JP2001029019A - Frozen food production apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen food production apparatus capable of smoothly adding a sauce to a frozen food along the surface of the frozen food flowed out even in the case of using a low-fluidity sauce. SOLUTION: This frozen food production apparatus is equipped with a takeout path provided with a takeout nozzle 5 for taking out an extracted frozen food, a sauce container stored with a sauce for a flowable topping, a sauce path which is furnished with an outlet 32 on the inner wall face of the takeout nozzle of the take out path and feeds the sauce from the sauce container to the outlet 32 and a pushing out device which presses the sauce container and squeezes out the sauce from the sauce container to the sauce path. The inner wall of the takeout nozzle at the underside of the outlet of the sauce path is notched.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dessert manufacturing apparatus for extracting and selling frozen desserts such as soft ice creams, and more particularly to a dessert dessert topped with a sauce such as strawberry jam or chocolate.

[0002]

2. Description of the Related Art Conventionally, a frozen dessert manufacturing apparatus for extracting and selling frozen desserts such as soft ice cream, as described in Japanese Patent Application Laid-Open No. Hei 7-264991, produces frozen dessert from raw materials of frozen dessert and extracts frozen dessert at the front end. A cooling cylinder having an extraction passage formed therein, and an outlet of the extraction passage formed on the inner wall surface, and a frozen dessert passage provided at a lower end with an extraction nozzle for extracting the extracted frozen dessert, for example, into a substantially star-shaped cross section. And a plunger that is vertically movable within the ice confectionery passage and closes the outlet of the normal extraction passage.

At the time of selling frozen desserts, the plunger is moved upward to open the outlet of the extraction path. When the outlet of the extraction path is opened, the frozen dessert is extruded from the outlet of the extraction path to the ice dessert path through the extraction path by the stirring pressure of a stirring device (beater) provided in the cooling cylinder, and then is discharged from the extraction nozzle. It is configured to be taken out.

[0004] In the above publication, a so-called topping can be provided by forming a conduction path in a plunger and dropping a syrup or chocolate sauce on the extracted frozen dessert such as soft ice cream through the conduction path. Was configured to.

On the other hand, there has been developed a dessert manufacturing apparatus that forms a unique pattern on the surface of a frozen dessert by extracting a topping sauce such as strawberry jam or chocolate simultaneously with the dessert. The frozen dessert manufacturing apparatus includes a source passage for supplying a source, a source container, a source pumping device for pressing the source container to push the source into the source passage, and a source valve for opening and closing the source passage. Has been
At the same time as the extraction of the frozen dessert, the sauce is supplied to the flow of the frozen dessert being extracted.

[0006]

Since the outlet of the source passage is formed so as to open to the inner wall surface of the take-out nozzle, the topping source is extruded from a substantially horizontal direction with respect to the frozen dessert flowing downward from above. Becomes Therefore, when a source having a high viscosity and a low fluidity is used as a source to be added, it is difficult for the source to flow out from the outlet of the source passage, and there is a problem that the source is discontinuously added to the surface of the frozen dessert.

Therefore, the present invention has been made to solve the conventional technical problem, and even when a sauce having low fluidity is used, the sauce can be smoothly added along the surface of the flowing frozen dessert. It is an object of the present invention to provide a frozen dessert production apparatus capable of performing the following.

[0008]

According to the present invention, there is provided a frozen dessert manufacturing apparatus for producing frozen dessert, a cooling cylinder having an extraction passage for extracting the frozen dessert at a front end portion, and an outlet of the extraction passage formed on an inner wall surface. And at the lower end, a take-out passage to which a take-out nozzle for taking out the extracted frozen dessert is attached, and provided in each take-out passage so as to be movable up and down, and closes the take-out nozzle in a lowered state. When it is moved upward and separated from the discharge nozzle, a plunger that opens the outlet of the extraction path, a source container storing a fluid topping source, and an outlet on the inner wall surface of the discharge nozzle of the discharge passage are provided. A source passage formed to supply the source from the source container to the outlet, and a pressing device that presses the source container to push the source from the source container to the source passage,
It is characterized in that the inner wall of the take-out nozzle below the outlet of the source passage is cut off.

According to the present invention, it is possible to supply a source to an outlet formed at a discharge nozzle of a discharge passage through which the frozen dessert taken out from the cooling cylinder passes, and to add the sauce to the surface of the dessert along the flow of the dessert. To create a unique sauce pattern on the surface of the extracted dessert stream, which will increase the willingness to purchase and customers will enjoy the unique flavor of the sauce along the dessert stream It becomes possible.

In particular, since the inner wall of the take-out nozzle below the outlet of the source passage is cut off, the source can be smoothly added along the surface of the flowing frozen dessert even when a source with low fluidity is used. It becomes something.

[0011]

Embodiments of the present invention will be described below in detail with reference to the drawings. FIG. 1 is a vertical perspective view of a frozen dessert manufacturing apparatus 1 according to an embodiment of the present invention, FIG. 2 is a configuration diagram of a source pressurizing device 2 of the frozen dessert manufacturing apparatus 1, and FIG.
FIG. 4 is an exploded perspective view of the freezer door 3 and the take-out nozzle 5 of the frozen dessert manufacturing apparatus 1, FIG. 5 is a longitudinal sectional front view of the take-out nozzle 5 of the frozen dessert manufacture apparatus 1, and FIG.
FIG.

In FIG. 1, a frozen dessert production apparatus 1 of the embodiment is
A soft ice cream is manufactured and extracted into, for example, a cup made of corn, and a spiral-shaped flow of frozen dessert is generated and sold, and a mix tank 6, 6 in which a liquid soft ice cream mix is stored, and A cooling cylinder 8 having a beater (stirring device) 7 that cools the liquid soft cream mix to a semi-cured state by cooling it while stirring, and a cooling device R that cools the cooling cylinder 8 and the mix tank 6
Is provided. Reference numeral 9 denotes a beater motor for driving the beater 7 to rotate.

Reference numeral 3 denotes a freezer door attached to the front of the frozen confectionery device 1 in front of the cooling cylinder 8, and two freezer fetching passages 11 and 15 communicating vertically in the freezer door 3 are provided in the horizontal direction. It is juxtaposed. A plunger 12 as a passage opening / closing member is vertically movably inserted into the take-out passage 11, and the plunger 12 is vertically moved by a lever 13 on the front surface. A plunger 20 as an opening / closing member is vertically movably inserted into the take-out passage 15, and the plunger 20 is vertically moved by the lever 10 on the front surface. On the other hand, an extraction path 14 is formed below the front end of the cooling cylinder 8 so as to communicate with both the inner wall surfaces of the extraction path 11 and the extraction path 15.

A take-out nozzle 4 is attached to the lower end of the take-out passage 11 of the freezer door 3 from below, and a take-out nozzle (exit portion) is provided at the lower end of the take-out passage 15.
5 is attached from below. Then, on the side of the frozen dessert production device 1 beside the freezer door 3, the source pressure feeding device
Is installed. The source pressure feeding device 2 and the take-out nozzle 5 are communicated with each other by a hose 16 constituting a source passage.

As described above, the take-out path 15 for the dessert (soft cream) to which the sauce is added and the take-out path 11 for the dessert (soft ice cream) to which the sauce is not added are formed in separate systems, as will be described later. When providing frozen desserts (soft ice cream) to which no is added, by taking out the frozen desserts from the extraction passage 11, it becomes possible to provide frozen desserts (soft ice cream) having no sauce attached.

Next, the ejection nozzles 4 and 5 will be described in detail with reference to FIGS. The take-out nozzle 5 is formed by superimposing a metal nozzle upper member 17 and a nozzle lower member 18, and is provided substantially at the center of the nozzle upper member 17 at the substantially center of the nozzle lower member 18. A fitting hole 21 into which the formed star-shaped adapter 19 is inserted and fitted from below is formed.

Around the fitting hole 21 of the nozzle upper member 17,
As shown in FIG. 6, an arc-shaped groove 23 surrounding substantially half of the periphery of the star-shaped adapter 19 is formed, and an introduction groove 24 is formed from an intermediate portion of the arc-shaped groove 23 (each part of a source passage).
Extend laterally. Further, a recess 26 having a circular cross section is formed in the nozzle lower member 18 located at a connection point between the introduction groove 24 and the arc-shaped groove 23. Further, an end of the introduction groove 24 is a connection port 27, and the hose 16 is connected to the connection port 27 (FIG. 2).

The nozzle upper member 17 is formed with a cylindrical holding tube portion 28 that stands upright from a position on the side of the fitting hole 21 and above the recess 26. And
When this nozzle upper member 17 is superimposed on the nozzle lower member 18 via packings 22, 22 and 29 and screwed, a connection port 27 is provided around the star-shaped adapter 19 of the nozzle lower member 18.
The passage of the arc-shaped groove 23 communicating with the groove is formed.

Here, the star-shaped adapter 19 formed on the nozzle lower member 18 is a cylindrical member as shown in FIGS. 4 to 6, and has a star-shaped through hole 31 formed vertically in the center thereof. ing. The upper surface of the through hole 31 is inclined downward toward the center of the through hole 31. Further, outlets 32, 32 communicating with the inside of the through hole 31 and the outer surface of the star-shaped adapter 19 are formed at portions of the opposed inner wall surfaces projecting in a substantially triangular cross section, respectively. The inner wall of the through hole 31 that continues to the side has a notch 2
5 are respectively formed continuously to the lower end of the through hole 31. In a state where the nozzle upper member 17 and the nozzle lower member 18 are fitted, both outlets 32, 32 are connected to the arc-shaped groove 23.
Communicate with

Since the notch 25 is formed in the inner wall of the through hole 31 continuing below the outlet 32 of the through hole 31, a source having low fluidity flows into the arc-shaped groove 23 and the outlet 32 As it flows out, the sauce will be added smoothly along the surface of the frozen dessert (soft cream).

The take-out nozzle 5 assembled in this manner is provided at the lower end of the take-out passage 15 of the freezer door 3, and is attached to the freezer door 3 by screws (not shown).
The lower end of the plunger 20 has a conical shape with a sharp point at the center so as to match the upper surface shape of the star adapter 19, and the plunger 20 is always lowered and is inserted into the through hole 31 of the star adapter 19 at its lower end. The outlet of the extraction path 14 is closed by the side surface thereof. When the plunger 20 is moved upward by operating the lever 10, the lower end thereof is separated from the through hole 31 and the outlet of the extraction path 14 is opened.

When the take-out nozzle 5 is attached to the freezer door 3, the holding cylinder 28 rises up to the side of the take-out passage 15, and holds the holding hole 3 formed in the freezer door 3.
5 continues to the lower end. Then, the source valve 36 is inserted into the holding hole 35 and the holding cylinder 28 from above. The source valve 36 is, for example, a metal rod having a circular cross section, and is held by the holding hole 35 and the holding cylinder 28 so as to be vertically movable, and has a lower end portion which is almost perfectly fit in the recess 26. ing. With such a structure, when the source valve 36 is lowered, the lower end of the source valve 36 enters the recess 26 and the introduction groove 24
Close. When the source valve 36 moves upward,
The introduction groove 24 is opened. Reference numeral 37 denotes an O which is attached around the source valve 36 and seals the space between the source valve 36 and the holding cylinder 28.
It is a ring.

The connecting arm 3 is provided at the upper end of the source valve 36.
An engagement groove 39 is formed in the upper part of the plunger 20 so that the connecting arm 38 is engaged. An O-ring 41 is attached around the plunger 20 and seals the space between the plunger 20 and the discharge passage 15.

Reference numeral 42 denotes a switch 44 for extracting the soft serve and extracting the sauce from the extraction passage 15.
Is provided on the front surface of the frozen dessert manufacturing apparatus 1 and is in contact with the upper surface of the source valve 36.

On the other hand, the other take-out nozzle 4 is constituted by a metal nozzle member 45 having a star-shaped adapter 34 having a star-shaped through hole 33, and is attached by screwing to the freezer door 3. . The lower end of the plunger 12 has a conical shape with a sharp point at the center so as to match the upper surface shape of the star adapter 34. The plunger 12 is always lowered and is inserted into the through hole 33 of the star adapter 34 at its lower end. The outlet of the extraction path 14 is closed by the side surface thereof. And lever 13
When the plunger 12 is moved upward by the above operation, the lower end thereof is separated from the through hole 33 and the outlet of the extraction path 14 is opened.

Reference numeral 43 denotes an arm for operating a switch 46 for extracting soft ice cream from the take-out passage 11. The arm 43 is provided on the front surface of the frozen dessert manufacturing apparatus 1 and is in contact with the upper surface of the plunger 12.

Next, the source pressurizing device 2 includes a source extracting motor 51 and an extruding device 52 constituting a pressing device;
A source container 54 is detachably mounted in the cylinder 53. The source extracting motor 51 is mounted on a rear end of a base 57 by a fixing plate 56, and its rotating shaft 51 </ b> A is connected to an extruder 52 via a coupling 58.

The extruder 52 is composed of a shaft 61 having a piston 59 attached to the tip and a bearing 62.
And a front-back operation (linear operation) of the piston 59. The piston 59 moves forward when the source extraction motor 51 rotates forward, and moves backward when the source extraction motor 51 rotates reversely.

A pusher 77 is attached to the rear end of the right side of the pushing device 52 toward the shaft 61, and a preparation switch 73 is provided on the base 57 between the bearing 62 and the cylinder 53. And an origin switch 79 indicating that the shaft 61 is in contact with the pusher 77 when the shaft 61 moves. A pusher 75 is attached to the rear end of the left side of the shaft 61.
The front part of the base 57 between (before the preparation switch 73)
Is provided with a sold-out switch 78, which is in a positional relationship in which the shaft 61 is brought into contact with the pusher 75 by the movement of the shaft 61.

The source container 5 loaded in the cylinder 53
Reference numeral 4 denotes a container formed of a deformable soft resin bottle, and has inwardly protruding hard portions 54B, 54B formed at the time of molding formed on the bottom wall 54A. Also,
An extraction port 47 that is connected to and communicates with the hose 16 that forms the source passage is formed on a surface facing the bottom wall 54A.

When the bottom wall 54A of the source container 54 is pressed against the piston 59 of the extrusion device 52,
The portion other than the hard portions 54B, 54B of the source container 54, for example, as shown in FIG. 7, has a projection size substantially the same as that of the hard portion 54B at a position corresponding to the bottom wall 54A outside the hard portions 54B, 54B. Protrusions 59A, 59A are formed. FIG. 2 shows an example in which a hard portion 54B is provided on the left and right sides, and convex portions 59A are arranged corresponding to the left and right outer sides.
FIG. 9 shows an example in which hard portions 54B are provided above and below, and convex portions 59A are arranged corresponding to the upper and lower outer portions.

The source container 54 has the bottom wall 54A facing the piston 59 and the piston 5
9 is brought into contact therewith, and the extraction port 47 located at a position facing the bottom wall 54A is drawn forward from the cylinder 53 and loaded.

The sauce filled in the sauce container 54 is substantially the same as a soft cream mix, such as strawberry jam, which is substantially free of a soft cream mix and which has been cooled to a semi-cured state. A fluid material exhibiting a certain degree of fluidity is used. The soft serve mix used is a soft serve mix powder (40% to 45% sucrose, about 50% milk solids) to which about twice the amount of water has been added.

With the above arrangement, when the extruder 52 presses the bottom wall 54A of the source container 54, the protrusions 59A, 59A of the piston 59
The other part is pressed to deform the part other than the hard part 54B of the bottom wall 54A inward.

As a result, it is possible to reduce the amount of the source finally remaining in the source container 54 due to the presence of the hard portion 54B, and it is possible to reduce the waste of the amount of the source and improve the economy. Can be done.

Here, 63 is an inner lid for opening and closing the front opening of the cylinder 53, and 64 is a handle provided at one end of the inner lid 63. 8 and 9 are attached to the other end of the inner lid 63.
A shaft 68 is provided on the upper part of a front plate 67 for fixing the cylinder 53 to the base 57, as shown in FIG. The inner lid 63 is pivotally and movably supported by the cylinder 53 by pivotally and movably engaging the shaft 68 with the elongated hole 66.

With the inner lid 63 closing the front surface of the cylinder 53, one end of the inner lid 63 is lowered and moved down (moves to the non-pivot side) and attached to the base 57 as shown in FIG. It is engaged with the rear side of the holding plate 71 as a stopper.

When exchanging the source container 54, the user lifts the inner lid 63 along the long hole 66 with the handle 64 (moves to the pivot side) and disengages with the holding plate 71. The front end of the cylinder 53 is opened by rotating one end upward. Then, when pushed in a horizontal state, the other end (rear end) of the inner lid 63 is engaged with the substantially inverted L-shaped engagement plate 72 attached to the upper portion of the front plate 67, so that the open state is maintained. (FIG. 9).

Next, FIG. 10 shows a control circuit diagram of the source pumping device 2. The source pumping device 2 is controlled by a general-purpose microcomputer 80 as shown in FIG. The microcomputer 80 also controls production and extraction of frozen dessert by the cooling device R and the beater motor 9, but the description is omitted here. On the input side of the microcomputer 80, a current sensor 81 as current detecting means for detecting a current supplied to the source extraction motor 51, a switch circuit 82, the origin switch 79, the preparation switch 73, and a sold-out switch 78 are provided. It is connected.
A motor for turning on / off the source extraction motor 51 is provided on the output side of the microcomputer 80.
A relay 83, a motor low speed relay 84 for operating the motor 51 at a low speed, a motor reverse rotation relay 85 for rotating the motor 51 in reverse, a motor protection relay 86,
An automatic LED 87 composed of a D lamp, a retreat LED 88 and a cartridge LED 89 (the cartridge means the source container 54) are connected.

The operation of the source pumping apparatus 2 having the above configuration will be described with reference to the timing chart of FIG. At this time, the piston 59 is most retracted, and the pusher 77 has turned on the origin switch 79. Then, the inner cover 63 is opened as described above, and the source container 54 in which, for example, strawberry jam is sealed is loaded into the source pressure feeding device 2,
The hose 16 is connected to the extraction port 47 with the bottom wall 54A facing the piston 59. If the automatic switch of the switch circuit 82 is ON, the microcomputer 8
0 turns on the motor ON relay 83 and the motor low speed relay 84 with the source container 54 thus set.

As a result, the source extraction motor 51 rotates forward at a low speed, for example, five times a minute, and the source container 54
Is pressed slightly from behind to apply a preload.
At this time, the convex portions 59A, 59A of the piston 59 contact the outside of the hard portion 54B of the source container 54, gradually advance to apply pressure from behind, and the microcomputer 80 blinks the automatic LED 87.

As the piston 59 presses the source container 54, the load on the source extraction motor 51 increases, so that the energizing current (motor current) increases. The microcomputer 80 monitors the energizing current of the source extracting motor 51 by the current sensor 81. When the energizing current of the source extracting motor 51 increases to an initial setting current (for example, 0.31 A) to which a specified preload is applied, the motor is turned on.
The relay 83 is turned off, and the source extraction motor 51 is stopped. The air existing in the hose 16 and the like is pushed out from the gap between the source valve 36 and the recess 26 by the preload operation, and the source is pushed out to the source valve 36. And
The automatic LED 87 is always turned on to end the preload operation, and the system enters a sales standby state.

When the lever 10 is lowered in the standby state for sale, the connecting arm 38 of the source valve 36 is raised as the plunger 20 is raised, and the introduction groove 2 is moved as described above.
4 is opened, the source container 5 is connected via the hose 16.
4 and the discharge nozzle 5 are communicated.

Further, the switch 44 is turned on via the arm 42 by raising the source valve 36, so that the beater motor 9 is turned on, and the beater 7 is rotated.
When the switch 44 is turned on, the pulp extraction switch of the switch circuit 82 is also turned on. When the pulp extraction switch is turned on, the microcomputer 80 sets the motor ON relay 83
Then, the motor low speed relay 84 is turned on, and the source extraction motor 51 is rotated forward at low speed.

Thus, as described above, the source container 54
Since the bottom wall 54B is pressed by the piston 59,
As the load increases, the current flowing through the source extraction motor 51 also increases. Then, as described above, the current (motor current) of the motor 51 during source extraction by the current sensor 81 is performed.
Is monitored, and when it reaches a predetermined extraction set current (upper limit: 0.4 A, for example), the microcomputer 8
0 indicates that the motor ON relay 83 and the low speed relay 84
The power supply to the source extraction motor 51 is stopped.

Then, for example, after stopping for 0.5 second, the microcomputer 80 turns on the motor ON relay 83 and the low speed relay 84 again to energize the source extraction motor 51, the lever 10 is raised, and the switch 4
The cycle of energizing (operating) / stopping the source extracting motor 51 until 4 is turned off and the pulp extracting switch is turned off is repeated.

With this control, the piston 59 presses the bottom wall 54A of the source container 54, so that the source in the source container 54 is pushed out from the extraction port 47 and enters the extraction nozzle 5 through the hose 16. The source that has entered the take-out nozzle 5 reaches the arc-shaped groove 23 from the introduction groove 24, where it is split right and left, and then discharged from the outlets 32, 32.

As a result, the sauce made of strawberry jam is continuously added to the periphery along the flow of the soft ice cream extracted from the extraction passage 15 through the through-hole 31 of the star-shaped adapter 19. In addition, a unique sauce pattern is formed on the surface of the extracted soft ice cream, thereby increasing purchase motivation and enabling customers to enjoy the unique flavor of strawberry jam from the beginning to the end of eating. In particular, since the notch 25 is formed in the inner wall continuing to the lower side of the outlet 32 of the through hole 31, even when a highly viscous and low-fluidity source is used as the topping source, it flows downward from the outlet 32. It becomes easier to add, and it is added smoothly to the surface of the soft ice cream flowing from top to bottom. As a result, the sauce on the surface of the soft ice cream is not broken.

The extraction set current (upper limit value) of the source extraction motor 51 can be adjusted by a setting switch of a switch circuit 82. Thus, the pressure applied to the source container 54 can be adjusted to appropriately adjust the extraction flow rate of the source per unit time, that is, the amount of the source added to the surface of the soft ice cream.

Further, as described above, during the extraction of the source by pressing, a predetermined pressing force is applied to the source container 54 by repeating the energization (operation) / stop cycle of the source extraction motor 51. As compared with the case where the source extraction motor 51 is operated, stable source extraction can be performed, power consumption can be reduced, and the load on the motor 51 can be reduced. Therefore, the life of the motor 51 can be extended.

In this case, since the sauce is not mixed into the mix tank 6, a material which is deteriorated by heat sterilization can be used, and the gorgeous appearance and unique flavor of the soft cream can be enjoyed. Become like

When the extraction is completed, the lever 10 is pushed up and the plunger 20 is pulled down. Since the source valve 36 is also lowered as the plunger 20 is lowered, the introduction groove 24 in the take-out nozzle 5 is closed, thereby stopping the addition of the source. Also, source valve 3
6 closes the introduction groove 24, so that leakage of the source from the outlet 32 is also prevented.

When the source valve 36 is lowered, the switch 44 is also turned off via the arm 42, so that the pulp extraction switch is also turned off, and the microcomputer 80 turns off the motor ON relay 83 and the low speed relay 84 to turn off the source extraction motor. 51 is stopped. When one frozen dessert selling operation (extraction of soft serve ice cream and sauce) is completed, the microcomputer 80 counts up the number of sales of the internal memory (counter). As a result, the number of frozen desserts can be managed.

The source container 54 is gradually crushed by such extraction of the source, the volume thereof is reduced, and the shaft 61 and the piston 59 are advanced. Then, when the amount of the source in the source container 54 becomes small, the pusher 77 presses the preparation switch 73 to turn it on. When the preparation switch 73 is turned on, the microcomputer 80 blinks the cartridge LED 89 to notify the user that the amount of the source in the source container 54 is small.

Further, as the source is extracted, the volume of the source container 54 is further reduced. When the piston 59 reaches the extraction port 47 (see FIG. 7), the pusher 75 is sold out. Since the switch 78 is pressed to turn on, the microcomputer 80 turns on the cartridge LED 89 by turning on the sold-out switch 78, detects that the source container 54 is empty, and blinks the automatic LED 87.

When the sold-out switch 78 is turned on, the source container 54 is crushed to the state shown in FIG. At this time, the protrusions 59A, 59A of the piston 59 press the bottom wall 54A of the outer portions of the hard portions 54B, 54B of the source container 54, and the outer portions of the hard portions 54B of the bottom wall 54A project from the hard portions 54B, 54B. It is deformed inward as much as.

Here, when the bottom wall 54A of the source container 54 is pressed by a flat piston, the hard portion 54B is not crushed, so that at least the protrusion of the hard portion 54B is provided between the bottom wall 54A and the inner lid 63. An interval is formed, and the source corresponding to the volume remains, but the protrusions 59A, 59A
Pushes the bottom wall 54 of the portion (outside portion) other than the hard portion 54B toward the inner lid 63, so that the residual amount of the source is significantly reduced.

After the sold-out switch 78 is turned on,
For example, after 0.5 seconds, the microcomputer 8
0 turns on the motor reverse rotation relay 85 this time,
After 0.5 seconds, the motor ON relay 83 is turned on. As a result, the motor 51 is reversed and the piston 5
9 goes back to the initial position. When the pusher 77 pushes the origin switch 79 to turn it on, the microcomputer 80 detects the initial position and the motor ON relay 83
And the motor reverse rotation relay 85 is turned off. At this time, since the motor low speed relay 84 is OFF, the speed of the source extraction motor 51 at the time of reverse rotation is about six times as high as that at the time of normal rotation at the time of normal rotation.

Thereafter, when the source container 54 is replaced,
The preload operation is performed again, and a standby state is set. The sauce is not limited to the strawberry jam of the embodiment, but blueberry jam, apricot jam, chocolate and the like are also effective.

[0060]

As described above in detail, according to the present invention, a source is supplied to an outlet formed in a discharge nozzle of a discharge passage through which a frozen dessert taken out from a cooling cylinder passes, and a surface of the desiccant is supplied along the flow of the dessert. Can be added to the dessert, and a unique sauce pattern can be formed on the surface of the flow of the dessert to be extracted, thereby increasing the purchase motivation. You can enjoy the unique flavor of the sauce.

In particular, since the inner wall of the take-out nozzle at the lower side of the outlet of the sauce passage is cut off, even when a sauce having low fluidity is used, the sauce can be added smoothly along the surface of the frozen dessert flowing out. It becomes something.

[Brief description of the drawings]

FIG. 1 is a vertical perspective view of a frozen dessert production apparatus according to an embodiment of the present invention.

FIG. 2 is a configuration diagram of a source pumping device.

FIG. 3 is a front view of a freezer door portion.

FIG. 4 is an exploded perspective view of a freezer door portion.

FIG. 5 is a vertical sectional front view of a discharge nozzle.

FIG. 6 is a plan view of a nozzle lower member of an ejection nozzle.

FIG. 7 is an enlarged vertical sectional front view of the inside of the cylinder when the source container is reduced.

FIG. 8 is a side view of an inner lid portion of the source pumping device.

FIG. 9 is a side view of the source pumping device with the inner lid opened.

FIG. 10 is a configuration diagram of a microcomputer.

FIG. 11 is a timing chart illustrating the operation of the source pumping device.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Frozen dessert manufacturing apparatus 2 Source pumping apparatus 3 Freezer door 5 Extraction nozzle 11, 15 Extraction path 12, 20 Plunger 14 Extraction path 16 Hose (source path) 19 Star adapter 23 Arc-shaped groove 25 Notch 31 Through-hole 32 Outlet 36 Source valve 38 Connecting Arm 51 Source Extraction Motor 52 Extruder 53 Cylinder 54 Source Container

Claims (1)

[Claims] 1. A method for manufacturing frozen desserts, wherein a cooling cylinder having an extraction passage for extracting the frozen dessert is formed at a front end, and an outlet of the extraction passage is formed at an inner wall surface, and an extraction passage is formed at a lower end. A take-out passage to which a take-out nozzle for taking out the frozen dessert is provided. The take-out nozzle is provided in each take-out passage so as to be vertically movable, and closes the take-out nozzle in a lowered state, and moves upward to take out the take-out nozzle. When further separated, a plunger that opens the outlet of the extraction path, a source container storing a fluid topping source, and an outlet is formed on the inner wall surface of the extraction nozzle of the extraction passage,
A source passage that supplies a source from the source container to the outlet; and a pressing device that presses the source container to push the source from the source container to the source passage. A frozen dessert manufacturing apparatus characterized in that the inner wall of the nozzle is cut off.