TW202348147A - Edible flavor sphere structure and its producing method which is suitable for being added to tea drinks and providing a special slightly-intoxicating flavor and an astonishing taste - Google Patents

Abstract

An edible flavor sphere structure and its producing method involve using a liquid base containing calcium ion compounds, which is placed in a sodium alginate solution, so as to make a reaction between the calcium ion compounds and the sodium alginate solution to form a shell that encapsulates the liquid base. By immersing the flavor liquid, it permeates into the shell and liquid base, creating an edible flavor sphere structure with good taste and unique flavor. This method is particularly suitable for alcoholic flavor liquids. When the edible flavor sphere structure is added to tea, it enhances a special slightly-intoxicating flavor and an astonishing taste.

Description

Edible flavor sphere structure and production method thereof

The present invention relates to an edible flavor sphere structure, particularly an edible flavor sphere structure with good taste and suitable for coating alcohol flavor liquid and its production method.

Common alcoholic snacks include liqueur chocolate or fermented jelly. The former is made by coating spirits such as vodka, whiskey, brandy, rum, etc. in higher concentration chocolate, allowing consumers to taste rich chocolate at the same time. Spicy and mellow spirits; fermented rice jelly is usually made into colorful cocktail jelly, which has a special visual impact.

However, most of these products are suitable for enjoying alone and are not designed to be added to tea drinks. If they are added to tea drinks, they will have an uncoordinated chewing feeling due to their hard texture. Therefore, alcoholic beverages are generally added directly to tea. Although you can taste the aroma of wine and tea at the same time, the taste will be a little thin.

Therefore, how to combine alcoholic drinks with tea drinks while improving the taste is actually an important issue to be solved in this field.

The main purpose of the present invention is to provide an edible flavor sphere structure and a production method thereof. Special coating techniques are used to coat the liquid base, which not only has a special taste, but also has an alcoholic flavor with the liquid base. When combined into tea drinks, It can also add a special drunken flavor and layer.

Another object of the present invention is to provide an edible flavor sphere structure and a manufacturing method thereof. By impregnation after film formation, flavor liquid such as alcohol is penetrated into the shell and the liquid base inside, so that the liquid base inside is The alcohol concentration can be further increased without affecting the film-forming properties and taste of the shell.

In order to achieve the above purpose, the present invention provides a method for making an edible flavor spherical structure. First, a liquid base mixed with calcium ion compounds is provided; then, the liquid base is placed into a sodium alginate solution, so that the calcium ions in the liquid base are The compound interacts with the sodium alginate solution to form a shell covering the liquid base; then, the liquid base covered with the shell is impregnated with the flavor liquid, so that the flavor liquid penetrates into the shell and the liquid base to form a special The edible flavor sphere structure of the mouthfeel.

According to an embodiment of the present invention, the liquid base is sugar water.

According to an embodiment of the present invention, a sour agent is further added to the liquid base.

According to an embodiment of the present invention, the aforementioned sour agent is citric acid monohydrate.

According to an embodiment of the present invention, the aforementioned calcium ion compound is calcium lactate, calcium chloride or calcium gluconate.

According to an embodiment of the present invention, the liquid substrate is first placed in a mold and frozen, and then the sodium alginate solution is placed.

According to an embodiment of the present invention, the aforementioned flavor liquid includes Roselle gin, green mint liqueur solution, black tea whiskey, white chocolate liqueur solution, dark chocolate liqueur solution, coffee liqueur solution, sweet milk liqueur solution, and perilla gin solution Or syrup.

In addition, the present invention also provides an edible flavor sphere structure, which includes a liquid base and a shell. The liquid base is mixed with a calcium ion compound and a flavor liquid. The shell is formed and coated by the interaction between a sodium alginate solution and a calcium ion compound. In addition to the liquid base, the flavor liquid includes Roselle gin, green mint liqueur solution, black tea whiskey, white chocolate liqueur solution, dark chocolate liqueur solution, coffee liqueur solution, sweet milk liqueur solution, and perilla gin solution Or syrup.

According to an embodiment of the present invention, the thickness of the shell is less than 1 mm, and the liquid base is shaped into a spherical body with a diameter of about 1.6 cm.

According to an embodiment of the present invention, the alcohol concentration of the flavor liquid is greater than 8%.

Based on the above, the edible flavor sphere structure and the production method thereof provided by the present invention use sodium alginate solution and calcium ion compound to form a special mouthfeel shell covering the liquid base, and at the same time, it is combined with the impregnation method, such as It is an alcoholic flavor liquid, suitable for adding to tea and enjoying together. In addition to improving the taste of drinking, it can also add a special drunken flavor and layering.

It will be easier to understand the purpose, technical content, characteristics and achieved effects of the present invention through detailed description of specific embodiments below.

The embodiments of the present invention will be further explained below with reference to relevant drawings. Wherever possible, the same reference numbers are used in the drawings and description to refer to the same or similar components. In the drawings, shapes and thicknesses may be exaggerated for simplicity and ease of notation. It should be understood that components not specifically shown in the drawings or described in the specification are in forms known to those of ordinary skill in the art. Those skilled in the art can make various changes and modifications based on the contents of the present invention.

Figure 1 is a schematic diagram of the manufacturing process of the edible flavor sphere structure of the present invention. First, a liquid base mixed with calcium ion compounds is provided (step S101). The liquid base part is the main part of the flavor sphere structure. It can contain food-grade water (for example, boiled filtered water) as the base. In order to add various flavors, it is most common to add white granulated sugar to make a sugar water base. Of course, other types of edible sugar can also be used. You can add or replace white sugar, such as brown sugar, brown sugar, rock sugar, even maple sugar, honey, etc.

The calcium ion compound in the liquid base is mainly used for the subsequent formation of the coating shell. Common ones can be calcium lactate, calcium chloride or calcium gluconate, etc. The liquid base is then placed into the sodium alginate solution to make the The calcium ion compound reacts with the sodium alginate solution to form a shell 42 covering the liquid substrate 41 (step S102). Refer to Figure 2 at the same time, because the calcium ions in the calcium ion compound will react with the sodium alginate solution to form The shell 42 with permeable mesh tissue covers the liquid base 41 .

It should be noted here that the method of placing the sodium alginate solution into the liquid base 41 can be direct placement (such as quantitative injection, dripping, squeezing, spraying, etc.). Due to the relationship between surface tension, similar phenomena will occur. The coating form of the sphere; on the other hand, the liquid base 41 can also be placed in a special mold to form special patterns such as circles and strips. Furthermore, in order to ensure the integrity of its shape, the liquid base 41 can be placed in the mold and then frozen. After ensuring its shape, the sodium alginate solution can be placed for reaction, thereby making the overall shape more complete. Furthermore, the edible flavor spherical structure referred to in the present invention is not a regular sphere. It is only a rough name, rather than a definition and limitation of the exact shape. Various quasi-spherical or other shapes should not be used. depart from the scope of the present invention.

The soaking time of the liquid base 41 in the sodium alginate solution mainly depends on the thickness of the film, that is, the thickness of the shell 42 that needs to be formed. Generally speaking, for convenience of consumption, the liquid base 41 is roughly 1.6 in diameter. Centimeter spherical body, and the thickness of the shell 42 is less than about 1 mm, so the required immersion time is about 20-100 seconds.

Then, the liquid base 41 covered with the shell 42 is immersed in the flavor liquid (step S103). Since the shell 42 has a permeable mesh structure, when soaked in the flavor liquid 43, the flavor liquid 43 can penetrate The shell 42 and the liquid base 41 allow the flavor liquid 43 to have the special flavor while maintaining the better taste of the shell 42, thereby forming an edible flavor sphere structure 1 with a special taste (also see Figure 3).

Specifically, the flavor liquid 43 may include roselle gin, green mint liqueur solution, black tea whiskey, white chocolate liqueur solution, dark chocolate liqueur solution, coffee liqueur solution, sweet milk liqueur solution, perilla gin solution or syrup , through slow penetration over a long period of time, generally speaking, it takes about 4-10 hours for the flavor liquid 43 to completely penetrate into the shell 42 and the liquid base 41. When using alcohol-based flavor liquid, Its alcohol concentration can even be greater than 8%.

On the other hand, part of the flavor liquid 43 can also be added to the aforementioned initial liquid base 41 so that it can penetrate more quickly or mix different types of flavors; furthermore, a single flavor liquid 43 can also be added thereto. Water citric acid is used as the sour agent to form an acidic flavor ball structure; of course, without departing from the foregoing spirit of the present invention, different flavor liquids 43 can be freely selected for combination or addition.

The following practical examples are given to illustrate the specific molding method of the present invention:

First, boil filtered water (100g), mix white sugar (30g), calcium lactate (2g), dissolve and mix evenly, then let it sit and cool (try to remove air bubbles in the liquid during the process) to complete the liquid base. Preparation; then pour the completed liquid base into the mold and freeze it into shape. Continue to mix boiled filtered water (500g) into sodium alginate (3.5g) (sodium alginate can be added in batches to ensure that no large particles will form), mix evenly and filter through a sieve, then let it sit. Spare. Next, maintain the temperature of the sodium alginate solution at 20 degrees Celsius, take out the frozen liquid base from the mold, put in the sodium alginate solution, wait for 30-60 seconds, pick it up, and then quickly clean the surface with filtered water to remove it. Add excess sodium alginate to the flavor liquid and soak for about 6-8 hours to add flavor. The preparation of the flavor liquid mainly depends on what kind of flavor liquid is used. For example, if it is Roselle gin or black tea whiskey, you may need to brew Roselle tea or black tea first for later use. If it is Perilla gin, The solution can be combined with the above-mentioned addition of a sour agent into the liquid base to highlight its sour taste; other flavor liquids can be prepared using conventional methods, which will not be repeated here.

Based on the above, the present invention proposes an edible flavor sphere structure and a production method thereof. It uses a special coating method to coat the liquid base, which not only has a special taste, but also has an alcoholic flavor with the liquid base. When combined with tea drinks, it is even more It can add special drunken flavor and rich layered taste.

The above is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. Therefore, all equal changes and modifications can be made in accordance with the shape, structure, characteristics and spirit described in the patent scope of the present invention. , should be included in the patent scope of the present invention.

1: Edible flavor sphere structure 41:Liquid base 42: Shell 43:flavor liquid

Figure 1 is a schematic diagram of the manufacturing process of the manufacturing method of the edible flavor sphere structure of the present invention. Figure 2 is a schematic diagram of the semi-finished product of the edible flavor sphere structure of the present invention. Figure 3 is a schematic diagram of the finished product of the edible flavor sphere structure of the present invention.

Claims (16)

A method for making an edible flavor sphere structure, which includes the following steps: A liquid base is provided, and the liquid base is mixed with a calcium ion compound; Put the liquid base into a sodium alginate solution, allowing the calcium ion compound to react with the sodium alginate solution to form a shell covering the liquid base; and The liquid base covered with the shell is immersed in a flavor liquid, so that the flavor liquid penetrates into the shell and the liquid base to form an edible flavor sphere structure. The method for making an edible flavor sphere structure as described in claim 1, wherein the liquid base is sugar water. The method for making an edible flavor sphere structure as described in claim 2, wherein a sour agent is added to the liquid base. The method for making an edible flavor spherical structure as described in claim 3, wherein the sour agent is citric acid monohydrate. The method for making an edible flavor spherical structure as described in claim 1, wherein the calcium ion compound is calcium lactate, calcium chloride or calcium gluconate. The method for making an edible flavored spherical structure as described in claim 1, wherein the liquid base is first placed in a mold and frozen, and then the sodium alginate solution is placed. The method for making an edible flavored sphere structure as described in claim 1, wherein the soaking time of the liquid base in the sodium alginate solution is about 20-100 seconds. The method for making an edible flavor sphere structure as described in claim 1, wherein the liquid base covered with the shell is soaked in the flavor liquid for about 4-10 hours. The method for making an edible flavored spherical structure as described in claim 1, wherein the flavor liquid contains Roselle gin, green mint liqueur solution, black tea whiskey, white chocolate liqueur solution, dark chocolate liqueur solution, coffee liqueur solution Wine solution, sweet milk wine solution, perilla gin solution or syrup. An edible flavor sphere structure, which contains: a liquid base mixed with a calcium ion compound and a flavor liquid; and A shell is formed by the interaction between a sodium alginate solution and the calcium ion compound and coats the liquid base; The flavor liquid system includes roselle gin, green mint liqueur solution, black tea whiskey, white chocolate liqueur solution, dark chocolate liqueur solution, coffee liqueur solution, sweet milk liquor solution, perilla gin solution or syrup. The edible flavor sphere structure as claimed in claim 10, wherein the liquid base is sugar water. The edible flavor sphere structure as claimed in claim 11, wherein a sour agent is added to the liquid base. The edible flavor sphere structure as claimed in claim 12, wherein the sour agent is citric acid monohydrate. The edible flavor sphere structure of claim 10, wherein the calcium ion compound is calcium lactate, calcium chloride or calcium gluconate. The edible flavor sphere structure of claim 10, wherein the thickness of the shell is less than 1 mm, and the liquid base is shaped into a spherical shape with a diameter of approximately 1.6 cm. The edible flavor sphere structure as claimed in claim 10, wherein the alcohol concentration of the flavor liquid is greater than 8%.

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