JP3331541B2 - Hasune ice cream - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a lotus root ice cream obtained by mixing a seasoned lotus root with a cream.

[0002]

2. Description of the Related Art Heretofore, this type of ice cream has been produced by shredding fruits and the like, mixing them into a cream, and freezing the mixture of the fruits and cream. This fruit was used by shredding ripe oranges, apples, mangos and the like as it is, and was used by shredding peaches, pine apples and the like by heating and seasoning.

[0003] The ice cream mixed with the fruit as described above has a new taste due to the combination of the taste of the cream and the taste of the fruit. When the fruit was heat-sealed and shredded and mixed with a cream, it also had a new taste and texture.

[0004]

Since the conventional ice cream is constituted as described above, even if the fruit can be mixed with the cream and the flavor of the fruit can be enjoyed, the cream is mixed with the vegetables. There was no ice cream that made use of this vegetable flavor. Among these vegetables, root vegetables, especially lotus root, when used in frozen confectionery, have been difficult to impart integrity with cream. Also, even if ice cream is manufactured by shredding lotus roots, mixing with cream and freezing, it is possible to make use of the texture of lotus roots and at first glance to recognize that it is an ice cream using lotus roots. It was difficult.

[0005] The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to provide an ice cream which makes use of the texture of a lotus root and which can be recognized at a glance using a lotus root. .

[0006]

Means for Solving the Problems The lotus root ice cream according to the present invention is obtained by cutting a lotus root, mixing a lotus root chip which has been subjected to a heating and seasoning process into a cream, and slicing the lotus root into slices. Comprising a lotus root slice that has been heated and seasoned and is placed on the cream base , and the lotus root slice has a thickness of about 1.5 mm or less.
Form and place the lotus root slice on a cream base
When frozen at about −10 ° C., the lotus root chip,
Determine the hardness of the cream and lotus root slices by
<Husone slice . Thus, in the present invention, cream flavored processed lotus root slices
Since it is placed on the base and formed, it can be recognized at a glance that it uses ingredients with a unique cross-sectional shape called lotus root, and you can enjoy the texture while enjoying the taste of lotus root it can. In addition, thickness 1.5mm or less
Put lotus root slices on cream base for about -10
℃ frozen, lotus root chips, cream, lotus root slices
By increasing the hardness in the order of
To maximize the taste and texture of lotus root when eating
I can start.

[0007]

[0008]

[0009] The lotus root ice cream according to the present invention may have a root tip hardness of 1.4 kg to 1.55 kg on average and a cream hardness of 1.5 kg on average if necessary.
To 1.6 kg, and the average hardness of the lotus root slice is 1.
The weight should be between 6 kg and 1.75 kg. As described above, in the present invention, when frozen at about −10 ° C., a spoon or the like can be smoothly inserted from a lotus root chip, cream and a lotus root slice into a cream base without resistance, and the integrity of the lotus root chip and cream is maintained. You can enjoy the texture of lotus root chips.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a lotus root ice cream according to an embodiment of the present invention will be described with reference to FIGS.
It will be described based on. FIG. 1 is an external perspective view in which the center of the lotus ice cream according to the present embodiment is cut away, and FIG. 2 is an operation flowchart of the method for manufacturing the lotus ice cream shown in FIG.

The lotus root ice cream according to the present embodiment is:
Lotus root is chopped, and lotus root chip 1 produced by subjecting the chopped lotus root to heat seasoning, cream 2 in which this lotus root chip 1 is mixed, and cream obtained by mixing lotus root chip 1 with this cream 2 A lotus root slice 4 which is placed on a base 3 and sliced into a slice of a lotus root, heated and seasoned, and the cream base 3 and the lotus root slice 4 are stored in a cup 5 is there.

The lotus root chip 1 is subjected to a pretreatment in which the lotus root is peeled after being washed with water, sliced with a slicer (not shown), and the sliced lotus root is further cut into chips having a predetermined angle. Is done. Further, in this pretreatment, the chip-shaped lotus root is immersed in a predetermined hot water for a predetermined time to perform punching. After this pre-treatment, sugar, water, spirits and the like are added to the lotus root of the chips, heated and seasoned for a predetermined period of time, then left to cool and stored in a vacuum package at a low temperature to complete the production of the lotus root chips 1. The hardness of the lotus root chip 1 is determined by its shredding size, immersion time in boiling water, and the amount of sugar.

The cream 2 is produced by adding an emulsion stabilizer in addition to milk, egg yolk, sugar, fresh cream and the like. The hardness of the cream 2 is determined by the proportions of the respective ingredients, in particular by the amount of the emulsion stabilizer. The lotus root slice 4 is peeled after the lotus root is washed with water, sliced with a slicer, and the sliced lotus root is heated and seasoned by adding sugar, water and powdered turmeric. The heated and seasoned lotus roots are arranged in a vat (not shown), allowed to cool, and stored at a low temperature. The hardness of the lotus root slice 4 is determined by the thickness to be sliced, the amount of sugar, and the heating time.

Next, the manufacturing operation of the lotus root ice cream according to the present embodiment based on the above configuration will be described in the case where the hardness of the lotus root chip, the cream and the lotus root slice are such that the lotus root chip <cream <the lotus root slice. First, in the production of the lotus root chip 1, the washed and peeled lotus root is chopped into 1 mm square chips, immersed in hot water at about 85 ° C. for about 20 minutes, and extracted. 300 g of the chipped lotus root, 200 g of sugar and 24 water
Add 0ml and a little liquor, and heat it for about 10 minutes,
This is stored in a vacuum package at a low temperature of about 2 ° C. (step 1-1). The lotus root chip 1 after the low temperature storage is generated so that its hardness becomes about 1.46 kg.

In the production of cream 2, milk 3
63cc, egg yolk 10g, sugar 116g, fresh cream 11
6 cc, 25 g of glucose, 43 g of skim milk powder and 8 g of an emulsion stabilizer are mixed, and the mixture is filtered, homogenized and sterilized and held (step 1-2). In the production of the lotus root slice 4, the lotus root that has been washed and peeled is sliced to a thickness of 0.85 mm, immersed in hot water at about 85 ° C. for about 10 minutes, and extracted. 300 g of sugar and 300 m of water are added to 300 g of this sliced lotus root.
1 and heat-treat for about 5 minutes. After this heat treatment, 0.5 g of powdered turmeric is added, and the mixture is heated for about 5 minutes to be colored. The slice-shaped lotus roots thus heat-treated are arranged on a vat (not shown) and allowed to cool, then vacuum-packaged and stored at a low temperature (step 1-3). The lotus root slice 4 after the low temperature storage has a hardness of about 1.68.
kg.

The cream 2 produced in the step 1-2 is frozen by a freezer (not shown), and the overrun (the air mixing ratio of the cream 2) of the frozen cream 2 is set to 50% (step 2). At the time of this overrun, the lotus root chip 1 generated in the step 1-1 is mixed with the cream 2 (step 3). 80% overrun of cream base 3 produced by mixing
Then, the freezing is finished at 90% to produce a cream base 3 (step 4). In steps 2 to 4, the process of producing the cream base 3 is completed.

The resulting cream base 3 is filled in a cup 5 (step 5), and the filled cup 5
Is frozen in a freezer at about −20 ° C. for about 15 minutes to solidify the cream base 3 (Step 6). The lotus root slices 4 generated in the step 1-3 are placed one by one on the solidified cream base 3 (step 7). The lid 6 is fastened to the cup 5 on which the lotus root slice 4 is placed (step 8), and the closed cup 5 is stored in a freezer at about -10 ° C (step 9). At this time, the cream 2 in the cream base 3 in the cup 5 has a hardness of about 1.
It will be generated to be 54 kg.

Therefore, the hardness of the lotus root chip 1 is about 1.46.
kg, the hardness of the cream 2 is about 1.54 kg, and the hardness of the lotus root slice 4 is about 1.68 kg, and the relationship of each hardness is as follows: lotus root chip 1 <cream 2 <lotus root slice 4. Due to the hardness relationship between these ingredients, when eating a lotus root ice cream with a spoon, the operation of the spoon to cut the lotus root slice 4 located at the uppermost layer and penetrate the cream base 3 can be performed continuously and smoothly without resistance. As a result, the lotus root slice 4 and the cream base 3 can be scooped in one lump.

Since the lotus root slice 4 and the cream base 3 are scooped in one lump as described above, the lotus root slice 4 and the cream base 3 can be tasted at the same time, and the taste of the lotus root slice 4 and the taste of the cream base 3 are compatible. In addition, the taste of the ice cream can be further improved. In particular, while cream 2 melts and softens in the mouth, lotus root chip 1 is formed with a softer hardness than cream 2, so cream 2 and lotus root chip 1 have similar hardness in the mouth. Thus, each can be eaten without a sense of incongruity, the fragrance and sweetness of the lotus root chip 1 can be felt, and the crispy texture of the lotus root chip 1 can be utilized.

Furthermore, the lotus root slice 4 located on the uppermost surface when the lid 6 of the cup 5 is opened can draw the consumer's attention from its unique perforated shape and appeal the taste and texture. .

[0021]

According to the present invention, since a seasoned lotus root slice is placed and formed, it is possible to recognize at first glance that a lotus root is used as a foodstuff having a specific sectional shape. The effect is that the user can enjoy the texture while enjoying the taste of lotus root.

[0022]

In the present invention, the thickness is 1.5 mm.
Place the following lotus root slice on the cream base and
By freezing at 10 ° C and increasing the hardness in the order of lotus root chips, cream, and lotus root slices, it is possible to maximize the taste and texture of the lotus root when eating it with unity as a whole. Having. further,
In the present invention, when frozen at about −10 ° C., a lotus root chip, cream and a lotus root chip can be inserted smoothly from a lotus root slice into a cream base without resistance, while maintaining the integrity of the lotus root chip and cream. This has the effect that the texture of the food can be enjoyed.

[Brief description of the drawings]

FIG. 1 is an external perspective view in which a center of a lotus root ice cream according to an embodiment of the present invention is broken.

FIG. 2 is an operation flowchart of a manufacturing method for the lotus root ice cream shown in FIG. 1;

[Explanation of symbols]

 1 lotus root chip 2 cream 3 cream base 4 lotus root slice 5 cup 6 lid

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Keisuke Kawachi 1660 Fukuda, Shiroishi-cho, Kishima-gun, Saga Prefecture Inside Saga Prefectural Saga Agricultural High School (72) Inventor Shinichi Kisu 1660, Fukuda, Shiroishi-cho, Kishijima-gun, Saga Saga Prefectural Saga Inside Agricultural High School (72) Inventor Masataka Nakamura 1660 Fukuda, Shiroishi-cho, Kishima-gun, Saga Prefecture Inside Saga Prefectural Saga Agricultural High School (72) Inventor Shinji Hideshima 1660, Fukuda, Shiroishi-cho, Kishima-gun, Saga Prefecture Saga Prefectural Saga Agricultural High School (72) Inventor: Jun Mizoue 1660, Fukuda, Shiroishi-cho, Shiraishi-cho, Kishima-gun, Saga Prefecture Examiner at Saga Prefectural Saga Agricultural High School Michiaki Kogure (56) References Nihon Agricultural Newspaper, June 27, 1998, p. 10 (58) Survey Field (Int.Cl. ⁷ , DB name) A23G 1/00-9/30 Nikkei Telecon 21 (newspaper full text search)

Claims (2)

(57) [Claims] 1. A cream base obtained by shredding a lotus root and mixing a hot-seasoned lotus root chip with a cream; and a lotus root sliced into a slice and heated and seasoned. And a lotus root slice mounted thereon , wherein the lotus root slice is formed to a thickness of about 1.5 mm or less.
Place the lotus root slice on a cream base for about -10
When frozen at ℃, the lotus root chips, cream and
To determine the hardness of the lotus root slice, lotus root chip <cream <lotus root
Lotus root ice cream characterized by being sliced . 2. The lotus root ice cream according to claim 1, wherein the hardness of the lotus root chips is 1.4 kg to 1.55 on average.
kg and the average hardness of the cream is 1.5 kg to 1.
6kg and the average hardness of lotus root slice is 1.6kg
A lotus root ice cream, weighing 1.75 kg .