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Freeze-dried foods and process for producing same

A technology of freeze-drying and food, which is applied in food preparation, food preservation, frozen desserts, etc. It can solve the problems of rough taste, discomfort, and inability to obtain slippery mouth-melt feeling, and achieve the effect of fine texture and slippery mouth-melt feeling

Inactive Publication Date: 2001-05-09
MEIJI SEIKA KAISHA LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, freeze-dried foods obtained by simply freeze-drying food ingredients according to conventional production methods have a rough texture when eaten, or cause discomfort due to the absorption of saliva in the mouth by the food ingredients, or food sticking to the mouth. Phenomena on the mucous membranes, so a slippery mouth-melting sensation cannot be obtained

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1 (freeze-dried sweetened yogurt)

[0018] Raw material Mixing ratio (w / w)%

[0019] Yogurt 38.67

[0020] Maltose 9.84

[0021] Lactose 4.82

[0022] Emulsifier 0.60

[0023] Cocoa butter substitute 12.20

[0024] Water 33.87

[0025] Total 100.00

[0026] A yogurt solution was prepared by dissolving yogurt, maltose, lactose and an emulsifier among the above ingredients in the added water, and its temperature was adjusted to a product temperature of 50°C. On the other hand, cocoa butter with solid fat content (SFC) of 85% (15°C), 80% (20°C), 72% (25°C), 19% (30°C), 0% (35°C) Substitute fat is heated to prepare liquefied fat, and its temperature is adjusted to the product temperature of 50°C.

[0027] The temperature-regulated yoghurt solution and cocoa butter substitute were transferred into a container, and stirred and mixed for 3 minutes at a speed of 17,500 rpm using a stirring homogenizer to obtain an emulsion. Cool the emulsion to -1°C to -6°C und...

Embodiment 2

[0034] Embodiment 2 (freeze-dried ice cream)

[0035] Raw material Mixing ratio (w / w)%

[0036] Commercial ice cream 55.38

[0037] Cocoa butter substitute 10.57

[0038] Emulsifier 0.60

[0039] Water 33.45

[0040] Total 100.00

[0041] A solution containing dairy and sugar was prepared by dissolving commercially available ice cream and emulsifier in the above ingredients in the added water. On the other hand, a liquefied cocoa butter substitute was prepared by heating the cocoa butter substitute to 50°C.

[0042] The above dairy product-sugar solution and liquefied cocoa butter substitute were transferred into a container, stirred and mixed for 3 minutes at a speed of 17,500 rpm using a stirring homogenizer, and an emulsion was obtained. Cool the emulsion to -1~-6°C under stirring to transform it into a creamy semi-frozen state, pour the cream into the panda-shaped model, and then cool it at a temperature of -40~-20°C It was left to stand overnight under the same con...

Embodiment 3

[0045] Embodiment 3 (freeze-dried cookies)

[0046] Raw material compounding amount (w / w)%

[0047] Cookies 19.43

[0048] Emulsifier 0.60

[0049] Cocoa butter substitute 10.70

[0050] Water 69.27

[0051] Total 100.00

[0052] The cookies were pulverized with a grinder, and part of the above-mentioned cocoa butter substitute was added thereto and kneaded so that the oil content of the pulverized cookies in the pulverized cookies reached 26-28%. This pulverized product was treated with a homogenizer to make fine particles, thereby preparing a paste of cookie crumbs.

[0053] The batter of the sugar cookie crumbs was put into a container together with the residual cocoa butter substitute oil which was liquefied by heating at 50°C, an emulsifier and water added, and the raw materials were liquefied by heating to 50°C, and the mixture was homogenized by stirring. The emulsifier was stirred and mixed for 3 minutes at a rotation speed of 17,500 rpm to obtain an emulsion.

[...

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PUM

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Abstract

There are described freeze-dried food products which have porous structure with fine texture than those obtained by conventional processes to give smooth melting in mouth and a process for preparing the freeze-dried food products. According to the process, raw materials for the food are made into a form of aqueous solution or paste, emulsified, made into semi-frozen state by cooling the emulsion, freeze-dried by further cooling in a mold, and then subjected to freeze-drying treatment.

Description

technical field [0001] The invention relates to a freeze-dried food with slippery mouth-melting feeling when eaten and a preparation method thereof. Background technique [0002] As the food freeze-dried and eaten in a dry state, there are freeze-dried foods such as ice cream and fruits, and their production methods are disclosed in Japanese Patent Publication No. 47-19011 and Japanese Patent Application Laid-Open No. 1-218554 method etc. These freeze-dried foods are removed by sublimation after the moisture in the food material is frozen, so that the part originally occupied by ice crystals becomes a void, thereby reducing the moisture content in the food and making it porous. organizational structure. Due to the existence of this type of tissue structure, the freeze-dried food in the past presents the crunchy texture of fast food. [0003] However, freeze-dried foods obtained by simply freeze-drying food ingredients according to conventional production methods have a ro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D15/02A23C9/123A23G1/00A23G1/36A23G1/38A23G9/32A23G9/52A23L3/44A23L25/00
CPCA23L3/44A23G9/327A23G2200/08A23C9/1232A21D15/02A23G9/52A23L1/366A23G1/38A23G1/36A23L25/30
Inventor 北冈宣幸槙岛慎一樱井光宽
Owner MEIJI SEIKA KAISHA LTD
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