EDIBLE FREEZING AGENT FOR PRODUCTION OF SHERBET

• Main Author: TSURUTA ORIHIRO
• Format: Patent
• Language: English; Japanese
• Published: 29.10.2020
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide unconventional type ice cream (also called as ice confectionary) facilitating ingestion of dietary fibers, and having resilient and solid texture of konjak jelly, combined with texture as ice confectionery of sherbet, formed by using a cold insulation function of konjak jelly.SOLUTION: Sherbet is produced by: freezing in a state of hermetically filling in a packaging container, konjak jelly obtained by gelatinizing a konjak jelly forming material hermetically filled in the packaging container, and having an external surface molded by an internal surface of the packaging container; and preparing a plurality of frozen cut pieces from the frozen konjak jelly followed by bringing into contact with a sherbet forming liquid material.SELECTED DRAWING: None 【課題】食物繊維を手軽に摂取することができ、かつ、こんにゃくゼリーの弾力ある固体状の食感と、こんにゃくゼリーの保冷機能を利用して形成したシャーベットの氷菓としての食感と、を融合させた、これまでにないタイプの氷菓（氷菓子ともいう）を提供すること。【解決手段】包装容器中に密封充填したこんにゃくゼリー形成用材料をゲル化した、包装容器の内表面により成型された外表面を有するこんにゃくゼリーを、包装容器内に密封充填した状態で凍結させる。この凍結こんにゃくゼリーから複数の凍結切断片を用意して、シャーベット形成用の液体材料と接触させてシャーベットを製造する。【選択図】なし