JP2873760B2 - Moisture-proof monaca skin and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a moisture-proof monaca skin used mainly as an edible container for frozen desserts and a method for producing the same.

[0002] In the present specification, the monaka skin is the skin used for Monaca of Japanese confectionery, the ice cream cone, the skin used for Monaca ice cream, etc., and the percentages are by weight unless otherwise specified. .

[0003]

2. Description of the Related Art In general, monaka peel used as an edible container for frozen dessert is made from a mixture of wheat flour or corn flour as a main raw material and appropriately blended starch, vegetable oil, fat, swelling agent, coloring agent, and the like. The raw material is mixed with an appropriate amount of water to prepare a dough, and the dough is put into a mold of a predetermined shape and baked to be manufactured. The monaca rind thus produced is characterized by having a crisp texture.

[0004] The crisp texture is due to the porous nature of the monaca husk, which has the disadvantage of easily absorbing moisture. That is, in the production of monaka ice cream, or in the frozen storage of monaca ice cream, moisture is transferred from the ice cream to the inner surface of the monaca skin, or moisture is transferred from the outside air to the outer surface of the monaca skin, and the crispy food that the monaca skin has. The feeling is impaired, and the shape retention deteriorates.

For this reason, various methods have been developed for the moisture-proof monaca skin. For example, a method of applying chocolate to the inner surface of monaca skin (JP-A-51-133457), a method of applying a mixed melt of fats and waxes to the inner surface of monaka skin (JP-A-50-148555), A method of coating the inner surface of an edible container with a high-concentration sugar solution (JP-A-57-58862), an edible container coated with a mixture of sugar and / or gum, and a method of producing the same (JP-A-59-175846) Gazette), xanthan gum and locust bean gum, cod gum, and other gelling agents added to an aqueous pregelatinized starch batter or dough, or a confectionery container material containing carrageenan, furceleran, alginic acid or agar 62-296832),
An edible container having an inner surface uniformly coated with an edible oil / fat coating agent (JP-A-57-170147) is known. Also, although it is not an invention aimed at the moisture-proofing of Monaca skin, the main component is sugar on the outer surface of the ice cream cone,
Also known is an ice cream cone (Japanese Patent Publication No. 1-19851) in which starch and other stabilizers are added and heated, a caramel-like edible substance adhesive is applied and a sleeve of paper or the like is adhered. I have.

[0006]

However, in these conventional methods, the effect of preventing moisture from migrating water from the ice cream to the inner surface of the monaca ice during the production of the monaca ice cream and during the frozen storage of the monaca ice cream is recognized. However, it is not possible to prevent the absorption of moisture from the outside air into the outer surface of the monaca skin during the frozen storage of the monaca ice cream. Furthermore, in these conventional methods, since various compositions are applied to the inner surface (or outer surface) of the monaca skin, there is a disadvantage that the original crispy texture of the monaca skin is impaired.

An object of the present invention is to solve the above-mentioned problems of the monaca skin, and to provide a monaca skin that has a good moisture-proofing effect and a good crunchy texture inherent to the monaca skin.

[0008]

Means for Solving the Problems A first invention of the present invention which solves the above-mentioned problem is a moisture-proof monaca skin comprising caramel at a ratio of less than 1.0% (weight) of the raw material of the monaca skin. is there.

A second aspect of the present invention for solving the above-mentioned problems is to provide a method for producing a monaca rind mainly used as an edible container for frozen desserts, in which a raw material of the monaca hull contains less than 1.0% (weight) A method of producing a moisture-proof monaca skin, comprising adding caramel and baking.

The moisture-proof monaca skin of the present invention having a good texture (hereinafter sometimes referred to as moisture-proof monaca skin) is obtained by adding caramel to the raw material of the monaca skin in an amount of 0.1% or more and less than 1.0%. Desirably, it is added and added at a ratio of 0.5 to 0.9%, followed by firing.

The moisture-proof monaca skin of the present invention is produced by a method described in detail below. First, flour, corn starch,
The dough is prepared by mixing sugar, shortening, caramel, leavening agent, and water, then dispensing the dough into a pre-heated mold and firing.

Sugar, swelling agent, 0.1% or more, 1.0%
% Caramel is added and dissolved by a conventional method, and then flour and corn starch, which have been sieved in a conventional manner, are mixed in a conventional manner, a shortening is added and mixed, and further sieved to prepare a dough. .

In the preparation of the dough, commercially available salts such as salt and the like, pigments, taste substances and the like can be dissolved in water, if necessary. As the flour, any commercially available flour can be used, and for example, strong flour, medium flour, soft flour or a mixture thereof can also be used. Any caramel can be used as long as it is used for foods. For example, caramel obtained by chemically treating starch and waste honey can be used. Any intumescent agent can be used as long as it is used in foods.

The dough is dispensed into a mold heated to 180 ° C. or higher according to a conventional method, for example, 10 g each, and baked.
By removing from the mold, about 4 g of monaka hide can be manufactured. The monaca skin of the present invention prepared in this way has a good moisture-proof effect and a good crunchy texture inherent to the monaca skin, and is mainly used as an edible container for frozen desserts.

Hereinafter, the present invention will be described in more detail with reference to Test Examples, but the present invention is not limited to these exemplifications. Test Example 1 This test was performed to examine the moisture-proof properties from the outer surface of Monaca skin.

(1) Preparation of Sample A monaca skin sample was prepared in the same manner as in Example 1 except that the content of caramel was changed to the ratio of 0 to 1.0% shown in Table 1.

(2) Test method Each sample was placed in an ice cream stocker (-15 ° C) for 14 hours.
After storing for days and taking it out of the stocker,
Sensory tests were conducted on a panel of 20 men and women. In the evaluation, each subject judged in the following five stages, and the average value was evaluated as shown in Table 1.
It was shown to.

1: Very moist 2: Moist 3: Normal 4: Crisp 5: Very crisp (3) Test results The results of this test are shown in Table 1. As is clear from Table 1, the addition ratio of caramel is 0.1% or more.
Monaca skin and monaca ice cream in a range of less than 0% have good moisture-proof storage stability, and the evaluation of sensory test is 3.0 or more, and especially the addition ratio of 0.3 to 0.9% is 4 or more. Obtained. However, when the addition ratio of caramel was 1.0% or more, a bite peculiar to caramel remained, which was not preferable as a product.

[0019]

[Table 1] Test Example 2 This test was performed in order to examine the moisture-proof property when a monaca skin sample was filled with ice cream.

(1) Sample preparation and test method A sample of Monaca skin was prepared in the same manner as in Test Example 1. 80 g of a 100% overrun vanilla ice cream produced by freezing a vanilla ice cream mix having a milk fat content of 8.0% and a milk solid content of 15.0% prepared by a conventional method on the monaca skin in accordance with a conventional method. Filled, sealed with a film laminated with stretched polypropylene aluminum foil without water vapor permeability, stored in an ice cream stocker (-15 ° C) for 14 days,
Thereafter, the test was performed in the same manner as in Test Example 1.

(2) Test Results The results of this test are as shown in Table 2. As is clear from Table 2, the addition ratio of caramel is 0.1% or more.
Monaca ice cream using less than 0% of monaca skin has good moisture-proof storage property and the evaluation of sensory test is 3.03 or more, and especially about 0.5 to 0.9% addition ratio of about 4 is evaluated. Obtained. However, when the addition ratio of caramel was 1.0% or more, the caramel peculiar bite remained on the monaca skin, which was not preferable as a product.

Therefore, based on the results of Test Examples 1 and 2, the addition ratio of caramel is in the range of 0.1% or more and less than 1.0%, preferably in the range of 0.5% to 0.9%.

[0023]

[Table 2] Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[0024]

【Example】

Example 1 33 kg of commercially available flour (manufactured by Nisshin Seifun KK), 11 kg of commercially available corn starch (manufactured by Oji Cornstarch), 3 kg of commercially available sugar (manufactured by Nissin Sugar Co.), 1 kg of commercially available shortening (manufactured by Asahi Denka Kogyo), Commercial caramel (Ikeda Saccharification & Co., Ltd.)
0.5 kg, commercially available baking powder (manufactured by Aikoku Sangyo Co., Ltd.)
0.2 kg and 51.3 kg of water were mixed using a Can Tho mixer (manufactured by Kanto Blender Co., Ltd.), and the mixture was dispensed in 10 g portions into a mold heated to 180 ° C. in advance, baked, and 10,000 pieces of Monaca skin I got

The obtained Monaca skin was tested for moisture resistance by the same method as in Test Examples 1 and 2. As a result, the sensory test for Monaca skin was 4.2, and the sensory test for Monaca ice cream was 3. .98, and both the moisture-proof property and the storage property were good.

Example 2 32 kg of commercially available flour (manufactured by Nisshin Flour Milling Co., Ltd.), 12 kg of commercially available corn starch (manufactured by Oji Corn Starch Co., Ltd.), 3 kg of commercially available sugar (manufactured by Nisshin Sugar Manufacturing Co., Ltd.), and commercial shortening (manufactured by Asahi Denka Kogyo KK) 1) 1kg, commercially available caramel (manufactured by Ikeda Saccharification Industry Co., Ltd.)
0.7 kg, commercially available baking powder (manufactured by Aikoku Sangyo Co., Ltd.)
0.2 kg of water and 51.1 kg of water were mixed using a Can Tho mixer (manufactured by Kanto Mixing Machine Industry Co., Ltd.), and the mixture was dispensed in 10 g portions into a mold heated to 180 ° C. in advance, baked, and 10,000 pieces of Monaca skin I got

The moisture resistance of the obtained Monaca skin was tested by the same method as in Test Examples 1 and 2, and as a result, the sensory test for Monaca skin was 4.63, and the sensory test for Monaca ice cream was 4. .48, and both moisture-proof property and storage property were good.

[0028]

The effects of the present invention are as follows. (1) The monaca skin of the present invention has good moisture-proof properties on both the inner and outer surfaces. (2) The monaka skin of the present invention has a texture similar to that of immediately after production, even after long-term storage. (3) The method for producing monaca skin of the present invention can provide a high-moisture-proof monaca skin having a high moisture-proof effect during the production of ice cream and during frozen storage of ice cream.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-57-58862 (JP, A) JP-A-59-175846 (JP, A) JP-A-62-296832 (JP, A) JP-A 50-88 148555 (JP, A) JP-A-57-170147 (JP, A) JP-A-51-133457 (JP, A) Japanese Patent Publication No. 1-19851 (JP, B2) (58) Fields investigated (Int. ⁶ , DB name) A21D 2/18 A21D 13/00

Claims (2)

(57) [Claims] 1. A moisture-proof monaca skin comprising caramel in a proportion of less than 1.0% (by weight) of the raw material of the monaca skin. 2. A method for producing a monaca rind which is mainly used as an edible container for frozen desserts.
A method for producing a moisture-proof monaca hull, comprising adding caramel at a ratio of less than 0% (by weight) and firing.