KR20000074895A - Manufacturing method of iced cake having different color and taste each other, and liquid for manufacturing iced cake - Google Patents

Abstract

PURPOSE: A producing method of a tub of ices and two kinds of water ices having different colors and tastes is provided to fill the tub with the two water ices without being mixed together. CONSTITUTION: The method is characterized by the following steps : (i) mixing materials of water ices and homogenizing by stirring ; (ii) sterilizing and cooling the mixture by 4°C or less with adding spices and fruit juice and ripening ; (iii) freezing the mixture and filling a tube halfway with one mixture and injecting some air to make room for a second filling ; (iv) filling the rest tube with the other mixture and sealing up an inlet part of the tube ; (v) and then freezing with hardening the tube and packing. The water ices for the first filling up is a mixture of 7-9wt% of refined sugar, 17-19wt% of starchy syrup(75Brix), 4-6wt% of liquid fruit sugar, 19-21wt% of starchy syrup(70Brix), 0.22-0.42wt% of stabilizer, 0.1wt% of citric acid, 0.1-0.3wt% of pineapple juice, 0.2-0.4wt% of spices, 0.2-0.4wt% of food colors and 43.7792-52.3792wt% of mixing water. The second water ices is a mixture of 3-5wt% of refined sugar, 4-6wt% of ice sugar, 16-19wt% of liquid fructose, 0.3-0.6wt% of hardened oil of coconut, 0.3-0.6wt% of dried milk, 0.1-0.3wt% of stabilizer, 0.1wt% of monoglyceride, 0.1-0.3wt% of citric acid, 0.001wt% of food colors(R-2)(R4), 5.0-7.0wt% of peer puree, 0.1-0.3wt% of spices and 60.798-70.998wt% of mixing water.

Description

Manufacturing method of iced cake having different color and taste each other, and liquid for manufacturing iced cake}

The present invention relates to a method for producing ice creams having different colors and tastes and to ice creams thereof, and more particularly, to filling a tube-shaped ice cream container without mixing with each other in a tubular ice container. The present invention relates to a method for producing an ice cream, and an ice cream liquid used to prepare the ice cream.

Typically, ice cream is prepared in various forms, such as stick form, stored in a coated paper container, tube storage form and the like.

Usually, the ice cream in the tube storage form is mostly made of one material and color, and it does not satisfy the taste of consumers who want to enjoy various flavors at once. It was not possible to produce the product achieved by filling the ice cream with color and flavor without mixing with each other.

Accordingly, the present invention is to provide an ice cream prepared by blending various materials to have different colors and tastes, and a method for producing a tubular ice cake using the ice cream, and the tubular container with different tastes and colors. It is an object of the present invention to provide a method for preparing an ice cream, which is prepared by freezing two or more of the ice cream liquids divided up and down according to the difference in physical properties thereof and then freezing them.

1 is a process chart related to the ice cream manufacturing method according to the present invention,

FIG. 2 is a view illustrating a state in which a secondary filling ice cream mix raw material is filled in an ice cream container in an ice cream manufacturing method according to the present invention; FIG.

3 is a view showing a state in which vortices are generated when a secondary filling ice cream mix raw material is filled in an ice cream container without using the filling nozzle of the present invention in the method of manufacturing an ice cream according to the present invention;

Figure 4 is a perspective view showing an ice cream produced by the ice cream production method according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The present invention examines the ice cream mix raw materials and mixes them according to the mixing ratio, uniformly mixes and mixes the mixed ice cream mix raw materials, sterilizes the homogenized ice cream mix raw materials at high temperature, and sterilizes the ice cream liquid. Cooling the mix raw material to 4 ℃ or lower and adding fragrance and juice to ripen, freezing the ripe ice cream mix raw material, and freezing ice fruit mixed raw material in one of the tube container The first step of filling a certain amount, the second step of filling another ice cream mix raw material over the first filled material in a tubular container, and the tubular ice cream filled with two or more ice cream mix raw materials having different colors and tastes. The process of applying heat to the inlet of the vessel and simultaneously pressurizing the vessel, and filling a plurality of sealed ice cube containers filled with ice cream mix raw materials. This was passed through a feeding step and the Gym, ice cream containers held by the trays that holds a predetermined interval and is characterized by being a step of packaging to ensure that curing Refrigeration.

In particular, after the ice cream mix raw material is first filled in the ice cream container, the air is supplied into the container to flatten the surface of the primary filled mix material, and at the same time, the upper space of the ice cream container so that the secondary filling material can be easily filled. Tightening process is carried out.

In addition, after the second ice cream mix raw material is secondly filled in the ice cream container, a process of removing the overflowed amount is performed.

The process of washing the surface of the ice container with water is carried out before sealing the inlet of the ice container filled with the mixed ingredients of different colors and flavors and filling it up and down.

The primary fill ice cream mix raw material filled in the ice container is homogenized at a pressure of 20 to 30 Kg / cm 2, and the secondary fill ice cream mix raw material is homogenized at a pressure of 120 Kg / cm 2.

On the other hand, the primary filling ice cream mix raw material is 7 to 9% by weight per starch, 17 to 19% by weight starch syrup (75Brix), 4 to 6% by weight liquid fructose, 19 to 21% by weight syrup (70Brix), stabilizer 0.22 to 0.42 It is made by mixing by weight%, citric acid 0.1 weight%, pineapple juice (65 Brix) 0.1-0.3 weight%, fragrance 0.2-0.4 weight%, food coloring 0.2-0.4 weight%, blended water 43.7792-52.3792 weight%, and primary filling The secondary fill ice cream mix raw material, which is filled on the surface of the ice cream mix raw material, is 3 to 5% by weight, 4 to 6% by weight, 16 to 19% by weight color fructose, 0.3 to 0.6% by weight of coconut oil, and skim. Milk powder 0.3-0.6%, stabilizer 0.1-0.3% by weight, emulsifier (monoglyceride) 0.1% by weight, citric acid 0.1-0.3% by weight, food coloring R-2 0.001%, food coloring R-4 0.001% by weight, pear It consists of mixing 5.0-7.0 weight% of purees, 0.1-0.3 weight% of fragrances, and 60.798-70.998 weight% of compounding water.

The stabilizer of the primary fill ice cream mix material is made by mixing 45% by weight of LBG, 48.1% by weight of guar gum, and 6.9% by weight of carrageenan.

In addition, as the physical properties of the primary fill ice cream mix raw material, solids account for 40.9% by weight of the total weight, the sugar content is 40.9%, the viscosity is 500 cps, the specific gravity is 1.15, the relative sweetness is 21.

The stabilizer of the secondary filling ice cream mix raw material is made by mixing LBG 30% by weight, guar gum 47% by weight, carrageenan 15% by weight, xanthan gum 1.5% by weight, dextrin 6.5% by weight.

In addition, as the physical properties of the secondary filling ice cream mix raw materials, solids account for 28.1% by weight of the total weight, the sugar content is 27.3%, the viscosity is 50cps to 60cps, the specific gravity is 1.07, the relative sweetness is 20.

Herein, a preferred embodiment of the present invention will be described in more detail with respect to the manufacturing method of ice cream having different colors and tastes of the present invention.

First, two different types of ice cream liquid raw materials described above are provided, one is a primary filling ice cream mix raw material, and the other is a secondary filling ice cream mix raw material having different colors and flavors, and these Raw materials will be checked for conformity based on food additive standards.

Next, a process of blending the ice cream material raw material provided as described above in the correct amount is carried out. Preferably, the primary filling ice cream mix raw material is red or light blue by the added food coloring. The secondary filling ice cream mix raw material is formulated to add edible pigments to make pear taste and beige color.

Of course, the primary and secondary filling ice cream mix raw materials may be combined using various flavors and pigment additives to give different colors and flavors.

The process of mixing the homogenized ice cream raw materials well as described above is in progress, the primary filling ice cream mix raw material is homogenized to a pressure of 20 ~ 30Kg / ㎠, the secondary filling ice cream mix raw material of 120Kg / ㎠ Homogenized by pressure.

Next, the ice cream mix raw materials go through a process of sterilization at a high temperature instantaneous temperature, at this time the temperature is 85 ℃ sterilized for 20 to 30 seconds.

Subsequently, the sterilized ice cream mix raw material as described above is cooled to 4 ° C. or lower and at the same time, the fragrance and fruit juice (bae puree) emanating fragrance are added to the cooled ice cream mix raw material and aged.

Next, the aged ice cream mix raw material is filled, wherein the primary fill ice cream mix raw material is filled at 3 to 4 ° C., and the secondary fill ice cream mix raw material is freezered at −3 ° C. It is discharged by using and filled.

Subsequently, a process of filling the ice cream container with the ice cream mix raw material provided in the above-described process will be described below.

The ice cream container has a hollow three-dimensional tube shape having a rabbit head shape, and an inlet portion in which an ice cream mix material is filled is formed at the lower end of the rabbit head shape.

First, a process of injecting an ice cream container onto a manufacturing line is performed. More specifically, the ice cream container is continuously inserted into a fitting groove of an annular conveyor which is driven and transported at a constant speed. do.

Next, while the ice container is conveyed along the conveyor, the primary filling ice cream mix raw material is transported under the stored supply means, and the primary filling process is performed.

More specifically, the means for supplying the primary fill ice cream mix raw material is in the form of a hollow piston nozzle having discharge grooves on both sides of the lower circumferential surface as shown in FIG. At the same time it is transported downward to the discharge groove of the red or light blue primary filling ice cream mix material is discharged to fill the inner wall of the ice container.

Preferably, the primary filling ice cream mix raw material is preferably to be filled only up to the ears of the rabbit divided into bifurcated rabbit-shaped tube container.

As a next step, the ice cream container having completed the primary filling process is transferred along the conveyor to be transported under the air supply means.

Therefore, the air is supplied into the tubular ice container filled with the primary filling ice cream mix raw material, and the distorted ice container cannot be maintained while being transported along the manufacturing line, and the air is taut and filled. The surface of the primary fill ice cream mix raw material in the state becomes flat.

As a next process, the ice cream container is conveyed along the conveyor to a supply means in which the secondary fill ice cream mix raw material is stored, and a secondary fill process is performed in which the secondary fill ice cream mix raw material is filled.

More specifically, the ice cream container is filled with a secondary filling ice cream mix raw material having a beige color and a pear taste, thereby forming a structure stacked up and down as a different color from the primary filling ice cream mix raw material.

At this time, the amount of the secondary filling ice cream mix raw material overflowed to the inlet of the ice cream container is generated, the overflow amount is removed by the removal means.

On the other hand, when the secondary filling ice cream mix raw material is directly filled on the surface of the primary filling ice cream mix raw material, as shown in the accompanying Figure 3 will generate a vortex at the contact site will be mixed with each other.

Therefore, in the present invention, the secondary filling ice cream mix raw material is discharged to the discharge groove formed in the lower circumferential surface of the filling nozzle by using the filling nozzle used for the primary filling as the secondary filling ice cream mix raw material supply means. Make sure that the mixed ingredients are filled on the wall.

As a result, no vortices occur at all, so that the primary fill ice cream mix material and the secondary fill liquid mix material are not mixed with each other due to the difference in specific gravity.

Next, a process is performed in which the inlet portion of the ice cream container filled with the primary and secondary ice cream mixture raw materials is heated with a heat of 295 ° C. as described above, and the inlet portion of the heated ice cream container is pressed by a pressurizing means. Lose.

Therefore, the inlet portion of the frozen ice container in the heated state is pressurized, whereby it is flatly sealed.

Subsequently, since the surface of the frozen ice container filled with the ice cream mix raw material is sealed as described above, foreign matter or raw material liquid is buried, the process of washing the water with water and removing water is performed.

Next, the frozen ice container is chopped into a tray formed with a plurality of grooves at regular intervals horizontally and vertically, and inserted into the grooves of the tray to be aligned.

Subsequently, the tray containing the frozen container is passed through a barrel at -32 to -38 ° C for 30 to 50 minutes to freeze.

Accordingly, the frozen ice container in the frozen state can be frozen and commercialized.

On the other hand, the two types, that is, the primary filling ice cream mix raw material and the secondary filling ice cream mix raw material is to use the difference in the physical properties (specific gravity, viscosity) in order to form a vertically stacked structure without mixing with each other, Specific gravity, viscosity) was tested as the most suitable for the following reasons.

For example, the amount of stabilizer is increased to increase the viscosity of the secondary filling ice cream mix raw material. If the viscosity is increased, the texture of the mix raw material becomes sticky and the quality is lowered. The taste and flavor will be lost.

In addition, in order to increase the specific gravity difference of the mixed raw materials, it is necessary to increase the amount of solids. To this end, sugars need to be strengthened. However, when a large amount of sugars are strengthened, the relative sweetness of the mixed raw materials becomes strong, making it unsuitable as an ice cream. If it is high, ice cream will melt easily during distribution due to the freezing point drop.

Therefore, the physical properties of the primary fill ice cream mix raw material and the secondary fill ice cream mix raw material described above are assumed to be suitable.

As seen above, according to the ice-cream production method and the ice-cream liquid thereof according to the present invention, by filling the tubular ice-cream container with the upper and lower lamination structure in a tubular ice-cream container so as not to mix with each other, the two products are frozen. You can enjoy the taste of the food to satisfy the taste of consumers.

Claims (9)

Inspecting the ice cream mix raw materials and blending them according to the mixing ratio, mixing and homogenizing the mixed ice cream mix raw materials, sterilizing the homogenized ice cream mix raw materials at high temperature, and sterilizing ice cream mix raw materials. Cooling below 4 ℃ and adding fragrance and fruit juice to aging, freezing the aged ice cream mix raw material, and freezing ice fruit mix raw material to prevent filling the tubular container with a certain amount. The primary filling process, the secondary filling of another ice cream mix material over the primary filled material in the tubular container, and the inlet of the tubular ice container filled with two or more ice cream mix raw materials of different colors and flavors. The process of applying heat to the part and pressurizing it to seal it, and filling the ice cream mix raw material with a plurality of sealed ice cream containers on the tray A step that holds the distance method of producing an ice cream, characterized in that the ice cream was passed through a grade Gym containers held by the trays consisting of a step of packaging to ensure that curing Refrigeration. According to claim 1, wherein the ice cream container is first filled with the ice cream mix raw material, and then supplied air to the container to flatten the surface of the primary filled mix raw material and at the same time to easily fill the secondary filling raw material Process for making the upper space of the container taut, characterized in that the process for producing ice cream. The method of claim 1, wherein after the second filling of the ice cream mix raw material to the ice cream container, a process of removing the overflowed amount is carried out. The method of claim 1, wherein after the frozen ice mix material is frozen by the freezing means, the primary fill ice cream mix raw material is discharged at 3 to 4 ° C, and the secondary fill ice cream mix raw material is -3 ° C. Ice cream manufacturing method characterized in that to be discharged. As an ice cream filled in the ice container, the primary fill ice cream mix raw material to be filled in a predetermined amount is 7 to 9% by weight per starch, 17 to 19% by weight starch syrup (75Brix), 4 to 6% by weight liquid fructose, starch syrup (70Brix) 19-21 wt%, stabilizer 0.22-0.42 wt%, citric acid 0.1 wt%, pineapple juice (65 Brix) 0.1-0.3 wt%, flavor 0.2-0.4 wt%, food coloring 0.2-0.4 wt%, compounded water 43.7792 The secondary filling ice cream mix raw material, which is made by mixing ˜52.3792 weight% and is filled on the surface of the primary filling ice cream mix raw material, is 3 to 5 weight% per white, 4 to 6 weight% per ice, and color fructose 16 ~ 19% by weight, palm hardened oil 0.3-0.6% by weight, skimmed milk powder 0.3-0.6% by weight, stabilizer 0.1-0.3% by weight, emulsifier (monoglyceride) 0.1% by weight, citric acid 0.1-0.3% by weight, food coloring R-2 0.001% by weight, food coloring R-4 0.001% by weight, bae puree 5.0-7.0% by weight, fragrance 0.1-0.3% by weight, blending water 60.798-70.998% by weight Ice cream, characterized in that made. 6. The ice cream according to claim 5, wherein the stabilizer of the primary filling ice cream mix raw material is made by mixing 45% by weight of LBG, 48.1% by weight of guar gum, and 6.9% by weight of carrageenan. [6] The method of claim 5, wherein, as the physical properties of the primary fill ice cream mix raw material, solids occupy 40.9% by weight of the total weight, the sugar content is 40.9%, the viscosity is 500cps, the specific gravity is 1.15, and the relative sweetness is 21. Ice cream to do. The method of claim 5, wherein the stabilizer of the secondary filling ice cream mix raw material is characterized in that the mixture of LBG 30% by weight, guar gum 47% by weight, carrageenan 15% by weight, xanthan gum 1.5% by weight, dextrin 6.5% by weight Ice cream to do. 6. The method of claim 5, wherein, as the physical properties of the secondary filling ice cream mix raw material, solids account for 28.1% by weight of total weight, sugar content of 27.3%, viscosity of 50 cps to 60 cps, specific gravity of 1.07, and relative sweetness of 20. Ice cream characterized by.