JPS58183043A - Preparation of fried ice cream - Google Patents

Abstract

PURPOSE:To reduce the influence of heat to ice cream, remarkably, by filling frozen ice cream mix in an edible container prepared by baking a pastry composed of wheat flour and corn starch, freezing the filled ice cream mix, coating the edible container with batter, and frying the container in oil. CONSTITUTION:The edible container is prepared by baking the pastry composed of a mixture of wheat flour and corn starch, and has a stick-form having a thickness of 2-3mm.. The edible container is filled with ice cream mix containing a stabilizer such as gelatin, pectin, furcellaran, etc. and having an overrum degree of 50-70%, and frozen by placing in a freezing chamber or by passing through the shower of liquid nitrogen. The frozen container is coated with batter and fried in oil.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing cold-graved princes, and more particularly to a method for producing them in large quantities in a continuous manner.

Traditionally, cold tombage princes are made by directly covering frozen desserts such as ice cream with batter and then coating them with oil and soot. As a result, the frozen dessert mix protrudes from the surface of the batter and loses its shape, significantly impairing the appearance of the product. Furthermore, if this product is stored frozen, it has the disadvantage that the texture of the product becomes dull due to the increase of ice crystals in the product.

Due to these circumstances, it has traditionally been difficult to mass produce frozen fried sweets in a continuous manner.

In consideration of the drawbacks of fried frozen sweets mentioned above, and taking into account the recent diversification of preferences for frozen sweets, the present inventor company has developed a method of mass-producing frozen sweets without the above-mentioned nine defects in a continuous manner. As a result of our research aimed at establishing a method that would allow us to do so, we have arrived at the present invention.

The present invention was conceived from the standpoint that the above-mentioned drawbacks of conventional fried frozen desserts can be overcome by reducing as much as possible the effect of heat during the coating of frozen dessert mixes in oil and soot. As a result, we found that by interposing an edible container layer between the frozen dessert mix and the batter and reducing the overrun of the frozen dessert mix, the above drawbacks can be overcome, and it is also possible to mass-produce frozen fried sweets in a continuous manner. Nine points.

The present invention will be explained in detail below.

The unique feature of this invention is the frozen dessert mix.

Preferably, the frozen dessert mix overrun by 50 to 70 bags is filled into an edible container for frozen desserts, preferably an edible container made by baking a dough using wheat flour and cornstarch as a substrate, and then frozen. It is preferable to coat the edible container with oil and soot, and by interposing the edible container layer between the frozen dessert mix and the batter, the effect of heat when the frozen dessert mix is coated with oil and soot is significantly reduced. It is possible.

As mentioned above, the edible container used in the present invention serves as a heat insulator in the event of oil and soot.

Although it is possible to use the corn-in-monaca shell used in conventional frozen desserts, it is preferable to bake a dough whose substrate is a mixture of wheat flour and cornstarch as the main fL ingredient, which is soft and soft in texture. It is good for 41 because the melting is good. In addition, from the viewpoints of the shape of the edible container, its ease of eating, fashionability, and workability, stick-like (cylindrical) containers are preferred, and thicknesses of 2 to S2 are suitable.

In the present invention, the edible container is filled with 1 ton of frozen confectionery, but the frozen dessert mix used here is 50-7011
It is preferable to have an overrun of more than 70%, and if the overrun is higher than 70%, it will easily melt due to the heat of oil soot, while if it is lower than 50%, it will be hard and difficult to peel.

In addition, the frozen dessert Tsukusu contains one or more of gelatin, pectin, 7-acetin, and guar-beta-am, which are known as heat-induced ivy-resistant ivy stabilizers, or 211 or more in the rounding to reduce the effect of heat during oil soot. However, if the stabilizer content is high, the original cold round texture of frozen desserts will be lost, and the heating temperature at It is necessary to pay attention to the phenomenon of gelation during thickening.

The above-mentioned frozen confectionery ζtx is frozen for 7 times and then filled into the above-mentioned edible container. In order to harden the frozen confectionery mix, the frozen confectionery mixture is temporarily stored in a freezer or passed through a liquid nitrogen tunnel. The freezing temperature at this time is preferably maintained at 18° C. or below the temperature of the frozen dessert mix.

Next, the edible containers filled with frozen desserts that have been frozen and stored as described above are coated with oil and soot. The batter used here is made from wheat flour, which is mixed with pancake mix and donut mixture, milk and whole eggs are added, and mixed in the presence of an appropriate amount of water to form an appropriate amount of round cakes.

When coating edible containers, it is best to keep the batter at a temperature of 15 to 18°C and apply it evenly to the surface of the container.The amount of batter attached will vary depending on the oil and soot conditions, but it will not cause oil soot. From the perspective of color tone and flavor, there is no edible surface area! 1shi 0.1
5 to 0.20 t/- is preferable.

The food coated in this way is coated with oil and soot at a temperature of 200~! ! The temperature is preferably about 20 DEG C., and the appropriate amount of soot time is about IS -40 seconds. By the way, if the oil soot time is too short (15 seconds or less), the batter will have a light fried color and the unheated part of the batter will be 11 liters), while the oil pot time will be 2.
It should be noted that if the time exceeds 0 seconds, the fried batter will become too thick and the frozen dessert will melt.

In addition, since the oil sooting in the present invention is carried out at a relatively high temperature as described above, the frying oil used for the oil sooting is preferably one with high resistance to heat deterioration. Examples of such frying oils include palm oil, corn oil, II Soybean oil; Meat oil and Soybean oil may be exemplified. In addition, since this @0 product is to be consumed in a frozen state,
The above-mentioned frying oil a preferably has a melting point of 30 to 38°C.

9. Arrange soot so that it is transported around the oil tank, attach it to a chain conveyor, fix the Kucho food container, and move the chain conveyor so that it passes through the oil tank. , may be performed in a continuous manner. The soot-soaked items are immediately wrapped and frozen to make a finished product.

As mentioned above, according to the present invention, the melting of cold straw cakes due to the influence of heat is suppressed, and it becomes possible to mass-produce frozen sweets in a continuous manner. The present invention will be explained in more detail with reference to Examples.

- Example 1 Preparation of edible container: Form the dough containing the following O into a cylindrical shape with a bottom and bake it (temperature 1
GOS-200℃, time 90-120 seconds) Shite thickness approx. 3
The mO town food container II was manufactured.

Wheat 11 46.00 (Il amount*) Corn starch 48.00 Sugar 3.10 Vegetable oil 2.00 Salt 0.60 Coloring agent 0.25 Stabilizer 0.05 Total 100.00 Preparation of frozen sweets: Sweetened Dairy product mixture consisting of condensed milk, skim condensed milk, skim milk powder and unsalted butter C) 25.82 Heavy, powdered starch syrup 6.1
9 weight, sugar 4.51 weight, isomerization ring liquid 1 weight,
Zetutin 1.0 weight 96 (stabilizer), a small amount of emulsifier (0
, 4% by weight), colorant (0.08% by weight).

Flavoring agent (0.24 weight *) and water 60.78 weight - were combined by pli11 in a conventional manner, heated to 65°C, homogenized, first sterilized (15 seconds at 85°C), and cooled (15 ℃
) and frozen dessert mix all! L9.

Freeze this frozen dessert mix and enjoy! The overrun of ζtx was clearly 70-.

Filling frozen fruit txus into an edible container: Fill an appropriate amount of the frozen nine-chilled txx into the edible container as described above, stick a round stick into the ξxx, and quickly freeze. Reduce the temperature of the Shikitukusu to below -18℃ and store it in the freezer.

Batter made in 1III: Flour, glucose, sugar, cornflour, skim milk powder,
Prepared by combining baking powder, salt, stabilizers and flavorings, make nine pancakes with a weight of 56 and a boiled egg of 8.4
Weight and water 35.6 weight (100 rpm)
) to a viscosity of 5,000 centivoise (I
Prepare a batter (measured with a 1m viscosity needle) and keep the basket at 15-18°C.

Coating and oil soot (Take out an edible container filled with cold fruit mix from frozen storage and soak it in the batter of *a above. Cut the batter into pieces for 30 to 40 seconds to remove any oil and soot from the edible container.) The amount of coating attached to the surface area
0.15-2. Adjust it so that it is Of/cd and turn it into a circle. Next, the battered ingredients were mixed with shortening oil (melting point: 35°C ± 2°C) consisting of rice salad oil and hydrogenated palm oil.
℃) into the oil tank of a fryer containing 210~
Threshold oil soot for 20 seconds at a temperature of 220°C. In addition, this oil soot has a structure in which a chain conveyor drives the soot around the oil tank, and several holders with a pitch of 97 are fixed to this chain conveyor, and 97 lyers are applied. It was done continuously.

The nine coats obtained by oil sooting as described above have a good fried color (golden brown) and have a good flavor. In addition, there was almost no melting of the ice cream in the obtained fried frozen dessert.
Its shape retention is also good.

As soon as the prince expands, the 91-year-old cake is made into oil and soot, and then frozen and made into a product.

Claims (6)

[Claims] (1) A cold tomb-age prince characterized by filling a cold tomb food container with frozen cold tomb food containers and freezing them, and then coating the surface of the cold tomb food container and covering it with oil. Manufacturing method. (2) The edible container has a cylindrical shape because it is made from baked dough made of wheat flour and cornstarch.
O manufacturing method described in box 1. (3) Patent Claim 01111, Paragraph 1 or 18, in which the frozen confectionery has an overrun of sO~10*0.
O expansion method described in Section 2. (4) Frozen dessert Zutsukusu has heat shock resistance stabilizer 01~
2.The manufacturing method as described in any of Paragraph 1 and Paragraph S O of the Licensing Request (5) The surface area of the edible container is 0.15 to 0.
Patent request O to be done so that the amount of O adhesion is 10 t/ai O
II■ The manufacturing method described in Section 411. (6) The manufacturing method according to claim 1, wherein the oil soot is heated at a temperature of about 200 to about 220° C. for about 15 seconds to about 20 seconds.