WO2013145912A1

WO2013145912A1 - Frozen dessert manufacturing device

Info

Publication number: WO2013145912A1
Application number: PCT/JP2013/053458
Authority: WO
Inventors: 佑輔生野; 治充柳川
Original assignee: 株式会社イズミフードマシナリ
Priority date: 2012-03-27
Filing date: 2013-02-14
Publication date: 2013-10-03
Also published as: JP5871318B2; JP2013201917A

Abstract

To provide a frozen dessert manufacturing device that can prevent occurrences of temperature variations in cooling temperature for a mold provided with a plurality of bag parts, which are arranged in the direction of width of a brine tank, by having brine with a high flow rate come into contact with the mold surfaces and that also has a high cooling effectiveness, this frozen dessert manufacturing device that freezes starting materials for a frozen dessert by moving, within the brine tank (2), which is provided with brine spray openings (3) that supply cooled brine to the brine retained in the brine tank (2), a mold (4), which is filled with starting materials for a frozen dessert, in the longitudinal direction of a brine tank (2), has the plurality of slit-shaped brine spray openings (3), which opens along the width direction of the brine tank (2) which is orthogonal to the direction of movement of the mold (4), formed spaced apart from each other in the longitudinal direction of the brine tank (2).

Description

Frozen confectionery

The present invention relates to a frozen confectionery manufacturing apparatus, and more particularly to a frozen confectionery manufacturing apparatus in which a frozen confectionery raw material is produced by cooling a frozen confectionery raw material with brine in a brine tank while moving a mold filled with the frozen confectionery raw material in the brine tank. It is.

2. Description of the Related Art Conventionally, a frozen dessert manufacturing apparatus that freezes a frozen dessert raw material while moving a mold filled with the frozen dessert raw material in a brine tank has been widely used.
Then, the cooled brine is supplied to the brine stored in the brine tank from the brine supply pipe disposed in the brine tank through a brine outlet formed of a number of round holes formed in the brine supply pipe. A frozen confectionery manufacturing apparatus has been proposed and put into practical use (see, for example, Patent Document 1).

By the way, in this frozen confection manufacturing apparatus, in order to improve the cooling efficiency, it is necessary to increase the speed (heat transfer amount Q) at which heat is transferred from the brine to the frozen confectionery raw material in the mold.

This heat transfer amount Q is proportional to the surface area of the solid (mold) that receives heat and the temperature difference between the solid (mold) and the medium (brine), and is expressed by the following equation.
Q = h · A · (Tw-Ta)
h = Nu · k / L
Nu = 0.664 · Re ^1/2 · Pr ^1/3
Where h: proportionality constant (thermal conductivity coefficient) (W / (m ² · K))
A: Surface area (m ² )
Tw: Mold surface temperature (K)
Ta: Brine temperature (K)
Nu: Nusselt number k: Thermal conductivity of fluid (W / (m · K))
L: Plate length in the flow direction (m)
Re: Reynolds number (= U · L / ν) (U: flow velocity, ν: kinematic viscosity coefficient)
Pr: Prandtl number (= η · Cp / k) (η: viscosity coefficient, Cp: specific heat)
It is.
From the above formula, in order to improve the heat transfer amount Q, it is necessary to increase the fixed surface area A and the heat conduction coefficient h other than the temperatures Tw and Ta.
If the brine to be used is not changed among the parameters for determining the heat conduction coefficient h (the kinematic viscosity coefficient ν and the viscosity coefficient η do not change), the parameter that can be changed is the flow velocity U.
Therefore, in order to increase the speed (heat transfer amount Q) at which heat is transferred from the brine to the frozen dessert material in the mold, it is necessary to increase the flow rate U of the brine hitting the mold.

By the way, in order to increase the flow velocity U of the brine hitting the mold, for example, it is conceivable to increase the flow rate (circulation amount) of the cooled brine supplied from the brine supply pipe through the brine outlet.
However, in the method of simply increasing the flow rate of brine, in the experiment conducted by the present applicant, for example, when the flow rate of brine is 100 L / min, the temperature of the frozen dessert material in the mold supplied at room temperature is set to −16 ° C. In order to reduce the freezing time to about 400 seconds in the case of a brine tank equipped with a brine outlet whose freezing time is about 550 seconds, the flow rate of brine must be increased by 5 times or more. There is a problem that the equipment becomes larger and the energy consumption increases.
Further, in this case, the flow rate of the brine is greatly increased, so that the brines supplied through the adjacent brine outlets of the brine supply pipe interfere with each other, thereby inhibiting the flow of the brine and increasing the width direction. There has been a problem that temperature unevenness is likely to occur in the cooling temperature of a mold having a plurality of lined bag portions.

In addition, since the brine has a high viscosity, it is difficult to maintain the initial velocity at the brine outlet composed of a large number of round holes up to the vicinity of the mold. To cope with this, the brine outlet is placed close to the mold. When arranged in such a way, there is a problem that the flow of brine is biased, and temperature unevenness is likely to occur in the cooling temperature of the mold having a plurality of bag portions arranged in the width direction.

JP 2011-67198 A

In view of the problems of the conventional frozen confectionery manufacturing apparatus, the present invention provides a mold having a plurality of bag portions arranged in the width direction of the brine tank by uniformly hitting the brine with a large flow velocity against the mold surface. An object of the present invention is to provide a frozen dessert manufacturing apparatus that can prevent the occurrence of temperature unevenness in the cooling temperature and has high cooling efficiency.

In order to achieve the above object, the frozen dessert manufacturing apparatus of the present invention is configured such that the inside of a brine tank provided with a brine jet outlet for supplying cooled brine to the brine stored in the brine tank is the length of the brine tank. In the frozen confectionery manufacturing apparatus in which the frozen confectionery raw material is frozen by moving the mold filled with the frozen confectionery raw material in the direction, a slit shape opened across the width direction of the brine tank perpendicular to the moving direction of the mold A plurality of brine outlets are formed at intervals in the longitudinal direction of the brine tank.

In this case, the brine outlet can be formed such that the direction in which the brine is ejected is vertically upward.

Further, the brine outlet can be formed such that the direction of the brine jet is obliquely upward.

Also, the brine outlet can be formed with an interval of 10 mm to 100 mm from the lower end of the mold.

In addition, the brine outlets are respectively formed in a plurality of brine supply pipes arranged across the width direction of the brine tank orthogonal to the moving direction of the mold and spaced in the longitudinal direction of the brine tank. Can do.

Further, the flow rate of the brine supplied from the brine outlet per 1 m ^{2 of the} brine tank can be set to 150 L / min to 350 L / min, and the jetting speed of the brine can be set to 0.4 m / sec to 1.5 m / sec.

According to the frozen dessert manufacturing apparatus of the present invention, a plurality of slit-like brine outlets opened across the width direction of the brine tank perpendicular to the moving direction of the mold are formed at intervals in the longitudinal direction of the brine tank. Thus, since the brine ejected from the brine ejection port is ejected in a planar shape from the slit-like brine ejection port, the brine ejection port is configured by a number of round holes formed in the brine supply pipe. The brine supplied through the adjacent brine outlets of the brine supply pipe does not interfere with each other as in the case of the frozen dessert manufacturing apparatus, and the resistance received from the brine stored in the brine tank is small. It is easy to maintain the initial velocity at the outlet to the vicinity of the mold, and in addition to the fact that the flow of brine is less likely to be biased, the width direction of the brine tank The temperature unevenness can be prevented from being generated in the cooling temperature of the mold having a plurality of bag portions arranged, thereby improving the cooling efficiency.

In addition, by forming the brine outlet so that the direction of the brine ejection is vertically upward, the brine ejected at the shortest distance from the brine outlet to the mold hits the mold, and the decrease in the brine ejection speed is minimized. The cooling efficiency can be improved.

In addition, by forming the brine outlet so that the direction of jetting of the brine is obliquely upward, the brine can be uniformly applied to the front surface or the back surface of the mold, and a plurality of rows are arranged in the width direction of the brine tank. It is possible to prevent the occurrence of temperature unevenness in the cooling temperature of the mold provided with the bag portion, and to improve the cooling efficiency.

In addition, by forming the brine outlets at an interval of 10 mm to 100 mm from the lower end of the mold, it is possible to minimize the decrease in the brine ejection speed and improve the cooling efficiency.

Further, by forming the brine outlets in the brine supply pipes that are arranged in plural in the width direction of the brine tank orthogonal to the moving direction of the mold and at intervals in the longitudinal direction of the brine tank. The brine outlet can be easily formed, and the supply amount of the cooled brine to each brine outlet can be easily adjusted.

Further, the flow rate of brine supplied from the brine outlet per 1 m ^{2 of the} brine tank is set to 150 L / min to 350 L / min, and the injection speed of the brine is set to 0.4 m / sec to 1.5 m / sec. The cold confectionery raw material filled in the inside can be cooled to a desired temperature (for example, about −16 ° C.) as a product in a short time.

It is the whole schematic diagram of the notch which shows one Example of the frozen confectionery manufacturing apparatus of this invention. FIG. 2 is a sectional view taken along line XX in FIG. FIG. 3 is a YY sectional view of FIG. 2. It is a perspective view explaining the brine jet nozzle of the frozen confectionery manufacturing apparatus. It is a perspective view of the mold of the frozen dessert manufacturing apparatus. It is a graph which shows the result of the cooling test of the same frozen dessert manufacturing apparatus and the conventional frozen dessert manufacturing apparatus.

Hereinafter, embodiments of the frozen dessert manufacturing apparatus of the present invention will be described with reference to the drawings.

1 to 5 show an embodiment of a frozen dessert manufacturing apparatus according to the present invention.
This frozen dessert manufacturing apparatus 1 includes a brine tank 2 provided with a brine outlet 3 for supplying brine cooled by the brine cooling means 5 to the brine stored in the brine tank 2, and the plate-like member 40 has a frozen dessert shape. A mold 4 (see FIG. 5) filled with a frozen dessert material provided with a plurality of bag portions 41, an endless conveying means 6 attached so as to bridge the mold 4, and before the brine tank 2 The raw material filling means 7 for filling the bag portion 41 of the mold 4 with the frozen confectionery raw material, and the frozen confection removal means 8 for taking out the frozen confection from the bag portion 41 of the mold 4 when the mold 4 comes out of the brine tank 2 are provided. Yes.
In addition, the frozen confectionery manufacturing apparatus 1 can be provided with a stick inserter (not shown) for inserting a stick into the frozen confectionery raw material partially frozen while moving in the brine tank 2.

In the brine tank 2, the brine cooled by the brine cooling means 5 is supplied and ejected from the brine outlet 3, thereby cooling the mold 4 in the brine tank 2 and increasing the temperature in the brine tank 2. The brine overflows from the weir 20 and is circulated to the brine cooling means 5.
The brine that has been circulated to the brine cooling means 5 is cooled and supplied to the brine tank 2 from the brine outlet 3 and ejected again.
Thereby, the brine in the brine tank 2 is always maintained at a predetermined temperature (for example, −35 ° C.), so that the frozen confectionery material in the bag portion 41 of the mold 4 can be cooled and frozen.

The brine outlet 3 formed in the brine tank 2 is formed in a slit shape that opens across the width direction of the brine tank 2 orthogonal to the moving direction of the mold 4, and a plurality of them are provided at intervals in the longitudinal direction of the brine tank 2. Try to form.
In this case, the slit-like brine outlet 3 preferably covers 80% or more, more preferably 90% or more of the dimension in the width direction of the brine tank 2 (the dimension between the opposing weirs 20). Form.
Thereby, since the brine ejected from the brine ejection port 3 is ejected in a planar shape from the slit-like brine ejection port 3, the brine ejection port is composed of a number of round holes formed in the brine supply pipe. The brine supplied through the brine outlets adjacent to the brine supply pipe do not interfere with each other as in the conventional frozen dessert manufacturing apparatus, and the resistance received from the brine stored in the brine tank 2 is small. In addition, it is easy to maintain the initial velocity at the brine outlet 3 to the vicinity of the mold 4, and in addition to the fact that the flow of brine is less likely to be biased, a plurality of bag portions 41 aligned in the width direction of the brine tank 2 are formed. It is possible to prevent the occurrence of temperature unevenness in the cooling temperature of the mold 4 provided, and to improve the cooling efficiency.

The brine outlet 3 is located below the mold 4 moving in the brine tank 2, across the width direction of the brine tank 2 orthogonal to the moving direction of the mold 4, and as shown in FIG. A plurality of brine supply pipes 30 are provided at intervals P in the longitudinal direction.
Thereby, while being able to form the brine ejection port 3 simply, adjustment of the supply amount of the cooled brine to each brine ejection port 3 can be performed easily.
In this case, the longitudinal interval P in which the brine supply pipe 30 is disposed is an equal interval, for example, an interval of 100 mm to 400 mm, preferably an interval of 200 mm to 300 mm (in this embodiment, an interval of about 250 mm). It is arranged.
In this manner, by arranging the brine supply pipe 30 with the interval P in the longitudinal direction, the brines supplied through the adjacent brine jets 3 do not interfere with each other, and the movement direction is Brine can be uniformly applied to the molds 4 arranged at equal intervals of 50 to 70 mm (63.5 mm in this embodiment), and a plurality of bag portions 41 arranged in the width direction of the brine tank 2 are provided. It is possible to prevent the occurrence of temperature unevenness in the cooling temperature of the mold 4 and improve the cooling efficiency.
In addition, the interval P in the longitudinal direction in which the brine supply pipe 30 is disposed, that is, the interval between the brine outlets 3 is equal throughout the entire length in the longitudinal direction of the brine tank 2. It is possible to adjust the cooling state of the frozen confectionery raw material filled in the bag portion 41 of the mold 4 by setting it narrow on the entry side of 4 and wide on the exit side, or vice versa.

The slit width a of the brine outlet 3 is, for example, 1 mm to 3 mm (in the present embodiment, about 1 mm to 3 mm) so that a predetermined initial velocity of the brine can be obtained and a high-viscosity brine can be smoothly ejected. About 2 mm).
In addition, the slit length b can be a single continuous slit over substantially the entire length of the brine supply pipe 30, but in this embodiment, in order to maintain the strength, the connection portion is partially provided. It is made to form in the intermittent shape which provided.

The brine supply pipe 30 is connected to the brine cooling means 5 via the brine supply mother pipe 31.
More specifically, a connecting port 30a is formed in the brine supply pipe 30 to be connected to the brine supply ports 31a formed in the two brine supply mother pipes 31 arranged over substantially the entire length of the brine tank 2 in the longitudinal direction. The brine supply pipe 30 is horizontally arranged so as to span the two brine supply mother pipes 31.
Note that the brine supply pipe 30 can be arranged horizontally, for example, in a mountain shape with a raised central portion.

The brine ejection port 3 is formed in the brine supply pipe 30 so that the ejection direction of the brine is vertically upward.
As a result, the brine ejected at the shortest distance from the brine ejection port 3 to the mold 4 hits the mold 4, minimizing a decrease in the ejection speed of the brine, and improving the cooling efficiency.

Further, the brine outlet 3 is formed in the brine supply pipe 30 so that the brine jet direction is vertically upward, and as shown by the two-dot chain line in FIG. 3, the brine jet direction is obliquely upward. It can also be formed.
The angle α in the case of forming obliquely upward (clockwise and counterclockwise angle α when the vertical upward direction shown in FIG. 3 is 0 degree) is the distance from the brine outlet 3 to the mold 4, the viscosity of the brine, etc. However, considering the distance until the brine ejected from the brine outlet 3 reaches the mold 4, it is usually 45 degrees or less, preferably 30 degrees or less. More preferably, the angle is set to about 5 to 15 degrees.
Thereby, the brine can be uniformly applied to the front surface or the back surface of the mold 4, and temperature unevenness occurs in the cooling temperature of the mold 4 including the plurality of bag portions 41 arranged in the width direction of the brine tank 2. Can be prevented and the cooling efficiency can be improved.
In addition, the ejection direction of the brine is the same in the entire length of the brine tank 2, and is different between the entrance side (right side in FIG. 1) and the exit side (left side in FIG. 1) of the mold 4 of the brine tank 2. Can be. For example, on the entrance side of the brine tank 2, the brine hits the back side of the mold 4 in the moving direction of the mold 4 so that the brine tank 2 is vertically upward in the vicinity of the center of the brine tank 2. On the exit side, the brine can hit the front side of the mold 4 in the direction opposite to the moving direction of the mold 4.

The brine jet 3 is formed with an interval L of 10 mm to 100 mm from the lower end of the mold 4.
The interval L can be as close as possible to the mold 4 because the brine is ejected in a planar shape from the brine ejection port 3 formed in a slit shape, preferably 10 mm to 70 mm, more preferably 10 mm. By setting it to ˜50 mm, it is possible to minimize the decrease in the speed of the brine and improve the cooling efficiency.
In addition, a drive mechanism (not shown) that moves the brine outlet 3 up and down can be provided so that the interval L can be changed according to the mold 4 that is changed according to the shape of the frozen dessert.
And by providing a drive mechanism, the space | interval L can also be set to the value which an operator seems to be optimal during the driving | operation of the frozen dessert manufacturing apparatus 1. FIG.

Next, when the frozen confectionery manufacturing apparatus 1 is used to manufacture the frozen confectionery (this case), the frozen confectionery is prepared using the conventional frozen confectionery manufacturing apparatus configured with a number of round holes formed in the brine supply pipe. A cooling test (brine temperature is −35 ° C. ± 0.5 ° C. and time for cooling the frozen confectionery raw material to −16 ° C. (hereinafter referred to as “freezing time”)) compared with the case of manufacturing (conventional). The results obtained will be described with reference to FIG.

Here, the mold 4 was moved intermittently in the brine tank 2 by the conveying means 6, and in the cooling test, it was performed at 16.7 cycles / min and 25 cycles / min.
In addition, the brine tank 2 used in the experiment had a longitudinal dimension of 1850 mm and a width dimension of 490 mm (surface area of about 1 m ² ).
In addition, from the relationship of the dimension of the longitudinal direction of the brine tank 2, the mold 4 was reciprocated in the longitudinal direction of the brine tank 2, and the freezing time was measured.

As shown in FIG. 6, in a conventional frozen confectionery production apparatus equipped with a conventional brine outlet, when the mold transfer cycle is 16.7 cycles at a brine flow rate of 100 L / min, the frozen confectionery raw material reaches −16 ° C. The time required for this is about 560 seconds.

In order to reduce this freezing time to about 400 seconds (an improvement of 28%), the conventional frozen dessert manufacturing apparatus uses a brine flow rate of 500 L / min and a brine ejection speed of about 1.0 m / sec (with a mold movement cycle). 25 cycles).

On the other hand, in the case of the frozen dessert manufacturing apparatus 1, the freezing time is about 400 seconds when the brine flow rate is 250 L / min and the brine ejection speed is about 0.8 m / sec (the mold movement cycle is 25 cycles). I was able to.
In the case of the frozen dessert manufacturing apparatus 1, when the flow rate of brine is 100 L / min, the freezing time is not significantly different from the conventional frozen dessert manufacturing apparatus, but when the brine flow rate is increased, the cooling efficiency is improved ( As a result, the effect of shortening the freezing time was noticeable.

As a result of this cooling test, the flow rate of the brine supplied from the brine outlet per 1 m ^{2 of the} brine tank is 150 L / min to 350 L / min, and the ejection speed of the brine is 0.4 m / sec to 1.5 m / sec. As a result, it was confirmed that the cold confectionery raw material filled in the mold could be cooled to a desired temperature (for example, about −16 ° C.) to become a product in a short time.

Also, Table 1 shows the results of measuring the freezing time of each bag 41 when the number of the bags 41 arranged in the width direction of the brine tank 2 of the mold 4 is six.

As shown in Table 1, the temperature unevenness of each bag part 41 (the time difference between the bag part with the longest freezing time and the bag part with the shortest freezing time (usually, the time difference increases by increasing the flow rate of brine)) In the case of the manufacturing apparatus 1, it was shortened compared with the conventional frozen dessert manufacturing apparatus, and it confirmed that the frozen dessert of the stable quality could be manufactured.

As mentioned above, although the frozen dessert manufacturing apparatus of this invention was demonstrated based on the Example, this invention is not limited to the structure described in the said Example, The structure is suitably changed in the range which does not deviate from the meaning. Is something that can be done.

In the frozen dessert manufacturing apparatus of the present invention, temperature unevenness occurs in the cooling temperature of the mold having a plurality of bag portions arranged in the width direction of the brine tank by uniformly hitting the brine with a large flow velocity against the mold surface. In addition, since the cooling efficiency is high, the frozen dessert material is produced by cooling the frozen dessert material with the brine in the brine tank while moving the mold filled with the frozen dessert material in the brine tank. It can use suitably for the use of the frozen dessert manufacturing apparatus made.

DESCRIPTION OF SYMBOLS 1 Frozen dessert manufacturing apparatus 2 Brine tank 20 Weir 3 Brine outlet 30 Brine supply pipe 31 Brine supply mother pipe 4 Mold a Slit width b Slit length P Brine supply pipe interval

Claims

By moving the mold filled with the frozen dessert material in the longitudinal direction of the brine tank in the brine tank provided with a brine outlet for supplying cooled brine to the brine stored in the brine tank. In the frozen confectionery manufacturing apparatus in which the frozen confectionery raw material is frozen, slit-like brine jets opened across the width direction of the brine tank perpendicular to the moving direction of the mold are spaced apart in the longitudinal direction of the brine tank. A frozen dessert manufacturing apparatus characterized in that a plurality of them are formed.
2. The frozen confectionery manufacturing apparatus according to claim 1, wherein the brine outlet is formed such that the direction of brine ejection is vertically upward.
2. The frozen confectionery manufacturing apparatus according to claim 1, wherein the brine outlet is formed so that a direction in which the brine is ejected is obliquely upward.
The frozen dessert manufacturing apparatus according to claim 1, 2 or 3, wherein the brine outlet is formed with an interval of 10 mm to 100 mm from the lower end of the mold.
The brine outlet is formed in a plurality of brine supply pipes arranged across the width direction of the brine tank orthogonal to the moving direction of the mold and at intervals in the longitudinal direction of the brine tank. The frozen confectionery manufacturing apparatus according to claim 1, 2, 3, or 4.
The flow rate of the brine supplied from the brine outlet per 1 m 2 of the brine tank is 150 L / min to 350 L / min, and the jet speed of the brine is 0.4 m / sec to 1.5 m / sec. Item 6. A frozen confectionery manufacturing apparatus according to item 1, 2, 3, 4 or 5.