KR20040064478A - Beverage making method - Google Patents
Beverage making method Download PDFInfo
- Publication number
- KR20040064478A KR20040064478A KR1020030002100A KR20030002100A KR20040064478A KR 20040064478 A KR20040064478 A KR 20040064478A KR 1020030002100 A KR1020030002100 A KR 1020030002100A KR 20030002100 A KR20030002100 A KR 20030002100A KR 20040064478 A KR20040064478 A KR 20040064478A
- Authority
- KR
- South Korea
- Prior art keywords
- beverage
- layer
- cup
- jelly
- stage
- Prior art date
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title abstract description 7
- 235000015110 jellies Nutrition 0.000 claims abstract description 17
- 239000008274 jelly Substances 0.000 claims abstract description 17
- 239000006071 cream Substances 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 241000220223 Fragaria Species 0.000 claims abstract description 6
- 108010010803 Gelatin Proteins 0.000 claims abstract description 6
- 239000008273 gelatin Substances 0.000 claims abstract description 6
- 229920000159 gelatin Polymers 0.000 claims abstract description 6
- 235000019322 gelatine Nutrition 0.000 claims abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 6
- 235000013948 strawberry juice Nutrition 0.000 claims abstract description 6
- 235000021012 strawberries Nutrition 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000016623 Fragaria vesca Nutrition 0.000 abstract description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
본 발명은 삼단음료 제조방법 및 그 음료수에 관한 것으로, 더 상세하게는 젤리층을 포함한 각각 다른 세개의 맛이 삼단으로 컵에 담아지도록 구성되어 다양하고 독특한 맛을 즐길수 있는 삼단음료의 제조방법 및 그 음료수에 관한 것이다.The present invention relates to a three-stage beverage manufacturing method and a beverage thereof, and more particularly, three different flavors, including a jelly layer is configured to be contained in a three-stage cup in a three-stage beverage that can enjoy a variety of unique flavors and its It is about drinks.
날씨가 덥거나 목이마른 경우 일반적으로 음료수를 컵에 담아 널리 음용하고있다. 이러한 음료수는 인스턴트 식품매장 뿐만 아니라 소위 테이크아웃(Take-out)이라 불리는 휴대하며 먹을 수 있는 제품을 판매하는 매장등을 통해 널리 유통되고 있으며, 개인의 성향이나 기호에 따라 과일이나 야채, 곡류, 기능성 식물등을 재료로 한 다양한 음료가 개발되어 판매되고 있는 실정이다.If the weather is hot or thirsty, it is usually drink in a cup and drink widely. These beverages are widely distributed not only at instant food stores but also at stores selling portable and edible products called take-outs. Various beverages made of plants and the like have been developed and sold.
일반적으로 판매되고 있는 음료들은 컵 하나에 단순히 한종류의 음료만을 충입하여서 한잔씩 먹을 수 있도록 된 것이 있었다. 예를 들어 커피한잔, 오렌지주스 한잔등 한종류의 음료를 한잔에 담아 먹을 수 있도록 된 것이 주로 음용되고 있는 것이다.In general, the beverages sold were simply filled with one type of beverage in one cup to be eaten one by one. For example, a cup of coffee, a glass of orange juice, and so on can be eaten in one cup.
그러나, 이러한 종래의 음료수들은 한잔에 단 한가지의 맛을 가진 음료 이외에는 담을 수 없어 한가지의 맛 만을 맛볼 수 밖에 없는 것으로, 다양한 맛을 요구하는 신세대 수요자들의 맛에 대한 욕구를 충족시킬 수 없었으며, 이러한 다양한 욕구를 충족시키기 위해 한잔에 여러가지 맛을 가진 재료들을 담아 한꺼번에 다양한 맛을 느낄수 있는 새로운 스타일의 음료수의 필요성이 대두되어 왔다.However, these conventional beverages can not be contained in a drink except for a drink having only one taste, and can only taste one taste, and could not satisfy the desire for the taste of new generation consumers who demand various tastes. In order to satisfy various needs, there is a need for a new style of beverages in which a variety of flavors can be tasted in a glass.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로 컵 하나에 다양한 종류의 맛을 가진 소재들을 충입하여 한꺼번에 다양한 맛을 즐길 수 있는 음료수를 제조하는 방법 및 그 음료를 얻는데 그 목적이 있다.The present invention has been made in order to solve the above problems is to obtain a beverage and a method for producing a beverage that can enjoy a variety of tastes at once by filling a material having a variety of flavors in one cup.
상기와 같은 목적을 달성하기 위해 본 발명에서는 삼단음료를 제조함에 있어서;In the present invention to achieve the above object in the manufacture of three-stage beverage;
미지근한 딸기쥬스에 중탕한 젤라틴과 딸기를 넣어 혼합한 후 컵(50)에 담아 1~3시간 동안 냉장시켜 경화시키는 것에 의해 젤리층(12)을 형성시키는 젤리성형 단계(10)와;Jelly forming step (10) to form a jelly layer 12 by putting gelatin and strawberries in lukewarm strawberry juice, mixed in a cup 50 and refrigerated for 1 to 3 hours to cure it;
상기 젤리층(12) 상부에 얼음이 첨가된 음료수를 부어 음료수층(22)을 형성시키는 음료충입단계(20)와;A beverage filling step 20 of forming a beverage layer 22 by pouring the beverage to which the ice layer is added to the jelly layer 12;
상기 음료수층(22)상단에 생크림을 얹어 생크림층(32)를 형성시키는 생크림첨가단계(30)와; 로 됨을 특징으로 하는 삼단음료 제조방법을 제안한다.A fresh cream adding step 30 of forming a fresh cream layer 32 on top of the beverage layer 22; We propose a three-stage beverage manufacturing method characterized in that.
도 1 은 본 발명에 의한 삼단음료 제조방법의 공정도,1 is a process chart of the three-stage beverage manufacturing method according to the present invention,
도 2 는 본 발명에 의해 제조된 삼단음료의 구성단면도.Figure 2 is a cross-sectional view of a three-stage beverage produced according to the present invention.
<도면의 주요부분에 대한 부호의 설명><Description of the symbols for the main parts of the drawings>
10 : 젤리성형단계 12 : 젤리층10: jelly forming step 12: jelly layer
20 : 음료충입단계 22 : 음료수층20: beverage filling step 22: beverage layer
30 : 생크림첨가단계 32 : 생크림층30: fresh cream addition step 32: fresh cream layer
50 : 컵50: cup
이하 본 발명을 첨부된 도면 도 1 및 도 2 에 의해 설명하면 다음과 같다.Hereinafter, the present invention will be described with reference to FIGS. 1 and 2 as follows.
도 1 은 본 발명에 의한 삼단음료 제조방법의 공정도이고, 도 2 는 본 발명에 의해 제조된 삼단음료의 구성단면도를 나타낸다.1 is a process diagram of a three-stage beverage production method according to the present invention, Figure 2 shows a sectional view of the configuration of a three-stage beverage produced by the present invention.
먼저 발명의 기본 구성을 살펴보면, 본 발명에 의한 삼단음료의 제조방법은 삼단음료를 제조함에 있어서;Looking at the basic configuration of the invention first, the production method of the three-stage beverage according to the present invention in the production of three-stage beverage;
미지근한 딸기쥬스에 중탕한 젤라틴과 딸기를 넣어 혼합한 후 컵(50)에 담아 1~3시간 동안 냉장시켜 경화시키는 것에 의해 젤리층(12)을 형성시키는 젤리성형 단계(10)와;Jelly forming step (10) to form a jelly layer 12 by putting gelatin and strawberries in lukewarm strawberry juice, mixed in a cup 50 and refrigerated for 1 to 3 hours to cure it;
상기 젤리층(12) 상부에 얼음이 첨가된 음료수를 부어 음료수층(22)을 형성시키는 음료충입단계(20)와;A beverage filling step 20 of forming a beverage layer 22 by pouring the beverage to which the ice layer is added to the jelly layer 12;
상기 음료수층(22)상단에 생크림을 얹어 생크림층(32)를 형성시키는 생크림첨가단계(30)와; 로 됨을 특징으로 한다.A fresh cream adding step 30 of forming a fresh cream layer 32 on top of the beverage layer 22; It is characterized by.
이하 본 발명의 바람직한 실시예를 살펴보면 다음과 같다.Looking at a preferred embodiment of the present invention as follows.
먼저 컵(50)에 젤라틴과 미지근한 딸기주스, 신선한 딸기등을 혼합한 재료를 컵(50) 높이의 약 1/3정도 넣고 혼합한 후 냉장실에 1~3시간 정도 넣어두면 경화되어 말랑 말랑한 상태의 젤리층(12)이 형성된다.First, mix the gelatin, lukewarm strawberry juice, fresh strawberries, etc. in the cup (50) with about 1/3 of the height of the cup (50), mix, and put it in the fridge for 1 to 3 hours to harden. The jelly layer 12 is formed.
여기서, 상기 젤리층(12)은 본 발명에서는 젤라틴에 딸기와 딸기주스를 혼합한 것을 예로 하였으나 이에 한정되지 않으며 다양한 과일주스와 과일등을 첨가할 수 있다.Here, the jelly layer 12 in the present invention is a mixture of strawberry and strawberry juice in gelatin, but is not limited to this example, various fruit juices and fruits can be added.
상기와 같이 젤리층(12)이 형성되면 과일주스 및 탄산음료등 기호에 따라 선택된 음료수에 낮은 온도를 유지할 수 있도록 약간량의 얼음을 넣어 부어주면 음료수층(22)이 형성되게 된다.As described above, when the jelly layer 12 is formed, a small amount of ice is poured into the beverage selected according to the preference such as the fruit juice and the carbonated beverage, and the beverage layer 22 is formed.
이후 이러한 음료수층(22)의 상단에 생크림을 얹어 생크림층(32)을 형성시켜 주어 완제품이 제조되게 된다.Thereafter, the fresh cream is placed on top of the beverage layer 22 to form the fresh cream layer 32, thereby producing a finished product.
상기 생크림은 아이스크림으로 대체될 수 있으며 이 또한 본 발명의 범주에 속하는 것이다.The fresh cream may be replaced with ice cream, which is also within the scope of the present invention.
상기와 같은 본 발명의 방법에 의해 삼단으로 구성된 음료수가 제조되게 되면, 도시되지 않은 빨대를 이용하여 음용하거나 직접 컵에 입을 대고 마실 수 있는 것으로 빨대를 이용시 원하는 층을 선택하여 선택적으로 맛볼 수 있으며, 컵 하나에 다양한 맛을 가진 재료들이 포함되어 한번에 여러가지 맛을 음미할 수 있는 음료수가 되는 것이다.When the beverage consisting of three stages is manufactured by the method of the present invention as described above, the drinking water can be drunk using a straw (not shown) or directly put into a cup, and a taste can be selectively selected by using a straw. One cup contains ingredients with different flavors, so you can enjoy a variety of flavors at once.
상기와 같은 방법에 의하면 컵 하나에 다양한 맛을 가진 재료들을 층층히 배열하여 구성할 수 있게 되므로 한번에 다양한 맛을 느낄 수 있는 음료수를 제공할 수 있게 되는 것이다.According to the method as described above it is possible to configure the layers having a variety of flavors in one cup to provide a beverage that can feel a variety of flavors at a time.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030002100A KR20040064478A (en) | 2003-01-13 | 2003-01-13 | Beverage making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030002100A KR20040064478A (en) | 2003-01-13 | 2003-01-13 | Beverage making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20040064478A true KR20040064478A (en) | 2004-07-19 |
Family
ID=37355023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020030002100A KR20040064478A (en) | 2003-01-13 | 2003-01-13 | Beverage making method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20040064478A (en) |
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2003
- 2003-01-13 KR KR1020030002100A patent/KR20040064478A/en active IP Right Grant
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