JP7140749B2 - Ice dessert in container and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a packaged ice candy and a method for producing a packaged ice candy.

A product is known in which a frozen drink is made by pouring a drink such as hot coffee and stirring it (Patent Document 1 and Non-Patent Document 1).

In the above-mentioned commercial product, the container containing the ice candy has a container body and a lid body, and the lid body uses a special lid body for holding a cavity in the ice candy contained in the container body. It is

JP 2016-166051 A

Monthly magazine "Nikkei TRENDY" August 2014 issue, pages 38-39

Conventionally known products require the use of a special lid in order to hold the cavity into which the drink is placed, and the operation of removing the lid from the ice dessert is troublesome. There was an issue.

The main object of the present invention is to solve the above-mentioned problems, and a container that allows easy mixing and stirring of frozen desserts with a poured beverage without using a special lid, and makes it easier to make a frozen drink. To provide ice confectionery with ice cream.

Another object of the present invention is to provide a method for producing the packaged ice candy.

In order to achieve the above object, the present invention prepares a cup-shaped container with a bottom and an open top, and stores a shaved ice material obtained by mixing shaved ice mix and shaved ice and a frozen second ice dessert material, It has a filling step of filling the container with a doughnut-shaped nozzle having a concentric double circle cross section, and in the filling step, the container is filled with the shaved ice material from the outer ring-shaped opening, followed by the inner circular opening and the outer opening. The container is filled with the second frozen material and the shaved ice material through the ring-shaped mouth, and then the second frozen material is filled into the container through the inner circular opening to eliminate exposure of the shaved ice material from the upper surface of the container. A method for producing a container-packed ice candy, characterized by performing filling.

In addition, according to the present invention, a cup-shaped container with a bottom and an open top is prepared, a mixture for shaved ice and shaved ice are mixed, and the shaved ice material obtained by freezing the mixture and the second frozen dessert material obtained by freezing the mixture are divided into cross sections. has a filling step of filling the container with a doughnut-shaped nozzle that forms a concentric double circle, and in the filling step, the container is filled with the shaved ice material from the outer ring-shaped mouth, followed by the inner circular mouth and the outer ring The container is filled with the second frozen material and the shaved ice material through the shaped opening, and then the second frozen material is filled into the container through the inner circular opening to eliminate the exposure of the shaved ice material from the upper surface of the container. A method for producing a container-packed ice candy, characterized by performing

The present invention further includes the step of cooling and pressing the upper surface of the second ice candy filled in the container with a convex pressing member having a downwardly bulging central portion after filling the container with the material. A method for producing a container -packed ice dessert, characterized by

According to this invention, the ice-candies in the container are filled with shaved ice as the first ice-candy in the lower part, the second ice-candy and the first ice-candy are packed concentrically in the center, and the upper part is the second ice-candy. The arrangement is adopted that it is covered with ice cream. Therefore, the heat of the poured liquid (beverage) is received by the second ice-candy, and the liquid melts the second ice-candy while loosening the shaved ice that is the first ice-candy. Therefore, a frozen drink can be made without impairing the ice feeling of shaved ice.

In addition, according to the present invention, since the upper surface of the second ice candy on the upper portion is a concave surface that is gently dented toward the center, the poured liquid tends to accumulate in the center, and the liquid tends to hold. Heat is easily transferred to the center of the second frozen dessert. Therefore, the liquid melts the shaved ice while melting the second frozen dessert, so that a frozen drink with a feeling of ice can be made until the end.

FIG. 1 is a perspective view showing an example of a packaged ice candy 10 according to one embodiment of the present invention. FIG. 2 is a central longitudinal section of the container-packed ice candy 10 according to one embodiment of the present invention. FIGS. 3(A), 3(B), and 3(C) are schematic diagrams showing the contents of the ice candy filled in the container 11, respectively. FIGS. 4(A) and 4(B) are schematic diagrams showing the filling shapes of the shaved ice 20 and the sherbet 30, respectively. FIGS. 5(A) and 5(B) are schematic diagrams showing the filling shapes of the shaved ice 20 and the sherbet 30, respectively. FIGS. 6(A) and 6(B) are schematic diagrams showing the filling shapes of the shaved ice 20 and the sherbet 30, respectively. 7(A), 7(B), and 7(C) are schematic diagrams showing the top surface shape of the sherbet 30, respectively. FIG. 8 is a schematic block diagram showing the manufacturing process (A) of the packaged ice candy 10. As shown in FIG. FIG. 9 is a schematic block diagram showing the manufacturing process (B) of the packaged ice candy 10. As shown in FIG. FIG. 10(A) is a schematic longitudinal sectional view showing an example of the filling nozzle 40, and FIG. 10(B) is a bottom end view thereof. FIG. 11 is an illustrative view showing another example of the filling process. 12(A), 12(B), and 12(C) are diagrams for explaining the pressing process. FIG. 13 is a table and an image showing evaluation results of volume ratios of the first ice candy and the second ice candy. FIG. 14 is a table showing the difference in solubility due to overrun of the second frozen dessert. FIG. 15 is an image showing the difference in solubility due to the overrun of the second frozen dessert. FIG. 16 is an image showing the difference in solubility due to the overrun of the second frozen dessert. FIG. 17 is a graph showing the difference in solubility due to overrun of the second frozen dessert.

Embodiments of the present invention will be specifically described below with reference to the drawings.

FIG. 1 is a perspective view showing an example of a packaged ice candy 10 according to one embodiment of the present invention. A container-packed ice candy 10 has shaved ice 20 as a first ice candy and sherbet 30 as a second ice candy contained in a cup-shaped container 11 . A top opening 14 of the container 11 is covered with a seal lid 15 crimped onto the container 11, for example.

FIG. 2 is a schematic central longitudinal sectional view of the packaged ice candy 10. As shown in FIG. The cup-shaped container 11 has an inner bottom surface 16 that is circular in plan view, and an inner peripheral surface 18 that rises upward from a peripheral edge 17 of the inner bottom surface 16 such that its diameter gradually increases. Shaved ice 20 is filled in the bottom surface and the peripheral surface of the container 11 . The shaved ice 20 on the peripheral surface is filled so that the upper portion is thinner. As a result, the shaved ice 20 has a concave portion 21 recessed from above in its central portion. The concave portion 21 has the largest diameter at the top and gradually decreases in diameter toward the bottom.

Moreover, the sherbet 30 is filled so as to fill the concave portion 21 formed in the shaved ice 20 in the container 11 and cover the entire upper surface of the shaved ice 20 .

Furthermore, the upper surface 31 of the filled sherbet 30 is a concave surface that is gently dented toward the center.

The shaved ice 20 is a mixture of a mix mainly composed of dairy products, sugars, and stabilizers, and shaved ice. For example, the shaved ice 20 has a volume of 150 ml, which is a mixture of 45 ml of mix and 105 ml of shaved ice. The shaved ice 20 is sometimes called frappe in French.

On the other hand, the sherbet 30 uses the ice candy according to the invention of Japanese Patent No. 4568852. That is, "as a stabilizer, at least a water-soluble soybean polysaccharide and a wheat gluten hydrolyzate are blended, and the total solid content of an emulsifier is 5 to 15% by weight, and the overrun is 100 to 300% by volume." Sherbet 30 is used. As an example, the sherbet 30 has a capacity of 150 ml, which is the same amount as the shaved ice 20 .

Next, how to eat the packaged ice candy 10 will be described.

The lid 15 of the container-packed ice candy 10 is removed to expose the top opening 14 of the container 11.例文帳に追加Then, the side of the container 11 is lightly pressed to loosen the shaved ice 20 and the sherbet 30.例文帳に追加Then, a certain amount of liquid (eg, coffee or milk) of 70 ml, for example, is poured onto the upper surface of sherbet 30 in container 11 through upper opening 14 . The liquid to be poured may be either low temperature or high temperature, but a warm liquid of about 60° C. to 80° C. is desirable as an example. The poured (warm) liquid accumulates in the center of the upper surface 31 of the sherbet 30 and dissolves into the sherbet 30 from the upper surface 31 of the sherbet 30 . The user eats the frozen drink sherbet 30 and the shaved ice 20 while mixing the sherbet 30, the liquid, and the shaved ice 20 with a straw, a spoon, or the like. Since the shaved ice 20 is arranged around and under the sherbet 30, when eating with the sherbet 30 in a frozen drink state, the ice feeling can be maintained until the end.

A liquid beverage can be poured into the container-packed ice candy 10, for example, using a coffee machine installed in a convenience store. When the coffee machine is used to inject the liquid beverage, the coffee machine may be provided with a dedicated button for injecting into the container-packed ice candy 10 . By doing so, the product can be purchased at a convenience store and a coffee machine can be used to easily pour an appropriate amount of hot coffee or milk, for example 70 ml.

The container-packed ice candy 10 can be purchased, for example, at a convenience store, filled with a liquid beverage on the spot, and eaten immediately. Alternatively, the container-packed ice candy 10 can be purchased, brought home, stored in a freezer at home, and poured with a liquid beverage to be eaten at home.

Also, the container-packed ice candy 10 can be provided for business use as a frozen drink that is poured and eaten at restaurants, cafes, and the like.

A container-packed ice candy 10 according to one embodiment of the present invention is housed in a cup-shaped container 11 . The container 11 has an inner bottom surface 16 that is circular in plan view, and an inner peripheral surface 18 that rises upward from a peripheral edge 17 of the inner bottom surface 16 and whose diameter gradually increases. In this embodiment, the internal volume of the container 11 is 200-700 ml. However, the form of the container 11 is not limited to such a form. As the container 11, various containers can be used as long as they are cup-shaped containers 11 with a bottom and an open top that can accommodate the shaved ice 20 as the first ice candy and the second ice candy different from the shaved ice. Here, the cup-shaped container 11 may have any shape as long as the inner surface of the container 11 is cup-shaped, and the outer shape of the container 11 may be any shape. Also, the container 11 can be made of various materials such as resin, paper, metal, glass, and ceramics.

Also, the lid 15 need not be a dedicated lid for holding a cavity in the ice confection as in the prior art, but may be a sealing lid 15 as in this embodiment, or a simple detachable lid. It can also be formed with a flexible lid.

Next, the evaluation of the prototype until the invention was completed will be explained, and the characteristics of the finished product will be clarified.

(1) About contents of ice desserts As shown in FIGS. , 150 ml of shaved ice 20 and 150 ml of sherbet 30 were prepared and evaluated by filling them horizontally in two layers, upper and lower.

The shaved ice 20 alone (FIG. 3(A)) had a density of the shaved ice 20, and the poured liquid was very difficult to mix, and the evaluation was x.

Sherbet 30 alone (FIG. 3(B)) was easy to mix with the liquid when poured, but lacked the refreshing feeling of crushed ice and lacked the likeness of a frozen drink, and was evaluated as Δ.

Shaved ice 20 and sherbet 30 are horizontally filled in two layers (Fig. 3(C)). When the liquid is poured, the sherbet 30 mixes easily, but the shaved ice 20 in the lower half is thick and difficult to mix. The evaluation was △.

(2) Filling shape of shaved ice and sherbet (Part 1)
The container 11 shown in FIG. 4A is concentrically filled with 150 ml of sherbet 30 in the periphery and 150 ml of shaved ice 20 in the center, and the container 11 shown in FIG. Concentrically, 150 ml of shaved ice 20 was filled in the periphery and 150 ml of sherbet 30 was filled in the center for evaluation.

In the case of FIG. 4(A), when the liquid is poured, the sherbet 30 at the periphery melts softly and the shaved ice 20 at the center is hard, resulting in poor balance. In addition, the container 11 was deformed with a small amount of force during stirring, and the contents easily spilled out, and the evaluation was Δ.

In the case of FIG. 4(B), when the liquid was poured, the shaved ice 20 on the periphery of the upper surface was thick, and the heat of the liquid poured into the shaved ice 20 was taken away, and the sherbet 30 in the center was difficult to melt. The evaluation was 0.

(3) Filling shape of shaved ice and sherbet (Part 2)
As shown in the plan view of FIG. 5(A), the peripheral part of the container 11 is filled with shaved ice 20, and the center part is filled with sherbet 30 in a triangular shape, and as shown in the plan view of FIG. Concentrically filled with shaved ice 20 in the periphery and sherbet 30 in the center (same as the prototype shown in FIG. 4(B)) was produced and evaluated.

In the filling shape of FIG. 5A, the sherbet 30 has a triangular shape in plan view so that the surrounding shaved ice 20 can be easily loosened when the liquid is poured. As a result, the shaved ice 20 became difficult to loosen. In addition, since the shape of the shape is triangular in plan view and the volume is smaller than that of round shape in plan view, the size of the triangle in plan view is increased in order to increase the volume of the sherbet 30, and the sherbet 30 is 180 ml and the shaved ice 20 is 120 ml. Then, the feeling of ice derived from shaved ice 20 has decreased. The evaluation was 0.

The filling shape of FIG. 5(B) is the same as that of FIG. 4(B), and the filling operation is relatively easy. The evaluation was 0.

(4) Filling shape of shaved ice and sherbet (Part 3)
As shown in the cross-sectional view of FIG. 6(A), the container 11 is concentrically filled with shaved ice 20 at the bottom, sherbet 30 at the center, and shaved ice 20 at the periphery in the middle upper part, and FIG. 6(B). As shown in the cross-sectional view of , the container 11 is filled with shaved ice 20 at the bottom, sorbet 30 at the center, and concentrically with the shaved ice 20 on the periphery, and the top (upper surface) is all sherbet 30. evaluated. In both cases, 150 ml of shaved ice 20 and 150 ml of sherbet 30 were used.

In the filling shape of FIG. 6(A), the shaved ice 20 occupies more volume in the lower portion than the filling shape of FIG. 4(B), and the feeling of ice is increased. It did not change from the filling shape. A gap was formed between the sherbet 30 and the shaved ice 20 when subjected to heat shock.

In the filling shape of FIG. 6(B), the sherbet 30 on the upper surface receives the heat of the poured liquid, so the shaved ice 20 is finished as a frozen drink without impairing the ice feeling. In addition, the upper surface is covered with sherbet 30, and the appearance is also good. The evaluation was ⊚.

(5) Top Shape of Sherbet In the filling shape shown in FIG. Three types of dents (Fig. 7(C)) were made and evaluated.

7(A) and 7(B), when the liquid is poured from the top of the container 11, the liquid accumulates evenly on the upper surface 31 of the sherbet 30, or the liquid accumulates around the upper surface 31 of the sherbet 30. In FIG. Therefore, in the case of hot liquid, the outer peripheral surface of the container 11 may become hot, depending on the material of the cup. The evaluation was ⊚.

On the other hand, in FIG. 7C, the poured liquid tends to accumulate in the center of the upper surface 31 of the sherbet 30, and the heat of the liquid tends to be transferred to the center of the sherbet 30. As shown in FIG. The evaluation was ⊚.

(6) About the volume ratio of the first ice dessert and the second ice dessert , “Whip” refers to sherbet with a total solid content of 5 to 25% by weight and an overrun of 70 to 300% by volume.).
[sample]
As shown in FIG. 13, samples (1) to (4) were prepared as products with different filling volumes in the frappe portion and the whip portion produced under the same formulation and freezing conditions.
[Test method]
100 g of coffee at 70°C was slowly poured over each sample at -22°C. Each sample after pouring was stirred with a straw, and the easiness of mixing and ice feeling of the finished product were compared and evaluated.
[result]
Details of the results are shown in FIG.
(A) The first frozen dessert (frappe) used this time was improved to be easy to mix, and if the ratio of the second frozen dessert (whipped portion) is high, it tends to be difficult to mix.
(B) The ratio of the frappe portion to the total capacity is high, and the ice feeling remains when the total weight per piece is large.
(C) When the total volume is 340 ml, the ratio of the whipped portion to the frappe portion of 1:2 or 1:3 is highly evaluated for ease of mixing and preference for residual ice feeling.
(D) At the beginning of development, the ratio of the whip part and the frappe part was considered to be 1: 1, but when the improved frappe was used, the ratio of the whip part and the frappe part was 1: 2.1, and it was mixed. It turned out to be a good balance between ease and ice feeling.
[Our goal]
(1) The role of the second frozen dessert (whipped part) is not to make it easier to stir, but to ``quickly absorb the heat of the poured coffee and make it a temperature that does not burn you when you touch the cup or spill it''. I learned that it is good to specialize.
(2) In the future, if there is a possibility that the product will be served at a high temperature, the ratio of the second frozen dessert (whipped portion) and the first frozen dessert (frappe portion) will be 1:1 in order to increase the ice feeling of the finished product. It is thought that the ratio of the first frozen dessert (flappe portion) should be increased to a range of about 4.
<Manufacturing process of containerized ice dessert>
Next, a method for manufacturing the container-packed ice candy 10 will be described.

FIG. 8 is a schematic block diagram showing the manufacturing process (A) of the packaged ice candy 10, and FIG. 9 is a schematic block diagram showing the manufacturing process (B) of the packaged ice candy 10. As shown in FIG. The packaged ice candy 10 is produced by filling a container 11 with shaved ice 20 as the first ice candy and sherbet 30 as the second ice candy, closing the lid 15, quickly freezing the product, and packing it into a cardboard box. made with

Shaved ice 20 as the first ice dessert is, for example, a mixture of shaved ice and a coffee mix mainly composed of dairy products, sugars, stabilizers, and coffee extract for imparting coffee flavor (Fig. 8) may be used after freezing if necessary (see manufacturing step (B) of FIG. 9). Then, the container 11 is filled with the shaved ice 20 . In this embodiment, as an example, the mixing ratio (weight ratio) of coffee mix and shaved ice is 35:65.

A sherbet mix (raw material mix) is frozen and the container 11 is filled with the sherbet 30 as the second ice dessert. As described above, the components of the sherbet mix contain at least water-soluble soybean polysaccharides and wheat gluten hydrolyzate as stabilizers, and further contain an emulsifier. 300% by volume can be used.

Here, the term "total solid content" refers to the remaining portion of the product excluding water, and the total solid content of the product is substantially equal to the total solid content of the raw material mix.

The term "overrun" refers to a volume greater than or equal to the volume of the raw material mix due to entrapment of air in the raw material mix. An overrun of 100% by volume indicates that the volume of the sherbet 30 is twice the volume of the sherbet mix (raw material mix).
[Table 1] shows an example of component specifications of the container-packed ice candy 10 according to this embodiment.

As shown in Table 1, the packaged ice candy 10 is composed of 45 ml of coffee mix, 105 ml of shaved ice, and 150 ml of sherbet, and the total capacity is 300 ml.

In addition, in the container-packed ice candy, the difference in solubility due to the overrun of the second ice candy (for example, sherbet) was confirmed, and will be described below.
[sample]
Samples (1) to (6) were prepared by freezing sherbet mixes of the same composition and filling 150 ml of cups with different overruns. The overrun (%) of each sample is as follows.

(1) 25%, (2) 100%, (3) 150%, (4) 200%, (5) 250%, (6) 300%
[Test method]
100 ml of hot water of 70°C was poured at a constant rate from above each sample of -22°C. After pouring, the liquid portion was discarded and the amount of sherbet mix left was measured.
[Test results]
The test results are shown in FIGS. 15, 16 and 17. FIG.
[Discussion]
Since hot water of the same volume and temperature has the same amount of heat, it can melt the same weight of sherbet mix. The higher the overrun, the greater the volume of sherbet mix per unit weight, and the greater the melting volume. Also, if it contains a lot of air, the sherbet mix film that envelops the air bubbles becomes thin, and the structure is fragile and easily crumbled, so it melts while crumbling, and the weight of the sherbet mix that melts increases.

FIG. 10(A) is a schematic longitudinal sectional view showing an example of the filling nozzle 40, and FIG. 10(B) is a bottom end view thereof. The filling nozzle 40 is used in the filling process during the manufacturing process shown in FIG. 8 or FIG.

In the filling process, the filling nozzle 40 is used to simultaneously fill the shaved ice 20 as the first ice candy and the sherbet 30 as the second ice candy. More specifically, the shaved ice 20, the shaved ice 20 and the sherbet 30, and the sherbet 30 are successively filled in this order by the nozzle having a concentric double circle at the lower end of the nozzle. and sherbet 30 is filled.

FIG. 11 is an illustrative view showing another example of the filling process. In the filling step shown in FIG. 11, the first nozzle 61 is used to fill at least the lower portion of the container 11 with the shaved ice 20 as the first ice candy (FIG. 11(A)).

Next, a second nozzle 62 different from the first nozzle 61 is inserted into the shaved ice 20 filled in the container 11, and the sherbet 30 as the second ice dessert is injected into the shaved ice 20 so as to push it out ( 11(B)), the sherbet 30 is filled so that the shaved ice 20 is not exposed from the upper surface of the container 11 (FIG. 11(C)).

In both the manufacturing process (A) shown in FIG. 8 and the manufacturing process (B) shown in FIG. 9, so-called continuous simultaneous filling using the filling nozzle 40 shown in FIGS. Alternatively, the two-stage filling using two nozzles described in FIG. 11 can be employed.

FIGS. 12A to 12C are diagrams for explaining the pressing process performed after the container 11 is filled with the shaved ice 20 and the sherbet 30. FIG. The "pressing" process is described only in the manufacturing process (A) shown in FIG. 8, but may also be employed in the manufacturing process (B) shown in FIG.

In the pressing step, the pressing plate 50 is lowered from above the container 11 filled with the shaved ice 20 and the sherbet 30 (FIG. 12(A)). The pressing plate 50 is a circular plate in a plan view, the center of which is downwardly convex, and is made of a metal such as a stainless steel plate. When the upper surface 31 of the sherbet 30 filled in the container 10 is pressed by the pressing plate 50 (FIG. 12(B)), the upper surface 31 of the sherbet 30 filled in the container 10 is cooled and hardened, and moves toward the center. 12(C)).

12A to 12C, the pressing plate 50 has a simple canopy shape in order to explain the shape of the upper surface 31 of the sherbet 30 in an easy-to-touch manner. It should be noted that a mechanism for circulating liquid nitrogen may be incorporated in the container, and it is not a simple canopy shape.
<Modification>
In the description of the above-mentioned embodiment, the sherbet 30 as the second ice dessert is "blended with at least a water-soluble soybean polysaccharide and a wheat gluten hydrolyzate as a stabilizer, and further with an emulsifier. The total solid content is 5-15. % by weight and an overrun of 100 to 300% by volume" was exemplified, but the composition of the sherbet 30 is not limited to the exemplified one.

Also, in the above-described embodiment, a container containing ice candy containing shaved ice and sherbet was described, but there are two types of ice candy contained in the container: shaved ice or frappe as the first ice candy, and a type different from shaved ice. It is only necessary to have the second ice candy. In particular, the second frozen dessert is not limited to sherbet, but may be shaved ice, flavored shaved ice, porous ice cream, whipped ice, or the like.

Further, the upper surface 31 of the sherbet 30 filled in the container 11 may be formed with a concave surface gently recessed toward the center, and the concave surface may be the concave surface 31 having the shape shown in FIG. The concave surface 31 having the shape shown in 12(C) may be used, or any concave surface other than the specific examples may be used.

Also, the capacities of the first ice candy (shaved ice 20) and the second ice candy (sherbet 30) and the capacity of the container 11 are merely examples, and ice confections in smaller containers with smaller capacities may also be used. , ice confections in large-capacity containers can also be used.

In addition, the present invention is not limited to the embodiments described above, and various modifications are possible within the scope of the claims.

Industrial field of application

According to this invention, it is possible to provide a packaged ice dessert that can be purchased at a convenience store or the like and can be easily eaten as a frozen drink on the spot. can provide.

Furthermore, packaged ice can be provided as a menu for commercial use in restaurants, cafes, etc., and will contribute to the expansion of the packaged ice candy market.

REFERENCE SIGNS LIST 10 ice candy in container 11 container 14 upper opening 15 lid 16 inner bottom surface 17 peripheral edge 18 inner peripheral surface 20 shaved ice as first ice candy 21 recess 30 sherbet as second ice candy 31 upper surface 40 filling nozzle 50 pressing plate 61 first first nozzle 62 second nozzle

Claims (3)

Prepare a cup-shaped container with a bottom and an open top,
A filling step of filling a container with a shaved ice material obtained by mixing a shaved ice mix and shaved ice and a frozen second frozen dessert material using a donut-shaped nozzle having a concentric double circle cross section,
In the filling step, the container is filled with the shaved ice material through the outer ring-shaped opening, then the second ice candy material and the shaved ice material are filled into the container through the inner circular opening and the outer ring-shaped opening, and then the second ice material is filled through the inner circular opening. A method for producing container-packed ice-candy, characterized by carrying out continuous three-step filling in which the ice-candy material is filled into the container so that the shaved ice material is not exposed from the upper surface of the container. Prepare a cup-shaped container with a bottom and an open top,
A filling step of mixing shaved ice mix and shaved ice, freezing the shaved ice material and freezing the second frozen dessert material into a container using a donut-shaped nozzle having a concentric double circle cross section. have
In the filling step, the container is filled with the shaved ice material through the outer ring-shaped opening, then the second ice candy material and the shaved ice material are filled into the container through the inner circular opening and the outer ring-shaped opening, and then the second ice material is filled through the inner circular opening. A method for producing container-packed ice-candy, characterized by carrying out continuous three-step filling in which the ice-candy material is filled into the container so that the shaved ice material is not exposed from the upper surface of the container. After filling the container with the material, the step of cooling and pressing the upper surface of the second ice candy filled in the container with a convex pressing member having a downwardly bulging center portion so as to harden is further included. 3. The method for producing the packaged ice candy according to claim 1 or 2 .

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