JPH06133699A - Combined frozen dessert and its production - Google Patents
Combined frozen dessert and its productionInfo
- Publication number
- JPH06133699A JPH06133699A JP4146729A JP14672992A JPH06133699A JP H06133699 A JPH06133699 A JP H06133699A JP 4146729 A JP4146729 A JP 4146729A JP 14672992 A JP14672992 A JP 14672992A JP H06133699 A JPH06133699 A JP H06133699A
- Authority
- JP
- Japan
- Prior art keywords
- frozen dessert
- core material
- frozen
- layer
- semi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、クッキー片，果肉片等
の可食素材片が外周に一体的に被覆された、結着性に優
れ、落下等の衝撃に対して強い組み合わせ冷菓及びその
製法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a combined frozen dessert in which edible material pieces such as cookie pieces and pulp pieces are integrally coated on the outer periphery, which has excellent binding properties and is strong against impact such as dropping. Regarding manufacturing method.
【０００２】[0002]
【従来の技術】一般に、冷菓表面に可食素材片が被覆さ
れた組み合わせ冷菓としては、図１２に示すような冷菓
が知られている。この冷菓は、アイクスリーム等の冷菓
芯材１の表面に、コーティングチョコレートを被覆した
後、クランチやナッツ類等の可食素材片５を表面にまぶ
し、冷菓芯材１の冷熱によってこのコーティングチョコ
レートが固化することを利用して上記可食素材片５を結
着させることにより得られたものである。2. Description of the Related Art Generally, a frozen dessert as shown in FIG. 12 is known as a combination frozen dessert in which the surface of the frozen dessert is covered with edible material pieces. In this frozen dessert, after coating the surface of a frozen dessert core material 1 such as Ikusume with coated chocolate, sprinkle the edible material pieces 5 such as crunch and nuts on the surface, and the coated chocolate is cooled by the cold heat of the frozen dessert core material 1. It is obtained by binding the edible material pieces 5 by utilizing solidification.
【０００３】しかしながら、ここで用いられる可食素材
片は、直径約１〜５ｍｍの小粒で軽量のものに限られ、
また、ある程度、形状や粒度をそろえる必要がある。す
なわち、例えば、１０ｍｍ以上のクッキー片等大型可食
素材片を用いたり、割れ方の不揃いなクッキー片を用い
たりした場合には、これらは冷菓表面に均一に結着しに
くくなってしまい、外観的に結着量の少ない、まばらな
印象のものとなってしまったり、輸送時の衝撃によって
可食素材片がばらばらに剥離してしまったりするという
欠点があった。これは、コーティングチョコレートを被
覆してから固化するまでの時間が短く、また、コーティ
ングチョコレートの被覆層の厚みが薄いために、上記可
食素材片の結着が不充分となるためである。However, the edible material pieces used here are limited to small and light particles having a diameter of about 1 to 5 mm,
In addition, it is necessary to make the shapes and grain sizes uniform to some extent. That is, for example, when a large edible material piece such as a cookie piece having a size of 10 mm or more is used, or when cookie pieces having uneven cracks are used, it becomes difficult to uniformly bond them to the surface of the frozen dessert, and the appearance becomes However, there are disadvantages that the amount of binding is small and the impression is sparse, and the edible material pieces are separated from each other due to the impact during transportation. This is because the time from the coating of the coated chocolate to the solidification is short and the coating layer of the coated chocolate is thin, so that the edible material pieces are not sufficiently bound.
【０００４】そこで、このような可食素材片の剥落を防
止するためには、可食素材片を結着させた後、冷菓表面
を押圧することが考えられる。しかしながら、この方法
では、可食素材片が冷菓中にめり込んだような扁平な外
観を呈したり、芯材であるアイスクリーム類が表面に押
し出されて外観を汚したりするという問題がある。Therefore, in order to prevent the edible material pieces from coming off, it is conceivable to press the frozen dessert surface after binding the edible material pieces. However, this method has a problem that the edible material piece has a flat appearance as if it is embedded in a frozen dessert, or the ice cream as a core material is extruded to the surface to stain the appearance.
【０００５】また、可食素材片の結着剤として高融点の
油脂を含有するコーティングチョコレート等を用い、油
脂の凝固によって可食性素材片を結着させることが考え
られる。しかしながら、油脂の融点が高い程、結着性は
良いものの、固くてもろい物性を有するため、少しの衝
撃によっても割れ易い。また、風味が油っぽく、例え
ば、フルーツ風味の冷菓とした場合には、フルーツ本来
の清涼感が失なわれてしまう。It is also conceivable to use a coating chocolate containing a high melting point oil or fat as a binder for the edible material pieces to bind the edible material pieces by solidifying the oil or fat. However, the higher the melting point of fats and oils, the better the binding property, but since they have a hard and brittle physical property, they are easily broken by a small impact. Further, when the flavor of the frozen dessert is oily, for example, a fruit-flavored frozen dessert, the original refreshing feeling of the fruit is lost.
【０００６】[0006]
【発明が解決しようとする課題】本発明は、このような
事情に鑑みなされたものであって、その目的とするとこ
ろは、１０ｍｍ以上の大型で形の不揃いな可食素材片で
あっても、冷菓表面に多量にかつ強固に結着させること
ができ、しかもその外観をランダムな凹凸起伏に富んだ
形状とすることができる組み合わせ冷菓及びその製法を
提供するにある。SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and its object is to obtain a large sized edible material piece having a size of 10 mm or more. It is an object of the present invention to provide a combined frozen dessert that can be bound to the surface of a frozen dessert in a large amount and firmly, and that has an appearance of a shape rich in random unevenness, and a method for producing the same.
【０００７】[0007]
【課題を解決するための手段】上記の目的は、芯材の外
周に、冷菓層が一体的に形成され、更にその冷菓層表面
に、可食素材片が被覆されてなる組み合わせ冷菓であっ
て、上記可食素材片が、上記芯材を半凍結状態の冷菓浴
中に浸漬することにより形成された冷菓層表面に結着し
ていることを特徴とする組み合わせ冷菓、並びに、芯材
の外周に、冷菓層が一体的に形成され、更にその外周
に、可食素材片が被覆されてなる組み合わせ冷菓の製法
であって、芯材の表面を冷却する工程と、上記芯材を半
凍結状態の冷菓浴に浸漬する工程と、上記浸漬によって
芯材に付着した半凍結状態の冷菓層の表面を可食素材片
で被覆する工程と、上記可食素材片が被覆された冷菓の
表面に対して急速冷却を施す工程とを順次備えたことを
特徴とする組み合わせ冷菓の製法によって達成される。The above object is a combination frozen dessert in which a frozen dessert layer is integrally formed on the outer periphery of a core material, and the surface of the frozen dessert layer is covered with an edible material piece. A combination frozen dessert characterized in that the edible material piece is bound to a surface of a frozen dessert layer formed by immersing the core material in a semi-frozen frozen dessert bath, and the outer periphery of the core material A method for producing a combined frozen dessert, in which a frozen dessert layer is integrally formed, and the outer periphery of which is covered with an edible material piece, wherein the step of cooling the surface of the core material, and the semi-frozen state of the core material The step of immersing in the frozen dessert bath, the step of coating the surface of the frozen dessert layer adhered to the core material by the immersion with an edible material piece, and the surface of the frozen dessert coated with the edible material piece A combination characterized in that it is provided with a step of performing rapid cooling in sequence. It is achieved by the frozen dessert recipe.
【０００８】すなわち、本発明者らは、コーティングチ
ョコレートを用いずに、１０ｍｍ以上の大型の不揃いの
可食素材片であっても、強固に結着しており、しかも、
冷菓表面がランダムな凹凸形状の起伏に富んだ組み合わ
せ冷菓を得るべく検討を行った。その結果、芯材に半凍
結状態の冷菓を付着させた後、可食素材片でその表面を
被覆し、その後、急速冷却を行うようにすると、上記目
的を達成できることを見出し本発明に到達した。That is, the inventors of the present invention firmly bonded even a large irregular edible material piece of 10 mm or more without using coated chocolate, and further,
The frozen dessert surface was studied in order to obtain a combined frozen dessert having a random uneven surface and abundant undulations. As a result, the inventors have found that the above object can be achieved by applying a semi-frozen frozen dessert to a core material, coating the surface with an edible material piece, and then performing rapid cooling, thereby achieving the above object. .
【０００９】次に、本発明を詳しく説明する。図１は、
本発明の組み合わせ冷菓の一例の断面の様子を示す説明
図である。同図において、１は芯材、２は上記芯材１の
外周に一体的に形成された冷菓層、３は上記冷菓層２表
面を被覆している可食素材片、４は組み合わせ冷菓、１
０は木製の平バーである。本発明の組み合わせ冷菓４
は、芯材１の外周に、冷菓層２が一体的に形成されてお
り、更に、その冷菓層２表面に、可食素材片３が被覆さ
れてなるものである。また、この組み合わせ冷菓４に、
平バー１０を挿入しておくと、喫食時持ち易く、食べ易
い。Next, the present invention will be described in detail. Figure 1
It is explanatory drawing which shows the mode of the cross section of an example of the combination frozen dessert of this invention. In the figure, 1 is a core material, 2 is a frozen dessert layer integrally formed on the outer periphery of the core material 1, 3 is an edible material piece covering the surface of the frozen dessert layer 2, 4 is a combined frozen dessert, 1
0 is a wooden flat bar. Combined frozen dessert 4 of the present invention
The frozen dessert layer 2 is integrally formed on the outer periphery of the core material 1, and the surface of the frozen dessert layer 2 is further covered with the edible material piece 3. Also, for this combination frozen dessert 4,
If the flat bar 10 is inserted, it is easy to hold and eat during eating.
【００１０】本発明に用いる組み合わせ冷菓の芯材１
は、冷菓，スポンジケーキ，ビスケット等の可食性素材
で非流動性のものであればよい。また、内側にチョコレ
ート等の異なる可食素材を内蔵させ、多層構造にしても
よい。ただし、アイスクリーム材等の冷菓材を使用する
場合には、オーバーランが０〜１５０％の範囲のものを
用いることが好適である。オーバーランが１５０％を超
えると、後工程の冷菓浴に浸漬したときに、芯材１が途
中で溶け出してしまう傾向にある。Core material 1 for combined frozen dessert used in the present invention
Are edible materials such as frozen desserts, sponge cakes, and biscuits as long as they are non-fluid. Also, different edible materials such as chocolate may be incorporated inside to form a multilayer structure. However, when using frozen dessert material such as ice cream material, it is preferable to use one having an overrun of 0 to 150%. If the overrun exceeds 150%, the core material 1 tends to melt out on the way when it is immersed in a frozen dessert bath in the subsequent step.
【００１１】冷菓材からなる芯材１は、例えば、図２に
示すようにして得ることができる。すなわち、まず、所
望のアイスクリーム材１ａを調製し、図２（ａ）に示す
ように、冷媒１２に浸漬したモールド１１内に充填す
る。そして、平バー１０の先端をアイスクリーム材１ａ
内に差し込み（図２（ｂ））、この状態でアイスクリー
ム材１ａを凍結させる。これをモールド１１から脱型
し、平バー１０付の芯材１を得ることができる。The core material 1 made of frozen dessert material can be obtained, for example, as shown in FIG. That is, first, a desired ice cream material 1a is prepared, and as shown in FIG. 2A, the ice cream material 1a is filled in the mold 11 immersed in the refrigerant 12. Then, attach the tip of the flat bar 10 to the ice cream material 1a.
It is inserted into the inside (FIG. 2B), and the ice cream material 1a is frozen in this state. This can be removed from the mold 11 to obtain the core material 1 with the flat bar 10.
【００１２】また、上記芯材１の表面を被覆する冷菓層
２の冷菓としては、アイスクリーム，シャーベットまた
はかき氷等の冷菓の他、果汁，果肉破砕物，あん等凍結
して冷菓となり得るもの等が挙げられる。これらは二種
以上を組み合わせてもよいし、各種の果肉片，ゼリー，
小豆，チョコレートチップ等の粒状食品素材を分散含有
させるようにしてもよい。このような冷菓を半凍結状態
にした冷菓浴中に、上記芯材１を浸漬することにより、
芯材１の表面に冷菓層２が形成される。The frozen dessert of the frozen dessert layer 2 for coating the surface of the core material 1 may be frozen dessert such as ice cream, sherbet or shaved ice, or frozen juice such as fruit juice, crushed pulp and bean paste. Is mentioned. These may be used in combination of two or more kinds, various pieces of pulp, jelly,
Granular food materials such as red beans and chocolate chips may be dispersed and contained. By dipping the core material 1 in a frozen dessert bath in which such frozen dessert is semi-frozen,
A frozen dessert layer 2 is formed on the surface of the core material 1.
【００１３】また、上記冷菓の全固形分が６０重量％
（以下「％」と略す）を超えると粘性が増加し、フリー
ザーでの凍結が起こりにくく、フリージング効率を悪く
する傾向にあるため、全固形分は、０〜６０％、なかで
も１０〜５０％に設定することが好ましい。更に、上記
冷菓として、アイスクリームや芯材のようなオーバーラ
ンを施すものを用いる場合には、そのオーバーランを０
〜１００％にすることが好適である。オーバーランが１
００％を超えると、芯材１の表面温度を−５℃以下に保
持しても芯材１に充分な量の冷菓が付着しない傾向がみ
られるからである。The total solid content of the frozen dessert is 60% by weight.
If it exceeds (hereinafter abbreviated as "%"), the viscosity increases, freezing in the freezer hardly occurs, and freezing efficiency tends to deteriorate, so the total solid content is 0 to 60%, and particularly 10 to 50%. It is preferable to set to. Further, when using an overrun such as ice cream or a core material as the frozen dessert, the overrun is 0
It is preferable to be set to 100%. 1 overrun
If it exceeds 00%, a sufficient amount of frozen dessert tends not to adhere to the core material 1 even if the surface temperature of the core material 1 is kept at -5 ° C or lower.
【００１４】次に、本発明に用いる可食素材片３として
は、クッキークランチ，ナッツ類，ケーキ，パイ，シュ
ー皮等の焼菓子素材片，マシュマロ，ヌガー，キャラメ
ル，果肉片等の各種素材が挙げられる。その大きさは、
２０ｍｍ径程度まで使用可能である。また、その粒径や
形状を必ずしも揃える必要はない。Next, as the edible material pieces 3 used in the present invention, various materials such as cookie crunch, nuts, cakes, baked confectionery material pieces such as pie and crust, marshmallow, nougat, caramel, and pulp pieces are used. Can be mentioned. Its size is
It can be used up to a diameter of about 20 mm. Further, it is not always necessary to make the particle sizes and shapes uniform.
【００１５】本発明の組み合わせ冷菓は、例えば、次の
ようにして製造する。すなわち、まず、準備した芯材１
の表面を冷却した後、この芯材１を半凍結状態の冷菓浴
中に浸漬して芯材１の表面に半凍結状態の冷菓を付着さ
せる。引き続き、付着させた冷菓が半凍結状態であると
きに、その表面を可食素材片３で被覆し、これを急速冷
却することにより、本発明の組み合わせ冷菓を得る。The combined frozen dessert of the present invention is manufactured, for example, as follows. That is, first, the prepared core material 1
After cooling the surface of the core material 1, the core material 1 is immersed in a semi-frozen frozen dessert bath to adhere the semi-frozen frozen dessert to the surface of the core material 1. Subsequently, when the attached frozen dessert is in a semi-frozen state, the surface thereof is covered with the edible material piece 3 and rapidly cooled to obtain the combined frozen dessert of the present invention.
【００１６】このようにして得られた組み合わせ冷菓
は、可食素材片３が強固に、多量に結着したものであ
り、可食素材片３が衝撃によって剥れ落ちることがな
い。また、従来より大きな可食素材片３で被覆すること
も可能であり、従来得ることのできなかった特異な外観
を呈した組み合わせ冷菓を得ることができる。また、芯
材１の表面に付着した冷菓が半凍結状態のままであると
き、可食素材片３をその表面に被覆させることにより、
より結着性が良好となり、製造安定性が高くなる。The combined frozen dessert thus obtained is one in which the edible material pieces 3 are firmly bound in a large amount, and the edible material pieces 3 do not come off due to an impact. Further, it is possible to coat with a larger edible material piece 3 than ever before, and it is possible to obtain a combined frozen dessert having a unique appearance that could not be obtained conventionally. Further, when the frozen dessert attached to the surface of the core material 1 remains in a semi-frozen state, by covering the surface with the edible material piece 3,
The binding property becomes better and the manufacturing stability becomes higher.
【００１７】上記冷菓層２を形成するための半凍結状態
の冷菓は、例えば、図３に示すような装置を用いて調製
することが好適である。すなわち、まず、フリーザ２０
によって、冷菓材のフリージングを行い、冷菓を均一に
半凍結状態にする。次に、この冷菓を供給配管２２を介
して冷菓浴１３に貯留し、攪拌羽根２３等で攪拌しなが
ら、糖液中に分散させる。The semi-frozen frozen dessert for forming the frozen dessert layer 2 is preferably prepared using, for example, an apparatus as shown in FIG. That is, first, the freezer 20
Freezes the frozen dessert material to evenly freeze the frozen dessert. Next, this frozen dessert is stored in the frozen dessert bath 13 through the supply pipe 22, and is dispersed in the sugar solution while being stirred by the stirring blade 23 or the like.
【００１８】上記冷菓２９を分散させるための攪拌条件
は、冷菓の温度，オーバーラン，固形分，組成等によっ
ても異なるが、例えば、固形分２０％のオレンジシャー
ベットで１０％のオーバーランの冷菓では、１５０ｒｐ
ｍの攪拌を１５分間行うことが好適である。また、固形
分３０％のミルクシャーベットで２０％のオーバーラン
の冷菓では、１００ｒｐｍの攪拌を１０分間行うことが
好適である。The stirring conditions for dispersing the frozen dessert 29 differ depending on the temperature, the overrun, the solid content, the composition, etc. of the frozen dessert. For example, in the case of an orange sherbet with a solid content of 20% and an overrun of 10%, a frozen dessert is used. , 150 rp
It is preferred to stir m for 15 minutes. For a frozen dessert having a milk sherbet having a solid content of 30% and an overrun of 20%, stirring at 100 rpm is preferably performed for 10 minutes.
【００１９】また、芯材１への半凍結状態の冷菓の付着
は、図４に示すように、この冷菓浴１３内に、芯材１を
浸漬し、好ましくは０．１〜２０秒間、より好ましくは
０．１〜３秒間浸漬することにより、芯材１の周囲に冷
菓２ａを付着させる。なお、図３および図４において、
２４は果肉６の供給配管である。The semi-frozen frozen dessert is attached to the core material 1 by immersing the core material 1 in the frozen dessert bath 13 as shown in FIG. 4, preferably for 0.1 to 20 seconds. Preferably, the frozen dessert 2a is attached to the periphery of the core material 1 by immersing it for 0.1 to 3 seconds. In addition, in FIG. 3 and FIG.
Reference numeral 24 is a supply pipe for the pulp 6.
【００２０】このとき、芯材１は、冷菓浴に浸漬すると
きの表面温度が１５℃以下に設定されることが好まし
く、なかでも表面温度を−５℃以下に予備冷却してから
冷菓浴中に浸漬することが好ましい。特に、芯材１の表
面温度を−１３〜−１５℃に冷却して冷菓浴中に浸漬す
ると、芯材１と冷菓層２の結着力が強固となり、冷菓層
２が剥がれにくいので好適である。At this time, the core material 1 is preferably set to have a surface temperature of 15 ° C. or lower when immersed in a frozen dessert bath, and in particular, the surface temperature is preliminarily cooled to −5 ° C. or lower in the frozen dessert bath. It is preferable to immerse in. Particularly, when the surface temperature of the core material 1 is cooled to −13 to −15 ° C. and immersed in a frozen dessert bath, the binding force between the core material 1 and the frozen dessert layer 2 becomes strong, and the frozen dessert layer 2 is not easily peeled off, which is preferable. .
【００２１】一方、冷菓浴は、温度−１．５〜−８℃に
設定することが好適である。すなわち、温度が−８℃よ
り低いと、芯材１への付着量にばらつきが生じる傾向が
あり、逆に温度が−１．５℃より高いと、芯材１に付着
した冷菓材の表面に後工程で可食素材片が付着しにくい
傾向がみられるからである。On the other hand, the frozen dessert bath is preferably set at a temperature of -1.5 to -8 ° C. That is, when the temperature is lower than −8 ° C., the amount of adhesion to the core material 1 tends to vary. This is because the edible material pieces tend to be less likely to adhere in the subsequent process.
【００２２】また、上記の方法では、フリーザ２０を用
いて冷菓を半凍結状態にしているが、図５に示すよう
に、砕氷機２５を用いて微細な氷結晶をつくって供給配
管２２に送り込むようにしてもよい。このとき、氷以外
の原料（糖液，果汁等）は、上記供給配管２２に接続さ
れる配管２６によって上記氷結晶と合流される。Further, in the above method, the frozen dessert is semi-frozen by using the freezer 20, but as shown in FIG. You may do it. At this time, raw materials (sugar solution, fruit juice, etc.) other than ice are merged with the ice crystals by a pipe 26 connected to the supply pipe 22.
【００２３】また、半凍結状態の冷菓層表面への可食素
材片の被覆方法の実施態様の例を、図６及び図７に示
す。まず、図６に示す方法において、ホッパー３０内に
は、可食素材片３がエアーＢによって吹き上げられた状
態で存在している。このホッパー３０内に、芯材に半凍
結状態の冷菓を付着させたもの（以下、半製品と記す）
Ａを降下させ、エアーと可食素材片３自身の圧力の両方
によって半製品Ａの表面に可食素材片３を付着させる。An example of an embodiment of a method of coating the edible material pieces on the surface of the frozen dessert layer in the semi-frozen state is shown in FIGS. 6 and 7. First, in the method shown in FIG. 6, the edible material piece 3 exists in the hopper 30 in a state of being blown up by the air B. A semi-frozen frozen dessert attached to a core material in the hopper 30 (hereinafter referred to as a semi-finished product)
A is lowered and the edible material piece 3 is attached to the surface of the semi-finished product A by both the air and the pressure of the edible material piece 3 itself.
【００２４】また、図７に示される方法において、ドラ
イコーターの２枚羽根３１ａ，３１ｂは向かい合う方向
に動くもので、半製品Ａが２枚羽根３１ａ，３１ｂ内に
下降すると、挟み込むタイミングとなっており、その中
には可食素材片３が満たされている。半製品Ａを下降さ
せ、２枚羽根３１ａ，３１ｂ内に入れると、２枚羽根３
１ａ，３１ｂは、この半製品Ａを可食素材片３と共に挟
み込む。１〜３秒後、２枚羽根３１ａ，３１ｂを原点に
復帰させ、可食素材片３が付着した半製品Ａを上方へ復
帰させることにより可食素材片３を付着させる。この方
法は、可食素材片３の付着がより強力にできるので好適
である。Further, in the method shown in FIG. 7, the two blades 31a and 31b of the dry coater move in opposite directions, and when the semi-finished product A descends into the two blades 31a and 31b, it becomes a timing to be sandwiched. And the edible material pieces 3 are filled therein. When the semi-finished product A is lowered and put into the two blades 31a and 31b, the two blades 3
1a and 31b sandwich the semi-finished product A together with the edible material piece 3. After 1 to 3 seconds, the two blades 31a and 31b are returned to the origin, and the semi-finished product A to which the edible material piece 3 is attached is returned upward to attach the edible material piece 3. This method is suitable because the attachment of the edible material piece 3 can be made stronger.
【００２５】また、上記のようにして、可食素材片を付
着した後、行う急速冷却の方法としては、フリーザー凍
結，液体窒素浸漬，粉末状ドライアイス塗布等が挙げら
れる。As a method of rapid cooling performed after the edible material pieces are attached as described above, freezer freezing, liquid nitrogen immersion, powdery dry ice application and the like can be mentioned.
【００２６】また、本発明の組み合わせ冷菓は、本出願
人らが既に出願した特願平２−１４９１０７号公報記載
の装置、例えば、図８に示すような装置によって連続的
に製造することが好適である。すなわち、図８におい
て、Ａは通常のバイターラインであり、モールド１１
（一列１２個）が所定間隔で取り付けられた搬送コンベ
ア３１の移動に伴い、芯材１が平バー１０を差し込んだ
状態でモールド１１内で凍結され、その下流側端部で温
水を吹きつけることによってモールド１１から取り出す
ことができるようになっている。Further, the combined frozen dessert of the present invention is preferably continuously manufactured by an apparatus described in Japanese Patent Application No. 2-149107 already filed by the present applicants, for example, an apparatus shown in FIG. Is. That is, in FIG. 8, A is a normal biter line, and the mold 11
Along with the movement of the conveyer conveyors 31 (12 in a row) attached at predetermined intervals, the core material 1 is frozen in the mold 11 with the flat bar 10 inserted, and hot water is sprayed at the downstream end thereof. Can be taken out from the mold 11.
【００２７】Ｂは、上記バイターラインＡから芯材１を
取り出して搬送し、その搬送途中で芯材１表面に冷菓材
を付着させて冷菓層２を形成させ、引き続き、冷菓層２
の表面に、可食素材片３を被覆させる搬送コンベアであ
る。この主搬送コンベアＢの下流側には、この主搬送コ
ンベアＢの間歇送り運動と同期する間歇送り運動を行う
副搬送コンベアＣが設けられていて、主搬送コンベアＢ
と同じタイミングで送り運動を行っている。In B, the core material 1 is taken out from the biter line A and conveyed, and during the conveyance, the frozen dessert material is attached to the surface of the core material 1 to form the frozen dessert layer 2, and subsequently the frozen dessert layer 2
Is a conveyor for coating the surface of the edible material piece 3. On the downstream side of the main transport conveyor B, there is provided a sub-transport conveyor C that performs an intermittent transport motion synchronized with the intermittent transport motion of the main transport conveyor B.
The feeding movement is performed at the same timing as.
【００２８】上記主搬送コンベアＢは、そのコンベアラ
インを挟んで、左右一対のシリンダが上流側から下流側
に向かって５対（４０〜４４）設けられており、もっと
も上流側のシリンダ４０の手前側で、このコンベアライ
ンのレール４５上に、順次冷菓搬送用のグリップ板５０
が供給されるようになっている。また、上記主搬送コン
ベアＢのレール４５は、上記５対のシリンダ４０〜４４
の配置された位置において途切れており、図９に示すよ
うに、その途切れた部分が、別部材のレール片４５ａに
よって補填されている。このレール片４５ａは、各シリ
ンダ４０〜４４のピストンロッド先端に取り付けられて
おり、ピストンロッドの上下動に伴い上下動するように
なっている。The main conveyor B is provided with a pair of left and right cylinders 5 (40 to 44) from the upstream side to the downstream side across the conveyor line, and is located in front of the most upstream cylinder 40. Side, on the rail 45 of this conveyor line, a grip plate 50 for conveying frozen desserts in order.
Are being supplied. Further, the rail 45 of the main transport conveyor B is provided with the five pairs of cylinders 40 to 44.
Is discontinued at the position where is arranged, and as shown in FIG. 9, the discontinued portion is filled with the rail piece 45a of another member. The rail piece 45a is attached to the tip end of the piston rod of each of the cylinders 40 to 44, and moves vertically as the piston rod moves vertically.
【００２９】上記最上流部のシリンダ４０は、上記グリ
ップ板５０がレール４５に沿ってコンベアの停止位置Ｘ
まで到達した時点で、コンベアの停止時間内に、下降・
昇降動作を行うことにより、上記グリップ板５０によっ
て、前記バイターラインＡのモールド１１から、芯材１
を取り出して、主搬送コンベアＢのコンベアラインに移
す働きをする。また、シリンダ４１，４２は、上記シリ
ンダ４０と同様の動作を行うもので、主搬送コンベアＢ
の停止位置Ｙ，Ｚに到来したグリップ板５０を、その位
置においてレール片４４ａごと下降させ、再び上昇させ
る往復運動を行うものである。シリンダ４１は、芯材１
を、その下方に設けられた冷菓浴１３に浸漬して外周面
に冷菓を付着させる働きをし、また、シリンダ４２は、
冷菓層２表面に可食素材片３を付着させる働きをする。In the most upstream cylinder 40, the grip plate 50 is arranged along the rail 45 at the conveyor stop position X.
When it reaches the
By performing the lifting operation, the grip plate 50 causes the core material 1 to move from the mold 11 of the biter line A to the core material 1.
Is taken out and transferred to the conveyor line of the main conveyor B. The cylinders 41 and 42 perform the same operation as the cylinder 40, and the main transfer conveyor B
The grip plate 50 that has arrived at the stop positions Y and Z is lowered together with the rail piece 44a at that position, and is re-moved to be raised again. Cylinder 41 is core material 1
Is immersed in the frozen dessert bath 13 provided below it to adhere the frozen dessert to the outer peripheral surface, and the cylinder 42 is
It functions to attach the edible material piece 3 to the surface of the frozen dessert layer 2.
【００３０】一方、シリンダ４３は、主搬送コンベアＢ
の停止位置Ｐに到来したグリップ板５０を、その位置に
おいてレール片４４ａごと下降させ、再び上昇させる往
復運動を行うもので、副搬送コンベアＣの停止点Ｑにグ
リップ板５０を移す働きをする。上記副搬送コンベアＣ
は、その停止位置Ｑにおいてレール片４５ａに係合した
グリップ板５０を受け取ると、搬送用チェーン（図示せ
ず）によって、この副搬送コンベアＣに沿うレール４６
にグリップ板５０を係合させて送り、２ピッチだけ移動
させる。なお、上記副搬送コンベアＣの下側には液体窒
素槽６２が設けられており、上記グリップ板５０の２ピ
ッチ分の送りによって可食素材片被覆物がこの液体窒素
槽６２内を移動し、この間に芯材１表面の冷菓材が凍結
固化して可食素材片３を結着するようになっている。On the other hand, the cylinder 43 is the main conveyor B
The grip plate 50, which has reached the stop position P, is reciprocated by moving the rail piece 44a together with the rail piece 44a at that position and raising it again. The grip plate 50 moves to the stop point Q of the sub-transport conveyor C. The sub-transport conveyor C
When the grip plate 50 engaged with the rail piece 45a is received at the stop position Q, the rail 46 along the sub-transport conveyor C is transported by the transport chain (not shown).
The grip plate 50 is engaged with and is fed, and is moved by 2 pitches. A liquid nitrogen tank 62 is provided below the sub-conveyor C, and the edible material piece coating moves in the liquid nitrogen tank 62 by feeding the grip plate 50 for two pitches. During this time, the frozen dessert material on the surface of the core material 1 freezes and solidifies to bind the edible material pieces 3.
【００３１】シリンダ４４は、主搬送コンベアＢの、前
記停止位置Ｐから２ピッチだけ進んだ停止位置Ｓのレー
ル片４５ａを、副搬送コンベアＣの停止位置Ｒ（前記停
止位置Ｑから２ピッチだけ進んだ位置）において下降さ
せ、再び上昇させる往復運動を行うものである。このシ
リンダ４４の作動により、副搬送コンベアＣの停止位置
Ｒに到来するグリップ板５０を、この位置でピストンロ
ッド先端のレール片４５ａに受け取って、グリップ板５
０を再び主搬送コンベアＢに戻す働きをする。なお、主
搬送コンベアＢの下流端部には、グリップ板５０の爪５
１を開く機構（図示せず）が設けられており、組み合わ
せ冷菓４がグリップ板５０から外れてシューター６３を
介してコンベアラインから外に取り出されるようになっ
ている。The cylinder 44 advances the rail piece 45a at the stop position S, which is advanced by 2 pitches from the stop position P of the main transfer conveyor B, to the stop position R of the sub transfer conveyor C (2 pitches from the stop position Q). (Reverse position), and then reciprocating motion of raising again. By the operation of the cylinder 44, the grip plate 50 reaching the stop position R of the sub-transport conveyor C is received by the rail piece 45a at the tip of the piston rod at this position, and the grip plate 5 is received.
It serves to return 0 to the main transport conveyor B again. At the downstream end of the main conveyor B, the claws 5 of the grip plate 50 are
A mechanism (not shown) for opening 1 is provided so that the combined frozen dessert 4 is detached from the grip plate 50 and taken out from the conveyor line via the shooter 63.
【００３２】このような装置を用いて、本発明の組み合
わせ冷菓の製造は、例えば、次のようにして行う。すな
わち、まず、バイターラインＡにて製造された芯材１を
停止位置Ｘにおいて主搬送コンベアＢに移し、芯材１の
表面を冷却し（図示せず）、次いで、主搬送コンベアＢ
の停止位置Ｙにおいて芯材１の外周面に冷菓２ａを付着
させ、引き続き、停止位置Ｚにおいて、半凍結状態の冷
菓２ａに可食素材片３を付着させる。次に、可食素材片
被覆物を、停止位置Ｐにおいて、副搬送コンベアＣの停
止位置Ｑに移し、この副搬送コンベアＣによって２ピッ
チだけ搬送して液体窒素槽６２内を通過させて冷菓を凍
結固化させ、その２ピッチ移動後の停止位置Ｒにおい
て、再び主搬送コンベアＢの停止位置Ｓ（停止位置Ｐの
２ピッチ進んだ位置）に移す。そして、得られた組み合
わせ冷菓をシューター６３を介してコンベアラインから
外に取り出す。The production of the combined frozen dessert of the present invention using such an apparatus is carried out, for example, as follows. That is, first, the core material 1 manufactured in the biter line A is transferred to the main conveyor B at the stop position X to cool the surface of the core material 1 (not shown), and then the main conveyor B.
At the stop position Y, the frozen dessert 2a is attached to the outer peripheral surface of the core material 1, and subsequently, at the stop position Z, the edible material piece 3 is attached to the semi-frozen frozen dessert 2a. Next, at the stop position P, the edible material piece coating is moved to the stop position Q of the sub-transport conveyor C, and is transported by the sub-transport conveyor C by 2 pitches to pass through the liquid nitrogen tank 62 to produce a frozen dessert. At the stop position R after being frozen and solidified and moved by 2 pitches, it is moved again to the stop position S of the main conveyor B (position advanced by 2 pitches from the stop position P). Then, the obtained combined frozen dessert is taken out from the conveyor line through the shooter 63.
【００３３】なお、上記液体窒素槽への浸漬時間を変え
たい場合は、搬送ピッチ数を調整することにより、簡単
に変えることができる。また、上記装置は、芯材１の表
面に冷菓層２を一層だけ形成するものであるが、例え
ば、図１０のように、フリージングをしない冷菓ミック
ス層７０とシャーベット層７１とを交互に形成させても
よい。この場合には、図１１に示すように、主搬送コン
ベアＢに対し、この間歇送り運動と同期する３個の副搬
送コンベアＣ1 ，Ｃ2 ，Ｃ3 を順に併設し、図示のよう
に９本のシリンダ８１〜８９を設けるようにすると、図
１０に示すような多重構造の冷菓をつくることができ
る。If it is desired to change the immersion time in the liquid nitrogen tank, it can be easily changed by adjusting the number of conveyance pitches. Further, although the above-mentioned device forms only one frozen dessert layer 2 on the surface of the core material 1, for example, as shown in FIG. 10, frozen dessert mix layers 70 and sherbet layers 71 which are not frozen are alternately formed. May be. In this case, as shown in FIG. 11, three sub-transport conveyors C 1 , C 2 and C 3 which are synchronized with the intermittent feeding motion are arranged in parallel to the main transport conveyor B, and as shown in FIG. By providing the book cylinders 81 to 89, a frozen dessert having a multiple structure as shown in FIG. 10 can be produced.
【００３４】[0034]
【発明の効果】以上のように、本発明の組み合わせ冷菓
は、可食素材片が強固に多量に付着しており、また、流
通過程等の衝撃によっても可食素材片が剥離することが
ない。また、凹凸起伏に富んだ外観を有している。ま
た、本発明の組み合わせ冷菓の製法は、芯材表面に半凍
結状態の冷菓層を被覆した状態で可食素材片を付着させ
ているので、大型の可食素材片でも強固に、多量に被覆
させることができる。また、急速凍結処理を施すことに
より、結着がより強固になる。また、従来のバイターラ
インとは異なり、副搬送ラインを設けて大型可食素材片
の付着を行っているので、大型で不揃いな形状の可食素
材片を充分に結着することができる。また、半凍結状態
の冷菓層の浸漬時間や、冷菓組成によって、更に外観的
変化にバラエティをもたせることができる。As described above, in the combined frozen dessert of the present invention, a large amount of edible material pieces are firmly adhered, and the edible material pieces do not peel off due to the impact of the distribution process. . In addition, it has an appearance rich in unevenness. Further, in the method for producing a combined frozen dessert of the present invention, since the edible material pieces are attached to the core material surface in a state where the frozen frozen dessert layer is covered, the large edible material pieces are firmly covered in a large amount. Can be made. Further, the binding becomes stronger by performing the quick freezing process. Further, unlike the conventional biter line, since a large-sized edible material piece is attached by providing a sub-conveyance line, it is possible to sufficiently bind a large edible material piece having an irregular shape. Further, the appearance change can be further varied depending on the immersion time of the frozen dessert layer in the semi-frozen state and the composition of the frozen dessert.
【００３５】つぎに、本発明を実施例を挙げて具体的に
説明する。 〔実施例１，２〕 《芯材の調製》まず、表１の組成に従って、オーバーラ
ン２０％，全固形分３１％のアイスクリーム材を調製し
た。次に、上記のように調製したものを、冷媒に浸漬し
たモールド内に充填し、平バー１０の先端をモールド内
のアイスクリーム材に差し込み、この状態で上記アイス
クリーム材を凍結させ、芯材をもつアイスクリームバー
（８０ｃｃ／本）にした。次に、これをモールドから引
き出し、その状態で液体窒素浴中に１秒間浸漬して表面
温度を−１５℃にした。Next, the present invention will be specifically described with reference to examples. Examples 1 and 2 << Preparation of Core Material >> First, according to the composition of Table 1, an ice cream material having an overrun of 20% and a total solid content of 31% was prepared. Next, the above-prepared product is filled in a mold immersed in a refrigerant, the tip of the flat bar 10 is inserted into the ice cream material in the mold, and the ice cream material is frozen in this state to obtain a core material. The ice cream bar (80 cc / book) was prepared. Next, this was pulled out from the mold, and in that state, it was immersed in a liquid nitrogen bath for 1 second to bring the surface temperature to -15 ° C.
【００３６】[0036]
【表１】 [Table 1]
【００３７】《冷菓層の調製》一方、下記の表２の組成
に従って、２種類のシャーベット材を調製してフリーザ
ーにかけてフリージングし、オレンジ果肉片を２０重量
部添加分散して、オーバーラン０％の半凍結状態のシャ
ーベット材をつくった。<< Preparation of Frozen Dessert Layer >> On the other hand, two sherbet materials were prepared according to the composition shown in Table 2 below and frozen in a freezer. 20 parts by weight of orange pulp was added and dispersed to prepare an overrun of 0%. I made a semi-frozen sherbet material.
【００３８】[0038]
【表２】 [Table 2]
【００３９】このようにして得られたシャーベット材ａ
の全固形分は１６％、シャーベット材ｂの全固形分は５
０％であった。The sherbet material a thus obtained
The total solid content of 16%, and the total solid content of the sherbet material b is 5
It was 0%.
【００４０】《組み合わせ冷菓の調製》前記シャーベッ
ト材を浸漬槽１３（図３参照）に収容し、攪拌羽根２３
で１５０ｒｐｍで１５分間攪拌した。そして、この浸漬
槽１３のシャーベット材中に、前記芯材１を２秒間浸漬
したのち引き上げ、芯材１の周囲に、４０ｃｃのシャー
ベット材が付着したものを得た。<< Preparation of Combined Frozen Dessert >> The sherbet material is stored in the dipping tank 13 (see FIG. 3), and the stirring blade 23 is used.
At 150 rpm for 15 minutes. Then, the core material 1 was dipped in the sherbet material of the dipping tank 13 for 2 seconds and then pulled up to obtain a product in which 40 cc of the sherbet material was attached to the periphery of the core material 1.
【００４１】次に、図７に示すような挟み込み方法によ
って、最大径８〜１０ｍｍの半製品Ａの全面にクッキー
フランチ１５ｇを付着させた。次いで、これを、液体窒
素浴中に２秒間浸漬して表面を急速凍結させることによ
り、図１に示すような組み合わせ冷菓４を得た。Next, by a sandwiching method as shown in FIG. 7, 15 g of the cookie franch was attached to the entire surface of the semi-finished product A having a maximum diameter of 8 to 10 mm. Next, this was immersed in a liquid nitrogen bath for 2 seconds to rapidly freeze the surface, thereby obtaining a combined frozen dessert 4 as shown in FIG.
【００４２】〔実施例３〕上記実施例１のシャーベット
材に変えて、表３の組成のかき氷材を用いた。Example 3 Instead of the sherbet material of Example 1, the shaved ice material having the composition shown in Table 3 was used.
【００４３】[0043]
【表３】 [Table 3]
【００４４】すなわち、図５に示すように、まず氷を、
砕氷機２５（イズミフードマシナリー社製，ドラム型か
き氷機）を用いて砕氷し、氷結晶とした。次に、この氷
結晶を供給配管２２に移送し、ここに、配管２６を介し
て５℃に冷却したかき氷ミックスを添加混合してかき氷
材を得た。これを浸漬槽１３に収容し、攪拌羽根２３で
１５０ｒｐｍで１５分間攪拌した。そして、この浸漬槽
１３のかき氷材中に前記芯材１を２秒間浸漬した後引き
上げ、芯材１の周囲に、４０ｃｃのかき氷材が付着した
ものを得た。That is, as shown in FIG. 5, first,
Ice was crushed using an ice crusher 25 (a drum type shaved ice machine manufactured by Izumi Food Machinery Co., Ltd.) to obtain ice crystals. Next, this ice crystal was transferred to the supply pipe 22, and the shaved ice mix cooled to 5 ° C. was added thereto through the pipe 26 and mixed to obtain a shaved ice material. This was stored in the immersion tank 13 and stirred by the stirring blade 23 at 150 rpm for 15 minutes. Then, the core material 1 was immersed in the shaved ice material of the dipping tank 13 for 2 seconds and then pulled up to obtain 40 cc of the shaved ice material attached to the periphery of the core material 1.
【００４５】次に、最大径８〜１０ｍｍのりんご果肉片
２５ｇを、この表面に実施例１と同様にして被覆した。
次いで、これを、液体窒素浴中に２秒間浸漬して表面の
かき氷層を急速凍結させることにより組み合わせ冷菓４
を得た。Next, 25 g of apple pulp pieces having a maximum diameter of 8 to 10 mm were coated on the surface in the same manner as in Example 1.
Next, this is immersed in a liquid nitrogen bath for 2 seconds to rapidly freeze the shaved ice layer on the surface, thereby combining the combined frozen dessert 4
Got
【００４６】〔実施例４〕上記実施例１のシャーベット
材に変えて、表４の組成のあんシロップを用いた。[Example 4] Instead of the sherbet material of Example 1 above, an bean syrup having the composition shown in Table 4 was used.
【００４７】[0047]
【表４】 [Table 4]
【００４８】すなわち、上記組成のシロップを５℃に保
持し、浸漬槽１３に収容した。そして、芯材１を浸漬槽
１３に３秒間漬けた後引き上げ、芯材１の周囲に３５ｃ
ｃのあんシロップがフラットな表面を有するもののこし
あんの粒によってランダムな凹凸形状で付着したものを
得た。次に、最大径９〜１１ｍ／ｍの鹿の子豆２０ｇを
この表面に実施例１と同様にして被覆した。That is, the syrup having the above composition was kept at 5 ° C. and stored in the dipping tank 13. Then, the core material 1 is immersed in the dipping tank 13 for 3 seconds and then pulled up, and the core material 1 is covered with 35c.
Although the bean jam syrup of c had a flat surface, it was adhered in a random uneven shape by the grains of bean jam. Then, 20 g of Kanoko beans having a maximum diameter of 9 to 11 m / m was coated on this surface in the same manner as in Example 1.
【００４９】〔比較例１〜４〕実施例１〜４の冷菓層に
代えて、コーティングチョコレート（不二製油（株）
製），Ｇ１２０５）を用いる他は実施例と同様にして組
み合わせ冷菓を得た。なお、チョコレートのコーティン
グは、浸漬槽１３の代わりにチョコレートコーティング
槽を設置し、コーティングチョコレートを３０℃に保温
し、０．５秒間浸漬することにより行った。[Comparative Examples 1 to 4] Instead of the frozen dessert layers of Examples 1 to 4, coated chocolate (Fuji Oil Co., Ltd.) was used.
And G1205) were used to obtain a combined frozen dessert in the same manner as in Example. The chocolate was coated by setting a chocolate coating tank in place of the dipping tank 13, keeping the coated chocolate at 30 ° C., and dipping it for 0.5 seconds.
【００５０】〔実施例５〕実施例１の可食素材片に代え
て、パイ生地フレーク（最長３〜１５ｍ／ｍ）を用い、
図６に示す方法によって、パイ生地フレーク２０ｇ付着
させる他は実施例１と同様にして組み合わせ冷菓４を得
た。[Example 5] Instead of the edible material pieces of Example 1, pie dough flakes (maximum 3 to 15 m / m) were used.
A combined frozen dessert 4 was obtained in the same manner as in Example 1 except that 20 g of pie dough flakes were adhered by the method shown in FIG.
【００５１】〔実施例６〕図８に示す装置を用いて、組
み合わせ冷菓の製造を行った。すなわち、モールド１１
により成型された実施例１と同じ芯材１０を使用し、１
３の冷菓槽中にはカスタードクリームを入れた。デモー
ルドされた芯材１０を、１０ピッチ後にカスタードクリ
ーム槽２ａに０．５秒間浸漬し、５０ｃｃのカスタード
クリームを付着させた。このときのカスタードクリーム
の温度は−４℃であった。カスタードクリームが付着し
た芯材１０は、更に３ピッチ後、ドライコーター（愛産
製作所製）中へ下降し、該ドライコーター中の挟み機構
（図８中の３１の形態）によってシュガーコーンフレー
ク（シュガーコーンが平均５０ｍｍ2 に砕かれたもの）
１５ｇを付着させた。次いで、その３ピッチ後、ＬＮ2
硬化装置６２で１５秒間硬化し、シュガーコーンチップ
の付着した組み合わせ冷菓４を得た。Example 6 A combined frozen dessert was produced using the apparatus shown in FIG. That is, the mold 11
Using the same core material 10 as in Example 1 molded by
Custard cream was put in the frozen dessert tank of 3. The demolded core material 10 was dipped in the custard cream tank 2a for 0.5 seconds after 10 pitches, and 50 cc of custard cream was attached. The temperature of the custard cream at this time was -4 degreeC. The core material 10 to which the custard cream adhered is further lowered by 3 pitches and then lowered into a dry coater (manufactured by Aisan Manufacturing Co., Ltd.), and sugar corn flakes (sugar corn flakes) are formed by a pinching mechanism (form 31 in FIG. 8) in the dry coater. Is crushed to an average of 50 mm 2 )
15 g was deposited. Then, 3 pitches later, LN 2
It was cured for 15 seconds by the curing device 62 to obtain the combined frozen dessert 4 to which the sugar corn chips were attached.
【００５２】このようにして得られた各組み合わせ可食
素材片の付着性、冷菓の表面の立体性を、専門パネラー
２０名の目視によって評価した。その結果を表５に示
す。The adhesiveness of each combined edible material piece thus obtained and the three-dimensionality of the surface of the frozen dessert were visually evaluated by 20 specialist panelists. The results are shown in Table 5.
【００５３】[0053]
【表５】 〈付着性〉 ○……冷菓層又はチョココーティング層がほぼ見えずに
全面に付着している。 △……所々に冷菓層又はチョココーティング層が可食素
材片の間から見える。 ×……冷菓層又はチョココーティング層のほとんどが露
出し、付着度分が極めて乏しい。 〈立体性〉 組み合わせ冷菓表面の凹凸部の隆起状態が鮮明かどうか
を評価した。 ○……凹凸の差が明確である。 △……凹凸の差がやや乏しい。 ×……凹凸の差が乏しい。[Table 5] <Adhesiveness> ○: The frozen dessert layer or the chocolate coating layer is almost invisible and adheres to the entire surface. △: A frozen dessert layer or a chocolate coating layer can be seen in some places between the edible material pieces. X: Most of the frozen dessert layer or chocolate coating layer is exposed, and the degree of adhesion is extremely poor. <Three-dimensionality> It was evaluated whether or not the raised state of the uneven portion on the surface of the combined frozen dessert was clear. ○: The difference in unevenness is clear. △: The difference in unevenness is slightly small. ×: There is little difference in unevenness.
【００５４】以上のように、実施例の組み合わせ冷菓
は、芯材に付着した冷菓層の表面のほぼ全体に可食素材
片が付着し、外観的に新規で、その素材が多少のショッ
クでは剥離しないものが得られた。これに対し、比較例
の組み合わせ冷菓は、チョココーティングは、しっかり
と全面にされるものの、可食素材片を被覆する際には、
乾いており、可食素材片が冷菓層表面の半分も覆わない
ものが得られた。As described above, in the combined frozen dessert of the embodiment, the edible material pieces are attached to almost the entire surface of the frozen dessert layer attached to the core material, and the appearance is new, and the material is peeled off by a slight shock. I got something that didn't. On the other hand, in the combined frozen dessert of Comparative Example, the chocolate coating is firmly on the entire surface, but when coating the edible material pieces,
A dry product was obtained in which the edible material pieces did not cover half of the surface of the frozen dessert layer.
【図１】本発明の組み合わせ冷菓の一実施例の断面の様
子を示す説明図。FIG. 1 is an explanatory view showing a state of a cross section of an embodiment of a combined frozen dessert of the present invention.
【図２】本発明の組み合わせ冷菓の芯材の製法の一例を
示す説明図。FIG. 2 is an explanatory view showing an example of a method for producing a core material for a combined frozen dessert of the present invention.
【図３】本発明の組み合わせ冷菓の冷菓層の材料となる
冷菓を得る方法の一例を示す説明図。FIG. 3 is an explanatory view showing an example of a method of obtaining a frozen dessert which is a material of a frozen dessert layer of a combined frozen dessert of the present invention.
【図４】本発明の組み合わせ冷菓において、芯材に冷菓
層を形成させる方法の一例を示す説明図。FIG. 4 is an explanatory view showing an example of a method of forming a frozen dessert layer on a core material in the combined frozen dessert of the present invention.
【図５】上記冷菓層の冷菓を得る他の方法を示す説明
図。FIG. 5 is an explanatory view showing another method of obtaining a frozen dessert of the frozen dessert layer.
【図６】本発明の組み合わせ冷菓において、冷菓層表面
を可食素材片で被覆する方法の一例を示す説明図。FIG. 6 is an explanatory view showing an example of a method of coating the surface of a frozen dessert layer with an edible material piece in the combined frozen dessert of the present invention.
【図７】本発明の組み合わせ冷菓において、冷菓層表面
を可食素材片で被覆する他の方法を示す説明図。FIG. 7 is an explanatory view showing another method of coating the surface of a frozen dessert layer with an edible material piece in the combined frozen dessert of the present invention.
【図８】本発明の組み合わせ冷菓を製造する際に使用す
る装置の一例を示す説明図。FIG. 8 is an explanatory view showing an example of an apparatus used when manufacturing the combined frozen dessert of the present invention.
【図９】図８に示す装置の一部拡大説明図。9 is a partially enlarged explanatory view of the device shown in FIG.
【図１０】多層構造の組み合わせ冷菓の断面の様子を示
す説明図。FIG. 10 is an explanatory view showing a state of a cross section of a combined frozen dessert having a multilayer structure.
【図１１】上記多層構造の組み合わせ冷菓の製造装置の
一例を示す説明図。FIG. 11 is an explanatory view showing an example of an apparatus for producing a combined frozen dessert having the above-mentioned multilayer structure.
【図１２】従来の冷菓を示す説明図。FIG. 12 is an explanatory view showing a conventional frozen dessert.
１ 芯材 ２ 冷菓層 ３ 可食素材片 ４ 組み合わせ冷菓 １０ 平バー １３ 冷菓浴 ３０ ホッパー ３１ ホッパー ４５ レール ４６ レール ６２ 液体窒素槽 Ａ バイターライン Ｂ 主搬送コンベア Ｃ 副搬送コンベア 1 core material 2 frozen dessert layer 3 edible material pieces 4 combination frozen dessert 10 flat bar 13 frozen dessert bath 30 hopper 31 hopper 45 rail 46 rail 62 liquid nitrogen tank A biter line B main transport conveyor C sub transport conveyor
【手続補正書】[Procedure amendment]
【提出日】平成５年１１月１１日[Submission date] November 11, 1993
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】発明の名称[Name of item to be amended] Title of invention
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【発明の名称】 組み合わせ冷菓及びその製法[Title of the Invention] combination frozen desserts and its manufacturing method
Claims (3)
れ、更にその冷菓層表面に、可食素材片が被覆されてな
る組み合わせ冷菓であって、上記可食素材片が、上記芯
材を半凍結状態の冷菓浴中に浸漬することにより形成さ
れた冷菓層表面に結着していることを特徴とする組み合
わせ冷菓。1. A combined frozen dessert in which a frozen dessert layer is integrally formed on the outer periphery of a core material, and the surface of the frozen dessert layer is covered with an edible material piece. A combined frozen dessert characterized by being bound to the surface of a frozen dessert layer formed by immersing a core material in a semi-frozen frozen dessert bath.
れ、更にその冷菓層表面に、可食素材片が被覆されてな
る組み合わせ冷菓の製法であって、芯材の表面を冷却す
る工程と、上記芯材を半凍結状態の冷菓浴に浸漬する工
程と、上記浸漬によって芯材に付着した半凍結状態の冷
菓層の表面を可食素材片で被覆する工程と、上記可食素
材片が被覆された冷菓の表面に対して急速冷却を施す工
程とを順次備えたことを特徴とする組み合わせ冷菓の製
法。2. A method for producing a combined frozen dessert, wherein a frozen dessert layer is integrally formed on the outer periphery of a core material, and the surface of the frozen dessert layer is covered with an edible material piece. The surface of the core material is cooled. A step of immersing the core material in a semi-frozen frozen dessert bath, a step of coating the surface of the semi-frozen frozen dessert layer adhered to the core material by the immersion with an edible material piece, and the edible A method for producing a combined frozen dessert, which comprises sequentially performing a step of rapidly cooling the surface of the frozen dessert covered with a piece of material.
れ、更にその冷菓層表面に可食素材片が被覆されてなる
組み合わせ冷菓の製法であって、間歇送り運動を行う主
搬送コンベアによって芯材を搬送しながら、芯材の表面
を冷却し、この芯材を半凍結状態の冷菓浴に浸漬して芯
材表面に半凍結状態の冷菓層を形成させた後、この冷菓
層表面を可食素材片で被覆し、次いで、この可食素材片
被覆物を、上記主搬送コンベア上から、主搬送コンベア
の間歇送り運動を行う副搬送コンベア上に移し、この副
搬送コンベアによって所定ピッチだけ可食素材片被覆物
を搬送しながら可食素材片被覆物に対し、急速冷却処理
を施した後、この副搬送コンベア上の組み合わせ冷菓
を、再び上記主搬送コンベア上に戻すことを特徴とする
組み合わせ冷菓の製法。3. A method of producing a combined frozen dessert in which a frozen dessert layer is integrally formed on the outer periphery of a core material, and the surface of the frozen dessert layer is covered with an edible material piece. While the core material is being conveyed by the conveyor, the surface of the core material is cooled, and the core material is immersed in a semi-frozen frozen dessert bath to form a semi-frozen frozen dessert layer on the core material surface. The surface is coated with edible material pieces, and then the edible material piece coating is transferred from the main conveyor to a sub-conveyor that performs an intermittent feeding motion of the main conveyor, and the predetermined predetermined by this sub-conveyor. The edible material piece coating is conveyed by pitch only, after the edible material piece coating is subjected to the rapid cooling treatment, the combined frozen dessert on the sub-transport conveyor is returned to the main transport conveyor again. How to make a combined frozen dessert .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14672992A JP3149141B2 (en) | 1992-05-11 | 1992-05-11 | Combined frozen dessert and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14672992A JP3149141B2 (en) | 1992-05-11 | 1992-05-11 | Combined frozen dessert and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06133699A true JPH06133699A (en) | 1994-05-17 |
| JP3149141B2 JP3149141B2 (en) | 2001-03-26 |
Family
ID=15414262
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14672992A Expired - Fee Related JP3149141B2 (en) | 1992-05-11 | 1992-05-11 | Combined frozen dessert and its manufacturing method |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101225532B1 (en) * | 2004-06-21 | 2013-01-23 | 디핀 다츠 인코포레이티드 | Combined particulate and traditional ice cream |
| JP2016123297A (en) * | 2014-12-26 | 2016-07-11 | 江崎グリコ株式会社 | Method for producing chocolate-coated ice cream |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101757162B1 (en) * | 2015-10-19 | 2017-07-12 | 김우성 | A Pregnant Women Cushion |
| KR101748317B1 (en) * | 2016-11-24 | 2017-06-16 | 손서원 | A baby cushion-pillow |
| KR102600858B1 (en) * | 2021-03-30 | 2023-11-09 | 최봉순 | Body close nursing cushion |
-
1992
- 1992-05-11 JP JP14672992A patent/JP3149141B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101225532B1 (en) * | 2004-06-21 | 2013-01-23 | 디핀 다츠 인코포레이티드 | Combined particulate and traditional ice cream |
| JP2016123297A (en) * | 2014-12-26 | 2016-07-11 | 江崎グリコ株式会社 | Method for producing chocolate-coated ice cream |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3149141B2 (en) | 2001-03-26 |
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