TWI779239B - 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-layered ice products

The invention relates to a method for manufacturing ice products, in particular to a method for manufacturing multi-layered ice products.

Ice products on the market include smoothies, ice cream, ice cream, etc. Among them, smoothies are water ice with thick particles and a more delicious taste, while ice cream is milk ice with added dairy products, so the texture is dense and smooth.

In order to increase the richness of eating, ice products can be processed in various ways, including the modulation of taste and the addition of ingredients. For example, mix the main body of the ice product with chocolate sauce to make a chocolate-flavored ice product; or, add chewy ingredients to the main body of the ice product, such as red beans, mung beans, rice noodles, rice balls, etc.

However, conventional ice products have gradually failed 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 multi-layered ice products, so as to manufacture multi-layered ice products and increase the taste of the multi-layered ice products.

In order to achieve the above-mentioned purpose, in one embodiment of the present invention, a method for manufacturing multi-layered ice products is provided, which includes the following steps: Injecting a skin material into a mold, and waiting for a specific time to solidify part of the skin raw material; the step of forming the ice skin skin is to extract the unsolidified skin raw material in the middle part of the mold, so as to at least retain the skin raw material formed on the inner wall of the mold through solidification an outer skin; a first food body filling step, which is to fill a first food body in the outer skin, and wait for a specific time; and a second food body filling step, which is to fill a second food body in the outer skin, The second food body is set on the first food body, and wait for a specific time to form the multi-layered ice product.

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

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

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

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

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

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

In one embodiment of the present invention, it further includes an edible additional bottom forming step, which is performed after the second edible body filling step, and the edible additional bottom forming step is to form an edible additional bottom on the second edible body Above, as the bottom of the multi-layered ice product.

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

In one embodiment of the present invention, it further includes a step of returning the raw material of the outer skin, which is performed between the step of injecting the raw material for the outer skin and forming the outer skin of the ice product, and the step of returning the raw material for the outer skin is in the step of forming the outer skin of the ice product 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 through the technical means of the present invention has the characteristics of both milk ice and water ice, that is, ice cream that is milk ice and crushed ice that is water ice, making the eating taste richer.

In order to make the above and other objects, features, and advantages of the present invention more comprehensible, preferred embodiments of the present invention will be exemplified below in detail together with the attached drawings. Furthermore, the directional terms mentioned in the present invention are, for example, up, down, top, bottom, front, back, left, right, inside, outside, side, surrounding, central, horizontal, transverse, vertical, longitudinal, axial, The radial direction, the uppermost layer or the lowermost layer, etc. are only directions referring to the attached drawings. Therefore, the directional terms used are used to illustrate and understand the present invention, but not to limit the present invention.

Please refer to Figures 1 and 2. According to a first embodiment of the present invention, a method for manufacturing a multi-layered ice product includes in sequence: a step of injecting skin raw materials S1, a step of forming an ice product skin S2, and a step of filling the first food body S3, the second food body filling step S4 and the rod inserting step S5.

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

The ice crust forming step S2 is to extract the unsolidified crust raw material in the middle part of the mold, so as to retain at least a crust formed on the inner wall of the mold by solidification of the crust raw material. In the step S2 of forming the skin of the ice product, the raw material of the skin that is not solidified in the middle part of the mold is drawn out by means of vacuum extraction. 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 body filling step S3 is filling a first food body in the skin and waiting for a specific time.

The second food body filling step S4 is to fill a second food body in the skin so that the second food body is placed on the first food body, and wait for a specific time to form the multi-layered ice product. In detail, in this embodiment, the skin material is an ice cream material, the first food material is a sugary fluid, that is, condensed milk, and the second food material is a material containing crushed ice, including brown sugar syrup, red bean and crushed ice. Certainly, the present invention is not limited thereto. In other embodiments, the crust material is a water ice material, the first food material is a sugar-containing fluid, and the second food material is an ice cream with material.

In other embodiments, the sugary fluid may be selected from the group consisting of chocolate spread, jam, fruit pulp, syrup, and honey. Further, the syrup includes brown sugar syrup, maple syrup and brown sugar syrup. As mentioned above, the material-containing crushed ice may include 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 foods, fruit pieces, nuts, chocolate and the like. Further, the fruit grains include pineapple fruit grains, kiwi fruit grains and lover fruit grains. In addition to the aforementioned red beans, the beans can also be selected from mung beans, peanuts and soybeans. The processed starch food includes vermicelli, vermicelli, pearls, glutinous rice balls, vermicelli and biscuits.

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

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

The stick inserting step S5 is performed after the second food body filling step S4, which is to insert a popsicle stick into the multi-layered ice product disposed in the mold.

As shown in Figure 3, it is a schematic diagram of the manufactured multi-layered ice product, the outer skin 1 is covered with the sugar-containing fluid 2 and 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 in the crushed ice 3 containing material.

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

Please refer to Figures 4 and 5, a method for manufacturing a multi-layered ice product according to a second embodiment of the present invention is roughly the same as the method for manufacturing a multi-layered ice product in the first embodiment, except that: It further includes an edible additional bottom forming step S6, which is executed between the second food body filling step S4 and the inserting rod step S5. The edible additional bottom forming step S6 is to form an edible additional bottom 5 on the second food body, that is, the crushed ice 3 containing ingredients, so as to serve as the bottom of the multi-layered ice product. In detail, the edible additional bottom 5 and the outer skin 1 can be from the same source, that is, both are ice cream or water ice. Certainly, the present invention is not limited thereto. The edible additional base and the outer skin can be of different origins, for example, the edible additional base can be a biscuit body.

Although the present invention has been disclosed with preferred embodiments, it is not intended to limit the present invention. Anyone skilled in this 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 determined by the scope of the attached patent application.

1: skin 2: sugary fluid 3: Crushed ice with ingredients 4: popsicle stick 5: Edible additional bottom S1, S11, S2, S3, S4, S5, S6: steps

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

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

Claims (8)

A method for manufacturing a multi-layer ice product, comprising the following steps: a skin material injection step, which is to inject a skin material into a mold, and wait for 30 seconds to 1 minute, so that part of the skin material is solidified; the ice product skin is formed step, which 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 body filling step, which is to fill a The first food material is placed in the outer skin, and wait for a specific time; the second food material filling step is to fill a second food material in the outer skin, so that the second food material is arranged on the first food material and wait for a specific time to form the multi-layered ice product; an edible additional bottom forming step is performed after the second food body filling step to form an edible additional bottom on the second food body, wherein The edible additional base and the crust are from different sources; and a crust material return step is performed between the crust material injection step and the ice product crust forming step, the crust material return step is to form the ice product crust The skin raw material extracted in the step is transferred back to the skin raw material injection step to be used as a skin raw material in the next round of skin raw material injection step. The manufacturing method of the multi-layered ice product according to claim 1, wherein the crust material is an ice cream material, the first material body is a sugar-containing fluid, and the second material body is a material-containing crushed ice. The manufacturing method of the multi-layered ice product as described in Claim 2, wherein the specific time in the first material filling step is 30 seconds to 1 minute, and the specific time in the second food material filling step 1 minute to 2 minutes. The manufacturing method of the multi-layered ice product as described in Claim 2, wherein the skin accounts for 15% to 54% of the weight of the multi-layered ice product, and the crushed ice containing material accounts for 37% to 54% of the weight of the multi-layered ice product 76%. The manufacturing method of the multi-layered ice product according to claim 1, wherein the crust material is a water ice material, the first food body is a sugar-containing fluid, and the second food body is a material-containing ice cream. The manufacturing method of the multi-layered ice product according to claim 2 or 5, wherein the sugar-containing fluid accounts for 5% to 9% by weight of the multi-layered ice product. The method for manufacturing multi-layered ice cream according to claim 1, wherein the second food substance is a sugar-containing fluid. The manufacturing method of the multi-layered ice product according to claim 1, wherein the thickness of the skin is 1 mm to 5 mm.

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