JP2018077022A - Method for manufacturing ice ornament body - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing an ice ornament body, which enables posture control and position control of an object and controls the position and posture of the object as designed in the finished ice ornament body.SOLUTION: A base ice layer is produced in an ice can by a base ice layer manufacturing process 110. After a temporary water draining process 120, a champagne is placed in a predetermined posture at a predetermined position on the base ice layer in an object placement process 130, and an ice support is appropriately disposed around the champagne in an object support fixing process 140 to support and fix the champagne. The ice support is transparent ice pieces and is joined onto the base ice layer to be integrated therewith such that the joint surface is melted and re-iced to eliminate the joint between them. The ice can is filled again with raw material water, and an ice ornament body completion step 150 is performed to finish an ice ornament.SELECTED DRAWING: Figure 1

Description

  The present invention relates to objects in ice such as bottled alcoholic beverages such as champagne and wine, beverages such as soft drinks, foods such as fruits, plants such as flowers, precious metal products such as necklaces, bracelets, accessories and watches, hats It is said that it is difficult to control the posture until the surrounding ice freezes, such as clothing such as T-shirts and shoes, message plates, decorative decorations, toys, etc. The present invention relates to an ice decoration manufacturing method in which an object is frozen while maintaining a predetermined posture.

  In various party venues and event venues, decorations using ice are preferred as decorations that add colorful colors. The decorative body using ice is beautiful and easy to attract, so it is useful for both organizers and participants. Various objects may be enclosed as decorations inside the ice decoration.

  The icicle is difficult to control the posture of the object enclosed inside due to the manufacturing process. For this reason, the decoration enclosed in the interior is centered on the kind of selection of what kind of object it is to be made, and it is said that it is difficult to achieve a detailed design of what kind of posture and where to place it.

  Below, the manufacturing process of the ice decoration body in a prior art is demonstrated. In addition, as a conventional manufacturing process, there are an ice can type by compressed air agitation, a flow down type, a cell type and the like. Here, the most popular ice can type by compressed air agitation will be described.

  The ice can type ice making method is an ice making technique called the kangurit method, in which an ice can previously filled with raw water is immersed in brine such as a calcium chloride solution at about -8 to -20 ° C and cooled for 40 to 70 hours. The ice is then frozen and made into ice. When bubbles are generated by dissolved oxygen, it becomes cloudy. Therefore, aeration is essential in an ice can type ice making method so that dissolved oxygen does not become bubbles in ice. Water has an air solubility of 2.78 × 10 −2 at 0 ° C. in the atmosphere, but the solubility of air in ice is almost zero. Therefore, the air dissolved in water precipitates as a gas in ice as it solidifies. If there is no control in the ice can, the maximum water density is 4 ° C, so the 4 ° C water moves to the bottom of the ice can, while the 0 ° C water is pushed upward and begins to freeze from the surface. End up. The dissolved air trapped inside will eventually appear as bubbles in the ice as it forms. Therefore, in order to suppress the generation of bubbles, an air tube is hung in the center of the ice can, and the compressed air is continuously sent out from the air compressor to stir the raw material water, ensuring an air escape path and impurities. Do not freeze. This is aeration. Moisture containing impurities is discharged in the middle of production at the timing.

As processes, there are first to fourth processes.
(First step)
Freezing is started by filling the ice can with water and suspending the air tube to immerse the ice can in brine while performing aeration.

(Second step)
When freezing has started and ice growth has progressed to some extent, the object is appropriately put into unfrozen water. The thrown object changes its posture while swinging in the water under the influence of aeration until the surrounding water freezes, so fine posture control and position control cannot be performed. As the icing progresses, the water around the object eventually freezes and the object is trapped in the ice.

(Third step)
When freezing begins and about 70% of the raw water becomes ice, the residual water of unfrozen ice has a high impurity concentration and the amount of air dissolved in the interior increases. Replace with raw water.

(Fourth process)
As the ice grows and approaches the final stage, the air tube is removed so that the air tube is not trapped in the ice that has formed.
The unfrozen raw water remaining after the air tube is removed is frozen in a state where it is left without being aerated.

JP 2011-112279 A

In the manufacturing process of the ice decoration shown in the above prior art, there is a problem that fine posture control and position control of the input object cannot be performed. Until the surrounding water freezes, the object is in the water, but due to the effect of aeration, a water flow is generated in the water, and the object changes its posture while shaking in the water, so posture control and position control cannot be performed.
Furthermore, an object whose specific gravity is lighter than the specific gravity of water floats in the water, and even if the surrounding water freezes, the object itself floats and drifts, and it does not freeze due to the influence of aeration, so the specific gravity is light. It is unsuitable to use too many objects as decorations.
On the other hand, an object whose specific gravity is close to the specific gravity of water to some extent is difficult to float and stays in the water.

However, even if the specific gravity is close to that of water, posture control is difficult due to the fluctuation of the water flow caused by aeration. For example, in the case of a champagne bottle, if you want to control the posture so that the champagne brand label comes to the front, it will rotate due to the shaking of the water flow due to aeration, and the champagne brand label will not face the front in the icicle after freezing There can be a situation.
In addition, when the champagne is enclosed in an icicle, if the champagne content itself is frozen, it may expand and break the glass. Therefore, it is preferable that the contents of the champagne remain liquid even if the surrounding water is frozen. The temperature adjustment is not easy.

  The present invention has been made in view of the above points, and enables the posture control and position control of an object while aeration is performed in the manufacturing process of the ice decoration body. In the finished ice decoration body, the position of the object is achieved. An object of the present invention is to provide a method for manufacturing an ice decoration body that can control the attitude as designed.

In order to achieve the above object, the method for producing an ice decorative body according to the present invention includes an ice can that stores predetermined water, and a brine solution tank that freezes raw water in the ice can while the ice can is immersed in the ice can. , A method for producing an ice decoration body including an object using an ice can type refrigeration apparatus provided with an aeration device for stirring the raw water in the ice can, the raw water being injected into the ice can, A base ice layer manufacturing step of forming a base ice layer as a base layer by a freezing process in the brine solution tank while stirring with the aeration apparatus, and temporarily supplying unfrozen raw water remaining in the ice can A temporary draining process for draining, an object placing process for placing the object on the base ice layer in a predetermined position and in a predetermined posture, and contacting and fixing the object placed on the base ice layer An object support fixing step of arranging an ice support that is re-freeze integrated with the base ice layer without seams around the object, and an unfrozen raw water or a new raw water drained in the draining step The ice decoration body is provided with an ice decoration body completion step of forming an ice decoration body including the object by a freezing process in the brine liquid tank while stirring the air can into the ice can. It is a manufacturing method.
In the above manufacturing method, the temperature setting of the brine bath is preferably adjusted at a temperature selected in the range of −10 degrees to −25 degrees.

  With the above manufacturing method, the object is placed on the base ice layer at the designed position, and in the object support fixing process, the transparent ice support is brought into contact with the object in the object support fixing process. The object can be supported and fixed by arranging the ice support around the base ice layer and re-freezing and integrating the ice support with the base ice layer. When the transparent ice support is re-freeze-integrated with the transparent base ice layer without any joints between the ices, it appears to be an integral part without any hot joints. Even if the raw water is injected around the object in the ice decoration body completion process and the freezing process is performed while stirring with the aeration device, the object is firmly supported and fixed by the ice support. The position and posture are not changed.

  The object is not particularly limited, and examples thereof include any one of bottled alcoholic beverages including champagne, wine, whiskey, bourbon, spirits, and sake, or a combination thereof. Also, any of precious metal items including rings, necklaces, bracelets, accessories, watches, or combinations thereof. There are also any combination of fruits, including oranges, lemons, grapes, melons, pineapples, apples, strawberries or combinations thereof. Further, clothing such as hats, T-shirts and shoes, message plates, decorative decorations, and toys are also conceivable.

According to the ice decoration body manufacturing method of the present invention, since the object is firmly supported and fixed by the transparent ice support body in the object support fixing process, the raw water is injected around the object in the ice decoration body completion process. Even if the freezing process is performed while being stirred by the aeration apparatus, the ice decoration body can be manufactured without being affected by the water flow of the aeration and maintaining the position and posture as designed.
The ice support is re-freeze-integrated with the base ice layer without joints between the ice, so it looks like a single piece without any seams, and the object is uniformly covered with clear and transparent ice Then, you can make a beautiful ice decoration.

It is a figure which shows the simple flow of the manufacturing method 100 of the ice decoration body of this invention. It is a figure (the 1) which shows the manufacturing process of an ice decoration body. It is FIG. (2) which shows the manufacturing process of an ice decoration body. It is a figure (the 3) which shows the manufacturing process of an ice decoration body. It is a manufacture example of the ice decoration body manufactured by enclosing champagne as an object using the manufacturing method of the ice decoration body of this invention.

Hereinafter, the best mode for carrying out the present invention will be described specifically by way of examples. The present invention is not limited to these examples.
FIG. 1 is a diagram showing a simple flow of an ice decoration manufacturing method 100 according to the present invention.
As shown in FIG. 1, a method 100 for manufacturing an ice decoration body includes a base ice layer production process 110, a temporary drainage process 120, an object placement process 130, an object support fixing process 140, an ice decoration body completion process 150, an ice decoration body. A take-out process 160 is provided.

As an apparatus to be used, an ice can type refrigeration apparatus which is generally widely used can be used.
FIG. 2 shows a general ice can type refrigeration apparatus, which includes an ice can 10, a brine tank 20, and an aeration apparatus 30. The ice can 10 serves as a container for storing and freeing raw material water. The tank 20 is a device for freezing the raw water in the ice can using a refrigerant such as a calcium chloride solution. The aeration apparatus 30 is an apparatus for producing transparent beautiful ice by stirring raw material water in an ice can and keeping dissolved oxygen in water without freezing it, and slowly freezing water from the surroundings.

Hereinafter, each step will be described in order.
The base ice layer manufacturing step 110 is a step of forming the base ice layer 50 as a base in the lower layer.
The raw water 40 is poured into the ice can 10, and the ice layer 50 as a base is manufactured by the freezing process in the brine liquid tank 20 while stirring with the aeration apparatus 30. The ice can 10 is also affected by aeration, and slowly freezes from below, so that transparent ice is formed in the lower layer.
What is necessary is just to adjust the temperature setting of the brine tank 20 with the temperature selected, for example in the range of -10 degree | times to -25 degree | times.
FIG. 3A is a diagram illustrating a state in which the base ice layer is formed in the lower layer of the ice can 10 by the base ice layer manufacturing process 110. Although the base ice layer 50 formed in the lower layer is hatched, it is actually a colorless and transparent clear ice layer.

The temporary drainage process 120 is a process of temporarily draining unfrozen raw water remaining in the ice can 10 after the base ice layer 50 is formed in the lower layer of the ice can 10 by the base ice layer manufacturing process 110. The base ice layer 50 is exposed to place the object.
FIG. 3B is a diagram showing a state in which the unfrozen raw water of the ice can 10 is temporarily drained by the temporary draining step 120 and the lower base ice layer 50 appears.

The object placement step 130 is a step of placing an object on the base ice layer 50 at a predetermined position and a predetermined posture. The object 200 is placed at the position as designed for the ice decoration, and the posture is also placed as designed.
FIG. 4A is a diagram illustrating a state in which the champagne bottle is placed on the base ice layer 50 as the object 200 in a posture with the label facing upward at a predetermined position by the object placement step 130.

The object support fixing process 140 is a process of supporting and fixing the object 200 by placing the ice support 60 which is a small block of transparent ice around the placed object 200. Since the ice support 60, which is a small block of transparent ice, is iced with respect to the base ice layer 50, the joints are melted temporarily when they are joined, and they are frozen again to be integrated together without joints. Can do. Using this ice support, the ice support is disposed and supported so as to contact the periphery of the object 200.
FIG. 4B is a diagram illustrating a state where the ice support 60 is brought into contact with the periphery of the object and re-freezed while being supported by the object support fixing process 140. The champagne bottle is supported and fixed with the label facing up.

In the ice decoration body completion process 150, the raw material water 40 is injected into the ice can 10 in a state where the object 200 is supported and fixed by the object support fixing process 140, and stirring is performed by the aeration apparatus 30. This is a step of forming the ice decoration body 100 that includes the object 200 by the freezing process.
FIG. 5A is a diagram illustrating a state in which the raw water 40 is injected into the ice can 10 in a state where the object 200 is supported and fixed by the ice support 60.
It is preferable that the raw water 40 is poured slowly and carefully so that the position and posture of the object 200 do not change. As the raw water 40, it is preferable to use the unfrozen raw water 40 temporarily drained in the draining process. This is because the temperature of the unfrozen raw water 40 that has been temporarily drained is sufficiently low, so that the freezing process proceeds quickly.
What is necessary is just to adjust the temperature setting of the brine tank 20 with the temperature selected, for example in the range of -10 degree | times to -25 degree | times.
FIG. 5B is a diagram showing a state where the ice decoration body 100 is completed as the freezing process in the brine liquid tank 20 proceeds. The object is frozen in a state where the label is facing upward while being supported and fixed in the object supporting and fixing step 140.

The ice decoration body removing step 160 is a step of taking out the completed ice decoration body 100 from the ice can 10. It is desirable to remove the ice decoration body 100 without cracking the ice decoration body after making the ice decoration body easy to be detached from the ice can, such as by pouring water around the inside of the ice can.
FIG. 6 is a view showing a state where the completed ice decoration body 100 is taken out from the ice can 10.

The object 200 to be enclosed in the ice decoration is not particularly limited.
For example, there may be bottled alcoholic beverages including champagne, wine, whiskey, bourbon, spirits, sake, and non-alcoholic beverages such as juices and soft drinks. There are also fruits including oranges, lemons, grapes, melons, pineapples, apples and strawberries. There are also precious metal items including rings, necklaces, bracelets, accessories and watches. Further, clothing such as hats, T-shirts and shoes, message plates, decorative decorations, and toys are also conceivable.
The above is the outline of the manufacturing method 100 of the ice decoration body.

An actual production example is shown.
FIG. 7 is a manufacturing example of the ice decoration body 100 manufactured by enclosing champagne as the object 200 using the method for manufacturing the ice decoration body 100 of the present invention described above.
In this example, the temperature setting of the brine liquid tank 20 was adjusted and manufactured, for example, from -13.5 degrees to -14 degrees.
A base ice layer production process 110 was performed over a day to produce a base ice layer.
After the temporary draining step 120, the champagne is placed in a predetermined position on the base ice layer in the object placing step 130 in a predetermined posture, and the ice support is appropriately disposed around the champagne in the object support fixing step 140. Champagne was supported and fixed.
The ice decoration body completion process 150 was performed over two days, and the ice decoration body 100 was completed.
As shown in FIG. 7, a champagne was covered with transparent ice.

  As mentioned above, although preferable embodiment in the structural example of the manufacturing method of the ice decoration body of this invention was illustrated and demonstrated, it is understood that various changes are possible without deviating from the technical scope of this invention. Will.

  The method for manufacturing an ice decoration body of the present invention can be widely applied as a method for manufacturing an ice decoration body in which an object is enclosed in ice.

DESCRIPTION OF SYMBOLS 10 Ice can 20 Brine liquid tank 30 Aeration apparatus 40 Raw material water 50 Base ice layer 60 Ice support body 100 Ice decoration body 110 Base ice layer production process 120 Temporary drainage process 130 Object mounting process 140 Object support fixing process 150 Ice decoration body completion Process 160 Ice decoration body removal process

It is a figure which shows the simple flow of the manufacturing method 100 of the ice decoration body of this invention. It is a figure (the 1) which shows the manufacturing process of an ice decoration body. It is FIG. (2) which shows the manufacturing process of an ice decoration body. It is a figure (the 3) which shows the manufacturing process of an ice decoration body. It is a manufacture example of the ice decoration body manufactured by enclosing champagne as an object using the manufacturing method of the ice decoration body of this invention. FIG. 3 is a view showing a state where the completed ice decoration body 100 is taken out from the ice can 10. It is an example of manufacture of the ice decoration body 100 manufactured using the manufacturing method of the ice decoration body 100 of this invention.

Claims (6)

An ice can for storing predetermined water, a brine solution tank for freezing the raw water in the ice can in a state where the ice can is immersed, and an aeration apparatus for stirring the raw water in the ice can A method of manufacturing an ice decoration including an object using an ice can type refrigeration apparatus,
A base ice layer production process for injecting raw water into the ice can and performing a stirring process by the aeration apparatus, and forming a base ice layer as a base layer by a freezing process by the brine liquid tank;
A temporary draining step for temporarily draining unfrozen raw water remaining in the ice can;
An object placing step of placing the object on the base ice layer in a predetermined position and a predetermined posture;
An object support fixing step of arranging an ice support that is re-freeze integrated with the base ice layer while being in contact with and fixed to the object that is placed, and that is re-freezing integrated with the base ice layer;
Unfrozen raw water or fresh raw water drained in the draining step is poured into the ice can, and the ice decoration body including the object by the freezing process in the brine solution tank while stirring with the aeration apparatus A method for manufacturing an ice decoration body, comprising the step of completing the ice decoration body forming the structure.   2. The method for producing an ice decoration body according to claim 1, wherein the temperature setting of the brine bath is adjusted at a temperature selected in a range of −10 degrees to −25 degrees.   3. The object according to claim 1, wherein the object is one of bottled alcoholic beverages including champagne, wine, whiskey, bourbon, spirits and sake, or non-alcoholic beverages including soft drinks and carbonated beverages, or a combination thereof. The manufacturing method of the ice decoration body of description.   The manufacturing method of the ice decoration body according to claim 1 or 2, wherein the object is any one of a noble metal article including a ring, a necklace, a bracelet, an accessory, and a watch, or a combination thereof.   The manufacturing method of the ice decoration body according to claim 1 or 2, wherein the object is any one of a fruit including orange, lemon, grape, melon, pineapple, apple, and strawberry, or a combination thereof.   3. The object according to claim 1, wherein the object is any one of a clothing including a hat and a T-shirt, a shoe including a sandal and a shoe, a message plate and a decorative decoration article, or a toy, or a combination thereof. Manufacturing method of ice decoration body.