KR101815205B1 - Method of manufacturing flavor ice and flavor ice produced thereby - Google Patents

Abstract

The present invention relates to a flavored ice product and a preparing method thereof. More specifically, the flavored ice product preparing method includes the steps of: dissolving powdered milk and sugar in purified water (S10); adding a mixed agent and dextrin to the mixture of purified water, powdered milk, and sugar and stirring the mixture to prepare a mixed liquid (S20); sterilizing the mixed liquid (S30); cooling the mixed and sterilized liquid at 2-4C (S40); filling a container with the mixed and cooled liquid before sealing and packing the container (S50); and rapidly freezing the mixed and packed liquid through a rapid-freezing apparatus (S60). The flavored ice product preparing method can improve the ice quality and add two or more flavors to the ice, pack a predetermined amount of the ice into individual units, and maintain appropriate hygiene.

Description

TECHNICAL FIELD The present invention relates to a method of producing flavor ice and a flavor ice produced by the method,

The present invention relates to a method for producing flavor ice and a flavor ice produced thereby, and more particularly to a flavor ice produced by rapidly freezing a mixture of various materials unlike existing ice water, The present invention relates to a method for manufacturing flavor ice, which improves the ice texture such as being insoluble in comparison with ice and improves the texture by combining various flavors and flavor ice produced thereby.

[0002] In general, an air-cooled freezing method in which contents are stored in a freezing room while the temperature of the freezing room is lowered by using a refrigerant such as Freon gas to cool ice provided for ice water for a predetermined period of time has been widely used. , The water in the product causes the tissue to expand until reaching the freezing point, so that ice crystals are felt during ingestion, resulting in a deterioration of texture.

In addition, in the case of ice provided to ice water in the past, since ice is prepared by freezing the water, the ice water can be flavored through a material adhered to ice. As a result, ice (ice water) It also acts as a factor of lowering the texture.

In the case of such an air cooling type refrigeration method, it is necessary to operate various electric devices such as a compressor for compressing a refrigerant, a condenser for condensing, and an evaporator. However, since a lot of electric power is consumed for its operation, economical efficiency is lowered.

Korean Patent Publication No. 10-2016-0122482

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems of the conventional art, and it is an object of the present invention to provide an ice maker for ice- And to provide a method of manufacturing hygienic flavor ice individually packaged and a flavor ice produced thereby.

As a means for solving the above-mentioned problems, a method of producing flavor ice according to the present invention comprises: (S10) dissolving powdered milk and sugar in purified water; (S20) preparing a mixed solution by adding a mixed preparation and dextrin to purified water in which milk powder and sugar are dissolved, and stirring the mixture; Sterilizing the mixed liquid (S30); (S40) cooling the sterilized mixed liquor to 2 占 폚 to 4 占 폚; Filling and sealing the cooled mixed liquid into the container and packing (S50); And rapidly freezing the mixed liquid packed through the rapid freezing device (S60).

At this time, in step S10, the powdered milk is characterized by being whole milk powder or mixed milk powder.

In addition, in step S60, the quick freezing apparatus may include a main body having an inner space portion having a long tunnel structure at one side; Supply means for supplying the unpacked packed ice to the main body, the supply means being disposed at one side of the main body; A freezing means comprising a water tank placed on the bottom surface of the space portion of the main body and a refrigerant accommodated in the water tank; A conveying means that is provided in the space portion of the main body and transfers the packed ice supplied from the supplying means to the other end portion of the main body while being immersed in the refrigerant contained in the water tank; And discharging means disposed on the other side of the main body and discharging packed ice transferred to the other end of the main body by the transferring means.

In addition, the discharging means is characterized in that the refrigerant rejection for removing the refrigerant remaining on the surface of the packed ice before discharging to the outside is constituted.

By way of example, the refrigerant is characterized by being a spirits.

On the other hand, the present invention also publishes flavor ice produced by the above production method.

As described above, the method of producing flavor ice according to the present invention and the flavor ice produced by this method are rapidly frozen in a short time by using a metal freezing device to improve the ice quality and realize two or more flavors and colors in ice, There is a hygienic advantage because it is packed individually.

1 is a block diagram showing a manufacturing method of the present invention;
2 is a front view showing a quick freezing apparatus according to the present invention;
Figure 3 is a plan view of Figure 2;
4 is a front view showing an embodiment of the conveying means which is an embodiment of the present invention.
5 is a perspective view of Fig.

In describing the present invention, terms and words used in the present specification and claims are to be construed in accordance with the principles of the present invention, on the basis that the inventor can properly define the concept of a term in order to best explain his invention It should be construed as meaning and concept consistent with the technical idea of.

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

FIG. 1 is a block diagram showing a manufacturing method of the present invention, FIG. 2 is a front view showing a quick freezing apparatus according to the present invention, and FIG. 3 is a plan view of FIG. 4 is a front view showing one embodiment of the conveying means constituting one embodiment of the present invention, and Fig. 5 is a perspective view of Fig.

Prior to the description, in the present invention, the flavor ice refers to ice that is prepared so that flavors such as powdered milk or fruit juice are mixed together. Unlike conventional ice for ice water, in which ordinary ice is brisk and various materials are added, The ice crystals are not felt during ingestion. Therefore, it is possible to provide an improved texture in which the ice crystals are smooth and the various flavors are mixed together, and they are less soluble than the existing ice, so that the ice does not melt during eating.

The method of manufacturing flavor ice according to the present invention comprises the steps of: (S10) dissolving powdered milk and sugar in purified water as shown in FIG. 1; (S20) preparing a mixed solution by adding a mixed preparation and dextrin to purified water in which milk powder and sugar are dissolved, and stirring the mixture; Sterilizing the mixed liquid (S30); (S40) cooling the sterilized mixed liquor to 2 占 폚 to 4 占 폚; Filling and sealing the cooled mixed liquid into the container and packing (S50); And rapidly freezing the mixed liquid packed through the rapid freezing device (S60).

First, the present invention has a step (S10) of dissolving powdered milk and sugar in purified water. In this case, purified water is suitable at 60 to 65 ° C, and general milk may be applied instead of the powdered milk. Preferably, powdered milk or mixed powdered milk is applied to the powdered milk of the present invention.

At this time, it is obvious that, in this step, a variety of ingredients such as milk powder and sugar as well as juice may be added to the purified water so that various flavors can be mixed with the frozen ice.

(S20) of adding a mixed preparation and dextrin to purified water in which powdered milk and sugar are dissolved and then stirring to prepare a mixed solution.

In this case, it is preferable that 1 to 3 parts by weight of the mixed preparation and 2 to 5 parts by weight of the dextrin are blended with 100 parts by weight of purified water in which the milk powder and sugar are dissolved.

When the mixing agent is blended in an amount of less than 1 part by weight, the network formation of the gel is weak and the formation of a sufficient gel is not observed. When the amount is more than 3 parts by weight, the gel is too strong to form a very hard gel and is too viscous. As a result, the product of the present invention is not suitable for use in ice water And is limited to the above-described blending range.

However, when the conventional mixed preparation is used, there is a problem that the product is not suitable as a biscuit product for brewing products such as a ribbon-like thin bark-like product due to strong viscosity, as mentioned above.

Accordingly, the mixed preparation according to the present invention is characterized by comprising 5 to 10 parts by weight of the buckwheat extract in relation to 100 parts by weight of carrageenan.

The carrageenan is obtained by extracting red algae with hot water or a hot alkaline aqueous solution and then refining. The carrageenan is excellent in water retention and viscosity does not change with time, so that the elasticity of jelly is maintained and the texture is improved.

However, when the above carrageenan alone is added, the gel strength becomes too large due to the formation of regularly repeated gel networks, so that it is not easy to bake with the formation of lumps, and there is a problem that the thin- It is not possible to obtain a uniform thickening point. As a result, there is a problem in that a thin shell shape itself is not formed in the shape of a ribbon when the ice is cut.

Therefore, in the present invention, the soba extract is further mixed with the carrageenan, so that the buckwheat extract is added to the gel network formed by carrageenan to form a viscous weakening portion between the gel networks, so that the lumps are not formed and uniformly dispersed .

However, when the buckwheat extract is blended in an amount exceeding the above-described blending range, the viscosity of the gel network is so weakened that the thin shell shape itself can not be formed in the shape of a ribbon when bobbing.

Buckwheat is a year-old herbaceous plant with mackerel. The flowers are white, pink and red. The stems are green, pink and dark red. Fruits are black, black, silver and brown. Leaves are triangular heart shape. It originated in northern China, but in 1992 a wild ancestral species (F. esculentum ssp. Fruit is mainly used for food. It is easy to live in the wilderness, and it is cultivated since the 5th century as a wild plant. Buckwheat blooms in early autumn, white lychee fruit is eaten by eating powder, and the stem is used as food for livestock. Fruits are made from powdered (buckwheat flour) portions with their husks removed. Peeled rice is also used as a source of shochu.

As used herein, the term "extract" refers to a substance which is extracted with water, a lower alcohol having 1 to 4 carbon atoms such as methanol, ethanol, and butanol, methylene chloride, ethylene, acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate, - Extracts obtained by leaching using dimethylformamide (DMF), dimethylsulfoxide (DMSO), 1,3-butylene glycol, propylene glycol or a mixed solvent thereof, and extracts obtained using supercritical extraction solvents such as carbon dioxide and pentane Extract means the fraction obtained by fractionating the extract or the extract. The extraction method can be applied by any method such as cold rolling, refluxing, heating, ultrasonic irradiation, supercritical extraction, etc. in consideration of the polarity, extraction degree, . In the case of the fractionated extract, the fraction is suspended in a specific solvent and then mixed with a solvent having a different polarity. The extract is adsorbed on a column packed with silica gel or the like, and then a hydrophobic solvent, a hydrophilic solvent, Quot; means fractions obtained as a mobile phase. Also, the meaning of the extract includes a concentrated liquid extract or a solid extract in which the extraction solvent is removed by a method such as freeze drying, vacuum drying, hot air drying, spray drying and the like. Preferably an extract obtained by using water, ethanol or a mixed solvent thereof as an extraction solvent, and more preferably an extract obtained by using a mixed solvent of water and ethanol as an extraction solvent.

In addition, such buckwheat extract is known to have an antibacterial action, so that the antibacterial action of the above-mentioned materials including purified water is performed, and in particular, antioxidative action enables control of the lightness and the like in future products.

In addition, the present invention also provides an example in which 1 to 5 parts by weight of beta-carotene is further contained in 100 parts by weight of carrageenan as the composition of the mixed preparation.

As mentioned above, the carrageenan is excellent in water retention and has the advantage of maintaining the elasticity of the mixture because there is no change in viscosity with time. However, when the temperature is elevated in a summer or the like, There is a problem that a thin shell shape itself can not be formed in the form of a ribbon when the ice is cut.

Therefore, beta-carotene is added to the mixed preparation of the present invention. Beta-carotene is excellent in heat resistance, so that even when the temperature rises, the gel network is not broken so that the thin- To solve the problem.

And then sterilizing the mixed liquid prepared as described above (S30). In this step, the sterilization can be performed at 80 to 90 DEG C for 3 minutes. However, it is obvious that various known sterilization methods can be applied to sterilize the mixed solution (S30).

And then cooling (S40) the mixed liquid, which has been sterilized, to 2 占 폚 to 4 占 폚.

In this step, preliminary cooling is performed before rapid freezing of the mixed liquid heat-treated for sterilization in the step (S30) of sterilizing the mixed liquid. By performing the preliminary cooling, the following rapid freezing device It is possible to control the load that can be acted upon rapid freezing of the mixed liquid, and rapid freezing of the mixed liquid can be performed in a short time through precooling, thereby improving the quality of the flavor ice finished product.

(S50) filling and sealing the mixed liquid in which the preliminary cooling is performed, and sealing the mixture. As shown in FIG. 5, by packing the mixed liquid by a predetermined amount, it is possible to perform batch and sequential rapid freezing of a large number of mixtures packed in a predetermined amount in the following immersion tunnel type rapid freezing apparatus.

Thereafter, the packed mixed solution is preferably passed through the weight and the metal detector to filter off the defective product, and to inject the defective product into the following process.

And then rapidly freezing the mixed liquid packed through the rapid freezing device (S60). In the rapid freezing apparatus, the packed mixed liquid is immersed in a coolant to be rapidly frozen.

The packed mixed liquor is frozen through the rapid freezing device, so that the packed mixed liquor reaches the freezing point in a short time and the swelling of the moisture structure is suppressed. As a result, ice particles are not felt during thawing, In addition, the shape of the ribbon can be realized differently from that of ordinary ice at the time of ice cutting, so that not only the taste but also the visual flavor can be provided.

Hereinafter, a specific embodiment of the rapid freezing device, which is an embodiment of the present invention, will be described with reference to FIGS.

The quick freezing apparatus according to the present embodiment is configured to include a main body 100, a feeding means 200, a feeding means 400, and a discharging means 500 as shown in FIG.

As shown in FIG. 2, the main body 100 is spaced apart from the ground surface in a casing shape, and a space portion 110 is provided inside the main body 100, and the space portion 110 has a long tunnel structure on one side .

The supplying means 200 is disposed on one side of the main body 100 and is configured to supply the packed mixed liquid 10 before the freezing to the main body 100.

2, the first transfer device 220 may include a supply line 210, as shown in the drawing. The first transfer device 220 may be connected to the first transfer device 220, It is possible to grasp the packed mixed liquid 10 supplied through the adsorber 222 and transfer it to one end of the main body 100.

The freezing means 300 includes a water tank 310 positioned at the bottom of the space 110 of the main body 100 and a refrigerant 320 accommodated in the water tank 310.

At this time, the packed mixed liquid 10 is frozen while being transported in a state of being immersed in the liquid refrigerant 320 by the following conveying means 400, and the frozen freezing system of packed ice according to the present invention 1), the immersion freezing method is applied.

Here, immersion freezing is a method of rapidly freezing a frozen object by immersing the object in a frozen antifreeze, that is, a refrigerant. In general, salt water is called a brine, but in the refrigeration field, a liquid-phase cooling medium that cools other materials in a broad sense without causing a state change is sometimes called a brine or secondary coolant. Since the frozen object is immersed directly in the immersion liquid and rapidly frozen, the refrigerant liquid used at this time should not freeze even at a low temperature. In the present invention, alcoholic beverages with low freezing point can be applied to the refrigerant.

The packed mixed liquid 10 is frozen by the immersion-freezing method as described above, so that the packed mixed liquid 10 reaches the freezing point in a short time and the swelling of the moisture structure is suppressed. As a result, Flavor can be improved because the taste is realized, and in the case of the immersion freeze method, power consumption can be reduced as compared with the general air-cooled freezing method, and the production amount per unit time can be greatly increased, .

A conventional refrigeration system in which the water tank 310 and the heat exchanger 340 are connected to the refrigerant circulation pipe 330 and the refrigerant circulation pipe 330 is connected to a compressor, a condenser, an expansion valve, an evaporator, In this case, in the case of the rapid freezing device 1 according to the present invention, a dual-type rapid cooling system in which the refrigerant 320 circulates along different paths and maintains the temperature at a very low level through mutual heat exchange can be applied .

In this case, the plate heat exchanger may be applied to the heat exchanger 340. When the temperature of the refrigerant 320 stored in the water tank 310 rises during the freezing of the continuously supplied mixed liquid 10, The refrigerant 320 is transferred to the plate type heat exchanger through the refrigerant circulation pipe 330 and the temperature of the refrigerant 320 is cooled to a set value or less for a minimum time in the plate type heat exchanger, And the like.

5, the upper surface of the water tank 310 may be opened, and a length of the water tank 310 may be longer along the space 110, so that a part of the following transporting means 400 may be installed in the water tank 310 ). ≪ / RTI >

The conveying means 400 is formed in the space portion 110 of the main body 100 as shown in the figure and is formed on the upper side of the other end of the water tank 310, The packed mixed liquid 10 supplied from the supplying means 200 at one end is transferred to the other end of the main body 100 while being immersed in the refrigerant 320 contained in the water tank 310 do.

The discharging means 500 is disposed on the other side of the main body 100 and is configured to discharge the frozen packed mixed liquid 10 conveyed to the other end of the main body 100 by the conveying means 400 .

Further, the discharging means 500 may further include a second transfer device 520 having the same structure as that of the supplying device 200, and the first transfer device 220 may be transferred The packed mixed liquid 10 transferred to the other end of the means 400 can be gripped by the adsorber 522 and transferred to the discharge line 510.

The discharge means 500 is provided with a refrigerant rejection unit 530 for removing the cryogenic refrigerant 320 remaining on the surface of the mixed liquid 10 packed before the mixed liquid 10 is discharged through the discharge line 510, A plurality of blowers 532 are disposed in the refrigerant rejection 530 toward the mixed liquid 10 packed at the upper and lower sides to spray high-pressure air, and the remaining cryogenic temperature The refrigerant 320 can be completely removed.

According to the present invention, by means of the organic bonding structure of the above-described structures, a plurality of packed mixed liquor (10) is immersed in a long water tank (310) accommodating the refrigerant (320) The number of packed mixed liquids 10 can be accommodated at the same time, so that the amount of freezing of packed ice per unit time can be dramatically increased.

This is because the conventional immersion type freezing device takes a certain amount of the object to be frozen into the brine tank and discharges it. In the case of the conventional immersion type freezing device, the immersion type freezing device can be frozen only once, It can not be compared with the freezing ability of the packaged ice fast freezing system 1 of the present invention which can be frozen.

Hereinafter, referring to Figs. 4 to 5, a more specific embodiment of the conveying means 400, which is one embodiment of the present invention, will be described.

The conveying unit 400 according to the present embodiment is configured to include a sprocket 410, a chain unit 420, and a seating frame 430 as shown in FIG.

First, the sprockets 410 are spaced apart from each other by a pair in parallel at opposite ends of the space 110. At this time, the sprocket 410 is not separately shown in the drawing, The rotational force of the means is transmitted.

The chain part 420 is engaged with the pair of sprockets 410 so that one side or both side sprockets 410 are driven, so that the chain is interlocked to perform orbital motion.

Although not shown in detail, the chain part 420 is formed of a pin-coupled structure so that a plurality of small links can be connected to each other at equal intervals in the longitudinal direction, and the sprocket 410 The sprocket 410 is rotated in such a manner that a plurality of teeth are formed at regular intervals such that the teeth of the sprocket 410 are caught in the space between the pin and the pin of the chain, .

3 and 4 (a) and 4 (b), the seat frame 430 is hinged to the chain portions 420, which are spaced apart from each other in parallel. More specifically, And is rotated in a counterclockwise direction in conjunction with the chain portion 420 as shown in FIG.

In addition, the packed mixed liquid 10 is stably mounted on the seating frame 430 and one or more seating holes 432 are formed in the seating frame 430 to prevent the mixed fluid 10 from being separated from the seating frame 430. And a lower part of the mixed liquid 10 transferred from the first transfer device 220 of the supplying means 200 is inserted into the seating hole 432. [

At this time, the packed mixed liquid 10 may be configured such that its container shape is configured as an upper light blocking structure as shown in FIG. 5 so that a lower part of the container is not dropped or released in a state of being inserted into the seating hole 432 do.

The seating holes 432 may be formed in the seating frame 430 and may have a variety of numbers in consideration of the width of the space 110 of the main body 100. Preferably, As shown in the drawing, eight of the seating holes 432 may be formed in the seating frame 430, and the adsorbers 222 and 522 of the first transmitting device 220 and the second transmitting device 520, It is preferable to simultaneously adsorb and hold the mixed liquor 10. [

4 to 5, the packed mixed liquid 10 before being frozen is transferred to the upper left seating frame 430 of the transfer means 400 The seating frame 430 hinged to the chain portion 420 interlocked with the sprocket 410 is hinged to the sprocket 410 at predetermined intervals so as to be rotated counterclockwise in the drawing and disposed below the seating frame 430, The packed mixed liquid 10 can be rapidly frozen while being transported to the right in the figure while being immersed in the packed mixed liquid 10 in the state shown in FIG.

Then, when the seat frame 430 is transported to the upper right of the figure, rapidly frozen flavor ice can be discharged through the discharging means 500.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

1: rapid freezing device 10: packed mixed solution
100: main body 200: supply means
300: freezing means 400: conveying means
500: discharge means

Claims (6)

Dissolving milk powder and sugar in purified water (S10); (S20) preparing a mixed solution by adding a mixed preparation and dextrin to purified water in which milk powder and sugar are dissolved, and stirring the mixture; Sterilizing the mixed liquid (S30); (S40) cooling the sterilized mixed liquor to 2 占 폚 to 4 占 폚; Filling and sealing the cooled mixed liquid into the container and packing (S50); And rapidly freezing the mixed liquid packed through the rapid freezing device (S60)
Wherein the mixed preparation comprises 5 to 10 parts by weight of a buckwheat extract with respect to 100 parts by weight of carrageenan in the step S20.
The method according to claim 1,
In step S10, the powdered milk is powdered milk or mixed milk powder.
delete The method according to claim 1,
Characterized in that 1 to 5 parts by weight of beta carotene is further added to 100 parts by weight of carrageenan.
The method according to claim 1,
In step S60, the rapid freezing device
A main body having a tunnel structure having a long inner side space portion at one side;
Supply means for supplying the unpacked packed ice to the main body, the supply means being disposed at one side of the main body;
A freezing means comprising a water tank placed on the bottom surface of the space portion of the main body and a refrigerant accommodated in the water tank;
A conveying means that is provided in the space portion of the main body and transfers the packed ice supplied from the supplying means to the other end portion of the main body while being immersed in the refrigerant contained in the water tank;
Discharging means disposed on the other side of the main body and discharging packed ice transferred to the other end of the main body by the transfer means;
Wherein the ice is filled with ice.
A flavor ice produced by the production method according to any one of claims 1 to 2 and 4 to 5.

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