JPH0579294B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial Application Field The present invention relates to a method for manufacturing ice sticks with a colorful, beach umbrella-like vertical line pattern, by modifying a part of a commonly used continuous ice stick manufacturing device (biter line). Mass production was made possible by simply doing this. Conventional technology In recent years, the types of ice cubes that are mass-produced by Biter Line have diversified, and not only are they differentiated by different mold shapes, but they are also produced in various forms due to differences in manufacturing methods. Separately, the most common plain type, the coated type with a coating such as Chiyocolate on the surface,
A split type (shell type) is obtained by first making an outer shell and then filling it with the ice cream concentrate.
There are multi-layered types with layers stacked one above the other. Problems to be Solved by the Invention Among the above items, the surface can be made colorful with two or more colors. ) is completely freeze-hardened over a period of time, and then ice cream (or syrup) of different colors is layered in the second filling, which takes time to manufacture and also causes damage to the surface during demolding. However, the problem is that the color bleeds in the solution, making it difficult to achieve a clean finish, 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 sticks with beautiful linear patterns that cannot be obtained using these conventional manufacturing methods. Means for Solving the Problems In the first filling step, the present invention uses one or more thin nozzles and preferably applies the discharge opening to the upper inner wall of the mold to drop a small amount of sauce in a linear manner. The sauce is instantly frozen and adsorbed on the inner wall of the mold, and then semi-frozen and fluid ice cream or ice candy 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 inventors found that the physical properties of the source were
(1) solid content (or sugar content), (2) specific gravity, (3) viscosity, (4)
It was confirmed that by adjusting the temperatures (1) to (4), it was possible to form a beautiful linear pattern on the surface of the ice stick. 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 preferred. On the other hand, if the solid content is too high, the shape retention of the sauce part (pattern part) will be poor after it becomes a product, 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 available concentration as a sauce is 5-25% solids content, 10-20%
is optimal. (2) Specific gravity Assuming that the solid content is sugar content, the appropriate specific gravity is 1.01 to 1.10. (3) Viscosity By imparting an appropriate viscosity, the falling speed and amount of sauce can be adjusted.
As a result of repeated experiments, the preferred viscosity is 150~
It was 800cps. Measured at 5°C, 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) Temperature 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 cream or ice candy that will serve as the body to be filled in the second step, and they may have a general composition and may be manufactured according to a normal 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. Embodiment The drawing shows a concrete example of the manufacturing method. In the drawing, 1 is a mold having a petal-shaped inner wall surface, and along the center of each recess 2 in the vertical direction of the inner wall surface of the mold 1. , a source 4 for obtaining the pattern of the present invention is dropped from a nozzle 3 as shown in the figure. 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 desirable to apply it to the falling position such as the recess 2 without separating it from the mold as shown in the figure. Next, as shown in FIG. 2, a stock solution 5 for ice cream or ice candy is filled into the 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 is an example of a mold 1 used to form a linear pattern with a band-like width.
A rectangular inner wall surface of the mold 1 is provided with a large number of grooves 7, along which a source 4 is dropped from a flat nozzle 3. This groove is provided to ensure the straight lines of the pattern are accurate; 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 White 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 100.0Kg *Locust bean gum 83%, guar gum 17
%80℃ - 10 minutes heating, stirring sterilization 100Kg/cm ²
Immediately after homogenization, the mixture was rapidly cooled to below 10°C, and then flavoring and citric acid were added. [Physical properties of the above sauce A] Brix 12.0 (Direct vision sugar meter) Viscosity 640cp (5℃, Type B viscometer) (B) Composition example and processing method of body (ice cream) Non-fat milk solids 8% Vegetable-based Fat content: 5% Total solid content: 30% Mixtures with the above composition are sterilized, homogenized, cooled, and then placed in a freezer for overrun.
Filled with semi-frozen cream with approximately 20% fluidity. (c) Other conditions (1) Shape of the mold used in the experiment: Square 80ml (depth 100ml) (2) Pre-cooling of the mold: Brine water -25℃, immersion time for 2 minutes (3) Sauce nozzle Shape: Oval nozzle with outlet size 5mm x 2mm Under the above conditions, if the sauce is simultaneously dropped from one or more nozzles so that the nozzle outlet is applied to the upper inner wall of the cooled mold,
The source freezes and adsorbs as it falls along the inner wall. After 1 to 2 minutes had elapsed, a cream to form the body was filled, and after hardening, the ice stick was removed from the mold to obtain an ice stick with an extremely beautiful vertical line pattern.

【table】

[Table] Effects of the Invention The present invention allows the use of multi-colored sauces, creating an artistic vertical line pattern with an extremely rich sense of color, giving the product a refreshing feel, and making it a frozen dessert that will appeal to young people, especially children. It 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 drawings]

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 completed ice cream stick, and Figure 3 is a perspective view of the mold filled with ice cream concentrate. FIG. 4 is a perspective view of a sauce pouring method using another mold. 1...Mold, 3...Nozzle, 4...Sauce, 5...Ice cream stock solution.

Claims (1)

[Claims] 1. In the first filling process, a small amount of colored sauce to form a 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 frozen semi-frozen ice cream or ice candy stock solution, and after freeze-hardening, the mold is removed. A process for producing frozen desserts, which is characterized in particular by providing a vertical line pattern on the surface of the ice cube.