”), prototype 12 (“40 to 45 wt%”), prototype 13 (“45 to 55 wt%”), prototype 14 (“55” To 60 wt% ”), and the saccharide amount in 5 stages of Sample 15 (“ 60 wt% or more ”) (see Table 1). The amount of saccharide is a numerical value representing the amount of saccharide in the total weight of the crumbs that will be finally formed as a weight percentage, expressed in weight%. By prescribing by the amount of saccharides at the final time point, it is possible to more accurately grasp the state of the bean member at the actual eating time. In addition, it was set as the range of the saccharide | sugar amount with a width | variety as said each prototype example from the weight change and error by evaporation of the water | moisture content at the time of a heating.

  For each of prototype examples 11 to 15, fluidity <1-1>, filling appropriateness <1-2>, taste / flavor <1-3>, appearance during eating <1-4>, feeling during eating <1 The quality of the five types of items of -5> was evaluated. In addition, comprehensive evaluation <1-6> was also performed in consideration of five kinds of evaluations as a whole. The results are in Table 1. In the table, “wt%” is wt%. The same applies to the following tables.

  The fluidity <1-1> is an index of hardness assuming the filling state of the bean member. An example of the most appropriate hardness was “A”, an example that was slightly harder or slightly softer than “A” was “B”, and an example that was fairly hard or very soft and unsuitable for use was “C”.

  Filling suitability <1-2> is an index that takes into account the degree of resistance when supplying the bean paste to the filling device and the ease of spreading on the frozen dessert member. “A” is an appropriate hardness that does not cause a problem in the supply of the anomaly member, “B” is an example that is slightly harder or softer than “A”, an example that is extremely hard or quite soft and difficult to supply, or an anomaly in the anomaly member is altered. C ”.

  Taste / flavor <1-3> is an indicator of the quality of the sweetness when the freezing temperature is assumed or the flavor of the bean jam at the time of eating. “A” is an example where the sweetness and flavor are good even at freezing temperatures, the texture of the bean paste is good, and the harmony with other members is good. “B” is an example that is slightly sweeter or slightly less sweet than “A”, and “C” is an example in which the flavor is insufficient or the sweetness is biased to any one or is not suitable for use.

  The appearance <1-4> at the time of eating is an index of the quality of the appearance (appearance) of the bean paste member when taking out from the freezing temperature and eating. “A” is an example with an extremely good color and gloss as an element, “B” is an example with a relatively good color and gloss, and “C” is an example of poor gloss and white that is not suitable for use. "

  The feeling <1-5> at the time of eating is the quality of the feeling when a spoon is put out when eating from the freezing temperature. An example where the spoon can be inserted into the bean paste member with a moderate feel without resistance is “A”, a slightly stiffer feel than “A” is “B”, an example that is very hard or cannot be inserted itself is “C” did.

  Comprehensive evaluation <1-6> is an example of the evaluation of “A”, “Excellent”, “A” from the five types of items of fluidity, filling appropriateness, taste / flavor, appearance when eating, and feeling when eating. “B” and “B” are examples of “good”, and “C” is an example of “impossible”. Examples of suitable products are “excellent” and “good”, and “excellent” is particularly desirable.

[Results and considerations for the range of saccharide content in the bean paste]
As for fluidity and filling suitability, softening progresses as the amount of sugars increases. When the fluidity is low, it is necessary to increase the feeding pressure of the filling device. In particular, an anchor member holding a soft granular material such as crumb tends to lose its granular feel. However, when the amount of saccharides is increased, the fluidity is excessive, affecting the way of spreading on the frozen dessert member and the thickness of the layer.

  Taste / flavor, appearance during eating, and feeling during eating are greatly affected by temperature conditions during storage, distribution and eating. It seems preferable that the amount of sugar increases as the gloss increases in addition to the softening described above. However, it deteriorates in the essential aspect that the bean paste is too sweet. As long as the sweet bean paste is used, it is necessary to harmonize the taste and sweetness of the bean paste. If it does so, it can be said that the amount of saccharides which occupies for the total weight of the bean paste converges from the harmony of the fluidity | liquidity which attached importance to the workability | operativity of filling, and taste and flavor.

  From the results of Table 1, as for the amount of saccharides in the total weight of the bean paste, the bean paste having 40 to 60% by weight of the saccharide generally showed good results in each index (prototype examples 12, 13, and 14). In addition, the bean paste having a saccharide content of 45 to 55% by weight was good in any of the indices (Prototype Example 13). And the defect was conspicuous in the saccharide | sugar component which deviated from the said range. For this reason, the amount of saccharide in the total weight of the bean jam is suitably in the range of 40 to 60% by weight, more preferably in the range of 45 to 55% by weight.

[Range of sugar content of sticky members]
A commercially available rice cake powder used as a raw material was kneaded while adding saccharides with water, and steamed with steam supplied for about 15 minutes. Furthermore, saccharides were added and finally the amount of saccharides in the sticky member was adjusted, and sticky was added. Then, it was loaded into a hopper of a sticky material filling device and processed into a sticky lump having a maximum length of about 2.5 cm by extrusion. The saccharides used for the sticky member are saccharides such as granulated sugar, syrup and trehalose.

  In the preparation of the glutinous member, prototype 21 (“45 wt% or less”), prototype 22 (“50 to 55 wt%”), prototype 23 (“55 to 60 wt%”), prototype 24 (“60 To 65% by weight)), and the saccharide amount in five stages of prototype 25 (“70% by weight or more”) (see Table 2). In the case of the glutinous member as well, the numerical value expressing the amount of saccharide in the total weight of the glutinous member (glutinous mass) finally obtained in the same manner as the above-mentioned gluten member was used as the saccharide amount. By defining the amount of sugar at the final time, the state of the sticky member at the actual eating time can be grasped more accurately. In addition, from the weight change and error by evaporation at the time of heating of steaming, it was set as the range of the amount of saccharides which has width as each said prototype.

  For each of prototype examples 21 to 25, fluidity <2-1>, filling appropriateness <2-2>, taste / flavor <2-3>, texture <2-4>, appearance at eating <2-5 The quality was evaluated for the five types of items. In addition, comprehensive evaluation <2-6> was performed in consideration of five types of evaluations as a whole. The results are in Table 2.

  The fluidity <2-1> is an index of hardness assuming the filling state of the sticky member. An example of the most suitable hardness was “A”, an example that was slightly hard or slightly soft was “B”, and an example that was fairly hard or very soft and unsuitable for use was “C”.

  Filling suitability <2-2> is an index that takes into account the magnitude of the resistance pressure when supplying the sticky member from the filling device and the degree of clogging in the filling device of the sticky member. A moderate hardness with no problem with the supply or pressure of the glutinous member is “A”, an example that is slightly harder or softer than “A” is “B”, an example that is considerably harder or much softer and difficult to supply is “C” did.

  Taste / flavor <2-3> is an indicator of the quality of sweetness and aroma like “mochi” based on the freezing temperature and the temperature during eating. An example of “A” was given as an example that exhibited good sweetness and flavor as a rice cake when it became a temperature to eat through the freezing temperature and had good harmony with other members. “B” is an example that is slightly sweeter or slightly less sweet than “A”, and “C” is an example in which the flavor is insufficient or the sweetness is biased to any one or is not suitable for use.

  The texture <2-4> is an index of the quality of elasticity and stickiness / smoothness that are characteristic of “mochi” based on the freezing temperature and the temperature during eating. An example of “A”, which has good elasticity and sticky smoothness when it becomes a temperature to eat through the freezing temperature and has good harmony with other members. An example that is slightly harder and less smooth than “A” is “B”, and an example that is too hard to be used is “C”.

  The appearance <2-5> at the time of eating is an index of the quality of the appearance (appearance) of the rice cake member based on the freezing temperature and the temperature at the time of eating. An example with a good color and luster that seems to be “mochi” is “A”, an example with a relatively good color and luster is “B”, and an example with poor luster and white is not suitable for use “C” "

  Comprehensive evaluation <2-6> is an example of the evaluation of “A” from “Five”, “A” from five items of fluidity, filling appropriateness, taste / flavor, texture, appearance at the time of eating. An example in which “B” is mixed is “good” and an example that includes even one “C” is “impossible”. Examples of suitable products are “excellent” and “good”, and “excellent” is particularly desirable.

[Results and consideration of the range of sugar content of sticky members]
As for fluidity and filling suitability, softening progresses as the amount of sugars increases. When the proper fluidity is lacking, the glutinous member has viscoelasticity, so that it easily adheres to the filling device and the workability is lowered. Moreover, due to the excessive amount of sugar, it becomes too soft, and the shape retention as a lump in the middle of processing is lowered.

  The taste / flavor, texture, and appearance at the time of eating are greatly affected by temperature conditions during storage, distribution, and eating, as with the bean paste. As the amount of saccharide increases, it seems preferable because the hardness associated with starch aging is suppressed and the gloss is increased. However, if the sticky member itself becomes too sweet, the balance of taste with other members will be destroyed. Moreover, since the excessive amount of saccharide | sugar is also a reduction | decrease of a starch component, the shape of a sticky lump will flow and it will also look bad. If it does so, it can be said that the amount of saccharides which occupies for the total weight of a sticky member also converges from the harmony with the fluidity | liquidity which emphasized workability, taste, flavor, and external appearance.

  From the results shown in Table 2, with respect to the amount of saccharide in the total weight of the glutinous member, the gluten member having a saccharide amount of 50 to 65% by weight generally showed good results in each index (prototype examples 22, 23, 24). Furthermore, the sticky member (prototype example 23) having a saccharide amount of 55 to 60% by weight was good in any of the indices. And the defect was conspicuous in the sticky material of the amount of saccharides which deviated from the said range. For this reason, the amount of saccharide in the total weight of the sticky member is suitably in the range of 50 to 65% by weight, more preferably in the range of 55 to 60% by weight.

  Through the verification so far, the inventors have found a suitable range of the amount of sugars in the bean member and the sticky member. Next, the suitable temperature range at the time of filling an eel member and a glutinous member (glutinous lump) in order was verified. In the verification, iced milk, which is a frozen dessert member, was filled in a temperature range of −5.5 to −4.5 ° C. in advance. When filling with iced milk, when it was lower than −5.5 ° C., it became hard and the fluidity was extremely lowered. Further, when the temperature was raised above -4.5 ° C, the filling of the annulus member was hindered due to excessive fluidity due to melting.

[Temperature range of the bean paste]
Using the bean paste with the best saccharide amount of Prototype Example 13, the temperature of the bean jam member was changed by 1 ° C., and the frozen dessert member (ice milk) was filled in a specified amount. The bean paste was used in an amount of about 3 to 4 mm on the frozen dessert member. The filling temperature range of the sealing member is 13 items of trial manufacture examples 31 to 43 in Tables 3 and 4. For each of the prototypes 31 to 43, four types of items of filling appropriateness <3-1>, melting of the frozen dessert member <3-2>, alteration of the anion member <3-3>, and curing state <3-4> The quality was evaluated. In addition, comprehensive evaluation <3-5> was performed in consideration of the four types of evaluation as a whole.

  Filling suitability <3-1> is an index of ease of ejection of the bean paste member (size of load) and spread on the frozen dessert member. “A” is an example in which the pressure load during pumping (pump output) is small and an appropriate viscosity is maintained on the frozen dessert member. An example in which the load is somewhat higher than “A” or the viscosity is lower is “B”. An example in which the discharge load is increased or the viscosity is too low to be suitable for use is indicated as “C”.

  The melting <3-2> of the frozen confectionery member is an index of the influence that the frozen confectionery member suffers due to the temperature difference during filling. An example where the frozen confectionery member did not melt or remained very slightly was designated as “A”. An example with more melting than “A” was designated as “B”. An example where the melt was not suitable for use was designated as “C”.

  The quality change <3-3> of the bean member is an index for the deformation of the solid content in the bean member due to pumping during discharge. In this example, “A” is an example in which the red bean grains in the ground bean paste remain after discharge. “B” is an example in which the slightly crushed red bean grains are present but the red bean grains remain. “C” is an example in which there are many crushed red bean grains or most of them are crushed and are not suitable for use.

  The cured state <3-4> is an index of the ease of curing of the bean paste when the bean paste is filled on the frozen confectionery member and the product is finally completed and stored at the freezing temperature. An example of “A”, which was frozen and hardened in less than 30 minutes when immediately loaded into a freezer at −38 ° C. to −40 ° C. after filling of the bean paste member. An example of freezing and hardening after 30 minutes under the same freezing conditions as “A” was designated as “B”. An example in which curing was not sufficient even when 30 minutes passed under the same freezing conditions as “A” was designated as “C”.

  Comprehensive evaluation <3-5> is an example in which the evaluation of “A” is three items from “Fair”, “A” An example in which the evaluation is two items is “good” and an example that includes even one “C” is “impossible”. Examples of appropriate products are “excellent” and “good”.

[Results and considerations for the temperature range of the anchor member]
From the results shown in Tables 3 and 4, when the filling is appropriate and the quality of the anomalous member is changed, the higher the temperature, the better the fluidity, and the pumping load by the pump is reduced. Therefore, the shape of the solid content (red bean grains of the example) in the bean jam member is easily maintained. In addition to the crumpling of the embodiment, for example, it is also applicable when a jam containing pulp is assumed. However, as shown in the item of melting of the frozen confectionery member, the temperature difference between the frozen confectionery member immediately below becomes large and the frozen confectionery member is easily melted. Thus, in harmony between completely conflicting items, priority was given to the fact that the frozen dessert member (ice milk in the embodiment) immediately below melts and the layer structure is not disturbed in terms of commercial value.

  Therefore, the temperature range of the bean member is defined as a harmony point where the influence on the filling efficiency and properties of the bean member is suppressed as much as possible and the temperature at the time of filling the bean member is not excessively raised. Specifically, from Tables 3 and 4, the range from 8 ° C. in Prototype 34 to 15 ° C. in Prototype 41 could be derived from the balance between both. Among them, 10 ° C. of the prototype 36 to 13 ° C. of the prototype 39 was excellent. In an example that deviates from this range, the evaluation items are significantly deteriorated and it is difficult to recover to other good items.

[Temperature range of glutinous material]
The sticky member having the best saccharide amount in Prototype Example 23 was used to process it into a sticky lump having a maximum length of about 2.5 cm, and the temperature was adjusted to the temperature changed by 1 ° C. described later. A plurality of semi-finished products filled with the frozen confectionery member (ice milk) and the bean paste member were prepared. The filling temperature range of the glutinous members is 18 items of prototype examples 51 to 68 in Tables 5 to 7. For each of the prototype examples 51 to 68, filling appropriateness <4-1>, melting of the frozen dessert member <4-2>, sedimentation of rice cake lump <4-3>, shape retention property of rice cake lump <4-4> The quality of the four types of items was evaluated. In addition, comprehensive evaluation <4-5> was performed in consideration of the four types of evaluation as a whole.

  Filling suitability <4-1> is an index of ease of molding from a sticky member to a sticky lump and ease of clogging in the supply device. An example in which the sticky member was easily formed and the sticky member was not clogged in the supply device was designated as “A”. An example in which the load increased more than “A” was designated as “B”. “C” is an example in which the feeding member is clogged in the supply apparatus and is not preferable in terms of production efficiency.

  The melting <4-2> of the frozen confectionery member is an indicator of the degree of melting of the frozen confectionery member when the glutinous lump is placed on the anterior member. An example in which the frozen confectionery member did not melt when the sticky lump was placed was designated as “A”. An example where the frozen confectionery member was slightly melted was designated as “B”. An example in which the frozen confectionery material melts and is not suitable for use was designated as “C”.

  The settling of rice cake lump <4-3> is an indicator of the degree of settling that occurs after placement on the ankle member due to the temperature and mass of the lump mass itself. An example in which the sticky lump settled very little was designated as “A”. An example where some settling occurred but did not reach the frozen dessert member was designated “B”. An example in which the amount of sedimentation was not suitable for use was designated as “C”.

  The shape retention property <4-4> of the rice cake lump is an index of the quality of the shape maintenance of the rice cake lump. “A” is an example in which the shape of the sticky member is good when the sticky member is processed into a lump and the groove formed during the processing is less likely to remain. Although the groove marks are hard to remain, an example that is softer than “A” and slightly changes in shape is “B”. An example in which the groove marks were large or flattened and the shape retention property deteriorated was designated as “C”.

  Comprehensive evaluation <4-5> is an example in which the evaluation of “A” is three items from the four items of filling appropriateness, melting of frozen confectionery members, sedimentation of rice cake lump, and shape retention of rice cake lump. "A" and "A" are evaluated as one or more items, "good", and even one including "C" as "not possible". Examples of appropriate products are “excellent” and “good”.

[Results and consideration of temperature range of sticky members]
From the results shown in Tables 5 to 7, when considering the proper filling, since the glutinous member is mainly made of starch of glutinous rice, the fluidity increases and the workability improves as it approaches the gelatinization temperature. Therefore, the shape retention is good. However, since the amount of saccharides is essentially so large as to occupy half, the original shape is difficult to maintain when the temperature is originally high and the temperature is high. The fundamental problem is that the glutinous cake is placed on the frozen confectionery material, as is evident from the melting of the frozen confectionery material and the settling of the glutinous cake, so a large temperature difference induces melting of the frozen confectionery material. Resulting in. In this way, in the case of harmony between glutinous members (glutinous lump), the confectionery member (ice milk in the embodiment) and the bean paste immediately melt from the point of view of product value and the layer structure is not disturbed. Priority.

  Therefore, the temperature range of the glutinous member is defined as a harmonious point that increases the filling efficiency and shape retention of the glutinous member and does not increase the temperature when the glutinous member (glutinous lump) is placed. Specifically, from Table 5 to Table 7, the range from 25 ° C. of the prototype 53 to 38 ° C. of the prototype 66 can be derived from the balance between both. Among them, 28 ° C. of the prototype 56 to 35 ° C. of the prototype 63 was excellent. In examples that deviate from this range, the deterioration of the evaluation items is not worthy of use.

[Summary]
In the confectionery with mochi, which is stacked in the order of the frozen confectionery member and the bean paste in the container, and the mochi member is placed, the temperature of filling, processing, etc. Get higher. If the melting of the frozen dessert member is taken into consideration, it is considered that both the bean member and the mochi member are cooled from the beginning. However, if cooling is sandwiched many times in the middle, the influence on quality such as texture and flavor becomes large. Therefore, a continuous filling and mounting manufacturing method was constructed. If it does so, temperature control between each member will become very important from the correspondence to melting of a frozen dessert member. In this way, the temperature range of the bean paste member and the sticky member is defined from the viewpoint of reducing the influence of the temperature difference that the frozen dessert member suffers as much as possible while maintaining a continuous work process. Furthermore, despite the fact that the temperature difference between the frozen dessert member and the glutinous member (mochi lump) is 30 ° C. or more, the intermediate member of the temperature range between them is interposed between them, so that the delicious member of the confectionery member is delicious. In addition, it also has the advantage that the temperature difference is reduced.

  Since the present invention is a manufacturing method that incorporates the temperature control of each member with respect to the chilled confectionery that enhances the appeal effect to consumers while incorporating the elements of Japanese confectionery, it is possible to manufacture the chilled confectionery efficiently.

DESCRIPTION OF SYMBOLS 1 Frozen dessert with rice cake 2 Container part 3 Opening part 4 Protection member 11 Frozen dessert member 12 Anchor member 13 Stick member 15 Sticky block

Claims (5)

In the container part, a frozen confectionery member, a confectionery member is laminated in this order, and a confectionery-containing frozen confectionery manufacturing method comprising placing a glutinous member on the anterior member,
A filling step of filling the container part with the frozen dessert member in a temperature range of −5.5 to −3.5 ° C .;
A laminating step in which the bean paste contains 40-60% by weight of saccharides of the total weight of the bean jam member, and the bean paste in the temperature range of 8-15 ° C. is injected and laminated on the top surface of the frozen dessert member; ,
The glutinous member contains 50 to 65% by weight of saccharides together with the glutinous raw material, and the glutinous member is heated to gelatinize to form the glutinous member at 25 to 38 ° C. And manufacturing the frozen confectionery containing the glutinous rice cake by cooling the glutinous member into a lump and processing the glutinous material into a lump and placing the lump lump on the upper surface of the lump member. Method.   The method for producing a frozen dessert according to claim 1, wherein the frozen dessert member is an ice confectionery member or an ice cream member.   The method for producing a frozen dessert according to claim 1 or 2, wherein the bean paste is red bean paste.   The manufacturing method of the rice cake frozen dessert of any one of Claim 1 thru | or 3 with which the said rice cake lump is mounted radially on the upper surface of the said 1st member.   The method for producing frozen confectionery according to any one of claims 1 to 4, wherein the glutinous raw material is glutinous flour.

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