TWI695683B - Ice body structure with water-soluble content and manufacturing method thereof - Google Patents

Abstract

An ice body structure with water-soluble content and a method for manufacturing the same, comprising a primary liquid in an ice making box and a kneading deformable model, freezing the primary liquid in the ice making box into a first ice Layer, take out the first ice layer in the ice box, and take out the model in the first ice layer, so that the first ice layer forms a mold chamber like the model, and an injection opening opened from the mold chamber to the outside Then, fill a water-soluble edible content from the injection port into the mold chamber, and then hold the secondary liquid in the ice box, and place the first ice layer into the ice making direction toward the secondary liquid through the injection port In the box, the first ice layer and the secondary liquid are brought into contact, and the secondary liquid in the ice box is frozen again into a second ice layer that closes the injection port, so that the first and second ice layers are combined into a multiple layer Ice body, when the ice body is placed in the beverage, it can enhance the fun of use before and after dissolution.

Description

Ice body structure with water-soluble content and manufacturing method thereof

The invention relates to an ice body structure with water-soluble content and a manufacturing method thereof, and particularly relates to a water-soluble water-containing water-soluble substance which can be used in beverages to produce decoration before dissolution and toning or flavoring effects after dissolution Ice body structure of sexual inclusions, and relates to a method for manufacturing the ice body structure.

According to press, ice cubes used to add to beverages are mostly formed by the freezing of drinking water. In order to increase the beauty and fun of beverage cups, there are several ice cubes on the market that contain decorations or fruits.

However, when the ice cubes are dissolved, the decorations released from the ice cubes into the beverage are not edible, nor have a flavoring effect, nor can they change different visual perceptions; although the ice cubes released into the beverage The fruit is edible, but the taste of the fruit is not good after freezing and freezing, and the fruit is insoluble in water, which does not significantly help to improve the taste of the beverage.

In view of this, the inventor has accumulated many years of research and practical experience in related fields, and specially created an ice body structure with water-soluble content and a manufacturing method thereof, in order to improve the above-mentioned lack of conventional technology.

The main object of the present invention is to provide an ice body structure with water-soluble content and a method for manufacturing the ice body, especially a soluble content containing interesting flavors and visual changes. The ice body structure and the method of manufacturing the ice body structure, to overcome the above-mentioned prior art, the decoration released from the ice cube into the beverage is not edible, nor does it have the effect of flavoring and visual change, and is released by the ice cube The fruit that comes out of the beverage has a poor taste, and the fruit is insoluble in water, so there is no obvious help for improving the taste of the beverage.

To achieve the above object, the ice body structure with water-soluble content of the present invention includes: an ice body; a mold chamber formed in the ice body; and an edible water-soluble body filled in the mold chamber Inclusions.

According to the above, when the ice body is gradually dissolved in a general beverage, the water-soluble content in the ice body is coated by the outer ice layer and is not dissolved by the beverage at the initial stage, that is, provided by the original mold room Shaping, with the ice body drifting in the beverage, forming a shaped lining beauty; until the ice layer outside the ice body is dissolved into the water-soluble content and the beverage is in contact, the water-soluble content is gradually dissolved and released In the beverage, it has the effect of flavoring or toning the beverage, and has multiple fun to enhance the taste and visual sense of the drinking beverage. According to this, the water-soluble content in the ice body of the present invention not only has multiple decorative effects, but also can be dissolved in beverages for human consumption and consumption in a hierarchical manner, thereby enhancing the drinking taste 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 Depending on the needs, the mould room has to be filled with different water-soluble food contents. Alternatively, the first ice layer and the second ice layer are respectively provided with a mold chamber and water-soluble edible contents placed in the mold chamber.

In addition, the method for manufacturing an ice body structure with water-soluble content of the present invention includes the following steps: Among them, step one: provide an ice box, and hold a liquid and a kneadable one in the ice box Deformed model, such as a model made of latex or silicone material, and make the model contact the inner wall of the ice box; Step 2: Freeze the ice box containing the liquid and the model, and make the ice box The primary liquid 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 the 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 Forming a filling opening of the mold chamber leading to the first joint surface; Step 4: filling a water-soluble edible content into the mold chamber through the filling opening, and depending on the characteristics of the content, giving Refreeze and condense to avoid the lower content of the thick concentrate, and then leak out through the injection port. Step 5: First place the secondary liquid in the ice box or place it directly into a second ice layer, and then place the first ice layer filled with contents into the ice box, so that the first An ice layer floats on the surface of the secondary liquid, and the first joint surface and the injection port of the first ice layer face and contact the surface of the secondary liquid; then, step six: refreeze the ice box to make the ice The secondary liquid in the box forms a second ice layer, and the first ice layer and the second ice layer combine to form an ice body, and at the same time, the second ice layer forms a relative surface which combines the first joint surface and closes the injection port The bonding surface, and this opposing bonding surface is set as the second bonding surface.

With the ice body structure with water-soluble content made above, the water-soluble content can be further arranged in the central area of the ice body, which is not only beautiful, but also gradually dissolves when the ice body gradually dissolves from the outside to the inside , The water-soluble inclusions floated in the water with the ice body at the initial stage, and then, after the ice body dissolves out of the content, the water-soluble inclusions will gradually dissolve and explain the effect, The whole can produce multi-level visual and taste adjustment to become interesting.

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 may be frozen to reduce the flowability of the content.

According to the above main structural features, the first ice layer formed in step 4 can be frozen before being placed in the ice-making box and floating on the surface of the liquid, so as to dissolve the water in the mold chamber of the first ice layer The sexual content becomes a coagulated state, and the secondary liquid may be frozen to a low-temperature state close to 0 degrees Celsius. Alternatively, the secondary liquid may be made into a second ice layer in advance, 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 main structural features, the primary liquid and the secondary liquid are set as water or beverage.

According to the above main structural features, the water-soluble edible contents include water, food additives and/or thickeners, and the thickeners may include glutinous rice flour, gelatin and/or gels, and the food additives may Contains food flavorings and/or food coloring.

In order to clearly and fully disclose this creation, and to enumerate the illustrations of the preferred implementation, in order to explain its implementation in detail as follows:

Please refer to Figures 1 and 2 to reveal the drawings of the embodiments of the present invention. The above drawings illustrate the structure of the ice body of the present invention with water-soluble inclusions. The embodiment of the chamber and the contents is described as an example, which includes an ice body 1, a mold chamber 21 and a water-soluble edible inclusion 4, the mold chamber 21 is formed inside the center of the ice body 1, the The food content 4 dissolved in 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 In the layer, and the mold chamber 21 is provided with a filling port 22 blocked by the second ice layer 3 (if the mold chamber is provided in the second ice layer 3, the filling 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 beverage. Alternatively, the first ice layer and the second ice layer may be provided with a mold chamber and water-soluble edible contents placed in the mold chamber, respectively.

The water-soluble edible content 4 includes water, food additives and/or thickeners, and the thickeners may include glutinous rice flour, gelatin and/or gel; or, the food additives may include food Flavors and/or food colors, and food additives may also contain sugar, salt, spices, colors, flavoring agents and/or nutritional additives. At the same time, solid foods such as fruit grains or konjac can also be added to the water-soluble content 4.

It can be understood that when the ice body 1 is gradually dissolved in a general beverage, the water-soluble content 4 in the ice body 1 is initially covered by the outer ice layer and is not dissolved by the beverage, that is, the original mold The shape provided by the chamber 21 floats in the beverage with the ice body 1 to form a shaped lining beauty; until the ice layer outside the ice body 1 dissolves into the water-soluble content 4 and the beverage comes into contact, the water-soluble The content 4 is gradually dissolved and released into the beverage, which has the effect of flavoring or toning the beverage, and has multiple fun to enhance the taste and visual sense of the drinking beverage.

According to this, the water-soluble content 4 in the ice body 1 of the present invention not only has multiple decorative effects, but also can be dissolved in beverages for human consumption and consumption in a hierarchical manner, thereby enhancing the drinking taste of the beverage. In order to overcome the above-mentioned prior art, the decorative objects released from the ice cubes into the beverage are not edible, nor have flavoring and visual change effects, and the fruit released from the ice cubes into the beverage has a poor taste and the fruit is insoluble in water There is no obvious lack of help to improve the taste of beverages.

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

Step S01: providing an ice-making box 5 (as shown in FIGS. 4 and 5), the ice-making box 5 has a groove 51 opened upward, and a 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 inner wall of the bottom of the groove 51 of the ice box 5. The model 6 can be made of latex or silicone material, and the primary liquid 20 can be water or beverage (for example, sugar water, fruit juice, milk or tea).

Step S02: Put the ice-making box 5 into a freezing device (for example, a refrigerator or an ice storage) (omitted in figure) to freeze the ice-making box 5 into which the primary liquid 20 and the model 6 are placed, so that the ice-making box 5 The primary liquid 20 condenses into a first ice layer 2 (as shown in FIG. 5). The bottom of the first ice layer 2 has a joint surface contacting the inner wall of the bottom of the groove 51 of the ice box 5, the joint surface is provided As the first joint surface 23, since the model 6 sinks into the bottom of the groove 51 of the ice making box 5, the model 6 is exposed at least partially on the first joint surface 23 to form a filling port 22.

Step S03: the ice box 5 is taken out from the freezing equipment, and the first ice layer 2 (as shown in FIG. 6) in the ice box 5 is taken out, and at the same time, the first joint of the first ice layer 2 is joined The injection port 22 of the surface 23 takes out the model 6, so that the part of the first ice layer 2 that originally contained the model 6 forms a mold chamber 21 inside the first ice layer 2 and communicates with the 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 add the pigment, the water-soluble content The substance 4 is in a liquid state, and the characteristics of the substance 4 can be seen before use. The water-soluble substance 4 is stored in a freezing device, and the water-soluble substance 4 is cooled to a low-temperature liquid state of about 4 to 7 degrees Celsius After refreezing and condensing, the water-soluble content 4 that has been in a low-temperature liquid state is then taken out from the freezing device to avoid the content 4 with a lower concentration from leaking out through the injection port 22 again.

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

Step S06: Put the first ice layer 2 into the freezing equipment, and freeze the water-soluble content 4 in the mold chamber 21 of the first ice layer 2 into an icy state, whereby the water-soluble content 4 Freezing is performed to reduce the flowable characteristics of the contents 4, and the frozen first ice layer 2 and the water-soluble contents 4 are taken out from the freezing equipment.

Step S07: The secondary liquid 30 (as shown in FIG. 8) is contained 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 Shape.

Step S08: The ice-making box 5 is stored in the freezing device, and the secondary liquid 30 in the groove 51 of the ice-making box 5 is frozen into a low-temperature liquid state at 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 FIGS. 8 and 9), and fill the first ice with the content 4 The layer 2 is placed into the groove 51 of the ice 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 layer of 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 equipment again to freeze the ice-making box 5 and cause the secondary liquid 30 in the groove 51 of the ice-making box 5 to condense into a second ice layer 3 (such as the first And 2), and the first ice layer 2 and the second ice layer 3 are combined to form a multi-layer ice body 1, and the second ice layer 3 is formed with a relative joint surface, the opposite joint surface is set as the second joint surface 31, so that the second joint surface 31 joins the first joint surface 23 and closes the filling port 22, and then the ice body 1 is taken out from the freezing device.

In addition, the secondary liquid 30 may be preliminarily formed into the second ice layer 3 and then combined with each other in the first ice layer 2.

With the ice body structure with water-soluble content made above, the water-soluble content 4 can be further arranged in the central area of the ice body 1, which is not only beautiful, but also when the ice body 1 is from outside to inside When dissolving gradually, the water-soluble content 4 floats in the water with the ice body 1 at the initial stage, and then, the water-soluble content 4 is not dissolved until the ice body 1 is dissolved to the outside of the content 4 With the effect of gradually dissolving and interpreting, the whole can produce multi-level visual and taste adjustment to become interesting.

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 without departing from the spirit disclosed by the present invention should be included in the later-mentioned patent application Within range.

1‧‧‧ Ice

2‧‧‧The first ice layer

20‧‧‧one liquid

21‧‧‧ Mold room

22‧‧‧Injection port

23‧‧‧First joint surface

3‧‧‧Second ice layer

30‧‧‧Secondary liquid

31‧‧‧Second joint surface

4‧‧‧Inclusion

5‧‧‧ ice box

51‧‧‧groove

6‧‧‧Glue model

7‧‧‧ syringe

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

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

Figure 3 is a block diagram of the method of the present invention.

Figure 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.

1‧‧‧ Ice

2‧‧‧The first ice layer

21‧‧‧ Mold room

22‧‧‧Injection port

23‧‧‧First joint surface

3‧‧‧Second ice layer

31‧‧‧Second joint surface

4‧‧‧Inclusion

Claims (24)

An ice body structure with water-soluble content includes: an ice body, a mold chamber formed in the ice body, and a water-soluble edible content filled in the mold chamber; the mold chamber It is composed of a squeezable and deformable model preset in the ice body, and is taken out through a filling port formed outwardly formed in the mold chamber. The ice body structure with water-soluble content as described in item 1 of the patent application scope, wherein the ice body includes a first ice layer and a second ice layer combined with each other, and the mold chamber is located on the first ice At least one of the layer and the second ice layer, and is located between a junction surface of the ice layer with the mold chamber and the mold chamber, and is blocked by one of the opposite junction surfaces on the other ice layer Injection port. The ice body structure with water-soluble content as described in item 2 of the patent application scope, wherein the first ice layer and the second ice layer are respectively provided with a mold chamber and a water-soluble Edible contents. An ice body structure having water-soluble inclusions as described in item 1 or 2 or 3 of the patent application scope, wherein the water-soluble edible inclusions include at least one of water, food additives and thickeners One. As described in Item 4 of the patent application scope, the ice body structure has water-soluble inclusions, wherein the thickener contains at least one of glutinous rice flour, gelatin, and gel. The ice body structure with water-soluble content as described in item 4 of the patent application scope, wherein the food additive contains at least one of edible flavoring and edible coloring matter. A method for manufacturing an ice body structure with water-soluble content, comprising: Step 1: providing an ice making box, and containing a liquid and a kneading deformable model in the ice making box, and making the model Touch the inner wall of the ice box; Step 2: Freeze the ice box with the primary liquid and the model, so that the primary liquid in the ice box Forming a first ice layer, the first ice layer has a first joint surface contacting the inner wall of the ice box, and the model is exposed at least partially on the first joint surface to form a filling port; Step 3: Take out the first ice layer in the ice box, and take out the model from the injection port of the first joint surface to form a mold chamber inside the first ice layer and communicate with the injection port; step 4. Fill the mold chamber with a water-soluble edible content through the filling port; Step 5: Fill the ice-making box with secondary liquid, and place the first ice layer into the ice-making box The first ice layer floats on the surface of the liquid, and the first joint surface of the first ice layer and the injection port face and contact the secondary liquid; Step 6: re-freeze the ice box, so that the The secondary liquid in the ice making box forms a second ice layer, and the first ice layer and the second ice layer combine to form an ice body, and at the same time, the second ice layer forms a combination with the first joint surface and closes the injection port Of the second joint surface. The method for manufacturing an ice body structure having water-soluble content as described in item 7 of the patent application scope, wherein the water-soluble edible content is filled into the mold chamber before the water-soluble edible content is filled in step 4 The contents are frozen to reduce the flowable characteristics of the contents. The method for manufacturing an ice body structure having water-soluble inclusions as described in item 7 of the patent application scope, wherein the first ice layer formed in step 4 is placed in the ice making box and floats on the liquid Before the surface, freezing is performed to make the water-soluble contents in the mold chamber of the first ice layer into a coagulated state. The method for manufacturing an ice body structure having water-soluble content as described in item 7 of the patent application range, wherein the secondary liquid is in a low-temperature state close to 0 degrees Celsius. A method for manufacturing an ice body structure having water-soluble inclusions as described in item 7 or 8 or 9 or 10 of the patent application scope, wherein the water-soluble edible inclusions include water, food additives and viscous At least one of the agents. The method for manufacturing an ice body structure having a water-soluble content as described in item 11 of the patent application scope, wherein the thickener comprises at least one of glutinous rice flour, gelatin and gel. The method for manufacturing an ice body structure having a water-soluble content as described in item 11 of the patent application range, wherein the food additive contains at least one of edible flavorings and food coloring. The method for manufacturing an ice body structure having a water-soluble content as described in item 12 of the patent application scope, wherein the food additive contains at least one of edible flavorings and food coloring. The method for manufacturing an ice body structure with water-soluble content as described in item 7 or 8 or 9 or 10 of the patent application scope, wherein the model is made of latex or silicone material. The method for manufacturing an ice body structure with water-soluble content as described in item 11 of the patent application scope, wherein the model is made of latex or silicone material. The method for manufacturing an ice body structure with water-soluble content as described in item 12 of the patent application scope, wherein the model is made of latex or silicone material. The method for manufacturing an ice body structure with water-soluble content as described in item 13 of the patent application scope, wherein the model is made of latex or silicone material. The method for manufacturing an ice body structure having water-soluble content as described in item 7 or 8 or 9 or 10 of the patent application scope, wherein the primary liquid and the secondary liquid are set to one of water and beverages. The method for manufacturing an ice body structure with water-soluble content as described in item 11 of the patent application scope, wherein the primary liquid and the secondary liquid are set to one of water and beverages. The method for manufacturing an ice body structure having a water-soluble content as described in item 12 of the patent application scope, wherein the primary liquid and the secondary liquid are set as one of water and beverages. The method for manufacturing an ice body structure having water-soluble content as described in item 13 of the patent application scope, wherein the primary liquid and the secondary liquid are set as one of water and beverages. The method for manufacturing an ice body structure having a water-soluble content as described in item 15 of the patent application scope, wherein the primary liquid and the secondary liquid are set as one of water and beverages. The method for manufacturing an ice body structure with water-soluble content as described in item 7 or 8 or 9 or 10 of the patent application scope, wherein the secondary liquid system is made into a second ice layer before层组合。 Layer combination.

Images