Method of preparing marshmallow ice cream

Abstract

To provide a recipe allowing preparation of ice cream in a form with a marshmallow covering the ice cream, while preventing the ice cream from melting and allowing cool marshmallows to be consumed even in summer.SOLUTION: A method of preparing a marshmallow ice cream comprises: a dough ingredient preparation step (ST1) of soaking a gelatin powder and a resin, as ingredients of marshmallow in water; a dough whipping step (ST2) of putting the soaked dough ingredients and syrup into a kneader and performing whipping for 5 to 10 minutes; a portion mold filling step (ST3) of filling a portion mold having a predetermined shape with the marshmallow dough upon completion of the dough whipping step; an ice cream mounting step (ST4) of mounting an ice cream prepared in advance in a hexahedral shape on the marshmallow dough filling the portion mold; and a dough additional supply step (ST5) of additionally supplying the marshmallow dough to prevent external exposure of the mounted ice cream.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for making marshmallow ice cream, and more particularly to a method for making marshmallow ice cream so that marshmallows can be consumed together with ice cream. [Background technology]

[0002] Marshmallows, which are used in a variety of sweets such as pies, are generally made by adding sugars and foaming agents to gelatin, an animal protein, and egg albumin as the main ingredients, and then adding water to create a solution that incorporates air and is then whipped.

[0003] On the other hand, in recent years, recipes have been proposed for making marshmallows into ice cream form so that they can be consumed cold in the summer.

[0004] That is, the process of making marshmallow ice cream involves mixing marshmallows with milk, melting the mixture in a microwave oven, and then freezing it in a freezer, so that it can be consumed in the form of ice cream.

[0005] However, the marshmallow ice cream of the prior art is simply made of frozen marshmallows, so it melts quickly at room temperature, making it difficult to consume. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Korean Patent Publication No. 2006-0119348 [Patent Document 2] Korean Patent Publication No. 2011-0093742 [Patent Document 3] Korean Patent Publication No. 2014-0008359 [Patent Document 4] Korean Patent Publication No. 2017-0034052 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention has been proposed to improve the problems of the prior art as described above, and aims to provide a recipe that allows ice cream to be produced in a form in which marshmallows are covered, thereby preventing the ice cream from melting and allowing marshmallows to be consumed while still being cool, even in the summer. [Means for solving the problem]

[0008] To achieve the above object, the manufacturing method of the present invention includes a dough ingredient preparation step (ST1) in which gelatin powder and resin, which are marshmallow ingredients, are soaked with water; a dough whipping step (ST2) in which the soaked dough ingredients and syrup are put into a kneading machine and whipped for 5 to 10 minutes; a portioning mold filling step (ST3) in which the marshmallow dough after the dough whipping step is completed is poured into a portioning mold of a specific shape; an ice cream placing step (ST4) in which ice cream, which has been prepared in advance in a hexahedral shape, is placed on the marshmallow dough filled in the portioning mold; and an additional dough supply step (ST5) in which additional marshmallow dough is supplied to prevent the placed ice cream from being exposed to the outside.

[0009] According to one embodiment of the present invention, in the dough ingredient preparing step (ST1), any one of chocolate resin, strawberry resin, lemon resin, and banana resin is selectively prepared.

[0010] According to one embodiment of the present invention, the ice cream used in the step of placing the ice cream is smaller than the dividing frame, and a thin coating layer is formed on the surface of the ice cream to improve its shape retention function.

[0011] According to one embodiment of the present invention, the surface coating layer is characterized by a mixed composition of liquid gelatin, honeydew honey, sodium bicarbonate, triacetin, sodium cocoyl glutamate, MCT oil, polyphenol, prolinase, chitosan, wheat bran, and methyl parahydroxybenzoate.

[0012] According to one embodiment of the present invention, the hexahedral ice cream having the surface coating layer formed thereon is further subjected to a vacuum refrigeration step to prevent discoloration of the surface coating layer, and a near-infrared radiation step to radiate near-infrared rays of 1.7 μm to 2.0 μm onto the surface coating layer.

[0013] According to one embodiment of the present invention, in the step of filling the dividing frames (ST3), the marshmallow dough is filled into the dividing frames while rice bran oil containing calcium phosphate tribasic is applied to the surface of the dividing frames. [Effects of the Invention]

[0014] The method for producing marshmallow ice cream of the present invention as described above has the effect of allowing marshmallows to be consumed together with ice cream at a colder temperature, thereby improving consumer satisfaction.

[0015] In particular, the marshmallows can be roasted and then consumed with ice cream, offering the advantage of providing a variety of textures despite being cold. [Brief explanation of the drawings]

[0016] [Figure 1] 1 is a flowchart illustrating a process for making marshmallow ice cream according to an embodiment of the present invention. [Figure 2] 5 is a photograph showing a process of whipping dough according to an embodiment of the present invention. [Figure 3] 5 is a photograph showing a process of forming a dividing frame according to an embodiment of the present invention. [Figure 4]5 is a photograph showing a process of placing ice cream in a portioning frame according to an embodiment of the present invention. [Figure 5] 1 is a photograph showing a completed packaged state of a product according to an embodiment of the present invention. [Figure 6] 1 is a photograph showing the cut state of a product manufactured according to a recipe of the present invention. [Figure 7] 4 is a flowchart illustrating a process for making ice cream according to another embodiment of the present invention. [Figure 8] FIG. 10 is a detailed cross-sectional view of ice cream according to another embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0017] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.

[0018] The present invention can be embodied in various forms, and the scope of the present invention should not be construed as being limited to the following detailed embodiments, which are provided to more completely explain the present invention to those skilled in the art.

[0019] First, a process for preparing chocolate marshmallow ice cream according to an embodiment of the present invention will be described with reference to FIG.

[0020] <Dough ingredient preparation stage> (ST1)

[0021] In the dough preparation stage, gelatin powder and chocolate resin, which are the ingredients for marshmallows, are soaked in water.

[0022] That is, in this case, 390g of gelatin powder and 50g of chocolate resin are added to 2,610g of water, mixed well, and then the mixture is left to soak for 1 to 2 hours.

[0023] <Dough whipping stage> (ST2)

[0024] Thereafter, the softened dough ingredients are put into a kneading machine together with syrup, and whipped for 5 to 10 minutes.

[0025] The syrup to be added is made by mixing 1,500g of starch syrup, 2,250g of sugar, and 330g of water and boiling it to over 115℃. After being added to the kneading machine, the dough is whipped through the dough whipping process shown in Figure 2 until the dough volume increases and becomes viscous.

[0026] <Filling the small containers> (ST3)

[0027] After the whipping is complete, the marshmallow mixture is poured into a mold for dispensing.

[0028] That is, in this case, as shown in FIG. 3, the marshmallow batter is poured and filled into a number of grid-shaped dividing frames.

[0029] In particular, it is preferable that the portioning frame is oiled so that the marshmallows can be easily separated later.

[0030] <Ice cream placement stage> (ST4)

[0031] The ice cream prepared in advance in a hexahedral shape is placed on the marshmallow dough filled in the dividing frame in this way.

[0032] The ice cream used in this process is manufactured in advance so that it is smaller than the portioning frame, and the ice cream is placed in a hexahedral shape, as shown in Figure 4.

[0033] Also, at this time, if you do not intentionally press the ice cream that has been placed, but instead place it in the center and then adjust only the level, the ice cream will gradually sink down into the batter due to its own weight.

[0034] <Additional Fabric Supply Stage> (ST5)

[0035] Then, the marshmallow dough is added to prevent the top surface of the ice cream from being exposed to the outside. The product of the present invention completed through this process is then packaged as shown in Figure 5 to complete the manufacturing process.

[0036] The marshmallow ice cream of the present invention prepared through the above recipe process can be consumed in various forms and ways. In particular, when the marshmallow forming the outer layer is slightly toasted using heat before eating, the unique marshmallow flavor and texture of ice cream can be enjoyed.

[0037] FIG. 6 shows the chocolate marshmallow ice cream manufactured according to an embodiment of the present invention after it has been cut, and it can be seen that the ice cream 10 is provided in a square shape inside the marshmallow 10'.

[0038] Therefore, the method for producing marshmallow ice cream of the present invention has the effect of allowing marshmallows to be consumed colder together with ice cream, thereby improving consumer satisfaction.

[0039] In particular, the marshmallows can be roasted and then consumed with ice cream, offering the advantage of providing a variety of textures despite being cold.

[0040] Meanwhile, Figures 7 and 8 show a process for making marshmallow ice cream according to another embodiment of the present invention. The ice cream 10 used in the ice cream placing step (ST4) is formed into a hexahedron shape during the manufacturing process, and then a surface coating layer 20 is spray-coated on the surface as a thin film to improve the shape retention function.

[0041] In this case, the surface coating layer 20 preferably has a mixed composition of 20% to 40% by weight of liquid gelatin, 5% to 20% by weight of honeydew honey, 1% to 10% by weight of sodium bicarbonate, 1% to 10% by weight of triacetin, 5% to 20% by weight of sodium cocoyl glutamate, 10% to 20% by weight of MCT oil, 5% to 10% by weight of polyphenol, 1% to 10% by weight of prolinase, 1% to 5% by weight of chitosan, 1% to 5% by weight of wheat bran, and 1% to 5% by weight of methyl parahydroxybenzoate.

[0042] In addition, the ice cream 10 of the present invention is additionally subjected to a vacuum refrigeration step to prevent discoloration of the surface coating layer 20 coated on the surface, and a near-infrared radiation step to radiate near-infrared rays of 1.7 μm to 2.0 μm to the surface coating layer.

[0043] Meanwhile, in the step of filling the molds (ST3), the marshmallow dough is filled into the molds after the surface of the molds is coated with rice bran oil containing tricalcium phosphate to prevent coagulation. Preferably, the rice bran oil and tricalcium phosphate are mixed in a ratio of 8:2.

[0044] When marshmallow ice cream is produced in this manner, the formation of the surface coating layer 20 can prevent deformation of the shape and deterioration due to contact with the outside air.

[0045] In particular, the surface coating layer 20 contains liquid gelatin and honeydew, which allows the viscosity to be maintained at a stable level, sodium bicarbonate and triacetin prevent deterioration and discoloration of the ice cream 10, and sodium cocoyl glutamate maintains the coating stability through the catalytic function of MTC oil. Additionally, the additional polyphenols maintain the coating layer at a uniform thickness overall, prolinase and wheat bran prevent the generation of bubbles at the contact points with the ice cream 10, and methyl parahydroxybenzoate provides a flavoring function.

[0046] After the surface coating layer 20 is formed, the coating is prevented from discoloring through vacuum refrigeration, and the coating is solidified and the surface is flattened through near-infrared radiation of 1.7 μm to 2.0 μm, and antibacterial effects are also exhibited. The ice cream 10 with the surface coating layer 20 formed in this manner is then placed in a marshmallow portioning frame for the subsequent process.

[0047] Therefore, when the process of forming such a surface coating layer 20 is carried out during the ice cream manufacturing process, it can have the effect of performing a heat insulating function that can prevent the ice cream 10 from melting during the marshmallow heating process in order to consume the marshmallow ice cream product.

[0048] In addition, by applying rice bran oil with added tricalcium phosphate to the dividing frame, the marshmallows, which are made of gelatin, can be separated more easily and stickiness can be prevented.

[0049] Although specific embodiments of the present invention have been described and illustrated above, it is obvious that the recipe for the method for making marshmallow ice cream of the present invention can be modified and implemented in various ways by those skilled in the art.

[0050] For example, in the above embodiment, chocolate resin was added to produce chocolate-flavored marshmallow ice cream, but if necessary, it can be replaced with resins of various flavors and scents, such as strawberry resin.

[0051] In addition, the heating temperature, material mixing ratio, and preheating time during the manufacturing process may vary depending on the size and type of marshmallow ice cream.

[0052] Therefore, each of these modified embodiments should not be understood separately from the technical spirit and scope of the present invention, and each of these modified embodiments can be said to be included within the scope of the appended claims of the present invention. [Explanation of symbols]

[0053] 10. Ice Cream 20 Surface coating layer

Claims

1. A dough material preparation stage (ST1) in which gelatin powder and resin, which are marshmallow ingredients, are softened with water; A dough whipping step (ST2) in which the softened dough ingredients and syrup are put into a kneading machine and whipped for 5 to 10 minutes; a filling step (ST3) of pouring the marshmallow dough after the whipping step into a mold of a predetermined shape; an ice cream placing step (ST4) of placing ice cream prepared in advance in a hexahedral shape on the marshmallow dough filled in the dividing frame; a step (ST5) of additionally supplying the marshmallow dough to prevent the ice cream from being exposed to the outside; A method for producing marshmallow ice cream, comprising:

2. 2. The method of claim 1, wherein in the step of preparing the batter ingredients (ST1), any one of chocolate resin, strawberry resin, lemon resin, and banana resin is selectively prepared.

3. 2. The method for preparing marshmallow ice cream according to claim 1, wherein the ice cream used in the step of placing the ice cream (ST4) has a hexahedral shape smaller than the dividing frame, and a thin surface coating layer is formed on the surface of the ice cream to improve its shape retention function.

4. 4. The method for producing marshmallow ice cream according to claim 3, wherein the surface coating layer is a mixture of liquid gelatin, honeydew honey, sodium bicarbonate, triacetin, sodium cocoyl glutamate, MCT oil, polyphenol, prolinase, chitosan, wheat bran, and methyl parahydroxybenzoate.

5. 5. The method for preparing marshmallow ice cream according to claim 4, further comprising: a vacuum refrigeration step for preventing discoloration of the surface coating layer on the hexahedral ice cream; and a near-infrared radiation step for radiating near-infrared rays of 1.7 μm to 2.0 μm onto the surface coating layer.

6. 2. The method for producing marshmallow ice cream according to claim 1, wherein in the step of filling the dividing frames (ST3), the marshmallow dough is filled into the dividing frames while rice bran oil containing tricalcium phosphate is applied to the surface of the dividing frames.

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