JPH0147989B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method and apparatus for manufacturing bar-shaped frozen desserts, and is used in the field of manufacturing ice cream and other frozen desserts.

(Object of the Invention) The object of the present invention is to continuously produce bar-shaped frozen desserts of a predetermined length.

(Prior Art) Frozen desserts such as ice cream and sherbet, which are shaped into sticks, are known. Conventionally, in order to manufacture these bar-shaped frozen desserts, a technique was used in which frozen dessert mixes were individually placed in molds and frozen.

To do this, it is necessary to fill the mold with frozen confectionery mix and remove it from the mold after freezing, which not only requires a large number of steps, making it difficult to improve productivity, but also requires complicated equipment. Ta. Also, since a mold was used, it was not possible to make it into a bent rod shape.

As a method that does not use a mold, it is possible to cut a continuous bar-shaped frozen dessert that has been cooled and frozen, but such a method has not been put to practical use because there is a risk that the frozen dessert will be damaged during cutting.

A technique has also been proposed in which frozen confectionery extruded from a nozzle onto a conveyor is cut with a cutter and the nozzle is moved back to obtain a bar-shaped frozen confectionery of a predetermined length.
No. 1), there was a problem in that the equipment became complicated due to the need to synchronize the movements of the nozzle, cutter, and conveyor.

(Means for Solving the Problems) The method of the present invention involves continuously extruding frozen confectionery mix onto a conveyor in the form of a rod, making cuts at predetermined intervals in the extruded frozen confectionery mix, and then freezing the frozen confectionery mix. By bending and dividing the frozen confection mix frozen in the above step through the notches, rod-shaped frozen confections of a predetermined length are obtained.

In order to extrude the frozen dessert mix in the above, an extrusion device having a predetermined mouth shape is used. A nozzle is commonly used as an extrusion device, but in addition to using a single nozzle, it is also possible to use multiple nozzles to extrude the same or different types of frozen confectionery (for example, vanilla ice cream and chocolat ice cream) from each nozzle. It can also be done.

In the extrusion device, if the extrusion position is fixed, the frozen confectionery mixture on the conveyor will be in a straight line,
If extrusion is performed while moving the extrusion position, a curved line will be formed according to the movement. Furthermore, if a double nozzle is used, a two-layer frozen bar-shaped confectionery having a core with different inner and outer layers can be obtained.

Cuts are made at predetermined intervals in the frozen dessert that is pushed out onto the conveyor in the form of a stick, and the cutter for this purpose is a plate-shaped cutter, which is installed so that it can be raised and lowered above the conveyor, or is installed above the conveyor. Rotatably attached to the shaft. Preferably, the cutter is equipped with a heater.

After making a cut in the extruded frozen dessert, it passes through a cooling tunnel to freeze and solidify the frozen dessert mix.
Then, it is bent through the notch and divided into predetermined lengths. In order to bend the frozen confectionery mix, it is sufficient to provide a downwardly sloping part in the movement path of the frozen confectionery mix.
A structure may be considered in which the conveying surface of the receiving conveyor is located below the conveying surface of the conveyor.

(Function of the Invention) The method of the present invention extrudes the frozen confectionery mixture into a rod shape and makes incisions before freezing and solidifying it, so that the frozen confectionery mixture that has been frozen and solidified is moved in a downward slope without applying pressure using special means. automatically folds,
be divided.

Further, according to the apparatus of the present invention, an extrusion device, a cutter, and a freezing tunnel are provided on the conveyor, and a step is provided between the end of the conveyor and the receiving conveyor, so that the extrusion, cut formation, freezing and solidification of the frozen confection mix, Bending and division are performed in one line and continuously.

(Example 1) The apparatus of the present invention will be described below with reference to FIGS. 1 and 2.

A plurality of extrusion nozzles 3 connected to a freezer 2 are installed at a starting end of a horizontally installed caterpillar conveyor 1 horizontally and parallel to the traveling direction of the caterpillar conveyor 1 at predetermined intervals, A freezing tunnel 4 is provided on the terminal end side, a cutter 5 is provided between the extrusion nozzle 3 and the freezing tunnel 4, and a net conveyor as a receiving conveyor is provided at the terminal end of the caterpillar conveyor 1. The starting end of the conveyor 6 is facing toward the conveyor 1, and the conveyor 1 is positioned below (approximately 5 cm) from the mounting surface of the caterpillar conveyor 1.

The cross-sectional shape of the bar-shaped frozen dessert is determined by the shape of the mouth of the extrusion nozzle 3, and the shape of the mouth can be selected as appropriate, such as a circle, a polygon such as a square, or a gourd shape. It is also possible to use dual nozzles.

The cutter 5 has a rectangular cutter blade 5a equipped with a heater 5b, and
perpendicular to the traveling direction of the conveyor belt conveyor 1.
It is provided perpendicularly to the upper surface, and the lower end of the rod 7a of the air cylinder 7 installed vertically is connected to its upper edge. 8 in the figure is a restoring spring.

FIG. 3 shows another structure of the cutter 5, in which cutter blades 5a are fixed radially to a rotating shaft 9 installed at right angles to the traveling direction of the caterpillar conveyor 1. Installed pulley 1
It receives a rotational force through 0 and rotates in the direction of arrow 11.

As the frozen tunnel 4, a conventionally known one is used.

The net conveyor 6 constitutes a part of a thiokolate coating device 12, and a thiokolate tank 13 is provided in the movement path of the net conveyor 6. In the figure, 14 is a thiokolate hardening tunnel.

Next, the operation of the apparatus of the above embodiment will be explained.

When the caterpillar conveyor 1 is moved in the direction of arrow 15 and the frozen confectionery mix (preferably in a semi-frozen state) is extruded from the extrusion nozzle 3, the frozen confectionery mix 18 forms a continuous linear rod-shaped body. Moves on Caterpillar Conveyor 1. A cutter 5 is provided on the caterpillar conveyor 1, and the cutter blade 5a moves up and down at predetermined intervals or rotates at a predetermined number of revolutions, so that cuts 19 are formed at predetermined lengths in the bar-shaped frozen confection mix. be done. Incidentally, since the frozen confectionery mix has not been frozen and solidified, it will not be completely divided even if it is once cut by the cutter blade 5a.

Next, the frozen confectionery mix is quickly frozen in a freezing tunnel, reaches the terminal end 1b of the caterpillar conveyor 1 in a sufficiently frozen solid state, and transfers to the net conveyor 6, but since a step 20 is formed in this part, the frozen confection mix is rapidly frozen. , it will move with a downward slope. At this time, the portion of the frozen confectionery mix that is moving in an inclined manner is
9 and split.

The divided rod-shaped frozen desserts 21 are coated with chiyocolate to become products.

The frozen dessert 21 obtained in this example has a linear shape, and its cross-sectional shape is determined by the shape of the mouth of the extrusion nozzle, but as shown in FIGS. can be obtained. Figure 4a uses a double nozzle, with a central layer 21a such as sauce and an outer layer 2 such as ice cream.
It has two layers with 1b.

(Example 2) Next, FIG. 5 shows the central part of the extrusion nozzle 3
The shaft is fixed to allow horizontal rotation, and a crank rod 23 of a crank device 22 is connected to one end to form an extrusion device.

According to this embodiment, the crank 22 is
If the extrusion nozzle is moved as shown in FIG. However, by extruding the frozen dessert mix while moving the extrusion nozzle, it is possible to obtain the bent frozen dessert 21 shown in FIG. 6.

(Embodiment 3) Next, FIG. 7 shows a hollow rotating disk 26 that is rotatably installed perpendicularly to the caterpillar conveyor 1.
An extrusion device is constructed by attaching two extrusion nozzles 3, 3a such that their extrusion ports are arranged diametrically.

According to this embodiment, a rope-shaped frozen dessert 21 can be obtained as shown in FIG. 8 by extruding the frozen dessert mix while rotating the rotary disk 26 about the chain line as an axis. Furthermore, by extruding different types of frozen dessert mixes from each nozzle, it is possible to produce frozen desserts with two different flavors and colors. 31, 32 in the figure
is a frozen confectionery mix supply pipe.

In the above apparatus, if the distance between the extrusion ports of the nozzles 3 and 3a is increased, a roughly woven rope-shaped frozen dessert 21 can be obtained as shown in FIG.
Further, when obtaining a rope-shaped frozen dessert using the same type of frozen dessert mix, an apparatus such as that shown in 2 in FIG. 7 can be used. This device is constructed by rotatably connecting a rotary cylinder 42 to one end of a supply pipe 41 for frozen confectionery mixes. Nozzle pipes 45, 45a are attached to through holes 44, 44a provided in the. In the figure, 46 is a jacket.

According to this device, when the frozen confectionery mix is supplied as shown by the arrow 47 and the rotary tube 42 is rotated, the frozen confectionery mixture is pushed out from the nozzle pipes 45, 45a, and is shaped like a rope as shown in FIG. 8 or 9. Frozen desserts are obtained.

(Example 4) Next, FIG. 10 shows an extrusion device in which a nozzle 3 is attached to the lower side of a rotary plate 26a provided above and horizontally to the caterpillar conveyor 1, and a frozen confection mix supply pipe is used. A rotating part 33 is interposed in the middle part of 31. In the figure, 29 is a motor.

According to this embodiment, the frozen dessert 21 having the shape shown in FIG. 11 can be obtained by extruding the frozen dessert mix while rotating the rotary plate 26a.

Next, examples of the method of this invention will be shown.

(Example 5) Ice cream formulation example 1 De-powder 10 Coconut oil 8 Sugar 12 Starch syrup 8 Emulsifier 0.2 Stabilizer 0.2 β-carotene 0.01 Vanilla flavor 0.1 Water 61.49 total 100.0 2 De-powder 10 Cocoa 2.5 Coconut oil 7.5 Sugar 13 Starch syrup 7 Emulsifier 0.2 Stabilizer 0.2 Thyokolate flavor 0.1 Water 59.5 total 100.0 The ice cream (lacto ice) mix shown in the above formulation example was overrun through a continuous ice cream freezer (KLMT) made by Klepaco.
30% ice cream with a product temperature of -6.5°C was made and extruded onto an ongoing stainless steel caterpillar conveyor through a nozzle with a circular cross section of 10 mm in diameter. At this time, the extrusion speed of the ice cream and the moving speed of the conveyor were set to be constant.

Next, the ice cream on the conveyor was cut at 100 mm intervals using a cutter that had a knife-shaped blade with a thickness of 1 mm and a sharp tip that moved back and forth up and down. Leave the ice cream in this state at -50℃
It usually passes through a quick freezing tunnel maintained at a temperature of -30°C for 5 minutes, resulting in ice cream at -30°C.

Next, in the reversing section of the caterpillar conveyor, the ice cream is bent into pieces through the cuts made by the cutter, and becomes a bar-shaped ice cream with a length of 100 mm. move on top. This ice cream is approximately 10mm in diameter and length
It was 100mm (capacity 7.9ml).

Next, the whole body is coated with Chiyocolate 34 and peanuts 35 using the Chiyocolate enrober,
A bar-shaped frozen dessert 21p coated with peanuts and thiokolate was obtained by passing through the thiyocolate curing tunnel (FIG. 12).

At this time, Chiyokolate is pre-discounted peanuts.
A 10% mixture was used. At this time, the coated chiyocolate was on average 4g, and the peanuts were on average.
It was 0.5g.

(Example 6) The ice cream mix shown in Formulation Example 1 was overrun by 30% using two of the above freezers, -
Vanilla ice cream and chiyocolate ice cream at 6.5°C were made and extruded onto a stainless steel caterpillar conveyor through two rotating ice cream nozzles with a circular cross section of 8 mm in diameter. By rotating the nozzle, ice cream 21 was obtained in which two strings were woven into a rope shape (FIG. 8). In the same manner as in Example 1, this ice cream was cut into 80 mm lengths using a cutter and quickly frozen, and then coated with Chiyocolate using a Chiyocolate enrober. Thiyocolate was 7g.

(Effects of the Invention) According to the method of the present invention, a notch is provided in the frozen confectionery mix extruded into a bar shape before freezing and solidification, and the bar-shaped frozen confectionery of a predetermined length is continuously divided by bending and dividing after freezing and solidification. It can be manufactured as follows.

Further, according to the apparatus and method of the present invention, since the frozen confectionery mix is moved in a downwardly inclined manner, the frozen confectionery mix is bent at the end of the conveyor and automatically divided. Therefore, with an extremely simple configuration in which a cutter is installed before freezing and solidifying, bar-shaped frozen desserts of a predetermined length can be continuously manufactured. Furthermore, since the cutting is performed through pre-formed notches, there is no fear that the cutting portion will be damaged, which greatly contributes to improving productivity.

[Brief explanation of drawings]

FIG. 1 is a front view of the apparatus for implementing the present invention, FIG. 2 is a partially enlarged perspective view, FIG. 3 is an enlarged perspective view showing another embodiment of the cutter, and FIG. 4 is the apparatus of the first embodiment. Perspective view of frozen dessert obtained by
The figure is a plan view of the extrusion device shown in Example 2, FIG. 6 is a plan view of frozen dessert obtained by the device of Example 2,
FIG. 7 is a sectional view of the extrusion device shown in Example 3;
1 in the figure is a longitudinal sectional view of another extrusion device, 2 in FIG. 7 is a front view, FIG. 8 is a plan view of a frozen dessert obtained by the apparatus of Example 3, and FIG. A plan view, FIG. 10 is a side view of the device of Example 4, and FIG.
The figure is a plan view of a frozen dessert obtained by the apparatus of Example 4, and FIG. 12 is a perspective view of a frozen dessert obtained by Example 5. DESCRIPTION OF SYMBOLS 1... Caterpillar conveyor, 3, 3a... Extrusion nozzle, 4... Freezing tunnel, 5... Cutter, 6... Net conveyor, 12... Chocolate coating device, 18... Frozen confectionery mixer, 19... Notch, 20...
Step, 21...frozen dessert, 21p...stick-shaped frozen dessert.

Claims (1)

[Scope of Claims] 1. Continuously extrude frozen confectionery mix onto a conveyor in the form of a rod, make cuts in the extruded frozen confectionery mix at predetermined intervals, and then freeze and solidify the frozen confectionery mix. 1. A method for producing bar-shaped frozen desserts, which comprises moving the frozen dessert mixture downward at a predetermined angle at the end of a conveyor, and bending the frozen dessert mixture through the notches to manufacture the frozen dessert mixture in sections. 2. The method for producing a bar-shaped frozen dessert according to claim 1, wherein the frozen dessert mix is in a semi-frozen state, and the extrusion of the mix is performed using a nozzle unit. 3. The method for manufacturing a bar-shaped frozen dessert according to claim 2, wherein a plurality of nozzle units are arranged in one set. 4. The method for producing a bar-shaped frozen dessert according to claim 2, wherein the extrusion of the frozen dessert mix is performed while moving the nozzle of the nozzle unit in a circular or oscillating manner. 5. Claim 1 states that the incisions are formed using an elevating cutter or a rotating cutter.
A method for producing a bar-shaped frozen dessert as described in Section 1. 6. A frozen confectionery mix extrusion device, a cutter for making incisions in the extruded frozen confectionery mix, and a freezing tunnel are provided on the conveyor along its moving direction, and the base end of the receiving conveyor faces the terminal end of the conveyor, The conveyance surface of the receiving conveyor is located below the conveyance surface of the conveyor. 7. The device for manufacturing a frozen confectionery bar according to claim 6, wherein the extrusion device is composed of one or more nozzles. 8. The apparatus for producing a bar-shaped frozen dessert according to claim 6, wherein the nozzle is mounted so that it can be rotated or oscillated. 9. The apparatus for manufacturing a bar-shaped frozen dessert according to claim 6, wherein the cross-sectional shape of the nozzle is circular, square, or gourd-shaped. 10. The apparatus for producing a bar-shaped frozen dessert according to claim 7, wherein the nozzle is a double nozzle.