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Mochi-like food product consisting of kudzu starch as main ingredient, ice confectionery, and production method for ice confectionery

A manufacturing method and technology for ice products, which are used in confectionery, confectionery industry, frozen confectionery, etc., can solve the problems of melting, unable to maintain the original shape, etc., and achieve the effects of not easy starch aging, easy to eat directly, and high safety.

Inactive Publication Date: 2020-04-17
株式会社玛希雅普
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this arrowroot ice cream has the characteristics of ice cream in a frozen state, but there is a problem that it will melt if the temperature rises, and it cannot even maintain its original shape

Method used

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  • Mochi-like food product consisting of kudzu starch as main ingredient, ice confectionery, and production method for ice confectionery
  • Mochi-like food product consisting of kudzu starch as main ingredient, ice confectionery, and production method for ice confectionery
  • Mochi-like food product consisting of kudzu starch as main ingredient, ice confectionery, and production method for ice confectionery

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0143] In Embodiment 1, Experimental Examples 1 to 23 will be described.

experiment example 1～4

[0145] In Experimental Examples 1 to 4, four types of mochi foods having a texture similar to mochi were produced at normal temperature. First, commercially available Yoshino hon kudzu (registered trade name) powder was used as hon kudzu powder as a starch gelatinization material. Yoshinomoto kudzu powder here uses kudzu powder made by Kurokawa Honke. In addition, Tokushima products are used for lotus root starch and wasanbon. In addition, as the rice flour, commercially available fine rice flour obtained by directly pulverizing japonica rice was used.

[0146] In Experimental Example 1, an appropriate amount of Hesanbon, 3 parts by mass of this arrowroot starch, and 8 mass parts of lotus root starch were added to the container with respect to 100 parts by mass of water, and they were fully stirred and mixed to disperse the present arrowroot starch and lotus root starch in water, and make the mixture The three pots are completely dissolved in water. Then, stirring this cont...

experiment example 5～10

[0171] In Experimental Examples 5 to 10, matcha (Experimental Example 5), Hojicha (Experimental Example 6), cinnamon (Experimental Example 7), and raspberry juice (Experimental Example 8) were added in appropriate amounts to the gel-like body used in Experimental Example 3. ), persimmon juice (experimental example 9), sweet rice wine (experimental example 10) as flavor material, other conditions are identical with the situation of experimental example 3, make 6 kinds of popsicle-like ice products. Among them, in Experimental Examples 5 to 10, since the flavor material contains water, it is desirable to adjust the amount of water appropriately.

[0172] In addition, matcha, hojicha, and cinnamon are prepared by pouring hot water into each ingredient. In addition, the raspberry juice and the persimmon juice squeezed raw raspberries and raw persimmons with a press, and used the squeezed juice as it is. Sweet rice wine uses rice wine made from koji. The results of evaluating the...

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PUM

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Abstract

Provided are: a mochi-like food product having a mochi-like texture at ambient temperatures; ice confectionery; and a production method for ice confectionery. The mochi-like food product according toone embodiment of the present invention contains a starch gelation material and a sweetener, and is characterized in that: the starch gelation material consists of Kudzu starch, as a main ingredient,without including any potato starch, sweet potato starch, corn starch, or wheat starch; the sweetener includes at least wasanbon but does not include any refined sugar, glucose, or synthetic sweetener; and this mochi-like food product can be eaten as ice confectionery when frozen. According to one embodiment of the present invention, it is possible to obtain a mochi-like food product that has a chewy texture like uiro confectionery, possesses no allergenic properties, exhibits a GI value lower than that of sugar, and does not get too hard when frozen to be served as ice confectionery. Thus, itis also possible to produce an exquisite ice confectionery that is easy to eat and gives a unique palate feeling of thickness or squishiness.

Description

technical field [0001] The invention relates to a mochi-like food using the arrowroot powder as a main component and having a texture similar to mochi at normal temperature, an ice product made from the mochi-like food and a manufacturing method of the ice product. More specifically, the present invention is a manufacturing method of mochi-like food, ice products and ice products with this arrowroot powder as the main component. The said mochi-like food uses this arrowroot powder as the main It is a mochi-like food with the taste of potato, and it can be eaten not only directly but also as a delicious food even when it is frozen and made into ice, and even if the ice is left at room temperature, it will hardly melt and produce dripping , can be eaten as a food with a unique taste. Background technique [0002] Conventionally, mochi-like foods having a texture similar to mochi at room temperature include not only mochi, but also glutinous rice balls, arrowroot mochi, rice fl...

Claims

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Application Information

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IPC IPC(8): A23L29/244A23G3/34A23G9/00
CPCA23L29/244A23G3/001A23G9/32A23L29/30A23L29/212A23L27/30A23L33/125A23G3/0014A23G3/0027A23G3/42A23G3/48A23G3/563
Inventor 前野钦哉
Owner 株式会社玛希雅普
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