KR20200041442A - Manufacture method of ice cream with design part - Google Patents

Abstract

The present invention relates to a method for manufacturing ice cream with a pattern part and, more specifically, to a method for manufacturing ice cream with a pattern part, which includes an automatic spray gun in a spray line to spray food coloring on a surface of ice cream made in a freezing line and transferred to the spray line. According to the present invention, the method comprises: a first process (S1) of inserting an ice cream mix manufactured by blending and mixing materials for ice cream into a sterilizer to perform high temperature sterilization up to 82°C; a second process (S2) of quickly decreasing the temperature of the ice cream maximize at 20°C or less, adding a taste component, storing the mixture in a refrigerator for 6 hrs or more, and freezing the mixture; a third process (S3) of quickly freezing the mixture in a mold at -50°C for 25 to 30 mins to make ice cream; a fifth process (S5) of mixing natural food coloring and cacao butter or mixing artificial food coloring and cacao butter to make food coloring for fat-soluble spray; a sixth process (S6) of instantaneously spraying high temperature air on the surface of the ice cream completing the fourth process to generate a temperature difference to remove frost in order to attach the food coloring to the surface; and a seventh process (S7) of filling the automatic spray gun with the food coloring completing the fifth process, taking out quickly-frozen ice cream from the mold and spraying the food coloring on the surface of the ice cream transferred to the spray line to form the pattern part on the surface of the ice cream.

Description

Manufacturing Method of Ice Cream with Patterns {MANUFACTURE METHOD OF ICE CREAM WITH DESIGN PART}

The present invention relates to a method of manufacturing an ice cream having a pattern, and more specifically, a company or brand logo or character by spraying edible color produced by fat-soluble on the surface of ice cream manufactured in a freezing line through an automated facility and transferred through a transfer unit. As it expresses various patterns such as, it relates to a method of manufacturing an ice cream having a pattern so as to produce an aesthetic sense and aesthetics of ice cream.

In general, ice cream is a food that anyone of all ages, males and females, likes on a hot summer day, and it is frozen and cured after adding other food or food additives to it using raw milk, dairy products, or fruits.

Since these ice creams are made of milk, which is a complete food, the taste is good, the nutrients are evenly contained and abundant, and there is little loss of nutrients by minimizing heat treatment.

 In addition, ice cream is a product with improved softness and softness and high palatability, and improved digestibility of nutrients through a homogeneous process.

However, the development of a new product of a conventional ice cream with many advantages is limited to similar products or imitation products, because the ice cream product has a shorter sales cycle and a high risk compared to the excessive investment cost in developing a new product.

In addition, the development of the new product of the ice cream mainly focuses only on the flavor and topping type of the ice cream, thereby increasing the palatability of the ice cream, and research on the appearance of the ice cream is rarely conducted.

This is because most of the ice cream is limited to a bar or a cup, and thus only the overall shape of the ice cream is modified, so that it is different from other ice cream, and the aesthetic beauty of the ice cream is not achieved at all.

In order to overcome this problem, looking at the Republic of Korea Patent Publication No. 10-2014-0105195 (2014.09.01. Public) "Chocolate formed on the surface using chocolate and its manufacturing method", in the manufacturing method of ice cream, A step of forming a shape with chocolate on the surface of the ice cream and a step of rapidly freezing the ice cream with the shape formed on the surface are proposed.

The prior art of such a configuration is to form a chocolate on the surface of the ice cream to obtain an aesthetic effect on the surface of the ice cream.

However, since the shape frame for forming a shape on the ice cream surface is placed on the surface of the ice cream, the chocolate is sprayed to form a shape on the surface of the ice cream, so only a simple shape such as a triangle or a star shape or a circular shape is used. There is a problem that can be expressed.

In addition, since it is sprayed at room temperature using a food printer and food coloring, there is a problem that the ice cream may melt or the pattern formed on the surface of the ice cream is disturbed or damaged.

Republic of Korea Patent Publication 10-2014-0105195 (2014.09.01. Published) Republic of Korea Registration Patent 10-0508040 (2005.08.04. Registered)

In order to solve the problems of the prior art as described above, the present invention sprays edible pigment made of fat-soluble on the surface of ice cream manufactured in a freezing line through an automated facility and transported through a conveying unit, such as a company or brand logo or character. It is to provide a method of manufacturing an ice cream having a pattern that sprays a pattern in a new way to express aesthetics and aesthetics of ice cream by expressing the pattern.

The present invention to solve the above problems

In the manufacturing method of the ice cream having a pattern having an automatic spray gun in the spray line to spray food coloring on the surface of the ice cream prepared in the freezing line and transferred to the spray line,

The first process (S1) of mixing the ice cream ingredients and putting the prepared ice cream mix into a sterilizer to sterilize it up to 82 ℃

A second process (S2) of rapidly freezing the ice cream mix temperature below 20 ° C and adding a flavor component to the refrigerator for 6 hours or more, followed by freezing.

The third process of filling the frozen ice cream mix into the ice cream molding mold (S3),

A fourth process (S4) of manufacturing the ice cream by rapidly freezing the molding mold at minus 50 ° C for 25 to 30 minutes,

The fifth step (S5) of mixing a natural food color and a kaka overter or mixing an artificial food color and a kaka overter to produce a fat-soluble spray edible color (S5),

The sixth step (S6) of removing the frost by generating a temperature difference so that the edible color can be adhered by instantaneously spraying hot air onto the surface of the ice cream processed in the fourth step; and

Filling the edible pigment processed in the fifth step in the automatic spray gun and taking out the rapidly frozen ice cream from the molding mold, and spraying the edible color onto the surface of the ice cream transferred to the spray line to form a pattern on the ice cream surface. 7 process (S7)

It provides a method of manufacturing an ice cream having a pattern.

In the method of manufacturing an ice cream having a pattern according to an embodiment of the present invention, the seventh process includes a sensor on one side of the automatic spray gun to recognize the movement of the ice cream being transferred from the freezing line to the spray line, and input the pattern in advance. Preparation step (S7-1) of receiving a signal from a program device to spray the injection, heating step (S7) of heating the temperature of the nozzle of the automatic spray gun through a heating wire using heat generated from a high-temperature boiler after the injection preparation step -2), by placing a pattern frame on the surface of the ice cream transferred to the spray line to spray the pattern received from the program device (S7-3), before the spraying step, for a certain time on the surface of the ice cream The program device automatically controls the program according to the signal from the sensor to determine the amount of injection. Includes a spraying method for controlling the Fregan (S7-4) and a dust removal step (S7-5) for removing dust by providing a dust suction device to prevent dust from the ice cream mix sprayed through the automatic spray from being blown off. can do.

In the method of manufacturing an ice cream having a pattern according to an embodiment of the present invention, after the fourth step (S4), the rapidly frozen ice cream is taken out of the molding mold and the eighth step (S8) of dipping liquid chocolate on the surface of the ice cream In addition, it may be characterized in that the fifth step (S5) to the seventh step (S7) is made after the eighth step.

A method of manufacturing an ice cream having a pattern according to the present invention includes a pattern having an automatic spray gun on the spray line to spray food coloring on the surface of the ice cream prepared in the freezing line and transferred to the spray line, but the food color is also obtained at a freezing temperature. By spraying it, the ice cream can be expressed in an elaborate shape and color on the surface of the ice cream, so it can have the effect of creating an aesthetic sense as well as differentiation of the ice cream.

In addition, in the ice cream manufacturing method having a pattern according to the present invention, expressing the pattern on the surface of the ice cream is compared to the general process by removing the frost by generating a temperature difference on the surface of the ice cream manufactured in the freezing line through the sixth process. It can have an effect that can be easily and elaborately.

In addition, the ice cream manufacturing method having a pattern according to the present invention is generally sprayed at room temperature by continuously maintaining a constant temperature at the nozzle of the automatic spray gun in the heating step forming the seventh step so that food color can be sprayed even at a freezing temperature. It can have an effect that can simplify the working process than the nozzle.

In addition, in the ice cream manufacturing method having a pattern according to the present invention, a programming device controls an injection amount and a spraying time of spraying an edible color on the surface of the ice cream by a spraying step and a spraying method step, thereby controlling the pattern of the ice cream on an automated facility. By making it easy to express, it is possible to shorten the working time and to mass-produce, thereby increasing the efficiency of the work and saving the manufacturing cost.

1 is a process diagram showing a method of manufacturing an ice cream having a pattern according to an embodiment of the present invention.
2 is a process diagram showing in detail the seventh process of the present invention.
3 is a process diagram showing a method of manufacturing an ice cream having a pattern according to an application example of the present invention.
4 to 6 is a photograph substitute for a picture showing an ice cream prepared in a method of manufacturing an ice cream having a pattern of the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail preferred embodiments that can be easily carried out by the person of ordinary skill in the art to which the present invention pertains. However, in the detailed description of the operating principle for the preferred embodiment of the present invention, if it is determined that a detailed description of related known functions or configurations may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.

In addition, the same reference numerals are used for parts having similar functions and functions throughout the drawings.

In addition, when it is said that a part is 'connected' with another part in the whole specification, it includes not only a case of being directly connected, but also a case of being connected indirectly with other elements in between. In addition, "including" a component means that other components may be included, not excluded, unless otherwise stated.

Hereinafter, a method of manufacturing an ice cream having a pattern according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a process diagram showing a method of manufacturing an ice cream having a pattern according to an embodiment of the present invention, FIG. 2 is a process diagram showing in detail a seventh process of the present invention, and FIG. 3 has a pattern according to an application example of the present invention It is a process diagram showing a method of manufacturing ice cream, and FIGS. 4 to 6 are photographs substituted for pictures of ice cream prepared in a method of manufacturing an ice cream having a pattern of the present invention.

1 and 2, a method of manufacturing an ice cream having a pattern according to an embodiment of the present invention includes a first process (S1), a second process (S2), a third process (S3), and a fourth process ( S4), a fifth process (S5), a sixth process (S6), and a seventh process (S7).

More specifically, as shown in Figures 1 and 2, the ice cream manufacturing method having a pattern according to an embodiment of the present invention is sprayed to spray food coloring on the surface of the ice cream prepared in the freezing line and transferred to the spray line In the method of manufacturing an ice cream having a pattern having an automatic spray gun in a line, the ice cream mix prepared by mixing and mixing the ice cream materials is put in a sterilizer and sterilized to a temperature of 82 ° C (S1), and the ice cream mix temperature is rapidly increased. After down to 20 ° C or less, after adding the taste component and storing in the refrigerator for at least 6 hours, the second step of freezing (S2), and the third step of filling the frozen ice cream mix into an ice cream molding mold (S3), Rapidly freezing the molding mold at minus 50 ℃ for 25 to 30 minutes, the 4th process to prepare ice cream (S4), mixing natural food coloring and Kaka Over Or, by mixing artificial food color and carca-over, to produce food color for fat-soluble spray, the fifth process (S5) and the fourth process (S4) by spraying hot air at the instant to the surface of the processed ice cream. After the food color processed in the 6th process (S6) and 5th process (S6), which removes frost by generating a temperature difference so that the food color is adhered, is filled in an automatic spray gun, the rapidly frozen ice cream is taken out of the molding mold, and then sprayed. And a seventh process (S7) of spraying food coloring onto the surface of the ice cream transferred to the line to form a pattern on the surface of the ice cream.

Referring to Figure 1, the first step (S1) is a process of putting the ice cream mix prepared by mixing and mixing the ice cream materials into a sterilizer and sterilizing it up to 82 ° C.

That is, in the first step (S1), the ice cream ingredients include various ingredients according to a user's preference in addition to raw materials for manufacturing ice cream such as milk or fresh cream, and after mixing the ice cream ingredients, mix using an mixing device to mix the ice cream To prepare.

In the first step (S1), the ice cream mix is put in a sterilizer and the internal temperature of the ice cream mix is sterilized to a high temperature up to 82 ° C.

At this time, the ice cream mix is sterilized for 15 seconds at a temperature of the high temperature sterilizer by the high temperature short time sterilization method (HTST) at a temperature of 72 ° C to 75 ° C, and the inside temperature of the ice cream mix is high temperature sterilized to 82 ° C.

For example, if you want to sterilize 4 kg (kg) of ice cream mix at high temperature, you can sterilize at high temperature for a short time at about 15 minutes.

The second process (S2) is a process in which the ice cream mix temperature is rapidly lowered to 20 ° C. or less, and then the taste component is added and stored in the refrigerator for 6 hours or more, followed by freezing.

That is, in the second step (S2), the temperature of the high-temperature sterilized ice cream mix is rapidly lowered to 20 ° C. or lower, and the taste component is added to the refrigerator for 6 hours or more.

Here, the reason for storing for more than 6 hours in the refrigerator is to aging the high-temperature sterilized ice cream mix to remove air bubbles and insoluble substances, and to refine ice crystals during freezing. This is because it is not easy to be absorbed into the mix and ice cream is not properly produced in a subsequent process.

In addition, the second process (S2) freezes the ice cream mix stored in the refrigerator for 6 hours or more. At this time, the ice cream mix is preferably frozen using a freezer dedicated to ice cream.

As described above, in a process in which the ice cream mix is frozen by the second process (S2), the scraper having the braid provided in the ice cream exclusive freezer is continuously rotated, and the ice cream mix is gradually made into soft ice cream.

The third step (S3) is a process of filling the frozen ice cream mix into an ice cream molding mold.

The fourth process (S4) is a process of manufacturing ice cream by rapidly freezing the molding mold at minus 50 ° C for 25 to 30 minutes, and in the second process (S2), the ice cream prepared in a soft state is transferred to the third process (S3). After filling in the molding mold by filling, the soft ice cream in the molding mold is prepared as a hard ice cream.

At this time, the reason why the freezing time is rapidly frozen for 20 to 30 minutes is that it is difficult to maintain the hard state of the ice cream when the freezing time does not exceed 25 minutes, and when the freezing time exceeds 30 minutes, the ice cream is stronger and the ice cream is stronger. This is because it is difficult to eat, and in severe cases, the ice cream may crack or the ice cream may break.

Here, the fourth step (S4) indicates a freezing line for manufacturing ice cream.

The fifth step (S5) is a process of preparing an edible color for fat-soluble spray by mixing a natural edible color and a carca-over, or by mixing an artificial food color and a car-ca-over.

The sixth step (S6) is a process of removing the frost by generating a temperature difference so that the edible pigment is adhered to by instantaneously spraying hot air to the surface of the ice cream processed in the fifth step (S5).

More specifically, the sixth step (S6) is a process before transferring the ice cream prepared in the fourth step (S4) of the freezing line to the spray line, and when the ice cream moves to the packaging line for about 25 minutes at minus 50 degrees in the freezing line. Sexual differences occur due to temperature differences.

At this time, the sixth step (S6) instantaneously sprays hot air on the surface of the ice cream, so that the food color can be fixed. To this end, in the sixth step (S6), it is preferable to arrange a facility in which warm wind, such as an air curtain and a dryer, is placed between the freezing line and the injection line.

1 and 2, in the seventh step (S7), the edible color processed in the fifth step (S5) is filled in an automatic spray gun and the rapidly frozen ice cream is taken out of the molding mold, and then the ice cream transferred to the spray line It is a process of forming a pattern on the surface of the ice cream by spraying food coloring on the surface.

To this end, the seventh process (S7) includes a spray preparation step (S7-1), a heating step (S7-2), a spraying step (S7-3), a spraying method step (S7-4), and a dust removal step (S7-). 5).

The spray preparation step (S7-1) is provided with a sensor on one side of the automatic spray gun to recognize the movement of the ice cream being transferred from the freezing line to the spray line and receive a signal from a program device to spray a pre-entered pattern.

Here, the program device comprises a receiving unit receiving a movement signal of an ice cream from a sensor, a data unit storing a pattern, shape and color of a previously input pattern, and an operating unit controlling an operation of an automatic spray gun to spray food color. .

In the heating step (S7-2), after the spray preparation step (S7-1), the temperature of the nozzle of the automatic spray gun is heated through a heating wire using heat generated from a high-temperature boiler.

More specifically, the heating step (S7-2) is provided with a heating wire in the nozzle of the automatic spray gun, the heating wire transfers heat generated in the boiler of the high temperature to the nozzle. In the heating step (S7-2), when spraying through a nozzle using an edible pigment prepared by mixing the kaka overter in the above-described fifth step (S5), the nozzle is prevented from clogging due to the particles of the kaka overter.

That is, in the heating step (S7-2), constant heat is applied to the nozzle of the automatic spray gun so that the nozzle is not continuously blocked, and for this purpose, a boiler is installed to transmit constant heat to the nozzle through a heating wire.

In the heating step (S7-2), ice cream is manufactured in the freezing line, and in the process of expressing the pattern on the surface of the ice cream, food coloring can be sprayed from the spray line connected to the freezing line, unlike the work performed at normal temperature. Provide a fair process.

In the spraying step (S7-3), a pattern is placed on the surface of the ice cream transferred to the spraying line to spray the pattern received from the program device.

In more detail, in the spraying step S7-3, the sensor is provided in the spraying line, so that the ice cream is disposed at the position where the automatic spray gun is provided. And when the ice cream passes through, the automatic spray gun sprays the food color to the food color.

That is, in the spraying step (S7-3), the sensor recognizes the movement of the ice cream and transmits a signal to the program device, and the program device proceeds with the spraying command, thereby spraying and fixing the food color on the surface of the ice cream.

In the injection method step (S7-4), before the injection step (S7-3), the program device controls the automatic spray gun according to a signal sent from the sensor to determine the injection amount to be sprayed on the surface of the ice cream for a certain time.

The dust removal step (S7-5) is a step of removing dust by providing a dust suction device to prevent dust from blowing off the ice cream mix sprayed through an automatic spray.

In more detail, in the case of spraying the surface of the ice cream with an automatic spray gun, in the dust removing step (S7-5), a blocking film is first installed to block the dust, and a suction device is installed inside the blocking film to install an automatic spray. Prevents blowing of food coloring dust in the air by inhaling the blowing dust around the gun and barrier.

Hereinafter, a method of manufacturing an ice cream having a pattern according to an application example of the present invention will be described in detail with reference to FIG. 3.

Referring to Figure 3, the ice cream manufacturing method having a pattern according to an application example of the present invention further includes an eighth step (S8).

The eighth step (S8) is a step of dipping the liquid chocolate on the surface of the ice cream after removing the rapidly frozen ice cream from the molding mold after the fourth step (S4). And in the ice cream manufacturing method having a pattern according to the application example of the present invention, after the eighth step (S8), the fifth step (S5) to the seventh step (S7) is made.

As described above, the eighth process (S8) allows the surface of the ice cream to be more beautiful and aesthetic, so that the difference from other ice creams can be greatly improved.

On the other hand, referring to Figures 4 to 6, the pattern is printed on the surface of the ice cream by the ice cream manufacturing method having the pattern portion of the present invention.

That is, it is possible to produce patterns with various colors on the surface of the ice cream, and it is possible to express and direct sophisticated patterns.

In addition, since ice cream manufactured in an automated facility is manufactured in a freezing line, it is difficult to spray food coloring onto the chocolate cover due to the formation of love, and it is inevitable to use fat-soluble food coloring to spray and fix food coloring. To this end, it is not a general manufacturing process spraying at room temperature, but a manufacturing process capable of spraying food coloring even at a freezing temperature.

As described above, in the detailed description of the present invention, a preferred embodiment of the present invention has been described, but this is an exemplary description of the best embodiment of the present invention and does not limit the present invention. In addition, any person having ordinary knowledge in the technical field to which the present invention pertains is capable of various modifications and imitation without departing from the scope of the technical idea of the present invention.

Therefore, the scope of the present invention is not limited to the above-described embodiments, but may be implemented as various types of embodiments within the scope of the appended claims. And, without departing from the gist of the present invention claimed in the claims, any person having ordinary skill in the art to which the present invention pertains is deemed to be within the scope of the claims of the present invention up to a variety of modifications.

S1: 1st process
S2: Second process
S3: 3rd process
S4: 4th process
S5: 5th process
S6: 6th process
S7: 7th process
S8: 8th process

Claims (3)

In the manufacturing method of the ice cream having a pattern having an automatic spray gun in the spray line to spray food coloring on the surface of the ice cream prepared in the freezing line and transferred to the spray line,
A first process (S1) of mixing the ice cream ingredients and putting the prepared ice cream mix into a sterilizer and sterilizing it up to 82 ° C;
A second process (S2) of rapidly freezing the ice cream mix temperature below 20 ° C. and adding a flavor component to the refrigerator for 6 hours or more, followed by freezing;
A third step of filling the frozen ice cream mix into an ice cream molding mold (S3);
A fourth process of rapidly freezing the molding mold at minus 50 ° C for 25 to 30 minutes to produce ice cream (S4);
A fifth step (S5) of mixing an edible natural food color and a carca-over or mixing an artificial food color and a car-ca-over to produce an edible color for fat-soluble spray;
A sixth process (S6) in which hot water is instantaneously sprayed onto the surface of the ice cream processed in the fourth process to remove the frost by generating a temperature difference so that the food color is adhered; And
Filling the edible pigment processed in the fifth step in the automatic spray gun and taking out the rapidly frozen ice cream from the molding mold, and spraying the edible color onto the surface of the ice cream transferred to the spray line to form a pattern on the ice cream surface. 7 process (S7)
A method of manufacturing an ice cream having a pattern.
According to claim 1,
The seventh step is
A spray preparation step (S7-1) having a sensor on one side of the automatic spray gun to recognize a movement of ice cream being transferred from a freezing line to an injection line and to receive a signal from a program device to spray a previously input pattern;
A heating step (S7-2) of heating the temperature of the nozzle of the automatic spray gun through a heating wire using heat generated from a high-temperature boiler after the spray preparation step;
A spraying step (S7-3) of spraying a pattern received from the program device by placing a pattern frame on the surface of the ice cream transferred to the spray line;
Before the spraying step, a spraying method step (S7-4) in which the program device controls the automatic spray gun according to a signal sent from the sensor to determine a spraying amount to be sprayed on the surface of the ice cream for a certain time; And
And a dust removal step (S7-5) for removing dust by having a dust suction device to prevent dust from being blown off through the automatic spray.
A method of manufacturing an ice cream having a pattern.
According to claim 1,
After the fourth step (S4), the quick-frozen ice cream is taken out from the molding mold and further comprises an eighth step (S8) of dipping liquid chocolate on the surface of the ice cream.
After the eighth step, characterized in that the fifth step (S5) to the seventh step (S7) is made
A method of manufacturing an ice cream having a pattern.

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