JPH03198743A - Dessert food combined with sauce - Google Patents

Abstract

PURPOSE:To prepare a variety of delicious and easily takable dessert foods by flexibly combining a sauce prepared by using crude drugs or herbs as raw materials, having favorable taste and flavor and exhibiting the effect of each raw material. CONSTITUTION:The crude drugs and herbs to be used as the above raw materials are KEIKA (flower of Cinnamomum cassia), SANZASHI (fruit of Gardenia jasminoides), KOUKA (flower of Carthamus tinctorium), REISHI (fruit body of Ganoderma lucidum), CHINPI (peel of Citrus unshu), hibiscus, rose hip, ginger, lavender, etc. The objective dessert food can be prepared by using a sauce prepared by properly adding an extract extracted from the above raw materials by steam distillation, alcohol extraction, etc. There is no particular restriction to the kind of the objective food and the process is effective for the preparation of dessert, etc., such as yogurt, ice cream, sherbet, jelly, mousse, pie and cake.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a dessert food that is combined with a dessert sauce made from crude drugs or herbs.

[Conventional technology] It has been conventional practice to combine yogurt, ice cream, pudding, etc. with fruit-based dessert sauces or caramel-based dessert sauces to enhance the aroma, taste, and flavor, or to enjoy a change. The combination of these dessert sauces made from crude drugs or herbs not only adds a unique aroma, taste, and flavor (but also combines the effects and efficacy of each crude drug and herb with desserts). There is not yet.

[Problem to be solved by the invention] Combining highly palatable desserts with dessert sauce made from crude drugs or herbs having a unique aroma, taste, and flavor, adding a desirable aroma, taste, and flavor, and further, Create desserts that are good for your health using various herbal medicines and herbs. Therefore, the issue is the selection and combination of these crude drugs and herbs.

[Means for Solving the Problems] As a result of intensive studies to solve the above problems, the inventors have determined that the raw materials for the dessert sauce are "Keika", "Yamai Denshi", "
``Safflower''``Kaede'' ``Ezu clump flower'' ``Apricot kernel'' ``Chinju powder''
``Chen Pe''``Chrysanthemum'' ``Cinnamon Peel'' ``Dragon Eye''``Hibiscus''``Rosehip''``Malva'' ``
By using mint, ``lemon balm,''``ginger,''``chervil,''``lavender,''``chamomile,'' etc., various desserts such as processed milk products, frozen desserts,
It goes well with frozen desserts, hot desserts, yogurt, ice cream, sherbet, mousse, jelly, pudding, pie, cakes, etc., and improves the appearance, aroma, taste, and flavor. It also promotes digestion, is nutritious, and is good for the body. It warms the skin, improves blood circulation, has a mental stabilizing effect, has a beautifying effect,
The present invention has been completed by reaching the knowledge that the object of the present invention can be achieved by obtaining a dessert sauce with desirable effects as a dessert (-1).

Examples of crude drugs and herbal raw materials in 2.3 will be explained below.

``Keika'' refers to camphor tree, and although it has a slightly bitter taste, it has a good aroma and is a kind of Chinese herbal material that dissolves phlegm, relieves throat pain, and stops bad breath.

This material is not used much and is quite rare, and there are still very few foods that have medicinal properties that can be easily eaten. As a result of various studies, "Keika" extract obtained by steam distillation or alcohol extraction of "Keika" or
By adding 0.05 to 70% by weight of Chinese-produced "Keika sauce" obtained by boiling "Keika" with sugar, a "dessert sauce" that can be eaten without any resistance was obtained.

Foods targeted by the present invention are not particularly limited in type, and include yogurt, ice cream, sherbet, jelly, mousse, custard pudding, pie,
It is effective and goes well with any type of dessert such as cake.

Further, it is not necessary to use "Keika" extract and "Keika soy sauce" properly, and either one or both may be used together.

The amount of "Keika" extract added to the sauce is preferably 0.05 to 10.0% based on the weight of the sauce, and the amount of "Keika sauce" added to the sauce is preferably 5.0 to 7% based on the weight of the sauce.
0.0% is preferred. In addition, when used together, the amount may be adjusted to correspond to the above-mentioned optimum amount.

When the amount of "Keika" extract added is less than 0.05%, no medicinal efficacy can be expected, and the aroma effect is also poor. On the contrary, 1
If it exceeds 0.0%, the bitter taste of ``Keika'' will appear, and furthermore, the aroma will be too strong, which may impair the flavor of the food.

If the amount of "Keikasho" added is less than 5.0%, no medicinal efficacy can be expected, and the aroma effect is also poor. On the contrary, 70.0
%, the characteristic bitterness of "Keika" may develop and the flavor of the food may be impaired.

``Santoko'' is the dried fruit of Panax hawthorn, a member of the Rosaceae family, which has the effect of aiding digestion and lowering blood pressure, and has a strong sour taste with a slight sweetness. It is a type of Chinese herbal medicine.

Food products using this material are extremely limited, but processed products include Yamai gomochi, sweetened with starch, and beverages containing some extracts. As a result of various considerations,
Yama+-i-ko J 50.0% water extract or Yama+ made by sweetening and hardening the fruit of Chinese-grown Yama4i-ji into a paste form.
By adding 0.2 to 50.0% by weight of i-mochi to the sauce, a "dessert sauce" that could be eaten without any resistance was obtained.

Foods targeted by the present invention are not particularly limited in type, and include yogurt, ice cream, sherbet, jelly, mousse, custard pudding, pie,
It is effective and goes well with any type of dessert such as cake.

Further, there is no particular need to use "Yama + Iko" extract and "Yamakumochi" properly, and either one may be used alone or in combination.

The amount added to the sauce of "Yama fr Kyushi J 50.0% water extract is preferably 0.2 to 10.0% based on the weight of the sauce, and the amount added to the sauce of "Yama I Gomochi" is preferably 0.2 to 10.0% based on the weight of the sauce. It is preferably 5.0 to 50.0%. In addition, when used together, the amount may be adjusted to correspond to the above-mentioned optimum amount.

If the added amount of "R. Yama 1iko" extract is less than 0.2%, no medicinal efficacy can be expected; on the other hand, if it is more than 10.0%,
Shigeko Yamate's unique sour taste may be too strong and spoil the flavor of foods. If the amount of ``Yamaeko'' added is less than 5.0%, no medicinal efficacy can be expected; on the other hand, if it is more than 50.0%, the acidity and habit peculiar to ``Yamaseki'' will be too strong in the food. It may impair the flavor of
This refers to products produced in Shandong Province, China's Su People's Republic, and imported by Toei Shoko).

``Mallow is the dried red-purple petals of the Malvaceae family, which is native to Europe.It is a type of herb that is often used to stabilize the mind because it has analgesic and sedative effects and calms the mood. Furthermore, this hot water extract is blue in color and changes to pink in an acidic region.
You can also change the color of the source. As a result of various studies, by adding 0.05 to 50.0% by weight of 5.0% hot water extract of "Malva" to the sauce, a "dessert sauce" that can be eaten without any resistance was obtained.

The food subject to the present invention is not particularly limited in type, and is suitable and effective for any dessert such as yogurt, ice cream, Charbela 1~, jelly, mousse, custard pudding, pie, cake, etc. It is. In addition, in the case of extracts having different concentrations, the amount may be adjusted to correspond to the above-mentioned optimum amount.

If the amount of the 5.0% hot water extract of "Malva" added is less than 0.05%, the medicinal efficacy and blue and pink color development cannot be expected; The unique flavor and color of the food may be too strong, which may impair the flavor of the food.

<Example 1> Ice cream Fresh cream 45% fat cow Milk Skimmed milk powder Egg Yellow sand Sugar water Candy Guar gum or carrageenan (dessert sauce with cinnamon) 50 24 50 4 4 20 5 6.6 0.4 6.6 1.7 (Raw) Cream) 20, 0 0, 01 40, O 15, 0 15, 0 Imported by Mansho Shoji Co., Ltd. *2) Manufactured by Hase's Fragrance ■ Extract Locust Bing Gum prepared based on "Keika" steam distilled product from China Monoguri Keika dessert sauce "Keika sauce" *1) Keika extract *2) Apple puree sand Sugar glucose fructose corn syrup *]) Mix powdered ingredients from China, then add water-containing substances such as milk and heat to about 70℃ The mixture was heated and mixed. Add fresh cream here and heat for another 3 minutes, then 150 kg/c+n” pressure (first stage) 50 kg/cn
It is assumed that the particles are atomized by +2 pressure (secondary). Next, sterilize (
UHT method (100° C. 20 to 25 seconds) was performed for cooling and aging. Freezing (cooling stirring -5 to -6°C
) and put it in a cup with an overrun of 50% -30~-
It was cured at 35°C to obtain ice cream.

The dessert sauce was made by mixing ``Keika soy'', apple buree, sugar, and high-fructose corn syrup, heating it to 80℃, removing it from the heat, and adding ``Keika'' extract.

The ice cream served with the citrus citrus dessert sauce of the present invention was evaluated as being delicious with the citrus fragrance.

<Example 2> Sorbet (pickled yam, dessert sauce) coconut oil skimmed milk powder sugar water candy guar gum tamarind gum monogri citric acid orange essence water Sauce for Yamajo Jinsu Dessert 1 “Yamao Arimochi” *3) apple bure sugar glucose high fructose corn syrup *3) Imported from Shandong Province 15° 15° 220° 100° 1.

1.

].

0°645°20, O 75, 0 25, O 25, 0 ■Toei Shoko Materials powder was mixed, then water and other water-containing substances were added, and the mixture was heated and mixed to about 70'C. Coconut oil was added thereto, and after further heating for 3 minutes, it was made into fine particles at a pressure of 150 kg/cm2 (first stage) and a pressure of 50 kg/cm2 (second stage). Next, sterilize (UHT
Cooling and aging were carried out at 100° C. for 20 to 25 seconds. Freezing (frozen stirring at -5 to -6°C) was carried out, and the mixture was poured into a cup with an overrun of 50% and cured at -30 to -35°C to obtain a sherbet.

Dessert sauce is ``Goat i mochi'', apple buree, sugar,
Glucose-fructose corn syrup was mixed, heated to a temperature of 80°C, and then cooled.

The sherbet of the present invention was evaluated as being delicious with the flavor of yam + roe.

<Example 3> Wine jelly "Malva sauce" Neosoft JE124 $4) 6, 0 granulated sugar 150.0 fructose glucose liquid sugar
120.0 water
600. 0 wine (white)
ioo,.

Lemon juice 24.0 * 4) Made by Taiyo Kagaku ■ 1 Source containing malva 5.0% Malva 10.0 Hot water extract water 65.0 Starch syrup 15.0 Lemon juice
10.0 Neosoft JE124 was swollen in an equal volume of water. Neosoft J is made by heating water, adding granulated sugar, fructose glucose liquid sugar, and heating it to 85℃ to swell it.
E124 was added and further heated to completely dissolve. Remove from heat, add wine and lemon juice, and cool in a bowl.

Dessert sauce uses dried Malva 5.02% [Effects of the Invention] The present invention flexibly combines sauces with very favorable aromas and flavors and each having its own efficacy. Various delicious and easy-to-eat dessert foods can be obtained.

Claims (1)

[Scope of Claims] 1. A dessert food characterized by combining a dessert sauce made from crude drugs or herbs. 2. The dessert food combined with a dessert sauce made from crude drugs or herbs according to claim 1, wherein the food is a variety of desserts such as processed milk products, frozen desserts, frozen desserts, and hot desserts, or sweet foods. 3. The ingredients for the dessert sauce are ``Gui Hua'', ``Yanzi'', ``Safflower'', ``Long Zhi'', ``Ming Hua'', ``Apricot Kernel'', ``Zhu Powder'', ``Chen Pe'', ``Chrysanthemum Peel'', ``Cinnamon Peel'', ``Dragon Eye Peel'', ``Hibiscus'', Rose hips,” “Malva,” “Mint,” “Lemon balm,” “
2. A dessert food containing the dessert sauces according to claim 1, which are ``ginger,''``chervil,''``lavender,'' and ``chamomile.''