JP2002101824A - Apparatus for producing frozen food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an apparatus for producing a frozen food capable of automatically stabilizing the amounts of frozen food raw material and air fed to a freezer cylinder, being readily operated and maintaining fixed qualities of frozen food. SOLUTION: In this apparatus for producing a frozen food equipped with a raw material tank 8, with a freezer cylinder 1 which is connected to the raw material tank 8 and cools a frozen food raw material 24 supplied together with air by a refrigerant into a frozen food with a stirrer 2 for stirring the frozen food raw material 24 in the freezer cylinder 1 and with a freezing cycle for supplying a refrigerant to the freezer cylinder 1, the apparatus is equipped with a feed route 51 of exclusive use for the frozen food raw material making the raw material tank 8 communicate with the freezer cylinder 1 and provided with a control valve 52, a carburetor tube 5 for supplying air to the freezer cylinder 1 and a takeout switch 13 for detecting the opening and closing time of a plunger 14 for taking out a frozen food 25 from the freezer cylinder 1, the control valve 52 is opened only for a time decided by the opening and closing time of the plunger 14 and the feed amount of the frozen cake raw material 24 flowing in the feed route 51 is controlled.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for producing frozen desserts such as soft ice cream and shakes.

[0002]

2. Description of the Related Art An example of a conventional frozen dessert production apparatus is shown in FIGS. FIG. 2 is a diagram showing a raw material tank / freezer cylinder and a refrigerant piping system (refrigeration cycle) of the frozen dessert production apparatus. In the figure, reference numeral 1 denotes a frozen dessert 2
Reference numeral 5 denotes a freezer cylinder, and reference numeral 8 denotes a raw material tank that stores the frozen dessert raw material 24 and supplies the frozen dessert raw material 24 to the freezer drum 1. The raw material tank 8 communicates with the frozen dessert raw material via a carburetor tube 9 provided above the freezer body 1. The carburetor tube 9 has a double pipe structure in which an inner pipe 9a is rotatably inserted as shown in FIG.
Is open to the atmosphere above the maximum liquid level. The carburetor tube 9 is provided with a hole 10, and the inner tube 9a at the same level as the hole 10 is provided with a large hole 9b and a small hole 9c whose positions are shifted in the circumferential direction.

A heat transfer tube 21 is wound around the raw material tank 8, and a jacket 3 is provided around the freezer body 1. A stirrer 2 is arranged inside the freezer cylinder 1, and the driving force of the stirrer 2 is transmitted from a motor 7 installed outside the freezer cylinder 1 via the rotating shaft 4. . The freezer body 1 is provided with a freezer lid 23 for closing one end opening, and the freezer lid 23 is provided with a lever 11. A through-hole 31 is provided in the freezer lid 23, and is closed and opened by the plunger 14 interlocked with the lever 11.

[0004] The refrigerant delivered by the compressor 15 flows through the heat transfer tube 21 and the jacket 3 so as to cool the frozen dessert material 24 and the frozen dessert 25. Valve 16, condenser 1
7, an expansion valve 20 and an expansion valve 22 are provided. In addition,
These compressor 15, four-way valve 16, condenser 17, expansion valve 2
By connecting the heat transfer tubes 0, 22, the heat transfer tube 21, and the jacket 3 with piping that serves as a refrigerant flow path, a refrigeration cycle in which the refrigerant circulates while repeating state changes.
The entire device is controlled by a control device (not shown).

[0005] This frozen dessert production apparatus is used as follows. First, the raw material tank 8 is filled with the frozen dessert raw material 24 prior to the cooling operation. The frozen dessert raw material 24 is filled into the freezer body 1 through the holes 10 provided in the carburetor tube 9 and the inside of the carburetor tube 9.
The diameter of the hole 10 is made variable by selectively switching the large hole 9b or the small hole 9c on the a side according to the liquid level of the frozen dessert raw material 24. That is, when the liquid level of the frozen dessert raw material 24 is low, the large hole 9b having the same diameter as the hole 10 is selected (FIG. 3A).
When the liquid level is high, the small hole 9c having a smaller diameter than the hole 10 is selected (see FIG. 3B), and the flow rate adjustment corresponding to the head difference of the frozen dessert raw material 24 is enabled. Further, air is introduced from the upper end of the carburetor tube 9 and supplied into the freezer cylinder 1 together with the frozen dessert raw material 24. In addition,
AR in the figure is an air chamber which is a space where air exists. When the liquid level in the freezer cylinder 1 rises to the lower end of the carburetor tube 9, the supply of the frozen dessert raw material 24 and the air is stopped.

Next, a cooling operation is performed. When the electric motor 7 and the compressor 15 are operated by the control device, the refrigerant gas is discharged from the compressor 15 to the discharge pipe 41. The refrigerant gas flows through the discharge pipe 41 through the condenser 1 as shown by the solid line arrow in the figure.
7 and is condensed and liquefied by radiating heat to cooling water flowing through the heat transfer tube 18 inside the condenser 17. This liquid refrigerant then branches into two, one of which is adiabatically expanded by being throttled by an expansion valve 20, and then evaporates and evaporates in the course of flowing through the heat transfer tube 21, and the latent heat of evaporation causes the cooling refrigerant 8 to enter the cooling tank 8. Is cooled. The other liquid refrigerant is adiabatically expanded by being throttled by the expansion valve 22, and then evaporates and evaporates in the jacket 3 to cool the frozen dessert raw material 24 in the freezer cylinder 1 by its latent heat of evaporation.

[0007] The refrigerant gas evaporated in the heat transfer tube 21 and the refrigerant gas evaporated in the jacket 3 join together to form a suction pipe 4.
After the air is sucked into the compressor 15 through 0, the above process (refrigeration cycle) is repeated. During this time, the stirrer 2 is driven by the electric motor 7 via the rotating shaft 4 to stir the liquid frozen dessert raw material 24 in the freezer cylinder 1. If the cooling operation is continued for a while, the frozen dessert raw material 24 in the freezer body 1 contains fine air while freezing, and becomes a creamy frozen dessert 25 such as a soft cream. Thereafter, by repeatedly stopping and starting the cooling operation, the temperature of the frozen dessert 25 is controlled so as to have a predetermined hardness. Specifically, the temperature is set to about −6 ° C. when the frozen dessert is a soft cream (about −2 ° C. when the frozen dessert is a shake), and to maintain the temperature of the frozen dessert raw material 24 in the raw material tank 8 at 10 ° C. or less.

Then, the electric motor 7 is activated at regular intervals to drive the agitator 2 to agitate the frozen dessert 25. To take out the frozen dessert 25, the lever 11 is pulled downward. The plunger 14 that operates in conjunction with the lever 11 moves upward, and accordingly the take-out switch 13 is closed and the through-hole 3 is opened.
1 is open. Then, the frozen dessert 25 in the freezer body 1 is taken out from the outlet 33 through the through hole 31. While the take-out switch 13 is closed and for a predetermined time (for example, 50 seconds) after the circuit is opened, the compressor 15 and the electric motor 7 continue to operate,
Stop after a while.

When the frozen dessert 25 is thus taken out, the frozen dessert material 24 is replenished to the side of the frozen dessert 25 in the freezer cylinder 1, and as a result, the liquid level of the air chamber AR drops and the lower end of the carburetor tube 9 is opened. Therefore, until the liquid level of the frozen dessert material 24 rises again and the lower end opening of the carburetor tube 9 is closed, the refill of the frozen dessert material 24 and the air is performed. When the lower end of the carburetor tube 9 is opened, the frozen dessert raw material 24 present in the tube 9 falls preferentially and brings the air chamber AR into communication with the atmosphere, so that the air is also replenished. .

When the taking out of the frozen dessert 25 is to be stopped for a long time, the raw material tank 8 and the freezer cylinder 1 are kept in a cold state at 10 ° C. or lower. A heat sterilization operation for heating and sterilizing the frozen dessert material 24 and the frozen dessert 25 in the body 1 is performed.
At the time of the heat sterilization operation, the high-temperature and high-pressure refrigerant gas discharged from the compressor 15 is supplied to the four-way valve 16 as indicated by the dashed arrow in FIG.
After passing through the heat transfer tube 21, one is heated while the frozen dessert raw material 24 in the raw material tank 8 is condensed and liquefied in the course of flowing through the heat transfer tube 21. The other enters the jacket 3, where the frozen dessert raw material 24 and the frozen dessert 25 in the freezer body 1 are heated and sterilized, condensed and liquefied, and then adiabatically expanded by being squeezed by the expansion valve 22. The refrigerant flowing through the expansion valve 20 and the expansion valve 22 merges and enters the condenser 17,
Here, the refrigerant is evaporated and vaporized by absorbing heat from the cooling water flowing through the heat transfer tube 18, and then the compressor 1 passes through the four-way valve 16.
It is sucked into 5. It should be noted that the frozen dessert 2
When there is no takeout of 5, as shown in FIG.
The hole 10 of the carburetor tube 9 is closed by the wall surface of the inner tube 9a.

[0011]

By the way, in the above-mentioned conventional frozen dessert manufacturing apparatus, the frozen dessert raw material 2 in the raw material tank 8 is not used.
4 changes the liquid level (liquid level decreases) with the production of frozen dessert,
The flow rate of the frozen dessert material 24 supplied from the hole 10 also changes under the influence of the head difference. For this reason, the time required for the liquid level rise is not constant, and the ratio of the frozen dessert raw material 24 to the air changes to become unstable. There is a problem that the feeling (quality) becomes unstable.

Conventionally, as a solution to such a problem, the inner tube 9a is manually rotated to manually switch the hole diameter to be aligned with the hole 10 from the large hole 9b or the small hole 9c. That is, by adjusting the flow rate of the frozen dessert raw material 24 to be substantially constant, the air filling time under the atmospheric pressure is made substantially constant, and the ratio between the two is stabilized. However, such a conventional solution is troublesome because it is a manual operation, and in particular, it is easy to forget to perform the switching operation in a situation where the frozen dessert 25 is continuously taken out. Also, since there are only two types of hole diameters that can be selected,
Fine adjustment is not possible, and even if the number of selectable hole diameters is increased, fine adjustment is possible, but the operation becomes more complicated. Since skill is required to be able to appropriately judge the switching operation time of the hole diameter as described above, the development of a frozen dessert manufacturing apparatus that can be easily operated by anyone and can produce frozen dessert of constant quality has been developed. Was desired.

In view of the above circumstances, according to the present invention, by automatically stabilizing the amount of the frozen dessert raw material and air supplied into the freezer body, the operation of the frozen dessert is easy and the quality of the frozen dessert can be kept constant. An object is to provide a manufacturing apparatus.

[0014]

The present invention employs the following means in order to solve the above-mentioned problems. The frozen confectionery manufacturing device according to claim 1, wherein the frozen confectionery raw material is accommodated, a frozen dessert body which is cooled by a refrigerant to cool the frozen confectionery raw material which is communicated with the raw material tank and supplied together with the air, In a frozen dessert manufacturing apparatus comprising a stirring means for stirring the frozen dessert material in the freezer body, and a refrigeration cycle for supplying a refrigerant to the freezer body, a control valve communicating between the raw material tank and the freezer body is provided. A supply passage dedicated to the frozen dessert raw material, an air passage for supplying air into the freezer body, and an opening / closing time detecting means of an outlet valve for taking out the frozen dessert from the freezer body, which is determined by an opening time of the outlet valve. The invention is characterized in that the control valve is opened for a time to control the supply amount of the frozen dessert material flowing through the supply passage.

According to such a frozen dessert manufacturing apparatus of the present invention, dedicated passages are provided for each of the frozen dessert raw material and the air, and the control valve is opened for a time determined according to the opening time of the outlet valve for taking out the finished dessert. Since the frozen dessert material is supplied (supplied), the ratio between the frozen dessert material and the air in the freezer body is stabilized, and a constant texture (quality) can be easily maintained.

In such a frozen dessert manufacturing apparatus, it is preferable to provide a means for detecting the liquid level of the frozen dessert raw material in the raw material tank, whereby a change in the flow rate caused by the liquid level change can be added as a correction element. Therefore, it is possible to more accurately and stably control the supply amount. Further, in the frozen dessert manufacturing apparatus, it is preferable that the control valve is disposed below the bottom surface of the raw material tank, whereby even when the liquid level in the raw material tank is lowered, the supply amount of the frozen dessert raw material is reduced. It becomes possible to control.

[0017]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of a frozen dessert production apparatus according to the present invention will be described with reference to the drawings. In FIG. 1, reference numeral 1 denotes a freezer body that cools the frozen dessert material 24 into a frozen dessert 25, and 8 denotes a raw material tank that stores the frozen dessert material 24 and supplies the frozen dessert material 24 to the freezer body 1. The raw material tank 8 is provided above the freezer cylinder 1. A carburetor tube 50 which serves as an air passage is provided through the raw material tank 8, and a supply passage dedicated to the frozen dessert raw material which supplies the frozen dessert raw material 24 by connecting between the bottom surface of the raw material tank 8 and the freezer body 1. 51
Is provided. In the vicinity of the lower end of the supply passage 51, a control valve 52 capable of controlling the opening and closing time is provided.
As the control valve 52, a valve that can be remotely opened and closed, such as an electromagnetic valve or an air cylinder valve, is used.

Further, in the illustrated embodiment, the raw material tank 8 is provided with a liquid level detecting means 53 for detecting the liquid level of the frozen dessert raw material 24. The liquid level detecting means 53 outputs a detection signal to a control device (not shown) to detect a liquid level change in the raw material tank 8. As the liquid level detecting means 53, for example, a float switch, a level switch, or the like can be used, and a liquid level detecting means capable of continuous liquid level detection or multi-stage liquid level detection is preferable.

A heat transfer tube 21 is wound around the raw material tank 8, and a jacket 3 is provided around the freezer body 1. A stirrer 2 is disposed inside the freezer cylinder 1, and the driving force of the stirrer 2 is transmitted from a motor 7 installed outside the freezer cylinder 1 via the rotary shaft 4. I have. The freezer body 1 is provided with a freezer lid 23 for closing one end opening, and the freezer lid 23 is provided with a lever 11. The freezer lid 23 is provided with a through hole 31 that communicates the inside and the outside of the freezer body 1, and the through hole 31 is closed and opened by a plunger (exit valve) 14 that interlocks with the lever 11. ing. Reference numeral 13 in the drawing is a take-out switch that detects the open / closed state of the plunger 14 in conjunction with the operation of the lever 11, and is connected to a control device (not shown) to convert it into an open / close time. Open / close time detecting means for detecting the open / close time of the jar 14 is configured.

The refrigerant flows into the heat transfer tube 21 and the jacket 3 by the compressor 15 which compresses and sends out the gas refrigerant, so that the frozen dessert raw material 24 or the frozen dessert 25 is cooled.
It is designed to cool down. The refrigerant flow path constitutes a refrigeration cycle similar to the conventional one, and a refrigerant pipe 34 for returning the refrigerant from the heat transfer tube 21 and the jacket 3 to the compressor 15.
And a refrigerant pipe 35 for sending a refrigerant from the compressor 15 to the heat transfer pipe 21 and the jacket 3. The refrigerant pipe 34 and the refrigerant pipe 35 are connected to the compressor 15 via the four-way valve 16. The four-way valve 16 and the compressor 15 are connected by a suction pipe 40 and a discharge pipe 41. In addition, the refrigerant pipe 3
5 is provided with a condenser 17 for cooling the high-temperature and high-pressure gas refrigerant sent from the compressor 15. Further, the refrigerant pipe 35 is branched on the downstream side into refrigerant pipes 35 a and 35 b on the heat transfer pipe 21 side and the jacket 3 side, and each of the refrigerant pipes 35 has a condenser 1.
Expansion valves (expansion means) 20 and 22 for decompressing and expanding the high-temperature and high-pressure liquid refrigerant discharged from 7 are interposed. In addition,
The entire apparatus including the above-described take-out switch 13, control valve 52, and liquid level detecting means 53 is controlled by a control device (not shown).

This frozen dessert production apparatus is used as follows. First, the raw material tank 8 is filled with the frozen dessert raw material 24 prior to the cooling operation. The frozen dessert material 24 is also charged into the freezer cylinder 1 through the supply passage 51 with the control valve 52 opened. At the same time, atmospheric pressure air is introduced into the freezer body 1 from the carburetor tube 50 whose upper end is opened at a position higher than the highest liquid level of the frozen dessert material 24, and an air chamber AR is formed above the liquid level. . The introduction of air into the freezer cylinder 1 ends when the lower end opening of the carburetor tube 50 is closed by the liquid surface.

Next, a cooling operation is performed. When the electric motor 7 and the compressor 15 are operated by the control device, the refrigerant gas is discharged from the compressor 15 to the discharge pipe 41. The refrigerant gas is supplied from the discharge pipe 41 to the four-way valve 1 as shown by the solid arrow in FIG.
6, the refrigerant enters the condenser 17 through the refrigerant pipe 35,
The temperature is further lowered by radiating heat to the cooling water flowing through the internal heat transfer tube 18. This liquid refrigerant branches into two refrigerant pipes 35a and 35b, one of which is adiabatically expanded by being throttled by the expansion valve 20, and then evaporates and vaporized in the course of flowing through the heat transfer pipe 21 to thereby generate its latent heat of vaporization. Thus, the frozen dessert raw material 24 in the cooling tank 8 is kept cool. The other liquid refrigerant is adiabatically expanded by being throttled by the expansion valve 22, and then evaporated and vaporized in the jacket 3 to cool the frozen dessert raw material 24 or the frozen dessert 25 in the freezer body 1 by the latent heat of evaporation.

The refrigerant gas evaporated in the heat transfer pipe 21 and in the jacket 3 joins in the refrigerant pipe 34 to form a suction pipe 4.
After passing through 0, it is sucked into the compressor 15 and the above process is repeated. During this time, the stirrer 2 is driven by the electric motor 7 via the rotating shaft 4 to stir the frozen dessert raw material 24 in the freezer cylinder 1. If the cooling operation is continued for a while, the frozen dessert material 2 in the freezer body 1
4 is frozen and becomes frozen dessert 25. Thereafter, by repeatedly stopping and starting the cooling operation, temperature control is performed so that the frozen dessert 25 has a predetermined hardness. Specifically, the temperature is set to about −6 ° C. when the frozen dessert is a soft cream (about −2 ° C. when the frozen dessert is a shake), and the frozen dessert raw material 24 in the raw material tank 8.
Is maintained at 10 ° C. or less.

Then, the electric motor 7 is activated at regular intervals to drive the agitator 2 to agitate the frozen dessert 25. To take out the frozen dessert 25, the lever 11 is pulled downward. The plunger 14 that operates in conjunction with the lever 11 moves upward, and accordingly the take-out switch 13 is closed and the through-hole 3 is opened.
1 is open. Then, the frozen dessert 25 in the freezer body 1 is taken out from the outlet 33 through the through hole 31. While the take-out switch 13 is closed and for a predetermined time (for example, 50 seconds) after the circuit is opened, the compressor 15 and the electric motor 7 continue to operate,
Stop after a while.

When the frozen dessert 25 is taken out in this way, the frozen dessert raw material 24 present below the air chamber AR is supplied to the agitator 2 side, and the liquid level is reduced accordingly. However, the control valve 52 is opened for a time determined according to the opening operation time of the lever 11 detected by the removal switch 13, that is, the opening time of the plunger 14, and the frozen dessert raw material 24 is supplied from the raw material tank 8 through the supply passage 51. You. Here, the time for opening the control valve 52 is, for example, a time for replenishing the same amount as the frozen dessert raw material 24 used for manufacturing the actually extracted frozen dessert 25, and thus contains fine air while being frozen. A detection time of the take-out switch 13 which is a time at which the frozen dessert is taken out,
The opening time of the control valve 52 for supplying the liquid frozen dessert raw material 24 is different from the opening time. In both times, the condition of the frozen dessert 25 such as the diameter of the through hole 31 and the outlet 33 and the supply passage 5
Since there is a substantially constant correlation depending on the condition of the frozen dessert raw material 24, such as the diameter of 1, the control valve 52 may be opened for a time obtained by reflecting this in the time of taking out the frozen dessert 25.

The frozen dessert raw material 24 in the raw material tank 8 is replenished to the freezer cylinder 1 by continuously taking out the frozen dessert 25, and the liquid level thereof is lowered. Since such a decrease in the liquid level affects the flow rate of the frozen dessert raw material 24 passing through the supply passage 51 having the same diameter, the opening time of the control valve 52 is corrected based on the detection value of the liquid level detection means 53. Is preferred. That is, as the liquid level in the raw material tank 8 is higher, the flow rate becomes larger due to the head difference, so that the correction may be made in the direction in which the opening time of the control valve 52 is shortened, thereby enabling more accurate control. It is preferable that the control valve 52 is disposed at a position as low as possible (close to the freezer body 1) in the supply passage 51. In this case, the frozen dessert material 8 in the raw material tank 8 is provided.
Even if the liquid level drops, control can be performed to the end.

When the taking out of the frozen dessert 25 is to be stopped for a long time, the raw material tank 8 and the freezer cylinder 1 are kept in a cold state of 10 ° C. or less. A heat sterilization operation for heating and sterilizing the frozen dessert material 24 and the frozen dessert 25 in the body 1 is performed.
During the heat sterilization operation, the high-temperature and high-pressure refrigerant gas discharged from the compressor 15 is introduced into the refrigerant pipe 34 from the four-way valve 16 as shown by the dashed arrow in the figure. Thereafter, it branches into two, one of which heats the frozen dessert raw material 24 in the raw material tank 8 in the process of flowing through the heat transfer tube 21 and condenses and liquefies it, and then restricts the expansion by the expansion valve 20 interposed in the refrigerant pipe 35a. Adiabatic expansion is caused by being performed. The other enters the jacket 3, where the frozen dessert raw material 24 and the frozen dessert 25 in the freezer barrel 1 are heated and sterilized, condensed and liquefied, and then squeezed by the expansion valve 22 interposed in the refrigerant pipe 35b to be insulated. Swell. The refrigerant flowing through the expansion valve 20 and the expansion valve 22 merges and enters the condenser 17, where the refrigerant absorbs heat from the cooling water flowing through the heat transfer tube 18 to evaporate,
Thereafter, it is sucked into the compressor 15 via the four-way valve 16.

As described above, in the frozen dessert manufacturing apparatus of the present invention, dedicated passages are provided for the frozen dessert raw material 24 and the air, respectively, and the control valve 5 is provided in accordance with the time of taking out the dessert 25
2, the frozen dessert raw material 24 and the air are supplied to the freezer body 1, so that the ratio of the frozen dessert raw material 24 to the air is stabilized, and the frozen dessert 25 having a constant quality (texture) can be easily manufactured. Further, if the correction is made by reflecting the detection value of the liquid level detecting means 53, more accurate control becomes possible. And
Since such control is performed automatically without relying on humans, there is no need for skilled operation or forgetting the operation as in the conventional device. It is a frozen dessert production device that can be guaranteed.

By the way, in the above-described embodiment,
The carburetor tube 50 is provided so as to penetrate the raw material tank 8 because the whole can be made compact, but the invention is not limited to this.

[0030]

As described above, according to the frozen dessert production apparatus of the present invention, the ratio of the frozen dessert raw material in the freezer body to the air can be controlled to be always stable, and therefore, the quality of the frozen dessert can be improved. It can be kept in a good and constant state. In addition, since such control is performed automatically, no special skill is required for the operation, and anyone can easily produce frozen dessert of a certain quality.

[Brief description of the drawings]

FIG. 1 is a sectional view showing an embodiment of a frozen dessert production apparatus according to the present invention and a diagram showing a piping system.

FIG. 2 is a cross-sectional view of a conventional confectionery manufacturing apparatus and a diagram showing a piping system.

FIG. 3 is an enlarged view of the vicinity of the carburetor tube and the hole in FIG. 2, wherein (a) shows a state where the hole and the large hole are matched, and (b) shows a state where the hole and the small hole are matched. , (C) shows a state in which the hole is closed.

[Explanation of symbols]

Reference Signs List 1 Freezer body 8 Raw material tank 13 Extraction switch (open / close time detecting means of outlet valve) 14 Plunger (outlet valve) 15 Compressor 17 Condenser 20, 22 Expansion valve (expanding means) 24 Raw material for frozen dessert 25 Cold dessert 50 Carburetor tube (air) Passage) 51 supply passage 52 control valve 53 liquid level detecting means

Claims (3)

[Claims] 1. A raw material tank containing frozen dessert raw materials,
A freezer body in which the frozen dessert raw material supplied with the air in communication with the raw material tank is cooled by a refrigerant to be a frozen dessert;
In a frozen dessert manufacturing apparatus comprising: a stirring means for stirring a frozen dessert material in the freezer body; and a refrigerating cycle for supplying a refrigerant to the freezer body, a control valve communicating between the raw material tank and the freezer body. A supply passage dedicated to the frozen dessert raw material, an air passage for supplying air into the freezer body, and an opening / closing time detecting means for an outlet valve for taking out the frozen dessert from the freezer body. A dessert manufacturing apparatus, wherein the control valve is opened for a predetermined time to control a supply amount of a frozen dessert material flowing through the supply passage. 2. The apparatus according to claim 1, wherein said raw material tank is provided with a liquid level detecting means for the raw material of the frozen dessert. 3. The apparatus according to claim 1, wherein the control valve is disposed below a bottom surface of the raw material tank.