KR102666384B1 - How to make bead ice cream cake - Google Patents

Abstract

The present invention relates to a method of manufacturing a beaded ice cream cake, comprising: a cake mold forming step of making a cake mold with edible materials so that it can contain a fixed amount of beaded ice cream; An ice cream application step of applying ice cream for attachment to the inner surface of the molded cake mold; A bead ice cream injection step of adding a fixed amount of bead ice cream into the cake mold coated with the ice cream; It includes a first cooling molding step of cooling the cake with beaded ice cream added to the cake mold.
According to the present invention, by filling the inside of a cake mold molded with edible ingredients with beaded ice cream of various colors and flavors, it is manufactured in the form of a cake, resulting in a unique aesthetic through the combination of various flavors and unintentional accidental colors. This has the effect of making it possible to manufacture beaded ice cream cakes with high marketability that are loved by people of all ages and genders.

Description

How to make bead ice cream cake {How to make bead ice cream cake}

The present invention relates to a method of manufacturing a beaded ice cream cake. More specifically, the present invention relates to a method of manufacturing a beaded ice cream cake, and more specifically, to fill the inside of a cake mold molded with edible ingredients with beaded ice cream of various colors and flavors to manufacture it in the form of a cake, thereby creating a variety of flavors and unintended It is about a method of manufacturing a beaded ice cream cake that has a unique aesthetic through a combination of accidental colors.

In general, a cake is a food made by kneading flour with eggs, milk, and sugar, baking it in an oven, etc. to form a bread-like shape, and then decorating the outside with various toppings such as whipped cream, fruit, chocolate, and cheese. In the past, it was a representative food eaten mainly on anniversaries such as birthdays, but recently, it is a food enjoyed not only on anniversaries but also as a snack or dessert on a daily basis.

Meanwhile, cake was usually a bread-based food, but with the diversification of food culture, rice cake cakes and ice cream cakes also became common.

Among them, ice cream cake refers to ice cream that has a cake shape. To briefly explain the general ice cream cake manufacturing method, ice cream prepared in advance using specific materials is filled into a mold of a predetermined shape, molded into a shape, and then a plurality of molded ice creams are formed. It is manufactured by discharging it and arranging it in the desired cake shape, or by adding decorations using various toppings.

Meanwhile, among the ice creams, there is bead ice cream, which is made by dropping the ice cream mix in liquid nitrogen drop by drop and rapidly cooling it into a bead shape. This bead ice cream has tiny bead-shaped particles attached to it, which is very cute, so it is loved by people of all ages and genders. Although it is an ice cream made from ice cream, there are many differences between beaded ice cream and regular ice cream in terms of manufacturing, handling, and storage. In particular, it is difficult to mold beaded ice cream into a specific shape, so cakes using beaded ice cream have been commercialized. There is no such thing.

Public Patent No. 10-2012-0061183

In order to solve the conventional problems as described above, the present invention is a method of manufacturing a bead ice cream cake that has various tastes and a unique aesthetic by filling the inside of a cake mold made of edible materials with bead ice cream of various colors and flavors. The purpose is to provide.

In order to achieve the above-mentioned purpose, the bead ice cream cake manufacturing method of the present invention is,

A cake mold forming step of making a cake mold with edible materials so that it can hold a certain amount of beaded ice cream;

An ice cream application step of applying ice cream for attachment to the inner surface of the molded cake mold;

A bead ice cream injection step of adding a fixed amount of bead ice cream into the cake mold coated with the ice cream;

A first cooling molding step of cooling the cake with beaded ice cream added to the cake mold; It is composed including.

In one embodiment, the cake mold forming step is,

Mix filling step of filling the cake mold mix into the mold;

A heating molding step of forming a cake mold by heating the mold filled with the cake mold mix;

A first discharge step of discharging the molded cake mold from the mold; It is characterized by including.

In one embodiment, the heat molding step is characterized by heating the mold filled with the cake mold mix at 200 to 240 ° C. for 30 seconds to 120 seconds.

In one embodiment, the ice cream application step is characterized by applying ice cream for attachment to the inner surface of the molded cake mold to a thickness of 2 to 10 mm.

In one embodiment, the ice cream application step includes a blowing step of applying wind to the applied ice cream for attachment to melt the surface; It is characterized in that it further includes.

In one embodiment, the blowing step is characterized in that the blowing temperature is 20 to 40° C. and the blowing time is 10 to 30 seconds.

In one embodiment, the beaded ice cream input step is characterized in that at least one type of beaded ice cream is freely added without distinction of position.

In one embodiment, the bead ice cream input step is characterized in that bead ice cream with different diameters is freely introduced without distinction of position.

In one embodiment, the bead ice cream input step is characterized by dividing the cake mold into at least two spaces using a partition plate, inserting different types of bead ice cream into each space, and then removing the partition plate. do.

In one embodiment, the first cooling molding step is characterized by rapid cooling at -40 to -60°C.

In one embodiment, the cake mold forming step is,

Ice cream mix injection step of injecting ice cream mix into the mold;

A second cooling molding step of forming a cake mold by cooling the mold into which the ice cream mix is injected;

A second discharge step of discharging the molded cake mold from the mold; It is characterized by including.

In one embodiment, the second cooling molding step is characterized by cooling the mold to -20 to -40°C.

In one embodiment, the cake mold forming step is,

Bead ice cream injection step of injecting bead ice cream into the mold;

A mold heating step of melting the beaded ice cream injected into the mold by heating the mold into which the beaded ice cream has been injected;

A third cooling molding step of cooling the heated mold again to mold a cake mold made of beaded ice cream;

A third discharge step of discharging the molded cake mold from the mold; It is characterized by including.

In one embodiment, the mold heating step is characterized in that the mold temperature is heated to 0 to 10°C and the heating time is 10 to 30 seconds using a heating means.

In one embodiment, the third cooling molding step is characterized by cooling the mold to -40 to -60°C.

In one embodiment, the bead ice cream injection step is characterized in that at least one type of bead ice cream is freely injected without distinction of location.

In one embodiment, the bead ice cream injection step is characterized in that bead ice cream having different diameters is freely injected without distinction of location.

In one embodiment, the cake mold forming step is,

A wall forming step of injecting the ice cream mix into the first mold and cooling it to form a wall portion having a connecting protrusion;

A bottom forming step of injecting ice cream mix into a second mold and cooling it to form a bottom portion with a joining groove;

An assembly step of assembling the wall and floor molded from the ice cream into a cake mold shape; It is characterized by including.

The method of manufacturing a beaded ice cream cake of the present invention is to manufacture a cake in the form of a cake by filling the inside of a cake mold molded with edible ingredients with beaded ice cream of various colors and flavors, thereby creating an unintended and accidental combination of colors with various flavors. This has the effect of making it possible to manufacture bead ice cream cakes with high marketability that are liked by everyone, regardless of gender or age, by having a unique aesthetic.

1 is a block diagram showing the manufacturing process sequence according to a first embodiment of the present invention.
Figure 2 is a block diagram showing the detailed process sequence of the cake mold molding step according to the first embodiment of the present invention.
Figure 3 is an exemplary view showing a cake mold manufactured through the cake mold molding step according to the first embodiment of the present invention.
Figure 4 is an exemplary diagram showing a bead ice cream cake manufactured according to the first embodiment of the present invention.
Figure 5 is a block diagram showing the detailed process sequence of the cake mold molding step according to the second embodiment of the present invention.
Figure 6 is an exemplary diagram showing a cake mold manufactured through the cake mold molding step according to the second embodiment of the present invention.
Figure 7 is a block diagram showing the detailed process sequence of the cake mold molding step according to the third embodiment of the present invention.
Figure 8 is an exemplary view showing a cake mold manufactured through the cake mold molding step according to the third embodiment of the present invention.
Figure 9 is a block diagram showing the detailed process sequence of the cake mold molding step according to the fourth embodiment of the present invention.
Figure 10 is an exemplary diagram showing the assembly process of a cake mold manufactured through the cake mold molding step according to the fourth embodiment of the present invention.

Below, with reference to the attached drawings, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention.

Since the description of the present invention is only an example for structural or functional explanation, the scope of the present invention should not be construed as limited by the examples described in the text.

In other words, since the embodiments can be modified in various ways and can have various forms, the scope of rights of the present invention should be understood to include equivalents that can realize the technical idea.

In addition, the purpose or effect presented in the present invention does not mean that a specific embodiment must include all or only such effects, so the scope of the present invention should not be understood as limited thereby.

All terms used in the description of the present invention have the same meaning as generally understood by a person of ordinary skill in the field to which the present invention pertains, unless otherwise defined.

Terms defined in commonly used dictionaries should be interpreted as consistent with the meaning they have in the context of the related technology, and cannot be interpreted as having an ideal or excessively formal meaning unless clearly defined in the present invention.

In addition, terms such as “first” and “second” are only used to distinguish different components, and are not limited by the order of manufacture, and the scope of rights should not be limited by these terms.

Figure 1 is a block diagram showing the manufacturing process sequence according to the first embodiment of the present invention, Figure 2 is a block diagram showing the detailed process sequence of the cake mold molding step according to the first embodiment of the present invention, and Figure 3 is It is an exemplary diagram showing a cake mold manufactured through the cake mold molding step according to the first embodiment of the present invention, and Figure 4 is an exemplary diagram showing a bead ice cream cake manufactured according to the first exemplary embodiment of the present invention.

Description will be made with reference to FIGS. 1 to 4.

The method of manufacturing a beaded ice cream cake of the present invention according to the first embodiment includes a cake mold forming step (S10), an ice cream applying step (S20), a beaded ice cream input step (S30), and a first cooling molding step (S40).

In the cake mold forming step (S10), the cake mold is molded with edible materials so that it can contain a certain amount of beaded ice cream.

The cake mold forming step (S10) according to the first embodiment includes a mix filling step (S111), a heat forming step (S112), and a first discharging step (S113).

The mix filling step (S111) fills the mold with the cake mold mix.

The mold has various flat shapes, such as a circle, square, polygon, heart shape, star shape, or the shape of a piece cake made by dividing a cylindrical cake radially, and is in the form of a container with walls and a bottom of a predetermined thickness. It is desirable to be configured so that the frame can be molded.

Therefore, the material of the mold is not limited, and the structure of the mold can also be single or multiple. This means that the structure of the mold varies depending on the shape of the cake mold. Changes in the design structure of the mold according to the shape of the product are important in the mold manufacturing field. A detailed description of the structure of the well-known bar mold is omitted.

The cake mold mix contains 20 to 40% by weight of flour, 10 to 20% by weight of sugar, 1 to 2% by weight of vegetable oil, 0.1 to 0.5% by weight of refined salt, 0.1 to 0.5% by weight of emulsifier, and 0.5 to 1.5% by weight of natural juice. and the remaining purified water were mixed and stirred.

The above sugars include sugar, glucose, fructose, taffy, sugar syrup, dextrin, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inulooligosaccharide, galactooligosaccharide, chitooligosaccharide, xylooligosaccharide, honey (honey) ), propolis, trehalos, stevioside, aspartame, sorbitol, xylitol, mannitol, mantitol, rhamnitol , inositol, erythritol, paratinose, or quercitol can be used.

The vegetable oil may be one or more selected from palm oil, sunflower oil, and rapeseed oil.

The emulsifiers include sucrose fatty acid ester, glycerin fatty acid ester, glycerin acetic acid-fatty acid ester, glycerin lactic acid-fatty acid ester, glycerol citric acid-fatty acid ester, glycerin succinic acid-fatty acid ester, glycerol acetyl tartaric acid-fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid. One or more selected from esters, propylene glycol fatty acid esters, polysorbates, and lecithin can be used.

The natural juice may be one or more selected from blueberry juice, grape juice, mulberry juice, eggplant juice, and purple sweet potato juice.

In the heating molding step (S112), a cake mold is formed by heating the mold filled with the cake mold mix.

As an example, it is preferable to place a mold filled with the cake mix into an oven and heat it at 200 to 240°C for 30 to 120 seconds to mold it.

In the first discharge step (S113), the mold that has been heated in the oven is discharged, and then the molded cake mold is discharged from the mold.

In this way, the cake mold discharged from the mold becomes a cookie with a crispy texture while having walls and bottom of a predetermined thickness.

Meanwhile, it is desirable to completely cool the cake mold discharged from the mold at room temperature for post-processing, but this is not limited. In order to increase the cooling rate to improve productivity, a separate cooling means such as a separate blower can be used. Of course.

The ice cream application step (S20) applies ice cream for attachment to the inner surface of the cake mold formed in the cake mold forming step (S10).

The ice cream for attachment uses regular ice cream that begins to freeze at -3℃ and freezes approximately 80% when it reaches -18℃. It should be noted in advance that the flavor of the ice cream is not limited at this time.

However, it is preferable that the application thickness of the ice cream for attachment is 2 to 10 mm.

In one example, the ice cream application step (S20) may further include a blowing step (S211).

In the blowing step (S211), air is applied to the ice cream for attachment on the inner surface of the cake mold to melt the surface of the ice cream for attachment.

At this time, the blowing temperature is preferably 20 to 40°C, and the blowing time is preferably 10 to 30 seconds.

In the beaded ice cream input step (S30), a fixed amount of beaded ice cream is added into the cake mold coated with ice cream.

Beaded ice cream is made by dropping ice cream mix into liquid nitrogen and rapidly cooling it into a bead shape with a diameter of 3 to 20 mm, and its shape is stably maintained below -40℃.

In addition, because it is small in size, it is square yet chewy when chewed and has a unique texture that rolls lightly in the mouth. If you mix bead ice cream of various sizes and flavors as you like, you can experience unique and diverse tastes, so it is enjoyed by people of all ages. It is a type of ice cream.

When adding beaded ice cream, beaded ice cream of a single color with one flavor can be placed in a fixed amount inside the cake mold, or at least two types of beaded ice cream can be freely added without distinction of location.

As another example, when adding beaded ice cream, beaded ice cream of a single size can be put into the cake mold in a fixed amount, or beaded ice cream of at least two different sizes can be freely added without distinction of location.

As another example, when adding beaded ice cream, the inside of the cake mold can be divided into at least two spaces using a partition plate, and different types of beaded ice cream can be added to each space and then the partition plate can be removed.

On the other hand, the attachment ice cream applied to the inner surface of the cake mold in the ice cream application step (S20) flows between the spherical bead ice creams in contact with the attachment ice cream when the bead ice cream is injected into the cake mold, thereby attaching the bead ice cream. performs its function.

In the first cooling molding step (S40), the cake with beaded ice cream added to the cake mold is rapidly cooled at -40 to -60°C.

Therefore, in the ice cream application step (S20), the adhesive ice cream applied to the inner surface of the cake mold freezes solidly and becomes integrated with the beaded ice cream in contact with the adhesive ice cream among the amount of beaded ice cream placed inside the cake mold, completing the beaded ice cream cake.

The method of manufacturing the beaded ice cream cake of the present invention according to the first embodiment is manufactured in the form of a cake by filling the inside of a cake mold made of cookies with a crispy texture with beaded ice cream of various colors and tastes, thereby providing a variety of tastes. The combination of random colors creates a unique aesthetic, making it possible to manufacture a beaded ice cream cake with high marketability that is loved by everyone, regardless of age or gender.

Figure 5 is a block diagram showing the detailed process sequence of the cake mold molding step according to the second embodiment of the present invention, and Figure 6 shows the cake mold manufactured through the cake mold molding step according to the second embodiment of the present invention. This is an example diagram.

The description will be made with reference to FIGS. 5 and 6, but detailed descriptions of components overlapping with the above-described embodiments and components having the same reference numerals will be omitted.

The cake mold molding step of the present invention according to the second embodiment includes an ice cream mix injection step (S121), a second cooling molding step (S122), and a second discharge step (S123).

In the ice cream mix injection step (S121), the ice cream mix is injected into the mold.

At this time, the ice cream mix is made by injecting a single color ice cream mix with one flavor into the mold as a whole to form a single-layer structure, or by sequentially injecting ice cream mixes of various colors with multiple flavors into the mold to form a multi-layer structure. Alternatively, ice cream mixes of various colors with multiple flavors can be simultaneously injected into the mold so that the multiple ice cream mixes are naturally mixed with each other to form a marbling structure.

In the second cooling molding step (S122), a cake mold made of ice cream is formed by cooling the mold into which the ice cream mix is injected to -20 to -40°C and freezing the ice cream mix injected into the mold.

In the second discharge step (S123), the cake mold made of the molded ice cream is discharged from the mold.

The cake mold manufactured through the cake mold molding step of the present invention according to the second embodiment as described above is formed of ice cream, so that it harmonizes with the beaded ice cream put inside, making it possible to manufacture beaded ice cream cakes with various flavors and designs. There is an effect.

Figure 7 is a block diagram showing the detailed process sequence of the cake mold molding step according to the third embodiment of the present invention, and Figure 8 shows the cake mold manufactured through the cake mold molding step according to the third embodiment of the present invention. This is an example diagram.

The description will be made with reference to FIGS. 7 and 8, but detailed descriptions of components overlapping with the above-described embodiments and components having the same reference numerals will be omitted.

The cake mold molding step of the present invention according to the third embodiment includes a bead ice cream injection step (S131), a mold heating step (S132), a third cooling molding step (S133), and a third discharge step (S134).

In the bead ice cream injection step (S131), bead ice cream is injected into the mold.

When injecting beaded ice cream, beaded ice cream of a single color with one flavor can be injected into the mold in a fixed amount, or at least two types of beaded ice cream can be freely injected without distinction of location.

As another example, when injecting beaded ice cream, beaded ice cream of a single size can be injected into the mold in a fixed amount, or beaded ice cream having at least two different sizes can be freely injected without distinction of location.

In the mold heating step (S132), the mold into which the beaded ice cream is injected is heated using a heating means at a mold temperature of 0 to 10°C and a heating time of 10 to 60 seconds to melt the beaded ice cream injected into the mold.

As an example, bead ice cream that melts due to heating of the mold may cause only the outer surface of each bead ice cream to partially melt, or only bead ice cream with a small diameter may melt.

Therefore, the melted portions of the outer surface of the beaded ice cream are mixed together, or the smaller diameter beaded ice cream melts and fills and flows between the larger diameter beaded ice creams.

As another example, beaded ice cream that melts due to heating of the mold can cause the entire beaded ice cream to completely melt.

Therefore, the entire melted beaded ice cream is mixed as a whole. In the beaded ice cream injection step (S131), when at least two or more types of beaded ice cream are freely injected without distinction of location, a unique marbling structure can be formed when the entire beaded ice cream is completely melted and mixed. there is.

'Marbling' refers to a European decorative technique that creates patterns similar to marble by floating paint on water and imprinting them on paper, ceramics, etc. A wavy marbling pattern of colors is formed.

In the third cooling step, the mold heated in the mold warming step (S132) is cooled to -40 to -60°C.

Therefore, the beaded ice cream that melted in the mold heating step (S132) is frozen again. If only the outer surface of the beaded ice cream is melted by adjusting the heating temperature and heating time in the mold warming step (S132), the approximate The beaded ice cream in the mold is integrated into one lump while maintaining its spherical shape.

On the other hand, when the entire beaded ice cream is melted by adjusting the heating temperature and heating time in the mold heating step (S132), the shape of the beaded ice cream is completely lost, and the outer surface is formed to completely match the inner surface of the mold. do.

In the third discharge step (S134), the cake mold made of the molded beaded ice cream is discharged from the mold.

The cake mold manufactured through the cake mold forming step (S10) of the present invention according to the third embodiment as described above is formed of bead ice cream, so that it has a unique appearance and a unique marketability that is not available before through the harmony of various colors. It has the effect of making ice cream cake possible.

Figure 9 is a block diagram showing the detailed process sequence of the cake mold molding step according to the fourth embodiment of the present invention, and Figure 10 is a block diagram showing the assembly of the cake mold manufactured through the cake mold molding step according to the fourth embodiment of the present invention. This is an example diagram showing the process.

The description will be made with reference to FIGS. 9 to 10 , but detailed descriptions of components overlapping with the above-described embodiments and components having the same reference numerals will be omitted.

The cake mold forming step of the present invention according to the fourth embodiment includes a wall forming step (S141), a floor forming step (S142), and an assembly step (S143).

In the wall forming step (S141), the ice cream mix is injected into the first mold, cooled, and a wall portion having a connecting protrusion is formed.

At this time, it is desirable to cool the cooling temperature to -20 to -40°C so that the ice cream mix injected into the first mold becomes solidified ice cream, but it should be noted in advance that it is not limited thereto.

In the bottom forming step (S142), the ice cream mix is injected into the second mold, cooled, and a bottom portion having a coupling groove is formed.

At this time, if the ice cream mix injected into the second mold is the same as the ice cream mix injected into the first mold, the cooling temperature will preferably be cooled to -20 to -40°C as in the wall forming step (S141), but is not limited to this. Please make it clear in advance that this is not the case.

In the assembly step (S143), the wall and floor made of ice cream formed in the wall forming step (S141) and the floor forming step (S142) are assembled into a cake mold shape.

The cake mold manufactured through the cake mold forming step (S10) of the present invention according to the fourth embodiment as described above is formed of ice cream and harmonizes with the beaded ice cream placed inside to create beaded ice cream cakes with various flavors and designs. It has the effect of making manufacturing possible.

In addition, by molding the walls and bottom of the cake mold with different types of ice cream mix and then assembling them, it is possible to manufacture cake molds of more diverse shapes, which has the effect of further improving the design diversity of beaded ice cream cakes.

Although the present invention has been described above with respect to limited embodiments, the scope of the present invention is not limited thereto, and the technical idea of the present invention and the claims below are understood by those skilled in the art in the technical field to which the present invention pertains. Various modifications and improvements made within the scope of equivalent scope will also fall within the scope of the present invention.

S10: Cake mold forming step
S111: Mix filling step
S112: Heat forming step
S113: First discharge stage
S121: Ice cream mix injection step
S122: Second cooling forming step
S123: Second discharge stage
S131: Bead ice cream injection step
S132: Mold heating step
S133: Third cold forming step
S134: Third discharge stage
S141: Wall forming step
S142: Floor forming step
S143: Assembly step
S20: Ice cream application step
S211: Blowing step
S30: Bead ice cream input step
S40: First cooling forming step
A: Cake tin
A1: Wall
A2: Floor
B: Beaded ice cream

Claims (5)

A cake mold forming step of making a cake mold with edible materials so that it can hold a certain amount of beaded ice cream;
An ice cream application step of applying ice cream for attachment to the inner surface of the molded cake mold;
A bead ice cream injection step of adding a fixed amount of bead ice cream into the cake mold coated with the ice cream;
A first cooling molding step of cooling the cake with beaded ice cream added to the cake mold; It is composed including,
The cake mold forming step is,
A bead ice cream injection step in which bead ice cream of various colors is freely injected into the mold without distinction of location;
A mold heating step of heating the mold into which the beaded ice cream is injected so that the outer surface of the beaded ice cream injected into the mold melts;
A third cooling molding step of cooling the heated mold again to cool and harden the bead ice cream whose outer surface has freely melted to form a cake mold;
A third discharge step of discharging the molded cake mold from the mold; A cake mold with a marbling structure is formed using beaded ice cream of various colors, including
The ice cream application step is,
After applying 2 to 10 mm of ice cream for attachment to the inner surface of the molded cake mold, wind at a temperature of 20 to 40°C is blown on the applied ice cream for 10 to 30 seconds to melt the surface, forming a spherical mold to be placed inside the cake mold. A method of manufacturing a beaded ice cream cake, characterized in that it flows between the beaded ice cream and exerts adhesion to the beaded ice cream. delete delete delete delete