JPH05336892A - Production of conical ice - Google Patents

Abstract

PURPOSE:To industrially obtain a conical ice by injecting a chocolate paste into a conical container, inserting an insertion mold, filling a space between the paste and the insertion mold, taking out the insertion mold and filling a frozen sweet dough into the space. CONSTITUTION:A chocolate paste containing bubbles is injected into a conical container and a heated insertion mold having a shape similar to the inner surface of the conical container is then inserted thereinto to fill the chocolate paste in a gap between the conical container and the insertion mold. A gas is subsequently blown off from the tip and/or the surface part of the insertion mold to take out the insertion mold. A chocolate paste layer is formed in the conical container and a frozen sweet dough is then filled to afford the objective conical ice.

Description

Detailed Description of the Invention

[0001]

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

[0002]

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

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

[0004]

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

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

Further, as in the above proposal, the method in which the insert mold is hollow and hot water is allowed to flow inside, and the insert mold is removed from the cone container while rotating the insert mold has to be a mechanically very complicated mechanism. There was also the drawback of not getting.

[0007]

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

As a result of research from various directions to achieve this object, the present invention has been finally completed. When the insertion die is extracted, gas is blown out from the tip of the insertion die. It was made based on this new finding after discovering that

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

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

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

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

At this time, the thickness of the chocolate layer can be adjusted depending on the degree of insertion of the insertion mold. That is,
When the insertion mold is inserted deeply, the gap between the inner surface of the corn container becomes narrower, resulting in a thin chocolate layer, and when it is inserted shallowly, the gap becomes wider and a thicker chocolate layer can be obtained, so that a chocolate layer having a desired thickness is obtained as necessary. And

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

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

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

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

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

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

[0020]

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

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

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

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

[0024]

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

[Brief description of drawings]

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

[Explanation of symbols]

 1 Cone container 3 Chocolate dough 4 Insertion type 9 Gas outlet

Claims (3)

[Claims] 1. When producing corn ice in which a frozen dessert dough is filled in a corn container, chocolate dough is poured into the corn container, and then an insert mold having a shape similar to the inner surface of the corn container and being heated is inserted, After filling the space between the cone container and the insert mold with chocolate dough, extract the insert mold by blowing gas from the insert mold,
A method for producing corn ice characterized in that a chocolate dough layer is provided on the inner surface of a corn container, and then a frozen dessert dough is filled. 2. The manufacturing method according to claim 1, wherein the gas is blown out from the tip and / or the surface of the insertion mold. 3. The method according to claim 1, wherein a chocolate dough containing air bubbles is used as the chocolate dough.