JPS6011816Y2 - Ice cream extrusion nozzle - Google Patents

Description

[Detailed description of the invention] (Purpose of the invention) The present invention relates to an extrusion nozzle for ice cream whose surface is coated with a dough such as chocolate. To provide a nozzle capable of removing solid matter with a simple operation when solidified in a passage.

(Prior Art) Conventionally, a device for applying a paste such as chocolate to the surface of ice cream is known from Japanese Patent Publication No. 57-15856 and the like.

In this device, since the dough passage is provided adjacent to the ice cream passage, the dough is cooled with ice cream.

For example, when the dough is chocolate, the chocolate is heated to a temperature 15°C higher than room temperature, while ice cream is cooled to approximately -5'Z'C, and the flow rate of ice cream is higher. Since the flow rate is higher than the flow rate of chocolate, the chocolate will be cooled with ice cream.

Since chocolate contains fat that solidifies at low temperatures, the fat is easily cooled by ice cream and solidified in the dough passageway, which has a small cross-sectional area.

If fat solidifies in the dough passageway and blocks the dough passageway, the normal discharge of chocolate will be hindered, and the shape of the chocolate applied to the ice cream surface will become uneven, resulting in a decrease in quality.

Conventional extrusion nozzles are not equipped with means for removing solidified fat within the kneading passage, and improvements have been desired.

(Structure of the invention) In order to solve the above-mentioned drawbacks, the present invention provides a dough storage chamber outside the ice cream passage, a dough passage leading from the paste storage chamber to the ice cream passage, and An operating pin is removably inserted into the dough passage from the outside, and when the operation pin is pushed in the axial direction, the tip of the operation pin can push out solid objects in the dough passage into the ice cream passage and remove them. This is how it was done.

Hereinafter, embodiments of the present invention will be described based on the drawings.

In FIGS. 1 and 2, the nozzle body 1 has a substantially disk shape, and a cylindrical portion 2 is provided protruding from the upper center side, and a male threaded portion 3 is provided at the upper end of the cylindrical portion 2. A conical extrusion portion 4 is provided concentrically with the cylindrical portion 2 and protrudes from the lower surface side.

A plurality of extrusion ports 5 are provided in the conical surface of the extrusion portion 4 in the form of long holes along the generatrix, and the extrusion ports 5 are common to each other at the axis of the extrusion portion 4 .

An ice cream passage 6 is provided at the axis of the cylindrical portion 2, and the ice cream passage 6 communicates with the extrusion port 5.

A dough passage 7 communicating with an ice cream passage 6 is provided in the lower side of the cylindrical part 2 in the same phase as the extrusion port 5.

On the upper surface side of the nozzle body 1, an annular protrusion 8 is provided on the outside of the cylindrical portion 2, and an annular protrusion 9 is further provided on the outside of the protrusion 8.

The inner protrusion 8 and the outer protrusion 9 are each provided with a pin insertion hole 10° 11 concentric with the kneading material passage 7.

A seal seat 12 is provided on the outer peripheral surface of the protrusion 8 for each pin insertion hole 10.
A seal member 13 is inserted into the seal seat 12, and a ring 14 is fitted around the outer periphery of the protrusion 8 to prevent the seal member 13 from coming off.

The ring 14 is provided with a through hole 15 that corresponds to the pin insertion hole 10.

A sealing material 16 is fitted in the upper part of the cylindrical part 2, and the protruding part 8
A sealing material 17 is fitted onto the upper part of the holder.

A cylindrical case 18 having an inner diameter larger than the outer diameter of the cylindrical part 2 is fitted on the outside of the cylindrical part 2, and the space between the outer circumferential surface of the cylindrical part 2 and the inner circumferential surface of the case 18 is A kneading material storage chamber 19 is formed in.

A dough supply pipe 20 is connected to the case 18, and a dough such as hechiyokolate is supplied to the dough storage chamber 19 through the dough supply pipe 20.

A cap 22 having a passage 21 communicating with the ice cream passage 6 is screwed onto the upper end of the cylindrical part 2, and a retaining ring 23 fitted onto the lower end of the cap 22 prevents the case 18 from being removed. .

The cap 22 is connected to an ice cream supply device and pressurized ice cream is supplied to the ice cream passage 6.

On the other hand, the operating pin 24 for removing solid objects in the dough passage 7 has a tip portion 24A with a sharp outer diameter corresponding to the dough passage 7, and an intermediate portion 24A corresponding to the pin insertion hole 10 and the through hole 15. It has a portion 24B, a guide portion 24C corresponding to the pin insertion hole 11, and a handle portion 24D, and a sealing material 25 is fitted in the guide 24C.

In this extrusion nozzle, the passage 21 of the cap 22
The pressure to the ice cream passage 6 is approximately 7 to 9/
Pressurized ice cream is supplied to the cft, and pastes such as hechiyokolate are supplied under pressure to the dough storage chamber 19.

The ice cream supplied to the ice cream passage 6 is extruded from the extrusion port 5 and flows down in a band shape, but since the entire nozzle rises at a predetermined speed as the ice cream is extruded, the ice cream is extruded from the extrusion port 5. As shown in FIG. 3, the ice creams A are piled up alternately in a band-like manner.

The dough B in the dough storage chamber 19 is pushed out from the dough passage 7 to the ice cream passage 6 and adheres to the outer surface of the ice cream, and the dough B is only deposited on the outer surface of the strip-shaped ice cream A extruded from the extrusion port 5. It is formed into a unique attached shape.

If the speed at which the nozzle is raised is increased, the diameter of the stacked ice cream will become smaller and the top end will become more pointed.

Since the ice cream flowing in the ice cream passage 6 is cooled to approximately -5.2°C, the dough around it is cooled, and the dough tends to become solid in the ice cream passage 7.

When the kneading material passage 7 is clogged with solid objects, use the operating pin 24.
When pushed inward, the tip 24A of the operation pin 24 fits into the dough passage 7, pushes out the solid material in the dough passage 7 into the ice cream passage 6, and opens the dough passage 7.

The solid material extruded into the ice cream passage 6 is discharged from the extrusion port 5.

In the above embodiment, the operating pin 24 was manually slid in the axial direction, but it may be slid using a solenoid, an air cylinder, or other mechanical means.

(Effects of the invention) Since the present invention has the above-mentioned configuration, the solidified material that is cooled by the ice cream and solidified in the dough passage is easily removed, and the dough of the normal shape is always applied to the surface of the ice cream. , providing high quality ice cream products.

[Brief explanation of drawings]

FIG. 1 is a front sectional view of an embodiment of the present invention, FIG. 2 is a partially broken bottom view, and FIG. 3 is a front view of an ice cream product obtained by the nozzle of the present invention. Explanation of symbols of main parts, 1...Nozzle body, 2
...Cylindrical part, 4...Extrusion part, 5...
... Extrusion port, 6 ... Ice cream passage, 7 ... Paste passage, 18 ... Case, 19 ... Paste storage chamber, 24...Operation pin, 24A...Tip.

Claims (1)

[Scope of utility model registration request] An extrusion part 4 having a conical surface and a plurality of extrusion ports 5 radially on the conical surface is provided at the lower part of the cylindrical part 2 having an ice cream passage 6, and an ice cream passage 6 is provided on the lower peripheral surface of the cylindrical part 2. A dough passage 7 leading to the extrusion port 5 is provided in the same phase as the extrusion port 5, and a case 18 is fitted on the outside of the cylindrical portion 2 to form a dough storage chamber 19 between the outer periphery of the cylindrical portion 2 and the inner periphery of the case 18. The ice cream extruder is provided with an operating pin 24 that is slidable in the axial direction, and whose axis is aligned with the dough passage 7, and a tip 24A of the operation pin 24 is provided so that it can be inserted into and removed from the dough passage 7. nozzle.