JPH06233656A - Ice cream of sunflower and its production - Google Patents
Ice cream of sunflower and its productionInfo
- Publication number
- JPH06233656A JPH06233656A JP50A JP6150793A JPH06233656A JP H06233656 A JPH06233656 A JP H06233656A JP 50 A JP50 A JP 50A JP 6150793 A JP6150793 A JP 6150793A JP H06233656 A JPH06233656 A JP H06233656A
- Authority
- JP
- Japan
- Prior art keywords
- sunflower
- ice cream
- paste
- base
- honey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ひまわりのハチミツ
や、ひまわりの種を用いて作るアイスクリームに関する
ものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to sunflower honey and ice cream made from sunflower seeds.
【０００２】[0002]
【従来の技術】従来、ひまわりを用いたアイスクリーム
というものは市販されていなかった。2. Description of the Related Art Heretofore, an ice cream using sunflower has not been marketed.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、地場産業の
振興を図る目的で、宮城県三本木町という町で、ひまわ
りの栽培が盛んに行われており、そのひまわりを材料と
してのアイスクリームを開発する事となったものであ
る。DISCLOSURE OF THE INVENTION The present invention aims to promote local industry, and in the town of Sanbongi, Miyagi Prefecture, sunflowers are cultivated actively, and ice cream made from the sunflowers is used as an ingredient. It was decided to be developed.
【０００４】特徴あるひまわりの味を出すために試行錯
誤を繰り返し、改良研究を重ねた。更に、ひまわりの種
をトッピングした場合に、湿気のためカリッとした歯触
りがないなどの問題も生じた。[0004] In order to obtain a characteristic sunflower taste, trial and error were repeated and repeated improvement studies were conducted. Furthermore, when sunflower seeds were topped, there was a problem that there was no crisp texture due to moisture.
【０００５】[0005]
【課題を解決するための手段】本発明は、ひまわりの味
を出すために、ひまわりのハチミツを使用する事と、ひ
まわりの種をペースト状として使用する事を発見し、ま
た、ひまわりの種をトッピングした際の湿気防止のため
にカラメルを使用し、焼いた種の表面にカラメルで被膜
を作ることによって問題を解決した。DISCLOSURE OF THE INVENTION The present invention has found that honey of sunflower is used to produce the taste of sunflower and that sunflower seed is used as a paste. Caramel was used to prevent moisture when topping and the problem was solved by coating the surface of the baked seeds with caramel.
【０００６】[0006]
【実施例】アイスクリームベースを卵黄、ひまわりのハ
チミツ、牛乳、生クリーム、バター、ブドウ糖、安定剤
を混合して８４℃まで加熱殺菌したものをひまわりベー
スとする。次に、ひまわりの種をペースト状にしたもの
と、ひまわりのハチミツ、牛乳を混合し、更にリキュー
ルを加えひまわりペーストを作る。当該ひまわりベース
に対し１割のひまわりペーストを混合し冷却したアイス
クリームに、オーブンで焼いたひまわりの種をカラメル
に絡め、トッピングしてなるひまわりのアイスクリー
ム。EXAMPLE An ice cream base is prepared by mixing egg yolk, honey of sunflower, milk, fresh cream, butter, glucose and a stabilizer and heat sterilizing to 84 ° C. to give a sunflower base. Next, sunflower seeds in paste form are mixed with sunflower honey and milk, and liqueur is further added to make sunflower paste. A sunflower ice cream made by mixing sunflower seeds baked in the oven with caramel and topping the ice cream mixed with 10% of the sunflower base and cooled.
【０００９】[0009]
【発明の効果】本発明は、以上をもってひまわりのアイ
スクリームを完成させた。地元三本木町では、町を上げ
てのアイスクリームの販売に熱を入れている。この様に
地場産業の発展に寄与した効果を有するものである。According to the present invention, the sunflower ice cream is completed as described above. In Sanbongi, a local town, he is passionate about selling ice cream up the town. In this way, it has the effect of contributing to the development of the local industry.
Claims (2)
のハチミツ、牛乳、生クリーム、バター、ブドウ糖、安
定剤を混合してひまわりベースとする。次に、ひまわり
の種をペースト状にしたものと、ひまわりのハチミツ、
牛乳を混合し、更にリキュールを加えひまわりペースト
を作る。当該ひまわりベースとひまわりペーストを混合
し冷却したアイスクリームに、オーブンで焼いたひまわ
りの種をカラメルに絡め、トッピングしてなるひまわり
アイス。1. An ice cream base is mixed with egg yolk, honey of sunflower, milk, fresh cream, butter, glucose and a stabilizer to form a sunflower base. Next, a paste of sunflower seeds, sunflower honey,
Mix milk and add liqueur to make sunflower paste. Sunflower ice made by mixing sunflower base and sunflower paste in the ice cream, chilling the sunflower seeds baked in the oven with caramel and topping them.
のハチミツ、牛乳、生クリーム、バター、ブドウ糖、安
定剤を混合して８４℃まで加熱殺菌したものをひまわり
ベースとする。次に、ひまわりの種をペースト状にした
ものと、ひまわりのハチミツ、牛乳を混合し、更にリキ
ュールを加えひまわりペーストを作る。当該ひまわりベ
ースに対し１割のひまわりペーストを混合し冷却したア
イスクリームに、オーブンで焼いたひまわりの種をカラ
メルに絡め、トッピングしてなる事を特徴とするひまわ
りアイスの製造方法。2. A sunflower base is obtained by mixing an ice cream base with egg yolk, sunflower honey, milk, fresh cream, butter, glucose and a stabilizer and sterilizing the mixture by heating to 84 ° C. Next, sunflower seeds in paste form are mixed with sunflower honey and milk, and liqueur is further added to make sunflower paste. A method for producing sunflower ice, characterized in that 10% of sunflower paste is mixed with the sunflower base and cooled, and the sunflower seeds baked in the oven are entwined with caramel and topped.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP50A JPH06233656A (en) | 1993-02-09 | 1993-02-09 | Ice cream of sunflower and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP50A JPH06233656A (en) | 1993-02-09 | 1993-02-09 | Ice cream of sunflower and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06233656A true JPH06233656A (en) | 1994-08-23 |
Family
ID=13173082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP50A Pending JPH06233656A (en) | 1993-02-09 | 1993-02-09 | Ice cream of sunflower and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06233656A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014166149A (en) * | 2013-02-28 | 2014-09-11 | Fujiwara Ice Cream Kojo Kk | Confectionery using honey, method of preparing confectionery using honey and preparation implement for confectionery using honey |
-
1993
- 1993-02-09 JP JP50A patent/JPH06233656A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014166149A (en) * | 2013-02-28 | 2014-09-11 | Fujiwara Ice Cream Kojo Kk | Confectionery using honey, method of preparing confectionery using honey and preparation implement for confectionery using honey |
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