JPS5838135B2 - Ice cream for frying and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to ice creams for frying, more specifically,
This invention relates to ice creams with "koromo" fried in oil and served for consumption, and their manufacturing method.

Traditionally, ice creams that are fried in oil and made edible (
So-called ice cream tempura (hereinafter simply referred to as ice cream) is known as ice cream tempura, but it usually requires a special ``koromo'' or skilled technique, and the ``koromo'' is added to the ice cream in advance. It is also quite difficult to preserve and store it, and it is not easy to make it anywhere.

Focusing on this point, the present inventor has created an ice cream with the ``Koromo'' name that can be sold in a frozen state in the same way as regular ice cream, and that can be easily made at a store or at home by simply frying it with oil. We conducted extensive research to create an ice cream for frying that can be used to make cream tempura.

First, we considered coating ice cream directly with "Koromo" and conducted various studies on the "Koromo" to be used.

However, if we consider that it will be sold commercially in a frozen state through the same route as regular ice cream, no matter how the formulation of ``Koromo'' is done, the part of the ice cream that comes into contact with ``Koromo'' when fried with oil is When the cream melts, “Koromo”
It fell off, and I was not able to obtain a completely satisfying ice cream tempura.

As a result of further consideration, we unexpectedly found that we wrapped the ice cream in a regular ice cream shell or cone, and made the outer surface of the ice cream into a ``koromo''.
It has been found that by coating with ice cream, it is possible to obtain ice cream for frying, which can be sold in the same way as regular ice cream, and which can be used to make extremely delicious ice cream tempura by simply frying it in oil. did.

The present invention has been completed based on such knowledge, and includes ice cream, a layer of Monaka skin or corn provided on the outer periphery of the ice cream, and a "koromo" provided on the outer periphery of the Monaka skin or corn layer. The present invention provides an ice cream for frying characterized by having a cross-sectional structure consisting of layers, and a method for producing the ice cream.

In the ice cream for frying of the present invention, it is particularly preferable that the "koromo" layer contains a leavening agent such as baking powder, so that when it is fried in oil, the "koromo" layer expands and becomes porous. In addition, since the monaka skin or corn layer is also porous, these provide a heat-insulating effect and prevent the ice cream from melting, thus preventing the ice cream from falling off the ``koromo''. There are no problems, and
A crispy and extremely delicious ice cream tempura can be obtained.

Next, explanation will be given using the attached drawings.

In the drawings, FIG. 1 is a schematic vertical cross-sectional view of a preferred embodiment of the ice cream for frying of the present invention, and FIG. 2 is a schematic cross-sectional view.

As is clear from FIGS. 1 and 2, in the ice cream for frying of the present invention, the outer periphery of the ice cream 1 is wrapped with a layer 2 of monaka skin or corn, and the outer periphery is wrapped with a "koromo" layer 3. It has a cross-sectional structure.

Although not essential, it is preferable to attach a stick 4 to the fried ice cream of the present invention, as shown in FIG. 1, for the sake of production, frying, and eating.

In addition, the dimensions and shapes are not particularly limited, and in addition to cylindrical shapes as shown in Figures 1 and 2, square shapes,
It can be rubbed into any desired shape, such as a spherical shape.

The ice cream to be used may be any one that is normally edible, and includes ice cream with 8% or more milk fat, ice milk with 3 to 8% milk fat, lacto ice cream containing no milk fat, and other frozen confections.

Further, the monaka skin or corn may be any commonly used one, and its size and shape are not particularly limited.

The attached FIG. 3 shows a schematic perspective view of a cone with a lid suitable for obtaining a stick product as shown in FIGS. 1 and 2.

The cone shown in Fig. 3 consists of a main body 5 and a lid part 6, and a plurality of ring-shaped grooves 7 are formed on the outer periphery of the main body 5, so that the "koromo" layer can be uniformly attached to the cone. Therefore, it is preferable.

Further, the lid portion 6 is provided with a hole 8, through which a stick (not shown) is inserted into the ice cream filled in the main body 5.

If the lid part 6 is not provided, the ice cream in that area will melt and sag during eating after being fried in oil, so it is preferable to provide a lid.

Also, instead of a lid, the opening 9 of the cone body may be closed with so-called meringue or a similar edible material.

As the "Koromo" layer of the fried ice cream of the present invention, a pancake or castella batter-like batter is used, with no leavening agent such as baking powder for frozen desserts.
Those containing 1 to 1.0% (weight %, same hereinafter) are preferable.

For example, 30-40% wheat flour (soft flour), 0 baking powder for freezing.

5-0.7%, milk powder 5-7%, egg yolk 5-7% and egg white powder 0.1-0.2%, in addition to 20-30% sugars such as sugar and invert sugar, It is preferable to use a batter mixed with water to which caramel, salt, flavor, etc. are added as appropriate.

To produce the ice cream for frying of the present invention, first, ice cream produced in advance according to a conventional method is
Separately, it is filled into monaka or corn obtained by baking according to a conventional method.

On the other hand, according to the prescribed recipe, a batter is prepared by a conventional method, the above-mentioned monaka or corn ice cream is dipped into it for a few seconds to form a ``koromo'' layer, and then quickly frozen to form the desired fried batter. get ice cream.

The ``Koromo'' layer is made by adjusting the viscosity of the batter and soaking time as appropriate from the viewpoint of heat protection effect and texture when fried in oil.
It is desirable to uniformly deposit the layer with a thickness of about 3 to 7 mm, preferably about 4 to 6 mm.

In addition, immediately after forming the "Koromo" layer,
The surface may be soaked in vegetable oil at 00°C for a few seconds and then rapidly frozen.

This can prevent the batter from dissolving and adhering during the distribution stage.

The obtained ice cream for frying is stored frozen and prepared for commercial sale.

The ice cream for frying of the present invention has a temperature of 180 to 210°C.
, preferably in edible oil heated to 190-200°C,
By simply soaking the ice cream for 30 to 60 seconds, it can be served as edible ice cream tempura, and the delicious ice cream tempura can be easily enjoyed at stores or at home.

Next, the present invention will be explained in more detail with reference to Examples.

EXAMPLE A cylindrical cone with a lid and a ring-shaped groove on the outer periphery (as shown in FIG. 3) was prepared by a conventional method according to this recipe.

■ 10 meters x diameter 30mm, thickness 3. According to this recipe, flour was first passed through a sieve and mixed uniformly with baking powder for freezing.

Separately, skim milk powder, egg white powder, caramel, vitamin B2, salt, and flavor were dissolved and mixed in an appropriate amount of water.

The above-mentioned mixture of flour and baking powder was added to this liquid mixture, and to this, egg yolks, sugar, and invert sugar were added and mixed well to prepare a batter.

Manufacture of ice cream for frying The lacto ice obtained above is filled into a cone according to a conventional method, attached with a stick, allowed to harden, and then immersed in the above batter for a few seconds to form a single layer of ice cream. , and immediately flash frozen to obtain the desired ice cream for frying.

The thickness of the "Koromo" layer was about 5 cm.

The obtained ice cream for frying is stored frozen.

[Brief explanation of the drawing]

FIG. 1 and FIG. 2 are a schematic longitudinal sectional view and a cross sectional view, respectively, of a specific example of ice cream for frying of the present invention;
FIG. 3 is a schematic perspective view of a specific example of the cone used. The main symbols in the drawings have the following meanings. 1... Ice cream, 2... Curved Monaka skin or corn layer, 3... Koromo layer, 6...
...Lid, 7...Groove.

Claims (1)

[Scope of Claims] 1 Ice cream, a cross-sectional structure consisting of a layer of Monaka skin or corn provided on the outer periphery of the ice cream, and a "koromo" layer provided on the outer periphery of the layer of Monaka skin or corn. An ice cream for frying characterized by having: 2. The ice cream according to item 1 above, wherein the "Koromo" layer is a batter containing 0.1 to 1.0% by weight of a leavening agent. 3 The batter contains 30 to 40% by weight of wheat flour (soft flour),
Freezing baking powder 0.5-0.7% by weight, milk powder 5-7% by weight, egg yolk 5-7% by weight, egg white powder 0.1-0,
2% by weight and 20-30% by weight of juveniles.
Item ice cream. 4 Any one of the above items 1 to 3 that comes with a stick
ice cream. 5. The ice cream according to any one of Items 1 to 4 above, which uses Monaca skin or a cone having a plurality of grooves on the outer surface. 6. The ice cream according to any one of Items 1 to 5 above, which uses a cone with a lid. 7. The ice cream according to any one of Items 1 to 6 above, wherein the thickness of the "Koromo" layer is 3 to 7 mm. 8 Fill the ice cream into a monaka or cone,
A method for producing ice cream for frying, which is characterized in that the ice cream is dipped in a batter containing 0.1 to 1.0% by weight of a leavening agent to form a "koromo" layer, and immediately frozen.