JPH08308502A - Production of ice cream containing tricholoma matsutake - Google Patents

Abstract

PURPOSE: To produce an extremely tasty ice cream, containing Tricholoma matsutake without deteriorating the taste and aroma of the Tricholoma matsutake and having high productivity at a low cost. CONSTITUTION: Fine fragments of raw Tricholoma matsutake are thermally sterilized and a prescribed amount of the fine fragments of the Tricholoma matsutake are placed in cow's milk and boiled to develop the taste and aroma of the Tricholoma matsutake. On the other hand, a tasting paste comprising coffee, a walnut, etc., and a perfume of the Tricholoma matsutake are added and mixed with an ice cream base prepared from cow's milk, a fresh cream, etc. The resultant mixture thereof is mixed with cow's milk containing the Tricholoma matsutake and then frozen.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing ice cream containing matsutake mushrooms.

[0002]

2. Description of the Related Art Conventionally, as the types of ice cream,
There are many kinds of vanilla, plain, fruit, chocolate, coffee, green tea, mousse, custard, sorbet, etc., which are produced and sold, but there is no ice cream made from pine mushrooms.

[0003]

The reasons why there is no ice cream containing matsutake mushroom until now are considered to be as follows.

(1) The taste and aroma of matsutake mushrooms should not be compatible with ice cream, which is a frozen dessert. (2) The cost of ice cream is too high because expensive matsutake mushrooms are used. (3) Compared to fruits, mushrooms are difficult to process,
The process until the completion of the ice cream is complicated and the workability is poor. Therefore, this also has a factor that increases the product cost.

The present invention has been made in view of the problems of the above-mentioned conventional techniques. The matsutake mushroom is very delicious without impairing the taste and aroma of the matsutake mushroom, and has high productivity and low cost. It is an object to provide a method for producing a contained ice cream.

[0006]

In order to achieve the above object, the method for producing an ice cream containing matsutake mushrooms according to the present invention comprises sterilizing a fine slice of raw matsutake mushroom by heating and then crushing a predetermined amount of the fine slice of matsutake mushroom into milk. Put it inside and boil it to give the taste and aroma of the matsutake mushroom, while add the flavor paste of coffee and walnut and the matsutake mushroom flavor to the ice cream base made of milk and fresh cream. Then, the mixture is mixed with the milk containing matsutake mushroom and then frozen.

[0007] It is preferable that the pine mushroom used in the present invention is a bullied mushroom. This part is cut into small pieces, the cut pieces are soaked in water for about half a day, then placed in a pressure cooker and boiled. As a result, the spore bacterium contained in the fine fragment,
Other fungi are sterilized by heat.

The fine pieces of raw matsutake mushroom thus sterilized are put in milk and boiled to give the taste and aroma of natural matsutake mushroom.

[0009] On the other hand, granulated sugar is pre-heated to heat it until it becomes dark, and water is slowly added to the place where it is foaming, so that it is well blended. Then warm it again, add a flavoring material such as instant coffee to it, melt it so that it is not fooled, and then cool it.

The flavor paste and the matsutake mushroom flavor thus obtained are mixed with an ice cream base prepared in advance from milk and fresh cream. Next, the above-mentioned milk containing matsutake mushrooms is added to this mixture, stirred and mixed, and then frozen to obtain the ice cream containing matsutake mushrooms according to the present invention.

As the above-mentioned flavoring material, in addition to instant coffee, for example, black tea, chocolate, matcha tea, walnut, etc. can be used in a paste form.

The characteristic feature of the method for producing ice cream containing matsutake mushrooms according to the present invention is that the taste of matsutake mushrooms can be obtained by simply mixing a flavor of matsutake mushrooms with an ice cream base produced by a known method, but it is not compatible with ice creams. Therefore, by adding a flavoring material that has nothing to do with matsutake mushrooms to the fine pieces of matsutake mushrooms, the scent of matsutake mushrooms is brewed without impairing the original taste and aroma of matsutake mushrooms, and with a moderate bitterness. The point is that you can get a very delicious ice cream that you can feel the matsutake mushroom on the texture.

[0013]

EXAMPLES Examples of the present invention will be described in detail below. Cut the bulk of freshly washed mushrooms with a cutter into pieces with a diameter of about 2 mm, put 10 g of the pieces in a container containing 100 cc of water, soak it in water for about half a day, then put it in a pressure cooker and boil. To do. As a result, the spore bacteria and other fungi (including miscellaneous bacteria) contained in the fine fragments of raw matsutake mushroom are sterilized by heating.

10 g of raw matsutake mushroom shredded pieces thus sterilized is placed in 100 cc of milk and heated to about 70 ° C.
By boiling in, the taste and aroma of natural matsutake mushrooms are added.

On the other hand, 1 kg of granulated sugar is put in a container in advance and heated to heat the granulated sugar to the extent that the granulated sugar is darkened. Then slowly add 1 liter of water to the place where it started to foam, and let it mix well. Then, the mixture is heated again at about 70 ° C., 250 g of coffee paste of instant coffee is added as a flavoring agent to the mixture, and the mixture is melted without any damage. Then, it is placed in a refrigerator and cooled to about 4 ° C.

The taste paste 10 thus obtained
g and 5 g of matsutake mushroom flavor are put in 3 l of an ice cream base prepared in advance by a known method using milk and fresh cream, and they are thoroughly stirred and mixed.

Next, the above-mentioned milk containing matsutake mushrooms is added to this mixture, stirred and mixed, and then placed in a freezer and frozen. In this way, ice cream containing matsutake mushrooms can be obtained, but when filling in a cup, placing a short piece of raw matsutake mushroom that has been sterilized by heating on the ice cream makes it even more appealing that it is matsutake mushroom ice cream. To help you.

[0018]

EFFECTS OF THE INVENTION Since the present invention is constituted as described above, the processing steps are simple and the product cost is low, and it has the fragrance peculiar to matsutake mushrooms and has a moderate bitterness. It is possible to obtain a very delicious ice cream that makes you feel a matsutake mushroom on the texture.

Claims (1)

[Claims] 1. A sterilized piece of fresh pine mushrooms is heat-sterilized, and then a predetermined amount of finely divided pieces of matsutake mushroom is put in milk to boil to give the taste and aroma of the pine mushroom, while milk and fresh cream are used. To the ice cream base made, add flavor mixture of coffee, walnut, etc. and pine mushroom flavor, mix,
Then, after mixing these mixtures and the milk with matsutake mushrooms,
A method for producing an ice cream containing matsutake mushroom characterized by being frozen.