KR20170021032A - Ice cream making apparatus and ice cream drawing method - Google Patents
Ice cream making apparatus and ice cream drawing method Download PDFInfo
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- KR20170021032A KR20170021032A KR1020150115307A KR20150115307A KR20170021032A KR 20170021032 A KR20170021032 A KR 20170021032A KR 1020150115307 A KR1020150115307 A KR 1020150115307A KR 20150115307 A KR20150115307 A KR 20150115307A KR 20170021032 A KR20170021032 A KR 20170021032A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/14—Continuous production
- A23G9/16—Continuous production the products being within a cooled chamber, e.g. drum
- A23G9/166—Feeding arrangements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/224—Agitators or scrapers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/228—Arrangement and mounting of control or safety devices
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Abstract
BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to an ice cream production apparatus and an ice cream delivery method. An apparatus for manufacturing an ice cream according to an embodiment of the present invention includes a dasher for stirring a stock solution and air in a liquid state, which are located in a cylinder, in a closed cylinder, a dasher motor for rotating the dasher, And a controller for controlling the dispensing time of the ice cream on the basis of the load of the above-mentioned Daisha motor measured by the Daisher motor load measuring means.
Description
TECHNICAL FIELD [0001] The present invention relates to an ice cream producing apparatus and an ice cream delivering method, and more particularly, to a technique for producing an ice cream having an optimal ice quality and a technique for making the amount of ice cream uniform when the ice cream is dispensed.
Generally, a soft ice cream has a soft ice quality (quality) that is lower than that of a frozen ice cream by changing the liquid ice cream stock into a slightly frozen ice cream by mixing it with air using a cooling means. The ice cream thus produced is kept in the ice cream producing apparatus until the ice cream is discharged. When the ice cream is dispensed, the fresh ice cream is mixed with the prepared ice cream to regenerate the ice cream.
The ice content of the soft ice cream is mainly determined by the evaporation temperature of the evaporator in the cylinder, the rotation speed of the washer, the temperature at the control point, the temperature of the ice cream stock solution, and the amount of over-run of the air.
The ice cream is produced through an initial stage of producing an ice cream from a liquid ice cream stock solution and a post-injection stage where a fresh stock solution is mixed with the ice cream after the ice cream is produced after the ice cream is produced. And the ice cream produced in this way is maintained in the ice cream manufacturing apparatus until the ice cream is discharged.
It is necessary to rotate the Daisha motor at a high speed in order to secure the ice quality in the initial stage of generating ice cream from the liquid ice cream stock solution and the post-delivery stage of regenerating the ice cream after the ice cream is dispensed. When the ice cream is kept and stored, it is divided into a storage step for storing ice cream produced by stopping the Daisha motor and a maintenance step for regenerating some melted ice cream again with ice cream. In the maintenance step, the Dasher motor is rotated again.
However, if the rotational speed of the Dacer motor is not appropriately adjusted at each step, the ice cream overrun, the strength, the particle size, and the viscosity become different, and the ice cream texture, ice quality and the amount of discharge per unit time continuously change. Further, the viscosity of the ice cream, the degree of melting of the inside of the cylinder and the degree of melting of the ice cream in the outside of the cylinder, and the like are different from each other in a stepwise manner.
SUMMARY OF THE INVENTION It is an object of the present invention to provide an ice cream manufacturing apparatus capable of maintaining an optimal ice cream ice quality.
Another object of the present invention is to provide an ice cream production apparatus and a ice cream delivery method in which the amount of ice cream to be dispensed is constant.
According to an aspect of the present invention, there is provided an apparatus for manufacturing ice cream, comprising: a dasher which is located inside a cylinder and stirs a liquid ice-cream stock solution and air introduced into the closed cylinder; A sander motor for rotating the sander; A shocker motor load measuring means for measuring a load of the Daisha motor; And a control unit for controlling the dispensing time of the ice cream based on the load of the Daisha motor measured by the Daisher motor load measuring unit.
In some embodiments of the ice cream producing device according to the present invention, the Daishermotor load measuring means can measure the current of the Daisha motor.
In some embodiments of the ice-cream production apparatus according to the present invention, the control unit controls to decrease the projecting time of the ice cream when the measured current of the shutters is greater than a preset reference current, Can be controlled so as to increase the ejection time of the ice cream when the current of the ice cream is smaller than the reference current.
In some embodiments of the ice cream producing apparatus according to the present invention, the Daisha motor load measuring means may measure the revolutions per unit time of the Daisha motor.
In some embodiments of the ice-cream production apparatus according to the present invention, the control unit may control the increase of the ejection time of the ice cream, if the measured rotation speed of the dogshaft motor per unit time is greater than the predetermined reference unit time rotation speed, If the measured rotation speed per unit time of the Daisha motor is smaller than the reference rotation speed per unit time, it is possible to control the rotation time of the ice cream to be reduced.
In some embodiments of the ice cream manufacturing apparatus according to the present invention, the ice cream may be an initial production step in which a liquid ice cream stock solution is produced as a solid ice cream; A storage step for storing the solidified ice cream; A holding step in which the solidified ice cream is mixed with the partially melted ice cream in the cylinder to regenerate the ice cream; And a post-ejection step in which the ice-cream left after the ice-cream is ejected and the freshly-introduced ice-cream stock solution and air are mixed to regenerate the ice-cream, and the generated ice-cream is generated and retained in the storage step, Wherein the ice-cream storage time measuring means measures the elapsed time of the storing step and the ice-cream storing time measuring means measures the ice-cream storing time measured by the ice-cream storing time measuring means, When the storage time reaches the predetermined reference storage time, it is possible to control the ice cream dispensing time to be reduced.
According to another aspect of the present invention, there is provided an apparatus for manufacturing an ice cream, comprising: a dasher which is located inside a cylinder and stirs a liquid ice-cream stock solution and air introduced into the closed cylinder; A sander motor for rotating the sander; A motor rotation speed regulating means for regulating a frequency of the Daisha motor; A shoehorn motor rotational speed measuring means for measuring the rotational speed per unit time of the Daisha motor; And a rotation speed changing unit that determines a rotation speed change point of the Daishermotor based on the rotation speed per unit time measured by the Daisha motor rotation speed measuring unit and when the rotation speed change of the Daishier motor is determined, And a control unit for controlling the motor rotation speed regulating unit so that the motor rotation speed regulating unit is controlled.
In some embodiments of the ice cream manufacturing apparatus according to the present invention, during the operation of the dogshaft motor at the first frequency, a change in the number of revolutions per unit time measured by the dogshaft motor speed measuring means is sensed, And a control unit for controlling the motor so that the rotation number per unit time measured by the rotation number measuring unit reaches the number of revolutions per unit time previously input to the control unit or the time when the washer motor is driven at the first frequency reaches an elapsed time The control unit may control the motor rotation speed control means such that the frequency of the Daisha motor is changed to a second frequency different from the first frequency.
According to another aspect of the present invention, there is provided an apparatus for manufacturing ice cream, comprising: a dasher which is located inside a cylinder and stirs a liquid ice cream stock solution and air introduced into the closed cylinder; And a controller for controlling the dispensing time of the ice cream, wherein the ice cream comprises: an initial generation step of generating a liquid ice cream stock solution in a solid state ice cream; A storage step for storing the solidified ice cream; A holding step in which the solidified ice cream is mixed with the partially melted ice cream in the cylinder to regenerate the ice cream; And a post-ejection step in which the ice-cream left after the ice-cream is ejected and the freshly-introduced ice-cream stock solution and air are mixed to regenerate the ice-cream, and the generated ice-cream is generated and retained in the storage step, Wherein the ice-cream storage time measuring means measures the elapsed time of the storing step and the ice-cream storing time measuring means measures the ice-cream storing time measured by the ice-cream storing time measuring means, When the storage time reaches the preset reference storage time, control is made so that the ice cream dispensing time is reduced.
According to an aspect of the present invention, there is provided a method of dispensing ice cream, comprising the steps of: providing a dasher for stirring an ice cream stock solution and air in a liquid state, A method for dispensing ice cream produced using an ice cream manufacturing apparatus, the ice cream comprising: an initial generation step in which a liquid ice cream stock solution is produced as a solid ice cream; A storage step for storing the solidified ice cream; A holding step in which the solidified ice cream is mixed with the partially melted ice cream in the cylinder to regenerate the ice cream; And a post-ejection step in which the ice-cream left after the ice-cream is ejected and the freshly-introduced ice-cream stock solution and air are mixed to regenerate the ice-cream, and the generated ice-cream is generated and retained in the storage step, If the current of the Daisha motor is less than the reference current, and if the current of the Daisha motor is less than the predetermined reference current, Increase the dispensing time of ice cream.
According to another aspect of the present invention, there is provided a method of dispensing ice cream, the method comprising the steps of: providing a dasher for stirring an ice cream stock solution and air in a liquid state, A method for dispensing ice cream produced using an ice cream manufacturing apparatus, the ice cream comprising: an initial generation step in which a liquid ice cream stock solution is produced as a solid ice cream; A storage step for storing the solidified ice cream; A holding step in which the solidified ice cream is mixed with the partially melted ice cream in the cylinder to regenerate the ice cream; And a post-ejection step in which the ice-cream left after the ice-cream is ejected and the freshly-introduced ice-cream stock solution and air are mixed to regenerate the ice-cream, and the generated ice-cream is generated and retained in the storage step, Wherein if the rotation speed per unit time of the Daisha motor is greater than the predetermined reference unit time, the rotation time of the Daisha motor is increased, If the number of revolutions per unit time is smaller than the number of revolutions per unit time, the ejection time of the generated ice cream is reduced.
In some embodiments of the ice cream dispensing method according to the present invention, when the generated ice cream is discharged outside in the storage step, when the elapsed time of the storing step reaches a preset reference elapsed time, It is possible to reduce the projecting time.
According to another aspect of the present invention, there is provided a method of dispensing ice cream according to the present invention, comprising the steps of: stirring a liquid raw ice cream liquid and air in a cylinder and stirring the liquid ice; A method of dispensing an ice cream produced by using an ice cream manufacturing apparatus, the ice cream comprising: an initial generation step in which a liquid ice cream stock solution is produced as a solid ice cream; A storage step for storing the solidified ice cream; A holding step in which the solidified ice cream is mixed with the partially melted ice cream in the cylinder to regenerate the ice cream; And a post-ejection step in which the ice-cream left after the ice-cream is ejected and the freshly-introduced ice-cream stock solution and air are mixed to regenerate the ice-cream, and the generated ice-cream is generated and retained in the storage step, Wherein the control unit controls the ice maker so that the ice cream is delivered to the outside in at least one of the steps and when the ice cream reaches the predetermined reference elapsed time, .
According to the invention, the ice cream may be to maintain a constant bingjil to ensure optimal bingjil, can be controlled constant-to-the emissions of the ice cream.
FIG. 1 is a view for explaining a process of generating ice cream, showing the internal structure of a cylinder.
2 is a block diagram showing a schematic configuration of an ice cream production apparatus according to an embodiment of the present invention.
3 is a graph showing the correlation of the torque according to the frequency of the Daishag motor.
4 is a flowchart illustrating an operation of the ice cream production apparatus according to an embodiment of the present invention.
5 is a view showing an ice cream producing section according to an embodiment of the present invention.
6 is a graph showing the current measured in the Daisha motor at the time of ice cream production.
7 is a diagram showing the behavior of ice cream particles at the time of ice cream production.
8 is a graph showing a change in the ice cream discharge amount per unit time in the step of generating ice cream.
9 is a graph showing the relationship between the shear stress? Of the ice cream and the strain du / dy.
10 is a graph showing the relationship between the apparent viscosity (eta) of the ice cream and the strain (du / dy).
11 is a flowchart illustrating an ice cream dispensing method according to an embodiment of the present invention.
Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The embodiments of the present invention are described in order to more fully explain the present invention to those skilled in the art, and the following embodiments may be modified into various other forms, The present invention is not limited to the embodiment. Rather, these embodiments are provided so that this disclosure will be more faithful and complete, and will fully convey the scope of the invention to those skilled in the art.
In the figures, for example, variations in the shape shown may be expected, depending on manufacturing techniques and / or tolerances. Accordingly, embodiments of the present invention should not be construed as limited to any particular shape of the regions illustrated herein, including, for example, variations in shape resulting from manufacturing. The same reference numerals denote the same elements at all times. Further, various elements and regions in the drawings are schematically drawn. Accordingly, the invention is not limited by the relative size or spacing depicted in the accompanying drawings.
FIG. 1 is a view for explaining a process of generating ice cream, showing a cylinder internal structure.
Referring to FIG. 1, a liquid ice-cream stock solution and air are introduced into a closed
Thus, the solidified ice cream is pulverized by the
At this time, if the rotating speed of the
FIG. 2 is a block diagram showing a schematic configuration of an ice cream production apparatus according to an embodiment of the present invention, FIG. 3 is a graph showing a correlation of torque according to a frequency of a Daishag motor, FIG. Fig. 8 is a flowchart showing the operation of the ice cream production apparatus according to the embodiment.
Referring to FIG. 2, an ice
Here, each constitution of the ice
The
The
The motor rotation speed control means 115 converts the frequency of the driving power supplied from the
The ice cream is discharged through the
The
The Dascher motor load measuring means 119 measures the load of the
The
Here, the torque of the
Where Tm is the torque, K is the motor torque constant,? Is the magnetic flux, I is the current, F is the frequency and V is the voltage.
The correlation of the torque according to the frequency is shown in Fig. Therefore, if the frequency of the driving power supplied to the
Therefore, when the current of the
4, first, the
Although not shown in FIG. 4, in the embodiment, when a predetermined time elapses after the driving of the
When the rotation speed change of the
That is, when the
Here, in the initial ice cream producing step, since the liquid ice cream stock solution is formed of solidified ice cream, a frequency for a relatively high rotational speed, for example, 50 to 120 Hz is required. In the stage where the solidified ice cream is maintained, the ice cream is melted with the lapse of time, and the shape and texture of the ice cream are maintained over time. Therefore, the frequency for a relatively low rotation speed, for example, 80 Hz is required. Based on this point, the
FIG. 5 is a graph showing an ice cream production interval according to an embodiment of the present invention, and FIG. 6 is a graph showing a current measured by the Daisha motor at the time of ice cream production.
Referring to FIG. 5, changes in behavior due to ice cream production are roughly classified into four stages, as shown in Table 1 below.
(First)
(Run)
(Draw)
(After draw)
According to Table 1, the first generation step (First) creates a liquid state raw ice cream as a solid state ice cream. At this time, the ice cream producing behavior is formed in the inner wall of the
Next, the maintenance step (Run) maintains the ice cream made inside the cylinder and regenerates some melted ice cream. At this time, the ice cream generation behavior is mixed with the ice cream remaining inside while solidifying some melted ice cream on the outer wall. If the rotation speed is fast, the particles of the ice cream to be replenished are made finely, but the ice cream already existing in the ice is also accelerated by crushing and friction. When friction (contact between particles) increases below the freezing point, the same material binds due to its physical properties, the foreign matter is separated, the particles become large and coarse, and cause the phenomenon of thinning. Therefore, a relatively low rotational speed (40 to 200 rpm) is required.
Next, the dispensing step (Draw) generates an internal pressure equal to or higher than a certain level in the ice cream produced inside, thereby to eject the ice cream to the outside. When the
Next, the after-draw step is regenerated by appropriately mixing the raw liquid in the liquid state and the ice-cream in the solid state. Mix and regenerate as much as the amount of the injected liquid and the remaining ice cream. At this time, the amount of the original liquid and the air introduced into the ice cream amount has been introduced, and it is a process of mixing and regenerating some remaining ice cream. Since the post-discharge step is characterized by the intermediate nature between initial generation and maintenance, it is necessary to adjust the size of the particles so as to increase the overrun and promote the heat transfer by injecting a large amount of air into the liquid stock solution through relatively high- A higher rotation speed (100 to 400 rpm) is required.
Although not shown in Table 1, as shown in Fig. 5, after the ice cream is produced (initial generation step) or regenerated (maintenance step, after the projecting step), the stored ice cream (solidified ice cream) There is a step Break.
However, since there is a difference in the rotational speeds required even within the same step, it is difficult to generate ice cream having the same ice quality in each step in the rotational speed control of the four steps described in Table 1 simply. That is, with the ice cream generating method of the four steps described in Table 1, there is a limit to keeping the ice cream of the ice cream constant.
Accordingly, among the four ice cream production methods described in Table 1, the initial production stage and the post-delivery stage may be subdivided into six stages or more.
The initialization step (First Speed) of Table 1 is divided into an initial generation period (First Speed # 1) and a late generation period (First Speed # 2). The after draw of Table 1 is divided into the after
At this time, the initial generation period (First Speed # 1) and the after-draw-up period (After draw Speed # 1) are high-speed operation stages and the over-run is applied, minimizing the particle size by increasing heat transfer, to be. In the low-speed operation stage, the same load control of the ice cream in the
Therefore, the ice cream generating section according to the embodiment of the present invention may include a first generation section P1 as an initial generation section (First Speed # 1), a second generation section P3 as a late generation section (First Speed # 2) A fourth generation section P7 as a projecting stage of Table 1, a fifth generation section P9 as an after
Here, the high-speed rotation section of the
At this time, the
As described above, the
6 is a graph showing the current of the Daisha motor at the time of ice cream production.
Referring to FIG. 6, when the liquid phase ice cream is mixed with the air, that is, in the first generation period P1, the current starts to change and the ice cream stock solution starts phase change from solid to liquid, Lt; / RTI > That is, if the load applied to the
In the first generation period P1, only the liquid source ice cream liquid and air are present, so that the measured current is constant. The
6 shows only the current measured by the
As described above, the
FIG. 7 is a diagram showing the behavior of ice cream particles at the time of ice cream production, and is a view for explaining effects according to the embodiment of the present invention.
Here, FIG. 7 (a) shows ice cream particle behavior according to the internal phase change in the initial generation step according to the conventional system. FIG. 7 (b) shows the ice cream particle behavior according to the internal phase change in the initial generation step according to the embodiment of the present invention.
FIG. 7 (a) shows a case where ice cream is generated by rotating only at a high speed in the initial generation step and the post-discharge step according to the conventional method. In the case of generating ice cream as described above, The texture, ice quality and the amount of output per unit time continue to change. Therefore, the size of ice cream particles is not uniform. In addition, since the changing point of the rotation speed of the
On the other hand, the ice cream is generated at high speed in the initial generating step and the post-ejecting step, respectively, and the rotation speed is changed at the point of time (phase change point) 7 (b), the relatively small particles generated in each of the first generation section (P1 in FIG. 5) and the fifth generation section (P9 in FIG. 5) Particles are grown at a relatively low speed in each of the second generation period (P3 in FIG. 5) and the sixth generation period (P11 in FIG. 5) Ice cream is formed while maintaining the size, and texture and shape formation can be ensured. That is, the ice cream particle size is made uniform.
As described above, in the six-stage ice cream production step control according to the embodiment of the present invention, the same load is measured with the same control point but different in frequency, and the deviation of the ice cream level in each stage is small, The control is performed at a relatively low speed to maintain a relatively uniform particle size, thereby improving the beam formation.
In the above description, the ice cream production step is described as six stages. However, the present invention is not limited to the six stages, and only the initial stage may be changed to the fifth stage or the second stage may be changed to the fifth stage. In another embodiment, the initial creation step or the post-projection step may be further subdivided into six or more steps.
Also, the
It is common for ice cream to be sold in certain containers at the time of sale, in which case a certain amount of ice cream is required to be delivered. However, ice ice (intensity) of ice cream is different depending on the stage of ice cream production, and the amount of ice cream to be output per unit time is not constant. 8 shows changes in the amount of ice cream discharged per unit time in the stage of generating ice cream.
As shown in FIG. 8, the amount of ice cream discharged per unit time is large immediately after the first speed (first speed) of ice cream. In the ice cream storing step (Break), the amount of ice cream per unit time is increased as the storage time is longer. That is, the amount of ice cream discharged per unit time is the most immediately before entering the ice cream holding step (Run). However, the amount of ice cream delivered per unit time is the smallest after the ice cream dispensing stage (Draw), and the amount of ice cream discharged per unit time is small even in the ice cream maintaining stage.
Immediately after the first ice cream producing step, the amount of soft ice cream, which is composed of solid, liquid and gas, is filled in the
On the other hand, after the ice cream dispensing step, the ratio of the liquid is increased by the freshly introduced raw liquid in proportion to the ice cream discharge amount, the liquid ratio in the
It can be seen that the volume change of the undiluted solution is not observed when the ice cream is produced, and therefore the density change of the inner ice cream is not large. As a result, it is considered that the amount of ice cream per unit time is changed by the change of the ratio of the solid and the liquid in the ice cream, and the amount of ice cream per unit time is changed according to the viscosity of the ice cream.
The propulsive force of the ice cream is generated by the rotation of the Dasher bundle, and is proportional to the rotation number (RPM) of the Dasher. The surface force (frictional force) is generated at the inner wall of the cylinder or the inner wall of the dasher cover, that is, the interface between the flow path and the fluid, and is proportional to the viscosity. The volume force of the ice cream is generated inside the ice cream, and considering the characteristics of the ice cream (keeping the fluid behavior in the ice cream dispensing and maintaining the shape after the dispensing), the ice cream is a non-Newtonian fluid having a shear stress that is not directly proportional to the strain It is reasonable to interpret it as a shear stress model of an ideal plastic fluid. This is shown in Equation (2).
Here, τ yx represents the shear stress, τ y represents the minimum yield stress, η represents the apparent viscosity, and du / dy represents the rate slope, which represents the amount of the ice cream delivered per hour (strain).
The relationship between the shear stress τ and the strain du / dy is shown in FIG. 9, and the relationship between the apparent viscosity η and the strain du / dy is shown in FIG. As shown in Figs. 9 and 10, when the shear stress increases or the apparent viscosity increases, the strain increases.
The following facts can be seen from this. It can be seen that the shear stress is increased when the ice-cream-releasing resistance is large, which means that the viscosity is increased. It can be seen that the amount of ice cream per unit time will be increased accordingly. On the contrary, when the ice cream-releasing resistance is small, it can be seen that the shear stress is decreased and the viscosity is lowered. It can be seen that the amount of ice cream per unit time will be reduced accordingly. If the storage time of the ice cream is prolonged, it is understood that the frictional force is lowered and the amount of ice cream per unit time of discharge will increase.
In summary, if the force (= stress) required for the ejection of the ice cream increases, the strain rate of the ice cream increases, the amount of ice cream per unit time of discharge increases, and if the storage time of the ice cream becomes longer, the frictional force decreases, The amount of discharge per unit time is increased.
The
As shown in Equation (1), if the current I of the
2, an
The
The
The Daishier motor load measuring means 119 can measure the current of the
The ice cream storing time measuring means (not shown) measures the elapsed time of the ice cream storing step (Break).
The
If the current measured by the Dascher motor load measuring means 119 is large or the number of revolutions per unit time is small, the amount of ice cream to be discharged per unit time is increased. On the other hand, if the current measured by the Daishier motor load measuring means 119 is small or the number of revolutions per unit time is large, the amount of ice cream discharged per unit time is reduced.
Therefore, the
Likewise, the
The
As described above, when the storage time of the ice cream is prolonged, the ice cream melts on the inner wall of the cylinder and the inner wall of the washer, so that the frictional force decreases and the amount of ice cream discharged per unit time increases. Accordingly, when the storage time of the ice cream measured by the ice cream storage time measuring means reaches the reference storage time, the
11 is a flowchart illustrating an ice cream dispensing method according to an embodiment of the present invention.
As described above, the ice cream is produced through the first generation step (first speed) in which the liquid ice-cream stock solution is produced as a solid ice-cream. And a storage step (Break) for storing the solidified ice cream and a maintenance step (Run) in which the solidified ice cream is mixed with the partially melted ice cream in the cylinder to regenerate the ice cream. The ejection of the ice cream occurs while the ice cream is stored and maintained. After the ice cream is delivered, the original liquid of the ice cream is injected as much as the amount of the delivered ice cream, and the remaining ice cream and the freshly introduced ice cream stock solution and air are mixed to regenerate the ice cream. The step of regenerating the ice cream after the ice cream is dispensed is an after draw as described above. When the post-dispensing step is completed, the storing step and the maintaining step are repeated again. The ice cream can be delivered to the outside not only in the storage step and the maintenance step but also in the post-discharge step.
Referring to FIG. 11, when the ice cream is discharged while the ice cream is stored and maintained (S201), the current or the number of rotations per unit time of the
Although not shown in FIG. 11, when the elapsed time of the storing stage of the ice cream reaches the reference storage time, the amount of the ice cream per unit time of discharge is increased, so that the dispensing time of the ice cream is reduced and a certain amount of ice cream can be discharged. This may be performed separately from steps S207 and S209, or may be performed when performing steps S207 and S209. For example, when the current measured by the
As described above, by regulating the time of dispensing the ice cream from the load (the current or the number of revolutions per unit time) measured by the
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limited to the particular embodiments set forth herein. It will be understood by those skilled in the art that various changes may be made and equivalents may be resorted to without departing from the scope of the appended claims.
Claims (13)
A sander motor for rotating the sander;
A shocker motor load measuring means for measuring a load of the Daisha motor; And
And a control unit for controlling the dispensing time of the ice cream on the basis of the load of the Taescher motor measured by the Daisier motor load measuring unit.
And the Daisha motor load measuring means measures the current of the Daisha motor.
Wherein,
Controlling the dispensing time of the ice cream to be reduced when the measured current of the stirrer motor is larger than a preset reference current,
Wherein the controller controls the ice maker to increase the ejecting time of the ice cream when the measured current of the stirrer motor is smaller than the reference current.
Wherein the Daisha motor load measuring means measures the revolutions per unit time of the Daisha motor.
Wherein,
And controlling the ejection time of the ice cream to be increased if the measured rotation speed per unit time of the Daisha motor is larger than the predetermined reference unit time rotation number,
Wherein the control unit controls the ice maker to reduce the ejecting time of the ice cream when the measured rotation speed of the ice maker motor per unit time is smaller than the reference rotation speed per unit time.
Ice cream,
An initial generation step in which a liquid ice cream stock solution is produced as a solid ice cream;
A storage step for storing the solidified ice cream;
A holding step in which the solidified ice cream is mixed with the partially melted ice cream in the cylinder to regenerate the ice cream; And
A post-ejection step in which the ice-cream left after the ice-cream is ejected, and the freshly introduced ice-cream stock solution and air are mixed to regenerate the ice-cream,
The generated ice cream is discharged to the outside in at least one of the storage step, the maintenance step and the post-discharge step,
Wherein the ice cream producing device further comprises ice cream storing time measuring means for measuring an elapsed time of the storing step,
Wherein the control unit controls the ice cream dispensing time to be reduced when the ice cream storing time measured by the ice cream storing time measuring unit reaches a preset reference storage time.
A sander motor for rotating the sander;
A motor rotation speed regulating means for regulating a frequency of the Daisha motor;
A shoehorn motor rotational speed measuring means for measuring the rotational speed per unit time of the Daisha motor; And
And a control unit that determines a rotation speed changing point of the Sander motor on the basis of the rotation speed per unit time measured by the Sander motor rotation speed measuring unit and changes the rotation speed of the Sander motor to a predetermined frequency And a controller for controlling the motor rotation speed control means.
While the dogshafts motor is being driven at the first frequency,
Wherein a change in the number of revolutions per unit time measured by the Daisha motor revolution number measuring means is detected or a revolution number per unit time measured by the Daisha motor revolution number measuring means reaches a number of revolutions per unit time previously input to the control section, When the time at which the Daisha motor is driven at the first frequency reaches the elapsed time previously input to the control unit,
Wherein,
And controls the motor rotation speed regulating means such that the frequency of the dog motor is changed to a second frequency different from the first frequency.
Ice cream,
An initial generation step in which a liquid ice cream stock solution is produced as a solid ice cream;
A storage step for storing the solidified ice cream;
A holding step in which the solidified ice cream is mixed with the partially melted ice cream in the cylinder to regenerate the ice cream; And
A post-ejection step in which the ice-cream left after the ice-cream is ejected, and the freshly introduced ice-cream stock solution and air are mixed to regenerate the ice-cream,
The generated ice cream is discharged to the outside in at least one of the storage step, the maintenance step, and the post-discharge step,
Wherein the controller is configured to decrease the ejection time of the ice cream when the current of the ice maker motor is greater than a preset reference current and increase the ejection time of the ice cream when the current of the ice maker motor is smaller than the reference current. How to Dispatch.
Ice cream,
An initial generation step in which a liquid ice cream stock solution is produced as a solid ice cream;
A storage step for storing the solidified ice cream;
A holding step in which the solidified ice cream is mixed with the partially melted ice cream in the cylinder to regenerate the ice cream; And
A post-ejection step in which the ice-cream left after the ice-cream is ejected, and the freshly introduced ice-cream stock solution and air are mixed to regenerate the ice-cream,
The generated ice cream is discharged to the outside in at least one of the storage step, the maintenance step, and the post-discharge step,
If the rotation speed per unit time of the Daisha motor is greater than the predetermined reference unit time, the ejection time of the ice cream is increased. If the rotation speed of the Daisha motor is less than the reference unit time, Thereby reducing the dispensing time.
When the generated ice cream is delivered to the outside in the storing step,
And when the elapsed time of the storing step reaches a predetermined reference elapsed time, the time of the ice cream being dispensed is reduced.
Ice cream,
An initial generation step in which a liquid ice cream stock solution is produced as a solid ice cream;
A storage step for storing the solidified ice cream;
A holding step in which the solidified ice cream is mixed with the partially melted ice cream in the cylinder to regenerate the ice cream; And
A post-ejection step in which the ice-cream left after the ice-cream is ejected, and the freshly introduced ice-cream stock solution and air are mixed to regenerate the ice-cream,
The generated ice cream is discharged to the outside in at least one of the storage step, the maintenance step and the post-discharge step,
Wherein the ice cream producing device further comprises ice cream storing time measuring means for measuring an elapsed time of the storing step,
Wherein the control unit controls the ice cream dispensing time to be reduced when the ice cream storing time measured by the ice cream storing time measuring unit reaches a preset reference storage time.
Ice cream,
An initial generation step in which a liquid ice cream stock solution is produced as a solid ice cream;
A storage step for storing the solidified ice cream;
A holding step in which the solidified ice cream is mixed with the partially melted ice cream in the cylinder to regenerate the ice cream; And
A post-ejection step in which the ice-cream left after the ice-cream is ejected, and the freshly introduced ice-cream stock solution and air are mixed to regenerate the ice-cream,
The generated ice cream is discharged to the outside in at least one of the storage step, the maintenance step, and the post-discharge step,
When the generated ice cream is delivered to the outside in the storing step,
And when the elapsed time of the storing step reaches a predetermined reference elapsed time, the time of the ice cream being dispensed is reduced.
Priority Applications (4)
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KR1020150115307A KR101736271B1 (en) | 2015-08-17 | 2015-08-17 | Ice cream making apparatus and ice cream drawing method |
EP15834305.3A EP3183975B1 (en) | 2014-08-19 | 2015-08-18 | Apparatus for making ice cream |
PCT/KR2015/008581 WO2016028046A1 (en) | 2014-08-19 | 2015-08-18 | Apparatus for making ice cream, method for making ice cream, and method for discharging ice cream |
US15/422,473 US11089798B2 (en) | 2014-08-19 | 2017-02-02 | Ice cream manufacturing apparatus, ice cream manufacturing method, and ice cream drawing method |
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KR1020150115307A KR101736271B1 (en) | 2015-08-17 | 2015-08-17 | Ice cream making apparatus and ice cream drawing method |
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JP2007054004A (en) * | 2005-08-26 | 2007-03-08 | Mitsubishi Heavy Ind Ltd | Frozen dessert producing apparatus |
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