KR950014656B1 - Manufactred method of ice confectionery manufactred method of ice confectionery - Google Patents
Manufactred method of ice confectionery manufactred method of ice confectionery Download PDFInfo
- Publication number
- KR950014656B1 KR950014656B1 KR93011973A KR930011973A KR950014656B1 KR 950014656 B1 KR950014656 B1 KR 950014656B1 KR 93011973 A KR93011973 A KR 93011973A KR 930011973 A KR930011973 A KR 930011973A KR 950014656 B1 KR950014656 B1 KR 950014656B1
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- South Korea
- Prior art keywords
- ice cream
- chocolate
- candy
- manufactred
- groove
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Classifications
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- 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
Description
제1도는 본 발명 빙과의 내부단면도.Figure 1 is an internal cross-sectional view of the frozen dessert of the present invention.
제2도는 본 발명 빙과의 제조공정도.2 is a manufacturing process of the frozen dessert of the present invention.
* 도면의 주요부분에 대한 부호의 설명* Explanation of symbols for main parts of the drawings
10 : 손잡이스틱 20 : 캔디10: handle stick 20: candy
30 : 초크렛 40 : 아이스크림30: Chocolate 40: Ice Cream
41 : 마무리 아아스크림 50 : 몰드형틀41: finishing cream 50: mold
60 : 홈 100 : 빙과60: home 100: ice cream
본 발명은 여러가지 성분 원료를 포함하는 빙과에 관한 것으로 특히 빙과내에 캔디와 초크렛이 포함되어 다양한 맛을 제공할 수 있도록 한 초크렛 캔디가 내설된 빙과 및 그 제조방법에 관한 것이다.The present invention relates to a frozen dessert containing various ingredient raw materials, and more particularly, to a frozen dessert containing a chocolate candy in which the candy and chocolate are included in the frozen dessert to provide various flavors and a method of manufacturing the same.
통상적으로 빙과는 여러가지 다양한 종류와 형태로 제조, 판매되고 있다.Typically, ice cream is manufactured and sold in many different types and forms.
그런데 종래의 빙과들은 대부분 단일성분으로 구성되어 단순한 맛을 낼 수 밖에 없으므로서 소비자들로 하여금 쉽게 맛의 실증을 내게 하였다.By the way, the conventional frozen desserts are mostly composed of a single component, which can only give a simple taste, thereby allowing consumers to easily demonstrate the taste.
이와같은 문제점을 개선하기 위하여 본 출원인은 선행 실용신안등록 제44710호에서 빙과의 내부에 다양한 맛을 낼 수 있는 캔디를 내장시킨 빙과를 제안한 바 있다. 따라서 종래의 단순한 빙과맛 보다는 빙과와 캔디의 맛을 함께 맛볼 수 있도록 하므로서 소비자들로 하여금 욕구에 부응할 수 있었다.In order to improve such a problem, the present applicant has proposed an ice cream in which a candy which can produce various flavors inside the ice cream is proposed in the prior utility model registration No. 4710. Therefore, it is possible to meet the needs of consumers by allowing them to taste the taste of ice cream and candy rather than the simple ice cream.
그러나 상기의 선행기술 역시 문제점이 도출 되었다.However, the above prior art also has a problem.
즉 캔디는 대부분 수용성이 강하기 때문에 빙과의 제조 후 일정 기간이 경과되면 자체내에서 캔디가 빙과의 수분에 의하여 용해되어 제품의 품위를 떨어뜨리고 빙과의 맛을 변질시키는 문제가 있었다.That is, since the candy is mostly water-soluble, after a certain period of time after the manufacture of the frozen dessert, there is a problem in that the candy is dissolved by the moisture of the frozen dessert, degrading the product quality and altering the taste of the frozen dessert.
또한 빙과와 캔디만의 결합으로 된 것이므로 단순성의 문제점도 지적되었다.In addition, the problem of simplicity was pointed out because it is a combination of ice and candy.
이와 같은 문제점을 개선하기 위하여 본 발명에서는 수용성의 캔디와 수분이 많이 함유된 빙과와의 사이에 별도의 비수용성 성분으로된 물질을 추가 산입하므로서 상기의 문제점 및 더욱 다양한 맛을 느낄 수 있도록 한 초크렛 캔디가 내설된 빙과 및 그 제조방법을 제공하는데 그 목적이 있다.In order to improve such a problem, the present invention adds a material containing a separate non-aqueous component between the water-soluble candy and the water-containing ice cream, so that the above-described chocolate and chocolate can be tasted. An object of the present invention is to provide a confectionery containing candy and a manufacturing method thereof.
상기의 목적을 달성하기 위하여 본 발명에서는 빙과의 몰드형틀내에 아이스크림의 내용물을 투입하고 응고 시킨뒤 중앙부분을 흡입 제거시키고 이에 초크렛을 투입하고 중앙부에 캔디가 부착된 스틱을 삽입하여 응고시켜서 됨을 특징으로 한다.In order to achieve the above object, in the present invention, the contents of the ice cream is added to the mold mold of the ice cream and coagulated, and then the suction is removed from the center portion. It is done.
이하 본 발명의 실시예를 들어 상세히 설명한다.Hereinafter, the embodiment of the present invention will be described in detail.
제1도는 본 발명의 완성제품 빙과의 내부상태를 보인 절개 사시도로서 손잡이스틱(10)의 일측 끝단에 부착된 캔디(20)와 상기 캔디(20)의 겉면전체를 초크렛(30)으로 둘러싸서 캔디(20)와 아이스크림(40)부가 서로 접촉하지 못하도록 한 것이다.1 is a cut-away perspective view showing the internal state of the finished product ice cream of the present invention, the candy 20 attached to one end of the handle stick 10 and the entire surface of the candy 20 surrounded by the chocolate 30 The candy 20 and the ice cream 40 will not be in contact with each other.
제2도는 본 발명의 제조 과정 실시예를 보여주는 단면도로서 먼저 빙과(100)의 외형 모양을 형성시켜줄 몰드형틀(50)과 아이스크림성분물질과 초크렛 및 미리 캔디가 부착 고형화 시킨 손잡이스틱을 준비한다.2 is a cross-sectional view showing an embodiment of the manufacturing process of the present invention first prepares a mold 50 to form the outer shape of the ice cream 100 and a handle stick to which the ice cream ingredient material and the chocolate and the candy are solidified in advance.
상기 캔디(20)는 여러가지 다양한 맛과 향기를 가진 다양한 종류의 것을 준비한다.The candy 20 prepares various kinds of things having various flavors and aromas.
제조 방법은 준비된 몰드형틀(50)내에 먼저 아이스크림(40)을 약 70% 정도 투입한 다음 급냉시켜 몰드형틀(50)에 따라 빙과(100)의 외형이 경화되어 형상을 갖추도록 한 다음 가운데부분을 흡입 제거시켜 적정크기의 홈(60)을 형성시켜 준 다음 상기 홈(60)에 용융된 초크렛(30)을 투입시키고 나서 즉시 캔디(20)가 부착된 손잡이스틱(10)을 상기 초크렛(30)의 내부에 삽입 시켜준다.In the manufacturing method, about 70% of the ice cream 40 is first introduced into the prepared mold 50, and then quenched so that the outer shape of the ice cream 100 is cured according to the mold 50, thereby forming a shape. After suction removal, the groove 60 of the appropriate size is formed. Then, the melted chocolate 30 is introduced into the groove 60, and immediately after the handle stick 10 to which the candy 20 is attached, the chocolate ( Insert it into the inside of 30).
상기 손잡이스틱(10)이 정확히 중앙부에 수직하게 설치한 뒤 상단부에 마무리용 아이스크림(41)을 채워 상기 홈(60)을 메워준 다음 최종적으로 냉각시켜 빙과(100)를 완성한다. 이와같은 본 발명의 효과를 살펴보면 하나의 빙과에 여러가지 다양한 맛과 향기를 갖도록 하므로서 수요자들의 다양한 욕구를 충족시켜 주며 초크렛(30)이 아이스크림(40)내에 포함되어 둘러쌓여 있으므로 차갑게 냉각상태를 유지하게 되므로서 초크렛의 새로운 맛을 더불어 느낄 수 있게 해준다.After the handle stick 10 is installed perpendicularly to the center part, the filling ice cream 41 is filled in the upper part to fill the groove 60 and finally cooled to complete the ice cream 100. Looking at the effects of the present invention to satisfy a variety of needs of consumers by having a variety of flavors and aromas in a single ice cream and because the chocolate 30 is enclosed in the ice cream 40 to maintain a cool cooling state This allows you to feel the new taste of chocolate.
본 발명의 가장 특징적인 효과는 종래의 캔디가 아이스크림내에 직접 삽입되어 구성된 것에 있어서의 문제점인 장기간 보관시 수용성인 캔디가 수분이 주성분인 아이스크림에 의하여 용해되어 제품이 변질되던 것을 본 발명에서는 물과 혼화성이 전혀 없는 유지성분으로 구성된 초크렛에 의해서 아이스크림과 캔디 사이를 차단시켜 줌으로서 상기의 문제점을 극복하도록 하였다.The most characteristic effect of the present invention is that the water-soluble candy during the long-term storage, which is a problem in that the conventional candy is directly inserted into the ice cream is dissolved by water-based ice cream in which the product is deteriorated in the present invention is mixed with water The above problem was solved by blocking the ice cream and the candy by the chocolate composed of oil-free oil or oil.
따라서 본 발명에 의해 생산된 빙과는 장시간 보관시 매우 유리하며 여러가지의 맛과 향기를 동시에 느낄수 있도록 한 것으로 매우 유용한 기술이다.Therefore, the frozen dessert produced by the present invention is very advantageous when it is stored for a long time, and it is a very useful technology that allows you to feel various flavors and aromas at the same time.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR93011973A KR950014656B1 (en) | 1993-06-29 | 1993-06-29 | Manufactred method of ice confectionery manufactred method of ice confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR93011973A KR950014656B1 (en) | 1993-06-29 | 1993-06-29 | Manufactred method of ice confectionery manufactred method of ice confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR950000350A KR950000350A (en) | 1995-01-03 |
| KR950014656B1 true KR950014656B1 (en) | 1995-12-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR93011973A KR950014656B1 (en) | 1993-06-29 | 1993-06-29 | Manufactred method of ice confectionery manufactred method of ice confectionery |
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| Country | Link |
|---|---|
| KR (1) | KR950014656B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR200487848Y1 (en) * | 2017-07-31 | 2018-11-09 | 주식회사 한국가스기술공사 | Dispenser for compressed gas |
-
1993
- 1993-06-29 KR KR93011973A patent/KR950014656B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR200487848Y1 (en) * | 2017-07-31 | 2018-11-09 | 주식회사 한국가스기술공사 | Dispenser for compressed gas |
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| Publication number | Publication date |
|---|---|
| KR950000350A (en) | 1995-01-03 |
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