JP3946951B2 - How to make apple sherbet - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for manufacturing apple sherbet.
[0002]
[Prior art]
Conventional apple sherbet is manufactured by cutting raw apples into a predetermined size, immersing them in salt water or vitamin C solution, etc., and freezing them.
[0003]
[Problems to be solved by the invention]
By the way, the above-described conventional method for producing apple sherbet does not have a very good texture just by freezing a raw apple soaked in salt water.
[0004]
The present invention has been made in view of the above-described problems of the prior art described above. By immersing freeze-dried dried apples in apple juice having substantially the same sugar content, the penetration of apple juice into dried apples is achieved. It is an object of the present invention to provide a production method capable of reliably obtaining an apple sherbet that is excellent in umami, color increase, and the like.
[0005]
[Means for Solving the Problems]
To achieve the above object, a manufacturing method of apple sherbet in accordance with the present invention, the raw apples and wheel cutting, after lyophilization, their dried apple pieces were immersed in apple juice, apple juice inside the drying apple pieces It is characterized by being taken out from the apple juice and frozen.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 is an explanatory view showing a manufacturing process of an apple sherbet according to the present invention.
[0007]
As shown in the figure, first, the core of the raw apple 1 is removed, and then the sliced pieces are sequentially cut to the required thickness and soaked in salt water. Next, the sliced raw apple pieces 1a are placed on the tray 4 and placed in the freeze-drying box 3 to be freeze-dried.
That is, in this freeze-drying chamber 3, a large number of doughnut-shaped raw apple pieces 1a... Are frozen at a time at a temperature of about −25 ° C. to −30 ° C., and only water is sublimated at low pressure and low temperature. It will be in a dry state.
By the way, if you take about 5 pieces of raw apple 1a ... from 1 piece of raw apple, 1000 pieces of raw apple 1a ... are freeze-dried at once with about 200 pieces of raw apple 1 ... Can do.
[0008]
Subsequently, the apple juice 2 is put in the tank 5, and the freeze-dried raw apple pieces 1b.
The apple juice 2 is infiltrated into each dried apple piece 1b... By soaking for a required time. In this way, when the apple juice 2 is uniformly permeated into each dried apple piece 1b..., The color of the dried apple piece 1b. Judgment is made by looking at the state.
[0009]
Next, all the dried apple pieces 1a... Infiltrated with the apple juice 2 are taken out from the apple juice 2 in the tank 5 and placed in the freezer 6 to be frozen to produce a sherbet.
[0010]
【Example】
First, the core of the raw apple 1 is removed, and about 5 to 7 g of raw apple pieces 1a and 1000 pieces obtained by horizontally cutting to a thickness of about 1 cm are placed on a plurality of trays 4 and placed in the freeze-drying chamber 3. After freezing at about −25 ° C. for 12 hours, the dried apple 1b having a moisture content of about 3% can be obtained by vacuum drying.
[0011]
Next, about 2000 cc of apple fruit juice 2 is put into the tank 5, and all the 1000 freeze-dried pieces of dried apple 1b.
When soaked for about 15 minutes, the apple juice 2 penetrates evenly into each dried apple piece 1b.
[0012]
Next, the dried apple piece 1b infiltrated with the apple juice 2 is taken out from the apple juice 2 in the tank 5 and placed in the freezer 6 and left at about −25 ° C. for about 1 hour. Is frozen to produce about 10 to 12 g of sherbet (1000 pieces).
[0013]
【The invention's effect】
Since the present invention is configured as described above, the apple juice can be well permeated into the apple by immersing the freeze-dried dried apples in apple juice having substantially the same sugar content. High quality apple sherbet with good color, taste and fragrance and with a crunchy texture can be manufactured reliably and easily.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is an explanatory view showing a manufacturing process of an apple sherbet according to the present invention.
[Explanation of symbols]
1 Raw apple 1a Raw apple piece 1b Dried apple piece 2 Apple juice 3 Freeze-drying cabinet 5 Tank 6 Freezer

Claims (1)

Raw apple and wheel cutting, after lyophilization, their dried apple pieces were immersed in apple juice, apple juice inside the drying apple pieces apple sherbet, characterized in that freezing is taken out from the apple juice After penetration Production method.

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