KR20140105195A - Ice cream having shaping on surface using chocolate and manufacturing method thereof - Google Patents
Ice cream having shaping on surface using chocolate and manufacturing method thereof Download PDFInfo
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- KR20140105195A KR20140105195A KR1020130019116A KR20130019116A KR20140105195A KR 20140105195 A KR20140105195 A KR 20140105195A KR 1020130019116 A KR1020130019116 A KR 1020130019116A KR 20130019116 A KR20130019116 A KR 20130019116A KR 20140105195 A KR20140105195 A KR 20140105195A
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- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
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- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
The present invention relates to an ice cream having a shape formed on its surface using chocolate and a method of manufacturing the same, and more particularly, to a method of manufacturing an ice cream, comprising the steps of: forming a shape of chocolate on a surface of an ice cream; And rapidly freezing the ice cream having a shape formed on the surface of the ice cream. The method for producing an ice cream having a surface shape using chocolate and a chocolate ice cream having a shape formed on a surface thereof .
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 nowadays it is widely used as a souvenir in addition to desserts. The high nutritional value of high fat is about 200 kcal 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 (milk) components such as milk, milk fat and solid fatless milk (solid fat free milk), homogenizing, sterilizing, It is aged and agitated to contain air and freeze.
On the other hand, ice cream contains various additives such as yogurt, nuts, chocolate, coffee, fruit, fruit juice and so on to provide various kinds of ice cream that consumers demand.
A typical ice cream is a bar-shaped ice-cream in which a handle of a stick is attached to an ice-cream, a hamburger-type ice-cream in which only ice-cream is filled in a container such as paper, ice cream filled in ice- And cones.
The bar-shaped ice-cream is relatively harder than ice-cream and ice-cream cones, but is in the form of a bar-shaped bar, and its shape is flat. to be.
Ice cream bars are coated with chocolate, syrup, and ice cream bars with nuts such as peanuts and almonds on the surface of ice cream. However, it is not enough to appeal to consumers who are currently experiencing various cultures.
Accordingly, the inventor of the present invention intends to provide an ice cream and a method of manufacturing the ice cream which can improve the merchantability of the ice cream by forming a shape that consumers can like on the surface of ice cream to a predetermined thickness using chocolate.
As a prior art related to the present invention, there is a prior art on ice cream of the present invention. However, as a prior art similar to the present invention, Korean Patent Publication No. 2011-0035505, in which a film printed with a pattern is affixed to the surface of rice cakes, By forming patterns on the surface of rice cake, it is possible to form various detailed patterns on the surface of rice cake according to the taste of modern people in accordance with the popularization of rice cake, and it is possible to easily form patterns on the curved part, thereby improving work productivity and efficiency There is a way to form patterns on rice cake surface.
However, the present invention and the prior art 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 an ice cream and ice cream which can improve the appearance by forming various patterns using the surface of ice cream, And to provide a manufacturing method thereof.
The present invention relates to a method of manufacturing an ice cream, comprising the steps of: forming a shape of chocolate on a surface of an ice cream; And rapidly freezing the ice cream having a shape formed on the surface of the ice cream. The present invention also provides a method of manufacturing an ice cream having a surface shape using chocolate.
An object of the present invention is to provide an ice cream having a surface shape using chocolate produced by the above-mentioned method.
The present invention can provide an ice cream having a variety of patterns on the surface of the ice cream and having an essentially smooth surface and an ice cream capable of enhancing the differentiation and commerciality of the product in contrast.
On the other hand, a character pattern such as a TV or a movie can be formed on the surface of the ice cream of the present invention to provide a favorite ice cream of young children.
FIG. 1 shows a pattern (triangle, star, and ellipse) formed on the ice cream surface using chocolate before freezing the ice-cream provided with the stick in the rapid freezer.
The present invention is an ice cream having a shape formed on a surface using chocolate.
The present invention relates to a method of manufacturing an ice cream, comprising the steps of: forming a shape of chocolate on a surface of an ice cream; And rapidly freezing the ice cream having a shape formed on the surface of the ice cream. The present invention also provides a method for manufacturing an ice cream having a surface shape using chocolate.
The shape formed on the surface of the ice cream may be any shape desired by the consumer.
The shape formed on the surface of the ice cream may be any one or more selected from a picture, a number, a letter, and a figure.
In the above figure, the figure may be an animal.
Among the above shapes, the picture may be a characterized animal in a doll, a movie or the like.
In the above shape, the figure may be any one or more shapes selected from a polygon, a star, and a circle based on an angle.
The shape formed on the surface of the ice cream may be formed so that the thickness of the shape is 0.1 to 3 mm by spraying chocolate on the surface of the ice cream.
If the shape of the ice cream is formed on the surface of the ice cream so that the chocolate is formed on the ice cream surface to have a thickness of less than 0.1 mm, the product can not be sufficiently appealed to the consumer. If the thickness of the ice cream is more than 3 mm, Is likely to be separated from the ice cream, the shape formed on the surface of the ice cream is preferably such that the chocolate is sprayed onto the surface of the ice cream to have a thickness of 0.1 to 3 mm.
In the above, the shape formed on the surface of the ice cream can be formed so that the thickness of the shape is 0.5 mm by spraying the chocolate on the surface of the ice cream.
The shape formed on the surface of the ice cream may be such that the chocolate is sprayed onto the surface of the ice cream to have a thickness of 1 mm.
The shape formed on the surface of the ice cream may be formed so that the thickness of the chocolate is 2 mm by spraying the chocolate on the ice cream surface.
The shape formed on the surface of the ice cream may be formed so that the thickness of the chocolate is 3 mm by spraying the chocolate on the surface of the ice cream.
The shape formed on the surface of the ice cream may be formed using chocolate.
The above chocolate can be used by using a conventional brown dark chocolate solution or a white white chocolate solution.
As an example of the chocolate solution, 5 to 20 wt% of milk, 5 to 30 wt% of milk, 5 to 20 wt% of starch syrup, 5 to 15 wt% of butter, 5 to 30 wt% Mixed and then heated at 40 to 60 ° C for 10 to 30 minutes to dissolve.
The above chocolate may be a chocolate solution containing 1 to 5% by weight of Shinhwa flower extract.
As an example of the chocolate solution, 5 to 20 wt% of chocolate, 5 to 30 wt% of milk, 5 to 15 wt% of butter, 5 to 30 wt% of fresh cream, 5 to 20 wt% 1 to 5% by weight of ShinYaHua extract, and then heating and melting at 40 to 60 DEG C for 10 to 30 minutes.
The ShinYaWha extract is prepared by adding ShinYaWa, which has been dehydrated after washing, to purified water of 5-20 times the weight of the dehydrated water, extracting the purified water at 90-120 < 0 > C to 5 ~ 50% The first extract may be concentrated under reduced pressure to a concentration of 5 to 30% based on the volume of the first extract to obtain a concentrate, which is filtered.
In the above, the ice cream having the shape on the surface may be a conventional ice cream.
The ice cream in which the surface is formed on the surface is composed of 5 to 80% by weight of a milk component, 10 to 50% by weight of saccharides, 0.01 to 2.0% by weight of a thickener, 0.01 to 2.0% by weight of an emulsion stabilizer, % By weight and the balance 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, %, Ice cream is obtained through a discharge nozzle, and then a handle stick is inserted.
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.
The ice cream having a surface shape can be used in an amount of 0.1 to 5% by weight based on the total weight of the ice cream.
The ice cream containing the dried fruit extract contains 5 to 80% by weight of a milk component, 10 to 50% by weight of a saccharide, 0.01 to 2.0% by weight of a thickener, 0.01 to 2.0% by weight of an emulsion stabilizer, By weight, 0.1 to 5% by weight of dried fruit extract, and the remainder 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, %, Ice cream is obtained through a discharge nozzle, and then a handle stick is inserted.
The milk component, the saccharide, the thickener, the emulsifying stabilizer and the fragrance described above can be used in the ice cream containing the dried fruit extract described above.
The dried fruit extract is washed with water and added to the purified water of 5 to 20 times the weight of the dried fruit, and the extract is extracted at 90 to 120 ° C to a volume of 5 to 50% of the volume of the original purified water. After that, the primary extract is concentrated under reduced pressure to a concentration of 5 to 30% based on the volume of the primary extract to obtain a concentrated solution, and the filtrate can be used.
The term "purified water of the remainder" in the constituents of the above-mentioned ice cream means that the content of the purified water is 100% by weight when the content of the entire constituents of the ice cream is 100% by weight, excluding the sum of the total content of the constituents of the ice cream. to be. For example, an ice cream may contain 5 to 80% by weight of a milk component, 10 to 50% by weight of saccharides, 0.01 to 2.0% by weight of a thickener, 0.01 to 2.0% by weight of an emulsion stabilizer, 0.01 to 1.0% (65 + 25 + 25%) is used in the case of using 65 wt% of milk, 25 wt% of saccharide, 0.1 wt% of thickener, 0.1 wt% of emulsion stabilizer and 0.1 wt% 0.1 + 0.1 + 0.1) of 9.7% by weight. In another example, an ice cream may contain 5 to 80% by weight of a milk component, 10 to 50% by weight of saccharides, 0.01 to 2.0% by weight of a thickener, 0.01 to 2.0% by weight of an emulsion stabilizer, , 0.1% by weight of an extract of rosemary extract, 0.1% by weight of an emulsion stabilizer, 0.1% by weight of a fragrance, a mixture of 70% by weight of milk, 15% , And when 2.5% by weight of the dried fruit extract is used, purified water can be used in an amount of 12.2% by weight, which is 100- (70 + 15 + 0.1 + 0.1 + 0.1 + 2.5).
In order to attain the object of the present invention, it is preferable to provide a method for producing ice cream in which chocolate is formed on the surface by the above-mentioned conditions in the process for producing ice cream having chocolate on the surface of the present invention under various conditions .
The present invention includes an ice cream having a shape formed on its surface by using the chocolate produced by the above-mentioned method.
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 >
65% by weight of a milk (milk) component, 25% by weight of sugar, 0.1% by weight of gum arabic as a thickening agent, 0.1% by weight of glycerin fatty acid ester as an emulsifying stabilizer, 0.1% % And 9.7% by weight of purified water were mixed to obtain a mixture.
The mixture was homogenized by primary homogenization at a pressure of 140 kg / cm 2 for 25 minutes and by secondary homogenization at a pressure of 35 kg / cm 2 for 40 minutes to obtain a homogeneous product.
The homogenate was sterilized at 85 캜 for 25 seconds, cooled to a temperature of 4 캜, aged at the cooling temperature for 6 hours, and then subjected to overrun of 60%.
After performing the above overrun, an ice cream is obtained through a discharge nozzle, and a stick is inserted into the ice cream.
As shown in FIG. 1, the stick-covered ice cream surface was covered with a mold having a shape of triangle, star and ellipse, and a chocolate solution was injected through a chocolate injection nozzle to form a 2 mm thick triangle shape, a star shape and an ellipse shape Followed by rapid freezing at -18 ° C to prepare ice cream having a 2 mm thick triangle, star and ellipse on its surface.
The chocolate solution used for shaping the surface of the ice cream was prepared by mixing 70 wt% of chocolate powder, 7 wt% of butter, 7 wt% of cream, 5 wt% of starch syrup, 5 wt% of milk and 6 wt% By heating for 20 minutes.
≪ Example 2 >
The chocolate solution was mixed with 68 wt% of chocolate powder, 7 wt% of butter, 7 wt% of whipped cream, 5 wt% of starch syrup, 5 wt% of milk, 2 wt% of Shinhwa extract and 6 wt% of water, The ice cream was prepared in the same manner as in Example 1 except that a triangle, a star and an ellipse were formed on the surface of each of 2 mm thick.
≪ Example 3 >
65% by weight of a milk (milk) component, 25% by weight of sugar, 0.1% by weight of gum arabic as a thickening agent, 0.1% by weight of glycerin fatty acid ester as an emulsifying stabilizer, 0.1% %, 1.0% by weight of rhizome fruit extract and 8.7% by weight of purified water were mixed to obtain a mixture.
The mixture was homogenized by primary homogenization at a pressure of 140 kg / cm 2 for 25 minutes and by secondary homogenization at a pressure of 35 kg / cm 2 for 40 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 6 hours, lyophilized and overrun 60%.
After performing the above overrun, an ice cream is obtained through a discharge nozzle, and a stick is inserted into the ice cream.
As shown in FIG. 1, the stick-covered ice cream surface was covered with a mold having a shape of triangle, star and ellipse, and a chocolate solution was injected through a chocolate injection nozzle to form a 2 mm thick triangle shape, a star shape and an ellipse shape Followed by rapid freezing at -18 ° C to prepare ice cream having a 2 mm thick triangle, star and ellipse on its surface.
The chocolate solution used for shaping the surface of the ice cream was prepared by mixing 70 wt% of chocolate powder, 7 wt% of butter, 7 wt% of cream, 5 wt% of starch syrup, 5 wt% of milk and 6 wt% By heating for 20 minutes.
In the above step, the dried fruit extract was washed with water, and the dried fruit obtained by removing the foreign substance was added to purified water having a weight of 10 times the weight of the dried fruit, and the extract was extracted at 110 ° C to 35% of the volume of the original purified water to obtain a first extract. Was concentrated under reduced pressure to a concentration of 20% based on the volume of the first extract to obtain a concentrate, which was filtered through a filter paper.
<Example 4>
The chocolate solution was mixed with 68 wt% of chocolate powder, 7 wt% of butter, 7 wt% of whipped cream, 5 wt% of starch syrup, 5 wt% of milk, 2 wt% of Shinhwa extract and 6 wt% of water, Ice cream having a triangular shape, a star and an ellipse each having a thickness of 2 mm on its surface was prepared in the same manner as in Example 3,
<Comparative Example>
65% by weight of a milk (milk) component, 25% by weight of sugar, 0.1% by weight of gum arabic as a thickening agent, 0.1% by weight of glycerin fatty acid ester as an emulsifying stabilizer, 0.1% % And 9.7% by weight of purified water were mixed to obtain a mixture.
The mixture was homogenized by primary homogenization at a pressure of 140 kg / cm 2 for 25 minutes and by secondary homogenization at a pressure of 35 kg / cm 2 for 40 minutes to obtain a homogeneous product.
The homogenate was sterilized at 85 캜 for 25 seconds, cooled to a temperature of 4 캜, aged at the cooling temperature for 6 hours, and then subjected to overrun of 60%.
After the overrun, the ice-cream was obtained through the ejection nozzle, and a stick was inserted into the ice-cream, followed by rapid freezing at -18 ° C to prepare ice-cream with sticks.
≪ Test Example 2 &
The chocolate prepared in Examples 1 to 4 was used as an experimental group, and the ice cream prepared in Comparative Example was used as a control group, and the sensory properties such as taste, appearance, and taste of the experimental group and the control group Which is shown in Table 1 below.
(5 points: excellent, 4 points: excellent, 3 points: normal, 2 points: slightly poor, 1 point: very poor), and the taste of the ice cream of the above- (30 men and 15 women, male and female, respectively) who had more than 3 years of sensory experience in the field of food.
* The sensory test values such as taste, appearance, and taste of the ice cream having a surface shape formed using the chocolate prepared in Examples 1 to 4 of Table 1 and the ice cream prepared in Comparative Example were measured by the respective sensory tests The total score of the panel is divided by the number of panels and then rounded up to the second decimal place. The higher the numerical value, the better the sensuality.
As shown in the results of Table 1, the ice cream having a surface shape formed using the chocolate of the present invention is superior to the ordinary ice cream prepared in the comparative example in taste, appearance, and taste, there was.
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 present invention can improve the differentiation and commerciality of ice cream in comparison with an ice cream having mainly smooth surface formed with various patterns on the surface of the ice cream, and it is also possible to improve the characteristics of children's favorite patterns, for example, Can be formed on the surface of the ice cream by using the favorite chocolate, thereby providing the ice cream of the children's favorite, thereby contributing to the development of the ice cream-related industry, which is industrially applicable.
Claims (6)
Forming a shape of chocolate on the surface of the ice cream;
And rapidly freezing the ice cream having a shape formed on the surface of the ice cream, wherein the shape is formed on the surface using the chocolate.
Wherein the shape is formed by at least one selected from the group consisting of a figure, a number, a character, and a figure.
Wherein the chocolate is formed on the surface of the ice cream so that the thickness of the chocolate is 0.1 to 3 mm.
Wherein the ice cream comprises 0.1 to 5% by weight of an extract of rhubarb fruit extract based on the total weight of the ice cream, wherein the shape of the surface is formed using chocolate.
Wherein the chocolate comprises 1 to 5% by weight of a cinnamon extract based on the total weight of the chocolate.
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| KR1020130019116A KR20140105195A (en) | 2013-02-22 | 2013-02-22 | Ice cream having shaping on surface using chocolate and manufacturing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160088729A (en) | 2015-01-16 | 2016-07-26 | 버윈코리아 유한회사 | manufacture method of ice cream with design part |
| CN105815538A (en) * | 2016-03-28 | 2016-08-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen drink and making method thereof |
| KR20200041442A (en) | 2018-10-12 | 2020-04-22 | 연동석 | Manufacture method of ice cream with design part |
-
2013
- 2013-02-22 KR KR1020130019116A patent/KR20140105195A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160088729A (en) | 2015-01-16 | 2016-07-26 | 버윈코리아 유한회사 | manufacture method of ice cream with design part |
| CN105815538A (en) * | 2016-03-28 | 2016-08-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen drink and making method thereof |
| CN105815538B (en) * | 2016-03-28 | 2020-01-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
| KR20200041442A (en) | 2018-10-12 | 2020-04-22 | 연동석 | Manufacture method of ice cream with design part |
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