JP7469930B2 - Frozen dessert manufacturing device and manufacturing method - Google Patents

Description

The present invention relates to an apparatus and method for producing frozen desserts.

Known methods for producing frozen desserts include a method using a mold (shaping tool) (e.g., Patent Document 1) and a method for producing frozen desserts by extrusion molding without using a mold (e.g., Patent Document 2).

Patent Document 1 describes a method for producing a multi-layered frozen dessert having two or more continuous layers made of different materials, in which a mold is first used to form an outer layer of the frozen dessert having a recess, the recess is filled with sauce, and the sauce is cooled and hardened.

On the other hand, in the extrusion molding method, the unhardened frozen dessert material is extruded downward from a nozzle with an opening of the desired shape, and then cut approximately perpendicular to the extrusion direction to form it into the desired shape and size. The cut molded product falls naturally onto a belt conveyor or tray, where it is cooled and hardened to produce the frozen dessert.

JP 2014-198019 A JP 2013-162758 A

In the extrusion molding method, since the process involves a step of extruding the uncured material from a nozzle and a step of cutting it and dropping it onto a belt conveyer or the like, the designed shape may not be obtained.
An object of the present invention is to provide a manufacturing apparatus and a manufacturing method that provide excellent shape stability when manufacturing a multi-layered frozen dessert by extrusion molding.

The present invention has the following configuration.
[1] An extrusion section that extrudes an unhardened material of a frozen dessert material, and a cutting section that cuts the unhardened material discharged from the extrusion section in a direction intersecting the extrusion direction,
the extrusion section has a first nozzle having a cylindrical main tube portion and a second nozzle provided inside the first nozzle,
the second nozzle has a trunk pipe portion that rotates about a central axis of the main cylinder portion as a rotation axis, and a branch pipe portion that protrudes from the trunk pipe portion,
The branch pipe section has a discharge hole whose opening area increases with increasing distance from the trunk pipe section.
[2] The manufacturing apparatus of [1], wherein the discharge holes are present in an area that is 20 to 90% of the distance from the rotating shaft to the inner wall of the main cylindrical portion in a direction from the rotating shaft to the radially outward direction of the main cylindrical portion.
[3] The manufacturing apparatus according to [1] or [2], wherein the branch pipe portion is provided in a number of two to four at intervals in the rotational direction of the trunk pipe portion.
[4] The manufacturing apparatus according to any one of [1] to [3], further comprising an air nozzle that blows gas onto an outer surface of the first nozzle.

[5] A method for producing a frozen dessert using any one of the production devices according to [1] to [4], comprising the steps of: extruding an unhardened material of a first frozen dessert ingredient from the first nozzle; rotating the second nozzle about a central axis of the first nozzle as an axis of rotation; extruding an unhardened material of a second frozen dessert ingredient from the discharge hole; and discharging a composite unhardened material in which the unhardened material of the first frozen dessert ingredient and the unhardened material of the second frozen dessert ingredient are united;
The discharged composite unhardened material is cut at the cutting section to obtain a shaped product, and the shaped product is hardened to obtain a frozen dessert.
[6] The manufacturing method of [5], wherein the manufacturing apparatus is equipped with an air nozzle that blows gas onto the outer surface of the first nozzle, and the unhardened material of the first frozen dessert ingredient is extruded from the first nozzle while blowing gas having a higher temperature than the unhardened material of the first frozen dessert ingredient in the composite unhardened material onto the outer surface of the first nozzle.
[7] The freezing point of the first frozen dessert material is −8.0 to −1.5° C., and the unhardened material of the first frozen dessert material is supplied to the first nozzle at a temperature lower than the freezing point;
The manufacturing method according to [5] or [6], wherein the freezing point of the second frozen dessert material is −5° C. or lower, and the unhardened material of the second frozen dessert material is supplied to the second nozzle at a temperature higher than the freezing point.
[8] The manufacturing method of [7], wherein V1:V2, which represents the ratio of the volume V1 of the unhardened material of the first frozen dessert ingredient extruded from the first nozzle per unit time to the total volume V2 of the unhardened material of the second frozen dessert ingredient extruded from the discharge hole, is 100:8 to 100:30.
[9] The manufacturing method of [5] or [6], wherein the freezing points of the first frozen dessert material and the second frozen dessert material are -8.0 to -1.5°C, respectively, and the unhardened material of the first frozen dessert material is supplied to the first nozzle at a temperature lower than the freezing point, and the unhardened material of the second frozen dessert material is supplied to the second nozzle at a temperature lower than the freezing point.
[10] The manufacturing method of [9], wherein V1:V2, which represents the ratio of the volume V1 of the unhardened material of the first frozen dessert ingredient extruded from the first nozzle per unit time to the total volume V2 of the unhardened material of the second frozen dessert ingredient extruded from the discharge hole, is 100:20 to 100:100.

The manufacturing apparatus and method of the present invention provide excellent shape stability when producing multi-layered frozen desserts using the extrusion molding method.

1 is a perspective view showing one embodiment of a frozen dessert produced using the production apparatus of the present invention. FIG. FIG. 2 is a plan view of the frozen dessert of FIG. 1 . 1 is a front view showing one embodiment of a frozen dessert manufacturing apparatus of the present invention. FIG. 4 is a side view for explaining a molding process. FIG. 4 is a front view showing an example of a second nozzle. FIG. 11 is a front view showing another example of the second nozzle. FIG. 11 is a front view showing another example of the second nozzle. FIG. 1 is a schematic diagram showing an example of a continuous freezer, in which (a) is a longitudinal sectional view and (b) is a transverse sectional view taken along line BB in (a). FIG. 11 is a partially cross-sectional plan view of a modified example of the second nozzle as viewed from below. FIG. 11 is a side view for explaining a method for evaluating the smoothness of a front end face. FIG. 11 is a side view for explaining a method for evaluating the parallelism of a stick. FIG. 1 is a plan view for explaining a method for evaluating shape stability. FIG. 2 is a cross-sectional view for explaining a method for evaluating shape stability. FIG. 2 is a cross-sectional view for explaining a method for evaluating shape stability.

The following definitions of terms apply throughout the specification and claims.
The frozen dessert in the present invention includes those generally classified as "frozen desserts" and frozen yogurt. Specific examples of the "frozen desserts" include ice creams (ice cream, ice milk, lacto ice cream) and frozen desserts.
Ice cream refers to processed foods made from milk or milk-based foods, or frozen foods that use milk or milk-based foods as the main ingredient, that contain 3.0% or more milk solids (excluding fermented milk). Ice cream is classified into three types, ice cream, ice milk, and lacto ice cream, depending on the amount of milk solids and milk fat contained.
On the other hand, those with a milk solids content of less than 3.0% are not classified as ice creams, but are regulated as frozen desserts in the Ministry of Health, Labour and Welfare's "Standards and Criteria for Foods, Additives, etc." based on the Food Sanitation Law.
Frozen yogurt is classified as "fermented milk" by the Ministerial Ordinance on the Ingredient Standards for Milk and Dairy Products. Fermented milk is defined as "a product made by fermenting milk or milk containing an equivalent or higher amount of non-fat milk solids with lactic acid bacteria or yeast into a paste or liquid form, or by freezing these products," and the ingredient standards are stipulated as "non-fat milk solids of 8.0% or more, and lactic acid bacteria or yeast count of 10 million/ml or more." Frozen yogurt is classified as frozen fermented milk.
The frozen dessert in the present invention may be any of frozen desserts, ice cream, ice milk, lacto ice cream, and frozen yogurt.

The freezing point is the temperature at which a liquefied frozen dessert ingredient stops dropping due to the exothermic reaction that occurs when the liquid turns into a solid (solidification point) when the product temperature is measured over time while the liquefied frozen dessert ingredient is cooled to an ambient temperature of -25°C.
Brix is a value measured using a refractometer (for example, ATAGO product name RX-5000) at a measurement temperature of 20° C. The average value of three measurements is taken as the measured Brix value.
The density is determined by adjusting the temperature of a sample to 5° C., placing it in a 100 cm ³ container, measuring the weight (unit: g), and calculating the density as weight (g)/100 cm ³ (unit: g/cm ³ ).

The content of components, etc. is measured by the following methods.
(1) Moisture content: Measured by normal pressure heating and drying method (drying aid addition method).
(2) Solids Content Calculated as solids content (mass %) = 100 - moisture (mass %).

(3) Fat content/milk fat: Measured in accordance with the method for quantifying milk fat in ice cream products, as set forth in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products.
Specifically, 4 g of sample is placed in a small beaker, 3 mL of water is added, mixed well, and transferred to a Roerich tube. The beaker is thoroughly washed with 3 mL of water, and the washings are added to the Roerich tube and shaken. Next, 2 mL of ammonia water (a 25-30% aqueous solution of ammonia, colorless and transparent) is added and gently mixed. Next, the Roerich tube is placed in a 60°C water bath and heated for 20 minutes while occasionally shaking. Further, 2 mL of ethanol (95-96% aqueous solution) and 10 mL of ethanol are added and mixed well.
Next, add 25 mL of ether to the Roerich tube and gently rotate it. When the color becomes uniform, release the ether gas and shake the tube horizontally and vigorously for 30 seconds. Next, add 25 mL of petroleum ether (boiling point 60°C or less), shake for 30 seconds in the same way, loosen the stopper, and leave it upright for at least 2 hours until the supernatant becomes transparent. Place the supernatant in a beaker whose weight has been determined in advance.
Add 25 mL of ether and 25 mL of petroleum ether to the Roerich tube in the same manner as above, mix, and pour the supernatant into the beaker. Wash the tip of the side tube with an equal mixture of ether and petroleum ether and add it to the beaker.
The beaker is heated to about 75° C. to volatilize the solvent, and then dried for 1 hour in a dryer at an atmospheric temperature of 100 to 105° C., and then weighed. The increase in the weight of the beaker from the constant weight is regarded as the fat content.
When the sample does not contain any fat other than milk fat, the fat content determined above is regarded as the milk fat content.
When the sample contains fats other than milk fat, the milk fat content is calculated by subtracting the amount of the other fats from the fat content calculated above.

(4) Non-fat milk solids: Measured using a method conforming to the quantitative determination of non-fat milk solids in fermented milk and lactic acid bacteria beverages set forth in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products.
Specifically, accurately weigh out about 50 g of the sample (if frozen, melt it completely at a temperature of 40°C or less in the shortest possible time) and add a few drops of phenolphthalein solution. While stirring, gradually add 10% sodium hydroxide solution to make it slightly alkaline, and place in a measuring flask. Add water to make it 100 mL, and precisely place 5 mL of that in a 150 mL Kjeldahl digestion flask. Add 0.2 g of a mixed powder of 9 g potassium sulfate and 1 g copper sulfate, and then add 10 mL of sulfuric acid through the inner wall of the flask. Next, gradually heat the flask, and when white smoke of sulfurous acid gas is generated, turn the heat up a little. After most of the bubbles have disappeared, heat it strongly, and when the liquid inside turns a transparent pale blue color and no carbon is visible on the inner wall of the flask, stop heating. After cooling, carefully add 30 mL of water, cool it again, and then connect the flask to a distillation apparatus. In this case, 30 mL of 0.05 mol/L sulfuric acid and a few drops of methyl red solution are placed in a 200 mL absorption flask, and the bottom of the condenser is immersed in the liquid.
Next, pour 40 mL of 30% sodium hydroxide solution into the funnel of the Kjeldahl distillation apparatus, wash it down with 10 mL of water, close the pinch cock, and immediately begin distillation. When the amount of distillate reaches 80-100 mL, remove the bottom end of the condenser from the liquid surface and take a few more mL of distillate. After distillation is complete, wash the part of the condenser that was immersed in the liquid with a small amount of water, combine the washings with the liquid in the absorption flask, and titrate this with 0.1 mol/L sodium hydroxide solution.
The non-fat milk solids (unit: mass %) is calculated according to the following formula.
Non-fat milk solids = {0.0014 x (A - B)} / sample amount (unit: g) x 6.38 x 2.82 x 100
A: The amount of 0.1 mol/L sodium hydroxide solution required to neutralize 30 mL of 0.05 mol/L sulfuric acid (unit: mL)
B: Amount of 0.1 mol/L sodium hydroxide solution required for titration (unit: mL)
Indicator: Methyl red solution (dissolve 1 g of methyl red in 50 mL of ethanol, add water to make 100 mL, and filter if necessary.
(5) Milk solids The total of the milk fat content determined by the method in (3) above and the non-fat milk solids content determined by the method in (4) above is defined as the milk solids content.

<Frozen desserts>
1 and 2 show an embodiment of a frozen dessert produced by using the production apparatus of the present invention. Fig. 1 is a perspective view, and Fig. 2 is a plan view.
The frozen dessert 1 of this embodiment is an ice bar-like product in which a stick 3 is inserted into a flat frozen dessert body 2. The frozen dessert body 2 is composed of a sea portion 4 made of a first frozen dessert ingredient and three island portions 5a, 5b, and 5c made of a second frozen dessert ingredient. The sea portion 4 and the island portions 5a, 5b, and 5c are each continuous layers that exist continuously in the Z direction, and the island portions 5a, 5b, and 5c exist in the sea portion 4.
Hereinafter, the thickness direction of the frozen dessert body 2 is defined as the Z direction, the direction perpendicular to the Z direction and parallel to the insertion direction of the stick 3 is defined as the X direction, and the direction perpendicular to the X direction and the Z direction is defined as the Y direction. The frozen dessert body 2 is molded by extrusion molding, and the Z direction is parallel to the extrusion direction.
In this embodiment, the end face that was in contact with the tray when the extrusion molding was performed on the tray described below is referred to as the other end face 2b. Hereinafter, the one end face 2a may be referred to as the front end face (the end face opposite to the end face that was in contact with the tray), and the other end face 2b may be referred to as the back end face.

When the Z-direction end faces 2a, 2b of the frozen dessert body 2 are viewed in a plane, the island portions 5a, 5b, 5c each extend from the inside to the outside and form a curve that bends in a rotational direction (hereinafter also referred to as the Q1 direction) around the rotation axis P.
In this specification, "one rotation direction" means one of two rotation directions (clockwise and counterclockwise) around a predetermined rotation axis.
In Fig. 1, the Q1 direction indicates the counterclockwise direction when viewed from above. The position of the rotation axis P is not particularly limited, but it is preferable that it passes through the center of the frozen dessert body 2 in the XY plane. The shapes of the three island portions 5a, 5b, and 5c may be the same as each other or different. The planar shape (design value) of the frozen dessert body 2 and the position of the rotation axis P can be adjusted by the inner surface shape of the discharge portion 11d and the position of the rotation axis of the trunk pipe portion 12b, which will be described later.

The island portions 5a, 5b, and 5c are shifted in the Q1 direction between one end face 2a and the other end face 2b in the Z direction. That is, the island portions 5a, 5b, and 5c extend obliquely with respect to the Z direction.
In this specification, "the island portion (e.g., island portion 5a) is shifted in a specific direction (e.g., direction Q1) between one end face and the other end face in the Z direction" means that when the island portion 5a on one end face and the island portion 5a on the other end face are projected parallel from the Z direction onto a single projection plane perpendicular to the Z direction, the positions of both on the projection plane are shifted in the Q1 direction.
In the frozen dessert body 2, good shape stability is likely to be obtained when the island portions 5a, 5b, and 5c in the sea portion 4 extend obliquely with respect to the Z direction. For example, even if there is a difference between the fluidity of the sea portion 4 and the fluidity of the island portions 5a, 5b, and 5c when extrusion-molded onto a tray, unevenness in the flow-down speed is mitigated, and smoothness of the front end surface 2a is likely to be obtained.
Furthermore, when the island portions 5a, 5b, 5c, which are continuous layers made of the second frozen dessert ingredient, extend obliquely with respect to the Z direction, the second frozen dessert ingredient is easily distributed over a wide area. When the second frozen dessert ingredient is distributed over a wide area, the flavor of the second frozen dessert ingredient can be enjoyed over a wide area when eating the frozen dessert 1. When the second frozen dessert ingredient is distributed over a wide area, the content of the second frozen dessert ingredient in the entire frozen dessert is easily increased.

In the Q1 direction, the central angle α of the trajectory of the island portions 5a, 5b, 5c moving from one end face 2a to the other end face 2b is preferably 30 to 200°, more preferably 50 to 160°. If it is equal to or greater than the lower limit of the above range, the island portions 5a, 5b, 5c extend obliquely relative to the Z direction, making it easier to obtain a sufficient effect. If it is equal to or less than the upper limit, the shape stability of the island portions 5a, 5b, 5c is excellent when a large number of frozen desserts 1 are continuously produced.

In the frozen dessert body 2, the ratio of the volume V1 of the sea portion 4 to the total volume V2 of the island portions 5a, 5b, and 5c is V1:V2. In this embodiment, V2 is the total volume of each of the three island portions 5a, 5b, and 5c.
In the case of the first embodiment described below, V1:V2 is preferably 100:8 to 100:30, more preferably 100:10 to 100:25. When the ratio of V2 is equal to or greater than the lower limit of the above range, the flavor of the second frozen dessert ingredient can be fully enjoyed. When the ratio is equal to or less than the upper limit, good shape stability is likely to be obtained. The higher the ratio of V2, the more likely the smoothness of the front end surface 2a becomes insufficient, and the greater the effect of applying the present invention.
In the case of the second embodiment described later, V1:V2 is preferably 100:20 to 100:100, more preferably 100:30 to 100:100. When the ratio of V2 is equal to or higher than the lower limit of the above range, the flavor of the second frozen dessert ingredient can be sufficiently enjoyed. When the ratio is equal to or lower than the upper limit, good shape stability is easily obtained.

The thickness of the frozen dessert body 2 in the Z direction is preferably 10 to 30 mm. The smaller the thickness, the more likely it is that the smoothness of the front end surface 2a will be insufficient, and the greater the effect of applying the present invention. From this viewpoint, the thickness in the Z direction is more preferably 10 to 25 mm.
The total volume of the sea portion 4 and the island portions 5a, 5b, and 5c, i.e., the volume of the frozen dessert body 2, is not particularly limited, but is preferably, for example, 30 to 120 mL.

<Manufacturing Equipment>
3 and 4 show an embodiment of the frozen dessert manufacturing apparatus of the present invention, with Fig. 3 being a front view and Fig. 4 being a side view. The apparatus of this embodiment is an extrusion molding apparatus for manufacturing the frozen dessert shown in Figs. 1 and 2 by extrusion molding.
The device of this embodiment generally comprises an extrusion unit 10 that discharges unhardened frozen dessert ingredients downward, and a cutting unit 20 that cuts the unhardened material discharged from the extrusion unit 10 perpendicular to the extrusion direction (Z direction). In the cutting unit 20, the unhardened material is cut with, for example, a wire or the like, and formed into a flat plate. A stick insertion device (not shown) is provided that inserts a stick 3 into the unhardened material just before it is cut, and an ice bar-shaped molded product 22 falls naturally onto a tray 30.

The extrusion section 10 has a first nozzle 11 and a second nozzle 12 provided inside the first nozzle 11 .
The first nozzle 11 has, in order from the top, a first supply portion 11a, a cylindrical main tube portion 11b, a diameter-reduced portion 11c, and a discharge portion 11d. An air nozzle 11e is provided on the outside of the first nozzle 11.
The first supply unit 11a supplies the first frozen confectionery material to the space between the first nozzle 11 and the second nozzle 12. The discharge unit 11d is cylindrical, and the shape of its inner surface is designed to take into account the planar shape of the molded product 22 to be obtained and deformation due to dropping.
In the following description, unless otherwise specified, the radial direction refers to the radial direction of the main cylindrical portion 11b.

The second nozzle 12 has, in order from the top, a second supply portion 12a and a trunk pipe portion 12b.
The second supply unit 12 a supplies a second frozen confectionery ingredient into the second nozzle 12 .
The trunk pipe 12b is coaxial with the main tube 11b and rotates about the central axis of the main tube 11b as a rotation axis P. The trunk pipe 12b has a branch pipe 12d that protrudes radially outward and has a tip 12c below the branch pipe 12d. The tip 12c is conical in shape and narrows downward.
In the Z direction, the branch pipe portion 12d is located near the boundary between the main tube portion 11b and the reduced diameter portion 11c, and the tip of the trunk pipe portion 12b is located near the boundary between the reduced diameter portion 11c and the discharge portion 11d.

Three branch pipes 12d are provided at equal intervals in the rotational direction of the trunk pipe 12b (hereinafter also referred to as the Q2 direction). In Fig. 3, the Q2 direction indicates the clockwise direction as viewed from above. The three branch pipes 12d exist on the same XY plane.
A discharge hole 12e is provided on the peripheral surface of each branch pipe 12d, on the surface opposite to the side that corresponds to the direction of travel when the trunk pipe 12b rotates in the Q2 direction.
The discharge hole 12e is shaped so that the opening area increases with increasing distance from the trunk pipe portion 12b.
In the case of the first embodiment described later, for example, a slit shape as shown in FIG. 5 or a plurality of holes having different opening diameters as shown in FIG. 6 are preferred.
In the case of the second embodiment described later, for example, a wide trapezoid shape as shown in FIG. 7 is preferable.

5, when the discharge hole 12e is slit-shaped, the slit width w in the Z direction gradually increases with increasing distance from the trunk pipe portion 12b. The difference between the maximum and minimum values of the slit width w in one discharge hole 12e is preferably 0.5 to 8 mm, more preferably 1 to 5 mm. If it is within the above range, the uniformity of the discharge amount in the radial direction of the main tube portion 11b is excellent.
For example, the maximum value of the slit width w is preferably 1 to 9 mm, more preferably 2 to 6 mm. The shape of the slit is not particularly limited. For example, a triangle, a trapezoid, a sector, etc. may be mentioned. The corners of these shapes may be rounded.
6, when the discharge hole 12e is a plurality of holes, the difference between the opening area of the largest hole and the opening area of the smallest hole is preferably 5 to 80 ^mm2 , and more preferably 10 to 60 ^mm2 . When within the above range, the uniformity of the discharge amount in the radial direction of the main cylinder portion 11b is excellent.
For example, the opening area of the largest hole is preferably 10 to ⁸⁰ mm2, more preferably 20 to ⁷⁰ mm2. The shape of the hole is not particularly limited. For example, a circle, an ellipse, an egg shape, etc. can be mentioned.

7, when the discharge hole 12e is a wide trapezoid, the width in the Z direction gradually increases as it moves away from the trunk pipe portion 12b. The difference between the maximum width (W2) and the minimum width (W1) of one discharge hole 12e is preferably 2 to 14 mm, more preferably 4 to 12 mm. If it is within the above range, the uniformity of the discharge amount in the radial direction of the main tube portion 11b is excellent.
For example, the maximum value (W2) is preferably from 6 to 16 mm, and more preferably from 8 to 14 mm.

In the direction radially outward from the rotation axis P, the position at which the discharge hole 12e exists is preferably within a region of 20 to 90% of the distance D from the rotation axis P to the inner wall of the main cylinder portion 11b. 0% of the distance D is the position of the rotation axis P, and 100% is the position of the inner wall of the main cylinder portion 11b. It is more preferably within a region of 22 to 88%, and even more preferably within a region of 25 to 85%. When the discharge hole 12e exists within this region, excellent uniformity of the discharge amount in the radial direction of the main cylinder portion 11b is achieved.
In this embodiment, the positions and shapes of the discharge holes 12e present in each of the three branch pipe portions 12d are the same as each other.

If necessary, the air nozzle 11e blows gas onto the outer surface of the first nozzle 11. In this embodiment, the air nozzle 11e is provided at two locations: near the lower end (discharge port) of the discharge portion 11d and on the outside of the main tube portion 11b.
The air nozzle 11e has a tubular air nozzle body with a plurality of hole-shaped air outlets 11f formed therein. The air nozzle body is provided along the circumferential direction of the first nozzle 11 and spaced apart from the first nozzle 11. The air outlets 11f are formed on a surface facing the first nozzle 11. The central axis of the air nozzle body exists on the XY plane, and the plurality of air outlets 11f are provided along the XY plane.
The air nozzle 11 e near the discharge port is provided in an area of the entire circumference of the discharge section 11 d excluding the area for piercing the stick 3 into the uncured material 21 .
An air nozzle 11e on the outside of the main cylinder portion 11b is provided so that gas comes into contact with the entire circumference of the main cylinder portion 11b.

<Production Method>
To manufacture the frozen dessert 1 using the device of this embodiment, an unhardened material of a first frozen dessert ingredient (hereinafter also referred to as a first unhardened material) is continuously supplied to the first nozzle 11, and an unhardened material of a second frozen dessert ingredient (hereinafter also referred to as a second unhardened material) is continuously supplied to the second nozzle 12. While the first unhardened material is being extruded from the first nozzle 11, the second nozzle 12 is rotated in the Q2 direction to extrude the second unhardened material from the discharge hole 12e. The tray 30 is moved in the Y direction at a predetermined speed.
In the first nozzle 11, while the first uncured material is being extruded from the main tube portion 11b through the reduced diameter portion 11c and out of the discharge portion 11d, the second uncured material extruded from the discharge hole 12e of the second nozzle 12 is injected into the inside of the first uncured material. A composite uncured material in which the first uncured material and the second uncured material are united is discharged in the Z direction from the discharge portion 11d.
When a predetermined amount of the composite uncured material has flowed down, it is cut in the cutting section 20, and a flat molded product 22 falls naturally onto a tray 30. The composite uncured material just before being cut is pierced with a stick 3 in the X direction. By repeating these operations, a large number of molded products 22 are continuously produced.
The resulting molded product 22 is cooled and hardened to obtain the frozen dessert 1. Hardening can be performed by a conventional method. For example, the molded product 22 is hardened by keeping it at -45 to -30°C for 20 minutes to 1 hour.

The first and second frozen dessert ingredients are not particularly limited, and ingredients known in the art for ice cream and frozen desserts can be used.
As a method for producing a frozen dessert, the following first or second embodiment is preferred.
First embodiment: The freezing point of the first frozen dessert material is -8.0 to -1.5°C, and the unhardened material of the first frozen dessert material is supplied to the first nozzle 11 at a temperature lower than the freezing point, and the freezing point of the second frozen dessert material is -5°C or lower, and the unhardened material of the second frozen dessert material is supplied to the second nozzle 12 at a temperature higher than the freezing point.
Second embodiment: The freezing points of the first and second frozen dessert ingredients are -8.0 to -1.5°C, respectively, and the unhardened material of the first frozen dessert ingredient is supplied to the first nozzle 11 at a temperature lower than the freezing point, and the unhardened material of the second frozen dessert ingredient is supplied to the second nozzle 12 at a temperature lower than the freezing point.

[First aspect]
In this embodiment, the freezing point of the first frozen dessert ingredient is −8.0 to −1.5° C., and the freezing point of the second frozen dessert ingredient is −5° C. or lower.
The freezing point of the first frozen dessert material may be the same as that of the second frozen dessert material. If there is a difference between the freezing points of the first frozen dessert material and the second frozen dessert material, the smoothness of the front end surface 2a is likely to be insufficient, and the effect of applying the present invention is great. From this viewpoint, it is preferable that the freezing point of the first frozen dessert material is higher than the freezing point of the second frozen dessert material, and the absolute value of the difference is 0.5°C or more, and more preferably 1.0°C or more.

For example, the first frozen dessert ingredient is a frozen composition (ice cream ingredient mix) containing water and a sweetener, and the second frozen dessert ingredient is a sauce composition. The freezing point of the sauce composition is preferably −20.0 to −5.5° C., more preferably −17.0 to −6.0° C., and even more preferably −15.0 to −6.5° C.
The absolute value of the difference between the freezing point of the first frozen dessert ingredient and the freezing point of the sauce composition is preferably 14°C or less, more preferably 10°C or less, and even more preferably 7°C or less.

When the freezing point of the first frozen dessert ingredient is equal to or higher than the lower limit of the above range, excellent shape stability is achieved when continuously producing a large number of frozen desserts 1. When the freezing point is equal to or lower than the upper limit, the cylinder is less likely to freeze when freezing in a continuous freezer described below, and excellent production stability is achieved.
When the freezing point of the sauce composition is below the upper limit of the above range, the sauce composition has a soft texture specific to the sauce composition, and the sauce composition can have a thick texture. When the freezing point is above the lower limit of the above range, the sauce composition is easily prevented from being imperfectly hardened during the hardening process during production. In addition, the phenomenon of only the sauce composition melting during storage is unlikely to occur. If the sauce composition is imperfectly hardened or only the sauce composition melts, the sauce composition will bleed out, which will damage the shape and appearance of the product.

The overrun value (volume basis) of the frozen product of the first frozen dessert ingredient is not particularly limited. If the overrun value of the first frozen dessert ingredient is low, the smoothness of the front end surface 2a is likely to be insufficient, and the effect of applying the present invention is large. From this viewpoint, the overrun value of the first frozen dessert ingredient is preferably 120% or less, more preferably 80% or less, and even more preferably 50% or less. The lower limit of the overrun value may be zero.
When the first frozen dessert ingredient is a frozen ice cream ingredient mix and the second frozen dessert ingredient is a sauce composition, the overrun value of the ice cream ingredient mix is preferably 5% or more, and more preferably 20% or more, in order to easily achieve a sufficient difference in texture from the sauce composition.
The overrun value of the frozen product of the ice cream ingredient mix is expressed as a percentage of the volume of air contained in the frozen product of the ice cream ingredient mix relative to the volume of the ice cream ingredient mix before air is contained. For example, an overrun value of 100% means that the frozen product of the ice cream ingredient mix contains the same volume of air as the ice cream ingredient mix.

Examples of sweeteners contained in the ice cream ingredient mix include sugars (white sugar, granulated sugar, brown sugar, brown sugar), starch syrup, powdered syrup, mixed isomerized sugar, isomerized sugar, lactose, glucose, maltose, fructose, invert sugar, reduced malt syrup, honey, trehalose, palatinose, D-xylose, and other saccharides; sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol; high-intensity sweeteners such as saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, neotame, and stevioside contained in stevia extract; etc. Sweeteners may be used alone or in combination of two or more kinds.
The composition may further contain a milk component. Examples of the milk component include dairy products such as raw milk, cow's milk, cream, butter, skim milk powder, concentrated skim milk, condensed milk, cheese, whey, and whey protein concentrate. The milk component may be used alone or in combination of two or more kinds.
It may also contain egg ingredients, vegetable oils and fats, dietary fiber, stabilizers, emulsifiers, fruit juice, salt, acidulants, flavorings, colorings, alcoholic beverages, nuts and seeds, matcha, coffee, black tea, chocolate, and other food additives.
An example of an ice cream ingredient mix is a composition having, relative to the total mass of the ice cream ingredient mix, a sweetener content of 1 to 40 mass%, a milk fat content of 0 to 17 mass%, a non-fat milk solid content of 0 to 13 mass%, a milk solid content of 0 to 30 mass%, and a solid content of 5 to 55 mass%.

Examples of sauce compositions include fruit sauce, fruit preserve, caramel sauce, coffee sauce, yogurt sauce, condensed milk, chocolates, honey, and the like.
The Brix of the sauce composition at 20°C is preferably 10 to 70, more preferably 20 to 65. If it is equal to or higher than the lower limit of the above range, the sauce composition will have a soft texture specific to the sauce composition, and a thick texture can be enjoyed. On the other hand, the higher the Brix, the lower the freezing point and the easier it is to melt. If the Brix is equal to or lower than the upper limit of the above range, it is easy to prevent the sauce composition from hardening poorly during the hardening process during production. In addition, the phenomenon that only the sauce composition melts during storage is unlikely to occur. If the sauce composition hardens poorly or only the sauce composition melts, the shape and appearance of the product will be damaged, such as the sauce composition leaking out.
In addition, for materials with unstable Brix measurements, such as sauce compositions containing a large amount of fat (e.g., fat content of 1% by mass or more), the solid content can be used as an indicator instead of Brix. The higher the solid content, the lower the freezing point and the easier it is to melt. For the same reasons as for Brix, the solid content is preferably 10 to 70% by mass, more preferably 20 to 65% by mass, and even more preferably 25 to 60% by mass.

The density of the sauce composition is preferably 0.4 to 1.4 g/ ^cm3 , more preferably 0.6 to 1.3 g/ ^cm3 . When the sauce composition contains air (overrun value is greater than zero), the texture can be lightened and the viscosity can be increased. When the density is equal to or greater than the lower limit of the above range, the flavor of the sauce composition is easily obtained. On the other hand, the higher the density, the lower the freezing point and the easier it is to melt. When the density is equal to or less than the upper limit, the phenomenon in which only the sauce composition melts during storage is unlikely to occur.

In this embodiment, the supply temperature of the first uncured material when it is supplied to the first nozzle 11 is lower than the freezing point of the first frozen dessert material. The absolute value of the temperature difference between the freezing point of the first frozen dessert material and the supply temperature of the first uncured material is preferably 1°C or more, more preferably 2°C or more, and even more preferably 3°C or more. If the absolute value of this temperature difference is equal to or greater than the lower limit, the shape retention of the composite uncured material discharged from the discharge section 11d is improved, and the smoothness of the front end surface 2a is easily improved. On the other hand, the absolute value of this temperature difference is preferably 10°C or less, more preferably 8°C or less, and even more preferably 6°C or less. If it is equal to or less than the upper limit, fat globules are unlikely to be formed in the first uncured material, and the shape stability of the molded product 22 is excellent. If fat globules are formed in the first uncured material, when the composite uncured material discharged from the discharge section 11d is cut, the cutting tool (wire, etc.) hits the fat globules, and the shape of the molded product 22 is likely to become unstable.

In this embodiment, the supply temperature of the second unhardened material when it is supplied to the second nozzle 12 is higher than the freezing point of the second frozen dessert ingredient. The absolute value of the temperature difference between the freezing point of the second frozen dessert ingredient and the supply temperature of the second unhardened material is preferably 2° C. or more, more preferably 4° C. or more, and even more preferably 6° C. or more. When the absolute value of this temperature difference is equal to or more than the lower limit, the second unhardened material extruded from the branch pipe portion 12d is likely to spread into the first unhardened material.
On the other hand, the upper limit of the supply temperature of the second uncured material is preferably 10°C or less, more preferably 8°C or less, even more preferably 5°C or less, and particularly preferably 0°C or less, in order to easily obtain good smoothness of the front end surface 2a.

When the first frozen dessert ingredient is a frozen ice cream ingredient mix, it is preferable to supply a partially frozen ice cream ingredient mix to the first nozzle 11 as the first unhardened material.
The partially frozen ice cream ingredient mix can be prepared, for example, by using a continuous freezer as shown in Fig. 8. Fig. 8 is a schematic diagram of a continuous freezer, in which (a) is a vertical cross-sectional view and (b) is a horizontal cross-sectional view taken along line B-B in (a).
The cylinder 51 freezes the water in the ice ingredient mix flowing inside. The dasher 52 stirs the inside of the cylinder 51 while scraping off any deposits on the inner wall of the cylinder 51. A coaxial beater 53 is provided inside the dasher 52. A blade 52a provided on the outer surface of the dasher 52 scrapes off any deposits on the inner wall of the cylinder 51. A refrigerant jacket 54 on the outside of the cylinder 51 cools the contents of the cylinder 51.

When a mixture of ice cream ingredient mix and air is supplied from one end of the cylinder 51 into the cylinder 51, the mixture flows toward the other end. The dasher 52 is substantially cylindrical and has a through hole, so that the inside and outside of the dasher 52 are in communication with each other.
A refrigerant circulates on the outside of the cylinder 51, and the refrigerant exchanges heat with the ice cream ingredient mix inside the cylinder 51, causing the ice cream ingredient mix to freeze, forming a layer of frozen matter (adherence) on the inner wall of the cylinder 51. The frozen matter (adherence) is scraped off by the blade 52a into small pieces, which are uniformly stirred by the dasher 52 and the beater 53 together with the unfrozen ice cream ingredient mix and air, forming a uniform mixture of these into a partially frozen product.

[Second aspect]
In this embodiment, the freezing points of the first and second frozen confectionery ingredients are -8.0 to -1.5°C.
The freezing point of the first frozen dessert ingredient and the freezing point of the second frozen dessert ingredient may be the same, but the absolute value of the difference between the freezing points is preferably 0 to 3°C, more preferably 0 to 2°C.
For example, the first frozen dessert ingredient and the second frozen dessert ingredient are frozen products of the ice cream ingredient mix.
The overrun value (volume basis) of the first frozen dessert ingredient and the second frozen dessert ingredient is not particularly limited. Each of them is preferably 120% or less, more preferably 80% or less, and even more preferably 50% or less. It may be zero.

In this embodiment, the supply temperature of the first unhardened material when supplied to the first nozzle 11 is lower than the freezing point of the first frozen dessert ingredient, and the supply temperature of the second unhardened material when supplied to the second nozzle 12 is lower than the freezing point of the second frozen dessert ingredient. When the supply temperature of the second unhardened material is lower than the freezing point, shape retention is improved and the smoothness of the front end surface 2a is easily improved.
The absolute value of the difference between the supply temperature of the first uncured material and the supply temperature of the second uncured material is preferably 3° C. or less, more preferably 2° C. or less, and even more preferably 1° C. or less.

When the first frozen dessert ingredient is a frozen ice cream ingredient mix, it is preferable to supply a partially frozen ice cream ingredient mix to the first nozzle 11 as the first unhardened material.
When the second frozen dessert material is a frozen ice cream ingredient mix, it is preferable to supply a partially frozen ice cream ingredient mix to the second nozzle 12 as the second unhardened material.

[First and second aspects]
The following is the same for the first and second aspects.
The ratio (V1:V2) of the volume V1 of the sea portion 4 to the total volume V2 of the island portions 5a, 5b, and 5c in the frozen dessert is the same as the ratio (V1:V2) of the volume V1 of the first unhardened material extruded from the first nozzle 11 per unit time to the total volume V2 of the second unhardened material extruded from the discharge holes 12e of the second nozzle 12. In this embodiment, V2 is the total volume of the second unhardened material extruded from the three discharge holes 12e.

The central angle α of the trajectory of the island portions 5a, 5b, and 5c moving in the Q1 direction from one end surface 2a to the other end surface 2b of the frozen dessert body 2 can be adjusted by the rotation speed of the second nozzle 12. On the front end surface 2a, the direction Q1 in which the island portions 5a, 5b, and 5c bend while extending from the inside to the outside is opposite to the rotation direction Q2 of the second nozzle 12.

The thickness of the molded product 22 in the Z direction can be adjusted by the flow rate of the composite uncured product 21 discharged from the discharge section 11 d and the cutting speed of the cutting section 20 .
For example, when continuously producing frozen desserts 1 having a frozen dessert body 2 with a thickness of 10 to 30 mm, the forming speed represented by the number of formed objects 22 obtained per minute is preferably 100 to 200 pieces/min, more preferably 120 to 200 pieces/min, in terms of being easy to obtain good production stability. When the forming speed is equal to or higher than the lower limit of the above range, the shape of the formed object 22 dropped onto the tray 30 is easy to be stable. For example, when the second frozen dessert ingredient is a sauce composition, the difference in the flow rate between the second unhardened object and the first unhardened object during the period until the composite unhardened object 21 discharged from the discharge portion 11d is cut is unlikely to become large, and the shape of the formed object 22 is easy to be stable.
On the other hand, if the molding speed is below the upper limit of the above range, the speed at which the composite uncured material 21 is cut is not too fast, and the cut molded product 22 tends to fall straight down, so that the shape of the molded product 22 that has fallen onto the tray 30 tends to be stable.

If the shape stability of the molded product 22 is insufficient, gas is blown from the air nozzle 11e onto the outer surface of the first nozzle 11 to locally increase the temperature of the outer surface.
For example, by blowing gas onto the outer surface of the first nozzle 11, it is possible to improve or prevent distortion of the molded product 22 that has dropped onto the tray 30. Furthermore, in the case where the flow rate of the second uncured material is faster than the flow rate of the first uncured material in the composite uncured material 21 discharged from the discharge section 11d, it is possible to improve the smoothness of the front end surface 2a by blowing gas onto the outer surface of the first nozzle 11 from the air nozzle 11e.
The gas used has a temperature higher than the temperature t of the first uncured material in the composite uncured material 21. For example, air can be used. The temperature of the first uncured material in the molded product 22 immediately after it is dropped onto the tray 30 can be used as the temperature t of the first uncured material in the composite uncured material 21.

When the gas is blown onto the outer surface of the first nozzle 11, the temperature of the outer surface of the first nozzle 11 increases. As a result, the portion of the first uncured material in the first nozzle 11 that is in contact with the inner surface of the first nozzle 11 melts, increasing the flow rate. By adjusting the flow rate of the first uncured material in this manner, the shape stability of the molded product 22 can be improved. For example, the difference between the flow rate of the first uncured material and the flow rate of the second uncured material can be reduced to improve the smoothness of the front end surface 2a.
The absolute value of the temperature difference between the temperature of the gas blown out of the air nozzle 11e and the temperature t of the first uncured material in the composite uncured material 21 is preferably at least 5° C., more preferably at least 10° C., and even more preferably at least 15° C. When the absolute value of this temperature difference is equal to or greater than the above-mentioned lower limit, the effect of improving the smoothness of the front end face 2a is excellent.
If the temperature of the gas is too high, the ice crystals of the first unhardened material melt and recrystallize, causing the ice crystals to grow larger and the smoothness of the texture to decrease, or the first unhardened material melts excessively and the smoothness of the front end surface 2a is lost, so it is preferable that the temperature of the gas is within a range in which these inconveniences do not occur. For example, the temperature of the gas is preferably 70° C. or less, more preferably 50° C. or less, and even more preferably 30° C. or less.
When a plurality of air nozzles 11e are used, the temperatures of the gases blown out from the respective air nozzles 11e may be the same or different.

When the outer surface temperature of the first nozzle 11 is locally increased, a region in which the outer surface temperature changes continuously is created. In this embodiment, the outer surface temperature of the portion of the outer surface of the first nozzle 11 to which gas is blown reaches a maximum temperature T, and the outer surface temperature decreases continuously from there toward the region to which gas is not blown.
The lowest temperature (minimum temperature) of the outer surface of the first nozzle 11 is set to 0° C. or lower. Therefore, on the outer surface of the first nozzle 11, there is a region where the outer surface temperature of the extrusion nozzle changes continuously at least within the range of 0 to T° C., and in this state, the composite uncured material 21 is discharged from the first nozzle 11.
The maximum temperature T is preferably 18° C. or less, more preferably 14° C. or less, and even more preferably 10° C. or less. The maximum temperature T is greater than 0° C., preferably 1° C. or more, more preferably 3° C. or more, and even more preferably 6° C. or more.

The minimum temperature of the outer surface is preferably equal to or higher than the temperature t of the first uncured material. The absolute value of the difference between the minimum temperature and t is preferably 0 to 25°C, more preferably 0 to 20°C, and even more preferably 0 to 15°C.
The absolute value of the difference between the minimum temperature and the maximum temperature T of the outer surface is preferably 1 to 30°C, more preferably 5 to 25°C, and even more preferably 8 to 20°C.
When the outer surface temperature is locally increased at two or more locations on the outer surface of the first nozzle 11, the maximum temperatures at each location may be different from each other. It is sufficient that the highest maximum temperature satisfies the above condition T. It is preferable that the maximum temperatures at each location respectively satisfy the above condition T.

The position and size of the region to which the gas is blown on the outer surface of the first nozzle 11 are not particularly limited and can be set so as to obtain a desired shape stability. For example, the position and size can be set so as to obtain a desired smoothness on the front end surface 2a of the frozen dessert body 2.
It is preferable to blow gas onto at least a portion of the outer surface of the first nozzle 11 so that a region having an outer surface temperature of 0 to 18° C. is present. The length in the Z direction of the region of the first nozzle 11 having an outer surface temperature of 0 to 18° C. is defined as h.
For example, the temperature controlled region is the region from a position that is half the length of the main tube portion 11b in the Z direction to the bottom end of the discharge portion 11d. The temperature controlled region is preferably a region where the outer surface temperature of the first nozzle 11 is 0 to 18°C. The height from the bottom end of the discharge portion 11d to the top end of the temperature controlled region is defined as h1. When the ratio (unit:%) of the h to the h1 is H (H=h/h1×100), H is preferably 10 to 90%, more preferably 30 to 90%, and even more preferably 50 to 90%.
When there are two or more regions in which the outer surface temperature is 0 to 18° C. within the temperature control region (height h1), the above h is the total of the lengths of the respective regions in the Z direction.
The outer surface temperature does not have to be uniform in the circumferential direction of the first nozzle 11. The above-mentioned h is the average value of the length in the Z direction of the region where the outer surface temperature is 0 to 18° C. on two intersecting lines where a plane including the rotation axis P and perpendicular to the X direction intersects with the outer surface of the first nozzle 11.

The gas may be blown onto the outer surface of the first nozzle 11 continuously or intermittently. The gas may be blown onto a part of the circumference of the first nozzle 11, or onto the entire circumference. The position onto which the gas is blown may be changed over time.
For example, when the frozen dessert 1 is continuously produced, if the deformation of the molded product 22 increases over time, the position where the gas is blown may be changed during the continuous production to improve the defective shape.

According to the manufacturing device of this embodiment, a multi-layered frozen dessert can be manufactured by extrusion molding. The manufacturing device of this embodiment includes a rotating trunk pipe portion 12b and a branch pipe portion 12d protruding from the trunk pipe portion 12b, so that the island portions 5a, 5b, and 5c can extend obliquely with respect to the Z direction in the sea portion 4. In addition, the discharge hole 12e of the branch pipe portion 12d has a shape in which the opening area increases with increasing distance from the trunk pipe portion 12b, so that the discharge amount of the unhardened material of the second frozen dessert ingredient tends to be uniform in the radial direction. Therefore, the shape stability of the molded product 22 tends to be good.
Furthermore, as shown in the test examples described later, frozen desserts with good shape stability can be produced without blowing gas onto the outer surface of the first nozzle 11. In the production device of this embodiment, shape stability can be improved by blowing gas from the air nozzle 11e, so that the range of available production conditions (composition of the unhardened frozen dessert ingredients, freezing point, overrun, supply temperature, etc.) can be broadened.

<Modification>
In this embodiment, the three branch pipes 12d have the same length, and the discharge holes 12e provided in each branch pipe 12d have the same shape, but this is not limiting.
In this embodiment, the discharge hole 12e is provided on the surface of the branch pipe 12d opposite to the rotation direction (travel direction) of the trunk pipe 12b, but an opening may be provided at the tip of the branch pipe 12d.
For example, as shown in FIG. 9, the ends of three branch pipe sections 12d may each be opened to form a discharge hole 12e, and the lengths of the three branch pipe sections 12d and the sizes of the discharge holes 12e may be set so that the opening area of the discharge holes 12e increases radially outward.
In this embodiment, the branch pipe 12d protrudes outward in the radial direction, but the direction from the base end to the tip of the branch pipe 12d (protruding direction) is not limited to this. For example, the length direction of the branch pipe 12d may be obliquely upward or downward with respect to the radial direction. The absolute value of the angle between the length direction of the branch pipe 12d and the radial direction is preferably 0 to 45°.
In this embodiment, the shape of the tip 12c of the trunk pipe 12b is a cone shape that narrows downward, but is not limited to this. For example, it may be a triangular pyramid or a square pyramid shape that narrows downward. In addition, the tip 12c below the branch pipe 12d may not be provided. The lower end of the branch pipe 12d may be a flat surface.

In this embodiment, the number of the branch pipes 12d of the second nozzle 12 and the number of the island portions 5a, 5b, and 5c in the frozen dessert body 2 are three, but are not limited thereto. In order to easily distribute the second frozen dessert material (island portions) in a wide and well-balanced manner, two to four are preferred, and three is more preferred.
In this embodiment, the first nozzle 11 has the reduced diameter portion 11c, but the reduced diameter portion 11c may be provided as necessary, and the embodiment may not have the reduced diameter portion 11c. When the reduced diameter portion 11c is provided, the speed at which the first uncured material is discharged from the discharge portion 11d becomes higher than the speed at which the first uncured material is supplied to the first nozzle 11.

In this embodiment, the composite uncured material 21 is cut perpendicular to the Z direction (extrusion direction) in the cutting section 20, but it is not necessarily perpendicular as long as the cut is made in a direction intersecting the extrusion direction and the molded product 22 can be dropped. For example, the angle between the plane perpendicular to the Y direction (X-Z plane) and the cut surface may be within a range of 90±30°, preferably 90±20°, more preferably 90±10°, and even more preferably 90±5°.
In this embodiment, after the molded product 22 is hardened to form the frozen dessert body 2, a coating layer may be further provided on the outer surface of the frozen dessert body 2 by a known method.
In this embodiment, an ice bar-shaped frozen dessert having a stick 3 is manufactured, but any frozen dessert having a flat-shaped frozen dessert body can be manufactured in the same manner. For example, a frozen dessert in which a flat-shaped frozen dessert body is contained in an edible container such as a monaka, or a frozen dessert in which a flat-shaped frozen dessert body is sandwiched between plate-shaped foods such as biscuits can be manufactured.

The present invention will be described in more detail below using examples, but the present invention is not limited to these examples. In the following, the unit of content, "%", is "mass %" unless otherwise specified.

<Measurement and evaluation methods>
[Method of measuring the outer surface temperature of the first nozzle and method of calculating H]
The outer surface temperature of the first nozzle 11 was measured using a radiation thermometer (manufactured by HORIBA, model name IT-545S).
The height of the region (temperature control region) from the bottom end of the discharge portion 11d to a position half the length of the main tube portion 11b in the Z direction was defined as h1 (h1=h3+(length of the main tube portion/2)).
In the temperature control region, the outer surface temperatures on two intersection lines (intersection lines a and b) where a plane including the rotation axis P of the first nozzle 11 and perpendicular to the X direction intersects with the outer surface of the first nozzle 11 were measured.
The total Z-direction length of the area on intersection line a where the outer surface temperature is 0 to 18°C is defined as ha, and the total Z-direction length of the area on intersection line b where the outer surface temperature is 0 to 18°C is defined as hb. The proportion H (unit: %) of the area where the outer surface temperature is 0 to 18°C was calculated using the following formula.
H = {(ha + hb) / 2} / h1 × 100

[Method for measuring temperature t of first uncured material in composite uncured material]
Immediately after dropping onto the tray, the temperature of the sea portion of the molded product was measured at any two points with a contact thermometer, and the average value was taken as the temperature t of the first uncured material in the composite uncured product.

[Method for evaluating the smoothness of the front end surface]
(Method of measuring height difference G)
As shown in Fig. 10, the frozen dessert 1 was placed on the XY plane so that the front end surface 2a of the frozen dessert body 2 was on the upper side, and the height difference G between the highest and lowest positions in the Z direction was measured. The height difference G was measured for five frozen desserts 1 produced under the same conditions, and the average value was used as the measurement result.
(Method of determining cross-sectional shape)
For the five frozen dessert bodies 2 whose height difference G was measured, Z1, Z3 (shown in FIG. 13), upper base Y1, and lower base Y3 (shown in FIG. 14) on the cut surface were measured in the same manner as the shape stability evaluation method described below. All lengths are in mm. If the value of (average length of upper base Y1)/(average length of lower base Y3) was greater than 0.7, the frozen dessert cross section was judged to be rectangular, and if it was 0.7 or less, the frozen dessert cross section was judged to be trapezoidal.
(Evaluation criteria)
The smoothness of the front end surface was evaluated according to the following criteria.
A: The cross section of the frozen dessert is rectangular and the height difference G is less than 2.0 mm.
B: The cross section of the frozen dessert is rectangular, and the height difference G is 2.0 mm or more and less than 3.0 mm.
C: The cross section of the frozen dessert is rectangular, and the height difference G is 3.0 mm or more and less than 4.0 mm.
D: The cross section of the frozen dessert is rectangular and the height difference G is 4.0 mm or more.
E: The cross section of the frozen dessert is trapezoidal.

[Method for evaluating stick parallelism]
After the hardening process, when the frozen dessert on the tray is peeled off from the tray by a device that grasps and lifts the stick, if the stick 3 is inserted at an angle to the XY plane of the frozen dessert body 2, as illustrated in Figure 11, the stick 3 cannot be grasped and the frozen dessert 1 cannot be lifted.
When the operation of lifting 320 frozen desserts from the tray was carried out continuously, the number of frozen desserts that could not be lifted and remained on the tray was regarded as the number of production defects.
The parallelism of the stick was evaluated according to the following criteria.
A: The number of manufacturing defects is 2 or less.
B: The number of manufacturing defects is 3 to 7.
C: The number of manufacturing defects is 8 or more.

[Method for evaluating shape stability]
As shown in Fig. 12 (the island portion is not shown), the frozen dessert body 2 was cut in a cross section perpendicular to the X direction (insertion direction of the stick 3) so that the length in the X direction (insertion direction of the stick 3) was halved, and the frozen dessert body 2 was divided into a part including the stick 3 and a part not including the stick 3. As shown in Figs. 13 and 14, the part not including the stick 3 was placed on a reference plane S parallel to the XY plane so that the front end surface 2a was on the upper side. As shown in Fig. 13, the length in the Z direction (Z1, Z2, Z3 below) on the cut surface was measured. Also, as shown in Fig. 14, the length in the Y direction (Y1, Y2, Y3 below) on the cut surface was measured. All lengths are in mm.
Z1: The length of a perpendicular line Z1 extending from the left end of the front end surface 2a to the reference plane S.
Z2: the distance from the front end surface 2a to the reference surface S at a position that is half the distance from the perpendicular line Z1 to the perpendicular line Z3.
Z3: The length of a perpendicular line Z3 extending from the right end of the front end surface 2a to the reference plane S.
Y1: The distance from the upper end (either the left or right end of the front end surface 2a) of the shorter of the perpendicular lines Z1 or Z3 to the other side of the frozen dessert body 2 (the length of the upper base Y1).
Y2: The distance from one side of the frozen dessert body 2 to the other side at a position that is 1/2 the distance from the upper base Y1 to the lower base Y3.
Y3: The distance between both ends of the surface (rear end surface 2b) that contacts the reference surface S of the frozen dessert body 2 (the length of the lower base Y3).

The ratio (Zmin/Zmax, unit %) of the minimum value (Zmin) to the maximum value (Zmax) among Z1, Z2, and Z3 was calculated. The ratio (Zmin/Zmax, unit %) was calculated for three products manufactured in succession, and the average value was used as the measurement result.
The ratio (Ymin/Ymax, unit %) of the minimum value (Ymin) to the maximum value (Ymax) among Y1, Y2, and Y3 was calculated. The ratio (Ymin/Ymax, unit %) was calculated for three products manufactured in succession, and the average value was used as the measurement result.
The closer the measurement results of Zmin/Zmax and Ymin/Ymax are to 100%, the smaller the distortion of the product is.

The frozen desserts were continuously produced under constant production conditions for 12 hours or more. Zmin/Zmax and Ymin/Ymax were measured 2 hours and 12 hours after the start of production.
Based on the results of measuring Zmin/Zmax and Ymin/Ymax 12 hours after the start of production, the shape stability was evaluated according to the following criteria.
The values of Zmin/Zmax and Ymin/Ymax decreased over time, and the values measured after 12 hours were smaller than the values measured after 2 hours.
<About Zmin/Zmax>
A: 70% or more B: 65% or more but less than 70% C: 60% or more but less than 65% D: 55% or more but less than 60% E: Less than 55% A or B is a level at which 70% or more of the products can achieve a shape that is nearly as designed.
If it is E, the stick will be inclined with respect to the XY plane, causing problems in continuous production.
<About Ymin/Ymax>
A: 90% or more B: 85% or more but less than 90% C: 80% or more but less than 85% D: 75% or more but less than 80% E: Less than 75% A or B is the level at which 70% or more of the products can achieve the shape almost as designed. E is the level at which the sticks are inclined with respect to the XY plane, causing problems in continuous production.

<Apparatus>
In the following examples, the manufacturing apparatus shown in Fig. 1 was used. The air nozzles 11e were provided at two locations, on the outside near the bottom end of the discharge portion 11d and on the outside of the main tube portion 11b.
The height h0 from the lower end of the discharge portion 11d to the upper end of the supply portion 11a was 340 mm.
The height from the bottom end of the discharge portion 11d to the halfway point of the main tube portion 11b, i.e., the height h1 to the top end of the temperature control region, was 236 mm. When the height h1 (= 236 mm) to the top end of the temperature control region is taken as 100%,
The distance h2 from the bottom end of the discharge portion 11d to the air nozzle 11e on the outside of the main tube portion 11b is 53.6%,
The height h3 from the bottom end of the discharge portion 11d to the boundary between the reduced diameter portion 11c and the main tube portion 11b is 45.5%,
The height h4 from the lower end of the discharge portion 11d to the boundary between the discharge portion 11d and the reduced diameter portion 11c is 31.3%,
The height h5 from the bottom end of the discharge portion 11d to the air nozzle 11e in the vicinity of the bottom end was 11.0%.
The discharge hole 12e of the second nozzle 12 was slit-shaped, and the opening position was 25.0 to 78.6% of the distance D from the rotation axis P to the inner wall of the main cylinder portion 11b. The maximum value of the slit width w was 2.5 mm, and the minimum value was 1.5 mm.

<Ingredients>
The raw materials used in the formulation in Table 1 are as follows.
[Ice cream ingredient mix]
Cream (milk fat 45%): manufactured by Morinaga Milk Industry Co., Ltd. Milk fat content 45.0% by mass, non-fat milk solids content 4.5% by mass, solids content 49.5% by mass.
Skim concentrated milk (solid content 35%): manufactured by Morinaga Milk Industry Co., Ltd. Milk fat content 0.4% by mass, non-fat milk solid content 34.6% by mass, solid content 35.0% by mass.
・Granulated sugar: beet granulated sugar, manufactured by Hokkaido Sugar Industry Co., Ltd.
- Starch syrup (solid content 65%): solid content 65% by mass, manufactured by Japan Corn Starch Co., Ltd.
Sweetened frozen egg yolk: fat content 22.30% by mass, solid content 55.9% by mass, manufactured by Sanshu Foods Co., Ltd.
Emulsion stabilizer: thickening polysaccharide 50.0% by mass, glycerin fatty acid ester 50.0% by mass, manufactured by Taiyo Kagaku Co., Ltd.
Stabilizer: 100.0% by mass of thickening polysaccharide, manufactured by Taiyo Kagaku Co., Ltd.
Emulsifier: 100.0% by mass of glycerin fatty acid ester, manufactured by Taiyo Kagaku Co., Ltd.
・Strawberry juice concentrate: Produced by Iwata Bussan Co., Ltd.
Colorant: 100.0% vegetable colorant by mass, manufactured by San-Ei Gen FFI Co., Ltd.
・Strawberry puree: Sweetened strawberry puree, manufactured by Taiyo Kagaku Co., Ltd.
・Flavor: Strawberry flavor, manufactured by Hasegawa Fragrance Co., Ltd.

<Production conditions>
In the following examples, the following manufacturing conditions were common.
Planar shape of the frozen dessert body 2 (design value): Approximately elliptical with a long diameter of 92 mm and a short diameter of 51 mm.
Thickness of frozen dessert body 2 (design value): 20 mm (thickness at the outer periphery of frozen dessert body 2).
Volume of frozen dessert body 2 (design value): 74.2 mL.
Central angle α (design value): 158.2°.
Molding speed (number of molded pieces obtained per minute): 130 pieces/min.

(Test Example 1)
The first frozen dessert ingredient was a frozen product of the ice cream ingredient mix (blending A) shown in Table 1. The ingredients of blending A were mixed and melted, heat sterilized, homogenized, and continuously supplied to a continuous freezer with the temperature adjusted to 2 to 6°C. The partially frozen product discharged from the continuous freezer was continuously supplied to the first nozzle 11. The discharge temperature of the partially frozen product (supply temperature to the nozzle) was set to -5.9°C and the actual measured value was -6.2 to -5.7°C, and the overrun was set to 35% and the actual measured value was 32 to 38%.
The second frozen dessert ingredient was a sauce composition (blending S) shown in Table 2. The ingredients of blend S were mixed and dissolved, heat sterilized, and the temperature was adjusted to 3 to 8°C (set value 5°C), and the mixture was continuously supplied to the second nozzle 12. The overrun of the sauce composition was 0%.

In this example, the ratio of the volume V1 of the partially frozen ice cream ingredient mix extruded from the first nozzle 11 to the total volume V2 of the sauce composition extruded from the three discharge holes 12e per unit time was set so that V1:V2, which represents the ratio of the volume V1 of the frozen ice cream ingredient mix (sea portion 4) to the total volume V2 of the sauce composition (island portions 5a, 5b, 5c) in the frozen dessert body 2, is 100:7 (design value).

The composite unhardened product, which was a combination of the partially frozen ice cream ingredient mix and the unhardened sauce composition, was discharged from the discharge section and cut perpendicularly to the discharge direction, and the molded product 22 was dropped onto the tray 30. A stick 3 was pierced into the composite unhardened product just before it was cut.
The molded product 22 on the tray 30 is hardened by holding it at -42°C to -35°C for 30 to 31 minutes in a hardening process, and then peeled off from the tray 30 by a device for gripping and lifting the stick 3, to obtain an ice bar-shaped frozen dessert 1.

During the production of the frozen dessert, gas was blown from the air nozzle 11e onto the outer surface of the first nozzle 11. The temperature of the outer surface of the first nozzle 11 was adjusted by changing the distance between the air nozzle and the outer surface of the first nozzle or the flow rate of the blown gas. Air at 11 to 22°C was used as the gas.
As shown in Tables 3 and 4, the outer surface temperature condition of the first nozzle 11 (proportion H of the area where the outer surface temperature is 0 to 18°C) was changed, and the smoothness of the front end surface and the parallelism of the stick of the obtained frozen dessert were evaluated by the above-mentioned method. When the smoothness of the front end surface was evaluated as E (cross section is trapezoidal), the parallelism of the stick was not evaluated. The results are shown in Tables 3 and 4 (same below).
In the table, "without air" indicates that the frozen dessert was produced without blowing gas from the air nozzle 11e. In this case, the outer surface temperature near the lower end of the first nozzle 11 was about -5°C.
The temperature of the first unhardened material (partially frozen ice cream ingredient mix) in the composite unhardened material was measured by the above method. Under all conditions, the temperature was within the range of -6.2 to -5.5°C.

(Test Examples 2 to 8)
As shown in Tables 3 and 4, the volume ratio of V1:V2 was changed within the range of 100:9 to 27, but the same procedure as in Test Example 1 was repeated to produce and evaluate frozen desserts.
In all test examples, the temperature of the first unhardened material (partially frozen ice ingredient mix) in the composite unhardened material was within the range of -6.2 to -5.5°C.

As shown in the results in Tables 3 and 4, in all test examples, the conditions "without air" resulted in insufficient smoothness of the front end surface and parallelism of the sticks, but by spraying gas from the air nozzle in an appropriate amount, frozen desserts with good smoothness of the front end surface and parallelism of the sticks could be produced.
Comparing Test Examples 1 to 8, there was a tendency for the smoothness of the front end surface and the parallelism of the stick to decrease as the ratio of V2 to V1 increased. Even when the ratio of V2 was high, it was possible to produce frozen desserts with good smoothness of the front end surface and good parallelism of the stick by appropriately blowing gas from the air nozzle.

(Test Examples 11 to 19)
In Test Example 3 (V1:V2=100:11 (design value)), the overrun (set value) of the partially frozen product (-6.2 to -5.7°C) of the first frozen dessert ingredient was adjusted to the value (0 to 100%) shown in Tables 5 and 6. Otherwise, the frozen dessert was produced in the same manner as in Test Example 3.
As shown in Tables 5 and 6, frozen desserts were produced by changing the outer surface temperature condition of the first nozzle 11 (proportion H of the area where the outer surface temperature is 0 to 18°C). For the obtained frozen desserts, Zmin/Zmax and Ymin/Ymax were measured by the above-mentioned method, and the shape stability was evaluated. The results are shown in Tables 5 and 6.
In all test examples, the temperature of the first unhardened material (partially frozen ice ingredient mix) in the composite unhardened material was within the range of -6.2 to -5.5°C.

As shown in the results in Tables 5 and 6, the lower the overrun value, the greater the tendency for shape distortion to occur. It was found that shape distortion could be improved by adjusting the outer surface temperature of the first nozzle 11.

(Comparative Production Example 1)
In Test Examples 1 to 8, frozen desserts were produced in the same manner, except that the shape of the discharge hole 12e of the branch pipe portion 12d was changed to a slit with a uniform slit width w (2.0 mm). In this example, the amount of sauce composition discharged from the discharge hole 12e was significantly non-uniform in the radial direction, and even when gas was blown from the air nozzle, the smoothness of the front end surface was rated D.

<Apparatus>
In the following examples, the manufacturing apparatus shown in Fig. 1 was used. The same apparatus as in Test Examples 1 to 8 was used, except that the second nozzle 12 was changed to the shape shown in Fig. 7. The discharge hole 12e of the second nozzle 12 was a wide trapezoid, and the opening position was 27.1 to 83.3% of the distance D from the rotation axis P to the inner wall of the main cylinder portion 11b. The outer diameter W3 of the branch pipe portion 12d was 17.3 mm, the maximum value W2 of the width of the discharge hole 12e was 12 mm, and the minimum value W1 was 6 mm.

<Ingredients>
The raw materials used in the formulation in Table 7 are as follows:
[Ice cream ingredient mix]
Cream (milk fat 48%): manufactured by Morinaga Milk Industry Co., Ltd. Milk fat content 48.0% by mass, non-fat milk solids content 4.5% by mass, solids content 52.5% by mass.
Skim concentrated milk (solid content 35%): manufactured by Morinaga Milk Industry Co., Ltd. Milk fat content 0.4% by mass, non-fat milk solid content 34.6% by mass, solid content 35.0% by mass.
Sucrose-type liquid sugar: solid content 68.0% by mass, manufactured by Fuji Nippon Sugar Co., Ltd.
- Starch syrup (solid content 65%): solid content 65% by mass, manufactured by Japan Corn Starch Co., Ltd.
Sweetened frozen egg yolk: fat content 22.30% by mass, solid content 55.9% by mass, manufactured by Sanshu Foods Co., Ltd.
Emulsion stabilizer: thickening polysaccharide 50.0% by mass, glycerin fatty acid ester 50.0% by mass, manufactured by Taiyo Kagaku Co., Ltd.
Stabilizer: 100.0% by mass of thickening polysaccharide, manufactured by Taiyo Kagaku Co., Ltd.
Emulsifier: 100.0% by mass of glycerin fatty acid ester, manufactured by Taiyo Kagaku Co., Ltd.
Cheese A: milk fat content 53.0% by mass, non-fat milk solids content 6.6% by mass, solids content 59.6% by mass.
Powdered candy (solid content 95.5%): solid content 95.5% by mass, manufactured by Matsutani Chemical Co., Ltd.
・Matcha: solid content 95.0% by mass, manufactured by AIYA Co., Ltd.
・Flavoring: Matcha flavoring, manufactured by San-Ei Gen FFI.
-Flavoring: Cheese flavoring, manufactured by San-Ei Gen FFI.

<Production conditions>
In the following examples, the following manufacturing conditions were common.
Planar shape of the frozen dessert body 2 (design value): Approximately elliptical with a long diameter of 92 mm and a short diameter of 51 mm.
Thickness of frozen dessert body 2 (design value): 20 mm (thickness at the outer periphery of frozen dessert body 2).
Volume of frozen dessert body 2 (design value): 77.4 mL.
Central angle α (design value): 103.1°.
Molding speed (number of molded pieces obtained per minute): 160 pieces/min.

(Test Example 21)
The first frozen dessert ingredient was a frozen product of the matcha ice cream ingredient mix of the blend B shown in Table 7. The second frozen dessert ingredient was a frozen product of the cheese ice cream ingredient mix of the blend C shown in Table 7.
The raw materials of blend B were mixed and dissolved, heat sterilized, homogenized, and continuously supplied to a continuous freezer with the temperature adjusted to 2 to 6° C. The partially frozen product discharged from the continuous freezer was continuously supplied to the first nozzle 11. The discharge temperature (supply temperature to the nozzle) of the partially frozen product was −5.4° C. (set value), and the overrun was 0%.
The raw materials of blend C were mixed and dissolved, heat sterilized, homogenized, and continuously supplied to the continuous freezer with the temperature adjusted to 2 to 6° C. The partially frozen product discharged from the continuous freezer was continuously supplied to the second nozzle 12. The discharge temperature (supply temperature to the nozzle) of the partially frozen product was −5.4° C. (set value), and the overrun was 0%.

In this example, the ratio of the volume V1 of the partially frozen matcha ice cream ingredient mix extruded from the first nozzle 11 to the total volume V2 of the partially frozen cheese ice cream ingredient mix extruded from the three discharge holes 12e per unit time was set so that V1:V2, which represents the ratio of the volume V1 of the matcha ice cream (sea part 4) to the volume V2 of the cheese ice cream, was 100:100 (design value) in the frozen dessert body 2.

The composite unhardened material, which was a combination of the partially frozen matcha ice cream ingredient mix and the partially frozen cheese ice cream ingredient mix, was discharged from the discharge section and cut perpendicularly to the discharge direction, and the formed product 22 was dropped onto the tray 30. A stick 3 was pierced into the composite unhardened material immediately before it was cut.
The molded product 22 on the tray 30 was hardened by holding it at -42 to -35°C for 26 to 27 minutes in a hardening process, and then peeled off from the tray 30 by a device for gripping and lifting the stick 3, to obtain an ice bar-shaped frozen dessert 1.

During the production of the frozen dessert, gas was blown from the air nozzle 11e onto the outer surface of the first nozzle 11. The temperature of the outer surface of the first nozzle 11 was adjusted by changing the distance between the air nozzle and the outer surface of the first nozzle or the flow rate of the blown gas. Air at 11 to 22°C was used as the gas.
As shown in Tables 8 and 9, the outer surface temperature condition of the first nozzle 11 (proportion H of the area where the outer surface temperature is 0 to 18°C) was changed, and the smoothness of the front end surface and the parallelism of the stick of the obtained frozen dessert were evaluated by the above-mentioned method. When the smoothness of the front end surface was evaluated as E (cross section is trapezoidal), the parallelism of the stick was not evaluated. The results are shown in Tables 8 and 9 (same below).
In the table, "without air" indicates that the frozen dessert was produced without blowing gas from the air nozzle 11e. In this case, the outer surface temperature near the lower end of the first nozzle 11 was about -5°C.
The temperatures of the first unhardened material (partially frozen matcha ice cream ingredient mix) and the second unhardened material (partially frozen cheese ice cream ingredient mix) in the composite unhardened material were almost the same, and were within the range of -5.6 to -5.0°C under all conditions.

(Test Examples 22 to 29)
In Test Example 21, the overrun (set value) of the partially frozen matcha ice cream ingredient mix and the partially frozen cheese ice cream ingredient mix was adjusted to the values (10 to 100%) shown in Tables 8 and 9. Otherwise, frozen desserts were produced in the same manner as in Test Example 21, and the shape stability was evaluated. The results are shown in Tables 8 and 9.
In all test examples, the temperatures of the first unhardened material (partially frozen matcha ice cream ingredient mix) and the second unhardened material (partially frozen cheese ice cream ingredient mix) in the composite unhardened material were almost the same, and were within the range of -5.6 to -5.0°C under all conditions.

As shown in the results in Tables 8 and 9, the lower the overrun value, the greater the tendency for shape distortion to occur. It was found that shape distortion could be improved by adjusting the outer surface temperature of the first nozzle 11.

(Test Examples 31 to 37)
In Test Example 25 (overrun (set value) was 40%), the flow rate discharged from the discharge portion 11d of the first nozzle 11 and the cutting speed when cutting the unhardened material were adjusted to change the thickness of the frozen dessert body as shown in Tables 10 and 11. Otherwise, a frozen dessert was obtained in the same manner as in Test Example 25. The manufacturing conditions for Test Example 25 and Test Example 34 were the same.
As shown in Tables 10 and 11, frozen desserts were produced by changing the outer surface temperature condition (H) of the first nozzle 11. The resulting frozen desserts were similarly evaluated. The results are shown in Tables 10 and 11.

As shown in the results of Tables 10 and 11, the thinner the frozen dessert body, the greater the tendency for shape distortion to occur. It was found that shape distortion could be improved by adjusting the outer surface temperature of the first nozzle 11.

(Test Examples 41 to 45)
In Test Example 25 (overrun (set value) was 40%), the temperature of the partially frozen product discharged from the continuous freezer was adjusted to change the supply temperature to the nozzle as shown in Tables 11 and 12. The set values for the discharge temperature (supply temperature to the nozzle) of the partially frozen matcha ice cream ingredient mix and the partially frozen cheese ice cream ingredient mix were the same. Otherwise, frozen desserts were produced in the same manner as in Test Example 25. The production conditions for Test Example 25 and Test Example 43 were the same.
As shown in Tables 12 and 13, frozen desserts were produced by changing the outer surface temperature condition (H) of the first nozzle 11. The resulting frozen desserts were evaluated in the same manner. The results are shown in Tables 12 and 13.

As shown in the results of Tables 12 and 13, when the temperature supplied to the nozzle was too high or too low, there was a tendency for the shape distortion to become large. It was found that the shape distortion could be improved by adjusting the outer surface temperature of the first nozzle 11.

(Comparative Production Example 2)
In Test Examples 21 to 29, frozen desserts were produced in the same manner, except that the shape of the discharge hole 12e of the branch pipe portion 12d was changed from a wide trapezoidal shape to a rectangular shape. The maximum widths W2 and W1 of the discharge hole 12e were the same, 12 mm. In this example, the discharge amount of the partially frozen cheese ice cream ingredient mix extruded from the discharge hole 12e was significantly non-uniform in the radial direction, and the island portion consisting of cheese ice cream did not spread over the entire surface.

Reference Signs List 1 Frozen dessert 2 Frozen dessert body 2a Front end surface 2b Back end surface 3 Stick 4 Sea portion 5 Island portion 10 Extrusion portion 11 First nozzle 11a First supply portion 11b Main tube portion 11c Reduced diameter portion 11d Discharge portion 11e Air nozzle 11f Air outlet 12 Second nozzle 12a Second supply portion 12b Trunk pipe portion 12c Tip portion 12d Branch pipe portion 12e Discharge hole 20 Cutting portion 21 Composite uncured material 22 Molded product 30 Tray 51 Cylinder 52 Bladed dasher 52a Blade 53 Beater 54 Refrigerant jacket

Claims (10)

The method includes the steps of: (a) discharging an unhardened material of a frozen dessert ingredient; and (b) cutting the unhardened material discharged from the extrusion section in a direction intersecting the extrusion direction,
the extrusion section has a first nozzle having a cylindrical main tube portion and a second nozzle provided inside the first nozzle,
the second nozzle has a trunk pipe portion that rotates about a central axis of the main cylinder portion as a rotation axis, and a branch pipe portion that protrudes from the trunk pipe portion,
The branch pipe section has a discharge hole whose opening area increases with increasing distance from the trunk pipe section. The manufacturing device according to claim 1, wherein the discharge holes are present in an area that is 20 to 90% of the distance from the rotating shaft to the inner wall of the main cylindrical portion in the direction from the rotating shaft to the radially outward direction of the main cylindrical portion. The manufacturing device according to claim 1 or 2, wherein 2 to 4 branch pipe sections are provided at intervals in the rotation direction of the trunk pipe section. The manufacturing apparatus according to any one of claims 1 to 3 further comprises an air nozzle for blowing gas onto the outer surface of the first nozzle. A method for producing frozen desserts using the production apparatus according to any one of claims 1 to 4,
While extruding an unhardened material of a first frozen dessert material from the first nozzle, the second nozzle is rotated about a central axis of the first nozzle as a rotation axis, and an unhardened material of a second frozen dessert material is extruded from the discharge hole, thereby discharging a composite unhardened material in which the unhardened material of the first frozen dessert material and the unhardened material of the second frozen dessert material are united;
The discharged composite unhardened material is cut at the cutting section to obtain a shaped product, and the shaped product is hardened to obtain a frozen dessert. The manufacturing method according to claim 5, wherein the manufacturing device is provided with an air nozzle that blows gas onto the outer surface of the first nozzle, and the unhardened material of the first frozen dessert material is extruded from the first nozzle while blowing gas having a higher temperature than the unhardened material of the first frozen dessert material in the composite unhardened material onto the outer surface of the first nozzle. The freezing point of the first frozen dessert material is −8.0 to −1.5° C., and the unhardened material of the first frozen dessert material is supplied to the first nozzle at a temperature lower than the freezing point;
The method according to claim 5 or 6, wherein the freezing point of the second frozen dessert material is −5° C. or lower, and the unhardened material of the second frozen dessert material is supplied to the second nozzle at a temperature higher than the freezing point. The method according to claim 7, wherein V1:V2, which represents the ratio of the volume V1 of the unhardened material of the first frozen dessert ingredient extruded from the first nozzle per unit time to the total volume V2 of the unhardened material of the second frozen dessert ingredient extruded from the discharge hole, is 100:8 to 100:30. The manufacturing method according to claim 5 or 6, wherein the freezing points of the first and second frozen dessert ingredients are -8.0 to -1.5°C, respectively, and the unhardened material of the first frozen dessert ingredient is supplied to the first nozzle at a temperature lower than the freezing point, and the unhardened material of the second frozen dessert ingredient is supplied to the second nozzle at a temperature lower than the freezing point. The method according to claim 9, wherein V1:V2, which represents the ratio of the volume V1 of the unhardened material of the first frozen dessert ingredient extruded from the first nozzle per unit time to the total volume V2 of the unhardened material of the second frozen dessert ingredient extruded from the discharge hole, is 100:20 to 100:100.

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