JPH1132688A - Ice cream cake and sherbet cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject cakes, edible even by persons suffering from atopic dermatitis and beautiful in appearance by using an ice cream prepared from water, a milk protein-digested special powder, a coconut milk, etc., and imitating a special menu food. SOLUTION: The cakes are obtained by mixing water with a milk protein- digested special powder, a coconut milk, as necessary, a beet sugar, a maple syrup, etc., sterilizing the resultant mixture at about 80 deg.C for about 40 min, then freezing the sterilized mixture, using the prepared ice cream and a vegetable, a fruit, a cream, a confectionery, etc., without causing atopic dermatitis and imitating a menu food supplied in an eating house or a restaturant, etc. For example, Takoyaki (a small spherical pancake, made by mixing flour with water and cooking the resultant mixture and containing a filling boiled octopus cut into pieces) and a curry and rice are cited as the menu food. When the Takoyaki is prepared, for example, the ice cream is formed into a spherical shape and the obtained pieces 1, 1,... of the Takoyaki are then placed on a dish 2. A sauce 3 prepared by dissolving a carob powder in water is sprinkled thereon and toothpicks 4 are stuck thereinto.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an ice cream or sherbet that can be eaten even by a person with atopic dermatitis, and is formed by mixing other fruits and the like to form another food. And sherbet.

[0002]

2. Description of the Related Art There are various types of ice cream, but it is a frozen dessert mixed with fat, milk, chicken eggs, sugar, spices, solids and the like. These ice creams are tasted according to taste, but recently many children cannot eat these ice creams due to their constitution. That is, one of the causes is atopic dermatitis, and a child with this dermatitis causes dermatitis as soon as he or she uses a commercially available ice cream.

[0003] Atopy means congenital hypersensitivity which reacts to a specific substance, and often appears in a family or genetic manner. Although the ingredients contained in ice cream are also diversified, they often contain milk, skin milk, fresh cream, granulated sugar, glucose, and stabilizers, and atopy reacts to these ingredients. Occur. Therefore, children with this dermatitis cannot eat the ice cream and the like that their friends are eating, and in a sense, feel narrow.

[0004] Ice cream is prepared by mixing ingredients and fragrances in a mixing tank, crushing the fat particles, mixing the composition uniformly, sterilizing at 60 ° C to 70 ° C, and 3 ° C to 5 ° C in an aging tank. Aged at ℃ for several hours, freezing a part of the water contained in a freezer to make it semi-frozen and then mixing with air to increase the volume, and then cupping it into a predetermined container with a cup machine and storing it in a freezer Such a manufacturing process is adopted. Therefore,
Ice creams differ in flavor depending on their ingredients and flavors, but they are just common shapes with cups and bars. This applies not only to ice cream but also to sherbet.

[0005]

As described above, there is a problem that a child having a constitution causing atopic dermatitis cannot use a conventional ice cream or sherbet. Conventional ice cream and sherbet are put in a cup or provided with a bar, and the emphasis is on giving a taste to the taste, not on the appearance and shape. The problem to be solved by the present invention is this problem, and provides an ice cream and a sorbet which can be eaten even by a person with atopic constitution, devising its shape and having a good appearance.

[0006]

Means for Solving the Problems The ice cream of the present invention is made of a material from which components that cause atopic dermatitis have been removed. That is, the ice cream uses milk protein digestive special powder in place of milk or skim milk, coconut milk in place of fresh cream, potato sugar in place of granulated sugar, and maple syrup in place of glucose. Then, these are mixed, sterilized at a high temperature while stirring, and are frozen.

On the other hand, in the case of sherbet, oligosaccharides are used in place of sugar, glucose and water, and fresh fruits having less atopic properties are added thereto, followed by mixing and freezing. The weight of each component of the ice cream and the sherbet is not particularly limited. The present invention does not provide the ice cream and the sherbet in a cup, but rather provides the ice cream or the sherbet with fruits and vegetables, etc. Provide as a combined menu. Hereinafter, embodiments according to the present invention will be described in detail with reference to the drawings.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The embodiment shown in FIG. 1 is for imitation of octopus grilling, in which octopus grills 1, 1... The sauce 3 is applied to these octopus grills, but the sauce 3 must not cause atopic dermatitis. For this reason, carob powder obtained with water is used. Further, a blue paste is falling on the sauce 3. 4 is Tsumayouji stuck in octopus grilling.

FIG. 2 shows an embodiment in which curry rice is imitated. The ice cream of the present invention is used as the rice, and the rice is covered with the sauce shown in the curry. Here, the curry is made by steaming the pumpkin, filtering it, and mixing it with kraft oligosaccharides. Each of the curry and rice tools 5, 5,... Is made by finely chopping apples.

By the way, the ice cream of the present invention excludes components that cause atopic dermatitis,
As one specific example, it can be composed of the following components. Water 1300g Milk protein digestion special powder 210g Beet sugar 150g Maple syrup 50g Coconut milk 270g

By the way, these components are mixed, sterilized while stirring, and treated at about 80 ° C. for about 40 minutes. In this case, a device called a pastelizer is used. After being sufficiently stirred and sterilized, it is cooled while stirring in a freezer to form an ice cream. The octopus and curry rice are prepared using the ice cream. Here, the octopus and curry rice menus are merely one specific example, and various other menus can be created.

The above components are only one specific example of the ice cream of the present invention, and each component other than the essential essential components (milk protein digestion special powder and coconut milk) is suitable for not causing atopic dermatitis. Other components can be used. For example, sugar having low atopic property may be used in place of the above sugar beet sugar, or the above maple syrup may be substituted with other components because it is for improving the taste.

In the case of one sherbet, fresh fruits and oligosaccharides are used, and these components are as follows. Fresh fruit 450 g Oligosaccharide 250 g Water 300 g When these components are mixed, they are cooled with stirring in a freezer. The completed sherbet is stocked in a predetermined container, taken out as needed, and used as part of the menu.

In the case of this sherbet, beet sugar having a high concentration can be used. The above-mentioned oligosaccharide is a component for obtaining sweetness and a crisp texture as a sherbet, that is, for preventing ice from forming when frozen, and mixing sherbet at a high concentration with beet sugar. Becomes

The amounts of the respective components of the ice cream and the sherbet are determined by trial and error while confirming the taste. If the taste changes, the amounts of the components naturally change. Of course, if other components are used, the amounts will be completely different, and are not particularly limited. As described above, the ice cream and sherbet of the present invention are made by eliminating atopic components.
The following effects can be obtained.

[0016]

The ice cream and sherbet of the present invention can be tasted for their shape and appearance by imitating them into various dishes, and in addition to taste, ice cream can be tasted from a completely different angle. And since the components do not include those that cause atopic dermatitis, even a child with an atopic constitution can eat it without any worries. As shown in the above examples, the use of beet sugar or maple syrup in an appropriate amount improves the taste and can be appreciated without any difference from conventional ice cream. Similarly, in the case of a sherbet, a good sherbet can be obtained by using an oligosaccharide.

[Brief description of the drawings]

FIG. 1 shows an embodiment of the present invention, in which an octopus is baked.

FIG. 2 shows an embodiment of the present invention, in which curry rice is made.

[Explanation of symbols]

 1 grilled octopus 2 plates 3 sauces 4

Claims (5)

[Claims] 1. A milk protein digesting special powder, coconut milk, and necessary ingredients are added to water, sterilized while stirring at a high temperature for a predetermined period of time, and the ice cream and atopic dermatitis are removed using a frozen ice cream. An ice cream cake characterized by being made by combining vegetables, fruits, creams, confections, etc. that do not cause a problem, and imitating menu items provided at restaurants and restaurants. 2. Milk protein digesting special powder, coconut milk, sugar beet sugar, maple syrup and water are mixed in water, sterilized with stirring for a predetermined time at a high temperature, and freezing ice cream is used. An ice cream cake characterized by being made by combining vegetables, fruits, creams, confections, etc. that do not cause dermatitis, and imitating menu items provided at restaurants and restaurants. 3. Milk protein digestion special powder 210g, coconut mulch 270g, beet sugar 1 in 1300g water
50g, maple syrup 50g mixed at about 8
Sterilize while stirring at a high temperature of 0 ° C. for about 40 minutes, and use a frozen ice cream, and combine the ice cream with vegetables, fruits, creams, confections, etc. which do not cause atopic dermatitis, at restaurants and restaurants, etc. An ice cream cake that is made by imitating the menu items provided. 4. A vegetable which does not cause atopic dermatitis by mixing and stirring an oligosaccharide for obtaining sweetness and a crisp texture to a raw fruit having a low atopic property and using a sherbet which is frozen. ,
A sherbet cake made by combining fruits, cream, confectionery, and the like, and imitating menu items provided at restaurants and restaurants. 5. Vegetables which do not cause atopic dermatitis by adding 450 g of fresh fruit with low atopic property to 300 g of water, mixing and stirring at a rate of 250 g of oligosaccharide, and using a frozen sherbet. A sherbet cake characterized by being made by combining fruit, cream, confectionery, and the like, and imitating menu items provided at restaurants and restaurants.