JP2008022725A - Device for producing frozen confectionery, and front structure of the device for producing frozen confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a device for producing frozen confectionery enabling frozen confectionery such as soft ice cream, ice cream or shaken ice cream to be beautifully dished out so as to have hardness required by a consumer and sharply curl at its tip end, and to provide a front structure of the device. <P>SOLUTION: The front structure 10 of the device for producing frozen confectionery is provided with a frozen confectionery supply part 4 having a tapered shape where the hexagram-shaped cross sectional surface of the opening part in a direction perpendicular to the direction of supplying the frozen confectionery is slightly narrowed toward the cross sectional surface of the opening part at the lower steam end from the cross sectional surface of the opening part at the upper stream end in the supply direction. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a frozen confectionery manufacturing apparatus and a front structure thereof, and more particularly to a frozen confectionery manufacturing apparatus and a front structure thereof capable of arranging frozen confectionery having an excellent aesthetic appearance.

  In general, confectionery to be eaten as a dessert emphasizes aesthetics in a state where the aspect of watching and enjoying is larger than the main dishes. Even in frozen desserts such as soft ice cream, ice cream, and shake, consumers tend to place emphasis not only on the taste but also on the arrangement with excellent aesthetics. The consumers of the frozen desserts also expect to enjoy a cold and moderately hard touch.

  Among the above frozen desserts, as a method of providing excellent aesthetics such as soft ice cream, there is a method in which the top is sharply pointed and curled (hereinafter referred to as the curl top shape) and placed in a serving container such as a cone, cup or dish. is there.

  By the way, as a frozen confection manufacturing apparatus used for manufacturing and selling frozen confectionery such as soft cream, for example, a device having a front structure shown in FIG. 5 is generally used (for example, Patent Document 1 and Patent Document 2). reference).

  5 and 6 (a) show a schematic configuration of the front portion 100 of the conventional general frozen dessert manufacturing apparatus. As shown in FIG. 5, the front portion 100 includes a front lid portion 102 and a plunger 103. The front lid portion 102 is formed with a frozen dessert supply passage 107 having one end connected to the frozen dessert manufacturing apparatus main body (not shown in FIG. 5). Furthermore, the other end portion of the frozen confection supply passage 107 is formed with a frozen confection supply unit 104 for supplying the frozen confectionery to the outside. As shown in FIG. 5, the frozen confection supply unit 104 is formed integrally with the front lid 102, and the frozen confection supply unit 104 has an opening (supply port) 104 a that serves as a supply port (extrusion port) for the frozen confectionery. Is formed. The plunger 103 is movable so as to open and close the frozen dessert supply passage 107 and the frozen dessert supply unit 104.

  FIG. 6B shows an example of the shape of the opening 104a of the conventional frozen dessert supply unit 104. For example, the shape of the six-pointed star is that the six hooks protrude outward from the center. Yes. 6A and 6B, the opening 104a of the frozen dessert supply unit 104 has an opening width W104, and the inner wall of the opening 104a is formed in parallel with the frozen dessert supply direction. .

In the frozen confectionery manufacturing apparatus having the above configuration, after the frozen confectionery raw material is charged in the apparatus, the cooling operation is started to manufacture the frozen confectionery. The manufactured frozen dessert is then placed on the cone 109 through the opening 104a of the frozen dessert supply unit 104 when the frozen dessert supply passage 107 is opened. In addition, the frozen dessert arranged in FIG.
Japanese Patent Laid-Open No. 7-123924 (published May 16, 1995) JP 2003-199502 A (released on July 15, 2003)

  However, in the conventional frozen confectionery manufacturing apparatus, the reproducibility of the curl-top arrangement may be inferior.

  Specifically, at the stage where the first manufactured frozen dessert is taken out of the apparatus, the temperature around the plunger 103 and the frozen dessert supply unit 104 is still close to room temperature. For this reason, when taking out the manufactured frozen confectionery, the frozen confection warmed at the contact surface with these members is gently removed in a state where the portion in contact with the outer periphery 104b of the opening 104a has melted.

  Thus, the frozen confection produced until the frozen confection supply direction downstream end of the plunger 103 and the frozen confection supply unit 104 are cooled to near the temperature of the frozen confectionery are extruded in a state where the portion in contact with the opening 104a is melted. It will be. As a result, as shown in FIG. 5, the served frozen dessert 108 is pushed out in a jagged state (for convenience of explanation, hereinafter referred to as “jagged shape”), so that the appearance of the served frozen dessert 108 is impaired. End up.

  Moreover, until the plunger 103 and the periphery of the frozen confection supply unit 104 are cooled to near the temperature of the frozen confectionery, the arrangement in which the tip becomes the “jagged shape” continues. That is, in a state where the front part 100 is not sufficiently cooled, it is difficult to realize curling top shape.

  Furthermore, when the plunger 103, the frozen dessert supply passage 107, the frozen dessert supply unit 104, and the like are formed of a resin that is generally difficult to cool, the above problem becomes significant.

  In addition, frozen confectionery consumers may prefer a harder frozen confection. However, if the frozen dessert is hardened according to such consumer demand, the frozen dessert is easily separated from the frozen dessert supply unit 104, so the tip of the frozen dessert 108 is extruded in a “jagged shape” as shown in FIG. There was a problem that it became easier.

  The present invention has been made in view of the above problems, and its purpose is to take out frozen confectionery such as soft cream, ice cream, and shake in the shape of a curl top that has excellent aesthetics with the hardness required by consumers. An object of the present invention is to provide a frozen confectionery manufacturing apparatus capable of serving and a front structure thereof.

  As a result of intensive research to realize the arrangement of frozen confectionery in the curl top shape, the present inventor has determined that the confectionery itself has a tensile strength (holding force) against the force that the frozen confection supply unit holds the frozen confectionery ( In order to complete the present invention, it is found that the larger the tear strength, the easier the frozen desserts come together, and conversely, the curl top shape becomes easier to realize as the tear strength decreases with respect to the holding force. It came.

  That is, the front structure of the frozen confectionery manufacturing apparatus of the present invention includes a frozen confection supply unit in which an opening for supplying frozen confectionery to the outside of the apparatus is formed in order to solve the above-described problems, and the opening is a supply of frozen confectionery. A cross section in a direction perpendicular to the direction is formed in a tapered shape that is narrowed down from the cross section at the upstream end in the supply direction to the cross section at the downstream end.

  According to said structure, the opening part of the frozen confectionery supply part is formed in the taper shape narrowed down in the supply direction of the frozen confectionery. For this reason, at the end of the supply of the manufactured frozen confectionery, that is, immediately before the fresh frozen confectionery leaves the opening, the frozen confection supply unit can increase the force for holding the frozen confectionery in the opening.

  In other words, the confectionery supply section has only a tapered shape, and the confectionery itself has a constant tensile strength (stripping tear strength) under other conditions (the components, temperature, and pressure applied to the confectionery). Can be increased in force (holding force). Moreover, the taper angle of the opening can be selected according to the hardness of the frozen dessert to be provided.

  As a result, it is possible to realize a front structure of a frozen confectionery manufacturing apparatus that can be taken out and placed in a curl top shape having excellent aesthetics with the hardness required by consumers.

  In addition, since there is no need to change the components of the frozen confectionery or change the cooling temperature, the confectionery produced from the conventional frozen confectionery manufacturing equipment and extruded can be aesthetically pleasing without changing the texture and taste affected by hardness, temperature, etc. Excellent curling top shape can be achieved.

  In addition, if the size and shape of the opening (supply port) at the downstream end in the supply direction are the same as the conventional one, the effect of increasing the holding power can be achieved without changing the overall shape of the frozen dessert. Can be realized.

  Further, since no new member is required, the frozen dessert can be stably arranged with a curl top shape having an excellent aesthetic appearance with a simple configuration and without requiring a significant increase in cost.

  In the above configuration, the inclination angle of the inner wall of the opening with respect to the supply direction of the frozen confectionery can be appropriately adjusted according to the hardness of the frozen confectionery, etc., but the front structure of the generally used frozen confectionery manufacturing apparatus, the hardness of the frozen confectionery, A range of 10 ° to 30 ° is preferable in view of conditions such as viscosity and temperature.

  In the above configuration, it is desirable that a cross section of the opening has a star shape in which a plurality of flanges protrude outward from the center.

  According to said structure, since the cross section of the said opening part is formed in star shape, the cross section of the frozen dessert supplied from a frozen dessert supply part also becomes a star shape. Therefore, it is possible to further improve the decorativeness of the frozen dessert that is placed together with the curled top shape of the tip.

  Moreover, the said frozen dessert supply part can be provided so that attachment or detachment is possible from a main body.

  According to said structure, since the said frozen dessert supply part is provided so that attachment or detachment is possible, it has the opening part of the optimal taper or the opening part of the optimal shape according to conditions, such as the hardness of the frozen dessert to provide, temperature, etc. A frozen dessert supply section can be selected and attached.

  Moreover, since the frozen confection supply part can be removed from the main body and washed, it can be easily washed.

  In order to solve the above-mentioned problems, the frozen confection manufacturing apparatus of the present invention is provided with the front structure of the present invention, and further includes a cleaning mechanism for cleaning the opening of the frozen confection supply unit. .

  According to said structure, since the cleaning mechanism which cleans the opening part formed in the taper shape is provided, the frozen dessert which remains in an opening part can be removed by spraying water on this opening part, for example .

  When the opening is cleaned by the cleaning mechanism, the temperature of the opening rises. Therefore, in the conventional configuration, the frozen dessert that is placed after washing is pushed out in a “jagged shape” and the aesthetics of the served frozen dessert is impaired. . On the other hand, according to the structure of this invention, since the said opening part is formed in the taper shape, the retention strength of frozen dessert can be enlarged. For this reason, even if the temperature of the opening increases due to the cleaning, the opening can be cleaned without impairing the beauty of the confectionery frozen dessert.

  As described above, the front structure of the frozen dessert manufacturing apparatus of the present invention includes a frozen dessert supply part in which an opening for supplying frozen dessert to the outside of the apparatus is formed, and the opening is perpendicular to the supply direction of the frozen dessert. Each section is formed in a tapered shape that is narrowed down from the section at the upstream end in the supply direction to the section at the downstream end.

  With the above configuration, the holding power of the supplied frozen dessert can be improved at the opening of the frozen dessert supply unit, so that the tip can be easily made into a curl top shape when the frozen dessert is arranged. Therefore, there is an effect that it is possible to realize a front structure of a frozen confectionery manufacturing apparatus that can be taken out and placed in a curl top shape having excellent aesthetics with the hardness required by consumers.

  As described above, the frozen confection manufacturing apparatus of the present invention includes the front structure of the present invention, and further includes a cleaning mechanism for cleaning the opening of the frozen confection supply unit.

  According to said structure, the frozen confectionery which remain | survives in an opening part can be remove | eliminated by washing | cleaning, without impairing the beauty | look of the arrangement frozen confectionery.

[Embodiment 1]
An embodiment of the present invention will be described below with reference to FIGS. Note that the present invention is not limited to this.

  FIG. 1 shows a schematic configuration of a front portion 10 of the frozen dessert manufacturing apparatus according to the present embodiment. As shown in FIG. 1, the front portion 10 includes a frozen dessert supply passage 7, a front lid portion (main body) 2 in which a frozen dessert supply portion 4 is formed, and a plunger 3.

  The front lid 2 is provided so as to seal the opening of the cooling cylinder 5 on the front side of the apparatus. The plunger 3 is provided so as to be movable so as to open and close the frozen dessert supply passage 7 (up and down direction in the figure), and the plunger 3 is disposed on the downstream side (lower end in the figure) in the frozen dessert supply direction. It is configured to close and open the frozen dessert supply passage 7 in a state positioned on the upstream side (the upper end in the figure).

  A supply port 4a for supplying the manufactured frozen confectionery to the outside of the apparatus is formed in the frozen confection supply unit 4 formed in the front lid portion 2. Fig.2 (a) is principal part sectional drawing which shows the specific structure of the frozen dessert supply part 4 concerning this embodiment, FIG.2 (b) is supply of the frozen dessert supply port 4 shown to Fig.2 (a). It is a top view which shows the opening shape of the opening | mouth 4a.

  In the present embodiment, as shown in FIGS. 1 and 2A, the supply port 4a of the frozen dessert supply unit 4 has a cross section in a direction perpendicular to the supply direction of the frozen dessert downstream from the cross section of the upstream end in the supply direction. It is formed in a tapered shape that is narrowed down to the end cross section.

  That is, as shown in FIGS. 2A and 2B, the cross section of the upstream end of the supply port 4a is formed with the maximum width W2, and the cross section of the downstream end is formed with the maximum width W1. Yes. As shown in FIG. 2A, the inner wall 4b of the supply port 4a is inclined at an angle θ with respect to the direction of extruding the frozen dessert.

  The angle θ of the inner wall 4b of the supply port 4a is not particularly limited, and as long as it has an angle with respect to the supply direction (5 ° <θ <45 °), the force (holding force) for holding the frozen dessert at the supply port 4a is increased. be able to.

  Moreover, the angle θ of the inner wall 4b can be appropriately adjusted according to conditions such as hardness, viscosity, temperature, etc. of the frozen dessert to be manufactured and extruded.

  In general, the harder the frozen dessert, the easier it is to move away from the frozen dessert supply unit 4, so that the tip of the frozen dessert is easily extruded in a “jagged shape” as shown in FIG. 5. Therefore, as the frozen dessert becomes harder, the aesthetic appearance of the frozen dessert 8 is likely to be impaired.

  According to the configuration of the frozen dessert supply unit 4 according to the present embodiment, the angle θ of the inner wall 4b is appropriately increased according to the hardness of the frozen dessert and the like. A top shape can be realized.

  Thus, the angle θ of the inner wall 4b can be adjusted as appropriate according to the hardness of the frozen confectionery, etc., but it is 10 ° from the conditions such as the front structure of the generally used frozen confectionery manufacturing apparatus, the hardness, viscosity, and temperature of the frozen confectionery. To 30 ° is preferred.

  FIG. 3 shows the state of the frozen dessert at the end of the supply, that is, immediately before leaving the supply port 4a. As described above, by forming the supply port 4a into a tapered shape that is narrowed down in the supply direction of the frozen confectionery, the force that the frozen confection supply unit 4 holds the frozen confectionery at the supply port 4a can be increased. That is, the frozen dessert supply unit 4 holds the frozen dessert with respect to the tensile strength (tearing strength) of the frozen dessert itself in the state shown in FIG. 3 under constant other conditions (the components, temperature, and pressure applied to the frozen dessert). Force (holding force) can be increased.

  Moreover, the opening shape of the supply port 4a is not particularly limited, but as a preferable example, as shown in FIG. 2B, the plurality of flange portions described above project outward from the center and spread. A star shape can be mentioned.

  Thus, if the opening shape of the supply port 4a is a star shape, the linear protrusion corresponding to the star-shaped collar part will be formed in the outer surface of the frozen dessert to be arranged. This protrusion can give decorativeness to the appearance of the frozen dessert. For example, as shown in FIG. 1, in the frozen dessert 8 (prepared frozen dessert 8) placed on the cone 9 in the shape of a tortoise roll, a linear protrusion is formed along the shape of the tortoise roll. Thereby, the decorating property of the confectionery frozen dessert 8 can be improved as compared with a state where the confectionery is provided without any unevenness.

  FIG. 2B illustrates a hexagonal star shape in which six ridges protrude outward from the center, but it is needless to say that the star shape is not limited to this configuration. The number of parts can be a four-pointed star, five-pointed star, or seven-pointed star shape with four, five, or seven ..., and is not limited to a star shape, but a polygon such as a triangle or a quadrangle, Alternatively, it may be circular or elliptical.

  Furthermore, the width W2 of the supply port 4a at the downstream end in the supply direction is the same size and shape as the conventional one. For this reason, the effect of increasing the holding power can be realized without changing the overall shape of the frozen desserts.

  In addition, according to the configuration of the present embodiment, it is not necessary to change the components of the frozen confectionery or change the cooling temperature. Therefore, from the frozen confectionery manufactured and extruded by the conventional frozen confectionery manufacturing apparatus, the touch that is affected by hardness, temperature, etc. And the arrangement | positioning of the frozen dessert 8 excellent in the aesthetics can be implement | achieved, without requiring a change of taste.

  Furthermore, only by changing the angle of the inner wall 4b of the supply port 4a of the frozen dessert supply unit 4, an effect of increasing the holding force can be obtained without requiring a new member. For this reason, it is possible to stably provide the frozen dessert 8 having a curl top shape with an excellent aesthetic appearance with a simple configuration and without requiring a significant increase in cost.

  The frozen dessert manufacturing apparatus according to the present embodiment may further include a cleaning mechanism (not shown) for cleaning the supply port 4a of the frozen dessert supply unit 4.

  According to said structure, since the washing | cleaning mechanism which wash | cleans the supply port 4a formed in the taper shape is provided, the frozen confectionery which remains in the opening part 4a is removed by spraying water on the supply port 4a, for example. Can do. For example, the cleaning mechanism can be detachably attached in the vicinity of the supply port 4a.

  When the supply port 4a is cleaned by the cleaning mechanism, the temperature of the supply port 4a rises. Therefore, in the conventional configuration, the frozen dessert to be placed after the cleaning is pushed out in a jagged shape, and the aesthetic appearance of the served frozen dessert is impaired. . On the other hand, according to the configuration of the present embodiment, since the supply port 4a is formed in a tapered shape, the holding force at the end of the supply of the manufactured frozen dessert shown in FIG. 3 can be increased. For this reason, even if the temperature of the supply port 4a rises due to the cleaning, the supply port 4a can be cleaned without impairing the beauty of the served frozen dessert 8.

  As described above, in the present invention, since it is important that the shape of the supply port 4a of the frozen dessert supply unit 4 is particularly tapered, other configurations are not particularly limited to the above-described examples. Therefore, the configuration other than the opening of the front lid 2 and the configuration of the frozen dessert supply passage 7 and the like can adopt other known configurations. Further, in FIG. 1, the cooling cylinder 5 is only partially illustrated, but other configurations of the frozen dessert manufacturing apparatus and other members including the cooling cylinder 5 can appropriately adopt known configurations. There is no particular limitation.

  Next, the operation of arranging frozen confectionery by the frozen confectionery manufacturing apparatus of this embodiment will be specifically described. In addition, as shown also in FIG. 1, although this embodiment demonstrates the case where soft ice cream is arranged as frozen dessert, of course this invention is not limited to this.

  First, soft ice cream is manufactured in the main body of the frozen dessert manufacturing apparatus. The produced soft cream is stored in the cooling cylinder 5. Thereafter, when the soft cream is taken out, the plunger 3 in the closed state is opened as shown in FIG. Accordingly, the soft cream in the cooling cylinder 5 passes through the frozen dessert supply passage 7 and is pushed out to the frozen dessert supply unit 4.

  And since soft ice cream is extruded and supplied from the supply port 4a of the frozen dessert supply unit 4 in a stick shape, for example, the cone 9 is used as a serving container, and the stick soft ice cream is placed on the cone 9 in a desired shape. . In general, the ice cream is often used to serve soft ice cream. In this case, soft ice cream that is pushed out and supplied while rotating the cone 9 may be arranged so as to form the ice cream.

  And if arrangement | positioning is completed, as shown in FIG. 1, the plunger 3 will be in a closed state and the frozen dessert supply channel | path 7 will be closed. At this time, soft ice cream remains in the supply port 4a of the frozen dessert supply unit 4. In this state, if the cone 9 is moved to separate the soft ice cream from the supply port 4a, the serving is completed. Here, at the end of the supply of the manufactured frozen dessert shown in FIG. 3, if the force (holding power) that the frozen dessert supply unit 4 holds the frozen dessert is smaller than the tensile strength (tearing strength) of the frozen dessert itself, supply Since the soft ice cream remaining in the mouth 4a is collectively separated from the supply port 4a, the tip of the serving frozen dessert 8 has a “jagged shape” as shown in FIG.

  On the other hand, in the present invention, since the supply port 4a is formed in a tapered shape that is narrowed in the supply direction of the frozen confectionery (soft cream), the supply state of the frozen confection is improved at the supply port 4a as compared with the conventional case. be able to. For this reason, the holding power of the frozen dessert is increased, and the soft cream is not separated from the supply port 4 a and is stretched between the supply port 4 a and the tip of the served frozen dessert 8. In this state, when the soft ice cream is completely cut off from the supply port 4a, the tip (top) of the served frozen dessert 8 is sharply pointed. Thereafter, the sharp tip gently curls due to its own weight, and the curl top shape is completed.

  In general, the harder the frozen dessert, the easier it is to loosen together from the supply port 4a. Therefore, it becomes easy to extrude the front-end | tip part of the arrangement | packing frozen dessert 8 by the "jagged shape" as shown in FIG. Accordingly, the harder the frozen dessert, the more easily the beauty of the served frozen dessert 8 is impaired. On the other hand, in the present invention, the shape of the supply port 4a may be a tapered shape, and it is not necessary to change the components of the frozen dessert or change the cooling temperature. Therefore, from the frozen dessert manufactured and extruded by the conventional frozen dessert manufacturing apparatus, the arrangement of the frozen dessert excellent in aesthetics can be realized without changing the touch and taste affected by the hardness and temperature.

  In order to improve the reproducibility of the curl top shape, it can be achieved not only by improving the holding state of the frozen confection supply unit (supply port) but also by reducing the tear strength of the frozen confectionery. Therefore, the present inventor also examined a method for reducing the tensile strength (tear strength) of the frozen dessert itself.

  The tensile strength of the frozen confectionery itself can be reduced by, for example, reducing the viscosity of the frozen confectionery or softening the frozen confectionery. However, in this case, it can be said that it is unrealistic because a component change is required.

  Many frozen confectionery manufacturing apparatuses are equipped with a hardness adjusting unit and can easily adjust the hardness, and the hardness adjustment itself is not a problem. However, if the frozen dessert is made soft for the purpose of realizing the curl top, there are problems that it cannot be provided with the hardness desired by the customer, it cannot be placed in the serving container (or difficult to serve), or it is easy to melt and bad in appearance. When it is considered as product value, there is a limit.

  Moreover, if the temperature of frozen dessert is raised, the tensile strength of frozen dessert itself will become small. However, there is a limit to the product value as in the case where the frozen dessert is softened.

  For the above reasons, it has become clear that, in order to improve the reproducibility of the curl top shape, it is preferable to adopt a configuration that improves the holding state of the frozen dessert supply unit.

  On the other hand, as a configuration for improving the holding state of the frozen dessert supply unit, it is possible to adopt a configuration other than the tapered supply port as in the present invention. Therefore, the present inventor also examined other methods for increasing the force with which the supply port holds the frozen dessert. In the following description, FIGS. 6A and 6B are referred to.

  First, the force for holding the frozen dessert can be increased by increasing the area of the surface in contact with the frozen dessert at the supply port 104a. However, depending on how to increase the area of the contact surface, the overall shape of the frozen dessert will change. Furthermore, the surrounding structure including the supply port 104a (the frozen dessert supply unit 104) becomes large as a whole, which causes problems in terms of hygiene and cost, which is not realistic.

  Further, the holding force is increased by lowering the temperature in the vicinity of the supply port 104a (the frozen dessert supply unit 104) provided on the distal end side in the supply direction of the plunger 103 that contacts when the manufactured frozen dessert is supplied. be able to. However, if the cooling temperature is lowered in order to lower the temperature of the plunger 103 and the frozen dessert supply unit 104, the frozen dessert is solidified in the frozen dessert supply passage 107, and the frozen dessert cannot be supplied.

  Further, it is possible to increase the holding force by applying a hydrophilic treatment to the surface of the plunger 103 and the inner wall 104b of the supply port 104a. However, this method is also expensive and not practical.

  For the above reasons, it has become clear that it is most effective to adopt a tapered supply port in order to improve the holding state of the frozen dessert supply unit.

  As described above, according to the configuration of the present embodiment, it is possible to obtain the effect of increasing the holding force without requiring a new member only by changing the taper angle θ of the supply port of the frozen dessert supply unit. With a simple configuration, the confectionery can be stably placed on the cone with a curl top shape that is excellent in aesthetics without requiring a significant increase in cost. In addition, the taper angle θ can be changed as appropriate according to various conditions such as the hardness of the frozen confectionery. For example, even when a harder frozen confectionery is placed, a stable and beautiful curl top shape can be realized. .

[Embodiment 2]
The following will describe another embodiment of the present invention with reference to FIG. For convenience of explanation, members having the same functions as those used in the first embodiment are denoted by the same member numbers, and description thereof is omitted.

  FIG. 4 shows another configuration example of the frozen dessert supply unit according to the present embodiment.

  The frozen dessert supply unit 24 shown in FIG. 4 is detachably provided from the front lid 2 (main body). About another structure, the frozen dessert supply part 24 has the structure similar to the frozen dessert supply part 4 shown in FIG.

  That is, the maximum width of the upstream end of the supply port 24a of the frozen dessert supply unit 24 is equal to the width W1 of the upstream end of the supply port 4a of FIG. 2, and the maximum width of the downstream end is the maximum width W2 of the downstream end of the supply port 4a. The inner wall 24b is formed at an inclination θ having the same angle as the inner wall 4b.

  Therefore, the frozen dessert supply unit 24 can hold the frozen dessert 8 with the same force as the frozen dessert supply unit 4 of FIG. 2 holds the frozen dessert 8.

  According to the configuration of FIG. 4, since the frozen dessert supply unit 24 is detachably provided from the front lid 2, an optimal tapered supply port 24 a or an optimum taper according to conditions such as hardness and temperature of the provided frozen dessert A frozen dessert supply unit 24 having a supply port 24a of a simple shape can be selected and attached.

  Moreover, since the frozen confection supply part 24 can be removed from the main body and washed, it can be easily washed.

  The present invention is not limited to the above-described embodiments, and various modifications are possible within the scope shown in the claims, and embodiments obtained by appropriately combining technical means disclosed in different embodiments. Is also included in the technical scope of the present invention.

  The present invention is not only suitable for use in the field of frozen confectionery manufacturing apparatus for manufacturing semi-solid frozen confectionery such as soft cream, ice cream, shake, etc., but also relates to the field of manufacturing of frozen confectionery manufacturing apparatus, for example, production of parts. It can be suitably used in the field, and can also be widely used in the field of frozen confectionery manufacturing methods.

It is sectional drawing which shows schematic structure of the front part of the frozen dessert manufacturing apparatus concerning one Embodiment in this invention. (A) is an expanded sectional view which shows the structure of the confectionery supply part vicinity of the front part shown in FIG. 1, (b) is an expanded sectional view which shows the shape of the opening part of a frozen confectionery supply part. It is explanatory drawing which shows the state immediately before the frozen dessert manufactured with the frozen dessert manufacturing apparatus of FIG. 1 leaves a supply port. It is sectional drawing which shows the structure of the frozen dessert supply part vicinity of the front part of the frozen dessert manufacturing apparatus concerning further another embodiment in this invention. It is sectional drawing which shows schematic structure of the front part of the conventional frozen dessert manufacturing apparatus. (A) is an expanded sectional view which shows the structure of the frozen confection supply part vicinity of the front part shown in FIG. 5, (b) is an expanded sectional view which shows the shape of the opening part of a frozen confectionery supply part.

Explanation of symbols

2 Front lid 3 Plunger 4 Frozen dessert supply unit 4a Supply port (opening)
4b Inner wall 5 Cooling cylinder 7 Frozen dessert supply passage 10 Front part 24 Frozen dessert supply part 24a Supply port (opening)
24b inner wall

Claims (5)

Provided with a frozen confection supply unit with an opening for supplying frozen confectionery to the outside of the device,
The opening is formed in a tapered shape in which a cross section in a direction perpendicular to a supply direction of the frozen confection is narrowed down from a cross section at the upstream end of the supply direction to a cross section at the downstream end. Front structure of the device.   The front structure of the frozen confectionery manufacturing apparatus according to claim 1, wherein an inclination angle of an inner wall of the opening with respect to a supply direction of the frozen confectionery is 10 ° to 30 °.   The front structure of the frozen confectionery manufacturing apparatus according to claim 1, wherein a cross section of the opening has a star shape in which a plurality of flanges protrude outward from the center.   The front structure of the frozen confectionery manufacturing apparatus according to any one of claims 1 to 3, wherein the frozen confection supply unit is detachably provided from the main body.   An apparatus for manufacturing frozen confectionery, comprising the front structure according to any one of claims 1 to 4, and further comprising a cleaning mechanism for cleaning an opening of the frozen confectionery supply unit.

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