JPH10146155A - Frozen confect - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a low-caloric frozen confect good in feeling on the tongue by using a meal made of swollen rice and/or corn as the raw material. SOLUTION: Using a device for manufacturing swollen food products which utilizes vapor stream for heating (Jap. Pat. Pub. Sho 46-34747), rice/corn is treated for pressurization and heating for 3 to 240s. at 3 to 7kg/cm<2> .G under saturated steam at 130 to 250 deg.C, rapidly released to the ambient pressure, and further pulverized to obtain a meal of swollen rice or corn. The two kinds of meal of rice and corn thus obtained are mixed at the weight ratio of 1 to 0.1-5. An egg yolk and 50g of soft sugar are added to the mixture and beaten. To 100g of this mixture, 400ml of low fat milk, 450ml of water, 10g of skimmed milk, 75ml of low fat fresh cream and a dash of vanilla essence are added and mixed with a beater. The beaten mixture is kept in a refrigerator and agitated with a beater at every few hours interval to let air in to obtain the objective frozen confect (ice cream).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cold fruit, and more particularly, to a cold fruit such as ice cream or sherbet using puffed rice powder and / or puffed corn powder as a raw material.

[0002]

2. Description of the Related Art Ice cream, sherbet or other types of cold fruit are produced using milk or cream as a raw material. The higher the milk fat content, the better the texture. However, eating foods high in milk fat increases the caloric intake, resulting in high cholesterol levels in the blood. To remedy this drawback,
Water has been developed by adding water to rice flour and heating it to produce an emulsion obtained by pregelatinizing rice starch (JP-A-7-20386).
No. 0) The cold fruits using the heat-gelatinized rice emulsion are very excellent in terms of calorie intake, but there is room for improvement in the texture.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems and to provide a low-calorie cold fruit with excellent tongue feel.

[0004]

Means for Solving the Problems In order to solve the above problems, the present inventors added water to rice flour and heated it, instead of an emulsion obtained by pregelatinizing rice starch, to leavened rice. Powder and / or
Alternatively, the present inventors studied and considered cold fruits using puffed corn flour as a raw material. As a result, they have found that the above problems can be solved. The present invention has been achieved based on this finding. That is, the present invention relates to a cold fruit produced using puffed rice powder and / or puffed corn powder as a raw material, and a combined use ratio of puffed rice powder and puffed corn powder in a weight ratio of puffed rice. The present invention relates to the cold fruit, wherein the ratio of the rice flour 1 to the expanded maize flour is 0.1 to 5.

[0005] In the present invention, cold fruit refers to ice cream and sherbet. In addition, rice refers to an aggregate of rice grains produced and milled by an ordinary method, and corn refers to an aggregate of corn kernels produced by an ordinary method. In addition, the puffing treatment is a puffing treatment of a known method, for example, a known pulping treatment under a normal high temperature and high pressure, and a production apparatus of puffed food by an air current heating method (Japanese Patent Publication No. 46-34747). This refers to processing under normal conditions using an extruder device. In addition, a heat treatment under normal pressure (for example, utilized for the swelling of maize of a specific variety) as long as it causes swelling is also used as the swelling treatment of the present invention. In the treatment using the apparatus for producing puffed food by the air current heating method, rice or corn is subjected to a pressure of 3%.
~ 7kg / cm ² · G, under saturated steam at 130 ~ 250 ° C
A heat treatment under pressure for up to 240 seconds is performed, and then the mixture is rapidly released under normal pressure. Rice and corn which have undergone such a leavening treatment are generally commercially available, and therefore, these can also be suitably used in the present invention. The puffed rice powder and the puffed corn powder of the present invention are obtained by cracking or / and pulverizing such treated rice or corn by an ordinary method to obtain a powder. A feature of the present invention is a cold fruit obtained by using the puffed rice powder and / or puffed corn powder obtained as described above as a raw material.

[0006] The cold fruit of the present invention is obtained by using puffed rice powder
Puffed rice flour), puffed corn flour (hereinafter referred to as
The use of each as a raw material (puffed corn flour) is also superior in texture to the conventional one, but the use of both of them is even more excellent. In the case of using both of the puffed rice flour and the puffed corn flour in combination, the combination ratio is not particularly critical, but, for example, the puffed corn flour 0.1 to 5 in weight ratio to the puffed corn flour 0.1 to 5, preferably 0.25-4.
If it is less than 0.1, or if it exceeds 5, the tongue will be the same as in the case of a single substance.

[0007] The cold fruit of the present invention comprises conventional raw materials and composition ratios except that expanded rice flour and / or expanded maize flour are used as raw materials. For example, the raw materials are, in addition to puffed rice flour and / or puffed corn flour, egg yolk, sweeteners (sugar, glucose, etc.), low fat milk, skim milk powder, low fat cream, emulsifiers (monoglyceride, sugar ester, etc.), salts and the like. Seasonings, various flavors, vegetables and fruits (carrots, oranges, apples, grapes, pears, etc.). The ratio of the puffed rice flour and / or puffed corn flour to the whole fruit is the same as in the case of the above-mentioned known cold fruit using an emulsion obtained by adding water to rice flour and heating to pregelatinize rice starch. The same is true. For example, 50-95% (w / w) of the weight of all raw materials (including water) used in the production of cold fruit,
It is preferably in the range of 60 to 85% (w / w), and is used in place of part or all of the original milk components and sugars of the cold fruit.

[0008] The fruit of the present invention can be produced by uniformly stirring and mixing the above-mentioned various raw materials, and using a known method of producing fruit, such as sterilization, cooling, aging and freezing.

[0009]

Embodiments of the present invention will be described below. Example 1 Production of Cold Fruit (Ice Cream) of the Present Invention: 1) Apparatus for producing puffed food by air current heating method (JP-B-46)
-34747), using rice and corn at a pressure of 3 to 7 kg.
/ cm ² · G, 3 to 24 under saturated steam at 130 to 250 ° C
A pressurizing and heating treatment was performed for 0 seconds, followed by a treatment of rapidly releasing the mixture under normal pressure. Further, pulverized rice flour and puffed corn powder were mixed at a weight ratio of 1: 1.

2) Mix one egg yolk and 50 g of white sugar,
Further, 100 g of the mixture, 400 ml of low-fat milk, and 45 parts of water
0ml, skim milk powder 10g, low fat fresh cream 75ml,
An appropriate amount of vanilla essence was added and stirred with a mixer. 3) The stirred product was put in a refrigerator, and air was introduced while stirring with a mixer every few hours to obtain a cold fruit (ice cream) of the present invention.

Production of control (known) cold fruit (ice cream): 450 g of water was added to 100 g of rice flour, and 120 ° C.
The mixture was heated for 15 minutes to gelatinize the rice starch to obtain an emulsion. A control cold fruit (ice cream) was prepared in the same manner as in the present invention except that this emulsion was used instead of using the mixture of the leavened rice flour and the leavened corn flour of the present invention and 450 ml of water.

[0012] Twenty well-trained panelists were used to taste the fruit of the invention and the control fruit and test the texture of the fruit. As a result, the panelists of the present invention were 12 panelists, the panelists of the control group were 5 panelists, and 3 panelists judged that there was no difference. Thus, the fruit of the present invention has a better texture than the fruit of the control.

[0013]

The cold fruit of the present invention is obtained by using expanded rice flour and / or expanded corn flour as a raw material, so that it has an excellent texture.

Claims (2)

[Claims] 1. A cold fruit using a leavened rice powder and / or a leavened corn powder as a raw material. 2. The combined ratio of puffed rice powder to puffed corn powder is from 1 to 5 puffed corn powder to 1 puffed corn powder in weight ratio. The fruit of claim 1.