JPH051692B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method and apparatus for manufacturing concentric multilayer frozen desserts, and is used in the field of manufacturing ice cream and other frozen desserts.

(Prior Art) Ice cream and other frozen desserts in which a plurality of types of frozen dessert materials are laminated concentrically in multiple layers have not yet been commercialized.

Furthermore, Japanese Patent Application Laid-Open No. 58-47439 discloses a method and apparatus for manufacturing a semi-log-shaped frozen dessert having an annual ring structure. A plurality of frozen dessert ingredients were sequentially extruded onto the core from a groove-shaped extrusion nozzle to make a multilayered frozen dessert.

(Problems to be Solved by the Invention) According to the above-mentioned conventional technology, frozen dessert materials cannot be layered in an annular shape. Therefore, although half-log-shaped frozen desserts can be obtained, they are cylindrical and ring-shaped. There was a problem in that it was not possible to obtain a multi-layered frozen dessert.

(Means for Solving the Problems) The method of the present invention involves sequentially supplying a plurality of types of frozen dessert materials into a cylindrical body rotating at a predetermined number of rotations while also using a freezing operation, and applying the frozen confectionary materials to the wall of the cylindrical body. A multilayer frozen dessert is produced by layering and solidifying the ice cream in an annular shape.

Further, the device of the present invention is constructed by inserting and installing a nozzle for supplying frozen dessert material into a cylindrical body that is frozen by rotational input.

FIG. 1 shows an outline of the device of this invention.
A cylindrical body 1 with a bottom is connected to a rotating shaft 2 of a deceleration motor 20, and a pipe 4 with a nozzle 3 for supplying frozen dessert material is inserted into the cylindrical body 1.

It is preferable that the cylinder 1 is a cylinder or a regular polygon cylinder so that the distribution of centrifugal force can be balanced. Furthermore, the rotation axis 2 may be horizontal or vertical.

The pipe 4 with the nozzle 3 may be singular or plural, and in the case of a single pipe, it is necessary to be able to switch the frozen dessert material to be supplied (for example, by using a pipe).
Further, the pipe 4 with the nozzle and the cylinder 1 must be relatively movable in parallel, and the nozzle 3 must be able to be inserted and removed, but any of them may be movable.
It is also possible to supply the frozen dessert material while moving the nozzle 3 in parallel.

Next, in the method of the present invention, the frozen dessert material is supplied from the nozzle 3 while rotating the cylinder 1, and the frozen dessert material is layered along the inner wall of the cylinder by the action of centrifugal force, so that a plurality of frozen dessert materials are sequentially applied. By supplying it, it can be made into multiple layers. In FIG. 1, 5 is a tray, and 5a is a donut-shaped lid. If the tray is attached and a multilayer frozen dessert is produced in the tray, it is easy to take out and package.

In the above, the frozen dessert material is a semi-frozen body or a liquid sauce, and the frozen dessert material is frozen and solidified by spraying or operating with liquid nitrogen in a freezing chamber. Note that the spraying of liquid nitrogen may be performed either (intermittently) each time the supply of a type of frozen dessert material is finished or continuously.

(Function of the invention) In this invention, the nozzle 3 functions to supply the frozen dessert material into the cylinder 1, and the cylinder rotates, and the centrifugal force spreads the frozen dessert material along the wall of the cylinder to a uniform thickness. It has the effect of laminating layers. If a plurality of types of frozen confection materials are supplied while performing a freezing operation, an annular and concentric multilayered frozen confection can be obtained.

Note that although the nozzle insertion portion is hollow, it can also be filled with a separate frozen dessert material.

Next, embodiments of this invention will be described.

Example 1 The bottom plate 1a of a cylindrical body 1 with a bottom is attached to a horizontal rotating shaft 2, and nozzles 3, 3a, 3 are installed inside the cylinder 1.
The tip sides of the pipes 4, 4a, 4b with b are inserted in a removable manner, and the base ends of the pipes 4, 4a are pumped into tanks 7, 7 for frozen dessert material via pumps 6, 6a.
a, and the base end of the pipe 4b is pumped 6b.
The liquid nitrogen is frozen in a liquid nitrogen tank 7b to form a multilayer frozen confection manufacturing apparatus.

The nozzles 3, 3a, and 3b are each attached toward the inner wall of the cylindrical body 1, and are formed long in the axial direction of the rotating shaft 2 (for example, 10 mm in width and 50 mm in length). Incidentally, the cylindrical body 1 of the pipes 4, 4a, 4b
It is conceivable that insertion/removal into/from the inside may be performed using an air cylinder or the like.

In order to produce a multi-layered frozen dessert using the apparatus of this embodiment, a tray 5 that fits tightly into the cylinder 1 is installed, a lid 5a is fitted, and the pipes 4, 4a,
After inserting b, drive the connected motor (not shown) and rotate cylinder 1 at a speed that is sufficient to apply centrifugal force to the frozen dessert material (usually 200 rpm to 600 rpm).
Rotate with . Next, a first frozen dessert material (e.g. vanilla ice cream) 8 is supplied from the pipe 4,
When this is extruded from the nozzle 3 for a predetermined period of time, the first frozen dessert material 8 is deposited in a layer with a uniform thickness on the inner wall of the tray 5 due to the action of centrifugal force. Then, when the supply of the first frozen dessert material 8 is stopped and liquid nitrogen is spouted from the nozzle 3b, the first frozen dessert material 8 is rapidly frozen and solidified, and its form becomes stable. Next, the second frozen dessert ingredient (for example, Chiyocolate sauce) is added from the nozzle 3a.
9 is spouted for a predetermined period of time, the second frozen dessert material 9 is installed inside the layer of the first frozen dessert material 8 with a uniform thickness, so when liquid nitrogen is then jetted from the nozzle 3b, the second The frozen dessert material 9 freezes rapidly. By repeating the above operation several times, a multilayer frozen dessert 10 is obtained in the tray 5. Therefore, this is removed from the cylindrical body 1 along with the tray 5 and packaged to become a product.

Embodiment 2 Next, in the embodiment shown in FIG. 5, the pipes 4 and 4a are frozen in an air cylinder (not shown) and can be moved back and forth with a stroke of approximately 1/2 the depth of the cylinder 1. be.

In the device of this embodiment, the cylinder 1 is rotated at a predetermined rotation speed, the pipe 4 is reciprocated as shown by arrow 12 on the bottom side of the cylinder 1, and the pipe 4a is moved on the mouth side of the cylinder 1. While reciprocating as shown by the arrow 13, the first frozen dessert material 8 or the second frozen dessert material 9 is spouted from the nozzles 3 and 3a attached to the tip of each pipe, respectively, and after a predetermined period of time, the liquid is ejected from the nozzle 3b. The frozen dessert materials 8 and 9 are frozen by blowing out nitrogen. Next, the pipe 4 is moved toward the mouth side of the cylinder body 1,
After moving the pipes 4a to the bottom side of the cylindrical body 1, the frozen dessert material is jetted out from the nozzles 3 and 3a and frozen. By repeating this operation,
A multilayer frozen dessert 14 is obtained. In this multi-layered frozen dessert, the layers on both sides are reversed.

Embodiment 3 Next, in the embodiment shown in FIG. 7, the rotating shaft 2 is installed vertically, and the bottom of the cylinder 1 is connected to this.
Conduits 16 and 17 are connected to the pipe 4 via a switching valve 15.
The two types of frozen dessert materials can be supplied from the nozzle 3 by switching the valve 15. If the cylinder 1 is installed vertically, the depth of the tray 5 will be the same as the cylinder 1.
It can be deeper than that.

In this embodiment, at the same time as the first frozen dessert material 8 or the second frozen dessert material 9 is jetted from the nozzle 3, liquid nitrogen is jetted from the nozzle 3b to quickly freeze the frozen dessert material.

In each of the above embodiments, a nozzle 3b for ejecting liquid nitrogen is provided, but the nozzle 3b is not necessarily required when the apparatus is operated in a freezing chamber.

Next, an example of the method of this invention (using the apparatus of Example 2, FIG. 5) will be shown.

Example 4 A tray 5 with a diameter of 150 mm (inner dimension) and a height of 200 mm (inner dimension) was tightly fitted into the cylinder 1, and the cylinder 1 was rotated at 200 rpm.
By rotating the tray 5 at the same rotation speed (clockwise), the tray 5 was also rotated in the same direction at the same rotation speed. Next, the ice cream at -5 degrees C is passed from the nozzle 3 that reciprocates on the bottom side to the nozzle 3 that reciprocates on the mouth side.
Vanilla ice cream of -5 degrees C from a
0.44 and pushed it out toward the side wall of tray 5 at the same time.
Note that the stroke motions of the nozzles 3 and 3a are synchronized. As a result of the above, a layer 8 of thiokolate ice cream and a layer 9 of vanilla ice cream were formed with a thickness of 10 mm in close contact with the side wall of the tray 5. Konoki, Chiyokolate ice cream layer 8
was formed on the bottom side of the tray 5, and a layer 9 of vanilla ice cream was formed on the mouth side of the tray 5, each having a width of 10 mm with clear boundaries (FIG. 6).

Next, liquid nitrogen was sprayed from the nozzle 3b onto the ice cream layer for 1 minute to freeze the ice cream.

After the freezing was completed, the positions of nozzle 3 and nozzle 3a were reversed, and the ice cream was extruded for a second time while moving each nozzle back and forth. The amount of extrusion in the second round was set to 0.38, and the layer of vanilla ice cream formed in the first round of extrusion was 9.
A layer 8 of thiokolate ice cream was formed thereon, and a layer 9 of vanilla ice cream was formed concentrically with a thickness of 10 mm on the layer 8 of thiyocolate ice cream formed in the first extrusion.
At this time as well, the vanilla ice cream layer 9 was formed on the bottom side of the tray, and the thiokolate ice cream layer 8 was formed on the mouth side of the tray, clearly separated. Next, in the same manner as the first time, liquid nitrogen was sprayed to freeze the ice cream extruded in the second time.

Repeat this process 5 times (the amount of ice cream extruded from the third time onwards is 0.31 and 0.26, respectively).
, 0.18) A 5-layer multilayer frozen dessert was obtained.

Next, the rotation of the cylinder 1 was stopped and the tray 5 was taken out, and then the frozen dessert was taken out from the tray 5, sliced into 25 mm thick rounds, and packaged in a predetermined number to form a product. Incidentally, it is also possible to package the product while it is in the tray 5 and use it as a product.

Example 5 Next, an example using the apparatus of Example 3 (FIG. 7) will be described.

The cylinder body 1 is rotated at 200 rpm, vanilla ice cream is extruded from the nozzle 3 toward the inner wall of the cylinder body 1, and liquid nitrogen is simultaneously sprayed from the nozzle 3b.
After forming an ice cream layer with a thickness of 10 mm, the switching valve 15 is switched to extrude the chocolate sauce (40 degrees Celsius) from the nozzle 3 onto the ice cream layer 8 (at this time, the spraying of liquid nitrogen is continued), 0.5
A layer 9 of thiokolate sauce with a thickness of mm was formed. Next, the switching valve 15 was switched to extrude the ice cream, and the same process as above was repeated a total of 5 times, resulting in a Baumkuchen-like multilayered frozen confection.

Next, the cylindrical body 1 was heated, the multilayered frozen dessert was taken out, and the hollow part was filled with another frozen dessert material 18, which was then refrozen and packaged to form a product.

In each of the above embodiments, liquid nitrogen was sprayed as a freezing means, but if the work is carried out in a freezing room, liquid nitrogen spray is not necessary.

Further, the cylinder used in this invention is not limited to a cylinder,
Any regular polygonal cylinder that can balance the centrifugal force may be used. FIG. 9 shows the cross section of a square frozen dessert, and FIG. 10 shows a cross section of a regular octagonal frozen dessert. In either case, a concentric multilayered frozen dessert can be obtained.

(Effects of the Invention) According to the method of this invention, since the frozen dessert material is formed into layers by the action of centrifugal force, the thickness of each layer automatically becomes uniform, and the inner surface of each layer has a cross-sectional shape. It becomes circular. Therefore, as long as a sufficient number of rotations is applied to the cylinder, a concentric multilayered frozen confectionery can be obtained without requiring special skill.

Further, according to the apparatus of the present invention, a concentric multi-layered frozen confection can be produced with an extremely simple configuration in which the nozzle is removably installed in the rotating cylinder.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram showing the outline of the device of the present invention;
Fig. 2 is a front sectional view of Example 1, Fig. 3 is a sectional view during production, Fig. 4 is a perspective view of the multilayer frozen dessert produced with the apparatus shown in Fig. 2, and Fig. 5 is a front sectional view of Example 2. Figure 6 is a partially cutaway perspective view of a multilayer frozen dessert produced using the apparatus shown in Figure 5, Figure 7 is a front sectional view of Example 3, and Figure 8 is a multilayer frozen dessert produced using the apparatus shown in Figure 7. Perspective views of frozen desserts FIGS. 9 and 10 are cross-sectional views of multilayer frozen desserts manufactured using polygonal cylinders. 1... Cylindrical body, 2... Rotating shaft, 3, 3a, 3b...
... Nozzle, 4, 4a, 4b ... Pipe, 5 ... Tray, 8, 9 ... Frozen dessert layer.

Claims (1)

[Scope of Claims] 1 A plurality of types of frozen dessert materials are sequentially supplied into a cylinder rotating at a predetermined number of revolutions while also using a freezing operation, and the frozen dessert materials are layered and solidified in an annular shape along the inner wall of the cylinder. A unique method for producing multi-layered frozen desserts. 2. The method for manufacturing a multilayer frozen confectionery according to claim 1, wherein the rotational speed of the cylinder is 200 rpm to 600 rpm. 3. The method for producing a multilayer frozen dessert according to claim 1, wherein the frozen dessert material is semi-frozen frozen dessert mix or liquid sauce. 4. The frozen dessert material is supplied according to claim 1, in which different kinds of materials are supplied every predetermined rotation of the cylinder.
A method for producing a multi-layered frozen confectionery as described in Section 1. 5 The supply of frozen dessert ingredients is carried out through fixed nozzles and/or
Alternatively, the method for producing a multilayer frozen dessert according to claim 1, wherein the multilayer frozen dessert is supplied from a nozzle that moves parallel to the rotation axis of the rotating cylinder at a predetermined stroke. 6. The method for producing a multilayer frozen confection according to claim 1, wherein the freezing operation is performed by spraying liquid nitrogen onto the frozen confection material stacked annularly inside the cylinder. 7. The method for producing a multilayer frozen confectionery according to claim 6, wherein the liquid nitrogen is sprayed intermittently or continuously. 8. The method for producing a multilayer frozen confectionery according to claim 1, wherein the freezing operation involves storing the cylinder in a freezing chamber. 9. A multilayer frozen confectionery manufacturing device in which a pipe with a nozzle for supplying frozen confectionery material is inserted into a cylindrical body frozen by rotational input. 10. The apparatus for manufacturing a multilayer frozen confectionery according to claim 9, wherein the cylinder is a cylinder or a regular polygon cylinder. 11. The apparatus for producing a multilayer frozen dessert according to claim 9, in which the cylindrical body is installed with the rotation axis horizontal or vertical. 12. The multilayer frozen dessert manufacturing apparatus according to claim 9, wherein the number of nozzle-equipped pipes is singular or plural. 13. The multilayer frozen confection manufacturing apparatus according to claim 9, wherein the nozzle-equipped pipe is installed either fixedly or movably back and forth in parallel with the rotation axis of the cylinder.