KR20160023266A - Ice food and method thereof - Google Patents

Abstract

Ice food according to the present invention comprises a main food material and a side food material accommodated in the main food material. The side food material comprises a filler material and a frozen material, and the main food material having the filler material accommodated therein is baked. Then, the frozen material is fed through a nozzle to constitute a layer with or to be mixed with the filler material. The side food material accommodated in the main food material comprises one or more kinds of filler materials and frozen materials, so various tastes and coolness may be simultaneously ensured. A ratio between the filler material and the frozen material is adjusted, so various tastes may be emphasized or coolness may be emphasized.

Description

Ice food and method of producing same

The present invention relates to an ice food, and more particularly, to an ice food and a method for producing the ice food, wherein the ice material and the ice material are put in the edible stock material to obtain a cool feeling upon ingestion.

In general, ice cream and bread are sold separately, but recently it has been made into ice cream in bread and sold as a summer special. In addition to bread, ice cream is sold in cakes or burgers.

Japanese Unexamined Patent Application, First Publication No. Hei 7-194291 discloses an example of the conventional bread in which the ice sheet is housed. As shown in FIG. 1, the cream bread containing the ice cream is made of a castellar stock 10 and a corrosive material 11 (ice cream) such as ice cream or ice candy contained in the stock 10 . Here, an ice sheet such as ice cream or ice candy is placed on one side of the stock material 10, and then the stock material 100 is wrapped.

However, since only the ice sheet is contained in the stock material 10, when the bread is consumed, only the two flavors of the stock material 10 and the corrosion material 11 can be felt, , And the cool texture of the ice pieces as the corrosion-resistant material (11) may be insufficient. Therefore, there is a demand for keeping the coolness longer, which can taste various flavors.

Japanese Patent Application Laid-Open No. 7-194291 (published on August 1, 1995) Japan Special Edition 2011-87 (2011.01.06. Disclosed) Japanese Patent Application Laid-Open No. 8-275722 (published on October 22, 1996) Japanese Patent Publication No. 2010-29070 (Feb. 12, 2010) Korea Registered Utility Model 0406945 (Bulletin of 24.02.2006)

It is an object of the present invention, which is developed to solve the above-mentioned problems, to provide a refrigerator which can contain one or more kinds of deep-fried dough and ice-cream to taste various flavors such as deep- And a method of manufacturing the ice food.

In order to achieve the above-mentioned object, the ice food according to the present invention comprises a stock material, a food material having a corrosion material contained in the stock material, wherein the corrosion material includes a sediment and an ice sheet, And the nozzle is injected with a nozzle so as to form a layer with or without mixing.

Here, the sediment is 10 to 50% by volume, and the ice cubes are 50 to 90% by volume.

Also, the sediment is characterized by a mixture of at least two kinds of at least one of red bean, cream cheese, chestnut, sweet potato, citron, and pumpkin.

The stock material is, for example, a bread which contains natural fermented seeds and is baked after the fermented dough is baked and then expanded when the ice cream is injected.

 Another example of the stock material is characterized in that the inner space for accommodating the corrosive material is provided, the debris is burnt through an open top part, and then the ice part is injected to close the opening part with the cover.

Meanwhile, in the method for producing an ice food according to the present invention, a kneading step (S10); Aging the dough (S20); Baking the aged dough (S30); (S40) of inserting a nozzle into the baked dough from the outside and injecting the ice-cream into the dough through the nozzle; A step (S50) of quenching the stock material containing the ice sheet and the precipitated corrosion-resistant material at a temperature of 10 to 60 DEG C for 10 to 40 minutes (S60), and storing the stock material containing the corrosion material at a temperature of minus 10 to 30 DEG C (S60); And a control unit.

Here, the aging step (S20) includes a step (S21) of aging the dough containing natural fermented rice at a temperature of 10 to 30 DEG C for 10 to 25 hours; The first aged dough is divided into a predetermined size and then subjected to secondary aging for 1 to 3 hours under the conditions of first aging (S22); and the second aged dough is poured into 20% (Step S23) of aging the mixture for one minute to one hour.

The baking step S30 is characterized in that the aged dough is performed at a temperature of 150 to 300 DEG C for 5 to 15 minutes.

As described above, according to the present invention, it is possible to feel various flavors and coolness at the same time by including at least one kind of sediment and ice cream, and to adjust the ratio of sediment to ice cream to emphasize various tastes It has the effect of emphasizing coolness.

In addition, since the ice-cream is injected after baking the sediment and the stock material, the taste of the sediment and the stock material can be kept the same as before, and the coolness of the ice-cream can be added.

In addition, after ice-cream is injected, it is quenched and stored in the refrigerator to cool the sediment and the stock material to prevent the ice-cream from melting, and to cool the ice-maker in the refrigerated state.

By making the stock material be bread or cake, it is possible to obtain more various mouthfeel by choosing the softness of the bread or the crispness of the snack according to the eating habits.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate preferred embodiments of the invention and, together with the description, serve to further the understanding of the technical idea of the invention, It should not be interpreted.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a cross section of a bread in which a conventional ice tray is housed.
Fig. 2 is a view showing a cross-section of ice-based foodstuffs according to the present invention.
Fig. 3 is a view showing a cross-section of ice food as a stock sweets according to the present invention. Fig.
Fig. 4 is a process diagram showing a method for producing ice food according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the detailed description of known functions and configurations incorporated herein will be omitted when it may unnecessarily obscure the subject matter of the present invention.

<Configuration>

The ice food according to the present invention comprises a stock material 100 and a corrosive material 110 containing a sediment 111 and ice crystals 112 therein.

The stock material 100 is a food material that receives the corrosive material 110 and is not exposed to the outside. The stock material 100 may be, for example, bread (B) or sweets (S).

First, a case in which the stock material 100 is bread B will be described with reference to FIG. Hereinafter, the stock material 100 is referred to as bread (B). For convenience of explanation, the state of the final product will be referred to as 'bread', and the state prior to that will be referred to as 'dough'.

The bread (B), which is the stock material (100), accommodates a humus material (111) and a frozen material (112). This bread (B) is prepared by aging the dough containing the natural fermented milk first, then aging the dough after the second aging by wrapping the dough 111, inserting a nozzle (not shown) into the baked dough, Injected, expanded and processed. Namely, the bread (B) is aged and expanded after kneading to form a final shape. At this time, depending on the depth of the nozzle, the bottom 111 and the ice 112 may be layered or may be intermixed with each other or may be located between the bottoms 111 depending on the concentration or hardness of the ice tray 112 .

Here, a hole is temporarily formed at the position where the nozzle is inserted and removed in the baked dough, but this hole is filled with the same or similar shape as other parts due to swelling or expansion of the bread B itself after the nozzle is removed do. In some cases, the holes may also be filled by swelling the bread B by external heat artificially applied.

As another example, the case where the stock material 100 is confection S will be described with reference to Fig. Hereinafter, the stock material 100 is referred to as cookie S. Here, the cookie S can be either sold or baked. In this embodiment, the case of making cookies S will be described.

The cookie S which is the stock material 100 accommodates the corrosion material 110 including the deposit 111 and the ice sheet 112. The cookie S includes a body having a part of a stomach which is opened so as to accommodate the corrosive material 110 and a lid which can cover the opened part. The body and the lid may be manufactured in the same manner, or may be manufactured by varying the aging time, baking temperature or baking time to make the texture such as crispy different.

This cake (S) is prepared by first aging at least a portion of the dough which is opened on the top, and then filling the dough (111), and aging the cake to make a body. Also, the cover is made of the same or similar process as the body. Then, the ice tray 112 is poured into the opening portion of the body, and then the separately baked cover is covered on the opening portion. Here, the ice tray 112 may be provided with the ice tray 112 in a general manner when the open part of the body is wide, or the ice tray 112 may be injected by inserting a separate nozzle if the open top is narrow . If the nozzle is inserted for injecting the ice tray 112, the bottom tray 111 and the ice tray 112 may form a layer or be mixed with each other depending on the depth of the nozzle, and the concentration of the ice tray 112 And may be located between the bottoms 111 according to the hardness.

In addition, in the case of using the confectionery S which is already made and sold, it is only necessary to put the refuse 111 and the ice cream 112 in the internal space provided with one or more pieces, and to put the cover on the opened part.

The openings of the cookies S are widened to open the lids so that the caulking material 110 can be eaten with a spoon. At this time, the bottoms 111 and the ice crystals 112 can be eaten separately or mixed, The ash 110 and the body can be eaten separately or together.

On the other hand, the corrosion material 110 includes a deposit 111 and an ice sheet 112. Here, the bottoms 111 may be positioned at a lower portion of the inner space of the stock 100, and the ice pieces 112 may fill the remaining space in the stock 100 to form mutual layers. Of course, when the ice tray 112 is injected, it can be mixed with the bottom tray 111 or placed between the bottom tray 111.

As the kind of the bottoms 111, a veneer, cream cheese, chestnuts, sweet potatoes, citron and pumpkin can be used, and one kind or two kinds or more of them can be used.

Of course, the sediment 111 and ice-cream 112 can be used alone or in combination of two or more kinds for all kinds sold on the market in addition to the kind mentioned above.

<Manufacturing Method>

A method of producing the above-described ice food according to the present invention will be described with reference to Fig.

First, flour, water and other materials are mixed and kneaded (S10). At this time, the natural fermentation species can be added to make the flavor of the stock 100 more flavorful.

Next, the dough is aged (S20). More specifically, the dough is first aged at a temperature of 10 to 30 DEG C for 10 to 25 hours (S21). The first aged dough is divided into a predetermined size and then aged for 1 to 3 hours under the condition of first aging (S22). The dough (111) is added to the second aged dough, and the third aging is performed for 20 minutes to 1 hour under the condition of the first aging (S23).

Next, the aged dough is baked (S30). At this time, the aged dough is baked at a temperature of 150 to 300 ° C for 5 to 15 minutes, so that the ingot 100 is crumpled.

Next, a nozzle (not shown) is inserted into the baked dough from the outside, and the ice tray 112 is injected (S40). Here, the ratio of the sediment 111 to the ice-cream 112 is about 10 to 50:50 to 90% by volume, and the ratio of the sweetness, refreshing taste or sour taste of the sediment 111 to the cool taste of the ice- Lt; / RTI &gt; The ice making compartment 112 has a fluidity enough to be injected along the nozzle and forms a layer on the deposit 111 according to the concentration or hardness of the ice compartment 112 or to be mixed with the deposit 111 or between the deposit 111 As shown in FIG. On the other hand, when the stock material 100 is the bread B, it is inflated by the injection of the ice cream 112. In the case of the pastry S, the ice cream 112 is filled in the remaining space occupied by the deposit 111. [

Next, the stock material 100 containing the caulking material 111 and the ice sheet 112 is rapidly cooled at a temperature of 10 to 60 ° C for 10 to 40 minutes (S50). By this quenching, the fluidity of the ice tray 112 is lowered and the hardness is raised to enhance the coolness. Of course, when the stock material 100 and the sediments 111 are cooled, the cooler is further raised together with the ice tray 112 when consumed.

Finally, the stock material 100 containing the corrosive material 110 is kept at minus 10 to 30 캜 (S60). Of course, the storage temperature is such that the ice cream 112 hardens to about 10 to 30 minutes when consumed at room temperature.

As described above, those skilled in the art will appreciate that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive. The scope of the present invention is defined by the appended claims rather than the detailed description and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included within the scope of the present invention.

100: Stock material 110: Corrosion material
111: Bottom 112: Ice cream
B: Bread S: Sweets.

Claims (8)

A foodstuff having a stock material (100) and a corrosive material (110) accommodated in the stock material (100)
The corrosion material (110) includes a deposit (111) and an ice sheet (112)
Characterized in that the ice material (112) is poured into the nozzle (110) so as to form a layer with or mixed with the deposit (111) after baking the stock material (100) containing the deposit (111).
The method according to claim 1,
Wherein the sediment (111) is 10 to 50 volume%, and the ice-cream (112) is 50 to 90 volume%.
The method according to claim 1,
Wherein the sediment (111) is one of at least two kinds of red bean, cream cheese, chestnut, sweet potato, citron, and pumpkin, or at least two kinds of the mixture.
The method according to claim 1,
Wherein the stock material (100) is a bread (B) containing a natural fermentation species, which is fermented into a fermented dough and baked after being burnt and then expanded when the ice cream (112) is injected.
The method according to claim 1,
The stock material 100 is provided with an internal space for accommodating the corrosive material 110. The sink material 111 is buried through a part of the open part and then the ice material 112 is injected to cover the open part, Wherein the sweets (S) are closed.
A method for producing the ice food of any one of claims 1 to 5,
Kneading (S10);
Aging the dough (S20);
Baking the aged dough (S30);
(S40) inserting a nozzle from the outside into the baked dough and injecting the ice cream 112 into the inside of the dough through the nozzle;
A step (S50) of rapidly cooling the stock material 100 containing the ice sheet 112 and the corrosion material 110, which is the bottoms 111, at a temperature of minus 10 to 60 ° C for 10 to 40 minutes;
(S60) of storing the stock material (100) containing the corrosive material (110) at a temperature of minus 10 to 30 占 폚.
The method according to claim 6,
The aging step (S20)
A step (S21) of aging the dough containing the natural fermented milk at a temperature of 10 to 30 DEG C for 10 to 25 hours;
A step (S22) of dividing the first aged dough into a predetermined size and then secondary aging for 1 to 3 hours under the condition of first aging; and
A step (S23) of adding a sediment (111) to a second aged dough followed by a third aging for 20 minutes to 1 hour under a first aging condition.
8. The method according to claim 6 or 7,
Wherein the baking step (S30) comprises aging the dough at a temperature of 150 to 300 DEG C for 5 to 15 minutes.

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