LEE, JONG MOON,이종문,OH, SU WON,오수원,PARK, KWANG WOO,박광우,KIM, SUK MIN,김석민,CHUNG, SUNG SOO,정성수
申请号：
KR1020120105783
公开号：
KR1012727990000B1
申请日:
2012.09.24
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of non-milk fat ice cream is provided to increase the soft texture and flavor with rich nutriment including black soybean, black sesame, and soybean milk.CONSTITUTION: Soymilk is manufactured by removing refused bean-curds with processing centrifugation after soaking and pulverizing beans. Soybean milk mixture is manufactured by mixing and adding soybean milk, sugar, palm oil, and shape retention agent to purified water. Ice cream mixture is manufactured by mixing an extract of black soybean, black sesame paste, malt syrup, refined salt, mixture powdered skim milk, whey powder, and sugar to soybean mixture. Ice cream mixture is primarily homogenized in a pressure of more than 200 bars and in a secondary pressure of 30-50 bars to cool and input vanilla flavor or black sesame flavor. Ice cream mixture input with vanilla flavor or black sesame flavor is secondarily homogenized in a pressure of more than 200 bars, and in a secondary pressure of 30-50 bars. A homogenized ice cream mixture is cooled. Ice cream mixture is manufactured by freezing it at an ice-cream freezer.COPYRIGHT KIPO 2013[Reference numerals] (1) Purified water 80°C, soymilk, partial sugar powder + mixed agents, palm oil : Stirring for 10 minutes (2) Black soybean extract, black sesame paste, malt syrup, refined salt (3) Mixture powdered skim milk. whey powder, sugar (4) Final stirring for 10 minutes (AA) Process (BB) Mixture (CC) Filtration (DD) First homogenization (EE) Cooling (FF) Storage (GG) Pre-heating (HH) Second homogenization (JJ) Bacteria-free storage (KK) Filling (LL) Packaging (MM) Aging (NN) Ice cream manufacture (OO) Contents (PP) Cooling at a temperature lower than 10°C (QQ) Standard correction, flavor insertion (RR) Aging for more than one day at a temperature lower than 10°C (SS) Soft ice cream manufacturing device본 발명은 (A) 콩을 침지하고 분쇄한 후 원심분리하여 비지를 제거하여 두유액을 제조하는 단계 (B) 정제수에 상기 두유액, 설탕, 야자유 및 보형유지제를 첨가하고 교반하여 두유혼합액을 제조한 후, 상기 두유혼합액에 검은콩 추출물, 검은깨
