TWI681720B - Method for fabricating ice product - Google Patents

Abstract

A method for fabricating an ice product is provided. The method uses a difference in specific gravity between a first material and a second material, so that the second material as an inner filling can be sunk into an unfrozen inner layer of the first material. Therefore, the second material can be placed evenly inside the ice product so as to improve flavor or change taste, and also to improve aesthetics.

Description

Ice manufacturing method

The invention relates to a method for preparing food, in particular to a method for manufacturing ice products.

On a hot summer day, ice or cold drinks are one of the foods that can eliminate the heat, such as commercially available cold drinks or popsicles. In order to increase the taste or taste change, for example, various fillings can be placed in the popsicle to produce popsicles of various flavors.

However, in the existing popsicle manufacturing method, the inner layer of the popsicle is mainly removed to form a groove, and then the filling is put into the groove. This method may cause microbial contamination due to the contact of the appliance during the removal process.

Therefore, it is necessary to provide a method for manufacturing ice products in order to solve the problems in conventional technology.

An object of the present invention is to provide a method for manufacturing ice products, which uses the different specific gravity of the first material and the second material, so that the second material used as the filling can sink into the unfrozen inner layer to make the filling It can be evenly placed inside the ice product, thereby increasing the change in taste or mouthfeel, and adding aesthetics. In addition, the problem of microbial contamination can be avoided or reduced.

To achieve the above purpose, the present invention provides a method for manufacturing an ice product, which includes the steps of: adding a first material to an accommodating space of a mold; performing a first freezing step on the mold to make the first The material forms a frozen outer layer and an unfrozen inner layer, wherein the frozen outer layer surrounds the unfrozen inner layer, wherein a first freezing temperature of the first freezing step is between -35 to -20°C and a first The freezing time is between 0.5 and 3 minutes; add a second material to the first material to Sink the second material into the unfrozen inner layer within 30 seconds to 7 minutes, wherein the specific gravity of the second material is greater than the specific gravity of the first material, and one of the second material and the first material The difference in specific gravity is between 0.07 and 0.3 g/cm3; and a second freezing step is performed on the mold to freeze the first material and the second material and form the ice product, wherein the second freezing step A second freezing temperature is between -35 and -25°C and a second freezing time is between 3 and 100 minutes.

In an embodiment of the present invention, with the total weight of the first material being 100 wt%, the first material includes: 60.4 to 68.4 wt% solvent; 2 to 19 wt% sugars; and 15.7 to 33.2 wt% addition Thing.

In one embodiment of the present invention, the solvent includes at least one of water, milk, tea, and fruit juice.

In one embodiment of the present invention, the sugar includes at least one of maltose, sucrose, glucose, disulose, brown sugar, fructose, and lactose.

In one embodiment of the present invention, the additive contains at least one of flavor, emulsifier, flavoring agent, edible oil and milk powder.

In an embodiment of the present invention, with the total weight of the second material being 100 wt%, the second material includes: 16.8 to 41.6 wt% solvent; 50 to 65 wt% sugar; and 8.4 to 33.2 wt% addition Thing.

In one embodiment of the present invention, the solvent includes at least one of water, milk, tea, and fruit juice.

In one embodiment of the present invention, the sugar includes at least one of maltose, sucrose, glucose, disulose, brown sugar, fructose, and lactose.

In one embodiment of the present invention, the additive contains at least one of fruit, flavor, emulsifier, flavoring agent, edible gum, edible oil, and milk powder.

In an embodiment of the present invention, the brix degree of the second material is between 55 and 80 brix degrees.

10‧‧‧Method

11~14‧‧‧Step

Fig. 1: Flow chart of the method for manufacturing ice products according to an embodiment of the invention.

In order to make the above and other objects, features, and advantages of the present invention more comprehensible, the preferred embodiments of the present invention will be specifically described below in conjunction with the accompanying drawings, which will be described in detail below. Furthermore, the terms of direction mentioned in the present invention, such as up, down, top, bottom, front, back, left, right, inner, outer, side, surrounding, center, horizontal, horizontal, vertical, longitudinal, axial, The radial direction, the uppermost layer or the lowermost layer, etc., are only the directions referring to the attached drawings. Therefore, the directional terminology is used to illustrate and understand the present invention, not to limit the present invention.

Please refer to FIG. 1, an ice manufacturing method 10 according to an embodiment of the present invention mainly includes the following steps 11 to 14: adding a first material to a receiving space of a mold (step 11); A first freezing step is performed so that the first material forms a frozen outer layer and an unfrozen inner layer, wherein the frozen outer layer surrounds the unfrozen inner layer, wherein a first freezing temperature of the first freezing step is between -35 to -20 ℃ and a first freezing time is between 0.5 to 3 minutes (step 12); add a second material to the first material, so that the second material in 30 seconds to Sink into the unfrozen inner layer within 7 minutes, wherein the specific gravity of the second material is greater than the specific gravity of the first material, and a specific gravity difference between the second material and the first material is between 0.07 and 0.3 grams /Cubic centimeter (step 13); and performing a second freezing step on the mold to freeze the first material and the second material and form the ice product, wherein a second freezing in the second freezing step The temperature is between -35 and -20°C and a second freezing time is between 3 and 100 minutes (step 14). In the present invention, the implementation details and principles of the above steps of the embodiment will be described in detail one by one below.

Please refer to FIG. 1, an ice manufacturing method 10 according to an embodiment of the present invention is first a step 11: adding a first material to a receiving space of a mold. In this step 11, the first material can be used as the main matrix of the ice product, for example, it can be an ice body formed from milk products. In an embodiment, the total weight of the first material is 100wt%, the The first material may include: 60.4 to 68.4 wt% of solvent; 2 to 19 wt% of sugars; and 15.7 to 33.2 wt% of additives. In one example, the solvent may include water, milk, tea, and fruit juice (eg orange juice, watermelon juice, papaya juice, Pumpkin juice, apple juice, milk, green tea, black tea, oolong tea and/or pineapple juice, etc.). In another example, the sugar may include at least one of maltose, sucrose, glucose, disulose, brown sugar, fructose, and lactose. In yet another example, the additive may include flavors, emulsifiers, flavoring agents (such as cocoa powder, matcha powder, cheese powder, black tea powder or strawberry jam), edible oils (such as coconut oil or whipped cream), and milk powder (For example, skim milk powder or whole milk powder). It should be mentioned here that the above solvents, sugars and additives can be obtained from commercially available products. On the other hand, the accommodating space of the mold can be designed according to the appearance of the ice product to be formed. For example, the accommodating space may be a substantially rectangular box with rounded corners. In one embodiment, the material of the mold may be a material with faster thermal conductivity, such as a metal material, so as to achieve the effect of rapid freezing in the subsequent steps.

An ice manufacturing method 10 according to an embodiment of the present invention is followed by step 12: a first freezing step is performed on the mold to form the first material into a frozen outer layer and an unfrozen inner layer, wherein the frozen outer layer surrounds the The inner layer is not frozen, wherein a first freezing temperature of the first freezing step is between -35 and -20°C and a first freezing time is between 0.5 and 3 minutes. In this step 12, the first freezing step is mainly to form a layered structure of the first material, including the frozen outer layer and the unfrozen inner layer. The frozen outer layer is mainly used as a boundary so that the unfrozen inner layer is surrounded by the frozen outer layer. In one embodiment, the frozen outer layer is in a solid state, and the unfrozen inner layer is in a fluid state or an incomplete Solid state. In another embodiment, the first freezing step may contact and cool the outside of the mold with brine to cause the layering effect of the first material in the mold (ie, the outer layer is in a frozen state and the inner layer is in an unfrozen state).

The method 10 for manufacturing ice products according to an embodiment of the present invention is followed by step 13: adding a second material to the first material, so that the second material sinks into the unfrozen inner layer within 30 seconds to 7 minutes Within, the specific gravity of the second material is greater than the specific gravity of the first material, and the specific gravity difference between the second material and the first material is between 0.07 and 0.3 g/cm3. In this step 13, the second material is mainly used as a filling for ice products, and the specific gravity between the second material and the first material Poor, so that the second material can completely sink into the unfrozen inner layer of the first material, thereby increasing taste or mouthfeel changes, and can increase aesthetics. In addition, since this method does not need to use other tools to contact the first material, but the second material spontaneously sinks into the unfrozen inner layer of the first material, the problem of microbial contamination can be avoided or reduced. In one embodiment, the viscosity of the second material is, for example, between 200 centipoise (cps) and 9000 centipoise. In another embodiment, with the total weight of the second material being 100 wt%, the second material includes: 16.8 to 41.6 wt% solvent; 50 to 65 wt% sugars; and 8.4 to 33.2 wt% additives. In an example, the solvent includes at least at least water, milk, tea, and fruit juice (eg, orange juice, watermelon juice, papaya juice, pumpkin juice, apple juice, milk, green tea, black tea, oolong tea, and/or pineapple juice, etc.) One kind. In another example, the sugar includes at least one of maltose, sucrose, glucose, disulose, brown sugar, fructose, and lactose. In yet another example, the additive includes fruits (eg, frozen strawberries), spices, emulsifiers, flavoring agents (eg, cocoa powder, matcha powder, black tea powder, cheese powder, strawberry jam), edible gums (eg corn sugar gum) ), at least one of edible oil (such as coconut oil or fresh cream) and milk powder (such as skimmed milk powder or whole milk powder). It is worth mentioning that the specific gravity of the second material can be adjusted by adjusting the brix degree in the second material, so that the specific gravity of the second material is greater than the specific gravity of the first material. For example, the Brix degree of the second material is between 55 and 80 Brix, and the higher the Brix degree, the greater the specific gravity of the second material. On the other hand, the specific gravity of the first material can also be adjusted by adjusting the Brix degree of the first material, so that the specific gravity of the first material is lower than the second material, for example, the Brix degree of the first material is Between 30 and 50 Brido. Specifically, if only the sugar content of the first material or the second material is simply adjusted, the overall taste of the ice product may be poor (for example, too sweet or insufficient sweetness), so the first can be adjusted appropriately according to actual needs The sugar content of the material and the second material.

The method 10 for manufacturing an ice product according to an embodiment of the present invention is finally step 14: performing a second freezing step on the mold to freeze the first material and the second material to form the ice product, wherein the second freezing The second freezing temperature of the step is between -35 and -20°C and the second freezing time is between 3 and 100 minutes. In this step 14, the second freezing step is mainly used to make the first material and the first Both materials are frozen to form the ice product. In an embodiment, after the step of adding the second material and before the second freezing step, a grip can be inserted into the unfrozen inner layer of the first material (or the unfrozen inner layer and the first In the mixture of the two materials), the holding member can be used as the holding part of the user after forming the ice product. In an example, the holding member may be a bar-shaped member or a bar-shaped member.

In an embodiment, the saccharides contained in the second material may be as shown in Table 1 below (the wt% listed in Table 1 is based on the total weight of the second material being 100 wt%).

In an embodiment, each component of the first material may be as described in Table 2 below. (The wt% listed in Table 2 is based on the total weight of the first material being 100wt%)

In an embodiment, each component of the second material may be, for example As described in Table 3 below. (The wt% listed in Table 3 is based on the total weight of the second material being 100wt%)

Although the present invention has been disclosed in preferred embodiments, it is not intended to limit the present invention. Anyone who is familiar with this skill 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 as defined in the scope of the attached patent application.

10‧‧‧Method

11~14‧‧‧Step

Claims (9)

A method for manufacturing ice products, comprising the steps of: adding a first material to an accommodating space of a mold, wherein the brix degree of the first material is between 30 and 50 brix degrees; The first freezing step, so that the first material forms a frozen outer layer and an unfrozen inner layer, wherein the frozen outer layer surrounds the unfrozen inner layer, wherein a first freezing temperature of the first freezing step is between -35 Between -20°C and a first freezing time between 0.5 and 3 minutes; add a second material to the first material so that the second material sinks in 30 seconds to 7 minutes In the unfrozen inner layer, wherein the specific gravity of the second material is greater than the specific gravity of the first material, and a specific gravity difference between the second material and the first material is between 0.07 and 0.3 g/cm3, Wherein the Brix degree of the second material is between 55 and 80 Brix; and a second freezing step is performed on the mold to freeze the first material and the second material and form the ice product, The second freezing temperature of the second freezing step is between -35 and -20°C and the second freezing time is between 3 and 100 minutes. The method for manufacturing ice products as described in item 1 of the patent application range, wherein the total weight of the first material is 100 wt%, the first material includes: 60.4 to 68.4 wt% of solvent; 2 to 19 wt% of sugar; And 15.7 to 33.2% by weight of additives. The method for manufacturing ice products as described in item 2 of the patent application scope, wherein the solvent includes at least one of water, milk, tea and fruit juice. The method for manufacturing ice products as described in item 2 of the patent application range, wherein the sugar comprises at least one of maltose, sucrose, glucose, disulose, brown sugar, fructose, and lactose. The method for manufacturing ice products as described in item 2 of the patent application range, wherein the additive contains at least one of flavor, emulsifier, flavor, edible oil and milk powder. The method for manufacturing ice products as described in item 1 of the patent application range, wherein the total weight of the second material is 100 wt%, the second material includes: 16.8 to 41.6 wt% of solvent; 50 to 65 wt% of sugar; And 8.4 to 33.2% by weight of additives. The method for manufacturing ice products as described in item 6 of the patent application scope, wherein the solvent includes at least one of water, milk, tea and fruit juice. The method for manufacturing ice products as described in item 6 of the patent application scope, wherein the sugars include at least one of maltose, sucrose, glucose, disulose, brown sugar, fructose, and lactose. The method for manufacturing ice products as described in item 6 of the patent application range, wherein the additive contains at least one of fruits, spices, emulsifiers, flavoring agents, edible gum, edible oil, and milk powder.

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