JPS6329983B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for manufacturing float ice cream packaged in a packaging container.

``Prior Art'' Conventionally, a type of frozen confectionery (frozen confectionery in this application refers to ice cream, sherbet, shaved ice, and various other food and drink products in a hard or fluid form) has been made, imitating the shape of ice cream floating on a beverage. Various attempts have been made to produce frozen confections in packaging containers with other types of frozen confections floating on top.

However, in the so-called float ice cream of this type that is currently manufactured, as shown in FIG.
1' contained another type of frozen confectionery M2' embedded in the center, and the shape was far different from the concept of float ice cream.

``Problems to be Solved by the Invention'' The reason why the conventional float ice cream described above cannot be configured into a shape in which one type of frozen confection is floating on top of another is that during the mass production process, the ice cream is filled into a packaging container. This is because it is difficult to properly pour and fill the frozen confectionery into a packaging container unless it has a certain degree of fluidity. If the frozen confectionery is cooled to a certain extent to improve its fluidity, it will be easier for the injected frozen dessert to conform to the shape of the packaging container. It requires a process of molding to fit, making it unsuitable for mass production. When another frozen confection is floated on top of the fluid frozen confection, the upper frozen confection topples over or shifts due to the difference in specific gravity.

In particular, the general concept of float ice cream is to float a hemispherical ice cream with its spherical surface facing upward; however, when a hemisphere is floated on top of a fluid, its center of gravity is naturally above the bottom surface. It is well known that the hemisphere has the property of being inverted so that the spherical part faces downward.

Therefore, conventionally, in the production of float ice cream packaged in a packaging container in which one type of frozen confection is floated on top of another type of frozen confection, the floating ice confection is It was thought that it would be practically impossible to do this unless the entire outer surface of the frozen confectionery was covered with a packaging lid.

However, if the entire outer surface of the floating frozen dessert is pressed down with the lid of the packaging container, it not only has the disadvantage that when the lid is removed for consumption, the surface of the frozen dessert will stick to the lid, making it undesirable for consumers. Even if the lid was made transparent, if the lid was in close contact with the frozen confectionery, the sensation that the frozen confectionery was floating disappeared.

Therefore, the present invention was made in view of the above-mentioned drawbacks, and provides a method for producing float ice cream packaged in a package that visually looks like one type of frozen confectionery floating on top of another type of frozen confectionery in a natural state. It is intended to provide.

``Means for Solving the Problems'' In line with the above-mentioned purpose, and based on the scope of the above-mentioned claims, the structure of the present invention is to solve the above-mentioned problems as a first step. A predetermined amount of the first frozen confection M1 having fluidity is filled into a packaging container body 1 having a diameter portion 1c and an opening 1 at the upper end of the large diameter portion 1c, and as a second step, the first frozen confection M1 is filled with the first frozen confection M1. Nozzle 3 on M1
While pouring out another second frozen confection M2, pull up this nozzle 3 and place the second frozen confection M1 on top of the first frozen confection M1 so that its lower part is embedded in the first frozen confection M1. As a third step, the circumferential edge 2a has an inverted cup shape that fits into the opening circumferential edge 1b of the packaging container main body 1, and an inward protrusion that presses a part of the second frozen confection M2 is formed near the lower opening of the inverted cup-shaped portion 2c. 2b, 2b, 2
This is a technical measure characterized by fitting the fitting lid 2 with... b.

``Operation'' Therefore, in the method of the present invention, in the third step, the packaging container body 1
When the fitting lid 2 is fitted, the frozen confectionery M2 floating on the frozen confectionery M1 is moved to the inwardly protruding portions 2b, 2 of the fitting lid 2.
Because it is held down by b, 2b..., Hyouka M
Even if 1 has fluidity, floating and displacement are prevented.

In addition, since the method of the present invention uses the packaging container main body 1 having a stepped large-diameter portion 1c at the top, the nozzle 3 is inserted into the first frozen confection M1 in the second step and another second frozen confection M2 is poured out. When doing so, the first frozen confection M1 is easily moved to this large diameter portion 1c, the force pushing back the second frozen confection M2 is reduced, and the lower part of the second frozen confection M2 is embedded in the first frozen confection M1. In addition, the center of gravity of the second frozen confection M2 can be placed near or below the top surface of the first frozen confection M1, so that the center of gravity of the second frozen confection M2 can be placed near or below the top surface of the first frozen confection M1.
The synergistic effect with the pressing action of ... prevents the second frozen confection M2 from falling over or shifting.

``Example'' Next, an example of the present invention will be described below with reference to FIGS. 1 to 4.

In the figure, 1 is the packaging container body. This packaging container main body 1 is so-called a cup shape or a glass shape having an opening 1a at the top.
The portion has an opening periphery 1b into which a fitting lid 2, which will be described later, is fitted.

The packaging container main body 1 has a stepped large diameter portion 1c at the top, and an opening 1 at the upper end of the large diameter portion 1c. This large-diameter portion 1c reduces the amount of rise of the top surface of the frozen confection M1 when the lower part of the frozen confection M2 (described later) is buried in the frozen confection M1 in accordance with the embedding volume, and The first Hyouka M1 is the second Hyouka M
This is to reduce the force pushing up 2. In this embodiment, the large-diameter portion 1c has a plurality of spherical bulging portions arranged side by side at radial portions on the upper circumference of the packaging container body 1 for decoration and reinforcement. In addition, in the figure, 1d is a bulging part for maintaining a constant spacing when only the packaging container bodies 1 are stacked,
This bulging portion 1d is narrow at the top and wide at the bottom, so that even if another packaging container main body 1 is fitted into the packaging container main body 1, the bulge of the packaging container main body 1 fitted into the bulging portion 1d remains. The stacked packaging container bodies 1 overlap with a distance corresponding to the height of the bulging portion 1d without being inserted into the container portion 1d, so that the containers can be easily and reliably removed by an automatic filling machine (not shown). .

In the method of the present invention, as a first step, a predetermined amount of a first frozen confectionery M1 having fluidity is placed in the packaging container main body 1.
Fill it with. The first frozen confectionery M1 is made by freezing ice cream, shaved ice, shaved ice, or any of various other food and drink products with fluidity, and in this example, shaved ice was used. In this shaved ice, the finely crushed ice itself is frozen solid, but it is made to have fluidity as a whole by mixing it with a seasoning liquid such as water or juice.

The filling amount of the first frozen confectionery M1 may be appropriately selected so that the first frozen confectionery M1 does not overflow from the packaging container body 1 in the next step. It is preferable to maintain a predetermined amount near the bottom of the large diameter portion 1c. Note that the first frozen confectionery M1 may be one that does not solidify beyond a certain level even when frozen.

Next, in the method of the present invention, as a second step, the nozzle 3 is inserted into the first frozen confectionery M1, and while another second frozen confection M2 is poured out, this nozzle 3 is pulled up, and the lower part of the second frozen confection M1 becomes the first frozen confection. Place it on the first frozen confectionery M1 so as to embed it in M1.

This second frozen confection M2 usually uses ice cream with a lighter specific gravity than the first frozen confection M1, but it may also be ice cream made by freezing sherbets, shaved ice, or other various food and drink products to the extent that they can maintain their own shape. The results show that, although it depends on the degree of freezing of the first frozen confection M1, the second frozen confection M2 did not sink into the first frozen confection M1 even if the specific gravity of the second frozen confection M2 was somewhat higher than the specific gravity of the first frozen confection M1. .

In order to place the second frozen confection M2 on the first frozen confection M1 so that its lower part is embedded in the first frozen confection M1, the nozzle 3 for feeding the second frozen confection M2 is moved to the second frozen confection.
- As shown in Figure A, insert into the first frozen confectionery M1,
It is sufficient to send out the second frozen confection M2 while pulling up the nozzle 3. Then, by adjusting the pulling speed and the feeding amount, the shape of the second frozen confection M2 can be adjusted to the second shape.
A conventional nozzle feeding technique can be used to form the desired shape as shown in Figure B. In the example shown in Fig. 4, a plurality of triangular notches are provided at the tip of the nozzle 3, and the nozzle 3 is pulled up while rotating slowly, and this also utilizes a conventionally known nozzle delivery technique. In this embodiment, although not clearly shown in the figure, syrup, chocolate, etc. are applied to the valleys.

Further, in the method of the present invention, as a third step, the peripheral edge 2a
has an inverted cup shape that fits into the opening periphery 1b of the packaging container main body 1, and inward protrusions 2b, 2b, 2b, . A fitting lid 2 arranged with... is fitted to obtain a product, a float ice cream packaged in a packaging container.

The fitting lid 2 is the same as the conventional one in that the peripheral edge 2a is an inverted cup shape that fits into the opening peripheral edge 1b of the packaging container main body 1, but there is a second ice cream in the vicinity of the lower opening of the inverted cup-shaped portion 2c. Inward protrusions 2b, 2b, 2b, . . . are arranged to press down a part of M2. These inwardly protruding parts 2b, 2b, 2b... may be constructed by arranging a constricted part around the entire circumference of the inverted cup-shaped part 2c, but the part that comes into contact with the second frozen confection M2 is Since M2 adheres and makes the appearance unsightly, it is desirable to contact the second frozen confection M2 to the minimum necessary extent, and also to avoid pushing the second frozen confection M2 to one side. It is desirable to divide the area into three or more equal parts.

In addition, the product after the third process is processed as necessary.
The first frozen confectionery M1 is stored frozen and sufficiently cooled and solidified before being shipped to distribution channels.

"Effects of the Invention" Since the method of the present invention is as described above, the float in a packaging container looks like the second frozen confection M2 is floating naturally on the first frozen confection M1 filled in the packaging container main body 1. You can get ice cream.

In particular, in the method of the present invention, it is possible to use the first frozen confection M1 having appropriate fluidity and the second frozen confection M2 solidified to the extent that it can maintain its own shape. Filling of frozen confection M1, second frozen confection M
2 can be placed on the first frozen confectionery M1 using a conventional automatic filling machine, which is suitable for mass production.

Further, the method of the present invention provides an inverted cup-shaped portion 2 on the fitting lid 2.
Inward protrusion 2 that presses a part of the second frozen confection M2 at c
b, 2b, 2b... was used, so the second frozen confection M2 was formed by disposing the inwardly protruding parts 2b, 2b...
b, 2b..., the lower part of the second frozen confection M2 is embedded in the first frozen confection M1 and the center of gravity of the second frozen confection M2 is low, and the packaging container main body 1 has a stepped large shape. Due to the provision of the diameter portion 1c, the force pushing up the first frozen confection M2 becomes smaller, etc.
The second frozen confection M2 does not float or fall, and remains fluid until the first frozen confection M1 is solidified after being frozen after the third step, or during the distribution process. Even if this happens or fluidity occurs, the second frozen confection M2 will not shift.

In addition, as a noteworthy effect of the present invention, since the above-mentioned large diameter portion 1c is provided and the lower part of the second frozen confection M2 is embedded in the first frozen confection M1 to lower the center of gravity,
It is only necessary to press the second frozen confection M2 with a smaller force than the upper part, and as a result, the inwardly protruding parts 2b, 2b, 2b
The second frozen confection M2 can be made to float in a natural state without coming into contact with other objects by only contacting with ....

[Brief explanation of drawings]

Figure 1 is a partial cross-sectional front view of the product obtained in the first step of the method of the present invention, Figure 2-A is a cross-sectional view of the product in the middle of the second process, and Figure 2-B is the product obtained in the second step. Figure 3 is a cross-sectional view of a product obtained by the method of the present invention, Figure 4 is a cross-sectional view of another product also obtained by the method of the present invention, and Figure 5 is a cross-sectional view of a product obtained by the conventional method. FIG. 1-Packaging container main body, 1a-opening, 1b-opening periphery, 1c-large diameter portion, 2-fitting lid, 2a-periphery, 2
b - Inward protrusion, 2c - Inverted cup-shaped part, M1, M
2 ~ Frozen confectionery.

Claims (1)

[Claims] 1. As a first step, a predetermined amount of fluid is placed in a packaging container main body 1 having a stepped large-diameter portion 1c at the top and an opening 1 at the upper end of the large-diameter portion 1c. As a second step, the first frozen confectionery M1 is filled with the nozzle 3.
While pouring out another second frozen confection M2, pull up this nozzle 3 and place the second frozen confection M1 on top of the first frozen confection M1 so that its lower part is embedded in the first frozen confection M1. As a third step, the circumferential edge 2a has an inverted cup shape that fits into the opening circumferential edge 1b of the packaging container main body 1, and an inward protrusion that presses a part of the second frozen confection M2 is formed near the lower opening of the inverted cup-shaped portion 2c. 2b, 2b, 2
A method for producing a float ice cream packaged in a packaging container, which comprises fitting a fitting lid 2 with... b.