JP2020114194A - Health chamaro ice - Google Patents

Health chamaro ice Download PDF

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Publication number
JP2020114194A
JP2020114194A JP2019033339A JP2019033339A JP2020114194A JP 2020114194 A JP2020114194 A JP 2020114194A JP 2019033339 A JP2019033339 A JP 2019033339A JP 2019033339 A JP2019033339 A JP 2019033339A JP 2020114194 A JP2020114194 A JP 2020114194A
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ice
health
gelatin
agar
ice cream
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JP7034557B2 (en
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石川　幸男
Yukio Ishikawa
幸男 石川
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Abstract

To provide a health charoma ice which has a refreshing feeling and a mild feeling which are never before present therein and is hardly melted.SOLUTION: After boiling the fruit juice, raw vegetable juice, other drinking water, etc., and then adding agar and gelatin, followed by whipping until the temperature goes down to about 40°C, a health charoma ice containing the water, agar and gelatin is obtained.EFFECT: Since it is difficult to dissolve and does not become a solution even when melted and becomes jelly-like, it serves as a frozen dessert which is slowly eaten at a care facility, a hospital, a nursing home, etc.SELECTED DRAWING: None

Description

本発明は、寒天とゼラチンを併用して出来た画期的なアイスである。
技法としては、材料水である、果汁、生野ジュースなどを沸かしてからもどしておいた寒天を入れ８０℃位に下がった時に、もどしておいた板ゼラチンを入れて冷やしながら急いでホイップして４０℃位に下がるまでにホイップを完成させて、カップに詰めて冷凍するものであるが従来のアイスと違いマイナス１０度位でも問題なく良く仕上がるものであります。
ヘルスシャーマロアイスの基本の割合
材料水、１０００ｍｌ 粉寒天（テレット）１個６．７ｇ 板ゼラチン１枚７．５ｇ 上白砂糖４５ｇ（テレットを水にもどすので水１００ｍｌプラス）The present invention is a breakthrough ice made by using agar and gelatin in combination.
As a technique, put agar that has been returned from boiling water such as fruit juice and Ikuno juice to 80°C, and when the temperature drops to around 80°C, add the rehydrated plate gelatin and whip quickly while cooling. The whip is completed by the time it cools down to about ℃, and it is packed in a cup and frozen, but unlike conventional ice, it can be finished well even at about -10 degrees without problems.
Basic ratio of health chamaro ice material Water, 1000 ml Powder agar (teret) 1 piece 6.7 g Plate gelatin 1 piece 7.5 g White sugar 45 g (Water 100 ml plus because the terret is returned to water)

発明が解決しようとする課題Problems to be Solved by the Invention

現在の日本の異状気象の温暖化により気温が上昇し、３０℃をこえる日が多くなり、常に氷菓子が食べたいと言う、近日に対して、庶民的な安価で、健康的アイスは、どうすれば出来るかを考えました。The temperature rises due to the global warming of the current abnormal weather in Japan, the number of days that it exceeds 30 degrees Celsius increases, and I always want to eat iced sweets. I thought about what I could do.

課題を解決するための手段Means for solving the problem

本発明によれば、大量生産、すなわち、商品化において設備費が安く見込まれヘルスシャーマロアイスを庶民の喜ぶ価値で発売可能な、メリットがあるものです。According to the present invention, there is a merit that the facility cost can be expected to be low in mass production, that is, commercialization, and Health Sharma Malo Ice can be released at a value that the common people are pleased with.

発明の効果Effect of the invention

超簡単で溶けにくいアイスは、色々な、スポーツスタジアムや、介護施設病院、老人ホームなどで大活躍が期待できるものである。
従来のアイスの楽しみが３倍も長い時間になり、宅配アイスが夢ではなくなり、このヘルスシャーマロアイスが世界へ羽ばたくかも知れないと思えるハッピイロマンがあります。The super-easy and hard-to-melt ice can be expected to be very useful in various sports stadiums, nursing home hospitals, nursing homes, and so on.
There is a happy roman who thinks that the health of traditional ice cream may fly to the world because the fun of conventional ice cream is three times longer and the delivery ice cream is no longer a dream.

Claims (3)

本発明によれば、アイスに溶けにくい作用を得る為に寒天とゼラチンを併用する事で、果実汁や生野菜ジュース、その他の飲料水等も沸かしてから寒天とゼラチンを入れて、４０℃位に下げるまでにホイップする事により水分を寒天とゼラチンが包み込む事により、従来に無かった、さっぱり感とまろやかな、溶けにくい画期的なヘルスシャーマロアイスである。According to the present invention, by combining agar and gelatin in order to obtain the action of hardly dissolving in ice, fruit juice, raw vegetable juice, other drinking water, etc. are also boiled, and then the agar and gelatin are added to about 40°C. By whipped before lowering, the water is wrapped in agar and gelatin, which is a revolutionary health shimmering ice cream that is fresh and mellow, and is hard to melt. 請求項１により、従来のアイス類等にコラボレーションする事で溶けにくさを求める介護施設、病院、老人ホーム、その他の関係に多いに応用商品として役立つものと思われる画期的なヘルスシャーマロアイスである。According to claim 1, a revolutionary health sharmalo ice that is thought to be useful as an applied product for many nursing care facilities, hospitals, nursing homes, and other relationships where it is difficult to melt by collaborating with conventional ice cream etc. Is. 請求項１のアイスは溶けても、溶液になる事は無くゼリー状になるので一晩置いても冷蔵庫であれば冷く美味しく食べる事ができる画期的なヘルスシャーマロアイスである。Even if the ice cream of claim 1 melts, it does not become a solution and becomes a jelly, so it is an epoch-making health chamaro ice that can be eaten cool and delicious in a refrigerator even if left overnight.
JP2019033339A 2019-01-17 2019-01-17 Health Shah Malo Ice Active JP7034557B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2019033339A JP7034557B2 (en) 2019-01-17 2019-01-17 Health Shah Malo Ice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2019033339A JP7034557B2 (en) 2019-01-17 2019-01-17 Health Shah Malo Ice

Publications (2)

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JP2020114194A true JP2020114194A (en) 2020-07-30
JP7034557B2 JP7034557B2 (en) 2022-03-14

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002034462A (en) * 2000-07-18 2002-02-05 Taiyo Corp Method for producing frozen yogurt
JP2014068608A (en) * 2012-09-28 2014-04-21 Morinaga Milk Ind Co Ltd Gelatinous food product and manufacturing method thereof
WO2014184245A1 (en) * 2013-05-14 2014-11-20 Nestec S.A. Stable aerated food product and process for preparing same
JP2015012828A (en) * 2013-07-05 2015-01-22 株式会社ピーターパン Soupy food product having strange texture and meltability in mouth
JP2015029452A (en) * 2013-08-01 2015-02-16 江崎グリコ株式会社 Frozen jelly

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002034462A (en) * 2000-07-18 2002-02-05 Taiyo Corp Method for producing frozen yogurt
JP2014068608A (en) * 2012-09-28 2014-04-21 Morinaga Milk Ind Co Ltd Gelatinous food product and manufacturing method thereof
WO2014184245A1 (en) * 2013-05-14 2014-11-20 Nestec S.A. Stable aerated food product and process for preparing same
JP2015012828A (en) * 2013-07-05 2015-01-22 株式会社ピーターパン Soupy food product having strange texture and meltability in mouth
JP2015029452A (en) * 2013-08-01 2015-02-16 江崎グリコ株式会社 Frozen jelly

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
夏の手作りおやつ！溶けにくくてゆっくり味わえるアイスキャンディー♪ _ あんふぁんWEB, JPN6021034512, 24 June 2017 (2017-06-24), ISSN: 0004649598 *

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