JPS60221037A - Frozen food - Google Patents

Abstract

PURPOSE:A health ice cream, obtained by adding an alga such as WAKAME seaweed, laver, sea tangle, chlorella or alga of the genus Spirulina, particularly seaweed to a raw material therefor, and having unique flavor. CONSTITUTION:An ice cream obtained by preferably freeze-drying an alga such as WAKAME seaweed, laver, sea tangel, chlorella or alga of the genus Spirulina, particularly seaweed, powdering or cutting the freeze-dried alga into fine fragment groups, adding the resultant powder or fragment groups to a raw material therefor, and freezing the resultant mixture in a freezer.

Description

[Detailed Description of the Invention] Ice cakes such as ice cream, sheavet, and ice cream cakes are cold and delicious, but they also contain young cloth, seaweed, kelp, and other ingredients that are nutritionally excellent and known as health foods.
It is a healthy ice cream cake made by adding algae, especially seaweed, such as chlorella and spiruna. Conventional ingredients and manufacturing methods are used for ice cream, ice cream, ice cream cakes, ice cream cakes, etc., and the products include ice cream, yogurt ice cream, soy milk ice cream, fermented soy milk ice cream, cheese ice cream, Chiyokolate ice cream, fruit ice cream, soy milk cheese ice cream, sheavetto, yogurt sheavetto,
Cheese shearbet, chocolate sherbet, fruit shearbet, soy milk shearbet, fermented soy milk shearbet, soy milk cheese shearbet, ice cream shearbet,
Fruit ice cream, Chiyokolate ice cream, etc. are commonly made from young cloth, seaweed, kelp, chlorella,
It is a good practice to clean algae such as spiruna, especially seaweed, and grind it into a powder or into thin pieces or strips to make it easier to mix and eat when added.

For this purpose, it is preferable to dry the cleaned product, especially freeze-dry it in a vacuum, because it makes it easier to powder, scoop, and cut the product.Vacuum-dried products retain their freshness. Particularly preferred.

When powdered, the texture is smaller, smoother, and more digestible, but the flavor tends to be monolithic. Cutting into thin or thin pieces has a certain degree of texture and a unique flavor, which is extremely preferable.

Also, if you season it with sweeteners, seasonings, acidulants, alcohol, especially sweeteners, it will have a delicious flavor and will not freeze easily, resulting in a completely unique iced cake without any strange taste.

Wakafu and seaweed are especially preferred because they are easy to eat and highly productive.

Example 1 Egg yolk 360 parts Milk 1320 parts Condensed milk 360 parts Sugar 400 parts were heat sterilized at 60°C for 30 minutes and then rapidly cooled to 4°C.

Next, add 540 parts of fresh cream, 4 parts of vanilla, and 30 parts of finely chopped nori, young cloth, and chlorella that have been boiled with sugar, soybean oil, mirin, and water and seasoned with sweet and spicy flavor to form an ice cream base liquid. Place this in the freezer to make ice cream.

Example 2 100 parts of sugar and 300 parts of water were boiled at 95°C and then heated to 5°C.
Then, thoroughly mix 15 parts of egg whites, 10 parts of finely chopped seaweed and young cloth boiled sweetly with sugar, and place in the freezer to make a sherbet.

Example 3 A test was carried out in exactly the same manner as in Example 1 except that the milk was replaced with soy milk.

Example 4 A test was carried out in exactly the same manner as in Example 2 except that the egg whites were replaced with yogurt or soy milk yogurt.

Patent applicant: Toshiyuki Ota

Claims (1)

[Claims] Iced cake made with algae, especially seaweed, such as young cloth, seaweed, kelp, chlorella, and spiruna.