308525 A7 B7 五、發明説明（1 ) 本發明係閫於一種食用時發泡之冰甜黏，和一種製備該 冰甜點之方法。 (請先閱讀背面之注意事項再填寫本頁) 製備食用時在口中與水接觸而發泡•產生與氣體飲料相 同的多泡沫感之冰甜點時產生一個問題。對於氣體飲料， 多泡沫感是來自加壓之二氧化磺。對於冰，該氣《會溶解 並蒸發而不會產生所痛的感覺。 解決該問埋的方法已被播出，特定而言是在FR-A-1 573 397中，其係在冰内併入覆k水無法滲入的一種脂 性物質的粉末狀發泡反懕試劑*該脂性物質在水中可液化 而釋放反應試劑，一旦在水中以溶液存在時可反應K釋放 二氧化碳。發泡試劑較好是用分敗劑一起分散.在脂質物質 中，混合物在液態氮中噴霧形成微粒。該方法十分裡雜且 在口中僅產生些微的泡沫感中，因為需要使用熔點非常高 的脂肪作為塗覆靥，由於無法在口中快速溶解因此僅能緩 慢的釋放出發泡反應試劑。 本發明因此係Μ於含有發泡反應試劑之冰甜點·在口中 能快速釋放二氧化碳產生多泡沫感*其特微是發泡試劑在 空間上彼此分闋•直接置於冰甜點並列的冰層内且不蒲不 -·· - ........ 經濟部中央標準局員工消費合作社印製 透水的中間劑。本發明範圍内之冰甜點有包括糖塊•棒棒 糖，糖果•冰淇淋捲或小甜筒（tubs)。含有反應試劑之 冰層需在口中混合•藉此當吸或咬或使用湯匙食用時促使 反應劑接觸。 根據本發明，該冰甜點較好是冰棒棒糖，有一根含於鞘 內供吸或咬的棒枝或小圓管，從該處Μ颳力逐步吸取。該 -4- 本紙張尺度適用中國國家標準（CNS > Α4規格（210Χ297公釐） 經濟部中央標準局員工消費合作社印策 A7 B7 i、發明説明（2 ) 類長型的甜黏，可產生所需结果之冰*结播全部是进.商並 3，.jaj如長條形或螺旋形或星形或形成部分圚形或蛋形的 方形横切面。 該甜點具均質的外觀和視覺上無法辨刖的並列層次•或 含不同顔色和口味之反向並列冰曆。冰的姐份較好是水冰 或索貝（SORBET)，後者並膨脹至某一程度。 本發明係闞於製備如上嫩冰甜點之方法，其特徴是在棋 内連續冰凍含有第一種發泡反應試i之第一冰姐合物•當 第一層冷凍後至少一種含有可與第一種反應試劑在口内反 應之第二種發泡試劑的第二冰姐合物，形成貫穿全部甜點 縱向並列的冰曆。 為實踐該方法*可使用一種或他種分段冷凍法，例如專 利申氣EP-A-506 987中所掲示之方法。 依反應劑之本質和所需冰曆之相對容置形成冰姐合物混 合物，冰甜點之形狀在需要時亦可相對的使反應儘可能完 全。在此情況下，發泡的程度可依反應劑之濃度調整。 在水溶液中可彼此反應產生二氧化碳的所有食用化合物 均可作為發泡反應試劑。較好是一方面使用遘當的水溶碳 酸鹽•例如碳酸氫纳或鉀鹽，另方面使用酸•例如蘋果酸 ，酒石酸，乳酸或較佳的檸樺酸。 製備姐合物通常是溶解發泡試劑於水相中•巴斯得殺菌 ，膨脹和冷凍。 若需生產單一風味之產品，可進行單一混合物之巴斯得 殺菌，再分成數個部分·例如二個部分，再添加逋.當的發 一 5 一 本紙張尺度適用中國國家標準（CNS )八4規格（210X297公釐） ^ ' 裝 訂 I./, (請先閱讀背面之注意事項再填寫本頁) · 第8410V; 35號專利串請案錄2§^·文 A7 書修正頁（8 6年2月兪 it' ! 五、發明説明（ 泡試劑至 根據製 風味的產 接著進行 為了掩 例如，含 合物。為 空間置放 邊之吸管 賴或酸味 下列實 除另有註 各部分中 備組合物 S上，在 各加工遇 飾發泡反 酸之組合 達此目的 佔極少容 套。亦可 。霈要時 例進一步 明外依重 為製備里一風味 m —和第二組合物 較佳之變通 第一種情況 程，巴斯得 應劑所產生 物乾料，例 ，亦可在組 量之含碳酸 添加可產生 亦可合併使 閜釋本發明 量計。 實例 之可樂冰棒 方式，可應用在單一或多重 下添加發泡試劑至各部分， 殺菌·膨脹和冷凍。 的鹹味和酸味，較好增加， 如以果漿的形式添加碳水化 合物之容量上著手·例如於 氫鹽組合物，例如形成其周 所需味道之香料以減輕任何 用該類各項措施。 。在買例中*部分和百分比 分別依下述製備需结冰的 訂 (請先閲讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作杜印製 Π在60¾下混合29分液體蔗糖和49分水。再添加0.2分鹿 角菜和XANTHAN膠所形成之安定劑和3. 5分之蔔萄糖漿。 再添加15.5分.5«果_汁，著色劑和最後的2.1分撺樓酸。 在86T：下巴斯得殺Μ混合物23秒後，冷卻組合物至4 C並 於該溫濟下睜置4小時。再添加可樂香料使其至1 〇〇分。 2)需结冰之第二組合物依上述1)製備，除了 Κ2.52分的碳 酸氣納取代撺樺酸。 為製備棒狀之冰榛榛糖，上述組合物1注入星形横切面 模，形成甜點心的内心，插入棒枝並冷凍組合物，之後溫 本紙張尺度逋用中國國家標準（CNS ) Α4规格（210Χ297公釐） 呈84 101635號專利申請案 中文說明睿修正f ΰ ϋ ~ΐ、發明説明(~~^^巴告取 ΟΡ 年308525 A7 B7 V. Description of the invention (1) The present invention relates to a kind of ice-sweet foam that foams when eaten, and a method for preparing the ice dessert. (Please read the precautions on the back before filling in this page.) When you prepare the food, it comes into contact with water in the mouth and foams. • There is a problem when the ice dessert with the same multi-foam feeling as the gas beverage is produced. For gas beverages, the frothy feeling comes from the pressurized sulfur dioxide. For ice, the gas will dissolve and evaporate without feeling painful. The solution to this problem has been broadcast, specifically in FR-A-1 573 397, which is a powdery foaming anti-reagent that incorporates a fatty substance that cannot be penetrated by k water in ice * The fatty substance can be liquefied in water to release the reaction reagent, and can react to release carbon dioxide once it exists as a solution in water. The foaming agent is preferably dispersed together with a dispersing agent. In the lipid substance, the mixture is sprayed in liquid nitrogen to form fine particles. This method is very complicated and only produces a slight foamy feeling in the mouth. Because it is necessary to use fat with a very high melting point as the coating target, the foaming reagent can only be slowly released because it cannot be quickly dissolved in the mouth. The present invention is therefore based on an ice dessert containing a foaming reaction reagent. It can quickly release carbon dioxide in the mouth to produce a multi-foaming feeling. * Its microscopicity is that the foaming reagent is spatially separated from each other. It is placed directly in the ice layer alongside the ice dessert And not Pu-bu ·-· .............. The Ministry of Economic Affairs Central Standards Bureau employee consumer cooperatives printed water-permeable intermediates. Ice confections within the scope of the present invention include sugar cubes, lollipops, candy, ice cream rolls or tubs. The ice layer containing the reaction reagent should be mixed in the mouth. This will promote the contact of the reaction reagent when sucking or biting or eating with a spoon. According to the present invention, the ice dessert is preferably an ice lollipop, with a stick or small round tube contained in the sheath for sucking or biting, from which the M scraping force is gradually sucked. The -4- this paper scale is applicable to the Chinese National Standard (CNS > Α4 specification (210Χ297 mm) A7 B7 i, invention description (2) of the long-term sweet sticky, which can be produced The desired result of the ice * is all bred in. Shang and 3, .jaj such as a long or spiral shape or a star shape or a square cross section that forms part of the shape of an egg or egg. The dessert has a uniform appearance and visual Unrecognizable juxtaposition level or reverse juxtaposition ice calendar with different colors and flavors. The sister of ice is preferably water ice or Sobet (SORBET), the latter does not swell to a certain extent. The present invention is based on preparation As above, the method of tender ice dessert is that the first ice sister compound containing the first foaming reaction test i is continuously frozen in chess. When the first layer is frozen, at least one contains the first reaction reagent in the mouth. The second ice sister compound of the second foaming reagent of the reaction forms an ice calendar that runs side by side throughout the dessert. To practice this method * one or other segmented freezing methods can be used, such as the patent Shenqi EP-A- 506 The method shown in 987. According to the reagent The relative accommodation of the essence and the required ice calendar forms a mixture of ice sister compounds, and the shape of the ice dessert can be relatively made as complete as necessary. In this case, the degree of foaming can be adjusted according to the concentration of the reactant All edible compounds that can react with each other in the aqueous solution to produce carbon dioxide can be used as a foaming reaction reagent. It is preferred to use water-soluble carbonates such as sodium bicarbonate or sodium salt on the one hand, and acids such as malic acid on the other hand , Tartaric acid, lactic acid or preferably citric acid. The preparation of sister compound is usually to dissolve the foaming agent in the water phase. Pasteur has to sterilize, swell and freeze. If you want to produce a single flavor product, you can carry out a single mixture of bars Sterilization, and then divided into several parts · For example, two parts, and then add. When issued a 5 a paper standard applies China National Standard (CNS) 8.4 specifications (210X297 mm) ^ 'Binding I. /, (Please read the precautions on the back before filling in this page) · No. 8410V; No. 35 patent string please record 2§ ^ · Wen A7 book amendment page (8 February 1986 it '! V. Description of the invention (foam reagent To root The production of flavors is then carried out in order to mask, for example, the inclusions. The straws or sourness for the side of the space is set as follows. Unless otherwise noted, the composition S is prepared in each part, and the combination of foaming and acid reversion in each processing decoration Very few containers are needed to achieve this goal. It is also possible. The time example further clarifies the importance of preparing the first flavor m — and the second composition. It is better to work around the first case. Materials, for example, can also be added to the group containing carbonic acid, which can be produced and can be combined to release the meter of the invention. The example of the cola popsicle method can be applied to add a foaming agent to each part under a single or multiple, sterilization and expansion And frozen. The salty and sour tastes are better increased. For example, the capacity of adding carbohydrates in the form of fruit puree should be taken into consideration. For example, in the hydrogen salt composition, for example, the fragrance that forms the desired taste around it can alleviate any use of such measures. . In the purchase example, the * parts and percentages are prepared according to the following and need to be frozen (please read the precautions on the back and then fill out this page) Employee Consumer Cooperation of the Central Bureau of Standards of the Ministry of Economic Affairs Du Printing Π mixed 29 points of liquid under 60¾ Sucrose and 49 minutes of water. Then add 0.2 points of carrageenan and XANTHAN gum to form a stabilizer and 3.5 points of Bu syrup. Then add 15.5 points. 5 «fruit_juice, coloring agent and the final 2.1 points of Lou acid. After 23 seconds at 86T: Lower Bath, the composition was cooled to 4 C and left under the temperature for 4 hours. Then add cola flavor to bring it to 100 minutes. 2) The second composition that needs to be frozen is prepared according to 1) above, except that the carbonic acid gas of 2.52 minutes is substituted for the betulinic acid. In order to prepare stick-shaped ice hazelnuts, the above composition 1 is injected into a star-shaped cross-sectional die to form the heart of a dessert, insert stick sticks and freeze the composition, and then use the Chinese National Standard (CNS) Α4 specifications (210Χ297mm) Presented in the patent application No. 84 101635 in Chinese, the core revision f ΰ ϋ ~ 1, the description of the invention (~~ ^^ 巴 告 取 ΟΡ year
修？,補充I 熱_的外表取出内心。内心注入圚茼狀調整成星角狀之模 旦已事先填Μ半滿之第二组合物。液態之第二组合物填滿 星形榛枝的外套並在與其接觸的情況下冷凍。最後自横中 取出的竹棒具有二種空間上彼此分開的二種發泡組合物。 寅例2 為生產撺攆和橘子二種風逨的冰榛，依下述製備需结冰 之第一和第二組合物： 1) 在60C下混合19_5分液餚蔗糖和63分橘子水。再添加 0.2分曄角菜和乂4^(^^穋所形成之安定劑和3.5分之葡 萄_漿。再添加1〇分蘋果潰汁，著色劑和最後的2」分撺 樺酶。在下巴斯得殺菌混合物23秒後，冷卻組合物至 4 Ό並於該溫濟下靜置4小時。再添加橘子香料使其至 100 分。 2) 霈结冰之第二組合物依上述1)製備，除了以2.52分的碳 酸氫钠取代樺樺酸，撺樺汁取代橘子汁和撺樺香料取代橘 子香料。 另亦製爾如實例1所述之棒狀冰棒棒耱。 經濟部中央標率局員工消费合作杜印製 (請先閲讀背面之注意事項再填寫本頁) 實例3 製海一禰装在附有推式活塞之塱膠質小圓茼中之以悻 樺汁為主的冰品。 為達此目的，在60Τ：下混合18. 5分蔗糖液體和68分的水 以製爾組合物。再添加0.2分鹿角菜和ΧΑΝΤΗΑΝ睽所形成 之安定酬和3_5分之葡萄_漿。再添加10分《果瀵汁和著 -7 - 本紙張尺度逋用中國國家標準（CNS ) Α4规格（210X297公釐） 五、發明説明（ 色劑，在 4 t：並於 100 分。 組合物 和 2 . 5 2 X 為製偁 * Μ形成 外表W取 閉之塑穋 者，旦保 二部分填 予W冷凍 8 6t：下巴 該溫度下 分成二涸 碳酸簋納 該冰品* 冰品的核 出該核心 材®小園 事先填K 滿星形核 86. 2. 26修正 年Λ曰 斯得殺菌混合物23秒後，冷卻組合物至 靜置4小時。再添加檸樣香科使其至 均等部分•添加2.U撺懞酸至第一部份 至第二部分。 將上述第一部分注乂星形横切面摸具中 心，接著泠凍組合物，之後再溫熱模的 。將核心置入底座Μ活塞形推式裝置封 茼中，該圓茼係可確實與星狀外角相合 約為半滿之第二部分。接著將液態之第 心的外閹，並在二層彼此接觸的情況下 n^— - - - nn ί - - -，*- —^^1 =1 - --- II '一s^ (請先閱讀背面之注意事項再填寫本頁) 經濟部中央標準局員工消費合作社印製 本紙張尺度適用中國國家橾隼（CNS ) A4规格（210X 297公釐〉repair? , Supplement the appearance of I heat _ take out the heart. A second composition which has been filled with half-full of M is preliminarily injected into the heart to adjust to the shape of a star. The liquid second composition fills the coat of star hazel branches and freezes in contact with it. Finally, the bamboo sticks taken out from the horizontal have two kinds of foaming compositions that are spatially separated from each other. Example 2 For the production of ice hazel, which is two kinds of sauerkraut and orange, the first and second compositions that need to be frozen are prepared as follows: 1) Mix 19-5 parts of liquid sucrose and 63 parts of orange water at 60C. Then add 0.2 points of the carrageenan and the 4 ^ (^ ^) formed stabilizer and 3.5 points of grape _ pulp. Then add 10 points of apple juice, coloring agent and the last 2 ″ points of birch enzyme. After sterilizing the mixture for 23 seconds, cool the composition to 4 Ό and let it stand for 4 hours at this temperature. Then add orange flavor to bring it to 100 minutes. 2) The second composition of the icy ice is as above 1) Preparation, except substituting betulinic acid with 2.52 points of sodium bicarbonate, replacing orange juice with birch juice and replacing orange fragrance with birch spices. In addition, the stick-shaped popsicle sticks described in Example 1 are also manufactured. Printed by the Ministry of Economic Affairs, Central Bureau of Standards, and Consumer Cooperation (please read the precautions on the back and then fill out this page) Example 3 The system is made of birch juice in a small round gum with a push piston Mainly ice products. To achieve this, 18.5 minutes of sucrose liquid and 68 minutes of water were mixed at 60 ° C to make a composition. Then add 0.2 points of carrageenan and XANTHAN to form diazepam and 3_5 points of grape_pulp. Add another 10 points "Guo Zui Ju He Zhu-7-This paper scale uses the Chinese National Standard (CNS) A4 specifications (210X297 mm). Fifth, the description of the invention (toner, at 4 t: and 100 points. Composition And 2. 5 2 X is a plastic case for forming the surface * Μ to form a closed shape, once filled with two parts of W to freeze 8 6t: the chin is divided into two pieces of carbonate at the temperature of the ice product * ice core The core material ® small garden is filled with K-shaped star cores in advance. 86. 2. 26 Correction year After 23 seconds of the sterilization mixture, the composition is cooled to stand for 4 hours. Then add lemon-like incense to make it to an equal part • Add 2.U citric acid to the first part to the second part. Inject the first part above into the center of the star-shaped cross-section, then freeze the composition, and then heat the mold. Place the core in the base In a piston-shaped push-type device seal, the round chrysanthemum can indeed be contracted with the star-shaped outer angle as the second part of the half full. Then the outer center of the liquid first center is castrated, and the two layers are in contact with each other.n ^ —---Nn ί---, *-— ^^ 1 = 1---- II '一 s ^ (Please read the notes on the back first (Fill in this page) Printed by the Employee Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs. This paper standard applies to the Chinese National Falcon (CNS) A4 specification (210X 297mm)
公告衣 申請曰期 S4.02.22 84101635 Ιη 另丨丨 (以上各攔由本局填註） 中文說明番修正頁（86年2月） 308525308525 A4 C4 專利説明書 經濟部中央橾準局負Μ消費合作社印装 發明 一'_名稱 中 文 水冰類製品及其製法 英 文 "WATER ICE PRODUCTS AND PROCESS FOR PRODUCIMG THE SAME” 姓 名 1.皮瑞特·卡隆一 國 籍 2.希維·喬塞特 ^ 發明· 一' 人 TtTf 住、居所 均法圃 1. 法國別華茲市亞瑟里保路β號 2. 法圃毛斯市培普利爾弄14號 裝 訂 姓 名 (名稱） 瑞士商雀巢製品投份有限公司 國 藉 瑞士 ’ 、申請人 住 '居所 (事務所） 瑞士威威市安垂一迪克斯-威力斯路 1 代表人 姓 名 諾曼·維利 本紙乐又度適用中围國家棣準（C.NS ) A4規格（21〇x297公釐） 線Bulletin clothing application date S4.02.22 84101635 Ιη Other 丨 丨 (The above blocks are filled in by the Bureau) Chinese amendment page (February 86) 308525308525 A4 C4 Patent Specification Printed by the Central Counseling Bureau of the Ministry of Economy, Consumer Cooperative "Pretend invention 1" _Name Chinese water ice products and its production method in English " WATER ICE PRODUCTS AND PROCESS FOR PRODUCIMG THE SAME "Name 1. Piret Caron 1 Nationality 2. Sive Joset ^ Invention 1 Person TtTf Lawn of residence and residence 1. No. β, Yaselibauer Road, Belvedere, France 2. No. 14 of Peplier Lane, Maurice, France. Binding name (name) Swiss Nestlé Products Co., Ltd. Borrowing in Switzerland's residence of the applicant (office) 1 Aix-Willis Road, Anhui, Weiwei City, Switzerland Representative name Norman Weili This paper music is again applicable to the Central Standards (C.NS) A4 size (21〇x297mm) line