DE102016108279A9 - Method of making an ice-cream for a drink - Google Patents

Abstract

The application relates to a method for producing an ice-product for a beverage, comprising the following steps: providing a first shaping cavity (1); at least partially filling the first shaping cavity (1) with a first water-based liquid quantity (2); Cooling the first water-based liquid (2) in the first forming cavity (1) such that the first water-based liquid (2) freezes and a first section (3) of an ice-product is produced; and integrally molding a second portion (8) of the eggshell to the first portion (3) by bringing and cooling a second water-based amount of liquid (7) into contact with the first portion (3) of the eggshell such that the second water-based liquid (7) freezes and the second section (8) of the ice compact is produced; wherein an organic element (5) is frozen in the first and / or second section (3, 8) of the ice compact.

Description

The invention relates to a method for producing an ice form for a drink.

background

Ice molds consist of a water-based liquid that is frozen, and are used to cool drinks. The beverages may be alcoholic or non-alcoholic beverages in the glass or other container for holding the beverage liquid.

Summary

The object of the invention is to provide a method for producing an ice-product for a drink, which can be provided in a flexible manner with ice molds for drinks.

For the solution, a method for producing an ice form for a beverage according to the independent claim 1 is provided. Alternative embodiments are the subject of dependent claims.

In one aspect, there is provided a method of making an eggshape for a beverage. In the method, a first shaping cavity is provided and at least partially filled with a first water-based amount of liquid. The first water-based liquid in the first forming cavity is cooled such that the first water-based liquid freezes and a first portion of an ice-formed product is produced. Thereafter, a second portion of the eggshell is integrally formed with the first portion by bringing and cooling a second water-based amount of liquid into contact with the first portion of the eggshell such that the second water-based liquid freezes and the second portion of the eggshell is made. An organic element is frozen in the first and / or second section of the ice compact.

The organic element may be, for example, a leaf, a fruit or a piece of fruit, for example a mint leaf or a berry. The organic element can be introduced before or after the filling of the respective amount of liquid in the cavity.

The second water-based liquid amount may be filled into the first forming cavity and cooled therein. In this embodiment, the first and second portions of the ice compact are made in the same molding cavity. Here, the first water-based liquid to fill the first forming cavity in part, whereupon later the first forming cavity with the second water-based amount of liquid is further filled, optionally completely. After forming the second section of the ice compact, it can be removed from the first shaping cavity.

The method may include the steps of: demolding the first section of the eggshell from the first forming cavity; Inserting the first section of the ice compact in a second shaping cavity; Filling the second water-based liquid quantity into the second shaping cavity; Cooling the second water-based amount of liquid in the second forming cavity and demolding the ice-product with the first and second portions from the second forming cavity. This embodiment provides to produce the first and the second section of the ice form in different shaping cavities.

The second portion can be made at the first portion of the ice compact at least partially by dropping and / or spraying the second water-based liquid amount onto the first portion. In this embodiment, the second portion may be formed as a coating or thickening of the first portion of the ice compact, which coating may cover one or more local portions of the first portion or may be formed as a complete envelope of the first portion of the ice form. The thickness of the coating or the thickening may be locally different. Alternatively, the second portion formed as a coating may be of the same thickness throughout. The shaping of the second section by means of dripping and / or spraying can be carried out while the first section of the ice compact is arranged in the first or another cavity. Alternatively or additionally, molding can be provided outside a shaping cavity. When molding the second section by means of dripping and / or spraying it can be provided that several layers are applied successively, for example, such that an amount of water is dripped and / or sprayed on for a first layer, this freeze then freezes, whereupon a further amount of water to form another layer of the second section is applied and frozen. The dripping and / or spraying may provide for completely enclosing an organic element which is introduced during the production of the second section.

The second section may be integrally formed covering a portion of the organic element exposed at the edge. If the organic element in making the first section of the eggshell and frozen therein, the organic element may be placed at the outer edge of the first section, for example by floating the amount of liquid, which may result in exposed areas of the organic element when the first water-based amount of liquid is frozen. The second portion may be selectively fabricated to cover the exposed portion (s) of the organic element from the second portion of the eggshell, thereby providing a complete containment of the organic element in one embodiment.

The second section can be formed at least in the region of an end face of the first section of the ice form. In this embodiment, for example, an ice compact can be manufactured in a bar shape. The cross-section of the rod may be round or angular.

The second water-based amount of liquid after filling may cover more than half of an outer surface of the first portion of the ice-compact and freeze therefrom. In this way, the second portion may form more than half of the outer surface of the ice compact.

The method may further comprise the steps of: placing the eggshell with the first and second sections in a third forming cavity; Filling a third water-based liquid quantity into the third shaping cavity, such that the ice molding is covered by the third water-based liquid quantity at least in a region of its outer surface in which the first and the second portion adjoin one another; Cooling the third water-based amount of liquid in the third forming cavity such that upon freezing of the third water-based liquid, a third portion of the ice-forming is integrally formed; and demolding the ice form from the third shaping cavity. In this way, a boundary area between the first and the second section of the ice compact in the region of the outer surface can be frozen over by freezing or freezing of the third water-based liquid.

The third water-based liquid may, at least after cooling, enclose substantially all sides of the ice compact having the first and second portions except for one or more support portions in which the ice compact is supported in the third forming cavity. As far as an original part of the surface of the ice compact, which consists of the first and the second section, after the molding of the third water-based liquid portion of the ice mold is not yet covered, this can be carried out in a further step in that a fourth water-based liquid that covers the remaining free surface area, filled and then frozen. In this way, an all-round enclosing of the ice compact from the first and the second section can be achieved.

The organic element may be frozen in the boundary region between the first and the second section of the ice form.

The first, the second and / or the third water-based amount of liquid can be filled with a taste-active additive.

Alternatively, the third portion of the eggshell may be wholly or partially made by dripping and / or spraying the water-based amount of liquid. Here, in one embodiment, a partial or complete coating may be produced for the first and second sections of the ice compact, whether in a molding cavity or outside such a cavity. The molding of the third portion in the various embodiments may serve to cover one or more exposed areas of one or more organic elements frozen in the first and / or second portions.

The ice mold can be produced in an industrial manufacturing plant. The industrial manufacturing process may provide for refrigerated storage of the ice compact after demolding from the cavity to subsequently place the ice compact or multiple ice molds in a beverage container. This can be carried out in a bottling plant, wherein the device for producing the ice-cream can be provided as part of the bottling plant. A clocking in the successive filling of beverage containers can be synchronized with the repeated production of ice moldings. In this context, it can be provided that is selected in the manufacture of the ice form between different shaping cavities, which can be done depending on a then filled with the clocked ice mold to be filled beverage container. In this way, the size and / or shape of the ice-formed product can be produced as a function of the opening of the beverage container, so that the ice-formed product produced can be introduced through the corresponding container opening into the beverage container.

The ice mold can be placed in a beverage container together with a beverage, and the beverage container can then be closed with a disposable closure. In which Bottled beverage may be an alcoholic or non-alcoholic beverage. In the case of the non-alcoholic beverage, it may contain an antifreeze, for example glycerine.

The first, the second and / or the third shaping cavity can be selected from a set of shaping cavities depending on the beverage container and provided for the production of the ice-product.

In the following, further aspects and alternatives of the method for producing the ice form for a beverage are explained in more detail.

First, a first frozen portion of the eggshell can be made. The type of production is basically arbitrary. For the preparation of a liquid, especially water, cooled below its melting point, whereby it goes into the solid state and solid ice is formed. Whether the first section of the ice-formed is completely frozen, is basically arbitrary. The surface of the first section may already be frozen solid enough to support the organic element without breaking into the surface of the first section. Thereafter, the at least one organic element is applied to a surface region of the first Eisformlingabschnitts. In the layered structure of the entire ice form so care can be taken that the organic element after performing the process does not come to the edge of the ice mold to the plant. If the first ice forming section were still liquid, the organic element could sink by gravity into the first ice forming section. However, as a result of the fact that the first ice forming section is frozen at least to the extent described above, the organic element is prevented from sinking or sinking, and in this alternative embodiment it remains on a surface region of the first ice forming section. As a result, this may result in the organic element being spaced on all sides within the finished eggshell.

An organic element can be applied to the surface area, but several organic elements can also be applied to the surface area. As an organic element in the biological sense, for example, any edible food in question, such as fruits, berries, mint leaves, other leaves and / or nuts.

Thereafter, a second frozen portion of the ice compact is prepared by contacting the surface portion of the first ice forming portion to which the organic member has been applied with liquid water. The liquid water is then cooled to a temperature below a melting point, so that it freezes. As a result, the water brought into contact with the surface portion of the first ice forming section is firmly frozen to a second frozen ice forming section at the first frozen ice forming section. The two ice forming sections connect with each other. Between the two ice-forming sections, the organic element is enclosed. It is thus surrounded on all sides by the ice mold.

The fact that the first Eisformlingabschnitt was already frozen in this embodiment on its surface to carry the organic element, and then only the liquid water of the second Eisformlingabschnitts was frozen, formed between the two Eisformlingabschnitten a crystalline transition structure in the ice, which this physically and verifiable - yet firm - separately distinguishable from each other. Between the two Eisformlingabschnitten thus creates a crystalline boundary layer. As a result, an ice mold has thus been produced, which has two sections which, although firmly connected to one another, nevertheless remain distinguishable on the basis of the crystalline boundary layer. Between the two Eisformlingabschnitten the organic element is arranged on all sides enclosed. As a result, the organic element can be preserved and preserved. A mint leaf, for example, would slowly decompose in an alcoholic liquid, look unaesthetic, and even stain the liquid. If, on the other hand, the mint leaf is stored in the liquid in the ice mold, it will not come into contact with the liquid. In addition, the organic element can be arranged so centrally within the eggshell.

The method for producing an ice compact may further comprise at least the following steps: producing a first frozen portion of the ice compact by providing liquid water and introducing at least one organic element therein; Cooling the liquid water to a temperature below its melting point; Forming a second frozen portion of the ice compact by contacting the surface portion of the first ice forming portion at which the organic member is located with liquid water; and cooling the liquid water to a temperature below its melting point. Accordingly, the first steps may be performed in a modified order. Above, first the first frozen ice forming section is prepared and then at least one organic element is applied to a frozen surface area of the first ice forming section.

For the same purpose but also liquid water can be provided and at least one organic element are introduced therein and then the liquid water are cooled to a temperature below its melting point.

When introducing an organic element with a lower density than the liquid water, the organic element namely floats against gravity on top and is therefore also as arranged as described above. The position is then fixed by cooling and freezing. For the preparation of the second frozen Eisformlingabschnitts reference is made to the above statements.

The use of a single cavity to produce both sections of ice compacting has the advantage of accurately defining the contact point between the two sections of ice forming and ensuring a uniform outer shape of the ice compact.

At least one of the ice-forming sections may contain a flavor-active substance. As a result, during the melting of the ice form, a dilution of the taste of the beverage in which the ice form is stored can be avoided. When the ice-compact melts, the beverage liquid in which the ice-forming product is located dilutes with the water released during the melting-off process. As a result, in the case of a drink containing alcohol, an alcohol level of the beverage liquid decreases and a taste of the beverage liquid is diluted by dilution. To counteract this effect, at least one of the Eisformlingabschnitte contains a taste-active substance. It is advantageous if the taste-active substance is exactly the substance which also provides the flavor in the beverage liquid.

The taste substance can be a concentrate. The concentration of the taste-active substance within the at least one ice forming section can in particular be selected such that the water fraction melted off from the ice product does not neutralize the flavor in its balance sheet together with the melted concentrate portion. In other words, then the proportion of the taste-active substance in the beverage liquid equal to the proportion of the taste-active substance in the molten liquid amount of the ice compact, wherein the molten liquid amount of the ice compact here comprises both the melted water content and the melted concentrate portion.

The amount of concentrate of the taste-active substance can also be carried out in higher doses, wherein the proportion of the taste-active substance within the beverage liquid is zero or only very low. Then the taste in the beverage liquid unfolds more and more intense with increasing degree of melting of the ice form. At the time of serving, the ice-cream is almost complete and continuously melts from the time of serving. At the first sip of the beverage liquid, the customer will taste only a little of the melted concentrate diluted in the beverage liquid. As the time progresses, the ice-formed product continues to melt and more and more releases the flavor-active concentrate to the beverage liquid. The taste is getting more intense.

Description of exemplary embodiments

In the following, further embodiments will be explained in more detail with reference to figures of a drawing. Hereby show:

1 a partially filled with liquid water forming cavity in side view;

2 the cavity out 1 with frozen first portion of an eggshape and organic element;

3 the cavity out 2 with water filled in for the second section of the ice-cream;

4 the cavity out 3 with frozen second ice forming section;

5 out of the cavity in 4 Molded ice mold and

6 the ice form 5 wrapped in a third section.

1 shows a shaping cavity 1 , which is designed as an elongate round cylinder. In the cavity 1 is the first step liquid water 2 filled (first amount of liquid). The level of liquid water 2 in the cavity 1 later defines the location of the organic element.

2 shows the next step of the procedure. The liquid water 2 is now frozen, forming the first frozen ice forming section 3 which is at least frozen so hard that its upper surface area 4 it is so stable that it is the organic element 5 can carry.

The organic element 5 is here designed as a berry and on the surface area 4 of the first frozen ice forming section 3 applied. The organic element 5 So it lies on the surface area 4 of the first ice forming section 3 on. This is the later position of the organic element 5 defined within the ice form. In the present embodiment, the position by selecting the above level of the liquid water 2 chosen so that the organic element 5 comes to lie approximately in the middle of the ice mold. Furthermore, the organic element 5 also in the middle of the side walls 6 the cavity 1 arranged. This is the organic element 5 later surrounded by ice in the ice cube on all sides.

3 shows a further method step, in which the cavity 1 with liquid water 7 (second amount of liquid) was filled for the second Eisformlingabschnitt. The previously frozen surface 4 of the first frozen ice forming section 3 was here with liquid water 7 brought into contact. A lattice structure of the first frozen ice forming section 3 has already trained because this section is frozen. The still liquid second ice forming section 8th has not yet formed a grid structure.

4 shows a further process section in which the liquid water 7 now frozen and the second frozen ice forming section 8th forms. The filling level of the previously filled liquid water 7 for the second ice forming section 8th defines the total length of the later ice form. The total length of the later ice form 8th is thus variable.

The second frozen ice forming section 8th has now formed a lattice structure after freezing, but which does not fit seamlessly to the lattice structure of the first frozen Eisformlingabschnitts 3 connects, because it was already frozen before. The result is thus formed at the surface area 4 between the first ice forming section 3 and second ice forming section 8th a crystalline boundary layer.

5 shows the finished ice form, which was broken with an ejector from the cavity and demolded. The ice mold 9 includes the first ice forming section 3 and the second ice forming section 8th , which are firmly connected to each other, but still on the basis of the crystalline boundary layer on the surface 4 are distinguishably separated. On the surface 4 is the organic element 5 arranged so that it is on all sides from the ice of the ice form 9 is enclosed and therefore with the environment of the ice form 9 does not have direct contact.

6 shows the ice mold 9 out 5 , which is here with a third Eisformlingabschnitt 10 is wrapped. The third ice-forming section 10 surrounds the inner ice form 9 completely and covers it as a kind of protective cover.

The third ice-forming section 10 offers additional protection, for example against oxygen or ethanol, which are found in the vicinity of the ice form. On the one hand is through the third Eisformlingabschnitt 10 the life of the eggshell increases because the melting time is prolonged, and on the other hand, the third ice forming section offers 10 a greater spacing of the organic element 5 towards the environment of the ice form. Also the organic element 5 is so through the third Eisformlingabschnitt 10 better protected.

The features disclosed in the above description, the claims and the drawings may be important both individually and in any combination for the realization of the various embodiments.

LIST OF REFERENCE NUMBERS

1

shaping cavity

2

liquid water for a first ice-forming section

3

first ice-forming section

4

surface area

5

organic element

6

Side walls of the cavity

7

liquid water for a second ice forming section

8th

second ice forming section

9

Eisformling

10

third ice forming section

Claims (14)

Method for producing an ice-product for a drink, comprising the following steps: - providing a first shaping cavity ( 1 ); At least partially filling the first shaping cavity ( 1 ) with a first water-based amount of liquid ( 2 ); Cooling the first water-based liquid ( 2 ) in the first shaping cavity ( 1 ), such that the first water-based liquid ( 2 ) and a first section ( 3 ) of an ice-formed product; and - integral molding of a second section ( 8th ) of the ice-compact on the first section ( 3 ) by adding a second water-based amount of liquid ( 7 ) in contact with the first section ( 3 ) is brought and cooled, such that the second water-based liquid ( 7 ) and the second section ( 8th ) of the eggshell is produced; wherein in the first and / or the second section ( 3 . 8th ) of the ice compact is an organic element ( 5 ) is frozen. A method according to claim 1, characterized in that the second water-based Amount of liquid ( 7 ) in the first shaping cavity ( 1 ) and cooled therein. A method according to claim 1, characterized in that the following steps are provided: - demolding of the first section ( 3 ) of the ice form from the first shaping cavity ( 1 ); - introduction of the first section ( 3 ) of the ice compact in a second shaping cavity; - filling the second water-based liquid quantity ( 7 ) in the second shaping cavity; Cooling the second water-based liquid quantity ( 7 ) in the second shaping cavity and - demolding of the ice form with the first and the second section ( 3 . 8th ) from the second shaping cavity. Method according to at least one of the preceding claims, characterized in that the second section ( 8th ) on the first section ( 3 ) of the ice compact is at least partially produced by the second water-based liquid quantity ( 7 ) to the first section ( 3 ) is dropped and / or sprayed on. Method according to at least one of the preceding claims, characterized in that the second section ( 8th ) an edge-exposed portion of the organic element ( 5 ) is formed overlapping. Method according to at least one of the preceding claims, characterized in that the second section ( 8th ) at least in the region of an end face of the first section ( 3 ) is formed of the ice form. Method according to at least one of the preceding claims, characterized in that the second water-based liquid quantity ( 7 ) after filling more than half of an outer surface of the first section ( 3 ) of the ice form and freeze on this. Method according to at least one of the preceding claims, characterized in that the following steps are provided: - introduction of the ice form with the first and the second section ( 3 . 8th ) in a third shaping cavity; Introducing a third quantity of water-based liquid into the third shaping cavity, such that the ice molding at least in a region of its outer surface in which the first and the second portion ( 3 . 8th ), is covered by the third water-based amount of liquid; Cooling the third water-based liquid quantity in the third shaping cavity, such that when freezing the third water-based liquid, a third section ( 10 ) of the ice-compact is integrally formed; and removing the ice form from the third shaping cavity. A method according to claim 8, characterized in that the third water-based liquid at least after cooling, the ice mold with the first and the second section ( 3 . 8th ) with the exception of one or more support areas, in which the ice mold is supported in the third shaping cavity, encloses substantially all sides. Method according to at least one of the preceding claims, characterized in that the organic element ( 5 ) in the border region between the first and the second section ( 3 . 8th ) of the eggshell is frozen. Method according to at least one of the preceding claims, characterized in that the first, the second and / or the third water-based amount of liquid containing a taste-active additive is filled. Method according to at least one of the preceding claims, characterized in that the ice compact is produced in an industrial manufacturing plant. A method according to claim 12, characterized in that the ice mold is introduced together with a beverage in a beverage container and the beverage container is closed with a disposable closure. Method according to claims 12 and 13, characterized in that the first, the second and / or the third shaping cavity are selected depending on the beverage container from a set of shaping cavities and provided for the production of the ice compact.

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