KR930022962A - Manufacturing method of rice ice cream - Google Patents

Manufacturing method of rice ice cream Download PDF

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Publication number
KR930022962A
KR930022962A KR1019920009242A KR920009242A KR930022962A KR 930022962 A KR930022962 A KR 930022962A KR 1019920009242 A KR1019920009242 A KR 1019920009242A KR 920009242 A KR920009242 A KR 920009242A KR 930022962 A KR930022962 A KR 930022962A
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KR
South Korea
Prior art keywords
rice
ice cream
homogeneous
powder
paste
Prior art date
Application number
KR1019920009242A
Other languages
Korean (ko)
Inventor
야스히로 히마다
Original Assignee
하마다 야스히로
비잔 야쿠힌 가부시키가이샤
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 하마다 야스히로, 비잔 야쿠힌 가부시키가이샤 filed Critical 하마다 야스히로
Priority to KR1019920009242A priority Critical patent/KR930022962A/en
Publication of KR930022962A publication Critical patent/KR930022962A/en

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Abstract

본 발명은 쌀을 평균입자경이 50∼300㎛의 쌀분말로 분쇄하고 상기 쌀분말을 상온에서 물 및 또는 밀크중에서 침적하고 팽창시켜 상기 팽창한 쌀분말의 침적액을 가열, 비등시키고 균질의 쌀페이스트를 만들며 그 직부 가열된 상기 쌀페이스트중에 감미료와 우유를 포함하는 균일의 분상혼합물을 혼합해서 균질의 아이스크림믹스를 조제하고, 그 경우 쌀페이스트중의 쌀성분을 다이스크림믹스의 1∼50중량%의 양을 차지하는 것을 아이스크림믹스를 냉동시키는 각 연속공정으로 이루어지며 안정제가 필요없고 살균공정, 균질화 공정도 필요없는 것을 특징으로 한다.The present invention grinds the rice into a rice powder having an average particle diameter of 50 ~ 300㎛, and the rice powder is deposited and expanded in water and or milk at room temperature to heat and boil the deposited liquid of the expanded rice powder, homogeneous rice paste To prepare a homogeneous ice cream mix by mixing a uniform powder mixture containing sweetener and milk in the directly heated rice paste, in which case the rice component in the rice paste of 1 to 50% by weight of the It consists of each continuous process to freeze the ice cream mix to occupy the amount, characterized by no need for stabilizers, sterilization process, homogenization process.

Description

쌀 아이스크림의 제조방법Manufacturing method of rice ice cream

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (2)

쌀을 평균입자경이 50∼300㎛의 미분말로 분쇄해서 상기 미분말을 상온에서 물 및 또는 밀크중에 침적하고 팽창시켜 상기 팽윤한 쌀분말의 침적액을 가열, 비등시켜 균질의 쌀페이스트를 만들고 그 직후 가열된 상기 쌀페이스트중에 감미료와 분유를 함유하는 균일분상 혼합물을 혼합해서 균질의 아이스크림믹스를 조제하며 그 경우 쌀페이스트중의 쌀성분은 아이스크림믹스의 1∼15중량%의 양을 차지함으로 상기 아이스크림믹스를 냉동시켜 각각 연속공정으로 이루어지는 것을 특징으로 하는 쌀아이스크림의 제조방법.The rice is ground into fine powder having an average particle diameter of 50-300 μm, and the fine powder is immersed in water and / or milk at room temperature and expanded to heat and boil the deposited liquid of the swollen rice powder to make a homogeneous rice paste, and immediately after that. A homogeneous ice cream mix is prepared by mixing a homogeneous powder containing sweetener and powdered milk in the prepared rice paste, in which case the rice component in the rice paste accounts for 1 to 15% by weight of the ice cream mix. A method for producing rice ice cream, characterized in that the frozen ice cream is made of a continuous process. 제1항에 있어서, 상기 쌀로서 실질적으로 겨가없는 정백미를 사용하는 것을 특징으로 하는 쌀아이스크림의 제조방법.The method for producing rice ice cream according to claim 1, wherein white rice which is substantially free of bran is used as the rice. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920009242A 1992-05-29 1992-05-29 Manufacturing method of rice ice cream KR930022962A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920009242A KR930022962A (en) 1992-05-29 1992-05-29 Manufacturing method of rice ice cream

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920009242A KR930022962A (en) 1992-05-29 1992-05-29 Manufacturing method of rice ice cream

Publications (1)

Publication Number Publication Date
KR930022962A true KR930022962A (en) 1993-12-18

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ID=67296356

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920009242A KR930022962A (en) 1992-05-29 1992-05-29 Manufacturing method of rice ice cream

Country Status (1)

Country Link
KR (1) KR930022962A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100796444B1 (en) * 2007-10-05 2008-01-22 박상홍 Manufacturing process of rice ice-cream

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100796444B1 (en) * 2007-10-05 2008-01-22 박상홍 Manufacturing process of rice ice-cream

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