KR850005752A - ICEBAR MANUFACTURING METHOD - Google Patents

ICEBAR MANUFACTURING METHOD Download PDF

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Publication number
KR850005752A
KR850005752A KR1019840000637A KR840000637A KR850005752A KR 850005752 A KR850005752 A KR 850005752A KR 1019840000637 A KR1019840000637 A KR 1019840000637A KR 840000637 A KR840000637 A KR 840000637A KR 850005752 A KR850005752 A KR 850005752A
Authority
KR
South Korea
Prior art keywords
red bean
bean jam
viscosity
composition
outer mix
Prior art date
Application number
KR1019840000637A
Other languages
Korean (ko)
Other versions
KR860000569B1 (en
Inventor
여창구
Original Assignee
김규식
주식회사 롯데삼강
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김규식, 주식회사 롯데삼강 filed Critical 김규식
Priority to KR1019840000637A priority Critical patent/KR860000569B1/en
Publication of KR850005752A publication Critical patent/KR850005752A/en
Application granted granted Critical
Publication of KR860000569B1 publication Critical patent/KR860000569B1/en

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Classifications

    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

내용 없음No content

Description

아이스바(ICEBAR)의 제조방법ICEBAR MANUFACTURING METHOD

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (4)

겉믹스 조성물과 팥잼조성물로 아이스바(ice bar)를 제조함에 있어서, 찹쌀가루를 함유한 겉믹스를 쿠커(cooker)장치내에서 3단계 공정으로 처리시키는 호화공정(process of gelatinization)과 살균공정으로 처리시키고, 팥잼을 쿠커장치내에서 처리시켜 겉믹스와 팥잼을 동시충전시킴을 특징으로 한 아이스바의 제조방법.In the manufacture of ice bar with the outer mix composition and the red bean jam composition, the outer mix containing glutinous rice powder is processed by a process of gelatinization and sterilization process in a three-step process in a cooker. And the red bean jam is processed in a cooker device to simultaneously fill the outer mix and the red bean jam. 제 1항에 있어서, 호화공정에서는 70-75℃에서 10-15분간 전분을 호화시켜 최대점도 10,000CPS이상을 갖도록 처리함을 특징으로 한 아이스바의 제조방법.The method of claim 1, wherein in the gelatinization process, the starch is gelatinized at 70-75 ° C. for 10-15 minutes to have a maximum viscosity of 10,000 CPS or more. 제 1항에 있어서, 살균공정에서는 80-85℃에서 45분간 교반하여 점도 9,000CPS를 갖도록 처리함을 특징으로 한 아이스바의 제조방법.The method of claim 1, wherein in the sterilization process stirred for 45 minutes at 80-85 ℃ treated to have a viscosity of 9,000CPS. 제 1항에 있어서, 겉믹스와 팥잼의 조성물을 처리하여 동시 충전시켜 경화시킨 아이스바의 겉믹스 점도가 팥잼의 점도의 2배정도가 되도록 처리함을 특징으로 한 아이스바의 제조방법.2. The method of claim 1, wherein the viscosity of the ice bar cured by simultaneously treating the composition of the outer mix and the red bean jam is cured to be about twice the viscosity of the red bean jam. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019840000637A 1984-02-10 1984-02-10 Method for producing ice-bar KR860000569B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019840000637A KR860000569B1 (en) 1984-02-10 1984-02-10 Method for producing ice-bar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019840000637A KR860000569B1 (en) 1984-02-10 1984-02-10 Method for producing ice-bar

Publications (2)

Publication Number Publication Date
KR850005752A true KR850005752A (en) 1985-09-26
KR860000569B1 KR860000569B1 (en) 1986-05-17

Family

ID=19232845

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019840000637A KR860000569B1 (en) 1984-02-10 1984-02-10 Method for producing ice-bar

Country Status (1)

Country Link
KR (1) KR860000569B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2816172A1 (en) * 2000-11-07 2002-05-10 Doveurope Sa Starch-based grain preparation for inclusion in food product e.g. ice cream, consists of cooking grain, rinsing and immersion in syrup

Also Published As

Publication number Publication date
KR860000569B1 (en) 1986-05-17

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