JP3054723U - Soft ice cream using pillow-shaped bag container and its manufacturing equipment - Google Patents

Abstract

(57) [Summary] (Correction) [Solution] A soft ice cream kept at -8 ° C to + 4 ° C is poured into the inside of the pillow-shaped bag container 10c.
A frozen storage device that freezes and hardens to 0 ° C. to −35 ° C. and freeze-stores it as a hard ice cream; and a cooler that freezes the stored hard ice cream as a soft ice cream at −8 ° C. to + 4 ° C. A compressor 22 for pressurizing the soft ice cream placed in the pillow-shaped bag container inside the cooler, and the pressurized contents are powered by a monaca 15, a paper cup, plastic or glass. And a dispensing tool 12, 12a for dispensing into a receiver such as the one described above and supplying it to the customer on the spot. After the ice cream is injected into the pillow pack as described above, the ice cream is completely prevented from coming into contact with the hands or the inner surface of the ice cream freezer, and thus is exempt from the washing and sterilizing treatment.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a hard (hard) ice cream manufacturing system for a dairy and / or confectionery maker, which uses soft (soft) ice cream produced as a precursor of hard ice cream in a pillow-shaped bag container. The cross section called (pillow pack) is housed in a flexible (flexible) package such as a prism, a cylinder, or an ellipse, and the flexible package containing the soft ice cream is stored in a temperature range from −20 ° C. to −35 ° C. At the same temperature, stored as hard ice cream at the same temperature, sent to the refrigeration system of an over-the-counter manufacturer by delivery from a refrigerated vehicle, and cooled to a temperature between -20 ° C and -35 ° C. Store as a cream, and make this hard ice cream into a soft ice cream of -8 ° C to + 4 ° C in a cool box. The present invention relates to a soft ice cream which is supplied to a receiver by pouring it into a receiver such as a monaca, a cone, a cup, and an apparatus for producing the same. Therefore, in the present invention, a soft (soft) ice cream produced as a precursor of a hard ice cream is made into a paper larger than the pillow-shaped bag container (pillow pack) as in the case of milk as in the conventional case. Packed and transported in a pack and transferred to the refrigeration system of the over-the-counter / manufacturer, and then to the soft ice cream freezer of the over-the-counter / manufacturer to adjust to a soft ice cream of a certain temperature and hardness. It is an alternative to the method of pouring into a receiver such as a cone, a cup or the like and supplying it to the eater. According to the conventional method, a soft mix, which is a stock solution of soft (soft) ice cream, is discharged from a paper pack larger than the pillow-shaped bag container transferred to the refrigeration system of an over-the-counter manufacturer and retailer. Ice cream freezer of the manufacturer and distributor When transferring to the extruder, the ice cream and the ice cream freezer come into direct contact with each other. Each time, 1) washing and sterilization after the production is completed, and 2) product type Intermediate cleaning at the time of switching is required. The washing and disinfection of the above 1) and 2) are extremely complicated because each involves disinfection and washing with various chemicals as described later, and the disinfection and washing of 2) are also performed from vanilla. Each time the flavor is changed from chocolate to chocolate, or from chocolate to matcha, etc., it is necessary to obligately sterilize and wash. If the next flavor is changed without this, the different colors and fragrances will be different. As a mix of seeds, the customer's trust is lost, and as a manufacturer and distributor, it must be enforced and the burden becomes extremely large. In the present invention, a hard ice cream maker with complete sterilization and washing equipment is used.After filling a soft ice cream as a precursor of hard ice cream into a pillow-shaped bag container, the ice cream and ice cream No direct contact is made with the inner surface of the freezer, which can completely prevent the problem. The outer periphery of the pillow pack is extruded and injected into a edible receiver using various power devices, or supplied to the eater as a hard ice cream or a soft ice cream while being contained in the pillow pack, or This is an extremely sanitary and easy-to-use soft ice cream supply system that does not touch human hands until eaten by rubbing it with your palm and pouring it into the receiver or directly into the mouth. Here we define well-known pillow-shaped bags (pillow packs), which are rectangular or square in cross section, with upper and lower surfaces projecting outward, or without any projecting parts. Objects, or those with a circular or elliptical cross section are included. The materials for these are made from continuous rolls of paper, aluminum foil, plastic film, etc., formed into continuous bags by a bag making machine and cut to a certain length, or by an extrusion mechanism. It is a molded plastic tubular body. Examples of actual applications include a sports drink container with a rectangular cross section and upper and lower surfaces protruding outward, and a plastic tubular body molded by an extrusion mechanism made of Mayonnaise. Containers and the like are included. Alternatively, a pillow pack enclosing a hard ice cream at about −10 ° C. is supplied to a user, and the hard or soft ice cream is squeezed out by hand to eat according to his / her taste. In the present specification, soft ice cream is referred to in the range of -8 ° C to + 4 ° C, soft ice cream of -8 ° C to 0 ° C, shake ice cream of -4 ° C to + 4 ° C, and -8 ° C. This is a general case including frozen yogurt at ~ -2 ° C. These temperatures are not certain and there are some deviations, but there is no big difference from the above temperature.

[0002]

[Prior art]

 According to II and III in Fig. 5, the ice cream market so far can be broadly classified into soft ice cream production systems, such as dairy and / or confectionery makers, where soft ice cream is produced as a precursor. A hard ice cream that is further frozen at −20 ° C. to −35 ° C. and a soft ice cream mix prepared in the aging process of the ice cream manufacturing system are filled into a paper pack like milk, and are sold in a retail store. The main products are those that ship to retailers and sell them to consumers as soft ice cream at -8 ° C to + 4 ° C in small freezers.

Definition and content of ice cream As described above, ice cream includes hard ice cream, so-called "hard" and soft ice cream, so-called "soft". Both shake ice and frozen yogurt are a kind of “soft thing”. First, the “hardware” manufactured in ice cream factories such as major dairy and / or confectionery manufacturers will be described. According to Japan's “Ministry Ordinance on Milk and Dairy Product Standards (abbreviated as“ Milk Ordinance ”),“ ice cream refers to raw milk, milk or special milk, or food produced from these ingredients. It is processed or frozen as the main raw material and contains more than 3.0% milk solids (excluding fermented milk). "

[0004] Classification : 1) When classified according to the form of packaging, paper cups, plastic cups (plastic cups), cones (conical edible containers baked with flour and sugar as main raw materials), sticks (bars) A stick with a handle called `` Monaka Sandwich '', a western-style and Japanese-style confectionery compound product, a bite ice called `` Fancy Novelty '', a stick called a multi-pack, a cup, a cone, etc. In addition, there are also home type and business bulk. The above is all "hardware". 2) Flavor classification: Classified according to so-called flavor, such as plain ice cream, vanilla, matcha, chocolate, bulky flavor, fruit ice cream (mixed with more than 5% juice and pulp), nut ice A wide variety of products such as cream and ripple ice cream are offered. 3) Classification by raw materials Milk and dairy products : The main raw materials for ice cream, dairy products such as cream and butter are sources of milk fat, and skim milk powder and skim milk are sources of non-fat milk solids. Protein : Links with the water in the ice cream mix to prevent ice crystals from coarsening and smooth the tissue. Lactose : Reduces the freezing temperature of the ice cream mix and refines the ice crystals. Minerals : Combine with the above proteins with Ca, P, Mg, etc. to smooth the ice cream tissue. Sweeteners : Sugar, glucose, fructose, starch syrup, etc., enhance the sweetness and flavor. 4) Other raw materials and additives Edible fats and oils : Vegetable oils such as coconut oil, palm oil and palm kernel oil are used, and the use of fats other than milk fat in ice cream in ice creams is prohibited. Cocoa and chocolate : The flavor and quality of ice cream depends on the quality and processing of the cocoa beans, and chocolate has different ingredients depending on the intended use. Juice and pulp : With the diversification of products and the development of machinery, juice and pulp can be used, and when using pulp, use fruit feeders. Chicken egg : Egg yolk is mainly used and is called custard or French custard. Stabilizers : Locust bean gum, guar gum, carrageenan, etc., act to homogenize ice crystals and prevent the growth of ice crystals during storage. Emulsifier : Milk fat, which is suspended in milk in an unstable state mediated by phospholipids and proteins, is broken down by vigorous agitation and becomes free from fat particles, ice crystals, and fine air bubbles. The texture of the ice cream becomes uneven. Emulsifiers control the degree of aggregation of fat globules. As the emulsifier, glycerin fatty acid ester or sorbitan fatty acid ester made from lecithin or edible oil or fat in egg yolk or soybean is used. Flavors and Colors : Ice cream has a unique flavor and aroma and uses colorants to supplement or improve the natural colors.

[0005] microstructure: Applying an ice cream mix is thoroughly mixed many ingredients of the frozen stirrer, aggregated around the large bubbles of 30 to 150 microns tinged rotundity 0.04 to 3 0.0 micron fat globules, fat globules dispersed in tissue ground, 20-70 micron ice crystals, and 0.01-0.0 micron dispersed in tissue ground. Tissues having minute proteins of about 1 micron and uncondensed portions, which also occupy a considerable part of the ground, are observed, and such tissues maintain the unique flavor of ice cream. Air is taken in by freezing while stirring, and a mixture of 10 ice cream mix and 10 air is called overrun 100%. The higher the overrun, the lighter the taste, the softer the ice cream. 30-80%, 60-100% for hard ice cream.

Production of Hard Ice Cream The production of hard ice cream by an ice cream maker shown as II in FIG. 5 is performed as follows. 1) Mixing of raw materials : In addition to milk, condensed milk, butter, sugar, chicken eggs, etc. as raw materials, additives such as stabilizers, emulsifiers, fragrances and colorings are mixed with all raw materials such as air and water. 2) Mixing and dissolving the raw materials : Heat and dissolve in a tank that can be heated to a temperature of 60 to 65 ° C. 3) Homogenization : The above-mentioned heated and dissolved raw materials are completely homogenized in a homogenizer at a temperature of 60 to 65 ° C., usually at a pressure of 100 to 150 kg / cm ² . 4) Sterilization : The various raw materials homogenized as described above are usually kept at 85 to 90 ° C. (68 ° C. or higher in law) to kill pathogens and reduce microorganisms as much as possible. Inactivation, dissolution, mixing, etc. are performed. 5) Cooling : The sterilized product is cooled to 5 ° C or less. 6) Aging : Fat is crystallized by maintaining the temperature at 5 ° C. or lower for a predetermined time, and the viscosity is increased to improve the smoothness of the tissue and the shape retention. This process is called aging, and after this process is called ice cream mix. According to the current law, this ice cream mix (liquid) is purchased as a raw material for soft ice cream by over-the-counter soft cream manufacturers. 7) Maker freezer such as professionals : The above ice cream mix is made into a soft ice cream at -8 to + 4 ° C with an ice cream freezer. 8) Filling: Soft ice cream at -8 to + 4 ° C is barreled as cone, monaca, paper or plastic container or bulk. 9) Freeze-hardening : The soft ice cream filled in the above various containers is frozen at a temperature of -20 ° C to -35 ° C to be a hard (hardened) ice cream. 10) Storage : Freeze-hardened hard (hardened) ice cream is stored at a temperature of -20C to -35C. 11) Cold Car Delivery : Delivered to over-the-counter dealers at temperatures below -20 ° C, preferably at -35 ° C. 12) Over-the-counter sales : Delivered to over-the-counter vendors at temperatures below -10 ° C. 13) Consumer : Provided to consumers at a temperature of -10 ° C or less . The above is the route for the production and sale of hard ice cream by ice cream makers.

Conventional Soft Ice Cream The soft ice cream shown as III in FIG. 5 is produced as follows. Manufacturing and sales channels of a company that manufactures and sells soft ice cream using a small ice cream freezer at stores (hereinafter referred to as over-the-counter manufacturing and sales). 1) The soft ice cream mix maker fills a paper pack with the soft ice cream raw material prepared by the aging process according to the above [0006] 6) to form a soft ice cream mix (liquid), Sold at 5 ° C or lower to a soft ice cream retailer. 2) Over-the-counter manufacturers and distributors use the small ice cream freezer as a soft ice cream with various flavors, including frozen yogurt, in a receiver made of monaca, paper, plastic, or glass. Inject and sell to consumers. Although small, ice cream freezers are subject to strict legal sanitation regulations because they come into direct contact with the ingredients for soft ice cream. Here is a summary of the legal sanitation regulations. a) Washing and disinfection at the end of production a-1 Removal of residual mix a-2 Washing and disinfection a-2-1) Washing with clear water (until the cloudy color disappears) a-2-2) Washing with alkaline detergent a- 2-3) Rinse with water (rinse) a-2-4) Sterilize with boiling water or chlorine-based sterilized water (chloric acidity 150 ■ 200PPM) a-2-5) Dry equipment a-3 Sterilize before starting production a-3- 1) Chlorinated sterilized water (chlorine concentration 10-20PPM) a-3-2) Rinse with clear water (removal of chlorine smell) a-4 Start of production b) Intermediate washing when switching production varieties This is from vanilla to chocolate This must be done each time the flavor (flavor) of switching from chocolate to matcha is changed. b-1 Removal of remaining mix b-2 Washing with fresh water (until the color and odor of the previous mix disappeared) b-3 Removal of fresh water b-4 Production start c) Removal of acid detergent and disassembly of equipment as necessary Cleaning is required. In this way, the sterilization and cleaning regulations required for ice cream freezers are extremely strict, and the burden on over-the-counter manufacturers and sellers who use soft ice cream freezers is extremely high. 3) For soft ice cream in the temperature range of -8 ° C to + 4 ° C and for shake ice in the temperature range of -4 ° C to + 4 ° C, separate ice cream freezers must be used because the temperature ranges for frozen production are different. Must. This also adds to the complexity of sanitation. The above is the production and sales route of soft ice cream by over-the-counter manufacturers and distributors according to the current regulations.

[0008]

[Problems to be solved by the invention]

 1) As described in paragraphs [0006] and [0007] above, the production and sale of ice cream, regardless of its size, are subject to strict legal sanitation regulations. 2) Hard ice cream has a low temperature range of -10 ° C or lower, and is hard, so it is shunned by children, boys and elderly people, and its sales rate is decreasing year by year. 3) The sales rate of soft ice cream is increasing year by year, but even in small-scale production and sales, in addition to the strict regulations on sanitary hygiene, the demands of a large number of consumers during busy times are increasing. Difficult to respond to. 4) Hard ice cream requires a frozen exhibition and sale device and a large area for the exhibition area. In particular, hard ice cream in a paper container called bulk, which is the most demanded by ice cream store manufacturers (ice cream shops). Even cream can cause a rapid loss of stores dealing with `` hard stuff '', such as scraping hard ice cream with a spoon called a desher, causing health problems such as tenosynovitis among employees. I have. 5) Despite the growing demand for “software” year by year, there has been a strong demand for fundamental improvements in the extremely complicated environment of supply, both legally and humanly. 6) Hygiene is ensured by equipment such as mixing, homogenization, sterilization, cooling, aging, and freeze-hardening owned by hard ice cream makers, but demand is sluggish due to the tastes of young and boys. There is no denying that there is a tendency. On the other hand, a small-sized freezer manufactured and sold by a conventional store-based soft ice cream manufacturer that receives aged ingredients (soft ice cream mix) from a hard ice cream maker or a soft ice cream / mix maker. Must be unpacked and directly inserted into a small freezer, and sterilized and disinfected every time the type of ingredients, vanilla, chocolate, matcha, etc. changes. However, it was difficult to meet the demands of many customers during extremely busy times, and it was complicated and demanded improvements. On the other hand, as was done in some soft ice cream industries, a hard ice cream maker digs out hard ice cream that has been supplied in a barrel-shaped container with hemispherical metal fittings. The method also causes instability in the employment of employees who handle it, due to inflammation such as tendonitis in the hands and arms of the handler. In addition, “software” has about 1 to 5 varieties, while “hardware” sells (exhibits) more than 10 kinds while storing them in a frozen state, which requires a large area for sale. For this reason, it causes the loss of stores handling “hardware”. On the other hand, in the case of soft products, the point of sale of ice cream itself that requires a system with strict legal hygiene management is one of the factors that makes it difficult to spread the store of `` soft things ''. Nevertheless, despite the stricter hygiene management at retail outlets for the current “software” compared to the “hardware”, the extremely high sales growth rate This is because the preference for “things” is rapidly increasing. Therefore, there is a strong demand recently to make “software” over-the-counter sales legally and artificially easy.

[0009]

[Means for Solving the Problems]

 I shown at the left end in FIG. 5 shows a production and sales route of the soft ice cream created by the present invention. A soft ice cream as a precursor of a hard ice cream frozen to a temperature range of −20 ° C. to −35 ° C. is heated and softened at a store and mechanically filled into a pillow-shaped bag container. Since then, it has been produced by making it very easy to provide soft ice cream without the restrictions of legal sanitation. Soft ice cream that has been heated and cooled to a temperature range of -4 ° C to + 4 ° C is called shake ice. This is due to the difference in the heating and softening temperature at the store, and there is not much difference in the content of the ice cream. There is also a kind of soft ice cream called frozen yogurt. This is a type of ice cream that has yogurt fermentation in ice cream or yogurt flavored acidity added to ice cream. Stipulated in the category. The temperature range of frozen yogurt served for eating is -8 ° C to -2 ° C, and the temperature range of soft ice cream is about -8 ° C to 0 ° C. The soft ice cream is injected and filled into a flat or tubular pillow-shaped bag container (hereinafter referred to as a pillow pack) having a capacity of about 50 to 150 gr per piece called a pillow pack, and the upper opening is sealed. Then, it is frozen and stored at a predetermined temperature of -20 ° C to -35 ° C. It takes about 2 to 5 hours to soften the ice cream contained in the pillow pack to about -5 ° C in a normal cool box. The bag (pillow pack) referred to here is a continuous bag formed by a bag making machine from a rolled raw material made of paper, aluminum foil, plastic film, etc., and cut into a fixed length. Or a plastic tubular body formed by an extrusion mechanism. The wall thickness of the bag body made of the rolled material and the plastic tubular body formed by the extrusion mechanism is about 20 μm to 60 μm for the bag body and about 200 μm to 800 μm for the tubular body. The bag, cut to a certain length, has an opening at the front and rear cuts, one of which is attached or formed with a tube with a lid and sealed, and the other opening is soft ice cream. Fill. This bag (pillow pack) itself is known, but it is unique to the present invention that it is used to contain a soft ice cream as a precursor of a hard ice cream of a hard ice cream maker. After aging, the ice cream mix is turned into a soft ice cream as a precursor to the hard ice cream by the freezer of the manufacturer, filled from the unsealed opening of the pillow pack, and sealed. Stopped and frozen. The soft ice cream filled and sealed in the pillow pack is filled with various flavors of ice cream manufactured under the strict hygiene control at the ice cream manufacturer's factory. It is stored in a container and becomes a hard ice cream at a temperature of about -20 ° C to about -35 ° C, and is stored frozen. In this state, the pillow packs are delivered to the final supplier, an over-the-counter manufacturer (Ice Cream Shop), where they are refrigerated at a higher temperature of about -8 ° C to + 4 ° C than frozen storage. Take out the required number according to the demand of the extruder and insert it between the left and right pair or the left and right pair of the extruder according to the present invention, between the extruding plate or the extruding roll including the pressing plate in the middle, and power or manually press the parallel Alternatively, press and rotate to squeeze out the contents, and sell them in a container made of monaka, paper, or plastic glass. This pillow pack does not cause any hygiene problems since the clerk disposes of it after squeezing the contents. The pillow pack filled with ice cream according to the present invention can be supplied from individual ice cream makers to individual consumers through hard-ice ice cream via supermarkets and convenience stores, which are final sellers other than over-the-counter sellers. Depending on the taste of the user, the user can moderately raise the temperature and soften it, squeeze it as a soft ice cream with his own hands, pour it into the prescribed container, or eat it as it is. is there. The conical or frusto-conical receiver provided to the final eater may be consumed by the eater with ice cream or by a clerk or customer after eating, similar to the pillow pack disposal described above. Therefore, there is no hygiene problem.

[0010] Comparison with over-the-counter manufacturing and sales using a conventional soft ice mix [0110] The soft ice cream of the contents of the pillow pack is directly supplied to the eating receiver by using an extruding device or an extruding device including a hand of a eater. Since it is injected and does not come into direct contact with the equipment, 1) there is no need for sanitary control of the equipment. 2) Since the change of flavor only involves changing the pillow pack of the container, there is no direct contact with the equipment. 3) The only equipment is a relatively simple pillow pack compression mechanism that does not require a complicated refrigeration mechanism as an ice cream maker. Pillow packs containing soft ice creams are flat bags or small-diameter tubulars, so it is easy to handle elevating and lowering temperatures and handling such as storage and transport. Compared to the over-the-counter manufacturing and sales method, sales of soft ice cream are easier in terms of distribution, hygiene, personnel, equipment, etc.

[0011]

[Embodiment of the invention]

 The pillow pack, that is, a bag made of paper, aluminum foil, plastic material or the like alone, or a paper body in which a laminated composite thereof is rolled, has a body of 10a, as shown in FIG. The left and right side surfaces 18a and 18b are opposed to each other, and the bag material 10 has front and rear ends formed with openings 11 and 11a. Also, at least one round hole 11b is formed in the upper opening of the bag material, and as shown in FIG. A pin 24b protruding from the plate 24 is inserted into the round hole 11b to prevent the pillow pack from descending and facilitate extraction. Instead of this pin, a holder for holding the upper part of the pillow pack may be provided. As shown in FIG. 1D, a head 12 of the bag material 10 is provided with a pentagonal or hexagonal conduit 12 having a star-shaped opening 13 or 13 'as shown in FIG. Thus, a screw 12a is cut on the outer periphery of the conduit 12, and a lid 14 is screwed onto the screw 12a as shown in FIG. 1 (B). In the plastic tubular pillow pack formed by the extrusion mechanism as shown in FIG. 1B, the width of the tubular body 10c is not as long as that of the bag material of FIG. As shown in FIG. 1 (C), it is formed in a conduit 12 shape. The open end 12 in the form of a conduit is closed with a screw lid 14 to produce a pillow pack 10 provided with a tubular body 10a for facilitating the compressed outflow of the ice cream as a content. With the screw lid 14 of the pillow pack 10 facing downward, soft ice cream is filled through the upper opening 11a, and then the pillow pack 10 is sealed.

As shown in FIG. 2 (A), a soft ice cream produced from a maker's ice cream freezer is placed in an upper opening 11 a with a side end provided with a conduit 12 with a lid 14 facing downward. , And the upper opening 11a is sealed. The pillow pack whose upper and lower openings are sealed in this way is internally filled with a pressing plate type dispenser as shown in FIG. 2 (C) or a counter roll type dispenser as shown in FIG. 3 (D). Pour out ice cream. The pillow pack filled with the soft ice cream and the openings 11a and 11 at both upper and lower ends are sealed as shown in FIG. 2 (E), and the flat upper and lower surfaces 10a and 10b are overlapped as shown in FIG. According to the expected number of customers, the products are stacked in a plurality of rows and stored frozen at a temperature of -20C to -35C. The refrigerator used for this preservation may be of the ordinary type, but the refrigerator for soft ice cream is used as shown in Fig. 2 (F) so that the tissue of the ice cream in the pillow pack is kept homogeneous. The pillow packs are placed in parallel in each stage, and the space between them is -8 ° C to 0 ° C for soft ice cream and -8 ° C to -2 ° C for frozen yogurt. In the case of, a special structure such as circulating a wind of about -4 ° C to + 4 ° C is used. The pillow pack filled with ice cream was kept at a predetermined temperature, that is, -8 ° C to -2 ° C for soft ice cream and frozen yogurt, and -4 ° C to + 4 ° C for shake ice, and FIG. In A), a fixing plate 24 is arranged in the middle, one pillow pack is arranged on each of the outer sides, and one pressing plate 22 is arranged on each of the outer sides. The plate 22 is pressed inward from the outside to discharge the ice cream and the like inside the pillow pack. FIG. 3B shows a case where two pillow packs 10 are arranged side by side in the direction in which the pressing plates 22 extend, inside the pressing plates 22 on both outer sides. Is not limited to two, and may be three or more. 3C, similarly to FIG. 3A, a fixing plate 24 is disposed in the middle, and a plurality of, in the figure, two pillow packs 10 are arranged on both sides along the fixing plate 24 and the pressing plate 22. It was done. FIG. 3D shows a state in which the fixing plate 24 is disposed at the center, the pillow packs are disposed on both outer sides thereof, and a pair of opposing rolls 26 that can move upward and downward are disposed on the upper part of the pillow pack. As shown, the pillow packs may be arranged in two or more rows horizontally and parallel to the fixed plate. Reference numeral 24b denotes a pin projecting from the fixing plate 24, and this pin fits into the round hole 11b shown in FIGS. 1, 2, and 3.

[0013] In order to keep the composition, components and texture of the soft ice cream unchanged, the ice cream is quickly frozen and hardened to a temperature of -20 ° C to -35 ° C and placed on a general ice cream flow path. The product will be delivered to the refrigerator at the store where the ice cream is located at the end of the distribution channel. An ice cream refrigerator is a freezer that freezes hard ice cream to a temperature of −20 ° C. to −35 ° C., and a hard ice cream hardened by this freezing is raised without changing its composition, components, and tissue. Two pieces of soft ice cream, which are softened and kept separately at -8 ° C to 0 ° C, and frozen yogurt at -8 ° C to -2 ° C, and shake ice at -4 ° C to + 4 ° C. It is divided into refrigerators, and usually the same refrigerator is separated into three or three refrigerators are placed close to each other. In this way, the freezer and the cool box where the temperature difference is clearly separated are separate, or at the store of the soft ice cream where the inside of one refrigerator is separated into the freezer and the cool box, According to the demand of the user, a pillow pack filled with soft ice cream in a cool box is inserted into the soft ice cream compression and outflow device, and the soft ice cream of -8 ° C to 0 ° C in the pillow pack is used. The soft ice cream of frozen yogurt at 8 ° C to -2 ° C or shake ice at -4 ° C to + 4 ° C is extruded into a monaca, paper cup, plastic cup or glass cup placed underneath. Inject and sell.

FIGS. 4 (A) and 4 (B) show that the body 10 c of the pillow pack 10 filled with the soft ice cream 17 is held by the palm of a person or as shown in FIG. Pressing is performed by a pair of pressing plates 22 or a pair of opposing rolls 26 as shown in FIG. FIGS. 4 (A) and 4 (B) show a state in which a user discharges ice cream inside with his / her palm 19 and eats, and the present invention can cope with either hard or soft ice cream. One of the characteristics of this is that you can enjoy what you set as a hard ice cream as a soft ice cream by waiting a short time. In FIG. 4, similarly to the case of FIGS. 1 to 3, the lid 14 at the tip of the conduit 12 is removed, and a conical monaka 15 is disposed below the lid 14. Extrude. FIG. 4B shows a state in which the extrusion has progressed considerably, and the pillow pack 10c is considerably crushed.

In response to the customer's visit to the store, the required pillow pack is taken out of the freezing area, the screw 14 of the lid is removed and turned downward, and a pair of left and right parallel plate extrusion compressors shown in FIG. Presses the flat sides of the pillow pack with a pair of roll-type compressors as shown in Fig. 3 (D) and places the soft ice cream, which is the contents, in a monaca, paper or plastic receiver, Provided to the customer, the soft ice cream has a three-dimensional effect by forming a diagonally upward slope on the side of the soft ice cream. 6, 7, and 8 are a front view, a top view, and a side view, respectively, of the ice cream infusion machine according to the present invention. Describing the structure of the extruder, the extruder has a box-shaped frame 30 in which a bottom plate 31, a left plate 32, a right plate 33, and a ceiling plate 34 are assembled with bolts or the like. Between the left and right side plates 32, 33, a rotating shaft 37 having a left screw 35 at the center of the left plate and a right screw 36 at the center of the right plate is formed of bushings 38a, 38b made of bearing metal (see FIG. 6). Will be hindered. A washer 39, a nut 40, and a lock nut 41 are provided outside the left side plate 32 of the rotating shaft 37, and a washer 39 and a collar 42 are provided outside the right side plate 33. The collar 42 passes through the rotating shaft 37. It is fixed to the rotating shaft 37 with a pin (not shown) or a set screw. A pulley 43 is attached to the outside of the collar 42 of the rotating shaft 37, and is connected to a pulley 44 of the motor M mounted on the extension 31A of the bottom plate 31 by a belt 45. Also, square rod-shaped arms 46 and 47 are screwed into the left and right screws 35 and 36, respectively, of the rotating shaft 37 in a horizontal posture, and are attached to the distal ends of the arms 46 and 47 (forward direction in FIG. 6). The rectangular push plates 49, 49 are fixed vertically parallel to each other via reinforcing plates 48a, 49a fixed to the push plates 48, 49, respectively. At the upper and lower positions of the reinforcing plates 48a and 49a outside the push plates 48 and 49, a flange 51 integrated with a guide bar 50 (there are four) by welding or the like is fixed by bolts or the like. A link device 52 including spacers 52a and 52b is attached to the rear of the upper ends of the push plates 48 and 49, and assists the push plates 48 and 49 to move stably and parallel to each other. On the other hand, a bearing member 54 into which a bearing metal 53 is press-fitted is attached to the left and right side plates 32 and 33 at positions corresponding to the guide bar 50, and the guide bar 50 slides. Further, a rectangular bar-shaped support member 55 is horizontally mounted inside each of the left and right side plates 32 and 33, and a support plate 57 for mounting an ice cream container 56 is mounted on the support member 55, and substantially at the center thereof. Is provided with a hole 58 into which the spout 56a of the ice cream container 56 is inserted. In addition, 59 is an ice cream receiver. Next, the operation of the ice cream injecting machine will be described. First, when the switch of the motor M is pushed and the rotating shaft 37 rotates clockwise in FIG. 8, the arms 46 and 47 and thus the push plates 48 and 49 are pressed. Move in a direction away from each other, and are stopped at a position slightly wider than the width of the ice cream container 56. Then, the ice cream container 56 is inserted between the pressing plates 48 and 49, and the outlet 56 a of the container 56 is inserted into the hole 58 of the support plate 57 and placed on the container 56 and the support plate 57. Next, when the switch of the motor M is pressed and rotated in the opposite direction to the previous one, the push plates 48 and 49 move in the directions approaching each other, the container 56 is pushed, the ice cream is pushed out from the spout 56a, and the ice cream is received. The motor M is stopped at a position where it has reached an appropriate amount since it falls into the container 59. When this operation is repeated and the container 56 becomes empty, the motor M is rotated in the first direction, the push plates 48 and 49 are opened, and the container is replaced with a new container.

[0016]

[Effect of the invention]

 Conventionally, a soft ice cream that is manufactured as a precursor of a hard ice cream supplied from a hard ice cream trader, or a soft ice mix prepared in the aging process of an ice cream manufacturing system is mixed with milk. To be packed into a paper pack larger than the pillow pack and shipped to the retailer, and the retailer refills it with its own small freezer and sells it to consumers as soft ice cream at -8 ° C to + 4 ° C. Each time, it was necessary to be managed by sanitary regulations such as disinfection and sterilization. In the present invention, a pillow-shaped bag container called a pillow pack is prepared, and after soft ice cream as the precursor is filled in the inside, the pillow-shaped bag container itself is frozen from the outside. In addition, since it is kept cool to the temperature of soft ice cream and supplied to the eater, retail manufacturers and distributors do not need to undergo any strict hygiene management except for hygiene management at the ice cream maker. The advantage is that it can be carried out under extremely favorable conditions.

[Submission date] June 22, 1998

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0001

[Correction method] Change

[Correction contents]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a hard (hard) ice cream manufacturing system for a dairy and / or confectionery maker, which uses soft (soft) ice cream produced as a precursor of hard ice cream in a pillow-shaped bag container. (Pillow packs) These flexible packages containing the soft ice cream are housed in a flexible (flexible) package having a cross section called a prism, a cylinder, or an ellipse, and these soft packages are stored at -20 ° C to -35 ° C. Frozen and hardened to a temperature of up to and stored as a hard ice cream at the same temperature, sent to the refrigeration system of an over-the-counter manufacturer and distributor by refrigerated car delivery, and cooled to a temperature of -20 ° C to -35 ° C. Store as a cream and use this hard ice cream as a soft ice cream at -8 ° C to + 4 ° C in a cool box to express ice cream. In Monaca, corn, apparatus for producing soft-shaped ice cream to be supplied to the eating's poured into a receiver cup like. Therefore, in the present invention, a soft (soft) ice cream produced as a precursor of a hard ice cream is used in a paper pack larger than the pillow-shaped bag container (pillow pack) as in the case of conventional milk. It is transferred to a refrigeration system of an over-the-counter / manufacturer, and then transferred to a soft ice cream freezer of the over-the-counter / manufacturer, where it is adjusted to a soft ice cream of a certain temperature and hardness. It replaces the method of pouring into a receiver such as a cone or cup and supplying it to the eater. According to the conventional method, a soft mix, which is a stock solution of soft ice cream, is taken out of a paper pack larger than the pillow-shaped bag container transferred to the refrigeration system of the store manufacturer. When transferring to the ice cream freezer extruder of the manufacturer and distributor, the ice cream and the ice cream freezer come into direct contact with each other. Intermediate cleaning at the time of switching is required. The washing and disinfection of the above 1) and 2) are extremely complicated because each involves disinfection and washing with various chemicals as described later, and the disinfection and washing of 2) are also performed from vanilla. Each time the flavor is changed from chocolate to chocolate, or from chocolate to matcha, etc., it is necessary to obligately sterilize and wash. If the next flavor is changed without this, the different colors and fragrances will be different. As a mix of seeds, the customer's trust is lost, and as a manufacturer and distributor, it must be enforced and the burden becomes extremely large. In the present invention, a hard ice cream maker with complete sterilization and washing equipment is used.After filling a soft ice cream as a precursor of hard ice cream into a pillow-shaped bag container, the ice cream and ice cream Since the inner surface of the freezer does not come into direct contact, the problem can be completely prevented. The outer periphery of the pillow pack is extruded and injected into a edible receiver using various power devices, or supplied to the eater as a hard ice cream or a soft ice cream while being contained in the pillow pack, or This is an extremely sanitary and easy-to-use soft ice cream supply system that does not touch human hands until eaten by rubbing it with your palm and pouring it into the receiver or directly into the mouth. Here we define well-known pillow-shaped bags (pillow packs), which are rectangular or square in cross section, with upper and lower surfaces projecting outward, or without any projecting parts. Objects, or those with a circular or elliptical cross section are included. The materials for these are made from continuous rolls of paper, aluminum foil, plastic film, etc., formed into continuous bags by a bag making machine and cut to a certain length, or by an extrusion mechanism. It is a molded plastic tubular body. Examples of actual applications include a sports drink container with a rectangular cross section and upper and lower surfaces protruding outward, and a plastic tubular body molded by an extrusion mechanism made of Mayonnaise. Containers and the like are included. Alternatively, a pillow pack enclosing a hard ice cream at about −10 ° C. is supplied to a user, and the hard or soft ice cream is squeezed out by hand to eat according to his / her taste. In the present specification, soft ice cream is referred to in the range of -8 ° C to + 4 ° C, soft ice cream of -8 ° C to 0 ° C, shake ice cream of -4 ° C to + 4 ° C, and -8 ° C. This is a general case including frozen yogurt at ~ -2 ° C. These temperatures are not certain and there are some deviations, but there is no big difference from the above temperature.

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0009

[Correction method] Change

[Correction contents]

[0009]

[Means for Solving the Problems]

 I shown at the left end in FIG. 5 indicates a production and sales channel of the soft ice cream created by the present invention. A soft ice cream as a precursor of a hard ice cream frozen to a temperature range of −20 ° C. to −35 ° C. is heated and softened at a store and mechanically filled into a pillow-shaped bag container. Since then, it has been produced by making it very easy to provide soft ice cream without the restrictions of legal sanitation. Soft ice cream that has been heated and cooled to a temperature range of -4 ° C to + 4 ° C is called shake ice. This is due to the difference in the heating and softening temperature at the store, and there is not much difference in the content of the ice cream. There is also a kind of soft ice cream called frozen yogurt. This is a type of ice cream that has yogurt fermentation in ice cream or yogurt flavored acidity added to ice cream. Stipulated in the category. The temperature range of frozen yogurt served for eating is -8 ° C to -2 ° C, and the temperature range of soft ice cream is about -8 ° C to 0 ° C. The soft ice cream is injected and filled into a flat or tubular pillow-shaped bag container (hereinafter referred to as a pillow pack) having a capacity of about 50 to 150 gr per piece called a pillow pack, and the upper opening is sealed. Then, it is frozen and stored at a predetermined temperature of -20 ° C to -35 ° C. It takes about 2 to 5 hours to soften the ice cream contained in the pillow pack to about -5 ° C in a normal cool box. The bag (pillow pack) here is a continuous bag formed from a roll of raw material consisting of paper, aluminum foil, plastic film, etc., and cut into a fixed length by a bag making machine. Or a plastic tubular body formed by an extrusion mechanism. The wall thickness of the bag body made of the rolled material and the plastic tubular body formed by the extrusion mechanism is about 20 μm to 60 μm for the bag body and about 200 μm to 800 μm for the tubular body. The bag body cut to a certain length has open front and rear cuts, one of which is provided with or attached to a tube with a lid and sealed, and the other is opened with soft ice cream. Fill. The body itself of these bags (pillow packs) is publicly known, but it was used to store soft ice cream as a precursor of hard ice cream by a hard ice cream maker. Unique to the invention, the aged ice cream mix becomes a soft ice cream as a hard ice cream precursor by the manufacturer's freezer and is filled through the unsealed opening of the pillow pack. , Sealed and frozen. Soft ice cream filled and sealed in a pillow pack is filled with ice cream of various flavors manufactured under strict hygiene control at an ice cream maker's factory. It is stored in a container and becomes a hard ice cream at a temperature of about -20 ° C to about -35 ° C, and is stored frozen. In this state, the pillow packs are delivered to the final supplier, an over-the-counter manufacturer (Ice Cream Shop), where they are refrigerated at a higher temperature of about -8 ° C to + 4 ° C than frozen storage. Take out the required number according to the demand of the extruder and insert it between the left and right pair or the left and right pair of the extruder according to the present invention, between the extruding plate or the extruding roll including the pressing plate in the middle, and power or manually press the parallel Alternatively, press and rotate to squeeze out the contents, and sell them in a container made of monaka, paper, or plastic glass. This pillow pack does not cause any hygiene problems since the staff will dispose of it after squeezing the contents. The pillow pack filled with ice cream according to the present invention can be supplied from individual ice cream makers to individual consumers through hard-ice ice cream via supermarkets and convenience stores, which are final sellers other than over-the-counter sellers. Depending on the taste of the user, the user can moderately raise the temperature and soften it, squeeze it as a soft ice cream with his own hands, pour it into the prescribed container, or eat it as it is. is there. The conical or frusto-conical receiver provided to the final eater may be consumed by the eater with ice cream or by a clerk or customer after eating, similar to the pillow pack disposal described above. Therefore, there is no hygiene problem.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction contents]

[0011]

[Embodiment of the invention]

 The pillow pack, that is, a bag made of paper, aluminum foil, plastic material or the like alone, or a paper body in which a laminated composite thereof is rolled, has a body of 10a, as shown in FIG. The left and right side surfaces 18a and 18b are opposed to each other, and the bag material 10 has front and rear ends formed with openings 11 and 11a. Also, at least one round hole 11b is formed in the upper opening of the bag material, and as shown in FIG. A pin 24b protruding from the plate 24 is inserted into the round hole 11b to prevent the pillow pack from descending to facilitate extraction. Instead of this pin, a holder for holding the upper part of the pillow pack may be provided. As shown in FIG. 1 (D), a conduit 12 having a pentagonal or octagonal star-shaped opening 13 or 13 'is provided on the head 11 of the bag material 10, as shown in FIG. 3 (C). Thus, a screw 12a is cut on the outer periphery of the conduit 12, and a lid 14 is screwed onto the screw 12a as shown in FIG. 1 (B). In the plastic tubular pillow pack formed by the extrusion mechanism as shown in FIG. 1B, the width of the tubular body 10c is not as long as that of the bag material of FIG. As shown in FIG. 1 (C), it is formed in a conduit 12 shape. The open end 12 in the form of a conduit is closed with a screw lid 14 to produce a pillow pack 10 provided with a tubular body 10a for facilitating the compressed outflow of the ice cream as a content. With the screw lid 14 of the pillow pack 10 facing downward, soft ice cream is filled through the upper opening 11a, and then the pillow pack 10 is sealed.

[Procedure amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0013

[Correction method] Change

[Correction contents]

[0013] In order to prevent the composition, components and texture of the soft ice cream from changing, the ice cream is rapidly frozen and hardened to a temperature of -20 ° C to -35 ° C and placed on a general ice cream flow path. The product will be delivered to the refrigerator at the store where the ice cream is located at the end of the distribution channel. An ice cream refrigerator is a freezer that freezes hard ice cream to a temperature of −20 ° C. to −35 ° C., and a hard ice cream hardened by this freezing is raised without changing its composition, components, and tissue. Two pieces of soft ice cream, which are softened and kept separately at -8 ° C to 0 ° C, and frozen yogurt at -8 ° C to -2 ° C, and shake ice at -4 ° C to + 4 ° C. It is divided into refrigerators, and usually the same refrigerator is separated into three or three refrigerators are placed close to each other. In this way, the freezer and the cool box where the temperature difference is clearly separated are separate, or at the store of the soft ice cream where the inside of one refrigerator is separated into the freezer and the cool box, The pillow pack filled with the soft ice cream in the cool box is inserted into the soft ice cream dispenser according to the demand of the user, and the soft ice cream of -8 ° C to 0 ° C in the pillow pack is used. The soft ice cream of frozen yogurt at ℃ to -2 ° C or shake ice at -4 ° C to + 4 ° C is extruded and poured into a monaca, paper cup, plastic cup or glass cup placed below. Sell.

[Brief description of the drawings]

FIG. 1 shows a pillow-shaped bag container and its members used in the present application, FIG. 1 (A) is a perspective view thereof, and FIG. 1 (B) is a perspective view of a plastic tubular pillow pack, which is a kind thereof;
Figure (C) shows a pentagonal star opening in the conduit,
FIG. 3D shows a pentagon and a hexagonal star as examples of a polygonal star opening.

FIG. 2 shows the shape of a pillow-shaped bag container, a pouring device for pressing the same, and a freezing or cooling device for these, FIG. 2A shows a pillow-shaped bag container, and FIG. Shows a state in which ice cream is poured out from the opening, FIG. (C) shows a state in which ice cream is poured out from the opening into a lower cone, and FIG. (E) and FIG. (F) show a freezer and a cool box, respectively.

3A and 3B show various dispensing devices, FIG. 3A shows two pillow-shaped bags having a fixing plate in the middle, and FIG. This figure shows an apparatus for vertically dispensing two pillow-shaped bag containers, and FIG. (C) shows an example of dispensing up to two vertically and horizontally two pillow-shaped container containers having a fixing plate in the middle. (D) shows a roll-type pouring device.

FIGS. 4A and 4B show a case in which a pillow-shaped bag container is pushed out by a palm of a consumer to pour it out.

FIG. 5 shows the arrangement of a soft ice cream manufacturing apparatus according to the present invention, II shows the arrangement of a hard ice cream specialist manufacturing apparatus, and III shows a conventional soft ice cream manufacturing apparatus. 2 shows the arrangement of the device.

FIG. 6 is a side view of an apparatus for automatically pouring ice cream while manually lowering a receiver.

FIG. 7 is a plan view of an apparatus for automatically pouring ice cream while manually lowering a receiver.

FIG. 8 is a side view showing a device for automatically pouring ice cream while manually lowering a receiver, and showing a connection between a motor and a pulley by a connection belt.

[Explanation of symbols]

 10: Pillow pack 10a: Body 10c: Tubular body 11, 11a: Opening 12: Conduit 12a, 35, 36: Screw 13, 13 ': Polygonal star-shaped opening 14: Lid 15: Monaca 17: Ice cream 18a, 18b : Side surface 19: palm 22: pressing plate 24: fixed plate 24 b: pin 26: opposing roll 30: box-shaped frame 31: bottom plate 31 </ b> A: extension 32, 33: side plate 34: ceiling plate 37: rotating shaft 38 a, 38 b: bush 39: Washer 40: Nut 41: Lock nut 42: Collar 43, 44: Pulley 45: Belt 46, 47: Arm 48, 49: Push plate 48a, 49a: Reinforcement plate 50: Guide bar 51: Flange 52: Link device 52a 52b: spacer 53: bearing metal 54: bearing member 55: support member 56: ice cream container 56a: spout 57: Support plate 58: Hole 59: Ice cream receiver

────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] January 19, 1998

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims for utility model registration

[Correction method] Change

[Correction contents]

[Utility model registration claims]

8. A pillow-shaped bag container filled with ice cream is inserted into a U-shaped link mechanism, and a rotation shaft is rotated by rotation of a motor. A rotating shaft (37) arranged in the middle of the left and right side plates (32, 33) as a device for compressing the shaped bag container and discharging the compressed bag into a receiver arranged below, Left and right screws (35) and (36) cut inside the left and right side plates (32, 33).
A collar (42), which is located outside of the one of the left and right screws (35) and the right screw (36), and is fixed to a rotation shaft; and fixed to the rotation shaft (37). And the motor (M)
The pulley (43), the arms (46, 47) on the left and right sides, and the push plates (48) which are located inside and are pushed inward or outward in the axial direction, respectively. , 49) and a link device (52) extending horizontally from the upper end of the push plate (48, 49) and including spacers (52a, 52b), and the push plate (48) is driven by the motor (M). , 49), the ice cream container (56) is inserted in a state where the distance between the push plates (48, 49) is slightly larger than the width of the container (56) filled with ice cream. Wherein the ice cream is discharged into a receiver disposed below. ────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] June 22, 1998

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims for utility model registration

[Correction method] Change

[Correction contents]

[Utility model registration claims]

[Procedure amendment 6]

[Document name to be amended] Statement

[Correction target item name] Brief description of drawings

[Correction method] Change

[Correction contents]

[Brief description of the drawings]

FIG. 1 shows a pillow-shaped bag container and its members used in the present application, FIG. 1 (A) is a perspective view thereof, and FIG. 1 (B) is a perspective view of a plastic tubular pillow pack, which is a kind thereof;
Figure (C) shows a pentagonal star opening in the conduit,
FIG. 3D shows a pentagon and a hexagonal star as examples of a polygonal star opening.

FIG. 2 shows the shape of a pillow-shaped bag container and a pouring device for pressing the same.
FIG. 2A shows a pillow-shaped bag container, FIG. 2B shows a state in which ice cream is poured out from the opening, and FIG.
Shows a state in which ice cream is poured out of the opening into the lower cone, and FIG. 3D shows a state in which ice cream is poured out by a pouring tool having a fixing plate disposed in the middle, and is the same as FIG. FIG. (F) shows a freezer and a cool box, respectively.

3 (A) shows two pillow-shaped bag containers having a fixing plate in the middle, and FIG. 3 (B) shows a case in which there is no fixing plate and is pressed from both sides. FIG. 3C shows an example of a dispensing device for vertically dispensing two pillow-shaped bag containers and dispensing the pillow-shaped bag containers up to two vertically and horizontally with a fixing plate in the middle. (D) shows a roll-type pouring tool.

FIGS. 4A and 4B show a case in which a pillow-shaped bag container is pushed out by a palm of a consumer to pour it out.

FIG. 5 shows the arrangement of a soft ice cream production apparatus of the present invention, II shows the arrangement of a hard ice cream specialist production apparatus, and III shows the production of a conventional soft ice cream producer. 2 shows the arrangement of the device.

FIG. 6 is a side view of a dispensing tool for automatically dispensing ice cream while manually lowering a receiver.

FIG. 7 is a plan view of a dispensing tool for automatically dispensing ice cream while manually lowering a receiver.

FIG. 8 is a side view showing a spouting tool for automatically spouting ice cream while manually lowering a receiver, and showing a connection between a motor and a pulley by a connection belt.

Claims (17)

[Utility model registration claims] 1. A precursor of hard ice cream produced by a manufacturer of hard ice cream at -8 ° C.
An undiluted solution of soft ice cream kept at ~ + 4 ° C. is poured into a known pillow-shaped bag container, and the pillow-shaped bag container containing the soft ice cream thus injected therein is contained therein. Freeze-hardened to a temperature of -20 ° C to -35 ° C and freeze-hardened as a hard ice cream and stored;
It is sent to the refrigeration system at the same temperature by car delivery and stored, and the hard ice cream thus stored is stored at −8 ° C.
The soft ice cream kept as a soft ice cream of up to + 4 ° C. is poured into a receiver such as a monaca, a cone, a cup, etc., and is supplied to the eater. A soft ice cream using a pillow-shaped bag container characterized by the following. 2. The soft ice cream according to claim 1, wherein the ice cream in the pillow-shaped bag container is-
The soft ice cream in the pillow-shaped bag container, which is kept cool as frozen yogurt at 8 ° C to -2 ° C. 3. The soft ice cream according to claim 1, wherein the ice cream in the pillow-shaped bag container is-
A soft ice cream in a pillow-shaped bag container, which is kept cool as a soft ice cream at 8 ° C to 0 ° C. 4. The soft ice cream according to claim 1, wherein the ice cream in the pillow-shaped bag container is -4.
The soft ice cream in the pillow-shaped bag container, wherein the ice cream is kept cool as a shake ice cream at a temperature of from 4 ° C. to + 4 ° C. 5. The freezing temperature at which a pillow-shaped bag container filled with soft ice cream or the like is poured or stored is set at the same temperature of -20.degree.
A refrigeration unit that sets the temperature to 5 ° C. 6. An ice cream which has been frozen and stored under the same freezing conditions as that of the hard ice cream according to claim 1 and has a temperature of -8 ° C. immediately after the production of the soft ice cream.
Refrigeration unit for returning to + 4 ° C. 7. The refrigerator according to claim 6, wherein the temperature is from -8 ° C.
A compression device for compressing the soft ice cream in a cold state of + 4 ° C. with power including a palm, and an injection for injecting the compressed content into a receiver such as a monaca, paper cup, plastic or glass. apparatus. 8. The injection device according to claim 7, wherein the compression devices are a pair of working plates arranged in parallel with each other and pressed or released from the pressure. 9. The injection device according to claim 7, wherein the compression devices are a pair of pressure rolls arranged in parallel with each other and pressed or released from the pressure. 10. A soft container which is the contents of the pillow-shaped bag container in a receiver such as a monaca, a paper, a cup, etc. which swings in conjunction with the injection device according to any one of claims 7 to 9. An injection device that injects ice cream and the like. 11. An apparatus for preparing the pillow-shaped bag container and injecting a soft ice cream as a precursor of the hard ice cream prepared by a hard ice cream maker into the inside thereof, The pillow-shaped bag container containing the injected soft ice cream therein is frozen and hardened to a temperature of -20 ° C to -35 ° C and sent as a hard ice cream to a refrigeration system of an over-the-counter dealer by delivery from a cold storage car. , -2
An apparatus for freezing and storing at a temperature of 0 ° C. to −35 ° C., and a hard ice cream thus stored at −8 ° C.
Including a cool box that keeps the ice cream as soft ice cream of up to + 4 ° C., and a discharge device that pours the cooled ice cream into a receiver such as a monaca, a cone, a cup, and supplies it to the eater. An apparatus for producing a soft ice cream using the pillow-shaped bag container. 12. The soft ice cream manufacturing apparatus according to claim 11, wherein the soft ice cream contains a frozen yogurt at -8 ° C. to −2 ° C., and a refrigerator for soft ice cream; A manufacturing apparatus characterized in that a cool box for shaking ice cream at a temperature of 0 ° C to + 4 ° C is kept in the same or a close box. 13. The apparatus for producing a soft ice cream according to claim 12, wherein the cool box is -4 ° C. to + 4 ° C.
An apparatus for producing soft ice cream, wherein the apparatus is kept at a temperature of ° C. and the above-mentioned discharging device is a discharging device for supplying to a consumer as shake ice cream. 14. The apparatus for producing a soft ice cream according to claim 13, wherein the cool box is -8 ° C. to −2.
A device for producing a soft ice cream which is kept at a temperature of ° C., and wherein the discharging device is a discharging device for supplying to a consumer as a soft ice cream containing frozen yogurt. 15. A conduit attached to an extruded portion of the container so that the soft ice cream extruded from the pillow-shaped bag container flows out in a predetermined direction, and a right angle to an outlet of the conduit. A pillow shape, in which a polygonal star-shaped opening is formed on the surface, and the shape of the cut end of the sticky soft ice cream extruded from the conduit is changed from a triangle to a heptagon. Bag container. 16. The pillow-shaped bag container according to claim 15, wherein a soft ice cream for pressing out from the pillow-shaped bag container can be rubbed out by hand by a consumer. Fill the pillow-shaped bag container with paper,
A pillow-shaped bag container formed and formed of a single piece of plastic or aluminum foil, or a laminate of two or more types thereof. 17. A pillow-shaped bag container filled with ice cream is inserted into a U-shaped link mechanism, a rotation shaft is rotated by rotation of a motor, and a middle pillow is pressed by a push plate opposed in parallel to the left and right. A rotating shaft (37) arranged in the middle of the left and right side plates (32, 33) as a device for compressing the shaped bag container and discharging the compressed bag container into a receiver arranged below the rotating shaft (37) The left screw (35) and the right screw (36) cut inward of the left and right side plates (32, 33), and either one of the left screw (35) and the right screw (36) A collar (42) fixed to the rotating shaft outside the pulley; a pulley (43) fixed to the rotating shaft (37) and rotated by the motor (M); 47) and the arms (46, 47) A push plate (48, 49) pushed inward or outward in the axial direction, and a link device (52) extending horizontally from the upper end of the push plate (48, 49) and including spacers (52a, 52b). The ice cream container (56) is provided in a state where the interval between the push plates (48, 49) is slightly wider than the width of the container (56) filled with ice cream by the motor (M). A manufacturing apparatus that inserts the ice cream and discharges the ice cream into a receiver disposed below with a reduced interval between the pressing plates (48, 49).