KR101522539B1 - Pancake ice manufacturing method - Google Patents

Abstract

The present invention relates to a method of manufacturing ice pancakes which can be eaten conveniently as a meal or dessert, wherein the method prevents topping materials from melting during the manufacturing process to allow consumers to enjoy ice pancakes easily and conveniently and maintains cool and sweet tastes of pancakes for a longer period. The manufacturing method of the present invention comprises the steps of: (S1) preparing powder, mixed materials, topping materials, and ice cream; (S2) mixing the powder and mixed materials prepared in step S1 to make a powdered dough; (S3) spreading thinly the powdered dough prepared in step S2 to prepare a crepe and baking the crepe on a griddle heating plate; (S4) thinly cutting the topping materials prepared in step S1 with a thinning plane; (S5) topping the thinly cut topping materials on the crepe baked in step S3; (S6) topping ice cream, on the topping materials topped on the crepe prepared in step S5; and (S7) rolling the crepe on which the topping materials and ice cream are topped.

Description

Pancake ice manufacturing method < RTI ID = 0.0 >

The present invention relates to a method of manufacturing a rice bran which can be simply eaten for eating or dessert. More specifically, the present invention relates to a method of producing a rice bran paste by slicing a powder dough mixed with rice flour and wheat into a crepe ) Is baked on a drawing plate, a crepe is placed on a cooling table, a topping material such as a honeycomb, nuts, chocolate, ice cream, or the like is placed on the crepe, Is a technology related to a method of manufacturing an ice cube bottle in which consumers can easily and easily eat a cutlery and maintain a cool taste and sweet taste for a long time.

As the recent economic development and living standards have improved, consumers' preferences for food have become increasingly diverse and sophisticated. As a result, they tend to prefer organic and processed foods that are beneficial to health, and rice, which is nutritionally healthier than flour, Foods using grains such as barley and soybeans are required.

Generally, in traditional foods, rice bran is a mixture of wheat flour, rice flour or wheat flour and rice flour mixed with diluted rice, then baked thinly on a burnt iron, which is rounded or eaten, And then rolled round and eaten.

In recent years, diversification of rice crackers has been attempted as a part of widespread use of traditional foods. As a representative prior art, Korea Patent No. 10-1184962 (method for manufacturing rice crackers using seaweed and kelp) and 10-1242109 A method of manufacturing a pine nutcracker using a degreasing pine nut) has been proposed.

In the above-mentioned prior art, "a method for manufacturing scallops using seaweed and kelp" is a method in which a foam material containing eggs is mixed to produce foam, a powder material containing flour is mixed, Pouring the mixture into a mold, drying the mixture, mixing the extract or extract residue extracted from the seaweed and sea tangle with the foam material, or mixing the powder obtained by pulverizing the seaweed and kelp with the powder material, It is effective.

Also, in the above-mentioned prior art, "Method of manufacturing pine nutcracker using degreasing pine nut" is a method of separating pine nut oil and manufacturing pine nutcracker using the remaining defatted pine nut to maintain the original taste and flavor of pine nut, And it is possible to ingest essential amino acids and vitamins remaining in pine nut byproducts. Therefore, it is very rich in nutrition, and has an effect of having a crispy, crispy texture with a very high fat content due to a sufficient amount of fat.

However, the above-mentioned prior art has a merit that physiological components and nutrients effective for the human body are abundant as a result of using the extract of sea mustard and sea tangle or using the defatted pine nut to produce a whole lot, but it is suitable for children, There was a problem that it was reluctant to eat.

In addition, children and adolescents have a tendency to enjoy a cool taste and a sweet taste regardless of the season. However, the conventional cutlet is not suitable for children or adolescents, can not maintain a cool taste and sweet taste for a long time, There was a problem that can not be eaten.

Korean Patent No. 10-0400201. Korean Patent No. 10-0665036. Korean Patent No. 10-1184962. Korean Patent No. 10-1242109. Korean Patent No. 10-1374060.

The present invention has been made in view of the above-mentioned prior arts of the prior art for preventing the problem of not being eaten because it does not fit the preferences of children, adolescents and young people, the problem of not being able to maintain a cool taste and sweet taste for a long time, As a technique, the crepe is spread by thinning the powder dough, and the crepe is put on the cooling table, and the topping materials such as frozen honeycomb, nuts, candy and chocolate are cut thinly with a planter, and the ice cream is put on the crepe, It is an object of the present invention to provide a method of manufacturing an ice-cream cutlery which can maintain a cool taste and sweet taste for a long time by instantly manufacturing a cutlet, and prevent the melting of the topping material so that consumers can easily and easily eat it.

The present invention has been made to solve the above-

Preparing a powder, a mixed material and a topping material and an ice cream (S1); (S2) mixing and kneading the powder and the mixed material prepared in the step (S1); A step (S3) of thinning the kneaded powder dough through the step (S2) and baking a crepe on the hot plate; A step S4 of thinly cutting the prepared topping material with a planer in the step S1; A step (S5) of raising a thinly cut topping material on the baked crepe through the step (S3); (S6) raising ice cream on the topping material placed on the crepe in the step (S5); And a step (S7) of rounding the crepe on which the ice cream is placed and the topping material through the step (S6).

As an embodiment of the present invention, the topping material is selected from honeycomb, nuts, and chocolate, and is processed by being sliced to a thickness of 0.5 to 1 mm while maintaining a frozen state at -10 ° C or less .

As an embodiment of the present invention, there is also provided a method of manufacturing a topping material, comprising: (S5) raising a topping material on a crepe; Raising an ice cream (S6); And step (S7) of rounding the crepe is carried out by placing the crepe on the cooling table (200).

In the embodiment of the present invention, the crepe is baked by spreading the powder dough mixed with the rice flour and the flour, etc., and then the crepe is placed on the cooling table, and the topping materials such as frozen honeycomb, nuts, The ice cream is put up, and the crepe is rolled to manufacture the pan, so that the cool taste and the sweet taste can be maintained for a long time, and there is an effect that the pan can be easily and easily eaten on the spot.

In addition, the embodiment of the present invention prevents the topping material from melting in the manufacturing process by putting the crepe on the cooling table, slicing the frozen topping material thinly on the crepe, and instantly making the pan, so that a cool taste and a sweet taste This effect is maintained for a long time.

1 is a process diagram showing a manufacturing method according to an embodiment of the present invention.
2 is a perspective view illustrating a process of a manufacturing method according to an embodiment of the present invention.
3 is an exploded perspective view showing a cooling table in an embodiment of the present invention.
4 is a cross-sectional view of a main portion showing a cooling table in an embodiment of the present invention.

Hereinafter, an ice maker according to an embodiment of the present invention will be described with reference to the accompanying drawings. The ice maker comprises: preparing a powder, a mixed material, a topping material, and an ice cream; (S2) mixing and kneading the powder and the mixed material prepared in the step (S1); A step (S3) of thinning the kneaded powder dough through the step (S2) and baking a crepe on the hot plate; A step S4 of thinly cutting the prepared topping material with a planer in the step S1; A step (S5) of raising a thinly cut topping material on the baked crepe through the step (S3); (S6) raising ice cream on the topping material placed on the crepe in the step (S5); And a step (S7) of rounding the crepe on which the ice cream is placed and the topping material through the steps (S5) and (S6).

[Example]

[Preparation of material] (S1)

Powder - rice flour 700g, flour 300g.

Mixed ingredients - eggs 500g, water 1000g, salad oil 100g, salt 50g.

Topping material - Frozen (below -10 ℃) honeycomb, nuts candy, chocolate.

Ice cream - vanilla ice cream, chocolate ice cream.

[Powder dough] (S2)

- Put 500 g of egg and 500 g of water in a container and whip for 1 minute using a whipper.

- Put the whole amount of powder into the container and knead for one minute with your hand, then gradually add 500 g of water.

- Put all of the salad oil in the dough and knead for 30 seconds.

- Pass the 40 mesh sieve through the dough to remove the lumps.

- Put the dough into the refrigerator and mature for 1 hour at 4 ~ 5 ℃ (keep the final dough temperature at 15 ~ 20 ℃).

- Stir slowly in the same direction, taking care not to bubble in the dough.

- Add the extract of green tea or omija according to the consumer's taste and knead in various colors.

[Crepe burning] (S3)

- Put 70 ~ 80g of dough on a hot plate heated to 200 ℃ or higher and bake thinly so that its diameter is over 20cm.

- Bake until the edges are lined.

[Topping material processing] (S4)

- Select the topping material (honeycomb, nuts, chocolate, etc.) in the frozen state according to the consumer's preference and cut it with a clean planter.

- Keep the topping material frozen below -10 ℃ and store and slice to 0.5 ~ 1mm.

- The honeycomb is used as it is filled with honey, and the nuts are mixed with peanuts, walnuts and almonds.

[Raising Toppings] (S5)

- Place the crepe baked on the griddle plate on the cooling table, put 50 ~ 70g of the topping material thinly cut to 0.5 ~ 1mm on the crepe, and spread thinly in the center part.

- The cooling table remains cooled to below -10 ° C.

[Upload Icecream] (S6)

- Put 2 pieces of ice cream 30 ~ 50g on topping material on crepe.

- Ice cream can be either vanilla ice cream or chocolate ice cream depending on the consumer's preference.

[End of crepe] (S7)

- Prepare slices of rolled up crepe with topping ingredients and ice cream.

- The process of putting topping ingredients and ice cream on a round and thinly baked crepe, and rolling a crepe to make a pan is done on a cooling table.

2, the powder paste and the mixed material are mixed to form a powder paste (70) of 80 to 80 g, and the powder paste (10) And bake the crepe 20 by spreading it so as to have a diameter of 20 cm or more.

In the above, the crepe 20 is baked until the edges are lipped, the baked crepe 20 is placed on the cooling table 200, and then the topping material in a frozen state with a large cube-shaped mass is cleaned using a clean router 0.5 to 1 mm, and then 50 to 70 g of the topping material 30 is placed on the center portion of the crepe 20, and the resulting mixture is spread and thinned.

Next, the ice cream 40 is placed on the topping material 30 placed on the crepe 20. The ice cream 40 uses a vanilla ice cream or a chocolate ice cream according to the consumer's preference and raises two lumps of ice cream 40 of 30 to 50 g in the center portion of the crepe 20.

The topping material 30 and the ice cream 40 are put on the crepe 20 and then the crepe 20 is rounded and elongated so that the slicer is instantly made. In this case, the fruit can be manufactured by putting fruit (banana, strawberry, mango, etc.) on the crepe 20 instead of the ice cream 40 according to the taste of the consumer.

Particularly, in the embodiment of the present invention, the crepe 20 baked on the glazing plate 100 is placed on the cooling table 200, and the topping material 30 and the ice cream 40 are placed on the crepe 20, The topping material 30 and the ice cream 40 are prevented from easily melting during the manufacturing process, so that the cool taste and sweet taste are retained for a long time.

3 and 4, the cooling table 200 may be formed in a rectangular shape using a sanitary stainless steel plate or marble, and a guide hole 220 may be formed in a zig- And a cooling pipe 210 is installed in the guide hole 220 in a staggered manner.

In this case, the cooling pipe 210 is supplied with refrigerant in a refrigeration system constituted by a compressor, a condenser, an expansion valve, an evaporator, etc., and the cooling table 200 is cooled to -10 ° C or lower, And the ice cream 40 are prevented from melting.

Thus, in an embodiment of the present invention, the crepe 20 baked in the griddle hot plate 100 is placed on the cooling table 200, the topping material 30 and the ice cream 40 are raised on the crepe, , Maintain a cool taste and sweet taste for a long time, and meet the tastes of children, youth and young people.

In addition, according to the embodiment of the present invention, the topping materials such as honeycomb, nuts, candy, chocolate, and the like are thinly cut from the instant noodles according to consumers' preferences, so that they are excellent in nutritional content, You can eat it.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, It is possible to carry out various changes in the present invention.

10: Powder Dough 20: Crepe
30: Topping material 40: Ice cream
100: Grader heat plate 200: Cooling table
210: cooling tube 220: guide hole

Claims (5)

(S1) preparing a mixture of 700 g of rice flour and 300 g of flour, 500 g of egg, 1000 g of water, 100 g of salad oil and 50 g of salt, and a frozen honeycomb, nuts candy, chocolate topping material and ice cream; (S2) mixing and kneading the powder and the mixed material prepared in the step (S1); A step (S3) of thinning the kneaded powder dough through the step (S2) and baking a crepe on the hot plate; A step S4 of thinly cutting the prepared topping material with a planer in the step S1; A step (S5) of raising a thinly cut topping material on the baked crepe through the step (S3); (S6) raising ice cream on the topping material placed on the crepe in the step (S5); And a step (S7) of rounding the crepe on which the ice cream is put and the topping material through the steps (S5) and (S6)
The topping material may be selected from a honeycomb, nutshell, and chocolate. The topping material may be frozen at a temperature below -10 ° C and may be cut to a thickness of 0.5-1 mm by a planter.
(S5) of raising the topping material on the crepe; Raising an ice cream (S6); And step (S7) of rounding the crepe is carried out with the crepe placed on the cooling table (200). delete delete delete delete

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