KR20170081786A - Chinese pancake filled with ice cream and manufacturing method thereof - Google Patents

Chinese pancake filled with ice cream and manufacturing method thereof Download PDF

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Publication number
KR20170081786A
KR20170081786A KR1020160000379A KR20160000379A KR20170081786A KR 20170081786 A KR20170081786 A KR 20170081786A KR 1020160000379 A KR1020160000379 A KR 1020160000379A KR 20160000379 A KR20160000379 A KR 20160000379A KR 20170081786 A KR20170081786 A KR 20170081786A
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KR
South Korea
Prior art keywords
weight
parts
ice cream
endothelium
outer skin
Prior art date
Application number
KR1020160000379A
Other languages
Korean (ko)
Inventor
김정수
Original Assignee
김정수
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Publication date
Application filed by 김정수 filed Critical 김정수
Priority to KR1020160000379A priority Critical patent/KR20170081786A/en
Publication of KR20170081786A publication Critical patent/KR20170081786A/en

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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L19/00—Products from fruits or vegetables; 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

The present invention relates to an ice cream hosiery, comprising: a shell having a hollow structure in which a part of an edge is cut; A dough filled with ice cream contained in the outer skin; It is made up of the nuts sprinkled on the above-mentioned rice cake. So, it puts the glutinous rice cake filled with ice cream into the outer skin so that it can eat the ice cream together with the rice cake with good texture without flowing down the ice cream. There is an effect.

Description

Technical Field [0001] The present invention relates to ice cream,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to ice cream hops and a method for producing the same.

Hokok is a typical snack in the form of a white round cake surrounded by sugar-like round loaves. It is made with brown sugar that is flavored with cinnamon, but it is made with vegetable according to the changing times and added flour to prevent the brown sugar from flowing down. Or nuts such as peanuts may be replaced to increase viscosity.

Korean Patent Laid-Open No. 10-2014-0135542 (published on Apr. 26, 2014. 26, title of the invention: a method for manufacturing a chewing gum inner material and a chewing gum inner material and an ice cream using the same) After cooking, add red bean jelly, purée, and salt, mix red bean and prepare red bean to cool the bean to 15 ~ 25 ℃; A strawberry extract preparation step of separating the strawberry into an extract and a shell, and storing the extract and the skin of the separated strawberry in a refrigerator; The mixture of ice cream powder, glucose, citric acid and purified water was heated to 45 to 60 ° C to prepare an ice cream powder, and the resulting high-fructose mixture of xanthan gum and guar gum was added to the prepared ice cream powder. Preparing the ice cream stock solution by enriching with the temperature; And a mixing step of blending the prepared red beans with 30 to 40 wt%, strawberry liquor with 15 to 25 wt%, strawberry peel with 7 to 12 wt%, and ice cream stock solution with 30 to 40 wt% An ice sheet filled with ice cubes is disclosed.

Such prior art techniques can simultaneously feel the whiteness of the outer skin and the coolness of the inner material by manufacturing the inner material of the ice cream having a strong viscosity and putting it in the outer outer skin with the stickiness, and even if the inner material melts, While it claims to be able to eat clean and neat ice cream, it has the effect of increasing taste and coolness, it has a disadvantage of being only a cold ice cream which can not improve the special flavor except that it is used in a husky bark.

An object of the present invention is to provide an ice cream hockey having an inner skin filled with ice cream and a variety of toppings to improve flavor, and a method of manufacturing the same. .

An object of the present invention is to provide a hollow structure having a hollow portion with an edge partially cut away; A dough filled with ice cream contained in the outer skin; This can be achieved by ice cream hops including nuts sprinkled on top of the waxy rice cakes.

Preferably, the shell of the present invention is prepared by mixing 5 to 15 parts by weight of water, 5 to 10 parts by weight of liquid honey, and 2 to 5 parts by weight of yeast per 100 parts by weight of wheat flour and aging at 0 to 5 DEG C for 10 to 24 hours And removing the oil on the surface and cutting off a part of the edge, wherein the inner skin is interposed between the outer skin and the wicked rice cake, wherein the inner skin is a hollow structure having a hollow structure in which a part of the edge is opened, 20 to 25 parts by weight of water, 5 to 7 parts by weight of sugar, 3 to 5 parts by weight of salt and 3 to 7 parts by weight of yeast are mixed in an oven with respect to 100 parts by weight of water.

Preferably, the nuts of the present invention are 10-15 parts by weight of sunflower seeds, 5-10 parts by weight of pumpkin seeds and 5-10 parts by weight of black sesame seeds per 100 parts by weight of peanuts, Dumplings, stir-fried meats, stir-fried vegetables, fresh vegetables or fruits.

(A) 5 to 15 parts by weight of water, 5 to 10 parts by weight of liquid honey and 2 to 5 parts by weight of yeast are mixed with 100 parts by weight of wheat flour, and the mixture is aged at 0 to 5 DEG C for 10 to 24 hours Preparing a skin having a hollow structure by dissolving the dough in a fan heated at 170 to 190 ° C for 3 to 5 minutes, removing the oil on the surface, cutting a part of the edge, and separating the inside of the skin; (b) 25-40 parts by weight of starch powder and 120-150 parts by weight of water are mixed and matured with respect to 100 parts by weight of glutinous rice flour, followed by sealing with an ice cream of dipping sauce and then wrapping the soy sauce powder in the outer skin ; and (c) sprinkling nuts and scallions on the waxy rice cakes.

Preferably, the step (d) of filling the envelope with at least one of a ball, a bowl, a dumpling, stir-fried meat, a stir-fried vegetable, a fresh vegetable or a fruit between the step (a) and the step (b) 20 to 25 parts by weight of water, 5 to 7 parts by weight of sugar, 3 to 5 parts by weight of salt and 3 to 7 parts by weight of yeast, based on 100 parts by weight of wheat flour, (B), and the incised portion of the endothelium is embedded in the outer skin such that the incised portion of the endothelium is disposed at a position opposite to the incised portion of the outer skin .

As described above, the present invention inserts the rice cakes filled with ice cream into the outer skin, so that the ice cream does not flow down and the ice cream can be eaten together with the rice cakes having good texture, and the effect of improving the flavor .

Hereinafter, embodiments of the present invention will be described.

end. Create a jacket

5 to 15 parts by weight of water, 5 to 10 parts by weight of liquid honey and 2 to 5 parts by weight of yeast are mixed with 100 parts by weight of wheat flour and the mixture is aged at 0 to 5 DEG C for 10 to 24 hours at low temperature.

Here, the dough of the outer skin may further contain 25 to 40 parts by weight of glutinous rice powder and 5 to 10 parts by weight of salt.

Then, the outer surface of the dough is heated at 170 ~ 190 ℃ for 3 ~ 5 minutes in a pan, then remove the oil on the surface.

Subsequently, a part of the edge of the molten outer skin is cut using a scissors or a knife. At this time, when the inside of the outer shell having the edge portion is attached, a space is formed by using a knife or a flat tool to separate the inside.

I. Endothelialization

The endothelium is a hollow structure with an open edge.

The endothelium is prepared by mixing 20 to 25 parts by weight of water, 5 to 7 parts by weight of sugar, 3 to 5 parts by weight of salt and 3 to 7 parts by weight of yeast with 100 parts by weight of wheat flour in an oven.

All. Make nuts famous

The nuts are 10-15 parts by weight of sunflower seeds, 5-10 parts by weight of pumpkin seeds and 5-10 parts by weight of black sesame seeds per 100 parts by weight of peanuts.

Here, the nuts may further contain 5 to 10 parts by weight of cashew nut.

The nuts may further comprise 3 to 5 parts by weight of walnuts.

And the nuts may further comprise 3 to 5 parts by weight of almonds.

la. Daifuku filled with ice cream

The glutinous rice cake is mixed with 25 to 40 parts by weight of starch powder and 120 to 150 parts by weight of water per 100 parts by weight of the glutinous rice flour, and then the mixture is cooked several times.

Then, put the ice cream, seal the rice cake, and then put the congee on the outside.

hemp. Prepare various cows

Cows which can be used in this embodiment are ball, beef, buns, stir-fried meats, stir-fried vegetables, fresh vegetables, fruits and the like.

Here, the roast meat is at least one of beef, pork, chicken or mutton.

And roasted vegetables are spinach, carrots, cabbage, broccoli, chrysanthemum, and chrysanthemums. In addition, various vegetables can be used together.

Fresh vegetables are best served with cabbage.

Fruits are preferably seasonal fruits grown in Korea, such as pineapple, banana, kiwi and cherry.

The cows to be used in this embodiment are preferably 30 to 40 parts by weight based on 100 parts by weight of the waxy rice cake filled with ice cream. Here, when the cow is not more than 20 parts by weight, it is difficult to improve the flavor and flavor, while when the cow is more than 45 parts by weight, the filling of the dough is not smooth.

bar. Making Ice Cream Lovers

The ice cream hoki consists of a hollow structure with an incised edge, a glutinous rice cake filled with icecream, and a nuts sprinkled on the rice cake.

Here, an endothelium may be interposed between the outer shell and the waxy rice cake.

Preferably, the endothelium is arranged such that the incised portion is opposed to the incised portion of the sheath. The reason for this is that it is possible to prevent the daughter-in-law from escaping.

It is most preferable to insert the rice cakes filled with the ice cream through the incised portion of the endothelium and then to incorporate the endothelium in the outer skin.

The various cows prepared are preferably filled in the outer skin before the ice cream-filled waxy rice cake is embedded in the outer skin.

The ice cream hoki produced by such a constitution and the method has the advantage of being able to choose the sweetness of the hull containing the honey and the ice cream, the glutinous rice cake and the various cows or the famous name according to the taste as well as enjoying the ice cream together with various materials in summer .

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims (5)

A shell having a hollow structure in which a part of an edge is cut;
A dough filled with ice cream contained in the outer skin;
Ice cream hoki including nuts sculpture sprinkled on the above-mentioned rice cake.
The method according to claim 1,
5 to 15 parts by weight of water, 5 to 10 parts by weight of liquid honey and 2 to 5 parts by weight of yeast are mixed with 100 parts by weight of wheat flour, and the aged dough is heated at 0 to 5 ° C for 10 to 24 hours. Removing the oil and cutting a part of the edge,
Further comprising an endothelium interposed between the outer shell and the waxy rice cake,
The endothelium is a hollow structure having a hollow structure with a part of the periphery thereof opened. The hollow flour is mixed with 20 to 25 parts by weight of water, 5 to 7 parts by weight of sugar, 3 to 5 parts by weight of salt and 3 to 7 parts by weight of yeast Characterized in that it is produced in an oven.
The method according to claim 1,
The nutshells are 10-15 parts by weight of sunflower seeds, 5-10 parts by weight of pumpkin seeds and 5-10 parts by weight of black sesame seeds per 100 parts by weight of peanuts,
And further comprising at least one of bovine, sirloin, dumplings, stir-fried meat, stir-fried vegetables, fresh vegetables or fruits contained in the outer skin.
(a) 5 to 15 parts by weight of water, 5 to 10 parts by weight of liquid honey and 2 to 5 parts by weight of yeast are mixed with 100 parts by weight of wheat flour, and the dough aged at 0 to 5 ° C for 10 to 24 hours is heated to 170 to 190 ° C Preparing a sheath having a hollow structure by removing the oil on the surface after cutting the oil into the pan for 3 to 5 minutes, cutting off a part of the edge, and separating the inside of the sheath;
(b) 25-40 parts by weight of starch powder and 120-150 parts by weight of water are mixed and matured with respect to 100 parts by weight of glutinous rice flour, and then the ice-cream is put in a plurality of times and sealed. Then, the soybean paste- Embedding;
(c) sprinkling nuts and scallions on the above-mentioned waxy rice cakes.
5. The method of claim 4,
Further comprising (d) filling at least one piece of meatballs, chopped buns, buns, stir-fried meats, roasted vegetables, fresh vegetables or fruits into the outer skin between steps (a) and (b)
20 to 25 parts by weight of water, 5 to 7 parts by weight of sugar, 3 to 5 parts by weight of salt and 3 to 7 parts by weight of yeast are mixed with 100 parts by weight of wheat flour, Preparing the prepared endothelium and accommodating the waxy rice cake made in the step (b) in the endothelium so that the incised portion of the endothelium is placed in a position opposite to the incised portion of the outer skin. How to make hoki.
KR1020160000379A 2016-01-04 2016-01-04 Chinese pancake filled with ice cream and manufacturing method thereof KR20170081786A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107410417A (en) * 2017-07-26 2017-12-01 刘元刚 A kind of health craft crisp pancake and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107410417A (en) * 2017-07-26 2017-12-01 刘元刚 A kind of health craft crisp pancake and preparation method thereof

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