JPH0529418B2 - - Google Patents

Description

[Detailed description of the invention]

(1) Industrial Application Field The present invention relates to sesame ice cream suitable as a dessert after eating and drinking at a restaurant or at home. (2) Prior Art In recent years, ice cream has become a popular food and has become more sophisticated and diversified, with vanilla ice cream and ice cream mixed with various fruits appearing on the market. (3) Problems to be Solved by the Invention However, these conventional ice creams have a rich taste and a peculiar taste, which makes them difficult to be liked by adults, especially the elderly. The object of the present invention is to provide an ice cream containing sesame as a main ingredient, which is a familiar flavor to Japanese people, and which is highly nutritious and meets the tastes of adults, especially the elderly. (4) Means for solving the problem In order to achieve this object, the present invention is characterized in that sesame sauce, whose main ingredients are crushed sesame seeds and paste-like walnuts, is added and mixed into ice cream mix. shall be. (5) Effects The sesame ice cream of the present invention has a moderate sesame flavor and aroma due to the crushed sesame seeds, which are the main ingredients of sesame sauce and are added to the ice cream mixture. It has a mild taste due to the paste-like walnuts and is highly nutritious. (6) Example A preferred example of the sesame sauce used in the production of sesame ice cream of the present invention is sesame paste made by rubbing black sesame seeds, roughly crushed sesame seeds made by roasting washed black sesame seeds over low heat, and walnuts. A paste of walnuts made into a paste is blended in a weight ratio of 3:1:2, and then mixed.
Add 40ml of liqueur, especially hazelnut liqueur, to 300g and mix well. As mentioned above, the sesame sauce used was a mixture of kneaded sesame seeds and roughly crushed sesame seeds in order to emphasize the sesame flavor in the resulting sesame ice cream. The reason for using sesame ice cream is that the resulting sesame ice cream emits sesame aroma and enhances the flavor, and at the same time increases the rate of digestion and absorption, which is also nutritionally effective. The purpose of using hazelnut liqueur is to increase the aroma of sesame seeds and give it a deeper and milder flavor in the resulting sesame ice cream.Furthermore, the purpose of using hazelnut liqueur is to enhance the sweetness of the milk fat in the resulting ice cream. This is also to reduce the perceived sugar content of sesame seeds and walnuts. The ice cream mix to which the sesame sauce made in this way is added consists of milk follicles, non-fat milk solids, sugar, stabilizers, emulsifiers and water, and does not contain flavor. Any known one may be used. The sesame ice cream of the present invention is produced from homogenization to filling in the ice cream manufacturing process, that is, mix adjustment → filtration → homogenization → sterilization → cooling → aging → freezing (overrun) → filling → hardening → storage. It is adjusted by adding and mixing in any of the steps up to this point. The preferred timing of addition is (1) adding it to the ice cream mixture (non-flavored) before overrunning and then overrunning it, and (2) adding it after overrunning the ice cream mixture (non-flavored) and adding it lightly. This is a method of mixing. In this method, the amount of sesame sauce added is 34 g per 1 kg of ice cream mixture. Thereafter, the sesame ice cream of the present invention is obtained according to a conventional method. The sesame ice cream obtained in this way is a harmonious combination of the taste and flavor of sesame sauce and the taste and flavor of ice cream, and has a moderate sesame flavor and aroma, a mild taste, and the smoothness of ice cream. At the same time, it has high nutritional value,
It is widely liked by children and especially the elderly. Next, a sesame sauce with a different formulation from the above was prepared, and sesame ice cream was obtained using this sesame sauce by the same manufacturing method as above, and the following results were obtained. As a first example, the paste-like sesame sauce containing no walnuts is prepared by blending the kneaded sesame seeds and the roughly crushed sesame seeds at a weight ratio of 4:1,
When sesame ice cream was produced using this sesame sauce, the sesame ice cream had a strong sesame flavor when put in the mouth, but had a milky aftertaste and lacked depth of flavor. Next, as a second example, sesame sauce is made of the above-mentioned kneaded sesame seeds, the above-mentioned coarsely crushed sesame seeds, and paste-like walnuts in a weight mixing ratio of 4:1:2, with a large mixing ratio of sesame ingredients to walnut ingredients. When this sesame sauce was used to produce sesame ice cream, the sesame ice cream had a strong sesame flavor, emphasized the sesame oil content, and had a persistent taste with a strong sweetness. Next, as a third example, a sesame sauce is prepared in which the above-mentioned kneaded sesame seeds, the above-mentioned roughly crushed sesame seeds, and paste-like walnuts are mixed in a weight ratio of 2:1:2, and the ratio of the sesame component to the walnut component is small. When this sesame sauce was used to produce sesame ice cream, the sesame ice cream had an unsatisfactory taste with only a slight taste of sesame. From the above examples of various mixing ratios, the sesame sauce of the preferred embodiment with a weight mixing ratio of 3:1:2 of paste-like sesame seeds, roughly crushed sesame seeds, and paste-like walnuts has the most preferable flavor and aroma. One thing is clear. Although black sesame seeds were used in the various examples described above, similar results were obtained using white sesame seeds. Taste test The sesame ice cream of the preferred embodiment was sampled by 12 people from A to L of various ages at different ripening times, and each person evaluated the taste.
Obtained the results in the table. As is clear from these results, the sesame ice cream of the present invention becomes suitable for eating after the aging time of 12 hours as the sesame sauce blends into the ice cream mix. Furthermore, the first
The evaluation values in the table have the following meanings. 1...Sesame sauce and ice cream mixture do not mix well. 2...Sesame sauce and ice cream mixture are starting to blend together. 3...Sesame sauce and ice cream mixture blend well. 4... There is no change in taste or quality when it is blended as sesame ice cream.

[Table] (7) Effects of the Invention As described above, the sesame ice cream of the present invention has the appropriate sesame flavor and aroma that are familiar to the Japanese diet, and at the same time has the mild taste and smoothness of ice cream. It also has high nutritional value and is widely preferred by everyone from children to the elderly.

Claims (1)

[Scope of Claims] 1. A sesame ice cream characterized by adding and mixing sesame sauce whose main ingredients are crushed sesame seeds and paste-like walnuts to ice cream mix. 2 The sesame sauce is made by mixing sesame paste made by rubbing sesame seeds, coarsely crushed sesame seeds made by boiling washed sesame seeds over low heat, and paste walnuts made by making walnuts into a paste, mixed with liqueur and kneaded together. Sesame ice cream according to claim 1, comprising: