JPH04197139A - Production of frozen food having linear pattern - Google Patents

Abstract

PURPOSE:To simply obtain the title colorful, beach parasol-like frozen food by pouring colored sauce from the top of cooled mold along the inner wall, instantly freezing, attaching to the inner wall, packing ice cream, etc., freezing, hardening and demolding. CONSTITUTION:A small amount of colored sauce is poured from the top of dented parts 2 of a cooled mold 1 along an inner wall by using a single to plural nozzles 3, the sauce 4 vertically falling is almost instantly frozen and to the inner wall, ice cream or a stock solution for ice attached candy, in a half frozen state by freezing treatment, to become a body is packed into the mold, frozen, hardened and removed from the mold 1 to give the objective frozen food.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for manufacturing ice sticks with a colorful, beach umbrella-like vertical line pattern, and a commonly used continuous ice stick manufacturing apparatus (biter line). Mass production was made possible by only modifying a portion of the machine.

Conventional technology In recent years, the types of ice cream sticks that are mass-produced by Biter Line have diversified, and they are not only differentiated based on the shape of the mold, but also produced in various forms due to differences in manufacturing methods. Then, ■The most common plain type, ■Coated type with chocolate etc. coated on the surface, ■Split type (shell type) obtained by first making an outer shell and filling it with ice cream concentrate.
■There are multi-layered types with layers stacked one above the other.

Problems to be Solved by the Invention Of the above ■ to ■, the type ■ allows the surface to be made colorful with two or more colors. - This method involves completely freezing and hardening the ice cream (or syrup) over time, and then layering ice cream (or syrup) of different colors in the second filling, which takes time to produce and There is a drawback that the surface is colored by the solution during molding, making it difficult to finish neatly, and the limit is 2 to 3 colors. Of course, this is different from the linear pattern according to the present invention.

The object of the present invention is to provide a manufacturing method that can produce ice cream sticks with beautiful linear patterns that cannot be obtained using these conventional manufacturing methods.

Means for Solving the Problems The present invention uses a single plurality of thin nozzles in the first filling step, and desirably applies the discharge port to the upper inner wall of the mold to drop a small amount of sauce so that it falls in a linear manner. The sauce is instantly frozen and adsorbed onto the inner wall surface of the mold, and then semi-frozen and fluid ice cream or popsicle syrup is filled and hardened.

In this invention, the linear shape includes a band-like shape having a certain width.

As a result of experiments, the present inventors found that the physical properties of sauce are (1) solid content (or sugar content), (2) specific gravity, (3) viscosity, ((
1) It was confirmed that a beautiful linear pattern could be formed on the surface of the Tsuku. These will be explained below.

(1) Solid content (or sugar content) If the concentration of the sauce is thin, that is, the solid content is close to zero percent, the sauce will fall too quickly and will not form a clean linear pattern. Also, from the standpoint of flavor, sauces with extremely low solid content are not desirable. On the other hand, if the solid content is too high, the shape retention of the sauce part (pattern part) will be poor after the product is made, and it will stick to the wrapping paper, or the sauce part will dissolve quickly while being eaten. This causes defects such as run-off. As a result of experiments, the concentration that can be used as a sauce is a solid content of 5 to 2.
5%, and 10-20% is optimal.

(2) Specific gravity Considering the solid content as sugar content, the corresponding specific gravity, that is, 1.01 to 1. lO is suitable.

(3) Viscosity By imparting an appropriate viscosity, it is possible to adjust the falling speed and amount of sauce attached. As a result of repeated experiments, the preferred viscosity was 150 to 800 cps. 5°
C measurement, B-type viscometer) Thickeners commonly used in foods (plant seed mucilage, seaweed extract, fruit mucilage, cellulose and its derivatives, etc.) can be used to impart viscosity.

(4) A temperature range of 10° to -1.5°C is possible, but from the viewpoint of workability, a temperature of around 5°C is appropriate.

There are no particular restrictions on the quality of the ice creams or popsicles that will serve as the body to be filled in the second step, and they may have a numerical composition and may follow a conventional manufacturing method. Also, the mold can be of any shape, such as square, round, oval, petal, etc., but preferably it is a mold with petal-like unevenness on the side, and the notch at the tip of the protrusion is preferable. If you drop the sauce from the top of the groove (the groove part), you will create an even more beautiful linear pattern.

The example drawings show specific manufacturing method examples, and in the drawings, 1
1 is a mold having a petal-shaped inner wall surface, and a source 4 for obtaining the pattern of the present invention is inserted through a nozzle 3 as shown in the figure along each vertical recess 2 of the inner wall surface of the mold 1. to fall. The mold 1 has been cooled in advance, and as a result of this falling, the mold 1 freezes and adheres almost instantaneously to the inner wall surface of the mold 1. There are two methods for the nozzle 3: as shown in the figure, a single nozzle is used to drop the nozzle into each recess, and a plurality of nozzles are used to drop the nozzle to the front or a plurality of recesses 2 at the same time. At that time, it is preferable to apply it to the falling position such as the recess 2 without separating it from the mold as shown in the figure. Then,
As shown in FIG. 2, a stock solution 5 for ice cream or popsicles is filled into a mold 1, and a stick 6 is inserted into the stock solution 5 and taken out after freezing and hardening.

FIG. 3 shows the ice stick taken out, and as shown in the figure, a linear pattern is formed along each petal-shaped protrusion.

FIG. 4 shows an example of a mold 1 used to form a linear pattern with a band-like width. The source 4 is dropped from a flat nozzle 3 along the line 7. This groove is provided to ensure the straight lines of the pattern are accurately drawn; otherwise, it is not necessary to provide it.

Examples such as sauce prescription examples are shown below.

B) Prescription example and processing method for sauce (A) Caster sugar 12.0 *Thickener 0.6 Red No. 102 0.005 Citric acid (50
% solution) 0.2 Strawberry essence 0.1 Water 87.095 Total 100.0 kg *Locust bean gum 83%, guar gum 17% 80"C - Heat for 10 minutes, stir and sterilize 100 kg/cm2 Te homogenization treatment Immediately after cooling to below 10°C, flavoring and citric acid were added. [Physical properties of the above sauce (A)] Brix 12.0 (direct saccharimeter) Viscosity 640 cp (5°C, Type B viscometer) Mouth) Body (Ice cream) Composition example and processing method Non-fat milk solid content 8% Vegetable fat content 5% Total solid content 30% A mix of the above composition is sterilized, homogenized, cooled and placed in the freezer according to the conventional method. A fluid semi-frozen cream with an overrun of around 20% was filled.

C) Other conditions (1) Shape of the mold used in the experiment: Square type 80 m1 (depth 100 m1) (2) Pre-cooling of the mold in nib line water -25°C1 immersion time for 2 minutes (3) Shape of the sauce nozzle: Oval nozzle with outlet size 5mm x 2mm Under the above conditions, when sauce is simultaneously dropped from a single nozzle so that the outlet of the nozzle is applied to the upper inner wall of the cooled mold, the sauce will freeze as it falls along the inner wall. Adsorb. After 1 to 2 minutes had elapsed, the ice cream stick was filled with a cream to form the body and then hardened and removed from the mold, yielding an ice cream stick with an extremely beautiful vertical line pattern.

[Sauce Filling, Adsorption Example and Comparative Example] Effects of the Invention In the present invention, multi-colored sauce can be used, creating a guard-like vertical line pattern with an extremely rich sense of color, giving the product a refreshing feel, and attracting younger customers. It is a frozen dessert that is especially enjoyed by children, and is fundamentally different from conventional varieties and manufacturing methods, and is a completely new manufacturing method that is both practical and novel. Moreover, it can be easily carried out using a nozzle in an existing mold, and there is no need to make a new large-scale investment in equipment, which has the effect of being able to be carried out at low cost.

[Brief explanation of the drawing]

Figure 1 is a perspective view showing how to pour sauce into the mold, Figure 2 is a perspective view of the mold filled with ice cream concentrate, Figure 3 is a perspective view of the finished ice cream stick, and Figure 4 is a perspective view of the mold filled with ice cream concentrate. , is a perspective view of a sauce pouring method using another mold. 1...Mold, 3...Nozzle, 4...Source,
5... Ice cream stock solution. Patent applicant Osaka Kyowa Perfume Chemical Co., Ltd. Agent Patent attorney Hisayuki Tarumoto Figure 3 Figure 2

Claims (1)

[Claims] In the first filling process, a small amount of the colored sauce that forms the pattern is poured from the top of the cooled mold along the inner wall surface using one or more nozzles, and the sauce is poured and falls vertically. After freezing and adhering to the inner wall of the mold almost instantaneously, in the second step, the body is filled with semi-frozen ice cream or popsicle stock solution treated with free zinc, and after freeze-hardening, the mold is removed. A method of manufacturing frozen desserts characterized by adding a vertical line pattern to the surface of an ice cream stick.