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Frozen dessert and its production method

A manufacturing method and technology of snacks, applied in food preparation, frozen desserts, cocoa, etc., to achieve the effect of improving texture and not being easy to deteriorate

Inactive Publication Date: 2008-09-03
LOTTE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ratio of the two is 1: 0.5-2) and 25-40% by weight of water, which can improve the viscoelastic material existing in the prior art under bad conditions, and the texture and texture of the viscoelastic material deteriorate, and obtain a product with good flavor and taste. The cladding frozen snack of sense, and have accomplished the present invention thus

Method used

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  • Frozen dessert and its production method
  • Frozen dessert and its production method
  • Frozen dessert and its production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Mix 200g of glutinous rice flour, 300g of granulated sugar and 200g of water evenly, steam in a steamer for 20 minutes, and obtain 700g of viscoelastic material after heating. The heated viscoelastic material was quickly put into the cylinder of the production mixer, stirred and mixed with a hook type mixing device, and at the same time, 400 g of liquid maltose heated to 60 ° C was gradually added to obtain 1100 g of viscoelastic material. Coat the ice cream (milk fat 8.0%, non-fat milk solid content 8.0%, foaming rate 70%) that has been preformed hemispherical (bottom surface diameter about 60mm, height about 30mm) with 20g of this viscoelastic material, make it have no gap , to obtain the bean paste bun-shaped frozen dessert. The expansion ratio referred to here refers to the cell content, and is a numerical value represented by the following formula.

[0028] Foam rate = (weight of ice mixture - weight of ice cream) x 100 / weight of ice cream

[0029] After the froz...

Embodiment 2

[0031] 200 g of glutinous rice flour, 300 g of granulated sugar, and 200 g of water were uniformly mixed, and 700 g of heated viscoelastic material was obtained in the same manner as in Example 1. In the same manner as in Example 1, all the heated viscoelastic material was quickly put into the cylinder of the production mixer, stirred and mixed with a hook-shaped mixing device, and at the same time, 400 g of liquid maltose heated to 60 ° C was gradually added to obtain Viscoelastic 1100g. The viscoelastic material was kept at 60°C with the viscoelastic material placed in a cylinder. In addition, put 3.0 g of dry protein, 30 g of granulated sugar, and 30 g of water into another cylinder of the same production mixer, and use a linear stirring blade to foam at the highest speed for 3 minutes to obtain a protein foam with a foaming rate of 800%. , 60 g of the foam was mixed with the above-mentioned viscoelastic material kept at heat preservation to obtain a viscoelastic material ...

Embodiment 3

[0034] 200 g of glutinous rice flour, 300 g of granulated sugar, 200 g of water and 400 g of liquid maltose were evenly mixed, and steamed in a steamer for 20 minutes to obtain 1100 g of a heated viscoelastic material. All of this viscoelastic material was quickly put into the cylinder of the production mixer, stirred and mixed with a hook type mixer, and 1100 g of a viscoelastic material in the same mixed state as the viscoelastic material of Example 1 was obtained. Using this viscoelastic material, a coated frozen dessert was prepared in the same manner as in Example 1, and tested under the same conditions as in Example 1. As a result, the ice cream-coated viscoelastic material had a soft rice cake-like texture, and its extensibility was not inferior to ordinary rice cakes. However, the smoothness of the frozen dessert using the viscoelastic material of Example 1 was superior.

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Abstract

The invention provides an excellent coated frozen dessert more improved in flavor and palate feeling by preparing viscoelastic substance which is usable for frozen dessert or the like, has good organization and palate feeling, and causes no deterioration in palate feeling for a long period of time. This frozen dessert comprises a coated frozen dessert obtained by coating a frozen dessert or the like with a viscoelastic material produced through mixing starch where the ratio of glutinous rice based on nonglutinous rice is about 100-85:0-15, saccharides and water together and heating the resultant mixture; wherein the viscoelastic material is characterized by containing 3-55 wt.% of starch, 20-70 wt.% of saccharides comprising sucrose and maltose in the ratio of 1:0.5-2 and accounting for >=50 wt.%, and 25-40 wt.% of water.

Description

technical field [0001] The present invention relates to a coated frozen snack and a method for making the same. Specifically, the frozen snack is coated with a viscoelastic substance made of starch composed of glutinous rice and japonica rice in a ratio of about 100-85:0-15 It is obtained by mixing and heating sugar and water, and has the softness that can be eaten even under freezing conditions. More specifically, the present invention relates to viscoelastic-coated frozen confectionery having improved eating texture and physical properties, and a method for producing the same. Background technique [0002] Viscoelastic materials for covering frozen confectionery are required to have softness that can be eaten even under frozen conditions, and not deteriorate due to moisture, freezing of moisture, drying, etc. At present, it is hardly known whether there are materials with these properties, and what is known is limited to the Japanese PCT Patent Publication No. 6624 in 199...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/48A23L1/10A23L3/36A23G9/32A23G9/00A23G9/04A23G9/44A23G9/52A23L7/10
CPCA23G9/34A23G9/48A23G2200/06
Inventor 增田丰塚田阳康横田善广臼井雅克
Owner LOTTE CO LTD