KR101309087B1 - Making method of an ice-cream cone with various color - Google Patents

Abstract

The present invention relates to a method of manufacturing a confectionery for ice cream having two or more colors, and more particularly, to a method for manufacturing a confectionery for ice cream having different colors using a confectionery mix having two or more colors. The present invention relates to an ice cream with improved visual functionality by using a confectionery for two or more colors of ice cream prepared by the method as an ice cream container.
The present invention can provide an ice cream having a functional and / or functional through the application of a variety of flavors and colors when using the confectionery prepared by the method for producing a confectionery for ice cream having a variety of colors and flavors in the ice cream. Can cater to the needs of consumers looking for other ice cream, and it can also help to generate profits for companies and communities involved in the production of ice cream and ultimately contribute to the national industrial development.

Description

Making method of an ice-cream cone with various color}

The present invention relates to a method of manufacturing a confectionery for ice cream having two or more colors, and more particularly, to a method for manufacturing a confectionery for ice cream having different colors using a confectionery mix having two or more colors. The present invention relates to an ice cream with improved visual functionality by using a confectionery for two or more colors of ice cream prepared by the method as an ice cream container.

Ice cream is synonymous with summer snacks that are added to sugars such as sugars and flavors in frozen water and frozen. Ice creams containing dairy ingredients such as milk and milk powder are also called the same concept.

Ice cream is a generic term for ice cream, which is made by mixing sugar, eggs, stabilizer, spices, coloring matter, etc. in milk or milk fat or solid fat free milk It is widely used as a simple dessert after.

There are various kinds of ice cream depending on the packaging container, ingredients, etc. Among them, there is an ice cream cone which can be easily and easily eaten. Ice cream cones are sold in the market as ice cream contained in cones (cone, hereinafter referred to as confectionery) made of conical shape, wrapped in packaging materials such as paper and synthetic resin.

The ice cream cones are more popular than ice cream cones that can only eat ice cream because they can eat cone-shaped confectionery after ingesting ice cream in addition to the advantages of easily eating ice cream. It is mainstream.

Conventional ice cream confectionery consists of one taste and color, and most of the confectionery has a similar taste, but since the main ingredient in the ice cream cone is ice cream, the confectionery containing the ice cream is greatly cared for by the ice cream manufacturer. It is a reality.

Therefore, the inventor of the present invention provides a method for producing a confectionery having different colors and flavors for the confectionery which is one of the components of the ice cream cone, and by using the confectionery prepared by such a method as a container for ice cream Various colors and tastes of sweets improve the functionality and / or functionality of the confectionery to provide an overall improved functionality of ice cream.

Meanwhile, as a prior art related to the present invention, in Korean Patent No. 10-0486653, a method of forming a confectionery by winding a confectionery in a cone-shaped mold and rotating the inside of a fixed mold, wherein the confectionery mold is formed at the inlet side of the confectionery. Step of thickening the thickness of one side: Transferring the molded confectionery to the rotating part, inserting into the insertion hole formed to be opened on one side of the fixed mold in which the rotating body is inserted: The inserted confectionery rotating the rotating body and the confectionery It shows a manufacturing method of the confectionery for ice cream, characterized in that consisting of the step of winding the projection jaw inward.

However, the present invention and the prior art is different from the technical features of the invention the present invention and the prior art is an invention of different configurations of the invention.

An object of the present invention is to provide a method for producing a confectionery for ice cream having two or more colors, not a confectionery having one color used in the conventional ice cream cone.

Another object of the present invention is to provide a confectionery having two or more colors produced by the above-mentioned method.

Still another object of the present invention is to provide an ice cream having excellent functionality and / or functionality compared to conventional ice cream by using a confectionery having two or more colors prepared by the above-mentioned method as an ice cream container.

The present invention comprises the step of filling the first confectionery mix in the ice cream cone confectionery manufacturing mold and then filling the second confectionery mix different in color from the first confectionery mix and then closing the mold lid and heating. It can be provided a method for producing a confectionery having two or more colors.

The present invention can provide a confectionery having two or more colors manufactured by the method for producing a confectionery having two or more colors mentioned above.

The present invention can provide an ice cream having a confectionery having two or more colors manufactured by the method for producing a confectionery having two or more colors mentioned above in the ice cream having a confectionery.

When using a confectionery prepared by the method of manufacturing a confectionery for ice cream with two or more colors of the present invention in the ice cream, it is possible to provide an ice cream excellent in functionality and / or functionality by exhibiting various colors. It is expected to meet the needs of consumers who seek, and to help create profits for companies and / or communities involved in producing ice cream, ultimately contributing to the industrial development of the country.

1 is a photograph showing a confectionery having a different color from the upper end and the lower end manufactured in Example 1 of the present invention.
Figure 2 is a photograph showing a sweet corn confectionery prepared in the comparative example of the present invention.

The present invention shows a method for producing a confectionery for ice cream having two or more colors.

The present invention fills the first confectionery mix in the ice cream cone confectionery manufacturing mold and then filling the second confectionery mix different in color from the first confectionery mix and then closing the mold lid and two types of heating The manufacturing method of the confectionery which has the above color is shown.

Hereinafter will be described in detail the contents of the present invention.

Filling the ice cream cone confectionery manufacturing mold with the first cone confectionery mix 5 to 95% of the mold volume, and then the second confectionery mix different from the first confectionery mix color 5 to 95% of the mold volume After filling to close the mold lid and heated can be prepared a confectionery having two or more colors.

Filling the first confectionery mix and the second confectionery mix with less than 5% of the mold volume or using more than 95% of the mold volume, respectively, is undesirable in terms of functional color of the confectionery as the final object. When preparing the confectionery having two or more colors, the first confectionery mix and the second confectionery mix may be filled in the mold so as to be 5 to 95% of the mold volume, respectively.

In the heating process for manufacturing the confectionery filling the first confectionery mix in the ice cream cone confectionery manufacturing mold and then filling the second confectionery mix different in color from the first confectionery mix and then the primary confectionery mix And the second confectionery mix may be heated to a degree of confectionery. As an example of such a heating process, after filling the first confectionery mix into the ice cream cone confectionery manufacturing mold, the second confectionery mix having a different color from the first confectionery mix is filled, and then the mold lid is closed at 220 to 240 ° C. Confectionery having two or more colors can be prepared by heating for 40 seconds to 100 seconds, preferably at 230 ° C. for 60 seconds.

The first confectionery mix is a mixture of 20 to 40% by weight wheat flour, 10 to 20% by weight sugar, 1 to 2% by weight vegetable oil, 0.1 to 0.5% by weight refined salt, 0.1 to 0.5% by weight emulsifier and the remaining purified water After that, the result obtained by stirring for 30 to 60 minutes at 100 to 300 rpm can be used.

As an example of the first confectionery mix, 34% by weight of flour, 14% by weight of sugar, 1.5% by weight of vegetable fats and oils, 0.2% by weight of refined salt, 0.3% by weight of emulsifier and 50% by weight of purified water and then stirred at 250 rpm for 30 minutes. Can be used.

The first confectionery mix may further include a functional ingredient to prepare a confectionery having improved functionality.

The first confectionery mix is 20-40% by weight wheat flour, 10-20% by weight sugar, 1-2% by weight vegetable oil, 0.1-0.5% by weight refined salt, 0.1-0.5% by weight emulsifier, 0.5-3% by weight functional ingredient. % And the remainder of the purified water may be mixed, followed by stirring at 100 to 300 rpm for 30 to 60 minutes.

As an example of the first confectionery mix, 34% by weight of flour, 14% by weight of sugar, 1.5% by weight of vegetable fats and oils, 0.2% by weight of refined salt, 0.3% by weight of emulsifier, 1.5% by weight of functional ingredient, and 48.5% by weight of purified water One obtained by stirring for 30 minutes at 250 rpm can be used.

The functional ingredient of the first confectionery mix is added to the purified water 10 to 20 times the weight of the functional ingredient to the functional ingredient and extracted at 90 to 150 ℃ to 10 to 50% of the volume of the first purified water and then filter paper, filter cloth and filter device The extract filtered by any one or more filtering means selected from among can be used.

The functional ingredient of the first confectionery mix may be added to purified water of 15 times the weight of the functional ingredient and extracted to be 25% of the volume of the first purified water at 120 ° C. and then filtered using filter paper.

The functional ingredient of the first confectionery mix can be used each extract.

As the functional ingredient of the first confectionery mix, bitter gourd (苦瓜) extract may be used.

The functional ingredient of the first confectionery mix may be a hyssop extract.

The functional ingredient of the first confectionery mix is a mixed extract in which two kinds selected from horned oyster extract, bitter gourd (苦瓜) extract, and wort extract are mixed in a weight ratio of 1: 9 to 9: 1, respectively. Can be used.

The functional ingredient of the first confectionery mix may be a mixed extract in which two kinds each selected from Siddung oyster extract, Yeoju extract, and dew extract are mixed in the same weight ratio.

As the functional ingredient of the first confectionery mix, each of the three extracts of Situdula oyster extract, Yeoju extract and hyssop extract can be used in a mixed extract in a weight ratio of 1: 1: 8-1: 8: 1-8: 1: 1. Can be.

The functional ingredient of the first confectionery mix may be a mixed extract of three selected from each of Situary oyster extract, Yeoju extract, and dew extract, each of which is mixed in the same weight ratio.

The second confectionery mix is 20-40% by weight wheat flour, 10-20% by weight sugar, 1-2% by weight vegetable oil, 0.1-0.5% by weight refined salt, 0.1-0.5% by weight emulsifier, 0.5-1.5% by weight pigment. And the residue obtained by mixing the purified water and then stirred for 30 to 60 minutes at 100 to 300rpm can be used.

250rpm after mixing 33% by weight of flour, 14% by weight of sugar, 1.5% by weight of vegetable oil, 0.2% by weight of refined salt, 0.3% by weight of emulsifier, 1% by weight of dye and 50% by weight of purified water as an example of the second confectionery mix. It can be used that obtained by stirring for 30 minutes.

The pigment is selected from Cochineal Extract (Cochineal Extract), sesame extract juice, porcelain juice, blueberry peel juice, grape skin juice juice, mulberry juice juice, eggplant juice juice, purple sweet potato juice juice You can use more than one.

Among the pigments, sesame extract juice, porcelain juice juice, blueberry peel juice, grape skin juice juice, mulberry juice juice, eggplant juice juice and purple sweet potato peel juice juice each filter juice, filter cloth and filtering device Juice solution filtered by any one or more filtering means selected from among can be used.

The second confectionery mix may further include a functional ingredient to prepare a confectionery having improved functionality.

The second confectionery mix is 20-40% by weight of flour, 10-20% by weight of sugar, 1-2% by weight of vegetable oil, 0.1-0.5% by weight of refined salt, 0.1-0.5% by weight of emulsifier, and 0.5-1.5% by weight of pigment. After mixing 0.5-3 weight% of functional components and the remainder of purified water, the thing obtained by stirring for 30 to 60 minutes at 100-300 rpm can be used.

As an example of the second confectionery mix, 33% by weight of flour, 14% by weight of sugar, 1.5% by weight of vegetable oil, 0.2% by weight of refined salt, 0.3% by weight of emulsifier, 1% by weight of pigment, 1.5% by weight of functional ingredient and 48.5% of purified water After mixing the% can be used by stirring for 30 minutes at 250rpm.

The functional ingredient of the second confectionery mix is added to the purified water 10 to 20 times the weight of the functional ingredient to the functional ingredient and extracted at 90 to 150 ℃ to 10 to 50% of the volume of the first purified water and then filter paper, filter cloth and filter device The extract filtered by any one or more filtering means selected from among can be used.

The functional ingredient of the second confectionery mix may be added to purified water of 15 times the weight of the functional ingredient and extracted to be 25% of the volume of the first purified water at 120 ° C. and then filtered using filter paper.

Functional components of the second confectionery mix can be used for each extract.

As the functional ingredient of the second confectionery mix, bitter gourd (苦瓜) extract may be used.

As the functional ingredient of the second confectionery mix, the extract of hyssop (牛膝) may be used.

The functional ingredient of the second confectionery mix is a mixed extract in which two kinds selected from horned oyster extract, bitter gourd (苦瓜) extract, and dew extract (1 :) are mixed at a weight ratio of 1: 9 to 9: 1, respectively. Can be used.

The functional ingredient of the second confectionery mix may be a mixed extract in which each of two selected from Siddung oyster extract, Yeoju extract, and dew extract is mixed in the same weight ratio.

As the functional ingredient of the second confectionery mix, each of the three extracts of Siddung oyster extract, Yeoju extract and hyssop extract can be used as a mixed extract in a weight ratio of 1: 1: 8-1: 8: 1-8: 1: 1. Can be.

The functional ingredient of the second confectionery mix may be a mixed extract in which three selected from each of Situary oyster extract, Yeoju extract and hyssop extract are mixed in the same weight ratio.

Among the components of the first confectionery mix and the second confectionery mix, sugars are sugar, glucose, fructose, malt, syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cell oligosaccharide, fructooligosaccharide, and inol oligosaccharide. , Galactooligosaccharide, chito oligosaccharide, xylo oligosaccharide, honey, propolis, trehalos, stevioside, aspartame, sorbitol, xylitol, mannitol (mannitol), mantitol (mantitol), rhamnitol (rhamnitol), inositol (Inositol), erythritol (Erythritol), paratinose (paratinose), can be used any one or more (quercitol).

Vegetable fat and oil among the components of the first confectionery mix and the second confectionery mix may use any one or more selected from palm oil, sunflower oil, rapeseed oil.

Among the components of the first confectionery mix and the second confectionery mix, the emulsifier is sucrose fatty acid ester, glycerin fatty acid ester, glycerin acetic acid-fatty acid ester, glycerin lactic acid-fatty acid ester, glycerin citric acid-fatty acid ester, glycerin succinic acid-fatty acid ester, Any one or more selected from glycerin acetyl tartaric acid-fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, lecithin can be used.

The method for producing a confectionery for ice cream with two or more colors of the present invention was carried out under various conditions, in order to achieve the object of the present invention, the confectionery for ice cream with two or more colors under the conditions mentioned above. It is desirable to provide a manufacturing method.

The present invention includes a confectionery for ice cream having two or more colors manufactured by the method for producing a confectionery for ice cream having two or more colors mentioned above.

The present invention includes an ice cream having a confectionery prepared by the method for producing a confectionery for ice cream having two or more colors mentioned above.

Hereinafter, the contents of the present invention will be described in detail through Examples, Comparative Examples, Test Examples, and Application Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

Fill the ice cream cone confectionery mold with the first confectionery mix at the bottom of the mold to be 30% of the mold volume, and then fill the second confectionery mix with a color different from the first confectionery mix to 70% of the mold volume. The mold lid was then closed and heated at 230 ° C. for 60 seconds.

After heating, the heating material was taken out of the mold, and formed into a cone shape, and then cooled to room temperature (25 ° C.) to prepare two kinds of confectionery having different colors, and a photograph thereof is shown in FIG. 1.

The first confectionery mix is 34% by weight of wheat flour, 14% by weight of white sugar, 1.5% by weight of palm oil as vegetable oil, 0.2% by weight of refined salt, 0.3% by weight of lecithin as emulsifier and 50% by weight of purified water, followed by 30 minutes at 250 rpm. Was obtained by stirring for a while.

The second confectionery mix is 33% by weight of wheat flour, 14% by weight of white sugar, 1.5% by weight of palm oil as vegetable oil, 0.2% by weight of refined salt, 0.3% by weight of lecithin as emulsifier, and 1% by weight of Cochineal Extract as a pigment. % And 50% by weight of purified water were mixed, followed by stirring at 250 rpm for 30 minutes.

<Example 2>

Two kinds of confectionery having different colors were prepared using the same method as Example 1 except for using the true extract juice instead of Cochineal Extract (Cochineal Extract) of the second confectionery mix component.

<Example 3>

Confectionery having two different colors was prepared using the same method as in Example 1 except for using the perilla juice instead of Cochineal Extract among the second confectionery mix components.

<Example 4>

A confectionery having two different colors was prepared using the same method as Example 1 except for using the blueberry peel juice instead of Cochineal Extract among the second confectionery mix components. It was.

<Example 5>

Confectionery having two different colors was prepared in the same manner as in Example 1 except that grape skin juice was used instead of Cochineal Extract among the second confectionery mix components. .

<Example 6>

Confectionery having two different colors was prepared in the same manner as in Example 1 except for using the juice of an Audi skin instead of Cochineal Extract among the second confectionery mix components. .

&Lt; Example 7 >

Confectionery having two different colors was prepared using the same method as Example 1 except for using eggplant juice instead of Cochineal Extract among the second confectionery mix components. .

&Lt; Example 8 >

A confectionery having two different colors was prepared using the same method as Example 1 except for using purple sweet potato peel juice instead of Cochineal Extract among the second confectionery mix components. It was.

&Lt; Example 9 >

The same method as in Example 1 was used except that the mixed juice of blueberry peel juice and grape skin juice was mixed in the same weight ratio instead of the cochineal extract of the second confectionery mix component. Two different colors of confectionery were prepared.

&Lt; Example 10 >

The same method as in Example 1 was used except that the mixed juice of eggplant peel juice and purple sweet potato bark juice was mixed in the same weight ratio instead of the cochineal extract of the second confectionery mix component. Two different colors of confectionery were prepared.

<Example 11>

Fill the ice cream cone confectionery mold with the first confectionery mix at the bottom of the mold to be 30% of the mold volume, and then fill the second confectionery mix with a color different from the first confectionery mix to 70% of the mold volume. The mold lid was then closed and heated at 230 ° C. for 60 seconds.

After heating, the heating material was taken out of the mold, and formed into a cone shape, and then cooled to room temperature (25 ° C.) to prepare two kinds of confectionery having different colors.

The first confectionery mix is 34% by weight of wheat flour, 14% by weight of white sugar, 1.5% by weight of palm oil as vegetable oil, 0.2% by weight of refined salt, 0.3% by weight of lecithin as emulsifier and 50% by weight of purified water, followed by 30 minutes at 250 rpm. Was obtained by stirring for a while.

The second confectionery mix is 33% by weight of wheat flour, 14% by weight of white sugar, 1.5% by weight of palm oil as vegetable oil, 0.2% by weight of refined salt, 0.3% by weight of lecithin as emulsifier, and 1% by weight of Cochineal Extract as a pigment. %, 1.5% by weight of the functional ingredient and 48.5% by weight of purified water were mixed, followed by stirring at 250 rpm for 30 minutes.

In the second confectionery mix, the functional ingredient is added to the purified water of 15 times the weight of each scallop crushed component, extracted at 120 ℃ to 25% of the volume of the first purified water, and then filtered by filter paper Was used.

&Lt; Example 12 >

Cone confectionery having two different colors using the same method as in Example 11, except that Bitter gourd (,) extract is used as a functional ingredient in the second confectionery mix component, instead of Situdull oyster extract. Was prepared.

&Lt; Example 13 >

A confectionery having two different colors was prepared using the same method as in Example 11, except that the extract of Cucumber oyster extract was used as a functional ingredient among the second confectionery mix ingredients. It was.

&Lt; Example 14 >

Two different kinds using the same method as in Example 11 except for using a mixed extract in which the Yeoju extract and the dew extract were mixed in the same weight ratio as the functional ingredient in the second confectionery mix component Colored confectionery was prepared.

&Lt; Example 15 >

Except for using the mixed extract in which the three extracts of horned oyster extract, Yeoju extract and hyssop extract were mixed in the same weight ratio, respectively, instead of hornet oyster extract as a functional ingredient in the second confectionery mix component. Using the same method, two different colors of confectionery were prepared.

<Comparative Example>

The confectionery mix was filled into an ice cream confectionery preparation mold, and then the mold lid was closed and heated at 230 ° C. for 60 seconds.

After heating, the heating was taken out of the mold, and then formed into a cone shape, and then cooled to room temperature (25 ° C.) to prepare a confectionery.

The confectionery mix is 35% by weight of wheat flour, 15% by weight of white sugar, 1.0% by weight of palm oil as vegetable oil, 0.3% by weight of refined salt, 0.1% by weight of lecithin as emulsifier and 48.6% by weight of purified water, followed by stirring at 250 rpm for 30 minutes. Was used to obtain.

The photograph prepared in the comparative example is shown in FIG. 2.

<Test Example>

Functionality of the corn confectionery prepared in Examples 1 to 15 and each of the corn confectionery prepared in Comparative Example was measured, and the results are summarized in Table 1 below. Indicated.

The sensory test was carried out on a five-point scale of 25 panelists (12 males, 13 females) with more than 3 years of sensory testing experience in the food-related field.

Sensory test results of the confectionery prepared in Examples 1 to 15 and the confectionery of the comparative example Item Exterior color flavor Overall likelihood Example 1 4.2 4.2 4.0 4.2 Example 2 4.1 4.2 4.0 4.2 Example 3 4.1 4.1 4.0 4.1 Example 4 4.0 4.1 4.1 4.1 Example 5 4.1 4.2 4.1 4.1 Example 6 4.2 4.1 4.0 4.1 Example 7 4.1 4.1 4.1 4.1 Example 8 4.0 4.2 4.1 4.1 Example 9 4.0 4.2 4.0 4.1 Example 10 4.0 4.1 4.1 4.1 Example 11 4.1 4.2 4.1 4.2 Example 12 4.1 4.1 4.0 4.1 Example 13 4.1 4.1 4.0 4.1 Example 14 4.1 4.2 4.1 4.2 Example 15 4.0 4.1 4.0 4.0 Comparative example 3.9 3.8 4.0 3.9

* Sensory test values, such as appearance, color, taste, overall acceptability for the corn confectionery prepared in Examples 1 to 15 and the comparative example in Table 1, divided by the total number of the panel score divided by the number of panels Rounded off, the higher the value, the better the sensory.

As shown in the results of Table 1, the confectionery having two different colors prepared in Examples 1 to 15 of the present invention and the appearance, color, taste, overall preference, etc. with the conventional ice cream confectionery prepared in Comparative Example In comparison with the sensory function of the sensory sensor was found to be superior.

Therefore, the confectionery having two or more different colors produced by the present invention is considered to be commercially available when commercialized.

<Application example 1>

25% by weight of crude oil was added to the mixing tank, heated to 45 ° C, 12% by weight of fresh cream, 10% by weight of honey, 15% by weight of fructooligosaccharide and 27.5% by weight of purified water were stirred at 300 rpm for 1 hour, and then skim milk powder 10 A mixture was obtained by adding 30% by weight of glycerin fatty acid ester as an emulsifier and 0.2% by weight of locust bean gum as a stabilizer, followed by stirring for 30 minutes.

The mixture was filtered to remove foreign substances, homogenized at a pressure of 140 kg / cm ² and 35 kg / cm ² , and then sterilized at 85 ° C. for 25 seconds, and then cooled to 6 ° C. to obtain an ice cream mix.

After the ice cream mix is aged for 4 hours at 6 ° C., the frozen ice cream mix is placed in a freezing device and frozen. An overrun of 30% is added and the temperature of the ice cream mix discharged from the freezer is -4 ° C. It was transferred to the ice cream filling device while maintaining. The transferred ice cream mix was filled into two different colored confectionery prepared in Example 1, frozen at a temperature of -14 ° C. at the center of the container, and aged at -18 ° C. for 48 hours. Ice cream with a confectionery of different colors was prepared.

<Application Examples 2 to 15>

By using the same method as in Application Example 1 except for using a confectionery having two different colors prepared in Examples 2 to 15 shown in Table 2 as a confectionery filling the ice cream mix Ice creams were prepared with two different colors of confectionery.

Ice cream with confectionery having two different colors of Application Examples 2 to 15 Application example Corn Sweets Application example Corn Sweets Application example 2 Corn confectionery prepared in Example 2 Application Example 3 Corn confectionery prepared in Example 3 Application example 4 Corn confectionery prepared in Example 4 Application Example 5 Corn confectionery prepared in Example 5 Application Example 6 Corn confectionery prepared in Example 6 Application Example 7 Corn confectionery prepared in Example 7 Application Example 8 Corn confectionery prepared in Example 8 Application example 9 Corn confectionery prepared in Example 9 Application Example 10 Corn confectionery prepared in Example 10 Application Example 11 Corn confectionery prepared in Example 11 Application Example 12 Corn confectionery prepared in Example 12 Application Example 13 Corn confectionery prepared in Example 13 Application Example 14 Corn confectionery prepared in Example 14 Application Example 15 Corn confectionery prepared in Example 15

As described above, although described with reference to preferred embodiments, comparative examples, test examples and application examples of the present invention, those skilled in the art without departing from the spirit and scope of the invention described in the claims below It will be understood that various modifications and variations can be made in the present invention.

The present invention can provide an ice cream having a functional and / or functional through the application of a variety of flavors and colors when using the confectionery prepared by the method for producing a confectionery for ice cream having a variety of colors and flavors in the ice cream. Can cater to the needs of consumers looking for other ice cream, and it can also help to generate profits for companies and communities involved in the production of ice cream and ultimately contribute to the national industrial development.

Claims (5)

delete After filling the first confectionery mix to 5 to 95% of the mold volume, the second confectionery mix having a different color from the first confectionery mix is 5 to 95% of the mold volume. After filling, closing and heating the mold lid;
The first confectionery mix is 20-40% by weight of wheat flour, 10-20% by weight of sugar, at least one selected from palm oil, sunflower oil, rapeseed oil as vegetable oil, 1-2% by weight, refined salt 0.1-0.5% by weight, emulsifier 0.1 It is obtained by mixing -0.5 weight% and remainder of purified water for 30 to 60 minutes at 100-300 rpm,
The second confectionery mix is 20 to 40% by weight wheat flour, 10 to 20% by weight sugar, at least one selected from palm oil, sunflower oil, rapeseed oil as vegetable oil, 1-2% by weight, refined salt 0.1-0.5% by weight, emulsifier 0.1 ~ 0.5% by weight, Cochineal Extract, Cochineal Extract, Sesame Extract, Blueberry Peel Extract, Grape Peel Extract, Audi Peel Extract, Branch Peel Extract, Purple Sweet Potato Extract Method for producing a confectionery for ice cream with two or more colors, characterized in that obtained by mixing any one pigment 0.5 to 1.5% by weight and the balance of purified water for 30 to 60 minutes at 100 to 300rpm. After filling the first confectionery mix dough to 5 to 95% of the mold volume, the second confectionery mix dough having a different color from the first confectionery mix dough is 5 to 95 to the mold volume. Filling to percent and then closing and heating the mold lid;
The first confectionery mix is 20-40% by weight of wheat flour, 10-20% by weight of sugar, at least one selected from palm oil, sunflower oil, rapeseed oil as vegetable oil, 1-2% by weight, refined salt 0.1-0.5% by weight, emulsifier 0.1 100-300 rpm after mixing 0.5-3 wt% of any one or more extracts selected from hornet extract, bitter gourd extract and hyssop extract as functional ingredients Obtained by stirring for 30 to 60 minutes,
The second confectionery mix is 20 to 40% by weight wheat flour, 10 to 20% by weight sugar, at least one selected from palm oil, sunflower oil, rapeseed oil as vegetable oil, 1-2% by weight, refined salt 0.1-0.5% by weight, emulsifier 0.1 0.5 to 3% by weight of any one or more extracts selected from horn extracts, Bitter gourd extracts and hyssop extracts as functional ingredients, Cochineal Extract and Tunas 0.5-1.5% by weight of any one or more pigments selected from juice, porcelain juice, blueberry peel juice, grape peel juice, mulberry juice, eggplant juice, purple sweet potato juice, and the balance of purified water Method of producing a confectionery for ice cream with two or more colors, characterized in that obtained by stirring for 30 to 60 minutes at 100 to 300rpm after. A confectionery for ice cream having two or more colors manufactured by the method of claim 2. In ice cream with a confectionery,
The confectionery is an ice cream, characterized in that the confectionery for ice cream having two or more colors manufactured by the method of claim 2 or 3.

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