JPH06101983B2 - Frozen dessert with stick and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dessert with a stick produced by freezing and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, ice cream, ice milk,
Frozen desserts such as ice sorbet have undergone various improvements in order to improve the appearance and texture of the product and enhance the added value of the product.
It is known that ice-shaped ice particles crushed to about mm are dispersed and held in the frozen dessert body.

As a method for producing the frozen dessert described above, a method in which ice particles are mixed with a main material such as syrup, ice cream or sorbet and filled in a cup-shaped container, an ice box (mold can) containing the same material as described above is used. Examples of the method include a method of filling and then freeze-hardening, and a method of inserting and fixing a long plate, a round bar or other stick at the time of the above-mentioned freeze-hardening.

[0004]

However, since the above-mentioned conventional frozen desserts have ice particles dispersed and held in the frozen dessert body, the ice particles protruding on the surface of the frozen dessert are extremely small,
There is a problem that the refreshing sensation due to the addition of ice particles does not sufficiently appear in the appearance of the product.

Frozen desserts with sticks are exposed to the outside air when eating, and their surfaces are easily softened and melted in a short time.
It was difficult to manufacture so that a sufficient amount of ice particles could be surely retained in such a portion.

The present invention solves the above-mentioned problems, and a frozen dessert that is eaten while holding a stick by hand is provided with a required amount of ice particles on its surface so that a sufficient refreshing appearance can be obtained. Further, it is an object to manufacture efficiently so that the above-mentioned holding is sure.

[0007]

In order to solve the above-mentioned problems, in the present invention, the frozen dessert main body fixed to a stick is covered with a frozen syrup layer and ice particles are fixed to the syrup layer. It was adopted.

In the frozen dessert with a stick, the frozen dessert body fixed to the stick is cooled to a temperature not higher than the freezing temperature of the syrup, and then the surface of the frozen dessert body is brought into contact with a mixture of liquid syrup and ice particles to freeze the surface of the frozen dessert body. It is manufactured by fixing grains. Alternatively, after cooling the surface of the frozen dessert body fixed to a stick to a temperature below the freezing temperature of syrup, the frozen dessert body is immersed in liquid syrup, and then contacted with ice particles to fix the ice particles to the surface of the frozen dessert body. It can also be manufactured.

[0009]

In the frozen dessert with a stick of the present invention, since the ice grains are fixed to each other or the ice grains and the frozen dessert body in a frozen state of the syrup layer coated on the surface of the frozen dessert body, the required amount of ice particles can be reliably applied to the surface of the frozen dessert body. Will be held in.

When the frozen dessert body is previously cooled to the freezing temperature of the syrup or lower during the production of the frozen dessert, the liquid syrup contacting the surface of the frozen dessert body is frozen thereafter. Therefore, the ice particles mixed in the syrup from the beginning, or the ice particles added while the freezing progresses, adheres to the surface of the frozen dessert body in a state of adhering to the syrup.

[0011]

Embodiments of the present invention will be described below with reference to the drawings.

As shown in FIGS. 1 and 2, the embodiment is
A frozen syrup layer 3 is formed on the surface of a frozen dessert body 2 made of an ice cream material fixed on a wooden long stick 1 and ice particles 4 are fixed to the syrup layer 3.

The above-mentioned stick 1 is not particularly limited in its material and shape, and may be a round bar, a square bar or the like made of synthetic resin, which can be easily gripped by the hand.

The material of the frozen dessert body 2 is, for example, ice cream containing 8% or more milk fat, ice milk containing 8 to 3% milk fat,
Ice sorbet containing 3% or less milk fat, ice cake containing almost no milk fat, and lacto ice containing 3% or more milk solids containing fat and non-fat solids can be used without particular limitation.

The syrup forming the syrup layer 3 is, for example, a sugar solution having a brix of about 30 to 40 degrees to which flavoring agents, pigments and the like are added, and the freezing temperature thereof is -5 to-.
It may be about 10 ° C.

As the ice particles 4, those having a diameter of about 3 to 20 mm obtained by crushing ice blocks at −10 to −25 ° C. with a crusher can be used, and if the diameter is 10 to 15 mm, the attached frozen dessert body 2 can be used. It is preferable because it gives a sufficient volume and refreshing feeling.

Next, a first embodiment of a method for producing a frozen dessert with a stick will be described.

As shown in FIGS. 3 (a), 3 (b) and 3 (c) in sequence, the first embodiment of the present invention is a stick-type frozen dessert making machine 5 (commonly called a biter line). The treatment tank of the mixer 7 (FIG. 3 (c)), which is manufactured in FIG. 3 (a), is immersed in liquid nitrogen 6 (FIG. 3 (b)), and is further mixed with liquid syrup 3a and ice particles 4. The ice particles 4 are fixed to the surface of the frozen dessert main body 2 by being passed through the inside of the frozen dessert 8. The volume ratio of the syrup 3a and the ice particles 4 is in the range of 10: 1 to 1: 1. This is because if the amount of syrup is less than the predetermined amount, a sufficient amount of ice particles will not adhere, and if it exceeds the predetermined amount, ice will excessively adhere, which is not preferable.

The frozen dessert making machine 5 with a stick has a total length of about 1
In a long-distance cold storage tank 9 having an upper surface opening of 1 m, -30 to -40
A brine solution (refrigerant) 10 containing a low freezing point solution such as calcium chloride at 0 ° C. as a main component is filled, and the brine solution 10
A large number of bleachers 11 whose outer surface is dipped in are vertically and horizontally arranged. Each bleacher 11 is supported by an endless annular support device (not shown), and is continuously circulated from one end of the cold insulation tank 9 to the other end. In addition, a filling machine 12 for filling and injecting the material of the frozen dessert main body 2 into the bleachers 11 in each row arranged in the lateral (tank width) direction is arranged above one end of the cold insulation tank 9, An inserting machine 13 for the stick 1 is arranged in the upper middle, and a removing machine 14 for grasping the stick 1 and extracting the frozen dessert main body 2 from the bleeder 11 is arranged above the other end of the cold storage tank 9. , Continuously produced frozen dessert with sticks.

The frozen dessert body 2 with a stick manufactured by the frozen dessert making machine 5 is then immersed in the liquid nitrogen 6 filled in the cooling tank 14 for 2 to 3 seconds to freeze the syrup 3a at the freezing temperature (-2. ℃) below. Liquid nitrogen 6 used as a refrigerant was used at a boiling point (-196 ° C) under normal pressure.
Further, it is needless to say that a known non-toxic refrigerant can be used as long as it is within the production cost allowable range.

The mixer 7 is a brine solution 10 at about -10 ° C.
In a stainless steel double structure tank 15 filled with
A vertical shaft 17 to which a rotary blade 16 is attached is driven to rotate by a motor 18, and ice particles 4 and syrup 3a are continuously supplied into the tank 15 at a volume ratio of about 1: 1. Then, the syrup 3a and the ice particles 4 are mixed by a descending rotation flow generated by the rotor blades 16, and a bowl-shaped processing tank 8 is further supplied from a channel at the bottom of the tank 15 with a gear pump (1.5 kw, 2 hp) 19.
It was fed to the bottom under temperature conditions of -10 to -1 ° C, preferably -10 to -5 ° C.

The frozen dessert main body 2 was immersed in the processing tank 8 for 2 to 3 seconds while holding the stick 1 by the supporting device, and then pulled up. At this time, the surface of the frozen dessert body 2 was covered with the frozen syrup layer 3, and the ice particles 4 were uniformly attached to the syrup layer 3. Then, in order to increase the fixing force of the ice particles 4, the ice particles 4 were immersed again in the liquid nitrogen 6 in the cooling tank 14.

Next, a second embodiment of the method for producing a frozen dessert with a stick will be described.

4 (a), (b), (c), (d),
In the second embodiment, the stick-type frozen dessert main body 2 manufactured by the frozen dessert making machine 5 is replaced with the liquid nitrogen 6 in the cooling tank 14 as shown in FIG.
After being immersed in (liquid temperature -196 ° C) for 2 to 3 seconds, the liquid syrup 3a in the double-structured cold storage tank 9a (filled with brine liquid)
The ice particles 4 are fixed to the surface of the frozen dessert main body 2 by immersing the ice particles 4 in the stirring tank 20 of the ice particles 4 and immersing the ice particles 4 in the liquid temperature −5 to 0 ° C.

The stirring tank 20 includes a motor 21 and a cold storage double structure tank 15 which is exactly the same as the mixer 7 of the first embodiment.
A curved lateral shaft 23 with wings 22 rotating at (0.75 kw) was arranged to cause the ice particles 4 to flow into the space above the tank 15 or to bounce off with a constant force.
On the other hand, the frozen dessert body 2 passing through the upper portion of the stirring tank 20 is in the process of freezing the liquid syrup 3a coated on its surface, and the ice particles 4 contacted at this time are fixed and attached to the surface. Further, in order to more completely freeze the syrup 3a and enhance the fixing force of the ice particles 4, the syrup 3a may be immersed again in the cooling tank 14.

Further, as shown in FIG. 5, a fluidized immersion tank 24 may be arranged instead of the stirring tank 20. The fluidized immersion tank 24 is a double-structure cold storage tank 15 filled with ice particles 4.
A piston 25 with a crank that is vertically reciprocated by a drive device (not shown) is mounted in the middle of the bottom of the above.

The piston 25 reciprocates inside the cylinder 26 filled with a large number of ice particles 4 at least the distance of the lengthwise dimension of the frozen dessert body 2. Therefore, the surface of the fluid made up of a large number of ice particles 4 is recessed when the piston 25 retreats, and the frozen dessert body 2 is easily inserted into this portion so that the ice particles 4 sufficiently adhere.

[0028]

As described above, according to the present invention, a frozen syrup layer is provided on the surface of a frozen dessert body with a stick, and a required amount of ice particles are firmly adhered to the frozen syrup layer. It is possible to fix ice particles on the surface of a frozen dessert with a stick that easily melts in a short time so that a sufficient refreshing feeling and volume feeling can be imparted to the surface of the frozen dessert. There is an advantage that the added value of such frozen dessert can be effectively increased.

[Brief description of drawings]

FIG. 1 is a front view of an embodiment.

FIG. 2 is a transverse sectional view of the same.

3 (a), (b) and (c) are schematic manufacturing process diagrams showing a first embodiment of the manufacturing method.

4 (a), (b), (c), (d) and (e) are schematic manufacturing process diagrams showing a second embodiment of the manufacturing method.

FIG. 5 is a vertical cross-sectional view schematically showing another form of the fluidized-bed immersion tank of FIG.

[Explanation of symbols]

 1 stick 2 frozen dessert body 3 syrup layer 3a syrup 4 ice particles

Claims (3)

[Claims] 1. A frozen dessert with a stick, which is obtained by coating the surface of a frozen dessert main body fixed to a stick with a frozen syrup layer and fixing ice particles to the syrup layer. 2. A frozen dessert with a stick, which comprises fixing a frozen dessert body fixed to a stick to a temperature below the freezing temperature of syrup, and then bringing a mixture of liquid syrup and ice particles into contact with the surface of the frozen dessert body to fix the ice grains to the surface of the frozen dessert body. Manufacturing method. 3. After cooling the surface of the frozen dessert body fixed to a stick below the freezing temperature of syrup, the frozen dessert body is immersed in liquid syrup, and then contacted with ice particles to form ice particles on the surface of the frozen dessert body. Method for producing frozen dessert with sticks that stick.