JP3373555B2 - Method for producing cone ice - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing corn ice, and when corn ice is preserved,
The purpose of the present invention is to prevent the corn container from absorbing moisture and to facilitate the removal of the insert mold during product manufacturing.

[0002]

2. Description of the Related Art When corn ice is stored, it may be because the water content of the frozen dessert is transferred to the corn container so that the corn container absorbs moisture and becomes wet. The moisture-absorbed corn container not only lost the crisp and light texture, but sometimes had a soft and unpleasant texture when eaten.

As a method of solving the above drawbacks and preventing moisture in the cone portion of cone ice, chocolate containing air bubbles is injected into the cone container, and then an insertion mold having a shape similar to the inner surface of the cone container is inserted to insert the cone container into the cone container. A method of filling a chocolate dough layer containing bubbles with the inside of the cone container after taking out the insertion mold after filling the chocolate between the insert mold and the insert mold (JP-A-3-210).
No. 152) has been proposed.

[0004]

However, in removing the insert mold, Japanese Patent Laid-Open No. 3-210152 discloses that "a hollow insert mold is used, and hot water is poured inside to warm the insert mold. , It is desirable to reduce the viscosity of the surface of the chocolate layer that is in contact with the insert mold so that the insert mold can be easily removed. "However, I actually tried this method, but could not remove the insert mold. . Further, as described in the example, even if an attempt is made to remove the insert mold while rotating the insert mold, the cone container also rotates together, and it is not easy to extract only the insert mold.

Although it is possible to remove the insert mold by raising the temperature of the insert mold extremely in the above method, the chocolate dough melts and flows down into the center of the corn container. Only the central chocolate layer became thick, and eventually the inner surface of the corn could not be uniformly coated with chocolate, and the intended purpose could not be achieved.

Further, as in the above proposal, the method in which the insert mold is hollowed out, hot water is allowed to flow inside, and the insert mold is pulled out from the cone container while rotating the insert mold is a mechanically very complicated mechanism. There was also a drawback that you could not get it.

[0007]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and not only makes it possible to remove the insertion mold, but also makes it easy and simple. It was made in order to enable industrialization.

As a result of research from various directions to achieve this object, the present invention has been finally completed. When the insertion die is pulled out, gas is blown out from the tip end thereof, and the insertion die is extremely smooth. Was discovered based on this new finding.

The present invention will be described in detail below with reference to FIG.

First, the cone container 1 is housed in the sleeve 2. In the present invention, the corn container refers to all corn containers used for corn ice, for example, a wafer dough, a baked dough such as a sweet rice cracker and the like are shaped into a container such as a cone or a cup. . of course,
A sleeve that conforms to the shape of the cone container is also used.

Next, the chocolate dough 3 is poured into the corn container 1. As the chocolate dough, the dough used for corn ice is appropriately used, for example, not only the chocolate dough using cacao mass, but also the white chocolate dough mixed with sugar and oil and fat in milk powder, or the oiliness of only sugar and oil mixed. Confectionery dough, etc. can also be used. That is, it is possible to use all of the oily material which has oil as a base material and which can be attached as a layer to the inner surface of the corn container. In the present invention, the chocolate dough is used as it is, and the one containing air bubbles is also preferably used. With the use of aerated chocolate, the insert-type withdrawal can be carried out more smoothly. The production thereof may be carried out by a conventional method, for example, melting chocolate dough and treating it with a known method such as a whipper, an overmixer, a beater, and a freezer.

An insert mold 4 having the same shape as the inner surface of the cone container
Is inserted into the chocolate dough 3 and the space between the inner surface of the corn container 1 and the insertion mold 4 is filled with the chocolate dough, and then the insertion mold is removed to provide a chocolate layer on the inner surface of the corn container.

At this time, the thickness of the chocolate layer can be adjusted depending on the degree of insertion of the insertion mold. That is,
When the insertion mold is deeply inserted, the gap between the inner surface of the corn container becomes narrower to form a thin chocolate layer, and when the insertion mold is shallowly inserted, the gap becomes wider and a thick chocolate layer can be formed. And

The insert mold 4 does not have to be heated, but it is preferable to heat the insert mold 4 because it lowers the viscosity of the surface of the chocolate layer in contact with the insert mold and makes it easier to remove the insert mold.

Moreover, by using the warm insert mold, the bubbles on the surface of the chocolate layer are degassed, and the surface of the chocolate layer becomes smooth without bubbles. As a result, the effect of blocking the transfer of water from the frozen dessert dough to the corn container is increased.

As a method for heating the insertion type, the insertion type may be made hollow and filled with hot water, or as shown in the figure, hot water is introduced from the hot water inlet 5 and then heated. It may be allowed to flow out from No. 6, and the outflow water may be recirculated after further temperature control, or may be heated by a heater, and any method can be appropriately adopted as long as it is a heating method.

After this, the insert mold is removed, but in the present invention, gas is blown out from the insert mold, thereby forming a gap between the insert mold 4 and the chocolate dough 3, and as a result, it is easy. The insert mold can be removed.

As a gas ejection system, an appropriate number of blow-out openings are provided at the tip of the insertion die and / or the surface thereof, and a gas such as air, nitrogen gas and / or carbon dioxide gas is blown out from there. good. In the drawing, the insertion mold 4 is provided with an air pipe 7, and air is sent from an air inlet 8.
An example is shown in which compressed air is ejected from a blow-out port 9 which is opened at the tip of the insertion mold. With such a system, the removal of the insert dies is very easy and there is no need to rotate the insert dies, so that this system is particularly suitable for implementation on an industrial scale.

After removing the insert mold as described above, the corn container provided with the chocolate layer is then filled with frozen dessert dough according to a conventional method to prepare corn ice. As the frozen dessert dough, those commonly used as frozen dessert dough such as ice cream dough and sorbet dough are appropriately used.

[0020]

Example 1 An emulsifier-containing chocolate dough prepared according to a conventional method was heated to 40 ° C., and was strongly stirred by a vertical whipper to allow air to be contained therein.
0% whipped chocolate was obtained. Using the whipped chocolate thus obtained, corn ice was produced according to the system shown in FIG.

First, this whipped chocolate was poured into a corn container, and then a conical insertion mold in which hot water at 60 ° C. was circulated was inserted thereinto, and the whipped chocolate was raised to the upper end of the corn container. Thereafter, compressed air was released from the tip of the insertion mold for 0.3 seconds and, at the same time, the insertion mold was pulled out. At this time, the chocolate layer and the insert mold were separated cleanly and easily, and the chocolate did not flow down to the center of the corn container.

Next, an ice cream dough having an overrun of 80% was poured into a cone container, rapidly cooled and cured according to a conventional method to produce cone ice.

The resulting corn ice was stored for -20 months for 3 months.
Although it was stored in a storage cabinet at ℃, the texture of crispy corn was maintained and no moisture absorption was observed.

[0024]

According to the present invention, by inserting the insertion mold into the corn container containing the chocolate, the chocolate is raised to cover the entire inner surface of the corn container with the chocolate. Can be easily separated from the chocolate part, and industrial production of corn ice has become possible.

[Brief description of drawings]

FIG. 1 is a view showing a corn ice production system according to the present invention.

[Explanation of symbols]

1 corn container 3 chocolate dough 4 insertion type 9 gas outlet

─────────────────────────────────────────────────── ─── Continuation of front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23G 1/00-9/30

Claims (2)

(57) [Claims] 1. When manufacturing corn ice in which a frozen dessert dough is filled in a corn container, chocolate dough is poured into the corn container, and then an insertion mold having a shape similar to the inner surface of the corn container and being heated is inserted, after the state filled with chocolate in the gap between the cone container with insertion type, Ji
Insertion type tip and / or directly contacting chocolate material
Is a method for producing corn ice characterized in that the insertion mold is pulled out by blowing gas from the surface, a chocolate dough layer is provided on the inner surface of the corn container, and then a frozen dessert dough is filled. 2. The method according to claim 1, wherein a chocolate dough containing bubbles is used as the chocolate dough.