CN106135628A - Ice structure with water-soluble inclusions and method for making same - Google Patents

Abstract

The invention discloses an ice body structure with water-soluble content and a manufacturing method thereof, comprising the steps of filling primary liquid and a kneadable and deformable model in an ice making box, freezing the primary liquid in the ice making box into a first ice layer, taking out the first ice layer in the ice making box, taking out the model in the first ice layer, forming a die chamber like the model in the first ice layer, and a filling opening which is opened outwards from the die chamber, then filling water-soluble edible content into the die chamber through the filling opening, then filling secondary liquid in the ice making box, placing the first ice layer into the ice making box by the filling opening towards the direction of the secondary liquid, enabling the first ice layer and the secondary liquid to be in a contact state, freezing the secondary liquid in the ice making box into a second ice layer of a closed filling opening, enabling the first ice layer and the second ice layer to be combined into a multi-layer ice body, when the ice body beverage is placed in, the interestingness of use can be improved before and after dissolution.

Description

Ice structure with water-soluble inclusions and method of making the same

technical field

The present invention relates to an ice body structure with water-soluble content and a manufacturing method thereof, in particular to an ice structure containing water-soluble content that can be used in beverages to produce interesting effects such as decoration before dissolution and color or seasoning effects after dissolution. The invention relates to an ice body structure with water-soluble inclusions, and relates to a manufacturing method of the ice body structure.

Background technique

The ice cubes that are routinely added to beverages are mostly formed by freezing drinking water. In order to increase the beauty and interest of beverage cups, there are several types of ice cubes containing decorations or fruits in the market.

However, after the ice cubes dissolve, the decorations released from the ice cubes into the beverage are inedible, have no flavoring effect, and cannot change different visual perceptions; although the decorations released from the ice cubes into the beverage The fruit is edible, but the taste of the fruit is not good after being frozen and frozen, and the fruit is insoluble in water, which does not significantly help the improvement of the taste of the drink.

Therefore, there is a need for an ice body structure with water-soluble inclusions and a manufacturing method thereof to solve the above problems.

Contents of the invention

The technical problem to be solved by the present invention is to provide an ice structure with water-soluble inclusions and a manufacturing method thereof, especially an ice with interesting soluble inclusions that can produce flavoring effects and visual changes. body structure, and the manufacturing method of the ice body structure, so as to overcome the above-mentioned prior art, the decorations released from the ice cubes into the beverage are not edible, and have no flavoring and visual change effects, and the decorations released from the ice cubes to the The taste of the fruit in the drink is not good, and the fruit is insoluble in water, so there is no obvious lack of help to improve the taste of the drink.

In order to solve the above problems, the present invention has an ice body structure with water-soluble content, comprising: an ice body; a mold chamber formed in the ice body; and an edible water-soluble content filled in the mold chamber .

Based on the above, when the ice body is put into a general beverage and gradually dissolves, the water-soluble content in the ice body is covered by the outer ice layer at the initial stage and is not dissolved by the beverage, that is, the original mold chamber provides Shaped, floating in the beverage with the ice body, forming a shaped lining aesthetic feeling; until the ice layer outside the ice body dissolves until the water-soluble content contacts the beverage, the water-soluble content will gradually dissolve and release When it is put into the beverage, it will produce seasoning or coloring effect on the beverage, and it has multiple interesting features of improving the taste and visual sense of drinking beverage. Accordingly, the water-soluble inclusions in the ice body of the present invention not only have a multi-variable decorative effect, but also can be dissolved in a beverage in a layered manner for people to drink and eat, so as to enhance the drinkability of the beverage.

According to the above main structural features, the ice body includes a first ice layer and a second ice layer combined with each other, the mold chamber is located in at least one of the first ice layer and the second ice layer, and The mold chamber can be filled with different water-soluble edible contents according to the demand. Alternatively, the first ice layer and the second ice layer are respectively provided with mold chambers and water-soluble edible contents placed in the mold chambers.

In addition, the method for manufacturing the ice body structure with water-soluble inclusions of the present invention comprises the following steps: wherein,

Step 1: providing an ice box, and filling the ice box with a primary liquid and a kneadable mold, such as a mold made of latex or silicone material, and making the mold contact the inner wall of the ice box;

Step 2: freezing the ice box filled with the primary liquid and the model, so that the primary liquid in the ice box condenses into a first ice layer, the first ice layer has a joint surface contacting the inner wall of the ice box, The joint surface is set as a first joint surface, and the model is at least partially exposed on the first joint surface;

Step 3: Take out the first ice layer in the ice box, and take out the model from the exposed part of the model on the first joint surface to form a mold chamber inside the first ice layer, and the exposed part is forming an injection port from the mold chamber leading to the first bonding surface;

Step 4: filling a water-soluble edible content into the mold chamber through the injection port, and depending on the characteristics of the content, refreeze and condense to avoid content with a lower concentration. then leak out from the injection port;

Step 5: first fill the secondary liquid in the ice making box or directly put a second ice layer, and then put the first ice layer filled with contents into the ice making box, so that the second ice layer An ice layer floats on the surface of the secondary liquid, and the first joint surface of the first ice layer and the injection port face and contact the surface of the secondary liquid; then,

Step 6: refreeze the ice box, so that the secondary liquid in the ice box forms a second ice layer, and the first ice layer and the second ice layer combine to form an ice body, and the second ice layer forms at the same time There is an opposite joint surface combined with the first joint surface and closing the injection port, and the opposite joint surface is set as a second joint surface.

With the above-mentioned ice body structure with water-soluble inclusions, the water-soluble inclusions can be further placed in the central area of the ice body, which is not only beautiful, but also when the ice body gradually dissolves from the outside to the inside , the water-soluble inclusions are in the state of floating in the water with the ice body in the initial stage, and then, when the ice body dissolves until the inclusions appear, the water-soluble inclusions will gradually dissolve and release. The whole can produce multi-level visual and taste modulation fun.

According to the above main structural features, before filling the water-soluble edible content into the mold chamber in step 4, the water-soluble content can be frozen to reduce the flowability of the content.

According to the above-mentioned main structural features, the first ice layer formed in step 4 can be frozen before being placed in the ice making box to float on the surface of the liquid, so that the water in the mold chamber of the first ice layer can be dissolved. The secondary liquid may be frozen into a low-temperature state close to 0 degrees Celsius before the liquid content becomes a condensed state. Alternatively, the secondary liquid can also be preformed into the second ice layer and then combined with the first ice layer.

According to the above main structural features, the glue model can be made of latex or silicone material.

According to the above-mentioned main structural features, the primary liquid and the secondary liquid are set as water or beverage.

According to the above-mentioned main structural features, the water-soluble edible content includes water, food additives and/or viscous agents, and the viscous agents can include glutinous rice flour, gelatin and/or gel, and the food additives can be Contains food flavorings and/or food colorings.

Description of drawings

Fig. 1 is a perspective view of the present invention.

FIG. 2 is a cross-sectional view of FIG. 1 .

Fig. 3 is a flow block diagram of the method of the present invention.

Fig. 4 is a schematic cross-sectional view of the method steps of the present invention.

FIG. 5 is a schematic cross-sectional view of FIG. 4 .

FIG. 6 is a schematic cross-sectional view of FIG. 5 .

FIG. 7 is a schematic cross-sectional view of FIG. 6 .

FIG. 8 is a schematic cross-sectional view of FIG. 7 .

FIG. 9 is a schematic cross-sectional view of FIG. 8 .

Explanation of reference signs

1 ice body

2 First ice layer

20 liquids

21 mold chamber

22 injection port

23 First joint surface

3 Second layer of ice

30 secondary liquid

31 Second joint surface

4 Contents

5 ice boxes

51 grooves

6 glue model

7 syringes

detailed description

Please refer to Figures 1 and 2, which reveal the drawings of the embodiment of the present invention. The ice body structure with water-soluble inclusions of the present invention is illustrated by the above drawings. For the convenience of description, only a single mold chamber is used. and the embodiment of the content as an illustration, which includes an ice body 1, a mold chamber 21 and a water-soluble edible content 4, the mold chamber 21 is formed in the center of the ice body 1, the soluble The edible content 4 based on water is filled in the mold chamber 21 in the ice body 1 .

Specifically, the ice body 1 includes a first ice layer 2 and a second ice layer 3 combined with each other, and the mold chamber 21 is located in at least one of the first ice layer 2 and the second ice layer 3. layer, and the mold chamber 21 is provided with a feed port 22 blocked by the second ice layer 3 (if the mold chamber is located in the second ice layer 3, its feed port is sealed by the first ice layer resistance). Both the first ice layer 2 and the second ice layer 3 can be made by freezing water or beverages. Alternatively, the first ice layer and the second ice layer may also be respectively provided with mold chambers and water-soluble edible contents placed in the mold chambers.

The water-soluble edible content 4 includes water, food additives and/or viscous agent, and the viscous agent may include glutinous rice flour, gelatin and/or gel; or, the food additive may include edible Flavoring and/or food coloring, and food additives may also include sugar, salt, spices, coloring, flavoring and/or nutritional additives, etc. Simultaneously, solid food such as fruit grains or konjac can also be added in the water-soluble inclusion 4 .

It can be understood that when the ice body 1 is put into a general beverage and gradually dissolves, the water-soluble content 4 in the ice body 1 is covered by the outer ice layer at the initial stage and is not dissolved by the beverage. The shape provided by the chamber 21 floats in the beverage with the ice body 1 to form a shaped lining aesthetic feeling; until the ice layer outside the ice body 1 dissolves until the water-soluble content 4 contacts the beverage, the water-soluble The content 4 is then gradually dissolved and released into the beverage, which has the effect of seasoning or coloring the beverage, and has multiple interesting properties of improving the taste and visual sense of the beverage.

Accordingly, the water-soluble inclusions 4 in the ice body 1 of the present invention not only have multiple decorative functions, but also can be dissolved in beverages in a layered manner for people to drink and eat, so as to enhance the drinkability of the beverage. In order to overcome the above-mentioned prior art, the decorations released from the ice cubes into the beverage are not edible, and do not have seasoning and visual change effects, and the taste of the fruits released from the ice cubes into the beverage is not good, and the fruit is insoluble in water. , for the improvement of the taste of the drink, there is no obvious lack of help.

Please refer to Fig. 3, illustrate the ice body 1 structure manufacturing method with water-soluble content of the present invention, comprise following implementation steps:

Step S01: Provide an ice making box 5 (as shown in Figures 4 and 5), the ice making box 5 has a groove 51 open upward, and primary liquid is contained in the groove 51 of the ice making box 5 20 and a model 6 that can be kneaded and deformed, so that the model 6 sinks into the primary liquid 20 and contacts the bottom inner wall of the groove 51 of the ice box 5 . Wherein the model 6 can be made of latex or silicone material, and the primary liquid 20 can be set as water or beverage (for example: sugar water, fruit juice, milk or tea).

Step S02: Put the ice making box 5 into a freezing device (such as a refrigerator or an icehouse) (not shown), so as to freeze the ice making box 5 filled with the primary liquid 20 and the model 6, and make the ice making box 5 The primary liquid 20 condenses into a first ice layer 2 (as shown in Figure 5), the bottom of the first ice layer 2 has a joint surface that contacts the bottom inner wall of the groove 51 of the ice box 5, and the joint surface is set as The first joint surface 23 , since the mold 6 sinks into the bottom of the groove 51 of the ice box 5 , the mold 6 is at least partially exposed on the first joint surface 23 to form a filling opening 22 .

Step S03: Take out the ice making box 5 from the freezing device, and take out the first ice layer 2 in the ice making box 5 (as shown in FIG. The injection port 22 of 23 takes out this model 6, and makes the position of accommodating model 6 originally in the first ice layer 2, forms a mold chamber 21 in this first ice layer 2 inside and communicates with this injection port 22.

Step S04: Provide a water-soluble edible content 4, for example: after mixing water (or sugar water, fruit juice, milk, tea), glutinous rice flour and gelatin, and then adding pigment, the water-soluble content is now The substance 4 is in a liquid state, and the characteristics of the content 4 can be seen before use, and the water-soluble content 4 is put into the freezing device first, and the water-soluble content 4 is cooled to a low-temperature liquid of about 4-7 degrees Celsius state, give refreezing and condensation, and then take out the water-soluble content 4 that has been in a low-temperature liquid state from the freezing device, so as to prevent the content 4 with a lower concentration from leaking out from the injection port 22.

Step S05: Fill the aforementioned water-soluble content 4 in a liquid state at a temperature of 4-7 degrees Celsius into a syringe 7 (as shown in FIG. 7 ), and use the syringe 7 to fill through the injection port 22 The edible water-soluble content 4 whose specific gravity is greater than water is put into the mold chamber 21 of the first ice layer 2 .

Step S06: Put the first ice layer 2 into the freezing device, and freeze the water-soluble content 4 in the mold chamber 21 of the first ice layer 2 into a frozen state, whereby the water-soluble content 4 Freezing is performed to reduce the flowability of the contents 4, and the frozen first ice layer 2 and the water-soluble contents 4 are removed from the freezing device.

Step S07: Fill the secondary liquid 30 (as shown in Figure 8 ) in the groove 51 of the ice box 5 , the liquid 30 can also be set as water or beverage, or pre-frozen into the second ice layer 3 form.

Step S08: put the ice box 5 into the freezing device, and freeze the secondary liquid 30 in the groove 51 of the ice box 5 into a low-temperature liquid state of about 0 degrees Celsius.

Step S09: Orient the first joint surface 23 of the first ice layer 2 toward the secondary liquid 30 in the ice box 5 (as shown in Figures 8 and 9), and place the first ice filled with the contents 4 The layer 2 is put into the groove 51 of the ice making box 5 from top to bottom, so that the first ice layer 2 floats on the surface of the secondary liquid 30 in the groove 51, and the first ice layer 2 The joint surface 23 and the injection port 22 face and contact the secondary liquid 30 .

Step S10: put the ice making box 5 into the freezing device again, to freeze the ice making box 5, and make the secondary liquid 30 in the groove 51 of the ice making box 5 condense into a second ice layer 3 (as shown in Fig. 1 and 2), and the first ice layer 2 and the second ice layer 3 are combined into a multi-layer ice body 1, and the second ice layer 3 forms an opposite joint surface, and the opposite joint surface is set as the second joint surface 31 , so that the second joint surface 31 combines with the first joint surface 23 and closes the injection port 22 , and then the ice body 1 is taken out from the freezing device.

In addition, the above-mentioned secondary liquid 30 can also be made into the second ice layer 3 in advance, and then combined with the first ice layer 2 .

With the above-mentioned ice body structure with water-soluble inclusions, the water-soluble inclusions 4 can be further placed in the central area of the ice body 1, which is not only beautiful, but also when the ice body 1 is from the outside to the inside. When gradually dissolving, the water-soluble inclusion 4 is in the state of floating in the water with the ice body 1 in the initial stage, and then, when the ice body 1 dissolves to the outside of the inclusion 4, the water-soluble inclusion 4 is released. Produces the effect of gradually dissolving and expelling, and the whole can produce multi-level visual and taste modulation fun.

In summary, it is only a preferred embodiment of the present invention, and is not intended to limit the present invention. All other equivalent modifications or replacements that do not deviate from the spirit disclosed in the present invention should be included in the following applications within the scope of the patent.

Claims (21)

1. An ice body structure having water-soluble inclusions, characterized by: comprises the following steps: an ice body; a mold chamber formed in the ice body; and an edible content which is filled in the mould chamber and is soluble in water.

2. An ice body structure with water soluble inclusions as claimed in claim 1 wherein: the ice body comprises a first ice layer and a second ice layer which are combined with each other, the die chamber is positioned in at least one of the first ice layer and the second ice layer and positioned on a joint surface of the ice layer with the die chamber, and a filling opening blocked by a relative joint surface on the other ice layer is arranged.

3. An ice body structure with water soluble inclusions as claimed in claim 2 wherein: the first ice layer and the second ice layer are respectively provided with a die chamber and water-soluble edible contents arranged in the die chamber.

4. An ice body structure with water soluble inclusions as claimed in claim 1 or 2 or 3 wherein: the water-soluble edible contents include at least one of water, a dietary supplement, and a viscosity agent.

5. An ice body structure with water soluble inclusions as claimed in claim 4 wherein: the thickener comprises at least one of glutinous rice flour, gelatin and gel.

6. An ice body structure with water soluble inclusions as claimed in claim 4 wherein: the food additive comprises at least one of a flavoring and a coloring.

7. A method of making an ice structure having water-soluble inclusions, the method comprising: comprises the following steps:

the method comprises the following steps: providing an ice making box, containing primary liquid and a model capable of being kneaded and deformed in the ice making box, and enabling the model to contact the inner wall of the ice making box;

step two: freezing the ice making box with the primary liquid and the mold to form a first ice layer with a first joint surface contacting the inner wall of the ice making box and the mold exposed to the first joint surface to form a sprue;

step three: taking out the first ice layer in the ice making box, and taking out the model through the injection port of the first joint surface to form a mold chamber which is positioned in the first ice layer and is communicated with the injection port;

step four: filling a water-soluble edible content into the mold chamber through the injection port;

step five: then, secondary liquid is contained in the ice making box, and a first ice layer is placed in the ice making box, so that the first ice layer floats on the surface of the liquid, and the first joint surface and the injection port of the first ice layer face and contact the secondary liquid;

step six: and then freezing the ice making box to enable the secondary liquid in the ice making box to be frozen into a second ice layer, combining the first ice layer and the second ice layer into an ice body, and simultaneously forming a second joint surface which is combined with the first joint surface and seals the injection port on the second ice layer.

8. A method of making an ice body structure with water soluble inclusions as claimed in claim 7 wherein: freezing the water soluble contents to reduce the flowable characteristics of the contents before filling the water soluble contents into the mold cavity in step four.

9. A method of making an ice body structure with water soluble inclusions as claimed in claim 7 wherein: freezing the first ice layer formed in the step four before the first ice layer is placed in the ice making box and floats on the liquid surface, so that the water-soluble content in the die chamber of the first ice layer is in a condensation state.

10. A method of making an ice body structure with water soluble inclusions as claimed in claim 7 wherein: the secondary liquid is in a low-temperature state close to 0 ℃.

11. A method of making an ice body structure with water soluble inclusions as claimed in claim 7 or 8 or 9 or 10 wherein: the water-soluble edible contents include at least one of water, a dietary supplement, and a viscosity agent.

12. A method of making an ice body structure with water soluble inclusions according to claim 11 wherein: the thickener comprises at least one of glutinous rice flour, gelatin and gel.

13. A method of making an ice body structure having water soluble inclusions according to claim 11, wherein: the food additive comprises at least one of a flavoring and a coloring.

14. A method of making an ice body structure with water soluble inclusions as claimed in claim 7 or 8 or 9 or 10 wherein: the model is made of latex or silica gel material.

15. A method of making an ice body structure with water soluble inclusions according to claim 11 wherein: the model is made of latex or silica gel material.

16. A method of making an ice body structure with water soluble inclusions as claimed in claim 12 wherein: the model is made of latex or silica gel material.

17. A method of making an ice body structure with water soluble inclusions as claimed in claim 7 or 8 or 9 or 10 wherein: the primary liquid and the secondary liquid are one of water and a beverage.

18. A method of making an ice body structure with water soluble inclusions according to claim 11 wherein: the primary liquid and the secondary liquid are one of water and a beverage.

19. A method of making an ice body structure with water soluble inclusions as claimed in claim 12 wherein: the primary liquid and the secondary liquid are one of water and a beverage.

20. A method of making an ice body structure with water soluble inclusions as claimed in claim 14 wherein: the primary liquid and the secondary liquid are one of water and a beverage.

21. A method of making an ice body structure with water soluble inclusions as claimed in claim 7 or 8 or 9 or 10 wherein: the secondary liquid is prepared into a second ice layer in advance and then is combined with the first ice layer.