1297594 A 7 B7 五、發明説明（1 ) (請先閲讀背面之注意事項再填寫本頁) 本發明係有關包覆冰品及其製造方法，詳而言係有關 以混合加熱糯米：白米爲大約1 〇 〇〜8 5 : 〇〜1 5所 構成之澱粉與糖類與水所得，冷凍條件具可食柔軟度之黏 彈性物所包覆之冰品及其製造方法，更詳而言係以口感、 物性被改善之黏彈性物所包覆之冰品及其製造方法者。 有關包覆於冰品之黏彈性物通常係被要求在冷凍下亦 具有可食用之柔軟性，且不會因吸濕、水份凍結、乾燥而 品質劣化之原材料，惟具有此等性質之原材料迄今幾乎未 爲人所知，只有本案申請人所發明之特公昭5 9 - 6 6 2 4號公報「包覆冰品及其製造方法」及專利公報第 2 8 8 2 8 2號公報之「複合冰品及其製造方法」係爲人 所知者。 經濟部智慧財產局員工消費合作社印製 特公昭5 9 - 6 6 2 4號公報係揭示以混合加熱由支 鏈澱粉所構成澱粉與糖與水所得黏彈性物包覆冰品爲特徵 ，藉此可具有良好之口感與包覆性，以保管冰品時不會變 質之特性者，特許第2 8 8 2 8 2 7號公報中係揭示犧牲 食感與包覆性以及冷凍保管時之變質，改善黏彈性物之封 口上的黏結性者。 至於上述黏彈性物若因銷售運輸階段有不適當之處理 ，保存條件不佳等，而使周圍溫度有極大之變動，品溫過 度上昇時，即使保存狀態極佳，亦會發現保存中會有組織 ，口感慢慢劣化之現象等問題。此現象與湯圓、麵包等類 似激粉爲主體之含水份多之食品（湯圓中水份含量約4 5 %，麵包係約2 5〜4 0 % :四訂，食品成份表，女子營 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） ~ ~ 1297594 A7 B7 五、發明説明（2 ) 養大學出版部，香川綾監修）可看到之口感劣化現象極爲 類似，湯圓、麵包等係其原因應爲來自澱粉之老化者。 本發明人等係有鑑於上述狀況，考慮到包覆冰品有更 可能被置於比一般冰品更嚴厲之環境下的觀點，乃調製在 這種條件下亦可長期不會破壞口感，具有良好之組織，口 感之可使用於冰品之黏彈性物，以提供風味、口感更被改 善之優異包覆冰品者。 本發明人等係爲解決上述課題經再三深入硏究之結果 ，著眼於經由混合加熱澱粉與糖類與水所得黏彈性物中， 做爲主要構成物之一的糖類功能，詳細檢討糖類之種類， 組成，含量的結果，發現以經由混合加熱糯米：白米爲大 約1 0 0 : 8 5〜0〜1 5所構成之澱粉與糖類與水所得 黏彈性物包覆的包覆冰品中，若上述黏彈性物爲含有3〜 5 5重量％，2 0〜7 0重量％砂糖與麥芽糖爲以1 : 0.5〜2之比率佔全糖類之50重量％以上之糖類， 2 5〜4 0重量％水的包覆冰品時，可以改善以往技術成 爲問題之惡劣條件下破壞黏彈性物之組織、口感的問題， 得到具有良好風味、口感之包覆冰品，遂而完成本發明。 更佳係上述黏彈性物中若被混合有被氣泡爲膨脹量（ over run)爲1 〇 〇〜1 〇 〇 〇%之蛋白之包覆冰品時，發 現可以更改善黏彈性物之組織、口感的劣化，更可得具有 優異風味'口感之包覆冰品。 又，爲解決上述課題被提出之本發明的製造方法，其 特徵係在大約1 〇 〇〜8 5 : 0〜1 5之糯米：白米所構 本紙張尺度適用中國國家標準（CNS ) A4規格（210X 297公釐） (請先閲讀背面之注意事項再填寫本頁) ~♦裝· 訂 經濟部智慧財產局員工消費合作社印製 -5- 1297594 Α7 Β7 五、發明説明（3) 成之澱粉中，混合糖類中砂糖與麥芽糖爲1:〇.5〜2 比率的糖類佔有5 0 %以上之糖類，與水，使其混合爲1 :0〜1 0 ·· 0 · 5〜8，或一邊混合一邊加熱混捏，得 到3〜55%澱粉，20〜70%糖類，25〜40%水 之黏彈性物，以此黏彈性物包覆冰品類，並予急速冷卻者 〇 另外’還以在懦米：白米爲大約10 0〜8 5 : 0〜 1 5所構成之澱粉中，混合砂糖與麥芽糖爲1 : 〇 . 5〜 2比率佔糖類之5 0 %以上的糖類，與水，使其成爲1 ·· 0〜10:0.5〜8加以混合或一邊混合一邊加熱，蒸 煮後在成爲糠糈狀物中加入其餘之糖類，及/或水，得到 澱粉爲3〜5 5%，糖類爲20〜70%，水爲25〜4 0 %的黏彈性物，以此黏彈性物包覆冰品類，急速冷卻爲 特徵。 又，黏彈性物中更可添加蛋白、香料、色料。 這時最佳係在黏彈性物中混合被起泡爲膨脹量爲 1 0 0〜1 0 0 0%的蛋白。又，最先添加之所定糖類的 一部份可以只爲砂糖，在所得糠糌狀物中加入之其餘糖類 ，亦可以只爲麥芽糖。 本發明之製造方法更可爲在大約1 0 〇〜8 5 : 0〜 1 5之糯米：白米所構成Μ粉中，混合糖類中砂糖與麥芽 糖爲1:0·5〜2比率的糖類佔有50%以上之糖類， 與水’使其混合爲1 · 0〜10 · 0 · 5〜8，或一^邊混 合一邊加熱混捏，得到3〜5 5 %澱粉，2 0〜7 0 %糖 本紙張尺度適用中國國家標準（CNS ) Α4規格（210Χ297公釐） (請先閲讀背面之注意事項再填寫本頁) ----0^. 經濟部智慧財產局員工消費合作社印製 A7 B71297594 A 7 B7 V. INSTRUCTIONS (1) (Please read the precautions on the back and fill out this page.) The present invention relates to coated ice products and a method for their manufacture, and more specifically relates to mixing heated glutinous rice: white rice. 1 〇〇~8 5 : 〇~1 5 The starch and sugar formed by water, and the frozen product coated with the softness of the edible softness and its manufacturing method, more specifically the taste The ice product coated with the viscoelastic material whose physical properties are improved and the method for producing the same. The viscoelastic material coated on ice is usually a raw material which is required to have edible softness under freezing and which does not deteriorate in quality due to moisture absorption, moisture freezing and drying, but raw materials having such properties. It is hardly known to date, and only the "Incorporated Ice Products and Their Manufacturing Methods" and the Patent Gazette No. 2 8 8 2 8 2 of the Japanese Patent Publication No. 5 9 - 6 6 2 4, which was invented by the applicant of the present application. Compound ice products and methods for their manufacture are known. The Ministry of Economic Affairs, the Intellectual Property Office, and the Consumers’ Cooperatives, published by the Ministry of Commerce, and the Ministry of Commerce, published the special public notice 5-9-6 6 2 4, which is characterized by mixing and heating the starch composed of amylopectin and the viscoelastic material coated with ice and water to coat the ice. It has a good taste and a coating property, and it does not deteriorate when it is stored in ice. In the Japanese Patent Publication No. 2 8 8 2 8 2, the sacrificial texture and coating properties and deterioration during cold storage are revealed. Improve the adhesion on the seal of the viscoelastic material. As for the above-mentioned viscoelastic material, if it is improperly handled due to the stage of sales and transportation, the storage conditions are not good, and the ambient temperature is greatly changed. When the temperature of the product is excessively increased, even if the storage state is excellent, it will be found that there will be a preservation. Organization, the phenomenon of slowly deteriorating the taste. This phenomenon is similar to rice balls, breads, etc., which are mainly composed of water-containing foods. The moisture content in the rice balls is about 45 %, and the bread is about 25 to 40%: four sets, food ingredients, women's camp. The paper scale applies to the Chinese National Standard (CNS) A4 specification (210X297 mm) ~ ~ 1297594 A7 B7 V. Invention Description (2) Yang University Publishing Department, Kagawa Aya Supervisor) The taste deterioration phenomenon is very similar, dumplings, bread The reason for this should be from the aging of starch. The inventors of the present invention have considered that the coated ice product is more likely to be placed in a more severe environment than ordinary ice products in view of the above-mentioned situation, and it is also possible to modulate the taste under such conditions without damaging the taste for a long period of time. Good organization, the taste can be used for the viscoelastic material of ice, to provide excellent coated ice products with improved flavor and taste. In order to solve the above-mentioned problems, the inventors of the present invention have conducted intensive investigations on the above-mentioned problems, and have focused on the types of sugars by reviewing the functions of sugars as one of the main constituents in the viscoelastic material obtained by mixing and heating starch, sugar and water. As a result of the composition and the content, it was found that the above-mentioned coated ice was coated with a viscoelastic material obtained by mixing and heating glutinous rice: white rice of about 1000: 8 5 to 0 to 15 The viscoelastic material is a sugar containing 3 to 5% by weight, 20 to 70% by weight of granulated sugar and maltose in a ratio of 1:0.5 to 2, and more than 50% by weight of the whole saccharide, 2 5 to 40% by weight of water. When the ice-coated product is coated, it is possible to improve the structure and texture of the viscoelastic material under the severe conditions in which the prior art has become a problem, and to obtain a coated ice product having a good flavor and texture, and to complete the present invention. More preferably, when the above-mentioned viscoelastic material is mixed with a coated ice product having a bubble of an overrun of 1 〇〇 to 1% by weight, it is found that the structure of the viscoelastic material can be further improved. The taste of the palate is deteriorated, and a coated ice product having an excellent flavor 'mouth feel is obtained. Moreover, the manufacturing method of the present invention proposed to solve the above problems is characterized in that it is about 1 〇〇 to 8 5 : 0 to 1 5 metre: the white paper is of the Chinese National Standard (CNS) A4 specification ( 210X 297 mm) (Please read the note on the back and fill out this page) ~♦Installation · Ministry of Economic Affairs Intellectual Property Bureau Staff Consumer Cooperative Printed -5 - 1297594 Α7 Β7 V. Invention Description (3) In the starch In the mixed sugar, the saccharide with a ratio of granulated sugar to maltose of 1:5~2 occupies more than 50% of the sugar, and the mixture is mixed with water to make it 1:0~1 0 ·· 0 · 5~8, or mixed on one side While heating and kneading, 3~55% starch, 20~70% sugar, 25~40% water viscoelastic material is obtained, and the viscoelastic material is coated with the ice type, and the rapid cooling is carried out, and the other is also used in the glutinous rice. : White rice is about 10 0~8 5 : 0~ 1 5 of the starch, mixed with sugar and maltose is 1: 〇. 5~ 2 ratio accounts for more than 50% of the sugars of sugar, with water, making it 1 ·· 0~10: 0.5~8, mix or heat while mixing, add to the mash after cooking The remaining sugars, and/or water, obtain 3 to 5 5% of starch, 20 to 70% of sugar, and 25 to 40% of viscoelastic material, and the viscoelastic material is coated with ice and rapidly cooled to feature. Moreover, proteins, perfumes, and colorants can be added to the viscoelastic material. At this time, it is preferable to mix a protein which is foamed into a swelling amount of 100 to 10.0% in the viscoelastic material. Further, a part of the first added sugar may be only granulated sugar, and the remaining saccharide may be added to the obtained mash, or may be only maltose. The manufacturing method of the present invention may further comprise a saccharide composed of glutinous rice: white rice in a mixture of about 10 〇 8 8 5: 0 1-5, and a saccharide having a ratio of granulated sugar to maltose of 1:0·5 〜2 in the mixed saccharide. More than % of the sugar, mixed with water '1 · 0~10 · 0 · 5~8, or mixed with one side while heating and kneading, to get 3~5 5 % starch, 2 0~7 0% sugar paper The scale applies to China National Standard (CNS) Α4 specification (210Χ297 mm) (Please read the note on the back and fill out this page) ----0^. Ministry of Economic Affairs Intellectual Property Bureau employee consumption cooperative printed A7 B7
1297594 五、發明説明（4 ) 類，2 5〜4 Ο %水之黏彈性物，再將其成形爲筒狀，在 筒狀內部塡充冰品類，切斷爲任意之長度後，封閉兩端， 急速冷卻爲特徵者。 另外，還以在糯米：白米爲大約100〜85 : 1 5所構成之澱粉中，混合砂糖與麥芽糖爲1 : 〇 . 5〜 2比率佔’糖類之5 0 %以上的糖類，與水，使其成爲1 : 0〜10 : 0 _ 5〜8加以混合或一邊混合一邊加熱，蒸 煮後在成爲糠糌狀物中加入其餘之糖類，及/或水，得 澱粉爲3〜5 5%，糖類爲20〜70%，水爲2 5〜 4 0 %水之黏彈性物，將其成形爲筒狀，在筒狀內部塡充 冰品類，切斷爲任意長度後封口兩端，急速冷卻爲特徵。 又，黏彈性物中更可添加蛋白、香料、色料。 這時最佳係在黏彈性物中混合被起泡爲膨脹量爲 100〜1000%的蛋白。 詳細說明本發明時，本發明中之黏彈性物係即使在冰 品保存條件中品溫過度上昇等惡劣條件下亦不會在保存中 破壞組織、口感，將其包覆於冰品時可調製爲具有良好風 味、口感之包覆冰品，同時在保存冰品時之低溫（- 1 5 t左右）亦不會固化而保有柔軟性，長時間與冰品共存亦 很難變質者。另外，本發明黏彈性物係在包覆冰品時可以 延展至薄膜程度，可以再予延展後切斷，所以可用適度厚 度之膜包覆冰品，低溫時亦保有其原有形狀，食用時還可 以給予適當之嚼感的黏彈性物。 具有這種性質之本發明有關黏彈性物係具有在糯米： 本纸張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） il·------裴— {請先閲讀背面之注意事項再填寫本頁j -訂· 經濟部智慧財產局員工消費合作社印製 1297594 A7 B7 五、發明説明（5 ) 白米爲大約1 0 0〜8 5 : 0〜1 5所構成之澱粉中，混 合砂糖與麥芽糖爲1 ·· 〇 . 5〜2比率佔糖類之5 〇 %以 上的糖類，與水，使其成爲1 : 〇〜1 〇 : 〇 · 5〜8加 以混合或一邊混合加熱，加入其餘之糖類及/或冰再予混 捏’具有澱粉爲3〜5 5%，糖類爲2 0〜70%，水爲 2 5〜4 0 %之組成者。又，本發明中所記載之比率均爲 重量比率。 爲此本發明中係做爲澱粉使用糯米：白米爲大約 1 0 0〜8 5 : 0〜1 5所構成之澱粉。 由糯米所構成之澱粉除可使用糯米澱粉、糯米粉、微 塵粉、道明寺粉（二者均爲蒸過之糯米，乾燥後磨成之粉 )等外，還可以用糯米玉米、糯米黍、糯米小米等澱粉代 替其一部份或全部。 由白米所構成之澱粉可廣泛地使用白米澱粉，加熱處 理過之白米澱粉以外，還可用各種白米加工品等。白米加 工品可以如特開昭6 0 - 1 8 0 5 4 6號公報所揭示，在 白米或白米粉中加入3倍以上之水，加熱爲7 0 t以上作 成粥狀物，再於2 0 0 °C以下急速乾燥所得之白米加工品 可適當地使用。 又，本發明中使用之糖類係黏彈性物中之糖類的5 0 %以上爲砂糖與麥芽糖，其比率係以重量爲1 : 0 · 5〜 2範圍。其餘之糖類可爲適當使用異構化糖、轉化糖、糖 膏、葡萄糖、山梨糖醇、麥芽糖醇、木糖醇等。本發明中 係以使用這種構成之糖類爲重點，如此使用砂糖與麥芽糖 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） -裝-- (請先閱讀背面之注意事項再填寫本頁) 訂 經濟部智慧財產局員工消費合作社印製 1297594 A7 B7 經濟部智慧財產局員工消費合作社印製 五、發明説明（6 ) ，而可得在極長期間保存中仍不會破壞其組織、口感之黏 彈性物。 另外，本發明中係預先將蛋白溶解於水等，使其起泡 爲膨脹量較佳係1 0 0〜1 〇 〇 〇 %後再混合入黏彈性物 ，而可以製作經久亦可具優安定性，具有良好口感的黏彈 性物。又，預先溶解蛋白於水之階段中，再加入糖時可以 得安定之蛋白起泡物。結果對黏彈性物質之經久安定性可 以充分發揮其效果。蛋白可適當地使用生蛋白、冷凍蛋白 、冷凍加糖蛋白、蛋白粉等，蛋白之使用量係對黏彈性物 較佳以乾燥物而言爲0 . 0 6〜1 . 2重量％。 製造本發明中之黏彈性物時係如最先記述一樣，在源 粉中加入糖類與水，使其混合爲1 : 0〜1 〇 : 〇 . 5〜 8或一邊混合一邊加熱。混合之方法可用捏合機等混合或 製麵包用豎立型混合機混合，除此外只要可極順利地混合 澱粉、糖、水之手法，機器即不受任何限制，例如以手混 捏澱粉與糖與水使之混合的步驟，亦可謂爲得極佳混合狀 態的方法。 又，加熱方法可爲混合中，及/或混合完後將混合容 器放在瓦斯爐等直接加熱之方法，或在混合容器設置套管 使熱水循環以加熱之方法’直接吹入加壓蒸汽以加熱之方 法’除此外還可爲通電等以加熱混合容器之方法，直接通 電於混合物以加熱之方法等，只要爲可順利地加熱之方法 ，對加熱方法並無特別限制，例如自混合容器中取出後以 蒸籠等蒸煮之方法亦爲一較佳之加熱方法。 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公羡) 一 ---- -9 - (請先閲讀背面之注意事項再填寫本頁) -裝- 訂 P. 1297594 經濟部智慧財產局員工消費合作社印製 A7 B7五、發明説明（7 ) 其次在以上述比率混合或混合加熱澱粉與糖類與水再 蒸煮後之糠糟狀物中，加入其餘之糖類及/或水，並予混 捏，再視其需要加入蛋白、香料、色料再混捏，調製澱粉 爲3〜55%，糖類爲20〜70%，水爲25〜40% 之黏彈性物。 以如上述調製之黏彈性物包覆冰品類，例如冰淇淋.、 乳酸冰淇淋、果汁凍、冷凍點心等，再予急速冷卻即可得 本發明之包覆冰品。包覆之方法係爲少量時可將黏彈性物 延展爲薄片，作成一模型，以此包覆冰品予以成形。多量 時則成形黏彈性物爲筒狀，塡充冰品類於筒狀內後，切斷 爲任意長度，封口兩端，急速冷卻之。亦可直接利用製造 包餡糠糌時所用包餡機、自動式地大量製造。 以下藉由實施例更詳細說明本發明，惟本發明並不限 定於此等。 實施例1 均勻地混合200g糯米粉，300g砂糖，200 g水，以蒸籠蒸煮2 0分鐘，得到7 0 0 g加熱過之黏彈 性物。將此加熱過之全部黏彈性物快速地放入營業用混合 機之容器內，混合用零件用鈎型者一邊攪拌一邊混捏，逐 以少量添加4 0 0 g加溫爲6 0 °C之液狀麥芽糖，得 1 1 0 0 g黏彈性物。以2 0 g此黏彈性物包覆預先成形 爲半球形（底面直徑約6 0 m m，高度約3 0 mm )之冰 淇淋（乳脂肪成份8 . 0 %，無脂乳固體成份8 . 0 %， (請先閲讀背面之注意事項再填寫本頁) 裝·1297594 V. Description of invention (4) Class, 2 5~4 Ο % viscoelastic material of water, and then formed into a cylindrical shape, filled with ice in the inside of the cylinder, cut into arbitrary lengths, and closed at both ends , rapid cooling is characteristic. In addition, in the starch consisting of glutinous rice: white rice of about 100~85:15, the mixed sugar and maltose are 1: 〇. 5~ 2 ratio of sugars of more than 50% of the sugar, and water, so that It is mixed with 1: 0 to 10: 0 _ 5 to 8 or heated while mixing, and after cooking, the remaining sugar, and/or water is added to the mash, and the starch is 3 to 5 5%, and the sugar is obtained. It is 20~70%, and the water is 2 5~40% water viscoelastic material, which is formed into a cylindrical shape, and is filled with ice in the inside of the cylinder, cut into arbitrary lengths, and then sealed at both ends to be rapidly cooled. . Moreover, proteins, perfumes, and colorants can be added to the viscoelastic material. At this time, it is preferable to mix a protein which is foamed to have a swelling amount of 100 to 1000% in the viscoelastic material. When the present invention is described in detail, the viscoelastic material of the present invention does not damage the texture and texture during storage under severe conditions such as excessive temperature rise in ice storage conditions, and can be prepared by coating it on ice. It is a coated ice product with a good flavor and taste. At the same time, when the ice is preserved, the low temperature (about 15 ton) will not be cured and the softness will be maintained. It is difficult to deteriorate with the ice product for a long time. In addition, the viscoelastic material of the present invention can be extended to the extent of the film when coated with ice, and can be further cut and then cut, so that the ice product can be coated with a film of moderate thickness, and the original shape is preserved at low temperature. It is also possible to give a suitable chewy elastic viscoelastic material. The present invention relates to a viscoelastic system having a glutinous rice: the paper is applicable to the Chinese National Standard (CNS) A4 specification (210X297 mm) il·------裴 {Please read the back Note: Please fill in this page again j-book · Ministry of Economic Affairs Intellectual Property Bureau employee consumption cooperative printing 1297594 A7 B7 V. Invention description (5) White rice is about 1 0 0~8 5 : 0~1 5 of the starch, Mix granulated sugar with maltose as 1 ·· 〇. 5~2 ratio of sugars of more than 5% by weight of sugar, with water, make it 1: 〇~1 〇: 〇· 5~8 to be mixed or mixed while heating, add The remaining sugars and/or ice are further kneaded into a composition having a starch of 3 to 55%, a sugar of 20 to 70%, and a water of 2 to 50%. Further, the ratios described in the present invention are all weight ratios. To this end, in the present invention, the starch is used as the starch: the white rice is a starch composed of about 10 to 8 5: 0 to 15. In addition to glutinous rice starch, glutinous rice flour, fine dust powder, and Doumimji powder (both are steamed glutinous rice, dried and ground into powder), glutinous rice, glutinous rice, and glutinous rice can also be used. Starch and other starch replace some or all of it. The starch composed of white rice can be widely used as white rice starch, and other processed white rice starch can be used in addition to the processed white rice starch. The white rice processed product can be as disclosed in Japanese Unexamined Patent Publication No. Hei No. Hei. No. Hei. No. Hei. The white rice processed product obtained by rapid drying below 0 °C can be suitably used. Further, more than 50% of the saccharides in the saccharide-based viscoelastic material used in the present invention are granulated sugar and maltose, and the ratio thereof is in the range of 1:0.5. The remaining sugars may suitably be an isomerized sugar, an invert sugar, a sugar paste, glucose, sorbitol, maltitol, xylitol or the like. In the present invention, the use of sugars of this composition is the focus, so that the size of the paper using the sugar and maltose is applicable to the Chinese National Standard (CNS) A4 specification (210X297 mm) - loading - (please read the notes on the back and fill in the form) This page) The Ministry of Economic Affairs Intellectual Property Bureau employee consumption cooperatives printed 1297594 A7 B7 Ministry of Economic Affairs Intellectual Property Bureau employee consumption cooperatives printed five, invention descriptions (6), and can be destroyed in the long-term preservation will not destroy its organization , the viscoelasticity of the taste. Further, in the present invention, the protein is dissolved in water or the like in advance, so that the foaming amount is preferably 1 to 10% by volume, and then mixed into the viscoelastic material, and the preparation can be made for a long time or with excellent stability. Sexual, viscoelastic with good taste. Further, the protein is preliminarily dissolved in the stage of water, and when the sugar is added, a stable protein foaming substance can be obtained. As a result, the long-term stability of the viscoelastic material can fully exert its effects. The protein is suitably used as a raw protein, a frozen protein, a frozen glycoprotein, a protein powder, etc., and the amount of the protein is preferably 0. 0 6 to 1.2% by weight of the viscoelastic material. When the viscoelastic material of the present invention is produced, as described first, a sugar and water are added to the source powder, and the mixture is mixed to be 1:0 to 1 〇: 〇. 5 to 8 or heated while mixing. The mixing method can be mixed with a kneading machine or the like by mixing or making a bread with an upright mixer, and the machine is not subject to any limitation as long as the starch, sugar, and water can be mixed smoothly, for example, by hand kneading starch with sugar and water. The step of mixing them can also be said to be a method of excellent mixing state. Further, the heating method may be a method in which the mixing container is directly heated in a gas furnace or the like after mixing, or a mixing vessel is placed in the mixing vessel to circulate the hot water to heat the method to directly inject the pressurized steam. In the heating method, in addition, a method of heating the mixing vessel by energization or the like may be used, and the mixture may be directly electrified to the heating method, and the heating method is not particularly limited as long as it is a method of heating smoothly, for example, a self-mixing container. The method of cooking in a steamer or the like after taking out is also a preferred heating method. This paper scale applies to China National Standard (CNS) A4 specification (210X297 public). 1---- -9 - (Please read the note on the back and fill out this page) - Install - Order P. 1297594 Ministry of Economic Affairs Intellectual Property Bureau Employees' Consumption Cooperatives Print A7 B7 V. Inventive Instructions (7) Next, add the remaining sugars and/or water to the mash after mixing or mixing the starch and sugar and water in the above ratio, and mix and knead them. Then, according to the need to add protein, spices, coloring materials and then kneading, the preparation of starch is 3~55%, the sugar is 20~70%, and the water is 25~40% viscoelastic. The coated ice product of the present invention can be obtained by coating a glaze such as ice cream, lactic acid ice cream, sorbet, frozen snack or the like with a viscoelastic material prepared as described above, followed by rapid cooling. When the coating method is a small amount, the viscoelastic material can be stretched into a sheet to form a model, and the ice product is coated to form. When a large amount is formed, the formed viscoelastic material is in the form of a cylinder, and after the ice-filled product is in a cylindrical shape, it is cut into an arbitrary length, and both ends of the sealing are rapidly cooled. It can also be directly manufactured in large quantities by directly using the stuffing machine used to make the stuffing. The invention will now be described in more detail by way of examples, however, the invention is not limited thereto. Example 1 200 g of glutinous rice flour, 300 g of granulated sugar, 200 g of water were uniformly mixed, and steamed in a steamer for 20 minutes to obtain 700 g of heated viscoelastic material. All the viscoelastic materials that have been heated are quickly placed in the container of the business mixer, and the parts for the mixing are kneaded while stirring, and a small amount of 400 g of the liquid is heated to 60 ° C. Maltose, 1 1 0 0 g viscoelastic. 20 g of this viscoelastic coating is pre-formed into a hemispherical (bottom diameter about 60 mm, height about 30 mm) ice cream (milk fat component 8.0%, non-fat milk solids 8.0%, (Please read the notes on the back and fill out this page)
、1T 参 本紙張尺度適用中國國家標準（CNS ) Α4規格（210Χ297公釐） -10- 1297594 A7 B7 五、發明説明（8 ) 膨脹量7 0 % )，使其完全無縫隙之程度，得到如紅豆糠 糌一樣之冰品。在此所稱膨脹量係依以下式所示數値，表 示氣泡之含量。 膨脹量=(冰混合料重量-冰棋淋重量)χ! 〇〇 於- 4 0 °C條件使此冰品硬化2小時後，放入家庭用 冰箱（- 1 8 °C )中1小時後取出食用，結果包覆冰淇淋 之黏彈性仍爲具有柔軟糠糈樣的口感，且其伸展性完全不 遜色於普通糠糈。又，冰淇淋則具適度之硬度與潤滑性， 與包覆之黏彈性極爲襯合，極爲美味。 實施例2 充分地混合200g糯米粉，300g砂糖，200 g水，與實施例1 一樣得加溫過之7 0 0 g黏彈性物。與 實施例1 一樣將全量之此加溫過之黏彈性物快速地放入營 業用混合機之容器中，使用鈎型之混合用零件一邊攪拌混 捏，一邊逐以少量添加加溫爲6 0 t之4 0 0 g液狀麥芽 糖，得1 1 0 0 g黏彈性物。將此黏彈性物仍放在容器中 保溫爲6 0 °C，另外將3 . 0 g乾燥蛋白，3 0 g砂糖， 3 0 g水放入同樣之營養用混合機中的另一容器中，使用 鐵絲型之攪拌葉片，以最速度使其起泡3分鐘，得膨脹量 8 0 0 %的蛋白起泡物，將6 0 g此起泡物與保溫著的黏 彈性物混合，得1 1 6 0 g含蛋白起泡物的黏彈性物。 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） — hr------IP"裝--I (請先閲讀背面之注意事項再填寫本頁) 訂 經濟部智慧財產局員工消費合作社印製 1297594 A7 B7 五、發明説明（9 ) 使用上述黏彈性物與實施例1 一樣之方法製作包覆冰 品，與實施例1 一樣之條件下食用時與實施例1之冰品一 樣，包覆冰淇淋之黏彈性物係具有柔軟糠糌樣之口感’且 其伸展性係完全不遜色於普通之耱糌者’與實施例1之黏 彈性物相比較其口感更爲柔軟。 實施例3 充分地混合2 0 0 g糯米粉，3 0 0 g砂糖，2 0 0 g水，4 0 0 g液狀麥芽糖，使用蒸籠以蒸汽蒸2 0分鐘 ，得1 1 0 0 g加溫過之黏彈性物。將全量之此黏彈性物 快速地投入營業用攪拌機之容器中，使用鈎型之混練用零 件，攪拌混捏，使其與實施例1之黏彈性物同樣之混捏狀 態，得1 1 0 0 g黏彈性物。使用此黏彈性物與實施例1 一樣之方法製作包覆冰品，與實施例1 一樣之條件試吃， 結果包覆冰淇淋之黏彈性物係具有柔軟之糠糈樣口感，且 其延展性亦不會遜色於普通之轆糌且極爲美味，惟使用實 施例1之黏彈性物的冰品之潤滑性稍較其爲優。 實施例4 充分混合200g糯米粉，300g砂糖，l〇〇g 水，得7 0 0 g與實施例1 一樣之黏彈性物。以實施例1 一樣之方法攪拌混捏全部之黏彈性物，在添加加溫爲6 0 °C之4 0 0 g液狀麥芽糖時，分別添加同樣加溫爲6 0 °C 之5 0 g、2 6 0 g、3 7 0 g水，得三種黏彈性物B、 本紙張尺度適用中國國家標準（CNS ) Α4規格（210X 297公釐） IJ------- (請先閱讀背面之注意事項再填寫本頁), 1T reference paper scale applies to China National Standard (CNS) Α 4 specifications (210Χ297 mm) -10- 1297594 A7 B7 V. Invention description (8) Expansion amount 70%), so that it is completely seamless, such as Iced red bean curd. The amount of expansion referred to herein is expressed by the following formula, indicating the content of bubbles. The amount of expansion = (ice mixture weight - ice weight) χ! The ice was hardened for 2 hours at - 40 °C, and then placed in a household refrigerator (- 18 ° C) for 1 hour. When taken out, the viscoelasticity of the coated ice cream is still soft and squeaky, and its stretchability is not inferior to that of ordinary cockroaches. In addition, the ice cream has moderate hardness and lubricity, and is extremely versatile with the viscoelasticity of the coating. Example 2 200 g of glutinous rice flour, 300 g of granulated sugar, and 200 g of water were thoroughly mixed, and the treated 780 g of viscoelastic material was obtained in the same manner as in Example 1. In the same manner as in the first embodiment, the entire amount of the heated viscoelastic material was quickly placed in the container of the business mixer, and the mixture of the hook type was stirred and kneaded, and a small amount of heating was added to the temperature of 60 t. The 400 g g of liquid maltose gave 1 1 0 0 g of viscoelastic material. The viscoelastic material was still placed in a container and kept at 60 ° C, and another 3.0 g of dry protein, 30 g of sugar, and 30 g of water were placed in another container in the same nutrient mixer. Using a wire-type stirring blade, it is foamed at the highest speed for 3 minutes to obtain a protein foaming material having an expansion amount of 800%, and 60 g of the foaming material is mixed with the heat-insulating viscoelastic material to obtain 1 1 60 g of viscoelastic material containing protein foam. This paper scale applies to China National Standard (CNS) A4 specification (210X297 mm) — hr------IP"Installation--I (please read the note on the back and fill out this page) Employees' Consumer Cooperatives Printed 1297594 A7 B7 V. Inventive Description (9) A coated ice product was produced in the same manner as in Example 1 using the above-mentioned viscoelastic material, and the ice product of Example 1 was eaten under the same conditions as in Example 1. Similarly, the viscoelastic material coated with ice cream has a soft taste-like mouthfeel 'and its stretchability is completely inferior to that of ordinary ones', and its mouthfeel is softer than that of the viscoelastic material of Example 1. Example 3 Fully mixing 200 g of glutinous rice flour, 300 g of sugar, 200 g of water, and 400 g of liquid maltose, steaming for 20 minutes using a steamer to obtain 1 1 0 0 g of heating Viscoelastic material. The entire amount of the viscoelastic material was quickly put into the container of the business mixer, and the hook-type kneading parts were used, and the kneading was stirred and kneaded to obtain the same kneading state as the viscoelastic material of Example 1, to obtain a viscosity of 1,100 g. Elastic. Using this viscoelastic material, the coated ice product was produced in the same manner as in Example 1 and tasted under the same conditions as in Example 1. As a result, the viscoelastic material coated with the ice cream had a soft mouthfeel and its ductility. It is not inferior to the ordinary ones and is extremely delicious, but the lubricity of the ice products using the viscoelastic material of Example 1 is slightly superior. Example 4 200 g of glutinous rice flour, 300 g of granulated sugar, and 10 g of water were thoroughly mixed to obtain 700 g of the same viscoelastic material as in Example 1. The whole viscoelastic material was stirred and kneaded in the same manner as in Example 1. When 50 g of liquid maltose heated at 60 ° C was added, 50 g of the same heating temperature of 60 ° C was added, respectively. 6 0 g, 370 g water, three kinds of viscoelastic material B, the paper size is applicable to China National Standard (CNS) Α4 specification (210X 297 mm) IJ------- (Please read the back of the note first) Please fill out this page again)
、1T .Ρ 經濟部智慧財產局員工消費合作社印製 -12- 1297594 A7 B7 五、發明説明（10) c、D。測定此黏彈性物B、C、D之水份時係分別爲 2 6 _ 0 %、3 8 · 3 %、4 3 · 3 %。使用此黏彈性物 ，以實施例1 一樣之手法製作包覆冰品。於- 4 0 °C條件 下硬化2小時實施例1之包覆冰品（稱爲包覆冰品A )與 包覆冰品B、C、D後，以如下條件評估溫度變化影響品 質的變化情形。評估係以官能性測試其柔軟性、延展性、 整體上美味三項。 官能測試估試樣之保存條件 條件1，在家庭用冰箱之冰凍庫（一 1 8 °C ) —週。 條件2，以—2 5 °C 5小時，一 5 °C 1小時，— 1 5 t： 2小時循環1週。 條件3，一 1 0 °C —週。 官能性評估： + + :佳， + :稍佳， ± :普通， 一：稍不佳 ，--：不佳 —l·-------裝-- (請先閱讀背面之注意事項再填寫本頁) 、?τ 經濟部智慧財產局員工消費合作社印製 表1 條件1之保存條件下評估包覆冰品 評估 包覆冰品A 包覆冰品B 包覆冰品C 包覆冰品D 軟度 + + + + + + + + 延展性 + + + + + + 整體上美味 + + + + + + + 綜合評估 ◎ 〇 ◎ △ 本紙張尺度適用中國國家標準（CNS ) A4規格（210 X 297公釐） 13- 1297594 A7 B7 五、發明説明（11), 1T. Ρ Ministry of Economic Affairs Intellectual Property Bureau employee consumption cooperative printing -12- 1297594 A7 B7 V. Invention description (10) c, D. The moisture content of the viscoelastic materials B, C, and D was determined to be 2 6 _ 0 %, 3 8 · 3 %, and 4 3 · 3 %, respectively. Using this viscoelastic material, the coated ice product was produced in the same manner as in Example 1. After curing the coated ice product of Example 1 (referred to as coated ice product A) and coated ice products B, C, and D at -40 °C for 2 hours, the change in temperature influence quality was evaluated under the following conditions. situation. The evaluation was based on functionality to test its softness, ductility, and overall taste. The functional test estimates the storage conditions of the sample. Condition 1, in the family refrigerator with a freezer (1 18 °C) - week. Condition 2, with -25 ° C for 5 hours, 5 ° C for 1 hour, - 15 t: 2 hours for 1 week. Condition 3, a 10 ° C - week. Functional evaluation: + + : good, + : slightly better, ± : normal, one: slightly bad, --: not good - l · ------- loaded -- (please read the notes on the back first) Fill in this page), ?τ Ministry of Economic Affairs Intellectual Property Bureau Staff Consumer Cooperatives Printed Table 1 Condition 1 Storage Condition Evaluation Covered Ice Products Evaluation Covered Ice Products A coated ice products B coated ice products C coated ice Product D Softness + + + + + + + + Flexibility + + + + + + Overall delicious + + + + + + + Comprehensive evaluation ◎ 〇 ◎ △ This paper scale applies to China National Standard (CNS) A4 specification (210 X 297 mm) 13- 1297594 A7 B7 V. Description of invention (11)
表2 條件2之保存條件下評估包覆冰品 評估 包覆冰品A 包覆冰品B 包覆冰品C 包覆冰品D 軟度 + + + + + 延展性 + + + + + 整體上美味 .+ + + + + + 糸示合評估 ◎ 〇 ◎ XTable 2 Evaluation of condition 2 storage condition evaluation coated ice product evaluation coated ice product A coated ice product B coated ice product C coated ice product D softness + + + + + ductility + + + + + overall Delicious. + + + + + + 糸 合 评估 ◎ 〇 ◎ X
表3 條件3之保存條件下評估包覆冰品 評估 包覆冰品A 包覆冰品B 包覆冰品C 包覆冰品D 軟度 + + + + + + 延展性 + + + + + 整體上美味 + + + + + + 糸示合評估 ◎ 〇 ◎ X I J-------批衣！ (請先閲讀背面之注意事項再填寫本頁) 訂 經濟部智慧財產局員工消費合作社印製 實施例5 以表4所示組成，.以實施例1 一樣之同樣條件混合， 加熱糯米、砂糖、水，其後仍與實施例1 一樣添加液狀麥 芽糖，所得黏彈性物包覆於冰品，製作包覆冰品1、2、 3、4、5。又，砂糖與麥芽糖之比率係以重量份爲1 : 本紙張尺度適用中國國家標準（CNS ) A4規格（210X：297公釐） -14 - 1297594 A7 B7 五、發明説明（12 ) 表4 包覆冰 品1 包覆冰 品2 包覆冰 品3 包覆冰 品4 包覆冰 品5 糯米（g) 508 407 203 30 30 砂糖（g) 67 90 225 315 324 水（g) 234 283 172 135 114 液狀麥芽糖 (g)(固形分75) 90 120 300 420 432 全體重量(g) 900 900 900 900 900 黏彈性物中 水份量（％) 35 40 30 27 25 黏彈性物中 糖量（％) 15 20 50 70 72 黏彈性物中 澱粉量（％) 50 40 20 3 3 ------ (請先閱讀背面之注意事項再填寫本頁) 訂 經濟部智慧財產局員工消費合作社印製 以—2 5 °C 5 小時，一 5 °C 1 小時，一 1 5 °C 2小時之循環條件保存一週五種類的包覆冰品後試吃，將 官能性評估包覆黏彈性物之狀態的結果示於表5。 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） -15- 1297594 五、發明説明（13) A7 B7 表5 評估 包覆冰 包覆冰 包覆冰 包覆冰 包覆冰 品1 品2 品3 品4 品5 軟度 土 + + + + + + + 延展性 _ + + + + + + + 整體上美味 一 + + + + 一 綜合評估 X 〇 ◎ 〇 Δ I.」--------- (請先閲讀背面之注意事項再填寫本頁) 結果本發明之包覆冰品2、3、4係經久變化後仍具 有極佳口感，亦具極佳之保存性。 實施例6 以實施例1 一樣之條件混合、加熱以下表6所示組成 ，其後與實施例1 一樣添加液狀麥芽糖，製作六種黏彈性 物。以此等黏彈性物包覆冰品，得包覆冰品1、2、3、 4 、5 、6 0 訂 經濟部智慧財產局員工消費合作社印製 本紙張尺度適用中國國家標準（CNS ) A4規格（210 X 297公釐） 1297594 A7 B7 五、發明説明（14) 表6 包覆 冰品1 包覆 冰品2 包覆 冰品3 包覆 冰品4 包覆 冰品5 包覆 冰品6 儒米（g) 203 203 203 203 203 203 砂糖（g) 322 300 225 150 145 129 水（g) 203 197 172 147 146 138 液狀麥芽糖 (g)(固形分75) 172 200 300 400 406 430 全體重量（g) 900 900 900 900 900 900 砂糖：麥芽糖 1:0.4 1:0.5 1:1.0 1:2.0 1:2.1 1:2.5 黏彈性物中 水份量（％) 30 30 30 30 30 30 黏彈性物中 糖量（％) 50 50 50 50 50 50 黏彈性物中 澱粉量（％) 20 20 20 20 20 20 .I n , m :. m u n —ϋ n 1'、町 (請先閱讀背面之注意事項再填寫本頁)Table 3 Evaluation of Condition 3 Storage Conditions Evaluation of coated ice products coated ice products A coated ice products B coated ice products C coated ice products D softness + + + + + + ductility + + + + + overall On the delicious + + + + + + 糸 show evaluation ◎ 〇 ◎ XI J------- wholesale! (Please read the precautions on the back and fill out this page.) Printed by the Ministry of Economic Affairs, Intellectual Property Bureau, Staff and Consumers Cooperatives, Printing Example 5, as shown in Table 4, mixing the same conditions as in Example 1, heating glutinous rice, sugar, After the water, the liquid maltose was added in the same manner as in Example 1, and the obtained viscoelastic material was coated on ice to prepare coated ice products 1, 2, 3, 4, and 5. Also, the ratio of granulated sugar to maltose is 1 by weight: This paper scale applies to Chinese National Standard (CNS) A4 specification (210X: 297 mm) -14 - 1297594 A7 B7 V. Invention description (12) Table 4 Coating Ice 1 coated ice 2 coated ice 3 coated ice 4 coated ice 5 glutinous rice (g) 508 407 203 30 30 sugar (g) 67 90 225 315 324 water (g) 234 283 172 135 114 Liquid maltose (g) (solids 75) 90 120 300 420 432 Total weight (g) 900 900 900 900 900 Moisture content in viscoelastic (%) 35 40 30 27 25 Amount of sugar in viscoelastic (%) 15 20 50 70 72 Amount of starch in viscoelastics (%) 50 40 20 3 3 ------ (Please read the notes on the back and fill out this page.) Printed by the Intellectual Property Office of the Ministry of Economic Affairs. 2 5 °C 5 hours, a 5 °C 1 hour, a 15 °C 2 hours of cycling conditions to preserve the type of coated ice products for a Friday, try to eat, the functional evaluation of the state of the coated viscoelastic The results are shown in Table 5. This paper scale applies to Chinese National Standard (CNS) A4 specification (210X297 mm) -15- 1297594 V. Invention description (13) A7 B7 Table 5 Evaluation coated ice coated ice coated ice coated ice coated ice products 1 Product 2 Product 3 Product 4 Product 5 Soft Soil + + + + + + + Extensibility _ + + + + + + + Overall Delicious One + + + + One Comprehensive Evaluation X 〇 ◎ 〇 Δ I.”--- ------ (Please read the precautions on the back and fill out this page.) As a result, the coated ice products 2, 3, and 4 of the present invention have excellent mouthfeel after long-term change, and have excellent preservation properties. Example 6 The composition shown in the following Table 6 was mixed and heated under the same conditions as in Example 1, and then liquid maltose was added in the same manner as in Example 1 to prepare six kinds of viscoelastic materials. This kind of viscoelastic material is coated with ice, and it can be coated with ice products 1, 2, 3, 4, 5, 60. The Ministry of Economic Affairs, Intellectual Property Office, Staff Consumer Cooperatives, Printed Paper Scale, Applicable to China National Standard (CNS) A4 Specification (210 X 297 mm) 1297594 A7 B7 V. Description of invention (14) Table 6 Wrapped ice products 1 Wrapped ice products 2 Wrapped ice products 3 Wrapped ice products 4 Wrapped ice products 5 Wrapped ice products 6 Congo (g) 203 203 203 203 203 203 Sugar (g) 322 300 225 150 145 129 Water (g) 203 197 172 147 146 138 Liquid maltose (g) (solids 75) 172 200 300 400 406 430 Total weight (g) 900 900 900 900 900 900 Sugar: maltose 1:0.4 1:0.5 1:1.0 1:2.0 1:2.1 1:2.5 Moisture content in viscoelastic (%) 30 30 30 30 30 30 Sugar in viscoelastics Amount (%) 50 50 50 50 50 50 Amount of starch in viscoelastic (%) 20 20 20 20 20 20 .I n , m :. mun —ϋ n 1', town (please read the notes on the back and fill in This page)
經濟部智慧財產局員工消費合作社印製 以 2 5 °C 5小時Ministry of Economic Affairs, Intellectual Property Bureau, Staff Consumer Cooperative, printed at 25 ° C for 5 hours
5 °C 1 小時，一 1 5 °C 2小時之循環條件保存一週此等包覆冰品後試吃，將官能 性評估包覆黏彈性物之狀態的結果示於表7。 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） -17- 1297594 A7 B7 五、發明説明（15 ) 表7 _ 評估 包覆 包覆 包覆 包覆 包覆 包覆 冰品1 冰品2 冰品3 冰品4 冰品5 冰品6 軟度 土 + + + + + + + + + 延展性 + + + + + + + + + 整體上美味 + + + + • - 綜合評估 X 〇 ◎ 〇 △ Δ •裝-- (請先閲讀背面之注意事項再填寫本頁) 由表7之結果可知，砂糖對麥芽糖之比率爲低於 0 . 5，在溫度變化大之條件下長期保存時黏彈性物會稍 硬，口感、延展均較差。砂糖對麥芽糖之比率爲大於2時 ，物性上雖較佳，但有風味變差之問題，均無法稱爲較佳 之包覆冰品。 實施例7 均勻地混合170g糯米粉，30g白米，300g 砂糖，2 0 0 g水，使用蒸籠以蒸汽蒸煮2 0分鐘，得 7 0 0 g加溫過之黏彈性物。以實施例1 一樣之方法攪拌 混捏全部之黏彈性物，添加4 0 0 g加溫爲6 0 °C之液狀 麥芽糖，得1 1 0 0 g黏彈性物，以此黏彈性物包覆冰淇 淋製作成包餡_糌一樣之包覆冰品。在- 4 0 °C條件下硬 化2小時此包覆冰品後，放置於家庭用冰箱（- 1 8 °C ) 1小時，然後試吃之結果獲知包覆冰淇淋之黏彈性物係具 本紙張尺度適用中國國家標準（CNS ) A4規格（210 X 297公釐） 訂 經濟部智慧財產局員工消費合作社印製 -18- 1297594 A7 B7 五、發明説明（16 ) I. J-------裝-- (請先閱讀背面之注意事項再填寫本頁) 有柔軟耱糈樣之口感，其延展性亦不會遜色於普通之糠糌 ，在此溫度下冰淇淋係具有適度之硬度與潤滑性，與包覆 之黏彈性物極爲襯和，美味。 以—2 5 °C 5 小時，—5 °C 1 小時，—1 5 °C 2小時之循環條件保存一週五種類的包覆冰品後試吃，評 估包覆黏彈性物之狀態的結果獲知黏彈性物係仍維持初期 之狀態，具有極佳之觸感。 ' 實施例8 均勻地混合2 0 0 g糯米粉，3 0 0 g砂糖，2 0 0 訂 g水，與實施例1 一樣得7 0 0 g黏彈性物。與實施例1 一樣之方法攪拌混捏全量之黏彈性物，逐以少量加入 4 0 0 g加溫爲6 0 °C之液狀麥芽糖，得1 1 0 〇 g黏彈 性物。另外以桌上用豎立型攪拌機將2 0 g乾燥蛋白， 1 0 0 g砂糖，1 2 0 g水起泡爲膨脹量8 0、1 0 0、 經濟部智慧財產局員工消費合作社印製 500、800、1 00 0%，以表8比率混合此等於上 述黏彈性物中，製作含起泡蛋白在內之黏彈性物。使用所 得含起泡蛋白之黏彈性物與實施例1 一樣製作包覆冰品。 以—2 5 °C 5 小時，—5 °C 1 小時.，一 1 5 °C 2小時之循環條件保存1週1 0種包覆冰品後試吃，評估 黏彈性物之狀態，結果一倂示於表8。 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 19- 1297594 A7 B7 五、發明説明（17) 〔表8〕 包覆 冰品1 包覆 冰品2 包覆 冰品3 包覆 冰品4 包覆 冰品5 黏彈性物（g) 1100 1100 1100 1100 1100 蛋白起泡物（g) 76.0 76.0 76.0 76.0 76.0 蛋白膨脹量 80 100 500 800 1000 蛋白乾燥重量（％) 0.5 0.5 0.5 0.5 0.5 評估 柔軟度 + + + + + + + + + 風味 + + + + + 整體評估 〇 ◎ ◎ ◎ ◎ I —r------裝-- (請先閱讀背面之注意事項再填寫本頁) 打 經濟部智慧財產局員工消費合作社印製 包覆 冰品6 包覆 冰品7 包覆 冰品8 包覆 冰品9 包覆 冰品10 黏彈性物（g) 1100 1100 1100 1100 1100 蛋白起泡物（g) 8.6 17.3 92.0 201.0 264.0 蛋白膨脹量 800 800 800 800 800 蛋白乾燥重量（％) 0.06 0.10 0.60 1.20 1.50 評估 柔軟度 + + + + + + + + + 風味 + + + 土 . 整體評估 〇 ◎ ◎ ◎ Δ 由表8之結果可知，以1 . 2 %以上乾燥物重量過量 本紙張尺度適用中國國家標準（CNS ) A4規格（210X29?公釐） 20- 1297594 A 7 B7 五、發明説明（18) I」-------4^"裝— (請先閱讀背面之注意事項再填寫本頁) 地混合起泡蛋白時，蛋白之風味被加強，同時會使黏彈性 物本身之風味變差，同時無法得到相對應於添加量增加的 改良效果。使蛋白起泡物之膨脹量安定地加大之1 0 0 0 %係很難之一件事，又，即使可以起泡亦會在與黏彈性物 混合時破壞氣泡，無法充分發揮其效果。 實施例9 將1 5 k g糯米粉，9 k g水投入蒸煮混捏機，以低 速攪拌同時導入蒸汽，加熱混練1 0分鐘。其後暫時停止 加熱混捏，投入1 3 k g砂糖，同樣加熱混捏5分鐘，再 停止加熱混捏，投入2 0 k g液狀麥芽糖，加溫混捏5分 鐘，得約6 0 k g黏彈性物。使用營業用包餡機以此黏彈 性物連續地包餡實施例1使用之冰淇淋，成形爲包餡轆糌 狀後，於- 4 0 °C條件下硬化2小時，得包餡糠糌樣之包 覆冰品。此包覆冰品不會有破裂，冰淇淋溢出等，爲極佳 之冰品。 經濟部智慧財產局員工消費合作社印製 實施例1 0 以實施例9所得黏彈性物作成厚度2 m m之薄片，以 此薄片成形爲4 Omm直徑，5 0 Omm長度之中空圓筒 狀，冷卻爲- 2 5 t後，在實施例1使用之冰淇淋不致硬 化之狀態下滿滿地塡充於其中，切斷爲6 0 m m長度後封 閉兩端，製作成以黏彈性物包裹的包覆冰品。此冰品不會 破裂亦不會溢出冰淇淋，是爲極佳狀態之包覆冰品。 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） -21 - 1297594 A7 B7 五、發明説明（19) 實施例1 1 均勻地混合2 0 0 g糯米粉，2 0 0 g砂糖，2 0 0 g水，與實施例1 一樣得6 0 0 g黏彈性物。與實施例1 一樣之方法攪拌混捏全量之黏彈性物，逐以少量加入加溫 爲6 0°C之1 5 0 g液狀麥芽糖及1 5 0 g糖膏，得 9 0 0 g黏彈性物。使用此黏彈性物與實施例1 一樣製作 包餡糠糌樣之包覆冰品。在- 4 0 t條件下硬化2小時後 ，放置於家庭用冰箱（- 1 8 °C ) 1小時，然後試吃之結 果獲知包覆冰淇淋之黏彈性物係具有柔軟糠糈樣之口感， 其延展性亦不會遜色於普通之糠糟，在此溫度下冰棋淋係 具有適度之硬度與潤滑性，與包覆之黏彈性物極爲襯和， 美味。 以—2 5 °C 5 小時，一 5 °C 1 小時，—1 5 °C 2小時之循環條件保存一週此包覆冰品後試吃，評估包覆 黏彈性物之狀態的結果獲知黏彈性物係仍維持初期之狀態 ，具有極佳之觸感。 發明之效果 本發明係有關以在冷凍下具有柔軟之口感，同時保存 時不會因吸濕、乾燥等而劣化，做爲冰品類之包覆材料極 適於使用之黏彈性物所包覆之冰品類者，即使包覆冰品在 輸送、保存中置於極嚴荷之溫度條件亦不會破壞其組織、 口感，是一種新穎之黏彈性物，可以提昇包覆冰品之價値 ，極具顯著效果。 (請先閲讀背面之注意事項再填寫本頁) 裝· 訂 經濟部智慧財產局員工消費合作社印製 本紙張尺度適用中國國家標準（CNS ) Α4規格（210 X 297公釐） 22-At 5 °C for 1 hour, a cycle of 1 hour at 1 5 °C for 2 hours was stored for one week, and the results of the evaluation of the state of the coated viscoelastic material are shown in Table 7. This paper scale applies to China National Standard (CNS) A4 specification (210X297 mm) -17- 1297594 A7 B7 V. Invention description (15) Table 7 _ Evaluation coating coated coating coated coated ice product 1 ice Item 2 Ice 3 Ice 4 Ice 5 Ice 6 Soft Soil + + + + + + + + + Extensibility + + + + + + + + + Overall Delicious + + + + • - Comprehensive Evaluation X 〇 ◎ 〇△ Δ • Pack-- (Please read the note on the back and fill out this page) From the results in Table 7, the ratio of sugar to maltose is less than 0.5, long-term storage under conditions of large temperature changes. The viscoelastic material will be slightly harder and the taste and elongation will be poor. When the ratio of granulated sugar to maltose is more than 2, although the physical properties are better, there is a problem that the flavor is deteriorated, and it cannot be called a preferred coated ice product. Example 7 170 g of glutinous rice flour, 30 g of white rice, 300 g of granulated sugar, and 200 g of water were uniformly mixed, and steam-cooked for 20 minutes using a steamer to obtain 700 g of heated viscoelastic material. In the same manner as in Example 1, the whole viscoelastic material was stirred and kneaded, and 400 g of liquid maltose heated to 60 ° C was added to obtain a 1 1 0 0 g viscoelastic material, and the viscoelastic material was coated with the viscoelastic material. Made into a wrapper _ 糌 the same coated ice. After curing at -40 °C for 2 hours, the coated ice product was placed in a household refrigerator (- 18 ° C) for 1 hour, and then the result of the test was found to be coated with the ice cream. The scale applies to the Chinese National Standard (CNS) A4 specification (210 X 297 mm). The Ministry of Economic Affairs Intellectual Property Bureau employee consumption cooperative prints -18- 1297594 A7 B7 V. Description of invention (16) I. J------ - Packing - (Please read the note on the back and then fill out this page) It has a soft and taste-like taste, and its ductility is not inferior to ordinary ones. At this temperature, the ice cream has moderate hardness and lubrication. Sexual, and the coated viscoelastic material is extremely lining, delicious. The sample of the type of coated ice was stored at -25 °C for 5 hours, -5 °C for 1 hour, -1 5 °C for 2 hours, and the results of the state of the coated viscoelastic were evaluated. It is known that the viscoelastic system still maintains its initial state and has an excellent touch. Example 8 A uniform blend of 200 g of glutinous rice flour, 300 g of granulated sugar, and 200 g of g water was used to obtain 700 g of viscoelasticity as in Example 1. In the same manner as in Example 1, the entire amount of the viscoelastic material was kneaded and kneaded, and 400 g of liquid maltose heated to 60 ° C was added thereto in a small amount to obtain a viscous elastomer of 1 10 〇 g. In addition, 20 g of dry protein, 100 g of sugar, and 120 g of water were foamed into a bulging amount of 80,000 in a vertical mixer on the table, and printed by the Ministry of Economic Affairs Intellectual Property Bureau employee consumption cooperative 500. 800, 100%, mixed with the above-mentioned viscoelastic material at a ratio of Table 8, to prepare a viscoelastic material containing a foaming protein. The coated ice product was produced in the same manner as in Example 1 using the obtained viscoelastic material containing the foaming protein. Store at -25 °C for 5 hours, -5 °C for 1 hour, and at 15 °C for 2 hours. Store 1 week of coated ice products and try to evaluate the state of viscoelastics. See Table 8 for details. This paper scale applies to Chinese National Standard (CNS) A4 specification (210X297 mm) 19- 1297594 A7 B7 V. Invention description (17) [Table 8] Coated ice products 1 Coated ice products 2 Coated ice products 3 Coated Ice 4 coated ice 5 viscoelastic (g) 1100 1100 1100 1100 1100 protein foam (g) 76.0 76.0 76.0 76.0 76.0 protein expansion 80 100 500 800 1000 protein dry weight (%) 0.5 0.5 0.5 0.5 0.5 Evaluation of softness + + + + + + + + + flavor + + + + + Overall evaluation 〇 ◎ ◎ ◎ ◎ I — r------ Pack -- (Please read the notes on the back and fill out this page) Playing the Ministry of Economic Affairs, Intellectual Property Bureau, Staff and Consumer Cooperatives, Printing and Coating Ice Products 6 Coated Ice Products 7 Coated Ice Products 8 Coated Ice Products 9 Coated Ice Products 10 Viscoelastics (g) 1100 1100 1100 1100 1100 Protein Foaming (g) 8.6 17.3 92.0 201.0 264.0 Protein expansion amount 800 800 800 800 800 Protein dry weight (%) 0.06 0.10 0.60 1.20 1.50 Evaluation softness + + + + + + + + + flavor + + + soil. Overall evaluation 〇 ◎ ◎ ◎ Δ As can be seen from the results of Table 8, the dryness is 1.2% or more. Excessive weight of paper This paper scale applies to China National Standard (CNS) A4 specification (210X29? mm) 20- 1297594 A 7 B7 V. Description of invention (18) I"-------4^" Please read the precautions on the back and fill out this page. When the foaming protein is mixed, the flavor of the protein is enhanced, and the flavor of the viscoelastic material itself is deteriorated, and the improvement effect corresponding to the increase in the addition amount cannot be obtained. It is difficult to increase the amount of expansion of the protein foaming material by a constant amount of 100%, and even if it can be foamed, the bubbles are destroyed when mixed with the viscoelastic material, and the effect cannot be fully exerted. Example 9 1 5 k g of glutinous rice flour and 9 kg of water were put into a cooking kneader, and steam was introduced while stirring at a low speed, and the mixture was heated and kneaded for 10 minutes. Thereafter, the mixture was temporarily stopped, and the mixture was heated and kneaded. The mixture was heated and kneaded for 5 minutes, and then the mixture was heated and kneaded. 20 kg of liquid maltose was added, and the mixture was kneaded for 5 minutes to obtain about 60 kg of viscoelastic material. The ice cream used in Example 1 was continuously filled with the viscoelastic material using a business stuffing machine, and formed into a stuffed shape, and then hardened at -40 ° C for 2 hours to obtain a stuffing. Wrapped in ice. This coated ice product will not be broken, and the ice cream will overflow, which is an excellent ice product. Ministry of Economic Affairs Intellectual Property Office Staff Consumer Cooperative Printed Example 1 0 The viscoelastic material obtained in Example 9 was used to form a sheet having a thickness of 2 mm, and the sheet was formed into a hollow cylindrical shape having a diameter of 4 Omm and a length of 50 mm, and was cooled to After 2 5 t, the ice cream used in Example 1 was fully filled without being hardened, and was cut to a length of 60 mm, and then both ends were closed to prepare a coated ice product wrapped with viscoelastic material. . This ice product will not rupture or spill ice cream, and it is an ice coated product in an excellent state. This paper scale applies to China National Standard (CNS) A4 specification (210X297 mm) -21 - 1297594 A7 B7 V. Invention description (19) Example 1 1 Evenly mix 200 g of glutinous rice flour, 200 g of sugar, 200 g of water, as in Example 1, gave 60 g of viscoelastic. In the same manner as in Example 1, the whole amount of the viscoelastic material was stirred and kneaded, and 150 g of liquid maltose and 150 g of the massecuite which were heated to 60 ° C were added in a small amount to obtain a viscous elastomer of 9000 g. . Using this viscoelastic material, the coated ice-like product was prepared in the same manner as in Example 1. After hardening for 2 hours under -40 t condition, it was placed in a household refrigerator (- 18 ° C) for 1 hour, and then it was found that the viscoelastic system coated with ice cream had a soft, taste-like taste. The ductility is not inferior to the ordinary glutinous rice. At this temperature, the ice chess has a moderate hardness and lubricity, and is extremely lining with the coated viscoelastic material. After aging at -25 °C for 5 hours, at 5 °C for 1 hour, at -5 °C for 2 hours, the coated ice product was eaten for one week, and the results of coating the viscoelastic material were evaluated to obtain viscoelasticity. The system is still in its infancy and has an excellent touch. EFFECTS OF THE INVENTION The present invention relates to a viscoelastic material which is excellent in the use of a coating material which is suitable for use as a coating material for ice products, which has a soft mouthfeel under freezing and which is not deteriorated by moisture absorption, drying or the like during storage. For ice-type products, even if the coated ice product is placed under extreme temperature conditions during transportation and storage, it will not damage its structure and taste. It is a novel viscoelastic material that can enhance the price of coated ice products. Significant effect. (Please read the precautions on the back and fill out this page.) Installation and Booking Printed by the Ministry of Economic Affairs, Intellectual Property Office, Employees' Consumption Cooperatives This paper scale applies to the Chinese National Standard (CNS) Α4 specification (210 X 297 mm) 22-