JPS6158542A - Preparation of bar-shaped ice cream - Google Patents

Abstract

PURPOSE:To prepare a bar-shaped ice cream resistant to the temperature increase in normal temperature atmosphere, and convenient to take, by baking wheat gluten to obtain expanded porous rod of gluten, and pressing ice cream into the gluten rod to integrate the ice cream with the gluten. CONSTITUTION:Raw gluten is kneaded with high-gluten wheat flour, and the mixture is baked to obtain an expanded porous rod of gluten. An ice cream rod is if necessary coated with a hardenable oily substance having a coagulation temperature of <=0 deg.C (e.g. cacao fat), and is pressed into the gluten rod to effect the integration of the cream with the gluten. The diameter of the ice cream rod is about 1/2 of that of the gluten rod.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the production of bar-shaped ice cream that has an easy-to-eat structure and has a small temperature rise due to temperature during consumption. However, here, ice cream does not only mean ice cream in the narrow sense, which is considered a dairy product.
This term refers to ice cream in a broad sense, including ice cream confections with little or no milk components.

Indomin, Ai, Sukuri is one of the sweets that are widely enjoyed by people of all ages, but since it is frozen, when you eat it, it quickly deteriorates due to the outside air and body temperature. The drawback is that the temperature rises and it liquefies, easily staining the mouth, face, clothes, etc. Although you don't have to worry about this when it comes to things that come in cups, this tendency is especially strong when it comes to stick-shaped popsicle-like items.
Similar problems also occur with soft-serve ice cream, mu, etc., which come in cone cups, and ice cream. -The present invention is a bar-shaped ice cream that solves the above problems, and the details thereof will be explained below.

The bar-shaped baked fu that is used for the outer layer is not special. Generally, baked gluten is made by kneading raw gluten and strong wheat flour called amalgamation and baking it, but at this time, The use of a leavening agent in combination is advantageous for the present invention since it becomes more foamy.Among such baked gluten products, those with a particularly high gluten content, that is, those with a crude protein content of about 40%
A proportion of % by weight or higher also has excellent swelling properties and is more suitable for the present invention. Yakifu can be used as is, but
In order to impart shape retention and moisture resistance to the epidermis, a sugar coat or chocolate coat may be applied to the epidermis.

These coating methods are conventional methods. Third invention (the invention described in ■ in the claims is referred to as the first invention, hereinafter referred to as ■
The inventions described in (1) and (2) are referred to as the second invention and the third invention, respectively. (The same applies below), a hole is previously punched in the center of this bar-shaped baked gluten.

The ice cream body is also nothing special. It is adopted regardless of the amount of milk components, the presence or absence of overrun, etc.
It may or may not have a stick inserted in its center. In the second invention, a hardening oily substance is applied to the circumferential surface of the ice cream body. Here, the curable oily substance refers to fats and oils and other oily substances that are solid at least at temperatures below 0° C., such as cacao butter and palm kernel oil. In the present invention, among such curable oily substances, those having a certain degree of flexibility or plasticity are used, and for this purpose, a preparation in which powdered substances such as powdered sugar or milk powder are mixed with fats and oils seems to be suitable. In the third aspect of the present invention, it is possible to harden the still liquid ice cream body after filling the baked wheat gluten with the ice cream body, and an already hardened ice cream body is housed in the baked wheat gluten. For this purpose, especially in the first and second inventions, the ice cream body is pushed into the bar-shaped baked fu, the structure of the baked gluten in the center of the baked gluten is destroyed, and the ice cream is housed in the baked fu after being punctured. . Therefore, at this time, the shattered baked wheat material in the center portion becomes powder and is scattered on the contact surface between the unshredded portion and the ice cream body.

It goes without saying that the diameter of the ice cream body is smaller than the diameter of the baked gluten, but the ratio of the diameters seems to be about 2: /. If the ice cream body is larger than this range, the baked wheat gluten is likely to be destroyed, and if it is smaller than this range, the flavor as a single ice cream body may be lacking. In the third aspect of the invention, a small amount of liquid ice cream may be first filled, and then separate hardened ice cream may be accommodated therein to form a single product.

41 In the present invention, the following various effects were obtained as a result of the above-mentioned configuration.

■ The obtained product has excellent heat insulation properties, is significantly less soluble than conventional candy even outdoors, and does not drip as a liquid, making it easy for even young children to eat.

■ Since a leavening agent is used in the baked wheat gluten, a very porous product can be obtained, making it possible to press-fit the ice cream into the dough, which is difficult to do, and has good workability.

■ In the second invention, there is little water transfer from the ice cream body to the baked gluten, and the baked gluten does not become moist, so a product with a crisp texture and a good texture can be obtained.

Next, a specific example of implementing the present invention will be shown.

(Example 1) 2 parts of raw gluten (parts by weight. The same applies below), 1 part of strong wheat flour
1 part and 0.015 parts of acidic sodium carbonate were kneaded, formed into a rod shape using an extruder, baked in a band oven, cut into 15 crn pieces, and air-dried for a while. Using a drum-shaped rotary pan, sugar solution was sprinkled on the baked wheat gluten in an amount almost equal to the weight of the baked wheat gluten, and the mixture was dried to obtain the baked wheat gluten of the present invention. The diameter of this thing was 4 crn.

On the other hand, an ice cream body having a diameter of 2 crn and having a stick was prepared according to a conventional method and cooled and hardened. This was press-fitted into the baked wheat gluten to obtain the desired ice cream.

(Example 2) In the same manner as in Example 1, a sugar solution was sprinkled to prepare the baked wheat flour for the present invention, while a stick-like product was prepared according to a conventional method, and after cooling and hardening, a stick coated with coating chocolate for frozen desserts to a thickness of about IU was prepared. An ice cream body with a diameter of 2 cm was prepared. This was press-fitted into the baked wheat gluten to obtain the desired ice cream.

(Example 3) Spray the sugar solution in the same manner as in Example 1, dry it after adhesion, and then
This hollow space is filled with an unhardened ice cream body produced according to a conventional method, and then cooled and hardened to obtain the desired ice cream.

When tasting this product, the temperature rose slowly and was easy to eat.

Claims (3)

[Claims] (1) A method for producing bar-shaped ice cream, which is characterized by press-fitting an ice cream body smaller in diameter into a bar-shaped porous baked wheat gluten product that has been expanded by firing. (2) A method for producing a bar-shaped ice cream characterized by press-fitting an ice cream body having a smaller diameter and coated with a hardening oily substance into a bar-shaped porous baked gluten that has been expanded by baking to make the whole piece. . (3) A method for producing a bar-shaped ice cream in which the outer layer is a rod-shaped porous baked wheat flour having a hollow space in the center after being expanded by baking, and the ice cream body is housed in this outer layer.