JPH0465656B2 - - Google Patents
Info
- Publication number
- JPH0465656B2 JPH0465656B2 JP59220521A JP22052184A JPH0465656B2 JP H0465656 B2 JPH0465656 B2 JP H0465656B2 JP 59220521 A JP59220521 A JP 59220521A JP 22052184 A JP22052184 A JP 22052184A JP H0465656 B2 JPH0465656 B2 JP H0465656B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- frozen
- mochi
- composition
- gelatin
- 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.)
- Expired - Lifetime
Links
- 239000000203 mixture Substances 0.000 claims description 40
- 108010010803 Gelatin Proteins 0.000 claims description 20
- 239000008273 gelatin Substances 0.000 claims description 20
- 229920000159 gelatin Polymers 0.000 claims description 20
- 235000019322 gelatine Nutrition 0.000 claims description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 235000021185 dessert Nutrition 0.000 claims description 13
- 235000011850 desserts Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 229920000945 Amylopectin Polymers 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 6
- 238000000576 coating method Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 235000010419 agar Nutrition 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 239000011800 void material Substances 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 1
- 239000011344 liquid material Substances 0.000 claims 1
- 238000004064 recycling Methods 0.000 claims 1
- 239000000047 product Substances 0.000 description 12
- 235000013312 flour Nutrition 0.000 description 11
- 241000519695 Ilex integra Species 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- -1 etc. are suitable Chemical compound 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
〔産業上の利用分野〕
本発明は、冷菓被覆に適したもち様組成物及び
これにて被覆された冷菓の製造方法に関し、更に
詳細には、アイスバー製造装置に適用してもち様
組成物にて被覆されたシエル物に適した組成物に
関するものである。
〔従来の技術〕
従来、アイスバー製品の分野にはシエル物とい
われるものがあり、これは周囲と内部を異なる冷
菓で構成するもの、周囲を冷菓にし内部をフルー
ツ、チヨコレート、もち等としたものが知られて
いる。周囲をもち様組成物にし内部を冷菓にでき
れば食感の変化だけでなく、表面融解物により衣
服の汚染機会が少なくなり、冷菓の保護、熱絶縁
層ともなり好ましい構成であるが、シエル物に適
するもち様組成物は知られていない。冷菓を被覆
した大福餅様のものを構成できるもち様組成物が
知られている（特開昭59−6624号公報）。しかし、
これは包あん機を使用して冷菓を包被するのに適
した組成物であつて、アイスバー製造装置には適
用できない。
〔発明が解決しようとする問題点〕
アイスバー製造装置に適用してシエル物の外被
覆層となるもち様組成物を得るには、次の問題点
が解決されねばならない。
温時または加熱時に流動性あり、アイスバー
製造装置のモールドに注入充填できる組成物で
ある。
冷凍によりもち様になる組成物であり、−15
℃以下においても冷菓と同じ硬さの粘弾性を有
する組成物である。
冷凍により固化する組成物は原料組成物と同
じものであつて、組成物中の１部が固化するも
のでない組成物である。
冷凍固化物が優れたもち様テクスチヤーを与
える組成物である。
以上の諸条件を満たすもち組成物につき、発明
者等は多くの試作研究を重ね、もち粉にゲル化強
度が弱く一般に製菓原料として使用されないブル
ーム150以下のゼラチンを組み合せることにより
澱粉糊の粘度を1/3以下に低下でき流動体とでき
る驚くべき現象を見出し、前記条件が達成でき
ること、更に糖類を組み合せることにより前記
乃至が達成できることを突き止めて本発明を完
成した。
〔問題点を解決するための手段〕
前記問題点を解決するため、本発明において
は、実質的にアミロペクチンよりなる澱粉３〜８
重量％、ブルーム150以下のゼラチン1.5〜３重量
％及び糖類40〜50重量％を固形分主原料とし残部
を水とする冷菓被覆に適したもち様組成物を特徴
とし、かつこの組成物を混合加熱して得られる流
動物をシエル物製造用のモールドに充填して冷凍
用ブライン中にて冷却してモールド壁部の流動物
を凍結せしめ、未凍結中心物を吸引除去して生じ
た空隙に冷菓を充填するもち様組成物にて被覆さ
れた冷菓の製造方法を特徴とする。
もち様組成物のもち的感触改善材料としてブル
ーム200以上のゼラチン0.2〜0.8重量％及びゼラ
チン以外の天然糊料、例えば、グアガム、ローカ
スイビーンガム、カラギーナン及び寒天の１種ま
たはそれ以上を0.05〜0.35重量％を更に配合する
ことができる。
実質的にアミロペクチンよりなる澱粉として
は、もち粉、白玉粉などとして市場で入手できる
もち米澱粉を主とした原料が好適に使用できる
が、もちとうもろこし澱粉、もちとうきび澱粉粉
なども好適に使用できる。
糖類としては、砂糖、マルトース、ソルビツト
などが好適で、甘味を抑制しもち様風味を生かす
ためマルトールが特に好適である。一般に、ゲル
化物は凍結に際し不可逆的に水が氷として析出
し、ゲルが破壊されるが、糖類の配合はこの不可
逆性を防止し、組合せる冷菓と同じ硬さを保持す
るのに重要で、一般に40〜50重量％使用される。
もち様組成物全固形分は50〜65重量％であつて、
残部は水よりなる組成物は、温度に対し可逆性で
あり、凍結物は原組成物と同じ組成を有し、従つ
て、アイスバー製造装置に適用してシエル物の外
層とならなかつた未凍結部分は循環使用可能とさ
れる。
〔実験例、実施例〕
次に、本発明に関し、実験例と実施例とにより
具体的に説明する。
実験例 １
もち粉 ａ％
ゼラチン（150ブルーム） 1.5％
ソルビツト（ブリツクス度75） 10％
マルトース（ブリツクス度75） 54％
水 残部
もちの味を発現するため必要なもち粉配合量ａ
％につき10名のパネルにつき上記処方により実施
した。
[Industrial Field of Application] The present invention relates to a mochi-like composition suitable for coating frozen desserts and a method for producing frozen desserts coated with the same, and more specifically, the present invention relates to a mochi-like composition suitable for coating frozen desserts and a method for producing frozen desserts coated with the same. The present invention relates to a composition suitable for coated shells. [Prior art] Conventionally, in the field of ice cream bar products, there are products called shell products, which are products in which the surroundings and the inside are made of different frozen desserts, or products in which the surroundings are frozen desserts and the inside is fruit, chiyocolate, mochi, etc. It has been known. If the surrounding area could be made into a mochi-like composition and the inside could be made into a frozen dessert, this would not only change the texture, but would also reduce the chance of contaminating clothes with surface melts, protect the frozen dessert, and serve as a heat insulating layer, which would be a preferable structure. No suitable rice cake-like compositions are known. A mochi-like composition that can be used to form a Daifuku mochi-like product coated with a frozen dessert is known (Japanese Patent Application Laid-Open No. 59-6624). but,
This composition is suitable for wrapping frozen desserts using a wrapping machine, but cannot be applied to ice bar manufacturing equipment. [Problems to be Solved by the Invention] The following problems must be solved in order to obtain a rice cake-like composition that can be applied to an ice bar manufacturing apparatus and serve as an outer coating layer of a shell product. The composition has fluidity when warm or heated, and can be injected into the mold of ice bar manufacturing equipment. It is a composition that becomes glutinous when frozen, and -15
The composition has viscoelasticity with the same hardness as frozen desserts even at temperatures below °C. The composition that solidifies by freezing is the same as the raw material composition, and is a composition in which a portion of the composition does not solidify. The frozen solidified product is a composition that provides an excellent mochi-like texture. In order to create a mochi composition that satisfies the above conditions, the inventors have conducted a number of trial production studies, and by combining mochi flour with gelatin with a bloom rating of less than 150, which has a weak gelling strength and is generally not used as a raw material for confectionery, the viscosity of the starch paste has increased. The present invention was completed by discovering the surprising phenomenon of reducing the amount of sugar to less than 1/3 and making it a fluid, and finding that the above conditions can be achieved and that the above conditions can be achieved by combining saccharides. [Means for solving the problem] In order to solve the above problem, in the present invention, starch 3 to 8 consisting essentially of amylopectin
It is characterized by a mochi-like composition suitable for coating frozen desserts, whose main solid ingredients are 1.5 to 3% by weight of gelatin with a bloom of 150 or less and 40 to 50% by weight of saccharides, and the remainder is water, and this composition is mixed and heated. The resulting fluid is filled into a mold for producing shells and cooled in a freezing brine to freeze the fluid on the mold wall. The present invention is characterized by a method for producing a frozen dessert coated with a mochi-like composition filled with. As a material for improving the sticky feel of the sticky composition, 0.2 to 0.8% by weight of gelatin of Bloom 200 or higher and 0.05 to 0.35% of one or more of natural thickening agents other than gelatin, such as guar gum, locus bean gum, carrageenan, and agar, are used. Additional weight percentages may be included. As starch consisting essentially of amylopectin, raw materials mainly consisting of glutinous rice starch available on the market as mochi flour, shiratama flour, etc. can be suitably used, but glutinous corn starch, glutinous corn starch powder, etc. can also be suitably used. As the saccharide, sugar, maltose, sorbitol, etc. are suitable, and maltol is particularly suitable because it suppresses the sweetness and makes use of the rice cake-like flavor. Generally, when gelled products are frozen, water irreversibly precipitates as ice and the gel is destroyed, but the combination of sugars is important to prevent this irreversibility and maintain the same hardness as the frozen dessert to which it is combined. Generally used 40-50% by weight.
The total solid content of the mochi-like composition is 50 to 65% by weight,
The composition, the balance of which is water, is reversible with respect to temperature, and the frozen product has the same composition as the original composition, so that it can be applied to the ice bar manufacturing equipment without becoming the outer layer of the shell. The frozen part can be recycled. [Experimental Examples and Examples] Next, the present invention will be specifically explained using experimental examples and examples. Experimental example 1 Mochi flour a% Gelatin (150 Bloom) 1.5% Sorbit (Brix degree 75) 10% Maltose (Brix degree 75) 54% Water Balance Amount of sticky flour required to develop the taste of mochi a
The test was carried out using the above prescription for a panel of 10 people per %.
【表】
この結果よりもち粉３％以上が必要とされるこ
とが示される。
実験例 ２
もち粉 ５％
ソルビツト（ブリツクス度75） 10％
マルトース（ブリツクス度75） 54.4％
水 30.6％
上記処方にブルーム120のゼラチンを加え、60
℃における粘度を東京計器Ｂ型粘度計で測定した
結果は下表の如くであつた。[Table] This result shows that 3% or more of glutinous flour is required. Experimental example 2 Glutinous flour 5% Sorbit (Brix degree 75) 10% Maltose (Brix degree 75) 54.4% Water 30.6% Add Bloom 120 gelatin to the above recipe,
The viscosity at °C was measured using a Tokyo Keiki B type viscometer and the results were as shown in the table below.
【表】
アイスバー製造装置に適用できる好適粘度は約
1000CPS／60℃以下で、これは約ゼラチン1.6％
添加に相当する。ブルーム120のゼラチン無添加
3500CPS（糊状）のものがゼラチン1.6％添加で、
１／３以下の流動体となる驚くべき効果が見出され
た。
実験例 ３
処方Ａ
もち粉 ５％
ソルビツト（ブリツクス75） 10％
マルトース（ブリツクス75） 54.4％
水 30.6％
処方Ｂ
白玉粉 ６％
ソルビツト（ブリツクス75） 10％
マルトース（ブリツクス75） 54.4％
水 29.6％
処方Ａにブルーム150のゼラチンを加え80℃に
おける粘度変化と、処方Ｂにブルーム150のゼラ
チンを加え60℃における粘度変化とにつきグラフ
(1)に示す。ゼラチン1.5〜３％添加された時急激
に粘度低下することが示される。この粘度低下に
より流動体としてアイスバー製造装置に適用可能
とされることが見出された。
実施例 ４
もち粉 ５％
ゼラチン（ブルーム120） 2.5％
マルトース（ブリツクス75） 57％
砂糖 ５％
水 30.5％
上記処方の組成物60℃における粘度を東京計器
Ｂ型粘度計で測定した結果760CPSであつた。こ
のものは−15℃においてもち様組成物を与える
が、更にもちの感触を向上させるため、ゼラチン
（ブルーム200）、ローカストビーンガム、寒天、
カラギーナンを60℃粘度1200CPSを限度にしてそ
の添加量を求めた。結果を下表に示す。[Table] The suitable viscosity that can be applied to ice bar manufacturing equipment is approximately
1000CPS/below 60℃, which is about 1.6% gelatin
Corresponds to addition. Bloom 120 gelatin-free
3500CPS (glue-like) has 1.6% gelatin added.
A surprising effect was found in which the fluidity was reduced to 1/3 or less. Experimental example 3 Prescription A Mochi flour 5% Sorbit (Brix 75) 10% Maltose (Brix 75) 54.4% Water 30.6% Prescription B Shiratamako 6% Sorbit (Brix 75) 10% Maltose (Brix 75) 54.4% Water 29.6% Prescription A A graph of the viscosity change at 80℃ when Bloom 150 gelatin is added to Formulation B, and the viscosity change at 60℃ when Bloom 150 gelatin is added to Formulation B.
Shown in (1). It is shown that the viscosity decreases rapidly when 1.5 to 3% gelatin is added. It has been found that this viscosity reduction makes it possible to apply it as a fluid to ice bar manufacturing equipment. Example 4 Mochi flour 5% Gelatin (Bloom 120) 2.5% Maltose (Brix 75) 57% Sugar 5% Water 30.5% The viscosity of the composition of the above formulation at 60°C was measured with a Tokyo Keiki B-type viscometer and found to be 760 CPS. Ta. This product gives a mochi-like composition at -15°C, but to further improve the mochi texture, gelatin (Bloom 200), locust bean gum, agar,
The amount of carrageenan added was determined by limiting the viscosity at 60°C to 1200 CPS. The results are shown in the table below.
本発明に係るもち様組成物によると、アイスバ
ー製造機によりシエル物が好適に製造できる。
According to the rice cake-like composition according to the present invention, a shell product can be suitably manufactured using an ice bar manufacturing machine.
第１図は、もち粉または白玉粉溶液の加熱時の
粘性に対するゼラチン（ブリツクス150）添加効
果を示すグラフである。
FIG. 1 is a graph showing the effect of adding gelatin (Brix 150) on the viscosity of a mochi flour or shiratama flour solution during heating.
Claims (1)
重量％、ブルーム150以下のゼラチン1.5〜３重量
％及び糖類40〜50重量％を固形分主原料とする冷
菓被覆に適したもち様組成物にて被覆された冷
菓。 ２ 実質的にアミロペクチンよりなる澱粉３〜８
重量％、ブルーム150以下のゼラチン1.5〜３重量
％及び糖類40〜50重量％を固形分主原料とする冷
菓被覆に適したもち様組成物にて被覆された冷菓
であつて、もち様組成物のもち的感触改善材料と
してブルーム200以上のゼラチン0.2〜0.8重量％
及び他の天然糊料を0.05〜0.35重量％が更に配合
される特許請求の範囲第１項記載の冷菓被覆に適
したもち様組成物にて被覆された冷菓。 ３ 実質的にアミロペクチンよりなる澱粉３〜８
重量％、ブルーム150以下のゼラチン1.5〜３重量
％及び糖類40〜50重量％を固形分主原料とする組
成物を混合加熱して得られる流動物をシエル物製
造用のモールドに充填して冷凍用ブライン中にて
冷却してモールド壁部の流動物を凍結せしめ、未
凍結中心物を吸引除去して生じた空〓に冷菓を充
填することを特徴とするもち様組成物にて被覆さ
れた冷菓の製造方法。 ４ 実質的にアミロペクチンよりなる澱粉３〜８
重量％、ブルーム150以下のゼラチン1.5〜３重量
％及び糖類40〜50重量％を固形分主原料とする組
成物を混合加熱して得られる流動物をシエル物製
造用のモールドに充填して冷凍用ブライン中にて
冷却してモールド壁部の流動物を凍結せしめ、未
凍結中心物を吸引除去して生じた空〓に冷菓を充
填することからなり、組成物に更にブルーム200
以上のゼラチン02〜0.8重量％及びグアガム、ロ
ーカストビーンガム、カラギーナン及び寒天の１
種またはそれ以上が0.05〜0.35重量％配合される
特許請求の範囲第３項項記載のもち様組成物にて
被覆された冷菓の製造方法。 ５ モールドより吸引除去した未凍結物を循環使
用する特許請求の範囲第３項または第４項記載の
もち様組成物にて被覆された冷菓の製造方法。[Claims] 1 Starch 3 to 8 consisting essentially of amylopectin
1. A frozen dessert coated with a mochi-like composition suitable for coating a frozen dessert, the main solid ingredients of which are 1.5 to 3% by weight of gelatin with a Bloom 150 or less and 40 to 50% by weight of saccharides. 2 Starch 3 to 8 consisting essentially of amylopectin
A frozen dessert coated with a mochi-like composition suitable for coating a frozen dessert containing 1.5 to 3 wt% gelatin with a Bloom 150 or less and 40 to 50 wt% saccharide as main solid ingredients, the mochi-like composition being 0.2-0.8% by weight of gelatin with Bloom 200 or higher as a chewy texture improving material
A frozen dessert coated with the mochi-like composition suitable for coating a frozen dessert according to claim 1, which further contains 0.05 to 0.35% by weight of other natural thickeners. 3 Starch 3 to 8 consisting essentially of amylopectin
A fluid obtained by mixing and heating a composition whose main solid ingredients are 1.5 to 3% by weight of gelatin with a Bloom 150 or less and 40 to 50% by weight of sugars is filled into a mold for producing shells and frozen. The mold is coated with a mochi-like composition characterized in that it is cooled in a commercial brine to freeze the fluid on the mold wall, and the unfrozen center is removed by suction, and the resulting void is filled with frozen confectionery. A method of manufacturing frozen desserts. 4 Starch 3 to 8 consisting essentially of amylopectin
A fluid obtained by mixing and heating a composition whose main solid ingredients are 1.5 to 3% by weight of gelatin with a Bloom 150 or less and 40 to 50% by weight of sugars is filled into a mold for producing shells and frozen. The liquid material on the wall of the mold is frozen by cooling in a commercial brine, and the unfrozen core is removed by suction, and the resulting void is filled with frozen confectionery.
02-0.8% by weight of gelatin and 1 of guar gum, locust bean gum, carrageenan and agar
A method for producing a frozen dessert coated with the mochi-like composition according to claim 3, wherein 0.05 to 0.35% by weight of seeds or more is blended. 5. A method for producing a frozen dessert coated with the mochi-like composition according to claim 3 or 4, which comprises recycling the unfrozen product suctioned and removed from the mold.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59220521A JPS61100157A (en) | 1984-10-22 | 1984-10-22 | Rice cake-like composition suitable for coating ices and production of the ices coated with same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59220521A JPS61100157A (en) | 1984-10-22 | 1984-10-22 | Rice cake-like composition suitable for coating ices and production of the ices coated with same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61100157A JPS61100157A (en) | 1986-05-19 |
| JPH0465656B2 true JPH0465656B2 (en) | 1992-10-20 |
Family
ID=16752315
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59220521A Granted JPS61100157A (en) | 1984-10-22 | 1984-10-22 | Rice cake-like composition suitable for coating ices and production of the ices coated with same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61100157A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4985263A (en) * | 1989-11-30 | 1991-01-15 | Nestec S.A. | Coating method for frozen confectionery products |
| ES2065262B1 (en) * | 1993-03-12 | 1995-09-16 | Frigo S A | ICE CREAM FOOD PRODUCT AND PROCEDURE FOR OBTAINING THE SAME. |
| EP0842609B1 (en) * | 1996-11-12 | 2003-07-09 | Societe Des Produits Nestle S.A. | Device and process for controlled dispensing and succion of viscous products |
| FR2836787B1 (en) * | 2002-03-07 | 2006-02-17 | Roquette Freres | GELIFIED CONFECTIONERY WITH LITTLE OR NO GELATINE AND PROCESS FOR PREPARING SUCH CONFECTIONERY |
| KR20250066662A (en) * | 2023-11-07 | 2025-05-14 | 농업회사법인 주식회사 정푸드코리아 | Manufacturing method of canned Yakbab |
-
1984
- 1984-10-22 JP JP59220521A patent/JPS61100157A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61100157A (en) | 1986-05-19 |
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