JP2882827B2 - Composite frozen dessert and method for producing the same - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a composite frozen dessert and a method for producing the same.

More specifically, the present invention is included in glutinous rice when a composite frozen dessert is prepared by directly coating a whole surface of a frozen dessert such as ice cream using a viscoelastic material containing starch composed of glutinous rice and glutinous rice. Amylose improves the binding of the viscoelastic material, significantly increases the yield and production efficiency, and a method for producing a new and useful composite frozen dessert, and the resulting internally filled frozen dessert is exposed. The present invention relates to a novel coated frozen dessert having excellent production, appearance, and flavor without rust.

(Prior Art) A coated ice cream in which ice creams are directly coated entirely with a viscoelastic material obtained by mixing and heating starch, sugar, and water substantially composed of amylopectin, and a method for producing the same are already known. (Japanese Patent 57
−198051).

In this case, only starch having an extremely high amylopectin content can be used as the starch, and for example, ordinary starch containing 20 to 35% amylose cannot be used (see the second page). .

(Problems to be Solved by the Invention) In the above-described known method, when a viscoelastic material containing starch substantially composed of amylopectin is used to wrap ice cream, water derived from the ice cream becomes viscous. It adheres to the inside of the elastic material, deteriorating the binding properties of the viscoelastic material, and hinders stable wrapping mechanical operation. Trouble tends to occur especially when wrapping small-capacity materials at high speed.

Specifically, ice cream is filled in a cylinder made of the above-mentioned viscoelastic material, and when cutting this to an arbitrary length and closing both ends, the cut surface does not become gelatinized by water derived from ice cream, Therefore, the closure is not completely performed. As a result, an opening is generated and the commercial value is lost, or the ice cream filled inside leaks from the opening to the outside, resulting in a completely defective product. or,
If the viscoelastic material is prepared and then aged for a certain period of time, although the binding property is slightly improved, it is not sufficient, and a time loss occurs due to aging.

Therefore, according to the conventional method, the yield is greatly reduced,
Manufacturing efficiency is also very poor, and large-scale industrial production is not possible.

(Means for Solving the Problems) The present invention has been made to solve the above-mentioned drawbacks of the conventional method at once.

In other words, the present invention does not solidify even at the low temperature of ice cream preservation, does not deteriorate even when coexisting with ice cream for a long time, and can not only cover ice cream, but also cuts and binds the so-called "mochi waist" Developed a viscoelastic material that can improve yield and significantly increase the yield, and thus a new and efficient industrial manufacturing method of composite frozen desserts that thoroughly suppressed the occurrence of defective products, and a composite frozen dessert obtained thereby. It was made for development purposes.

The viscoelastic material aimed at by the present invention binds well when both ends are closed after filling and cutting frozen dessert, otherwise it does not adhere to mechanical devices, for example. Moreover, it must have excellent coexistence with the above-mentioned ice cream and have no "return".

That is, the present invention has been made to develop a viscoelastic material which can simultaneously satisfy a number of properties and requirements including properties which cannot be originally coexisted, and to develop a novel composite frozen dessert.

For this reason, as a result of examination from various directions, various examinations were conducted with a focus on starch constituting the viscoelastic material, but they were not successful.

Therefore, the idea was changed, and we focused on the use of glutinous rice, which was contraindicated in conventional methods.

When starch was used in which glutinous rice and glutinous rice porridge were mixed at a certain ratio, viscoelasticity and extensibility during storage were excellent while exhibiting excellent binding properties, contrary to what was expected. It has at the same time been able to satisfy at the same time the very difficult property that it is inherently difficult to eliminate the so-called "return" which decreases, and it has been found that such starch is very suitable as a skin for ice cream coating. The present invention has been made based on this new finding.

That is, the important point of the present invention is to use a mixture of glutinous rice: glutinous rice of about 90 to 85: 10 to 15 as starch constituting the viscoelastic material.

 Sticky rice and glutinous rice are generally commercially available.

As the starch composed of glutinous rice, various types of glutinous rice processed products, in addition to raw glutinous starch and heat-treated glutinous rice starch, can be widely used.

As a processed glutinous rice product, for example, as disclosed in JP-A-60-180546, water is added three times or more to glutinous rice or glutinous rice flour and heated to 70 ° C. or higher to form a porridge. A glutinous rice processed product obtained by rapidly drying at a temperature of 200 ° C. or less is appropriately used.

As starch composed of glutinous rice, glutinous rice starch, shiratama flour and the like can be used, and starch such as glutinous corn, glutinous millet, glutinous millet and the like can be used partially or entirely.

In the present invention, glutinous rice is used as the starch: starch consisting of glutinous rice of approximately 90 to 85:10 to 15 is used.

Glutinous rice: The ratio of starch and sugar, which is composed of glutinous rice of about 90-85: 10-15, is about 1: 1-25, and the water content is about 20-40% of the viscoelastic material. It is preferred to do so.

In the present invention, the saccharides include, for example, sucrose, isomerized sugar, invert sugar, starch syrup, liquid sugar, glucose, maltose,
Sorbitol and the like can be used, but maltitol and the like can be used to reduce calories and diet.

In order to prepare the viscoelastic material according to the present invention, that is, the outer sticky material, first, starch, water and saccharides are kneaded, and then steamed with steam. In the first steaming step, however, it is appropriate that water is about 70 to 80% of the required total amount and sugar is about 20 to 30% of the required total amount. However, it is not limited to these ranges. May be changed as appropriate.

Next, the remaining water and sugar are added to the rice cake after the first step and well kneaded to obtain a viscoelastic material. If necessary, in the second step, a third component such as a flavoring agent, a coloring agent, and egg white is blended. In the second step, the first
A variety of products can also be obtained using a different kind of sugar from the saccharide used in the process.

The viscoelastic material thus prepared is formed into a cylinder, filled with ice cream or other desserts, cut into arbitrary lengths, and closed at both ends to obtain a final product.

However, in this case, especially when both ends are closed, the viscoelastic material according to the present invention has excellent binding properties, so that the inside of the dessert is completely covered with frozen dessert, and even a large opening is formed, even a pinhole. This is a significant effect that could not be obtained by the conventional method of not being performed.

That is, the starch used in the present invention contains 10 to 15% of glutinous rice, and the glutinous rice starch contains about 17% amylose, so that the starch used in the present invention is 1.
It will contain about 7-2.6% amylose.

This small amount of amylose becomes pasty with slight moisture,
The binding ability of the binding mouth covered with ice cream can be improved.

In the present invention, it is possible to suppress the occurrence of a defective product such as ice cream or the like protruding from the opening of the covered viscoelastic material.

As a result, it is possible to freely use packaging machines that are widely available for the production of Japanese sweets such as Daifuku mochi, and continuously produce high-quality products only at high speed without deriving defective products. This is the first time it has been possible to do so.

Thus, according to the present invention, it is possible to produce a coated frozen dessert having excellent quality without causing a return phenomenon even when stored for a long period of time and having good binding properties in a large-scale and highly efficient factory. You can do it.

The composite frozen product, such as the coated ice cream, is then packaged, placed in a quick freezer, allowed to cure, and stored in a cold store.

Hereinafter, Test Examples, Production Examples, and Examples of the present invention will be described.

Test example As starch, glutinous rice 100%, 95%, 90%, 85%, 80
5%, 5%, 10%, 15%, and 20% of the glutinous rice processed products produced in the production examples described below were added to and mixed with 5%, respectively.
Different starch mixtures were prepared.

Using these starch mixtures, a viscoelastic material (skin moist part) was prepared according to the method described in Example 1, and ice cream was coated using this to obtain five types of complex frozen desserts according to the method of Example 1. Manufactured.

At the time of production of these five types of composite frozen desserts, the binding properties of the outer skin after the cutting and sealing treatment with a packaging machine were visually determined. At the same time, these combined frozen desserts are
After storing in a freezer for 3 months, the degree of "return" was determined. The results are shown in Table 1 below.

As is clear from the results in the above table, it is found that the content of processed glutinous rice is preferably set to 10 to 15%.

Production example Preparation of processed glutinous rice (1) Wash 10 kg of glutinous rice (ordinary standard rice) with 20 kg
For 1 hour.

This was raised in a basket and drained. Then, 30 kg of water was added, and the mixture was heated and cooked in a steam double kettle at 100 ° C. for 2 hours under normal pressure to produce a “porridge”.

(2) The porridge is immediately dried into flakes through a two-cylinder drum dryer with a surface temperature of 150 ° C and a roll interval of 1 mm, and then the dried product is ground to 40 mesh or less to obtain 8.5 kg of glutinous rice processing powder. Was. The properties of the processed glutinous rice flour produced here were as follows.

Granularity: 40 mesh total volume Specific volume: 2.17 Water content: 8.25% Example 1 The total amount of starch, white sucrose and water are about 3/4 of the following composition
The mixture was heated by mixing, and when the mixture was homogenized, the remaining sugar and water were then added, and the mixture was kneaded sufficiently with a kneader, followed by steam heating exhibiting smooth and viscoelasticity.

After this became a uniform viscoelastic material, it was appropriately cooled to room temperature to obtain a viscoelastic material.

Starch Commercial glutinous rice (Habuta Sakura) Starch 22.5kg Processed glutinous rice obtained in the production example 2.5kg Upper sucrose 40.0kg Water (90 ℃) 35.0kg The viscoelastic material thus prepared is used as a raw material. Used as a sticky part, and as an ice cream, commercially available ice cream (milk fat content 8%, non-fat milk solid content 7
%).

Then, using a commercially available wrapping machine (manufactured by Leon Automatic Machine Co., Ltd.) as a coating apparatus, 9 kg of the viscoelastic material (20 to 50 ° C.) was put in the hopper for the outer skin material, and 8 kg of the above ice cream was put in the hopper for the coating inner material. Was supplied and wrapped while maintaining the cold temperature (−10 to −15 ° C.) to produce a Daifuku rice cake-like composite frozen dessert.

The obtained composite frozen dessert is about 40 g per piece, no opening is observed at all, and when it is eaten, the outer shell has the same inter-meal flavor as Daifuku mochi, and the inside ice cream Well matched.

In addition, after cutting and sealing both ends during the coating process, the sealed state did not show any change, and it was confirmed that the outer skin was completely bound.

Example 2 Example 1 was repeated except that 21.25 kg of glutinous rice starch and 3.75 kg of processed glutinous rice were used as the raw material composition of the starch.

The obtained composite frozen dessert had no opening at all, and was excellent in both flavor and texture. Further, in the manufacturing process, excellent binding properties were exhibited, no leaked defective product in which the ice cream was not exposed from the opening did not occur, and a significant increase in the yield was observed.

(Effects of the Invention) The present invention particularly newly adopts a configuration using a viscoelastic substance added to glutinous rice starch, even though glutinous rice starch, which has conventionally been considered unusable.

As a result, the binding properties are greatly improved, and the viscoelastic material containing ice cream or other desserts is completely closed and sealed. As a result, the occurrence of defective products and defective products is greatly suppressed, and the yield is reduced. Will rise significantly. Also, there is no need for aging of the viscoelastic material, and the encapsulation speed can be increased, so that the production efficiency is greatly improved.

In addition, the phenomenon of "return" is not recognized even when stored for a long time in a cold state, and the present invention has an excellent effect.

Claims (4)

(57) [Claims] 1. Glutinous rice: It is intended that glutinous rice is formed by directly covering frozen desserts with a viscoelastic material obtained by mixing and heating starch, sugars and water consisting of approximately 90-85: 10-15. A composite frozen dessert with excellent binding properties. 2. The composite frozen dessert according to claim 1, wherein the composite frozen dessert is a coated ice cream. 3. Glutinous rice: Glutinous rice consisting of approximately 90 to 85: 10 to 15 is added with a part of a predetermined sugar and water and kneaded, and steamed, and then steamed to obtain glutinous rice. Add the remaining sugar, water, and, if necessary, a small amount of egg white, flavoring agent, and coloring agent to the product and knead it to obtain a viscoelastic material, mold it into a cooling cylinder, and fill the inside of the cylinder with frozen dessert A method for producing a composite frozen dessert with good binding properties, comprising cutting both ends to an arbitrary length, closing both ends, and rapidly cooling. 4. The method for producing a composite frozen dessert according to claim 3, wherein the composite frozen dessert is a coated ice cream.