KR101003648B1 - 냉과 및 그 제조방법 - Google Patents
냉과 및 그 제조방법 Download PDFInfo
- Publication number
- KR101003648B1 KR101003648B1 KR1020030012554A KR20030012554A KR101003648B1 KR 101003648 B1 KR101003648 B1 KR 101003648B1 KR 1020030012554 A KR1020030012554 A KR 1020030012554A KR 20030012554 A KR20030012554 A KR 20030012554A KR 101003648 B1 KR101003648 B1 KR 101003648B1
- Authority
- KR
- South Korea
- Prior art keywords
- ice
- layer
- mix
- ice cream
- filling
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
Claims (6)
- 얼음 층을 형성하는 믹스와, 아이스크림 층을 형성하는 믹스를 각각의 충전 노즐로부터 동시에 토출하여 접촉시켜, 얼음 층을 형성시키는 것을 특징으로 하는, 2층 이상의 아이스크림 층과, 1층 이상의 얼음 층이 서로 적층한 냉과.
- 청구항 1 에 있어서 얼음 층은 두께가 0.1~l0mm 이며, 판 상을 나타내고 있는 것을 특징으로 하는 냉과.
- 청구항 1 에 있어서 얼음 층은 직경 0.1~10mm 의 봉 상의 얼음이 병렬해 있는 것을 특징으로 하는 냉과.
- 청구항 1~3 에 기재된 어느 한 항에 있어서 얼음 층을 형성하는 믹스의 점도가 5 °C 에서 100~5, OOOcp 인 냉과.
- 청구항 1항에 있어서 얼음 층을 형성하는 믹스가, 증점다당류를 함유하고, 고형분이 10중량% 이하인 냉과.
- 얼음 층을 형성하는 충전 노즐과, 이 노즐을 감싸는, 또는 끼우는 형태로 배치한 아이스크림 층을 형성하는 충전 노즐을 회전 혹은 진동시키면서 충전하든가, 용기 자체를 회전, 진동시키면서 충전함으로서, 층상으로 충전하는 것을 특징으로 하는 냉과의 제조 방법.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JPJP-P-2002-00371137 | 2002-12-20 | ||
JP2002371137A JP4025188B2 (ja) | 2002-12-20 | 2002-12-20 | 冷菓及びその製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20040055549A KR20040055549A (ko) | 2004-06-26 |
KR101003648B1 true KR101003648B1 (ko) | 2010-12-23 |
Family
ID=32810083
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020030012554A KR101003648B1 (ko) | 2002-12-20 | 2003-02-28 | 냉과 및 그 제조방법 |
Country Status (2)
Country | Link |
---|---|
JP (1) | JP4025188B2 (ko) |
KR (1) | KR101003648B1 (ko) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2914538B1 (fr) * | 2007-04-03 | 2009-07-10 | Nestec Sa | Procede et dispositif de fabrication d'un article de dessert refrigere contenant une composition craquante disposee en couches superposees dans sa masse |
JP2012016317A (ja) * | 2010-07-08 | 2012-01-26 | Ezaki Glico Co Ltd | 冷菓 |
JP6359437B2 (ja) * | 2013-12-06 | 2018-07-18 | 森永乳業株式会社 | 冷菓およびその製造方法 |
JP7140749B2 (ja) * | 2017-03-30 | 2022-09-21 | 株式会社ロッテ | 容器入り氷菓およびその製造方法 |
KR102182385B1 (ko) * | 2018-02-02 | 2020-11-24 | 주식회사 라벨리 | 히트 쇼크에 의한 부작용 방지를 위한 물코팅 아이스바 및 그 제조 방법 |
-
2002
- 2002-12-20 JP JP2002371137A patent/JP4025188B2/ja not_active Expired - Fee Related
-
2003
- 2003-02-28 KR KR1020030012554A patent/KR101003648B1/ko active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
KR20040055549A (ko) | 2004-06-26 |
JP2004201510A (ja) | 2004-07-22 |
JP4025188B2 (ja) | 2007-12-19 |
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