JPH07163301A - Production of small-volume, stickless frozen confectionery and syrupping device - Google Patents

Abstract

PURPOSE:To continuously obtain the subject confectionery by uniformly coating small-volume frozen confectionery with both ice granules and syrup without needing newly providing any trimming line. CONSTITUTION:Frozen confectionery bodies (e.g. solidified ice cream) are attached to needles 1 placed at regular intervals on a horizontally moving conveyor 2 and immersed in a liquid nitrogen tank 4 followed by the syrup liquor in a syrupping tank 5 to coat the outer periphery of the frozen confectionery with the syrup liquor; the resultant frozen confectionery is further dipped in a second liquid nitrogen tank 6 to conduct a chilling treatment followed by drawing the needles 1 off the confectionery, thus offording the aimed frozen confectionery. The syrup formulation is a strawberry syrup composed of 22.5wt.% of sugar, 0.15wt.% of carrageenan, 0.15wt.% of tara gum, 0.1wt.% of gum guaiac, and the rest of water. It is preferable that the weight ratio of the syrup liquor to the ice granules be (3:7) to (4:6).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a stickless frozen dessert and a syrup attaching device for producing a stickless frozen dessert coated with a syrup containing ice particles.

[0002]

2. Description of the Related Art Conventionally, a frozen dessert with a stick is known in which the surface of a frozen dessert body fixed to a stick is covered with a frozen syrup layer, and ice particles are fixed to the syrup layer (Japanese Patent Laid-Open No. 5-219933). ).

Further, there has been known a method for producing a sherbet-covered frozen dessert by immersing the frozen dessert in a sherbet and then in a liquid nitrogen tank.

[0004]

The above-mentioned conventional frozen dessert with a stick is manufactured by a frozen dessert manufacturing machine with a stick, which is commonly called a biter line, is immersed in liquid nitrogen, and is then treated with a mixed liquid of liquid syrup and ice particles. Although ice particles are fixed to the surface of the frozen dessert body by passing through the tank, a sufficient amount of ice particles are not easily attached to the surface of the frozen dessert body by only passing through such a processing tank, or it is uneven. There was a problem such as easy adhesion to the.

The method of immersing a frozen dessert in a sherbet usually requires a dipping time of 15 to 20 seconds, which necessitates a new tripping line and the problem that syrup and ice particles cannot be attached. There was a point.

[0006]

SUMMARY OF THE INVENTION However, according to the present invention, a frozen dessert with a needle is dipped in a fluid tank of syrup and ice particles to uniformly attach the ice particles to the outer periphery of the frozen dessert body.
This shortens the processing time and solves the above-mentioned conventional problems.

That is, the invention of the method is to immerse a frozen dessert body with needles frozen by a conventional method in a fluid syrup in which a predetermined amount of ice particles are mixed, and to deposit the ice grains and syrup on the outer periphery of the frozen dessert body. It is a method for producing a frozen dessert without a stick, which is characterized in that it is frozen and then the needle is pulled out. Still another invention is characterized in that the fluid syrup is characterized by laying a frozen dessert body that horizontally hangs in a mixed liquid of a predetermined ratio of ice particles and syrup, and refluxing the mixed liquid in a syrup tank. . Another invention is characterized by containing carrageenan and tara gum as syrup stabilizers.

Next, in the invention of the apparatus, a frozen dessert moving line is installed above, an immersion tank is provided below the moving line, and a syrup jet pipe containing ice particles is laid on the inner bottom of the immersion tank. A syrup applicator for a small dessert without a stick, characterized in that an overflowing syrup receiving tank is installed outside the dipping tank, and a discharge pipe is connected to the syrup receiving tank.

As an example of blending the above-mentioned syrup, sugar content 22.5%, carrageenan 0.15%, tara gum 0.
An example is strawberry syrup mixed with 15%, guar gum 0.1%, and the balance water. Various similar syrups can be appropriately used.

By adding carrageenan and tara gum as stabilizers of syrup, syrup with high accuracy and strong adhesiveness can be mixed in a large proportion of ice particles.

The ratio of syrup and ice particles in the above is 3:
7 to 4: 6 is preferable. If the amount of ice particles is less than the above ratio, the number of ice particles on the surface of the frozen dessert will be less, which is not preferable, and if it is more than the above ratio, the fluidity of the mixed liquid will be lost, and the ice particles will be evenly attached in a short time (2 to 3 seconds). It becomes difficult to get rid of.

In order to prevent deterioration of the texture when the ice particles are thawed and blocked or re-frozen due to an increase in water content, they are mixed with a syrup that has been supercooled after crushed ice, and rapidly supplied so that they do not thaw. It is necessary to consider the line as a retained line.

[0013]

According to the present invention, a small capacity stickless frozen dessert can be covered with ice particles and syrup without providing a new tripping line.

Since needles are used, however, continuous production of frozen desserts without sticks can be performed.

[0015]

Example 1 A conveyor 2 in which a predetermined number of needles 1 are arranged in parallel at equal intervals is horizontally installed, a freezing conveyor 3 is laid from one side to the center below the conveyor 2, and liquid nitrogen is provided on the right side of the freezing conveyor 3. A frozen dessert production line was constructed by providing the tank 4, the syrup processing tank 5, and the liquid nitrogen tank 6.

In the above embodiment, the conveyor 2 in FIG. 1 is moved in the direction of arrow 7, and the freezing conveyor 3 is moved in the direction of arrow 8. A predetermined amount of ice cream mix 12 is supplied from the filling machine 9 installed on the left side in FIG. As shown in FIG. 3, the ice tube 11 has a large number of recesses 11b for storing ice cream arranged in parallel on the rectangular plate 11a, so that the recesses 11b are filled with the ice cream mix 12. On the other hand, the freezing conveyor 3 is configured such that the accommodation recess moves in the cooling tank 14. On the other hand, the top plate 15 with the needles 1 shown in FIG. 4 is attached to the conveyor 2, and the top plate 15 with the needles 1 descends at the position A on the left side of the refrigeration conveyor 3 so that the needles 1 of the accommodating recesses 11b can be accommodated. Stick into the ice cream mix 12 (Fig. 5).

That is, in the state shown in FIG. 5, the conveyor 2 and the freezing conveyor 3 move at a constant speed. In FIG. 1, the freezing conveyor 3
On the right side B, the top plate 15 with the needle 1 is raised and the solidified ice cream 16 is attached to the needle 1. Then, as the conveyor 2 progresses, the solidified ice cream 16 is dipped in the liquid nitrogen in the liquid nitrogen tank 4, then dipped in the syrup liquid in the syrup treatment tank 5, and further dipped in the liquid nitrogen in the liquid nitrogen tank 6. When the needle 1 is removed, a frozen stick dessert product 17 coated with syrup and ice particles can be obtained.

For the conveyor 2 and the freezing conveyor 3 described above, the ice cream production line which has been conventionally used can be used as it is.

As described above, the syrup treatment tank 5 can be attached to the conventional apparatus to provide the apparatus of the present invention, so that the stick-free frozen dessert manufacturing apparatus 13 can be obtained with a relatively small modification.

[0020]

Second Embodiment Next, the syrup treatment tank 5 will be described with reference to FIG.

In the syrup treatment tank 5, a syrup jet pipe 19 is laid inside the bottom of the dipping tank 18, a syrup receiving tank 20 overflowing to the outside of the dipping tank 18 is loosely fitted, and a discharge pipe 21 is attached to the syrup receiving tank 20. It is a connection. The jet pipe 19 and the discharge pipe 21 are connected to a syrup tank 22, and the syrup tank 22 holds the syrup 23 and the ice particles 24 in an appropriate amount (for example, a ratio of 4: 6). A feeder and an ice grain feeder (neither shown) are installed. As the syrup feeder and the ice grain feeder, conventionally known machines can be used.

In the syrup treatment tank 5, the syrup containing ice particles is jetted from the jet pipe 19 so that the liquid surface is kept constant and the solidified ice cream 16 soaked is brought into contact with the syrup and adhered appropriately (the ice cream should be frozen). After that, it overflows as indicated by arrow 26 and is returned to the syrup tank 22 through the discharge pipe 21 as indicated by arrow 27. Therefore, if the mixing ratio of the syrup and the ice particles in the syrup tank 22 is controlled, the same syrup-ice particle mixture is always supplied to the syrup treatment tank 5.

[0023]

[Effects of the Invention] That is, according to the present invention, since ice cream is syrup-treated by using a needle, there is an effect that a stick-free frozen dessert in which syrup and ice particles are adhered can be continuously produced.

According to the syrup treatment tank of the present invention,
Since the ice cream is immersed in the flow of the syrup and the ice particles, there is an effect that the syrup and the ice particles can be uniformly attached.

[Brief description of drawings]

FIG. 1 is an abbreviated front view of an embodiment of the present invention.

FIG. 2 is a plan view in which a part of the conveyor is also omitted.

FIG. 3 is an enlarged cross-sectional view in which a part of the ice tube is also omitted.

FIG. 4 is an enlarged side view of the top plate with needles.

FIG. 5 is an explanatory view similarly showing the relationship between the top plate with needles and the ice tube with a part omitted.

FIG. 6 is a partial side view of the ice cream with needles.

FIG. 7 is an enlarged sectional view of the syrup treatment tank.

FIG. 8 is a suspension diagram of syrup and solidified ice cream with ice particles.

FIG. 9 is a diagram of cooling the solidified ice cream in the same manner.

FIG. 10 is an enlarged sectional view of the frozen dessert.

[Explanation of symbols]

 1 Needle 2 Conveyor 4, 6 Freezer Conveyor 5 Syrup treatment tank 9 Filling machine 11 Ice tube 12 Ice cream mix 14 Cooling tank 15 Top plate 16 Solidified ice cream 17 Product 18 Dipping tank 19 Spout pipe 20 Syrup receiving tank 21 Discharge pipe 22 Syrup tank 23 Syrup 24 Ice Grains 28 Top Plate Washing Sterilizer with Needle

Claims (4)

[Claims] 1. A frozen dessert body with needles frozen by a conventional method is dipped in a fluid syrup mixed with a predetermined amount of ice grains to coat the outer periphery of the frozen dessert body with ice grains and syrup, and then frozen. A method for producing a frozen dessert without a small capacity, characterized by treating and then removing the needle. 2. The liquid syrup is characterized in that the frozen dessert body that is suspended and horizontally moved is immersed in a mixed liquid of ice particles and syrup at a predetermined ratio, and the mixed liquid is refluxed in a syrup tank. A method for producing a frozen dessert without a small capacity described. 3. A carrageenan and tara gum as stabilizers for syrup, characterized by the above-mentioned.
A method for producing a frozen dessert without a small capacity described. 4. A frozen dessert moving line is installed above the dipping tank, and a dipping tank is provided below the moving line. A syrup jet pipe containing ice particles is laid on the inner bottom of the dipping tank, and the outside of the dipping tank. A syrup attaching device for a small capacity stickless frozen dessert, which is characterized in that a syrup receiving tank for overflowing is installed and a discharge pipe is connected to the syrup receiving tank.