TWI730770B - Manufacturing method for a jelly beverage - Google Patents

Abstract

A manufacturing method for a jelly beverage includes providing a jelly material and a beverage, putting the jelly material and the beverage in a container in sequence, sealing the container containing the jelly material and the beverage as a sealed container, conducting a heating procedure for the sealed container, conducting a cooling procedure for the sealed container after the heating procedure to obtain the jelly beverage, which includes a jelly layer and a beverage layer. The proportion of jelly material is greater than that of beverage. The jelly material melts into liquid during the heating procedure. The jelly material is re-solidified into the jelly layer at the bottom of the sealed container during the cooling procedure. The sealed container is stationary in the heating procedure and cooling procedure.

Description

How to make frozen drinks

The invention relates to a method for preparing a beverage, in particular to a method for preparing a beverage containing solid jelly and liquid beverage.

In the scorching summer, all kinds of drinks are being introduced. In order to attract the attention of consumers, the industry adds different solid food ingredients to the beverage to increase the flavor and mouthfeel of the beverage.

Common additives such as pearls, jelly, coconut, pudding, cheese, grass jelly, aiyu or Hantian and other solid foods. The addition of these foods is common in hand-crank beverage shops, but there are indeed many problems in making them on the production line.

On the production line of making frozen drinks, solid food such as grass jelly, pudding or bean curd and other solid jelly materials are often formed with thermo-irreversible glue or thermo-reversible glue. The former can prevent the jelly material from re-melting and fusion with the drink during the sterilization process As a result, the flavor of frozen drinks decreases; the latter can be filled into the container when the hot reversible glue is liquid, and then it is broken by shaking after it has solidified. At this time, the hot reversible glue will mix with part of the drink to form a liquid food material and mix with Separation of other drinks. However, most of the jelly materials formed by thermally irreversible glue have poor taste, and they must be cut into small pieces during the manufacturing process before they can be placed in a container. If it is made with thermoreversible glue, it will be made into a jelly material after mixing the thermoreversible glue with the drink. Therefore, the whole cup of frozen drink has only one flavor, and it is impossible to choose different flavored jelly materials and drinks. Broken jelly materials have poor appearance, so transparent containers cannot be used.

In view of this, the present invention provides a jelly material made of thermoreversible glue, and by adjusting the specific gravity of the jelly material and the beverage, and using the heating and cooling process in a static state, a jelly layer with no broken jelly layer and glue is produced. Frozen drinks with the same or different taste in the frozen layer.

In some embodiments, a method for making a frozen drink includes providing a jelly material and a drink, placing the jelly material and the drink in a container in sequence, sealing the container including the jelly material and the drink into a sealed container, The sealed container is subjected to a heating procedure, and after the heating procedure, the sealed container is subjected to a cooling procedure to obtain a frozen beverage, wherein the frozen beverage includes a jelly layer and a beverage layer. The specific gravity of the jelly material is greater than that of the beverage. The jelly material melts into a liquid state during the heating process. The jelly material re-solidifies into a jelly layer at the bottom of the sealed container during the cooling process. The sealed container is in a static state during the heating process and the cooling process.

In some embodiments, a method for making a frozen drink includes providing pudding and milk tea, placing the pudding and milk tea in a container in sequence, sealing the container including the pudding and milk tea as a sealed container, heating the sealed container, and performing a heating process on the sealed container. Afterwards, the sealed container is subjected to a cooling procedure to obtain a frozen drink, wherein the frozen drink includes a pudding layer and a milk tea layer. The ingredients of the pudding include 10wt% (weight percentage, hereinafter referred to as wt%) whole milk powder, 10wt% granulated sugar, 4wt% maltose, 0.1wt% carrageenan, 0.11wt% locust bean gum, 0.07wt% trixian gum, 0.01wt % Calcium lactate, 0.09wt% emulsifier, fragrance and coloring. The ingredients of milk tea include 10wt% black tea extract, 4.6wt% creamer and 6wt% sugar. The above-mentioned pudding melts into a liquid state during the heating process. The pudding is re-solidified into a pudding layer at the bottom of the sealed container during the cooling process. The sealed container is in a static state during the heating process and the cooling process.

In summary, the present invention provides a method for making a frozen drink, which is to adjust or test the specific gravity of the jelly material and the drink so that the specific gravity of the jelly material is greater than the specific gravity of the drink. And by In the static heating and cooling procedures, the broken jelly material is re-thawed and solidified into a complete jelly layer during the sterilization process. In this way, a frozen drink product with good appearance and taste is produced.

100: cold drink

10: Seal the container

11: container

12: Sealing film

20: Drink layer

30: Jelly layer

S10~S50: steps

Fig. 1 is a schematic diagram of a frozen drink according to an embodiment of the present invention; and Fig. 2 is a schematic flow chart of a method for preparing a frozen drink according to an embodiment of the present invention.

Please refer to Figure 1 and Figure 2. First, provide a jelly material and a drink (that is, step S10). In addition, the specific gravity of the jelly material is greater than that of the beverage, that is, the density of the jelly material is greater than the density of the beverage. The above-mentioned "specific gravity" is affected by the content of the solute in the solution and the temperature of the solution.

In some embodiments, the jelly material includes gels and liquid food materials. In other words, the above-mentioned jelly material can be obtained by mixing the colloid and the liquid food material. Among them, the above-mentioned "colloid" is a thermoreversible glue. For example, the thermally reversible glue can be, but is not limited to, any one or a combination of carrageenan, locust bean gum, and trixian gum. In some embodiments, the jelly material is any one or a combination of pudding, jelly, grass jelly, aiyu, cold sky, and bean curd. In some embodiments, the jelly material is a single layer or multiple layers. The single-layer jelly material has only one specific gravity, while the multi-layer jelly material is composed of two or more specific gravity jelly layers. For example, caramel pudding is a multi-layer jelly material composed of caramel and pudding with different specific gravities.

In some embodiments, food materials such as commercially available pudding (such as unified pudding, Weiquan pudding, etc.), commercially available non-gypsum bean curd, and commercially available grass jelly are used as jelly materials. In addition, in order to ensure that the above-mentioned foodstuffs as jelly materials can be used to make frozen drinks, the above-mentioned foodstuffs are subjected to a thermoreversibility test. In a In some embodiments, the above-mentioned food materials are heated to above 65-85° C. by means of water-insulating heating, and it is observed whether the heated food materials are melted into a liquid state. If the food material can be melted into a liquid state or a melting phenomenon occurs in the thermal reversibility test, and solidifies back to a solid state below room temperature (such as 25-30°C), the food material can be used as a jelly material and used to make frozen drinks.

In some embodiments, to ensure that the specific gravity of the jelly material is greater than the specific gravity of the beverage, the specific gravity of the jelly material and the beverage is tested. For example, put a solid jelly material into a drink, and observe whether the jelly material can quickly sink to the bottom of the drink. If the jelly material can sink to the bottom of the drink, the jelly material and the drink can be used to make a frozen drink. And, when the jelly material settles faster in the drink, it represents the greater its specific gravity (compared to the drink). Thereby, it can be ensured that the combination of the jelly material and the beverage is suitable for making a frozen beverage.

In some embodiments, the step of providing the jelly material includes mixing a gel and a liquid food material to obtain a solid jelly material. In an example of step S10, the liquid food material and the colloid and other raw materials are put into a quick dissolving barrel and mixed, and the mixed liquid food material and colloid are put into the refrigerator to quickly cool down and solidify to obtain a solid jelly material.

In another example of step S10, the jelly material is subjected to a thermal reversibility test, and the jelly material and the beverage are subjected to a specific gravity test to ensure that the jelly material has thermal reversibility characteristics and that the specific gravity of the jelly material is greater than that of the beverage. proportion.

Then, the jelly material and the beverage are sequentially placed in a container 11 (ie, step S20). In some embodiments, the above-mentioned beverage is any one or a combination of tea, milk tea, coffee, juice, milk, flavored milk, yogurt drink, soy milk, cereal drink, water, and flavored water. In some embodiments, the aforementioned container 11 is a heat-resistant container, and its material is polypropylene (PP) or high-density polyethylene (HDPE). In some embodiments, in order to place the jelly material in the container 11, Before placing, the jelly material can be divided, excavated, sliced, etc. into broken, flake, block or irregular shapes. In some embodiments, an automatic filling machine is used to automatically fill the jelly material and the beverage into the container 11 in sequence.

In some embodiments, when the jelly material and the beverage are sequentially placed in the container 11, the temperature of the jelly material is less than or equal to the temperature of the beverage. In this way, it is further ensured that the specific gravity of the jelly material will be greater than the specific gravity of the beverage.

In some embodiments, when put into the container 11, the temperature of the jelly material must be lower than its melting temperature by at least 30° C. to avoid immediate melting when put into the container 11, thereby affecting the appearance of the product. For example, when the melting temperature of the jelly material is 60°C, after the jelly material is prepared, the temperature must be lowered to below 30°C before it can be put into the container 11, and the lower the temperature of the jelly material, the better. In other words, the jelly material melts at a temperature above 60°C, and solidifies into a solid at a temperature below 25-30°C. Here, it can be ensured that the jelly material is not melted when the drink is put in, so as to prevent the drink from mixing with the melted jelly material.

Following step S20, a sealing film 12 is used to seal the container 11 including the jelly material and the beverage into a sealed container 10 (ie, step S30). In some embodiments, the material of the sealing film 12 is polypropylene (PP). In addition, the initial packaging of the frozen beverage 100 product is completed when the sealing is completed to facilitate the subsequent heating process for sterilization. In addition, in the subsequent heating process, the above-mentioned sealing film 12 can reduce the water loss of the jelly material and the beverage in the sealed container 10, thereby reducing the possibility of affecting the specific gravity of the jelly material and the beverage.

Next, the sealed container 10 is subjected to a heating process (ie, step S40). In addition, the sealed container 10 is in a static state during the heating process. Here, the broken, flake, or block jelly material is melted into a liquid state in the above heating process. Furthermore, because the specific gravity of the jelly material The specific gravity of the liquid jelly material will sink to the bottom of the sealed container 10 without fusing with the drink. In some embodiments, the maximum temperature of the heating process is greater than or equal to the melting point of the jelly material, so that the jelly material melts into a liquid state during the heating process. In some embodiments, the setting condition of the heating program is 90° C. sterilization for 30 minutes.

The above-mentioned "stationary state" means that the container is not shaken by external force, in other words, the beverage and jelly material in the container are mixed without being affected by external force.

In some embodiments, the heating procedure uses a static sterilizer for high temperature sterilization. For example, the above-mentioned static sterilization kettle is a water shower type (for example, Jinying hair water shower type sterilization kettle (model: W-1300-2 or W-960-2)), steam type, water bath type and other different types of sterilization The autoclave is in a static state during the heating and cooling sterilization process, that is, the items placed in the static sterilization autoclave cannot be shaken during the heating and cooling period. In one embodiment, the heating procedure is water bath heating. The above-mentioned water-bath heating method can uniformly heat the sealed container during the heating process, and avoid the generation of severe heat convection caused by high temperature caused by local heating. In other words, the above-mentioned water bath heating method can prevent the above-mentioned heat convection from mixing the liquid jelly material and the beverage.

Next, after the heating process, the sealed container 10 is subjected to a cooling process to obtain the frozen beverage 100 (ie, step S50). The frozen drink 100 includes a jelly layer 30 and a beverage layer 20 (as shown in FIG. 1). Since the sealed container 10 is in a static state during the cooling process, and the specific weight of the melted liquid jelly material is greater than that of the beverage, the above-mentioned liquid jelly material resolidifies into the jelly layer 30 at the bottom of the sealed container during the cooling process. In other words, the cooling process in the static state can prevent the liquid jelly material from mixing with the beverage layer 20 when it re-solidifies into the jelly layer 30. In some embodiments, the shape of the jelly layer 30 is the shape of the bottom layer of the complete container. In other embodiments, after the cooling process is completed, shaking the sealed container 11 may produce a broken jelly layer 30.

In some embodiments, the jelly layer 30 is re-solidified by a liquid food material containing at least one specific gravity. In other words, when two or more liquid food materials are melted by the heating process and re-solidified into the jelly layer 30 in the cooling process, the jelly layer appears multiple layers, and the beverage layer 20 appears multiple layers.

In some embodiments, the frozen drink 100 (that is, the combination of the jelly layer 30 and the beverage layer 20) can be pudding milk tea (that is, the combination of pudding and milk tea), the grass jelly milk tea (that is, the combination of grass jelly and milk tea), Tofu and soy milk (ie a combination of tofu and soy milk), etc.

Take pudding milk tea as a cold drink 100 as an example. In an exemplary example, first, liquid food materials such as 10wt% whole milk powder, 10wt% granulated sugar, 4wt% maltose, 0.01wt% calcium lactate, 0.09wt% emulsifier, etc. are combined with 0.1wt% carrageenan, 0.11wt% locust bean Gum, 0.07wt% Sanxian gum and other colloids are mixed, and food additives (such as flavors and colors) are added according to actual needs to prepare a pudding, and 10wt% black tea extract, 4.6wt% creamer and 6wt% sugar are mixed to prepare a pudding. Prepare a milk tea (that is, step S10). In addition, the density of the pudding (about 1.06 grams/cubic centimeter (g/cm3)) is greater than the density of milk tea (1.03 g/cm3), so the specific gravity of the pudding is greater than the specific gravity of milk tea. Next, the prepared pudding is divided into a size that can be placed in a container, and the divided sheet-shaped pudding and milk tea are placed in a container 11 in sequence (ie, step S20). The container 11 including sheet-shaped pudding and milk tea is sealed by the sealing film 12 to form a sealed container 10 (ie, step S30). The sealed container is put into a static sterilizer to perform a heating procedure to complete the sterilization operation of the product of the frozen drink 100 (ie, step S40), and the heating condition is 90° C. for 30 minutes. During the heating process, the sheet pudding is re-melted into a liquid pudding liquid, and the liquid pudding liquid is not mixed with the milk tea. After the heating procedure is completed, the temperature of the sealed container 10 is lowered to perform a cooling procedure to obtain two-layered pudding milk tea (step S50). During this period, the liquid pudding resolidifies the only intact pudding layer at the bottom of the container 11 without being broken. And on On the pudding layer is the milk tea layer.

In another example, a caramel pudding containing a caramel layer is prepared by the same procedure (i.e., step S10), and through the above steps (i.e., steps S10~S50), the caramel can be obtained in the sealed container 11 from bottom to top. Three-layer caramel pudding milk tea with layer, pudding layer and milk tea layer. In addition, the specific weight of the caramel layer is greater than that of the pudding layer, and the specific weight of the pudding layer is greater than that of the milk tea layer.

In another example, Xiancao jelly and milk tea are subjected to thermoreversibility test and specific gravity test to make Xiancao jelly milk tea. First, perform a thermal reversibility test on the grass jelly, take a small amount of grass jelly and put it in a container and heat it to above 65°C in water, and confirm that the grass jelly melts into liquid when it is above 65°C. Test the specific gravity of Xiancao jelly and milk tea. By putting it in the milk tea and confirming that Xiancao jelly sinks to the bottom of the milk tea quickly, it can be confirmed that the specific gravity of Xiancao jelly is greater than that of milk tea. Then, through the above-mentioned steps (ie, steps S10 to S50), a double-layer fairy grass jelly milk tea with a fairy grass jelly layer and a milk tea layer from bottom to top in the sealed container 11 can be obtained.

In summary, the present invention provides a method for making a frozen drink 100, which utilizes the specific gravity of the jelly material to be higher than the specific gravity of the drink, and the thermoreversible glue is used to make the frozen drink 100 with the jelly layer 30 and the drink layer 20. In addition, through the heating process and the cooling process in the static state, the broken jelly material is re-thawed and solidified into a jelly layer 30 with a complete appearance during the sterilization process. In this way, a frozen drink 100 product with good appearance and taste is produced.

Although the technical content of the present invention has been disclosed in the preferred embodiments as above, it is not intended to limit the present invention. Anyone who is familiar with this technique and makes some changes and modifications without departing from the spirit of the present invention should be covered by the present invention. Therefore, the scope of protection of the present invention shall be subject to the scope of the attached patent application.

100: cold drink

10: Seal the container

11: container

12: Sealing film

20: Drink layer

30: Jelly layer

Claims (9)

A method for making a jelly drink includes: mixing a gel and a liquid food material to obtain a solid jelly material, wherein the gel is a thermoreversible gel; providing the jelly material and a drink, wherein the specific gravity of the jelly material Is greater than the specific gravity of the drink; the jelly material and the drink are sequentially placed in a container; the container including the jelly material and the drink is sealed as a sealed container; the sealed container is subjected to a heating process, wherein the The jelly material is melted into a liquid state during the heating process; and after the heating process, the sealed container is subjected to a cooling process to obtain the frozen drink, wherein the jelly material resolidifies at the bottom of the sealed container during the cooling process to become A jelly layer; wherein the frozen drink includes the jelly layer and a beverage layer; wherein the sealed container is in a static state during the heating process and the cooling process. The method for making a frozen drink according to claim 1, wherein the jelly material melts into a liquid at a temperature above 65-85°C, and solidifies into a solid at a temperature below 25-30°C. The method for making a frozen drink according to claim 1, wherein the maximum temperature of the heating process is greater than or equal to the melting point of the jelly material. The method for making a frozen drink according to claim 1, wherein in the step of sequentially placing the jelly material and the drink in the container, the temperature of the jelly material is less than or equal to the temperature of the drink. The method for preparing a frozen drink according to any one of claims 1 to 4, wherein the jelly material is any one or a combination of pudding, jelly, grass jelly, aiyu, cold sky, and bean curd. The method for preparing a frozen drink according to any one of claims 1 to 4, wherein the drink is tea, milk tea, coffee, fruit juice, milk, flavored milk, yogurt drink, soy milk, cereal drink, water and flavoring Any item or combination in water. The method for preparing a frozen drink according to claim 1, wherein the heating procedure is 90°C for 30 minutes. The method for making a frozen drink according to claim 1, wherein the heating procedure is water bath heating. A method for preparing a frozen drink includes: providing a pudding and a milk tea, wherein the pudding ingredients include 10wt% whole milk powder, 10wt% granulated sugar, 4wt% maltose, 0.1wt% carrageenan, 0.11wt% locust bean gum, 0.07wt% Sanxian gum, 0.01wt% calcium lactate, 0.09wt% emulsifier, flavor and pigment, wherein the ingredients of the milk tea include 10wt% black tea extract, 4.6wt% creamer and 6wt% sugar, wherein the proportion of the pudding Is greater than the specific gravity of the milk tea; the pudding and the milk tea are placed in a container in sequence; the container including the pudding and the milk tea is sealed as a sealed container; the sealed container is subjected to a heating procedure, wherein the pudding is heated in the The process melts into a liquid state; and after the heating process, the sealed container is subjected to a cooling process to obtain the frozen drink, wherein the pudding re-solidifies into a pudding layer at the bottom of the sealed container during the cooling process; wherein the frozen drink It includes the pudding layer and a milk tea layer; wherein the sealed container is in a static state during the heating process and the cooling process.

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