JPS6027344A - Ice cream - Google Patents

Abstract

PURPOSE:Ice cream having good harmony with ice cream part, etc. when it is eaten since a rice cake ingredient is neither frozen nor solidified, obtained by using the rice cake ingredient which is prepared by blending uniformly boiled or steamed glutinous rice with bean jam, sugar alcohol, and specific gum, pounding and solidifying the blend. CONSTITUTION:Boiled or steamed glutinous rice, glutinous rice with Guinea pepper and/or glutinous rice with corn is uniformly blended with bean jam, sugaralcohol and one or more gum of CMC, carrageenan, agar, guar gum, xanthan gum, tragacanth gum, gelatin, gum arabic, pullulan, tamarind seed polysaccharide, and crystallite cellulose, pounded and solidified. This rice cake ingredient having resistance to freeze and solidification, for example, is applied to ice cream to give ice cream.

Description

[Detailed Description of the Invention] This invention relates to frozen desserts, including freeze-resistant rice cakes,
The purpose is to obtain a frozen dessert using mochi dough.

Here, frozen desserts include Ainu cream, sherbet, shaved ice, Ainu candy, ice cream, etc., as well as frozen desserts.

Mochi or mochi dough is a water-containing dough made by steaming and hardening mochi rice, mochi corn, mochi corn, etc., but this material can of course be orally dehydrated and solidified. The soft water content after pounding and hardening is approximately 0'
At a low temperature below C, the moisture contained in the rice cake freezes and the whole cake solidifies, and the quality of the mochi dough changes as the contained powder deteriorates. Therefore, in order to eliminate such drawbacks, the known method for producing mochi dough is to reduce the water content to approximately 40% (by weight, the same hereinafter) or less, and to homogeneously contain sugar and other saccharides. , usually freeze-resistant.

However, even with such a material, even a dough whose moisture content is less than about 40%, which is mainly made of glutinous rice, solidifies and freezes at temperatures below about -15°C.

The present invention is free from such drawbacks.

Its constituent requirements are that sugar alcohol and a specific gummy substance are homogeneously added to the mochi dough. Even by adding bean paste to this mochi dough, it is possible to obtain a mochi dough that has freeze resistance. This invention will be explained in detail below.

The main ingredients of mochi are glutinous rice, glutinous corn, and/or glutinous corn, which are all steamed and clumsily hardened to form a hydrated material. At this time, there is a question of water content, but 4
Amounts exceeding 0%, for example 50-60%, can also be employed.

Adopt sugar alcohol. As is well known, sugar alcohols are obtained by reducing the carbonyl group of sugar molecules. Examples of sugar alcohols include sorbitol, multisoto, xylit,
A general term for glycerin and other substances. The amount of this material used is about 15 to 45% of the target mochi dough. As the amount used increases, the freezing temperature decreases and at the same time the softness of the target product increases - a specific gum quality is adopted. Specific gums include commercials,
C. limited to carrageenan, agar, guar gum, xanthan gum, cra gum, locust bean gum, karaya gum, farcellan, gelatin, arabicum, pullulan, tamarind seed polysaccharide, microcrystalline cellulose. One or more of these are used. The amount used may be approximately 5% or less of the target product. It also helps to reduce moisture content as much as possible.

Hire An. An is obtained from beans and potatoes.

Generally, bean paste has a water content of about 60 to 65%.
Such materials are usually frozen and solidified at a temperature of about -15°C. However, when added to mochi dough containing sugar alcohol and a specific gum substance, it does not solidify even at temperatures below -15°C. The amount of bean paste used is approximately 5 to 50 of the target harvested material.
%.

The manufacturing process of this invention will be explained below.

Make glutinous rice, glutinous corn, and/or steamed glutinous corn. The method of making it is the same as that known to the public.

This material is hardened to a water-containing homogeneous material according to a conventional method. If this product requires sugar alcohol and a specific gum, add these and the bean paste, etc., homogeneously in the amounts used above. Of course, it is obvious that sugar alcohol and a specific gum may be added during the process of pounding and hardening mochi rice and other main ingredients.

However, sugar alcohols, specific gums, and if necessary, small amounts of sugar, high-fructose corn syrup, invert sugar, maltose, starch syrup, etc. may be added.

The material obtained from this process is used in frozen desserts. The mode of use is arbitrary, but examples include the following. Cover the surface of the solid ice cream with the mochi dough plate 3
, A thin plate of obtained dough formed into a cherry blossom shape is placed on the surface of a solid sherbet to make it integral with the frozen product. others. The tilt or mochi dough obtained here does not freeze and solidify even at temperatures below -15°C, so it does not cause any discomfort when eaten with frozen desserts.

Mi'Izumi Example 1 1,000 parts of pregelatinized rice flour (weight, same below),
Powdered sugar alcohol 1,000-1,400 parts, glue 0-
30 parts, azuki bean paste 0-600 parts, water 1,300-2,
Pour 500 parts into a mochi pounding machine, heat to 80°C, and mix at medium speed.
A mochi dough was obtained by stirring for 0 minutes. This physical 1,5? Ice cream (spherical shape, approximately 4 m in diameter, 5 occ in volume) with 90% overrun was coated with ice cream and heated to -40°C for 4
I left it for a while. The mochi dough part was not hardened and remained flexible. All sensory tests were conducted on this product by a panel of 10 adult women. We investigated whether the mochi and Ainu cream melted simultaneously in the mouth or whether the mochi dough alone remained.

Experimental Example 2 The rice cake dough obtained in Experimental Example 1 was mixed into a popsicle in the form of a marble, and cooled using -40'C calcium chloride solution. A sensory test was conducted on a panel of 10 adult women. I investigated whether mochi and popsicles can make you feel M at the same time when you eat them.

Effect Table Example 1 1,500 parts of pregelatinized waxy corn flour, 200 parts of powdered turpinto, 600 parts of powdered unreduced maltose, 150 parts of sugar, 500 parts of azuki bean, 20 parts of xanthan gum,
Add 5 parts of Locust Beam and 8,000 parts of water to a mochi pounding machine. Stirring was carried out at 8'0'C for 10 minutes at medium speed to obtain a 1vF dough. After cooling to room temperature, this product was divided into 152 pieces, covered with 100% overrun, 'J[t 50 cc of ice cream (spherical shape with a diameter of about 4 crn), and left at a temperature of ~40°C. When I ate this product after leaving it in the freezer at -18°C, the mochi dough was so soft that it melted in my mouth at the same time as the ice cream.

Example 2 2,000 parts of glutinous rice flour, 15 parts of 7-celleran, and 5 parts of low-cut Bingham were mixed. Add 1,760 parts of water to this and knead until it is as soft as an earlobe. Divide this into thumb-sized pieces and steam. Mix it again with the mixer and make it into a rice cake shape. Additionally, 900 parts of water - sorbitol solution (contains solid content of 7096)
2. OO'O part, reduced malt M finished liquid (contains 70% solids)
8,800 parts 2 Gradually added 700 parts of white bean paste to obtain *. Divide this Kasuri into 201 parts and overrun 9
0%, Yong C Shin 80 Humiliation Ice Bar (8cm x 5cm x 2
cm) was coated and left at a temperature of -40 °C. When this product was left in a freezer at -18°C and then taken out and eaten, it was soft and melted in the mouth along with the ice cream, similar to Example 1.

Patent applicant: Sanei Chemical Industry Co., Ltd.

Claims (1)

[Claims] Mochi rice and/or steamed mochi corn tomohi or mochi corn, disaccharide alcohol, OMO, carrageenan, agar, guar gum, xanthan gum, tara gum, locust bean gum, karaya gum, furceleran, gelatin, gum arabic. F: Frozen confectionery made by homogeneously adding one or more of pullulan, tamarind seed polysaccharide, and M crystal cellulone.