JPS6158542A - Preparation of bar-shaped ice cream - Google Patents
Preparation of bar-shaped ice creamInfo
- Publication number
- JPS6158542A JPS6158542A JP59180136A JP18013684A JPS6158542A JP S6158542 A JPS6158542 A JP S6158542A JP 59180136 A JP59180136 A JP 59180136A JP 18013684 A JP18013684 A JP 18013684A JP S6158542 A JPS6158542 A JP S6158542A
- Authority
- JP
- Japan
- Prior art keywords
- ice cream
- gluten
- rod
- bar
- baked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
この発明は、食味時性気温による品温上昇の少い食べや
すい構造をもつバー状のアイスクリームの製造に関する
ものである。ただし、ここではアイスクリームとは、乳
製品と目される狭義のアイスクリームばかりで9なく、
乳成分に乏しい又は全くない氷菓子をも含めた総称とし
ての広義のアイスクリームをいうこととする。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.
抑々、アイ、スクリーへは老幼を問わず広く嗜好されて
いる菓子の1つではあるが、何といっても氷結させたも
のである関係上、これを食味するときには外気とか体温
によりすぐに品温が上昇し液化してしまい、口、顔、衣
服等を汚してしまいやすい欠点がある。カップ入りのも
のはまずそのような心配はないにしても、棒状のいわゆ
るアイスキャンデー状のもの、は特にこの傾向が強く、
ソフトクリ−、ムなどのコーンカップ入りとか七ナカア
イスなども同様な悩みをも9ている。 ・本発明
はバー状アイスクリームについで上記課題を解決した毛
のであり、以下にその詳細を説明することとする。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.
外層に使用する棒状の焼麩は格別なものではt「い。一
般に焼麩は生グルテンと合せ粉と称する強力小麦粉とを
混練して得られたものを焼成して製造されているが、こ
の際、膨剤を併用すればより多泡質のものとなるので本
発明にとって有利である。このような焼麩のうち、殊に
グルテン含量の多いもの、つまり粗蛋白質含量が約40
重量%以上のものが膨化性もすぐれており本発明にとっ
てより好適である。焼麩はそのま\使用してもよいが、
表皮に保形性、防湿性等の賦与のため、これにシュガー
コートとかチョコレートコートの如きを施してもよい。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.
これらコートの方法は常法による。第3の発明(特許請
求の範囲の■に記載の発明を第1発明といい、以下、■
及び■に記載の発明を夫々第2発明及び第3発明という
。以下おなじ)においては、この棒状焼麩には中心部分
に予め空所を穿っておく。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.
アイスクリーム体も格別なものではない。乳成分の多少
、オーバーランの有無等に関係なく採用され、−また、
その中心にはスティックを挿入したものでも又は無いも
のでもよい。第2発明においては、かかるアイスクリー
ム体周面に硬化性油性物質を塗布しておく。ここで、硬
化性油性物質とは少くともO℃以下程度においては固体
状を呈する油脂その他の油性物質をいい、たとえばカカ
オ脂とかパーム核油等が挙げられる。本発明ではかかる
硬化性油性物質のうちある程度の柔軟性ないし可塑性の
あるものが採用され、そのためには油脂に粉末物質、た
とえば粉糖とか粉乳の如きを混入した調合物がいいよう
である。第3発明においては焼麩にまだ液状のアイスク
リーム体を充填後、これを硬化させることが可能である
他は、既に硬化したアイスクリーム体を焼麩内に収容す
ることとする。そのためには、殊に第1′及び第2の発
明においては、アイスクリーム体を棒状焼麩に押し込ん
で、焼麩中心部分の焼麩構造を破壊してこれを穿ちなか
ら焼麩内に収容するようにする。従ってこの際、破砕さ
れた中心部分の焼麩材料は未破砕部分とアイスクリーム
体との接触面に粉末となって散在することとなる。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.
焼麩の径よりアイスクリーム体の径が・小すいことは勿
論であるがその径の比は火元2 : /程度がよいよう
である。この範囲よりアイスクリーム体が大きければ焼
麩が破壊されやすく、小さければ1体のアイスクリーム
としての風味に乏しくなるうらみがある。なお、第3の
発明においては液状アイスクリーム体を先ず少量充填後
、硬化ずみの別個のアイスクリーム体をこれに収容して
1体の製品としてもよい。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.
4一
本発明においては上述の構成とした結果、次の如き種々
の効果が得られた。41 In the present invention, the following various effects were obtained as a result of the above-mentioned configuration.
■ 収得物は断熱性にすぐれ、屋外においても従来のキ
ャンデーに較べ著しく溶けにくいものとなり、また液と
なってしたたり落ちることがないので幼児でさえも食べ
やすいものとなった。■ 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.
■ 焼麩には膨剤を使用したので非常に多孔質のものが
得られ、アイスクリーム体圧入も無理な〈実施でき、作
業性がよい。■ 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.
■ 第2発明のものはアイスクリーム体から焼麩への水
分移行も少く、焼麩が湿ったりすることもないので歯切
れのよい食感のよいも゛のが得られる。■ 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.
次に一本発明実施の具体例を示す。Next, a specific example of implementing the present invention will be shown.
(例1)
生グルテン2部(重量部。以下おなじ)、強力小麦粉1
部及び酸性炭酸ナトリウム0.015部を混捏し、エキ
ストルーダ−にて棒状に成形後、バンドオーブンで焼成
し、15crnに切断後、暫時風乾した。これをドラム
型回転鍋を使って砂糖液を焼麩重量に対しほぼ等量散布
・付着後乾燥し、本発明用焼麩とした。このものの直径
は火元4crnテあった。(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.
一方、常法に従って製造し、冷却・硬化したスティック
付きの径2crnのアイスクリーム体を調製した。これ
を前記焼麩に圧入して目的物アイスクリームを得た。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.
(例2)
例1と同様に糖液を散布して本発明用焼麩を調製する一
方、常法に従って製造し、冷却・硬化しり後、冷菓用コ
ーチングチョコレートを厚さ約IU被覆したスティック
付きの径2cmのアイスクリーム体を調製した。これを
前記焼麩に圧入して目的物アイスクリームを得た。(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.
(例3)
例1と同様にして糖液を散布・付着後乾燥させついで、
この中空部に常法に従って製造した硬化前のアイスクリ
ーム体を充填したのち冷却・硬化し、目的物アイスクリ
ームを得り。(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.
このものは食味時も品温上昇が割合ゆるやかであり、食
べやすいものであった。When tasting this product, the temperature rose slowly and was easy to eat.
Claims (3)
小さいアイスクリーム体を圧入して一体とすることを特
徴とするバー状アイスクリーム製造の方法。(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.
小さく、かつ硬化性の油性物質を塗布したアイスクリー
ム体を圧入して一体とすることを特徴とするバー状アイ
スクリーム製造の方法。(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. .
焼麩を外層とし、これにアイスクリーム体を収容してな
るバー状アイスクリーム製造の方法。(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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59180136A JPS6158542A (en) | 1984-08-28 | 1984-08-28 | Preparation of bar-shaped ice cream |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59180136A JPS6158542A (en) | 1984-08-28 | 1984-08-28 | Preparation of bar-shaped ice cream |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6158542A true JPS6158542A (en) | 1986-03-25 |
JPS6219137B2 JPS6219137B2 (en) | 1987-04-27 |
Family
ID=16078037
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP59180136A Granted JPS6158542A (en) | 1984-08-28 | 1984-08-28 | Preparation of bar-shaped ice cream |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6158542A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04327396A (en) * | 1991-04-26 | 1992-11-16 | Senju Metal Ind Co Ltd | High-temperature solder |
JPH09115957A (en) * | 1995-10-18 | 1997-05-02 | Sanken Electric Co Ltd | Electronic component and manufacture of electronic circuit device using electronic component |
JP2011000087A (en) * | 2009-06-22 | 2011-01-06 | Akihiko Yamamura | Composite frozen dessert provided with holding stick and edible absorbent |
JP2012080800A (en) * | 2010-10-08 | 2012-04-26 | Kigawaya Honten:Kk | Edible container for food, method for manufacturing the same, and food using the edible container for food |
-
1984
- 1984-08-28 JP JP59180136A patent/JPS6158542A/en active Granted
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH04327396A (en) * | 1991-04-26 | 1992-11-16 | Senju Metal Ind Co Ltd | High-temperature solder |
JPH09115957A (en) * | 1995-10-18 | 1997-05-02 | Sanken Electric Co Ltd | Electronic component and manufacture of electronic circuit device using electronic component |
JP2011000087A (en) * | 2009-06-22 | 2011-01-06 | Akihiko Yamamura | Composite frozen dessert provided with holding stick and edible absorbent |
JP2012080800A (en) * | 2010-10-08 | 2012-04-26 | Kigawaya Honten:Kk | Edible container for food, method for manufacturing the same, and food using the edible container for food |
Also Published As
Publication number | Publication date |
---|---|
JPS6219137B2 (en) | 1987-04-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4812318A (en) | Chocolate enrobed wafer products and method for preparing the same | |
RU2222961C2 (en) | Composite confectionery ice-cream type product and method for producing the same | |
SE434451B (en) | PROCEDURE FOR THE PREPARATION OF FOOD WITH FILLING AND BREAD WAVE | |
JP2005529601A (en) | Process for producing frozen intermediate products for sweet or salty pie, and intermediate products produced | |
JPS6158542A (en) | Preparation of bar-shaped ice cream | |
JPH02163039A (en) | Granular chocolate, food and drink prepared by using the chocolate and preparation of granular chocolate | |
JPS6364178B2 (en) | ||
JPH0587214B2 (en) | ||
JPS6167446A (en) | Method of ice cream stick | |
JP3295664B2 (en) | Pretzel and method for producing pretzel | |
JP2816728B2 (en) | Cakes containing internal fluid capsules and method for producing the same | |
JPS6211045A (en) | Production of frozen shoe skin dough | |
RU2158086C1 (en) | Method of foliated baked goods production | |
JP4362059B2 (en) | Cake donut and method for producing cake donut | |
JP5071920B2 (en) | Production method of frozen dessert | |
RU2127533C1 (en) | Method of preparing cream-whipped mass | |
KR20000073896A (en) | A freezing chinese pancake and manufacturing process | |
JPH0513188Y2 (en) | ||
JP3375933B2 (en) | Sweet potato manufacturing method | |
JPH10136894A (en) | Center material for bakery dough and bakery product | |
JP2017158468A (en) | Production method of combined food product using chocolate | |
JPH08294354A (en) | Center material for bakery dough and bakery product | |
JPH0458943B2 (en) | ||
JPS6142537B2 (en) | ||
JP2883816B2 (en) | Combined frozen dessert manufacturing method |