TWI779239B - Method of manufacturing frozen product with rich taste - Google Patents
Method of manufacturing frozen product with rich taste Download PDFInfo
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- TWI779239B TWI779239B TW108137740A TW108137740A TWI779239B TW I779239 B TWI779239 B TW I779239B TW 108137740 A TW108137740 A TW 108137740A TW 108137740 A TW108137740 A TW 108137740A TW I779239 B TWI779239 B TW I779239B
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本發明係關於一種冰品的製造方法,特別是關於一種多層次冰品的製造方法。The invention relates to a method for manufacturing ice products, in particular to a method for manufacturing multi-layered ice products.
市面上的冰品包括冰沙、雪糕、冰淇淋等等,其中冰沙屬於水冰,其顆粒粗,較有口感,而雪糕屬於乳冰,添加有乳製品,因而質地綿密滑順。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.
為了增加食用上的豐富性,冰品可進行各種改良加工,包括口味的調製及食材的添加。例如,將冰品的主體與巧克力醬混合而製成巧克力口味的冰品;或者,在冰品的主體中加入具咀嚼感的食材,例如紅豆、綠豆、粉粿、粉圓等等。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.
然而,習知冰品已逐漸無法滿足消費者喜愛嘗試新奇產品的欲望,因此,冰品的製造方法有其改良之必要,以製造出創新而具吸引力的冰品。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.
本發明之主要目的在於提供一種多層次冰品的製造方法,以製造出多層次冰品,增添該多層次冰品的食用口感。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.
為達上述之目的,在本發明之一實施例中,提供一種多層次冰品的製造方法,包含以下步驟:外皮原料注入步驟,其為將一外皮原料注入一模具中,並等待一特定時間,以使部分的該外皮原料凝固;冰品外皮形成步驟,其為將該模具中之中間部分未凝固的該外皮原料抽出,以至少保留該外皮原料經凝固而形成在該模具的內壁的一外皮;第一食材體充填步驟,其為充填一第一食材體於該外皮中,並等待一特定時間;以及第二食材體充填步驟,其為充填一第二食材體於該外皮中,使得該第二食材體為設置於該第一食材體之上,並等待一特定時間以形成該多層次冰品。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.
在本發明之一實施例中,該外皮原料為一雪糕原料,該第一食材體為一含糖流體,以及該第二食材體為一含料碎冰。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.
在本發明之一實施例中,在該第一食材體充填步驟中的該特定時間為30秒至1分鐘,以及在該第二食材體充填步驟中的該特定時間為1分鐘至2分鐘。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.
在本發明之一實施例中,該外皮佔該多層次冰品的重量為15%至54%,該含料碎冰佔該多層次冰品的重量為37%至76%。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.
在本發明之一實施例中,該外皮原料為一水冰原料,該第一食材體為一含糖流體,以及該第二食材體為一含料雪糕。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.
在本發明之一實施例中,該含糖流體佔該多層次冰品的重量為5%至9%。In one embodiment of the present invention, the sugar-containing fluid accounts for 5% to 9% by weight of the multi-layered ice product.
在本發明之一實施例中,以及該第二食材體為一含糖流體。In an embodiment of the present invention, the second food substance is a sugar-containing fluid.
在本發明之一實施例中,更包括一可食附加底部形成步驟,執行於該第二食材體充填步驟之後,該可食附加底部形成步驟為形成一可食附加底部於該第二食材體之上,以作為該多層次冰品之底部。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.
在本發明之一實施例中,該外皮的厚度為1毫米至5毫米。In one embodiment of the present invention, the thickness of the skin is 1 mm to 5 mm.
在本發明之一實施例中,更包含外皮原料重返步驟,執行於該外皮原料注入步驟與該冰品外皮形成步驟之間,該外皮原料重返步驟係為將該冰品外皮形成步驟中經抽出的該外皮原料移送回該外皮原料注入步驟中以作為下一輪的外皮原料注入步驟中的一外皮原料。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.
透過本發明的技術手段所得到的多層次冰品兼具乳冰及水冰的特性,即為乳冰的雪糕及為水冰的碎冰,使得食用口感更為豐富。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.
為了讓本發明之上述及其他目的、特徵、優點能更明顯易懂,下文將特舉本發明較佳實施例,並配合所附圖式,作詳細說明如下。再者,本發明所提到的方向用語,例如上、下、頂、底、前、後、左、右、內、外、側面、周圍、中央、水平、橫向、垂直、縱向、軸向、徑向、最上層或最下層等,僅是參考附加圖式的方向。因此,使用的方向用語是用以說明及理解本發明,而非用以限制本發明。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.
請參照第1、2圖,根據本發明的一第一實施例的一多層次冰品的製造方法,依序包含:外皮原料注入步驟S1、冰品外皮形成步驟S2、第一食材體充填步驟S3、第二食材體充填步驟S4及插棒步驟S5。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.
該外皮原料注入步驟S1為將一外皮原料注入一模具中,該模具為置放在-28℃的鹵水中,並等待一特定時間,例如30秒至1分鐘,以使部分的該外皮原料凝固。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 .
該冰品外皮形成步驟S2為將該模具中之中間部分未凝固的該外皮原料抽出,以至少保留該外皮原料經凝固而形成在該模具的內壁的一外皮。在該冰品外皮形成步驟S2中,係透過真空抽取方式將該模具中之中間部分未凝固的該外皮原料予以抽出。根據實際需求,該外皮的厚度為1毫米至3.5毫米。進一步地,該外皮的厚度可為0.5毫米至2毫米。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.
該第一食材體充填步驟S3為充填一第一食材體於該外皮中,並等待一特定時間。The first food body filling step S3 is filling a first food body in the skin and waiting for a specific time.
該第二食材體充填步驟S4為充填一第二食材體於該外皮中,使得該第二食材體為設置於該第一食材體之上,並等待一特定時間以形成該多層次冰品。詳細而言,在本實施例中,該外皮原料為一雪糕原料,該第一食材體為一含糖流體,即煉乳,以及該第二食材體為一含料碎冰,包括黑糖糖漿、紅豆及碎冰。當然,本發明不以此為限。在其他實施例中,該外皮原料為一水冰原料,該第一食材體為一含糖流體,以及該第二食材體為一含料雪糕。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.
在其他實施例中,該含糖流體可選自於巧克力醬、果醬、果漿、糖漿、及蜂蜜等所組成之群組。進一步而言,該糖漿包括黑糖糖漿、楓糖糖漿及紅糖糖漿。如前所述,該含料碎冰,可包括一碎冰、一固體配料及一糖漿,較佳地,該固體配料與該糖漿係均勻混合於該碎冰中。該固體配料可選自於豆類、澱粉加工食材、果粒、堅果及巧克力等等。進一步而言,該果粒包括鳳梨果粒、奇異果果粒及情人果果粒除了前述所提到的紅豆,該豆類還可選自綠豆、花生及大豆。該澱粉加工食材包括粉角、粉圓、珍珠、湯圓、粉條及餅乾。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.
詳細而言,在本實施例中,在該第一食材體充填步驟S3中的該特定時間為30秒至1分鐘,以及在該第二食材體充填步驟S4中的該特定時間為1分鐘至2分鐘。較佳地,該第二食材體充填步驟S4中的該特定時間為1分鐘。上述的各個特定時間是依據食材體的種類而設定。亦即,若充填的食材體為含糖流體,則於此充填步驟中所等待的特定時間為30秒至1分鐘;若充填的食材體為含料碎冰,則於此充填步驟中所等待的特定時間為1分鐘至2分鐘。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.
此外,根據實際需求,該外皮、該含料碎冰及該含糖流體的重量可相應調整。舉例而言,該外皮佔該多層次冰品的重量可為15%至54%,該含料碎冰佔該多層次冰品的重量可為37%至76%,進一步而言,該外皮佔該多層次冰品的重量可為39%,該含料碎冰佔該多層次冰品的重量為56%。或者,該含糖流體佔該多層次冰品的重量可為5%至9%,進一步而言,該含糖流體佔該多層次冰品的重量可為5%。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.
該插棒步驟S5執行於該第二食材體充填步驟S4之後,其為將一冰棒棍插進設置於該模具中的該多層次冰品中。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.
如第3圖所示,其為經製造而成的該多層次冰品的示意圖,該外皮1包覆在該含糖流體2、該含料碎冰3之外,該含料碎冰3位於該含糖流體2與該冰棒棍4之間,且該冰棒棍4為插置於該含料碎冰3中。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
較佳地,於該外皮原料注入步驟S1與該冰品外皮形成步驟S2之間更包含外皮原料重返步驟S11。該外皮原料重返步驟S11為將該冰品外皮形成步驟S2中經抽出的該外皮原料移送回該外皮原料注入步驟S1中以作為下一輪的外皮原料注入步驟中的一外皮原料。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.
請參照第4、5圖,根據本發明的一第二實施例的一多層次冰品的製造方法,其與該第一實施例的多層次冰品的製造方法大致相同,不同之處在於:更包含一可食附加底部形成步驟S6,執行於該第二食材體充填步驟S4與該插棒步驟S5之間。該可食附加底部形成步驟S6為形成一可食附加底部5於該第二食材體,即該含料碎冰3上,以作為該多層次冰品之底部。詳細而言,該可食附加底部5與該外皮1可為相同來源,亦即皆為雪糕或水冰。當然,本發明不以此為限。該可食附加底部與該外皮可為不同來源,例如該可食附加底部可為一餅乾體。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
雖然本發明已以較佳實施例揭露,然其並非用以限制本發明,任何熟習此項技藝之人士,在不脫離本發明之精神和範圍內,當可作各種更動與修飾,因此本發明之保護範圍當視後附之申請專利範圍所界定者為準。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:外皮 2:含糖流體 3:含料碎冰 4:冰棒棍 5:可食附加底部 S1、S11、S2、S3、S4、S5、S6:步驟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
第1圖為本發明之第一實施例的多層次冰品的製造方法的流程步驟圖; 第2圖為本發明之第一實施例的多層次冰品的製造方法的流程示意圖; 第3圖為使用本發明之第一實施例的多層次冰品的製造方法製造而得的冰棒的示意圖; 第4圖為本發明之第二實施例的多層次冰品的製造方法的流程步驟圖;以及 第5圖為使用本發明之第二實施例的多層次冰品的製造方法製造而得的冰棒的示意圖。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:步驟S1, S11, S2, S3, S4, S5: steps
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