JPH1175700A - Production of soft ice cream containing black sesame - Google Patents
Production of soft ice cream containing black sesameInfo
- Publication number
- JPH1175700A JPH1175700A JP9256140A JP25614097A JPH1175700A JP H1175700 A JPH1175700 A JP H1175700A JP 9256140 A JP9256140 A JP 9256140A JP 25614097 A JP25614097 A JP 25614097A JP H1175700 A JPH1175700 A JP H1175700A
- Authority
- JP
- Japan
- Prior art keywords
- ice cream
- black sesame
- soft ice
- containing black
- cream containing
- 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.)
- Pending
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 24
- 235000007215 black sesame Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 241000207961 Sesamum Species 0.000 claims abstract description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 5
- 238000007796 conventional method Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000000227 grinding Methods 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 5
- 230000008014 freezing Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000003756 stirring Methods 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000006071 cream Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 208000003643 Callosities Diseases 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、黒胡麻入りソフト
アイスクリームの製造方法に関する。[0001] The present invention relates to a method for producing a soft ice cream containing black sesame.
【０００２】[0002]
【従来の技術】一般的に、アイスクリームは、クリーム
に牛乳（あるいはバター、粉乳、練乳）、砂糖、香料、
安定剤、乳化剤などを加え、調整した原料（アイスミッ
クス）を冷却、撹拌、凍結させることによって製造され
るが、その凍結温度を−３〜−５℃にすることで、いわ
ゆるソフトアイスクリームができ上がるものである。2. Description of the Related Art Generally, ice cream is prepared by adding milk (or butter, milk powder, condensed milk), sugar, flavor,
It is manufactured by adding, stabilizing, emulsifying agents, etc., cooling, stirring and freezing the prepared raw material (ice mix). By setting the freezing temperature to -3 to -5C, a so-called soft ice cream is completed. Things.
【０００３】[0003]
【発明が解決しようとする課題】しかし乍ら、上記した
従来のアイスクリーム（ソフトアイスクリーム）はその
種類において、バニラ、抹茶、フルーツ、チョコレー
ト、コーヒーなど、栄養摂取を目的としない、いわゆる
嗜好食品的なものに限られているという問題があった。However, the above-mentioned conventional ice creams (soft ice creams) are so-called favorite foods which are not intended for nutritional intake, such as vanilla, matcha, fruit, chocolate and coffee. There was a problem that it was limited to a typical thing.
【０００４】本発明は、上記従来の技術の有するこのよ
うな問題点に鑑みなされたもので、近年、健康食品とし
て注目されている栄養価の極めて高い黒胡麻を利用した
黒胡麻入りソフトアイスクリームを提供することを目的
とする。[0004] The present invention has been made in view of the above-mentioned problems of the conventional technology, and has been recently used as a soft food cream containing black sesame using extremely high nutritional value, which has attracted attention as a health food. The purpose is to provide.
【０００５】[0005]
【課題を解決するための手段】上記目的を達成するため
に、本発明に係る黒胡麻入りソフトアイスクリームの製
造方法は、ソフトアイスクリームの原料であるアイスク
リームミックスの中に、炒黒胡麻をペースト状に磨り潰
してなる黒胡麻ペーストを混入し、常法により冷却、撹
拌、凍結させることを特徴とする。Means for Solving the Problems To achieve the above object, a method for producing a soft ice cream containing black sesame according to the present invention comprises the steps of adding a roasted black sesame to an ice cream mix as a raw material of the soft ice cream. Black sesame paste, which has been ground into a paste, is mixed, cooled, stirred and frozen by a conventional method.
【０００６】[0006]
【発明の実施の形態】以下、本発明の実施の形態を詳細
に説明する。ソフトアイスクリームの原料であるアイス
クリームミックスの中に、炒黒胡麻をペースト状に磨り
潰してなる黒胡麻ペーストを混入し、常法により冷却、
撹拌、凍結させることを特徴とする黒胡麻入りソフトア
イスクリームの製造方法である。Embodiments of the present invention will be described below in detail. Into the ice cream mix, which is the raw material for soft ice cream, mix the black sesame paste obtained by grinding the roasted black sesame into a paste and cool it in the usual manner.
This is a method for producing a soft ice cream containing black sesame, which is characterized by stirring and freezing.
【０００７】黒胡麻ペーストは、炒黒胡麻をフイライパ
ンに入れ、さらに芳ばしい香りが出るまで炒った後、こ
れをフードプロセッサーでペースト状になるまで磨り潰
すことによって製造される。[0007] The black sesame paste is prepared by putting roasted sesame seeds in a fried bread, roasting until a fragrant scent is obtained, and then grinding the sesame paste into a paste with a food processor.
【０００８】アイスクリームミックスは、牛乳、乳製品
（クリーム）、糖類（砂糖）、乳化剤、安定剤（セルロ
ース、増粘多糖類）、カゼインＮａ、リン酸塩、カロチ
ン色素等公知の各種原料を調合することによって製造さ
れる。[0008] The ice cream mix is prepared by mixing various known ingredients such as milk, dairy products (cream), sugars (sugar), emulsifiers, stabilizers (cellulose, thickening polysaccharides), casein Na, phosphate and carotene pigment. It is manufactured by doing.
【０００９】[0009]
【実施例】常法により製造されたアイスクリームミック
ス１０００ｍｌ、生クリーム５０ｇ、黒胡麻ペースト５
ｇを配合し、混ぜ合せた後、その混合物をソフトクリー
マーの中に入れ冷却、撹拌、凍結させる。この時の凍結
温度は−５℃に保持する。このようにしてソフトアイス
クリームが出来上がったならばソフトクリーマーのレバ
ーを操作してデザートコーンに盛り付ける。大型（Ｌ）
のデザートコーンであれば７個分が出来上がる。EXAMPLE 1000 ml of ice cream mix, 50 g of fresh cream, black sesame paste 5 manufactured by a conventional method
g, mix and mix, then place the mixture in a soft creamer, cool, stir and freeze. The freezing temperature at this time is maintained at -5 ° C. When the soft ice cream is completed, operate the lever of the soft creamer and serve it on the dessert cone. Large (L)
7 dessert corns are completed.
【００１０】[0010]
【発明の効果】本発明は、以上のとおり常法により製造
されるアイスクリームミックスの中に、適量の黒胡麻ペ
ーストを混入してなる黒胡麻入りソフトアイスクリーム
の製造方法であるから、胡麻特有の芳ばしい香りが得ら
れ嗜好食品としての機能を持つと共に、胡麻、特に黒胡
麻に含まれているたんんばく質、トリプトファン、メチ
オニンによって優れた栄養価も得られるものである。As described above, the present invention is a method for producing a soft ice cream containing black sesame by mixing an appropriate amount of black sesame paste into an ice cream mix produced by a conventional method. In addition to having a fragrant aroma and functioning as a favorite food, the protein, tryptophan, and methionine contained in sesame, especially black sesame, provide excellent nutritional value.
Claims (1)
スクリームミックスの中に、炒黒胡麻をペースト状に磨
り潰してなる黒胡麻ペーストを混入し、常法により冷
却、撹拌、凍結させることを特徴とする黒胡麻入りソフ
トアイスクリームの製造方法。1. An ice cream mix, which is a raw material of soft ice cream, is mixed with a black sesame paste obtained by grinding roasted sesame into a paste and cooled, stirred and frozen by a conventional method. To make soft ice cream with black sesame.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9256140A JPH1175700A (en) | 1997-09-04 | 1997-09-04 | Production of soft ice cream containing black sesame |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9256140A JPH1175700A (en) | 1997-09-04 | 1997-09-04 | Production of soft ice cream containing black sesame |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH1175700A true JPH1175700A (en) | 1999-03-23 |
Family
ID=17288466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9256140A Pending JPH1175700A (en) | 1997-09-04 | 1997-09-04 | Production of soft ice cream containing black sesame |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH1175700A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264827A (en) * | 2018-12-05 | 2020-06-12 | 丰益(上海)生物技术研发中心有限公司 | Sesame paste and preparation process thereof |
| KR102123833B1 (en) * | 2019-08-27 | 2020-06-17 | 김고은 | Method for making bean curd icecream |
-
1997
- 1997-09-04 JP JP9256140A patent/JPH1175700A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264827A (en) * | 2018-12-05 | 2020-06-12 | 丰益(上海)生物技术研发中心有限公司 | Sesame paste and preparation process thereof |
| CN111264827B (en) * | 2018-12-05 | 2022-07-05 | 丰益(上海)生物技术研发中心有限公司 | Sesame paste and preparation process thereof |
| KR102123833B1 (en) * | 2019-08-27 | 2020-06-17 | 김고은 | Method for making bean curd icecream |
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