JPS6279736A - Production of patterned frozen food - Google Patents

Abstract

PURPOSE:To obtain the titled frozen food capable of exposing the same pattern when cut at any position, by inserting pattern cylinders into a frozen food dough injected into a freezing box and withdrawing the pattern cylinders from the frozen food dough while extruding the patterning dough. CONSTITUTION:A frozen food dough 2 is injected into a freezing box 1 and pattern cylinders 3 having a cross-sectional shape of a desired pattern are inserted thereinto. The pattern cylinders 3 are then withdrawn while extruding a patterning dough 4 from the tips thereof. In withdrawing the pattern cylinder 3, the amount of the patterning dough is adjusted to leave a pattern of a given cross section in the frozen food dough which is a base material. The freezing box 1 containing the dough 2 therein is cooled to freeze the dough 2 and afford the aimed patterned frozen food having the same cross section pattern at any position.

Description

[Detailed Description of the Invention] Industrial Field of Application This invention relates to frozen desserts that have the same pattern on the cross section no matter where you cut them, such as Kintabe candy. It is used to make frozen confections.

Problems to be solved by the prior art and the invention Conventionally, frozen desserts that have the same pattern no matter where they are cut are made by using multiple nozzles to simultaneously discharge the frozen dessert dough that serves as the base material and the frozen dessert dough that becomes the pattern, and then exit from the tip. It is made by cutting the frozen dessert dough onto the belt.

Therefore, the frozen dessert dough must have extremely low fluidity so that it can maintain its shape after coming out of the nozzle, and is only used for ice creams that have been overrun and have reduced fluidity, such as ice lollies. It could not be used for frozen desserts, such as frozen desserts, which have a high fluidity and are made using freezing boxes.

This invention aims to produce frozen desserts with beautiful patterns even when the frozen dessert dough has a high fluidity and must be made using such freezing boxes.

Means to solve problems Next, this invention will be explained with reference to FIG.

Frozen dessert dough (2), which will serve as a base material, is poured into the freezing box (11) in advance (a).

As the frozen dessert dough used as a base material, any frozen dessert dough can be used as desired, such as highly fluid frozen dessert dough or low fluidity ice cream dough.

Friend, if the fluidity is too thick and there is a risk of it mixing with the pattern dough, pour it into a freezing box and cool it once to increase the viscosity of the frozen dessert dough inside, then partially freeze it to form a sherbet. It is desirable to use

A pattern tube (3) whose cross section has the shape of a desired pattern is inserted into the frozen confectionery dough serving as a base material poured into this freezing box (b).

At this time, one or more patterned tubes are inserted at the same time depending on the pattern of the frozen dessert.

Next, while discharging the patterned dough (4) from the tip, the patterned tube is pulled up or the freezing box is lowered, and the patterned tube is pulled out from the frozen dessert dough serving as the base material (C).

As the patterned dough used here, frozen dessert dough colored according to the pattern is used, but it is limited to one frozen dessert dough. It is also possible to use spittable dough such as Chisocolate dough, jelly dough, marshmallow dough, fruit sauce dough, etc. can.

Further, the amount of pattern dough discharged when the pattern tube is pulled out is adjusted so that a predetermined cross-sectional pattern remains on the frozen dessert dough serving as the base material (d).

Next, the whole freezing box is cooled and frozen by a conventional method to obtain a patterned frozen confectionery whose cross section has the same pattern everywhere.

Effects of the Invention By implementing this invention, it is possible to make not only ice cream but also frozen desserts that have the same pattern no matter where they are cut, which has not been possible until now.

Example: A frozen confectionery dough containing milk as the main ingredient is poured into a cylindrical freezing box, and a patterned tube with a circular, triangular, or semicircular cross section is inserted into the base frozen confectionery dough that has been cooled to 0''C. .

Next, Chicolate dough from a patterned tube with a circular cross section, orange jelly dough from a triangular patterned tube, and strawberry ice cream dough from a semicircular patterned tube are each discharged and pulled up at the same time. pull out.

Next, sticks were inserted into the freezing box and frozen according to a conventional method while cooling to obtain stick ice cream.

This stick ice cream has a face pattern on it as shown in Figure 2.

Also, no matter where you cut this thing, the pattern of a face came out.

[Brief explanation of drawings]

FIG. 1 is a sectional view illustrating the present invention in detail, and FIG. 2 is a partially cutaway perspective view of an example of a patterned frozen dessert produced according to the present invention.

Claims (1)

[Claims] It is characterized by inserting a patterned tube with a desired cross-section into the frozen dessert dough that has been poured into a freezing box as a base material, and then pulling the patterned tube out of the frozen dessert dough while discharging the patterned dough from the tip. A method for producing patterned frozen desserts.