INDUSTRY-ACADEMIC COOPERATION FOUNDATION OF DAEDUK COLLEGE
发明人:
KIM, BO MIKR,김보미
申请号：
KR1020140143020
公开号：
KR1020160047097A
申请日:
2014.10.22
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method of producing Tibet mushroom macaroon ice cream comprising: a macaroon making process a Tibet mushroom ice cream making process of producing Tibet mushroom ice cream as a Tibet mushroom is fermented to make yogurt, and a fruit or jam to one&primes taste is added thereto and a Tibet mushroom macaroon ice cream making process of positioning the Tibet mushroom ice cream produced through the Tibet mushroom ice cream process in one side of cookie baked through the macaroon making process and overlapping the other cookie therewith to produce the Tibet mushroom macaroon ice cream. The macaroon making process includes the following steps a material preparing step of weighing materials including almond powder, powder sugar, an egg white, sugar, and water, mixing almond powder and powder sugar, and filtering the mixture with a sieve not to get a lump a kneading step of producing meringue by mixing and whipping the egg white with the powder sugar, whipping while slowly pouring syrup produced by boiling sugar and water in fire into the meringue, and mixing and kneading the meringue to which the syrup is added with the almond powder a panning step of inserting dough obtained from the previous step into a squeezing bag as pan spread or silicon paper is spread in a flat iron plate, squeezing the dough with a predetermined size and intervals, and drying the same for 40 minutes to 1 hour at room temperature and a producing step of producing macaroon by baking the dough dried in the panning step in an oven for 15-20 minutes. Therefore, a Tibet mushroom for supplementing vitamins and antibiotic substances, cleaning intestines, controlling cholesterol, offering anticancer effects, helping constipation and digestion, improving a skin condition, and preventing aging, is added to provide a nutritional value.COPYRIGHT KIPO 2016본 발명은 티벳버섯 마카롱 아이스크림의 제조방법에 관한 것으로서, 그 방법은 아몬드분말, 분당, 달걀흰자, 설탕 및 물의 재료를 계량하고 아몬드분말과 분당을 섞어 덩어리가 없도록 체로 걸러 재료 준비 단계, 상기 달걀흰자에
