TW202332381A - Frozen confectionary material molding device and frozen confectionary material molding method - Google Patents
Frozen confectionary material molding device and frozen confectionary material molding method Download PDFInfo
- Publication number
- TW202332381A TW202332381A TW112113240A TW112113240A TW202332381A TW 202332381 A TW202332381 A TW 202332381A TW 112113240 A TW112113240 A TW 112113240A TW 112113240 A TW112113240 A TW 112113240A TW 202332381 A TW202332381 A TW 202332381A
- Authority
- TW
- Taiwan
- Prior art keywords
- frozen
- frozen sweet
- mold
- forming
- ingredients
- Prior art date
Links
- 238000000465 moulding Methods 0.000 title claims abstract description 110
- 238000000034 method Methods 0.000 title claims abstract description 67
- 239000000463 material Substances 0.000 title claims abstract description 63
- 238000011049 filling Methods 0.000 claims abstract description 19
- 235000009508 confectionery Nutrition 0.000 claims description 161
- 239000004615 ingredient Substances 0.000 claims description 116
- 235000021147 sweet food Nutrition 0.000 claims description 66
- 235000021185 dessert Nutrition 0.000 claims description 49
- 238000002347 injection Methods 0.000 claims description 31
- 239000007924 injection Substances 0.000 claims description 31
- 239000003507 refrigerant Substances 0.000 claims description 29
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 9
- 238000012546 transfer Methods 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 14
- 239000002826 coolant Substances 0.000 abstract 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 150
- 229910052757 nitrogen Inorganic materials 0.000 description 75
- 239000007788 liquid Substances 0.000 description 74
- 230000008569 process Effects 0.000 description 44
- 238000011144 upstream manufacturing Methods 0.000 description 18
- 239000000203 mixture Substances 0.000 description 11
- 238000009835 boiling Methods 0.000 description 9
- 238000012545 processing Methods 0.000 description 9
- 235000011850 desserts Nutrition 0.000 description 8
- 235000013361 beverage Nutrition 0.000 description 7
- 239000002184 metal Substances 0.000 description 7
- 229910052751 metal Inorganic materials 0.000 description 7
- 238000010586 diagram Methods 0.000 description 6
- 235000015243 ice cream Nutrition 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 239000010935 stainless steel Substances 0.000 description 5
- 229910001220 stainless steel Inorganic materials 0.000 description 5
- 235000016213 coffee Nutrition 0.000 description 4
- 235000013353 coffee beverage Nutrition 0.000 description 4
- 238000003780 insertion Methods 0.000 description 4
- 230000037431 insertion Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000004781 supercooling Methods 0.000 description 4
- 230000003111 delayed effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009434 installation Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 238000001723 curing Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000021581 juice product Nutrition 0.000 description 2
- 235000013570 smoothie Nutrition 0.000 description 2
- 229910000881 Cu alloy Inorganic materials 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000002309 gasification Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000010349 pulsation Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000005871 repellent Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000009751 slip forming Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013526 supercooled liquid Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Images
Classifications
-
- 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
-
- 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
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
Abstract
Description
本發明是有關將冰淇淋或冰沙等的冷凍甜食材的一部分成形用的冷凍甜食材成形裝置及冷凍甜食材成形方法。The present invention relates to a frozen sweet food forming device and a frozen sweet food forming method for forming a part of frozen sweet food such as ice cream or smoothie.
以往,在冰淇淋等的冷凍甜食(冰甜食)成形出用於注入咖啡、果汁、酒精等飲料用的凹陷(凹部)的可成形容器已廣為人知。根據如以上的成形容器,將咖啡、果汁、酒精等飲料注入成形於冷凍甜食的凹陷,混合冷凍甜食,可藉此簡單製作凍結狀的飲料(凍結飲料)。Conventionally, moldable containers in which recesses (recessed portions) for pouring beverages such as coffee, juice, and alcohol into frozen confectionery (ice confectionery) such as ice cream have been widely known. According to the above molded container, beverages such as coffee, juice, alcohol, etc. can be poured into the depression formed in the frozen confectionery and the frozen confectionery is mixed, whereby a frozen beverage (frozen beverage) can be easily produced.
作為如以上之成形容器的一例是例如在專利文獻1中,揭示具備有圓錐形狀的凸部的容器蓋,藉此容器蓋可在冷凍甜食的中心部成形出圓錐形狀的凹部的冷凍甜食(冰甜食)容器。As an example of such a molded container, for example,
又,近年來在便利超商等中,推廣設置咖啡等的專用沖泡機,消費者可以自助式購入飲料的系統。Furthermore, in recent years, convenience stores and the like have been promoting systems in which dedicated brewing machines for coffee and the like are installed so that consumers can purchase beverages on their own.
並且在便利超商等之中,也提供一種配合販賣使用如專利文獻1記載的冷凍甜食容器製造的冷凍甜食,消費者可與飲料一併購入冷凍狀態的該冷凍甜食,在店內混合飲料與冷凍甜食成為可飲食的服務。上述的冷凍甜食容器是構成為卸下容器蓋在冷凍甜食製成凹部,消費者可利用該凹部壓扁冷凍甜食,注入飲料等飲食。In addition, convenience stores and the like also provide a frozen dessert made using the frozen dessert container described in
藉如以上之服務的推廣,壓扁冷凍甜食,並成形有容許飲料注入的凹部之冷凍甜食的需要也急劇地增加,為充分供應市場期待有加強該冷凍甜食之生產效率(冷凍甜食材的成形效率)的提升。 [先前技術文獻] [專利文獻] With the promotion of services such as the above, the demand for frozen desserts that are flattened and have concave portions for allowing beverages to be poured has also increased sharply. In order to fully supply the market, it is expected that the production efficiency of the frozen desserts (forming of frozen sweet ingredients) will be enhanced. efficiency) improvement. [Prior technical literature] [Patent Document]
[專利文獻1]日本特許5536273號公報[Patent Document 1] Japanese Patent No. 5536273
[發明所欲解決之課題][Problem to be solved by the invention]
但是,針對具有凹部之冷凍甜食的製造技術有種種的方法,至此仍有加以研究的餘地。具體而言,例如使用如專利文獻1記載的容器蓋的場合,由其特殊的形狀會有比一般冷凍甜食材的蓋體更耗費成本的問題。However, there are various methods for manufacturing frozen desserts with concave portions, and there is still room for research. Specifically, for example, when using a container lid as described in
並且,也可不使用上述的容器蓋,藉成形模在冷凍甜食材成形出凹部(將冷凍甜食材凍結成凹部狀),但此時針對連續生產,一邊提升生產效率,且成形的加工良好的技術仍未為人所知。In addition, it is also possible to use a mold to form a concave portion in the frozen sweet ingredients without using the above-mentioned container lid (freezing the frozen sweet ingredients into a concave shape). However, in this case, it is a technology that improves production efficiency while improving production efficiency for continuous production, and the forming process is good. Still unknown.
本發明是為解決如以往的問題點所研創而成,提供一種以成形模在冷凍甜食材連續成形凹部的場合,可連續地生產,一邊提升生產效率,一邊成形的加工也良好的冷凍甜食材成形裝置及冷凍甜食材成形方法為目的。 [用於解決課題的手段] The present invention was developed to solve the conventional problems, and provides a frozen sweet food that can be continuously produced using a molding die to continuously form concave portions of the frozen sweet food, thereby improving production efficiency while also providing a frozen sweet food that can be processed well while being formed. The purpose is to provide a forming device and a forming method for frozen sweet ingredients. [Means used to solve problems]
本發明是將冷凍甜食材的一部分連續硬化成中空的凹部形狀的冷凍甜食材成形裝置,其特徵為,具有:搬運複數容器的搬運手段;將上述冷凍甜食材填充至上述容器內的填充手段;朝搬運冷卻後之凸狀成形模的上述冷凍甜食材內依序投入及抽出使得該成形模周圍的上述冷凍甜食材的至少一部分硬化的成形手段;及將冷媒供應至上述成形模的冷媒供應手段,上述成形模構成為在預定時間一邊進行預定數量的硬化,一邊從連續搬運之第一冷凍甜食材的硬化到第二冷凍甜食材的硬化為止的期間冷卻至預定的溫度。The present invention is a frozen sweet food forming device that continuously hardens a part of the frozen sweet food into a hollow concave shape, and is characterized by having: a conveying means for transporting a plurality of containers; and a filling means for filling the frozen sweet food into the container; A molding means that sequentially inserts and extracts the frozen sweet food into the convex-shaped forming mold after cooling to harden at least a part of the frozen sweet food around the mold; and a refrigerant supply means that supplies refrigerant to the forming mold. The forming mold is configured to cool to a predetermined temperature during a period from the hardening of the continuously conveyed first frozen sweet material to the hardening of the second frozen sweet material while performing a predetermined number of hardenings in a predetermined time.
並且,本發明是將冷凍甜食材的一部分連續硬化成中空的凹部形狀的冷凍甜食材成形方法,其特徵為,具有:搬運複數容器的步驟;將上述冷凍甜食材填充至上述容器內的步驟;朝搬運冷卻後之凸狀成形模的上述冷凍甜食材內依序投入及抽出使得該成形模周圍的上述冷凍甜食材的至少一部分硬化的步驟;及將冷媒供應上述成形模的步驟,上述成形模是在預定時間一邊進行預定數量的硬化,一邊從連續搬運之第一冷凍甜食材的硬化到第二冷凍甜食材的硬化為止的期間冷卻至預定的溫度。 [發明效果] Furthermore, the present invention is a frozen sweet food forming method in which a part of the frozen sweet food is continuously hardened into a hollow concave shape, and is characterized by including: a step of transporting a plurality of containers; and a step of filling the frozen sweet food into the container; A step of sequentially inserting and extracting the frozen sweet food into the convex-shaped mold that has been transported and cooled to harden at least a part of the frozen sweet food around the mold; and a step of supplying refrigerant to the mold. The method is to cool to a predetermined temperature during the period from the hardening of the continuously conveyed first frozen sweet ingredient to the hardening of the second frozen sweet ingredient while performing a predetermined number of hardenings at a predetermined time. [Effects of the invention]
根據本發明相關的冷凍甜食材成形裝置及冷凍甜食材成形方法,在冷凍甜食材連續成形凹部的場合,可實現一邊提升生產效率,且成形之加工良好的優異的效果。According to the frozen sweet food forming device and the frozen sweet food forming method related to the present invention, when the frozen sweet food is continuously formed into concave portions, it is possible to achieve excellent effects of improving production efficiency and achieving good forming processing.
以下,使用圖示,針對本發明的冷凍甜食材成形裝置10詳細說明。Hereinafter, the frozen sweet
<整體構成>
第1圖是以本發明實施形態相關之冷凍甜食材成形裝置10成形有凹部的冷凍甜食(冰甜食)50的完成狀態的圖,同圖(a)為剖面圖,同圖(b)為外觀透視圖。第2圖是表示冷凍甜食材成形裝置10的正面外觀圖,第3圖是表示成形模單元151U的圖,同圖(a)為正面圖,同圖(b)為上面圖,同圖(c)為成形模151的外觀圖,同圖(d)為剖面圖。
<Overall composition>
Figure 1 is a diagram showing a completed state of a frozen dessert (ice dessert) 50 having a concave portion formed by the frozen
並且,為說明的方便起見,以冷凍甜食材成形裝置10的各種方向的定義,稱從上游向下游的方向(從第1圖的左向右的方向)的第一方向為搬運方向T,稱與搬運方向T正交的方向的第二方向為搬運寬方向W,稱相對於搬運方向T及搬運寬方向W正交的方向(同圖的上下方向)的第三方向為搬運高度方向H。Moreover, for the convenience of explanation, based on the definition of various directions of the frozen sweet
如第1圖表示,冷凍甜食(冰甜食)50是收容於杯狀的容器21,被以大致中央部分形成有凹部30的狀態冷凍。凹部30的形狀在本實施形態雖是頂部位於下方的大致圓錐形狀,但不限於此形狀,例如也可以是圓柱形、角柱形、半球形等。凹部30的內部是成為中空部分。As shown in FIG. 1 , the frozen confectionery (ice confectionery) 50 is accommodated in a cup-
參閱第2圖冷凍甜食材成形裝置10是將冷凍甜食材23的一部分連續硬化(凍結)成中空的凹部形狀的成形裝置,具有:搬運手段11、填充手段13、成形手段15、冷媒供應手段17及冷媒注入手段19。該等冷凍甜食材成形裝置10的各部是藉控制單元來統籌控制。控制單元是由CPU、RAM及ROM等所構成,執行各種控制。CPU是所謂中央運算處理裝置,執行各種程式來實現各種功能。RAM是作為CPU的作業區域來使用。ROM是記憶CPU所執行的基本OS與程式。Referring to Figure 2 , the frozen
搬運裝置11是連續搬運複數容器21的例如輸送帶裝置,以沿著搬運寬方向W排列複數(例如,5個~10個等)的容器21的狀態,在搬運方向T例如間歇性搬運。容器21在此是具有杯狀的主體(參閱第1圖)與蓋體(未圖示)的冷凍甜食用容器(冷凍甜食材用容器)中的主體。The
填充手段13是將冷凍甜食材23依序填充至搬運手段11所搬運的容器21內的攪拌填充機13。冷凍甜食材23是例如刨冰品的原材料。在攪拌填充機13例如以刨冰裝置(未圖示)刨冰之後,填充以直線破碎機(未圖示)調整粒度後的冰與冰淇淋攪拌混合後的冷凍甜食材23,辨識在攪拌填充機13的搬運高度方向H下方移動的容器21將預定量的冷凍甜食材23填充於容器21。在填充時,將冷凍甜食材23的過量線例如調整為10%~30%。The filling means 13 is a stirring and filling
成形手段15是配置在搬運手段11的上方,將冷凍甜食材23的至少一部分連續硬化成中空的凹部形狀的凹部成形裝置15。凹部成形裝置15至少具有冷卻後之凸狀的成形模151,及將此在搬運高度方向H(上下方向)升降移動的驅動手段153,填充於容器21將成形模151依序投入朝凹部成形裝置15的下方搬運的冷凍甜食材23內,或從冷凍甜食材23抽出。藉此使得成形模151周圍的冷凍甜食材23(與成形模151的表面抵接的冷凍甜食材23)的至少一部分也連續冷卻硬化(凍結)成中空的凹部形狀。成形模151是成形為第1圖表示的凹部30的形狀,冷凍甜食材23的整體在凹部成形裝置15中不會硬化,在下游的步驟將整體冷卻硬化(以下,僅稱硬化)製造第1圖表示的冷凍甜食50。The forming
冷媒供應手段17是從儲存槽(未圖示)通過配管175將冷媒供應至成形模151冷卻成形模151的手段。本實施形態的一例為冷媒是採用液態氮(液化氮:LN2)。冷媒供應手段17使配管175內的液化氮成為過冷卻狀態,穩定將液化氮供應至凹部成形裝置15。The refrigerant supply means 17 supplies the refrigerant from a storage tank (not shown) to the forming
冷媒注入手段19是追加凹部成形裝置15硬化後之冷凍甜食材23的凹部分直接注入冷媒(液態氮)的液態氮注入裝置。
<凹部成形裝置>
參閱第3圖,凹部成形裝置15具備一體安裝有複數成形模151的成形模單元151U。複數成形模151是沿著搬運方向T及搬運寬方向W排列成行列狀,並且搬運寬方向W的數量是對應搬運手段11所搬運之容器21的數量。又,在搬運方向T,此例中具有前後(上游側與下游側)排列的複數成形模151(同圖(a)、同圖(b))。
The refrigerant injecting means 19 is a liquid nitrogen injecting device that directly injects refrigerant (liquid nitrogen) into the recessed portion of the frozen
具體而言,凹部成形裝置15在搬運方向T,具有位於上游側(同圖(a)、同圖(b)為左側)的第1成形模151A,及位於下游側(同圖(a)、同圖(b)為右側)的第2成形模151B。並且如上述,第1成形模151A與第2成形模151B雖是分別複數排列於搬運寬方向W(同圖(b)),但以下為方便起見,說明兩個第1成形模151A與第2成形模151B。Specifically, the recessed
參閱同圖(c)、同圖(d),成形模151(151A、151B)是將金屬成形為大致圓錐形狀,內側成為中空部分159。中空部分159的形狀是沿著外形的大致圓錐形狀,在與圓錐的頂部T相對的位置設有開口部157。並且使頂部T位在搬運高度方向H的下方,即以向下成為凸的狀態安裝於料斗173(後述)。對中空部分159透過料斗173供應液態氮,使大致圓錐形狀的外表面與冷凍甜食材23接觸。Referring to the same figure (c) and the same figure (d), the forming die 151 (151A, 151B) shapes metal into a substantially conical shape, and the inside becomes a
成形模151的金屬是即使直接接觸食品也沒有問題的材質,可與冷凍甜食材23效率良好進行熱交換的程度的高熱傳導率,且如圖示之大致圓錐形狀等加工容易的材料,例如,不鏽鋼(SUS304)。又,同圖表示完成狀態的大致圓錐部分的板厚D是跨整體為大致均一,例如0.1mm~2.0mm,較佳為0.3mm~1.5mm,更佳為0.5mm~1.0mm。本實施形態之一例是設成形模151的板厚D為0.5mm。上述成形模151也能以板厚小於1mm的金屬所構成。The metal of the molding die 151 is a material that does not cause problems even if it comes into direct contact with the food, has a high thermal conductivity that can efficiently exchange heat with the frozen
又,至少與冷凍甜食材23接觸的外表面151O是例如以電解研磨進行表面處理。並且,外表面例如也可施以如防止冷凍甜食材23附著的加工(凹凸加工或撥水加工等)。In addition, at least the outer surface 151O in contact with the frozen
並且,金屬是與直接接觸食品也沒有問題的材質,可與冷凍甜食材23效率良好進行熱交換的程度的高熱傳導率,只要是加工容易的材料則不限於不鏽鋼。例如,成形模151的金屬也可以是砲銅(銅(Cu)與錫(Sn))的合金:Gun metal)。砲銅的熱傳導率為不鏽鋼的3倍~4倍較高,也可與冷凍甜食材23良好地進行熱交換。另一方面,硬度比不鏽鋼低加工不易,但由於是高熱傳導率,因此可以較上述不鏽鋼的場合形成更厚的板厚D,可補償加工的不易。並且,本實施形態的兩個成形模151A、151B為相同的構成。In addition, metal is a material that has no problem in direct contact with food, has a high thermal conductivity that can efficiently exchange heat with the frozen
成形模單元151U相對於容器21相對地接近、離開。例如,凹部成形裝置15藉著使成形模單元151U升降,使得第1成形模151A與第2成形模151B同時升降而分別投入冷凍甜食材23內,或從冷凍甜食材23抽出。並且,第1成形模151A與第2成形模151B的升降也可以不同時。或者,也可構成使搬運手段11升降移動以使得容器21接近、離開成形模單元151U。The
第1成形模151A與第2成形模151B的間距是與沿著搬運方向T排列的兩個(前後兩列)的容器21的間距相等。詳細而言,通過第1成形模151A與第2成形模151B的大致圓錐狀頂部的中心軸間的距離L(參閱同圖(a))是與沿著搬運方向T前後排列之大致圓筒形容器21的中心軸間的距離大致相等。亦即,藉著沿搬運方向T的前後排列的第1成形模151A與第2成形模151B,相對於沿著搬運方向T的前後排列的兩個冷凍甜食材23(大致)同時進行凹部的成形。The distance between the first molding die 151A and the
凹部成形裝置15是使成形模151移動使得成形模151在預定時間進行預定數量的成形。亦即一個成形模151是相對於填充並連續搬運至容器21的至少兩個冷凍甜食材23,重複進行朝著該冷凍甜食材23內的投入與抽出,其結果,進行硬化處理使得與成形模151周圍抵接的冷凍甜食材23的至少一部分成為中空的凹部形狀。The
並且,一個成形模151是在沿著搬運方向T前後連續所搬運的2個冷凍甜食材23之中,從先行的(搬運方向T的下游的)冷凍甜食材(第一冷凍甜食材)的硬化處理,到後續(搬運方向T的上游)的冷凍甜食材(第二冷凍甜食材)的硬化處理為止的期間冷卻成預定的溫度。亦即,凹部成形裝置15是在從下游側的冷凍甜食材23的硬化處理(詳細為從一部分硬化後之冷凍甜食材23的抽出)到上游側的冷凍甜食材23硬化處理(再投入攪拌)為止的期間,以將成形模151冷卻至預定溫度的速度,使成形模151上下升降移動。Furthermore, one molding die 151 is used to harden the preceding (downstream in the conveying direction T) frozen sweet material (the first frozen sweet material) among the two frozen
具體而言,著眼於其中一個冷凍甜食材23的場合,在未硬化所搬運的冷凍甜食材23是首先藉上游側的第1成形模151A將中央附近的一部分硬化成為凹部以形成薄皮狀態的硬化部35(參閱第4圖),在其硬化部35(凹部狀的部分)插入下游側的第2成形模151B進一步(重複)硬化。亦即,一個冷凍甜食材23的凹部狀的硬化部35是將成形模151重複(本例為兩次)插拔所形成,另外,一個冷凍甜食材23的凹部是將不同的成形模151A、151B插拔所形成。Specifically, when focusing on one of the frozen
本實施形態是藉著複數成形模151(151A、151B)相對於收容在一個容器21的冷凍甜食材23進行複數次的升降動作,形成凹部狀的硬化部35。藉此,縮短各個成形模151A、151B抵接冷凍甜食材23的時間,可以使成形模151A、151B的溫度(冷卻溫度)的上升(高溫化)成為最小限。並且,縮短一個成形模151抵接時間的量,藉著對一個硬化部35進行複數次的成形處理,可良好維持硬化的狀態(以充分的成形狀態移送至下一步驟)。In this embodiment, a plurality of molding dies 151 (151A, 151B) perform a plurality of lifting and lowering operations with respect to the frozen
參閱第4圖針對藉凹部成形裝置15所形成的凹部30說明。同圖是表示對應其中一個冷凍甜食材23的時間經過的狀態,同圖(a)是藉第1成形模151A硬化(成形)後的狀態,同圖(b)是在其後藉第2成形模151B硬化(成形)後的狀態,同圖(c)為注入液態氮的狀態。Referring to FIG. 4 , the
如同圖(a)表示,以預定的條件(時間、後述的)使成形模151升降冷卻的場合,所硬化的僅與成形模151接觸的一部分的冷凍甜食材23。並且如同圖表示形成有沿著成形模151的形狀的薄皮狀態的硬化部35。藉硬化部35的形成,在冷凍甜食材23的中央附近創造出凹部30。As shown in Figure (a), when the
又,如同圖(b)表示藉第二次(第2成形模151B)進行追加硬化時,將薄皮狀態的硬化部35層疊為兩層的狀態。藉此,與一層的場合比較可防止硬化部35崩潰。In addition, as shown in Figure (b), when additional hardening is performed for the second time (
並且,如同圖(c)表示,在硬化部35的內側藉液態氮注入裝置19注入液態氮37。藉以使得與液態氮37接觸的底部附近的冷凍甜食材23也硬化(使硬化部35進一步加寬)。由於冷凍甜食材23的底部附近硬化,因此即使開口部附近的冷凍甜食材23的硬化未能充分,仍可耐該等的負載,可進一步防止硬化部35的崩潰。And, as shown in Figure (c),
並且,只要增加對於一個冷凍甜食材23插拔之成形模的數量(次數),即可增加薄皮狀態的硬化部35的層疊數,可有效防止硬化部35的崩潰,但是會減緩朝下游步驟(急速冷凍庫)的移送。又,根據冷凍甜食材23的組成,也使得硬化的程度不同。因此,對應處理效率、冷凍甜食材23的組成等,可適當選擇上述的處理條件(動作條件),或藉成形模151的成形次數。
<冷媒供應手段>
再次參閱第2圖,冷媒供應手段(液態氮供應裝置)17,具備:未圖示的液態氮儲存槽,及液態氮過冷卻系統171、料斗173與連接該等的配管175。如第3圖表示料斗173是例如大致立方體形狀,底部設有供應口(未圖示)。在此底部安裝有成形模單元151U,成形模151(151A、151B)的開口部157是完全包覆料斗173的供應口並與此連通。
In addition, as long as the number (number of times) of the molding molds that are inserted and removed from one frozen
液態氮儲存槽內的液態氮是透過液態氮過冷卻系統171通過配管175供應至料斗173,從料斗173的供應口透過成形模151的開口部157,供應至成形模151的中空部分159。料斗173在上部具備液面感測器,切換電磁閥以使得液態氮的液面維持在任意的位置,自動將液態氮供應至成形模151的中空部分159。藉此,冷卻成形模151。The liquid nitrogen in the liquid nitrogen storage tank is supplied to the
液態氮過冷卻系統171是可穩定供應過冷卻的液態氮的裝置(例如COOL TECHNOS公司製過冷器等),由於是既有物因而省略詳細說明,但是使配管175中的液態氮過冷卻。液態氮在1氣壓下的沸點是-196℃的極低溫,從液態氮儲存槽到使用點為止的距離變長時,配管175中的液態氮被氣化(氮氣:GN2),末端(料斗173等)的液態氮的供應會變得不穩定,或在使用液態氮噴嘴等的場合會產生脈動,導致有不能微量控制的現象。本實施形態是將液態氮過冷卻裝置171設置在料斗173的附近,使配管175中的液態氮成為過冷卻狀態,即可穩定將液態氮供應至料斗173。
<液態氮注入裝置>
液態氮注入裝置19是設置在凹部成形裝置15的下游,將預定量的液態氮直接注入藉凹部成形裝置15所成形之冷凍甜食材23的凹部狀的硬化部35。藉液態氮的注入可更充分進行硬化部35及其附近的硬化(進行追加的硬化處理),防止移送至下游步驟為止之硬化部35的崩潰。
The liquid
液態氮注入裝置19具有料斗191與注入噴嘴193,藉配管175與液態氮過冷卻系統171連接。液態氮儲存槽內的液態氮也透過液態氮過冷卻系統171通過配管175供應至料斗191。料斗191安裝有注入噴嘴193,從該注入噴嘴193朝冷凍甜食材23的硬化部35自動供應液態氮。液態氮雖是從注入噴嘴193連續地注入,但是在料斗191與注入噴嘴193之間有未圖示的針閥,可以其開度的強弱調整液態氮的注入量。The liquid
注入後的液態氮在冷凍甜食材23到達冷凍甜食材成形裝置10的下游端側為止的期間氣化。並且在注入後的液態氮氣化之後,將蓋體(未圖示)安裝於容器21。蓋體是例如藉設置在冷凍甜食材成形裝置10之下游附近的蓋體裝設裝置(未圖示)等裝設於容器21,封閉冷凍甜食材23。蓋體例如也可以是具有沿著成形後之凹部狀的硬化部35亦即與成形模151相同的凸狀部(大致圓錐形狀的)蓋體,也可以不具有凸狀部的例如薄膜狀或平板狀的蓋體。The injected liquid nitrogen vaporizes while the frozen
本實施形態的冷凍甜食材成形裝置10是藉凹部成形裝置15與液態氮注入裝置19在冷凍甜食材23的大致中央部分形成凹部狀的硬化部35。並且從冷凍甜食材成形裝置10排出將裝設有蓋體的冷凍甜食材23移送至急速冷凍庫(未圖示),將未硬化的冷凍甜食材23冷卻硬化。The frozen
冷凍甜食材成形裝置10在中央附近具有凹部30之冷凍甜食50的製造時,採用上述的凹部成形裝置15(成形模151),並進行凹部成形裝置15及液態氮注入裝置19的有效控制,可藉此一邊提升生產效率,並可使成形的加工也良好。以下,包括此點針對冷凍甜食材成形裝置10的動作及藉此之冷凍甜食材成形方法說明。
<冷凍甜食材成形裝置的動作及冷凍甜食材成形方法>
參閱第5圖及第2圖針對冷凍甜食材成形裝置10的動作及冷凍甜食材成形方法說明。第5圖是說明凹部成形裝置15的動作的概略圖,第5(a)圖~同圖(h)中各個左側為上游側,右側為下游側,裝入冷凍甜食材23的容器21是從第5圖的左向右搬運。
When manufacturing the
首先,參閱第2圖,在冷凍甜食材成形裝置10的上游端部供應空的容器21(杯狀的主體)。容器21是沿著搬運寬方向W例如排列8個~10個地供應至搬運手段11。First, referring to FIG. 2 , an empty container 21 (cup-shaped main body) is supplied to the upstream end of the frozen
其下游是相對於依序所搬運的容器21,從攪拌填充機13供應冷凍甜食材23。攪拌填充機13是辨識向下方移動的容器21將預定量的冷凍甜食材23填充至容器21。Downstream thereof, the frozen
又,液態氮儲存槽內(未圖示)的液態氮是透過液態氮過冷卻系統171通過配管175供應至料斗173,從料斗173的供應口供應至成形模151的中空部分159。料斗173在上部具備液面感測器,切換電磁閥以使得液態氮的液面維持在任意的位置,自動將液態氮供應至成形模151的中空部分159。藉此,冷卻成形模151。In addition, the liquid nitrogen in the liquid nitrogen storage tank (not shown) is supplied to the
並且,以凹部成形裝置15進行凹部的成形。亦即,如第5圖表示凹部成形裝置15是辨識向其下方移動的容器21使成形模單元151U下降(第5(a)圖)。藉此首先,對於排列在搬運方向T前後的兩個冷凍甜食材23之中位於下游側的冷凍甜食材23(未硬化的冷凍甜食材23),投入上游側的第1成形模151A(第5(b)圖)。Then, the concave
如第4圖表示,冷凍甜食材23是與藉液態氮充分冷卻後的第1成形模151A抵接,藉以使該第1成形模151A的周圍冷卻硬化,形成薄皮狀態的硬化部35。此硬化處理著眼於第1成形模151A時,成為連續的成形處理之中相對於先前的冷凍甜食材23的硬化(第一硬化)處理。並且,著眼於冷凍甜食材23時,為第1次的硬化處理,成為上游側的硬化(上游側硬化)處理。藉此,沿著第1成形模151A的外表面形成有大致圓錐形狀的硬化部35。As shown in FIG. 4 , the frozen
在預定的時間(例如1秒~2秒,較佳為1.5秒前後,更佳為1.33秒左右)經過之後,凹部成形裝置15使第1成形模151A(成形模單元151U)上升,從冷凍甜食材23抽出(第5(c)圖)。並且,本實施形態中,搬運手段11是將容器21(冷凍甜食材23)間歇地朝下游搬運。亦即,在以成形模151成形的期間,容器21(冷凍甜食材23)不朝下游側移動。因此,成形模151(成形模單元151U)是構成僅進行升降動作。After a predetermined time (for example, 1 second to 2 seconds, preferably about 1.5 seconds, more preferably about 1.33 seconds) has elapsed, the recessed
並且,藉上述成形模151的冷卻時間為一例,該冷卻時間雖是越長越好,但斟酌生產能力可適當選擇。Furthermore, taking the cooling time of the above-mentioned
成形模單元151U上升時,搬運手段11朝搬運方向T成一列移動容器21(冷凍甜食材23)。並使成形模單元151U再度下降(第5(d)圖)。此時,將下降後的下游側的第2成形模151B插入先藉著第1成形模151A硬化(上游側硬化)所形成之硬化部35的凹部狀部分(第5(e)圖)。並使第2成形模151B抵接或接近硬化部35,進一步地硬化。此硬化處理著眼於第2成形模151B時,成為連續的成形處理之中相對於先前的攪拌的硬化(第一硬化)處理。並且,著眼於冷凍甜食材23時,為硬化部35形成後之第2次的硬化處理而成為下游側的硬化(下游側硬化)處理。When the
在此同時,上游側是將第1成形模151A投入新的未加工的冷凍甜食材23內,將第1成形模151A的周圍冷卻硬化。此硬化處理著眼於第1成形模151A時,成為連續的成形處理之中相對於後面的冷凍甜食材23的硬化(第二硬化)處理。並且,著眼於冷凍甜食材23時,為第1次的硬化處理而成為上游側的硬化(上游側硬化)處理。At the same time, on the upstream side, the
在預定的時間(例如1秒~2秒,較佳為1.5秒前後,更佳為1.33秒左右)經過之後使成形模單元151U上升時(第5(f)圖),搬運手段11朝搬運方向T成一列移動容器21(冷凍甜食材23)。並使成形模單元151U再度下降(第5(g)圖)。此時,將下降後的下游側的第2成形模151B插入先藉著第1成形模151A硬化(上游側硬化)所形成之冷凍甜食材23(下游側的冷凍甜食材23)的硬化部35(第5(h)圖)。並使第2成形模151B抵接或接近硬化部35,進一步地硬化。此硬化處理著眼於第2成形模151B時,成為連續的成形處理之中相對於後面的冷凍甜食材23的硬化(第二硬化)處理。並且,著眼於冷凍甜食材23時,為第2次的硬化處理而成為下游側的硬化(下游側硬化)處理。When the
將此依序重複,第1成形模151A及第2成形模151B分別連續地在冷凍甜食材23形成凹部狀的硬化部35。即第1成形模151A是重複進行對未硬化之先行的冷凍甜食材23的硬化處理(第一硬化處理),及對未硬化之後續的冷凍甜食材23的硬化處理(第二硬化處理)。並且第2成形模151B也同樣地重複進行對形成有硬化部35之先行的冷凍甜食材23的硬化處理(第一硬化處理),及對形成有硬化部35之後續的冷凍甜食材23的硬化處理(第二硬化處理)。By repeating this sequence, the first molding die 151A and the second molding die 151B each continuously form the concave-shaped
又,著眼於其中一個冷凍甜食材23時在未硬化的狀態投入第1成形模151A進行凹部狀的硬化部35的形成(上游側硬化處理),並連續地,在所形成的硬化部35插入第2成形模151B,進行追加的硬化(下游側硬化處理)。When focusing on one of the frozen
此時,本實施形態的冷凍甜食材成形裝置10是一邊在預定的時間連續進行預定數量的硬化(例如,同時可在搬運寬方向W生產8個(8列)的冷凍甜食材成形裝置10中使成形模單元151U在1分鐘進行20次升降動作的場合,1分鐘有160個的硬化),並在各個成形模151(第2成形模151B、第1成形模151A)中,從第一硬化(先前的冷凍甜食材23的硬化)處理至第二硬化(後續的冷凍甜食材23的硬化)處理為止的期間,控制升降動作(的時間)以冷卻至預定的溫度。At this time, the frozen sweet
此預定的溫度是用於使得與成形模151的周圍接觸(或接近)之冷凍甜食材23的至少一部分硬化的充分的溫度,更具體而言,液態氧的沸點(-183℃)以下的低溫。This predetermined temperature is a temperature sufficient for hardening at least a part of the
成形模151是分別藉投入冷凍甜食材23而引起與冷凍甜食材23的熱交換,使成形模151的表面溫度比液態氮的沸點(-196℃)更為上升。並且針對先前的冷凍甜食材23結束第一硬化處理,並從冷凍甜食材23抽出時,成形模151被液態氮再度冷卻,皆降低至液態氮的沸點。凹部成形裝置15是針對其中一個成形模151(第1成形模151A、第2成形模151B的其中之一皆相同),從先前的冷凍甜食材23抽出的場合,在成形模151的表面溫度至少降低至液態氮的沸點(-183℃)之後,投入後續的冷凍甜食材23。換言之,從先前的冷凍甜食材23將成形模151抽出之後,即使在最高溫仍冷卻(也可較此更低溫)至液態氮的沸點為止地維持上升的狀態(與冷凍甜食材23為非接觸狀態)(在上方待機),而在充分冷卻之後,投入後續的冷凍甜食材23進行第二硬化處理。The
將液態氮供應至中空部分159的成形模151暴露於空氣中,使空氣中的氧氣與成形模151的外表面151O接觸成為液態氧。並且,以在成形模151的外表面151O附著有液態氧的狀態投入冷凍甜食材23時,與外表面151O呈乾燥狀態投入成形模151的場合比較,可大幅降低附著於成形模151之冷凍甜食材23的量。並且,即使在藉著與冷凍甜食材23的接觸使冷凍甜食材23附著於成形模151的場合,從冷凍甜食材23抽出暴露於空氣中,也可藉著使液態氧附著於成形模151的表面將附著的冷凍甜食材23從成形模151剝離。The forming
本實施形態是針對其中一個成形模151,在從先前的冷凍甜食材23抽出之後投入後續之冷凍甜食材23為止的期間,控制成形模151升降的動作時間,以使得液態氧附著在該成形模151的外表面151O。In this embodiment, for one of the molding dies 151, the action time of the raising and lowering of the
例如,在一組成的冷凍甜食材23形成硬化部35的場合,從冷凍甜食材23抽出至液態氧附著於暴露於空氣中之成形模151的外表面151O為止的最短時間是以預定的生產能力(例如1分鐘針對160個冷凍甜食材23可形成硬化部35)為前提時,例如是1秒~2秒,較佳為1.5秒~1.8秒,更佳為1.6秒~1.7秒。For example, when the
另外,冷凍甜食材23硬化(形成硬化部35)的速度是根據冷凍甜食材23的組成或溫度有所不同。亦即,與冷凍甜食材23接觸的成形模151的溫度上升也根據冷凍甜食材23的組成或狀態而有不同,此外,在與冷凍甜食材23非接觸的狀態下成形模151冷卻的時間也根據冷凍甜食材23的組成或狀態有所不同。In addition, the speed at which the frozen
亦即,上述之液態氧附著於成形模151的表面為止的最短時間為一例,本實施形態的凹部成形裝置15是針對連續投入冷凍甜食材23的各個成形模151,至少在液態氧附著於成形模151的表面為止的期間是維持成形模151與冷凍甜食材23為非接觸的狀態,在以非接觸狀態維持的期間可對應冷凍甜食材23的組成或狀態適當選擇。That is, the shortest time until the liquid oxygen adheres to the surface of the
並且,成形模151(成形模單元151U)的升降動作的時間是可任意設定,例如藉氣缸等調整1個成形模151的一次升降動作(以下稱「1衝程」),與容器21的移動速度同步。Furthermore, the time of the lifting operation of the molding die 151 (forming
在硬化部35成形之後,將容器21進一步朝下游搬運,藉液態氮注入裝置19將液態氮注入成形後的硬化部35(參閱第2圖)。注入量是例如硬化部35的深度D1的1/5~1/2左右,較佳為1/4左右(容量是例如約9ml)。After the
該處理是使凹部成形裝置15所成形的硬化部35及其附近更為確實地硬化。藉凹部成形裝置15的成形後是如第4圖表示,使冷凍甜食材23形成有以薄皮狀態硬化的硬化部35。在如此的場合如不進行追加的硬化處理(藉液態氮注入之硬化處理)時,未硬化的部份,尤其是底部附近的冷凍甜食材23不能夠耐開部附近之冷凍甜食材23的重量而導致硬化部35崩潰的原因。This process hardens the hardened
另一方面,如上述即使是薄皮狀態只要形成硬化部35(即使整體未硬化),仍可以蓋體封閉移送至下游步驟的急速冷凍庫。亦即,只要在短時間僅形成硬化部35即已足夠。On the other hand, as described above, as long as the
又,製造步驟中所使用之液態氮的量越少越有助於成本的降低。本實施形態是在移送至後續的急速冷凍步驟為止,作為使硬化部35不致崩潰程度的足夠硬度的條件是將液態氮的注入量,例如凹部30整體的深度D1之中從底部例如1/4左右充滿的深度(容量是例如約9ml)。藉此,尤其可延伸至底部附近之冷凍甜食材23的硬化,因此可防止開口部附近的冷凍甜食材23因負載而崩潰,可以良好形成硬化部35的狀態,移送至下游的急速冷凍庫。In addition, the smaller the amount of liquid nitrogen used in the manufacturing step, the more conducive to cost reduction. In this embodiment, the condition for sufficient hardness to prevent the
又,例如,構成從上游側的第1成形模151A(第2圖表示的虛線t1)以4列下游側(12秒後)的時間(虛線t2)注入液態氮。此時,將液態氮的注入量注入至硬化部35的深度D1之1/4左右的深度時,在製造步驟內的環境下,液態氮在注入後至6列下游側(18秒後)的時間(虛線t3)氣化。亦即,只要是注入後7列下游側以後,在容器21可裝設蓋體。For example, the liquid nitrogen is injected from the first molding die 151A on the upstream side (dashed line t1 shown in FIG. 2) at a time (dashed line t2) on the downstream side of four rows (after 12 seconds). At this time, when the injection amount of liquid nitrogen is injected to a depth of about 1/4 of the depth D1 of the hardened
注入量多時氣化的時間也會延遲,蓋體的裝設延遲時朝下游步驟的移送也會延遲。只要是本實施形態的注入量,即可將硬化部35的周圍硬化至朝下游步驟移送的足夠程度的注入量,因此蓋體的裝設及朝下游的急速冷凍庫的移送也可以最短地進行,實現成本的增加防止與作業時間的縮短。If the injection amount is large, the gasification time will be delayed, and if the installation of the cover is delayed, the transfer to the downstream step will also be delayed. As long as the injection amount of this embodiment is enough, the periphery of the hardened
從冷凍甜食材成形裝置10排出後的容器21(以蓋體封閉形成有硬化部35的冷凍甜食材23)是在排出後移載至托盤,在未圖示的急速冷凍庫(例如-40℃)例如進行20分鐘硬化。藉此,獲得在中央附近具有凹部30的冷凍甜食50(參閱第1圖)。
[實施例1]
The
針對其中的一個成形模151,在從先前的冷凍甜食材23抽出之後暴露於空氣中,以大約1.5秒~1.8秒在成形模151的表面附著有液態氧。據此,藉以下的條件形成硬化部35,可獲得良好的硬化並可證實獲得預定的生產能力。One of the
冷凍甜食材23的一例是在冰淇淋粉混合破碎的冰,冰淇淋粉的原料是例如糖類、乳製品、咖啡、香料。並且,混合粉碎的冰之前的粉的固體是例如40%。An example of the frozen
搬運手段11是以一秒鐘朝搬運方向T移動1列量的容器21,進行2秒鐘停止的間歇動作。1個成形模151的1次升降動作(1衝程)是以3秒進行。藉此,例如,可在1分鐘針對80個~240個左右的冷凍甜食材23形成硬化部35。The conveying means 11 moves one row of
此時,著眼於其中一個成形模151時,凹部成形裝置15在將成形模151投入冷凍甜食材23後,維持約1.33秒鐘在先前的冷凍甜食材23(第一冷凍甜食材)形成硬化部35。並且,將成形模151從冷凍甜食材23抽出之後投入至後續的冷凍甜食材23(第2冷凍甜食材)的時間是大約1.67秒。At this time, focusing on one of the molding dies 151, the recessed
亦即著眼於一個冷凍甜食材23時,投入第1成形模151A藉此在1.33秒鐘硬化(抽出第1成形模151A),在1.67秒後投入第2成形模151B進一步在1.33秒鐘硬化。That is, when focusing on one frozen
隨後,朝所形成的凹部狀的硬化部35,藉著液態氮注入裝置19注入約9ml的液態氮。Subsequently, approximately 9 ml of liquid nitrogen was injected into the formed concave-shaped
其結果,在成形模151不會有冷凍甜食材23附著,在移送至下游的步驟(急速冷凍庫)為止可以使所形成的硬化部35充分硬化不致崩潰的程度,並且在硬化部35的表面也不見有不必要之冷凍甜食材23的附著,具良好的狀態。As a result, the frozen
以上,雖針對本實施形態的一例已作說明,但本發明的凹部成形裝置15至少在進行一個成形模151所連續搬運的先前的冷凍甜食材23與另外後續的冷凍甜食材23之冷卻效果的場合,將從先前之冷凍甜食材23抽出的成形模151在空中維持(待機)至降低到比液態氧的沸點低的溫度,之後將後續的冷凍甜食材23冷卻的構成即可不限於上述的例。Although an example of this embodiment has been described above, the recessed
又,為防止成形模151的溫度上升雖如上述,相對於一個冷凍甜食材23的硬化部35以複數次(本例為2次),且以不同成形模151A、151B的插拔形成成形模151的構成為佳,但不限於上述的例。亦即,也可以相對於一個冷凍甜食材23的硬化部35進行複數次(本例為2次)的插拔形成一個成形模151。In addition, in order to prevent the temperature of the molding die 151 from rising as described above, the molding molds are formed by inserting and removing the molding dies 151A and 151B a plurality of times (twice in this example) with respect to the hardened
例如,設針對1個冷凍甜食50形成凹部30用的總時間為T時間的場合,藉成形模151之1次的硬化部35的成形時間為1/2T時間,進行兩次插拔。如此一來,與以1次的成形模151的插拔設硬化部35的成形時間為T時間的場合比較,可抑制成形模151的表面溫度的上升降低,可縮短在空中的待機時間,進行效率良好的成形。For example, assuming that the total time required to form the recessed
又,較佳雖是相對於1個冷凍甜食材23進行複數次成形模151的插拔,但也可以1次。Moreover, although it is preferable to perform insertion and removal of the molding die 151 several times with respect to one frozen
成形模單元151U在上述例中,雖表示在搬運寬方向W(例如,行方向)及搬運方向T(例如,列方向)分別排列有複數行、複數列的成形模151,但例如也可將成形模151排列成1行×複數列,也可以排列成複數行×1列。In the above example, the
沿著搬運方向T設置複數個(M個)成形模151的場合是分別間隔N個(N=M-1>0)在冷凍甜食材23內進行插拔,在其插拔的待機期間中控制下降至低於液態氧的沸點的溫度。When a plurality of (M) molding dies 151 are installed along the conveyance direction T, they are inserted and removed from the frozen
又,對應冷凍甜食材23的狀態(硬化的容易度、混合狀態的黏性、成為冷凍甜食材23時的硬度等),在成形模單元151U設置單一的成形模(1行×1列)將冷凍甜食材23依序成形,也可在從先前的冷凍甜食材23到後續的冷凍甜食材23為止的期間,使得在空中的待機時間下降至比液態氧的沸點低的溫度。In addition, a single molding mold (1 row × 1 column) is provided in the
並且,成形手段15也可構成使複數的成形模151可個別地升降移動。此時,例如控制在先行的成形模151A下降時使後續的成形模151B上升,在先行的成形模151A上升時使後續的成形模151B下降。Furthermore, the forming
又,上述的實施形態雖是表示搬運手段間歇搬運的例,但也可以連續搬運。此時,可以使凹部成形裝置15及液態氮注入裝置19與搬運手段11同步沿著搬運方向T移動。但是,此時裝置與控制變得複雜,以如上述使其間歇動作也可抑制成本為佳。In addition, although the above-mentioned embodiment shows an example in which the conveying means carries out intermittent conveying, continuous conveying is also possible. At this time, the
並且,冷凍甜食材23的組成(原料的比例)、過量線等的值也不限於上述的例,可對應冷凍甜食(冰甜食)50的狀態適當選擇。又,冷凍甜食材23不限於刨冰品的攪拌,也可以冰淇淋類、冰沙或其他冷凍(凍結)狀態提供的甜點類的攪拌。Furthermore, the composition (proportion of raw materials) of the
又,上述冷凍甜食材成形裝置10的動作條件也是一例,可對應冷凍甜食材23的組成或狀態、製造之冷凍甜食50的狀態,適當選擇進行硬化部35成形。In addition, the operating conditions of the above-mentioned frozen
以上,本發明不限於上述實施形態,在不脫離本發明的主旨範圍內可適當變更。As mentioned above, the present invention is not limited to the above-described embodiments, and can be appropriately modified within the scope of the invention without departing from the gist of the invention.
10:冷凍甜食材成形裝置
11:搬運手段
13:填充手段(攪拌填充機)
15:成形手段(凹部成形裝置)
17:冷媒供應手段
19:冷媒注入手段(液態氮注入裝置)
21:容器
23:冷凍甜食材
30:凹部
35:硬化部
37:液態氮
50:冷凍甜食
151、151A、151B:成形模
171:液態氮過冷卻系統
173:料斗
175:配管
191:料斗
193:注入噴嘴
10: Frozen sweet food forming device
11:Transportation means
13: Filling means (stirring and filling machine)
15: Forming means (concave forming device)
17: Refrigerant supply means
19: Refrigerant injection means (liquid nitrogen injection device)
21: Container
23: Frozen sweet ingredients
30: concave part
35: Hardening part
37:Liquid nitrogen
50:
[第1圖]是表示藉本發明實施形態相關之冷凍甜食材成形裝置製造的冷凍甜食的圖,(a)為剖面圖,(b)為外觀透視圖。 [第2圖]是表示藉本發明實施形態相關之冷凍甜食材成形裝置的概要的正面圖。 [第3圖]是說明本發明實施形態相關之凹部成形裝置的圖,(a)為正面圖,(b)為上面圖,(c)為成形模的外觀圖,(d)為成形模的剖面圖。 [第4圖]是表示本發明實施形態相關之硬化部的概念圖。 [第5圖]是說明本發明實施形態相關之凹部成形裝置的動作的概略圖。 [Fig. 1] is a diagram showing a frozen dessert produced by a frozen dessert forming device according to an embodiment of the present invention. (a) is a cross-sectional view and (b) is an external perspective view. [Fig. 2] is a front view schematically showing a frozen dessert forming device according to an embodiment of the present invention. [Fig. 3] is a diagram illustrating the concave portion forming device according to the embodiment of the present invention. (a) is a front view, (b) is a top view, (c) is an appearance view of the molding die, and (d) is a view of the molding die. Sectional view. [Fig. 4] is a conceptual diagram showing a hardened portion according to an embodiment of the present invention. [Fig. 5] is a schematic diagram illustrating the operation of the recessed portion forming device according to the embodiment of the present invention.
10:冷凍甜食材成形裝置 10: Frozen sweet food forming device
11:搬運手段 11:Transportation means
13:填充手段 13: Filling means
15:成形手段 15: Forming means
17:冷媒供應手段 17: Refrigerant supply means
19:冷媒注入手段 19: Refrigerant injection method
21:容器 21: Container
151:成形模 151:Forming mold
151A:第1成形模 151A: 1st forming die
151B:第2成形模 151B: 2nd forming die
153:驅動手段 153:Driving means
171:液態氮過冷卻系統 171: Liquid nitrogen subcooling system
173:料斗 173: Hopper
175:配管 175:Piping
191:料斗 191: Hopper
193:注入噴嘴 193:Injection nozzle
Claims (13)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017233897A JP6592068B2 (en) | 2017-12-06 | 2017-12-06 | Frozen confectionery material forming apparatus and frozen confectionery material forming method |
JP2017-233897 | 2017-12-06 |
Publications (1)
Publication Number | Publication Date |
---|---|
TW202332381A true TW202332381A (en) | 2023-08-16 |
Family
ID=66751113
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW112113240A TW202332381A (en) | 2017-12-06 | 2018-12-05 | Frozen confectionary material molding device and frozen confectionary material molding method |
TW107143588A TWI820062B (en) | 2017-12-06 | 2018-12-05 | Frozen sweet food forming device and frozen sweet food forming method |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW107143588A TWI820062B (en) | 2017-12-06 | 2018-12-05 | Frozen sweet food forming device and frozen sweet food forming method |
Country Status (4)
Country | Link |
---|---|
JP (1) | JP6592068B2 (en) |
SG (1) | SG11202004919QA (en) |
TW (2) | TW202332381A (en) |
WO (1) | WO2019111916A1 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020010651A (en) * | 2018-07-19 | 2020-01-23 | フタバ食品株式会社 | Frozen confectionery manufacturing apparatus and frozen confectionery manufacturing method |
JP6799349B1 (en) * | 2020-07-03 | 2020-12-16 | 株式会社イシダ | Manufacturing method of food transport device, combination weighing device and food transport device |
JP2022105957A (en) * | 2021-01-05 | 2022-07-15 | 株式会社ロッテ | Production method of packed-in-container frozen dessert |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS58141751A (en) * | 1982-02-18 | 1983-08-23 | Meiji Milk Prod Co Ltd | Multi-stage compression molding of ice |
JP3447548B2 (en) * | 1998-02-19 | 2003-09-16 | カネボウ株式会社 | Manufacturing method of combined frozen dessert |
JP2002360177A (en) * | 2001-06-07 | 2002-12-17 | Kanebo Ltd | Cold confectionary and method for manufacturing the same |
JP2010046015A (en) * | 2008-08-21 | 2010-03-04 | Ezaki Glico Co Ltd | Multilayer-structured frozen confectionery and method for producing the same |
JP2017013904A (en) * | 2016-10-14 | 2017-01-19 | 赤城乳業株式会社 | Container for frozen dessert material, frozen dessert material, eating method of frozen dessert material and eating method |
-
2017
- 2017-12-06 JP JP2017233897A patent/JP6592068B2/en active Active
-
2018
- 2018-12-04 WO PCT/JP2018/044627 patent/WO2019111916A1/en active Application Filing
- 2018-12-04 SG SG11202004919QA patent/SG11202004919QA/en unknown
- 2018-12-05 TW TW112113240A patent/TW202332381A/en unknown
- 2018-12-05 TW TW107143588A patent/TWI820062B/en active
Also Published As
Publication number | Publication date |
---|---|
JP2019097516A (en) | 2019-06-24 |
WO2019111916A1 (en) | 2019-06-13 |
TWI820062B (en) | 2023-11-01 |
SG11202004919QA (en) | 2020-06-29 |
TW201936060A (en) | 2019-09-16 |
JP6592068B2 (en) | 2019-10-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
TWI820062B (en) | Frozen sweet food forming device and frozen sweet food forming method | |
CN1043603C (en) | A process, apparatus and moulding unit for small articles of ice confectionery | |
AU746611B2 (en) | Iced confectionery product, method, apparatus and mould for making same | |
CN101019595B (en) | Production process of popsicle with shell containing large grains | |
KR100414980B1 (en) | A ice container production device using ice podwer and manufacturing method thereof | |
EP2801261B1 (en) | Method and system for making ice cream on a stick and machine for making and dispensing a liquid or semiliquid product for making ice cream on a stick | |
EP2277385A1 (en) | Process for production of filled one-shot confectionery products | |
TW401278B (en) | Article of frozen confectionery and process for manufacture thereof | |
US3274958A (en) | Comestible | |
US4761128A (en) | Apparatus for reforming a frozen confection slug on a stick | |
US4557117A (en) | Machine for producing and dispensing ice-lollies and the like | |
JP6318493B2 (en) | Method and apparatus for producing frozen dessert with surface pattern | |
JP7227337B2 (en) | Frozen dessert material molding device and frozen dessert material molding method | |
JP6994487B2 (en) | Frozen dessert material molding equipment and frozen dessert material molding method | |
JP2013081408A (en) | Method of manufacturing frozen dessert | |
WO2011128920A1 (en) | Method for the industrial production of single serving portions of ice cream | |
TWI581718B (en) | Method for manufacturing twice-removing ice, device of molding twice-removing ice and ice merchandise thereof | |
JP2000279095A (en) | Production of center-containing oil and fat food and apparatus used therefore | |
FI68756B (en) | METHODS OF TRANSMISSION FOR THE CONSTRUCTION OF DJUPFRYST CONFECT | |
KR200283677Y1 (en) | A ice container production device using ice podwer | |
CN218898197U (en) | Ice cream mold | |
CN103859127A (en) | Chocolate ice cream and preparation method thereof | |
JP4124951B2 (en) | Food with a single-piece hollow shell | |
CN209846116U (en) | Chocolate filling equipment | |
CN204937556U (en) | A kind of ice cream filling machine |