JPH01262779A - Ice for iced drink - Google Patents
Ice for iced drinkInfo
- Publication number
- JPH01262779A JPH01262779A JP63093696A JP9369688A JPH01262779A JP H01262779 A JPH01262779 A JP H01262779A JP 63093696 A JP63093696 A JP 63093696A JP 9369688 A JP9369688 A JP 9369688A JP H01262779 A JPH01262779 A JP H01262779A
- Authority
- JP
- Japan
- Prior art keywords
- ice
- frozen
- cooled
- liquid
- drink
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 238000000576 coating method Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000011248 coating agent Substances 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 235000020965 cold beverage Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 9
- 235000008504 concentrate Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000021557 concentrated beverage Nutrition 0.000 claims 1
- 238000001816 cooling Methods 0.000 abstract description 8
- 239000000243 solution Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 3
- 235000011850 desserts Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 230000001680 brushing effect Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 240000002834 Paulownia tomentosa Species 0.000 description 1
- 235000010678 Paulownia tomentosa Nutrition 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000011810 insulating material Substances 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、冷涼飲料用氷、その使用方法および製造方
法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to ice for cold drinks, a method for using the same, and a method for producing the same.
従来、冷やすことによって清涼感を味わう飲料（必らず
しも炭酸ガスの有無に関係なく、以下これを冷涼飲料と
呼ぶ）の市場は、つぎの二種類に大別することが出来る
。その一つは、比較的低価格の量産品で、金属製、ガラ
ス製、プラスチック製または紙製の容器に包装された形
体のものを、そのまま冷却するか、もしくは開封後に氷
塊を投入して直接冷却するかして飲用に供せられるもの
であり、他の一つは比較的高価格の高級品であり、たと
えば喫茶店等においてコーヒ豆のような原材料の配合、
点前、抽出、加糖、冷却、配合および氷の小塊を投入す
るなどの諸工程のほとんどを手作業で変化、調整して、
特有の風味を演出し堤供されるものである。ここで、前
者の形体のものは自動販売機などを利用して冷蔵して販
売することができる利点はあるが、画一的で風味も良く
ない。Conventionally, the market for beverages that provide a refreshing sensation by cooling them (regardless of the presence or absence of carbon dioxide gas, hereinafter referred to as cold beverages) can be roughly divided into the following two types. One is a relatively low-cost, mass-produced product that is packaged in a metal, glass, plastic, or paper container and is either cooled as is, or directly packed with ice cubes after opening. The other type is a relatively high-priced luxury product that is made by mixing raw materials such as coffee beans at coffee shops, etc.
Most of the processes, such as preparing the tea, extracting, sweetening, cooling, blending, and adding ice cubes, are changed and adjusted by hand.
It is served with a unique flavor. The former type has the advantage that it can be refrigerated and sold using vending machines, etc., but it is uniform and does not have a good taste.
これに対して後者の形体のものは風味の変化は自由に実
施出来るが、作って飲むまでにかなりの時間と手間を必
要とし不便である。On the other hand, with the latter type, the flavor can be changed freely, but it requires a considerable amount of time and effort to prepare and drink, which is inconvenient.
一方、アイスキャンデー、アイスクリーム、ジャーヘッ
ト、ソフトクリーム、シューアイスなどの氷菓に二種以
上の風味を複合させる目的で、木来の氷菓の表面もしく
は内部にチョコレート、ココア、クリームなどの異種材
料の層を設けた商品が既に市場を賑わしているが、これ
ら商品のほとんどすべては、利用者の口腔内で溶解させ
て複合材料の風味を味わわせようとするものである。な
お、このような氷菓の表面もしくは半固形（クリーム）
状とした異種材料を氷菓面に塗布（浸漬、刷毛塗り、吹
付けなど）し、付着した異種材料を冷却、固化させる方
法、および、氷缶に予め液状の異種材料を充填し、冷涼
の進行中に未凍結部分をいわゆる芯抜きして空洞とし、
この空洞内に氷菓本来の材料を充填して凍結させた後、
氷缶の外面を適宜暖めて、異種材料層を氷菓と一緒に抜
取る方法が広く知られている。On the other hand, in order to combine two or more flavors into frozen desserts such as popsicles, ice cream, jars, soft serve ice cream, and ice cream puffs, a layer of different materials such as chocolate, cocoa, or cream is added to the surface or inside of Kiri's frozen desserts. Products equipped with composite materials are already popular on the market, but almost all of these products are designed to dissolve in the user's mouth so that they can taste the flavor of the composite material. In addition, the surface or semi-solid (cream) of such frozen desserts
A method of applying a different material in the form of a liquid to the surface of the frozen confectionery (by dipping, brushing, spraying, etc.) and cooling and solidifying the adhered material, and a method of filling an ice can with a liquid material of the different material in advance and cooling it. Inside, the unfrozen part is cored out to make a cavity.
After filling this cavity with the original ingredients for frozen confectionery and freezing it,
A widely known method is to warm the outer surface of an ice can appropriately and remove the layer of different materials along with the frozen confection.
以上述べたように、従来の技術においては、冷涼飲料の
冷却用に使用する氷塊に工夫を凝らし、冷涼飲料の調製
に要する手間と時間とを短縮しようとする技術はないと
いう問題点があり、これを解決することが課題となって
いた。As mentioned above, there is a problem in the conventional technology that there is no technology that attempts to shorten the time and effort required to prepare a cold drink by devising the ice cubes used for cooling the cold drink. The challenge was to solve this problem.
上記の課題を解決するために、この発明は表面に飲料用
濃縮液の凍結皮膜を被覆させた冷）工に飲料用水とする
手段を採用したものであり、同時にその製造方法および
それを用いて冷涼飲料を調製する方法を提供するもので
ある。以下その詳細を述べる。In order to solve the above-mentioned problems, the present invention adopts a means for producing drinking water in a refrigeration system whose surface is coated with a frozen film of a concentrated liquid for drinking. A method of preparing a cold drink is provided. The details will be described below.
まず、この発明の氷は、緩慢凍結で充分気泡を抜いた透
明のものが望ましいが、これに限るものではなく、また
、形状、寸法など特に限定するものではないが、実用的
には３〜７Ｂ中でも５〜６程度の大きさの塊が好ましく
、しかも、製品の品質安定のためには、各氷塊の重量、
体積が±２０％以内にまとまることが望ましい。First, it is preferable that the ice of the present invention be transparent, which has been slowly frozen to sufficiently remove air bubbles, but is not limited to this.Also, there are no particular limitations on the shape or size, but for practical purposes, Among 7B ice cubes, ice cubes with a size of about 5 to 6 are preferable, and in order to stabilize the quality of the product, the weight of each ice cube,
It is desirable that the volume is within ±20%.
つぎに、この発明の飲料用濃縮液は、コーヒのような抽
出液、果実性のような搾汁、さらには粉乳に甘味料等を
配合した人口的な溶液などを適度に濃縮した水溶液で、
この液の氷結点近くまで予め冷却したものを利用する。Next, the beverage concentrate of the present invention is an aqueous solution obtained by appropriately concentrating an extract like coffee, a squeezed juice like fruit, or an artificial solution made by blending powdered milk with a sweetener, etc.
Use this liquid that has been cooled in advance to near its freezing point.
ここで、前記した氷の表面にこの冷却された濃縮液の凍
結皮膜を被覆する具体的な方法は、少なくとも−１５℃
以下、好ましくは一２０℃以下にまで冷却させた氷に凍
結直前まで冷却された濃縮液を、たとえば浸漬法、刷毛
塗り法、吹付は法など通常広く用いられる塗装方法に準
じて塗布すればよく、氷に接触した濃縮液塗膜は直ちに
凍結固化して、皮膜を形成させるとよい。このようにし
て成形した皮膜の凍結を完成させるために、皮膜形成後
の氷を再度冷涼室に入れて少なくとも−１５℃以下の低
温に保冷しておく。なお、濃縮液の種類を変えて、−皮
形成された凍結皮膜の上にさらに凍結皮膜を重ねて形成
したいときは、前記した凍結皮膜を被覆する方法を繰り
返し行なえばよい。Here, the specific method of coating the surface of the ice with a frozen film of this cooled concentrate is at least -15°C.
Hereinafter, the concentrated liquid, which has been cooled to just before freezing, may be applied onto ice that has been cooled preferably to -20°C or below, according to a commonly used coating method such as dipping, brushing, or spraying. It is preferable that the concentrated liquid coating film that comes into contact with ice immediately freezes and solidifies to form a film. In order to complete freezing of the film formed in this way, the ice after the film is formed is placed in a cold room again and kept at a low temperature of at least -15°C or lower. In addition, if it is desired to change the type of concentrate and form a further frozen film on top of the formed frozen film, the above-described method for coating the frozen film may be repeated.
透明な氷を破砕し、３〜７ｇの粒を選び出し、−２５℃
に予め調整された冷涼室において２４時間冷涼して、氷
温−２０〜２２℃の均質化された氷塊とした。一方異性
化糖１７重量％（以下％はずべて重量％とする）、上白
糖およびブドウｉ店１６％、クリームパウダー７％、サ
ッカリンナトリウム微量および水６０％を９０℃でン昆
合溶解させ、これを０℃近くまで冷却した甘味および乳
蛋白質を含有する濃縮液（これを第一溶液と呼ぶ）を調
製し、これに前記氷塊を約１〜２秒間浸漬した。その後
、氷塊を取り出したところ、氷温−２０℃のとき、氷塊
表面には氷塊の重量に対して約１２％の第一溶液が凍結
し固着していた。これを再び冷涼室に入れ、凍結して氷
塊に固着した第−溶液層を完全に硬化させた後、コーヒ
粉（インスタント用に可溶性成分を造粒した粉粒） ２
０％と水８０％とを９０℃で混合溶解させ、０℃近くま
で冷却した濃縮液（これを第二溶液と呼ぶ）の中に浸漬
した。約１秒間浸漬して取り出した氷塊の表面にはさら
に第二溶液が凍結して固着した。そのとき氷塊温度−２
０℃、第二溶液層の形成による重量増約１４〜１５％で
あった。この第二溶液層の凍結を完成するために一３０
℃に調整した冷涼室に入れて保管した。このようにして
得られた濃縮液の凍結皮膜を有する氷塊１００ ｇを内
容積２５Ｏｎ＋１のコツプに入れ、水（２５℃） １０
０ ｇを注入したところ、３０〜６０秒後には凍結して
ぃた第二溶液（コーヒ）層は勿論のこと、第一溶液（甘
味クリーム）層も溶解して、いわゆる甘味入りミルクコ
ーヒの液に透明の氷塊が混入した冷涼飲料を完成するこ
とが出来た。Crush the transparent ice, pick out 3-7g grains, and store at -25°C.
The mixture was cooled for 24 hours in a cool room pre-adjusted to obtain a homogenized ice block with an ice temperature of -20 to 22°C. On the other hand, 17% by weight of high fructose sugar (hereinafter all percentages are referred to as weight%), 16% of white sugar and grapes, 7% of cream powder, a trace amount of sodium saccharin and 60% of water were dissolved at 90°C. A concentrated solution (referred to as the first solution) containing sweetness and milk protein was prepared by cooling the ice cubes to near 0° C., and the ice blocks were immersed in this for about 1 to 2 seconds. Thereafter, when the ice block was taken out, it was found that at an ice temperature of -20°C, about 12% of the first solution based on the weight of the ice block was frozen and fixed on the surface of the ice block. Place this in the cool room again, and after completely hardening the first solution layer that is frozen and stuck to the ice block, coffee powder (powder granulated with soluble ingredients for instant use) 2
0% and 80% water were mixed and dissolved at 90°C, and the mixture was immersed in a concentrated solution (referred to as the second solution) that had been cooled to near 0°C. The second solution was further frozen and fixed on the surface of the ice block that was immersed for about 1 second and then taken out. At that time, the ice block temperature -2
At 0°C, the weight increase was about 14-15% due to the formation of the second solution layer. To complete the freezing of this second solution layer,
It was stored in a cool room adjusted to ℃. Put 100 g of ice cubes with a frozen film of the concentrate thus obtained into a cup with an internal volume of 25 On + 1, and add 10 g of water (25°C).
When 0 g was injected, 30 to 60 seconds later, not only the frozen second solution (coffee) layer but also the first solution (sweet cream) layer dissolved, forming a so-called sweetened milk coffee liquid. We were able to create a cold drink with transparent ice cubes mixed into it.
以上述べたことから明らかなように、この発明の冷涼飲
料用氷は、水を加えるのみで、約１分後には充分飲用で
きる冷涼飲料を調製することが可能であり、しかも、熱
容量の大きい透明氷塊の表面に、濃縮液の凍結皮膜を形
成させる湿作は簡便であり、輸送時の作業性も濃縮状態
ということに基づく軽量化のために良好であり、水の添
加量を増減することによって、風味の濃淡を調節できる
ことは言うまでもないが、水が全く入手不能の場所、冷
涼設備または製氷設備の全くない場所においても、保冷
用の断熱性材料、たとえば発泡プラスチックス製包装材
等で保温すれば、溶けにくい氷塊はかなりの長時間原形
（凍結状ａ）を維持することが出来るので、風味の変化
を防ぎ、また、使用者に対し「低温熱源」を供給するこ
とにもな特徴出願人 株式会社アクアピア
同 代理人 鎌 １） 文 二As is clear from the above, the ice for cold drinks of the present invention is capable of preparing a drinkable cold drink in about one minute by simply adding water, and is transparent and has a large heat capacity. Wet cultivation, which forms a frozen film of concentrated liquid on the surface of ice cubes, is simple, and the workability during transportation is also good due to the weight reduction due to the concentrated state, and by increasing or decreasing the amount of water added. It goes without saying that the intensity of the flavor can be adjusted, but even in places where water is completely unavailable, or where there is no cooling or ice-making equipment, it is possible to keep warm using insulating materials such as foamed plastic packaging. For example, ice blocks that are difficult to melt can maintain their original shape (frozen state a) for quite a long time, which prevents changes in flavor and also provides a "low-temperature heat source" to the user. Aquapia Co., Ltd. Agent Kama 1) Bun 2
Claims (3)
特徴とする冷涼飲料用氷。(1) Ice for cold drinks, the surface of which is coated with a frozen coating of concentrated beverage liquid.
して冷涼飲料とすることを特徴とする冷涼飲料の調製方
法。(2) A method for preparing a cold drink, comprising mixing the ice for a cold drink according to claim (1) with water to prepare a cold drink.
も−１５℃以下の低温に冷却した氷の表面に塗布して、
凍結被膜を形成させることを特徴とする冷涼飲料用氷の
製造方法。(3) Applying a beverage concentrate that has been cooled to just before freezing to the surface of ice that has been cooled to a low temperature of at least -15°C or lower,
A method for producing ice for cold drinks, characterized by forming a frozen film.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63093696A JPH01262779A (en) | 1988-04-14 | 1988-04-14 | Ice for iced drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63093696A JPH01262779A (en) | 1988-04-14 | 1988-04-14 | Ice for iced drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01262779A true JPH01262779A (en) | 1989-10-19 |
Family
ID=14089566
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63093696A Pending JPH01262779A (en) | 1988-04-14 | 1988-04-14 | Ice for iced drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01262779A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100331922B1 (en) * | 1999-05-21 | 2002-04-10 | 박병근 | Ice for ice food and production method thereof |
| GB2369610A (en) * | 2000-07-08 | 2002-06-05 | Bass Machine Holdings Ltd | Adding flavoured frozen material to a dispensed beverage |
| US6763672B1 (en) | 2003-01-06 | 2004-07-20 | Coors Worldwide Inc. | Dispensing a beverage |
| US7785641B2 (en) | 1998-05-15 | 2010-08-31 | Coors Brewing Company | Method of cooling a beverage |
| WO2012060709A1 (en) * | 2010-11-04 | 2012-05-10 | Dairy Innovations B.V. | Half-product, product and implement for manufacturing a milkshake |
| CN104968218A (en) * | 2012-10-12 | 2015-10-07 | 马修·罗伯茨 | A beverage supplement and method for making the same |
| JP2016054654A (en) * | 2014-09-05 | 2016-04-21 | グリコ乳業株式会社 | Frozen material group for cold liquid food containing ice, method for producing the same, container containing frozen material group, and cold liquid food containing ice |
| EP3698639A1 (en) * | 2019-02-19 | 2020-08-26 | Pure Ice Sp. z o.o. | Coated ice cube and a method of producing coated ice cubes |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58134979A (en) * | 1982-02-05 | 1983-08-11 | Shiyugaa Redei:Kk | Frozen food and its production |
| JPS62141479A (en) * | 1985-12-17 | 1987-06-24 | 本田 龍馬 | Ice coated with water-soluble substance and manufacture thereof |
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1988
- 1988-04-14 JP JP63093696A patent/JPH01262779A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58134979A (en) * | 1982-02-05 | 1983-08-11 | Shiyugaa Redei:Kk | Frozen food and its production |
| JPS62141479A (en) * | 1985-12-17 | 1987-06-24 | 本田 龍馬 | Ice coated with water-soluble substance and manufacture thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7785641B2 (en) | 1998-05-15 | 2010-08-31 | Coors Brewing Company | Method of cooling a beverage |
| KR100331922B1 (en) * | 1999-05-21 | 2002-04-10 | 박병근 | Ice for ice food and production method thereof |
| GB2369610A (en) * | 2000-07-08 | 2002-06-05 | Bass Machine Holdings Ltd | Adding flavoured frozen material to a dispensed beverage |
| GB2369610B (en) * | 2000-07-08 | 2005-03-16 | Bass Machine Holdings Ltd | Serving or dispensing a beverage |
| US6763672B1 (en) | 2003-01-06 | 2004-07-20 | Coors Worldwide Inc. | Dispensing a beverage |
| WO2012060709A1 (en) * | 2010-11-04 | 2012-05-10 | Dairy Innovations B.V. | Half-product, product and implement for manufacturing a milkshake |
| CN104968218A (en) * | 2012-10-12 | 2015-10-07 | 马修·罗伯茨 | A beverage supplement and method for making the same |
| JP2016054654A (en) * | 2014-09-05 | 2016-04-21 | グリコ乳業株式会社 | Frozen material group for cold liquid food containing ice, method for producing the same, container containing frozen material group, and cold liquid food containing ice |
| EP3698639A1 (en) * | 2019-02-19 | 2020-08-26 | Pure Ice Sp. z o.o. | Coated ice cube and a method of producing coated ice cubes |
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