JP2021032446A - Carbonated ice icebreaker and forming device of r-shaped corner part - Google Patents

Abstract

To provide a carbonated ice icebreaker which can make a user enjoy a texture which chillingly follows a tongue and an inner cheek while rolling in an oral derived from an R-shape while preventing an injury to an oral wall caused by a scattered piece which is generated by bubble breakage when the user eats a carbonated ice confectionery by forming the icebreaker into an R-shape by rounding a steep corner part, and by applying such an R-shape to the carbonated ice confectionery.SOLUTION: There is provided a carbonated ice icebreaker having an R-shaped corner part composed of a ridge part and an apex part of the icebreaker, and a contact mark contacting with wire meshes which are formed in edge positions of the ridge part and the apex part. Also, the carbonated ice icebreaker comprises a contact mark caused by rotation on the wire meshes at the edge portions which are formed of icebreakers, and has the corner part which is formed into an R-shape by the contact mark.SELECTED DRAWING: Figure 3

Description

The present invention relates to a device for forming carbonated ice crushed ice pieces and rounded corners.

Conventionally, carbonated frozen desserts used for tasting and drinking are made by encapsulating bubble-shaped carbon dioxide gas having a pressure of atmospheric pressure or higher in ice, which is a stimulus when carbon dioxide gas bursts in the mouth. Because of its comfort, it has a unique flavor and exhilaration, and is evaluated as a luxury item.

However, such carbonated ice and carbonated frozen desserts lose their carbonic acid over time.

In particular, solid products such as carbonated ice and carbonated frozen desserts are crushed into small pieces without retaining their original shape when left at room temperature, and various manufacturing methods have been conventionally proposed to overcome such drawbacks.

For example, a method for producing carbonated ice in which mixed water in which carbonic acid gas is dissolved in a pressure-resistant container is frozen under high pressure by nitrogen is already known (see, for example, Patent Document 1). Further, a method for producing a carbonated sherbet mixed can package using locust bean gum, guar gum, or carrageenan as a product stabilizer is already known (see, for example, Patent Document 2).

Japanese Patent No. 2744976 Special Publication No. 53-5388

However, in the case of the carbonated ice of the conventional manufacturing method described above, when left at room temperature, the ice gradually melts to form a thin-film ice wall, and the gas pressure inside the ice wall breaks into small pieces, causing the ice to come out of the container. There was a risk of causing an accident such as hitting the face of a splattered drinker directly. Furthermore, it was difficult to maintain the original shape of the carbonated ice.

That is, the description of Patent Document 1 states, "The present invention relates to a method for producing carbonated ice and an apparatus for producing the same, which produces ice filled with carbonic acid gas so as to generate a popping sound at the time of melting." As described above, it is assumed that the bubbles burst with a popping sound when the carbonic acid gas-filled ice melts.

This phenomenon is a technology that is aware of the danger of eating and is considered to be the fate of gas-filled ice confectionery, and has been considered to be the cause of not being able to become the mainstream ice confectionery in the confectionery industry.

In this way, the carbonated frozen dessert has the above-mentioned risk of foaming when eating, and when it breaks, it breaks into small pieces and cannot maintain its shape, and the carbonic acid quickly escapes, causing a refreshing feeling when the foam breaks in the mouth. There was a drawback that it could not be done.

In this way, there is no conventional manufacturing method that keeps carbonic acid stably for a long time while maintaining its shape, and even if an expensive device such as a server is used, the problem cannot be solved, and it is not possible to solve the problem at home or eat and drink. It was also difficult to make carbonic acid last longer in the store, and it was also difficult to eliminate the risk of ice fragments scattering due to the melting and thinning of the ice wall.

In particular, most of the icebreakers will have sharp edges formed in the parts that are chipped from the ice block.

Therefore, in the present invention, the edge portion (sharp portion) is rounded to form a rounded shape, and by applying such a rounded shape to the carbonated ice confectionery, it is generated by bubble rupture when eating the carbonated ice confectionery. Formation of carbonated ice crushed ice pieces and rounded corners that can enjoy the texture of rolling in the oral cavity and following the tongue and inner cheeks coldly while preventing damage to the oral cavity wall due to flying pieces. The purpose is to provide the device.

In order to solve the above-mentioned problems, in the carbonated ice icebreaker according to the present invention, (1) contact marks between the ridges and tops of the icebreakers and the wire mesh formed at the edge positions of the ridges and tops, It was made into a carbonated ice crushed ice piece with rounded corners.

Further, in the carbonated ice icebreaker according to the present invention, the edge portion formed by the crushed ice is provided with contact marks due to rotation on the wire mesh, and the carbonated ice crushed ice pieces having rounded corners due to the contact marks are obtained.

Further, in the device for forming the rounded corner portion according to the present invention, the device for forming the rounded corner portion into the carbonated ice crushed ice piece, which is composed of a combination of a carbonated ice crushed ice piece having a ridge and a top and a wire mesh. ..

According to the present invention, a carbonated ice crushed ice piece having contact marks between the ridge and the top of the icebreaker and a wire net formed at the edge position of the ridge and the top and a rounded corner portion composed of the ridge and the top of the icebreaker may be formed. Since the edge portion formed by the ice crushing is provided with contact marks due to rotation on the wire net and the carbonated ice crushed ice has rounded corners due to the contact marks, the edge portion has a rounded rounded shape. By applying a rounded shape to the carbonated ice confectionery, when eating the carbonated ice confectionery, while preventing damage to the oral wall due to flying pieces caused by bubble rupture, while rolling in the oral cavity derived from the rounded shape. It has the effect of providing icebreakers of carbonated ice that can enjoy the texture of cold tracing of the tongue and inner cheeks.

Further, according to the apparatus for forming the rounded corner portion according to the present invention, there is provided an apparatus capable of forming the ridge and the top of the carbonated icebreaker into a rounded shape and forming the carbonated icebreaker having the above-mentioned effect. The effect of being able to occur is produced.

It is the schematic of the pressure-resistant container used in the manufacturing method of the carbonated ice which concerns on embodiment of this invention. It is explanatory drawing which shows the flowchart of the manufacturing method of the carbonated ice confectionery which concerns on embodiment of this invention. It is explanatory drawing which showed the surface structure of the icebreaker B1. It is a perspective view of the double net-like pipe used in the manufacturing method of the carbonated ice confectionery which concerns on embodiment of this invention. It is explanatory drawing of the carbonated ice confectionery produced by the manufacturing method of the carbonated ice confectionery which concerns on embodiment of this invention.

In the present invention, the edge portion (the end portion of the sharp portion) is rounded to form a rounded shape, and by applying such a rounded shape to the carbonated ice confectionery, it is generated by bubble rupture when eating the carbonated ice confectionery. Formation of carbonated ice crushed ice pieces and rounded corners that can enjoy the texture of rolling in the oral cavity and following the tongue and inner cheeks coldly while preventing damage to the oral cavity wall due to flying pieces. It provides the device.

Further, in the present application, carbonic acid is continuously supplied for a long time while maintaining the shape of ice, and damage in the mouth at the time of gas rupture is suppressed as much as possible, and the feeling associated with small continuous rupture in the mouth is felt as a refreshing feeling. We also offer carbonated ice confectionery that can be made.

In particular, the carbonated ice confectionery according to the present embodiment is composed of crushed ice pieces formed by crushing a frozen ice block, and the crushed ice pieces have a large number of carbon dioxide gas bubbles at a constant pressure and freeze mixed water containing a taste component. It is based on an ice block.

Here, the frozen ice block is obtained by freezing mixed water containing a taste component to a predetermined size, and a large number of bubbles are scattered inside the ice block.

The mixed water used as a raw material for the frozen ice block is prepared by dissolving a predetermined taste component in water, and the taste component to be added is not particularly limited. As the taste component preferably used, for example, a sweetener, an acidulant, a fruit juice, a coloring agent, a flavoring or the like can be used.

More specifically, as the sweetener, a natural sweetener, an artificial sweetener, or a mixture thereof can be adopted. In particular, if at least an artificial sweetener is adopted, the carbon dioxide gas pressure in the icebreaker after freezing can be easily reduced while allowing the mixed water to freeze in a short time.

As the artificial sweetener, for example, sclarose, assesulfam K, neotheme, saccharin, aspartame and the like can be adopted, and as the natural sweetener, for example, sugar, fructose, oligosaccharide, glucose, sucrose, brown sugar, etc. Sugars such as trithermal sugar, honey, maple syrup, and water candy, sugar alcohols such as elittle toll, trehalose, multitose, and xylitol, and stevia can be used.

The concentration of these sweeteners added to the ice confectionery can be appropriately adjusted according to the sweetness of the sweetener to be adopted. For example, in the case of sucralose, 0.001 to 0.1% by weight is added per the total weight of the mixed water. This makes it possible to add a refreshing sweetness to the ice confectionery.

Further, as the acidulant, for example, an organic acid such as citric acid, malic acid and lactic acid, a sodium salt thereof, an inorganic acid such as phosphoric acid, and a mixture thereof can be adopted.

These acidulants can be appropriately selected according to the desired taste, in consideration of the characteristics and sourness of each taste, the amount of the acidulants added, and the ratio of mixing several kinds of acidulants. For example, by adding 0.05 to 2.0% by weight of anhydrous citric acid based on the total weight of the mixed water of the ice confectionery, a mild and refreshing aftertaste acidity can be imparted to the ice confectionery.

Further, the fruit juice may be powdered or liquefied, or may be made from a plurality of kinds of fruits as raw materials.

As for the powdered fruit juice, those by spray drying, those by freeze drying, those by vacuum drying can be adopted, and those using a solid carrier such as dextrin may be used. As for the fruit juice, squeezed fruit juice or a concentrated product thereof can be used.

The content of fruit juice in the ice confectionery is not particularly limited as long as a frozen ice block having a large number of carbon dioxide gas bubbles having a constant pressure can be formed at the time of producing the ice confectionery. For example, in the case of lemon juice, it is preferable that the content is 0.1 to 5.0% by weight based on the total weight of the mixed water in order to form a frozen ice block.

In addition, the colorant can be arbitrarily selected according to the desired taste, for example, annatto, carotenoid, carotenoid pigment, carotenoid, carotenoid pigment, curcumin, turmeric pigment, caramel, caramel pigment, carmine, carmine, carmine. One or more pigments such as acid pigment, carotenic acid, cochineal, edible tar pigment, copper chlorophyll, copper chlorophyllin sodium, monascus pigment, red koji, monascus, and benibana pigment can be used.

Further, the fragrance may be extracted from a natural source, synthesized, or a mixture thereof, and may be appropriately selected and used according to a desired taste.

For example, select fruit-based products such as orange flavor, lemon flavor, raspberry flavor, peach flavor, cranberry flavor, and lychee flavor, and plant-based products other than fruits such as coffee, cola, ginger, lemon balm, and rosemary. Can be done. The amount of the fragrance added can be arbitrarily selected depending on the desired taste and potency, but it is preferable to add 0.005 to 2.0% by weight based on the total weight of the mixed water.

Further, as other additives, the above-mentioned taste components may be uniformly stabilized, and a predetermined weight of an improver such as cyclodextrin may be blended as a flavor stabilizer for each function, for example, sweetness and sourness. Good.

By setting the total amount of the taste component containing these to about 0.1 to 10.0% by weight with respect to the total amount of the mixed water, the degree of crushing due to the rupture of the thinned ice can be reduced, and the oral cavity is careless. It can be an ice confectionery that prevents damage and gives a refreshing sensation due to a large number of small continuous bursts in the mouth.

Further, the bubbles scattered inside the frozen ice block are carbon dioxide bubbles, and the pressures in the large number of bubbles are all kept at approximately the same pressure.

Carbonated ice confectionery is obtained by crushing this frozen ice block. The means for crushing is not particularly limited, and a known ice crushing device can be used, and the size of the carbonated ice confectionery obtained by crushing can be appropriately changed according to the subsequent use. ..

In addition, most of the general icebreakers have ridges and tops with sharp edges formed in the portion chipped from the ice block, but the present embodiment is characterized by rounding the edge portions. It may be rounded.

The method for forming the rounded shape is not particularly limited, but it is preferable to scrape off the edge portion of the ridge or the top while applying vibration to the icebreaker by physical friction at the ice temperature or lower.

By applying such a rounded shape to the carbonated ice confectionery, when eating the carbonated ice confectionery, while preventing damage to the oral cavity wall due to flying fragments generated by bubble rupture, in the oral cavity derived from the rounded shape. You can enjoy the texture of rolling and following the tongue and inner cheeks coldly.

The present application also provides a method for producing a carbonated ice confectionery. Specifically, it is characterized by having a mixed water preparation step, a mixed water freezing step, an ice crushing step, and a rounding / sorting step.

The mixed water preparation step is a step of pouring drinking water into a pressure-resistant container to a predetermined position and dissolving the taste component and carbon dioxide in the drinking water to prepare the mixed water.

The mixed water freezing step is a step of pressurizing the mixed water with an insoluble gas to cool the pressure-resistant container and freezing the mixed water.

The ice-breaking step is a step of crushing the ice to a size of about 10 to 25 mm or less by a predetermined means to produce ice-breaking pieces.

In the rounding / sorting process, these icebreakers are sifted with a mesh wire mesh of about 10 to 15 mm at an environmental temperature of about -5 ° C to about -10 ° C, and the sharp parts are rounded while giving vibration to the icebreakers. This is a process of shaping and sorting into a certain size.

Then, by going through each of these steps, carbonic acid is continuously supplied for a long time while maintaining the shape of ice, and damage in the mouth at the time of gas rupture is suppressed as much as possible to form a small continuous rupture in the mouth. It is possible to produce carbonated ice confectionery that can be felt by the eater as a refreshing feeling.

Further, in the method for producing a carbonated ice confectionery according to the present embodiment, in the rounding / sorting step, the ridge portion and the edge portion of the top of the icebreaker are rounded and the size of the icebreaker is sorted. For this purpose, the icebreaker may be thrown into the inner mesh pipe of the inner and outer double mesh pipes made of a mesh of a certain size to rotate the double mesh pipe.

By performing this kind of treatment on carbonated ice confectionery, if the specifications of each mesh of the double mesh pipe are different, the size of the icebreaker can be selected and at the same time contact with the ridges and corners of the mesh. The ridge and top edge of the icebreaker can be rounded, and the oral cavity derived from the rounded shape can be prevented from being damaged by flying pieces caused by bubble rupture when eating carbonated ice confectionery. You can enjoy the texture of rolling inside and following the tongue and inner cheeks coldly.

By the way, in the carbonated ice confectionery according to the present embodiment and the method for producing the ice confectionery, the taste component plays an important role, and one embodiment of the taste component, for example, cyclodextrin as an improver By using the above, it is possible to contribute to the production of carbonated ice confectionery and its production, which can obtain a refreshing feeling of rupture of carbon dioxide bubbles while preventing the danger of rupture and scattering of ice fragments.

Cyclodextrin is a kind of oligosaccharide in which several molecules of D-glucose are bound by α (1 → 4) glucosidic bond, and has a characteristic cyclic molecular structure.

When cyclodextrin is added as one of the taste components in the preparation of mixed water, innumerable cyclodextrin molecules are scattered in the ice block generated by freezing.

This also acts like a tunnel for carbon dioxide to escape from the bubbles around the fine carbon dioxide bubbles generated inside the ice block.

Of course, one molecule of cyclodextrin itself is extremely short if it is regarded as a tunnel, but since it is uniformly and abundantly present inside the ice block, there are various routes that guide carbon dioxide molecules to the outside of the ice block, albeit discontinuously. It is formed.

Next, when the ice block is crushed in the ice crushing step, the distance from the center to the outer surface of the generated ice crushed piece is further shortened, so that the emission of carbon dioxide from the bubbles at the molecular level is further promoted. It will be.

Moreover, by vibrating the icebreaker in the above-mentioned rounding / sorting step, the emission of carbon dioxide from the degassing route formed by the discontinuous intervention of cyclodextrin is further promoted, which is explosive. Larger high-pressure bubbles (hereinafter, also referred to as high-pressure bubbles) at a level that causes ice block destruction will bring about a decrease in internal pressure more efficiently. It is considered that this pressure drop phenomenon is also caused by the physical stimulus given to the ice block due to ice breaking in the ice breaking process.

On the other hand, unlike high-pressure bubbles, medium-pressure small bubbles (hereinafter, also referred to as optimum-pressure bubbles) that do not cause the destruction of ice blocks but can generate a refreshing bubble-breaking texture in the mouth of the eater are compared with high-pressure bubbles. Since the pressure reduction efficiency is low, the pressure reduction is not so remarkable that the defoaming texture disappears at an early stage.

That is, while the high-pressure bubbles efficiently degas and change to the optimum pressure bubbles, the optimum pressure bubbles have poor degassing efficiency, so that the optimum pressure bubbles remain as they are for a long period of time.

Therefore, as a result, most of the carbon dioxide bubbles contained in the icebreaker are converted into bubbles at an appropriate pressure, and it is possible to maintain the bubble-breaking texture for a relatively long period of time while preventing explosive scattering. It becomes.

In addition, the present application contains carbonic acid containing a large number of carbonic acid bubbles above atmospheric pressure in order to provide carbonated ice that can maintain a bubble-breaking texture for a relatively long period of time while preventing explosive scattering. It can be said that it also proposes carbonated ice, which is characterized by the addition of cyclodextrin to ice.

In addition, the present application uses cyclodextrin and an amount of carbon dioxide gas that can be foamed in order to provide a method for producing carbonated ice that can maintain a defoaming texture for a relatively long period of time while preventing explosive scattering. It can be said that it proposes a method for producing carbonated ice, which is characterized by freezing an aqueous stock solution containing.

Further, in the present application, by adding cyclodextrin to the water-based stock solution to be frozen, the high-pressure bubbles are efficiently changed into the optimum pressure bubbles, and the optimum pressure bubbles remain as the optimum pressure bubbles as much as possible. It can also be said that it proposes a method of using cyclodextrin.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

The carbonated ice confectionery of the present embodiment is composed of crushed ice pieces formed by crushing a frozen ice block, and the crushed ice pieces are based on a frozen ice block of mixed water containing a taste component having a large number of carbon dioxide gas bubbles at a constant pressure. It is said.

[Pressure-resistant container used for manufacturing carbonated ice confectionery]
In the method for producing a carbonated ice confectionery, the pressure-resistant container 10 shown in FIG. 1 is used. The gas filling section 12 and the gas filling section 14 in FIG. 1 are filled sections for carbon dioxide gas and insoluble gas, and the rubber 16 is a rubber that expands like a balloon when pressurized with a gas to seal the container.

Arrows F1 and F2 in FIG. 1 are gas flows, and a pressure difference is formed by the differential pressure valve 22 so that the gas pressure of the arrow F1 is always higher than the gas pressure of the arrow F2 in order to inflate the rubber 16 in a balloon shape. It is a mechanism to issue.

That is, the gas filled from the gas filling portion 12 in the direction of arrow F1 is filled to inflate the rubber 16 and seal the inside of the pressure-resistant container, and the gas filled from the gas filling portion 14 in the direction of arrow F2 is inside the pressure-resistant container. Is filled to pressurize and to dissolve the gas in the mixed water A in the pressure resistant container.

When the inside of the pressure-resistant container is sealed and pressurized, the lid 18 and the pressure-resistant container of FIG. 1 are fixed with bolts, and gas is filled from the gas filling section 12 and the gas filling section 14.

At that time, the lid does not rise due to the pressure difference between the gas pressure of the arrow F1 and the gas pressure of the arrow F2 described above, and the lid can be completely sealed by the bulging rubber 16. The cock 20 in FIG. 1 is used when switching between carbon dioxide gas and insoluble gas.

The specific process will be described with reference to Examples and a process flowchart described later. First, the inside of the pressure-resistant container is pressurized with carbon dioxide gas, the cock 20 is closed, the cock 20 is switched from the carbon dioxide gas to the inert gas, and then the cock 20 is opened. The mechanism is such that gas can be switched while maintaining the pressure inside the pressure-resistant container.

The mixed water A (described later) in FIG. 1 is a liquid that becomes carbonated ice after freezing, and is filled in the pressure-resistant container in advance before the pressure-resistant container is covered.

As for the amount of the mixed water A to be filled in the pressure-resistant container, care should be taken so that the water level of the mixed water A is lower than the gas filling portion 14 in order to prevent the mixed water A from flowing back from the gas filling portion 14. ..

The mixed water of the examples is a beverage used for drinking such as drinking water, soft drinks, and alcoholic beverages that can be frozen, specifically, frozen at 0 ° C to -30 ° C, and further frozen at -15 ° C to -30 ° C. You can use whatever you can.

[Example 1: Manufacturing process of carbonated ice confectionery]
The first embodiment will be described with reference to the process flowchart 1 of FIG.

[Step 1]
The pressure-resistant container is filled with drinking water as raw water for ice making.

[Step 2]
Mix the taste component in drinking water. As the taste component, artificial sweeteners, acidulants, fruit juices, coloring agents, flavors and the like are used. As for the sweetener, the mixed water A is hard to freeze with the natural natural sweetener, so the artificial sweetener is mixed.

In this example, in the case of a mixed water of belly-flavored ice cream, 11.6 g of sucralose and 20 g of acesulfame K as sweeteners, 100 g of anhydrous citric acid as an acidulant, and as a flavoring per 1 kg of the mixed water (20-fold concentrated solution). Prepare 16 g of cranberry flavor and 44 g of raspberry flavor, 28 g of cranberry juice as fruit juice, 4 g of carrot pigment as a coloring agent, 1 to 20 g of cyclodextrin as other additives, and the balance as water.

In the case of a mixed water of lemon-flavored ice cream, 11.6 g of sucralose and 20 g of Acesulfam K as sweeteners, 100 g of anhydrous citric acid as an acidulant, and 80 g of lemon flavor as a flavoring per 1 kg of the mixed water (20-fold concentrated solution). Prepare 38 g of cranberry juice as fruit juice, 6 g of Benibana pigment as a coloring agent, and the balance as water.

In the case of mixed water of lychee-flavored ice cream, 11.6 g of sucralose and 20 g of Acesulfam K as sweeteners, 30 g of anhydrous citric acid as an acidulant, and 60 g of lychee flavor as a flavoring per 1 kg of the mixed water (20-fold concentrated solution). Prepare 20 g of lemon juice as fruit juice, 10 g of super frenzy-pigment as colorant, 6 g of sweet improver as other additives, and the balance as water.

[Step 3]
A lid 18 is attached to the pressure-resistant container 10, and the pressure-resistant container 10 and the lid 18 are fixed with bolts.

[Step 4]
The pressure-resistant container 10 is filled with carbon dioxide gas, the inside of the pressure-resistant container 10 is sealed, and the inside of the pressure-resistant container 10 is pressurized. When carbon dioxide gas is added to the mixed water A, the pressure of the carbon dioxide gas may be 0.2 MPa to 1.5 MPa to pressurize the inside of the pressure resistant container 10.

[Step 5]
The pressure-resistant container 10 sealed and pressurized with carbon dioxide gas is vibrated, and the carbon dioxide gas is dissolved in the mixed water A while stirring the mixed water A.

[Step 6]
The cocks 20 of the gas filling portions 12 and 14 of the pressure resistant container 10 are closed.

[Step 7]
The gas to be filled is switched from carbon dioxide gas to an inert gas (for example, nitrogen), and the pressure of the inert gas is set to 0.7 MPa to 2.0 MPa.

The pressure of the insoluble gas must exceed the pressure inside the pressure-resistant container 10 (the pressure of carbon dioxide gas) at the time of step 6.

[Step 8]
The cock 20 of the gas filling portion 14 of the pressure-resistant container 10 is opened. The inside of the pressure-resistant container 10 filled with carbon dioxide gas is further pressurized with an insoluble gas.

[Step 9]
While the inside of the pressure-resistant container 10 is pressurized with an inert gas (with the cock open), the pressure-resistant container 10 is placed in a freezer set at -15 ° C to -30 ° C to cool the pressure-resistant container 10.

[Step 10]
The mixed water A is frozen in the pressure-resistant container 10 cooled in the freezer to generate a frozen ice block.

[Step 11]
The frozen ice block is crushed and crushed to about 15 to 25 mm, preferably about 20 mm or less by a predetermined means, for example, an ice crusher to form an icebreaker B1. FIG. 3A shows the icebreaker B1 produced. As can be seen from FIG. 3A, a large number of tops 51 and ridges 52 are formed on the surface of the icebreaker B1.

The edge portion of the top portion 51 is a sharp corner portion due to the splitting due to crushing. In the following description, such a top 51 is also referred to as a tip. On the other hand, a top portion in which a contact mark is formed at an edge position due to contact with a wire mesh and the corner portion is blunted is referred to as a blunt top portion. Furthermore, the top 51 is a portion where the ridge lines are aggregated to form a convex shape, and the aggregated state of these ridge lines may be an acute angle or an obtuse angle. That is, on the apex, in addition to the apex (acute angle apex) in which each ridge line shown by reference numeral 51a in FIG. 3A is gathered at an acute angle, the apex (obtuse angle) in which each ridge line is gathered at an obtuse angle as shown by reference numeral 51b. Top) is also included. Since the apex indicated by reference numeral 51a shown in FIG. 3A is an acute-angled apex and an acute-angled apex, they are also collectively referred to as an acute-angled apex, and similarly, the apex indicated by reference numeral 51b is an obtuse-angled apex. Also called.

The edge portion of the ridge portion 52, like the top portion 51, is a sharp corner due to the crushing. In the following description, such a ridge portion 52 is also referred to as a ridge portion (pointed ridge portion). On the other hand, a ridge portion in which a contact mark is formed at an edge position due to contact with a wire mesh and the corner portion is blunted is referred to as a blunt ridge portion. Furthermore, the abutting angle of the surfaces forming the ridge 52 may be an acute angle or an obtuse angle. That is, the ridge portion 52 is a ridge portion as shown by reference numeral 52a in FIG. 3 (a) and is abutted at an obtuse angle α as shown in FIG. 3 (b) (acute angle ridge portion). Also included is a ridge portion as shown by reference numeral 52b, which is abutted at an acute-angled angle β as shown in FIG. 3 (c) (obtuse-angled ridge portion). Since the ridge portion indicated by the reference numeral 52a shown in FIG. 3A is an acute-angled ridge portion and an acute-angled ridge portion, it is also collectively referred to as an acute-angled apex ridge portion, and is also similarly indicated by the reference numeral 52b. The part is also called an obtuse-angled apex part.

[Step 12]
The sharp portion of the icebreaker B1 is rounded. That is, by sieving the icebreaker B1 with a wire mesh of about 12 mm mesh at an environmental temperature of about -5 ° C to -10 ° C, the top 51 and the ridge 52 of the surface of the icebreaker B1, in addition, the apex and the ridge. Shape the corners of the part into a rounded shape.

Specifically, as shown in FIG. 4, the icebreaker B1 is put into the inner net cylinder 31 of the double pipe-shaped wire mesh 30 and vibrated and rotated to be subjected to a primary sieve, and then from the inner net cylinder 31. The icebreakers that have been sieved and sorted are sieved again in the outer net cylinder 32 to become icebreakers B2 of a predetermined size, and the size sorting is completed.

Moreover, since the entire surface of the icebreaker comes into contact with the double pipe-shaped wire mesh 30 and receives rotational vibration, the entire surface of the icebreaker is gradually scraped to form a thin film, and the ice wall covering the carbon dioxide gas becomes thin. At the same time, the carbon dioxide gas of the internal pressure is released from the fine porous part of the thinned ice, the internal pressure is reduced, the impact of bursting when eating is reduced, and the feeling of bursting of small continuous icebreakers is felt in the mouth. I can feel it.

Further, each time the icebreaker is subjected to such vibration and sieving, the acute-angled corners of the icebreaker are shaped into an arcuate radius to create a soft feel in the mouth. That is, as shown in FIG. 3D, first, contact marks 50 with scratch-shaped wire mesh 30 due to rotation on the wire mesh 30 are formed on the edge portions of a part of the ridge portion 52 and the top portion 51, and the corners are formed. The shape is rounded, and an acute-angled blunt peak 51c, an acute-angled blunt peak 51d, an acute-angled blunt ridge 52c, and an acute-angled blunt ridge 52d begin to be formed. By repeating this for each of the ridges 52 and 51, as shown in FIG. 3 (e), the contact marks 50 on the edges of almost all the ridges 52 and 51 of the icebreaker B1. The ridges 52 and the apex 51 are formed into an acute-angled blunt apex 51c, an acute-angled blunt apex 51d, an acute-angled blunt ridge 52c, and an acute-angled blunt ridge 52d, and the entire icebreaker B1 is rounded.

Further, the carbonated icebreaker having the rounded corners is formed of a combination of the carbonated icebreaker having the ridge 52 and the top 51 and the wire net, and the rounded corners are formed into the carbonated icebreaker. It can be said that it is formed by a device for doing so. That is, not to mention that the wire net is one of the essential components, the carbonated icebreaker itself having a sharp portion is also one of the essential components of the device, and the rolling carbonated icebreaker is another. It acts like a ball of a ball mill on the icebreaker of carbonated ice, and contributes to the rounding of sharp parts by contacting each other, and the icebreaker of carbonated ice with efficient rounded corners. Realize the production of pieces.

The icebreaker thus obtained can be eaten as a carbonated ice confectionery according to the present embodiment. For example, as shown in FIG. 5A, the icebreaker 40 is housed in a cup 41 or the like. Can be provided.

Further, as shown in FIG. 5B, in the conventional carbonated ice, small carbonated bubbles (suitable pressure bubbles 43: shown by thin shading) are dispersed in the ice 42 at a medium pressure capable of causing a refreshing feeling and the like. Medium, large, and high-pressure carbonic acid bubbles (high-pressure bubbles 44: indicated by thick shading) may be present, and when the ice wall becomes brittle due to temperature changes around the ice, explosive ice fragments are scattered. Was invited.

On the other hand, in the carbonated ice confectionery according to the present embodiment, since the frozen ice block of the mixed water containing the taste component was used as the prototype, most of the carbonic acid bubbles contained in the ice 42 are contained as shown in FIG. 5 (c). With the optimum pressure bubbles 43, it is possible to eliminate the risk of ice fragments scattering due to bubble rupture of the ice wall, and to give the eater a refreshing feeling and a refreshing feeling peculiar to carbonic acid due to bubble rupture. Can be done.

Moreover, as in the case of the belly-flavored ice confectionery described in step 2 above, when cyclodextrin is added, high-pressure bubbles 44 are mixed as shown in the left figure of FIG. 5 (d). However, the intermittent molecular tunnel composed of cyclodextrin molecules serves as the degassing route, and as shown in the right figure of FIG. 5 (d), the depressurization is preferentially applied to the high-pressure bubbles 44 containing high-pressure carbon dioxide. This is done, and the cells are converted into suitable pressure bubbles 43.

Therefore, carbonic acid gas thins in the mouth and crushes the ice wall, and the ice wall crushed pieces scatter, and even if it collides with the mucous membrane in the mouth, the crushed ice pieces have no corners and are unpleasant as if the mouth is damaged by rounded corners You can enjoy the exhilarating feeling of carbonic acid rupture that is not irritating and comfortable.

In addition, a part of the ice powder generated by the formation of the contact marks 50 on the top 51 and the ridge 52 will adhere to the surface of the icebreaker B1, but the ice powder adhering to this surface acts in the mouth. Creates a fluffy feeling.

That is, when the rounded icebreaker B1 having ice powder attached to the surface is provided as an ice confectionery, the surrounding moisture is cooled near the surface of the icebreaker B1 and the frost grows efficiently with the icebreaker as a core. Let me.

Therefore, frost like fluff is formed on the surface of the icebreaker B1, and a fluffy feeling can be generated in the mouth when eating the frozen dessert.

[Example 2: Modification of rounding process]
In addition to the above invention, the following examples will be described. In the middle of the above embodiment, the top and ridges are rounded while sieving the icebreaker inside the double mesh wire mesh pipe, but in this example, the fan is used for several days after sieving. Make contact with the wind of about the wind pressure.

By exposing the icebreaker to the wind in this way, the surface of the icebreaker becomes smooth and glossy, and the color of the pigment as a contained component vividly appears on the surface of the icebreaker, giving a high-class feeling to the ice confectionery.

[Example 3: Modification of taste component]
Further, as another example, by adding mannan as a thickener to the mixed water before freezing, the viscosity of the icebreaker can be increased and a fine solid feeling of the icebreaker when chewed in the mouth can be obtained.

The amount of mannan added is 0.5 to 5% by weight based on the total weight of the mixed water, so that during the production of ice confectionery, the carbon dioxide gas injected without inhibiting the freezing of the mixed water is gelled by the mannan. It is possible to suppress the degassing of carbon dioxide gas from the mixed water as much as possible by being trapped in the mixed water.

Moreover, in the oral cavity, even if the ice wall of the icebreaker is thinned and pressed from the inside to the outside by the carbon dioxide gas press-fitted, the icebreaker ice wall is stretched due to the viscosity peculiar to Mannan and careless crushing occurs. It becomes difficult, and it is possible to give a texture that promotes defoaming only by chewing.

Further, while imparting the crispy texture peculiar to the carbonated ice confectionery according to the present invention and the refreshing feeling of carbonic acid rupture, the tongue, teeth, jaw, cheeks, etc. are stagnant in the oral cavity due to the adhesiveness peculiar to mannan. You can enjoy it by gradually adding a solid aftertaste that is cold and elastic.

In addition, by adding edible polymer compounds such as mannan to the mixed water, it is possible to impart safe ice fragment scattering in the mouth (feeling of fine ice popping in the mouth) due to suitable pressure bubbles.

This is because the ice wall strength is enhanced by the presence of the polymer compound, and the addition of various edible polymer compounds such as polysaccharides and proteins is a carbonated ice confectionery according to the present embodiment. It can function as an irritant improver for suitable pressure bubbles in.

[Example 4: Modified example of mixed water]
Further, as another example, by mixing hydrogen nanobubbles in mixed water and freezing, an ice confectionery containing fine bubbles of hydrogen gas can be obtained.

In general, there are various reports that hydrogen water dissolved in water contributes to health, such as reduction of oxidative stress in the living body and suppression of increase in blood LDL.

Such ice confectionery will become a luxury item that can be expected to have a positive effect on the human body of hydrogen, and can be eaten as a functional food having a function of promoting health maintenance, creating a new market for ice confectionery. Can be done.

The method of dissolving hydrogen gas bubbles in mixed water includes, for example, a method of dissolving hydrogen in mixed water using a hydrogen generating agent, a method of generating hydrogen gas from water by electrolysis and dissolving it in mixed water, and the like. There is.

The hydrogen content varies depending on the time of eating and drinking, the time of hydrogen dissolution, the time of packaging, the time of opening, etc., but is generally 7 ppm to 1.6 ppm.

[Use of ice confectionery containing carbon dioxide]
The carbon dioxide-containing ice confectionery constructed as described above can be considered to have the following beneficial uses.
(1) As it is, serve it as an icebreaker in a cup, make it into a shaved ice style, and scoop it with a spoon to eat. (You can enjoy the feeling of shaved ice in your mouth and the stimulus of a lumpy feeling when carbon dioxide bursts.)
(2) It is mixed in liquor and soft drinks and has a cooling function as ice, and the feeling of carbon dioxide bursting in liquor and soft drinks can be felt when drinking.
(3) By arranging it on a plate below the dish or as an adjunct to the dish, you can enjoy the refreshing feeling of the ice and the popping of carbon dioxide with a lively feeling.
(4) By mixing various taste components, it gives a synergistic additional taste to the dishes and luxury items of the other party, and the slight burst of carbon dioxide emphasizes the taste of the dish and presents it subtly. A taste change can be generated.
(5) In addition to application as an edible confectionery, by compressing this ice confectionery directly or through an inclusion such as a sheet on the face surface, a safe stimulus at the time of carbon dioxide rupture is comfortably transmitted to the skin surface and good facial blood circulation. It can also be used as a facial treatment material by raising the tension of the skin.

[Degassing route formation test with cyclodextrin]
In this test, it was examined whether there is a difference in degassing efficiency between the case where cyclodextrin is added to the mixed solution used to generate frozen ice blocks and the case where cyclodextrin is not added.

Specifically, an aqueous solution containing 0%, 2%, 4%, 6%, 8%, and 10% cyclodextrin was prepared, and carbon dioxide gas was dissolved in the aqueous solution according to the method described above to generate a frozen ice block. It was crushed to obtain crushed ice pieces.

In this test, experimental system A targeting an aqueous solution containing only cyclodextrin, and an aqueous solution containing sucralose with a final concentration of 0.5 to 2% and acesulfame K with a final concentration of 0.5 to 4% in addition to cyclodextrin. (Hereinafter referred to as a sweet aqueous solution), both with Experimental System B were performed.

In this test, the generated icebreaker was eaten and the state of icebreaker scattering was sensed in the oral cavity for evaluation. The results are shown in Table 1.

As can be seen from Table 1, no significant difference was observed between Experimental System A and Experimental System B. Regarding the relationship with the cyclodextrin concentration, icebreakers were confirmed in the oral cavity in icebreakers with a cyclodextrin concentration of 0% to 2%, but in icebreakers containing 4% or more of cyclodextrin, ice rupture was confirmed. No scattering was felt, and a unique refreshing feeling of defoaming derived from carbon dioxide foam was felt.

Further, as a result of performing the same sensory test on the generated icebreaker pieces stored for 3 months, the same results as in Table 1 above were obtained.

From these results, by containing 2% or more, more preferably 4% or more of cyclodextrin in the mixed solution, a degassing route can be formed in the frozen ice block or icebreaker, and most of the carbon dioxide bubbles can be generated. It was shown that the bubbles were formed at an appropriate pressure, and it was possible to maintain the bubble-breaking texture for a relatively long period of time while preventing explosive scattering.

As described above, according to the present embodiment, the icebreaker pieces of the frozen carbonated ice block and the vibrating wire net are brought into contact with each other to give vibration to the icebreaker pieces to form a rounded edge portion of the top or ridge formed by the icebreaker. By applying such a rounded shape to the carbonated ice confectionery, the rounded shape can be prevented while preventing damage to the oral wall due to flying pieces generated by bubble rupture when eating the carbonated ice confectionery. It is possible to provide a method for rounding the corners of a carbonated icebreaker and a carbonated icebreaker that can enjoy the texture of coldly tracing the tongue and inner cheek while rolling in the oral cavity.

In addition, it can be understood that the above description also includes the following concepts of the invention.
(1) An icebreaker of carbonated ice, which is characterized in that an icebreaker of a frozen carbonated ice block and a vibrating wire mesh are brought into contact with each other and vibration is applied to the icebreaker to form an edge portion formed by the icebreaker into a rounded shape. How to round the corners.
(2) The wire mesh is a double-pipe-shaped wire mesh that vibrates while rotating around a coaxially nested axis, and the ice crushed pieces put into the inner mesh tube are trapped by the outer mesh tube while being sieved. The method for rounding a corner portion of a carbonated ice crushed ice piece according to claim 1, wherein the shape is formed.
(3) The method for rounding the corners of a carbonated ice crushed ice piece according to claim 1 or 2, characterized in that the temperature is -5 ° C to -10 ° C.
(4) The method for rounding the corners of a carbonated ice crushed ice piece according to any one of claims 1 to 3, wherein the wire mesh is a mesh wire mesh of 10 to 15 mm.
(5) For the frozen carbonated ice block, drinking water is poured into a pressure-resistant container, carbonic acid gas is dissolved in the drinking water under a pressure of 0.2 MPa to 1.5 MPa to prepare mixed water, and the pressure-resistant container is cooled. The method for rounding the corners of a carbonated ice crushed ice piece according to any one of claims 1 to 4, which is produced by freezing the mixed water.
(6) A carbonated icebreaker having corners rounded by the method for rounding the corners of the carbonated icebreaker according to any one of claims 1 to 5.

[Another method of rounding the corners of ice-breaking carbonated ice pieces]
Next, another method of rounding the corners of the carbonated icebreaker will be described. In the method of rounding the corners of the icebreaker of carbonated ice according to this alternative method, the ridges and tops of the icebreaker of carbonated ice are rounded by blowing wind on the icebreaker of carbonated ice placed flat in a frozen environment.

Here, the freezing environment means a temperature environment such as a freezer or a freezing room where icebreakers of carbonated ice can be kept in a frozen state.

Further, the flat placement means a state in which the carbonated ice crushed ice pieces to be rounded are arranged so as not to overlap each other as much as possible. That is, it is not always necessary that all the carbonated icebreakers are arranged so as not to overlap, and the presence of corners that do not obstruct the air flow flowing on the surface of each carbonated icebreaker or are not rounded. There may be some overlap within the permissible range.

Further, the carbonated ice crushed ice pieces can be placed flat, for example, in a predetermined tray. Further, as the tray, for example, a tray made of plastic or stainless steel, a mesh tray having colander-shaped eyes, or the like can be adopted.

In addition, when the carbonated ice crushed ice pieces are placed flat on a stainless steel tray or placed flat on a mesh tray or mesh sheet, the stainless steel tray or mesh tray itself on which the carbonated ice crushed ice pieces are arranged is individually placed as described above. As long as it does not obstruct the airflow flowing on the surface of the carbonated icebreaker, or if the presence of non-rounded corners is within an acceptable range, the vertical direction is secured after ensuring the flow of wind at predetermined intervals. It can also be placed on top of each other.

Then, as a feature of the method of rounding the corners of the carbonated icebreaker according to this alternative method, it is mentioned that the wind is applied to the carbonated icebreaker.

This wind can be at a temperature similar to that of the above-mentioned atmosphere in a frozen environment, and more preferably, it can be a wind that is drier than the atmosphere in a frozen environment in terms of humidity.

Then, by exposing the carbonated icebreaker to such a wind, the edge portion of the surface of the surface of the carbonated icebreaker formed by the icebreaker can be rounded.

In particular, the method for rounding the corners of the carbonated icebreaker according to this alternative method (hereinafter, also referred to as the wind exposure method) is a method for rounding the corners of the carbonated icebreaker using the above-mentioned tubular wire net (hereinafter, also referred to as the wind exposure method). Compared with the tubular wire mesh method), the icebreaker can be rounded without stimulating the icebreaker as much as possible, so that it is possible to prevent the icebreaker carbonate from exploding and becoming finer.

Further, the tubular wire mesh method is a method of rounding by forming contact marks with the wire mesh at the edge positions of the ridge and the top, but this wind exposure method does not damage the surface. Therefore, it is possible to provide an icebreaker of carbonated ice having a transparent and smooth surface like a polished gemstone.

In addition, the strength of the wind that exposes the carbonated icebreaker is adjusted appropriately so that the carbonic acid icebreaker is not blown but the ice powder is blown away, thereby removing the ice powder from the carbonated icebreaker. It is also possible. This can prevent the carbonated icebreakers from binding to each other to form larger lumps during storage of the carbonated icebreakers, and the individual carbonated icebreakers are uniformly separated. It can be a group of icebreakers.

As described above, the method of rounding the corners of the carbonated ice crushed ice piece according to the above-mentioned alternative method can be regarded as a method for producing glossy carbonated ice and a method for producing glossy carbonated ice, if the cut is further changed based on the above explanation. It can be said that it provides a method for surface processing of icebreakers, a carbonated icebreaker having a glossy smooth surface, and a method for removing ice powder.

[Manufacturing of rounded carbonated ice crushed ice pieces by wind bleaching method]
First, the steps 1 to 10 mentioned in the above description of the tubular wire mesh method are performed to obtain a frozen ice block.

Next, the obtained frozen ice block is subjected to a primary crusher to prepare an irregularly shaped primary ice block (cracked ice) having a diameter of about 5 to 10 cm and a length in the longitudinal direction, and this primary ice block is prepared. Is further subjected to a secondary crusher to obtain an indefinite-shaped icebreaker of carbonated ice having a diameter of about 1 cm and a length in the longitudinal direction. A plurality of tops and ridges generated by icebreaking are formed on the surface of this carbonated ice crushed ice piece, and the edges of these tops and ridges are sharp corners derived from crushing. .. In addition, the carbonated ice icebreaker contains a large amount of ice powder generated by the icebreaking.

From the secondary crusher, those that have been crushed to about 1 cm and reached the shape of carbonated ice crushed ice pieces are sequentially discharged, and the discharged carbonated ice crushed ice pieces mixed with ice powder are then arranged on the downhill supply plate. It is supplied to the distributor through.

Here, the supply plate is not particularly limited as long as it can supply the carbonated ice crushed ice fragments discharged from the secondary crusher to the distribution device, but for example, if it is a vibrating mesh plate, mixed ice It is useful for separating and removing powder from icebreakers of carbonated ice. That is, the carbonated ice crushed ice pieces move on the vibrating mesh plate to the distributor, and the ice powder sifted off by the vibration falls from the mesh portion of the mesh plate and is separated and removed.

The distribution device is a device for distributing the carbonated ice crushed ice pieces supplied from the supply plate to the mesh tray. Specifically, the carbonated ice crushed ice pieces are distributed together with the ice powder or in a state where the ice powder is roughly removed by the mesh-shaped supply plate, while being placed flat on the mesh-shaped tray in predetermined amounts.

The distributed mesh trays are housed in a cart that can accommodate the mesh trays in multiple stages (hereinafter referred to as a multi-stage cart). In this multi-stage cart, the mesh trays can be stacked and stored in the vertical direction, and the upper and lower mesh trays to be stacked are spaced at predetermined intervals so as not to prevent the wind from hitting the ice-breaking ice fragments in the mesh tray as much as possible. It is configured to be housed separately. It is not always necessary to use a multi-stage cart, and it goes without saying that the mesh tray may be placed flat.

The multi-stage cart full of mesh trays is placed in the ventilation area of the freezing room, and the wind blows against the carbonated ice crushed ice pieces. In a freezing room, for example, the temperature inside the refrigerator Rt is Rt ≤ -5 ° C, the humidity inside the refrigerator Rh is the humidity that can promote the sublimation of ice on the surface of crushed ice pieces, and the temperature Wt of the wind in the ventilation region is, for example. Wt ≤ -5 ° C, wind humidity Wh can also be a humidity that can promote the sublimation of ice on the surface of the crushed ice pieces, and it is more preferable if the wind humidity Wh in contact with the carbonated ice crushed ice pieces <room humidity Rh. ..

Further, it is desirable that the wind applied to the carbonated ice icebreaker has a wind speed capable of promoting the sublimation of the ice on the surface of the icebreaker. By setting such a wind speed, it is possible to efficiently round the corners of the carbonated ice crushed ice piece.

Further, the wind applied to the carbonated ice crushed ice piece may be such that the carbonated ice crushed ice piece does not move in the mesh tray, but the ice powder is blown out of the mesh tray. With such a wind speed, it is possible to efficiently remove ice powder as well as round the corners of the carbonated icebreaker, prevent the generated carbonated icebreaker from binding to each other, and further, the appearance. Can be beautiful.

Then, by performing such a wind exposure treatment until it can be visually confirmed that the corners are rounded, a carbonated ice crushed ice piece having the corners rounded can be obtained. The time required for such rounding to be visually confirmed depends on the composition of the carbonated ice crushed ice pieces, the temperature inside the chamber, the wind conditions, etc., so it is difficult to define them all at once. In many cases, rounding can be confirmed by performing for 12 hours or more.

[Visual comparison]
Next, a visual comparison was made between the carbonated ice crushed ice pieces rounded by the tubular wire mesh method and the carbonated ice crushed ice pieces rounded by the wind exposure method. The comparison was made by evaluating the degree of rounding, surface gloss, ice powder adhesion, and texture by five skilled employees who have been involved in the production of carbonated ice for many years.

As a result, first, regarding the degree of rounding, there was almost no difference between the tubular wire mesh method and the wind exposure method, and it was confirmed that the corners were sufficiently rounded in both methods.

Next, regarding the surface gloss, the carbonated ice crushed ice pieces obtained by the tubular wire mesh method have innumerable contact marks with the wire mesh formed on the surface thereof, and have an overall frosted glass-like appearance. Was there. On the other hand, the carbonated ice crushed ice pieces obtained by the wind bleaching method are characterized in that the surface is extremely smooth and glossy, and the appearance is excellent in transparency as if it were a polished gemstone. Met.

Next, regarding the adhesion of ice powder, there was almost no difference between the tubular wire mesh method and the wind bleaching method, the ice powder was sufficiently removed in both methods, and the adhesion between the carbonated icebreakers was also confirmed. Was not done.

Regarding the texture, the carbonated ice crushed ice pieces obtained by the wind bleaching method had a smooth and extremely smooth texture immediately after being put in the mouth. On the other hand, the carbonated ice crushed ice pieces obtained by the tubular wire mesh method had a slightly rubbing texture. However, this was the texture immediately after being put in the mouth, and the surface was quickly melted thereafter, and both had the same texture.

As described above, according to the method of rounding the corners of the carbonated icebreaker according to another method, the ridges and tops of the surface of the carbonated icebreaker formed by the icebreaker by exposing the carbonated icebreaker to the wind. The edge portion of the icebreaker can be rounded, and the icebreaker can be a carbonated icebreaker having a surface that is smooth, glossy, and has an excellent transparent appearance.

10 Pressure-resistant container 12 Gas filling part 14 Gas filling part 16 Rubber 18 Lid 20 Cock 22 Differential pressure valve A Mixed water F1 Arrow F2 Arrow

Claims (3)

The ridge and top of the icebreaker,
Contact marks with wire mesh formed at the edge positions of the same ridge and top,
Carbonated icebreaker with rounded corners. A carbonated ice crushed ice piece having contact marks formed by ice crushing due to rotation on a wire mesh and having corners rounded by the contact marks. A device for forming a rounded corner into a carbonated icebreaker, which is a combination of a carbonated icebreaker having a ridge and a top and a wire mesh.

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