KR101093689B1 - Cotton candy-ice cream and method for preparing of the same - Google Patents

Abstract

PURPOSE: Cotton candy ice cream and a producing method thereof are provided to form a coating layer on the ice cream using cotton candy for delaying the melting time of the ice cream. CONSTITUTION: A producing method of cotton candy ice cream comprises the following: preparing ice cream, and inserting a supporting stick into the ice cream; coating the surface of the ice cream with edible powder selected from vanilla powder, chocolate powder, green tea powder, strawberry powder, orange powder, or cocoa powder; and coating the product with cotton candy, and compressing the obtained cotton candy coating layer.

Description

Cotton candy ice cream and its manufacturing method {Cotton Candy-Ice Cream and Method for Preparing of the Same}

The present invention relates to a method for producing cold-treated cotton candy ice cream and a cold-treated cotton candy ice cream produced by the method.

In general, various packaging papers are applied to ice creams to achieve the cooling effect of ice creams, including ice creams. Such packaging papers must have excellent cold storage effect during the distribution process, and the appearance of the packaging paper is not important for the product value of the product. In general, the commonly used ice cream wrappers use a film bag or a cold bag. In the case of the film bags, the printing effect is excellent due to various printing, but the ice cream melts quickly when moving from the place of purchase to the home. In the case of the cold bag, the cold storage effect is good, but there is a disadvantage in that the material cost is increased by attaching a sticker on a non-printed bag, and the merchandise value is lowered due to the poor display effect.

Thus, the present inventors delay the melting time of the ice cream by pre-treating the ice cream before packing in the wrapping paper or by cooling the ice cream itself without using an auxiliary tool such as a boning bag when the ice cream is not eaten immediately after opening the wrapping paper. We tried to develop

In addition, the inventors of the present invention have attempted to develop a cotton candy ice cream having a cold taste and at the same time providing an ice cream in the form of cotton candy with a taste and a new taste.

The present inventors have tried to develop an ice cream having a different taste while providing a new type of ice cream while having a cold effect to delay the melting time of the ice cream. As a result, by forming a coating layer on the surface of the ice cream using cotton candy, as a result of delaying the melting time of the ice cream to exhibit an excellent cold storage effect and at the same time feel the taste of cotton candy and ice cream by developing an ice cream having the form of cotton candy, The present invention has been completed.

Accordingly, it is an object of the present invention to provide a method for producing cold-treated cotton candy ice cream.

Another object of the present invention to provide a cold-treated cotton candy ice cream prepared by the above-described method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the invention, the present invention provides a method for producing cold-treated cotton candy ice cream comprising the steps of: (a) preparing an ice cream; (b) inserting an ice cream support rod into the ice cream of step (a); (c) coating the entire ice cream surface of step (b) with edible powder; And (d) coating the resultant of step (c) with cotton candy to form a coating layer.

The present inventors have tried to develop an ice cream having a different taste while providing a new type of ice cream while having a cold effect to delay the melting time of the ice cream. As a result, by forming a coating layer on the surface of the ice cream using cotton candy, as a result of delaying the melting time of the ice cream to exhibit an excellent cold effect and at the same time feel the taste of cotton candy and ice cream and developed an ice cream having the form of cotton candy.

As used herein, the term "insulation" refers to maintaining a cold temperature continuously, and can be used interchangeably with "heat insulation" in that it maintains a constant temperature, and blocks heat from inside and outside. It can also be used interchangeably with “insulation”.

In the present specification, the term “cotton candy ice cream” does not mean each of cotton candy and ice cream, but refers to a new type of ice cream having a cotton candy coated with cotton candy.

"Ice cream" used in the method of the present invention is a cold dessert that is usually frozen with flavored and foamed whites in a cream, and mainly used for flavoring ice cream flavors such as vanilla, chocolate or strawberry Spices and the like.

In terms of ingredients, ice cream is classified according to livestock product processing standards, but ice cream is one kind of ice cream.

In the United States, at least 20% milk solids and at least 10% milk fat are called ice cream, and at least 6% milk fat and at least 2.7% protein are called melorine. Meanwhile, ice cream in South Korea is called ice cream if more than 16% milk solids and more than 6% milk fat. Ice milk is 7-15% milk fat and 2-5% milk fat. , 2% or more solid milk solids, sherbet, 10% solid milk solids and 2% crude fat or less low-fat ice cream, and 5% solid milk solids and 5% crude fat or more non-fat ice cream It is called ice cream.

Types of ice cream include ice cream cone with ice cream, ice cream made by mixing ingredients to be ice cream, ice cake made by sticking sticks, ice cream cake (ice cream cake) And ice cream sundae topped with candied fruit or chocolate.

Hereinafter, the step-by-step detail of the method of the present invention for producing ice-cold treated as follows:

(a) preparation of ice cream

First, the method of the present invention prepares ice cream.

Ice cream used in the method of the present invention may be used commercially purchased or used in a variety of methods using a variety of ingredients known in the art. For example, vanilla ice cream is mixed with egg yolk in a bowl and sugar, and then mixed with a whisk while pouring milk heated at about 80 ℃ little by little, put it in a saucepan and stir at low heat until it becomes thick. Heat and cool in cold ice water. Pour fresh cream into the bowl, stir with a whisk, add sugar and stir again. Pour the resultant cooled into the bowl little by little, add vanilla essence and stir again. And it is frozen in the freezer, a tablespoon in the middle of the ice cream to the bottom of the stirring well and repeat this stirring several times to completely freeze can be produced vanilla ice cream.

(b) Inserting the ice cream support rod into the ice cream of step (a)

Then, the method of the present invention goes through the step of inserting the ice cream support rod in the ice cream.

The support rod may use various rods known in the art as long as it can support the ice cream, preferably wooden chopsticks or iron chopsticks, and more preferably wooden chopsticks.

(c) coating the entire ice cream surface of step (b) with edible powder

And, the method of the present invention is subjected to the step of coating the whole ice cream surface of the step (b) with an edible powder.

The reason for the coating using the edible powder in the method of the present invention is to add the adhesion of the coating layer of cotton candy in coating the ice cream with cotton candy to be described later.

According to a preferred embodiment of the present invention, the edible powder of step (c) is selected from the group consisting of vanilla powder, chocolate powder, green tea powder, strawberry powder, orange powder and cocoa powder, more preferably vanilla powder or chocolate Powder.

(d) coating the resultant of step (c) with cotton candy

Next, the resultant of step (c) is coated with cotton candy to form a coating layer.

Coating of the cotton candy can be coated with the edible powder coated ice cream using a commercially purchased cotton candy, it can be coated on the edible powder coated ice cream using a cotton candy manufacturing apparatus.

The cotton candy manufacturing apparatus can be used by commercially purchasing a variety of manufacturers known in the art.

According to a preferred embodiment of the invention, the cotton candy coating layer of step (d) is 2-4 cm thick.

In this way it is possible to produce a new type of cotton candy ice cream and due to the cotton candy coating layer formed on the outer layer of the ice cream can feel the taste of cotton candy and ice cream at the same time. In addition, the cold storage effect of the ice cream is achieved due to the coating layer of cotton candy.

According to another preferred embodiment of the present invention, the method further comprises, after step (d), (d-1) pressing the cotton candy coating layer of step (d).

(d-1) compression of the cotton candy coating layer of step (d)

In a preferred embodiment, the process of the invention is subjected to the step of pressing the primary coating layer formed in step (d).

The reason for this compression process is that cotton candy fibers are in close contact with each other to achieve a better cold effect.

According to a more preferred embodiment of the present invention, the cotton candy coating layer of the step (d-1) is a thickness of 1-2 mm.

According to another preferred embodiment of the invention, the method further comprises, after step (d), (e) further coating cotton candy on the product of step (d) to form a coating layer.

(e) additional coating of cotton candy on the product of step (d)

Additionally, the method of the present invention includes, after step (d), additionally coating cotton candy on the product of step (d) to form a secondary coating layer.

By forming the secondary coating layer of cotton candy, the cold storage effect of the ice cream by cotton candy is more excellent.

The secondary coating of cotton candy is carried out in the same manner as the primary coating described above.

According to a more preferred embodiment of the invention, the cotton candy coating layer of step (e) is 5-8 cm thick. Cooling effect is achieved due to the cotton candy coating layer having this thickness.

According to another preferred embodiment of the invention, the method further comprises, after step (e), (e-1) pressing the cotton candy coating layer of step (e).

(e-1) compression of the cotton candy coating layer of step (e)

In a preferred embodiment, the process of the invention is subjected to the step of pressing the secondary coating layer formed in step (e).

The reason for undergoing this second compression process is that the cotton candy fibers of the second coating layer are in close contact with the cotton candy fibers adhered by the first compression, to achieve a more improved cold effect.

According to a more preferred embodiment of the present invention, the cotton candy coating layer of step (e-1) is 1-4 mm thick.

According to another aspect of the present invention, the present invention provides a cold treated cotton candy ice cream produced by the above-described method of the present invention.

The ice-cold treated ice cream of the present invention is manufactured by the ice cream cold-cooling method of the present invention described above, and the contents common to both are omitted in order to avoid excessive complexity of the specification according to the repeated description.

Cotton candy ice cream of the present invention by using a cotton candy to form a coating layer on the surface of the ice cream to delay the melting time of the ice cream to exhibit an excellent cooling effect and at the same time can feel the taste of cotton candy and ice cream and has the form of cotton candy.

The features and advantages of the present invention are summarized as follows:

(Iii) The present invention relates to cotton candy ice-cream treated with cotton candy.

(Ii) The present invention coats the surface of the ice cream with edible powder and then forms a coating layer using cotton candy to achieve excellent cold effect.

(Iii) In addition, the present invention forms a cotton candy primary coating layer and the pressing process, and then formed a cotton candy secondary coating layer and the pressing process, the melting time at room temperature compared to the ice cream that does not form a coating layer (melting time) A good cold effect is achieved which is delayed by about 3-7 times.

(Iii) Such cold-treated cotton candy ice cream has the advantage that, due to the cold effect, you can eat frozen ice cream after about 10 minutes or more without eating the ice cream taken out of the freezer immediately.

(Iii) In addition, the cold-treated cotton candy ice cream of the present invention can be eaten with a spoon or peeled off the coating layer or eaten directly with the coating layer.

(Iii) Meanwhile, the present invention is a cotton candy ice cream of a new concept (or sour form) of cotton candy and ice cream, and can be eaten not only cotton candy but also ice cream, so that children can enjoy it and provide a different taste and form. It can be aesthetically interesting.

1 is a photograph showing the manufacturing process of the cotton candy ice cream treated in accordance with an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Manufacturing example  1: Manufacture of Ice Cream Coated with Cotton Candy

The ice cream was used by purchasing a vanilla ice cream in the amount of pint (320 g) at the Baskin Robbins 31 ice cream shop.

First, the ice cream was hemispherical with an ice cream spoon, and then wooden chopsticks were inserted in the center of the ice cream to separate the ice cream from the ice cream spoon. The chocolate powder was coated with chocolate powder on the entire surface of the ice cream from which the wooden chopsticks were separated by using a chocolate powder barrel having a fine hole in the inlet. At this time, care was taken to uniformly coat the chocolate powder so that the ice cream is not exposed on the ice cream surface.

And the colorless cotton candy raw material (cotton candy world) was put into the cotton candy manufacturing machine (RP-DX, the cotton candy world). Using a cotton candy maker containing the cotton candy raw material, while holding the wooden chopsticks of the chocolate powder-coated ice cream with one hand, it was first coated with cotton candy on the ice cream chocolate powder layer. Then, cotton candy was coated on the cotton candy primary coating layer using a cotton candy maker to form a primary cotton candy coating layer. In this way, an ice cream coated with cotton candy was prepared (Example 1).

On the other hand, the same method as described above, but the first coating with cotton candy, then by pressing the cotton candy coating layer by hand, by using a cotton candy maker second coating the first coated ice cream with cotton candy, coated ice cream Prepared (Example 2).

Experimental Example  1: Cotton candy coating layer thickness measurement

The ice creams of Examples 1 and 2 prepared above were cut vertically with a knife, and the thickness of the cotton candy coating layer was measured through the coating layer cutout.

In Example 1, the cotton candy coating layer was measured to have a thickness of about 7-12 cm. The primary coating layer was measured at about 2-4 cm and the secondary coating layer at 5-8 cm. And in Example 2, the cotton candy coating layer was measured to be about 2-6 mm, the primary coating layer was measured about 1-2 mm, the secondary coating layer was measured to 1-4 mm.

Experimental Example  2: measuring the melting time of ice cream

Hemispherical vanilla ice cream floated with an ice cream cutlery was used as Comparative Example 1. Melting time of the ice cream was installed in a wooden box of about 20 cm high to lean obliquely 30 cm plastic ruler and put the ice cream mass on the wooden box, and measured the time the melted ice cream flows down. And the experiment was carried out in the space of room temperature 25 ℃. The measurement of the melting time of the ice cream measured the time when it flowed down to 5 cm through a plastic ruler.

On the other hand, in the case of Examples 1 and 2, the melted ice cream was allowed to flow through a circle of about 1 cm in diameter so that the melted ice cream flowed in the direction of the slanted slant. And the reason why the coating layer is drilled in a circle of about 1 cm in diameter is to prevent the ice cream from melting in the coating layer by the external temperature as much as possible. The ice cream was frozen for about one day in the freezer set to -3 ℃ before measurement. The measurement results are summarized in Table 1 below:

- Melting time Example 1 3 minutes Example 2 7 minutes Comparative Example 1 1 minute 2 seconds

As can be seen in Table 1, in Examples 1 and 2 in which the coating layer was formed of cotton candy, the melting time of the ice cream was delayed by about 3-7 times compared to Comparative Example 1 in which the coating layer was not formed. Considering the influence of the external temperature on the hole formed in the cotton candy coating layer for the experiment it was found that in the case of Examples 1 and 2, especially Example 2, the cold storage effect is excellent.

It is judged that the fine sugar fiber of cotton candy acted as a heat insulating material because of its excellent cold retention effect.

Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that such a specific technology is only a preferred embodiment, and the scope of the present invention is not limited thereto. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (6)

A process for preparing cold-treated cotton candy ice cream comprising the following steps:
(a) preparing an ice cream;
(b) inserting an ice cream support rod into the ice cream of step (a);
(c) coating the entire ice cream surface of step (b) with edible powder; And
(d) coating the resultant of step (c) with cotton candy to form a coating layer.
The method of claim 1, wherein the edible powder of step (c) is selected from the group consisting of vanilla powder, chocolate powder, green tea powder, strawberry powder, orange powder and cocoa powder.
The method of claim 1, further comprising, after step (d), (e) additionally coating cotton candy on the product of step (d) to form a coating layer.
The method of claim 1, wherein the method further comprises, after step (d), (d-1) pressing the cotton candy coating layer of step (d).
4. The method of claim 3, wherein the method further comprises, after step (e), (e-1) pressing the cotton candy coating layer of step (e).
Cold-treated cotton candy ice cream prepared by the method of any one of claims 1 to 5.

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