KR101700318B1 - Icecream Using Main resources with Coconut-milk and Tapioca pearl and Manufacturing Method Thereof - Google Patents
Icecream Using Main resources with Coconut-milk and Tapioca pearl and Manufacturing Method Thereof Download PDFInfo
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
본 발명은 코코넛밀크와 타피오카펄을 주성분으로 하는 아이스크림의 제조 방법에 관한 것이다. 보다 상세하게는 아이스크림용 믹스를 제조하는 단계와, 상기의 믹스를 프리저로 동결시켜 작고 균일한 빙결정을 형성시킨후, 타피오카펄과 일정한 비율로 혼합시키는 단계와, 상기의 아이스크림믹스와 타피오카펄의 혼합물을 몰드에 충진시켜 동결하는 단계로 구성된다.
본 발명은 코코넛밀크 특유의 부드러운 맛과 구형의 쫄깃한 타피오카 펄의 식감을 동시에 즐길 수 있는 기호성과 시식성이 편리한 최적화된 아이스크림을 제공할 수 있다.The present invention relates to a process for producing ice cream containing coconut milk and tapioca pearl as a main ingredient. The present invention relates to a method for producing ice cream, comprising the steps of: preparing an ice cream mix; freezing the mix with a freezer to form small and uniform ice crystals; mixing the mixture with a tapioca pearl at a constant ratio; Filling the mold with the mixture and freezing it.
The present invention can provide an optimized ice cream which can enjoy both the soft taste unique to coconut milk and the texture of spherical chewy tapioca pearles at the same time, which is convenient in taste and taste.
Description
본 발명은 코코넛밀크(Coconut-milk)에 타피오카 전분(Tapioca starch)을 주원료로 한 구형의 첨가물인 타피오카 펄(Tapioca pearl)로 구성된 아이스크림에 관한 것이다. 본 발명의 코코넛밀크와 타피오카펄을 주성분으로 하는 아이스크림은 아이스크림용 믹스를 제조하는 단계와, 상기의 믹스를 프리저로 동결시켜 작고 균일한 빙결정을 형성 시킨 후 타피오카펄과 일정한 비율로 혼합시키는 단계와, 상기의 아이스크림믹스와 타피오카펄의 혼합물을 몰드에 충진시켜 동결하는 단계로 구성된다. 본 발명의 아이스크림은 코코넛밀크의 부드럽고 달콤한 맛과 타피오카 전분을 주원료로 한 구형의 졸깃한 타피오카 펄의 식감을 동시에 제공할 수 있다.The present invention relates to an ice cream consisting of tapioca pearl, which is a spherical additive containing tapioca starch as a main ingredient in coconut milk. The ice cream containing coconut milk and tapioca pearl as a main component according to the present invention comprises the steps of preparing an ice cream mix, freezing the mix with a freezer to form small and uniform ice crystals, and mixing the mixture with a tapioca pearl , And filling the mold with a mixture of the ice cream mix and tapioca pearl to freeze. The ice cream of the present invention can simultaneously provide a soft and sweet taste of coconut milk and a mouthfeel of a spherical snarling tapioca pearl based on tapioca starch.
종래에 아이스크림에 젤리맛의 졸깃함을 부여하기 위한 첨가물로 주로 펙틴 또는 한천이 사용되었으나 이들을 주원료로 한 젤리는 그 물성이 약하여 아이스크림과 혼합하여 동결시키면, 부드러운 특성의 젤리 식감으로 인해 그 식감이 졸깃하지 못하고 입안에서 끈적이는 Mouth Feeling을 주었다. 이러한 문제점을 해결하기 위하여 연구를 거듭한 끝에 입안에서 끈적이지 않고 졸깃한 식감을 부여하기 위해 펙틴 또는 한천을 주원료로 한 젤리가 아닌 타피오카 전분을 주원료로 한 타피오카 펄을 첨가물로 사용하여 아이스크림의 부드러움과 졸깃한 식감을 동시에 주어 아이스크림을 먹을 때 맛과 재미요소를 동시에 줄 수 있는 제품으로 개발하게 되었다.Conventionally, pectin or agar is mainly used as an additive for imparting a jelly-like flavor to ice cream. However, when jelly is used as a main ingredient and is mixed with an ice cream and frozen, the texture of the jelly I gave it a sticky mouth feel. In order to solve this problem, after repeated researches, tapioca pearl based on tapioca starch, which is not jelly mainly made of pectin or agar, is used as an additive in order to give a sticky and resilient texture to the mouth. It was developed as a product that can give flavor and fun factor at the same time when eating icecream by giving a snug texture.
코코넛 밀크는 코코넛의 핵 속에 들어 있는 과즙으로 뿌옇기 때문에 밀크라고 하며 설탕 1~3%, 전화당 1.7~3.4%를 함유한다. 코코넛 열매의 하얀 과육을 길게 잘라 끓는 물에 넣고 우려낸 액체를 여과포로 걸르면 걸쭉한 액체를 얻을 수 있다. 이 액체를 코코넛 크림(Cream) 또는 코코넛 밀크라고 한다. 코코넛 밀크는 실크처럼 매끄러우며 깊은 향기를 가지고 있으므로 동서양의 모든 요리에 사용되고 있다. Coconut milk is called milk because it is poured into the juice in the nucleus of coconut. It contains 1 ~ 3% of sugar and 1.7 ~ 3.4% per phone. Cut the white flesh of the coconut fruit into long boiling water and pour the liquid over the filter cloth to obtain a thick liquid. This liquid is called a coconut cream or a coconut milk. Coconut milk is as smooth as silk and has a deep aroma, so it is used in all cuisines of the East and the West.
카사바(cassava)의 덩이뿌리에서 채취하는 녹말을 타피오카(tapioca)라고 하며 독성분은 주로 겉껍질에 분포하므로 박피하여 분쇄한 후 수침시켜 불순물을 제거하여 건조하면 백색의 타피오카 가루 전분이 얻어진다. 이것을 마르기 전에 베주머니에 넣고 흔들면 지름 3∼5mm의 알갱이가 된다. 이 알갱이를 가열한 철판 위에 놓고 잘 섞으면 표면이 풀로 되어 반투명한 진주처럼 되는 것을 타피오카 펄(tapioca pearl)이라고 한다. 타피오카 전분은 과자, 알코올발효, 풀 및 각종 요리의 원료로 사용한다. The starch collected from the roots of cassava is called tapioca. Toxins are mainly distributed in the surface of the shell, so they are peeled, crushed, and soaked to remove impurities. When dried, white tapioca starch is obtained. Put it in a pouch before shaking it and shake it into 3 to 5 mm diameter granules. It is called tapioca pearl that the grains are placed on a heated plate and mixed well to form a translucent pearl on the surface. Tapioca starch is used as raw material for confectionery, alcohol fermentation, paste and various dishes.
본 발명과 관련된 종래기술은 없으나 유사한 아이스크림에 관련된 정보를 다음과 같이 개시한다.The related art related to the present invention is not disclosed, but information related to a similar ice cream is disclosed as follows.
한국특허등록번호 10-1136431(감자를 포함하는 감자 아이스크림의 제조방법)은 감자시럽과 아이스크림 베이스 믹스를 혼합하는 감자 아이스크림의 제조방법이다. 한국특허등록번호 10-1281711(기능성 아이스크림의 제조방법)은 연잎 농축액 및 농축유청단백질(WPC35)을 첨가하여 기능성 아이스크림이다. 한국특허등록번호 10-1273470(홍삼이 포함된 아이스크림의 제조방법)은 꿀 또는 프락토올리고당 을 포함하는 아이스크림 믹스에 홍삼을 첨가하고 혼합, 교반하는 단계를 포함하는 홍삼이 포함된 아이스크림의 제조방법이다. 한국특허등록번호 10-1221605(식감이 우수한 아이스크림의 제조방법)는 글루텐을 포함하는 아이스크림 믹스와 쿠키를 혼합하는 단계를 포함하도록 하여 상기 쿠키에 의해 케익, 빵 등의 제과, 제빵의 식감을 가지도록 하여 식감이 우수한 아이스크림의 제조방법이다. 한국특허등록번호 10-1446212(젤리를 포함하는 아이스크림 및 이의 제조방법)는 아이스크림 믹스 및 타피오카 젤리를 혼합하는 단계; 상기의 혼합물을 용기에 충진한 후 급속동결시키는 단계를 포함하는 젤리를 포함하는 아이스크림의 제조방법에 관한 것이다. Korean Patent Registration No. 10-1136431 (Method for producing potato ice cream containing potato) is a method for producing potato ice cream which mixes potato syrup and ice cream base mix. Korean Patent Registration No. 10-1281711 (Functional Ice Cream Production Method) is a functional ice cream by adding a lotus leaf concentrate and concentrated whey protein (WPC35). Korean Patent Registration No. 10-1273470 (Method for producing ice cream containing red ginseng) is a method for producing ice cream containing red ginseng, which comprises adding red ginseng to an ice cream mix containing honey or fructooligosaccharide, and mixing and stirring . Korean Patent Registration No. 10-1221605 (a method of manufacturing an excellent ice cream) includes a step of mixing a cookie with an ice cream mix containing gluten, so that the cookie can have a texture of confectionery and baking such as cake and bread Thereby producing an ice cream having excellent texture. Korean Patent Registration No. 10-1446212 (ice cream containing jelly and its manufacturing method) comprises mixing an ice cream mix and tapioca jelly; And filling the container with the mixture and then rapidly freezing the jelly.
그러나 이들 종래기술은 본 발명과 기술적 구성이 다른 것이다.However, these prior arts have different technical constructions from those of the present invention.
종래 아이스크림에 젤리 맛의 졸깃함을 부여하기 위한 첨가물로 주로 펙틴 또는 한천이 사용되었으나 이들을 주원료로 한 젤리는 그 물성이 약하여 아이스크림과 혼합하여 동결시키면, 부드러운 특성의 젤리 식감으로 인해 그 식감이 졸깃하지 못하고 입안에서 끈적이는 Mouth Feeling을 주었다. 따라서 본 발명은 코코넛밀크 맛과 타피오카펄로 구성된 아이스크림으로서 코코넛밀크 맛과 타피오카펄의 졸깃한 조직감을 부여함과 동시에 차별화된 기호성의 아이스크림을 제공하는 데 있다.Conventionally, pectin or agar is mainly used as an additive for imparting a jelly taste of jelly flavor to ice cream. However, when the jelly is mainly mixed with icecream and frozen, the texture of the jelly is resolved I gave it a sticky mouth feel in my mouth. Accordingly, the present invention is to provide an ice cream of coconut milk flavor and tapioca pearl, which has a taste of coconut milk and a snacky texture of tapioca pearl, and at the same time, has a differentiated palatability.
상기와 같은 문제점을 해결하기 위하여 본 발명자들은 연구를 거듭한 끝에 입안에서 끈적이지 않고 졸깃한 식감을 부여하기 위해 타피오카 전분을 주원료로 한 구형의 첨가물인 타피오카 펄을 사용하여 아이스크림의 부드러움과 졸깃한 식감을 동시에 주어 아이스크림을 먹을 때 맛과 Fun한 재미요소를 동시에 줄 수 있는 제품으로 개발하게 되었다. In order to solve the above problems, the inventors of the present invention conducted researches and found that the use of tapioca pearl as a main ingredient of tapioca starch as a main ingredient in order to give a sticky, At the same time, it was developed as a product that can give both flavor and fun fun factor when eating ice cream.
상기의 과제를 해결하고자, 본 발명은 코코넛밀크를 주원료로 한 코코넛밀크 맛의 아이스크림에 타피오카 전분을 주원료로 한 구형의 첨가물인 타피오카 펄로 구성된 아이스크림의 맛을 최적화 하는 배합비 및 그 구성 원료인 코코넛밀크, 코코넛크림분말, 무지유고형분, 당류, 유화증점제 등의 원료 조성과 이들을 이용한 아이스크림의 제조 방법을 제공한다. 상기의 목적을 달성하기 위한 본 발명은 코코넛밀크 아이스크림에 타피오카 전분을 주원료로 한 타피오카 펄을 혼합하여 코코넛밀크 맛의 아이스크림과 졸깃한 식감을 동시에 부여하는 최근 인기 있는 버블티 음료 형태의 아이스크림을 제조할 수 있다.In order to solve the above-mentioned problems, the present invention relates to a mixing ratio for optimizing the flavor of ice cream composed of tapioca pearl, which is a spherical additive having tapioca starch as a main ingredient, in a coconut milk flavored ice cream containing coconut milk as a main ingredient and coconut milk, A coconut cream powder, an oil-in-water solid, a saccharide, an emulsifying thickener and the like and a process for producing an ice cream using the same. In order to accomplish the above object, the present invention provides a coconut milk ice cream, in which a tapioca pearl based on tapioca starch as a main ingredient is mixed to produce ice cream of a bust drink type in recent years which simultaneously imparts a coconut milk flavored ice cream and a snug food texture have.
본 발명의 코코넛밀크를 주원료로 한 코코넛밀크 맛의 아이스크림에 타피오카 전분을 주원료로 한 구형의 첨가물인 타피오카 펄로 구성된 아이스크림으로 코코넛밀크 특유의 부드러운 맛과 졸깃한 타피오카 펄을 동시에 즐길 수 있는 기호성과 시식성이 편리한 최적화된 아이스크림을 제공할 수 있다.It is an ice cream consisting of tapioca pearl, which is a spherical additive of tapioca starch as a main ingredient, in a coconut milk flavored ice cream based on the coconut milk of the present invention. The palatability and tasteability of enjoying a unique taste of coconut milk and a snug tapioca pearl at the same time This can provide a convenient and optimized ice cream.
도 1은 본 발명의 아이스크림 믹스 제조공정도이다.
도 2는 본 발명의 아이스크림 제조공정도이다.Fig. 1 is a view showing a process for producing an ice cream mix according to the present invention.
Fig. 2 is a view showing the ice cream production process of the present invention.
본 발명의 코코넛밀크와 타피오카펄을 주성분으로 하는 아이스크림 및 그 제조 방법은 다음과 같다. 아이스크림용 믹스를 제조하는 단계와, 상기의 믹스를 프리저로 동결시켜 작고 균일한 빙결정을 형성시켜 타피오카펄과 일정한 비율로 혼합시키는 단계와, 상기의 아이스크림믹스와 타피오카펄의 혼합물을 몰드에 충진시켜 동결하는 단계로 구성된다. 본 발명을 제조방법에 따라 구체적으로 설명하면 다음과 같다. The ice cream containing coconut milk and tapioca pearl as a main component of the present invention and a process for producing the same are as follows. Mixing the ice cream mix with the tapioca pearl, mixing the ice cream mix with the tapioca pearl, filling the mold with a mixture of the ice cream mix and the tapioca pearl, mixing the ice cream mix with the tapioca pearl by freezing the mix with a freezer to form small and uniform ice crystals, And freezing. Hereinafter, the present invention will be described in detail with reference to the production method.
이하에서, "%"는 특별한 언급이 없는 한, "중량%"를 의미한다.
In the following, "%" means "% by weight" unless otherwise specified.
<제조예1> 아이스크림용 믹스<Preparation Example 1> Ice cream mix
본 발명에서 사용된 아이스크림용 믹스는 본 발명이 속하는 기술분야에서 통상적으로 알려진 원료와 코코넛밀크와 코코넛크림분말을 배합하여 제조한다. 코코넛밀크(Fat 함량 17~18%, 총고형분 21.5∼24%) 6~8%, 코코넛크림분말(Fat함량 60%) 1.5~3.5%, 혼합탈지분유(탈지분유 88%, 유청분말 12%), 3.5~5.5%, 유청분말 2~4%, 백설탕 10~12%, 물엿 8~10%와 유화제(글리세린지방산에스테르) 0.04∼0.06%, 증점제(카라기난,구아검) 0.15∼0.2%, 정제염 0.02∼0.03% 등의 원료와 합이 100%가 되도록 잔부의 정제수에 투입하여 혼합한다. 상기 아이스크림용 믹스의 원료를 배합비에 맞게 배합한 다음 원부재료가 잘 섞이도록 하기 위해 60±5℃로 15±5분간 1차 135~145kg/cm2, 2차 30~40kg/cm2의 압력으로 균질화시킨다. 상기와 같이 균질화된 아이스크림용믹스를 살균하는데, 일반적으로 85±3℃에서 25초 동안 고온단시간살균(HTST) 한다. 살균된 믹스는 6℃ 이하로 냉각한 후 4시간이상 숙성시켜 냉각하여 저장 탱크로 이송한 후 코코넛밀크향을 투입하여 아이스크림 믹스를 제조하였다.The ice cream mix used in the present invention is prepared by blending a raw material commonly known in the technical field of the present invention, a coconut milk and a coconut cream powder. Coconut milk (fat content 17 ~ 18%, total solid content 21.5 ~ 24%) 6 ~ 8%, coconut cream powder (fat content 60%) 1.5 ~ 3.5%, mixed skim milk powder (skim milk powder 88%, whey powder 12%) (Glycerin fatty acid ester) 0.04 to 0.06%, thickener (carrageenan, guar gum) 0.15 to 0.2%, refined salt 0.02 to 5%, whey powder 2 to 4%, white sugar 10 to 12%, starch syrup 8 to 10% To 0.03%, and the mixture is added to the remaining purified water so that the total amount becomes 100%. The raw materials of the ice cream mix are blended according to the blending ratio and then mixed at a temperature of 60 ± 5 ° C for 15 ± 5 minutes at a primary pressure of 135 to 145 kg / cm 2 and at a secondary pressure of 30 to 40 kg / cm 2 Homogenize. In order to sterilize the homogenized ice cream mix as described above, high-temperature short-time sterilization (HTST) is generally carried out at 85 ± 3 ° C for 25 seconds. The sterilized mix was cooled to 6 캜 or lower, aged for 4 hours or more, cooled, transferred to a storage tank, and then added with a coconut milk flavor to prepare an ice cream mix.
<제조예2> 동결된 아이스크림용 믹스와 타피오카펄의 혼합≪ Preparation Example 2 > Mixing of a frozen ice cream mix with tapioca pearl
상기와 같은 방법으로 제조하여 숙성시킨 아이스크림용 믹스는 프리저(freezer)를 사용하여 동결시킨다. 프리저로 부터 일정하게 빙결정이 작고 균일하게 동결된 믹스는 믹스 이송 line을 통하여 호퍼(Hopper)로 이송된다. 이때 타피오카 전분을 주원료로 한 구형의 타피오카 펄 첨가물은 피더(Ingredient Feeder) 설비를 활용하여 아이스크림 믹스와 일정 비율 혼합하면서 호퍼로 공급시켜 준다. 이 제조된 아이스크림 믹스를 프리저를 사용하여 빙결정이 작고 균일하게 동결한 후 코코넛밀크 아이스크림(유형: 샤베트, 무지유고형분 2%이상) 90~95%와 타피오카 펄 10~5% 또는 코코넛밀크 아이스크림(유형: 샤베트, 무지유고형분 2%이상) 80~90%와 타피오카 펄시럽(펄 함량 50%) 20~10%로 혼합한다.The ice cream mix prepared and aged as described above is frozen using a freezer. A mix of ice crystals that are constantly frozen from the freezer and homogeneously frozen is delivered to the hopper through the mix feed line. At this time, a spherical tapioca pearl additive having tapioca starch as a main ingredient is fed into the hopper while mixing with the ice cream mix at a certain ratio using a feeder facility. The prepared ice cream mix was frozen in a small and uniform frozen crystal using a freezer, and then 90 ~ 95% of coconut milk ice cream (type: sherbet, solid fatty acid 2% or more) and tapioca pearl 10 ~ 5% or coconut milk ice cream Type: sherbet, nonfat solid content 2% or more) 80 ~ 90% and tapioca pearl syrup (pearl content 50%) 20 ~ 10%
<제조예3> 충진 및 동결 ≪ Preparation Example 3 > Filling and freezing
상기와 같이 일정 비율로 혼합된 아이스크림과 첨가물을 성형을 위한 Mold에 충전한 후 동결(-14∼16℃)시킨다. 동결된 아이스크림은 포장과정을 거친 후 -18℃ 이하로 48시간 이상 숙성시킨 후 상품화 된다. The ice cream and the additives mixed at a predetermined ratio are filled in a mold for molding and then frozen (-14 to 16 ° C). Frozen ice cream is commercialized after aging for 48 hours or less at -18 ° C or lower after packaging.
이하, 본 발명의 실시 예에 의거하여 더욱 구체적으로 설명하겠는바, 본 발명이 다음 실시 예에 의하여 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by the following Examples.
<실시예1-4>≪ Example 1-4 >
제조예 1의 배합비에 따라 아이스크림용 믹스와 제조예 2에 따라 동결된 아이스크림용 믹스와 타피오카펄을 다음의 표 1과 같이 혼합하였다.The ice cream mix according to Production Example 1, the ice cream mix and the tapioca pear frozen according to Production Example 2 were mixed as shown in Table 1 below.
상기와 같이 아이스크림 믹스를 배합하고, 그 믹스와 타피오카필을 혼합한 후, 충진 및 동결하여 아이스크림을 제조하였다. 상기에서 유화제는 글리세린지방산에스테르를 사용하고, 증점제로는 카라기난과 구아검을 사용하였다.The ice cream mix was compounded as described above, and the mix and the tapioca fill were mixed, followed by filling and freezing to prepare ice cream. In the above, glycerin fatty acid ester was used as an emulsifying agent, and carrageenan and guar gum were used as thickening agents.
<시험예> <Test Example>
실시예 1 내지 6과 같이 배합 및 혼합하여 얻은 아이스크림과 시중에서 판매되고 있는 일반 코코넛맛 아이스크림과 관능검사를 실시하였다. 잘 훈련된 panel요원(20대, 30대, 40대 남녀 각4명)으로 하여금 맛과 향, 졸깃함과 조직감, 전체적인 기호도를 5점척도법(아주우수 5점, 우수 4점, 보통 3점, 미흡 2점, 1점 불량)으로 평가하여 다음의 표 2에 나타냈다. Ice cream obtained by mixing and mixing as in Examples 1 to 6 and a commercially available ordinary coconut flavored ice cream and sensory test were carried out. 5-point scoring method (Excellent 5 points, Excellent 4 points, Average 3 points, Good 3 points, Good 3 points, Excellent 3 points, 2 defects, 1 defective defects). The results are shown in Table 2 below.
상기의 관능검사로부터 본 발명의 아이스크림은 실시예 1과 실시예 4가 가장 우수하였다. 시중에서 판매되고 있는 아이스크림에 비하여 맛, 조직감, 기호도가 모두 우수한 것으로 나타났다.
From the above sensory test, the ice cream of the present invention showed the best results in Examples 1 and 4. Compared with ice cream sold on the market, taste, texture, and taste were all excellent.
본 발명은 코코넛밀크 특유의 부드러운 맛과 구형의 졸깃한 타피오카 펄의 식감을 동시에 즐길 수 있는 기호성과 시식성이 우수한 아이스크림을 제공할 수 있으므로 산업상 이용가능성이 있다.
INDUSTRIAL APPLICABILITY The present invention is industrially applicable because it is possible to provide an ice cream having excellent palatability and tasteability that can simultaneously enjoy a soft taste unique to coconut milk and a mouthfeel of a spherical shaped snake tapioca pearl.
Claims (4)
(B) 상기의 아이스크림용 믹스를 프리저로 동결시켜 작고 균일한 빙결정을 형성시킨 후, 타피오카펄과 일정한 비율로 혼합시키는 단계;
(C) 상기의 아이스크림용 믹스와 타피오카펄의 혼합물을 몰드에 충진시켜 동결하는 단계를 포함하는 코코넛밀크와 타피오카펄을 주성분으로 하는 아이스크림의 제조방법에 있어서,
상기 아이스크림용 믹스는 아이스크림용 믹스의 전체 중량대비 코코넛밀크 6~8 중량%, 코코넛크림분말 1.5~3.5 중량%, 혼합탈지분유 3.5~5.5 중량%, 유청분말 2~4 중량%, 백설탕 10~12 중량%, 물엿 8~10 중량%와 유화제는 글리세린지방산에스테르 0.04∼0.06 중량%, 증점제로 카라기난 0.05 중량%와 구아검 0.125 중량% 및 잔부의 정제수로 구성되고,
아이스크림 전체 중량대비, 상기 코코넛밀크가 혼합된 아이스크림용 믹스 90~95 중량%와 타피오카펄 10~5 중량% 또는 상기 코코넛밀크가 혼합된 아이스크림용 믹스 80~90 중량%와 타피오카 펄시럽 20~10 중량%로 혼합하는 것을 특징으로 하는 코코넛밀크와 타피오카펄을 주성분으로 하는 아이스크림의 제조 방법.(A) preparing an ice cream mix;
(B) freezing the ice cream mix with a freezer to form small and uniform ice crystals, and mixing the ice cream mix with tapioca pearl at a constant rate;
(C) filling the mold with a mixture of the ice cream mix and tapioca pearl and freezing the mixture, the method comprising the steps of: (a) preparing an ice cream containing coconut milk and tapioca pearl as main components,
The ice cream mix comprises 6 to 8 wt% of coconut milk, 1.5 to 3.5 wt% of coconut cream powder, 3.5 to 5.5 wt% of mixed skim milk powder, 2 to 4 wt% of whey powder, 10 to 12 wt% of wheat powder, 8 to 10% by weight of starch syrup, 0.04 to 0.06% by weight of glycerin fatty acid ester, 0.05% by weight of carrageenan as a thickener, 0.125% by weight of guar gum,
90 to 95% by weight of the coconut milk mixed with 10 to 5% by weight of tapioca pearl or 80 to 90% by weight of the ice cream mix with the coconut milk and 20 to 10% by weight of tapioca pearl syrup, % By weight of a coconut milk and tapioca pearl as a main ingredient.
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| KR102391278B1 (en) | 2021-07-26 | 2022-04-27 | 주식회사 아이스펄 | Manufacturing method for tapioca pearl with red ginseng |
| KR20230016776A (en) | 2021-07-26 | 2023-02-03 | 조한풍 | Manufacturing method for tapioca pearl with multi layer |
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| CN106333053A (en) * | 2016-08-22 | 2017-01-18 | 徐州统食品工业有限公司 | Olive-fruit-powder-containing coconut grain soft ice cream slurry and preparation method thereof |
| CN109645205A (en) * | 2018-11-26 | 2019-04-19 | 安徽双好食品有限公司 | A kind of Yoghourt ice-cream |
| KR102327331B1 (en) * | 2019-06-25 | 2021-11-22 | 파이스트씨푸드 주식회사 | Manufacturing method of soft ice-cream and soft ice-cream thereby the same that |
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| JP2003009797A (en) * | 2001-06-26 | 2003-01-14 | Asahi Denka Kogyo Kk | Method for producing oil-in-water emulsion composition |
| JP2010057440A (en) | 2008-09-05 | 2010-03-18 | Misako Tateishi | Ice cream containing colocasia antiquorum as main ingredient and method for producing the same |
| JP2010252661A (en) | 2009-04-23 | 2010-11-11 | J-Oil Mills Inc | Method for producing rice cake-like food material |
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| JP2003009797A (en) * | 2001-06-26 | 2003-01-14 | Asahi Denka Kogyo Kk | Method for producing oil-in-water emulsion composition |
| JP2010057440A (en) | 2008-09-05 | 2010-03-18 | Misako Tateishi | Ice cream containing colocasia antiquorum as main ingredient and method for producing the same |
| JP2010252661A (en) | 2009-04-23 | 2010-11-11 | J-Oil Mills Inc | Method for producing rice cake-like food material |
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| KR102391278B1 (en) | 2021-07-26 | 2022-04-27 | 주식회사 아이스펄 | Manufacturing method for tapioca pearl with red ginseng |
| KR20230016776A (en) | 2021-07-26 | 2023-02-03 | 조한풍 | Manufacturing method for tapioca pearl with multi layer |
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