JPH07280400A - Production of ice - Google Patents

Abstract

PURPOSE:To produce ice of a size of certain degree by directly supplying water uniformly seasoned or colored by dissolving dye, sweetener, etc., to a surface of an icemaker cooled to a specific temperature range to allow the water to flow on a surface of the icemaker, and forming an ice layer on the surface of the icemaker. CONSTITUTION:Charged and cooled colored water is sprayed over an inner wall of an icemaking can 1 cooled to -5--2 deg.C from outside by a sprayer 4 to become a thin film and to allow the film to flow to a bottom. It is iced in a film state in the process. It is iced while flowing from an upper part of the inner wall to the bottom, and subsequently sprayed and supplied colored water is allowed to similarly flow on a surface of the filmlike colored ice layer, thereby forming a filmlike ice layer. Thus, the layer is laminated, and increased in thickness toward a center. Further, when the colored water remains in the bottom of the can 1, it is continuously sucked by a suction tube 7 connected to a pump 6, returned to a colored water storage tank 3 so that the colored water does not remain in the can 1.

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 ice in which sweeteners, colorants and the like are dissolved.

[0002]

2. Description of the Related Art As a method for producing such ice, there are ice confections typified by popsicles and granular ice mixed with ice cream. For popsicles, add syrup or pigment to water and add it, for example, 2 cm in diameter and 1 in length.
It was put in a container of about 2 cm and frozen by external cooling. In addition, granular colored ice is water that is colored by adding a pigment to liquefied nitrogen and is instantly frozen.
There is no color unevenness in either case.

However, the latter ice is hard, but due to the peculiarity of its manufacturing method, the size is about 5 mm square at the maximum. On the other hand, according to the former ice making method, when colored water is put in an ice making can and externally cooled with brine at about -10 ° C to form a colored ice block, ice crystals gradually grow,
The dye segregates during the freezing process. That is, in this method, a portion where the pigment is extremely thin and a portion where the pigment is dark are formed. As can be seen from the above, the present condition is that a coloring agent, a sweetener, and an additive component such as fruit juice (hereinafter collectively referred to as a coloring agent, etc.) are uniformly dispersed, and a manufacturing method of ice to some extent has not been found. .

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, in which a dye or the like is dispersed almost uniformly,
Moreover, it is an object to provide a method for producing ice having a certain size.

[0005]

According to a first aspect of the present invention, there is provided a method for producing ice in which water, which has been uniformly flavored or colored by dissolving a dye, a sweetener, or the like, is supplied at a temperature of -5 to -5 from a water supply port. It is directly supplied to the surface of the ice-making body cooled to −20 ° C. to make the surface of the ice-making body flow down, and at least part of the water is frozen in the middle of this flow-down to the surface of the ice-making body. It is configured to form an ice layer.

[0006]

When water is supplied to the surface of the ice-making body cooled to -5 to -20 ° C, it becomes a thin film and flows down toward the bottom. During this flow-down process, the water is cooled by the ice-making body and freezes in the form of a film. The water that is subsequently supplied to the ice-making body is
Similarly, it flows down on the surface of the film-like flavor or colored ice layer to form a film-like ice layer. In this way, flavored or colored ice is gradually layered and increases in thickness. In the method of the present invention, since ice is formed by stacking thin, flavored or colored ice layers in this manner, the ice is evenly flavored or colored to the inside, and it has the unique luster and transparency of ice and is hard. ,
A relatively large amount of ice can be obtained. Furthermore, in the method of the present invention, water is directly supplied to the surface of the ice making body, and no inclusion is arranged between the water supply port and the ice making body. It is possible to prevent inconveniences such as water freezing and impeding the flow of water.

[0007]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 shows an example of an apparatus for carrying out the method of the present invention. In the figure, reference numeral 1 is ice-making as an ice-making body which is externally cooled by a brine 2 at −5 to −20 ° C. It is a can. A sprayer (supply port) 4 for spraying colored water from the colored water storage tank 3 to the upper portion of the inner wall surface of the can is provided in the upper center of the ice making can 1. In addition, inside the ice making can 1,
A refrigerant supply pipe 5 for dropping liquefied nitrogen or liquefied air (hereinafter collectively referred to as a refrigerant) 5a is provided.
Further, there is provided a suction pipe 7 for sucking the colored water, which does not freeze and accumulates at the bottom of the ice making can 1, through the pump 6 and collects the colored water in the colored water storage tank 3.

[0008] To make a colored ice block using this device,
First, colored water is produced and filled in the colored water storage tank 3. Here, there is no limitation on the type of pigment used for the production of colored water, and for example, when making a colored ice block used for ice sculpture, etc., if it dissolves well in water, it is selected according to the beauty of the color. When used for food, coffee, oolong tea, sencha, etc. are used in addition to the food coloring agent. Further, in the case of crushing to make sherbet or the like, a sweetener is further added.

The prepared colored water is filled in the colored water storage tank 3 and kept at a low temperature in a range where it is never frozen. If this temperature is high, the amount of refrigerant used increases, which is economically disadvantageous.

The filled and cooled colored water is sprayed from the outside by the sprayer 4 onto the upper part of the inner wall of the ice making can 1 which is cooled to -5 to -20 ° C, and becomes a thin film which flows down toward the bottom. Freezes into a film. At this time, if the outside brine temperature exceeds −5 ° C., it does not freeze during flowing down to the bottom, and if it is lower than −20 ° C., unnecessary cooling results in loss of economy.

It is extremely important that the ice is frozen while flowing down from the upper part of the inner wall to the bottom part, and subsequently, the colored water spray-supplied and supplied likewise flows down on the surface of the film-like colored ice layer to form the film-like ice layer. To form. In this way, the colored ice layers are stacked,
The thickness increases toward the center. When the thickness of the laminated body is gradually increased, the cooling effect of the brine 2 is reduced, but in the method of this example, the cooling medium 5a is dropped in the ice making can 1, so that it is also cooled and the colored ice layer is cooled. Formation continues.

In this case, if the amount of the refrigerant is too large, the sprayed colored water is immediately frozen, and air is entrained to form soft colored ice. Further, when the amount of the refrigerant is small, the colored water is gradually cooled and the crystals grow, so that the segregation of the dye may occur and the color unevenness may occur. That is, it is also extremely important to adjust the supply amount of colored water and the supply amount of refrigerant.

Further, if uncolored colored water remains on the bottom of the ice making can 1, when the water freezes, the pigments segregate to cause color unevenness. Therefore, the suction pipe 7 connected to the pump 6 continuously sucks the colored water. , Return it to the colored water storage tank 3 and
Make sure that no colored water remains inside.

As described above, since the colored ice mass formed by the method of freezing the colored water during the flow is formed by the lamination of the thin colored ice layers, the inside of the colored ice mass is evenly colored to give the unique luster of ice. And transparent and hard,
A relatively large colored ice can be obtained.

Example 1 A colored ice block was produced using the apparatus shown in FIG. First, 200 liters of water was put into a colored water storage tank 3 having an internal volume of 300 liters and equipped with a stirrer, 50 ml of a blue dye (Hawaiian Blue) was added, and the mixture was cooled with stirring and kept at 2 ° C.

Further, length 30 cm, width 60 cm, depth 120 cm
The ice-making can 1 of 1 was soaked in a brine 2 at -10 ° C and fixed so as not to float.

Next, while liquefied nitrogen 5a is dripped from the refrigerant supply pipe 5 at a rate of 1 liter / minute, the sprayer 4 sprays colored water at a rate of 0.5 liter / minute on the upper part of the inner wall of the ice making can 1. did. Most of the sprayed colored water flows through the inner wall surface of the ice-making can 1 and flows to reach the bottom, but most of it freezes, but a part thereof does not freeze and accumulates at the bottom. This was continuously sucked by the suction pipe 7 and returned to the colored water storage tank 3. On this occasion,
It is necessary to gradually pull up the suction tube 7 as the colored ice is piled up. In this way, 25 hours after the start of spraying the colored water, the entire inside of the ice making can 1 was frozen.

The obtained ice block had a weight of 135 kg and was colored in a uniform blue color throughout, and had a gloss and transparency peculiar to ice and was hard ice.

When this colored water is compared with ice lollies, the following differences are recognized. Test pieces A and B each having a size of 1 cm 3 were cut out from the colored ice blocks and ice lollies and kept at -5 ° C. When these colored ice block test piece A and ice candy test piece B were dropped onto the concrete floor surface from a height of 1 m, the test piece A was not broken at all and the test piece was crushed into pieces. Moreover, when the test pieces A and B were placed on a newspaper and the characters were seen through the ice, the test piece A could clearly read the characters through the ice.
In test piece B, no characters could be read.

In the above examples, coloring water obtained by adding a dye to water is taken as an example, but it is clear that the same advantages can be obtained with water containing a so-called sweetener or fruit juice. Is.

[0021]

The method for producing ice according to the first aspect of the present invention is that the water, which is uniformly flavored or colored by dissolving a dye or a sweetener, is heated to -5 to -20 ° C from the water supply port. It is directly supplied to the surface of the ice-making body that is being cooled so that the surface of the ice-making body flows down, and at least part of the water is frozen in the middle of this flow-down to form an ice layer on the surface of the ice-making body. With this structure, the inside is evenly tasted or colored, and there is an effect that it is possible to obtain hard and comparatively large ice with the unique luster and transparency of ice.
Furthermore, in the method of the present invention, water is directly supplied to the surface of the ice-making body, and no inclusions are arranged between the water supply port and the ice-making body. There is also an effect that it is possible to prevent inconveniences such as water freezing on the surface and obstructing the flow of water.

[Brief description of drawings]

FIG. 1 is a diagram showing an example of an apparatus for carrying out the method of the present invention.

[Explanation of symbols]

 1 Ice-making can (ice-making body) 4 Sprayer (supply port)

Claims (1)

[Claims] 1. Water that is uniformly flavored or colored by dissolving a colorant, a sweetener or the like is supplied from the water supply port to -5 to -2.
By directly supplying to the surface of the ice making body cooled to 0 ° C,
A method for producing ice, characterized in that the surface of the ice making body is made to flow down, and at least part of the water is frozen in the middle of the flowing down to form an ice layer on the surface of the ice making body.