JP2860257B2 - Ice cream with soy beans - Google Patents

Ice cream with soy beans

Info

Publication number
JP2860257B2
JP2860257B2 JP6244804A JP24480494A JP2860257B2 JP 2860257 B2 JP2860257 B2 JP 2860257B2 JP 6244804 A JP6244804 A JP 6244804A JP 24480494 A JP24480494 A JP 24480494A JP 2860257 B2 JP2860257 B2 JP 2860257B2
Authority
JP
Japan
Prior art keywords
ice cream
ice
soy sauce
mix
beans
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
Application number
JP6244804A
Other languages
Japanese (ja)
Other versions
JPH0880162A (en
Inventor
広一郎 飯間
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HOHORAARE HONBU JUGEN
Original Assignee
HOHORAARE HONBU JUGEN
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Family has litigation
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Application filed by HOHORAARE HONBU JUGEN filed Critical HOHORAARE HONBU JUGEN
Priority to JP6244804A priority Critical patent/JP2860257B2/en
Publication of JPH0880162A publication Critical patent/JPH0880162A/en
Application granted granted Critical
Publication of JP2860257B2 publication Critical patent/JP2860257B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【産業上の利用分野】本発明はアイスクリームに関す
る。The present invention relates to ice cream.

【０００２】[0002]

【従来の技術・発明が解決しようとする課題】従来より
アイスクリームに、フルーツ味やチョコレート味を付与
したもの等があるが、本発明は、これまでに全く無かっ
た美味なアイスクリームを提供することを目的とする。2. Description of the Related Art Conventionally, there are ice creams to which a fruit taste or a chocolate taste is imparted, and the present invention provides a delicious ice cream which has never existed before. The purpose is to:

【０００３】[0003]

【課題を解決するための手段】本発明は、醤油豆を小さ
く砕いて混入したアイスクリームミックスを撹拌しつつ
半凍結あるいは凍結し、このアイスクリームミックスを
濾過、均質化して乳化状態にし、殺菌、冷却し、ついで
フリーザーでアイスクリームミックス中に細かい氷晶を
作らせながら空気を混入させ、オーバーランを出し、気
泡や脂肪、氷の粒を均一に分散させてソフトクリーム状
としたことを特徴とする。According to the present invention, soy sauce beans are reduced in size.
While stirring the crushed ice cream mix
Semi-frozen or frozen and mix this ice cream mix
Filtration, homogenization, emulsification, sterilization, cooling, then
Fine ice crystals in ice cream mix with freezer
Mix the air while making it, overrun it,
Evenly disperse foam, fat and ice grains to make a soft cream
And said that the content was.

【０００４】[0004]

【作用】醤油豆は、讃岐地方（香川県）の特産品で、伝
統的な家庭用和食惣菜であり、西洋風食品であるアイス
クリームと和食品である醤油豆の取り合わせが非常に珍
しく、本発明によると、これまでにない珍味かつ美味な
アイスクリームとなった。[Function] Soy bean is a special product of the Sanuki region (Kagawa Prefecture), a traditional home-made Japanese side dish, and the combination of Western-style ice cream and Japanese-style soy sauce is extremely rare. According to the invention, it has become an unprecedented and delicious ice cream.

【０００５】[0005]

【実施例】つぎに、本発明の実施例を説明する。Next, an embodiment of the present invention will be described.

【０００６】本発明に用いられるアイスクリームは、牛
乳または乳製品を主原料とするものであれば、とくに制
限なく使用でき、食品衛生法に成分規格を定めるアイス
クリーム、アイスミルク、ラクトアイスのいずれでもよ
い。[0006] The ice cream used in the present invention can be used without particular limitation as long as it is mainly made of milk or dairy products, and any of ice cream, ice milk and lacto ice, whose ingredients are specified in the Food Sanitation Law, can be used. Good.

【０００７】牛乳や乳製品に糖、安定剤（ゼラチン、ペ
クチン、アルギン酸塩など）、乳化剤、香料、その他を
適当に加えて混合加温、溶解したものをアイスクリーム
ミックスというが、このアイスクリームミックスを作る
段階、あるいは作った後に醤油豆を混入する。[0007] An ice cream mix is obtained by adding sugar, a stabilizer (gelatin, pectin, alginate, etc.), an emulsifier, a flavor, and the like to milk and dairy products, mixing, heating and dissolving them. At the stage of making or after making soy sauce beans.

【０００８】醤油豆とは、乾燥したそら豆を主原料と
し、砂糖、水飴、醤油、みりん、唐辛子、しょうが等を
加えて製したもので、その製法は、一般につぎのとおり
である。まず、そら豆を炒って皮に濃いこげ目をつけ
る。つぎに、容器に醤油、砂糖、みりん、水を入れて煮
立て、唐辛子やしょうがを加える。これに炒ったそら豆
を入れ、一晩置いておく。以上の手順により、ふっくら
とした醤油豆ができ上がる。The soy sauce beans are made from dried broad beans as a main material and added with sugar, starch syrup, soy sauce, mirin, pepper, ginger, and the like. The production method is generally as follows. First, roast the broad beans and make the skin dark. Next, put soy sauce, sugar, mirin and water in a container, boil, and add pepper and ginger. Add the roasted beans to this and leave overnight. By the above procedure, plump soy sauce beans are completed.

【０００９】上記の醤油豆は既販されており、例えば、
大西食品株式会社（香川県丸亀市土器町北２丁目78番
地）の商品名「しょうゆ豆」がある。[0009] The above soy sauce beans are already sold, for example,
There is a product name "Soy sauce bean" of Onishi Foods Co., Ltd.

【００１０】アイスクリームミックスに醤油豆を混入す
る場合、醤油豆を小さく砕いたり、あるいは粉状にして
混入する。[0010] In the case of mixing the soy sauce beans in ice cream mix, Italy small crushed soy sauce beans, or mixed in the powder.

【００１１】上記のように、醤油豆を混入したアイスク
リームミックスを攪拌しつつ半凍結、あるいは凍結す
る。さらに、このアイスクリームミックスを濾過、均質
化して乳化状態にし、殺菌、冷却する。フリーザーでア
イスクリームミックス中に細かい氷晶を作らせながら空
気を混入させ、オーバーランを出し、気泡や脂肪、氷の
粒を均一に分散させてソフトクリーム状とする。このま
まソフトクリームとして消費してもよく、容器に充填
し、−30℃〜−40℃で冷却し、硬化させたものを容器入
りアイスクリームとして消費してもよい。As described above, the ice cream mix containing soy sauce beans is semi-frozen or frozen with stirring. Further, the ice cream mix is filtered, homogenized to an emulsified state, sterilized and cooled. Air is mixed in the ice cream mix while making fine ice crystals in the freezer, overrun is generated, and air bubbles, fat and ice grains are uniformly dispersed to form a soft cream. The ice cream may be consumed as it is, or may be filled in a container, cooled at −30 ° C. to −40 ° C., and cured to be consumed as ice cream in a container.

【００１２】[0012]

【発明の効果】本発明によれば、アイスクリームに素朴
な醤油豆の味が加わり、これまでに全く無かった珍味か
つ美味なアイスクリームが得られる。According to the present invention, the taste of the soy sauce beans is added to the ice cream, and a delicacy and delicious ice cream which has never existed before can be obtained.

Claims (1)

(57)【特許請求の範囲】(57) [Claims] 【請求項１】醤油豆を小さく砕いて混入したアイスクリ
ームミックスを撹拌しつつ半凍結あるいは凍結し、この
アイスクリームミックスを濾過、均質化して乳化状態に
し、殺菌、冷却し、ついでフリーザーでアイスクリーム
ミックス中に細かい氷晶を作らせながら空気を混入さ
せ、オーバーランを出し、気泡や脂肪、氷の粒を均一に
分散させてソフトクリーム状としたことを特徴とする醤
油豆入りアイスクリーム。1. An ice cream mixed with crushed soy sauce beans.
Half-frozen or frozen with stirring
Filter and homogenize the ice cream mix to emulsify
And then pasteurize, cool and then ice cream in the freezer
Mix air while allowing fine ice crystals to form in the mix
And overrun and evenly distribute bubbles, fat and ice particles
An ice cream containing soy sauce beans, which is dispersed to form a soft cream.
JP6244804A 1994-09-13 1994-09-13 Ice cream with soy beans Expired - Lifetime JP2860257B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6244804A JP2860257B2 (en) 1994-09-13 1994-09-13 Ice cream with soy beans

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6244804A JP2860257B2 (en) 1994-09-13 1994-09-13 Ice cream with soy beans

Publications (2)

Publication Number Publication Date
JPH0880162A JPH0880162A (en) 1996-03-26
JP2860257B2 true JP2860257B2 (en) 1999-02-24

Family

ID=17124194

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6244804A Expired - Lifetime JP2860257B2 (en) 1994-09-13 1994-09-13 Ice cream with soy beans

Country Status (1)

Country Link
JP (1) JP2860257B2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105104698A (en) * 2015-08-24 2015-12-02 广东美味鲜调味食品有限公司 Soybean sauce flavored ice cream and making method thereof

Also Published As

Publication number Publication date
JPH0880162A (en) 1996-03-26

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