JPS5847439A - Synthetic confectionery product, method and apparatus for producing same - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a confectionery product, a method for its production and an apparatus for its preparation. 4IK The present invention is applicable to, for example, ice cream confectionery and its composition II.
VC can be used.

A number of commercially available methods for preparing ice cream confections are known, including various deaf extrusion devices for ice cream and confectionery of similar construction, examples of which are described in US Pat. No. 4,020,645. (Lipton).

Ice Cream Neapolitan and Italian ice creams share a multi-layer technique, with the layers in each case being thick. Japanese Patent Application No. 20065/1966 (Morinaga) describes another two-layer iced confectionery, which also has a confectionery filling and a chocolate coating. Ice creams with biscuit elements are also known (eg British Patent No. 1219595, Eskimo Pie).

Although it is the aim of many known methods to make ice confections with decorative shapes and configurations, the range of molds and configurations that are accessible to the known techniques is still limited, and it is an object of the present invention to create ice confections with novel structures and configurations. The objective is to obtain a product with a configuration and a corresponding device and method.

It has also been surprisingly discovered that extrudable foods, such as air-saturated frozen confections, can be extruded into extremely thin layers.

Therefore, the present invention provides a synthetic confectionery product having a plurality (eg, at least four) overlapping extruded layers of extrudable confectionery material, each layer preferably having a thickness of less than about 5 u. Air-saturated frozen confectionery, such as ice cream, is extremely suitable as a confectionery material. It is preferred to insert a very thin layer of a second confectionery material, eg less than about 1 H, between the extruded layers of the confectionery (eg frozen). These intercalating layers may be sprayed or may be a fat-based confectionery material, such as a sprayed layer. The intercalated layers may be thin enough that they are at least partially continuous. In some attractive embodiments of the invention, the intercalated layers may be coated with a core or substrate of other confectionery materials, or may be made of a plurality of layers. It can be coated with a thin extruded confectionery layer, the core of which has a non-planar surface, thus resulting in a contoured product.

The method of the present invention includes extruding a confectionery material, such as an air-saturated frozen confectionery, in a plurality of superimposed thin layers onto a deposition conveyor. This is done using a series of aligned sm extrusion outlets and/or by continuous relative advancement and retraction of channel extrusion outlets with respect to the substrate.

The apparatus according to the invention has a take-off conveyor arranged to receive the output of a channel-type extruder for producing a plurality of thin overlapping layers of extrudable confectionery material.

In some embodiments, the channel-type extrusion outlet is arranged to move sequentially forward and backward relative to a take-off conveyor, which optionally carries another substrate, such as a continuous stream for product. The present invention also provides an apparatus suitable for making confectionery products, especially ice cream confectionery, which can be used on a take-off conveyor line or other moving base. having a plurality of extrusion nozzles (e.g. thin ring and groove extrusion nozzles) arranged to extrude the extrudable confectionery material in a continuous (preferably thin) layer thereon, the device also optionally having a Following each extrusion nozzle, a confectionery spray outlet arranged to spray or dispense a second confectionery material onto a corresponding extrusion layer of confectionery material on the dispensing conveyor before the confectionery material is covered with a subsequent extrusion layer. According to an embodiment of the method according to the invention, extrudable confectionery, such as an iced confection, is placed on the take-off conveyor when the feed outlet (or other feed outlet) is provided. The top layer of confectionery products (usually about 5 thick or less thick)
is carried out by extruding and depositing the confectionery material sequentially substantially in the direction of movement of the substrate and each layer of confectionery is preferably sprayed with a second confectionery material before it is covered with the next layer of extruded confectionery material. .

The corresponding product of the invention is a synthetic confectionery product, which product:
having a plurality of (preferably thin) extruded confectionery material layers, usually comprising iced confectionery material, and an optional second layer of extruded confectionery material;
A layer of confectionery material (preferably by spraying) is inserted. Also according to the invention, a product of this type is obtained which is formed on a busy plate, as will be described later. In one example of a product,
A thin extruded layer of Irika or all Japanese decorative patterns are formed. Apparently there are several different types of sweets, colors,
Different layers can be used to change the flavor.

In a preferred embodiment of the invention, the extrusion is ice cream or other iced confectionery from an extrusion manifold, as described in more detail below, and the intermediate spray layer of the second confectionery material is a continuous spray disposed between the extrusion outlets of the extrusion manifold. It may be, for example, sprayed chloride or other fatty layer material sprayed from a nozzle.

Also, some advantages of the present invention! In an embodiment, the extruded body is placed on a series of trays that advance in tandem, e.g. along a conveyor, and the production of the final product is carried out by cutting the extruded layered product at customs and cutting the tray containing the layered product, e.g. It involves separating on a fast-moving conveyor, freezing/curing the products, and packaging them.

The production of iced confectionery products is alternatively carried out by continuously extruding the product on a take-off conveyor as known, hardening it, advancing it through a freezing tunnel, then surface heating the conveyor belt to release the stuck frozen product, and forming it continuously. The cured and frozen product can then be cut and packaged.

The elements of the product that are made as described here, such as the forming conditions and temperatures used, are not overly strict and any wide range of conditions known per se can be used, such as the usual molded ice cream. The cream can be conveniently extruded at -4°C to 15°C.

The number of layers of the extruded product and the corresponding number of extrusion outlets in the manifold are not critical and can be, for example, 4-20, 8-12.

It is important that each individual extrusion outlet should be adjusted in height above the substrate to be extruded, so that for the first extrusion outlet, the substrate is usually a conveyor belt or a tray on top of it, and the product is extruded one after another. For each outlet, the substrate is the product of the previous part of the device. The height adjustment should provide a slight drop distance for the extrudate on the substrate, this distance is not sufficient to make the extruded strip too busy or narrow, but it should ensure a clear gap. Approximately 15 m is suitable for a standard Ice Cream AK. As a particular example where the individual extrudates are about 2 mm thick, the first nozzle is arranged to provide a belt or conveyor device clearance of 2-5 mm, e.g. about 2-4 mm, and the remaining nozzles are Each can be offset by a height of 2-4 degrees. It is desirable to be able to adjust the gap in order to ensure fine control of the product mold during operation and to create decorative effects if desired. Such adjustment may itself be obtained with any convenient mechanical device such as a conventional adjustable bayonet or flexible tube fitting. It is therefore usually said, as a broad guideline, that successive extrusion nozzles step upwards by a corresponding step, the height of the first substrate being equal to the thickness of the successive layer.

An important series of examples of methods and products according to the invention are those in which some or all of the successive extruded layers are non-flat. This can be achieved by extruding the K material onto a non-flat substrate (for example onto different types of products, onto suitably shaped dishes) or by extruding a series of layers of different sizes and/or types. For example, using methods and devices according to embodiments of the present invention to demonstrate a contoured tree ring structure;
It is possible to fully automatically imitate large, half-round sweets made by the confectionery industry. For this purpose, a small circular or semicircular core of extruded material is first placed on a substrate (e.g. a plate or conveyor) in a known manner and then alternate spray and extrusion layers are detailed herein. The first extrusion layer is applied using the technique and modified to have the appropriate width adjusted to overlay the top, side of the core, so that this layer descends from the #l type extrusion nozzle. Sometimes it wraps around the core to form a semicircular annual ring structure. After spraying the layer, successive groove-shaped extrusion nozzles are arranged such that each of them becomes slightly larger in width than the next in order to extrude the outer part of the semicircle onto the preformed part of the product. be done. In this embodiment, as with the others, the VC, channel extrusion nozzle need not be flat, but can be more or less busy to match the shape of the layer being extruded.

The accompanying illustrative drawings, namely FIGS. 1, 2, 2a and 3, and the following description depict embodiments of the invention by way of example only. Referring to Figure 1, there is shown an extrusion manifold 1 for ice cream confectionery, the manifold having eight 2-like groove type extrusion nozzles, each of which is approximately 75uX5m.
It has an opening with a rectangular cross section. The first nozzle is placed about 140 degrees above the take-off conveyor belt 3, with successive nozzles being stepped IIC@ about 6 degrees higher. The nozzles are connected to an inlet and a feed pipe from an ice cream or other ice cream confectionery, each nozzle having an associated flow control device (not shown) such that the extrusion rate through the various nozzles is equal or in any other desired proportion. (In another embodiment, it is not necessary that all nozzles be fed from the same ice cream supply pipe, and therefore multilayer products with different ingredients in different layers, e.g. different flavors and/or colors) (Can make ice cream)
.

In the illustrated embodiment, the nozzles are spaced apart by about 25 tR, and between each pair of nozzles there are, for example, four spray outlets, which spray extruded ice confection ribbon or more pressure chocolate or other ( from a spray manifold for spraying confectionery ingredients (e.g. fat-based).

As shown, the take-out conveyor belt 3 is part of an endless stainless steel belt that passes through a freezing and hardening tunnel 5;
A heater 6, a scraper 7 and a cutter 8 are provided for peeling and cutting the layered product produced in the front part of the device, and the product is then removed on a transport conveyor 9 for packaging.

The busy conveyor belt moves at about 0.7 m/min, and a standard ice cream is extruded from each nozzle at about 65 to 7 o'clock in practice, as hard as possible between -5°C and -6°C. 100*
Upon proper passage, this creates a multilayer product 5-10 CIlI wide and about 2.40 R thick, each consisting of 8 layers of about 5 m + thickness. Intermediate Chocolate Layer Spray The nozzles are each arranged to spray at a rate of about 7 klI/hr, so that a very thin layer is formed between each pair of extruded ice confection layers.

FIG. 2 shows an alternative arrangement of the device according to the invention, which comprises a staged extrusion manifold 1 (preferably made of stainless steel).
, a nozzle 2, a conveyor belt 3, a spray outlet 4, a freezing tunnel 5, a cutter 8, and a take-off conveyor 9, which has been modified. The extrusion is not directly on the conveyor 3, but instead on a series of shallow pans 10, for example thermoformed plastic pans, which have a peripheral layer of approximately 21111 height. These pans may have, for example, a peripheral &C7 lunge, so that they can be placed actively in a conveyor path or line and propelled over the line by a suitable cam or carrier. The cutter 8 operates at the end of the extrusion/striping line and immediately after cutting the K11 products (still uncured) are separated from each other and conveyed to the freezing tunnel 5 via the transport conveyor 9. Manifold 1, shown discontinuously in FIG.
The product above the umbilical cord of conveyor 3 naturally shows that the manifold, conveyor 2° play device can be extended as many extrusion devices as desired. Although only four extruded and sprayed layers are shown in the product shown in FIG. 2, it can be seen that the number corresponds to the number of extrusion nozzles and play areas. Figure 2a shows a cross-section of the product, each of which has five extruded layers 11 and five sprayed layers 12 on the plate; as well as decorations and finishes such as cream, nuts, fruits and other top decorations. If desired, it can be added on top of all layers of the product or in intermediate fills and layers.

This method does not require control to ensure that the product is properly uniform; one of the advantages of the multilayer product and method described above is that it easily accommodates periodic or other non-uniformities within the product as the method changes. It is possible to introduce busyness, which adds more appeal to consumers than busyness.

The present invention is susceptible to numerous modifications and variations, such as whipped cream, mousse, mashed gourd, biscuit pieces/fat mixtures, air-saturated cheesecake, and other non-frozen extrudable foods. It can be extruded through the outlet of the manifold to create multi-layered extrudates or extrudates alternating with ice cream layers, as well as fats such as sugar/fat/dairy confectionery, including peanut butter, acidic fruit juices, jams or molasses. Alternatively, other materials instead of the fatty layer 4, such as water-based sauces or creams, can be sprayed, extruded, dispensed or dispersed by an attached intermediate spray device.

In a further development of the apparatus shown in Figure Km2, 12 or more thin layers of ice cream or other iced confectionery are sequentially extruded with each other at 1 Vc by the apparatus, in which six sets of four extrusion nozzles each It is fed from a manifold that is fed by an ice cream supply pipe. A single manifold is preferred since this device facilitates balancing or adjusting the extrusion rate of the nozzles with respect to each other, the adjustment being accomplished by a clip of the desired type or flow control inserted between the manifold and the nozzle. It is done with a valve. Six sets of nozzles are placed in rows along the length of the continuously moving conveyor and are graded as described above. The width and thickness of the individual channel nozzles are arranged as described above.

Intermediate chocolate spray equipment is about 40cm with pressurized air.
This is accomplished by a continuous pressure air type spray supplied with a layer of chocolate or vegetable, fat paste at temperatures between 45°C and 45°C, the spray also being supplied with one or more layers with a flow control device of any desired type The spray is supplied from a manifold and placed so as to deliver a relatively thin layer of spray vertically below the product line, placing the spray in a passageway with a width somewhat smaller than the width of the product.

The remaining steps in this development of the method were carried out as described above, and the Zoraschitz receiving plate (thermoformed to 41) could be packaged as desired, but with a reinforced wax paper bag and a thick For external packaging, it is advantageous and convenient to wrap the product around the package and seal around it, including, as an alternative, plastic "ball wraps" or paper, plastic, or foil "pillow" wrappers, which are themselves well known. It is also advantageous and convenient to do so.

FIG. 3 is an illustrative sectional view of an alternative apparatus for making the above product. The groove-shaped extrusion nozzle 2 is capable of reciprocating movement in the direction indicated by arrow 1a within the line of motion of a conveyor belt 3 (in some cases carrying successive plates as in FIG. 2). A fat paced spray outlet 4 is mounted in front of the groove nozzle 2. The apparatus is such that the lateral reciprocating motion of the nozzle 2 deposits the extruded thin layer overlapping a plurality of extruded thin layers, and the spray outlet 4 deposits the newly deposited layer with an extremely thin layer of fat-paced layer. arranged and operated intermittently to provide coverage. Other handling characteristics can be arranged as described in other embodiments of the invention.

It is understood that some of the features described herein can be combined and modified by the user within the scope of the present invention.

[Brief explanation of drawings]

Fig. fa1 is an embodiment of the present invention, Fig. 2 is another embodiment of the present invention, Fig. 2a is a sectional view of the confectionery product O, and Fig. 6 is an illustrative view of yet another embodiment of the present invention. 1... Manifold F, 1a... Arrow, 2... / S''s 3... Conveyor belt, 4... Spray outlet, 5... Tunnel %6... Heater, 7...・Scraper, 8... Cutter, 9... Conveyor, 10...
-Plate, 11.12-...layer. Representatives: Asamura and 4 people

Claims (1)

[Scope of Claims] (1) Synthetic confectionery products consist of a plurality (eg, at least 4) thin stacks (21
Synthetic confectionery products as described in Paragraph 1 of the 41 Claims (8)
41. The synthetic frozen confectionery product of claim 2, wherein the confectionery has a thin layer of a second confectionery material, e.g. less than about 1 U, inserted between the extruded layer of frozen confectionery material. *Synthetic confectionery products designated as m. (4)! Synthetic frozen confectionery product according to claim 6, characterized in that said inserted layer is vertically poisonous. 5. The synthetic frozen confectionery product of claim 4, wherein said cover layer is sufficiently thin that it is at least partially discontinuous. (6) % allowance The synthetic frozen confectionery product according to any one of claims 2 to 5, characterized in that the plurality of overlapping layers marked with # are formed on a conveying tray. Synthetic frozen confectionery products. (7) The synthetic frozen confectionery product of claim 3, wherein the second confectionery ingredient is selected from fat- or water-based sauces and creams, two-ounces, peanut butter, fruit sauces, jams, or honeydew. A synthetic frozen confectionery product characterized by: (8) A synthetic frozen confectionery product according to any one of claims 1 to 7, which has a surface other than a flat surface and is coated by the plurality of thin extruded confectionery layers. A synthetic frozen confectionery product characterized in that it has a core or matrix of other confectionery materials, such as a core or matrix to which it is attached. (9) A method for making a synthetic confectionery product according to claim 1: Take an extrudable confectionery material, such as an air-saturated frozen confectionery material, and place it on a conveyor in a plurality of superimposed thin layers, preferably each layer. A method for producing a synthetic confectionery product, comprising the step of extruding the product to a thickness of less than about 5 m. Ql 41 A method of manufacturing a synthetic confectionery product according to claim 9, characterized in that the superimposed thin layers are extruded from a series of aligned channel-shaped extrusion outlets. Production method. αυ In the method of manufacturing a synthetic confectionery product according to claim 9, said superimposed thin layers are formed by successive relative advances and backwards movement of a channel-shaped extrusion outlet with respect to the substrate. A method for producing a synthetic confectionery product characterized by: a. A method of manufacturing a synthetic confectionery product according to any one of claims 9 to 11, in which a thin layer of a second confectionery material, e.g. A method for producing a synthetic confectionery product, characterized in that it is inserted between thin layers of confectionery material. (1341) In the method of manufacturing a synthetic confectionery product according to claim 12, the intercalated thin layer of the second confectionery material is applied onto the extruded confectionery material, e.g. A method for producing a synthetic confectionery product, characterized in that the composition is sprayed to create a layer sufficiently thin to be continuous. A method for manufacturing a synthetic confectionery product, comprising the step of extruding the plurality of overlapping thin layers onto a conveying tray. aS paragraphs 9 to 14 of α!94I patent claim. In the method of manufacturing a synthetic confectionery product as described in any one of the preceding paragraphs, another confectionery material, such as a core or substrate, which has a surface other than a flat surface and is coated with a plurality of thin extruded confectionery layers as specified above. A method for producing a synthetic confectionery product, characterized in that it comprises the step of extruding a plurality of superimposed thin layers on a core or substrate. , arranged to receive the output of the channel-shaped extrusion device and preferably having a thickness of less than about 5 nm, to produce a plurality (e.g. at least 4) thin superimposed extruded layers of extrudable confectionery material. An apparatus for producing synthetic confectionery products, characterized in that it has a take-off conveyor arranged to extrude ar) an apparatus for producing synthetic confectionery products according to claim 16, in which, on successive points of the take-off conveyor, Apparatus for the production of synthetic confectionery products, characterized in that it has a plurality of aligned channel-shaped extrusion outlets arranged successively higher, preferably along the length of said conveyor. The apparatus for producing synthetic confectionery products as described, characterized in that the connection of the channel-shaped extrusion outlet has a spray or other delivery outlet for inserting a second thin confectionery material in the superimposed thin extrusion layers. An apparatus for producing synthetic confectionery products according to claim 16 of Al 41, including a groove-shaped extrusion device arranged to continuously move forward and backward with respect to the substrate or take-out conveyor. A synthetic confectionery product manufacturing device characterized by having: