JP2787596B2 - Production method of frozen dessert - Google Patents
Production method of frozen dessertInfo
- Publication number
- JP2787596B2 JP2787596B2 JP1171195A JP17119589A JP2787596B2 JP 2787596 B2 JP2787596 B2 JP 2787596B2 JP 1171195 A JP1171195 A JP 1171195A JP 17119589 A JP17119589 A JP 17119589A JP 2787596 B2 JP2787596 B2 JP 2787596B2
- Authority
- JP
- Japan
- Prior art keywords
- bean paste
- powdered
- ice cream
- bean
- frozen dessert
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Confectionery (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明はアイスクリーム類を中心に、外側をあんで
包んで冷菓硬化させる冷菓の製造方法に係るものであ
る。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing frozen desserts, mainly ice creams, which are wrapped around the outside and cured.
従来、生菓では米飯を中心にし、まわりをあんで包ん
だものはあつたが、アイスクリーム類をあんで包んだも
のは存在しなかつた。その原因として種々考えられる
が、主として次のような点を指摘することができる。す
なわち、 従来法によるアイスクリームミツクスでは保形性がや
や弱く、あんで包む際に不良品が発生しやすい。In the past, confectionery was mainly cooked rice and wrapped around, but there was no wrapped ice cream. Although various causes can be considered, mainly the following points can be pointed out. That is, in the case of the ice cream mix according to the conventional method, the shape retention is slightly weak, and a defective product is apt to be generated when wrapping the ice cream.
普通一般に提供されているあんでは、のびが悪く、特
につぶあんの場合うまく内容物を包むことができない。Ordinary foods that are generally provided are slow to spread, and cannot be wrapped well, especially in the case of tsubuan.
冷凍品であるため、喫食時−10℃〜−20℃の温度であ
るが、その時あんが或る程度の柔かさを保つていること
ができない。Since it is a frozen product, it is at a temperature of -10 ° C to -20 ° C during eating, but at that time, the bean paste cannot maintain a certain degree of softness.
成型時に表面のあんが成形機に付着し成形不良を起
す。During molding, the bead on the surface adheres to the molding machine and causes molding failure.
以上を要するにアイスクリーム類を中心に、外側をあ
んで包んだ冷菓を得るに当つて解決すべき課題は、アイ
スクリーム類の保形性であり、のびがよくまた低温でも
柔かさを失なわないあんを得ることであり、かつまた成
形時にあんが成形型に付着しないようにすることであ
る。In short, the problem to be solved in obtaining frozen desserts wrapped around the outside, mainly on ice creams, is the shape retention of the ice creams, and it is easy to spread and does not lose its softness even at low temperatures It is to obtain the bean paste and also to prevent the bean paste from adhering to the mold during molding.
ここにおいてこの発明は安定剤の添加によつて保形性
を向上させたアイスクリームミツクスのまわりを、成形
機内で、糖アルコールを使用して固形分を高めたあんで
包んで任意の形状に成形するに当つて、前記あんの表面
に粉末あん又は粉末あんと粉糖とをミツクスしたものを
付加して前記あんの成型型への付着を阻止するようにし
たことを特徴とする冷菓の製造法を提案し、かつ前記あ
んとしてつぶあんを使用する場合において、ノズル径5m
m程度のミンサーを用いて、つぶあんの粒度を低下させ
るものである。Here, the present invention wraps around the ice cream mix, the shape retention of which has been improved by the addition of a stabilizer, in a molding machine, using sugar alcohol to increase the solid content, and wraps it into an arbitrary shape. Manufacturing a frozen dessert, wherein powdered bean paste or a mixture of powdered bean paste and powdered sugar is added to the surface of the bean paste to prevent the bean paste from adhering to a mold; In the case of proposing a method and using tsubu-an as said bean paste, the nozzle diameter is 5m
Using a mincer of about m, the particle size of tsubuan is reduced.
すなわちこの発明では、 固形分、安定剤により通常よりアイスクリーム部の保
形性を向上し、 あんは安定剤を用いてのびのよい物性にすると共に、 喫食時にあんの柔かさを保つために固形分を上げる
が、通常使用する水あめ等では甘味度が上りすぎるた
め、糖アルコールを使用して固形分を高め、 あんでアイスクリームの包んで成形機に入れる前に、
通常は手粉と呼ばれる操作をして澱粉等を表面に付着さ
せるが、澱粉では表面が白くなり、商品価値が低下する
ため、粉末糖又は粉末あんと粉糖のミツクスを用いるこ
とにより白化を防ぎ、更に表面が解凍して来たとき、水
分を吸収し、合わせて手粉の存在がわからないような効
果を生じ、 更につぶあんを使用するときは、ゆでた小豆をつぶし
て用いるが、粒が残るのと薄くのばし難いので、ノズル
径5mmのミンサーにより粉砕して5mm以下の粒状部分を含
むあんを用いることにより、内容物を良好に包むことが
できる。That is, in the present invention, the solid content and the stabilizer improve the shape-retaining property of the ice cream part more than usual, and the bean is used to improve the physical properties by using the stabilizer and to maintain the softness during eating. Although the sweetness is too high with commonly used starch syrup, the sugar alcohol is used to increase the solid content, before wrapping the ice cream and putting it in a molding machine,
Normally, starch is adhered to the surface by an operation called hand flour.However, since the surface of starch becomes white and its commercial value decreases, whitening is prevented by using powdered sugar or a mixture of powdered bean paste and powdered sugar. When the surface is thawed further, it absorbs water and produces the effect of not knowing the presence of hand flour.When using bubu-an, crushed boiled red beans are used, but grains remain. Since the bean paste is thin and difficult to spread, the contents can be wrapped well by using a bean crushed with a mincer having a nozzle diameter of 5 mm and containing a granular portion of 5 mm or less.
次にこの発明の実施例について説明する。 Next, an embodiment of the present invention will be described.
この発明に使用するアイスクリームミツクスは、通常
のものよりやや保形性のよいものを使用する。これを通
常の製造における殺菌条件により殺菌冷却後、エージン
グハツト中でエージングを行なう。As the ice cream mix used in the present invention, one having a slightly better shape retention than the usual one is used. This is sterilized and cooled under sterilization conditions in a normal production, and then aging is performed in an aging hat.
一方、外側に使用するあんを製造する手順としては、
原料の洗浄後計量し、次いで一次蒸煮を行ない、渋切り
して、本蒸煮後、ミンサーで粉砕したものに、砂糖、生
あん、水飴、食塩を加えて練る。これが通常のあんであ
るが、この発明では更にあんの伸展性を改良するため
に、安定剤（例、キサンタンガム0.01〜0.2％）を加
え、冷凍時にあんの柔かさの保持と甘味度調整のため、
澱粉0.1〜0.2％、糖アルコール５〜20％を加える。−15
℃で喫食をする時、固形分又はBxで50〜70が必要であ
る。これらをよく混合し製造に供する。On the other hand, as a procedure for producing bean paste for use on the outside,
The raw materials are weighed after washing, then subjected to primary steaming, cut into astringency, then steamed, then ground with a mincer, and then kneaded with sugar, raw bean paste, starch syrup, and salt. This is normal ash, but in the present invention, in order to further improve the extensibility of the bean, a stabilizer (eg, 0.01 to 0.2% of xanthan gum) is added to maintain the softness of the bean and adjust the sweetness during freezing. ,
Add 0.1-0.2% starch and 5-20% sugar alcohol. −15
When eating at ℃, 50 to 70 in solids or Bx is required. These are mixed well and provided for production.
前述のエージングを終了したアイスクリームミツクス
をフリーザーで凍結し、ソフトクリーム状になつたもの
に前記のように製造したあんを他のホツパーから成形機
に導き、円筒状に成形したアイスクリームをあんで包
み、下方へ押し出す。この時アイスクリームとあんは同
心円状の長いチユーブ状となつている。The ice cream mix after the aging described above is frozen in a freezer, and the bean paste produced as described above is transformed into a soft ice cream-like product from another hopper to a molding machine, and the ice cream formed into a cylindrical shape is subjected to the bean paste. Wrap in and push down. At this time, the ice cream and the bean are concentric long tubes.
次いで円形成形部で楕円形に成形するが、この前にあ
んの成型型の付着を防ぐため、手粉として粉あんと粉糖
を1:1に配合したものを吹きつける。通常和菓子では澱
粉を用いるが、製品が白くなるし、また表面が解凍した
時にべとつくため、この発明では粉あんと粉糖を混ぜる
ことにより問題を解決した。このようにして成形したも
のをトレーに入れ、急速硬化し完成する。このようにし
て製造したものは、内部のアイスクリームをやや柔らか
なあんで包んだ和菓子様の冷菓である。Next, it is molded into an elliptical shape by a circular molding part. Before that, in order to prevent the adhesion of the mold, a mixture of powdered bean paste and powdered sugar in a 1: 1 ratio is sprayed as hand flour. Usually, starch is used in Japanese confectionery, but since the product becomes white and the surface becomes sticky when thawed, in this invention, the problem was solved by mixing powdered bean paste and powdered sugar. The molded product is put in a tray, and is rapidly cured to be completed. The product thus manufactured is a Japanese confectionery-like frozen dessert in which the ice cream inside is wrapped with a slightly soft wrap.
この発明の上述の方法により、アイスクリームをあん
で包んだ生菓子様の冷菓で、しかも低温においても表面
のあんが柔かい状態に保たれたものが得られ、目先きが
変つて趣味性の高い冷菓を提供しうるものである。According to the above-mentioned method of the present invention, it is possible to obtain a fresh confection like a fresh confectionery wrapped with ice cream, which is kept in a soft state even at a low temperature, and which has a high taste and has a different taste. It can be provided.
Claims (2)
アイスクリームミックスのまわりを、成形機内で、糖ア
ルコールを使用して固形分を高めたあんで包んで任意の
形状に成形するに当って、前記あんの表面に粉末あん又
は粉末あんと粉糖とをミックスしたものを付加して前記
あんの成形型への付着を阻止するようにしたことを特徴
とする冷菓の製造法。The present invention relates to an ice cream mix having a shape-retaining property improved by the addition of a stabilizer. A method for producing frozen desserts, wherein powdered bean paste or a mixture of powdered bean paste and powdered sugar is added to the surface of the bean paste to prevent the bean paste from adhering to the mold.
おいて、ノズル径5mm程度のミンサーを用いて、つぶあ
んの粒度を低下させることを特徴とする請求項１記載の
冷菓の製造法。2. The method for producing frozen desserts according to claim 1, wherein, when using the bean paste as said bean paste, the particle size of the bean paste is reduced by using a mincer having a nozzle diameter of about 5 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1171195A JP2787596B2 (en) | 1989-07-04 | 1989-07-04 | Production method of frozen dessert |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1171195A JP2787596B2 (en) | 1989-07-04 | 1989-07-04 | Production method of frozen dessert |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0339047A JPH0339047A (en) | 1991-02-20 |
| JP2787596B2 true JP2787596B2 (en) | 1998-08-20 |
Family
ID=15918776
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1171195A Expired - Lifetime JP2787596B2 (en) | 1989-07-04 | 1989-07-04 | Production method of frozen dessert |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2787596B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2390192A (en) * | 1992-07-31 | 1994-03-03 | Tokio Yokochi | Wire connector for outfit connected with harness cords |
-
1989
- 1989-07-04 JP JP1171195A patent/JP2787596B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0339047A (en) | 1991-02-20 |
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