WO2019116473A1

WO2019116473A1 - Method for producing foamed and frozen food material and foamed food material

Info

Publication number: WO2019116473A1
Application number: PCT/JP2017/044786
Authority: WO
Inventors: 富久太田; 剛史豊田
Original assignee: 富久太田; 剛史豊田
Priority date: 2017-12-13
Filing date: 2017-12-13
Publication date: 2019-06-20

Abstract

[Problem] To provide a foamed food material capable of retaining the shape thereof immediately after foaming over a long period of time. [Solution] A processed fruit product, which is prepared by removing moisture from a fruit so as to give a solid content of 40% or more, is added to a creamy food and then the resultant mixture is foamed. Thus, the shape retainability of the foamed cream is improved by the action of pectin, oligosaccharides and citric acid contained in the processed fruit product so that the shape of the cream can be retained over a long period of time at room temperature. When the foamed cream is frozen and thawed, moreover, water separation can be prevented. As a result, the flavor of the unfrozen cream can be maintained after thawing. In particular, when fresh cream is used as the creamy food and foamed, the foamed cream can be frozen and thawed without deteriorating the flavor, which enables prolonged storage thereof. Particular examples of the foamed food material include whipped cream, ice cream including soft serve ice cream, etc.

Description

Method of producing frozen frozen food and frozen food

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 a creamy food.

Creams such as fresh creams, ice creams and soft creams can be formed into various shapes while maintaining appropriate softness by mixing and foaming air. For this reason, the cream made into foam is widely used for decoration of foodstuffs, such as dessert.

It is necessary to store the cream after such foaming at a low temperature, because if left standing at room temperature for a long time, the foamed state can not be maintained and the shape collapses. On the other hand, for example, Patent Document 1 improves the shape retention of a cream by adding gelatin, konjac powder, saccharides and starch to fresh cream, and maintains the shape of the cream after foaming for a long time at room temperature. It has been described that.

Further, 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 addition of this pectin suppresses separation of water from a cream after foaming, that is, so-called water separation, at the time of freezing and thawing.
In addition, Patent Document 3 describes that a processed fruit product having a solid content of 40% or more by removing the moisture of the fruit is added to a creamy food to cause foaming.

Patent document 1: JP-A-2005-278482 Japanese Patent Application Publication No. 2003-180280 JP 2011-147422

In the creams described in

Patent Documents

1 and 2, although the shape of the cream after foaming can be maintained for a long time at room temperature, the content of pectin and gelatin increases, so the cream of the cream after foaming or sores There was a problem that the taste was lost.
Moreover, higher shape retention than the cream described in Patent Document 3 is required.

The present invention has been made in view of the above-described circumstances, and an object of the present invention is to provide a foamed food which can maintain the shape after foaming for a longer time at room temperature. Another object of the present invention is to provide a foamed food having a good mouth and taste. Another object of the present invention is to provide a foamed food which can suppress water separation at the time of freezing and thawing. Furthermore, this invention aims at providing the manufacturing method of the foamed foodstuff which can maintain the shape after foaming for a longer time at room temperature.

As a result of intensive studies conducted by the inventor in view of the above circumstances, it is found that the food material in which a mixture of a creamy food and a processed fruit product is foamed has an effect of maintaining the shape at room temperature for a long time And completed the present invention.

The method for producing a foamed frozen food product according to the first aspect of the present invention is an extraction in which a strawberry is heated to 150 ° C. or more and 250 ° C. or less under high pressure of 1.5 to 3.0 atm to extract concentrated juice. A step of foaming, adding and extracting extracted concentrated juice to a creamy food so that the volume ratio is 1% or more and less than 10%, and a forming step of forming the foamed mixture And freezing the formed mixture.

Pectins, oligosaccharides and citric acid contained in processed fruits each have a function of maintaining the shape of the cream after foaming for a long time. Therefore, by adding a processed fruit product, it is possible to maintain the shape of the foamed food at room temperature for a long time without impairing mouthfeel. In addition, it is possible to suppress water separation at the time of cold thawing.

Also, the creamy food can be easily foamed in a short time. Moreover, since the processed fruits are added, the taste is good. Furthermore, the amount of water added simultaneously with pectin, oligosaccharide and citric acid can be suppressed by using a processed fruit product having a solid content of 40% or more by removing the water content of the fruit, and the shape can be maintained for a long time Favorable effects can be obtained for both of the above and for suppression of syneresis.

In addition to the above configuration, the method for producing a foamed frozen food product according to the second aspect of the present invention is characterized in that the concentrated juice has strawberries at 190 ° C. or more and 210 ° C. or less under high pressure of 1.9 to 2.2 atm. After boiling down, insoluble components are removed.
With such a configuration, higher shape retention can be expected.

In the method of producing a foamed frozen food according to the third aspect of the present invention, in addition to the above configuration, 4% or more of the concentrated juice in volume ratio is added in the foaming step.

The foamed food according to the fourth invention of the present invention is a concentrated juice extracted by heating strawberries to 150.degree. C. to 250.degree. C. under a high pressure of 1.5 to 3.0 atmospheres, and a creamy food Mix and froth.

The foamed food of the present invention has high shape retention compared to conventional products.

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 quantity of strawberry concentration juice, the shape maintenance in the room temperature of strawberry cream, and the effect of the syneresis suppression at the time of cold thawing. It is the figure which evaluated the relationship between the quantity of strawberry concentrated juice, the shape maintenance in the room temperature of strawberry cream, the effect of the syneresis suppression at the time of cold thawing, and the taste of strawberry cream. The state (unfrozen) of the produced cream is shown. It is the figure which evaluated the relationship between the amount of tapioca and the texture at the time of freezing of cream. The state change when cold-thawing the produced cream is shown. The state before and behind heating of the ice-cream-like foodstuff by which the shape retention property was improved by the modification 2 is shown.

The creamy food of the present invention is an oil-in-water emulsion that can be foamed, and specifically, there are fresh cream, ice cream before foaming, soft cream and the like. The fresh cream is not limited to one having a milk fat content of 18% or more, and may be, for example, a product obtained by adding a stabilizer or an emulsifier to the milk fat, or skimmed milk powder, an emulsifier, a stabilizer for vegetable fat. And synthetic cream added with water or the like. In addition, ice cream is an ice confectionery that is produced by foaming and containing milk solids, and is not limited to those having milk solids of 15% or more.

The cream of the present embodiment is a generic term for creamy food and a mixture of creamy food and processed fruits. Creams include those before foaming and those after foaming, and include, for example, an ice cream manufactured by adding a processed fruit product and foaming, and an intermediate product thereof.

Hereinafter, the foamed food and the method for producing the same according to the present invention will be described. The foamed food of the present invention is prepared by adding a processed fruit product to a creamy food to foam. By adding a processed fruit product to a 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. In addition, conventionally, when the cream after foaming is frozen and thawed, a phenomenon of water separation occurs in which the water of the cream and the oil separate, and there has been a problem that the foaming state of the cream can not be maintained. In particular, in the case where the creamy food is a fresh cream, freezing of the cream after foaming causes water separation, so that there is a problem that the cream after foaming can not be stored for a long time. On the other hand, in the present invention, it is possible to suppress water separation at the time of freezing and thawing by adding a processed fruit product to creamy food to cause foaming. Moreover, by suppressing syneresis, the taste before freezing can be maintained even after thawing. In particular, when the creamy food is a fresh cream, the cream after foaming can be stored frozen without releasing water, which is highly convenient.

<Processed fruit>
The processed fruit product of the present invention is a food product obtained by processing the fruit, such as heating and crushing, and includes, for example, concentrated fruit juice, puree and paste. It is desirable that the fruit used for this processed fruit product is a fruit that is rich in 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, in processed fruits using strawberries, it has been confirmed that there is a remarkable effect of maintaining the shape of the cream after foaming for a long time and suppressing the separation of water.

Fruits include pectin, citric acid and oligosaccharides. Pectins and oligosaccharides have the effect of increasing the viscosity of the cream after foaming, maintaining the shape of the cream for a long time, and suppressing the separation of water during freezing and thawing. Furthermore, citric acid also has the effect of maintaining the shape of the cream after foaming for a long time. Therefore, by adding a processed fruit product to a creamy food, the three ingredients of pectin, citric acid and oligosaccharide are caused to respectively act, and the shape of the cream after foaming is efficiently maintained at room temperature for a long time It is possible to suppress water separation at the time of thawing.

That is, according to the present invention, as described in Patent Document 2, the amount of pectin in the cream is greater than when pectin is added to maintain the shape at room temperature for a long time and suppress water separation at cold thawing. It can be reduced. For this reason, there is no loss of the mouthfeel of the cream. Moreover, since the processed fruits are added, the taste of the cream can be improved. Thus, pectin, oligosaccharide and citric acid can be added in a well-balanced manner in the processed fruit product of the present invention. Therefore, as a processed fruit, it is preferable to use one to which no thickening polysaccharide such as pectin has been added.

In addition, concentrated fruit juice is particularly desirable as the processed fruit product of the present invention. By removing the insoluble component in the processed fruit product, the concentration of the processed fruit product becomes constant in the cream after foaming. Therefore, no unevenness occurs in the effect of maintaining the foaming state in the cream. The insoluble component is a component which is not dissolved in water, and is removed, for example, by filtration.

Furthermore, when producing concentrated juice, it is desirable to remove insoluble components of the fruit after boiling the fruit. By simmering the fruit before removing the insoluble component, it is possible to dissolve the polyphenol contained in the insoluble component of the fruit in the juice and to increase the amount of polyphenol contained in the concentrated juice. Polyphenols have surfactant properties and can maintain the foaming state of the cream. Therefore, by producing the concentrated juice by the method of increasing the concentration of polyphenol as described above, it is possible to obtain a more remarkable effect on both long-term shape maintenance of the cream after foaming and suppression of water separation. Polyphenols are contained, for example, in strawberries, oranges, apples, peaches, grapes, blueberries, lemons, melons, bananas and mangoes.

The processed fruit product of the present invention is preferably used after removing the water content of the fruit to make the solid content 40% or more. Removing the moisture of the fruit means removing the moisture from the fruit, the fruit juice or the crushed fruit. Examples of methods for removing fruit water include those by boiling concentration, membrane concentration and the like, but are not limited to these specific embodiments.

The solid content is the ratio of the mass of the processed fruit product after removing water, and is the sum of dissolved components such as sugar, pectin and citric acid and insoluble components such as fiber. The greater the amount of pectin, oligosaccharides and citric acid in the cream, the greater the effect of maintaining the foam's foaming state. In addition, insoluble ingredients such as fiber have the effect of improving the taste of the cream after foaming. On the other hand, water has the property of making it difficult to foam fresh cream, and when the ratio of water to solid content in processed fruit products increases, the effect of pectin etc. maintaining the foaming state of the cream is canceled by the water You For this reason, the ratio of water to the amount of pectin, citric acid and the like added to the cream is reduced by using a processed fruit product from which the water of the fruit has been removed, and long-term shape maintenance and water separation of the cream after foaming Good effects can be obtained for any of the suppressions. As described later, it is confirmed that a processed fruit product having a solid content of 40% by mass or more by removing the water content of the fruit has a significant effect on both long-term shape maintenance and suppression of water separation.

In particular, when a processed fruit having a solid content ratio larger than that of the creamy food is added to the creamy milk product, the proportion of water in the cream after foaming is smaller than that when the processed fruit is not added. For this reason, a remarkable effect can be acquired also about both long-term shape maintenance of cream after foaming, and water separation control. This point can be described as follows. The solid content of the creamy food includes, for example, milk fat and non-fat solid content. And the non-fat solid content ratio contributes to the foaming property of the cream. For this reason, when the solid content ratio in processed fruit products becomes larger than the ratio of non-fat solid content in non-fat solid content of non-fat solid content of cream-like food, the long-term shape maintenance of cream after foaming It is considered that the effect is obtained for both of the above and the syneresis suppression.

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

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

<Manufacturing process of foamy food>
The foamed food of the present invention can be produced by the following steps.
(A) A step of adding a processed fruit product to a creamy food to foam (B) A step of forming a cream after foaming The steps (A) and (B) will be described in detail below.

Process (A):
Add processed fruits to creamy food. At this time, it is desirable to add 2% or more of the processed fruit products of the volume of the creamy food before foaming. By adding a processed fruit product at this rate, the cream after foaming can obtain a remarkable effect on both long-term shape maintenance and suppression of syneresis. When the proportion of processed fruits is less than 2% of the volume of the creamy food, the amount of pectin, oligosaccharide, citric acid and the like to be added is small, and a sufficient effect can not be obtained.

As described later, in the processed fruit products in which the solid content is 40% by mass by removing the water content of the fruits, if 2% or more of processed fruit products of the volume of the creamy food are added before foaming, the after-foaming It has been confirmed that particularly good effects can be obtained for both long-term shape maintenance of the cream and suppression of syneresis. Furthermore, in the present invention, saccharides, chocolate, etc. can be added as appropriate.

Next, the mixture of creamy food and processed fruits is foamed. Due to the action of pectin and oligosaccharide contained in the processed fruit product, it is possible to easily foam in a short time as compared with the case where the processed fruit product is not added.

Process (B):
Form a foamy cream. For example, the cream is put in a container, or a cream is squeezed out using a base. Examples of confectionery produced by the steps (A) and (B) include cake, mousse, parfait, ice cream, soft cream and the like.

According to the present invention, the shape of the cream after molding can be maintained at room temperature for a long time. In addition, since it is possible to suppress the water separation of the cream at the time of cold thawing, the cream after being shaped can be frozen and stored. Specifically, the confectionery in the state of having decorated the cream can be stored for a long time. Furthermore, even if cold thawing of the cream is repeated, it is possible to suppress temperature change of the cream during circulation since the cream water separation is suppressed. In the present invention, the step of forming the cream after foaming is not essential and can be omitted.

The strawberries were boiled down and squeezed to produce strawberry juice, which was further heated and concentrated to obtain strawberry-concentrated juice having a solid content of 65% by mass. 5 ml of this strawberry concentrated juice and 100 g of sugar are added to 100 ml of a pure milk fat fresh cream having a solid content of 20 to 30% by mass, and mixed until the strawberry concentrated juice disappears. The When the foamed cream was allowed to stand, it became firm enough to stand.

FIG. 1 is a photograph showing an example of cake decoration using this strawberry cream. This strawberry cream was easy to mold and could be decorated as shown in FIG. Furthermore, it was good in the mouth, and the sweet and sour taste of the strawberry-enriched fruit juice was slightly good, and the taste was good.

FIG. 2 is a diagram evaluating the relationship between the amount of concentrated strawberry juice and the shape maintenance of strawberry cream at room temperature and the effect of suppression of syneresis at the time of cold thawing. The strawberry cream to be evaluated was prepared by changing the amount of concentrated strawberry juice in the range of 0 ml to 50 ml, and using the same formulation and manufacturing method as the strawberry cream described above except for that. The shape retention evaluation was performed by leaving the strawberry cream at room temperature for 7 hours and visually confirming the change in shape of the strawberry cream. The evaluation of shape retention was performed in three stages: no change in shape, slight change in shape, and noticeable change in shape. In addition, evaluation of water separation was performed by freezing the produced strawberry cream at -18 degrees or less and then thawing it in a refrigerated environment and visually confirming the change in shape. The evaluation of syneresis was performed in three stages: no syneresis, slight syneresis, and syneresis. The strawberry cream had a good taste when 100 ml of fresh cream was added with 1 ml to 15 ml of concentrated strawberry juice, and the sour taste of the 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 strawberries became stronger.

The evaluation of the shape retention of the produced strawberry cream was as follows. In the case of adding 4 ml to 7 ml of strawberry concentrated juice to 100 ml of fresh cream, there was no change in the shape of the strawberry cream after foaming, and it was confirmed that a particularly good shape maintaining effect was obtained. In addition, when 1 ml or 2 ml of strawberry concentrated juice was added, that is, 1% or 2% of fresh cream in volume ratio, respectively, the change in shape of strawberry cream was slightly seen, but strawberry concentrated juice It was confirmed that the cream shape was maintained as compared with the case where no cream was added. On the other hand, when the strawberry concentrated juice was not added, the change in shape of the strawberry cream was noticeable, and the shape could not be maintained. When 10 ml to 50 ml of concentrated strawberry juice is added, that is, 10% to 50% of the fresh cream by volume ratio, the specific gravity of the strawberry cream becomes large and it becomes difficult to foam, and the shape change of the strawberry cream Although it was slightly observed, it was confirmed to be effective in maintaining the shape of the cream as compared with the case where strawberry concentrated juice was not added. In other words, it is understood that it is desirable to add strawberry concentrated juice to the fresh cream so as to produce 1% to 50% by volume ratio.

In addition, the produced strawberry cream was cold-thawed to confirm its shape and taste. In the case of adding 4 ml to 10 ml of strawberry concentrated juice to 100 ml of fresh cream, there was no change in shape at the time of thawing, and a good effect of suppressing water separation was confirmed. The taste was also good, and no change in taste was observed compared to that before freezing. On the other hand, when 1 ml or 2 ml of strawberry concentrated 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 syneresis is better than that without strawberry concentrated juice. It could be confirmed. In addition, when 15 ml to 50 ml of strawberry concentrated 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 syneresis could be confirmed as compared with the case where strawberry concentrated juice was not added. The

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

FIG. 3 is a view evaluating the relationship between the amount of concentrated strawberry juice, the shape maintenance of strawberry cream at room temperature, the effect of suppressing water weaning upon cold thawing, and the taste of strawberry cream. The strawberry cream to be evaluated is the same composition and manufacturing method as the strawberry cream of Example 1 except that the amount of 13% by mass solid content and 39% by mass solid content strawberry concentrated juice is changed in the range of 2 ml to 50 ml. The one produced in was used. The shape retention evaluation was performed by leaving the strawberry cream at room temperature for 7 hours and visually confirming the change in shape of the strawberry cream. The shape retention was evaluated in two stages, whether the shape change was suppressed or not, as compared to the case where strawberry concentrated juice was not added. In addition, evaluation of water separation was performed by freezing the produced strawberry cream at -18 degrees or less and then thawing it in a refrigerated environment and visually confirming the change in shape. The evaluation of syneresis was performed in two stages whether or not the change in shape upon cold thawing was suppressed, as compared to the case where strawberry concentrated juice was not added. Also, 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 the shape change at normal temperature can not be confirmed with 100 ml of fresh cream added with 5 ml or 10 ml of strawberry concentrated juice with a solid content of 13% by mass as compared with the case where strawberry concentrated juice was not added. The 100 ml of fresh cream to which 2 ml, 5 ml or 50 ml of 39% by mass of strawberry-concentrated fruit juice with a solid content is added, ie, 2%, 5% or 50% of the fresh cream in volume ratio Compared with the thing which did not add concentrated juice, the effect which suppresses the shape change in normal temperature has been confirmed, respectively.

Moreover, evaluation of the water repellence of the produced strawberry cream became as follows. When 100 ml of fresh cream was added with 5 ml or 10 ml of strawberry concentrated juice with a solid content of 13% by mass, 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 juice was not added. Addition of 2 ml, 5 ml or 50 ml of strawberry concentrate juice with a solid content of 39% to 100 ml of fresh cream was able to confirm the effect of suppressing the change in shape upon cold thawing compared to that without strawberry concentrate juice. .

Evaluation of the taste of the produced strawberry cream became as follows. When 100 ml of the fresh cream was added with 5 ml or 10 ml of 13% by mass of concentrated strawberry juice with a solid content, it had the same taste as a normal fresh cream. 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 sour taste of the strawberry was added to the fresh cream and the taste was good.

While adding 5 ml or 10 ml of 13% solids concentrated fruit juice of Example 2 and further adding a small amount of citric acid, a strawberry cream is prepared with the same formulation and process as the strawberry cream of Example 1 except for the above. According to the same method as in 2, the shape retention, syneresis and taste were evaluated. This strawberry cream was able to confirm the effect of suppressing the shape change at normal temperature, as compared with one in which 5 ml or 10 ml of concentrated strawberry juice was added, without adding the concentrated strawberry juice. Moreover, the effect which suppresses the change of the shape at the time of cold thawing was able to be confirmed about what added 5 ml or 10 ml of strawberry concentrated juice compared with what did not add strawberry concentrated juice. However, all the strawberry creams were too sour and the taste was not good.

That is, even in the case of strawberry cream using strawberry concentrated juice with a solid content of 13%, by adding citric acid to solidify the protein, good effects can be obtained with regard to both shape maintenance at normal temperature and suppression of syneresis at cold thawing. However, the sour taste became tight and the taste was not good. On the other hand, strawberry cream using strawberry concentrate juice with a solid content of 39% or 65% achieves good effects on shape maintenance at normal temperature and suppression of water separation at cold thawing even without adding citric acid. be able to. Therefore, a good taste obtained by adding strawberry sourness to fresh cream is obtained.

The above effect in the case of using concentrated strawberry juice becomes better as the solid content ratio of concentrated strawberry juice becomes higher. Therefore, according to the experimental results of Examples 1 to 3, when strawberry concentrated juice having a solid content of 40% or more is used, good effects can be obtained for both shape maintenance at normal temperature and suppression of water separation at cold thawing. It can be seen that a fresh cream with a good taste, to which strawberry sour taste is added, is obtained.

Modification 1

As a modified example of each of the above-described embodiments, an embodiment using pregelatinized starch instead of a processed fruit product will be described. Even if pregelatinized starch is used instead of a processed fruit product, the shape of the foamed food can be maintained at normal temperature for a long time as described above.
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 (cream component of milk fat), mixed until there is no tail, and the mixture is further foamed to obtain a cream (FIG. 4). The When this was allowed to stand in a freezer, it became like an ice cream.

FIG. 5 is a diagram evaluating the relationship between the amount of tapioca and the texture of the cream when frozen. The cream to be evaluated was prepared by changing the amount of tapioca to 5 g or 3 g, and using the same formulation and manufacturing method as the cream described above. The texture was evaluated by putting a spoon in the cream for confirmation.

The texture of the prepared cream was as follows. As shown in FIG. 5, with 5 g of Tapioca added to 100 g of soft mix (powder), after 2 hours in a freezer, it becomes smooth and solid after eating for 2 hours, and after 5 hours it is difficult for a spoon to enter slightly It became solid, and after 6 hours, it was hard to put a spoon, and it gave a mouth-like texture. After 20 hours in the freezer, it was hard and ready to be eaten, but there was almost no water.
On the other hand, with 100 g of soft mix (powder) and 3 g of tapioca powder added, after 2 hours in the freezer, it has not softened yet. After 3 hours, it became cold and solid, and after 4 hours, it became just firm. After 6 hours, it was firm with no spoon, had a mouth-like texture, and after 20 hours, it became hard and ready to be eaten, but there was almost no water.

FIG. 6 shows the state change when the prepared cream is cold-thawed. If 10 g of tapioca powder is added to 100 g of soft mix (powder), it does not melt even if left at room temperature for 15 minutes. When left at room temperature for 30 minutes, it returns to the state of FIG.
In addition, 2 g of strawberry concentrated juice may be added to 100 g of soft mix (powder) and 10 g of tapioca powder.

Modification 2

As a further modification of each of the above-described examples and modifications, an example in which concentrated juice is extracted from strawberries at high temperature and pressure to further improve the shape-retaining property of a creamy food will be described. In the modification 2, the strawberry is heated to 150 ° C. or more and 250 ° C. or less under high pressure of 1.5 to 3.0 atm to extract concentrated juice. More specifically, strawberries are boiled at 190 ° C. or more and 210 ° C. or less under high pressure of 1.9 to 2.2 atm, and then insoluble components are removed to extract concentrated juice.
The concentrated juice of strawberries extracted in this manner is added to creamy food so as to have a volume ratio of 1% or more and less than 10% to cause foaming.
The formed mixture is shaped and frozen to produce an ice cream-like food with high shape retention.
Fig. 7 (A) is a photograph of an ice cream-like food (before heating) whose shape retention property is enhanced by the modification 2, and Fig. 7 (B) is an ice cream-like food of Fig. 7 (A). It is a photograph of what was heated at 40 degreeC for 3 hours. The ice cream-like food in this figure is obtained by removing the insoluble components from the strawberries boiled down at 180 ° C. under 2 atmospheric pressure, extracting the concentrated juice, mixing the extracted concentrated juice into a soft mix and causing it to foam and freeze It is
As can be seen from FIG. 7 (B), the shape is maintained even if it is left at summer room temperature for 3 hours. It is considered that the functionality of polyphenols is enhanced by firmly decomposing and removing the dietary fiber of unnecessary components by high pressure extraction.

Claims

Extracting the concentrated juice by heating the strawberries to 150 ° C. to 250 ° C. under high pressure of 1.5 to 3.0 atm.
A foaming step in which extracted concentrated juice is added to creamy food so that the volume ratio is 1% or more and less than 10%;
A forming step of forming the foamed mixture;
And a freezing step of freezing the formed mixture.
The foamed juice according to claim 1, wherein the concentrated juice has the insoluble component removed after the strawberries are boiled at 190 ° C or more and 210 ° C or less under high pressure of 1.9 to 2.2 atm. How to make frozen food.
The method for producing a foamed frozen food according to claim 2, wherein the concentrated juice having a volume ratio of 4% or more is added in the foaming step.
Concentrated juice extracted by heating strawberries to 150 ° C. to 250 ° C. under high pressure of 1.5 to 3.0 atm,
A foamed food made by mixing and foaming creamy food.