JPS6147147A - Brine sprayer for frozen candy maker - 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 Field of the Invention The present invention relates to the freezing of liquids contained in containers, and more particularly to the freezing of liquids by flowing a cooled liquid stream over the external surface of the container.

Prior Art The prior art 6ζ related to the present invention Iζ is disclosed in U.S. Patent No. 4.33.
No. 5,583, No. 4,352,830, No. 4,324
, No. 108 and the documents cited therein.

The cavity containing the freezeable candy material has the general shape of an elongated truncated cone and is integral with a mold bar having several η) cavities of such shape.

The base of each cavity is peeked into the mold bar,
A mouth is made into which the candy ingredients can be inserted. Therefore, the cross-sectional area n defined by the plane perpendicular to the height of the cavity is greatest at the mouth of each cavity, and the amount of candy material near the mouth is greatest. Freezing of the candy material placed in each cavity is accomplished by immersing the cavity in a chilled liquid and (v) spraying the outer surface of the cavity with the chilled liquid. Both methods are commonly used.

No matter what freezing method is used, it is desirable to achieve complete 1ζ solidification at a rate proportional to the cross-sectional area of the cavity.

In other words, the freezing rate at the mouth of the cavity where the amount of candy material is greatest should ideally be greater than the rate at the top of the cavity. Although creating heat transfer conditions for differential rate refrigeration is impractical in commercial practice and probably deviates from the theoretical ideal711), the components that make up this system are designed to achieve maximum ideal heat transfer conditions. It is selected and designed to achieve.

SUMMARY OF THE INVENTION Accordingly, the main features of the present invention are a method and apparatus for freezing a liquid food product in a mold or cavity having a metered liquid food intake; A low-velocity stream distributed from a nozzle with a flow field is applied to the outer surface of a mold or cavity near the mouth and allowed to flow down along the outer surface under gravity. The rate of heat transfer to the cooled liquid decreases as it flows down from the liquid toward the lower wall edge.

In accordance with the present invention, the cooled liquid is distributed from a manifold into a series of regularly spaced risers having distributing nozzles to produce a slow flow of the cooled liquid. , at the upper end of a tapered depending elongated mold or cavity whose cross-sectional area in a plane perpendicular to the axis of symmetry decreases towards the lower end. Supplying the cooled liquid to a larger region of the cavity increases the rate of heat transfer from the liquid candy material since the temperature difference is greatest in that region.

Furthermore, according to the inventions 1c and 11, atomization of the cooled liquid is avoided by supplying the cooled liquid at a low velocity over the surface of the mold or cavity. In the prior art 1 described above, a high-velocity stream of cooled liquid is projected directly between cavities into a mold or a mold bar having cavities. Upon impinging on the flat surface of the mold bar, the flow is dispersed into droplets on the outer surface of the depending mold partially supported by the mold bar.

The droplets that collect on the outside surface of the mold freeze or solidify the candy material within the mold. In addition to atomization due to the high-velocity flow, the splitting of the insole results in poor thermal efficiency because an unnecessary amount of heat is absorbed by the cooled liquid while it travels to the surface of the mold.

EXAMPLE The present candy machine machine αq shown in FIG. 1 is the subject of U.S. Patent Application No. 604,776.

The description of the machine of FIG. 1 is limited to the extent necessary for understanding the invention. Although the present invention is described in the environment of the machine shown in FIG. 1, it should be understood that it can be used in any environment in which a chilled liquid is used to freeze a product within a mold or cavity. .゛Frozen candy machine α3) In this case, [F] sprockets (12, 14) are mounted on laterally extending shafts (16, 18) at intervals in the vertical direction on a suitable support structure (not shown). . These sprockets are the upper part
and drives a chain (7) on a closed path including the lower part (goods). The chain holds laterally extending mold bars at regular intervals. Each mold par holds multiple molds or cavities.

The mold is defrosted by collecting hot brine below the machine and over substantially its entire length and distributing it to a series of manifolds (711). There is a trough device for ejecting the finished candy C from the container. Furthermore, the remaining portion of the tC% saitama candy as detailed in the above-mentioned U.S. patent application
A mold bar with one or more molds is inverted with an inverter that rotates the molds 180° so that the cavity entrance faces downward. Then use the pump to apply a cleaning liquid of any suitable composition to the sprayer +4 (1
7)) Spray into the cavity as a high-speed jet. The washed-out candy material is collected in the recessed portion 03 of the trough device.

The tipped mold bar remains in the same position.

The cavities are disinfected with a disinfectant solution coming from them. The mold bar is a tipping device! It is again overturned by the overturning device θQ similar to 1 and returned to its original orientation with the mouth of the cavity facing upward.

As the successive mold bars (c) progress along the upper part of the chain (4), a conventional filling or discharging device (
4 seconds to dispense the metered candy material into each cavity of the mold bar. The spacing between each mold bar that moves in the upper part (a) is the same as that in the lower part (goods),
Not only are they narrower by η1, but they are also quite close to each other (Figure 2). The pars have ledges, such as ledges 60, which provide an effective solid wall for saline water to penetrate and block each cavity (c) to prevent or reduce the possibility of contamination.

A brine collection tank (5) extends below the upper part (2) over substantially its entire length, in a plurality of interconnected pipes forming a manifold structure;
Then, cold salt water is introduced into the cooling bag through a conduit (to), and is returned to the cooling device by a suction pipe (not shown) connected to the groove ((3)) where the salt water collects.
4) The supplied salt water is supplied to a plurality of rising pipes (60), and as it travels through the cavity or the upper part of the chain (1), it is injected onto the outer surface of the cavity.

The mold bar is in the direction of arrow R6ζ
, that is, the candy material gradually solidifies as it progresses from right to left in diagram g1. Successive mold bars are temporarily placed under the rod insertion device (62).

Each cavity containing partially sided candy material has a rod (6I
O is supplied, a portion of which is inserted into the candy material, and the protruding portion serves as a handle to make it easier to eat.

Mold bar with rods inserted into each cavity (c)
advances to the drawing station (66), where defrost liquid is supplied to the manifold and the entire row of frozen candies C is sent from the mold D) to the packaging device with a drawing force Cζn. .

According to a feature of the invention, the cooled brine is distributed in a plurality of low-velocity streams to the cold zone of the outer surface of the cavity (2) near the mold bar (a) where the maximum amount of candy material is present. Although the preferred shape of the various molds or cavities is elongated and tapered, a variety of mold shapes can be used, and the salt spray attachment of the present invention allows the saline flow to be carried out in a mold containing a material that allows for the maximum amount of aM. It should be understood that the shaft that first contacts the part of the body can be repositioned.

Numbers 2 and 4 show preferred embodiments in which the cooled liquid is distributed over the top of the mold or cavity. The cooled brine as described above is supplied to the pipes (510) by the supply line (56).The cooled liquid from the pipes (510) is passed through the rectangular riser pipe (60) and the fasteners (70) Removable riser pipe (■
) attached to 2). Chara 100 A relatively large flow is emitted in the horizontal direction by a nozzle with an area of 100.
,ru. The cooled directional flow is shown in Figures 2 and 4 as a vector (7) in elevation 2 and in plan, respectively.

Figure 5 shows the riser (60) and cap (6) in more detail. There is a passageway (74) leading the brine from the riser pipe upwards towards the cap C68). The cap C68) is cut away at the bottom to create a central bulkhead (76) and a roughly semicircular boss (78).

The cooled liquid from passage (7→) is thus split into two streams, and each stream is further split into two streams to create the flow pattern shown in Figure 4 by vector (7). .

When the mold bar (C) is carried in the direction of the box by the chain ■, the cavity (C) of each mold bar (C) moves along the upper part (C) of the chain (C), and the vector (7)
The entire outer surface of the mold is wetted by the coolant flow as shown in FIG. 4 (7111). The orientation Gf of the mold (c) whose main dimension is l in the direction transverse to the direction of movement, when each flow (72) first contacts the curved surface (28a) of the mold moving in the direction of the surface (zsb), Mold (c)
The residence time of the cooled liquid sprayed on the outer surface of the tube is selected to be a maximum of 1. As the mold moves roughly, the surface (28b) and rear surface (28C) are wetted as they intersect with other channels of the cooled liquid. Four flow layers of cooled liquid discharged from each riser (60) vs. each riser (6ω geometry and relationship of the individual mold bars to the mold), each successively above the chain four. It will be seen that section 034 creates a film of cooled liquid that wets the outer surface of each individual mold. As mentioned above, the velocity of the individual streams of cooled liquid is kept low enough that droplets do not form.

Although the best embodiment of the invention has been described above, it will be obvious that changes and modifications may be made thereto without departing from the subject matter of the invention.

[Brief explanation of drawings]

FIG. 1 is a longitudinal elevational view of a candy making machine incorporating the refrigeration method and apparatus of the present invention. The second factor is a partially enlarged elevational view showing the relationship between the riser tube discharging the cooled liquid and the mold or cavity containing the freezeable candy material. The third factor is an enlarged cross-sectional view taken along the 20th line 3-3. The fourth figure is a plan view taken along line 4--41 of FIG. FIG. 5 is an exploded perspective view of a nozzle for distributing cooled liquid. lO・・・・・・・・・・Candy making machine 12.
14... Sprocket... Chain 26...
・・・・・・Mold bar 28・・・・・・・・・
・・Mold or cavity 30・・・・・−・・・・・・
Trough 32.38...Pump

Claims (4)

[Claims] (1) A device for freezing a liquid in a mold having an opening for introducing the liquid, the device including a source of the cooled liquid, a device for distributing the cooled liquid, and the device for distributing the cooled liquid. a device for supplying at least one stream of liquid to the outer surface of the mold, the cooled stream of liquid exiting from a nozzle placed beside the mold and being projected onto the outer surface of the mold in the region of its mouth. , refrigeration equipment. 2. The refrigeration system of claim 1, wherein the flow of cooled liquid exits the nozzle at a rate that substantially disperses the entire flow into a film on the surface of the mold. (3) the mold is in the form of an elongated truncated cone, the mouth constituting the base of the pedestal, and the flow of the cooled liquid substantially covering the mold; 3. A refrigeration device according to claim 2, wherein the refrigeration device is supplied to develop as a layer of liquid flowing over it. (4) A method of freezing a liquid in an elongated truncated mold having a central axis of symmetry, the method comprising: supplying the cooled liquid to a nozzle immediately adjacent to the base of the mold; creating and maintaining a continuous flow of cooled liquid exiting the mold; projecting the flow onto the base of the mold to convert substantially the entire flow into a layer of liquid covering the exterior surface of the mold; orienting the cooled liquid to flow toward the opposite end of the base by the base, wherein the cooled liquid flowing from the base to the opposite end has a decreasing amount of liquid therein as it flows toward the opposite end. A freezing method that absorbs heat from the liquid at a rate proportional to