JPH10117700A - Nozzle for packing liquid food and manufacture of dessert using it - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a nozzle be which respective mixtures forming multilayers are not mixed at the time of manufacturing multilayer dessert. SOLUTION: The nozzle (b) is made a double tubes where the inner tube 14 is slid and a notched part 17 ejecting a mixture horizontally is formed a the tip part of the inner tube 14. Then a mixture having viscosity and specific gravity higher than those of a mixture packed in advance is packed through this nozzle (b) under the previously packed mixture having low viscosity and specific gravity to obtain the multilayer dessert with reducing its producing time.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to jelly, pudding,
Alternatively, the present invention relates to a nozzle for filling a container or a mold with a mix in the production of desserts such as ice confections and ice creams (hereinafter referred to as desserts). The nozzle of the present invention is particularly suitable for use in the production of desserts having two or three layers.

[0002]

2. Description of the Related Art These desserts are produced by mixing various raw materials such as a milk component and a gelling agent to prepare a liquid mix, filling the mixture into a container and refrigeration or freezing. Some of these desserts
Some desserts are provided with an upper layer and a lower layer or, if necessary, a plurality of intermediate layers, each of which is prepared by filling a mix of different flavors and colors, and giving one dessert several kinds of flavors. For example, caramel pudding filled with caramel in the lower layer and pudding filled in the upper layer, and multi-layer desserts with milk, strawberry, or melon flavor added to one stick like stick ice cream are commercially available Have been.

Conventionally, in the production of these multilayer desserts, each time a mix containing a gelling agent is filled into a container, cold air is injected to gel the mix, and then the next mix is filled. Sequential lamination method (Japanese Unexamined Patent Publication No. Hei 3-2019
No. 52) and two types of gelling mixes were prepared, and the viscosity between each mix was 200 cps or more and the specific gravity was 0.2.
Provide a difference of 05 or more, first fill a container with a gelling mix with low viscosity and low specific gravity, and pour the mixture with high viscosity and high specific gravity before gelling this mix, and let it stand. There is known a method of producing a multilayered jelly-like food in which the initially filled mix and the later filled mix are inverted and cooled (JP-A-50-36652).

[0004]

[Problems to be Solved by the Invention] Japanese Unexamined Patent Publication No. 3-201952
The method for producing jelly food described in Japanese Patent Publication No. JP-A-2005-27139 is not only complicated because the gel is gelled by cool air each time the mix is filled, but then filled with the next mix. , And productivity decline is inevitable. Also, the method described in JP-A-50-36652 discloses that after filling the mix, the upper layer and the lower layer are reversed by the difference in viscosity and specific gravity, so that the production time is the same as in the above method. In addition, there is a problem that the productivity is inevitably reduced, the boundary between the upper layer and the lower layer is not clear, and the respective layers are mixed during gelation due to environmental conditions such as vibration and temperature.

In order to solve these problems, for example,
Rather than the method described in Japanese Patent Application Laid-Open No. 50-36652, in which the layer is transposed by a difference in viscosity or specific gravity, first, a mix having a low viscosity or specific gravity is filled, and then the tip of the nozzle approaches the bottom of the container. Fill the mix with high viscosity or specific gravity from the bottom of the mix with low viscosity or specific gravity that was filled first,
Pushing and filling the initially charged mix eliminates the need for a layer shift. However, various problems occur even if the mixture having a high viscosity or specific gravity is filled later simply by bringing the nozzle tip close to the bottom of the container. In other words, if the tip of the nozzle is too close to the bottom of the container, depending on the problem such as damage to the bottom of the container at the tip of the nozzle and the viscosity and flow rate of the mix, it will be ejected in the horizontal direction and agitation will occur, causing the mix to mix with the initially filled mix. There is a problem that the mix that is filled later is mixed, and the mix must be allowed to stand to separate and form layers. In addition, depending on the temperature and specific gravity of the mix, there is a need to form a layer by simultaneously filling and then allowing the mixture to stand.

On the other hand, in order to avoid a problem caused by bringing the tip of the nozzle close to the bottom of the container, when the tip of the nozzle is placed at a distance from the bottom of the container, a later mix is filled. And eventually have to stand still to separate each mix and form a layer. From the above, the present inventors, in the production of multi-layer foods, after filling the mix having a low specific gravity or viscosity first, a filling nozzle capable of sequentially filling a mix having a higher specific gravity or viscosity from the bottom of the container. Was considered. As a result, by providing an inner pipe that slides inside the outer pipe and making it a double pipe nozzle,
The present invention has been completed based on the finding that the above problem can be solved. That is, the present invention provides a simple improvement of the nozzle,
An object of the invention is to easily produce a multi-layered food by its use method.

[0007]

SUMMARY OF THE INVENTION The present invention provides the following liquid food filling nozzle in order to achieve the above object. That is, the present invention is a liquid food filling nozzle in which a double pipe is formed by an outer pipe and an inner pipe that slides inside the outer pipe, and a notch is provided at a tip of the inner pipe. Further, a plurality of the above nozzles are provided in a closed portion at the lower end of the cylindrical tube to form a multi-nozzle. Further, the present invention relates to a method for producing a dessert using the above-mentioned liquid filling nozzle, wherein the lower layer mix is filled after filling the container with the uppermost layer mix. The filling is performed sequentially by the filling nozzle.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
The liquid food filling nozzle of the present invention is constituted by a double pipe comprising an outer pipe and an inner pipe sliding inside the outer pipe, and a stopper protruding inward is provided on the lower end inner wall of the outer pipe. On the other hand, a stopper is provided on the outer periphery of the upper end of the inner tube so as to protrude outward and engage with the stopper described above. One of these stoppers may have a circular shape and a flange shape extending over the entire circumference, but the stopper at the upper end of the inner pipe may have a flange shape. The inner diameter of the outer pipe is slightly larger than the outer diameter of the flange-shaped stopper provided on the outer circumference of the inner pipe, and is large enough that the inner pipe slides downward by its own weight. On the other hand, if the inner diameter of the outer pipe is much larger than the outer diameter of the stopper of the inner pipe and an extra gap is provided, the mix will leak from the gap, so when producing a double pipe, slide down by its own weight. It is important to minimize gaps.

In addition, when the mix is filled into a container or a mold, even if the tip of the inner tube of the nozzle comes into contact with the bottom of the container or the mold, the above-mentioned double tube nozzle is designed to be smoothly discharged. A notch is provided at the lowermost end of the inner tube. The shape and size of this notch are determined in consideration of the viscosity and flow rate of the mix, but the inner pipe slides up and down due to the discharge pressure and flow rate of the mix, so that the auxiliary action is such that it does not squirt. Is sufficient. In the present invention, a plurality of double pipe nozzles as described above may be provided at the closed lower end of the cylindrical pipe to be used as a multi-nozzle. By using a multi-nozzle in this way, even a large container or a highly viscous mix can be filled in a short time, so that productivity can be improved. And in the present invention, when filling the mix into a container or a mold using the above-described double tube nozzle, first fill the mix having a low specific gravity or viscosity from the bottom of the container, and then fill the mix having a lower specific gravity or viscosity than the mix charged first. High mix as well from the bottom of the container. Further, in the case of forming a multilayer, a multilayer dessert can be manufactured without the necessity of standing for inversion by filling sequentially from the bottom of the container with a material having a higher specific gravity and viscosity.

[0010]

Embodiments of the present invention will be described below with reference to the drawings. Example 1 A description will be given of a mix filling machine used for producing a conventional multilayer food product with reference to FIGS. 4 and 5. The container (a) is moved from a stocker (1) to a conveyor (3).
Are supplied one by one to the multiple bucket and are conveyed to the filling position by intermittent rotation. Then, the container is filled with the mix via the first mix filling nozzle (4), the second mix filling nozzle (5), and the third mix filling nozzle (6). There are lifts (7), (8), and (9) for lifting the nozzle under the nozzle. The lift is moved up and down by the cam drive, and the container (a) under the filling nozzle is placed on the lift plate of the lift that rises from below and lifted up to the mix filling nozzle opening to fill the first mix. After that, the lift is lowered, the container flange is again held in the bucket of the bucket conveyor and transported. After the second mix and the third mix are sequentially filled, the container is finally transported to the lidding step. In the lidding step, the lid is supplied to the container opening from the lid supply device (10), and the container opening is sealed by the heat sealing device (11). The sealed container is stamped with a date stamping device (12), transported to a discharging step, discharged, allowed to stand still, transposed, and placed in a refrigerator or a freezer.

In the above-mentioned mixing filling machine,
Conventionally, the first mix, the second mix and the third mix are filled and allowed to stand, in order from the mix having the lower specific gravity or viscosity, and the layers are formed from the bottom of the container in descending order of the specific gravity or viscosity by inversion. It is intended to produce multi-layer foods. Also, since the nozzle used in this mix filling machine is to drop the mix after weighing it and fill it from the top of the container, the mix filled first and the mix filled later are mixed, and the multi-layer food and To do so, it was necessary to separate the mix into the respective layers and to allow the mixture to stand for a considerable period of time. For this reason, not only does productivity not increase, but in the case of jelly foods using a mix that gels at a low temperature, it is necessary to keep the temperature at a certain temperature or higher for a long time, and there is a problem of quality deterioration due to this .

Therefore, in the present invention, a nozzle capable of filling the mix from the bottom without damaging the container is provided. That is, the nozzle of the present invention has a double tube configuration including an outer tube and an inner tube sliding inside the outer tube, and a notch provided at a tip portion of the inner tube. As a result, the respective mixes having different viscosities and specific gravities can be sequentially filled from the bottom of the container in order from the mix having the lower specific gravity and the lower viscosity, so that the mix of the initially filled mix and the later filled mix hardly occurs. No standing time is required for translocation. FIG. 1 shows a nozzle (b) for filling a container with the liquid food of the present invention, and (13)
Is the outer tube. A sliding inner pipe (14) is inserted inside the outer pipe (13), and a flange-like or protruding part is inserted inside the lower end of the outer pipe (13) so that the inner pipe (14) does not drop. A flaky stopper (15) is provided. In addition, a circular flange-like stopper (16) is provided at the outer upper end of the inner pipe (14) and covers the entire circumference, and engages with the stopper (15) of the outer pipe (13) so as not to drop. ing. A cutout (17) is provided at the lower end of the inner pipe (14), so that even if the tip of the nozzle is in close contact with the bottom of the container, the ejection of the mix is reduced.

FIG. 2 is a perspective view of the nozzle (b) shown in FIG. 1, showing a state in which the inner pipe (14) slides inside the outer pipe (13). FIG. 3 shows a lower end closed portion (19) of a cylindrical tube (18) in which the lower end of the nozzle (b) of FIG. 1 is closed.
Is a perspective view of a multi-nozzle (b ') in which a plurality of (in this case, four) nozzles are provided, and can be effectively used when a large amount of a mix is filled or when a mix with poor fluidity is filled. .

Example 2 (Preparation of mix for upper layer) 0.5 part by weight of carrageenan, 0.5 part by weight of locust bean gum and 7.1% of isomerized sugar,
Hot water was further mixed and the temperature was raised to 85 ° C., and after dissolving them, hot water was further added so that the whole was 100 parts by weight to prepare a jelly food mix forming an upper layer. (Preparation of mix for lower layer) Carrageenan 0.5
Parts of locust bean gum, 0.5 parts by weight of locust bean gum, 15.7% isomerized sugar, and hot water were mixed and heated to 85 ° C. After dissolving them, hot water was added to make 100 parts by weight. A jelly food mix forming a lower layer was prepared. (Filling the mix in the container) After filling the jelly food mix for the upper layer prepared above into a 250 ml transparent synthetic resin container, use a 20 mm diameter double tube nozzle to connect the mix outlet at the lower end to the container. At a distance of 3 mm from the bottom, the mix forming the lower layer was filled. After 15 minutes, the boundary between the lower layer and the upper layer became clear, and the mixture was cooled to 5 ° C. to obtain a jelly food.

[0015]

According to the present invention, since the mix filling nozzle used in the production of the conventional multilayer food is a single tube, the mix is simply dropped from the upper portion of the container or the mold to fill the mix. For this reason, even if mixes having different specific gravities and viscosities are sequentially filled, they are mixed in a container or a mold, and the standing time for forming a layer is inevitably increased, and a decrease in productivity and quality is inevitable. Was. The nozzle of the present invention is provided with an inner pipe that slides inside the outer pipe to form a double pipe, and a notch is provided at the tip of the inner pipe. Fill mix with low specific gravity,
A mix having higher specific gravity and viscosity can be filled in a state in which the mix initially filled is pushed up from the lower side of the mix, that is, from the bottom side of the container or the mold. Moreover, even if the nozzle tip contacts the bottom of the container or mold, the inner tube slides up and down, so that the bottom of the container or mold is not damaged, and a notch is provided at the tip of the inner tube. Therefore, the discharge pressure is alleviated, and the mixing by the discharge pressure of the initially charged mix and the later filled mix at the time of filling is suppressed. As a result, the standing time for forming a layer is reduced, and the productivity of desserts is improved.
In addition, the quality can be prevented from lowering.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of a liquid food filling nozzle of the present invention.

FIG. 2 is a perspective view showing a sliding state of an inner tube of the nozzle.

FIG. 3 is a perspective view of a multi-nozzle in which a plurality of nozzles are provided in a closed portion at a lower end of a cylindrical tube.

FIG. 4 is a partially cutaway front view of a conventional filling machine for producing a multilayer food.

FIG. 5 is a right side view of the filling machine.

[Explanation of symbols]

 b Nozzle b 'Multi-nozzle 13 Outer pipe 14 Inner pipe 15 Stopper 16 Stopper 17 Notch 18 Cylindrical pipe 19 Closed part

Claims (3)

[Claims] 1. A filling for liquid food, wherein a double tube is constituted by an outer tube and an inner tube sliding inside the outer tube, and a notch is provided at a tip of the inner tube. nozzle. 2. A nozzle for filling a liquid food, wherein a plurality of nozzles according to claim 1 are provided in a closed portion at a lower end of a cylindrical tube to form a multi-nozzle. 3. A method for producing a dessert, comprising: filling a container as a top layer mix, and then filling a lower layer mix with the liquid food filling nozzle according to claim 1 or 2.