JP2016214225A - Gelato excellent in taste and health - Google Patents

Abstract

PURPOSE: To provide gelato in which, a syrup material formed by boiling a hue syrup material and flavor syrup material formed of rhubarb petiole, vegetables and fruits and sugar, and a dilution material formed of soybean milk, are cooled and frozen and then mixed and stirred, and which enhances appetite by easiness of eating, good taste, and hue and flavoring.CONSTITUTION: A syrup material with a moisture percentage of 60-80% is formed by: mixing with respect to rhubarb petiole, 3-8 wt.% of a hue syrup material and flavor syrup material, and 40-60 wt.% of sugar, and then boiling the mixture. The syrup material is then cooled and frozen for forming a frozen syrup material. In addition, soybean milk is cooled and frozen for forming a frozen dilution material, and the 20-40% of the frozen syrup material and 60-80% of the frozen dilution material are mixed and stirred so as to contain air mutually.SELECTED DRAWING: Figure 4

Description

  The present invention relates to Gerrard, which is similar to ice cream, and more specifically, it has a low calorie and high nutritional ingredients, and has a variety of colors and flavors by the boiled eluate and soy milk of rhubarb and color flavored vegetables. It is related to Gerrard which is excellent in health.

Ice cream, which has been represented as a cold fruit, is reported to have been sold in Japan in the name of the name “Ikurin” by Fuzo Machida, who opened an ice-water shop in Yokohama in 1882. Because it was far from the culture and eating habits, and it was scarce and expensive in price, it had not been expanded.
Thus, in 1965 after the war, in addition to economic development and improvement of national income, a wide variety of foods and cooking methods were introduced, especially in order to expand the market by making fast food such as fried chicken and hamburger and eating out. As a result, the consumption of ice cream as an after-meal dessert has been actively increased due to the consumption of abundant cooking products such as olive oil, sauces, and dressings such as pizza and pasta. The Japan Ice Cream Association has also been established to spread cream.

  By the way, although each ice cream maker affiliated with the Japan Ice Cream Association offers a variety of color and taste products, the typical ice cream is vanilla ice cream, and this vanilla ice cream basic recipe Is composed of 3 yolks, 80 g granulated sugar, 11/2 cup milk, 1 fresh cream cup, and 1/2 vanilla beans. That is, in such a recipe for ice cream, 80g of granulated sugar and fresh cream are added and mixed in a ratio of 1 cup to 3 yolks in a composition per unit, so the taste is high in viscosity and sweetness, but on the other hand In addition to meat and fats and oils, cooked foods are used in a large amount of sauces and ketchups, so that the taste becomes turbid in the oral cavity and even sizzling is obtained. In addition, since ice cream is stored at a low temperature of −10 ° C. to −20 ° C. during storage, it is necessary to consider the time for palpation when eating.

  To solve the problem of this ice cream, the same recipe as that of the ice cream is used and the air content in the ice cream is increased so that the freezing temperature is -4 ° C to -5 ° C. The development of the so-called soft ice cream that has realized a smooth touch has led to a considerable market expansion. However, until today, there are many meats and oils and fats in addition to used cooking products such as sauces and ketchup. As so-called bars offering French and Italian food at a simple and inexpensive price are opened in the forest, desserts and sweets for these are preferred for ice creams and soft creams with high taste viscosity and strong sweetness. This is a result of frequent complaints.

In response to such changes in taste, ice cream companies have developed so-called sorbets that have reduced viscosity and sweetness and created a sharp flavor and color tone of fruits, etc., and a crisp feeling due to fine ice particles. Has reached.
By the way, this sherbet uses strawberries, melons, white peaches, etc. having a specific color and flavor. As a general recipe, as a syrup formation, 40 gram of granulated sugar per unit is mixed with 80 cc of water and heated. Is dissolved into a syrup, and 200 g of frozen strawberry and a little lemon juice are added to the syrup, and the mixture is stirred until it becomes smooth. Thus, they are transferred to a bat, frozen in a freezer, transferred to a bowl when frozen, and cut and decorated with strawberries appropriately.

  In this way, the current sherbet uses a large amount of fruits such as strawberries, melons, and white peaches that are rich in color and flavor, and is made by freezing extremely fine ice grains. The flavor is strongly felt, the sherbet collapses smoothly, and a refreshing feeling is perceived in terms of texture, so it is being evaluated in terms of taste as sweets and desserts.

  However, ice cream and soft ice cream, as mentioned above, have a large amount of sauce and ketchup in addition to meat and fats such as fried chicken, hamburger, pizza, etc. The so-called bals that have been consumed as desserts and desserts and offer French cuisine and Italian cuisine at a very low price to date have become increasingly demanding sweets and desserts. However, in the current sherbet, the use of a large amount of fruit makes it extremely expensive compared to the main cooking product, and it is unavoidable that the conventional taste turbidity and Sitsukosa ice cream and soft cream are back-selected Is in a situation.

In order to solve such a problem, the inventor maintains not only a wide range of materials used, but also a simple manufacturing method, low cost, and dessert and sweetness as well as color, taste, texture and nutritional value. Therefore, the rhubarb vegetable stalk as a main ingredient contains a large amount of water-soluble dietary fiber (pectin) along with various minerals and nutritional components. Boiled under water, it is delicious with acid sweetness, rich in nutritional components, and has a viscosity. A syrup having various colors or flavors is formed by mixing appropriate amounts.
Thus, with this syrup as it is, not only the taste of acid sweetness but also the color tone and flavor as well as the viscosity are strong, so desserts and sweets are not only the acid sweetness but also the color tone, flavor or viscosity while maintaining the nutrients. It needs to be diluted.

Therefore, a soy milk having a moisture content of about 90% and a milk content of about 10% is suitable as the diluent, and the syrup is cooled in a refrigerator for about 3 hours to form a refrigerated syrup.
On the other hand, the diluent is cooled in the refrigerator for about 3 hours to form a refrigerated diluent, and the refrigerated diluent is stirred to such an extent that the refrigerated diluent is sufficiently impregnated with air at a weight ratio of about 40 to 90%. Then, it was found that a gellar that is extremely suitable for desserts and sweets can be formed by closing and freezing in a sealed container, and the present invention has been achieved.

  The present invention is also good for foods and cooked products to which meats, oils and fats, ketchup and sauces are applied in large quantities, as a dessert and sweet, in addition to deliciousness and ease of eating, as well as excellent color tone and flavor to enhance appetite and health It is to provide an excellent Gerrard.

The technical means adopted by the present invention in order to solve the above-mentioned problem is that the Gerrard is simple and inexpensive due to the characteristic material and manufacturing method, and the health maintenance function is achieved by nutritional components such as dietary fiber in addition to minerals and vitamins. It is formed by a syrup material as one of the preserving ingredients and a diluted material for increasing the appetite while protecting the various colors and flavors, and the other is very delicious when ingested.
The syrup material uses a rhubarb petiole, which is a characteristic vegetable. The rhubarb pete contains a strong acidity similar to that of green apples, a large amount of nutrients and dietary fiber, and a moisture content of 93.7%. is there.

After crushing the rhubarb petiole and mixing it with 40-60% by weight of sugar, preferably granulated sugar, and boiling, the acidity, sweetness, and pectin to be eluted make syrup highly viscous in a short time. A substance is formed, and this syrup-like substance becomes a highly viscous jam-like substance having a moisture content of about 30 to 35% at such a mixing ratio.
However, this syrup-like substance is refrigerated and turned into a refrigerated syrup, and also from the refrigerated diluent obtained by refrigeration of the dilution material on the other side and the stirring to the extent of fine ice particles sufficiently impregnated with air, It is desired that the residual moisture content is about 60 to 80%.

In addition, the syrup material retains a variety of colors and flavors to increase the appetite for the desserts and sweets Gerrard that is agitated and formed with the diluted material, and this color syrup material includes beets, jumberries, turmeric Blueberry, sweet basil, Swiss ricora, etc. are good, and examples of flavor syrup materials include peach, yuzu, corinky, chrysanthemum, purple turmeric, roselle, elder and the like.
Further, even if these color tone syrup materials and flavor syrup materials are used in a large amount, the color tone and flavor are not particularly enhanced, so 3 to 8% by weight of the rhubarb leaf pattern weight is desired when boiling the rhubarb leaf pattern. In addition, the color syrup material and flavor syrup material are somewhat inferior in boiling solubility with respect to the rhubarb petiole and should be used after being crushed finely.

The diluted syrup material containing the air layer is agitated and mixed with the syrup material thus formed to form a gerrard.
By mixing and stirring with this diluted material, syrup material with high concentration of acid sweetness, color, flavor and viscosity is diluted, giving a texture and appetite that gives a very round taste and slight resistance as desserts and sweets. In addition to diluting to light colors and flavors to promote, since the diluted material is soy milk, the nutritional components are also kept in good balance.

  And in the present invention, since the rhubarb leaf pattern and the color tone syrup material and flavor syrup material are all vegetables and fruits for the formation of the syrup material, the harvest period is limited, and generally stable production is a big problem. The syrup material is rhubarb petal and sugar, and the color syrup and flavor syrup materials can be refrigerated after being boiled and dissolved in a very short time. Since the product of the present invention obtained by mixing and stirring can be stored in a frozen state, a large amount of material can be handled during the harvest period.

The present invention has the above-described configuration, and the present invention is formed by forming gerrard as a dessert or sweet with a syrup material and a diluted material, and a rhubarb petiole is used as the syrup material. Is also excellent in green apples and contains a large amount of dietary fiber (pectin), so by adding sugar and boiling, it forms a syrup or jam with a very high viscosity, that is, a moisture content of about 20 to 35% in a very short time. Therefore, the water content is formed to be approximately 60 to 80% by boiling during boiling, which enables bonding and joining with a wide variety of materials.
The rhubarb leaf pattern that forms the syrup material, as well as the color syrup material and flavor syrup material consisting of a wide variety of vegetables and fruits, are vegetables and fruits. Thus, it can be cooled and refrigerated, and it can be frozen and stored by mixing and stirring with the diluted material that has been refrigerated.

  In addition, soy milk is used as a diluting material that forms gerrard. Soy milk has an extremely high moisture content of 90.8%, and contains nutritional components in an almost homogeneous and stable manner. Due to the white color, it is excellent in cooling and refrigeration, can be mixed and stirred well with the syrup material, and the color tone of the color tone syrup material is softly permeated, and a new stimulus to appetite is exhibited.

It is boiling formation explanatory drawing of a syrup raw material. It is refrigeration block formation explanatory drawing of a syrup raw material. It is refrigeration block formation explanatory drawing of a dilution material. It is a Gerrard formation explanatory drawing by a food processor.

    As an implementation method in the absence of an ice cream maker, the rhubarb petiole is crushed, and the color syrup material and flavor syrup material consisting of sugar and vegetables or fruits with a weight of 40 to 60% of this petiole amount is finely crushed. Add 3 to 8% by weight with respect to the amount of petioles, boil and form a syrup material with a moisture content of 60 to 80%, cool it to make a frozen syrup material, cool and freeze the diluted material consisting of soy milk, and freeze They are diluted and mixed with each other with a food processor, and then frozen and frozen completely. When the ice cream maker is not in use, it can be used refrigerated without being frozen.

  Embodiments of the present invention will be described below with reference to FIGS.

FIG. 1 is an explanatory diagram of boiling formation of a syrup material 1. 1A is a rhubarb crushed piece obtained by roughly crushing a rhubarb petiole, and is preferably crushed to about 5 to 20 mm in length and width.
1B is a color syrup material and a flavor syrup material, and the color syrup material uses a highly safe vegetable or fruit pigment for coloring the formed Gerrard 9 into a desired color tone. Examples include beetroot, junberry, turmeric, blueberry, sweet basil, Swiss licora, and peach, yuzu, corinky, chrysanthemum, purple turmeric, roselle, elder and the like are suitable as flavor syrup materials.
The important thing is that these color syrup materials and flavor syrup materials are used as a coloring flavor to the formed gerrard, so a large amount and rich color tone and flavor are unnecessary, but rather refreshing and elegant. Since an image is required, the ratio of 2 to 5% by weight for the color tone syrup material and 1 to 3% by weight for the amount of rhubarb leaf pattern for the flavored syrup material are expected.
In addition, it should be noted that the color syrup material and flavor syrup material 1B have less pectin than rhubarb petiole 1A and are strong in vegetables and fruits and are not easily dissolved by boiling. In order to promote, crushing of 3 to 5 mm or less is desirable.

And, in order to form a syrup material 1 having sufficient acid sweetness and viscosity by boiling a crushed piece of rhubarb petiole 1A and so-called syrup material or flavored syrup material 1B, acid, sugar and pectin are required, Rhubarb petiole 1A contains an acid that is essentially similar to green apples and a large amount of pectin.
Therefore, when boiling, add sugar, preferably granulated sugar, taking into consideration the required sweetness of Gerrard 9, etc. About 40 to 60% by weight sugar, more preferably granulated sugar 1C is added to the weight of rhubarb petiole 1A. By boiling, the syrup material 1 having sufficient acid sweetness and viscosity is formed in about 10 to 15 minutes.
The boiling vessel 2 for boiling in this case is not particularly limited as long as it has a so-called capacity and can be boiled, and the heating means 3 may be provided at an appropriate position on the outer surface thereof.

  FIG. 2 is an explanatory diagram of the cryocontainer 4. In general, when a large amount of gerard is produced, a syrup material 1 is formed in order to use a large amount mixing and stirring device such as an ice cream maker. After cooling and freezing, the diluted material 6 mixed with the syrup material 1 is also cooled and frozen to form a frozen diluted material 7A, mixed and stirred together, and the gellar 9 thus formed is hermetically frozen, Stored for a long time. However, if the production is relatively small and the ice cream maker is not used, it is poured into the freezing container 4 after being cooled and stored frozen.

On the other hand, in FIG. 3, the diluted material 6 is injected into the freezing container 7 and the frozen 5 is added to form the frozen diluted material 7 </ b> A to form the frozen diluted material 7 </ b> A.
Soy milk is used for this diluted material 6 and the soy milk is used, soy milk is 46 Kcal per 100 g, low calorie, moisture content is 90.8%, and minerals and vitamins are balanced as shown in Table 1. Contained well, less allergic compared to milk, and because the color tone is light white, the color of the syrup material of syrup material 1 is gently encapsulated, and Gerrard 9 has a refined and clean color To create a feeling.

FIG. 4 illustrates a food processor 8 that can be easily mixed and stirred and is advantageous for the preparation of the gerard 9. The frozen syrup material 4A and the refrigerated dilution material 7A for the preparation of the gerard 9 are exfoliated in appropriate proportions. When supplied from the opening 8A of the food processor 8, the frozen syrup material 4A and the frozen diluent 7A are broken down by the rotation of the scraper roll 8B coordinated at the center of the food processor 8, and this broken down. The frozen syrup material 4A and the frozen diluted material 7A are rotationally transferred and mixed and stirred to the extent that each of them includes an air layer with cold ice due to the transfer resistance to form the gerrard 9.
The gerrard 9 thus formed can be stored for a very long time by being stored in a closed container and frozen.

In the present invention, soy milk is used as the dilution material 6 because the syrup material has a high concentration of acid sweetness, color tone, flavor, and viscosity as described above, so that it has a very round taste as a gelad to be formed. It is to promote the texture and appetite as a slight sense of resistance and to become a color tone and taste,
Accordingly, Table 2 shows changes in the color tone of Gerrard 9, which uses the diluted material 6 in which 80% by weight of soy milk is added to the syrup material (water content 70%) 1.

Further, regarding the flavor and texture, the mixing ratio of the materials, flavor and texture are as shown in Table 3.

DESCRIPTION OF SYMBOLS 1 Syrup material 1A Rhubarb petiole 1B Colored syrup material and flavor syrup material 1C Granulated sugar 2 Boiling container 3 Heating means 4 Freezing container 4A Frozen syrup material 5 Freezing 6 Dilution material 7 Dilution material freezing container 7A Freezing dilution material 8 Food processor 8A Food processor Opening 8B Scraper roll 9 Gerrard

Claims (3)

  A syrup made by crushing rhubarb petals and boiling syrup material and flavor syrup material and sugar finely pulverized vegetables and fruits having a hue component and flavor component, and a residual moisture content of 60 to 80% Mix and stir the frozen diluted material obtained by cooling and freezing the raw material into the frozen syrup material, and the frozen diluted material in the ratio of 40 to 90% by weight with respect to the frozen syrup material and containing air to each other. Gerrard.   The gerard according to claim 1, wherein the color syrup material and the flavor syrup material are mixed and boiled at a ratio of 3 to 8% by weight with respect to the rhubarb petiole weight for forming the syrup material.   The color syrup material used to form the syrup material is selected from beetroot, jumberry, turmeric, blueberry, sweet basil, Swiss licora, and the flavor syrup material is selected from peach, yuzu, corinky, chrysanthemum, purple turmeric, roselle, and elder. The gerrard of claim 1 and claim 2.

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