KR20150145976A - Method for making shaved ice - Google Patents
Method for making shaved ice Download PDFInfo
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- KR20150145976A KR20150145976A KR1020140075599A KR20140075599A KR20150145976A KR 20150145976 A KR20150145976 A KR 20150145976A KR 1020140075599 A KR1020140075599 A KR 1020140075599A KR 20140075599 A KR20140075599 A KR 20140075599A KR 20150145976 A KR20150145976 A KR 20150145976A
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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
- A23G9/32—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
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- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 팥 빙수, 녹차 빙수, 어성초 빙수, 과일 빙수, 수박 빙수 등과 같은 다양한 종류의 빙수를 제조하는 방법에 관한 것으로서, 더욱 상세하게는 빙수를 제조할 때 몸에 해로운 설탕을 사용하지 않고 건강에 이로운 고로쇠 농축액을 주원료로 사용하여 단맛을 낼 수 있도록 하는 빙수 제조방법에 관한 것이다.
The present invention relates to a method for producing various types of ice water such as red bean jam, green tea ice beater, iced beech ice, fruit ice beverage, watermelon ice beverage, and the like. More particularly, The present invention relates to a method for producing ice water by using a concentrated nacletain concentrate as a main raw material.
통상적으로, 빙수(氷水)는 얼음을 잘게 부수어 물과 설탕 또는 그 밖의 감미료를 섞은 음식으로서, 무더운 여름철 많은 사람이 즐기는 대표적인 청량 음식 중 하나이다. 즉, 주재료인 얼음에 설탕을 첨가하여 먹는 것으로 현재는 삶은 팥을 넣은 팥 빙수나 각종 과일을 혼합한 과일 빙수로 개량되어 여름철 청량 음식으로 많은 사람이 즐기는 간식이다.Typically, ice water (ice water) is a mixture of water and sugar or other sweeteners that crushes ice, and is one of the representative refreshing foods enjoyed by many people during the hot summer months. In other words, it is made by adding sugar to ice, which is the main ingredient, and now boiled red bean paste with red bean paste and red bean paste mixed with various fruits.
이러한 빙수를 제조하는 방법은 얼음을 갈아 삶은 팥을 넣어 만든 것으로, 잘게 부순 얼음 위에 차게 식힌 단팥을 얹어 먹는 것으로 붉은 팥을 깨끗이 씻은 후 냄비에 팥의 5배 정도의 물을 붓고 팥이 무르도록 푹 삶은 후 설탕과 소금을 넣어 물기가 없어질 때까지 조리고, 차게 식힌 그릇에 우유를 붓고 부드럽게 간 얼음을 넣은 다음에 얹는다. 그 위에 아이스크림, 젤리, 떡 등을 넣거나 과일, 시럽, 연유 등을 섞어서 단맛을 낸다. 이때 단팥 대신에 과일을 위주로 만들게 되면 과일 빙수가 된다.The method of manufacturing such ice water is to put red beans on ice crumbs and put them on top of crushed ice. The red beans are thoroughly washed and then poured five times as much water as red beans into the pan. After boiling, add sugar and salt until it is dry, pour milk into a chilled bowl, add gently ice, and place on ice. Add ice cream, jelly, or rice cake on top of it, or mix it with fruit, syrup, and condensed milk. At this time, instead of red bean, when the fruit is made mainly, it becomes fruit ice water.
한편, 최근에는 웰빙에 대한 관심과 함께 저열량 및 기능성을 부여한 식품개발에 관심을 갖게 되면서 팥이나 과일 대신에 녹차나 어성초 등을 사용하여 시원함과 함께 피로회복 등의 효과까지 가진 빙수가 개발되고 있다. 아래의 선행기술문헌에는 녹차 빙수제조방법과 어성초 빙수 제조방법을 구체적으로 제시되어 있다.On the other hand, in recent years, with interest in well-being, attention has been paid to the development of a food having a low calorie and functionality, and thus, ice cream having the effect of restoring fatigue with coolness and using green tea or greenshell instead of red bean or fruit has been developed. The following prior art documents specifically describe a method for producing green tea ice water and a method for manufacturing ice water ice water.
하지만, 상기와 같은 종래의 빙수는 웰빙 효과를 구현하기 위하여 녹차나 어성초 등의 기능성 첨가물을 사용함에도 불구하고, 단맛을 내기 위하여 몸에 해로운 다량의 설탕을 사용하고 있다. 이러한 설탕은 단백질 흡수 저하, 칼슘이나 마그네슘 흡수 방해, 충치 유발 등과 같은 부작용의 위험성을 항상 내포하고 있어 일반 소비자들이 빙수를 마음 편하게 먹을 수 없는 문제점이 있다. 또한 빙수를 먹을 때 몸에 해로운 설탕을 함께 다량으로 섭취하기 때문에 설탕 중독으로 인한 상기의 문제점 뿐만 아니라 당뇨병 등을 유발시키는 단점이 있었다.
However, in order to achieve a well-being effect, the conventional iced water uses a large amount of sugar which is detrimental to the body, in order to impart sweetness, even though a functional additive such as a green tea or a green tea is used. These sugars always contain the risk of side effects such as decreased protein absorption, calcium or magnesium absorption, cavitation, and the like, so that ordinary consumers can not easily eat ice water. In addition, when eating ice water, a large amount of harmful sugar is ingested together with the body, which causes disadvantages such as diabetes and the like as well as the above-mentioned problems caused by sugar poisoning.
본 발명은 위와 같은 종래기술의 문제점을 해결하기 위한 것으로, 빙수를 제조할 때 몸에 해로운 설탕을 전혀 사용하지 않고도 단맛을 낼 수 있도록 하는 빙수 제조방법을 제공하는데 그 목적이 있다.
It is an object of the present invention to provide a method for producing ice water, which can produce a sweet taste without using any harmful sugar to the body when producing ice water.
본 발명은 물과 우유, 고로쇠 농축액, 유기농 시럽, 사탕수수 원액을 배합하는 제1 단계와, 상기 제1 단계의 혼합물을 통상의 잘게 만든 얼음 위에 올리고, 그 위에 일반적인 팥, 떡, 아몬드, 콩가루를 올려놓아 빙수를 제조하는 제2 단계로 이루어짐을 특징으로 한다.
The present invention relates to a method for preparing a mixture of a mixture of water and milk, a nacalate concentrate, an organic syrup, and a sugarcane stock solution, a first step of mixing the first step mixture on a conventional finely ground ice, and then adding ordinary red beans, rice cakes, almonds, And a second step of preparing iced water.
본 발명은 빙수를 제조할 때 몸에 해로운 설탕을 사용하지 않고 고로쇠 농축액으로 단맛을 낼 수 있도록 함으로써 설탕으로 인한 각종 부작용을 방지할 수 있을 뿐만 아니라 맛도 좋고 인체에 이로운 빙수를 소비자들에게 제공할 수 있는 장점이 있다.
The present invention can prevent the various side effects caused by sugar by making the sweetness of the gonad concentrate possible without using the harmful sugar to the body when preparing the ice water, thereby providing the consumers with ice water having a good taste and good for the human body There are advantages to be able to.
이하 본 발명의 바람직한 실시 예를 구체적으로 설명하면 다음과 같다. 후술 될 상세한 설명에서는 상술한 기술적 과제를 이루기 위해 본 발명에 있어 대표적인 실시 예를 제시할 것이다. 그리고 본 발명으로 제시될 수 있는 다른 실시 예들은 본 발명의 구성에서 설명으로 대체한다.Hereinafter, preferred embodiments of the present invention will be described in detail. In the following detailed description, exemplary embodiments of the present invention will be described in order to accomplish the above-mentioned technical problems. And other embodiments which may be presented by the present invention are replaced by descriptions in the constitution of the present invention.
본 발명에서는 빙수를 만들 때 몸에 해로운 설탕을 전혀 사용하지 않고도 단맛을 낼 수 있도록 하는데 그 기술적 특징이 있으며, 바람직하게는 설탕 대신에 고로쇠 농축액, 유기농 시럽, 사탕수수 원액으로 단맛을 낼 수 있도록 함으로써 맛도 좋고 인체에 이로운 빙수를 제조하는 방법을 구현하고자 한다.In the present invention, there is a technical feature that the sweetness can be produced without using any harmful sugar to the body at the time of making the iced water. Preferably, the sugar can be sweetened with a ghoul concentrate, organic syrup or sugarcane Thereby realizing a method of producing ice water having a good taste and beneficial to the human body.
구체적으로는, 빙수를 제조할 때 물 29중량%와 우유 59중량%에 대하여 고로쇠 농축액 6중량%와 유기농 시럽 3중량% 및 사탕수수 원액 3중량%를 배합한 다음, 이를 잘게 만든 얼음 위에 올리고, 그 위에 통상적인 팥, 떡, 아몬드, 콩가루 등을 올려놓음으로써 본 발명에 따른 빙수를 제조할 수 있게 된다.Concretely, 6% by weight of the agar concentrate, 3% by weight of organic syrup and 3% by weight of the stock solution of sugar cane are mixed with 29% by weight of water and 59% by weight of milk in preparing iced water, And ice-water according to the present invention can be manufactured by placing ordinary red beans, rice cakes, almonds, soybean flour, and the like thereon.
이때, 본 발명에서는 물, 우유, 고로쇠 농축액, 유기농 시럽, 사탕수수 원액으로 이루어진 혼합물 58.5중량%에 대하여 팥 30중량%, 떡 6.5중량%, 아몬드 1.7중량%, 콩가루 3.8중량%로 배합하게 되면 최상의 빙수를 제조할 수 있다.At this time, in the present invention, when 30% by weight of red bean, 6.5% by weight of rice cake, 1.7% by weight of almond and 3.8% by weight of soybean powder are blended with 58.5% by weight of a mixture of water, milk, noodle concentrate, organic syrup and sugarcane stock solution, Ice water can be produced.
아래의 표 1에서는 구체적인 조성비를 제시하고자 한다.Table 1 below shows specific composition ratios.
빙수
shaved ice
340g
340g
상기의 표 1에서 제시된 조성비로 본 발명의 빙수를 제조하게 되면 설탕을 사용하지 않고도 충분히 단맛을 낼 수 있을 뿐만 아니라 여름철 내내 소비자들이 먹어도 설탕으로 인해 몸을 해치는 등의 부작용을 방지할 수 있고 또한 몸에 좋고 맛이 좋은 빙수를 소비자들에게 제공할 수 있는 특징이 있다.When the ice water of the present invention is prepared at the composition ratios shown in Table 1, the sweetness can be sufficiently obtained without using sugar, and it is possible to prevent side effects such as harming the body by sugar even if consumers eat it during the summer season, Which can provide good and delicious ice water to consumers.
Claims (1)
물 29중량%와 우유 59중량%에 대하여 고로쇠 농축액 6중량%와 유기농 시럽 3중량% 및 사탕수수 원액 3중량%를 배합하는 제1 단계와;
상기 제1 단계의 혼합물을 통상의 잘게 만든 얼음 위에 올리고, 그 위에 일반적인 팥, 떡, 아몬드, 콩가루를 올려놓아 빙수를 제조하는 제2 단계로 이루어짐을 특징으로 하는 빙수 제조방법.A method for producing ice water,
A first step of blending 6% by weight of the agar concentrate with 3% by weight of organic syrup and 3% by weight of the sugarcane stock solution for 29% by weight of water and 59% by weight of milk;
And a second step of preparing iced water by placing the mixture of the first step on ordinary finely chopped ice, and then placing general red beans, rice cakes, almonds, and soybean flour on the chips.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102412837B1 (en) * | 2021-07-30 | 2022-06-24 | 주식회사 포비드림 | shaved ice using mustard and manufacturing method thereof |
KR102540484B1 (en) | 2022-09-28 | 2023-06-07 | 이태수 | Manufacturing method of bingsu and binge made by the same that |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR950024669A (en) | 1994-02-15 | 1995-09-15 | 이상수 | Watermelon shaved ice and frozen dessert |
KR20010070599A (en) | 2001-05-26 | 2001-07-27 | 신일균 | A production method of snow flower iced water |
KR20010088464A (en) | 2001-07-14 | 2001-09-28 | 임응천 | How to make a color red bean sherbet for a slush machine |
KR20010099089A (en) | 2001-08-28 | 2001-11-09 | 유연실 | The shaved ice of green tea |
KR20010099106A (en) | 2001-08-30 | 2001-11-09 | 유연실 | The shaved ice of euseng-cho |
-
2014
- 2014-06-20 KR KR1020140075599A patent/KR20150145976A/en not_active Application Discontinuation
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR950024669A (en) | 1994-02-15 | 1995-09-15 | 이상수 | Watermelon shaved ice and frozen dessert |
KR20010070599A (en) | 2001-05-26 | 2001-07-27 | 신일균 | A production method of snow flower iced water |
KR20010088464A (en) | 2001-07-14 | 2001-09-28 | 임응천 | How to make a color red bean sherbet for a slush machine |
KR20010099089A (en) | 2001-08-28 | 2001-11-09 | 유연실 | The shaved ice of green tea |
KR20010099106A (en) | 2001-08-30 | 2001-11-09 | 유연실 | The shaved ice of euseng-cho |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102412837B1 (en) * | 2021-07-30 | 2022-06-24 | 주식회사 포비드림 | shaved ice using mustard and manufacturing method thereof |
KR102540484B1 (en) | 2022-09-28 | 2023-06-07 | 이태수 | Manufacturing method of bingsu and binge made by the same that |
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