CN105831386A

CN105831386A - Frozen drink of embedded forming food

Info

Publication number: CN105831386A
Application number: CN201610336542.5A
Authority: CN
Inventors: 王德刚
Original assignee: SHENYANG DES COLD FOOD CO Ltd
Current assignee: SHENYANG DES COLD FOOD CO Ltd
Priority date: 2016-05-20
Filing date: 2016-05-20
Publication date: 2016-08-10

Abstract

The invention discloses a frozen drink of embedded forming food, and overcomes the defects that biscuit chips are easy to moisturize and soften due to water absorption and thus lose the mouth feel, fragrances, flavors and the like because the biscuit chips are directly attached to the surface of an existing frozen drink. The frozen drink comprises a congelation body of which the surface is attached with forming food. The frozen drink is technically characterized in that an opening type groove which is embedded with at least one kind of forming food is formed in the surface of the congelation body; a moisture-proof isolation layer coats the periphery of the forming food identical to the opening type groove in size and shape; the forming food is firmly embedded in the opening type groove of the congelation body through a blending layer; after being embedded, surface layers of the forming food and the congelation body are kept in the same plane. The frozen drink is reasonable in structure design; a preparation process is simple to operate; the characteristics, such as the original mouth feeling and flavor of the forming food and cooling feel of the frozen drink and the like can be kept, and meanwhile the attractive appearance of the whole frozen drink is favorably enhanced; the frozen drink further creates conditions for various kinds of forming food with retained inherent nutritional ingredients to participate into the frozen drink industry.

Description

The frozen of produced by insert molding food

Technical field

The present invention relates to a kind of frozen, a kind of frozen for the produced by insert molding food keeping respective original mouthfeel and characteristic that molded food product and cold drink drink ideally combined.

Background technology

At present, the frozen with granular food product of market sale, mainly by granular food product, as biscuit particle stirring is made in the slurry.This frozen being prepared as biscuit particle mixed in the slurry; owing to the free moisture content in slurry is more; biscuit particle is easy to absorb free water; volumetric expansion after water suction; mouthfeel deliquescing, so original fragrance is diluted or is weakened, so result of mixing; biscuit particle can be caused to lose the distinctive mouthfeel of original biscuit and fragrance, also will change the refreshing sense of the distinctive ice of frozen.It addition, also surface is directly against the ice cream of the Flour product such as wafer, ice cream, ice-cream stick etc., if patent announcement number is CN 201640351 In patents such as " the little biscuit sandwich frozens " of U, just describing this type freezing beverage, it includes frozen entity, and the situation on frozen entity two sides is coated with wheaten food or millet cake layer.Wheaten food or millet cake layer preferentially cover in one end of frozen entity, remainder coating and suspending chocolate crackling.Owing to frozen entity the most chilled free moisture in advance is a lot, Flour product is directly against overlaying on such body surface, and by the osmosis of free water, the dryest and the comfortableest Flour product surface absorbs moisture soon so that Flour product is felt like jelly.As time goes on, the Flour product of embrittlement can become more to send out blunt originally, and tracing it to its cause is exactly that Flour product directly absorbs water, and causes Flour product to lose original mouthfeel, fragrance, and flavour was substantially not as in the past.So, almost losing former aromatic Flour product and be attached to frozen surface, such as: the surface of ice cream, ice cream, ice-cream stick etc., often make product cost strengthen, real effect is not brought into play.The frozen made can more promote wheaten food or millet cake layer moisture absorption deliquescing, and because being affected by chocolate coating, extraneous moisture enters not go, and the moisture of nexine is difficult to out in chocolate coating, relatively will shift at wheaten food or millet cake layer posting.The passage in time of substantial amounts of moisture all flows to wheaten food or millet cake layer, causes wheaten food or the quickly deliquescing of millet cake layer, becomes blunt, loses original crisp sense and fragrance.Therefore, the frozen made has added biscuit, substantially biscuit outwardly and has lost former distinctive mouthfeel, fragrance and local flavor already, enjoys and former distinctive delicious food to consumer unexpectedly.Meanwhile, this not only adds the cost of frozen, and do not have real holding molded food product and the effect of the original mouthfeel of frozen.The applicant once designed " frozen of the surface embedding fruit slice of patch " that patent announcement number is CN105533115A, its structure mainly includes congealing body and pasting at least one fruit slice embedding on the surface of the body that congeals, preferably solve existing frozen outwardly less than the original feature of fresh fruit, process cannot keep the problems such as the intrinsic taste of fresh fruit and nutritional labeling.The steps such as preparation technology uses section, paster to synchronize to carry out, continuous operation so that it is preferably fruits section patch in a mold is embedded in frozen surface.But, this technique is embedding for Biscuits food patch, the most still can produce above-mentioned problem Flour product existed directly against the body surface overlaying on the most chilled free moisture.Therefore, while in hot weather, people want to quench one's thirst with frozen, it is also desirable to be provided that a kind of frozen that can increase the kept originaling forming food mouthfeel with certain nutritive value.

Summary of the invention

It is an object of the invention to provide the frozen of a kind of produced by insert molding food, overcome existing frozen surface and become tide directly against biscuit sheet is hygroscopic, deliquescing, lose the mouthfeel of original biscuit, the defect such as fragrance and local flavor, its reasonable in design, preparation technology is simple to operate, molded food product has not easily broken, the features such as humidity resistance is good, can be in the original mouthfeel keeping molded food product, local flavor and frozen ice are felt well while the characteristics such as sense, be conducive to again packing and increasing the aesthetic appearance of whole frozen, the condition adding frozen ranks is also created for the solid nutritious molded food product of miscellaneous holding.

The technical solution adopted in the present invention is: the frozen of this produced by insert molding food includes the surface body that congeals with molded food product, be characterized in that: described in the congeal surface configuration of body have the bayonet-like recess inlaying at least one molded food product, the molded food product periphery matched with the bayonet-like recess size and shape congealed on body is coated with moistureproof separation layer, the molded food product of the moistureproof separation layer of cladding is firmly embedded in the bayonet-like recess of the body that congeals by fusing layer, and the top layer inlaying aftershaping food is maintained in approximately the same plane with the surface layer that congeals.

A kind of molded food product is at least inlayed on the surface of the described body that congeals.The surface configuration of body of congealing has the bayonet-like recess inlaying at least one molded food product.

The shape of bayonet-like recess on each surface of body of congealing described in being arranged on is identical, and size is identical, or shape is identical, varies in size.

The shape of bayonet-like recess on each surface of body of congealing described in being arranged on is different, and size is identical, or shape is different, varies in size.

The present invention has the advantage that and good effect is: owing to the congeal surface configuration of body of the present invention has and inlays the bayonet-like recess of at least one molded food product, the molded food product with certain nutritive value of the moistureproof separation layer of cladding, firmly it is embedded in by fusing layer in the bayonet-like recess of the body that congeals, the original mouthfeel of molded food product, not deliquescing can be kept, guarantee its nutrient content unchanged having, so its reasonable in design, preparation technology is simple to operate, and molded food product has the features such as not easily broken, humidity resistance is good.Compared with similar products, the top layer inlaying aftershaping food is maintained in approximately the same plane with the surface layer that congeals, it can keep original mouthfeel of molded food product and the ice of frozen to feel well while the characteristics such as sense, being conducive to again packing and increasing the aesthetic appearance of whole frozen, the also molded food product for the intrinsic nutritional labeling of miscellaneous holding creates the condition adding frozen ranks.Through detection, the Hygienic Index of the frozen of the present invention, comply fully with relevant professional standard and the company standard of this area.Therefore, the present invention preferably overcomes existing frozen surface and becomes tide, deliquescing directly against biscuit sheet is hygroscopic, loses the defects such as the mouthfeel of original biscuit, fragrance and local flavor.

Accompanying drawing explanation

Below in conjunction with accompanying drawing, the invention will be further described.

Fig. 1 is a kind of structural representation of the present invention；

Fig. 2 is the Fig. 1 sectional view along line A-A；

Fig. 3 is the Fig. 1 sectional view along line B-B；

Fig. 4 is the right view of Fig. 1；

Fig. 5 is the rearview of Fig. 1.

Sequence number explanation in figure: 1 congeal body, 2 molded food products, 3 moistureproof separation layers, 4 fuse layer.

Detailed description of the invention

The concrete structure of the present invention is described in detail according to Fig. 1～5.The frozen of this produced by insert molding food includes the surface body 1 etc. that congeals with molded food product 2.The surface configuration of body 1 of wherein congealing has the bayonet-like recess inlaying at least one molded food product 2, the congeal surface of body 1 the most maybe may be provided with the bayonet-like recess inlaying at least one molded food product 2, congealing body 1 can be at a surface inserting one molded food product 2, it is also possible to respectively inlay a piece of or molded food product 2 of more than two on two sides.The periphery of the molded food product 2 matched with the bayonet-like recess size and shape congealed on body 1 is coated with moistureproof separation layer 3, therefore, compared with similar products, it is possible to keep the original mouthfeel of molded food product 2, not deliquescing, it is ensured that its nutrient content unchanged having.Owing to the molded food product 2 of the moistureproof separation layer 3 of cladding is firmly embedded in the bayonet-like recess of the body 1 that congeals by fusing layer 4.The top layer inlaying aftershaping food 2 is maintained in approximately the same plane with body 1 top layer of congealing, and is thus conducive to packing and increasing the aesthetic appearance of whole frozen.Moistureproof separation layer 3 selects the waterproof slip that food is conventional, and it is uniformly coated on the periphery of the molded food product 2 with certain nutritive value, to be coated with the molded food product 2 of moistureproof separation layer 3 again, the layer 4 that fuses formed by conventional fusion means is firmly embedded in the bayonet-like recess congealed on body 1 that the size and shape with molded food product 2 matches.The thickness of molded food product 2, should determine according to the shape having nutritious kind and molded food product itself.In the present embodiment, the thickness prioritizing selection of molded food product 2 is 2～5mm.Moistureproof separation layer 3 can prioritizing selection dark chocolate bar or white chocolate, depending on the taste of moistureproof separation layer 3 is also dependent on the taste of molded food product so that it is taste mutually merges.

According to actual needs with the requirement of configuration nutritional labeling, at least inlay a kind of molded food product 2 on the surface of the body 1 that congeals being provided with bayonet-like recess.According to the kind of selected molded food product 2, in order to molded food product 2 arranges that conveniently, putting position is suitable, and the shape of the bayonet-like recess being arranged on the produced by insert molding food 2 on each surface of body 1 of congealing is identical, and size is identical；Or shape is identical, size can also differ.The shape of the bayonet-like recess being arranged on the produced by insert molding food 2 on each surface of body 1 of congealing can differ, but size is identical；Or shape differs, size also differs.

Above-mentioned frozen is to make according to the common operating procedure of frozen, and then packaging is finished product.

When frozen is ice lolly, ice cream etc. with the product form of skewer body when, aforesaid operations step includes the step inserting skewer；When frozen is ice-cream stick, ice cream (ice cream) etc. without the product form of skewer body when, then aforesaid operations step omits the step inserting skewer.

Molded food product 2 shape made can be known any chip solid.Can be such as semicircle sheet, or fanning strip, it is also possible to being the solid such as triangle, rectangle, the profile of these solids can be rule body, it is also possible to be irregular body.

Claims

1. the frozen of a produced by insert molding food, including surface with molded food product the body that congeals, it is characterized in that: described in the congeal surface configuration of body have the bayonet-like recess inlaying at least one molded food product, the molded food product periphery matched with the bayonet-like recess size and shape congealed on body is coated with moistureproof separation layer, the molded food product of the moistureproof separation layer of cladding is firmly embedded in the bayonet-like recess of the body that congeals by fusing layer, and the top layer inlaying aftershaping food is maintained in approximately the same plane with the surface layer that congeals.

The frozen of produced by insert molding food the most according to claim 1, it is characterised in that: a kind of molded food product is at least inlayed on the surface being provided with described in bayonet-like recess the body that congeals.

The frozen of produced by insert molding food the most according to claim 1, it is characterised in that: the shape of the bayonet-like recess on each surface of body of congealing described in being arranged on is identical, and size is identical, or shape is identical, varies in size.

The frozen of produced by insert molding food the most according to claim 1, it is characterised in that: the shape of the bayonet-like recess on each surface of body of congealing described in being arranged on is different, and size is identical, or shape is different, varies in size.