TWI840314B - Method for producing jelly food for beverage - Google Patents

Abstract

A method for producing frozen food for beverages comprises the following steps: (A) a refrigeration process: preparing a cold storage with a defined refrigeration space, filling a plurality of containers with frozen raw materials, placing them in the refrigeration space and solidifying them into a plurality of frozen foods; (B) a wrapping process: after the frozen foods and the containers are removed from the refrigeration space, wrapping the frozen foods and the containers with a packaging material; and (C) a slow freezing process: preparing a cold storage with a defined refrigeration space, placing them in the refrigeration space, and the temperature reduction rate of the frozen foods is not more than 10 degrees Celsius per hour. The present invention uses the packaging material to cover the frozen foods and the containers, and the frozen foods are slowly frozen, so that the frozen foods have small holes after thawing, and have a juicy taste when added to drinks.

Description

Method for producing jelly food for beverage

The present invention relates to a method for producing a frozen food, in particular to a method for producing a frozen food for beverages.

Currently, pudding added to beverages (such as milk tea) is completely frozen and preserved, and its taste is delicate and elastic. However, if it is added to beverages, the beverage will have difficulty penetrating into the pudding, resulting in a poor fit between the two. In addition, when using a straw to suck up the pudding, a certain resistance will be generated, making it difficult to suck up.

In addition, the shelf life of pudding solidified and preserved by refrigeration is only about 16 days, which is not conducive to production and sales arrangements and export use.

Therefore, the purpose of the present invention is to provide a method for producing a jelly food for beverages that can overcome the above-mentioned shortcomings.

Therefore, the manufacturing method of the jelly food for beverage of the present invention is applicable to the jelly raw material, and the manufacturing method comprises the following steps: (A) refrigeration process: prepare a refrigerator with a refrigerated space defined therein, fill the jelly raw material into a plurality of containers, place them in the refrigerated space and continue to solidify for a certain period of time, and solidify into a plurality of jelly foods respectively located in the containers; (B) coating process: remove the jelly foods and the containers from the refrigerated space; (C) Slow freezing process: prepare a freezer with a defined freezing space, place the frozen foods and containers covered by the packaging material in the freezing space and continue the slow freezing time of not less than 5 hours, during which the cooling rate of the frozen foods is not more than 10 degrees Celsius per hour.

The effect of the present invention is that: by wrapping the frozen foods and the containers with the packaging material in step (B), repeated generation of ice crystals is avoided, and in combination with slow freezing at a cooling rate of no more than 10 degrees Celsius per hour in step (C), the frozen foods are made to have a plurality of holes after thawing, so as to produce a juicy taste when added to beverages.

Referring to FIG. 1 and FIG. 2 , an embodiment of a method for producing a jelly food for beverage of the present invention comprises the following steps.

[Present embodiment]

Step S1 <Refrigeration Process>: Referring to FIG. 1 to FIG. 3, a cold storage 1 is prepared with a refrigeration space 11 defined therein. After the jelly raw material is filled into a plurality of containers 92, it is placed in the refrigeration space 11 and allowed to solidify for a period of time to solidify into a plurality of jelly foods 91 respectively located in the containers 92. In this embodiment, the number of the containers 92 is greater than 240 (as shown in FIG. 3), but is not limited thereto. In this embodiment, the jelly raw material is a pudding raw material, and the jelly foods 91 are pudding finished products.

Step S2 <Wrapping procedure>: After the frozen foods 91 and the containers 92 are moved out of the refrigerated space 11, the frozen foods 91 and the containers 92 are wrapped with a packaging material 3. Specifically, referring to Figures 3 to 5, the packaging material 3 includes a plurality of small shrink films 31, a plurality of large shrink films 32, and a cover plate 33. First, one of the small shrink films 31 is shrunk to wrap any three of the containers 92 containing the frozen foods 91 to form a frozen food set. Next, one of the large shrink films 32 is shrunk to cover any four frozen food sets to form a frozen food box (the small shrink films 31 in FIG. 5 are blocked by the large shrink film 32), so that the small shrink films 31, the large shrink films 32 and the containers 92 containing the frozen foods 91 together form a plurality of frozen food boxes. Finally, the frozen food boxes are stacked in an up-and-down direction D1, and the cover plate 33 is disposed on the top of the frozen food boxes.

In this embodiment, the material of the small shrinkage films 31 and the large shrinkage films 32 is polyolefin, and the small shrinkage films 31 and the large shrinkage films 32 can be one of multi-layer co-extruded polyolefin film (POF), low-density polyethylene film (LDPE), and oriented polypropylene film (OPP). In this embodiment, the material of the cover plate 33 is paper.

Step S3 <slow freezing process>: Referring to FIGS. 1 to 3 , a freezer 2 defining a freezing space 211 is prepared, and the frozen foods 91 and the containers 92 wrapped by the packaging material 3 are placed in the freezing space 211 and continue to be slowly frozen for a period of not less than 5 hours. During the period defined by the slow freezing time, the cooling rate of the frozen foods 91 is not more than 10 degrees Celsius per hour. In this embodiment, the freezer 2 includes an outer shell 21 defining the freezing space 211, and a freezing unit 22 disposed in the outer shell 21 and having a compressor 221. The compressor 221 is started an average of twelve times a day and each time lasts for an operating time, and the operating time is not less than 30 minutes.

Step S4 <thawing procedure>: prepare a business-end cold storage 4 defining a business-end cold storage space 41, move the frozen foods 91 and the containers 92 wrapped by the packaging material 3 from the cold storage space 211, place them in the business-end cold storage space 41 and wait for a thawing time to thaw, so that a plurality of holes are generated in the frozen foods 91. Specifically, the diameter of the holes generated after thawing is not greater than 2 mm. The water separation rate of any frozen food 91 at the end of step S4 is greater than the water separation rate at the end of step S1, and the difference between the water separation rate of any frozen food 91 at the end of step S4 and the water separation rate at the end of step S1 is not less than 0.01% and not more than 3%. It is worth mentioning that the length of the thawing time does not affect the size of the diameter of the holes.

[Comparison Example 1]

The difference between the comparative example 1 and the present embodiment is that in the comparative example 1, in step S3, another rapid freezing room (not shown) defining another freezing space is prepared, and the frozen foods 91 and the containers 92 not covered by the packaging material 3 are directly placed in the other freezing space and continue the rapid freezing time of not more than 1 hour. During the period defined by the rapid freezing time, the cooling rate of the frozen foods 91 is greater than 10 degrees Celsius per hour (see Table 1 below).

In step S4 of the comparative example 1, the frozen foods 91 and the containers 92 not covered by the packaging material 3 are removed from the other freezing space, placed in the business end refrigeration space 41 and wait for the thawing time to be thawed.

However, this method will make the frozen food 91 after thawing almost free of holes, and will also cause the problem mentioned in the previous technology that it is difficult for drinks to penetrate and absorb.

[Comparison Example 2]

The difference between the comparative example 2 and the present embodiment is that in step S3 of the comparative example 2, the freezer 2 defining the freezing space 211 is prepared, and the frozen foods 91 and the containers 92 not covered by the packaging material 3 are directly placed in the freezing space 211 and continue a slow freezing time of not less than 5 hours. During the period defined by the slow freezing time, the cooling rate of the frozen foods 91 is not more than 10 degrees Celsius per hour (see Table 1 below). In other words, in the comparative example 2, the frozen foods 91 and the containers 92 are not covered by the packaging material 3.

In step S4 of the comparative example 1, the frozen foods 91 and the containers 92 not covered by the packaging material 3 are removed from the freezing space 211, placed in the business end refrigeration space 41 and wait for the thawing time to be thawed.

However, this method will make the frozen foods 91 easily affected by the temperature fluctuations caused by the repeated activation of the compressor 221 during the period defined by the slow freezing time, and repeatedly pass through the maximum ice crystal formation zone because the frozen foods 91 are not covered by the packaging material 3. After thawing, the frozen foods 91 will produce a large number of large holes, and the diameters of the holes produced after thawing are mostly greater than 2 mm, and the structure is relatively loose. The water separation rate of any frozen food 91 at the end of step S4 is greater than the water separation rate at the end of step S1, and the difference between the water separation rate of any frozen food 91 at the end of step S4 and the water separation rate at the end of step S1 is greater than 3%.

[Flavor evaluation method]

The tasters with basic taste (sour, sweet, bitter, salty, sweet) and certain qualities were selected to place the jelly food 91 prepared in Example 1, Comparative Example 1 and Comparative Example 2 into three cups of the same drink at 9-11 am or 3-5 pm in a tasting room with an indoor temperature of 23-27 degrees Celsius, and then use a straw to poke into the three cups of drink to evaluate the flavor based on indicators such as hardness, juiciness and ease of drinking. The upper and lower limits of the sensory intensity of hardness, juiciness and ease of drinking were set at 1-5 points, and the results are summarized in the following Table 1. The closer the hardness evaluation score is to 3 points, the harder the food is, but not too firm or too soft. The higher the juiciness evaluation score is, the better the flavor of the jelly food 91 added to the drink. The higher the ease of suction evaluation score is, the lower the suction resistance of the jelly food 91 added to the drink.

Table 1 Flavor evaluation score hardness Juiciness Ease of absorption Embodiment 1 3.3 3.9 3.4 Comparison Example 1 4.2 1.8 2.2 Comparison Example 2 2.1 4.8 4.1

[Results and Discussion]

Therefore, the present invention uses the packaging material 3 to wrap the frozen foods 91 and the containers 92 in step S2 to prevent the holes from becoming too large in diameter due to repeated generation of ice crystals when the compressor 221 stops operating at a fixed time. In step S3, the frozen foods 91 are slow-frozen at a cooling rate of no more than 10 degrees Celsius per hour to generate the holes after thawing, so as to produce a juicy taste when added to beverages (see Table 1).

Furthermore, the present invention performs slow freezing at a cooling rate of no more than 10 degrees Celsius per hour in step S3, so that the frozen food 91 can be frozen and preserved, and its shelf life is greatly extended to 12 months.

In summary, the method for producing the jelly food for beverage of the present invention can indeed achieve the purpose of the present invention.

However, the above is only an embodiment of the present invention and should not be used to limit the scope of implementation of the present invention. All simple equivalent changes and modifications made according to the scope of the patent application of the present invention and the content of the patent specification are still within the scope of the present patent.

1: Cold storage 11: Refrigerated space 2: Freezer 21: Outer shell 211: Refrigerated space 22: Refrigerated unit 221: Compressor 3: Packaging material 31: Small shrink film 32: Large shrink film 33: Cover plate 4: Business cold storage 41: Business cold storage space 91: Frozen food 92: Container D1: Up and down direction S1~S4: Steps

Other features and effects of the present invention will be clearly presented in the implementation method with reference to the drawings, in which: FIG. 1 is a block diagram illustrating a cold storage, a freezer and a business-end cold storage prepared in an embodiment of the method for manufacturing frozen food for beverages of the present invention; FIG. 2 is a flow chart of the embodiment; FIG. 3 is a three-dimensional diagram illustrating a plurality of containers, a plurality of frozen foods and a packaging material applicable to the embodiment; FIG. 4 is a three-dimensional diagram illustrating three containers, three frozen foods and one small shrinkage film applicable to the embodiment; and FIG. 5 is a three-dimensional diagram illustrating twelve containers, twelve frozen foods, four small shrinkage films and one large shrinkage film applicable to the embodiment.

S1~S4: Steps

Claims (6)

A method for manufacturing frozen food for beverages, which is applicable to frozen raw materials, comprises the following steps: (A) Refrigeration process: prepare a cold storage with a defined refrigerated space, fill the frozen raw materials into a plurality of containers, place them in the refrigerated space and continue to solidify for a period of time, and solidify into a plurality of frozen foods respectively located in the containers; (B) Wrapping process: after the frozen foods and the containers are removed from the refrigerated space, wrap the frozen foods and the containers with a packaging material; and (C) Slow freezing process: prepare a freezer with a defined freezing space, place the frozen foods and containers wrapped by the packaging material in the freezing space and continue the slow freezing for a period of not less than 5 hours. During the period defined by the slow freezing time, the cooling rate of the frozen foods shall not exceed 10 degrees Celsius per hour. A method for manufacturing frozen food for beverages as described in claim 1, wherein in step (B), the packaging material includes a plurality of small shrinkage films and a plurality of large shrinkage films, one of the small shrinkage films is shrunk to cover any three of the containers containing the frozen foods to form a frozen food set, and one of the large shrinkage films is shrunk to cover any four of the frozen food sets to form a frozen food box, so that the small shrinkage films, the large shrinkage films and the containers containing the frozen foods together constitute a plurality of frozen food boxes. A method for manufacturing frozen food for beverages as described in claim 2, wherein, in step (B), the packaging material further includes a cover plate, and after the small shrinkage films, the large shrinkage films and the containers for accommodating the frozen food together constitute the frozen food boxes, the frozen food boxes are stacked in an up and down direction, and the cover plate is set on the top side of the frozen food boxes. The method for producing jelly food for beverages as described in claim 3, wherein in step (B), the material of the small shrinkage films and the large shrinkage films is polyolefin, and the material of the cover plate is paper. The method for manufacturing frozen food for beverages as described in claim 1 further comprises a step (D) subsequent to step (C), wherein (D) a thawing process is to prepare a business-end cold storage defining a business-end cold storage space, and to move the frozen food and the containers wrapped by the packaging material from the cold storage space, place them in the business-end cold storage space and wait for a thawing process. time so that a plurality of holes are generated in the frozen foods, the water free rate of any frozen food at the end of step (D) is greater than the water free rate at the end of step (A), and the difference between the water free rate of any frozen food at the end of step (D) and the water free rate at the end of step (A) is not less than 0.01% and not more than 3%. The method for producing a jelly food for beverages as described in claim 5, wherein, in step (D), after the thawing time is over, the diameter of the holes produced in each jelly food is not greater than 2 mm.