KR20140096697A - Shake ice cream and manufacturing method thereof - Google Patents
Shake ice cream and manufacturing method thereof Download PDFInfo
- Publication number
- KR20140096697A KR20140096697A KR1020130009589A KR20130009589A KR20140096697A KR 20140096697 A KR20140096697 A KR 20140096697A KR 1020130009589 A KR1020130009589 A KR 1020130009589A KR 20130009589 A KR20130009589 A KR 20130009589A KR 20140096697 A KR20140096697 A KR 20140096697A
- Authority
- KR
- South Korea
- Prior art keywords
- ice cream
- milk
- weight
- fatty acid
- shake
- Prior art date
Links
Images
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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
-
- 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The present invention relates to a shake ice cream and a method of manufacturing the same. More particularly, the present invention relates to a shake ice cream, and more particularly, to a shake ice cream and a method for producing the same, The present invention relates to a method for manufacturing a shake ice cream and a shake ice cream produced by the method, in which the ice cream and the beverage are mixed well so as to have a shake-like texture.
In the present invention, the shake ice cream means an ice cream which can be added with a beverage such as milk to the ice cream and mixed with the ice cream to show a shake-like texture upon ingestion.
Description
The present invention relates to a shake ice cream and a method of manufacturing the same. More particularly, the present invention relates to a shake ice cream, and more particularly, to a shake ice cream and a method for producing the same, The present invention relates to a method for manufacturing a shake ice cream and a shake ice cream produced by the method, in which the ice cream and the beverage are mixed well so as to have a shake-like texture.
The shake ice cream of the present invention means an ice cream which can be added with a drink such as milk to an ice cream and then mixed to exhibit a shake-like texture upon ingestion.
Ice cream is made by adding sugar, eggs, stabilizer (gelatin, etc.), perfume and coloring to the milk (milk) ingredients such as milk, milk fat, solid fat free It is schedule.
It was originally used as a dessert (dessert) of Western cuisine, but today it is widely used as a delicacy. The high nutritional value of high-fat is about 200kcal per 100g of heat, snacks, desserts, patients, and has attracted the attention of baby food. According to the International Dairy International Standard (IDF) of 1967, milk containing more than 8% milk fat is called ice cream and milk fat containing milk fat more than 3% is called milk ice. According to the Food Sanitation Law of the Ministry of Health and Welfare in Korea, ice milk contains more than 6% milk fat and more than 2% milk fat.
Generally, ice cream is prepared by mixing saccharide, flavor and other ingredients (stabilizer, coloring matter, etc.) with milk (fat component) such as milk, milk fat, solid fatless milk (solid fat free milk fat), homogenizing, sterilizing, , And the air is stirred and frozen.
There are many kinds of ice cream according to the manufacturing method, form, additive ingredient, and the like, and it is a kind of food that is enjoyed by all ages.
The present ice cream is consumed at the time when the consumer intends to eat it as one of the preference foods rather than taking the dessert food. In addition, the intakes of not only the ice cream but also the various drinks are added to the ice cream, but most ice- , There is a problem that the ice cream and the beverage are not mixed well.
Accordingly, the inventor of the present invention has devised a solution to the above-mentioned problems. In the process of manufacturing ice cream, the ice cream is filled in a container so that a space is formed inside the ice cream to add ice to the ice cream, The present invention relates to a method for producing a shake ice cream and a shake ice cream produced by the method, in which the ice cream and the beverage are mixed well during mixing so as to have a shake-like texture.
In the meantime, Korean Patent Laid-Open Publication No. 2013-0001386 discloses a process for preparing lactic acid bacteria useful for human body by using cocacian capillary and vitamins as a prior art for ice cream of the present invention and adding strawberry yoplait There is a method of making strawberry yogurt ice cream using cocassian capier and vitamins to produce good ice cream.
In addition, Korean Patent Publication No. 2012-0130874 discloses a method for producing a roasted poultry which comprises the steps of: 1) cutting roots and leaves of roots and cutting them to a predetermined thickness; 2) washing the cut rope pieces in seawater; And three stages of pulverizing the dried flakes to obtain a fine powder; A mixing step of mixing the pearl powder with an ice cream mix; And a manufacturing process for producing an ice cream by freezing the blended raw material, and a process for producing an ice cream containing white wine and an ice cream produced thereby.
However, the present invention and the prior arts are different from each other in the technical features of the invention, and thus the inventions have different configurations.
It is an object of the present invention to provide a shake ice cream manufacturing method and a shake ice cream shake ice cream manufacturing method which can mix ice cream and beverage with each other so as to have a shake-like texture.
The present invention relates to a process for producing an ice cream, in which a container is filled with an ice cream mix so as to form a space inside the ice cream, and the ice cream is prepared by adding a beverage to the ice cream, And a shake ice cream produced by the method can be provided.
The shake ice cream of the present invention has a space inside the ice cream filled in the container, so that when the beverage is added to the ice cream, the ice cream and the beverage are mixed well and can have a shake-like texture, thereby providing convenient eating and providing differentiated palatability can do.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a state in which a shake ice cream (right side) prepared in Example 1 of the present invention and a general ice cream (left side) produced in Comparative Example are respectively filled in a transparent plastic container.
FIG. 2 shows the results of adding 50 ml of milk refrigerated at 6 ° C to the shake ice cream prepared in Example 1, adding 50 ml of milk refrigerated at 6 ° C to the ice cream prepared in the photograph (right) (Left side).
Fig. 3 is a graph showing the results obtained by adding 50 ml of milk refrigerated at 6 占 폚 to the shake ice cream prepared in Example 1, mixing the ice cream with 50 ml of milk (Left side) after 1 minute after mixing and mixing.
The present invention shows a method for producing a shake ice cream.
The present invention relates to a method for producing a shake ice cream, comprising the step of filling an ice cream mix in a container so as to form a space inside the ice cream in the production of ice cream.
In the above, the space inside the ice cream during the manufacture of the ice cream may be formed to be 1 to 25% by volume of the total volume of the ice cream container.
In the above, the space inside the ice cream during the production of the ice cream may be formed to be 5 to 20% by volume based on the total volume of the ice cream container.
In the above, the space inside the ice cream during the production of ice cream may be formed to be 10 to 15 volume% of the total volume of the ice cream container.
The ice cream may be a conventional ice cream container, but it is preferable to use a plastic material which can be used as a food container in consideration of the addition of beverages to the ice cream.
The ice cream mix to be filled in the container during the manufacture of the ice cream may be those used in the production of ordinary ice cream.
In the above, the ice cream mix comprises 10 to 50 parts by weight of saccharide (saccharide) per 100 parts by weight of the milk component; 0.01 to 2.0 parts by weight of a thickener; 0.01 to 2.0 parts by weight of an emulsifying stabilizer; 0.01 to 1.0 part by weight of fragrance and 10 to 200 parts by weight of purified water to obtain a mixture; It was homogenized by a secondary homogenized for 5-60 minutes and the mixture of a pressure of 135~145kg / cm 1 Primary homogenization pressure for 5-60 minutes in the second and 30~40kg / cm 2 to obtain a homogenate; The homogenate is sterilized at 80 to 90 ° C for 20 to 30 seconds, cooled to 0 to 4 ° C, aged at the cooling temperature for 4 to 10 hours, lyophilized, % Can be used.
The milk component may be at least one selected from the group consisting of milk, milk cream, whole milk powder, skim milk, milk fat, and solid non-fat (non-fat milk solid).
The saccharides may be selected from sugar, oligosaccharides, and fructose.
The thickening agent may be at least one selected from the group consisting of gum arabic, xanthan gum, carrageenan, guar gum, locust gum, glucomannan, alginic acid and sodium alginate.
The emulsion stabilizer may be selected from the group consisting of carboxymethyl cellulose, pectin, sucrose fatty acid ester, glycerin fatty acid ester, glycerin acid-fatty acid ester, glycerin lactic acid-fatty acid ester, glycerin citric acid-fatty acid ester, glycerin succinic acid- , Glycerin acetyl tartaric acid-fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, and lecithin can be used.
In the above, the fragrance includes vanilla, strawberry, banana, mango, blueberry, kiwi, citron, lemon, Hongxia, peach, pineapple, apple, orient, orange, chocolate, coffee May be used.
In the above, the ice cream mix may further comprise a functional ingredient for improving at least one of the sensory properties and / or the functionality of the ice cream.
The above-mentioned functional ingredient may be further added in the step of adding a saccharide, a thickener, an emulsifier, an emulsion, and purified water to a milk component and mixing to obtain a mixture.
The above-mentioned functional ingredient may be prepared by mixing 1 to 10 parts by weight of an extract of fruit of Trapa japonica ELEROV. And 1 to 10 parts by weight of an extract of Shinhwa extract with respect to 100 parts by weight of a milk component, May further be added.
The dried fruit extract of the present invention may be prepared by adding the dried fruit obtained by removing the foreign matter after washing to purified water of 5 to 20 times the weight of the dried fruit, extracting the dried fruit at 90 to 120 ° C in an amount of 5 to 50% by volume based on the initial purified water volume, have.
The above ShinYaHwa extract may be obtained by adding washed ShinYa to 5 to 20 times as much diluted water as purified water and extracting it at 90 to 120 DEG C in an amount of 5 to 50% by volume based on the initial purified water volume, followed by filtration.
In order to achieve the object of the present invention, it is preferable to provide a method for producing shake ice cream according to the above-mentioned conditions.
The present invention includes a shake ice cream prepared by the above-mentioned method.
The present invention includes a method of adding a beverage to a shake ice cream prepared by the above-mentioned method, mixing the beverage, and then ingesting the beverage-added ice cream.
The beverage may be added in an amount of 10 to 100 parts by weight based on 100 parts by weight of the shake ice cream.
The beverage may be any one selected from black tea, green tea, coffee, carbonated beverage, juice, water, ionic beverage, energy beverage, alcohol, and alcohol-containing beverage.
Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.
≪ Example 1 >
500 g of whole milk powder, 500 g of skim milk powder, 300 g of sugar, Xanthan gum 0.5 g; 0.5 g of sucrose fatty acid ester; 0.5 g of vanilla flavor and 700 g of purified water were mixed to obtain a mixture.
The above mixture was homogenized by primary homogenization at a pressure of 140 kg / cm 2 for 30 minutes and by secondary homogenization at a pressure of 35 kg / cm 2 for 30 minutes to obtain a homogeneous product.
The homogenate was sterilized at 85 DEG C for 25 seconds, cooled to 4 DEG C, aged at the cooling temperature for 8 hours, lyophilized at -18 DEG C for 12 hours, and overrun from the freezer ) Was made to be 80% to obtain an ice cream mix.
The ice cream mix was filled through a filling nozzle into a transparent plastic cup, where the space was filled to 15 volume% of the volume of the plastic cup container. After passing through an LN2 tunnel using -196 ℃ liquefied nitrogen, the surface was rapidly frozen to maintain its shape, capped in a container, and frozen while passing through a rapid freezer (IQF) to prepare a shake ice cream.
The shake ice cream prepared above is shown on the right side of Fig.
<Comparative Example>
The ice cream mix obtained in Example 1 was filled in a transparent plastic cup container through a filling nozzle. After passing through the LN2 tunnel using -196 ° C liquefied nitrogen, the surface was rapidly frozen to maintain its shape, capped in a container, and frozen while passing through a rapid freezer (IQF) to prepare a general ice cream.
The shake ice cream prepared above is shown on the left side of Fig.
≪ Test Example 1 >
The shake ice cream prepared in Example 1 was used as an experimental group and the ice cream prepared in the comparative example was used as a control group and the sensory evaluation such as taste and taste was evaluated by the 5 point scale method (5 points: excellent, 4 points: excellent, 3 points: Normal, 2 points: a little bad, 1 point: very bad) and the results are shown in Table 1 below.
The sensory test was conducted on 30 panelists (15 males and females, each having 3 or more years of sensory experience in food).
* The sensory test values such as taste, preference, etc. for the shake ice cream prepared in Example 1 of Table 1 and the general ice cream prepared in the comparative example were obtained by dividing the total score of the panel by the number of panels in each sensory test, The higher the value, the better the sensuality.
As shown in Table 1, the flavor, taste, and other sensory properties of the shake ice cream prepared in Example 1 of the present invention and the general ice cream prepared in the comparative example were equal to or higher than those of the conventional ice cream, so that there was no significant difference in the sensory properties.
≪ Test Example 2 &
The shake ice cream prepared in Example 1 was used as an experimental group, and the ice cream prepared in the comparative example was added to milk for each control group and mixed.
(5 points: excellent, 4 points: excellent, 3 points: normal, 2 points: slightly worse, 1 point: very good), and sensory evaluation such as taste and taste of the ice cream of the milk and the control group And the results are shown in Table 2 below.
The sensory test was conducted on 30 panelists (15 males and females, each having 3 or more years of sensory experience in food).
* The sensory test values such as the texture of the shake ice cream prepared in Example 1 of Table 2 and the general ice cream prepared in the Comparative Example were obtained by dividing the total score of the panel in each sensory test by the number of panels, The higher the number, the better the sensibility. The status and remarks are summarized by the panel's overall opinion.
As shown in Table 2, the shake ice cream prepared in Example 1 of the present invention and the general ice cream prepared in the Comparative Example were added to the milk ice beverage, respectively. The texture of the ice cream was similar to that of the ice cream of Example 1 I was able to see that it was excellent.
On the other hand, in the sensory test of Test Example 2, 50 ml of milk refrigerated at 6 ° C was added to the shake ice cream prepared in Example 1, and the ice cream prepared in Comparative Example (right) Fig. 2 shows a photograph showing the photograph (left side) after adding 50 ml of stored milk. In addition, 50 ml of milk refrigerated at 6 ° C was added to the shake ice cream prepared in Example 1, and after 1 minute, 50 ml of milk refrigerated at 6 ° C was added to the ice cream prepared in the photograph (right) After 1 minute, the photograph (left side) is shown in Fig.
2 and 3, the shake ice cream of the present invention can be added with a beverage such as milk to feel a shake-like texture at the time of ingestion, so that it is possible to provide an ice cream suitable for consumption by adding a beverage there was.
≪ Example 2 >
300 g of fructose, 0.5 g of xanthan gum, 0.5 g of sucrose fatty acid ester, 0.5 g of vanilla flavor, 30 g of dried fruit extract and 700 g of purified water were mixed with 1000 g of a milk component consisting of 500 g of whole milk powder and 500 g of skim milk powder to obtain a mixture.
The above mixture was homogenized by primary homogenization at a pressure of 140 kg / cm 2 for 30 minutes and by secondary homogenization at a pressure of 35 kg / cm 2 for 30 minutes to obtain a homogeneous product.
The homogenate was sterilized at 85 DEG C for 25 seconds, cooled to 4 DEG C, aged at the cooling temperature for 8 hours, lyophilized at -18 DEG C for 12 hours, and overrun from the freezer ) Was 85% to obtain an ice cream mix.
The ice cream mix was filled into a transparent plastic cup through a filling nozzle, where the space was filled up to 20% by volume of the volume of the plastic cup container. After passing through an LN2 tunnel using -196 ℃ liquefied nitrogen, the surface was rapidly frozen to maintain its shape, capped in a container, and frozen while passing through a rapid freezer (IQF) to prepare a shake ice cream.
The above dried fruit extract was prepared by adding the dried fruit from which debris was removed after washing with water to purified water having a volume of 10 times the weight of the dried fruit, and extracting the same at a temperature of 110 ° C in an amount of 25 vol% based on the initial purified water volume.
≪ Example 3 >
300 g of fructose, 0.5 g of xanthan gum, 0.5 g of sucrose fatty acid ester, 0.5 g of vanilla flavor, 30 g of Shinhwa extract, and 700 g of purified water were mixed with 1000 g of a milk component consisting of 500 g of whole milk powder and 500 g of skim milk powder.
The above mixture was homogenized by primary homogenization at a pressure of 140 kg / cm 2 for 30 minutes and by secondary homogenization at a pressure of 35 kg / cm 2 for 30 minutes to obtain a homogeneous product.
The homogenate was sterilized at 85 DEG C for 25 seconds, cooled to 4 DEG C, aged at the cooling temperature for 8 hours, lyophilized at -18 DEG C for 12 hours, and overrun from the freezer ) Was 85% to obtain an ice cream mix.
The ice cream mix was filled through a filling nozzle into a transparent plastic cup, where the space was filled to 25 volume% of the volume of the plastic cup container. After passing through an LN2 tunnel using -196 ℃ liquefied nitrogen, the surface was rapidly frozen to maintain its shape, capped in a container, and frozen while passing through a rapid freezer (IQF) to prepare a shake ice cream.
The ShinYaHwang extract was prepared by adding Shin Yi Hwang, which has been dehydrated after water washing, to purified water having a volume of 10 times the weight of deionized water, extracting the water at 110 ° C to 25 vol.% Based on the initial purified water volume, and then filtering.
<Example 4>
300 g of fructose, 0.5 g of xanthan gum, 0.5 g of sucrose fatty acid ester, 0.5 g of vanilla flavor, 15 g of dried fruit extract, 15 g of Shinhwa extract and 700 g of purified water were mixed with 1000 g of a milk component consisting of 500 g of whole milk powder and 500 g of skim milk powder A mixture was obtained.
The above mixture was homogenized by primary homogenization at a pressure of 140 kg / cm 2 for 30 minutes and by secondary homogenization at a pressure of 35 kg / cm 2 for 30 minutes to obtain a homogeneous product.
The homogenate was sterilized at 85 DEG C for 25 seconds, cooled to 4 DEG C, aged at the cooling temperature for 8 hours, lyophilized at -18 DEG C for 12 hours, and overrun from the freezer ) Was 85% to obtain an ice cream mix.
The ice cream mix was filled in a transparent plastic cup container through a filling nozzle, wherein the space was filled with 30% by volume of the volume of the plastic cup container inside the ice cream. After passing through an LN2 tunnel using -196 ℃ liquefied nitrogen, the surface was rapidly frozen to maintain its shape, capped in a container, and frozen while passing through a rapid freezer (IQF) to prepare a shake ice cream.
The dried fruit extract obtained above was obtained by the method described in Example 2, and the Shinhwa extract was obtained by the method described in Example 3 above.
Although the present invention has been described and illustrated in detail, it should be understood by those skilled in the art that various changes and modifications may be made without departing from the scope of the present invention as defined by the appended claims. It will be understood that various modifications and changes may be made in the present invention.
The shake ice cream of the present invention has a space inside the ice cream filled in the container, so that when the beverage is added to the ice cream, the ice cream and the beverage are mixed well and can have a shake-like texture, thereby providing convenient eating and providing differentiated palatability So that it can contribute to the development of ice cream-related industries, and there is a possibility of industrial use.
Claims (4)
Filling the ice cream mix with a container so that a space is formed inside the ice cream.
Wherein the space inside the ice cream is formed to be 1 to 25 volume% of the total volume of the ice cream container when the ice cream mix is filled in the container.
The ice cream mix is prepared by mixing 100 parts by weight of at least one selected from the group consisting of milk, milk cream, whole milk powder, skimmed milk, milk fat, solid fatless milk 10 to 50 parts by weight of saccharides; 0.01 to 2.0 parts by weight of at least one thickener selected from the group consisting of gum arabic, xanthan gum, carrageenan, guar gum, locust gum, glucomannan, alginic acid and sodium alginate; Carboxymethyl cellulose, pectin, sucrose fatty acid ester, glycerin fatty acid ester, glycerin acid-fatty acid ester, glycerin lactic acid-fatty acid ester, glycerin citric acid-fatty acid ester, glycerin succinic acid-fatty acid ester, glycerin acetyltartaric acid- 0.01 to 2.0 parts by weight of at least one emulsifier selected from fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polysorbates and lecithins; Any one selected from vanilla, strawberry, banana, hometown, blueberry, kiwi, citron, lemon, Hongxia, peach, pineapple, apple, orient, orange, chocolate, 0.01 to 1.0 part by weight of fractions and 10 to 200 parts by weight of purified water to obtain a mixture; It was homogenized by a secondary homogenized for 5-60 minutes and the mixture of a pressure of 135~145kg / cm 1 Primary homogenization pressure for 5-60 minutes in the second and 30~40kg / cm 2 to obtain a homogenate; The homogenate is sterilized at 80 to 90 ° C for 20 to 30 seconds, cooled to 0 to 4 ° C, aged at the cooling temperature for 4 to 10 hours, lyophilized, % Of the total weight of the shake ice cream.
The ice cream mix may further comprise one or more components selected from the group consisting of 1 to 10 parts by weight of a fruit extract of Trapa japonica ELEROV. And 1 to 10 parts by weight of an extract of Shinhwa extract to 100 parts by weight of a milk component ≪ / RTI >
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130009589A KR20140096697A (en) | 2013-01-29 | 2013-01-29 | Shake ice cream and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130009589A KR20140096697A (en) | 2013-01-29 | 2013-01-29 | Shake ice cream and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20140096697A true KR20140096697A (en) | 2014-08-06 |
Family
ID=51744492
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020130009589A KR20140096697A (en) | 2013-01-29 | 2013-01-29 | Shake ice cream and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20140096697A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232384A (en) * | 2017-07-11 | 2017-10-10 | 大庆市红宝石冰淇淋有限公司 | A kind of preparation method of high anthocyanidin content ice cream |
-
2013
- 2013-01-29 KR KR1020130009589A patent/KR20140096697A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232384A (en) * | 2017-07-11 | 2017-10-10 | 大庆市红宝石冰淇淋有限公司 | A kind of preparation method of high anthocyanidin content ice cream |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7045189B2 (en) | Welan gum-containing composition | |
| KR100796039B1 (en) | Method for production of frozen desserts | |
| KR101466751B1 (en) | Smoothie cube ice cream and manufacturing method thereof | |
| CN102334557B (en) | Inflatable tiramisu processed cheese and preparation method thereof | |
| CN103783164B (en) | Avocado-containing condensed milk and preparation method thereof | |
| US20110281011A1 (en) | Non-dairy, non-soy whippable food product with fruit juice and method of making | |
| EP3383196B1 (en) | Non-dairy frozen confection without stabilizers | |
| JP2008301814A (en) | Frozen dessert mix containing chocolate | |
| KR101944532B1 (en) | Non-milk fat ice cream using fermented peach and a menufacture method therefor | |
| JPWO2005063039A1 (en) | Creams, foams thereof or dried powders and methods for producing them | |
| KR101246730B1 (en) | manufacturing method of soy milk yoghurt ice cream comprising soy milk yoghurt | |
| JP4623583B2 (en) | Frozen dessert mix with chocolate | |
| JP5603088B2 (en) | Method for producing foamed frozen ingredients | |
| KR101865538B1 (en) | Method for Preparing Bean Curd Icecream | |
| JP2003284503A (en) | Ice cream-like food using finely pulverized soybean powder as raw material, and method for producing the same | |
| KR20140105195A (en) | Ice cream having shaping on surface using chocolate and manufacturing method thereof | |
| KR20140096697A (en) | Shake ice cream and manufacturing method thereof | |
| KR102270532B1 (en) | An Ice Cream Containing Luo han guo Extract and its Manufacturing Method | |
| JP2019170330A (en) | Whipped food material and method for producing the same | |
| KR102475863B1 (en) | Method for preparing fruit jelly beverage and the fruit jelly beverage produced by the same method | |
| KR101787578B1 (en) | Icecream comprising green tea, rubus coreanus, blueberry, acaberry, bamboo leaf and mulberries leaf and manufacturing method thereof | |
| WO2021106044A1 (en) | Foamed foodstuff and production method for same | |
| KR101191877B1 (en) | Manufacturing method of ice cream comprising unrefined rice wine | |
| KR101620282B1 (en) | A Method for manufacturing a Frozen Dessert Compostion comprising Jasmine extracts and the Frozen Dessert Compostion thereby | |
| KR101620283B1 (en) | A Method for manufacturing a Frozen Dessert Compostion comprising Apple mint and the Frozen Dessert Compostion thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |