JP2020010708A - Frozen dessert material molding device, and frozen dessert material molding method - Google Patents

Abstract

To provide a frozen dessert material molding device and a frozen dessert material molding method capable of continuously producing in the case of continuously molding recesses in frozen dessert materials by molds, and making the finish of molding excellent while improving production efficiency.SOLUTION: A frozen dessert material molding device 10 for continuously hardening a part of a frozen dessert material to a hollow recess shape includes: conveyance means 11 for conveying a plurality of containers 21; filling means 13 for filling the frozen dessert materials in the containers; molding means 15 for sequentially charging and extracting cooled recessed molds 151 into/from the conveyed frozen dessert materials so as to harden at least a part of the frozen dessert material around the mold; and coolant supply means 17 for supplying a coolant to the mold. The frozen dessert material molding device, and a frozen dessert material molding method are configured so as to wait until a quid oxygen adheres to an external surface after extracting the mold from one frozen dessert material, and charge into the other frozen dessert material.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a frozen dessert material forming apparatus and a method for forming a frozen dessert material for forming a part of a frozen dessert material such as ice cream and sherbet.

  2. Description of the Related Art Conventionally, there has been widely known a forming container capable of forming a depression (recess) for pouring a drink such as coffee, juice, or alcohol into a frozen dessert (ice dessert) such as ice cream. According to such a molded container, a beverage such as coffee, juice, or alcohol is poured into the depression formed into the frozen dessert, and the frozen dessert is mixed, thereby easily producing a frozen beverage (frozen beverage). it can.

  As an example of such a molded container, for example, Patent Literature 1 includes a container lid having a conical convex portion, and the container lid can form a conical concave portion at the center of the frozen dessert. A (frozen) container is disclosed.

  Also, in recent years, a system in which a dedicated server for coffee or the like is installed in a convenience store or the like and a consumer purchases a beverage by a self-service method has been widespread.

  In convenience stores and the like, frozen desserts manufactured using a frozen dessert container as described in Patent Literature 1 are also sold, and consumers purchase the frozen desserts together with beverages in a frozen state. There is also provided a service that makes it possible to eat and drink by mixing beverages and frozen desserts. The above-mentioned frozen dessert container is configured such that a concave portion is created in the frozen dessert by removing the container lid, and the consumer can use the concave portion to break the frozen dessert and inject and drink a beverage or the like. I can do it.

  Due to the spread of such services, the demand for frozen desserts, which have collapsed frozen desserts and in which concave portions permitting the infusion of beverages, have been rapidly increasing. It is strongly desired to improve the material forming efficiency).

Japanese Patent No. 5536273

  However, there are various methods for producing frozen desserts having concave portions, and there is still room for study. Specifically, for example, when a container lid as described in Patent Literature 1 is used, there is a problem that the cost is higher than that of a general frozen dessert material lid due to its special shape.

  Further, it is conceivable to form a concave portion in the frozen dessert material by using a molding die (freeze the frozen dessert material into a concave shape) without using the above-mentioned container lid. In this case, it is possible to continuously produce the dessert material, thereby increasing the production efficiency. There is no known technique for improving the molding finish.

  The present invention is intended to solve such a conventional problem, and when a concave portion is continuously formed in a frozen dessert material by a molding die, the concave portion can be produced continuously, and the production efficiency is improved while improving the production efficiency. It is an object of the present invention to provide a frozen dessert material molding apparatus and a frozen dessert material molding method capable of improving the finish.

  The present invention is a frozen confectionery material forming apparatus for continuously hardening a part of a frozen confectionery material into a hollow concave shape, a conveying means for conveying a plurality of containers, and a filling means for filling the frozen confectionery material in the container. Forming means for sequentially feeding and extracting the cooled convex mold into and from the conveyed frozen dessert material to cure at least a part of the frozen dessert material around the mold, and supplying a cooling medium to the mold And the refrigerant supply means, which is configured to wait for liquid oxygen to adhere to the outer surface after extracting the mold from one of the frozen dessert materials, and to supply the liquid oxygen to the other frozen dessert material. This is a frozen dessert material molding apparatus.

  Further, the present invention is a method for forming a frozen dessert material in which a part of the frozen dessert material is continuously cured in a hollow concave shape, wherein a step of transporting a plurality of containers and a step of filling the containers with the frozen dessert material A step of sequentially charging and extracting the cooled convex mold into and from the conveyed frozen dessert material to cure at least a part of the frozen dessert material around the molded mold; and supplying a coolant to the mold. And after the mold is extracted from one frozen dessert material, the method waits until liquid oxygen adheres to the outer surface, and then inputs the liquid oxygen to the other frozen dessert material. It is.

  ADVANTAGE OF THE INVENTION According to the frozen confectionery material molding apparatus and the frozen confectionery material molding method according to the present invention, in the case of continuously forming the concave portions in the frozen confectionery material, an excellent effect that it is possible to improve the production efficiency and improve the finish of the molding while improving the production efficiency. Can be played.

It is a figure which shows the frozen dessert manufactured by the frozen dessert material shaping | molding apparatus which concerns on embodiment of this invention, (a) is sectional drawing, (b) It is an external perspective view. BRIEF DESCRIPTION OF THE DRAWINGS It is a front view which shows the outline | summary of the frozen dessert material shaping | molding apparatus which concerns on embodiment of this invention. BRIEF DESCRIPTION OF THE DRAWINGS It is a figure explaining the recessed part shaping | molding apparatus which concerns on embodiment of this invention, Comprising: (a) Front view, (b) Top view, (c) External view of a shaping | molding die, (d) Sectional drawing of a shaping | molding die. It is a key map showing the hardening part concerning the embodiment of the present invention. It is a schematic diagram explaining operation of a crevice forming device concerning an embodiment of the present invention.

  Hereinafter, the frozen dessert material forming apparatus 10 of the present invention will be described in detail with reference to the drawings.

<Overall configuration>
FIG. 1 is a diagram showing a completed state of a frozen dessert (ice dessert) 50 in which a concave portion is formed by the frozen dessert material forming apparatus 10 according to the embodiment of the present invention, wherein FIG. 1A is a cross-sectional view and FIG. It is a perspective view. 2 is a front external view showing the frozen dessert material forming apparatus 10, FIG. 3 is a view showing a molding die unit 151U, FIG. 2 (a) is a front view, FIG. 2 (b) is a top view, FIG. (C) is an external view of the molding die 151, and (d) is a sectional view.

  For convenience of explanation, as a definition of various directions in the frozen dessert material forming apparatus 10, a first direction which is a direction from upstream to downstream (a direction from left to right in FIG. 1) is defined as a transport direction T, and is defined as a transport direction T. The second direction orthogonal to the transport width direction W is referred to as a transport width direction W, and the third direction perpendicular to the transport direction T and the transport width direction W (the vertical direction in the drawing) is referred to as a transport height direction H.

  As shown in FIG. 1, a frozen dessert (frozen dessert) 50 is stored in a cup-shaped container 21 and is frozen in a state in which a concave portion 30 is formed at a substantially central portion. In the present embodiment, the shape of the concave portion 30 is a substantially conical shape in which the top is located below, but is not limited to this shape, and may be, for example, a columnar shape, a prismatic shape, a hemispherical shape, or the like. The inside of the concave portion 30 is a hollow portion.

  Referring to FIG. 2, frozen dessert material forming apparatus 10 is a forming apparatus for continuously hardening (freezing) a part of frozen dessert material 23 into a hollow concave shape, and includes conveying means 11, filling means 13, and forming means. 15, a refrigerant supply unit 17, and a refrigerant injection unit 19. Each part of the frozen dessert material forming apparatus 10 is controlled by a control unit as a whole. The control unit includes a CPU, a RAM, a ROM, and the like, and executes various controls. The CPU is a so-called central processing unit, and executes various programs to realize various functions. The RAM is used as a work area of the CPU. The ROM stores a basic OS and programs executed by the CPU.

  The transport unit 11 is, for example, a conveyor device that continuously transports the plurality of containers 21, and in a state where a plurality of (for example, 5 to 10 or the like) containers 21 are arranged in the transport width direction W, the transport direction is changed. It is conveyed intermittently to T, for example. Here, the container 21 is a main body of a container for frozen dessert (container for frozen dessert material) having a cup-shaped body (see FIG. 1) and a lid (not shown).

  The filling means 13 is a mix filling machine 13 for sequentially filling the frozen dessert material 23 in the container 21 conveyed by the conveying means 11. The frozen dessert material 23 is, for example, a raw material for shaved ice ice. The mixed filling machine 13 is filled with, for example, ice confectionery material 23 obtained by mixing ice and ice cream mix whose particle size has been adjusted by a line crusher (not shown) after being ice-cut by an ice-cutting device (not shown). Then, the container 21 that moves downward in the transport height direction H of the mix filling machine 13 is recognized, and a predetermined amount of the frozen dessert material 23 is filled in the container 21. At the time of filling, the overrun of the frozen dessert material 23 is adjusted to, for example, 10% to 30%.

  The forming means 15 is a recess forming device 15 which is disposed above the transport means 11 and continuously cures at least a part of the frozen dessert material 23 into a hollow recessed shape. The concave forming device 15 has at least a cooled convex forming die 151 and a driving means 153 for moving the concave and convex forming die 151 up and down in the transport height direction H (up and down direction). The molding dies 151 are sequentially put into the frozen dessert material 23 conveyed below, and extracted from the frozen dessert material 23. Thereby, at least a part of the frozen dessert material 23 around the mold 151 (the frozen dessert material 23 in contact with the surface of the mold 151) is continuously cooled and hardened (frozen) into a hollow concave shape. The molding die 151 is for molding the shape of the concave portion 30 shown in FIG. 1, and the entire frozen dessert material 23 is not cured in the concave portion molding device 15, and is entirely cooled and cured in a downstream process (hereinafter, simply referred to as curing). Then, the frozen dessert 50 shown in FIG. 1 is manufactured.

  The refrigerant supply unit 17 is a unit that supplies a refrigerant from a storage tank (not shown) to the mold 151 through a pipe 175 to cool the mold 151. In the present embodiment, as an example, liquid nitrogen (liquefied nitrogen: LN2) is employed as the refrigerant. The coolant supply means 17 supplies the liquid nitrogen to the recess forming device 15 stably by making the liquid nitrogen in the pipe 175 in a supercooled state.

The refrigerant injection means 19 is a liquid nitrogen injection device for directly injecting a refrigerant (liquid nitrogen) additionally into the concave portion of the frozen dessert material 23 hardened by the concave forming device 15.
<Concave molding device>
Referring to FIG. 3, concave forming device 15 has a forming die unit 151 </ b> U to which a plurality of forming dies 151 are integrally attached. The plurality of molds 151 are arranged in a matrix along the transport direction T and the transport width direction W, and the number in the transport width direction W corresponds to the number of containers 21 transported by the transport unit 11. In the transport direction T, in this example, there are a plurality of molding dies 151 arranged in front and rear (upstream and downstream) (FIGS. 9A and 9B).

  More specifically, the concave forming device 15 includes a first forming die 151A positioned on the upstream side (the left side in FIGS. 3A and 3B) in the transport direction T, and a downstream side (the same in FIG. ) And a second molding die 151B located on the right side in FIG. As described above, a plurality of the first forming dies 151A and a plurality of the second forming dies 151B are arranged in the conveying width direction W (FIG. 2B). Description will be given as a two-mold 151B.

  Referring to FIGS. 13C and 13D, the mold 151 (151A, 151B) is formed by molding metal into a substantially conical shape, and has a hollow portion 159 on the inside. The shape of the hollow portion 159 is a substantially conical shape along the outer shape, and an opening 157 is provided at a position facing the top T of the cone. Then, it is attached to a hopper 173 (described later) such that the top portion T is located below the transport height direction H, that is, in a state of being convex downward. Liquid nitrogen is supplied to the hollow portion 159 via the hopper 173, and the outer surface of the substantially conical shape contacts the frozen dessert material 23.

  The metal of the mold 151 is a material having no problem even if it comes into direct contact with food, has a high thermal conductivity to the extent that heat can be efficiently exchanged with the frozen dessert material 23, and has a substantially conical shape as shown in the drawing. For example, the material is stainless steel (SUS304). The thickness D of the substantially conical portion in the completed state shown in the figure is substantially uniform throughout, for example, 0.1 mm to 2.0 mm, preferably 0.3 mm to 1.5 mm, Preferably it is 0.5 mm to 1.0 mm. In the present embodiment, as an example, the thickness D of the mold 151 is set to 0.5 mm.

  Further, at least the outer surface 151O in contact with the frozen dessert material 23 is surface-treated by, for example, electrolytic polishing. The outer surface may be subjected to, for example, a process (for example, a concave-convex process or a water-repellent process) for preventing the attachment of the frozen dessert material 23.

  The metal is a material having no problem even if it comes into direct contact with food, and is not limited to stainless steel as long as it has a high thermal conductivity to the extent that heat exchange with the frozen dessert material 23 can be performed efficiently and is easy to process. . For example, the metal of the mold 151 may be gunmetal (an alloy of copper (Cu) and tin (Sn): Gunmetal). The heat conductivity of the gunmetal is three to four times higher than that of stainless steel, and the heat exchange with the frozen dessert material 23 can be performed well. On the other hand, although the hardness is lower than that of stainless steel, it is difficult to process, but since it has a high thermal conductivity, the plate thickness D can be made thicker than in the case of the above stainless steel, and the difficulty of processing can be compensated. Note that the two molds 151A and 151B of the present embodiment have the same configuration.

  The mold unit 151U is relatively close to and away from the container 21. For example, the concave forming device 15 raises and lowers the forming die unit 151U, thereby simultaneously raising and lowering the first forming die 151A and the second forming die 151B, putting them into the frozen dessert material 23, and extracting the same from the frozen dessert material 23. Note that the elevation of the first mold 151A and the elevation of the second mold 151 do not have to be simultaneous. Further, the transport means 11 may be configured to move up and down so that the container 21 approaches and separates from the mold unit 151U.

  The pitch between the first molding die 151A and the second molding die 151B is equal to the pitch between two (two front and rear rows) containers 21 arranged in the transport direction T. More specifically, the distance L between the center axes of the first and second molding dies 151A and 151B and the substantially conical top (see FIG. 3A) is substantially cylindrical in the front-back direction along the transport direction T. It is almost equal to the distance between the central axes of the container 21 having the shape. In other words, the first and second molding dies 151A and 151B arranged in front and rear of the transport direction T simultaneously (substantially) simultaneously form the concave portions in the two frozen dessert materials 23 arranged in front and rear of the transport direction T.

  The recess forming device 15 moves the forming dies 151 so that the forming dies 151 perform a predetermined number of moldings in a predetermined time. That is, one molding die 151 is repeatedly charged and extracted into the frozen dessert material 23 with respect to at least two frozen dessert materials 23 filled in the container 21 and continuously conveyed. The hardening treatment is performed so that at least a part of the frozen dessert material 23 in contact with the periphery of 151 has a hollow concave shape.

  One molding die 151 is a preceding (downstream in the transport direction T) frozen dessert material (first frozen dessert material) among the two frozen dessert materials 23 that are successively transported back and forth along the transport direction T. ) Is cooled to a predetermined temperature from the hardening process of the following (the upstream in the transport direction T) to the hardening process of the frozen dessert material (second frozen dessert material). In other words, the concave forming device 15 starts the hardening process of the frozen dessert material 23 on the downstream side (specifically, withdrawal from the partially frozen hardened dessert material 23) to the hardening process of the frozen dessert material 23 on the upstream side (re-enters the mix). In the meantime, the mold 151 is moved up and down at a speed at which the mold 151 is cooled to a predetermined temperature.

  Specifically, when focusing on one frozen dessert material 23, the unconfined frozen dessert material 23 is first cured by the first molding die 151A on the upstream side so that a part near the center becomes a concave portion. A thin-walled hardened portion 35 (see FIG. 4) is formed, and the downstream second molding die 151B is inserted into the hardened portion 35 (recessed portion) and further (overlapping) and hardened. That is, the recessed hardened portion 35 of one frozen dessert material 23 is formed by inserting and removing a plurality of molding dies 151 (twice in this example), and the recesses of one frozen dessert material 23 are formed by different molding dies 151A and 151B. It is formed by insertion and removal.

  In the present embodiment, a plurality of molding dies 151 (151A, 151B) perform the lifting and lowering operations on the frozen dessert material 23 contained in one container 21 a plurality of times to form a concave-shaped hardened portion 35. Accordingly, the time during which each of the molds 151A and 151B abuts on the frozen dessert material 23 can be shortened, and the rise (higher temperature) of the temperature (cooling temperature) of each of the molds 151A and 151B can be minimized. In addition, by performing the molding process a plurality of times for one curing unit 35 by the shortening of the contact time of one molding die 151, the cured state is favorably maintained (transfer to the next process in a sufficient molding state). can do.

  The recess 30 formed by the recess forming device 15 will be described with reference to FIG. FIG. 4 shows a state of one frozen dessert material 23 according to the passage of time, and FIG. 4A shows a state after being cured (molded) by the first molding die 151A. FIG. 2B shows a state where it is cured (molded) by the second molding die 151B, and FIG. 2C shows a state where liquid nitrogen is injected.

  As shown in FIG. 7A, when the mold 151 is raised and lowered and cooled under predetermined conditions (time, which will be described later), only a part of the frozen dessert material 23 in contact with the mold 151 is cured. is there. Then, as shown in the figure, a hardened portion 35 in the form of a thin skin along the shape of the molding die 151 is formed. Due to the formation of the hardened portion 35, a concave portion 30 is created near the center of the frozen dessert material 23.

  Further, when additional curing is performed by the second time (second molding die 151B) as shown in FIG. 6B, the cured portion 35 in a thin skin state is in a state of being laminated in two layers. Thereby, the hardened portion 35 can be prevented from collapsing as compared with the case of one layer.

  Then, as shown in FIG. 3C, liquid nitrogen 37 is injected into the inside of the hardened portion 35 by the liquid nitrogen injection device 19. Thereby, the frozen dessert material 23 near the bottom portion in contact with the liquid nitrogen 37 is also hardened (the hardened portion 35 is further expanded). Since the vicinity of the bottom of the frozen dessert material 23 is hardened, even if the frozen dessert material 23 near the opening is not sufficiently hardened, the frozen dessert material 23 can withstand these loads and the hardened portion 35 can be prevented from collapsing.

It should be noted that increasing the number (number of times) of molding dies to be inserted into and extracted from one frozen dessert material 23 increases the number of laminated hardened portions 35 in a thin skin state, which is effective in preventing the hardened portion 35 from collapsing. The transfer to the downstream process (quick freezer) is delayed. In addition, the degree of curing differs depending on the composition of the frozen dessert material 23. Therefore, the above processing conditions (operating conditions) and the number of times of molding by the molding tool 151 are appropriately selected according to the processing efficiency, the composition of the frozen dessert material 23, and the like.
<Refrigerant supply means>
Referring again to FIG. 2, the refrigerant supply means (liquid nitrogen supply device) 17 includes a liquid nitrogen storage tank (not shown), a liquid nitrogen subcooling system 171, a hopper 173, and a pipe 175 connecting these components. As shown in FIG. 3, the hopper 173 has, for example, a substantially cubic shape, and has a supply port (not shown) at the bottom. The mold unit 151U is attached to the bottom, and the opening 157 of the mold 151 (151A, 151B) completely covers and communicates with the supply port of the hopper 173.

  The liquid nitrogen in the liquid nitrogen storage tank is supplied to the hopper 173 through the pipe 175 via the liquid nitrogen subcooling system 171, and from the supply port of the hopper 173 through the opening 157 of the molding die 151, the hollow portion of the molding die 151. 159. The hopper 173 is provided with a liquid level sensor on the upper part, and switches the electromagnetic valve so as to maintain the liquid level of liquefied nitrogen at an arbitrary position, and automatically supplies liquid nitrogen to the hollow portion 159 of the mold 151. Thereby, the mold 151 is cooled.

The liquid nitrogen subcooling system 171 is a device that can stably supply supercooled liquid nitrogen (for example, a subcooler manufactured by Cool Technos Co., Ltd.). Subcooling of the liquid nitrogen. Liquid nitrogen has an extremely low boiling point of -196 ° C. under 1 atm, and when the distance from the liquid nitrogen storage tank to the use point is increased, the liquid nitrogen in the pipe 175 is gasified (nitrogen gas: GN2) and terminated ( The supply of liquid nitrogen in the hopper 173 or the like becomes unstable, and when a liquid nitrogen nozzle or the like is used, pulsation occurs and a small amount of control cannot be performed. In the present embodiment, the liquid nitrogen subcooling system 171 is installed in the vicinity of the hopper 173, and the liquefied nitrogen in the pipe 175 is supercooled, so that the liquefied nitrogen is stably supplied to the hopper 173.
<Liquid nitrogen injection device>
The liquid nitrogen injection device 19 is provided downstream of the concave forming device 15 and directly injects a predetermined amount of liquid nitrogen into the concave hardened portion 35 of the frozen dessert material 23 formed by the concave forming device 15. By injecting the liquid nitrogen, the curing unit 35 and its vicinity are sufficiently cured (additional curing processing is performed), and the curing unit 35 is prevented from collapsing before being transferred to a downstream process.

  The liquid nitrogen injection device 19 has a hopper 191 and an injection nozzle 193, and is connected to the liquid nitrogen subcooling system 171 by a pipe 175. The liquid nitrogen in the liquid nitrogen storage tank is also supplied to the hopper 191 through the pipe 175 via the liquid nitrogen subcooling system 171. An injection nozzle 193 is attached to the hopper 191, and liquid nitrogen is automatically supplied from the injection nozzle 193 to the hardening unit 35 of the frozen dessert material 23. Although liquid nitrogen is continuously injected from the injection nozzle 193, a needle valve (not shown) is provided between the hopper 191 and the injection nozzle 193, and the injection amount of liquid nitrogen can be adjusted by adjusting the opening degree. it can.

  The injected liquid nitrogen evaporates before the frozen dessert material 23 reaches the downstream end of the frozen dessert material forming apparatus 10. After the injected liquid nitrogen evaporates, a lid (not shown) is attached to the container 21. The lid is mounted on the container 21 by, for example, a lid mounting device (not shown) provided near the downstream of the frozen dessert material forming apparatus 10, and the frozen dessert material 23 is sealed. The lid may be, for example, a lid (having a substantially conical shape) along the molded recessed hardened portion 35, that is, having a convex portion similar to the molding die 151, or having no convex portion. For example, the cover may be a film or a flat cover.

  In the frozen confectionery material forming apparatus 10 of the present embodiment, a recessed hardened portion 35 is formed at a substantially central portion of the frozen confectionery material 23 by the concave portion forming device 15 and the liquid nitrogen injection device 19. Then, the frozen dessert material 23 discharged from the frozen dessert material forming apparatus 10 and having the lid attached thereto is transferred to a quick freezer (not shown), and the uncured dessert material 23 is cooled and hardened.

In manufacturing the frozen dessert 50 having the recess 30 near the center, the frozen dessert material forming apparatus 10 employs the above-described recess forming apparatus 15 (molding die 151), and effectively uses the recess forming apparatus 15 and the liquid nitrogen injection apparatus 19. By performing the control, the production efficiency is improved, and the finish of the molding is also improved. Hereinafter, the operation of the frozen confectionery material forming apparatus 10 and the method for forming the frozen confectionery material will be described including this point.
<Operation of a frozen dessert material forming apparatus and a frozen dessert material forming method>
The operation of the frozen dessert material forming apparatus 10 and the method of forming the frozen dessert material will be described with reference to FIGS. 5 and 2. FIG. 5 is a schematic view for explaining the operation of the recess forming device 15. In FIGS. 5 (a) to 5 (h), the left side is the upstream side and the right side is the downstream side. 21 is conveyed from left to right in FIG.

  First, referring to FIG. 2, an empty container 21 (cup-shaped main body) is supplied at the upstream end of the frozen dessert material forming apparatus 10. The containers 21 are supplied to the transport unit 11 such that, for example, eight to ten containers are arranged along the transport width direction W.

  On the downstream side, the frozen dessert material 23 is supplied from the mix filling machine 13 to the containers 21 that are sequentially conveyed. The mix filling machine 13 recognizes the container 21 moving downward, and fills the container 21 with a predetermined amount of frozen dessert material 23.

  The liquid nitrogen in the liquid nitrogen storage tank (not shown) is supplied to the hopper 173 through the pipe 175 via the liquid nitrogen subcooling system 171, and is supplied from the supply port of the hopper 173 to the hollow portion 159 of the mold 151. . The hopper 173 is provided with a liquid level sensor on the upper part, and switches the electromagnetic valve so as to maintain the liquid level of liquefied nitrogen at an arbitrary position, and automatically supplies liquid nitrogen to the hollow portion 159 of the mold 151. Thereby, the mold 151 is cooled.

  Then, the recess is formed by the recess forming device 15. That is, as shown in FIG. 5, the recess forming device 15 recognizes the container 21 moving below and lowers the forming die unit 151U (FIG. 5A). Accordingly, first, the first molding die 151A on the upstream side is put into the frozen dessert material 23 (uncured frozen dessert material 23) located on the downstream side of the two frozen dessert materials 23 arranged in the front and rear directions in the transport direction T. (FIG. 5B).

  As shown in FIG. 4, the frozen dessert material 23 is brought into contact with the first mold 151A sufficiently cooled by liquid nitrogen, whereby the periphery of the first mold 151 is cooled and hardened, and the thinned hardened portion 35 is formed. Is formed. Focusing on the first molding die 151A, this curing process is a curing (first curing) process for the frozen dessert material 23 in the continuous molding process. Focusing on the frozen dessert material 23, this is the first hardening process, which is a hardening process on the upstream side (upstream hardening). Thereby, a substantially conical hardened portion 35 is formed along the outer surface of the first mold 151A.

  After a lapse of a predetermined time (for example, about 1 second to 2 seconds, preferably about 1.5 seconds, more preferably about 1.33 seconds), the concave forming apparatus 15 causes the first forming die 151A (forming The mold unit 151U) is lifted and extracted from the frozen dessert material 23 (FIG. 5C). In the present embodiment, the transport unit 11 transports the container 21 (the frozen dessert material 23) intermittently downstream. That is, the container 21 (the frozen dessert material 23) does not move to the downstream side during the molding by the molding die 151. Therefore, the molding die 151 (the molding die unit 151U) is configured to perform only the elevating operation.

  The cooling time of the above-described mold 151 is an example, and the longer the cooling time, the better, but it is appropriately selected in consideration of the production capacity.

  When the mold unit 151U is raised, the transporting means 11 moves the container 21 (the frozen dessert material 23) in one row in the transport direction T. Then, the mold unit 151U is lowered again (FIG. 5D). At this time, the lowered second molding die 151B on the downstream side is inserted into the concave portion of the hardened portion 35 formed by being hardened (upstream hardened) by the first molding die 151A (FIG. 5 (e). )). Then, the second molding die 151B abuts or approaches the hardened portion 35, and the hardening further proceeds. Focusing on the second mold 151B, this curing process is a curing (first curing) process for the previous mix in the continuous molding process. Focusing on the frozen dessert material 23, the second hardening process after the formation of the hardened portion 35 is a hardening process on the downstream side (downstream hardening).

  At this time, at the same time, on the upstream side, the first molding die 151A is put into a new unprocessed frozen dessert material 23, and the periphery of the first molding die 151A is cooled and hardened. Focusing on the first molding die 151A, this curing process is a curing (second curing) process for the frozen dessert material 23 after the continuous molding process. Focusing on the frozen dessert material 23, this is the first hardening process, which is a hardening process on the upstream side (upstream hardening).

  After a predetermined time (for example, about 1 second to 2 seconds, preferably about 1.5 seconds, and more preferably about 1.33 seconds) has elapsed, the mold unit 151U rises (FIG. 5F). The transport means 11 moves the container 21 (the frozen dessert material 23) in one row in the transport direction T. Then, the mold unit 151U is lowered again (FIG. 5 (g)). At this time, the lowered second molding die 151B on the downstream side is cured (35) on the frozen dessert material 23 (downstream frozen dessert material 23) formed by first curing (upstream curing) by the first molding die 151A. (FIG. 5 (h)). Then, the second molding die 151B abuts or approaches the hardened portion 35, and the hardening further proceeds. Focusing on the second molding die 151B, this curing process is a curing (second curing) process for the frozen dessert material 23 after the continuous molding process. Focusing on the frozen dessert material 23, this is the second hardening process, which is a hardening process on the downstream side (downstream hardening).

  This is sequentially repeated, and the first molding die 151A and the second molding die 151B continuously form the recessed hardened portion 35 in the frozen dessert material 23, respectively. That is, the first mold 151A repeats the curing process (first curing process) for the uncured preceding frozen dessert material 23 and the curing process (second curing process) for the uncured subsequent frozen dessert material 23. Similarly, the second molding die 151B performs a curing process (first curing process) on the preceding frozen dessert material 23 on which the curing portion 35 is formed, and a curing process (the first curing process) on the subsequent frozen dessert material 23 on which the curing portion 35 is formed. The second curing process) is repeated.

  Focusing on one frozen dessert material 23, the first molding die 151 </ b> A is put in an uncured state, and the concave-shaped cured portion 35 is formed (upstream-side curing process), and is continuously formed. The second molding die 151B is inserted into the curing unit 35, and additional curing (downstream-side curing processing) is performed.

  At this time, the frozen confectionery material forming apparatus 10 of the present embodiment is configured such that the predetermined number of curing units (for example, eight (8 rows) can be simultaneously produced in the conveying width direction W) in a predetermined time, the molding unit 151U is set to one. When the elevating operation is performed 20 times per minute, the first molding die 151 (the second molding die 151B and the first molding die 151A) continuously performs the curing (160 curings per minute). During the period from the curing (curing of the frozen dessert material 23) to the second curing (curing of the frozen dessert material 23), the elevating operation (time) is controlled so as to be cooled to a predetermined temperature. .

  This predetermined temperature is a temperature sufficient to cure at least a part of the frozen dessert material 23 that is in contact with (or close to) the periphery of the mold 151, and more specifically, the boiling point of liquid oxygen (−183 °). C) The following low temperature.

  When each of the molds 151 is put into the frozen dessert material 23, heat exchange occurs with the frozen dessert material 23, and the surface temperature of the mold 151 rises above the boiling point of liquid nitrogen (−196 ° C.). Then, when the first hardening process is completed for the previous frozen dessert material 23 and the frozen dessert material 23 is extracted from the frozen dessert material 23, the mold 151 is cooled again by liquid nitrogen, and eventually decreases to the boiling point of liquid oxygen. When the concave forming device 15 extracts one of the molds 151 (similar to both the first mold 151A and the second mold 151B) from the frozen dessert material 23, the surface temperature of the mold 151 is at least After dropping to the boiling point of liquid oxygen (−183 ° C.), it is fed into the frozen dessert material 23 later. In other words, after the mold 151 is extracted from the frozen dessert material 23, the mold 151 is raised to a temperature higher than the highest temperature so that it is cooled to the boiling point of the liquid oxygen (the temperature may be lower than that). Is kept in a non-contact state (standby above), and after sufficient cooling, the mixture is put into a frozen dessert material 23 to be subjected to a second curing treatment.

  When the mold 151 in which liquid nitrogen is supplied to the hollow portion 159 is exposed to air, oxygen gas in the air comes into contact with the outer surface 151O of the mold 151 to become liquid oxygen. When the liquid oxygen is applied to the frozen dessert material 23 in a state in which the liquid oxygen is attached to the outer surface 151O of the mold 151, the liquid oxygen adheres to the mold 151 as compared with the case where the mold 151 is charged in a dry state. The amount of the frozen dessert material 23 can be significantly reduced. Further, even when the frozen dessert material 23 adheres to the mold 151 due to the contact with the frozen dessert material 23, the frozen dessert material 23 is extracted from the frozen dessert material 23 and exposed to the air, and the liquid oxygen is adhered to the surface of the mold 151 by adhesion. It is also possible to peel the frozen dessert material 23 from the mold 151.

  In the present embodiment, the liquid oxygen adheres to the outer surface 151O of the molding die 151 during the period from the extraction of the molding die 151 to the ice confectionery material 23 after the extraction from the ice confectionery material 23. Next, the operation timing of moving the mold 151 up and down is controlled.

  For example, when the hardened portion 35 is formed on the frozen dessert material 23 having a certain composition, the minimum time required for liquid oxygen to adhere to the outer surface 151O of the mold 151 extracted from the frozen dessert material 23 and exposed to the air is a predetermined time. Assuming a production capacity (for example, the hardened portion 35 can be formed for 160 pieces of frozen dessert material 23 per minute), for example, 1 second to 2 seconds, preferably 1.5 seconds to 1.8 seconds. And more preferably, 1.6 seconds to 1.7 seconds.

  The speed at which the frozen dessert material 23 is cured (the cured portion 35 is formed) differs depending on the composition and temperature of the frozen dessert material 23. That is, the temperature rise of the mold 151 in contact with the frozen dessert material 23 also differs depending on the composition and the state of the frozen dessert material 23, and the time during which the mold 151 is cooled without contact with the frozen dessert material 23 also increases. Depends on composition and condition.

  That is, the above-described minimum time until the liquid oxygen adheres to the surface of the molding die 151 is an example, and the concave forming device 15 of the present embodiment is configured such that the molding die 151 that is continuously poured into the frozen dessert material 23 For at least the period until the liquid oxygen adheres to the surface of the mold 151, the mold 151 is maintained in a state of non-contact with the frozen dessert material 23, and the period of maintaining the mold 151 in the non-contact state is the period of the frozen dessert material 23. It is appropriately selected according to the composition and the state.

  The timing of the elevating operation of the molding die 151 (the molding die unit 151U) can be arbitrarily set, and one elevating operation of one molding die 151 (hereinafter referred to as "one shot") is performed by, for example, an air cylinder. It is adjusted and synchronized with the moving speed of the container 21.

  After the curing unit 35 is formed, the container 21 is transported further downstream, and liquid nitrogen is injected into the molded curing unit 35 by the liquid nitrogen injection device 19 (see FIG. 2). The injection amount is, for example, about 1/5 to 1/2 of the depth D1 of the hardened portion 35, and preferably about 1/4 (the capacity is, for example, about 9 ml).

  In this process, the hardened portion 35 formed by the recess forming device 15 and the vicinity thereof are hardened more reliably. After the forming by the recess forming device 15, as shown in FIG. 4, a hardened portion 35 in which the frozen dessert material 23 is hardened in a thin skin state is formed. In such a case, unless the additional curing treatment (curing treatment by liquid nitrogen injection) is performed, the uncured portion, particularly, the frozen dessert material 23 near the bottom cannot bear the weight of the frozen dessert material 23 near the open portion, This causes the hardened portion 35 to collapse.

  On the other hand, if the cured portion 35 is formed (even if the whole is not cured) even in the thin skin state as described above, it can be sealed with the lid and transferred to the rapid freezer which is a downstream process. That is, it is sufficient that only the hardened portion 35 can be formed in a short time.

  Further, the smaller the amount of liquid nitrogen used during the manufacturing process, the lower the cost. In the present embodiment, as a condition under which the hardening section 35 can be sufficiently hardened so as not to be collapsed before being transferred to the subsequent rapid freezing step, the injection amount of the liquid nitrogen is set to, for example, the total depth D1 of the concave portion 30. The depth (for example, about 9 ml in volume) from the bottom was filled to about 1/4. Thereby, the hardening of the frozen dessert material 23 particularly in the vicinity of the bottom can be advanced, so that it can be prevented from being collapsed by the load of the frozen dessert material 23 in the vicinity of the opening. Can be transferred to a freezer.

  Further, for example, liquid nitrogen is injected at a timing (broken line t2) four rows downstream (after 12 seconds) from the upstream first molding die 151A (broken line t1 in FIG. 2). In this case, if the injection amount of liquid nitrogen is injected to a depth of about 1/4 of the depth D1 of the hardened portion 35, under the environment in the manufacturing process, the timing 6 rows downstream (18 seconds) after the injection. By (broken line t3), the liquid nitrogen is vaporized. In other words, the lid can be attached to the container 21 on the downstream side after seven rows after the injection.

  If the injection amount is large, the vaporization timing is also delayed, and if the lid is attached late, the transfer to the downstream process is also delayed. With the injection amount according to the present embodiment, since the minimum injection amount is set such that the transfer to the downstream process around the hardening unit 35 can be hardened to a sufficient degree, the mounting of the lid and the transfer to the downstream quick freezer are also possible. It can be performed in the shortest time, thereby preventing an increase in cost and shortening work time.

  The container 21 (the frozen dessert material 23 in which the hardened portion 35 is formed with the lid is sealed) discharged from the frozen dessert material forming apparatus 10 is transferred to a tray after the discharge, and is transferred to a tray (not shown) (for example, a quick freezer (for example)). (-40 ° C.) for 20 minutes, for example. Thereby, a frozen dessert 50 (see FIG. 1) having the concave portion 30 near the center is obtained.

  When a certain mold 151 was extracted from the frozen dessert material 23 and exposed to the air, liquid oxygen adhered to the surface of the mold 151 in about 1.5 to 1.8 seconds. Based on this, the cured portion 35 was formed under the following conditions, and it was demonstrated that satisfactory curing was possible and that a predetermined production capacity was obtained.

  As an example, the frozen dessert material 23 is obtained by mixing crushed ice with an ice cream mix, and raw materials of the ice cream mix are, for example, sugars, dairy products, coffee, and flavors. The solid content of the mix before mixing the crushed ice is, for example, 40%.

  The transport unit 11 performs an intermittent operation in which the containers 21 are moved by one row in the transport direction T in one second and stopped for two seconds. One raising / lowering operation (one shot) of one molding die 151 is performed in 3 seconds. Thereby, for example, the hardened portion 35 can be formed for about 80 to 240 pieces of the frozen dessert material 23 per minute.

  In this case, focusing on one molding die 151, the concave forming device 15 puts the molding die 151 into the frozen dessert material 23, and keeps it for about 1.33 seconds. ) To form a cured portion 35. Then, a period from the time when the mold 151 is extracted from the frozen dessert material 23 to the time when it is poured into the subsequent frozen dessert material 23 (second frozen dessert material) is about 1.67 seconds.

  That is, when focusing on one frozen dessert material 23, the first molding die 151A is charged and thereby cured for 1.33 seconds (the first molding die 151A is extracted), and after 1.67 seconds, the second molding die 151B is opened. Charged and cured for an additional 1.33 seconds.

  Thereafter, about 9 ml of liquid nitrogen was injected into the formed recessed hardened portion 35 by the liquid nitrogen injection device 19.

  As a result, the frozen dessert material 23 does not adhere to the mold 151, and the formed hardened portion 35 is sufficiently hardened so as not to collapse before being transferred to a downstream process (rapid freezer). No unnecessary adhesion of the frozen dessert material 23 was observed on the surface of the sample, and the condition was excellent.

  As described above, an example of the present embodiment has been described. However, the recess forming apparatus 15 of the present invention cools and hardens the frozen dessert material 23 that is continuously conveyed by at least one molding die 151 and the frozen dessert material 23 that is different from the former. In this case, if the mold 151 extracted from the previous frozen dessert material 23 is maintained in the air (standby) until the temperature drops to a temperature lower than the boiling point of the liquid oxygen, and then the following frozen dessert material 23 is cooled, the above-described method is used. It is not limited to the example.

  In order to prevent the temperature of the mold 151 from rising, as described above, a plurality of molds 151 (twice in this example) and different molds 151A and 151B are inserted into and removed from the hardened portion 35 of one frozen dessert material 23. Although the configuration formed by is preferred, it is not limited to the above example. That is, a plurality of (for example, twice in this example) one molding die 151 may be inserted into and removed from the hardened portion 35 of one frozen dessert material 23 to be molded.

  For example, assuming that the total time for molding the concave portion 30 for one frozen dessert 50 is T time, the molding time of the hardened portion 35 by the molding die 151 is 1 / 2T time, and the frozen dessert 50 is inserted and extracted twice. By doing so, the rise in surface temperature of the molding die 151 can be suppressed lower than in the case where the molding time of the hardened portion 35 is set to T time by one insertion and removal of the molding die 151, and Since the standby time of the process can be shortened, efficient molding can be performed.

  Further, it is preferable to insert and remove the molding die 151 with respect to one frozen dessert material a plurality of times, but it may be performed only once.

  In the above example, the molding die unit 151U has a case in which the molding dies 151 in a plurality of rows and a plurality of columns are arranged in the transport width direction W (for example, the row direction) and the transport direction T (for example, the column direction). The molding dies 151 may be arranged in one row and a plurality of columns, or may be arranged in a plurality of rows and one column.

  When a plurality of (M) molds 151 are provided along the transport direction T, each mold is inserted into and removed from the frozen dessert material 23 at intervals of N (N = M-1> 0). During the period, control is performed so that the temperature falls below the boiling point of liquid oxygen.

  Further, depending on the state of the frozen dessert material 23 (easiness of hardening, viscosity in a mixed state, hardness when the frozen dessert material 23 is used), a single mold (1 row × 1 column) is added to the mold unit 151U. ) Is provided, and the frozen dessert material 23 is formed sequentially, and the standby time in the air between the preceding frozen dessert material 23 and the subsequent frozen dessert material 23 may be set to a temperature lower than the boiling point of the liquid oxygen. Good.

  Further, the forming means 15 may be configured so that the plurality of forming dies 151 can be individually moved up and down. In this case, for example, control is performed so that the succeeding molding die 151B rises when the preceding molding die 151A is descending, and the following molding die 151B descends when the preceding molding die 151A rises. May be.

  Further, in the above-described embodiment, the example in which the transport unit transports intermittently has been described, but the transport unit may be transported continuously. In this case, the concave forming device 15 and the liquid nitrogen injection device 19 can be moved in the transport direction T in synchronization with the transport unit 11. However, in this case, the device and the control become complicated, so that the intermittent operation as described above is desirable because the cost can be reduced.

  Further, the composition of the frozen dessert material 23 (the ratio of the raw materials), the value of the overrun, and the like are not limited to the above examples, and may be appropriately selected according to the state of the frozen dessert (ice dessert) 50. In addition, the frozen dessert material 23 is not limited to the mix of shaved ice ice, but may be a mix of ice creams, sherbet, and other desserts provided in a frozen (frozen) state.

  The operating conditions of the above-mentioned frozen dessert material forming apparatus 10 are also examples, and are appropriately selected so that the hardening unit 35 is formed according to the composition and the state of the frozen dessert material 23 and the state of the frozen dessert 50 to be manufactured.

  As described above, the present invention is not limited to the above embodiment, and can be appropriately changed without departing from the spirit of the present invention.

10 Frozen dessert material forming device 11 Conveying means 13 Filling means (mix filling machine)
15 Forming means (recess forming device)
17 Refrigerant supply means 19 Refrigerant injection means (liquid nitrogen injection device)
21 Container 23 Frozen confectionery material 30 Concavity 35 Hardening part 37 Liquid nitrogen 50 Frozen confectionery 151, 151A, 151B Mold 171 Liquid nitrogen subcooling system 173 Hopper 175 Pipe 191 Hopper 193 Injection nozzle

Claims (6)

A frozen dessert material forming apparatus for continuously curing a part of the frozen dessert material into a hollow concave shape,
Conveying means for conveying a plurality of containers,
Filling means for filling the frozen dessert material in the container,
Molding means for sequentially feeding and extracting the cooled convex mold into and out of the frozen dessert material being conveyed and curing at least a part of the frozen dessert material around the mold,
Refrigerant supply means for supplying a refrigerant to the mold,
Has,
It was configured to wait until liquid oxygen adhered to the outer surface after extracting the mold from one of the frozen dessert materials, and to put the mold into the other frozen dessert material,
A frozen dessert material forming apparatus, characterized in that: Put into the other frozen dessert material with liquid oxygen attached to the outer surface of the mold,
The frozen confectionery material forming apparatus according to claim 1, wherein: The refrigerant supply means supplies the refrigerant to a hollow portion of a mold,
The frozen dessert material forming apparatus according to claim 1 or 2, wherein: A frozen dessert material molding method for continuously curing a portion of the frozen dessert material into a hollow concave shape,
Transporting a plurality of containers;
Filling the container with the frozen dessert material,
A step of curing at least a part of the frozen dessert material around the molding die by sequentially putting and extracting the cooled dessert material into the frozen dessert material being conveyed,
Supplying a coolant to the mold,
Has,
Waiting until liquid oxygen adheres to the outer surface after extracting the mold from one of the frozen dessert materials, and throwing in the other frozen dessert material,
A method for molding frozen dessert materials. Put into the other frozen dessert material with liquid oxygen attached to the outer surface of the mold,
The method for forming a frozen dessert material according to claim 4, characterized in that: Supplying the refrigerant to the hollow portion of the mold,
The frozen dessert material forming method according to claim 4 or 5, wherein