KR860001226B1 - Ice cake coated nutrient material and method thereof - Google Patents

Abstract

A method for preparing ice candy coated with starch contg. only amylopectin was described. First 45 Kg maltose were dissolved in 90 Kg boiling water, mixed with 100 Kg white flour, steamed for 30 - 60 min., and stirred fby Hook at low speed. During mixing, 135 Kg sugar, 20 Kg isomeric sugar and 125 Kg water were mixed. Thisd mixt. was blended with 25 Kg egg white and 17.5 Kg water to give 423 Kg viscoelasticitic material. This product was used to make ice cream, frozen and then preserved in a low temp. storehouse.

Description

Covered ice and (冷 菓) and manufacturing method thereof

1 is a process for producing coated ice cream of the present invention.

The present invention relates to a coated ice sheet and a method for preparing the same, and more particularly, to coat a frozen fruit with a viscoelastic material obtained by a mixed heating of starch, sugar and water composed of amylo pectin, The present invention relates to coated ice which can be directly eaten by hand and a method for producing the same.

In the past, various forms of ice creams such as ice cream can be eaten without directly touching the hands.

Examples include ice cream in a corn cup, monaka ice cream, jerry ice cream, ice cream wrapped as a gravure, ice cream wrapped as a shu, ice cream coated with chocolate, etc. As a general rule, the method of coating with ice cream is rolled with a soft coat immediately before eating the ice cream, and many defects have occurred in freezing and preserving the ice cream itself with soft edible food.

In other words, there are many examples in which ice cream-coated edible food is absorbed and deteriorated, as well as water is frozen and deteriorated, dried and cured or burst. To compensate for this, for example, castella wrapped In the case of ice cream, the invention has been proposed such as depositing a layer for preventing penetration of water to a contact portion (Japanese Utility Model Publication No. 55-54957), but it has a drawback in that it takes a long time to manufacture.

For this reason, corn cups and monica did not show any improvement because they did not have the proper edible covering of cryopreservation even though they had the drawback of deteriorating by absorbing the moisture of ice cream and losing its original texture or flavor. .

Therefore, the present inventors studied to obtain a material that does not deteriorate even after long-term freeze-serving by coating ice cream such as ice cream, and the result is that viscoelastic water obtained by mixed heating with starch, sugar and water almost composed of amiro factin It reached its desired point and came to complete this invention.

The viscoelastic material used in the present invention is kept soft at low temperatures (about -15 ° C) of ice cream preservation, and does not deteriorate even when coexisted with ice cream for a long time. It is a viscoelastic water that can protect and maintain good moldability even at low temperatures and at low temperatures. It is characterized by being able to eat ice cream like glutinous rice cakes by hand.

It is obtained for the first time using starch composed of such nearly amiro factin and is not obtained using ordinary starch. It is known that ordinary starch contains 20-30% of amirose in addition to amilopectin, but has no effect.

Although glutinous rice starch is a typical starch composed of amiro factin, but starch is refined from glutinous rice and is used as a cooking confectionery as white jade. In recent years, in the United States, as a variety of varieties to improve the glutinous rice Domumorokoshi, glutinous rice woogibi as a starch consisting of only amiro factin, which contains little amirose such as glutinous rice.

Starch and saccharides consisting of almost amiro pectin used in the present invention is 1: 1-2.5, and when the sugars are 2.5 or more, the viscoelasticity is lost, and it becomes like starch syrup. When the sugar is less than 1, it becomes hard when frozen at low temperature.

The higher the water content, the 20-40% by weight of the viscoelastic material, the best 25-35% die. If it is 20%, viscoelasticity is lost and if it is more than 40%, it hardens when frozen at low temperature. The sugars used are sugar, isosugars, invert sugar, maltose, syrup.

To prepare the viscoelastic material of the present invention, the white jade powder, sugar and water are kneaded in a mixer and then steamed. In this case, 20-30% of sugar and 70-80% of water are suitable for the amount of sugar and water used. Viscoelastic material can be obtained by kneading with a mixer by adding water and sugar to steamed rice cake.

Regarding the second kneading, it can be blended with a flavoring agent, a coloring agent and egg white for coloring effect as necessary.

Egg white is used as a preliminary solution, slightly whipped. In the case of coating a small amount of viscoelastics with ice viscoelastics, thin viscoelastics are formed to make a mold.

In the case of large quantities, viscoelastic materials are usually molded to fill ice cream and the like with ice cream and cut into arbitrary sizes to close both ends. In addition, the use of grapes used in the manufacture of confectionery such as glutinous rice as it is characterized in that a large amount of automatic manufacturing is possible. Ice creams, such as coated ice cream, are cured in a metal freeze warehouse after packaging and stored in a low temperature warehouse.

According to the present invention, the modern ice cream can produce coated ice cream in a continuous production process, which is not deteriorated even after long-term storage in the freezer, soft viscoelasticity is preserved, and after taking out the ice creams such as ice cream, etc. Ice cream is provided.

Next, the present invention will be described in detail with reference to the accompanying drawings.

EXAMPLE

45 kg maltose is dissolved in 90 kg of hot water. 100 kg of white jade powder is combined with a bell-shaped mix yarn 10, and maltose solution is added and kneaded, and the biscuits are in the state of the basic state. Get

This steamer is steamed for 30 to 60 minutes using a steamer 12. The crushed mixture was put into a bell-shaped mixer 14, kneaded at a low speed as a hook, and kneaded by dividing 135 kg of sugar into No. 3, and 20 kg of isomeric sugars were divided into two, and the mixing was continued. Then, 125kg of water was added and kneaded again and then mixed with a bell-shaped mixer (16) in advance to make 25kg of egg white and 17.5kg of water (WHIPPING: stir eggs well to make bubbles). Middle and high speed kneading was carried out before and after 10 minutes to obtain 423 kg of viscoelastic material. The coated ice cream obtained by injecting a viscoelastic material into a side hopper (SIDE WHIPPER) into a centrifugal wave of a LEON automatic machine, ink staining, and a drink machine (18). After the tray TRAY is heat sealed as a packing machine 20, the tray TRAY is frozen in the rapid freezing 22, and then stored in the cold warehouse 24.

Claims (1)

Steamed what was kneaded by adding a portion of a predetermined sugar and water to starch, which was composed almost of amino pactin, was steamed, and then kneaded with a small amount of tuber, flavoring agent, and coloring agent as needed to obtain viscoelastic material. Coated ice cream and its manufacturing method characterized in that it is molded into a mold and usually filled with ice cream inside, cut to an arbitrary length, and then closed at both ends and rapidly cooled.

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