JPH08336357A - Production of ice cake - Google Patents

Abstract

PURPOSE: To enable utilization of liquors as a main material and enable effective utilization of sake lees itself as a main material for ice creams. CONSTITUTION: This method for producing ice cake comprises the first step A2 of adding water to sake lees and mixing water with sake lees, the second step A3 of mixing a material produced by the first step A2 with a flavoring material and the third step A4 of freezing the material produced by the second step A.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing ice confectionery, and more particularly to a method for producing ice confectionery suitable for effective use of sake lees produced in the process of producing sake.

[0002]

2. Description of the Related Art In recent years, the consumption of ice confectionery such as ice cream and sorbet has increased, and the types of these ice confectionery have also increased. Such ice confectioneries can be positioned not only as mere luxury items but also as foods containing various nutritional values. Especially in the case of ice creams, eggs and milk are the main ingredients, and they are highly nutritious foods.

Ice creams include those based on eggs, those based on milk, and those based on milk and cream. In either case, the sugar content is adjusted with sugars such as sugar. It can be produced by appropriately mixing and whipping these materials while adjusting the flavor with a flavoring such as vanilla, and then freezing. By the way, among ice creams and sorbets,
Rume, brandy, wine, and other liquors are added to make use of the flavors of these liquors, but these liquors are added in small amounts for flavoring. It is not the main ingredient of ice creams and sorbets.

[0004]

By the way, frozen sake (sake), which is so-called frozen sake, has been commercialized. This is simply frozen sake as a container in a freezer. And although it is close to sorbets, the taste itself is sake. Therefore, among the various foods being developed, it is considered to develop ice creams and sorbets, which are mainly made of alcoholic beverages as described above, that is, foods that are made from alcoholic beverages and have sweetness as ice confectionery. To be

On the other hand, sake has not been particularly noted as a material for ice creams (ice cream ice confectionery) and sorbets (sorbet ice confections). By the way, in the manufacturing process of this sake, sake lees are produced, but this sake lees contain many nutrients,
It is also used for food processing such as pickle. However, due to the taste and the like, the demand for sake lees itself as food is low, and the demand has not reached the level to completely treat the lees produced during the sake brewing process. As a result, most of the produced sake lees are currently treated as a kind of industrial waste.

[0006] Therefore, it is expected that the use of such sake lees will be developed. As one of the effective uses of sake lees, it is possible to use sake lees as a main ingredient of the above-mentioned ice creams. However, sake lees have a so-called "rice cake odor", and this may hinder the taste. Generally, the larger the amount of sake lees, the easier it is to lose the umami taste of ice creams. Although it can be considered to be added as an auxiliary material (additive) for increasing the amount of alcohol, it is difficult to make a highly commercial product by using sake lees as a main material such as ice cream.

Further, not only sake lees, but also development of sorbets made from other liquor as a main raw material can be considered. The present invention was created in view of the above-mentioned problems, and makes it possible to use alcoholic beverages as a main ingredient,
It is an object of the present invention to provide a method for producing ice confectionery, which enables sake sake itself to be effectively used as a main ingredient of ice creams.

[0008]

Therefore, in the method for producing an ice confectionery according to the present invention as set forth in claim 1, the first step of adding water to sake lees and mixing them and the material produced in the first step are carried out. It is characterized by comprising a second step of mixing the flavoring material and a third step of freezing the material produced in the second step.

In the method for producing an ice-candy according to the present invention as defined in claim 2, in the constitution according to claim 1, immediately after the sake lees used in the first step are produced in the filtration process of mash in the production of sake. It is characterized by the use of sake lees. In the method for producing an ice confection of the present invention according to claim 3, in the structure according to claim 1, the sake lees used in the first step are frozen after the sake lees immediately after being produced in the filtration process of the mash in the production of sake. It is characterized by the fact that it is used.

According to a fourth aspect of the present invention, in the method for producing a frozen confectionery according to the third aspect, hot water having a required temperature is used as the water to be mixed with the sake lees in the first step. Is characterized by. The method for producing a frozen confectionery according to the present invention according to claim 5 is the structure according to any one of claims 1 to 4, wherein in the first step, a proportion of the water content mixed with the sake lees and the sake lees is almost equal. It is characterized by being set to 1: 2.

According to a sixth aspect of the present invention, in the method for producing ice confectionery according to the first aspect, the mixed material of the sake lees and the water is agitated at a high speed in the first step. It is characterized in that it includes a step of performing. Claim 7
The method for producing a frozen confectionery according to the present invention is characterized in that, in the configuration according to claim 6, the first step includes a step of lining the material after the high-speed stirring.

[0012] In the method for producing ice confectionery according to the present invention as set forth in claim 8, in the structure as set forth in any one of claims 1 to 7, sake is used as the flavoring material in the second step. I am trying. The method for producing a frozen confectionery according to the present invention according to claim 9 is the configuration according to any one of claims 1 to 8, wherein in the second step, a step of adding sugar to the material and a water content for adjusting the sugar content are included. And a step of mixing. According to a tenth aspect of the present invention, in the method for producing a frozen confectionery according to the ninth aspect, in the second step, the sugar content is adjusted to about 20 to 25 degrees.

In the method for producing ice confectionery according to the present invention as defined in claim 11, the first step of mixing sugar into alcohol and the second step of adding fruit juice and water to the material produced in the first step and whipped It is characterized by comprising a step and a third step of freezing the material produced in the second step.

[0014]

In the method for producing a frozen confectionery according to the present invention as set forth in claim 1 above, first, in the first step, water is added to the sake lees and mixed, and then in the second step, it is produced in the first step. The flavoring material is mixed with the prepared material, and the material produced in the second step is frozen in the next third step.

In the method for producing a frozen confectionery according to the present invention as set forth in claim 2, the sake lees immediately after being produced in the filtering process of mash in the production of sake are used in the first step, and therefore the production is intended. The taste and flavor of ice confectionery can be improved. That is, alcohol and carbon dioxide gas are contained in the sake lees immediately after production, but with the passage of time after production, these alcohol content and carbon dioxide gas decrease, and microorganisms such as miscellaneous bacteria easily propagate, so-called The "flavor smell" is generated and the flavor is deteriorated.

Therefore, by using the sake lees immediately after production, the sake lees contain sufficient alcohol and carbon dioxide gas,
These alcohols and carbon dioxide gas will be contained in the ingredients of the ice confectionery to improve the flavor of the ice confectionery and to give a moderate stimulus to the tongue. In addition, since the proliferation of microorganisms such as miscellaneous bacteria is small, the "powdery odor" is less likely to occur. In the method for producing a frozen confectionery according to the present invention as set forth in claim 3 above, frozen sake lees immediately after being produced are used in the first step. Therefore, the frozen confectionery is used in the same manner as in claim 2. Since the sake lees contain sufficient alcohol and carbon dioxide, alcohol and carbon dioxide are contained in the ingredients of the ice candy, which not only improves the flavor of the ice candy but also stimulates the tongue appropriately. . In addition, the proliferation of microorganisms such as miscellaneous bacteria is reduced, and the "dust odor" is less likely to occur.

In the method for producing a frozen confectionery according to the present invention as set forth in claim 4 described above, in the first step, the frozen sake lees are mixed with hot water at a required temperature. It can promote softening of sake lees. In the method for producing a frozen confectionery according to the present invention as set forth in claim 5, in the first step, since the volume ratio of the sake lees and the water mixed with the sake lees is set to about 1: 2, the sake lees are It can be softened to the required state.

In the method for producing a frozen confectionery according to the present invention as set forth in claim 6, the mixed material of the sake lees and the water is stirred at a high speed in the first step, so that the sake lees are fine and smooth. become. In the method for producing a frozen confectionery according to the seventh aspect of the present invention, since the material after the high-speed stirring is lined in the first step, the sake lees become finer and smoother.

In the method for producing an ice confectionery according to the present invention as set forth in claim 8 above, since sake is used as the flavoring material in the second step, the flavor of the sake and the alcohol are the same as those of the sake lees. Harmonize and improve the flavor of ice confectionery. In the method for producing an ice-candy according to the present invention as set forth in claim 9 above, in the second step, sugar is added to the material, and water is further mixed into the material to adjust the sugar content. The sweetness is adjusted.

In the method for producing an ice-candy according to the present invention as set forth in claim 10, the sugar content is adjusted to about 20 to 25 degrees,
Since the sugar content is lower than that of general ice cream (sugar content is about 30 to 32 degrees), the sweetness of ice candy can be suppressed and the flavor of sake can be enhanced. In the method for producing a frozen confectionery according to the present invention as set forth in claim 11 above, sugar is mixed with alcohol in the first step, and fruit juice and water are added to the material produced in the first step in the second step. And whip, and in the third step, the material produced in the second step is frozen.

[0021]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the drawings. FIG. 1 shows a method for manufacturing an ice confectionery as a first embodiment of the present invention. This manufacturing method is as shown in FIG. In addition, it includes a preparation step A1 and main steps A2 to A4.
First, the preparation process will be described. In this preparation process, the sake lees produced in the production process of sake (sake) are frozen immediately after production.

Here, the manufacturing process of sake will be outlined. As shown in FIG. 2, first, sake-brewed rice is polished, then washed and soaked, and steamed. And this steamed rice is koji,
Ferment by adding liquor and water. When this fermentation process progresses sufficiently, the steamed rice becomes a mash, and when this mash is squeezed (squeezing process), sake lees are produced as a residue. Furthermore, the liquid from which the sake lees have been removed is filtered and compounded (filtering and compounding process).
After that, it becomes so-called sake at this stage. Then, in the case of ordinary sake, after this, the product is processed through firing, storage, blending / filtration, firing / bottle.

In the above-mentioned preparation step, the sake lees produced in such a brewing process are frozen as soon as possible after production. The reason for freezing sake lees in this way is as follows. That is, alcohol and carbon dioxide gas are contained in the sake lees immediately after production, and microorganisms such as various bacteria are extremely small. However, after generation, these alcohol content and carbon dioxide gas decrease with the passage of time, while microorganisms such as various bacteria propagate. Therefore, the sake lees immediately after being produced are frozen to contain alcohol and carbon dioxide, and at the same time, microorganisms such as various bacteria are prevented from breeding. If the freezing temperature in this case is too high, alcohol and carbon dioxide gas cannot be reliably contained, and these substances will blow off due to volatilization, etc., so the freezing temperature of the sake lees is, for example, -30 °.
C or less is desirable.

If, before freezing, sake is added to sake lees so that the mixture of sake lees and sake is frozen, alcohol and carbon dioxide can be contained more reliably, and the growth of microorganisms can be prevented. The effect becomes more certain. Of course, if you weaken the squeezing in the squeezing process that produces sake lees,
Sake lees containing a lot of ingredients of sake, there is a similar effect even if the sake lees produced in the squeezing process is used as is,
In Ginjo Sake (so-called Ginjo Sake and Daiginjo Sake),
In this way, sake lees containing a relatively large amount of sake components are produced, and the taste and flavor of the sake lees themselves are similar to those of Ginjo sake, and the taste and flavor of ice confectionery can be improved. In particular, the use of sake lees produced in the process of producing pure rice Ginjo sake is more advantageous in improving the taste and flavor of ice confectionery.

When the preparation process is completed in this way, it becomes a main process. This main process is, as shown in FIG. 1, produced by a first process of adding water to sake lees and mixing, and a first process. The second step of mixing the flavored material into the prepared material,
And a third step of freezing the material produced in the second step. In the first step A2, the ratio of sake lees to water is 1: 2.
The amount of water is twice as much as that of the sake lees so that the sake lees at this time are in a frozen state. Therefore, hot water is used as the water so that the sake lees are thawed and the water is added at the same time. This is because the freezing temperature of the sake lees is very low, and hot water is added to the lees to mash the lees and let the lees blend into the water.
Then, liquid sake lees at about 30 to 40 ° C. (liquor lees diluted with water) are obtained.

In order to make the best use of the taste of sake lees, it is also preferable to use, for example, alkaline ionized water as water added to the lees in the first step. Further, in this first step, the sake lees thawed in hot water and hydrated are stirred with a high-speed mixer. The stirring speed at this time is sufficiently high, for example, about 20000 rpm. As a result, the texture of the sake lees becomes finer and a smooth sake lees solution is produced.

Although the sake lees are in a frozen state, if the high-speed mixer has a sufficient stirring power, it does not use hot water as a water addition to thaw the sake lees, and it is at room temperature or a suitable temperature lower than hot water. Water (particularly, water that makes the best use of flavor such as alkaline ionized water is preferable) may be used. In this case, the frozen sake lees will be crushed by high-speed stirring with a high-speed mixer, but the temperature of the sake lees will be extremely low even during the process of stirring until the sake lees become finely textured and a smooth sake lees liquid is completed. Since it is maintained, the flavor of sake lees is retained and a product with a deeper flavor and high commercialability can be manufactured.

Furthermore, in this first step, after the high speed stirring, lining is performed. As a result, a fine and smooth sake lees solution is obtained. After the sake lees have been obtained in this way, in the second step A3, the sake lees are mixed with sake as a flavoring material. Pure rice sake is preferable for this sake, and of course, pure rice ginjo sake is more preferable. The alcohol content after mixing sake is set to, for example, about 7 to 8%.

Then, a syrup is added to the sake lees solution containing this sake. This syrup is prepared by adding sugar (eg, sucrose (preferably granulated sugar), glucose) and thickener (preferably natural one) to starch syrup and water (eg alkaline ionized water) in a pasteurizer. It can be obtained by mixing with stirring. The sugar content of this syrup is set to about 58 degrees, for example.

In the second step, the sake lees containing sake is further added with syrup, and water (for example, alkaline ionized water) is further added thereto to adjust the sugar content to 22 to 2, for example.
Adjust to about 3 degrees. The sugar content of 22 to 23 degrees is much lower than the sugar content of normal ice cream (30 to 32 degrees), so that the sweetness is suppressed and the ice confectionery with the taste of sake (Ginjo sake) is produced. You can

Such ingredients are further whipped into a cream. Then, it is frozen (freezing) in the next third step A4, but at this time, it may be frozen while mixing like an ordinary ice cream machine. Since the method for producing an ice candy according to the first embodiment of the present invention is configured as described above, ice cream-like ice candy with a high nutritional value is used while using conventionally discarded sake lees as a main component. Can be manufactured,
Moreover, the umami and flavor contained in sake lees can be fully utilized to obtain ice-candy with high commercial value.

In particular, the umami and flavor contained in sake lees quickly freeze the produced lees,
Since the umami and the flavor are trapped in the sake lees and the generation of various fungi is prevented, it is possible to bring out only the umami and the flavor while preventing the generation of the "waste odor" which is conventionally felt with respect to the lees. In this flavor, there is a scent of koji that is generally contained in sake, but by using ginjo sake (preferably pure rice ginjo sake) sake lees and ginjo sake (preferably pure rice ginjo sake) itself, It will be richer.

Also, the carbon dioxide contained therein gives a pleasant stimulus when eaten, and the flavor is further improved. In addition, if the fresh sake lees immediately after being produced in the mash filtration process in the production of sake can be promptly utilized, the preparation step, that is, the freezing step of the lees can be omitted. Next, the second embodiment will be described. The ice confectionery produced by the production method of the present embodiment is mainly made of alcoholic beverages,
For example, as shown in FIG. 3, a first step B1 of mixing sugar (that is, syrup) with alcohol and a second step B of adding fruit juice and water to the ingredients produced in the first step and whipped.
2 and a third step B3 of freezing the material produced in the second step.

As the liquor used here, various liquors such as brandy and rum as well as wine and beer can be applied, and as the fruit juice to be added, for example, lemon juice can be used. Further, in particular, alkaline ionized water or the like is preferable as water for controlling the sugar content to a low level of about 20 to 21 degrees and for adjusting the sugar content. The ice confectionery produced by such a method becomes a highly commercial product with a freshness, in which the sweetness is suppressed and the flavors of various alcoholic beverages are effective.

[0035]

As described above in detail, according to the method for producing an ice confectionery of the present invention as defined in claim 1, the first step of adding water to the sake lees and mixing them, and the first step By comprising a second step of mixing a flavoring material into a material and a third step of freezing the material produced in the second step, an ice cream-shaped ice candy containing sake lees as a main component is obtained. Therefore, it is possible to produce a freshly-flavored ice confectionery having a high commercial value.

According to a second aspect of the present invention, in the method for producing a frozen confectionery according to the first aspect, the sake lees used in the first step are produced immediately after the sake lees are produced in the process of filtering mash in sake production. By using sake lees, it is possible to prevent the generation of components that impair the taste of lees such as lees while making the best use of the flavor of sake lees, and to make ice cream-like ice confections mainly composed of lees It is possible to make the product with umami and high commercial value.

According to a third aspect of the present invention, in the method for producing a frozen confectionery according to the first aspect, the sake lees used in the first step are produced immediately after the sake lees are produced in the sake mash filtration process in the production of sake. By using the frozen sake lees, it is possible to prevent the generation of components that hinder the taste of the lees, such as the taste of the lees, while still making the best use of the flavor of the lees. The ice cream-shaped ice candy can be made more delicious and have a high commercial value.

According to a fourth aspect of the present invention, in the method for producing a frozen confectionery according to the third aspect, hot water having a required temperature is used as the moisture mixed with the sake lees in the first step. Thus, the frozen sake lees can be thawed and water added to the sake lees at the same time, and the manufacturing process can be simplified. According to the method for producing an ice confectionery of the present invention according to claim 5, in the constitution according to any one of claims 1 to 4, in the first step, the proportion of the water content mixed with the sake lees and the sake lees is approximately By setting the ratio to 1: 2, the concentration of the sake lees liquid can be appropriately adjusted, the production can be facilitated, and the taste of the ice candy can be easily made good.

According to a sixth aspect of the present invention, in the method for producing ice confectionery according to the first aspect, in the first step, the mixed material of the sake lees and the water is stirred at high speed. By including the step of adding, the sake lees liquid can be made finer and smoother, and the texture of the ice confectionery can be made more pleasant. In the method for producing a frozen confectionery according to the present invention as set forth in claim 7, in the configuration according to claim 6, the step of brewing the material after the high-speed stirring is included in the first step, so that the sake lees liquid is further improved. It can be made even finer and smoother,
The texture of the ice confectionery can be improved.

According to the method for producing ice confectionery of the present invention as set forth in claim 8, in the constitution as set forth in any one of claims 1 to 7, by using sake as the flavoring material in the second step, It is possible to improve the flavor of ice confection while adapting it to sake lees. The method for producing a frozen confectionery according to the present invention according to claim 9 is the configuration according to any one of claims 1 to 8, wherein in the second step, a step of adding sugar to the material and a water content for adjusting the sugar content are included. It is possible to adjust the sugar content of the ice-candy to a required sugar content by including the step of mixing with, for example, to suppress the sweetness and emphasize the flavor of sake lees.

According to a tenth aspect of the present invention, in the method for producing ice confectionery according to the ninth aspect, the sweetness is adjusted by adjusting the sugar content to about 20 to 25 degrees in the second step. The taste of sake lees is suppressed and the flavor of sake lees is emphasized, and ice confectionery can be made highly commercial. The method for producing ice confectionery according to claim 11 of the present invention comprises a first step of mixing sugar with alcohol and a second step of adding fruit juice and water to the material produced in the first step and whipping. By comprising the third step of freezing the material produced in the second step, it is possible to obtain an ice confectionery that makes the most of the flavor of alcoholic beverages.

[Brief description of drawings]

FIG. 1 is a diagram showing a method for manufacturing an ice confectionery according to a first embodiment of the present invention.

FIG. 2 is a diagram showing a method for producing sake for explaining the method for producing ice confectionery according to the first embodiment of the present invention.

FIG. 3 is a diagram showing a method for manufacturing ice confectionery as a second embodiment of the present invention.

[Explanation of symbols]

 A1 preparation step A2, B1 first step A3, B2 second step A4, B3 third step

Claims (11)

[Claims] 1. A first step in which water is added to and mixed with sake lees, a second step in which a flavoring material is mixed with a material produced in the first step, and a material produced in the second step is frozen. And a third step of allowing the ice-candy to be produced. 2. The method for producing ice confectionery according to claim 1, wherein the sake lees used in the first step are the sake lees immediately after being produced in the filtration process of the mash in the production of sake. . 3. The ice-cream according to claim 1, wherein the sake lees used in the first step are those obtained by freezing the sake lees immediately after being produced in the filtration process of rice mash in the production of sake. Confectionery manufacturing method. 4. The method for producing ice confectionery according to claim 3, wherein hot water having a required temperature is used as the water mixed with the sake lees in the first step. 5. The volume ratio between the sake lees and the water mixed with the lees in the first step is set to approximately 1: 2, and the volume ratio is set to approximately 1: 2. Of manufacturing ice confectionery. 6. The ice confectionery according to claim 1, wherein the first step includes a step of stirring the mixed material of the sake lees and the water at a high speed. Production method. 7. The method for producing an ice confectionery according to claim 6, wherein the first step includes a step of lining the material after the high speed stirring. 8. The method for producing an ice confectionery according to claim 1, wherein sake is used as the flavoring material in the second step. 9. The method according to claim 1, wherein the second step includes a step of adding sugar to the material and a step of mixing water in order to adjust the sugar content. The method for producing an ice confectionery according to. 10. The method for producing ice confectionery according to claim 9, wherein the sugar content is adjusted to about 20 to 25 degrees in the second step. 11. A first step of mixing sugar into alcoholic beverages, a second step of adding fruit juice and water to the material produced in the first step to whipped, and a material produced in the second step. And a third step of freezing, which is a method for producing an ice confectionery.