WO2011089751A1

WO2011089751A1 - Foamed foodstuff and production method for same

Info

Publication number: WO2011089751A1
Application number: PCT/JP2010/064161
Authority: WO
Inventors: 富久太田
Original assignee: 株式会社バイオセラピー開発研究センター
Priority date: 2010-01-25
Filing date: 2010-08-23
Publication date: 2011-07-28
Also published as: JP5603088B2; JP2011147422A

Abstract

Disclosed is a foamed foodstuff which can maintain the post-foaming shape thereof over a long time. Remove the water content of fruit, add the resulting processed fruit, which has no less than 40% solid content, to a creamy food and foam the mixture. Due to the actions of the pectin, oligosaccharide and citric acid contained in the processed fruit, the firmness of the post-foaming cream is increased, enabling the shape of the cream to be maintained at room temperature over a long time. Furthermore, water separation within the post-foaming cream during freezing or defrosting can be suppressed. Thus, the flavour of the cream prior to freezing is maintained after defrosting. In particular, even if fresh cream is used as the creamy foodstuff and foamed, the resulting foodstuff can be frozen and thawed without causing the flavour to deteriorate, thus can be preserved over a long period. Specific examples of foamed foodstuffs include whipped cream, and hard and soft ice cream.

Description

Foamed ingredients and method for producing the same

The present invention relates to a foamed food and a method for producing the same, and more particularly to an improvement in a method for producing a foamed food for foaming creamy food.

Creams such as fresh cream, ice cream, and soft cream can be molded into various shapes while maintaining appropriate softness by mixing air and foaming. For this reason, the foamed cream is widely used for decorating foods such as desserts.

Such cream after foaming needs to be stored at a low temperature because if it is left at room temperature for a long time, the foamed state cannot be maintained and its shape will be lost. On the other hand, for example, in Patent Document 1, gelatin, konjac flour, sugar and starch are added to fresh cream to improve the shape retention of the cream and maintain the shape of the cream after foaming at room temperature for a long time. It is described to do.

Patent Document 2 describes that the shape of the cream after foaming is maintained at room temperature for a long time by adding pectin. Furthermore, Patent Document 2 also describes that the addition of pectin suppresses the separation of water from the cream after foaming, that is, so-called water separation during freezing and thawing.

JP-A-2005-278482 JP 2003-180280 A

In the creams described in

Patent Documents

1 and 2, the shape of the cream after foaming can be maintained for a long time at room temperature. However, since the content of pectin and gelatin increases, There was a problem that the taste was impaired.

This invention is made | formed in view of said situation, and aims at providing the foamed foodstuff which can maintain the shape after foaming at room temperature for a long time. It is another object of the present invention to provide a foamed food product having a good mouthfeel and taste. Moreover, it aims at providing the foamed foodstuff which can suppress the water separation at the time of freezing and defrosting. Furthermore, an object of this invention is to provide the manufacturing method of the foamed foodstuff which can maintain the shape after foaming for a long time at room temperature.

As a result of intensive investigations in view of the above circumstances, the present inventor has the effect of maintaining the shape at room temperature for a long time in the food foamed with a mixture of creamy food and processed fruit products. The present invention was completed.

The foamed food material according to the first aspect of the present invention is constituted by adding a fruit processed product having a solid content of 40% or more by removing moisture from the fruit to the creamy food to cause foaming.

Pectin, oligosaccharide and citric acid contained in processed fruit products have the function of maintaining the shape of the cream after foaming for a long time. For this reason, by adding a processed fruit product, the shape of the foamed food material can be maintained at room temperature for a long time without impairing the mouthfeel. Moreover, the water separation at the time of cold thawing can be suppressed. Moreover, a creamy food can be easily foamed in a short time. Moreover, since the processed fruit product is added, the taste is also good. Furthermore, the amount of water added simultaneously with pectin, oligosaccharides and citric acid can be suppressed by using a processed fruit product with a moisture content of 40% or more by removing the moisture of the fruit, and maintaining the shape for a long time In addition, good effects can be obtained with respect to both water separation suppression.

The foamed food material according to the second aspect of the present invention is configured by adding the above processed fruit product of 2% or more of the volume of the creamy food in addition to the above configuration.

With such a configuration, sufficient amounts of pectin, oligosaccharide and citric acid can be added to the creamy food. Therefore, even better results can be obtained for both long-term shape maintenance and water separation suppression.

The foamed food material according to the third aspect of the present invention is configured such that the processed fruit product is a concentrated fruit juice in addition to the above configuration.

With such a configuration, the processed fruit product has a uniform concentration in the foamed food, so that the effect of maintaining the shape for a long time and suppressing water separation does not occur, and a particularly good effect can be obtained.

The foamed food material according to the fourth aspect of the present invention is configured such that, in addition to the above-described configuration, the concentrated fruit juice is obtained by removing insoluble components after boiling the fruit.

With such a configuration, most of the polyphenol contained in the fruit is dissolved in the fruit juice by boiling the fruit, and the polyphenol concentration in the foamed food material can be increased. Polyphenol has properties as a surfactant and stabilizes the foaming state of the cream. For this reason, by increasing the polyphenol concentration in the foamed food material, it is possible to obtain a better effect both in maintaining the shape of the foamed food material and suppressing water separation.

The method for producing a foamed food product according to the fifth aspect of the present invention includes a foaming step in which a fruit processed product having a solid content of 40% or more is removed by adding water to the creamy food and the foamed foam is produced. It is comprised so that it may consist of the shaping | molding step which shape | molds a mixture, and the freezing step which freezes the shape | molded mixture.

Such a configuration can suppress water separation of the foamed ingredients during cold thawing. For this reason, the foamed foodstuff which can be preserve | saved for a long term without deteriorating a taste can be manufactured.

The foamed food material of the present invention can maintain the foamed shape at room temperature for a long time by the action of pectin, oligosaccharide, citric acid and the like contained in the processed fruit product. Furthermore, the mouthfeel and taste can be made favorable. In addition, when cold thawing after foaming, water separation can be suppressed by the action of pectin and oligosaccharides contained in the processed fruit product.

It is the photograph which showed an example of the decoration of the cake using the strawberry cream by the Example of this invention. It is the figure which evaluated the relationship between the amount of the amount of strawberry concentrated fruit juice, the shape maintenance at the room temperature of strawberry cream, and the effect of water separation suppression at the time of cold thawing. It is the figure which evaluated the relationship between the quantity of the amount of strawberry concentrated fruit juice, the shape maintenance at the room temperature of strawberry cream, the effect of water separation suppression at the time of cold thawing, and the taste of strawberry cream. The state of the prepared cream (unfrozen) is shown. It is the figure which evaluated the relationship between the amount of tapioca and the food texture at the time of freezing of cream. The state change when the produced cream is cold-thawed is shown.

The cream-like food of the present invention is an oil-in-water emulsion that can be foamed, and specifically includes fresh cream, ice cream before foaming, soft cream and the like. The fresh cream is not limited to those having a milk fat content of 18% or more. For example, the cream may be one obtained by adding a stabilizer or an emulsifier to the milk fat, or a skim milk powder, an emulsifier, or a stabilizer for the vegetable fat. And a synthetic cream to which water or the like is added. Moreover, an ice cream is an ice confectionery manufactured by foaming including milk solid content, and is not limited to a milk solid content 15% or more.

The cream according to the present embodiment is a generic term for creamy foods or a mixture of creamy foods and processed fruit products. The cream includes those before foaming and those after foaming, for example, ice cream produced by adding a processed fruit product to foam, and intermediate products thereof.

Hereinafter, the foamed food material of the present invention and the manufacturing method thereof will be described. The foamed food material of the present invention is obtained by adding a processed fruit product to a creamy food product to cause foaming. By adding a fruit processed product to the creamy food, the shape retention of the cream after foaming can be improved and the shape of the cream can be maintained at room temperature for a long time. Moreover, conventionally, when the cream after foaming is frozen and thawed, a phenomenon called water separation occurs in which the moisture and fats and oils of the cream are separated, and there is a problem that the foaming state of the cream cannot be maintained. In particular, when the cream-like food is a fresh cream, the cream after foaming is separated when it is frozen, so that there is a problem that the cream after foaming cannot be stored for a long time. On the other hand, in this invention, the water separation at the time of freezing and thawing | decompression can be suppressed by adding a fruit processed product to a creamy food, and making it foam. Moreover, the taste before freezing can be maintained after thawing by suppressing water separation. In particular, when the cream-like food is fresh cream, the cream after foaming can be stored frozen without water separation, which is very convenient.

<Processed fruit products>
The fruit processed product of the present invention is a food obtained by subjecting a fruit to processing such as heating and crushing, and includes, for example, concentrated fruit juice, puree and paste. The fruit used in this processed fruit product is preferably a fruit containing a large amount of pectin and citric acid. For example, strawberry, orange, apple, peach, grape, blueberry, lemon, melon, banana and mango are suitable. Moreover, the combination of 2 or more types of fruits may be sufficient. In particular, it has been confirmed that a processed fruit product using strawberries has a remarkable effect of maintaining the shape of the cream after foaming for a long time and suppressing water separation.

Fruit contains pectin, citric acid and oligosaccharides. Pectin and oligosaccharide have the effect of increasing the viscosity of the cream after foaming, maintaining the shape of the cream for a long time, and suppressing water separation during freezing and thawing. Furthermore, citric acid also has an effect of maintaining the shape of the cream after foaming for a long time. Therefore, by adding the processed fruit product to the creamy food, the three components of pectin, citric acid and oligosaccharide are allowed to act on each other, efficiently maintaining the shape of the cream after foaming at room temperature for a long time, Water separation during thawing can be suppressed.

That is, according to the present invention, as described in Patent Document 2, the amount of pectin in the cream is reduced as compared with the case where pectin itself is added to maintain the shape at room temperature for a long time and suppress water separation during cold thawing. Can be reduced. For this reason, the good mouthfeel of the cream is not impaired. Moreover, since the processed fruit product is added, the taste of the cream can be improved. Thus, in the processed fruit product of the present invention, pectin, oligosaccharide and citric acid can be added in a balanced manner. Therefore, it is desirable to use a processed fruit product to which no thickening polysaccharide such as pectin is added.

Further, as the processed fruit product of the present invention, concentrated fruit juice is particularly desirable. By removing the insoluble components in the processed fruit product, the concentration of the processed fruit product becomes constant in the cream after foaming. For this reason, nonuniformity does not arise in the effect which maintains a foaming state in cream. An insoluble component refers to a component that is not dissolved in water, and is removed, for example, by filtration.

Furthermore, when manufacturing concentrated fruit juice, it is desirable to remove insoluble components of the fruit after the fruit has been boiled down. By boiling the fruit before removing the insoluble component, the polyphenol contained in the insoluble component of the fruit is dissolved in the fruit juice, and the amount of polyphenol contained in the concentrated fruit juice can be increased. Polyphenol has properties as a surfactant and can maintain the foaming state of the cream. For this reason, as described above, by producing concentrated fruit juice by the method of increasing the concentration of polyphenol, it is possible to obtain a more remarkable effect in both maintaining the shape of the cream after foaming and suppressing water separation. Polyphenols are contained in, for example, strawberry, orange, apple, peach, grape, blueberry, lemon, melon, banana and mango.

It is desirable to use the processed fruit product of the present invention having a solid content of 40% or more by removing moisture from the fruit. The removal of moisture from the fruit means removal of moisture from the fruit, fruit juice, or fruit that has been crushed. Examples of the method for removing moisture from fruits include those by boiling concentration and membrane concentration, but are not limited to these specific embodiments.

The solid content is a ratio of mass obtained by removing moisture from the processed fruit product, and is a total of dissolved components such as sugar, pectin and citric acid, and insoluble components such as fiber. As the amount of pectin, oligosaccharide and citric acid in the cream increases, the effect of maintaining the foaming state of the cream increases. Moreover, insoluble components, such as a fiber, have the effect of making the cream taste good after foaming. On the other hand, moisture has the property of making fresh cream difficult to foam, and when the ratio of moisture to the solid content in processed fruit products increases, the effect of pectin and the like maintaining the foaming state of the cream is counteracted by moisture. It will be. For this reason, by using the processed fruit product from which the moisture of the fruit has been removed, the ratio of the moisture to the amount of pectin, citric acid, etc. added to the cream is reduced, and the long-term shape maintenance and water release after foaming A good effect can be obtained for any of the suppressions. As will be described later, it has been confirmed that a processed fruit product obtained by removing moisture from the fruit to have a solid content of 40% by mass or more has a remarkable effect in both long-term shape maintenance and water separation suppression.

In particular, when a processed fruit product having a solid content ratio larger than that of the creamy food is added to the creamy dairy product, the moisture content in the cream after foaming becomes smaller than when the processed fruit product is not added. For this reason, the remarkable effect can be acquired also about any of the long-time shape maintenance and water separation suppression of the cream after foaming. This point can be explained as follows. The solid content of the creamy food includes, for example, milk fat content and non-fat solid content. The fat-free solid content ratio contributes to the foaming characteristics of the cream. For this reason, the ratio of the solid content in the processed fruit product is larger than the ratio of the non-fat solid content in the creamy food in the creamy food, thereby maintaining the shape of the cream after foaming for a long time. It is thought that the effect is obtained with respect to both water suppression and water separation suppression.

<Other materials>
In the present invention, sweeteners can be added to creamy dairy products, processed fruit products, or mixtures thereof. Sweeteners include, for example, sugar, powdered sugar, lactose, glucose, fructose, maltose, syrup, oligosaccharide, trehalose, sorbitol, xylitol, mannitol, sucralose, stevia, aspartame, acesulfame potassium, honey and saccharin.

In the present invention, in addition to the above-described components, for example, chocolate, matcha, processed egg products, fragrances, coloring agents, preservatives, and the like can be appropriately selected and added.

<Manufacturing process of foamed food>
The foamed food material of the present invention can be produced by the following steps.
(A) Process of adding processed fruit product to creamy food and foaming (B) Process of molding cream after foaming Hereinafter, each process of (A) and (B) will be described in detail.

Step (A):
Add processed fruit to creamy food. At this time, it is desirable to add a processed fruit product of 2% or more of the volume of the creamy food in the state before foaming. By adding the fruit processed product at this ratio, in the cream after foaming, a remarkable effect can be obtained for both long-term shape maintenance and water separation suppression. When the ratio of the processed fruit product is less than 2% of the volume of the creamy food, the amount of added pectin, oligosaccharide, citric acid, etc. is small, and a sufficient effect cannot be obtained.

As will be described later, in a processed fruit product with a moisture content of 40% by weight removed from the fruit, if a processed fruit product of 2% or more of the volume of the creamy food is added before foaming, It has been confirmed that particularly good effects can be obtained for both maintaining the shape of the cream for a long time and suppressing water separation. Furthermore, in this invention, saccharides, chocolate, etc. can be added suitably as needed.

Next, the mixture of creamy food and processed fruit products is foamed. By the action of pectin and oligosaccharide contained in the processed fruit product, it can be easily foamed in a short time compared to the case where the processed fruit product is not added.

Step (B):
Mold foamed cream. For example, the cream is placed in a container or the cream is squeezed out using a base. Examples of the confectionery produced by the steps (A) and (B) include cakes, mousses, parfaits, ice creams, and soft creams.

According to the present invention, the shape of the cream after molding can be maintained at room temperature for a long time. Moreover, since the water-release of the cream at the time of cold thawing can be suppressed, the cream after molding can be stored frozen. Specifically, confectionery in a state of cream decoration can be stored for a long time. Furthermore, even if the cold thawing of the cream is repeated, the water release of the cream is suppressed, so that temperature management during distribution becomes easy. In the present invention, the step of forming the cream after foaming is not essential and can be omitted.

The strawberry was boiled and then squeezed to produce a strawberry juice, which was further heated and concentrated to obtain a concentrated strawberry juice having a solid content of 65% by mass. Add 100ml of strawberry concentrated fruit juice and 100g of sugar to 100ml of fresh milk fat cream with a solid content of 20-30% by weight. It was. When the foamed cream was allowed to stand, it became firm enough to stand.

Fig. 1 is a photograph showing an example of a cake decoration using this strawberry cream. This strawberry cream was easy to mold and could be decorated as shown in FIG. Furthermore, the mouthfeel was good, and the strawberry concentrated fruit juice had a slight sweet and sour taste and a good taste.

FIG. 2 is a diagram showing an evaluation of the relationship between the amount of concentrated strawberry juice and the effect of maintaining the shape of the strawberry cream at room temperature and inhibiting water separation during cold thawing. The strawberry cream to be evaluated was prepared by changing the amount of strawberry concentrated fruit juice in the range of 0 ml to 50 ml, and using the same composition and production method as the strawberry cream described above, except for that. The shape retention was evaluated by allowing the strawberry cream to stand at room temperature for 7 hours and visually confirming the change in the shape of the strawberry cream. The shape retention was evaluated in three stages: no change in shape, slight change in shape, and noticeable change in shape. The evaluation of water separation was performed by freezing the prepared strawberry cream at −18 ° C. or lower and then thawing it in a refrigerated environment to visually check the change in shape. The evaluation of water separation was performed in three stages: no water separation, slight water separation, and high water separation. The strawberry cream taste was good when 100 ml of fresh cream was added with 1 ml to 15 ml of concentrated strawberry juice and the sour taste of strawberry was added to the fresh cream. When 20 ml to 50 ml of concentrated strawberry juice was added to 100 ml of fresh cream, the sourness of the strawberry became stronger.

The evaluation of the shape retention of the produced strawberry cream was as follows. When 4 to 7 ml of strawberry concentrated fruit juice was added to 100 ml of fresh cream, the shape of the strawberry cream after foaming did not change, and a particularly good shape maintenance effect was confirmed. In addition, in the case of adding 1 ml or 2 ml of strawberry concentrated fruit juice, i.e., adding 1% or 2% of fresh cream by volume, a slight change in the shape of strawberry cream was observed. It was confirmed that there was an effect of maintaining the shape of the cream as compared with the case where no cream was added. On the other hand, in the case where the strawberry concentrated fruit juice was not added, the shape change was conspicuous in the strawberry cream, and the shape could not be maintained. When strawberry concentrated fruit juice is added 10ml to 50ml, that is, 10% to 50% of the fresh cream is added by volume, the specific gravity of the strawberry cream increases, making it difficult to foam and changing the shape of the strawberry cream. Although it was seen slightly, it has confirmed that there was an effect which maintains the shape of a cream compared with what did not add strawberry concentrated fruit juice. In other words, it is desirable to add strawberry concentrated fruit juice to the cream so that the volume ratio is 1% to 50%.

The prepared strawberry cream was thawed and the shape and taste were confirmed. When 4 to 10 ml of strawberry concentrated fruit juice was added to 100 ml of fresh cream, the shape did not change upon thawing, and a good water separation inhibiting effect was confirmed. The taste was also good, and no change in taste was seen compared to before freezing. In contrast, when 1 ml or 2 ml of strawberry concentrated fruit juice was added to 100 ml of fresh cream, a slight change in shape was observed at the time of thawing, but the effect of suppressing water separation compared to the case where strawberry concentrated fruit juice was not added. It could be confirmed. In addition, when strawberry concentrated fruit juice 15ml to 50ml was added to fresh cream 100ml, the shape was slightly changed at the time of thawing, but the effect of suppressing water separation was confirmed compared to the case where strawberry concentrated fruit juice was not added. It was.

The strawberry concentrated fruit juice of Example 1 was diluted with water to obtain a strawberry concentrated fruit juice having a solid content of 13% by mass and a solid content of 39% by mass.

FIG. 3 is a graph showing an evaluation of the relationship between the amount of strawberry concentrated fruit juice, the shape maintenance of strawberry cream at room temperature, the effect of water separation suppression during cold thawing, and the taste of strawberry cream. For the strawberry cream to be evaluated, the amount of the strawberry concentrated fruit juice having a solid content of 13% by mass and a solid content of 39% by mass was changed in the range of 2 ml to 50 ml, and the other composition and production method were the same as those of the strawberry cream of Example 1 What was produced in (1) was used. The shape retention was evaluated by allowing the strawberry cream to stand at room temperature for 7 hours and visually confirming the change in the shape of the strawberry cream. The evaluation of shape retention was performed in two stages as to whether or not the shape change was suppressed as compared with the case where strawberry concentrated fruit juice was not added. The evaluation of water separation was performed by freezing the prepared strawberry cream at −18 ° C. or lower and then thawing it in a refrigerated environment to visually check the change in shape. The evaluation of water separation was performed in two stages, whether or not the change in shape during cold thawing was suppressed as compared with the case where strawberry concentrated fruit juice was not added. Moreover, the taste of strawberry cream was evaluated.

The evaluation of the shape retention of the produced strawberry cream was as follows. The effect of suppressing shape change at room temperature cannot be confirmed with 5 ml or 10 ml of strawberry concentrated fruit juice with a solid content of 13% by mass compared to 100 ml of fresh cream, compared with the case where strawberry concentrated fruit juice was not added. It was. For 100 ml of fresh cream, 2 ml, 5 ml or 50 ml of strawberry concentrated fruit juice with a solid content of 39% by weight, ie, 2%, 5% or 50% of fresh cream in volume ratio, respectively, The effect which suppresses the shape change in normal temperature was respectively confirmed compared with the thing which did not add concentrated fruit juice.

In addition, the evaluation of water separation of the prepared strawberry cream was as follows. In the case where 5 ml or 10 ml of strawberry concentrated fruit juice having a solid content of 13% by mass was added to 100 ml of fresh cream, the effect of suppressing the shape change at the time of cold thawing could not be confirmed as compared with the case where strawberry concentrated fruit juice was not added. When 2 ml, 5 ml, or 50 ml of strawberry concentrated fruit juice with a solid content of 39% was added to 100 ml of fresh cream, the effect of suppressing the change in shape during cold thawing was confirmed as compared with the case where strawberry concentrated fruit juice was not added. .

The evaluation of the taste of the prepared strawberry cream was as follows. In the case of adding 5 ml or 10 ml of strawberry concentrated fruit juice having a solid content of 13% by mass to 100 ml of fresh cream, the taste was the same as that of ordinary fresh cream. When 2 ml, 5 ml, or 50 ml of strawberry concentrated fruit juice having a solid content of 39% was added to 100 ml of fresh cream, the sour taste of strawberry was added to the fresh cream and the taste was good.

5 ml or 10 ml of strawberry concentrated fruit juice with a solid content of 13% in Example 2 is added, and a small amount of citric acid is further added. Otherwise, a strawberry cream is prepared by the same composition and production method as the strawberry cream in Example 1. By the same method as 2, shape retention, water separation and taste were evaluated. In this strawberry cream, the effect of suppressing the shape change at room temperature was confirmed in either of the strawberry concentrated fruit juice added with 5 ml or 10 ml compared to the strawberry concentrated fruit juice not added. Moreover, the effect which suppresses the change of the shape at the time of cold thawing | decompression was confirmed about what added 5 ml or 10 ml of strawberry concentrated fruit juice compared with what did not add strawberry concentrated fruit juice. However, all of these strawberry creams were too sour and the taste was not good.

In other words, even for strawberry cream using strawberry concentrated fruit juice with a solid content of 13%, by adding citric acid to harden the protein, it is a good effect for both shape maintenance at room temperature and water separation suppression during cold thawing However, the taste was not good. On the other hand, strawberry cream using strawberry concentrated fruit juice with a solid content of 39% or 65% has a good effect both in maintaining the shape at room temperature and suppressing water separation during cold thawing without adding citric acid. be able to. Therefore, a good taste obtained by adding strawberry sourness to fresh cream is obtained.

The above effect when using strawberry concentrated fruit juice becomes better as the solid content ratio of the strawberry concentrated fruit juice increases. Therefore, from the experimental results of Examples 1 to 3, if a strawberry concentrated fruit juice having a solid content of 40% or more is used, a good effect can be obtained for both maintaining the shape at room temperature and suppressing water separation during cold thawing. It can be seen that a fresh cream with a strawberry acidity is obtained.

Modification 1

As a modification of each of the above-described embodiments, a mode in which pregelatinized starch is used instead of the processed fruit product will be described. In the same manner as described above, the shape of the foamed food material can be maintained at room temperature for a long time, even if gelatinized starch is used instead of the processed fruit product.
As a specific example of the pregelatinized starch, an example using tapioca will be described. In this modification, 10 g of tapioca powder and 100 g of water are added to 100 g of a commercially available soft mix (milk fat cream component), mixed until it is no longer fooled, and further foamed to obtain a cream (FIG. 4). It was. When this was left in a freezer, it became an ice cream.

FIG. 5 is a diagram evaluating the relationship between the amount of tapioca and the texture of the cream when frozen. For the cream to be evaluated, the amount of tapioca was changed to 5 g or 3 g, and the other cream was prepared by the same composition and manufacturing method as the cream described above. The texture was evaluated by putting a spoon into the cream and checking it.

The texture of the prepared cream was as follows. As shown in FIG. 5, when 5 g of tapioca is added to 100 g of soft mix (powder), after 2 hours have passed in the freezer, it becomes smooth and hard to eat, and after 5 hours, the spoon is somewhat difficult to enter. Hardened until firmness, and after 6 hours, the texture was like a porridge with the hardness without a spoon. After 20 hours in the freezer, it is hard and ready to eat, but has little water.
On the other hand, in the case of 3 g of tapioca powder added to 100 g of soft mix (powder), it has not been softened yet after 2 hours in the freezer. After 3 hours, it became smooth and hard to eat, and after 4 hours, it became just right. After 6 hours, it was hard enough to contain a spoon and had a texture like a bowl. After 20 hours, it was hard and ready to eat, but it did not contain much water.

FIG. 6 shows a change in state when the prepared cream is thawed cold. When 10 g of tapioca powder is added to 100 g of soft mix (powder), it cannot be dissolved even after standing at room temperature for 15 minutes. When it is left at room temperature for 30 minutes, it returns to the state shown in FIG.
In addition, you may add 2g of strawberry concentrated fruit juices with respect to soft mix (powder) 100g and tapioca powder 10g.

Claims

A foamed food product characterized by adding a processed fruit product with a solid content of 40% or more by removing moisture from the fruit to a creamy food.
2. The foamed food product according to claim 1, wherein the processed fruit product of 2% or more of the volume of the creamy food is added.
The foamed food product according to claim 1 or 2, wherein the processed fruit product is a concentrated fruit juice.
4. The foamed food product according to claim 3, wherein the concentrated fruit juice is obtained by removing insoluble components after boiling the fruit.
A bubble step for adding a foamed fruit processed product with a solid content of 40% or more by removing moisture from the fruit to foam,
A molding step for molding the foamed mixture;
The manufacturing method of the foamed foodstuff characterized by including the freezing step which freezes the shape | molded mixture.