KR20010070599A - A production method of snow flower iced water - Google Patents

A production method of snow flower iced water Download PDF

Info

Publication number
KR20010070599A
KR20010070599A KR1020010029192A KR20010029192A KR20010070599A KR 20010070599 A KR20010070599 A KR 20010070599A KR 1020010029192 A KR1020010029192 A KR 1020010029192A KR 20010029192 A KR20010029192 A KR 20010029192A KR 20010070599 A KR20010070599 A KR 20010070599A
Authority
KR
South Korea
Prior art keywords
mixing
ice
taste
starch
water
Prior art date
Application number
KR1020010029192A
Other languages
Korean (ko)
Other versions
KR100409024B1 (en
Inventor
신일균
Original Assignee
신일균
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 신일균 filed Critical 신일균
Priority to KR10-2001-0029192A priority Critical patent/KR100409024B1/en
Publication of KR20010070599A publication Critical patent/KR20010070599A/en
Application granted granted Critical
Publication of KR100409024B1 publication Critical patent/KR100409024B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

PURPOSE: Provided is a method for manufacturing snowflake ice which has fresh and unique taste and stores for a long time while sherbet's snowflake-form ice causes visual effects. CONSTITUTION: The method for manufacturing snowflake ice comprises the following steps of; i) mixing 67.5% of water of 90-100 deg.C with 1.7% of starch having the size of 100-150μm and agitating the water for 5-20 minutes; ii) mixing 69.2% of the starch solution with 15% of coffee or milk, 2.5% of dry milk having the size of 100-150 μm, 13.2% of sucrose having the size of 400-450μm, 0.05% of salt, 0.03% of flavor, 0.02% of pigments and agitating the mixture for 30minutes to 1 hour, and putting the mixture into circular or square frames; and iii) freezing the solution at -10-minus30 deg.C for 1-8 hours.

Description

눈꽃빙수의 제조방법{A production method of snow flower iced water}A production method of snow flower iced water}

본 발명은 눈꽃빙수의 제조방법에 관한 것이다. 더욱더 구체적으로는 각종 유익한 성분원료를 조화롭게 선택적으로 혼합, 냉동하여 시각적인 모양을 느낄 수 있으면서 기존의 빙수보다 시원하면서 산뜻한 맛을 낼 수 있는 눈꽃빙수의 제조방법에 관한 것이다.The present invention relates to a method of producing snow ice. More specifically, the present invention relates to a method of manufacturing snow-flake ice water, which can selectively and variously blend various beneficial ingredient raw materials and freeze to feel a visual appearance while producing a cooler and fresher taste than conventional ice water.

옛날과 달리 사시사철에 관계없이 먹을 있는 빙과류는 다양한 원료와 그 혼합기술과 첨가제에 따라 다양한 맛으로 제조되고, 다양한 종류의 형태로 판매되고 있다.Unlike the past, edible ice creams are produced in various flavors and sold in various forms according to various raw materials and their mixing technology and additives.

사실 종래의 빙수는 대다수가 하나의 성분에 향료를 첨가하여 얼리거나 또한 잘게 부서진 얼음에다 팥 등을 올려 넣고 즉 밑의 잘게 부서진 얼음 위에 팥, 수박, 과일 젤리 등을 올려 넣는 것이었다.In fact, in conventional ice water, most people add flavors to a single ingredient and put red beans, etc., on frozen or crushed ice, that is, red beans, watermelon, fruit jelly, etc., on crushed ice below.

따라서 시음시 일일이 숟가락 등으로 섞어 가면서 먹어야 하기 때문에 소비자는 여간 불편할 뿐 아니라 섞은 동안에 차가운 맛을 잃어버리게 되어 빙수의 본래의 맛을 음미 할 수 없었고 맛에 대한 시각적 감미를 느낄 수 없는 문제점이 있었다.Therefore, during the tasting, one should eat while mixing with a spoon, etc. Consumers are not only uncomfortable, but also lose the cold taste during mixing, so that the original taste of the shaved ice could not be savored and there was a problem that the visual sweetness of the taste could not be felt.

더욱 이러한 상기 선행기술들은 두 가지 이상의 성분을 소비자의 원하는 맛과 관계없이 상황에 따라 그때그때 단순히 혼합하여 판매하는 것으로 새로운 맛을 창출하기보다는 두 가지 이상의 성분의 맛을 단순히 섞는 정도의 것으로 빙수 맛을 근본적으로 제한 할 수밖에 없는 문제점이 있었다.Furthermore, these prior arts do not create new flavors by simply mixing and selling two or more ingredients at the time, regardless of the taste of the consumer, but rather by simply mixing the flavors of two or more ingredients to taste the ice cream. There was a problem that can not be limited fundamentally.

본 발명은 이러한 종래의 문제점을 해결하고자 이루어진 것으로 그 목적은 첨가되는 각각의 성분을 균일하게 혼합, 냉동하여 빙수 맛에 대한 시각적 효과를 유발하면서 사람의 기호에 따라 특유한 맛을 내는 눈꽃빙수 제조방법을 제공하는 데 있다.The present invention was made to solve such a conventional problem, and its object is to produce a snowflake ice water producing a unique taste according to a person's taste while inducing a visual effect on the iced taste by mixing and freezing each component added uniformly. To provide.

본 발명의 다른 목적은 각성분의 고유한 맛을 조화롭게 혼합하여 특유한 맛을 유지하면서 산뜻한 맛을 제공하는 데 있다Another object of the present invention is to provide a refreshing taste while maintaining a unique taste by harmoniously mixing the unique taste of each component.

본 발명의 또 다른 목적은 결빙상태를 장기간 유지시키면서 눈꽃 같은 시각적인 장식효과를 느낄 수 있는 눈꽃빙수를 제공하는 데 있다.Another object of the present invention is to provide a snowflake ice water that can feel a visual decorative effect such as snowflake while maintaining the frozen state for a long time.

이러한 본 발명의 목적은 100℃의 물67.5%에 전분 1.7%를 혼합하여 5 ∼ 20분간 교반시키는 제1공정, 상기 제1공정에서 제조된 전분액 69.2%와 커피 또는 우유 15%, 탈지분유2.5%, 과당13.2%, 소금0.05%, 향료0.03%, 색소0.02%를 혼합하여 30분에서 1시간이내에 교반, 혼합한 다음 60 ∼ 90℃에서 원형 또는 사각형태의 몰드형 틀에 투입하는 제2공정, -10 ∼ -30℃로 서서히 응고시키면서 1 ∼ 8시간 냉동하는 제3공정으로 이루어진 것으로 달성되는데, 이는 모든 성분이 균일하게 분산 혼합하여 각 물질 성분의 고유한 맛을 유지하면서 특유한 맛을 창출할 수 있고, 또한 제조된 원형, 사각형의 빙수를 잘게 세절하여 빙수를 만들고자 할 때 눈꽃처럼 세절되므로 맛의 시각적 효과를 기대 할 수 있는 특징을 가지는 것이다.The object of the present invention is to mix the starch 1.7% in water 67.5% at 100 ℃ stirred for 5 to 20 minutes, 69.2% of the starch prepared in the first step and coffee or milk 15%, skim milk powder 2.5 %, Fructose 13.2%, salt 0.05%, fragrance 0.03%, pigment 0.02%, the mixture is stirred and mixed within 30 minutes to 1 hour, and then put into a mold of a round or square mold at 60-90 ° C., It is achieved by the third process of freezing for 1 to 8 hours while slowly solidifying at -10 to -30 ° C. This allows all ingredients to be uniformly dispersed and mixed to create a unique taste while maintaining the unique taste of each ingredient. In addition, when making the shaved ice by finely shaping the manufactured shaved ice of round and square, it has a characteristic that can be expected to visually taste because it is cut like a snowflake.

이하 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.

본 발명은 90 ∼ 100℃의 물67.5%에 전분 1.7%를 혼합하여 5 ∼ 20분간 교반시키는 제1공정과, 상기 제1공정에서 제조된 전분액 69.2%와 커피 또는 우유 15%, 탈지분유2.5%, 과당13.2%, 소금0.05%, 향료0.03%, 색소0.02%를 혼합하여 30분에서 1시간 이내에 교반, 혼합한 다음 60 ∼ 90℃에서 원형 또는 사각형태의 몰드형틀에 투입하는 제2공정, -10 ∼ -30℃로 서서히 응고시키면서 1 ∼ 8시간 냉동하는 제3공정으로 이루어진다.The present invention is the first step of mixing the starch 1.7% in 67.5% water of 90-100 ℃ and stirred for 5 to 20 minutes, 69.2% of the starch solution prepared in the first step and 15% coffee or milk, skim milk powder 2.5 %, Fructose 13.2%, salt 0.05%, fragrance 0.03%, pigment 0.02%, stirred and mixed within 30 minutes to 1 hour, and then mixed in a mold of a round or square mold at 60 ~ 90 ℃, It consists of the 3rd process of freezing for 1 to 8 hours, while solidifying at -10--30 degreeC gradually.

상기 전분은 점성물질로서 각성분들의 응결이 원활히 이루어 질 수 있도록 하는 것으로 100 ∼ 150㎛ 입경을 갖는 감자나 옥수수 전분을 90 ∼ 100℃의 뜨거운 물에 넣어 교반된 점성액을 사용하는 것으로 이때 물의 온도가 90 ∼ 100℃를 범위를 벗어나면 전분이 물에 잘용해되지 않아 용해시간이 길어지므로 경제적이지 못하고 전분의 입경도 100 ∼ 150㎛를 벗어나면 교반 과정에서 용해되지 않고 덩어리가 생기는 문제점이 있으므로 상기 온도와 입경의 범위를 벗어나면 원하는 빙수를 원활히 제조할 수 없는 문제점이 있다.The starch is a viscous material that allows the condensation of each component to be made smoothly. Potato or corn starch having a particle size of 100 to 150 μm is added to hot water at 90 to 100 ° C., and the stirred viscous liquid is used. Is out of the range of 90 ~ 100 ℃ starch is not soluble in water, so the dissolution time is long, so it is not economical and if the particle size of the starch is outside the 100 ~ 150㎛, there is a problem that does not dissolve in the stirring process, agglomeration occurs Outside the range of temperature and particle diameter there is a problem that can not produce the desired ice water smoothly.

조성성분의 조성성분비에 있어서도 우유 15%, 분유2.5%, 과당13.2%, 소금0.05%, 향료0.03%, 색소0.02%를 혼합하여만 각 성분의 고유한 맛을 유지하면서 특유한 맛을 낼 수 있으나 상기 조성비율이 벗어나면 빙수의 특유한 맛을 잃어버릴 수 있는 문제점이 있었다.In the composition ratio of ingredients, milk 15%, powdered milk 2.5%, fructose 13.2%, salt 0.05%, fragrance 0.03%, pigment 0.02% can be mixed to give a unique taste while maintaining the unique taste of each ingredient, but If the composition ratio is off, there is a problem that can lose the unique taste of ice.

우유는 생우유, 목장우유를 사용하고, 분유는 탈지분유, 전지분유를 사용하면 과당은 고과당, 설탕, 포도당, 물엿을 사용하고 소금은 정제소금을 사용하면 향료는 바닐라 딸기원액, 메론 등을 사용하고, 색소는 청색, 황색, 적색, 과일즙 등을 사용한다. 특히 분유의 입경은 100 ∼150㎛을 사용하고 과당은 400 ∼ 450㎛ 사용하는 것으로 이 입경의 범위에서 혼합이 잘 이루어지므로 가능한 상기 입경의 범위를 벗어 나지 않는 것이 효과적이다.Milk is used for raw milk, ranch milk, milk powder for skimmed milk powder, whole milk powder for fructose, high fructose, sugar, glucose, starch syrup, salt for refined salt, vanilla strawberry juice, melon, etc. As the pigment, blue, yellow, red, fruit juice or the like is used. In particular, the particle size of the powdered milk is used to 100 ~ 150㎛ and fructose 400 to 450㎛ used because it is well mixed in the range of the particle size, it is effective not to fall outside the range of the particle diameter as possible.

제3공정에서 -10 ∼ -30℃로 서서히 응고시키면서 1 ∼ 8시간 냉동하는 것은 결빙상태를 장기간 유지시키는 특징도 있지만 더욱 구체적 특징은 시각적 효과의 맛을 돋구기 위한 것으로 상기조건을 벗어나면 제품의 세절시 눈꽃처럼 세절이 되지 않고 다양한 형태로 세절되므로 전혀 시각적 맛을 낼 수 없는 문제점이 있으므로 따라서 상기 온도 범위에에서 서서히 응고시켜야만 시작적인 맛을 느낄 수 있다.In the third process, freezing for 1 to 8 hours while slowly solidifying to -10 to -30 ° C may also maintain the freezing state for a long time, but more specific feature is to enhance the taste of the visual effect. Since it is not cut like a snowflake and is cut in various forms, there is a problem in that it cannot produce a visual taste at all. Therefore, it is necessary to gradually solidify in the above temperature range so that an initial taste can be felt.

이하 실시예를 들어 상세히 설명한다.Examples will be described below in detail.

① 제1공정① First process

100℃의 물67.5%에 전분 1.7%를 혼합하여5분간 교반하여 전분액을 제조한다.A starch solution was prepared by mixing starch 1.7% with 67.5% water at 100 ° C. and stirring for 5 minutes.

② 제2공정② Second process

상기 제1공정에서 제조된 전분액 69.2%와 우유 15%, 탈지분유2.5%, 과당13.2%, 소금0.05%, 향료0.03%, 색소0.02%를 혼합하여 40분 교반하여 혼합한 다음 60 ∼ 90℃에서 원형 또는 사각형태의 몰드형틀에 투입한다.69.2% of the starch prepared in the first step, milk 15%, skim milk powder 2.5%, fructose 13.2%, salt 0.05%, fragrance 0.03%, pigment 0.02% and stirred for 40 minutes to mix and then mixed 60 ~ 90 ℃ In the mold of the round or square shape.

③ 제3공정③ Third process

-25℃가 될 때까지 서서히 응고시키면서 5시간정도 냉동하는 시킨 다음 세절하면 눈꽃모양의 빙수형태로 세절된다.Freeze for about 5 hours while slowly solidifying until -25 ℃, and then chop into small pieces of snowflake-shaped ice.

이상과 같이 본 발명에 따라 제조된 빙수는 다양한 원료를 선택적으로 조화롭게 혼합하여 다양한 맛을 즐길 수 있도록 하고 또한 맛에 대한 시각적 효과를 유발하면서 사람의 기호에 따라 특유한 맛을 내는 것은 물론 결빙상태를 장기간 유지하면서 눈꽃처럼 세절되므로 맛의 시각적 효과 발휘하여 맛의 문화를 한 단계높인 효과가 있다.As described above, the iced water prepared according to the present invention can enjoy a variety of tastes by mixing various raw materials selectively and harmoniously, and also induces a visual effect on the taste and gives a unique taste according to the taste of the person, as well as long-term freezing state. Since it is cut like a snowflake while maintaining it, the visual effect of the taste is exerted, thereby enhancing the culture of taste.

본 발명은 특정한 실시예에 관련하여 도시하고 설명하였지만, 이하 특허청구범위에 의해 마련되는 본 발명의 정신이나 분야를 벗어나지 않는 한도 내에서 본 발명의 다양하게 개조 및 변화될 수 있다는 것을 당업계에서 통상의 지식을 가진자는 용이하게 알 수 있음을 밝혀 두고자한다.While the invention has been shown and described with respect to specific embodiments thereof, it will be apparent to those skilled in the art that various changes and modifications of the invention can be made without departing from the spirit or scope of the invention as set forth in the claims below. I would like to clarify that those with knowledge of this can easily know.

Claims (1)

90 ∼ 100℃의 물67.5%에 입경100 ∼150㎛의 전분 1.7%를 혼합하여 5∼ 20분간 교반시키는 제1공정; 상기 제1공정에서 제조된 전분액 69.2%와 커피 또는 우유 15%,입경100 ∼150㎛의 탈지분유2.5%, 입경400 ∼ 450㎛의 과당13.2%, 소금0.05%,향료0.03%, 색소0.02%를 혼합하여 30 ∼ 1시간이내에 교반, 혼합한 다음 60 ∼ 90℃에서 원형, 사각형태의 몰드형틀에 투입하는 제2공정, -10 ∼ -30℃로 서서히 응고시키면서 1 ∼8시간 냉동하는 제3공정으로 이루어져 제조하는 것을 세절하면 눈꽃모양의 빙수형태인 것을 특징으로 하는 눈꽃 빙수의 제조방법.1st process which mixes 1.7% of starch of particle size 100-150 micrometers with 67.5% of water of 90-100 degreeC, and stirs for 5 to 20 minutes; Starch prepared in the first step A mixture of 69.2%, coffee or milk 15%, powdered milk powder 2.5% with a particle size of 100-150 μm, fructose 13.2% with a particle size of 400-450 μm, salt 0.05%, flavor 0.03%, and pigment 0.02% are stirred within 30 to 1 hour. After mixing, the second step of mixing into a mold of a round and square shape at 60-90 ° C., and the third step of freezing for 1-8 hours while gradually solidifying to -10 to -30 ° C. Snow ice shaved ice manufacturing method characterized in that the shape of the shaved ice.
KR10-2001-0029192A 2001-05-26 2001-05-26 A production method of snow flower iced water KR100409024B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR10-2001-0029192A KR100409024B1 (en) 2001-05-26 2001-05-26 A production method of snow flower iced water

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR10-2001-0029192A KR100409024B1 (en) 2001-05-26 2001-05-26 A production method of snow flower iced water

Publications (2)

Publication Number Publication Date
KR20010070599A true KR20010070599A (en) 2001-07-27
KR100409024B1 KR100409024B1 (en) 2003-12-06

Family

ID=19709992

Family Applications (1)

Application Number Title Priority Date Filing Date
KR10-2001-0029192A KR100409024B1 (en) 2001-05-26 2001-05-26 A production method of snow flower iced water

Country Status (1)

Country Link
KR (1) KR100409024B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010088464A (en) * 2001-07-14 2001-09-28 임응천 How to make a color red bean sherbet for a slush machine
KR20040012369A (en) * 2002-08-02 2004-02-11 김갑태 color ice contained nutrition
KR20150145976A (en) 2014-06-20 2015-12-31 노주빈 Method for making shaved ice
KR102014302B1 (en) * 2018-06-12 2019-08-26 김경현 Manufacturing method for ice flakes to eat with chopsticks and ice flakes to eat with chopsticks manufactured by the same

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101458749B1 (en) 2014-07-23 2014-11-05 심은정 Bibimbob-style frozen milk flakes with toppings and method of manufacturing thereof
KR102517382B1 (en) 2020-12-24 2023-03-31 이옥경 Methods of manufacturing Wine ice Snlwflakes with syrup and Ssangwha ice Snlwflakes with syrup
KR102319697B1 (en) 2021-02-02 2021-11-01 이옥경 Methods of manufacturing Ssangwha ice Snlwflakes with syrup and Ssangwha ice Snlwflakes with syrup
KR102293812B1 (en) * 2021-02-25 2021-08-26 트렌디저트 주식회사 Manufacturing method of microwaveable shaved ice

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6019976B2 (en) * 1978-02-08 1985-05-18 雪印乳業株式会社 Manufacturing method of frozen dessert with ice pieces
JP3437858B2 (en) * 1993-08-27 2003-08-18 トリー食品工業株式会社 Production method and ice dessert
KR950024669A (en) * 1994-02-15 1995-09-15 이상수 Watermelon shaved ice and frozen dessert
KR100331922B1 (en) * 1999-05-21 2002-04-10 박병근 Ice for ice food and production method thereof
KR20000007105A (en) * 1999-11-26 2000-02-07 김영채 Red-bean water ice making method through the watermelon
KR20010029439A (en) * 1999-12-24 2001-04-06 김명관 Ice Containing Korean Medicines

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010088464A (en) * 2001-07-14 2001-09-28 임응천 How to make a color red bean sherbet for a slush machine
KR20040012369A (en) * 2002-08-02 2004-02-11 김갑태 color ice contained nutrition
KR20150145976A (en) 2014-06-20 2015-12-31 노주빈 Method for making shaved ice
KR102014302B1 (en) * 2018-06-12 2019-08-26 김경현 Manufacturing method for ice flakes to eat with chopsticks and ice flakes to eat with chopsticks manufactured by the same

Also Published As

Publication number Publication date
KR100409024B1 (en) 2003-12-06

Similar Documents

Publication Publication Date Title
CN101385477B (en) Ice cream cone containing nut granules and preparation method thereof
US6399133B2 (en) Reduced fat agglomerated chocolate
KR100562846B1 (en) Ice cakes and producing method thereof
JPS6019976B2 (en) Manufacturing method of frozen dessert with ice pieces
NZ206411A (en) Preparation of a mousse from a dry mix
CN109892469A (en) A kind of preserved egg yellow ice cream and preparation method thereof
JPH01199543A (en) Beverage capsule and production thereof
KR100409024B1 (en) A production method of snow flower iced water
CN109566842A (en) A kind of hard ice-cream substrate powder, hard ice-cream and preparation method thereof
US6632467B1 (en) Solid condiment comprising a solid and a liquid
CN101120714A (en) Jelly ice-cream and its preparing process
JP2017038596A (en) Ice cream comprising high sweetness sweetener-containing ice
CN105660774A (en) Special making method of ocean theme mousse cake
CN113229487A (en) Preparation method of freeze-tolerant instant pearl balls
CN105941782A (en) Flavored chocolate food and preparation method thereof
JP2000157176A (en) Solid chocolate with muddler to be dissolved in beverage and drunk
CN112826053A (en) Selenium-rich Chinese wolfberry fruit crisp fruit and preparation method thereof
KR101801333B1 (en) Manufacturing method for creams for decoration of cakes and creams for decoration of cakes manufactured by the same
JPS646745B2 (en)
CN2220734Y (en) Bean ice cream
JPS6156982B2 (en)
CN102894159A (en) Marble chocolate and manufacturing method thereof
JPH10210932A (en) Production of tablet of powdered green tea
JPS59118048A (en) Ice for instant shake
JP2002078453A (en) Frozen dessert using momordica charantia

Legal Events

Date Code Title Description
A201 Request for examination
G15R Request for early opening
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20121025

Year of fee payment: 10

FPAY Annual fee payment

Payment date: 20140519

Year of fee payment: 11

FPAY Annual fee payment

Payment date: 20141010

Year of fee payment: 12

FPAY Annual fee payment

Payment date: 20170125

Year of fee payment: 14

FPAY Annual fee payment

Payment date: 20171117

Year of fee payment: 15

FPAY Annual fee payment

Payment date: 20190116

Year of fee payment: 16

FPAY Annual fee payment

Payment date: 20191224

Year of fee payment: 17