JP5836179B2 - Manufacturing method of edible container for ice cream - Google Patents

Description

  The present invention relates to a method for producing an edible container for ice cream.

In general, edible containers such as monaca and corn used in ice cream are mainly made of cereal flour containing protein and starch such as wheat flour and corn flour, and starch such as potato and corn starch (so-called corn starch). It is manufactured by adding oils and fats, sugars, additives (emulsifiers, swelling agents, coloring agents, etc.) to these, and baking a seed dough (raw material composition) mixed with an appropriate amount of water in a mold. .
A fragrant flavor can be obtained by using a raw material containing a protein such as wheat flour as the raw material.

As an edible container for ice cream using tapioca powder processed starch or waxy corn starch, an edible container for ice cream using tapioca powder processed starch or waxy corn starch as an alternative to wheat flour to actively suppress the fragrance. Known (Patent Documents 1 and 2).
Patent Document 1 describes the processing of waxy corn starch and potato starch, or waxy corn starch and tapioca powder without using wheat flour as a raw material containing starch for the purpose of producing monaca peel for ice cream with reduced fragrance. Examples using starch are described. Moreover, the example which uses only wheat flour as a raw material containing starch is described as a comparative example.
Patent Document 2 discloses that, for the purpose of producing a monaca peel for ice cream with reduced fragrance, it does not use flour as a raw material containing starch, but uses sticky rice flour and waxy starch to make a monaca for ice cream. Examples of producing peels and comparative examples using wheat flour and corn starch or wheat flour and brown rice flour as raw materials containing starch are described.

JP 2004-248532 A JP 2006-340673 A

  By the way, in an edible container for ice cream, it is desired that strength and meltability in the mouth are good. If the strength is insufficient, in the distribution process of the edible container and the manufacturing process and distribution process of the ice cream product using the edible container, cracks and chipping occur upon impact and the commercial value is lowered. In addition, when the mouth of the edible container for ice cream is better melted, when the edible container and the ice cream are eaten together, the balance of melting of both mouths becomes better, and it is easier to obtain a delicious ice cream product as a whole. .

  According to the knowledge of the present inventors, for example, the strength of an edible container for ice cream tends to be insufficient with a formulation that does not use flour as described in Examples of Patent Documents 1 and 2. Moreover, as described in Comparative Example 1 of Patent Document 2, when wheat flour and corn starch are mainly used as raw materials containing starch, good strength is easily obtained, but it cannot be said that melting in the mouth is sufficient.

  The present invention has been made in view of the above circumstances, and provides a method for producing an edible container for ice cream, in which a good strength of an edible container for ice cream and a good mouth melt can be obtained at the same time. Objective.

In order to solve the above problems, the method for producing an edible container for ice cream according to the present invention includes a step of baking a raw material composition containing flour, starch raw materials (excluding wheat flour), and water in a mold. The mass ratio of the starch raw material (excluding wheat flour) / wheat flour is 0.5 / 1 to 1/1,
The starch raw material (excluding wheat flour) contains tapioca starch and / or tapioca processed starch and glutinous rice flour, and tapioca starch and / or tapioca processed starch of the starch raw material (excluding wheat flour) is 50% by mass. It is characterized by being less than 100% by mass .

It is preferable that the starch raw material further contains waxy corn starch in addition to tapioca starch and / or tapioca processed starch and glutinous rice flour .

  ADVANTAGE OF THE INVENTION According to this invention, the edible container for ice creams which has favorable intensity | strength and a favorable mouth melt is obtained.

It is a perspective view which shows an example of the ice cream product using the edible container for ice cream concerning this invention. It is sectional drawing of the edible container for ice cream shown in FIG. It is a graph which shows the evaluation result of the mouth melting of Monaca skin obtained by the manufacture example. It is a graph which shows the evaluation result of the intensity | strength (center part) of the Monaca skin obtained by the manufacture example. It is a graph which shows the evaluation result of the intensity | strength (edge part) of the Monaca skin obtained by the manufacture example.

Ice creams are stipulated by the “Ministerial Ordinance on Component Standards of Milk and Dairy Products” (abbreviated as “Ministerial Ordinance for Milk” for short) based on the Food Sanitation Law as follows. In other words, ice cream is a product obtained by processing milk or a food produced using these as raw materials, or by freezing a product obtained from the main raw materials and containing milk solids of 3.0% or more (fermented milk Excluding). Ice creams are classified into three categories: ice cream, ice milk, and lact ice depending on the amount of milk solids and milk fat contained.
In this specification, these ice creams (ice cream, ice milk, lacto ice) are not distinguished and are collectively referred to as “ice cream”.

In the present invention, wheat flour and starch raw materials (excluding wheat flour; hereinafter sometimes simply referred to as starch raw materials) are used as raw materials for ice cream edible containers (hereinafter also referred to simply as edible containers). .
[flour]
The wheat flour is not particularly limited, and a commercially available product can be used as appropriate. Usually, wheat flour contains 70 to 80% by mass of starch with respect to the whole flour. As a kind of wheat flour, it is classified into strong flour, semi-strong flour, medium strength flour and thin flour depending on the content of protein, and is used appropriately according to the use. As a raw material of the edible container, medium strength flour or weak flour is usually used.

[Starch raw material]
As the starch raw material, at least tapioca starch and / or tapioca-processed starch is used. Processed starch refers to those that have been subjected to gelatinization, etherification, acetylation, or the like for the purpose of adjusting dough viscosity or improving texture. Tapioca starch and tapioca processed starch can be obtained from commercial products.
The ratio of tapioca starch and / or tapioca-processed starch in the total starch raw material is 50 to 100% by mass, preferably 60 to 100 parts by mass, and more preferably 65 to 100% by mass. When the content ratio of the tapioca starch and / or the tapioca processed starch is within the above range, it is easy to achieve both good strength of the edible container and good melting in the mouth.

In addition to tapioca starch and / or tapioca processed starch, starch raw materials (hereinafter referred to as other starch raw materials) may be used. The ratio of other starch raw materials excluding tapioca starch and tapioca-processed starch in the total starch raw material is 50% by mass or less, preferably 40% by mass or less, and more preferably 35% by mass or less.
As other starch raw materials, starch-containing raw materials known in the field of edible containers for ice cream can be used as appropriate. Examples thereof include waxy corn starch, corn starch, potato, processed starches thereof, glutinous rice flour (sometimes simply referred to as “rice flour”), and glutinous rice flour. These can be obtained from commercial products. Waxy corn starch is a starch made from corn called waxy corn (waxy corn).
It is preferable that other starch raw materials are waxy corn starch and / or glutinous rice flour in terms of good strength of the edible container and easy melting in the mouth.

  In the present invention, the mass ratio of starch raw material / wheat flour is 0.5 / 1 to 1/1, and preferably 0.6 / 1 to 1/1. When the starch raw material / wheat flour mass ratio is within the above range, it is easy to achieve both good strength of the edible container and good melting in the mouth.

[Oil]
You may use fats and oils for manufacture of an edible container. By adding fats and oils, the releasability from the mold is improved after firing. As fats and oils, known vegetable oils or animal fats and oils can be used. It may be liquid at normal temperature or solid. Oils and fats known in the field of edible containers for ice cream can be appropriately used. Specific examples include palm oil, rapeseed oil, rice oil and the like. Fats and oils may be used alone or in combination of two or more.
The amount used in the case of using fats and oils is preferably 5% by mass or less, and more preferably 3% by mass or less, based on the total raw materials (including water) of the raw material composition. Although a lower limit is not specifically limited, 0.5 mass% or more is preferable at the point from which an addition effect is easy to be acquired, and 1.0 mass% or more is more preferable.
If the amount of fats and oils used is less than or equal to the upper limit of the above range, good mouth melting of the edible container is likely to be obtained, and the oils and fats are unlikely to rise to the mold surface.

[emulsifier]
An emulsifier may be used in the production of the edible container. In particular, when oils and fats are used, it is preferable to add an emulsifier so that the oils and fats can be well dispersed in the raw material composition.
As the emulsifier, a known emulsifier can be appropriately used in the field of edible containers for ice cream. Specific examples include sucrose fatty acid ester, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, lecithin, enzyme-treated lecithin and the like. An emulsifier may be used individually by 1 type and may be used in combination of 2 or more types.
Although the usage-amount in the case of using an emulsifier is not specifically limited, For example, 0.1-0.6 mass% is preferable with respect to all the raw materials (including water) of a raw material composition, 0.2-0.5 mass% The range of is preferable. When the amount is not less than the lower limit of the above range, the effect of adding the emulsifier can be sufficiently obtained, and when it is not more than the upper limit, a good flavor can be easily obtained.

[Sugar (sugar other than starch)]
Saccharides are preferably used for the production of edible containers. By adding saccharides, sweetness is imparted to the edible container, and it becomes easy to have a baked color during baking.
As the saccharide, a saccharide known in the field of edible containers for ice cream can be appropriately used. Specific examples include sugar, super white sugar, granulated sugar, isomerized sugar, glucose, fructose and syrup. Saccharides may be used alone or in combination of two or more.
Although the usage-amount in the case of using saccharides is not specifically limited, For example, 0.2-3.5 mass% is preferable with respect to all the raw materials (including water) of a raw material composition, 0.3-2.7 mass% The range of is preferable. When it is at least the lower limit of the above range, the effect of adding saccharides can be sufficiently obtained, and when it is at most the upper limit, good flavor and appearance can be easily obtained.

[Swelling agent]
You may use a swelling agent for manufacture of an edible container. When the swelling agent is added, bubbles are generated in the dough at the time of baking, and a porous and crisp textured edible container is obtained.
As the swelling agent, a swelling agent known in the baked confectionery field can be appropriately used. Specific examples include sodium hydrogen carbonate (also called sodium bicarbonate), sodium carbonate (also called soda ash), ammonium hydrogen carbonate (also called heavy coal anne), ammonium carbonate (also called charcoal anne), alum (potassium aluminum sulfate). Etc. A swelling agent may be used individually by 1 type, and may be used in combination of 2 or more type.
Although the usage-amount in the case of using a swelling agent is not specifically limited, For example, 0.1-0.5 mass% is preferable with respect to all the raw materials (including water) of a raw material composition, 0.1-0.3 mass % Range is preferred. When the amount is not less than the lower limit of the above range, the effect of adding the swelling agent can be sufficiently obtained, and when it is not more than the upper limit, a good flavor can be easily obtained.

[Additive]
In addition to these, additives such as seasonings, fragrances, colorants, pH adjusters and the like can be used as needed. Those known in the field of food can be appropriately used.
Specific examples of seasonings include sweeteners such as sucralose and stevia; salt and the like.
Specific examples of the fragrances include vanillin, vanilla, butter flavor and the like.
Specific examples of the colorant include caramel dye, anato dye, carotene dye and the like.
Examples of the pH adjuster include calcium hydroxide.
Although the usage-amount of an additive is not specifically limited, From the point of balance with other components, the sum total of an additive is 0.1-1.9 mass with respect to all the raw materials (including water) of a raw material composition, for example. % Is preferable, and the range of 0.2 to 0.6% by mass is preferable.

[Production method]
FIG. 1 is a perspective view showing an example of an ice cream product using an edible container for ice cream according to the present invention, and FIG. 2 shows the edible container for ice cream shown in FIG. It is sectional drawing cut | disconnected along. Reference numeral 1 in the figure denotes an edible container.
In order to manufacture an edible container, first, the above-mentioned wheat flour, starch raw material, and a raw material used as necessary are mixed with water to prepare a raw material composition (water seed dough). The total content of the wheat flour and the starch raw material is preferably 35 to 55% by mass, and more preferably 40 to 50% by mass with respect to the entire raw material composition (total raw material including water). Moreover, it is preferable that content of water is 40-60 mass% with respect to the whole raw material composition (all the raw materials containing water), and 45-60 mass% is more preferable.
When the contents of wheat flour, starch raw material, and water are within the above ranges, a raw material composition having fluidity preferable for filling in a mold is easily obtained.

Next, the obtained raw material composition is filled in a mold preheated to a firing temperature and fired. The mold is preferably a scissors grill mold. The scissors grill mold is a product in which a raw material composition is filled in a gap between a female mold and a male mold and fired. The clearance between the female mold and the male mold determines the shape and thickness of the product. The thickness of the edible container is preferably about 1 to 4 mm.
Specifically, the raw material composition is injected into the female mold of the scissors grill mold, and then the male mold is fitted into the female mold. Thereby, it will be in the state by which the raw material composition was filled in the clearance gap between the female type | mold and male type | mold of a metal mold | die, and the edible container 1 is formed by heat-baking the raw material composition in this metal mold | die. After firing, the fitting of the mold is released and the edible container 1 is taken out.
The firing temperature and firing time can be appropriately set according to the composition of the raw material composition, the size of the edible container to be obtained, the texture, the production efficiency, and the like.
For example, the firing temperature is preferably in the range of 140 to 240 ° C., and the firing time is preferably in the range of 60 to 120 seconds.

  Ice cream is filled and filled inside the obtained edible container 1, and a second edible container 1 is placed on the edible container 1 so that the openings 1 a are joined to each other, and the ice cream is cured in the freezer. Thus, an ice cream product 10 in which an ice cream (not shown) is accommodated in the edible containers 1 and 1 is obtained.

Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples.
(Production Examples 1 to 5: Production of monaca skin)
Production Examples 2 to 5 are reference examples , and Production Example 1 is a comparative example.
The contents of the raw materials shown in Table 1 are as follows.
・ Wheat flour: Medium flour.
-Rice flour: Urushi rice flour.
Vegetable oil: rapeseed oil.

Each raw material and water were mixed in the formulation shown in Table 1 to prepare a raw material composition (water seed dough). This was preliminarily heated to 145 ° C. and filled with 11 g each in a scissors baking mold and baked for 2 minutes (120 seconds) to obtain a monaca skin (edible container) shown in FIG.
The thickness of the monaca skin determined by the female mold and the male clear lath of the scissors mold is 2 mm at the point P and 3 mm at the point Q in the figure.
The blend of Production Example 1 is a blend using wheat flour and corn starch in combination with emphasis on strength. The sensory test described below was based on the monaca peel obtained in Production Example 1.

<Evaluation>
(1) Mass of Monaca skin: The mass of Monaca skin was measured one day after the completion of baking. In each case, the mass of 10 monaca peels was measured to obtain an average value. The results are shown in Table 1.
(2) Sensory test: Ten trained panelists ate monaca peel, and the relative evaluation was made on the basis of the monaca peel of Production Example 1 with respect to three items of good taste, good meltability and bitterness. . The evaluation is 0 (zero) when it is equivalent to that of Production Example 1, and when it is relatively good (or strong), it is evaluated in two stages of +1 to +2, and when it is relatively bad (or weak) Was evaluated in two stages of −1 to −2. The larger the value, the better the flavor, the better the melting of the mouth, or the stronger the bitterness.
The Monaca skins of Production Examples 2 to 5 were evaluated and the average value was obtained. The results are shown in Table 1. The results of melting in the mouth are shown in FIG.

(3) Strength: The breaking strength was measured with a rheometer when the central point P and the end point Q of the monaca skin were pressed in the thickness direction (indicated by arrows in the figure). As the measuring apparatus, a general physical property measuring apparatus, product name: SUN RHEO METER COMPAC-100 II (manufactured by Sun Kagaku) was used. The shape of the pressing part is circular (diameter 11 mm).
The maximum load value (unit: kgf) when the fracture occurred was measured as the value of the breaking strength under the condition of the stage rising speed of 100 mm / min. In each case, 10 monaca skins were measured and the average and standard deviation were determined. The results are shown in Table 1. Moreover, the result (average) about a center part is shown in FIG. 4, and the result (average) about an edge part is shown in FIG.

  As shown in Table 1 and the results of FIGS. 3 to 5, in Production Examples 2 to 5, improvement in mouth melting was seen as compared with Production Example 1. The strength of Production Examples 2, 4, and 5 is lower than that of Production Example 1, but is in the range of good strength as a product. In Production Example 3, excellent strength equal to or better than Production Example 1 was obtained.

(Production Example 6: Production and evaluation of ice cream products)
Using the monaca peel obtained in each of Production Examples 1 and 3, ice monaca (ice cream product 10) having the shape shown in FIG. 1 and containing ice cream inside was produced.
The obtained ice monaca was subjected to a sensory test by the following method.
That is, 10 trained panelists ate ice monaca peel, and the following five items (a) to (e) were relatively evaluated based on the ice monaca using the monaca peel of Production Example 1. The evaluation is 0 (zero) when they are the same as in Production Example 1, and is evaluated in two stages from +1 to +2 when relatively good, and from −1 to −2 when relatively bad. Rated by stage. Larger numbers indicate better or better.
As a result, the average values of the 10 people are as follows, and in all items, the ice monaca using the monaca skin of Production Example 3 is equal to or better than the ice monaca using the monaca skin of Production Example 1. Evaluation was obtained.
(A) Good balance of melting ice cream and Monaca skin: 0.8,
(B) Good crispness: 0.3,
(C) Good texture: 0.6,
(D) Monaca skin flavor: 0.0,
(E) Overall taste: 0.5.

(Production Examples 11 and 12: Production of Monaca Skin)
Production Example 11 is a comparative example, and Production Example 12 is an example.
The contents of the raw materials shown in Table 2 are as follows.
・ Wheat flour: Medium flour.
-Rice flour: Urushi rice flour.
Vegetable oil: rapeseed oil.
-Tapioca processed starch: SAKURA (product name), manufactured by Matsutani Chemical Co., Ltd.

Each raw material and water were mixed in the formulation shown in Table 2 to prepare a raw material composition (water seed dough). This was preliminarily heated to 180 ° C., filled with 10 g each into a scissors mold, fired for 1 minute 30 seconds (90 seconds), and the monaca skin (edible container 1) shown in FIG. 2 was obtained.
The thickness of the monaca skin determined by the clearance between the female mold and the male mold of the scissors grill mold is 2 mm at point P and 3 mm at point Q in the figure.
The strength was evaluated in the same manner as in Production Examples 1-5. The results are shown in Table 2. When the obtained monaca peel was eaten, the production example 12 was better melted than the production example 11.

  As shown in the above results, in Production Example 12, by reducing the blending amount of waxy corn starch as a starch raw material and adopting tapioca-processed starch as compared with Production Example 11, mouth melting was improved and the strength was also slightly improved. .

(Production Examples 13 and 14: Production of Monaca Skin)
Production Example 13 is a comparative example, and Production Example 14 is a reference example .
The contents of the raw materials shown in Table 3 are as follows.
・ Wheat flour: Medium flour.
-Rice flour: Urushi rice flour.
Vegetable oil: rapeseed oil.
-Tapioca processed starch: SAKURA (product name), manufactured by Matsutani Chemical Co., Ltd.

Each raw material and water were mixed in the formulation shown in Table 3 to prepare a raw material composition (water seed dough). This was preliminarily heated to 180 ° C., filled with 10 g each in a scissors mold, and fired for 1 minute 30 seconds (90 seconds) to obtain the monaca skin shown in FIG.
The thickness of the monaca skin determined by the female mold and the male clear lath of the scissors grill mold is 2 mm at the point P and 2 mm at the point Q in the figure.

  The monaca peel obtained in Production Example 14 had no problem in strength and was better melted in the mouth than Production Example 13.

1 Edible container (monaca skin)
1a Opening 10 Ice Cream Product (Ice Monaca)

Claims (2)

Having a step of firing a raw material composition containing wheat flour, starch raw material (excluding wheat flour), and water in a mold,
The starch raw material (excluding wheat flour) / wheat flour mass ratio is 0.5 / 1 to 1/1,
The starch raw material (excluding wheat flour) contains tapioca starch and / or tapioca processed starch and glutinous rice flour, and tapioca starch and / or tapioca processed starch of the starch raw material (excluding wheat flour) is 50% by mass. The manufacturing method of the edible container for ice creams characterized by being less than 100 mass% above . The manufacturing method of the edible container for ice creams of Claim 1 with which the said starch raw material (except wheat flour) contains a waxy corn starch further .

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