Freeze-dried food and preparation method therefor

Abstract

A freeze-dried food and a preparation method therefor. The freeze-dried food is composed of an external portion and an internal portion. The internal portion is in the form of discrete particles, may be composed of a single unit or a plurality of units, and is entirely wrapped by the external portion and fixed inside the freeze-dried food by the external portion. The external portion has a discontinuous oil phase structure, and critically, the internal portion at least contains one food having a continuous oil phase structure and / or a continuous aqueous phase structure. Compared with the prior art, the freeze-dried food not only has a crisp texture and high thermal stability, e.g., the absence of adhesion to packaging, melting, and / or deformation at a high temperature of 70℃, but also has a moist, silky and fast-melting mouthfeel similar to that of conventional chocolate, can provide diversified texture and product structures, and can also provide a richer, multi-layered aroma and flavor experience.

Description

Freeze-dried food and preparation method thereof

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims priority to Chinese patent application number 202410385065.6 filed with the Chinese Patent Office on April 1, 2024, entitled “A Freeze-Dried Food and Its Preparation Method,” the entire contents of which are incorporated by reference into this application. Technical Field

[0003] The present application belongs to the field of food processing technology, and specifically relates to a freeze-dried food or freeze-dried food and a preparation and processing method thereof. Background Art

[0004] Freeze-dried foods, including the already known freeze-dried chocolate, have a crispy texture, high temperature stability, and maximized nutritional value. However, existing freeze-dried foods, including the currently available freeze-dried chocolate, have the following disadvantages:

[0005] 1) Existing freeze-dried foods, when consumed, give consumers an uncomfortable dry and powdery taste, similar to that of biscuits or dry cookies. This requires consumers to secrete more saliva or even drink water to balance the dryness and powdery taste.

[0006] 2) Existing freeze-dried foods, especially existing freeze-dried chocolate, cannot provide consumers with the moist and smooth taste of soft-filled biscuits or cookies, or soft-filled chocolate.

[0007] 3) Existing freeze-dried foods, especially existing freeze-dried chocolate, cannot provide consumers with the melt-in-the-mouth and smooth taste of conventional chocolate and truffle chocolate.

[0008] Chinese patent CN202211705065.7 discloses freeze-dried chocolate and its preparation process, using chocolate powder with a total fat content of 25% or less. However, while this freeze-dried chocolate offers a crisp texture and high temperature stability compared to other high-fat chocolates, including those disclosed in European patent EP 1072199 A1, it still suffers from the aforementioned drawbacks, such as a dry and powdery texture, a lack of smoothness, and the potential for residue to remain on consumers' teeth when chewed directly.

[0009] European Patent EP 1072199 A1 discloses a freeze-dried food and its preparation process. When preparing a solution or paste, the process incorporates oil to help provide a smoother texture than other food products. However, this process still presents several issues: it fails to achieve the moist, smooth texture of conventional chocolate, retaining a dry and powdery texture. Furthermore, the freeze-dried chocolate produced using this process can stick to packaging at temperatures above 55°C, and its temperature stability is inferior to that of the freeze-dried chocolate disclosed in Chinese Patent CN202211705065.7.

[0010] Another Chinese patent, CN202310806854.8, discloses freeze-dried chocolate and its preparation process. Although it claims that the freeze-dried chocolate disclosed in this patent has a higher fat content than the freeze-dried chocolate disclosed in Chinese patent CN202211705065.7, due to its preparation process, the freeze-dried chocolate produced does not have a quick melting mouthfeel and has a drier and harder texture similar to baked and extruded products. Furthermore, it is worth noting that the chocolate and cocoa butter tempering process steps claimed in claim 2 are clearly contradictory and unscientific. This is because, due to the well-known properties of cocoa butter and other oils, and in particular, the chocolate tempering described in claim 2 cannot be achieved by performing a first pre-freeze at a temperature of 40°C to 20°C and then returning to a temperature of 10°C to 10°C, as described in Chinese patent CN202310806854.8. Therefore, the content of this patent is, to a certain extent, untrue.

[0011] In view of this, this application is filed.

[0012] Summary of the Invention

[0013] Based on the above, the main purpose of this application is to provide a freeze-dried food, including freeze-dried chocolate, and a preparation and processing method thereof, to overcome the above-mentioned shortcomings of other previously disclosed freeze-dried products; to provide consumers with a moist, silky and fast-melting taste like conventional chocolate; and more importantly, at the same time, to maintain the same or even higher temperature resistance as stated in Chinese patent CN202211705065.7.

[0014] The present application provides a freeze-dried food characterized by having a product structure consisting of an outer portion and an inner portion, wherein both the outer portion and the inner portion are composed of food-grade materials and raw materials, as well as finished products thereof. The inner portion is an independent granular body, composed of a single granular body or a plurality of single granular bodies, and is completely encapsulated by the outer portion and fixed by the outer portion within the freeze-dried food of the present application.

[0015] The freeze-dried food and its preparation process of the present application are characterized in that the preparation process comprises the following process steps:

[0016] a) Preparing an outer layer solution: The outer layer solution of the outer portion is prepared by dissolving, mixing, grinding, emulsifying, and / or homogenizing. The outer layer solution is a water-continuous phase or a continuous aqueous phase, is in a sauce or liquid state, and has a total water content of 20% to 90% by weight of the outer layer solution.

[0017] b) Preparing or preparing the inner portion: Based on the freeze-dried food recipe, the inner portion is prepared or prepared using food-grade substances and raw materials, or their finished products. The inner portion may account for 20% to 80% of the weight of the freeze-dried food and may be a single entity or a combination of multiple entities.

[0018] c) Coating the inner portion: Coating the inner portion with the prepared outer layer solution. The coating process methods include multiple molding processes, coating and dipping processes, or dispersion and pulverization processes. The purpose is to form a food structure whose inner portion is completely coated with the outer layer solution and fixed in the outer layer solution.

[0019] d) Freezing treatment: Freeze the outer layer of solution covering the northern portion at a temperature of -20°C to -60°C until it is completely frozen and reaches a solid ice state. The freezing time ranges from 2 hours to 24 hours.

[0020] e) Freeze-drying: The frozen product is freeze-dried in a freeze dryer using a freeze-drying process to obtain the freeze-dried food described herein, which comprises an outer portion and an inner portion, wherein the inner portion of the freeze-dried food is fixed within the outer portion and completely covered by the outer portion.

[0021] The freeze-dried food described in the present application is characterized in that the outer layer solution of the outer part is composed of food substances and raw materials in a continuous aqueous phase and food substances and raw materials in a discontinuous aqueous phase, wherein the food substances and raw materials in the discontinuous aqueous phase account for 0%-80% of the weight of the outer layer solution; preferably 10%-70%, and more preferably 30%-50%.

[0022] The outer layer solution of the outer portion described herein is characterized in that the aqueous food substances and raw materials included therein include: aerated and non-aerated drinking water, treated drinking water, fruit juice, vegetable juice, and the like, as well as aqueous mixtures thereof. The aqueous food substances and raw materials used in the outer layer solution are not limited in their selection, as long as their water content is between 30% and 90%, preferably between 50% and 80%, and no additional fat or oil is added.

[0023] The outer layer solution of the outer layer part described in the present application is also characterized in that the non-aqueous food substances and raw materials in its components include, but are not limited to, one of the following substances and raw materials derived from plants and animals: fats and oils, dairy products and dairy products, fruits and vegetables, nuts, grains, starch and modified starch, sugars and sweeteners and sugar substitutes, salt and spices, food additives (including emulsifiers, thickeners, stabilizers, edible flavors and pigments, etc.), dietary fiber, nutrients and vitamins, edible fungi, probiotics and prebiotics, extracts extracted from tea, flowers, flowers and their similar species, as well as the above-mentioned processing and mixtures.

[0024] The outer layer solution of the outer part described in the present application is characterized in that the total fat content of the non-aqueous food substances and raw materials it constitutes accounts for 0%-95% of its weight; preferably 30%-70%.

[0025] The total fat content of the outer portion of the freeze-dried food of the present application is 0%-45% of the weight of the outer portion.

[0026] The structure of the outer portion of the freeze-dried food of the present application is a clearly visible porous and / or microporous structure when viewed from the inside.

[0027] The inner part of the present application is characterized in that it is composed of at least one of the following products made from food substances and raw materials:

[0028] a) Products with encapsulated structures and continuous oil phase structure or continuous water phase structure in the capsule shell;

[0029] b) Products with a continuous oil phase made from food substances and raw materials, but not encapsulated;

[0030] c) Products composed of a continuous water phase structure encapsulated by a continuous oil phase structure;

[0031] d) Products consisting of nuts, fruits, and other foods wrapped in a continuous oil phase;

[0032] e) and mixed products thereof.

[0033] The inner part described in the present application is characterized in that its shape can be regular or irregular; it can be a single monomer or a mixture or combination of several single monomers.

[0034] The size of the inner portion described in this application is 0.5 to 50 mm.

[0035] The internal portion of the freeze-dried food described in the present application accounts for 20%-80% of the total weight of the freeze-dried food described in the present application, preferably 40%-80%.

[0036] The total fat content of the product of the continuous oil phase structure constituting the inner part of the freeze-dried food described in the present application is 27%-100% by weight, preferably 30%-65%, more preferably 35%-55%.

[0037] The total moisture content of the product of the continuous water phase structure constituting the inner part of the freeze-dried food described in the present application is 20%-99% by weight, preferably 30%-90%, more preferably 45%-90%.

[0038] The aroma and taste of a single monomer constituting the inner portion of the freeze-dried food described in the present application are not limited.

[0039] The freeze-dried food of the present application is characterized by not only having the heat-resistant properties of not sticking to the packaging, not melting, and / or not denaturing at 65°C, and a crispy taste, compared to other previously disclosed freeze-dried foods, including other previously disclosed freeze-dried chocolate, but also having the following advantages:

[0040] a) It can provide consumers with a "moist" and smooth taste like regular chocolate, as well as a mouthfeel characteristic of rapid melting.

[0041] b) In addition to the continuous oil phase and the continuous water phase, the internal portion may also contain other plant- and animal-derived additives such as nuts, fruits, vegetables, flowers, and their products. This allows consumers to enjoy not only a diverse product structure but also multiple tastes, richer aromas, and flavors. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] In order to more clearly illustrate the specific implementation methods of the present application or the technical solutions in the prior art, the following is a brief introduction to the drawings required for use in the specific implementation methods or the description of the prior art. Obviously, the drawings described below are some implementation methods of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0043] Figure 1 shows the appearance of the freeze-dried food prepared by the method of Example 1. 1-1 shows the front of the outer layer of the product in Example 1, i.e., the bottom of the outer layer within the mold cavity, with black spots visible. 1-2 shows the bottom of the outer layer of the product in Example 1, i.e., the top of the outer layer within the mold cavity. 1-3 shows a cross-section of the product in Example 1, showing the microporous structure of the outer layer and the chocolate droplets at the bottom of the mold cavity.

[0044] Figure 2 shows the appearance of the freeze-dried food prepared by the method of Example 2. Figure 2-1 shows the front of the outer layer of the product in Example 1, i.e., the bottom of the outer layer within the mold cavity, with no visible black spots; Figure 2-2 shows the bottom of the outer layer of the product in Example 1, i.e., the top of the outer layer within the mold cavity, with no visible black spots; Figure 2-3 shows a cross-section of the product in Example 1, showing the microporous structure of the outer layer. A clear boundary is drawn between the first and second deposited outer layers, and the chocolate droplets are supported in the center of the product by the first deposited and frozen outer layer. DETAILED DESCRIPTION

[0045] The embodiments of the present application will be described in detail below with reference to the examples, but those skilled in the art will understand that the following examples are only used to illustrate the present application and should not be regarded as limiting the scope of the present application, and the examples are part of the examples of the present application, not all of the examples. Based on the examples in the present application, all other examples obtained by those of ordinary skill in the art without creative work are within the scope of protection of the present application.

[0046] Definition of some terms

[0047] Unless otherwise defined below, the meaning of all technical terms and scientific terms used in the specific embodiments of the present application is intended to be the same as that generally understood by those skilled in the art. Although it is believed that the following terms are well understood by those skilled in the art, the following definitions are still set forth to better explain the present application.

[0048] As used in this application, the terms "comprises," "comprising," "having," "containing," or "involving" are inclusive or open-ended and do not exclude other unrecited elements or method steps. The term "consisting of" is considered a preferred embodiment of the term "comprising." If a group is defined below as comprising at least a certain number of embodiments, this should also be understood to disclose a group that preferably consists only of these embodiments.

[0049] The terms "approximately" and "substantially" in this application represent an accuracy range that can be understood by those skilled in the art to still ensure the technical effect of the feature in question. This term generally means a deviation of ±10%, preferably ±5%, from the indicated value. When an indefinite or definite article is used to refer to a singular noun, such as "a", "an", or "the", it includes the plural form of the noun.

[0050] Furthermore, the terms first, second, third, (a), (b), (c), and the like, in the specification and claims, are used to distinguish between similar elements and are not necessarily intended to describe a sequential or chronological order. It is understood that the terms so used are interchangeable under appropriate circumstances, and that the embodiments described herein can be practiced in other sequences than described or illustrated herein.

[0051] References to embodiments of the present application will now be provided in detail, one or more examples of which are described below. Each example is provided as an explanation and not as a limitation of the present application. It will be apparent to those skilled in the art that various modifications and variations may be made to the present application without departing from the scope or spirit of the present application. For example, features illustrated or described as part of one embodiment may be used in another embodiment to produce a further embodiment. Therefore, it is intended that the present application covers such modifications and variations that fall within the scope of the appended claims and their equivalents. Other objects, features, and aspects of the present application are disclosed in or apparent from the following detailed description. It will be understood by those of ordinary skill in the art that this discussion is merely a description of exemplary embodiments and is not intended to limit the broader aspects of the present application.

[0052] The main purpose of this application is to provide a freeze-dried food, including freeze-dried chocolate, and a preparation and processing method thereof, to overcome the above-mentioned shortcomings of other previously disclosed freeze-dried products; to provide consumers with a moist, silky and fast-melting taste like conventional chocolate; and more importantly, at the same time, to maintain the same or even higher temperature resistance as stated in Chinese patent CN202211705065.7.

[0053] The present application provides a freeze-dried food characterized by having a product structure consisting of an outer portion and an inner portion, wherein both the outer portion and the inner portion are composed of food-grade materials and raw materials, as well as finished products thereof. The inner portion is an independent granular body, composed of a single granular body or a plurality of single granular bodies, and is completely encapsulated by the outer portion and fixed by the outer portion within the freeze-dried food of the present application.

[0054] The freeze-dried food and its preparation process of the present application are characterized in that the preparation process comprises the following process steps:

[0055] a) Preparing an outer layer solution: The outer layer solution of the outer portion is prepared by dissolving, mixing, grinding, emulsifying, and / or homogenizing. The outer layer solution comprises an aqueous continuous phase or a continuous aqueous phase, is in a sauce or liquid state, and has a total water content of 20% to 90% by weight of the outer layer solution.

[0056] b) Preparing or preparing the inner portion: Based on the freeze-dried food recipe, the inner portion is prepared or prepared using food-grade substances and raw materials, or their finished products. The inner portion may account for 20% to 80% of the weight of the freeze-dried food and may be a single entity or a combination of multiple entities.

[0057] c) Coating the inner portion: Coating the inner portion with the prepared outer layer solution. The coating process methods include multiple molding processes, coating and dipping processes, or dispersion / crushing processes. The purpose is to form a food structure whose inner portion is completely coated with the outer layer solution and fixed in the outer layer solution.

[0058] d) Freezing: Freeze the outer layer of solution covering the northern portion at a temperature of -20°C to -60°C until it is completely frozen and reaches a solid ice state. The freezing time ranges from 2 hours to 24 hours.

[0059] e) Freeze-drying: The frozen product is freeze-dried in a freeze dryer using a freeze-drying process to obtain the freeze-dried food described herein, which comprises an outer portion and an inner portion, wherein the inner portion of the freeze-dried food is fixed within the outer portion and completely covered by the outer portion.

[0060] The freeze-dried food described in the present application is characterized in that the outer layer solution of the outer part is composed of food substances and raw materials in a continuous aqueous phase and food substances and raw materials in a discontinuous aqueous phase, wherein the food substances and raw materials in the discontinuous aqueous phase account for 0%-80% of the weight of the outer layer solution, preferably 10%-70%, and more preferably 30%-50%.

[0061] The outer layer solution of the outer portion described herein is characterized in that the aqueous food substances and raw materials included therein include: aerated and non-aerated drinking water, treated drinking water, fruit juice, vegetable juice, and the like, as well as aqueous mixtures thereof. The aqueous food substances and raw materials used in the outer layer solution are not limited in their selection, as long as their water content is between 30% and 90%, preferably between 50% and 80%, and no additional fat or oil is added.

[0062] The outer layer solution of the outer layer part described in the present application is also characterized in that the non-aqueous food substances and raw materials in its constituent parts include one of the following substances and raw materials derived from plants and animals: fats and oils, dairy products and dairy products, fruits and vegetables, nuts, grains, starch and modified starch, sugars and sweeteners and sugar substitutes, salt and spices, food additives (including emulsifiers, thickeners, stabilizers, edible flavors and pigments, etc.), dietary fiber, nutrients and vitamins, edible fungi, probiotics and prebiotics, extracts extracted from tea, flowers, flowers and their similar species, as well as the above-mentioned processing and mixtures.

[0063] The outer layer solution of the outer part described in the present application is characterized in that the total fat content of the non-aqueous food substances and raw materials it constitutes accounts for 0%-95% of its weight, preferably 30%-70%.

[0064] The total fat content of the outer portion of the freeze-dried food of the present application is 0%-35% of the weight of the outer portion, preferably ≤30%, more preferably ≤27%.

[0065] The structure of the outer portion of the freeze-dried food of the present application is a clearly visible porous and / or microporous structure.

[0066] The inner part of the present application is characterized in that it is mainly composed of at least one of the following products made of food substances and raw materials:

[0067] a) Products with encapsulated structures and continuous oil phase structure or continuous water phase structure in the capsule shell;

[0068] b) Products with a continuous oil phase made from food substances and raw materials, but not encapsulated;

[0069] c) Products composed of a continuous water phase structure encapsulated by a continuous oil phase structure;

[0070] d) Products consisting of nuts, fruits, and other foods wrapped in a continuous oil phase structure;

[0071] e) and mixed products thereof.

[0072] The size of the inner portion described in the present application is 0.5 to 50 mm, preferably 1 to 10 mm, and more preferably 3 to 8 mm.

[0073] The inner part described in the present application is characterized in that its shape can be regular or irregular; it can be a single monomer or a mixture or combination of several single monomers.

[0074] The internal portion of the freeze-dried food described in the present application accounts for 20%-80% of the total weight of the freeze-dried food described in the present application, preferably 40%-80%.

[0075] The total fat content of the product of the continuous oil phase structure constituting the inner part of the freeze-dried food described in the present application is 27%-100% by weight, preferably 30%-65%, more preferably 35%-55%.

[0076] The total moisture content of the product of the continuous water phase structure constituting the inner part of the freeze-dried food described in the present application is 20%-99% by weight, preferably 30%-90%, more preferably 45%-90%.

[0077] The aroma and taste of a single monomer constituting the inner portion of the freeze-dried food described in the present application are not limited.

[0078] To clearly illustrate and define the products constituting the internal portion of the freeze-dried food of the present application, the following examples are given. However, the following examples are not intended to limit the products and product selections constituting the internal portion of the present application:

[0079] a) Products with a continuous oil phase: Drop-shaped and button-shaped chocolate products made using chocolate dripping or injection molding lines, with a total oil content of between 27% and 45%, preferably between 27% and 35%. The weight of the drop-shaped chocolate product is between 0.02g and 2g, preferably between 0.05g and 2g; the weight of the button-shaped chocolate product is between 2.5g and 15g, preferably between 3g and 6g.

[0080] b) Continuous oil phase products: Continuous oil phase products formed by cold extrusion and cold die casting are composed of food raw materials and edible oils, which are mixed and ground (to meet the particle size requirements of the product) and then made by cold extrusion or cold die casting. The total oil content is between 23% and 65%, preferably between 27% and 35%.

[0081] c) Products encapsulated in a liquid or paste-like state with a continuous oil phase or a continuous water phase inside, such as products called popping beads, wherein the moisture content of the liquid or paste-like solution of the continuous water phase inside is 30%-100%, and the moisture content of the liquid or paste-like solution of the continuous water phase inside is 27%-100%.

[0082] d) Products that combine a continuous water phase with a continuous oil phase: for example, chocolate-coated popping beads, which are made by completely wrapping the popping beads with a continuous water phase inside with chocolate with a continuous oil phase through coating and encapsulation processes, forming a product with a continuous oil phase structure encapsulating a continuous water phase structure.

[0083] e) Products consisting of other foods wrapped with a continuous oil phase product, such as chocolate-wrapped nuts, chocolate-wrapped fruits, chocolate-wrapped popping candies, etc.

[0084] The multiple-molding process in step c) of the freeze-dried food production process described in this application and the step of coating the inner portion includes, but is not limited to, the following two methods:

[0085] a) pouring the prepared outer layer solution into the pit of the template to 5%-70% of the pit height, placing the prepared inner part of the product into the pit of the template to reach 30%-90% of the pit height, and then pouring the template pit with the outer layer solution to reach 99%-100% of the template pit height, then placing the template under freezing conditions of -20°C to -60°C, performing a freezing process step, freezing the inner part of the outer layer solution to a completely frozen or solid ice state.

[0086] b) pouring the prepared outer layer solution into the recess of the template to 5%-70% of the recess height, placing the template at a freezing condition of -20°C to -60°C, and freezing the poured outer layer solution until it is partially or completely cooled. The template is removed from the freezing condition, and the prepared inner portion of the product is placed into the recess of the template to 30%-90% of the recess height. The recess of the template is then poured with the outer layer solution to 99%-100% of the recess height. The template is then placed at a freezing condition of -20°C to -60°C, and a freezing process is performed to freeze the outer layer solution enclosing the inner portion to a completely frozen or solid ice state.

[0087] The coating or dipping process in step c) of the freeze-dried food production process described in the present application and the step of coating the inner portion can be accomplished by, but is not limited to, the following three process methods:

[0088] a) using a coating or encapsulating method to wrap each unit of the inner portion of the product with the prepared outer layer solution; or using a dipping method to wrap each unit of the inner portion of the product with the outer layer solution, and then performing a freezing process step to freeze the outer layer solution coated with the inner portion at a freezing condition of -20°C to -60°C to a completely frozen or solid ice state.

[0089] b) first placing the prepared inner portion of the product under freezing conditions of -20°C to -60°C for 2 to 24 hours, then wrapping the inner portion of the product with the prepared outer layer solution by coating, coating or dipping, and then performing a freezing process step to freeze the outer layer solution wrapped with the inner portion under freezing conditions of -20°C to -60°C until it is completely frozen or in a solid ice state.

[0090] c) Dispersing the inner portion of the product into the prepared outer layer solution, freezing the outer layer solution containing the inner portion of the product at -20°C to -60°C for 2 to 24 hours using a plate or suitable container until it is completely frozen or in a solid ice state, and then breaking it into 3-20 mm blocks for direct freeze drying.

[0091] In the freeze-drying process of the freeze-dried food manufacturing process described in the present application, in process step e) the sublimation is performed at a temperature of 40-50° C., a vacuum degree of 5-50 Pa, and a sublimation time of 10-15 hours; the drying is performed at a temperature of 25-50° C., a vacuum degree of 100-150 Pa, and a sublimation time of 10-15 hours; preferably, the sublimation is performed at a temperature of 40-50° C., a vacuum degree of 15-50 Pa, and a sublimation time of 10-15 hours; and the drying is performed at a temperature of 25-30° C., a vacuum degree of 100-150 Pa, and a sublimation time of 10-15 hours.

[0092] The freeze-dried food of the present application is characterized by, compared with other previously disclosed freeze-dried foods, including other previously disclosed freeze-dried chocolate, not only having high thermal stability at 70°C, without sticking to the packaging, melting, and / or denaturing, and a crispy taste, but also having the following advantages:

[0093] a) It can provide consumers with a "moist" and smooth taste like regular chocolate, as well as a mouthfeel characteristic of rapid melting.

[0094] b) In addition to the continuous oil phase and the continuous water phase, the internal portion may also contain other plant- and animal-derived additives such as nuts, fruits, vegetables, flowers, and their products. This allows consumers to enjoy not only a diverse product structure but also multiple textures, richer aromas, and flavors.

[0095] The technical solutions and process methods of the freeze-dried food and its preparation process of this application, as well as the test results in terms of appearance, sensory properties and thermal stability, will be clearly and completely explained in the following implementation cases disclosed in the invention.

[0096] Example 1: Sampling scheme for freeze-dried fruit pieces with a teardrop-shaped chocolate interior

[0097] The outer layer solution of the outer portion is formulated as follows (by weight): 50% apple jam, 10% orange jam, 5% starch, and 35% drinking water. The apple jam has a solid content of 70% and the orange jam has a solid content of 60%.

[0098] The preparation process of the freeze-dried fruit chunks comprises the following steps:

[0099] a) Preparing the outer layer solution: Add drinking water at a temperature of 35°C-45°C to a blender equipped with a high shear mixer. Start the blender at 1000 rpm and gradually add apple jam and orange jam. Finally, add starch. Set the blender at 3000 rpm and maintain the blending process for 15-30 minutes until all the jam and starch in the outer layer solution are thoroughly mixed and emulsified.

[0100] b) Prepare or prepare the inner part: prepare 20 pieces of teardrop-shaped dark chocolate for the pit of each mold. The teardrop-shaped dark chocolate is sourced from Jia Shi Ming (Zhuhai) Food Technology Co., Ltd., with a total cocoa content of 65%, a total fat content of 32%, and an average weight of 0.05 g / piece.

[0101] c) Coating the inner part: Pour the prepared outer layer solution into the pit of the mold until it reaches 40% of the pit depth. The pit size of the mold used is 30x20x10mm (length x width x depth); add the prepared teardrop-shaped dark chocolate into the pit of the mold, and then continue to pour the outer layer solution into the pit of the mold until the pit of the mold is completely filled.

[0102] d) Freezing: Place the mold in a freezer at -40°C and freeze for 8-12 hours until the outer layer of solution is completely frozen and reaches a solid ice state.

[0103] e) Freeze-drying: Place the mold in a freeze dryer and set the following freeze-drying process steps:

[0104] Sublimation: set the temperature to 50°C, the vacuum degree to 15 Pa, and the sublimation time to 10 hours;

[0105] Freezing: set the temperature to 30°C, the vacuum degree to 100 Pa, and the sublimation time to 13 hours;

[0106] Here, as well as in other examples of the present application, the set temperature in the freeze-drying process step is the temperature of the heating plate in the freeze dryer.

[0107] After the freeze-drying process is completed, the product is demoulded from the mold to obtain the freeze-dried fruit pieces, the moisture content of which is ≤4%.

[0108] Appearance: As shown in Figure 1: From the top of the finished product (Figure 1-1), at the bottom of the mold cavity, some black spots can be seen. This is due to the droplets of dark chocolate sinking to the bottom of the mold cavity. However, the droplets remain within the outer layer. Cutting the product, as shown in Figures 1-3, reveals the outer layer's microporous structure. The inner layer of droplets, due to their specific gravity and weight, is almost entirely located near the top of the product, at the bottom of the mold cavity. However, they are still covered by the outer layer.

[0109] Sensory characteristics: When biting into the product, it has a crisp texture with distinct apple and sweet orange flavors. Then, as you continue chewing, the chocolate melts and the fat in the chocolate is released, giving it a moist and silky taste. At the same time, the rich chocolate aroma and flavor are released, mixing with the flavor of the jam. Finally, the chocolate aroma lingers in the mouth for a long time.

[0110] Further explanation of the moist and silky taste: The freeze-dried fruit chunks in Example 1 melt in the mouth faster than conventional freeze-dried foods and even conventional chocolate, and have a better moist and silky taste. The reason for this is that in the sublimation process step in the freeze-drying process step of the present application, since the sublimation temperature is higher than the melting point of the cocoa butter in the chocolate, the crystal structure or crystalline structure of the cocoa butter in the previously well-tempered water drop chocolate is changed, and the crystal structure of the cocoa butter is destroyed, which means that the cocoa butter is no longer in a stable crystalline state, that is, the melting point of the cocoa butter in the water drop chocolate is lowered, which enhances the quick melting property. At the same time, since the total fat content of the water drop chocolate used is 32%, the fat melts and precipitates, thereby enhancing the moist and silky taste.

[0111] Thermal stability: The product was sealed and wrapped in aluminum foil and placed in an insulated oven set at a temperature gradient of 60-80°C for four hours. At the end of the four-hour test, no deformation, sticking to the packaging, or grease release was observed at temperatures below 70°C, demonstrating excellent temperature stability. (The aluminum foil packaging is used to prevent moisture absorption from the environment.)

[0112] Example 2: Sampling scheme for freeze-dried fruit pieces with a chocolate drop-shaped interior

[0113] This Example 2 has the same formulation as that of the above-mentioned Example 1, except for the process steps and the appearance and internal structure of the finished product.

[0114] The outer layer solution of the outer portion is formulated as follows (by weight): 50% apple jam, 10% orange jam, 5% starch, and 35% drinking water. The apple jam has a solid content of 70% and the orange jam has a solid content of 60%.

[0115] The preparation process of the freeze-dried fruit chunks comprises the following steps:

[0116] a) Preparing the outer layer solution: Add drinking water at a temperature of 35°C-45°C to a blender equipped with a high shear mixer. Start the blender at 1000 rpm and gradually add apple jam and orange jam. Finally, add starch. Set the blender at 3000 rpm and maintain the blending process for 15-30 minutes until all the jam and starch in the outer layer solution are thoroughly mixed and emulsified.

[0117] b) Preparing or preparing the inner part: As in Example 1, prepare 20 pieces of teardrop-shaped dark chocolate for each cavity of the mold. The teardrop-shaped dark chocolate is sourced from Jia Shi Ming (Zhuhai) Food Technology Co., Ltd., has a total cocoa content of 65%, a total fat content of 32%, and an average weight of 0.05 g / piece.

[0118] c) Coating the Inner Portion: The prepared outer layer solution was poured into the mold's recesses, reaching 30% of the depth. The mold used had recesses measuring 30 x 20 x 10 mm (length x width x depth). Unlike Example 1, where the inner portion was added directly after the initial pour, the mold, after pouring 30% of the outer layer solution, was placed in a freezer set at -40°C and frozen for 2 hours to set the shape, achieving a partially or completely frozen state. After freezing, the mold was removed from the freezer, and the prepared drop-shaped dark chocolate was added to the mold's recesses. The outer layer solution was then poured into the mold's recesses until the entire recess was completely filled.

[0119] d) Freezing: Place the mold back into a freezer at -40°C and freeze for 8-12 hours until the outer layer of solution is completely frozen and reaches a solid ice state.

[0120] e) Freeze-drying: Place the mold in a freeze dryer and set the following freeze-drying process steps:

[0121] Sublimation: Set the temperature to 50°C, the vacuum degree to 15 Pa, and the sublimation time to 10 hours.

[0122] Freezing: Set the temperature to 30°C, the vacuum degree to 100 Pa, and the sublimation time to 13 hours.

[0123] Here, the set temperature is the temperature of the heating plate in the freeze dryer.

[0124] After the freeze-drying process is completed, the product is demoulded from the mold to obtain the freeze-dried fruit pieces, the moisture content of which is ≤4%.

[0125] Appearance: As shown in Figure 2, no black spots, as observed in Example 1 (1-1), were observed on either the top or bottom of the finished product (see Figures 2-1 and 2-2), indicating an improved appearance. Cutting the product, as shown in Figure 2-3 of Figure 2, reveals the microporous structure of the outer layer. A clear boundary line separates the first and second pours of the outer layer solution. Furthermore, all of the droplets of chocolate are supported by the first, frozen pour of the outer layer solution, encapsulating and securing them within the center of the outer portion of the product.

[0126] Sensory Properties: The product's mouthfeel was not significantly different from that of Example 1. Upon biting into the product, it exhibited a crisp texture accompanied by distinct apple and sweet orange flavors. As the chew continued, the chocolate melted and the fats in the chocolate were released, creating a moist and smooth mouthfeel. Simultaneously, a rich chocolate aroma and flavor were released, blending with the flavor of the jam. Finally, the chocolate aroma lingered in the mouth for a long time.

[0127] Thermal stability: After the product is sealed and wrapped in aluminum foil, it is placed in an insulated oven set at a temperature gradient of 60-80°C for 48 hours. After the 48-hour test, no deformation, sticking to the packaging, or grease release was observed at temperatures below 75°C.

[0128] Example 3: A freeze-dried corn nugget with an inner portion of drop-shaped chocolate and cheese grains

[0129] The formula of the outer layer solution of the outer part is (calculated by weight): 45% of cooked corn particles, 5% of starch, and 50% of drinking water.

[0130] The preparation process of the freeze-dried corn chunks comprises the following steps:

[0131] a) Preparing an outer corn solution: Add drinking water at a temperature of 40°C to 65°C to a blender equipped with a high shear mixer. Start the blender and set the speed to 1000 rpm. Add cooked corn kernels in sequence and gradually. After mixing for 20 minutes, grind the mixture using a colloid mill to a particle size of 55 μm or less. Then, add the ground corn solution back to the blender, add starch, set the blender speed to 3000 rpm, and maintain operation for 15-30 minutes until the outer corn solution is completely mixed and emulsified to obtain the outer corn solution.

[0132] b) Prepare or prepare the inner portion, one for each mold cavity:

[0133] Prepare 6-8 pieces of teardrop-shaped milk chocolate for each mold cavity. This teardrop-shaped milk chocolate comes from Jiashiming (Zhuhai) Food Technology Co., Ltd., with a total cocoa content of 35%, a total fat content of 35%, and an average weight of 0.05 grams per piece.

[0134] Cut cheddar cheese purchased from a local supermarket into small cubes of about 3 mm, and prepare 4-6 cheese cubes for each mold pit as an addition to the inner part of the product.

[0135] c) Coating the Inner Section: Pour the prepared outer layer solution into the mold's recesses, measuring 25 x 30 x 15 mm (length x width x depth), until the recesses reach 30% of their depth. Place the mold in a freezer set at -40°C for 2 hours to set the shape, achieving a partially or completely frozen state. After freezing, remove the mold from the freezer and add the prepared teardrop-shaped milk chocolate and cheese cubes to the recesses. Continue pouring the outer layer solution into the mold's recesses until the entire recess is completely filled.

[0136] d) Freezing: Place the mold in a freezer at -40°C and freeze for 8-12 hours until the outer layer of solution is completely frozen and reaches a solid ice state.

[0137] e) Freeze-drying: Place the mold in a freeze dryer and set the following freeze-drying process steps:

[0138] Sublimation: Set the temperature to 50°C, the vacuum degree to 15 Pa, and the sublimation time to 10 hours.

[0139] Freezing: Set the temperature to 30°C, the vacuum degree to 100 Pa, and the sublimation time to 13 hours.

[0140] After the freeze-drying process is completed, the product is demoulded from the mold to obtain the freeze-dried corn block with water drop-shaped chocolate and cheese particles inside, and the moisture content of the corn block is ≤3%.

[0141] Appearance:

[0142] The product is golden yellow in color as a whole, and no black spots are observed on the top or bottom, which means that the teardrop-shaped milk chocolate and cheese particles are supported and positioned inside the product by the frozen first-injection outer layer of corn solution.

[0143] After cutting the product, you can observe that the outer layer has a microporous structure, and the teardrop-shaped milk chocolate droplets and cheese particles are completely wrapped by the outer layer and fixed in the center of the product.

[0144] Sensory characteristics: When biting into the product, it has a hard and crisp texture with a rich corn flavor. Then, as you continue chewing, the chocolate melts and the fat in the chocolate is released, giving it a moist and silky taste. At the same time, the rich chocolate aroma and flavor are released, mixed with the flavor of corn. The cheese particles have a crisp texture, and the overall product presents a "hard and crispy-moist-crisp+silky" taste. Finally, the mixed aroma of chocolate and cheese lingers in the mouth for a long time.

[0145] Thermal stability: After the product was sealed with aluminum foil, it was placed in an insulated box set at 60-80°C for 48 hours. After the 48-hour test, no deformation, adhesion to the packaging, or grease release was observed at 75°C.

[0146] Example 4: A button-shaped freeze-dried chocolate with a button-shaped dark chocolate inner portion

[0147] The outer layer solution is formulated (by weight): 50% milk chocolate powder, 45% drinking water, and 5% microcrystalline cellulose (MCC). The milk chocolate powder is sourced from Jiashiming (Zhuhai) Food Technology Co., Ltd., has a cocoa content of 35%, a total oil content of 18-20%, and no added sucrose.

[0148] The preparation process of the freeze-dried chocolate comprises the following steps:

[0149] a) Preparing the outer chocolate layer solution: Add drinking water at a temperature of 45°C to 65°C to a mixer equipped with a high shear mixer and a jacketed heating system. Start the mixer and set the speed to 2000 rpm. Gradually add the milk chocolate crumbs, then add the microcrystalline cellulose. Set the mixer speed to 3000 rpm and maintain the mixer running for 30-40 minutes until the outer layer solution is thoroughly mixed and emulsified to obtain the outer chocolate layer solution.

[0150] b) Prepare or prepare the internal part:

[0151] The inner portion is a button-shaped dark chocolate bar sourced from Jia Shi Ming (Zhuhai) Food Technology Co., Ltd. It has a total cocoa content of 65%, a total fat content of 32%, an average weight of 3 grams per bar, and an average outer diameter of 10 mm. To ensure the outer layer of chocolate solution adheres to the dark chocolate buttons, they are pre-cooled in a freezer at -20°C for 1-2 hours.

[0152] c) Coating the inner portion: Add the outer chocolate solution into the chocolate enrobing machine's hopper, which is equipped with horizontal stirring blades to prevent the outer chocolate solution from stratifying. Install the enrobing machine's mesh belt and coating pouring device. A slurry pump pumps the outer chocolate solution from the enrobing machine's hopper and transfers it to the pouring head, creating a curtain-like waterfall of outer chocolate solution. Remove the dark chocolate buttons from the pre-cooled freezer and place them one by one onto the enrobing machine's mesh belt, maintaining a spacing of approximately 20 mm. Turn on the coating pouring device and coat the prepared dark chocolate buttons with the outer chocolate solution. The average thickness of the outer chocolate solution is 4-6 mm.

[0153] d) Freezing: Following the chocolate coating machine, a quick-freezing tunnel with a steel conveyor belt is connected. The button-shaped chocolates, coated with the outer chocolate solution in the chocolate coating machine, are dropped from the coating machine's mesh belt conveyor onto the steel conveyor belt in this quick-freezing tunnel, where they are frozen. The quick-freezing temperature is -50°C, and the freezing time, i.e., the time the button-shaped dark chocolates coated with the outer chocolate solution remain in the quick-freezing tunnel, is one hour. The frozen products are then collected on trays, separated to prevent them from sticking. The trays are then placed in a cold storage at -20°C and frozen for another 12 hours, until the outer layer of solution is completely frozen and reaches a solid ice state.

[0154] e) Freeze-drying: Take the plate out of the cold storage and place it in a freeze dryer. Set the freeze-drying process steps as follows:

[0155] Sublimation: Set the temperature to 40°C, the vacuum degree to 50 Pa, and the sublimation time to 10 hours.

[0156] Freezing: Set the temperature to 25°C, the vacuum degree to 150 Pa, and the sublimation time to 13 hours.

[0157] After the freeze-drying process is completed, the product is taken out of the plate to obtain the freeze-dried chocolate block with button-shaped chocolate inside. The block has a button-shaped appearance and a moisture content of ≤4%.

[0158] Appearance:

[0159] The entire product looks like a button, with an average outer diameter of 20mm, and the product appearance is good.

[0160] After cutting the product, you can observe that the outer layer has a microporous structure, and the button-shaped dark chocolate inside is completely wrapped by the outer layer and fixed in the center of the product.

[0161] Sensory properties:

[0162] When bitten, the product has a slightly crispy texture, followed by the same texture as chewing regular chocolate. Continue chewing and the button-shaped dark chocolate melts, giving the same moist and silky taste as regular chocolate. At the same time, it releases a rich dark chocolate aroma and flavor. Finally, the chocolate aroma lingers in the mouth for a long time.

[0163] Thermal stability: After the product is wrapped and sealed in aluminum foil, it is placed in an insulated box set at 60-80°C for 24 hours. After the 24-hour test, no deformation, product sticking to the packaging, or grease precipitation was observed at temperatures below 70°C.

[0164] Example 5: Freeze-dried chocolate with an olive oil popping bead interior

[0165] The freeze-dried chocolate in Example 5 has a more moist mouthfeel than the freeze-dried chocolate in Example 4, and provides consumers with the healthy enjoyment of olive oil while enjoying the chocolate.

[0166] The outer layer solution is formulated (by weight): 35% dark chocolate powder, 60% drinking water, and 5% microcrystalline cellulose (MCC). The dark chocolate powder, sourced from Jiashiming (Zhuhai) Food Technology Co., Ltd., has a cocoa content of 46%, a total oil content of 18-20%, and no added sucrose.

[0167] The preparation process of the freeze-dried chocolate comprises the following steps:

[0168] a) Preparing the outer chocolate layer solution: Add drinking water at a temperature of 45°C to 65°C to a mixer equipped with a high shear mixer and a jacketed heating system. Start the mixer and set the speed to 2000 rpm. Gradually add the dark chocolate crumbs, then add the microcrystalline cellulose. Set the mixer speed to 3000 rpm and maintain the mixture running for 30-40 minutes until the outer layer solution is thoroughly mixed and emulsified to obtain the outer corn layer solution.

[0169] b) Prepare or prepare the internal part:

[0170] Prepare 8-10 olive oil popping beads for each mold cavity as the inner part of this freeze-dried chocolate product.

[0171] The olive oil popping beads used are purchased from Qingdao Mingyue Group and are 3mm in diameter. The inner shell of the bead is 100% olive oil. The bead is made by wrapping the olive oil with a sodium alginate + composite colloid membrane, then baking it at low temperature to form a dry shell.

[0172] c) Coating the Interior: Pour the prepared outer layer solution into the mold's recesses, measuring 27 x 27 x 15 mm (length x width x depth), until the recesses reach 40% of their depth. Place the mold in a freezer set at -50°C for 2 hours to set the shape, achieving a partially or fully frozen state. After freezing, remove the mold from the freezer and add the prepared olive oil popping beads to the recesses. Continue pouring the outer layer solution into the mold's recesses until the entire recess is completely filled.

[0173] d) Freezing: Place the mold in a freezer at -50°C and freeze for 1 hour. Then, transfer the mold to a freezer at -20°C and continue freezing for 12 hours until the outer layer of solution is completely frozen and reaches a solid ice state.

[0174] e) Freeze-drying: Place the mold in a freeze dryer and set the following freeze-drying process steps:

[0175] Sublimation: Set the temperature to 40°C, the vacuum degree to 50 Pa, and the sublimation time to 10 hours.

[0176] Freezing: Set the temperature to 25°C, the vacuum degree to 150 Pa, and the sublimation time to 13 hours.

[0177] After the freeze-drying process is completed, the product is demoulded from the mold to obtain the freeze-dried chocolate block with olive oil beads inside, the moisture content of which is ≤4%.

[0178] Appearance:

[0179] No spots were observed on either the top or bottom of the product, meaning that the olive oil beads were supported and positioned within the product by the frozen first pour outer chocolate solution.

[0180] After cutting the product, it can be observed that the outer layer has a microporous structure, and the olive oil beads are completely covered by the outer layer and fixed in the center of the product.

[0181] Sensory properties:

[0182] When biting into it, the product has a crispy texture with rich chocolate flavor, then

[0183] Continue chewing, and after the olive oil beads break, the olive oil inside will be precipitated, bringing a more intense, moist and silky taste. At the same time, it enhances the aroma and flavor of dark chocolate. Finally, the chocolate aroma stays in the mouth for a long time.

[0184] Thermal stability: After the product is wrapped and sealed in aluminum foil, it is placed in an insulated box set at 60-80°C for 24 hours. After the 24-hour test, no deformation, product sticking to the packaging, or grease precipitation was observed at temperatures below 70°C.

[0185] Example 6: Freeze-dried cheese chocolate with rose-flavored white chocolate inside (freeze-dried rose-cheese chocolate block)

[0186] The outer layer solution is formulated (by weight): 20% milk chocolate, 8% cheddar cheese powder, 70% drinking water, and 2% microcrystalline cellulose (MCC). The milk chocolate is sourced from a local supermarket and has a total cocoa content of 29% and a total oil content of 40%. The cheddar cheese powder is purchased from a local food ingredient market.

[0187] The preparation process of the freeze-dried chocolate comprises the following steps:

[0188] a) Preparation of outer chocolate solution:

[0189] Place the milk chocolate in a jacketed melter set at 55-65°C and stir until the milk chocolate is completely melted.

[0190] Add drinking water at a temperature of 45°C to 65°C into a mixer equipped with a high shear mixing head and a jacketed heating system. Set the jacket heating temperature to 50°C. Start the mixer and set the speed to 2000 rpm. Gradually add melted milk chocolate until all the chocolate in the formula is added and completely dispersed in the water to obtain a chocolate solution.

[0191] The chocolate solution is homogenized by a homogenizer set at a homogenization pressure of 18 MPa to fully break up the fat particles in the chocolate into the smallest possible particles. The purpose is to:

[0192] a. Make the chocolate fully and evenly dissolved and dispersed in the water phase.

[0193] b. Avoid fat accumulation, which will lead to a harder taste and reduced thermal stability.

[0194] Add the homogenized chocolate solution into the mixer, set the mixer speed to 3000 rpm, gradually add the prepared cheddar cheese powder and microcrystalline cellulose, and keep running for 30-40 minutes after the addition is completed, until the outer layer solution is completely mixed and fully emulsified to obtain a cheese-flavored milk chocolate outer layer solution.

[0195] b) Prepare or prepare the internal part:

[0196] Purchase a rose-flavored white chocolate bar from your local supermarket. This chocolate bar has a total fat content of 35% and is filled with chopped rose petals.

[0197] The rose flavored white chocolate block was cut into small cubes of 5x5 mm to serve as the inner part of the freeze-dried chocolate product.

[0198] c) Encapsulating the inner part:

[0199] The prepared cheese-flavored milk chocolate outer layer solution was poured into a plate with a height of 10 mm;

[0200] Add the prepared rose-flavored white chocolate cubes one by one and sequentially into the plate containing the cheese-flavored milk chocolate outer layer solution, keeping a 20mm distance between each rose-flavored white chocolate cube. Then, gently press the rose-flavored white chocolate cubes until they are completely immersed in the outer layer solution.

[0201] d) Freezing:

[0202] Place the plate in a freezer at -50°C for 1 hour as a pre-freeze. Then, return the plate to -20°C and continue freezing for 12 hours, until the outer layer of solution is completely frozen and reaches a solid ice state. Then, cut the frozen product into 10x10mm chocolate ice cubes, ensuring each chocolate ice cube has a small rose-flavored white chocolate cube inside. Place the cut chocolate ice cubes back on the plate.

[0203] e) Freeze-drying: Place the tray containing the cut and crushed chocolate pieces into a freeze dryer and set the following freeze-drying process steps:

[0204] Sublimation: Set the temperature to 50°C, the vacuum degree to 50 Pa, and the sublimation time to 10 hours.

[0205] Freezing: Set the temperature to 25°C, the vacuum degree to 150 Pa, and the sublimation time to 13 hours.

[0206] After the freeze-drying process is completed, the product is poured out from the plate to obtain the freeze-dried rose-cheese chocolate block, the moisture content of which is ≤4%.

[0207] Appearance:

[0208] No white spots were observed on either the top or bottom of the product, and the product had a nice light brown color with no breakage.

[0209] After cutting the product, you can observe that the outer layer has a microporous structure, while the small white chocolate cubes that serve as the inner layer are completely covered by the outer layer and fixed in the center of the product. Moreover, the small white chocolate cubes still maintain their original white color.

[0210] Sensory properties:

[0211] When biting into it, the product has a crispy texture with a distinctly discernible cheese and beef chocolate flavor;

[0212] As you continue chewing, the small white chocolate cubes melt and the oil in them is released, which not only brings a moist and silky taste, but also releases a rich rose aroma and the aroma and taste of milk chocolate. Finally, the multiple aromas and tastes of rose and chocolate linger in your mouth for a long time.

[0213] Thermal stability: After the product is wrapped and sealed in aluminum film, it is placed in an insulated box set at 60-80°C for 24 hours. After the 24-hour test, no deformation, product sticking to the packaging, or grease precipitation was observed at temperatures below 70°C.

[0214] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit them. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present application.

Claims

1. A freeze-dried food and a preparation method thereof, characterized in that: The freeze-dried food consists of an outer part and an inner part, both of which are made of food-grade substances and raw materials, as well as finished products thereof; the inner part is an independent particle, which can be composed of a single monomer or multiple monomers, and is completely wrapped by the outer part and fixed inside the freeze-dried food by the outer part.

2. The freeze-dried food and preparation method thereof according to claim 1, characterized in that: The preparation method comprises the following process steps: a) preparing an outer layer solution: preparing an outer layer solution of the outer portion by dissolving, mixing, grinding, emulsifying and / or homogenizing; the outer layer solution is in the form of a continuous aqueous phase or a paste or liquid slurry containing a continuous aqueous phase, and the total water content thereof is 20% to 90% by weight of the outer layer solution; b) preparing or preparing an inner portion: preparing or preparing an inner portion using food-grade substances and raw materials according to the freeze-dried food product formula; the weight ratio of the inner portion is 20%-80% of the freeze-dried food; c) Encapsulating the inner portion: using multiple molding, coating or dipping, or dispersion and crushing processes to produce a structure in which the inner portion is completely covered and encapsulated by the outer layer solution of the outer portion and is fixed inside the outer layer solution; d) Freezing treatment: freezing the outer layer solution containing the inner portion to form a completely frozen or solid ice state at a freezing condition of -20°C to -60°C; the freezing time is 2 to 24 hours; e) Freeze-drying: using freeze-drying technology, the product is subjected to a sublimation and drying process in a freeze dryer to obtain the freeze-dried food.

3. The freeze-dried food and the preparation method thereof according to any one of claims 1 and 2, characterized in that: The outer layer solution of the outer part is composed of aqueous food substances and raw materials and non-aqueous food substances and raw materials, and the weight ratio of the non-aqueous food substances is 0%-80% of the total weight of the outer layer solution; preferably 10%-70%, more preferably 30%-50%.

4. The freeze-dried food and preparation method thereof according to claim 3, characterized in that: The aqueous phase food substances and raw materials include: one or more of aerated and non-aerated drinking water or processed drinking water, fruit juice, and vegetable juice; the total water content of the aqueous phase substances and raw materials is 30%-90% by weight of the outer layer solution, preferably 50%-80%, and no fat or grease is added.

5. The freeze-dried food and preparation method thereof according to claim 3, characterized in that: The non-aqueous phase food substances and raw materials include: at least one of: oils and fats derived from plants and animals, dairy products and dairy-like substances, fruit and vegetable substances, nuts, cereals and grains, starches and modified starches, sugars and sweeteners and sugar substitutes, food additives (including emulsifiers, thickeners, stabilizers, edible flavors and pigments, etc.), dietary fiber and nutritional supplements, edible fungi, probiotics and prebiotics, food extracts and extracts, and other plant substances (including: tea, flowers, herbs and medicinal and edible substances), as well as processed products and mixtures thereof; the total oil content of the non-aqueous phase substance is 0%-95% of the weight of the outer layer solution, preferably 30%-70%.

6. The freeze-dried food and the preparation method thereof according to any one of claims 1 and 2, characterized in that: The inner portion is a single particle or a mixture or combination of multiple single particles, and has a regular or irregular shape. The particle size is 0.5 to 50 mm, preferably 1 to 10 mm, and more preferably 3 to 8 mm. The total weight of the inner portion accounts for 20% to 80% of the total weight of the freeze-dried food product, preferably 40% to 80%. Further preferably, the inner portion includes any of the following product forms: a) Products with encapsulated structures and continuous oil phase structure or continuous water phase structure in the capsule shell; b) Products with a continuous oil phase made from food substances and raw materials, but not encapsulated; c) Products composed of a continuous water phase structure encapsulated by a continuous oil phase structure; d) Products consisting of nuts, fruits, and other foods wrapped in a continuous oil phase structure; e) and mixed products thereof.

7. The freeze-dried food and the preparation method thereof according to claim 6, characterized in that: The oil content of the continuous oil phase product in the internal part is 27%-100%, preferably 30%-65%, more preferably 35%-55%; the water content of the continuous water phase product is 20%-99%, preferably 30%-90%, more preferably 45%-90%; in the internal part, whether it is a single particle with a continuous oil phase structure or a continuous water phase structure, its flavor characteristics and flavor structure are not limited.

8. The freeze-dried food and the preparation method thereof according to any one of claims 2 to 7, characterized in that: The multiple molding processes include but are not limited to the following two methods: a) First, pour the outer layer solution into the mold cavity to 5%-70% of the mold cavity depth, then add the prepared inner material into the cavity until the cavity is 30%-90% full, then pour the outer layer solution again until the cavity is 99%-100% full, then place the mold in a freezing condition of -20°C to -60°C to freeze the outer layer solution covering the inner portion until it is completely frozen or solid ice; b) first pouring the outer layer solution into the recess of the mold to 5%-70% of the depth of the recess, placing the mold in a freezing condition at a temperature of -10°C to -60°C, and freezing the outer layer solution until it is partially frozen or completely frozen; removing the mold from the freezing condition, adding the prepared inner material into the recess until the recess is 30%-90% full, pouring the outer layer solution again until the recess is 99%-100% full, and then placing the mold in a freezing condition of -20°C to -60°C, freezing the outer layer solution covering the inner portion until it is completely frozen or in a solid ice state; The coating or dipping process includes but is not limited to the following two processes: a) Each particle of the prepared inner portion is coated with an outer layer of solution by a coating, encapsulation or dipping process, and then subjected to a freezing process step, i.e., placed under freezing conditions of -20°C to -60°C to freeze and set until it is completely frozen or in a solid ice state. b) freezing the prepared inner portion at -5°C to -60°C for 2 to 24 hours, then coating the outer portion with an outer layer of solution by coating, encapsulating, or dipping, and then performing a freezing treatment step, i.e., freezing the inner portion at -20°C to -60°C until it is completely frozen or in a solid ice state; The dispersion and crushing process includes but is not limited to the following process: a) dispersing the particles of the inner portion into the outer solution in a material tray or suitable container, freezing the outer solution containing the inner portion at -10°C to -60°C for 2 to 24 hours until it is completely frozen or solid ice, and then breaking it into 3-20 mm blocks for direct freeze drying.

9. The freeze-dried food and the preparation method thereof according to any one of claims 2 to 7, characterized in that: The sublimation process is as follows: temperature 40-70°C, vacuum degree 5-50Pa, and sublimation time 10-15 hours; the drying process is as follows: temperature 25-50°C, vacuum degree 100-150Pa, and sublimation time 10-15 hours; preferably, in the freeze-drying process, the sublimation process is as follows: temperature 40-50°C, vacuum degree 15-50Pa, and sublimation time 10-15 hours; the drying process is as follows: temperature 25-30°C, vacuum degree 100-150Pa, and sublimation time 10-15 hours.

10. The freeze-dried food prepared by the preparation method according to any one of claims 1 to 9, characterized in that: Compared with other freeze-dried foods disclosed in published freeze-dried food patents, including products disclosed in published freeze-dried chocolate patents, this product not only has higher thermal stability, including heat resistance at 70°C without sticking to the packaging, melting and / or deformation, and a crispy texture, but also has the following advantages: a) It can provide consumers with the same "moist" and silky taste as regular chocolate, as well as the mouthfeel characteristics of fast melting; b) In addition to the internal portion of the continuous oil phase and the continuous water phase, other food substances and raw materials derived from plants and animals, such as nuts, fruits, vegetables, flowers, and their products, can also be mixed into the internal portion as additives to the internal portion. In this way, consumers can be provided with not only a diversified product structure, but also a multiple taste, richer aroma and taste enjoyment.

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