JPH0549404A - Production of edible container and ice cream packed therein - Google Patents

Abstract

PURPOSE:To obtain the title container retaining favorable taste for a long period of time by adding, to molten butter, sugar, common salt, egg (after broken), soft flour and whole milk powder successively in this order followed by mixing and furthermore by incorporating the resultant mix with a mixture of sugar and stabilizer followed by baking and forming. CONSTITUTION:Molten butter is first incorporated with part of sugar and common salt followed by incorporation of egg (after broken) and then further incorporation of soft flour and whole milk powder. Thence, the resultant mix is incorporated with a mixture of the rest of the sugar and a stabilizer, and the resulting blend is baked and formed, thus obtaining the objective edible container for packing e.g. ice cream therein.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing an edible container and an ice-cream container for an edible container obtained by this method.
The present invention relates to a frozen dessert filled with mu, etc.

[0002]

2. Description of the Related Art As an example, the mixing ratio of the raw materials of a conventional edible container for frozen desserts is wheat flour (soft flour) 38.12%, sugar 15.2%, cone starch 1.52%, salt 0.1. 38
%, Oil (shotoning) 2.29%, soy lecithin 0.23%, powder caramel 0.15%, water 41.93%
Etc., which are appropriately mixed and fired.

[0003]

A conventional edible container such as a shiga-cone has a firm texture, and absorbs the moisture of the frozen dessert when a certain time elapses after filling the frozen dessert such as ice cream. Then, it becomes gum-like, which makes it difficult to chew and the like, so that it does not have a sticky taste, and thus is not suitable for distribution and sale in a state filled with frozen desserts.

[0004]

Here, the present invention relates to soft flour, butter, sugar, split egg, whole milk powder, stabilizer,
It consists of salt and water.First, heat the butter to melt it, add a portion of sugar and salt to it, mix them, then add split eggs and mix them together, and further add soft flour and whole milk powder to mix them. Finally, a method for producing an edible container is proposed in which a raw material is obtained by mixing a mixture of the rest of sugar and a stabilizer in advance, and is appropriately fire-molded to form a cookie-like cone. In addition, a frozen dessert filled in this edible container is proposed.

[0005]

The desired edible container is obtained by heating, mixing and baking the raw materials having the above-mentioned mixing ratios according to the steps according to the above-mentioned procedure, and the ice cream is placed in the edible container. And its equivalent, for example, a frozen dessert filled with shear-vegetation can be obtained.

[0006]

EXAMPLES First, the mixing ratio (%) of raw materials is as follows.

With respect to the above raw materials, unsalted butter was melted at about 60 ° C. in an open flame, a part of the upper sucrose and purified salt were added and mixed, and then split eggs were added and mixed. Soft flour and whole milk powder are added and mixed, and finally the rest of the upper sucrose and the stabilizer are mixed in advance and mixed to obtain a raw material, which is shaped into an appropriate shape and baked and molded. A wood-like cone as a food container is obtained. FIG. 1 is a flow chart showing the above steps.

Practically, prior to the above-mentioned firing, a suitable uneven pattern is applied to the surface of the material stretched into a thin plate shape by embossing, etc., and this material is rolled into a conical shape, for example, and shaped. By baking and forming, an edible container 1 as shown in FIG. 2 is formed, and this edible container 1 is filled with ice cream and its equivalent (for example, shear bet) 2 to prepare a frozen dessert 3. To get.

[0009]

EFFECTS OF THE INVENTION The edible container comprising the raw material blending ratio of the present invention and obtained by the above method absorbs moisture in a state of being filled with frozen dessert. Since the texture does not deteriorate and the good taste can be maintained for a long period of time, it is possible to put the frozen dessert (for example, ice cream) on the market for distribution and sale.

[Brief description of drawings]

FIG. 1 is a flow chart showing a manufacturing process of an edible container of the present invention.

FIG. 2 is a view showing a frozen dessert filled in an edible container.

[Explanation of symbols]

 1 edible container 2 ice cream and its equivalents 3 frozen dessert

Claims (2)

[Claims] 1. A soft flour, butter, sugar, broken egg, whole milk powder, stabilizer, salt, and water. First, the butter is melted by heating, and a part of sugar and salt are added and mixed. Then, add egg mix and mix, further mix soft flour and whole milk powder, mix, and finally mix the remainder of sugar and stabilizer mixed in advance to obtain the raw material, appropriately bake molding A method of manufacturing an edible container, characterized in that the edible container is formed as a wood-like cone. 2. A soft flour, butter, sugar, split egg, whole milk powder, stabilizer, salt, and water. First, the butter is melted by heating, and a part of sugar and salt are added and mixed. Then, add egg mix and mix, further mix soft flour and whole milk powder, mix, and finally mix the remainder of sugar and stabilizer mixed in advance to obtain the raw material, appropriately bake molding A frozen dessert filled in an edible container, which is obtained by filling an ice cream and its equivalents in a wood-shaped cone.