TW202116176A - Method of manufacturing frozen product with rich taste - Google Patents

Abstract

A method of manufacturing a frozen product with rich taste comprises an outer body ingredient injecting step and an outer body forming step. First, the outer body ingredient injecting step is injecting outer body ingredient into a mold. Then the outer body forming step is taking the outer body ingredient in the middle portion of the mold out. A first ingredient filling step is to fill first ingredient into the outer body, and a second ingredient filling step is to fill second ingredient into the outer body. All steps above are at specific time to make the frozen product with rich taste.

Description

Manufacturing method of multi-layer ice product

The invention relates to a manufacturing method of ice products, in particular to a method of manufacturing multi-layer ice products.

The ice products on the market include smoothies, ice creams, ice creams, etc. Among them, smoothies are water ices, which have coarser grains and have a better taste, while ice creams are milk ices with added dairy products, so the texture is smooth and dense.

In order to increase the edible richness, ice products can be modified and processed, including flavor modulation and the addition of food materials. For example, mixing the main body of the ice product with chocolate sauce to make a chocolate-flavored ice product; or adding chewy ingredients such as red beans, mung beans, noodles, noodles, etc. into the main body of the ice product.

However, conventional ice products have gradually been unable to satisfy consumers' desire to try novel products. Therefore, it is necessary to improve the manufacturing method of ice products in order to produce innovative and attractive ice products.

The main purpose of the present invention is to provide a method for manufacturing a multi-layer ice product, so as to produce a multi-layer ice product and increase the edible taste of the multi-layer ice product.

In order to achieve the above objective, in one embodiment of the present invention, a method for manufacturing a multi-layer ice product is provided, which includes the following steps: a skin material injection step, which is to inject a skin material into a mold and wait for a specific time , So that part of the outer skin material is solidified; the ice product outer skin forming step is to extract the unsolidified outer skin material in the middle part of the mold, so as to retain at least the outer skin material formed on the inner wall of the mold after solidification A skin; a first food material body filling step, which is to fill a first food material body in the skin and wait a specific time; and a second food material body filling step, which is to fill a second food material body in the skin, The second food material body is set on the first food material body and waits for a specific time to form the multi-layer ice product.

In an embodiment of the present invention, the outer skin material is an ice cream material, the first food material body is a sugar-containing fluid, and the second food material body is a material-containing crushed ice.

In an embodiment of the present invention, the specific time in the first food material body filling step is 30 seconds to 1 minute, and the specific time in the second food material body filling step is 1 minute to 2 minutes.

In an embodiment of the present invention, the outer skin accounts for 15% to 54% of the weight of the multi-layer ice product, and the material-containing crushed ice accounts for 37% to 76% of the weight of the multi-layer ice product.

In an embodiment of the present invention, the outer skin material is a water ice material, the first food material body is a sugar-containing fluid, and the second food material body is a material ice cream.

In an embodiment of the present invention, the sugar-containing fluid accounts for 5% to 9% of the weight of the multi-layer ice product.

In an embodiment of the present invention, and the second food material body is a sugar-containing fluid.

In an embodiment of the present invention, it further includes an edible additional bottom forming step, which is performed after the second food material body filling step, and the edible additional bottom forming step is to form an edible additional bottom on the second food material body The upper part is used as the bottom of the multi-layer ice product.

In an embodiment of the present invention, the thickness of the outer skin is 1 mm to 5 mm.

In an embodiment of the present invention, a skin material returning step is further included, which is performed between the skin material injection step and the ice product skin forming step, and the skin material returning step is in the ice product skin forming step The extracted skin material is transferred back to the skin material injection step to be used as a skin material in the next round of skin material injection step.

The multi-layered ice product obtained by the technical means of the present invention has the characteristics of both milk ice and water ice, that is, the ice cream of milk ice and the crushed ice of water ice, which makes the edible taste richer.

In order to make the above and other objectives, features, and advantages of the present invention more obvious and understandable, the preferred embodiments of the present invention will be described in detail below in conjunction with the accompanying drawings. Furthermore, the directional terms mentioned in the present invention, such as up, down, top, bottom, front, back, left, right, inside, outside, side, surrounding, center, horizontal, horizontal, vertical, vertical, axial, The radial direction, the uppermost layer or the lowermost layer, etc., are only the direction of reference to the attached drawings. Therefore, the directional terms used are used to describe and understand the present invention, rather than to limit the present invention.

Referring to Figures 1 and 2, a method for manufacturing a multi-layered ice product according to a first embodiment of the present invention includes in order: a skin material injection step S1, an ice product skin forming step S2, a first food material body filling step S3, the second food material body filling step S4 and the rod insertion step S5.

The skin material injection step S1 is to inject a skin material into a mold, which is placed in brine at -28°C and waits for a specific time, such as 30 seconds to 1 minute, to solidify part of the skin material .

The ice product skin forming step S2 is to extract the unsolidified skin material in the middle part of the mold, so as to retain at least a skin formed on the inner wall of the mold by solidification of the skin material. In the ice product skin forming step S2, the unsolidified skin material in the middle part of the mold is extracted through a vacuum extraction method. According to actual needs, the thickness of the outer skin is 1 mm to 3.5 mm. Further, the thickness of the outer skin may be 0.5 mm to 2 mm.

The first food material body filling step S3 is to fill a first food material body in the outer skin and wait for a specific time.

The second food material body filling step S4 is to fill a second food material body in the outer skin, so that the second food material body is disposed on the first food material body, and wait a specific time to form the multi-layer ice product. In detail, in this embodiment, the outer skin material is an ice cream material, the first food material body is a sugar-containing fluid, that is, condensed milk, and the second food material body is a material-containing crushed ice, including brown sugar syrup and red beans And crushed ice. Of course, the present invention is not limited to this. In other embodiments, the outer skin material is a water ice material, the first food material body is a sugar-containing fluid, and the second food material body is a material ice cream.

In other embodiments, the sugar-containing fluid may be selected from the group consisting of chocolate sauce, jam, fruit syrup, syrup, and honey. Furthermore, the syrup includes brown sugar syrup, maple syrup and brown sugar syrup. As mentioned above, the material-containing crushed ice may include a crushed ice, a solid ingredient and a syrup. Preferably, the solid ingredient and the syrup are uniformly mixed in the crushed ice. The solid ingredients can be selected from beans, starch processed food materials, fruit pieces, nuts, chocolate, and so on. Furthermore, the fruit pieces include pineapple fruit pieces, kiwi fruit pieces and lover fruit pieces. In addition to the aforementioned red beans, the beans can also be selected from mung beans, peanuts and soybeans. The starch processed food materials include noodles, noodles, pearls, glutinous rice balls, noodles and biscuits.

In detail, in this embodiment, the specific time in the first food material body filling step S3 is 30 seconds to 1 minute, and the specific time in the second food material body filling step S4 is 1 minute to 1 minute. 2 minutes. Preferably, the specific time in the filling step S4 of the second food material body is 1 minute. Each specific time mentioned above is set according to the type of food. That is, if the filled food material is a sugar-containing fluid, the specific time to wait in this filling step is 30 seconds to 1 minute; if the filled food material is crushed ice, the waiting time is in this filling step The specific time is 1 minute to 2 minutes.

In addition, according to actual needs, the weights of the outer skin, the crushed ice containing material, and the sugar-containing fluid can be adjusted accordingly. For example, the outer skin may account for 15% to 54% of the weight of the multi-layer ice product, and the material-containing crushed ice may occupy 37% to 76% of the weight of the multi-layer ice product. Further, the outer skin may account for 15% to 54% of the weight of the multi-layer ice product. The weight of the multi-layer ice product may be 39%, and the material-containing crushed ice accounts for 56% of the weight of the multi-layer ice product. Alternatively, the sugar-containing fluid may account for 5% to 9% of the weight of the multi-layer ice product. Further, the sugar-containing fluid may account for 5% of the weight of the multi-layer ice product.

The sticking step S5 is performed after the second food material body filling step S4, which is to insert a popsicle stick into the multi-layer ice product set in the mold.

As shown in Figure 3, which is a schematic diagram of the multi-layered ice product manufactured, the outer skin 1 is coated on the sugar-containing fluid 2, the material-containing crushed ice 3, and the material-containing crushed ice 3 is located Between the sugar-containing fluid 2 and the popsicle stick 4, and the popsicle stick 4 is inserted into the crushed ice 3 containing material.

Preferably, between the skin material injection step S1 and the ice product skin forming step S2, a skin material returning step S11 is further included. The crust material returning step S11 is to transfer the crust material extracted in the ice crust forming step S2 back to the crust material injection step S1 to serve as a crust material in the next round of crust material injection step.

Referring to Figures 4 and 5, a method for manufacturing a multi-layer ice product according to a second embodiment of the present invention is roughly the same as the method for manufacturing a multi-layer ice product in the first embodiment, except for: It further includes an edible additional bottom forming step S6, which is executed between the second food material body filling step S4 and the rod insertion step S5. The edible additional bottom forming step S6 is to form an edible additional bottom 5 on the second food material body, that is, the material-containing crushed ice 3 as the bottom of the multi-layer ice product. In detail, the edible additional bottom 5 and the outer skin 1 may be from the same source, that is, both ice cream or water ice. Of course, the present invention is not limited to this. The edible additional bottom and the outer skin may be from different sources, for example, the edible additional bottom may be a biscuit body.

Although the present invention has been disclosed in preferred embodiments, it is not intended to limit the present invention. Anyone familiar with the art can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the present invention The scope of protection shall be subject to the scope of the attached patent application.

1: Outer skin 2: Sugary fluid 3: Containing crushed ice 4: Popsicle stick 5: Edible additional bottom S1, S11, S2, S3, S4, S5, S6: steps

Figure 1 is a flow chart of a method for manufacturing a multi-layer ice product according to a first embodiment of the present invention; Figure 2 is a schematic flow chart of a method for manufacturing a multi-layer ice product according to the first embodiment of the present invention; Figure 3 is a schematic diagram of a popsicle manufactured using the method of manufacturing a multi-layered ice product of the first embodiment of the present invention; Figure 4 is a flow chart of the manufacturing method of the multi-layer ice product according to the second embodiment of the present invention; and Fig. 5 is a schematic diagram of a popsicle manufactured using the method for manufacturing a multi-layered ice product according to the second embodiment of the present invention.

no

S1, S11, S2, S3, S4, S5: steps

Claims (10)

A method for manufacturing multi-layer ice products, including the following steps: The skin material injection step is to inject a skin material into a mold and wait for a specific time to solidify part of the skin material; The ice product skin forming step is to extract the unsolidified skin material in the middle part of the mold, so as to retain at least a skin formed on the inner wall of the mold by solidification of the skin material; The first food material body filling step is to fill a first food material body in the outer skin and wait for a specific time; and The second food material body filling step is to fill a second food material body in the outer skin so that the second food material body is arranged on the first food material body, and wait a specific time to form the multi-layer ice product. The method for manufacturing a multi-layered ice product according to claim 1, wherein the outer skin material is an ice cream material, the first food material body is a sugar-containing fluid, and the second food material body is a material-containing crushed ice. The method for manufacturing a multi-layered ice product according to claim 2, wherein the specific time in the first food material body filling step is 30 seconds to 1 minute, and the specific time in the second food material body filling step It is 1 minute to 2 minutes. The method for manufacturing a multi-layer ice product according to claim 2, wherein the outer skin accounts for 15% to 54% of the weight of the multi-layer ice product, and the material-containing crushed ice accounts for 37% to 54% of the weight of the multi-layer ice product. 76%. The method for manufacturing a multi-layered ice product according to claim 1, wherein the outer skin material is a water ice material, the first food material body is a sugar-containing fluid, and the second food material body is a material-containing ice cream. The method for manufacturing a multi-layer ice product according to claim 2 or 5, wherein the sugar-containing fluid accounts for 5% to 9% of the weight of the multi-layer ice product. The method for manufacturing a multi-layer ice product according to claim 1, wherein the second food material body is a sugar-containing fluid. The method for manufacturing a multi-layered ice product according to claim 1, further comprising an edible additional bottom forming step, which is performed after the second food material body filling step, and the edible additional bottom forming step is to form an edible additional bottom On the second food material body. The method for manufacturing a multi-layer ice product according to claim 1, wherein the thickness of the outer skin is 1 mm to 5 mm. The method for manufacturing a multi-layered ice product as described in claim 1, further comprising a skin raw material returning step, which is performed between the skin raw material injection step and the ice skin forming step, and the skin raw material returning step is The skin material extracted in the ice product skin forming step is transferred back to the skin material injection step to be used as a skin material in the next round of skin material injection step.

Images