KR102412837B1 - shaved ice using mustard and manufacturing method thereof - Google Patents

Abstract

According to the present invention, there is provided a method for producing shaved ice using saengja, comprising the steps of: preparing ice containing mustard powder; preparing ice cream and placing it on the ice containing the mustard powder; placing ice containing the mustard powder on the ice cream; And it includes the step of topping (Topping) the nuts in the form of powder on the ice containing mustard powder placed on the ice cream. The method for manufacturing shaved ice using the raw material according to the present invention, which consists of these procedures, and the shaved ice using the raw material prepared by the manufacturing method, is different from the existing general shaved ice, and is refreshing, sweet, cool, and refreshing while tingling the nose in summer. Bingsu that can taste fragrant can be provided to the public.

Description

Shaved ice using mustard and manufacturing method thereof

The present invention relates to shaved ice and a method for producing the same, and more particularly, to ice frozen with raw Jasmine powder, shaved ice using Saseoja containing ice cream, and a method for manufacturing the same.

If you go back when you started eating shaved ice, it goes back to the B.C. era.

There is a theory that shaved ice is derived from ancient Chinese eating ice mixed with honey and fruit juice, and it is said that around the 4th century BC, Alexander the Great had his soldiers exhausted from the heat mix sugar with snow covered in mountains to eat it. .

In our country, there is a record that during the Joseon Dynasty, when it was hot summer, ice was crushed and eaten with Hwache.

It is known that shaved ice was introduced to Korea in earnest during the Japanese colonial era, when a food called 'kakikoori', which is eaten by putting ice in syrup, was introduced.

As such, shaved ice is one of the drinks that we have been living with for a long time.

Red bean shaved ice, which is made by mixing crushed ice cubes with red beans, has been steadily gaining popularity with the passing of time, as numerous types of different ingredients have been introduced.

In summer, shaved ice is a national dessert to the extent that you can often see happy people everywhere with a bite of shaved ice.

However, most of the previously released shaved ice is focused on sweet and savory taste, so there is a demand for shaved ice with a more stimulating and new taste.

On the other hand, as the prior art of the present invention, "ice cream using red pepper and its manufacturing method" of Application No. 10-2006-0042868 has been filed and registered. A raw material preparation step of preparing 7 to 12 parts by weight of powdered milk, 37 to 45 parts by weight of water, 4 to 5.5 parts by weight of egg yolk, 13 to 15 parts by weight of sugar, and 0.1 to 5 parts by weight of red pepper powder or red pepper oil; a fresh cream preparation step of generating bubbles while cooling the fresh cream after the raw material preparation step; a cream heating step of putting the fresh cream, milk powder, and water into a container after the fresh cream preparation step and heating to boil; A raw material mixing step of mixing egg yolk with sugar, red pepper powder or red pepper oil after the cream heating step and stirring for 1 to 2 minutes until soft; After the raw material mixing step, a cream and red pepper powder or red pepper oil mixing step of adding egg yolk and red pepper powder or red pepper oil mixture to the warmly mixed and heated cream and stirring so as not to harden; After the mixing step, a hot pepper ice mix production step of heating the mixture with cream and red pepper powder or red pepper oil by heating over a low heat for 3 to 4 minutes until the mixture becomes thick; An ice cream production step of preparing red pepper ice cream by cooling and aging the red pepper ice mix in a cooler after the red pepper imix production step; After the ice cream production step, the cooling-aged red pepper ice cream is frozen, and then the packaging completion step is included.

Republic of Korea Patent Registration No. 10-0775895 (2006.08.08)

Accordingly, it is an object of the present invention to provide a shaved ice water using saengja that can taste sweet, sweet, cool, and savory while stinging the nose in summer, and a method for manufacturing the same, in order to satisfy the above requirements.

In order to achieve the above object, a method for manufacturing shaved ice using a saengjae according to the present invention includes the steps of preparing ice containing mustard powder, preparing ice cream and placing it on the ice containing the mustard powder, and the mustard powder on the ice cream. It includes the steps of placing the ice containing the, and topping the nuts on the ice containing the mustard powder placed on the ice cream (Topping). In the step of preparing the ice containing the mustard powder, the ice is prepared in a rectangular parallelepiped shape, and the length of one side of the ice prepared in the rectangular parallelepiped shape is 3 mm to 10 mm. The steps of preparing ice containing mustard powder include preparing sugar water by mixing sugar with water, grinding mustard to produce mustard powder having a particle size of 3 mm or less, and cutting cooked red beans into a particle size of 5 mm or less. finely chopping, crushing the fruit to a particle size of 5 mm or less, mixing mustard powder, red bean with a particle size of 5 mm or less, and fruit with a particle size of 5 mm or less in the sugar water, the sugar water, mustard powder, red bean, It comprises the steps of pouring the mixture containing the fruit into an ice mold and then freezing, and removing the ice containing sugar water, mustard powder, red beans, and fruit from the ice mold. In addition, the step of topping the nuts on the ice containing the mustard powder placed on the ice cream includes the step of topping the nuts boiled in sugar syrup on the ice containing the mustard powder placed on the ice cream. In addition, the present invention further comprises the step of topping the fruit on the ice containing mustard powder placed on the ice cream, and topping the fruit on the ice containing the mustard powder placed on the ice cream. is diced papaya, pineapple, or any one or more of peaches, boiled in sugar syrup, cooled at room temperature, refrigerated for at least 2 hours, and then topping on ice containing mustard powder on top of the ice cream. In addition, the present invention further includes the step of topping the glutinous rice cake on the ice containing mustard powder placed on the ice cream.

The method for manufacturing shaved ice using the raw material according to the present invention, which consists of these procedures, and the shaved ice using the raw material prepared by the manufacturing method, is different from the existing general shaved ice, and is refreshing, sweet, cool, and refreshing while tingling the nose in summer. Bingsu that can taste fragrant can be provided to the public.

1 is a flowchart for a method for manufacturing shaved ice using saengja;
Figure 2 is a flowchart for the steps of preparing ice containing mustard powder;
Figure 3 is a flowchart for the step of chopping the cooked red beans to a particle size of 5 mm or less,
Figure 4 is a flowchart for the steps of preparing a rice ice cream;
Figures 5a to 5b is a flowchart for the step of manufacturing a glutinous rice cake.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the method for manufacturing shaved ice using saengja according to the present invention includes the steps of preparing ice containing mustard powder (S1); preparing ice cream and placing it on the ice containing the mustard powder (S2); Placing the ice containing the mustard powder on the ice cream (S3); and a step (S4) of topping nuts on ice containing mustard powder placed on the ice cream.

In the step (S1) of preparing the ice containing mustard powder, the ice is prepared in a rectangular parallelepiped shape, and the length of any one side of the rectangular parallelepiped shaped ice is 3 mm to 10 mm.

The step (S1) of preparing the ice containing the mustard powder includes the step (S1-1) of preparing sugar water by mixing sugar with water, as shown in FIG. 2, and grinding the mustard so that the particle size is 3 mm or less. of mustard powder (S1-2), finely chopping the cooked red beans to a particle size of 5 mm or less (S1-3), finely chopping the fruit into a particle size of 5 mm or less (S1-4), in the sugar water A step of mixing mustard powder, red beans with a particle size of 5 mm or less, and fruits with a particle size of 5 mm or less (S1-5), pouring the mixture containing the sugar water, mustard powder, red beans, and fruit into an ice mold and then freezing Step (S1-6), and step (S1-7) of separating the ice containing sugar water, mustard powder, red bean, and fruit from the ice mold.

The step (S1-3) of chopping the cooked red beans to a particle size of 5 mm or less includes the step of soaking the red beans in water (S1-3-1), as shown in FIG. 3, and boiling the soaked red beans in water. When red water comes out, pour out the water, add fresh water, and repeat the boiling process three or more times (S1-3-2). , starch syrup, and ginger juice (S1-3-3), when the ratio of red beans to water becomes 1:1.3 to 1.7 while boiling, cool the red beans to room temperature and refrigerate for 2 hours or more (S1-3) -4), and a step (S1-3-5) of crushing the red beans to a particle size of 5 mm or less.

When the ratio of red beans to water is 1 to 1.8 to 2.2 while boiling the red beans, in the step (S1-3-3) of adding sugar, salt, starch syrup, and ginger juice, the red beans are 40 to 95 wt%, and the sugar is 20 to 90% by weight, salt is 0.5 to 1.3% by weight, starch syrup is 5 to 13% by weight, ginger juice contains 10.5 to 16.5% by weight.

As for the red beans, even if they are expensive, buy domestic ones, and select ones with thick red beans, thin red bean skins, and good color.

Put the red bean soaked in water and boil it. When red water comes out, pour out the water, add fresh water, and repeat the boiling process 3 times or more to remove the astringent taste of the red bean.

The step (S2) of preparing the ice cream and putting it on the ice containing the mustard powder includes the step (S2-1) of preparing a rice ice cream, as shown in FIG. 4, and the rice ice cream is prepared The step (S2-1) is to put milk in the rice flour and boil it, but when the milk starts to boil, add sugar to make the first sauce (S2-1-1), and add milk to the whipped yolk and sugar. After boiling and cooling, add Kirish to make a second sauce (S2-1-2), mix and mix the first and second sauces, and then mix and mix whipped cream ( mixing) to make a third sauce (S2-1-3), and storing the third sauce in a freezer for 4 hours or more to make rice ice cream (S2-1-4).

The step (S2-1-4) of making the rice ice cream by storing the third source in the freezer for 4 hours or more includes agitating the third source 3 times or more while storing the third source in the freezer for 4 hours or more.

The reason why the third sauce is stirred three or more times while stored in the freezer for more than 4 hours is to obtain a softer ice cream.

Put milk in the rice flour and boil, but when the milk starts to boil, add sugar to make the first sauce, the rice flour is 5 to 55 wt%, milk is 40 to 80 wt%, and sugar is 3 to 15 wt% includes

In the step of making the second sauce by putting the whipped yolk and sugar into milk and boiling and cooling it, the yolk is 3 to 30.5% by weight, sugar is 5.5 to 30% by weight, and milk is 40 to 70% by weight, and Kirish includes 1 to 5% by weight.

The first source is mixed with the first source and the second source, and then whipped whipped cream is mixed and mixed to make the third sauce (S2-1-3), the first source is 10 to 30% by weight, and the second source comprises 70 to 90% by weight.

The step (S4) of topping the nuts on the ice containing the mustard powder placed on the ice cream includes the step of topping the nuts boiled in sugar syrup on the ice containing the mustard powder placed on the ice cream.

Candied nuts are used to prevent nuts from getting soggy over time.

The method further comprises the step (S5) of topping the fruit on the ice containing the mustard powder placed on the ice cream, and topping the fruit on the ice containing the mustard powder placed on the ice cream (S5) ) is to boil any one or more of diced papaya, pineapple, or peach in sugar syrup, cool it at room temperature, refrigerate it for at least 2 hours, and then topping it on ice with mustard powder on top of the ice cream.

In addition, the present invention further comprises the step (S6) of topping the glutinous rice cake on the ice containing the mustard powder placed on the ice cream, and topping the glutinous rice cake on the ice containing the mustard powder placed on the ice cream. Step (S6) includes a step (S6-1) of manufacturing glutinous rice cake, and the step (S6-1) of preparing the glutinous rice cake (S6-1) is, as shown in FIGS. 5A and 5B, washed glutinous rice in sugar water for 8 hours. A step (S6-1-1) of soaking for more than 9 hours (S6-1-1), a step of removing water for more than 4 hours by supporting the soaked glutinous rice on a sieve (S6-1-2), grinding the dehydrated glutinous rice to produce glutinous rice flour Step (S6-1-3), mixing glutinous rice flour and water in a ratio of 1 to 0.05 to 0.2, mixing, and then sieving through a 2 mm sieve to obtain glutinous rice flour of less than 2 mm (S6-1-4), less than 2 mm After adding sugar to the glutinous rice flour, stirring and coagulating the stirred glutinous rice flour and sugar mixture and then steaming (S6-1-5), kneading the steamed glutinous rice powder and sugar mixture for at least 10 minutes to make glutinous rice cake (S6- 1-6), applying starch to the outer surface of a spherical glutinous rice cake with a diameter of 5 mm to 15 mm to prevent the individual glutinous rice cakes from sticking together (S6-1-7) After melting at room temperature, it includes the step of topping on ice containing mustard powder (S6-1-8).

In addition, the present invention further includes a shaved ice using the ice cream prepared by the method for producing the shaved ice using the generator.

In addition, in the present invention, strawberry syrup or chocolate syrup may be added to the ice containing mustard powder placed on the ice cream.

The method for manufacturing shaved ice using the raw material according to the present invention, which consists of these procedures, and the shaved ice using the raw material prepared by the manufacturing method, is different from the existing general shaved ice, and is refreshing, sweet, cool, and refreshing while tingling the nose in summer. Bingsu that can taste fragrant can be provided to the public.

Claims (5)

preparing ice containing mustard powder (S1);
preparing ice cream and placing it on the ice containing the mustard powder (S2);
Placing the ice containing the mustard powder on the ice cream (S3);
and topping (Topping) nuts on ice containing mustard powder placed on the ice cream (S4),
The step (S1) of preparing the ice containing the mustard powder is
A step of preparing sugar water by mixing sugar with water (S1-1);
Grinding mustard to prepare mustard powder with a particle size of 3 mm or less (S1-2),
Step (S1-3) of chopping the cooked red beans to a particle size of 5 mm or less;
Chop the fruit to a particle size of 5 mm or less (S1-4),
Mixing mustard powder with the sugar water, red beans with a particle size of 5 mm or less, and fruits with a particle size of 5 mm or less (S1-5),
Pouring the mixture containing the sugar water, mustard powder, red beans, and fruits into an ice mold and then freezing (S1-6);
and separating the ice containing sugar water, mustard powder, red beans, and fruits from the ice mold (S1-7).
delete delete According to claim 1,
The step of topping nuts on the ice containing mustard powder placed on the ice cream (S4) includes the step of topping the nuts boiled in sugar syrup on the ice containing the mustard powder placed on the ice cream,
Further comprising the step (S5) of topping the fruit on the ice containing mustard powder placed on the ice cream (S5),
The step (S5) of topping fruits on ice containing mustard powder placed on the ice cream is to boil at least one of diced papaya, pineapple, or peach in sugar syrup and then cool it at room temperature for 2 hours or more Comprising the step of topping on ice containing mustard powder topped on ice cream after refrigeration,
A method for producing shaved ice using saengja, comprising the step (S6) of topping glutinous rice cakes on ice containing mustard powder placed on the ice cream.
5. The method according to any one of claims 1 to 4,
A shaved ice using the generator produced by the method for producing shaved ice using the generator.

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