WO2022182149A1 - Method for making shaved ice that can be cooked in microwave oven - Google Patents

Method for making shaved ice that can be cooked in microwave oven Download PDF

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Publication number
WO2022182149A1
WO2022182149A1 PCT/KR2022/002684 KR2022002684W WO2022182149A1 WO 2022182149 A1 WO2022182149 A1 WO 2022182149A1 KR 2022002684 W KR2022002684 W KR 2022002684W WO 2022182149 A1 WO2022182149 A1 WO 2022182149A1
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purified water
ice
cooked
parts
weight
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PCT/KR2022/002684
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French (fr)
Korean (ko)
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정종현
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트렌디저트 주식회사
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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
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • A23F3/32—Agglomerating, flaking or tabletting or granulating
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/08—Batch production
    • A23G9/083—Batch production using moulds
    • 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
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • 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
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/34—Membrane process

Definitions

  • the present invention relates to a method for producing shaved ice that can be cooked in a microwave, and more particularly, shaved ice that can be cooked in a microwave that provides shaved ice that can be easily consumed without grinding if cooked in a microwave in a frozen state. It relates to a manufacturing method of
  • Bingsu is one of the foods that many people enjoy in hot summer. In the past, shaved ice was mainly eaten with red beans as a topping. Red beans eliminate inflammation and relieve swelling. It is a food that is strengthened by human consumption.
  • ingredients such as fruit or soybean powder, which can be eaten in all seasons, are toppings, and are manufactured in various flavors depending on the additive material and sold in various types.
  • Korean Patent Registration No. 10-10040924 “Method for Manufacturing Snow Bingsu” proposes a method to show the visual effect of taste by freezing milk and maintaining the frozen state for a long period of time and shredding like snowflakes. There was no big difference from the existing shaved ice in that frozen milk was crushed and toppings were added.
  • Another object of the present invention is to provide a method for preparing shaved ice that can be cooked in a microwave oven to provide shaved ice with improved soft texture.
  • An object of the present invention is a purified water heating step of heating purified water, a raw material mixing step of mixing sugar and whole milk powder with the purified water heated through the purified water heating step, and further mixing and stirring milk or syrup, the raw material mixing step Achieved by providing a method for producing shaved ice that can be cooked in a microwave, characterized in that it comprises a filtration step of filtering the mixture prepared through do.
  • the purified water heating step is performed by heating purified water at a temperature of 90 to 100° C. for 10 to 20 minutes.
  • 15 to 20 parts by weight of sugar and 8 to 10 parts by weight of whole milk powder are mixed with 100 parts by weight of the purified water, and 55 to 65 parts by weight of milk or 15 to 20 parts by weight of syrup It shall be made by further mixing.
  • the filtration step shall be made by passing the mixture prepared through the raw material mixing step through a 25 to 35 mesh filtration network.
  • the mixture filtered through the filtration step is added to the mixture selected from the group consisting of strawberry, mango, kiwi, banana, red bean, watermelon, green tea powder and soybean powder. It is assumed that the additive input step of adding the additive made above is further carried out.
  • the additive is contained in 5 to 20 parts by weight based on 100 parts by weight of the mixture filtered through the filtration step.
  • the method for preparing shaved ice that can be cooked in a microwave according to the present invention shows an excellent effect of providing shaved water that can be easily consumed without grinding when cooked in a microwave in a frozen state.
  • FIG. 1 is a flowchart illustrating a method of manufacturing shaved ice that can be cooked in a microwave oven according to an embodiment of the present invention.
  • FIG. 2 is a flowchart illustrating a method for manufacturing shaved ice that can be cooked in a microwave oven according to another embodiment of the present invention.
  • the method for producing shaved ice that can be cooked in a microwave comprises mixing sugar and whole milk powder with purified water heated through the purified water heating step (S101) of heating the purified water and the purified water heating step (S101), then using milk or Raw material mixing step (S103) of further mixing and stirring the syrup, filtration step (S105) of filtering the mixture prepared through the raw material mixing step (S103), and the filtering step (S105)
  • the filtered mixture is molded into a mold It consists of an ice making step (S107) of putting in the ice and making ice.
  • the purified water heating step (S101) is a step of sterilizing purified water used for ice water by heating purified water, and consists of a process of heating purified water at a temperature of 90 to 100° C. for 10 to 20 minutes.
  • the purified water heated to the above temperature can remove bacteria or molds contained in ingredients such as sugar, whole milk powder, milk or syrup mixed in the raw material mixing step (S103), and the sugar, whole milk powder, Milk or syrup is evenly mixed with purified water to provide shaved water with homogeneous physical properties.
  • the purified water heating step (S101) if the heating temperature of the purified water is less than 90 °C or the heating time is less than 10 minutes, the removal efficiency of bacteria or mold components contained in the purified water is reduced, and the temperature of the purified water heating step (S101) is 100 If the temperature exceeds °C or the heating time exceeds 20 minutes, the heating process continues even after the bacteria or mold components contained in the purified water are sufficiently removed, which is not preferable in terms of energy efficiency or manufacturing cost.
  • the raw material mixing step (S103) is a step of further mixing and stirring milk or syrup after mixing sugar and whole milk powder in the purified water heated through the purified water heating step (S101), and the purified water heating step (S101) 15 to 20 parts by weight of sugar and 8 to 10 parts by weight of whole milk powder are mixed with 100 parts by weight of purified water heated through a It consists of a process of stirring for 5 to 10 minutes.
  • the component of the syrup is not particularly limited, and any component that can be used for shaved water can be used.
  • At least one selected from the group consisting of oligosaccharides, xylose, fructose, stevia, xylitol, erythritol, allulose and coconut powder, which are the natural sweeteners, may be used.
  • the oligosaccharide is one cut of isomaltooligosaccharide or fructooligosaccharide, and has a lower calorie, higher dietary fiber content, and strong sweetness compared to white sugar.
  • the xylose is a component extracted from birch trees or cornstalks, and exhibits a lower absorption rate of sugar components compared to white sugar. indicates the glycemic index.
  • the stevia is sweetened with glycosides extracted from the leaves, and can be about 300 times sweeter than white sugar. It serves to improve dental health while exhibiting excellent sweetness as an ingredient.
  • the erythritol is produced by fermenting glucose extracted from corn, and although it is less sweet than white sugar, it has a lower glycemic index, thereby showing beneficial effects on the human body. It also shows efficacy in weight loss.
  • the coconut powder not only imparts a sweet taste, but also contains a large amount of lauric acid, an antibacterial component, suppresses the improvement of cholesterol and triglyceride levels, and is effective for diet.
  • the filtration step (S105) is a step of filtering the mixture prepared through the raw material mixing step (S103), and the mixture prepared through the raw material mixing step (S103) is passed through a filtration network to impurity or particle size contained in the mixture. This is a step to remove large ingredients so that shaved water with a soft texture can be provided.
  • the filtration network exhibits 25 to 35 mesh, and if the filtration network is less than 25 mesh, the above effect is insignificant. It is not preferable because the efficiency of the process of filtering the mixture prepared through step S103 is lowered.
  • the ice making step (S107) is a step of putting the mixture filtered through the filtration step (S105) into a mold and making ice, and the mixture filtered through the filtration step (S105) is put into the mold and -20 in the freezer. It consists of a process of making ice at a temperature of -15 °C.
  • the production of the shaved ice that can be cooked in the microwave according to the present invention is completed.
  • individually packaged ice water should be maintained at a temperature of -20 to -15°C before shipment, and it is most desirable to maintain a temperature of -18°C.
  • the packaging container used for the packaging may be made of polypropylene in consideration of microwave cooking
  • the lid of the packaging container may be made of polypropylene, polystyrene, polyethylene terephthalate, etc.
  • the sealing material is polypropylene or Polyethylene terephthalate may be used.
  • the mixture filtered through the filtering step (S105) is selected from the group consisting of strawberry, mango, kiwi, banana, red bean, watermelon, green tea powder and soybean powder.
  • the additive input step (S106) of adding one or more additives may be further performed, and the additive comprising the above components contains 5 to 20 parts by weight relative to 100 parts by weight of the mixture filtered through the filtration step (S105). desirable.
  • the content of the additive is less than 5 parts by weight, the above effect is insignificant, and if the content of the additive is higher than 20 parts by weight, the manufacturing cost may increase as well as the ice making efficiency and preservation of the shaved water may be reduced.
  • Purified water was heated at a temperature of 100° C. for 15 minutes, and 18 parts by weight of sugar, 9 parts by weight of whole milk powder, and 60 parts by weight of milk were put into 100 parts by weight of heated purified water into a mixing device equipped with a stirrer, and the speed was 150 rpm for 8 minutes. After the mixture was prepared by stirring for After preparing shaved ice that can be cooked in a microwave, the prepared shaved water was heated in a microwave oven (700 W condition) for 50 seconds to prepare shaved ice.
  • a microwave oven 700 W condition
  • Example 2 The same procedure as in Example 1 was performed, except that 15 parts by weight of strawberries were mixed with 100 parts by weight of the mixture passed through the filtration network to prepare shaved ice.
  • Example 1 The degree of preference of the shaved ice prepared in Example 1 and Comparative Example 1 was evaluated and shown in Table 1 below.
  • the shaved ice prepared in Examples 1 and 2 of the present invention has excellent taste, aroma, soft texture, and overall preference, and in particular, compared to Comparative Example 1, the soft texture is significantly improved. It can be seen that
  • the method for producing shaved ice that can be cooked in a microwave provides shaved ice with improved soft texture and can be easily consumed without grinding if cooked in a microwave in a frozen state.

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Abstract

The present invention relates to a method for making shaved ice that can be cooked in a microwave oven and, more particularly, the method comprises: a purified water heating step of heating purified water; a raw material mixing step of mixing sugar and whole milk powder with the purified water heated through the purified water heating step, and then further mixing and stirring milk or syrup; a filtration step of filtering the mixture prepared through the raw material mixing step, and an ice making step of putting the mixture filtered through the filtration step into a mold and making ice. The method for making shaved ice comprising the above steps provides shaved ice that can be easily consumed without grinding when cooked in a microwave oven from a frozen state.

Description

전자레인지로 조리가 가능한 빙수의 제조방법How to make shaved ice that can be cooked in a microwave
본 발명은 전자레인지로 조리가 가능한 빙수의 제조방법에 관한 것으로, 더욱 상세하게는 냉동된 상태에서 전자레인지로 조리하면 분쇄의 과정없이 간편하게 섭취할 수 있는 빙수를 제공하는 전자레인지로 조리가 가능한 빙수의 제조방법에 관한 것이다.The present invention relates to a method for producing shaved ice that can be cooked in a microwave, and more particularly, shaved ice that can be cooked in a microwave that provides shaved ice that can be easily consumed without grinding if cooked in a microwave in a frozen state. It relates to a manufacturing method of
빙수는 더운 여름철에 많은 사람들이 즐겨 먹는 음식중의 하나로, 과거에는 주로 빙수에 팥을 토핑하여 섭취하였는데, 팥은 염증을 없애주고 수종을 가라앉혀주며 비대한 사람이 먹으면 몸이 가벼워지고 몸이 약한 사람이 먹으면 튼튼해 지는 식재료에 해당된다.Bingsu is one of the foods that many people enjoy in hot summer. In the past, shaved ice was mainly eaten with red beans as a topping. Red beans eliminate inflammation and relieve swelling. It is a food that is strengthened by human consumption.
또한, 최근에는 팥 뿐만 아니라, 냉동기술이 발전함에 따라 사시사철에 관계없이 먹을수 있는 과일이나 콩가루 등과 같은 성분이 토핑되어 첨가재료에 따라 다양한 맛으로 제조되고, 다양한 종류의 형태로 판매되고 있다.In addition, in recent years, as well as red beans, as refrigeration technology develops, ingredients such as fruit or soybean powder, which can be eaten in all seasons, are toppings, and are manufactured in various flavors depending on the additive material and sold in various types.
기존의 빙수는 분쇄한 얼음을 용기에 담고 토핑을 얹은 후 우유를 첨가하여 시원함과 고소함을 음미할 수 있는 여름철 별미로 제공되어 왔으나, 우유를 첨가할 때, 분쇄된 얼음과 우유의 혼합이 제한되었으며, 우유로 인하여 분쇄된 냉동우유의 결빙상태가 약화되어 결빙상태를 유지할 수 없어 장시간 시원함을 느낄 수 없다는 문제점이 있었다.Existing shaved ice has been provided as a summer delicacy in which crushed ice is put in a container, toppings are put on it, and milk is added to savor the coolness and flavor, but when milk is added, mixing of crushed ice and milk is limited. There was a problem that the frozen state of the pulverized frozen milk was weakened due to the milk, and the frozen state could not be maintained, so that it was not possible to feel cool for a long time.
상기의 문제점을 해소하기 위해 한국특허등록 제10-10040924호“눈꽃빙수의 제조방법”에서는 우유를 냉동시켜 결빙상태를 장기간 유지하면서 눈꽃처럼 세절되므로 맛의 시각적 효과 발휘할 수 있는 방법을 제안하였으나 이는 단순하게 냉동 우유를 분쇄하고 토핑을 얹었다는 점에서 기존에 빙수와 큰 차이점이 없었다.In order to solve the above problems, Korean Patent Registration No. 10-10040924 “Method for Manufacturing Snow Bingsu” proposes a method to show the visual effect of taste by freezing milk and maintaining the frozen state for a long period of time and shredding like snowflakes. There was no big difference from the existing shaved ice in that frozen milk was crushed and toppings were added.
한편, 종래에는 냉동된 빙수원료를 빙수제조장치에 적용하여 세절하는 과정에서 냉동된 빙수원료를 고정하기 위해 사용되는 고정부재와 냉동된 빙수원료를 세절하는 세절날 사이에 공간이 존재해야 하므로 냉동된 빙수원료를 모두 사용할 수 없기 때문에 원료의 손실이 발생하는 문제점이 있었다. On the other hand, in the prior art, in the process of shredding the frozen ice water raw material to the ice water manufacturing apparatus, a space must exist between the fixing member used to fix the frozen ice water raw material and the shredding blade for shredding the frozen ice water raw material. There was a problem in that raw materials were lost because all of the frozen ice water raw materials could not be used.
본원의 배경이 되는 기술은 한국특허등록 제10-0409024호(2003.11.27), 한국특허등록 제10-0574636호(2006.04.21)에 개시되어 있다.The technology that is the background of the present application is disclosed in Korean Patent Registration No. 10-0409024 (Jan. 27, 2003) and Korean Patent Registration No. 10-0574636 (April 21, 2006).
본 발명의 목적은 냉동된 상태에서 전자레인지로 조리하면 분쇄의 과정없이 간편하게 섭취할 수 있는 빙수를 제공하는 전자레인지로 조리가 가능한 빙수의 제조방법을 제공하는 것이다.SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for preparing shaved ice that can be cooked in a microwave oven, which provides shaved water that can be easily ingested without a grinding process when cooked in a microwave oven in a frozen state.
본 발명의 다른 목적은 부드러운 식감이 향상된 빙수를 제공하는 전자레인지로 조리가 가능한 빙수의 제조방법을 제공하는 것이다.\Another object of the present invention is to provide a method for preparing shaved ice that can be cooked in a microwave oven to provide shaved ice with improved soft texture.
본 발명의 목적은 정제수를 가열하는 정제수가열단계, 상기 정제수가열단계를 통해 가열된 정제수에 설탕과 전지분유를 혼합한 후에, 우유 또는 시럽을 추가로 혼합하고 교반하는 원료혼합단계, 상기 원료혼합단계를 통해 제조된 혼합물을 여과하는 여과단계 및 상기 여과단계를 통해 여과된 혼합물을 성형틀에 투입하고 제빙하는 제빙단계로 이루어지는 것을 특징으로 하는 전자레인지로 조리가 가능한 빙수의 제조방법을 제공함에 의해 달성된다.An object of the present invention is a purified water heating step of heating purified water, a raw material mixing step of mixing sugar and whole milk powder with the purified water heated through the purified water heating step, and further mixing and stirring milk or syrup, the raw material mixing step Achieved by providing a method for producing shaved ice that can be cooked in a microwave, characterized in that it comprises a filtration step of filtering the mixture prepared through do.
본 발명의 바람직한 특징에 따르면, 상기 정제수가열단계는 정제수를 90 내지 100℃의 온도에서 10 내지 20분 동안 가열하여 이루어지는 것으로 한다.According to a preferred feature of the present invention, the purified water heating step is performed by heating purified water at a temperature of 90 to 100° C. for 10 to 20 minutes.
본 발명의 더 바람직한 특징에 따르면, 상기 원료혼합단계는 상기 정제수 100 중량부에 설탕 15 내지 20 중량부와 전지분유 8 내지 10 중량부를 혼합하고, 우유 55 내지 65 중량부 또는 시럽 15 내지 20 중량부를 추가로 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, in the raw material mixing step, 15 to 20 parts by weight of sugar and 8 to 10 parts by weight of whole milk powder are mixed with 100 parts by weight of the purified water, and 55 to 65 parts by weight of milk or 15 to 20 parts by weight of syrup It shall be made by further mixing.
본 발명의 더욱 바람직한 특징에 따르면, 상기 여과단계는 상기 원료혼합단계를 통해 제조된 혼합물을 25 내지 35 메시의 여과망에 통과시켜 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the filtration step shall be made by passing the mixture prepared through the raw material mixing step through a 25 to 35 mesh filtration network.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 여과단계와 상기 제빙단계 사이에는 상기 여과단계를 통해 여과된 혼합물에 딸기, 망고, 키위, 바나나, 팥, 수박, 녹차분말 및 콩가루로 이루어진 그룹에서 선택된 하나 이상으로 이루어진 첨가제를 투입하는 첨가제투입단계가 더 진행되는 것으로 한다.According to an even more preferred feature of the present invention, between the filtration step and the ice making step, the mixture filtered through the filtration step is added to the mixture selected from the group consisting of strawberry, mango, kiwi, banana, red bean, watermelon, green tea powder and soybean powder. It is assumed that the additive input step of adding the additive made above is further carried out.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 첨가제는 상기 여과단계를 통해 여과된 혼합물 100 중량부 대비 5 내지 20 중량부가 함유되는 것으로 한다.According to an even more preferred feature of the present invention, the additive is contained in 5 to 20 parts by weight based on 100 parts by weight of the mixture filtered through the filtration step.
본 발명에 따른 전자레인지로 조리가 가능한 빙수의 제조방법은 냉동된 상태에서 전자레인지로 조리하면 분쇄의 과정없이 간편하게 섭취할 수 있는 빙수를 제공하는 탁월한 효과를 나타낸다.The method for preparing shaved ice that can be cooked in a microwave according to the present invention shows an excellent effect of providing shaved water that can be easily consumed without grinding when cooked in a microwave in a frozen state.
또한, 부드러운 식감이 향상된 빙수를 제공하는 탁월한 효과를 나타낸다.In addition, it has an excellent effect of providing shaved water with improved soft texture.
도 1은 본 발명의 일 실시예에 따른 전자레인지로 조리가 가능한 빙수의 제조방법을 나타낸 순서도이다.1 is a flowchart illustrating a method of manufacturing shaved ice that can be cooked in a microwave oven according to an embodiment of the present invention.
도 2는 본 발명의 다른 실시예에 따른 전자레인지로 조리가 가능한 빙수의 제조방법을 나타낸 순서도이다.2 is a flowchart illustrating a method for manufacturing shaved ice that can be cooked in a microwave oven according to another embodiment of the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, which is intended to describe in detail enough that a person of ordinary skill in the art to which the present invention pertains can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention is limited.
본 발명에 따른 전자레인지로 조리가 가능한 빙수의 제조방법은 정제수를 가열하는 정제수가열단계(S101), 상기 정제수가열단계(S101)를 통해 가열된 정제수에 설탕과 전지분유를 혼합한 후에, 우유 또는 시럽을 추가로 혼합하고 교반하는 원료혼합단계(S103), 상기 원료혼합단계(S103)를 통해 제조된 혼합물을 여과하는 여과단계(S105) 및 상기 여과단계(S105)를 통해 여과된 혼합물을 성형틀에 투입하고 제빙하는 제빙단계(S107)로 이루어진다.The method for producing shaved ice that can be cooked in a microwave according to the present invention comprises mixing sugar and whole milk powder with purified water heated through the purified water heating step (S101) of heating the purified water and the purified water heating step (S101), then using milk or Raw material mixing step (S103) of further mixing and stirring the syrup, filtration step (S105) of filtering the mixture prepared through the raw material mixing step (S103), and the filtering step (S105) The filtered mixture is molded into a mold It consists of an ice making step (S107) of putting in the ice and making ice.
상기 정제수가열단계(S101)는 정제수를 가열하여 빙수에 사용되는 정제수를 살균하는 단계로, 정제수를 90 내지 100℃의 온도에서 10 내지 20분 동안 가열하는 과정으로 이루어진다.The purified water heating step (S101) is a step of sterilizing purified water used for ice water by heating purified water, and consists of a process of heating purified water at a temperature of 90 to 100° C. for 10 to 20 minutes.
상기의 온도와 시간 동안 정제수를 가열하게 되면 정제수에 잔존하는 세균이나 곰팡이균 등과 같은 성분이 제거되어 빙수가 제빙된 후에 변질되는 것을 억제할 수 있어, 보존성을 향상시킬 수 있다.When the purified water is heated for the above temperature and time, components such as bacteria and fungi remaining in the purified water are removed, so that it is possible to suppress the deterioration of the ice water after the ice is made, thereby improving the preservation.
또한, 상기의 온도로 가열된 정제수는 상기 원료혼합단계(S103)에서 혼합되는 설탕, 전지분유, 우유 또는 시럽 등의 성분에 함유된 세균이나 곰팡이 등도 제거할 수 있고, 상기의 설탕, 전지분유, 우유 또는 시럽 등이 정제수와 고르게 혼합되어 균질한 물성을 나타내는 빙수를 제공하는 역할을 한다.In addition, the purified water heated to the above temperature can remove bacteria or molds contained in ingredients such as sugar, whole milk powder, milk or syrup mixed in the raw material mixing step (S103), and the sugar, whole milk powder, Milk or syrup is evenly mixed with purified water to provide shaved water with homogeneous physical properties.
상기 정제수가열단계(S101)에서 정제수의 가열온도가 90℃ 미만이거나 가열시간이 10분 미만이면 정제수에 함유된 세균이나 곰팡이 성분의 제거효율이 저하되며, 상기 정제수가열단계(S101)의 온도가 100℃를 초과하거나 가열시간이 20분을 초과하게 되면 정제수에 함유된 세균이나 곰팡이 성분이 충분히 제거된 후에도 계속적으로 가열과정을 진행하게 되는 것으로 에너지 효율이나 제조비용적인 측면에서 바람직하지 못하다.In the purified water heating step (S101), if the heating temperature of the purified water is less than 90 °C or the heating time is less than 10 minutes, the removal efficiency of bacteria or mold components contained in the purified water is reduced, and the temperature of the purified water heating step (S101) is 100 If the temperature exceeds ℃ or the heating time exceeds 20 minutes, the heating process continues even after the bacteria or mold components contained in the purified water are sufficiently removed, which is not preferable in terms of energy efficiency or manufacturing cost.
상기 원료혼합단계(S103)는 상기 정제수가열단계(S101)를 통해 가열된 정제수에 설탕과 전지분유를 혼합한 후에, 우유 또는 시럽을 추가로 혼합하고 교반하는 단계로, 상기 정제수가열단계(S101)를 통해 가열된 정제수 100 중량부에 설탕 15 내지 20 중량부와 전지분유 8 내지 10 중량부를 혼합하고, 우유 55 내지 65 중량부 또는 시럽 15 내지 20 중량부를 추가로 혼합한 후에 100 내지 200rpm의 속도로 5 내지 10분 동안 교반하는 과정으로 이루어진다.The raw material mixing step (S103) is a step of further mixing and stirring milk or syrup after mixing sugar and whole milk powder in the purified water heated through the purified water heating step (S101), and the purified water heating step (S101) 15 to 20 parts by weight of sugar and 8 to 10 parts by weight of whole milk powder are mixed with 100 parts by weight of purified water heated through a It consists of a process of stirring for 5 to 10 minutes.
상기 정제수가열단계(S101)를 통해 가열된 정제수에 설탕, 전지분유, 우유 또는 시럽 등이 혼합되면, 세균이나 곰팡이 등이 제거되며, 혼합성을 향상시켜 교반과정의 시간을 단축할 수 있다.When sugar, whole milk powder, milk or syrup is mixed with the purified water heated through the purified water heating step (S101), bacteria, mold, etc. are removed, and the mixing property can be improved, thereby shortening the time of the stirring process.
상기 시럽의 성분은 특별히 한정되지 않고, 빙수에 사용될 수 있는 성분이면 어떠한 것이든 사용가능하나, 과일향을 나타내는 시럽을 사용하는 것이 빙수의 기호도 향상 측면에서 바람직하다.The component of the syrup is not particularly limited, and any component that can be used for shaved water can be used.
이때, 상기 설탕을 대신하여 상기 천연감미료인 올리고당, 자일로스, 결정과당, 스테비아, 자일리톨, 에리스리톨, 알루로스 및 코코넛분말로 이루어진 그룹에서 선택된 하나 이상이 사용될 수도 있다.In this case, in place of the sugar, at least one selected from the group consisting of oligosaccharides, xylose, fructose, stevia, xylitol, erythritol, allulose and coconut powder, which are the natural sweeteners, may be used.
상기 올리고당은 이소말토올리고당이나 프락토올리고당 등을 일컷는 것으로 백설탕에 비해 칼로리가 낮고 식이섬유의 함량이 높으며 강한 단맛을 나타낸다.The oligosaccharide is one cut of isomaltooligosaccharide or fructooligosaccharide, and has a lower calorie, higher dietary fiber content, and strong sweetness compared to white sugar.
또한, 상기 자일로스는 자작나무나 옥수숫대 등에서 추출하는 성분으로 백설탕에 비해 당성분의 체내 흡수율이 낮은 효과를 나타내며, 상기 결정과당은 과일에 다량 분포하는 성분으로 적은 양으로도 우수한 단맛을 나타내면서도 낮은 당지수를 나타낸다.In addition, the xylose is a component extracted from birch trees or cornstalks, and exhibits a lower absorption rate of sugar components compared to white sugar. indicates the glycemic index.
또한, 상기 스테비아는 잎에서 추출한 글리코시드로 단맛을 낸 것으로, 백설탕의 약 300배에 달하는 단맛을 낼 수 있으며, 칼로리가 거의 없어 혈당에 영향을 주지 않는 효능을 나타내며, 상기 자일리톨은 자작나무에서 추출한 성분으로 우수한 단맛을 나타내면서도 치아건강을 개선하는 역할을 한다.In addition, the stevia is sweetened with glycosides extracted from the leaves, and can be about 300 times sweeter than white sugar. It serves to improve dental health while exhibiting excellent sweetness as an ingredient.
또한, 상기 에리스리톨은 옥수수에서 추출한 포도당을 발효하여 제조되는데, 백설탕에 비해 단맛은 덜하지만 당지수가 낮아 인체에 유익한 효능을 나타내며, 상기 알루로스는 무화과나 포도에 존재하는 당으로, 우수한 단맛을 내면서도 체중감량에 효능을 나타낸다.In addition, the erythritol is produced by fermenting glucose extracted from corn, and although it is less sweet than white sugar, it has a lower glycemic index, thereby showing beneficial effects on the human body. It also shows efficacy in weight loss.
또한, 상기 코코넛분말은 단맛을 부여할 뿐만 아니라, 항균성분인 라우르산이 다량 함유되어 있으며, 콜레스테롤과 중성지방의 수치가 향상되는 것을 억제하며 다이어트에도 효과적이다.In addition, the coconut powder not only imparts a sweet taste, but also contains a large amount of lauric acid, an antibacterial component, suppresses the improvement of cholesterol and triglyceride levels, and is effective for diet.
상기 여과단계(S105)는 상기 원료혼합단계(S103)를 통해 제조된 혼합물을 여과하는 단계로, 상기 원료혼합단계(S103)를 통해 제조된 혼합물을 여과망에 통과시켜 혼합물에 함유된 불순물이나 입자크기가 큰 성분을 제거하여 부드러운 식감을 나타내는 빙수가 제공될 수 있도록 하는 단계다.The filtration step (S105) is a step of filtering the mixture prepared through the raw material mixing step (S103), and the mixture prepared through the raw material mixing step (S103) is passed through a filtration network to impurity or particle size contained in the mixture. This is a step to remove large ingredients so that shaved water with a soft texture can be provided.
이때, 상기 여과망은 25 내지 35 메시를 나타내는 것이 바람직한데, 상기 여과망이 25 메시 미만이면 상기의 효과가 미미하며, 상기 여과망이 35 메시를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 상기 원료혼합단계(S103)를 통해 제조된 혼합물을 여과하는 공정의 효율성이 저하되기 때문에 바람직하지 못하다.At this time, it is preferable that the filtration network exhibits 25 to 35 mesh, and if the filtration network is less than 25 mesh, the above effect is insignificant. It is not preferable because the efficiency of the process of filtering the mixture prepared through step S103 is lowered.
상기 제빙단계(S107)는 상기 여과단계(S105)를 통해 여과된 혼합물을 성형틀에 투입하고 제빙하는 단계로, 상기 여과단계(S105)를 통해 여과된 혼합물을 성형틀에 투입하고 냉동고에서 -20 내지 -15℃의 온도로 제빙하는 과정으로 이루어진다.The ice making step (S107) is a step of putting the mixture filtered through the filtration step (S105) into a mold and making ice, and the mixture filtered through the filtration step (S105) is put into the mold and -20 in the freezer. It consists of a process of making ice at a temperature of -15 °C.
상기의 과정으로 이루어지는 제빙단계(S107)를 거치면 본 발명에 따른 전자레인지로 조리가 가능한 빙수의 제조가 완료되는데, 제조가 완료된 빙수는 통상적인 제품 포장 규격으로 계량(개당 140 내지 150g)하여 개별 포장하는 것이 바람직하며, 개별 포장된 빙수는 출고 전까지 -20 내지 -15℃의 온도를 유지해야 하며, -18℃의 온도를 유지하는 것이 가장 바람직하다.After the ice making step (S107), which consists of the above process, the production of the shaved ice that can be cooked in the microwave according to the present invention is completed. Preferably, individually packaged ice water should be maintained at a temperature of -20 to -15°C before shipment, and it is most desirable to maintain a temperature of -18°C.
이때, 상기 포장에 사용되는 포장용기는 전자레인지의 조리를 고려했을 때 폴리프로필렌이 사용될 수 있고, 포장용기의 두껑은 폴리프로필렌, 폴리스티렌, 폴리에틸렌테레프탈레이트 등이 사용될 수 있으며, 실링재로는 폴리프로필렌이나 폴리에틸렌테레프탈레이트가 사용될 수 있다.In this case, the packaging container used for the packaging may be made of polypropylene in consideration of microwave cooking, and the lid of the packaging container may be made of polypropylene, polystyrene, polyethylene terephthalate, etc., and the sealing material is polypropylene or Polyethylene terephthalate may be used.
또한, 상기 여과단계(S105)와 상기 제빙단계(S107) 사이에는 상기 여과단계(S105)를 통해 여과된 혼합물에 딸기, 망고, 키위, 바나나, 팥, 수박, 녹차분말 및 콩가루로 이루어진 그룹에서 선택된 하나 이상으로 이루어진 첨가제를 투입하는 첨가제투입단계(S106)가 더 진행될 수도 있는데, 상기의 성분으로 이루어지는 첨가제는 상기 여과단계(S105)를 통해 여과된 혼합물 100 중량부 대비 5 내지 20 중량부가 함유되는 것이 바람직하다.In addition, between the filtering step (S105) and the ice making step (S107), the mixture filtered through the filtering step (S105) is selected from the group consisting of strawberry, mango, kiwi, banana, red bean, watermelon, green tea powder and soybean powder. The additive input step (S106) of adding one or more additives may be further performed, and the additive comprising the above components contains 5 to 20 parts by weight relative to 100 parts by weight of the mixture filtered through the filtration step (S105). desirable.
상기와 같은 첨가제투입단계(S106)를 통해 딸기, 망고, 키위, 바나나, 팥, 수박, 녹차분말 및 콩가루 등이 함유되면, 빙수를 제조한 후에 별도로 과일 등을 토핑하는 과정이 생략되어 편의성이 향상될 뿐만 아니라, 별도로 과일 등을 토핑하지 않고도 과일 등이 토핑된 빙수 수준의 기호도를 나타낼 수 있게 된다.If strawberry, mango, kiwi, banana, red bean, watermelon, green tea powder, and soybean powder are contained through the additive input step (S106) as described above, the process of topping fruit, etc. separately after manufacturing the shaved ice is omitted, improving convenience Not only that, it is possible to display the level of preference for shaved ice topped with fruits, etc., without having to separately topping the fruits or the like.
이때, 상기 첨가제의 함량이 5 중량부 미만이면 상기의 효과가 미미하며, 상기 첨가제의 함량이 20 중량부를 초고하게 되면 제조비용이 증가될 뿐망 아니라 빙수의 제빙효율성과 보존성이 저하될 수 있다.In this case, if the content of the additive is less than 5 parts by weight, the above effect is insignificant, and if the content of the additive is higher than 20 parts by weight, the manufacturing cost may increase as well as the ice making efficiency and preservation of the shaved water may be reduced.
이하에서는, 본 발명에 따른 전자레인지로 조리가 가능한 빙수의 제조방법 및 그 제조방법을 통해 제조된 빙수의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the method for manufacturing shaved ice that can be cooked in a microwave according to the present invention and the physical properties of the shaved ice prepared through the manufacturing method will be described with reference to examples.
<실시예 1><Example 1>
정제수를 100℃의 온도에서 15분 동안 가열하고, 가열된 정제수 100 중량부에 설탕 18 중량부와 전지분유 9 중량부, 우유 60 중량부를 교반기가 구비된 혼합장치에 투입하고 150rpm의 속도로 8분 동안 교반하여 혼합물을 제조한 후에, 상기 혼합물을 30메시의 여과망으로 통과시켜 여과하고, 여과된 혼합물을 150g씩 폴리프로필렌으로 이루어진 용기에 투입하고 냉공고에 투입한 후에 -18℃의 온도로 제빙하여 전자레인지로 조리가 가능한 빙수를 제조한 후에, 제조된 빙수를 전자레인지(700W 조건)에서 50초 동안 가열하여 빙수를 제조하였다.Purified water was heated at a temperature of 100° C. for 15 minutes, and 18 parts by weight of sugar, 9 parts by weight of whole milk powder, and 60 parts by weight of milk were put into 100 parts by weight of heated purified water into a mixing device equipped with a stirrer, and the speed was 150 rpm for 8 minutes. After the mixture was prepared by stirring for After preparing shaved ice that can be cooked in a microwave, the prepared shaved water was heated in a microwave oven (700 W condition) for 50 seconds to prepare shaved ice.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 상기 여과망으로 통과된 혼합물 100 중량부 대비 딸기 15 중량부를 혼합하여 빙수를 제조하였다.The same procedure as in Example 1 was performed, except that 15 parts by weight of strawberries were mixed with 100 parts by weight of the mixture passed through the filtration network to prepare shaved ice.
<비교예 1><Comparative Example 1>
물 100 중량부, 설탕 18 중량부, 전지분유 9 중량부 및 우유 60 중량부를 냉동고에 투입하고 -18℃의 온도로 제빙하여 빙수를 제조하고, 제조된 빙수를 금속날이 구비된 빙수제조기에 투입하고 갈아내어 빙수를 제조하였다.100 parts by weight of water, 18 parts by weight of sugar, 9 parts by weight of whole milk powder, and 60 parts by weight of milk were put in a freezer, and ice was made at a temperature of -18° C. and grinded to make ice water.
상기 실시예 1과 비교예 1을 통해 제조된 빙수의 기호도를 평가하여 아래 표 1에 나타내었다.The degree of preference of the shaved ice prepared in Example 1 and Comparative Example 1 was evaluated and shown in Table 1 below.
{단, 기호도는 맛, 향, 부드러운 식감 및 전체적인 기호도로 평가하였으며, 피시험자 50명을 대상으로 하여 5점 척도법으로 조사하여 평균값으로 나타내었다.{However, the degree of preference was evaluated by taste, aroma, soft texture, and overall preference, and 50 subjects were investigated using a 5-point scale method and expressed as an average value.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: good, 3 points: average, 2 points: poor, 1 point: very poor}
<표 1><Table 1>
Figure PCTKR2022002684-appb-I000001
Figure PCTKR2022002684-appb-I000001
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 2를 통해 제조된 빙수는 맛, 향, 부드러운 식감 및 전체적인 기호도가 우수하며, 특히, 비교예 1과 비교했을 때, 부드러운 식감이 월등하게 향상되는 것을 알 수 있다.As shown in Table 1, the shaved ice prepared in Examples 1 and 2 of the present invention has excellent taste, aroma, soft texture, and overall preference, and in particular, compared to Comparative Example 1, the soft texture is significantly improved. it can be seen that
따라서, 본 발명에 따른 전자레인지로 조리가 가능한 빙수의 제조방법은 냉동된 상태에서 전자레인지로 조리하면 분쇄의 과정없이 간편하게 섭취할 수 있으며, 부드러운 식감이 향상된 빙수를 제공한다.Therefore, the method for producing shaved ice that can be cooked in a microwave according to the present invention provides shaved ice with improved soft texture and can be easily consumed without grinding if cooked in a microwave in a frozen state.

Claims (6)

  1. 정제수를 가열하는 정제수가열단계;Purified water heating step of heating purified water;
    상기 정제수가열단계를 통해 가열된 정제수에 설탕과 전지분유를 혼합한 후에, 우유 또는 시럽을 추가로 혼합하고 교반하는 원료혼합단계;a raw material mixing step of mixing sugar and whole milk powder with the purified water heated through the purified water heating step, then further mixing and stirring milk or syrup;
    상기 원료혼합단계를 통해 제조된 혼합물을 여과하는 여과단계; 및a filtration step of filtering the mixture prepared through the raw material mixing step; and
    상기 여과단계를 통해 여과된 혼합물을 성형틀에 투입하고 제빙하는 제빙단계;로 이루어지는 것을 특징으로 하는 전자레인지로 조리가 가능한 빙수의 제조방법.An ice-making step of putting the mixture filtered through the filtration step into a mold and making ice.
  2. 청구항 1에 있어서,The method according to claim 1,
    상기 정제수가열단계는 정제수를 90 내지 100℃의 온도에서 10 내지 20분 동안 가열하여 이루어지는 것을 특징으로 하는 전자레인지로 조리가 가능한 빙수의 제조방법.The heating step of purified water comprises heating purified water at a temperature of 90 to 100° C. for 10 to 20 minutes.
  3. 청구항 1에 있어서,The method according to claim 1,
    상기 원료혼합단계는 상기 정제수 100 중량부에 설탕 15 내지 20 중량부와 전지분유 8 내지 10 중량부를 혼합하고, 우유 55 내지 65 중량부 또는 시럽 15 내지 20 중량부를 추가로 혼합하여 이루어지는 것을 특징으로 하는 전자레인지로 조리가 가능한 빙수의 제조방법.The raw material mixing step is characterized in that 15 to 20 parts by weight of sugar and 8 to 10 parts by weight of whole milk powder are mixed with 100 parts by weight of the purified water, and 55 to 65 parts by weight of milk or 15-20 parts by weight of syrup is further mixed. A method of making shaved ice that can be cooked in a microwave.
  4. 청구항 1에 있어서,The method according to claim 1,
    상기 여과단계는 상기 원료혼합단계를 통해 제조된 혼합물을 25 내지 35 메시의 여과망에 통과시켜 이루어지는 것을 특징으로 하는 전자레인지로 조리가 가능한 빙수의 제조방법.The filtering step is a method for producing shaved ice that can be cooked in a microwave, characterized in that the mixture prepared through the raw material mixing step is passed through a 25 to 35 mesh filtering net.
  5. 청구항 1에 있어서,The method according to claim 1,
    상기 여과단계와 상기 제빙단계 사이에는 상기 여과단계를 통해 여과된 혼합물에 딸기, 망고, 키위, 바나나, 팥, 수박, 녹차분말 및 콩가루로 이루어진 그룹에서 선택된 하나 이상으로 이루어진 첨가제를 투입하는 첨가제투입단계가 더 진행되는 것을 특징으로 하는 전자레인지로 조리가 가능한 빙수의 제조방법.Between the filtering step and the ice making step, an additive input step of adding one or more additives selected from the group consisting of strawberry, mango, kiwi, banana, red bean, watermelon, green tea powder and soybean powder to the mixture filtered through the filtering step. A method for producing shaved ice that can be cooked in a microwave, characterized in that the further proceeds.
  6. 청구항 5에 있어서,6. The method of claim 5,
    상기 첨가제는 상기 여과단계를 통해 여과된 혼합물 100 중량부 대비 5 내지 20 중량부가 함유되는 것을 특징으로 하는 전자레인지로 조리가 가능한 빙수의 제조방법.The method for producing shaved ice that can be cooked in a microwave, characterized in that the additive contains 5 to 20 parts by weight based on 100 parts by weight of the mixture filtered through the filtration step.
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