KR20100138156A - Fruit syrup for coating iec bar and manufacturing method of ice bar coated fruit syrup - Google Patents

Abstract

PURPOSE: Fruit syrup for coating popsicles, and a producing method of the popsicles coated with the fruit syrup are provided to uniformly coat the popsicles by mixing fruits, calcium, and an emulsifier. CONSTITUTION: Fruit syrup for coating popsicles contains 25~35wt% of fruits, 0.01~0.5wt% of calcium, and 0.1~1wt% of emulsifier. A producing method of the popsicles coated with the fruit syrup comprises the following steps: firstly coating the popsicles with the fruit syrup and hardening; and secondly coating the popsicles with the fruit syrup and hardening.

Description

Fruit syrup for ice bar coating and manufacturing method of the ice bar coated with the fruit syrup {fruit syrup for coating iec bar and manufacturing method of ice bar coated fruit syrup}

The present invention relates to an ice bar coating fruit syrup and a method for manufacturing the fruit syrup coated ice bar, and more particularly, in an ice bar coating fruit syrup, the fruit syrup for ice bar coating comprising a fruit, calcium and an emulsifier and an ice bar. In the production, the first coating step of curing after coating the fruit syrup on the ice bar; It relates to a method for producing a fruit syrup-coated ice bar comprising a second coating step of curing the fruit syrup is coated on the first ice-coated ice bar and then cured again.

Ice cream (icecream) is a kind of dessert for eating after eating, usually synonymous with summer snacks that are made by adding sugar and spices to crude oil and making them frozen. It is said to be the same concept as ice cream, which is frozen and frozen by adding sugars and spices such as sugar to purified water without using crude oil.

Recently, as consumers' desire for snacks is diversified, new raw materials and types of products are being developed for snacks such as drinks, confectionery, and bread, and this situation affects ice cream and thus various forms using various ingredients. Ice cream is being researched and commercialized.

The simplest ice cream in the ice cream is the ice bar made by freezing ice on the bar and ice cream, and recently, mainly for coating ice cream coated with various kinds of ingredients on the surface of the ice bar to improve the sensory function.

Coated ice bars are usually coated with chocolates such as chocolate, white chocolate, and nougat on the outer surface of the product, or chocolate coated with nuts such as peanuts or biscuits such as ground cookies. In addition, coated ice bars are also produced ice cream layered with two or three layers of different flavors or different color ice mix. Such a multi-structured ice cream is generally prepared by filling the first mix in a mold and freezing it to a certain thickness by inhaling and filling the second mix.

In recent years, coated ice bars increase the sweetness by using coffee and cacao in addition to chocolates as coating materials, and are becoming popular among children and women who like sweets. However, ice bars coated with chocolates, coffee, and cacao are ingested. There is a problem that the cracked coating part is broken, and also because the coating component is mainly used to sweeten the ingredients to cause pediatric obesity for the children who mainly consume it.

Therefore, the present invention provides a fruit syrup-coated ice bar coated with a fruit syrup made of fruit as a main ingredient instead of a coating component of the above-mentioned chocolates, coffee, cacao, etc. on the ice bar, so that the coating component is not cracked and is cool. It is to provide a fruit syrup coating ice syrup for a fresh fruit taste, a method for producing the fruit syrup coated ice bar and an ice bar coated with a fruit syrup prepared by such a method.

The present invention aims to provide a fruit syrup for ice bar coating.

An object of the present invention is to provide a method for producing a fruit syrup coated ice bar.

The present invention is to provide a fruit syrup coated ice bar prepared by the method for producing a fruit syrup coated ice bar.

In the present invention, an ice bar coating fruit syrup is provided. The present invention provides an ice bar coating fruit syrup including fruit, calcium and an emulsifier.

The present invention in the manufacture of the ice bar, the first coating step of curing after coating the fruit syrup on the ice bar; The fruit syrup is to provide a method for producing a fruit syrup-coated ice bar comprising a secondary coating step of curing the fruit syrup on the primary coated ice bar again after curing.

The present invention is to provide a fruit syrup-coated ice bar prepared by the method for producing a fruit syrup-coated ice bar.

In the present invention, ice bar coating fruit syrup may provide an ice bar coating fruit syrup including fruit, calcium, and an emulsifier, thereby contributing to the formation of an appropriate thickness and strength of the fruit syrup coated when the fruit syrup is coated on the ice bar.

The present invention, in the manufacture of the ice bar, the first coating step of curing after coating the fruit syrup for ice bar coating, including fruit, calcium, emulsifier on the ice bar at the optimum temperature and viscosity; Providing a method of manufacturing a fruit syrup-coated ice bar comprising a second coating step of coating the fruit syrup on the primary coated ice bar at the optimum coating temperature and viscosity, and then curing the fruit syrup again to provide an appropriate thickness and strength. The fruit syrup coating layer of the ice bar may be provided.

The method of manufacturing the fruit syrup-coated ice bar of the present invention not only solves the manufacturing problem of the fruit syrup-coated ice bar in which a constant coating thickness is not formed, but also consists of a conventional chocolate coated ice bar or ice cream mix consisting of 2-3 layers. Apart from the multi-layered ice bar, fruit syrup coated with a lot of fruit can be coated to produce an ice bar with excellent taste and texture.

The present invention represents a fruit syrup for ice bar coating.

In general, fruit syrup (fruit syrup) is made of a mixture of sugars and stabilizers based on the fruit as a main raw material is often called fruit 쨈, or fruit syrup depending on the physical properties. Normally, since fruit has very low fat content, stabilizers are used to maintain viscosity and shape. However, emulsifiers for uniformly emulsifying fats are not generally used.

The present invention relates to an ice bar coating fruit syrup, wherein the fruit syrup for ice bar coating comprises fruits, calcium and an emulsifier.

The fruit syrup for ice bar coating of the present invention contains 25 to 35% by weight of fruit, 0.01 to 0.5% by weight of calcium, and 0.1 to 1% by weight of an emulsifier based on the total weight of the fruit syrup.

Ice syrup coating fruit syrup of the present invention may include sugars, stabilizers, flavorings, pigments, purified water in addition to fruits, calcium, emulsifiers.

The fruit syrup for ice bar coating of the present invention includes sugars, stabilizers, flavors, pigments, and purified water in addition to fruits, calcium, and emulsifiers. As an example of the composition of the fruit syrup, 25 to 35% by weight of fruit syrup, calcium 0.01 -0.5 weight%, emulsifier 0.1-1 weight%, sugar 10-20 weight%, stabilizer 0.1-5 weight%, fragrance | flavor 0.1-1 weight%, pigment | dye 0.1-1 weight%, and remainder purified water.

In the ice-bar coating fruit syrup of the present invention, the fruit is a main ingredient of the fruit syrup, and the ingredient affects the overall taste of the fruit syrup, and the ice-bar coating fruit syrup of the present invention is an example of the fruit as strawberry, apricot, plum, peach, citrus Any one or more selected from the group of oranges, grapes, blueberries, apples, pears, plums, bananas, loquats, persimmons, watermelons, melons, mangoes, pineapples, kiwis, lemons, quince, tomatoes, pomegranates and melons can be used. . In the case of using two or more kinds of different kinds of fruits, mixed fruits mixed in the same weight ratio may be used.

In general, an emulsifier is a substance that stabilizes by lowering the surface tension so that fat can be uniformly emulsified in an aqueous mixture.

In the ice syrup coating fruit syrup of the present invention, the emulsifier plays a role in which the fruit syrup can be effectively coated on the ice bar, such as calcium, and such emulsifiers are preferably used for food emulsifiers. Do.

In the fruit syrup for ice bar coating of the present invention, the emulsifier may be a food emulsified chemical emulsifier and / or natural emulsifiers.

Emulsifier in the ice-bar coating fruit syrup of the present invention is any one selected from the group of glycerin fatty acid ester, polysorbate, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, calcium stearyl lactate, lecithin, egg yolk, milk protein The above can be used.

In the ice syrup coating fruit syrup of the present invention, calcium serves to effectively coat the fruit syrup on the ice bar together with an emulsifier, and such calcium may be used as a foodstuff acceptable formulation.

In the ice syrup coating fruit syrup of the present invention, the sugar is used as a component for improving the functionality by imparting taste, particularly sweetness, in the fruit syrup, and it is preferable to use those sugars that are approved for food use. Examples of such sugars include sugar, glucose, fructose, malt, syrup, dextrin, oligosaccharides, honey, propolis, sorbitol, xylitol, mannitol, mannitol, and mannitol ( Any one or more selected from the group consisting of mantitol, rhamnitol, inositol, erythritol, paratinose and quercitol may be used. In this case, when using a mixed sugar in which two or more different sugars are mixed, a mixed sugar in which two or more different sugars are mixed in the same weight ratio may be used.

In the ice syrup coating fruit syrup of the present invention, a stabilizer is used for stabilization of the fruit syrup, and a stabilizer generally used in the manufacture of ice cream may be used. As an example of such a stabilizer, any one or more selected from the group of pectin, locust bean gum, starch, xanthan gum, and food starch modified may be used.

The modified starch is Oxidized Starch, Acetylated Distarch Adipate, Acetylated Distarch Phosphate, Starch Sodium Octenyl Succinate, Distarchic Acid Starch Phosphate, Monostarch Phosphate, Phosphated Distarch Phosphate, Starch Acetate, Hydroxypropyl Distarch Phosphate and Hydroxypropyl Starch Any one or more selected from can be used.

In the ice syrup coating fruit syrup of the present invention, the flavorings and pigments can be used to further improve the aroma and external state of the fruit syrup, and the flavorings and colorings can be used according to the kinds of fruits and pigments in the fruit syrup. have. For example, when the fruit is used as a strawberry in the fruit syrup, the flavoring used in the fruit syrup may be a strawberry flavor, and the pigment may be a pigment showing a strawberry color.

The fruit syrup for ice bar coating of the present invention may further include a functional ingredient.

The fruit syrup coating ice syrup of the present invention further includes a functional ingredient, and includes an ice bar coating fruit syrup having a reduced content of purified water by the amount of the functional ingredient included.

The fruit syrup for ice bar coating of the present invention includes sugars, stabilizers, flavors, pigments, and purified water in addition to fruits, calcium, and emulsifiers. As an example of the composition of the fruit syrup, 25 to 35% by weight of fruit syrup, calcium 0.01 0.5 wt%, emulsifier 0.1-1 wt%, sugar 10-20 wt%, stabilizer 0.1-5 wt%, perfume 0.1-1 wt%, pigment 0.1-1 wt%, functional ingredient 0.5-5 wt% and the balance Includes purified water.

In the ice syrup coating fruit syrup of the present invention containing the above functional ingredient, the functional ingredient is aloe, mugwort, chlorella, barberry fruit, spirulina, wolfberry, machi, rowan, mulberry, turmeric, green tea, ganoderma lucidum, white mushroom, Gamma-aminobutyric acid (GABA), Gamma-oryzanol, Ginseng, Ginseng mushroom, Chaga, Chaga, Angelica, Bokryeong, Cheongung, Cheongchung, Cheongsan, Eumyangkwa, Peppermint, Triticale, Sukjihwang, Omija, Ogapa One or more selected from the group of earth and sand, sewage, chajeon, baekbaekpi, yugeunpi can be used.

The functional ingredient in the above can be used as a solid formulation of the powder or a liquid formulation of the juice solution.

Emulsifiers, stabilizers, flavorings, and pigments in the ice-bar coating fruit syrup of the present invention containing the above functional ingredients are already mentioned above.

The present invention shows a method for producing a fruit syrup coated ice bar.

The present invention in the manufacture of the ice bar, the first coating step of curing after coating the fruit syrup on the ice bar; The fruit syrup is a method of manufacturing a fruit syrup-coated ice bar, including a second coating step of curing the fruit syrup on the first coated ice bar and then curing the fruit syrup.

The present invention in the manufacture of the ice bar, the first coating step of curing by immersing the ice bar in fruit syrup for 1 to 2 seconds and then immersed in liquid nitrogen for 2 to 3 seconds; Preparation of the fruit syrup-coated ice bar comprising a secondary coating step of curing by coating the fruit syrup is first coated ice bar in fruit syrup for 1-2 seconds and then immersed in liquid nitrogen for 2 to 3 seconds. The method is shown.

In the production of the ice bar, the ice bar is maintained at a temperature of 6 to 12 ℃ and coated in a fruit syrup having a viscosity of 2000 to 3000 CPS (centipoise) for 1 to 2 seconds and then coated for 2 to 3 seconds in liquefied nitrogen. Primary coating step of curing by; Ice bar coated with the fruit syrup was coated with a fruit bar having a viscosity of 2000 to 3000 CPS (centipoise) and then immersed for 1 second to 2 seconds and then coated with a liquid nitrogen for 2 to 3 seconds. It shows a method of manufacturing a fruit syrup coated ice bar including a secondary coating step of dipping and curing.

Fruit syrup in the production of the fruit syrup coated ice bar of the present invention can be used for the ice bar coating fruit syrup mentioned above.

In the production of the fruit syrup-coated ice bar of the present invention, the ice bar may be one obtained by a method of manufacturing a conventional ice bar.

In the production of the fruit syrup-coated ice bar of the present invention, the ice bar may be one obtained by a method of manufacturing a conventional ice bar. For the formulation of a raw material of the ice ax according to the compounding ratio as an example to the following raw materials are well homogenized blend lock with the primary pressure of the 135~145kg / cm ^{2, 2} car 30~40kg / cm ^2. The homogenized ice bar raw material mix is sterilized as described above. In general, a high temperature instant sterilization is performed at 80 to 90 ° C. for 20 to 30 seconds, preferably at 85 ° C. for 25 seconds. The sterilized ice bar raw material mix is cooled to 4 ° C. or lower, preferably 0 to 4 ° C., and then transferred to a tank, whereby ingredients such as flavors, colorants, and fruits are added and aged to be used for the production of ice bars. The overrun is applied while the ice bar mix aged above is passed through a freezer. The overrun is preferably in the range of 30 to 50%. The mix, which has been subjected to a constant overrun from the freezer, is pumped through the discharge nozzle and, when it comes to a certain shape, is inserted into a bar or stick and cut by an electrically heated iron wire. The ice bars formed in the ejectors are loaded onto each metal plate and frozen and cured while passing through the barrel (IQF). The hardened ice bar product is applied to the metal plate by dropping it and then commercialized through a packaging process as it is, or after the coating process coated with coating ingredients such as chocolates, coffee, and cacao, and then commercialized. .

The ice-bar coating fruit syrup and / or fruit syrup-coated ice bar of the present invention was investigated under various conditions. In order to achieve the object of the present invention, the ice-bar coating fruit syrup and It is also desirable to provide a method for preparing an ice bar coated with fruit syrup.

The present invention includes a fruit syrup-coated ice bar manufactured by the method for producing a fruit syrup-coated ice bar.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Manufacture example> Preparation of ice bar

300 kg of crude oil, 125 kg of milk cream, 130 kg of white sugar, 75 kg of starch syrup, and 5 kg of glycerin fatty acid ester were mixed as an emulsifier, and then homogenized at a pressure of 140 kg / cm ² for the first time and 35 kg / cm ^{2 for} the ^second time to obtain a mix. The mixture was sterilized at 85 ° C. for 25 seconds at a high temperature, and then transferred to a aging tank, followed by 3 kg of fragrance and 300 kg of fruit syrup, and cooled and aged at 4 ° C. for 4 hours to prepare an ice bar mix.

While passing the ice bar mix through a freezer, add 40% of an overrun to form a rectangular shape (width × length = 5 cm × 12 cm) through a discharge nozzle, and then insert a stick into the center of the rectangle shape. Cut and molded. The molded product from the discharge nozzle was loaded on each metal plate and frozen through a barrel (IQF), and then subjected to an impact on the metal plate to make an ice bar.

<Example 1> Fruit syrup coated ice bar

Strawberry 30kg, White Sugar 18kg, Modified Starch 1.5kg Acetylated Distarch Adipate, Pectin 0.5kg, Locust Bean Gum 0.1kg, Emulsifier 0.2kg Sucrose Fatty Acid Ester, Dibasic Calcium Phosphate 0.02kg, Strawberry Flavor 0.8kg, Strawberry pigment 0.7kg, purified water 48.18kg was mixed and then sterilized at 85 ℃ for 25 seconds hot high temperature and cooled to 4 ℃ to prepare a strawberry syrup.

After dipping the ice bar obtained in the above preparation for 1 second in the strawberry syrup prepared above (Dipping) and then immersed in liquid nitrogen (LN2) for 2 seconds to cure (Dipping), the first coating and then prepared again above After immersing in one strawberry syrup for 1 second (Dipping) and then immersed in liquid nitrogen (LN2) for 2 seconds (Dipping) to harden to prepare a double coated ice bar with strawberry syrup.

Strawberry syrup immersed in the ice bar was used to maintain the viscosity of 2000CPS at a temperature of 6 ℃.

Example 2 Preparation of Fruit Syrup-Coated Ice Bars

Strawberry 30kg, White Sugar 18kg, Modified Starch 1.5kg Acetylated Distarch Adipate, Pectin 0.5kg, Locust Bean Gum 0.1kg, Emulsifier 0.2kg Sucrose Fatty Acid Ester, Dibasic Calcium Phosphate 0.02kg, Strawberry Flavor 0.8kg, Strawberry pigment 0.7kg, purified water 48.18kg was mixed and then sterilized at 85 ℃ for 25 seconds hot high temperature and cooled to 4 ℃ to prepare a strawberry syrup.

The ice bar obtained in the preparation example was immersed in the strawberry syrup prepared above for 1.5 seconds, then immersed in liquid nitrogen (LN2) for 2.5 seconds for hardening, and then first coated and then prepared again. After dipping for 1.5 seconds in one strawberry syrup (Dipping) and immersed in liquid nitrogen (LN2) for 2.5 seconds (Dipping) to harden to prepare a double coated ice bar with strawberry syrup.

Strawberry syrup immersed in the ice bar in the above was used to maintain the viscosity of 2500CPS at a temperature of 9 ℃.

<Example 3> Fruit syrup coated ice bar

Strawberry 30kg, White Sugar 18kg, Modified Starch 1.5kg Acetylated Distarch Adipate, Pectin 0.5kg, Locust Bean Gum 0.1kg, Emulsifier 0.2kg Sucrose Fatty Acid Ester, Dibasic Calcium Phosphate 0.02kg, Strawberry Flavor 0.8kg, 0.7 kg of strawberry pigment and 48.18 kg of purified water were mixed, followed by instant sterilization at 85 ° C. for 25 seconds, and cooled to 4 ° C. to prepare a daughter syrup.

After dipping the ice bar obtained in the above preparation for 2 seconds in the strawberry syrup prepared above (Dipping) and immersed in liquid nitrogen (LN2) for 3 seconds (Dipping) to cure (primary coating) and then prepared again above After immersing in one strawberry syrup for 2 seconds (Dipping) and then immersed in liquid nitrogen (LN2) for 3 seconds (Dipping) to harden to prepare a double coated ice bar with strawberry syrup.

Strawberry syrup immersed in the ice bar in the above was used to maintain the viscosity of 3000CPS at a temperature of 12 ℃.

Experimental Example 1 Role of Calcium and Emulsifier in Fruit Syrup

The ingredients shown in Table 1 were mixed and then sterilized at 85 ° C. for 25 seconds and cooled to 4 ° C. to prepare a strawberry syrup having the same viscosity (2500 CPS).

The ice bar obtained in the preparation example was immersed for 2 seconds at 10 ° C. in each strawberry syrup obtained in Table 1, followed by curing for 3 seconds by dipping in liquid nitrogen (LN2) for each strawberry syrup coated ice bar. To obtain the characteristics, such as coating weight, strength, hardening properties of the ice bar and the results are summarized in Table 2 below.

Table 1. Strawberry serum component and content (unit: weight%)

Item Experimental group 1 Experiment group 2 Experiment group 3 Experimental Group 4 Experimental group 5 Strawberry 30 30 30 30 30 White sugar 18 18 18 18 18 Strawberry flavor 1.5 1.5 1.5 1.5 1.5 Strawberry coloring 1.5 1.5 1.5 1.5 1.5 Modified starch * 1.4 1.4 One. 1.4 - pectin 0.3 0.3 0.3 0.3 0.35 Locust bean gum 0.1 0.1 0.1 0.1 0.12 Xanthan Gum - - - - 0.1 Calcium Phosphate - 0.02 - 0.02 0.02 Emulsifier ** - - 0.2 0.2 0.2 Purified water Remainder Remainder Remainder Remainder Remainder synthesis 100 100 100 100 100

Modified starch: Acetylated Distarch Adipate

** Emulsifier: Sucrose Fatty Acid Ester

Table 2. Characteristics of Strawberry Syrup Coated Ice Bar According to Each Composition

Item Experimental group 1 Experiment group 2 Experiment group 3 Experimental Group 4 Experimental group 5 Coating Weight ⁽¹⁾ No significant difference (11.3 ~ 11.7g) Strength ⁽²⁾ +++ ++++ +++ ++++ +++++ Firmness ⁽³⁾ +++ +++ ++++ ++++ +++++

⁽¹⁾ Coating weight (g): Weight coated on the same volume of ice bar and related to thickness

⁽²⁾ Strength: It means the degree that the coating is cracked, cracked or damaged by the same impact. The more +, the better the strength.

⁽³⁾ Hardening property: It means the degree of strawberry syrup on white paper after a certain period of time (15 seconds) after dipping in liquefied nitrogen (LN2). The more +, the better hardening property.

According to Table 2, when calcium is added to strawberry syrup, which is a kind of fruit syrup, the strength of the coating is improved, and the hardening property is improved when the lecithin is added as an emulsifier. Therefore, in fruit syrup, simultaneous inclusion of calcium and emulsifiers shows an increase in the strength and / or firmness of the coating.

Experimental Example 2

After holding the strawberry syrup having a viscosity of 2500 CPS of the composition of Test Group 5 of Experimental Example 1 at 0 ° C., 6-12 ° C. and 15 ° C., respectively, the ice bar obtained in Preparation Example was placed in a strawberry syrup maintained at each temperature for 1 second. After dipping for 2 seconds in dipping in liquid nitrogen (LN2) (Dipping) to cure by obtaining each strawberry syrup coated ice bar, and confirmed the appearance and process problems of these ice bars and summarized in Table 3 below Indicated.

Table 3. Comparison of Fruit Syrup-Coated Ice Bar Manufacturing Process According to Fruit Syrup Temperature

Item Syrup temperature Exterior Process problems Test group A 0 ℃ Inadequate If the freezing of the fruit syrup is not uniform, clogging occurs during the feeding process to the syrup coating hopper. Test group B 6 ℃ Good none Test group C 9 ℃ Good none Test group D 12 ℃ Good none Test group E 15 ℃ Bad Melt in the ice bar coating process and mix with fruit syrup. During this process, the appearance and properties of fruit syrup are changed.

As shown in Table 3, the lower the temperature of the strawberry syrup, which is a fruit syrup, increases the amount of coating, and the less the degree of raising the temperature of the ice bar, the better the quality of the product, but when the freezing is not uniform in the process of cooling the fruit syrup. In the syrup cooler, there is a problem that the inside of the pipe to the coating hopper is clogged. In addition, when the temperature of the syrup is not uniform, a problem occurs that the surface on the product is not uniform. On the contrary, if the temperature of the fruit syrup is higher than 15 ° C., the ice bar melts when coated on the syrup, which is poor in appearance, and there is a problem in that the physical properties of the fruit syrup are mixed with the ice mix and the fruit syrup. Therefore, when the fruit syrup is coated on the ice bar, it can be seen that the coating temperature is 6 to 12 ° C.

Experimental Example 3

Strawberry 30kg, White Sugar 18kg, Modified Starch 1.5kg Acetylated Distarch Adipate, Pectin 0.5kg, Locust Bean Gum 0.1kg, Emulsifier 0.2kg Sucrose Fatty Acid Ester, Dibasic Calcium Phosphate 0.02kg, Strawberry Flavor 0.8kg, Strawberry pigment 0.7kg, purified water 48.18kg was mixed and then sterilized at 85 ℃ for 25 seconds hot high temperature and cooled to 4 ℃ to prepare a strawberry syrup.

Purified water was further added to the strawberry syrup or the strawberry syrup was concentrated to obtain a strawberry syrup having a viscosity of 1000 CPS, a strawberry syrup of 2000 CPS, a strawberry syrup of 2500 CPS, a strawberry syrup of 3000 CPS, and a strawberry syrup of 5000 CPS, respectively.

After maintaining the temperature of the strawberry syrup having each viscosity at 10 ℃ and then immersed for 1 second the ice bar obtained in the manufacturing example in each strawberry syrup having a viscosity for 2 seconds in liquid nitrogen (LN2) ( Dipping) to harden each strawberry syrup coated ice bar, and confirmed the appearance of the ice bar, process problems and summarized in Table 4 below.

Table 4. Comparison of Fruit Syrup-Coated Ice Bar Manufacturing Process According to Fruit Syrup Temperature

Item Syrup viscosity Exterior Process problems Test group A ' 1000 CPS Inadequate
(Less coating amount) none Test group B ' 2000 CPS Good none Test group C ' 2500CPS Good none Test group D ' 3000CPS Good none Test group E ' 5000CPS Bad Problems during the packaging process

If the viscosity of the fruit syrup is 1000CPS as shown in Table 4, the amount of the coating is small and the thickness of the coating cannot be maintained. In addition, due to the viscosity-related flowability, the syrup flows well from the top of the ice bar, resulting in a non-uniform coating thickness of the product, which reduces the value of the product.

In addition, if the viscosity of the fruit syrup is 5000CPS, the amount of fruit syrup coated on the ice bar is increased, and the fruit syrup coating is formed and maintained on the ice bar more than a certain thickness. This clumping occurs and this part does not freeze even when dipping in liquid nitrogen (LN2), so it is buried outside in the packaging process, which is a post process, and the problem of melting occurs, which makes it difficult to commercialize.

On the other hand, if the viscosity of the fruit syrup is 2000 ~ 3000CPS, the fruit syrup-coated ice bar does not have any trouble or process problems, and the viscosity of the fruit syrup is 2000-3000CPS for the production of fruit syrup coated ice bar. Could.

Experimental Example 4

Strawberry 30kg, White Sugar 18kg, Modified Starch 1.5kg Acetylated Distarch Adipate, 0.5kg Pectin, 0.1kg Locust Bean Gum, 0.2kg Sucrose Fatty Acid Ester as Emulsifier, 0.02kg Calcium Phosphate, 0.8kg Strawberry Flavor , 0.7kg of strawberry pigment, 48.18kg of purified water were mixed, and then sterilized at 85 ° C. for 25 seconds and cooled to 4 ° C. to prepare strawberry syrup.

Purified water was further added to the strawberry syrup, or the strawberry syrup was concentrated to obtain a strawberry syrup having a viscosity of 2500 CPS.

After maintaining the temperature of the strawberry syrup having the viscosity of 2500 CPS at 10 ° C, the ice bar obtained in the preparation example was immersed in the strawberry syrup for 1 second, and then dipped in liquid nitrogen (LN2) for 2 seconds to cure. An ice bar coated with a single layer of strawberry syrup was obtained (test group (a)).

After maintaining the temperature of the strawberry syrup having the viscosity of 2500 CPS at 10 ° C, the ice bar obtained in the preparation example was immersed in the strawberry syrup for 1 second, and then dipped in liquid nitrogen (LN2) for 2 seconds to cure. After the first coating, it was again immersed in strawberry syrup for 1 second and then immersed in liquid nitrogen (LN2) for 2 seconds to cure by dipping for 2 seconds to obtain a double coated ice bar with strawberry syrup (test group (Na )).

Compare the coating thickness and functionality of the ice bar (test group (a)) coated with strawberry syrup obtained in the above-mentioned layer and the ice bar (test group (b)) coated with strawberry syrup, and the results are shown below. Table 5 summarizes them.

Table 5. Comparison of Ice Bar Functionality According to Number of Fruit Syrup Coatings

Item Number of fruit syrup coatings Coating thickness Sensory Comparison * Test group 1 time 1.2 mm +++ Test group (I) Episode 2 2.5mm
(1 time 1.2mm, 2 times 1.3mm) +++++

* The sensory comparison was performed by 20 sensory test personnel (10 men and women each) who had more than 3 years of sensory test experience in the food-related field, indicating the degree of sensory level in taste, aroma, appearance, texture, and overall preference. More + means more sensory.

When manufacturing a fruit syrup coated ice bar having the same temperature and viscosity as shown in Table 5, when the fruit syrup is coated on the ice bar once, the coating is performed twice more than the taste, aroma, appearance, texture and overall taste. It was found to be excellent.

<Examples 4 to 27>

Fruit syrup obtained in Examples 4 to 27 in the same manner as in Example 2 except for obtaining a fruit syrup using each fruit shown in Table 6 instead of strawberries when preparing a strawberry syrup fruit syrup 2 Heavy coated ice bars were prepared.

Table 6. Fruit Types in Fruit Syrup

Example fruit Example fruit Example 4 apricot Example 5 plum Example 6 peach Example 7 Citrus Example 8 Orange Example 9 grape Example 10 Blueberries Example 11 Apple Example 12 ship Example 13 plum Example 14 banana Example 15 Loquat Example 16 feeling Example 17 watermelon Example 18 melon Example 19 mango Example 20 pineapple Example 21 Kiwi Example 22 lemon Example 23 Quince Example 24 tomato Example 25 Pomegranate Example 26 * Apple: Pear = 1: 1 Example 27 ** Pineapple: Kiwi = 1: 1

* Mixed fruit with apple and pear mixed at 1: 1 weight ratio

** Mixed fruit pineapple and kiwi mixed in a weight ratio of 1: 1

<Example 28>

Strawberry 30kg, White Sugar 18kg, Modified Starch 1.5kg Acetylated Distarch Adipate, Pectin 0.5kg, Locust bean gum 0.1kg Strawberry pigment 0.7kg, mixed with 45.18kg mugwort powder 3kg purified water as a functional ingredient and then instant sterilization at 85 ℃ for 25 seconds and cooled to 4 ℃ to prepare a strawberry syrup containing the functional ingredient.

The ice bar obtained in the preparation example was immersed in the strawberry syrup prepared above for 1.5 seconds, then immersed in liquid nitrogen (LN2) for 2.5 seconds for hardening, and then first coated and then prepared again. After dipping for 1.5 seconds in one strawberry syrup (Dipping) and immersed in liquid nitrogen (LN2) for 2.5 seconds (Dipping) to harden to prepare a double coated ice bar with strawberry syrup.

Strawberry syrup immersed in the ice bar in the above was used to maintain the viscosity of 2500CPS at a temperature of 9 ℃.

<Example 29 to Example 50>

Example 29 to the same method as in Example 28 except for obtaining a fruit syrup containing a functional ingredient using each of the fruits and functional ingredients shown in Table 7 instead of strawberries when preparing a strawberry syrup containing a functional ingredient A ice syrup coated with a fruit syrup containing each functional ingredient obtained in Example 50 was prepared.

Table 7. Fruit syrup with fruit and functional ingredients

Example fruit Functional ingredient Example fruit Functional ingredient Example 29 apricot Aloe Example 30 plum Chlorella Example 31 peach Fruit tree Example 32 Citrus Spirulina Example 33 Orange Wolfberry Example 34 grape March Example 35 Blueberries rowan Example 36 Apple Audi Example 37 ship Turmeric Example 38 plum green tea Example 39 banana Ganoderma lucidum mushroom Example 40 Loquat White Oyster Mushroom Example 41 feeling Gamma aminobutyric acid Example 42 watermelon Gamma-Orizanol Example 43 melon Ginseng Example 44 mango Situation Mushroom Example 45 pineapple Chaga Mushroom Example 46 Kiwi Donkey Example 47 lemon Cheongung Example 48 Quince Tofu Example 49 tomato Yin Yang Example 50 Pomegranate Three hundred seconds

Functional ingredients used powder formulations.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

Ice bar coated with the fruit syrup of the present invention and its manufacturing method is excellent in the natural flavor of fruit syrup of the fruit syrup having a coating layer, unlike the ice bar formed with two or three layers with ice bars coated with existing chocolates It will meet the needs of consumers looking for well-being trends and various ice bars, and will also contribute to the profit generation of those who produce them, ultimately contributing to the national industrial development.

Claims (7)

In the fruit syrup for ice bar coating, Fruit syrup for ice bar coating, comprising a fruit, calcium, emulsifier. The fruit syrup for ice bar coating according to claim 1, wherein the fruit syrup comprises 25 to 35% by weight of fruit, 0.01 to 0.5% by weight of calcium and 0.1 to 1% by weight of an emulsifier, based on the total weight of the fruit syrup. The fruit of claim 1 wherein the fruit is strawberry, apricot, plum, peach, citrus, orange, grape, blueberry, apple, pear, plum, banana, loquat, persimmon, watermelon, melon, mango, pineapple, kiwi, lemon, quince Ice-coated fruit syrup, characterized in that any one or more selected from the group of tomatoes, pomegranates, melons. In the manufacture of the ice bar, The first coating step of curing after coating the fruit syrup of any one of claims 1 to 3 in the ice bar; The fruit syrup is coated with a fruit syrup, characterized in that it comprises a second coating step of curing the fruit syrup of any one of claims 1 to 3 on the first coated ice bar again cured Method of making ice bars. The method of claim 4, further comprising: coating the ice bar by immersing in a fruit syrup for 1-2 seconds and then immersing in liquefied nitrogen for 2 to 3 seconds to cure; The fruit syrup is coated with a fruit syrup, wherein the fruit syrup is coated with a first ice bar coated with fruit syrup for 1 second to 2 seconds and then immersed in liquid nitrogen for 2 to 3 seconds to cure. Method of making frozen ice bars. The fruit syrup according to claim 4, wherein the fruit syrup comprises 25 to 35% by weight of fruit, 0.01 to 0.5% by weight of calcium, and 0.1 to 1% by weight of an emulsifier, based on the total weight of the fruit syrup. Method for producing a fruit syrup coated ice bar, characterized in that maintaining the temperature and having a viscosity of 2000 ~ 3000CPS (centipoise). Claims 4 to 6 of the fruit syrup coated ice bar prepared by the method of any one of the selected.