KR20220091819A - Methods of manufacturing Wine ice Snlwflakes with syrup and Ssangwha ice Snlwflakes with syrup - Google Patents

Abstract

Disclosed is a method for producing wine snow ice using wine as a raw material for ice, and wine snow ice produced thereby, wherein, instead of milk or milk powder, wine is used which prevents heart-related diseases and helps to extend human life. To achieve a purpose, the method for producing wine snow ice includes the steps of: preparing wine; making a ripe fruit by using at least one fruit; mixing the wine and the ripe fruit in a preset weight ratio; making an ice base by freezing the wine mixed with the ripe fruit by using a freezer; making the ice base a snow ice base with a preset strength by using a snow ice machine; and putting the snow ice base in a snow ice container, placing whipped cream of a preset amount above the snow ice base, and placing one or more preset fruit toppings above the whipped cream.

Description

Methods of manufacturing Wine ice Snlwflakes with syrup and Ssangwha ice Snlwflakes with syrup

The present invention relates to a method for manufacturing wine snow ice and wine snow ice manufactured thereby, and more particularly, to a method for manufacturing wine snow ice using wine as a raw material instead of milk or milk powder, and to a wine snow ice manufactured by the method .

Summer is the season for shaved ice, and since early summer, every cafe and bakery has been promoting and selling shaved ice.

Among various types of shaved ice, the trend these days is 'Sulbing'. The existing shaved ice is ground ice, poured with condensed milk or milk, and topped with red beans. On the other hand, snow ice has soft particles and melts in your mouth like snow. You can also change the taste of ice, such as milk, yogurt, green tea, and chocolate.

Republic of Korea Patent Publication No. 10-0409024 (November 27, 2003) states that various beneficial ingredients are mixed and frozen in a harmonious way, allowing you to feel the visual shape and create a refreshing and refreshing taste compared to existing shaved ice. A method for making ice is described.

In addition, Republic of Korea Patent Publication No. 10-1651503 (August 22, 2016) describes a wild ginseng ice-stop to which a wild ginseng base mixed with cultured wild ginseng roots is added, and a method for manufacturing the same.

However, the ice used in the conventional snow ice or ice tower is not made only with milk, but is made by adding a food ingredient called 'milk powder'. The reason that milk powder has to be used to make most snow ice like this is that although milk powder is cheaper than milk, it has a shelf life of 2 years, so it is easy to store, and milk ice does not have a strong milk taste, so it is actually bland. On the other hand, milk powder ice has a strong taste like 'milk' from a vending machine, and the taste is sweet like candy.

Raw materials for such milk powder may differ depending on the manufacturer, but processed whole wheat flour (starch syrup, whey, refined oil, milk cream, lactose) 20.85%, white sugar, powdered milk cream (processed butter, milk cream, lactose, Whey protein powder, sodium caseinate), processed whey powder (whey, starch syrup), mixed skim powder (skim milk powder, whey powder, lactose), synthetic flavoring (fresh cream flavor, milk flavor), glycerin fatty acid ester, Sugar, anhydrous crystalline glucose, mixed skim milk powder (skim milk powder, demineralized whey wafer meate) 15.75%, dextrin, monoglyceride, mixed preparation (CMC (carboxymethyl cellulose), guar gum, sodium metaphosphate, dextrin, carrageenan), Synthetic flavoring (fresh cream flavor, yogurt flavor)' is used.

The reason milk powder is used in shaved ice (or smoothies, etc.) is because it gives the milk taste that is 'sweet than white milk'. Whey (a byproduct of processing milk into cheese), lactose, milk cream, and powdered skim milk are ingredients extracted by processing milk. is a substance Glycerin fatty acid ester, dextrin, monoglyceride, guar gum, sodium metaphosphate, carrageenan, etc. act as an emulsifier (to mix components such as water and oil) and enhance the texture.

On the other hand, as the intake of fat such as meat and butter increases in modern times, the death rate due to cardiovascular disease has increased. It is known that red wine is effective in preventing diseases related to this. In particular, the polyphenol component of red wine acts as an antioxidant to remove free radicals (oxygen left after burning nutrients) and has a good effect on the cardiovascular system.

In addition, recently, ‘resveratrol’, an ingredient that prolongs the lifespan, was discovered in wine.

However, as the shelf life of milk powder used in conventional shaved ice is not well managed, safety accidents often occur. In line with the well-being of food, the development of Sulbing, which has a unique and healthy taste, while reducing food additives. is being demanded

Republic of Korea Patent Publication No. 10-0409024 (November 27, 2003) Republic of Korea Patent Publication No. 10-1651503 (August 22, 2016)

The present invention was developed to solve the problem of conventional snow and ice, and the object of the present invention is to replace the existing milk or milk powder to prevent heart-related diseases as well as to extend the lifespan of human beings. It is to provide a method for manufacturing wine snow ice and wine snow ice produced thereby.

Another object of the present invention is to provide a method for preparing wine snow ice, which can supplement moisture and sugar in order to solve a wine hangover, which may occur when wine is used as snow ice, and wine snow ice prepared thereby.

Wine sulbing manufacturing method for achieving this object, preparing the wine; making fruit stew by using at least one or more fruits; mixing the wine and fruit ripening in a preset weight ratio; making an ice base by freezing the wine mixed with the fruit ripening using a freezer; making a snow ice base with a preset strength using a snow ice machine for the ice base; It is characterized in that it comprises the steps of placing the snow ice base in a snow ice container, placing whipped cream of a preset capacity on the upper part of the snow ice base, and placing one or more preset fruit toppings on the whipped cream upper part.

According to the method for manufacturing wine snow ice according to a preferred embodiment of the present invention and the wine snow ice production method according to the present invention, the wine snow ice that helps to not only prevent heart-related diseases but also extends human lifespan is replaced with milk or milk powder It can be used as an ice cream, providing a different taste from the existing snow ice, lowering cholesterol (LDL), which interferes with blood circulation, and helping to reduce high blood pressure or arteriosclerosis.

In addition, in order to relieve a wine hangover that may occur when wine is used as snow and ice, a fruit topping with sufficient moisture and sugar is placed on the wine snow ice base, or the wine snow ice base and the apple sour ice base are mixed in a preset mixing ratio. It can be mixed and used, so it has the effect of simultaneously satisfying the sugar needed for liver detoxification caused by the ingestion of wine ingredients and moisture that can lower the concentration of blood alcohol.

1 is a view for explaining a wine sulbing manufacturing procedure according to a preferred embodiment of the present invention.
Figure 2 is a photograph of the wine snow ice manufactured according to the wine snow ice manufacturing procedure according to a preferred embodiment of the present invention.

1 is a view for explaining a wine snow ice manufacturing procedure according to a preferred embodiment of the present invention, Figure 2 is a photograph of wine snow ice manufactured according to the wine snow ice manufacturing procedure according to a preferred embodiment of the present invention.

1 and 2, wine sulbing according to a preferred embodiment of the present invention is manufactured in the following order.

<Preparing wine :110>

Since there are many different types of wine, the taste and aroma are very different, and in some cases it is okay to add white to meat or red to fish. The important thing is to decide which wine is suitable for snow and ice. In this context, wines are classified according to the order of Western course food (appetizer-soup-poultry-meat-dessert).

A representative wine is white wine, which has an alcohol content of around 14%, and is generally served with a meal of white meat such as poultry or fish. It uses green or yellowish-brown grapes, and since it is made by squeezing the grapes, it is neither red nor white, but produces transparent yellowish or golden colors. There are also some that are made with green grapes. Grape varieties mainly used include Chardonnay, Riesling, and Sauvignon Blanc. As mentioned in the article, it is widely used as a Mass in Catholicism.

In addition, there is also red wine, which has an alcohol content of around 14% and is generally served when eating red meat. An alcoholic beverage made from ripe black grapes to bring out the color of the skin. It has a fine color and is called claret separately. It is usually bitter and astringent rather than sweet, and has a very good scent. It is known to be served as a side dish when eating meat. Grape varieties mainly used include Pinot Noir, Cabernet Sauvignon, Merlot, and Syrah (Shiraz).

In addition, sherry is a sweet dessert wine served with dessert, and sherry is a fortified wine. Once the primary aging is finished, it is mixed with brandy to adjust the alcohol content and undergoes secondary aging for 3 years in oak barrels. It is then bottled and sold. Another characteristic is that the aging year is counted from bottling rather than the period of aging in oak barrels. Because of its unique flavor, it is rarely used for general cooking other than confectionery, and is mainly consumed as an aperitif or post-meal drink. According to the sugar content, dry sherry / medium sherry / cream sherry is divided into dry sherry and medium sherry. It has excellent umami, but it is not easy to find because the location is so minor.

In a preferred embodiment of the present invention, it is preferable to use sherry wine, but considering that sherry wine is difficult to obtain, it is preferable to use the white wine or red wine that is relatively easy to obtain and use the fruit ripened mixture described below.

<Making fruit stew :120>

‘Suk (熟)’ is a generic term for a drink made by peeling pears, apples, or peaches and cutting them into large pieces or boiling them in honey water.

In a preferred embodiment of the present invention, at least one or more fruits from among seasonal fruits including apples, pears, strawberries, and peaches are split and peeled, and then the insides are each cut out. Then, after trimming the edges, put the peppercorns deeply into each fruit.

Then, put the sliced ginger and water in a pot or a heating container, boil it at 110~120℃ for 1~2 hours. Boil again for 1 to 2 hours and cool sufficiently until it reaches room temperature.

At this time, the mixing ratio of water, whole pepper studded fruit, ginger, sugar or honey with respect to the whole fruit ripening mixture is 50 to 60 parts by weight of water, 15 to 30 parts by weight of fruit studded with whole pepper, 5 to 10 parts by weight of ginger, sugar or It is preferable to mix with 15 to 20 parts by weight of honey.

Next, when the ripened fruit mixture is sufficiently cooled at room temperature, the ginger is removed and mixed in a ratio of 70 to 90 parts by weight of white or red wine and 10 to 30 parts by weight of the ripened fruit mixture with respect to the whole white or red wine and fruit ripened mixture. desirable.

Therefore, ripe fruit made from sweet and sour fruit plays a good role in enhancing each other's taste and aroma when eating wine snow ice.

The reason for mixing fruit ripening in wine in a preferred embodiment of the present invention is to prevent a person who is sensitive to wine or does not decompose alcohol well from having a headache after eating wine sulbing. In other words, in general, grape skins contain tannins and sugars, which act as preservatives during the manufacturing and storage of wine, and histamine, a chemical secreted when the body causes an allergic reaction. This is to prevent headaches.

In addition, when the sugar component of wine enters the body, our body needs a large amount of water to lower the sugar level in the blood.

Accordingly, the water contained in the fruit stew lowers the blood alcohol concentration, and the sugar contained in the fruit stew is an essential ingredient for the liver to detoxify the alcohol.

<Creating a blend of wine and fruit ripening ice cream base: 130>

Next, the wine mixed with fruit ripening is frozen using a commonly used freezer to make a snow and ice base having a preset size and shape, and a snow and ice base is made with a preset strength using a snow ice machine.

<Place toppings on the snow ice base: 140>

Next, put the snow-ice base in a snow-ice container, put 7-10 parts by weight of whipped cream on the top of the snow-ice base with respect to the total amount of ice contained in the snow-ice container, and put one or more preset topping materials on the top of the whipped cream. complete the

At this time, the process of making whipped cream will be described as follows. First, keep the whipped cream cold because the colder the cream, the easier it is to stir. Next, take the prepared whipped cream out of the refrigerator and stir immediately after taking it out rather than leaving it at room temperature. If possible, pour the whipped cream into the bowl and keep the bowls cold as well.

Next, you can add sugar and salt to the bowl, and add sugar to the prepared whipped cream to add sweetness. Add a little salt to give the cream a richer flavor against the sugar, and mix well with a whisk or regular spoon.

Next, it is important to stir the cream, and it is preferable to stir in a circle using a large whisk. At this point, stir as quickly as possible to transform the heavy cream into a light, foamy texture. Stirring the whipped cream by hand takes some practice. The cream should be stirred at a high speed so that there is no room for the cream to sit very hot, but if the stirring hand hurts, switch hands and stir quickly with the other hand.

Next, check the upper part to see if there is any foam. At first, you will see that the texture of the cream is hard enough to show the marks that the blade part of the whisk or mixer has passed. When you lift the blade of the whisk or blender, keep stirring until the cream is lifted up and has a texture that makes a small mountain shape.

On the other hand, the topping material placed on the top of the whipped cream is at least one chip-shaped cookie inserted along the outer surface of the whipped cream (potato chips are used in the embodiment of the present invention), and placed on top of the whipped cream surrounded by the sweets. It is possible to compose an optional combination of one or more cereals and ginseng sprouted on top of whipped cream.

Hereinafter, preferred embodiments and comparative examples of the present invention will be described with reference to the accompanying drawings.

<Example 1>

In a preferred embodiment of the present invention, sherry wine or white wine or red wine that is easy to obtain in the general market is prepared.

Next, make the fruit ripening (熟) for mixing in the wine in the following order. In a preferred embodiment of the present invention, one or more fruits from among seasonal fruits including apples, pears, strawberries, and peaches are split and peeled, and then the insides are each cut out. Then, after trimming the edges of each hollowed out fruit, put the peppercorns deep into each fruit. Then, put the sliced ginger and water in a pot or a heating container, boil it at 110~120℃ for 1~2 hours. Boil for 1 to 2 hours and cool sufficiently to room temperature.

At this time, the mixing ratio of water, whole pepper studded fruit, ginger, sugar or honey with respect to the whole fruit ripening mixture is 50 to 60 parts by weight of water, 15 to 30 parts by weight of fruit studded with whole pepper, 5 to 10 parts by weight of ginger, sugar or It is preferable to mix with 15 to 20 parts by weight of honey.

Next, when the ripe fruit mixture is sufficiently cooled at room temperature, after the ginger is removed, it is preferable to mix the whole white or red wine and the ripe fruit mixture in a ratio of 70 parts by weight of white or red wine and 30 parts by weight of the ripe fruit mixture.

Next, the wine mixed with the fruit ripening is frozen using a commonly used freezer to make a snow and ice base having a preset size and shape, and the snow and ice base is made with a preset strength using a snow ice machine.

Next, put the snow-ice base in a snow-ice container, put 7-10 parts by weight of whipped cream based on the total amount of ice contained in the snow-ice container on top of the snow-ice base, and add one or more preset topping materials such as milk and red bean paste to the top of the whipped cream. raise it

<Example 2>

Preferred Example 2 of the present invention is made under the same conditions as in Preferred Example 1 of the present invention, except that when wine and fruit ripening are mixed in a preset weight ratio, white or red wine 80 for the whole white or red wine and fruit ripening mixture There is a difference in the mixing ratio of mixing in parts by weight, 20 parts by weight of the fruit ripening mixture.

<Example 3>

Preferred Example 3 of the present invention is made under the same conditions as in Preferred Example 1 of the present invention, except that when wine and fruit ripening are mixed in a preset weight ratio, white or red wine 90 for the whole white or red wine and fruit ripened mixture There is a difference in the mixing ratio of mixing in a ratio of 10 parts by weight of the fruit ripening mixture by weight.

<Comparative example 1> Milk snow ice

Milk Snow Ice freezes 500 ml of milk using a freezer to make the ice base into a preset shape and size.

Next, the ice base made from milk is used to make a snow ice base with a preset strength using a snow ice machine.

Next, put the milk snow ice base in a snow ice container, put whipped cream of a preset capacity on the upper part of the milk snow ice base, and put topping materials such as condensed milk, milk, red beans and various cereals on the whipped cream.

<Comparative Example 2> Milk Powder Sulbing

Milk Powder Sulbing freezes 100 g of milk powder in 500 ml of water using a freezer to make the ice base into a preset shape and size.

Next, the ice base made of milk powder is used to make a snow ice base with a preset strength using a snow ice machine.

Next, put the milk powder snow ice base in a snow ice container, put whipped cream of a preset capacity on the top of the milk powder snow ice base, and put toppings such as condensed milk, milk, red beans and various cereals on the whipped cream.

<Comparative example 3> Milk and milk powder Sulbing

Milk and milk powder Sulbing freezes 100 g of milk powder in 400 ml of milk using a freezer to make the ice base into a preset shape and size.

Next, the ice base made of milk and milk powder is used to make a snow ice base with a preset strength using a snow ice machine.

Next, put the milk and milk powder snow ice base in a snow ice container, put whipped cream of a preset capacity on top of the milk and milk powder snow ice base, and put topping materials such as condensed milk, milk, red beans and various cereals on the top of the whipped cream. .

<Experimental example>

According to Preferred Examples 1 to 3 of the present invention described above, wine sulbing was made, respectively, and appearance and color tests and sensory tests were performed, respectively.

<Appearance and color inspection>

evaluation item colour texture melting speed
(After 15 minutes) note Example 1 light pink/yellow a sense of complacency full recording Example 2 light pink/yellow a sense of complacency full recording Example 3 light pink/yellow a sense of complacency full recording Comparative Example 1 new white a sense of complacency full recording Comparative Example 2 transparent color sticky feeling 80% shape retention Comparative Example 3 new white sticky feeling 80% shape retention

According to Preferred Examples 1 to 3 of the present invention, each wine sulbing was made and left at room temperature for 15 minutes, while visually inspecting the overall appearance and color change.

As can be seen in Table 1 above, the color of the wine sulbing according to Preferred Examples 1 to 3 of the present invention is light pink in the case of red wine and pale yellow in the case of white wine, and the conventional colors of Comparative Examples 1 to 3 It gives a different feeling compared to the white or transparent color of snow ice.

In addition, the texture of the wine snow ice according to Preferred Examples 1 to 3 and Comparative Example 1 of the present invention also exhibits a rustic texture like snow piled up, which naturally arouses the urge to eat by consumers, whereas the texture of the existing snow ice of Comparative Examples 2 and 3 The silver milk powder gives it a squishy texture.

In addition, when inspecting the wine snow ice according to Preferred Examples 1 to 3 and the milk snow ice according to Comparative Example 1 at room temperature after 15 minutes, all melted and changed to a liquid state, whereas the existing snow ice of Comparative Examples 2 to 3 was 80 % or more is maintained as it is.

<sensory test>

evaluation item flavor
(Flavor) taste
(Taste) sense of organization
(Texture) hangover overall preference
(Preference) Example 1 4.35 5.82 3.52 1.23 5.78 Example 2 4.37 5.63 3.24 1.53 5.95 Example 3 4.52 5.67 3.46 1.24 5.23 Comparative Example 1 3.52 4.23 3.42 0.54 4.82 Comparative Example 2 3.62 4.56 3.32 0.53 5.05 Comparative Example 3 3.63 4.86 3.92 0.23 5.12

In addition, a sensory test was conducted using snow ice prepared from each of the snow ice in Preferred Examples 1 to 3 and Comparative Examples 1 to 3 of the present invention as a sample, and a panel of 20 middle and high school students located in Ssangmun-dong, Dobong-gu, Seoul was asked to determine the flavor, taste, The texture, digestibility, and overall preference were tested and shown in Table 2 using a 7-point scale method.

As can be seen from Table 2, the wine sulbing according to Examples 1 to 3 of the present invention has a sweet and sour aroma and taste of deep, fruity ripening of wine. However, it can provide functional snow ice that helps prevent heart-related diseases and prolong human lifespan.

In addition, as can be seen from Table 2 above, the wine snow ice according to Examples 1 to 3 of the present invention and the conventional snow ice of Comparative Examples 1 to 3 had a texture (hardness) and gumminess in the mouth when eating snow ice. ) and chewiness), it can be seen that there is no significant difference.

In addition, as can be seen from Table 2, the wine snow ice according to Examples 1 to 3 of the present invention and the conventional snow ice of Comparative Examples 1 to 3 were divided into 7 groups, and after 30 minutes elapsed after eating each, the hangover feeling was evaluated As a result, it was evaluated that headache symptoms did not appear in those who ate the wine Sulbing according to Examples 1 to 3 of the present invention.

The reason is thought to be that the sugar contained in the ripe fruit not only helps to detoxify histamine, tannin and alcohol components of grapes, but also that the water contained in the ripe fruit can lower the concentration of alcohol in the blood.

In addition, as can be seen from Table 2 above, it was evaluated that the overall preference of the wine sulbing made by Example 2 including 20 parts by weight of fruit ripening among the wine sulbing according to Examples 1 to 3 of the present invention had a slight advantage. , The reason is that in Example 1 containing 10 parts by weight of boiled fruit, the sour-sweet taste of the ripened fruit was somewhat insignificant, whereas in Example 3, which included 30 parts by weight of ripened fruit, the sour-sweet taste of the fruit was too strong. It is judged that this is because it weakens the taste. Considering the characteristics of the product, it was evaluated that it is desirable to use the optimum ratio in the range of 18 to 22% in the range that does not affect the overall flavor and taste of snow ice.

Although the embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improved forms of the present invention are also provided by those skilled in the art using the basic concept of the present invention as defined in the following claims. is within the scope of the right.

Claims (5)

preparing wine;
making fruit stew by using at least one or more fruits;
mixing the wine and fruit ripening in a preset weight ratio;
Freezing the wine mixed with the fruit ripening using a freezer to make an ice base;
making a snow ice base with a preset strength using a snow ice machine for the ice base;
Putting the snow ice base in a snow ice container, placing whipped cream of a preset capacity on the upper part of the snow ice base, and placing one or more preset fruit toppings on the upper part of the whipped cream Wine snow ice manufacturing, characterized in that it comprises the steps of: Way.
According to claim 1,
The wine is a method of producing wine sulbing, characterized in that selected from white wine or red wine.
According to claim 1,
The fruit ripening, splitting at least one or more fruits, peeling the skins, and then digging out the insides; After trimming the edges of each of the hollowed out fruits, each deeply driving the peppercorns into the corresponding fruits; Put the sliced ginger and water in a container, boil it for a preset time, then boil the fruit-boiled mixture with sugar or honey and prepared whole peppercorns for a preset time once again for a preset time and then cool it down to room temperature sequentially. A method of manufacturing wine sulbing, characterized in that it is made by
According to claim 1,
In the step of mixing the wine and the ripe fruit at a preset weight ratio, 70 to 90 parts by weight of the wine and 10 to 30 parts by weight of the fruit ripened mixture are mixed with respect to the whole wine and fruit ripened mixture. Snow ice manufacturing method.
A wine snow ice prepared according to any one of claims 1 to 4.

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