JP2018139555A - Discharge nozzle, frozen dessert product manufacturing method, and frozen dessert product manufacturing apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen dessert product manufacturing method and a frozen dessert product manufacturing apparatus, and a discharge nozzle supplying a frozen dessert into large area while suppress height.SOLUTION: A discharge nozzle 1 is equipped with a nozzle body 10 that has several discharge ports 15 that a frozen dessert IM discharges towards a supply object C. The discharge ports 15 are formed so that the direction of the horizontal direction component of the vector V of the discharged frozen dessert IM differs and the discharge ports 15 discharge the frozen dessert IM downward 30-60 degree to the horizontal H in discharging the frozen dessert IM from the discharge ports 15. The frozen dessert product manufacturing apparatus is equipped with a pressing force body which presses the supplied frozen dessert IM into the supply object C and the discharge nozzle 1.The frozen dessert product manufacturing method supplies the frozen dessert IM into the supply object C at the discharge nozzle 1. Furthermore, a second frozen dessert may preferably be supplied at the discharge nozzle 1 in the upper side of the frozen dessert IM whose surface is smoothed, and the smoothed surface may also be pressed with the cooled pressing force body.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a discharge nozzle, a frozen confectionery product manufacturing apparatus, and a frozen confectionery product manufacturing method, and more particularly to a discharge nozzle, a frozen confectionery product manufacturing apparatus, and a frozen confectionery product manufacturing method used for manufacturing a frozen confectionery product.

  Nozzle with a relatively large diameter outlet that discharges ice cream vertically downward when manufacturing an ice cream product filled with ice cream in a container etc., which is one aspect of frozen dessert. Is generally used, and the ice cream discharged from the nozzle has a heap that spreads around in the interior of a container or the like with the vertical lower part of the center of the discharge port as a vertex (see, for example, Patent Document 1). ).

Japanese Patent Laid-Open No. 5-21844 (paragraph 0018, FIG. 2, 3 etc.)

  In the conventional nozzle in which one discharge port having a relatively large diameter as described in Patent Document 1 is formed, when the container or the like to which ice cream is supplied is relatively large, the outer periphery of the container or the like is reached. On the contrary, if the discharge amount is increased to supply to the outer peripheral portion, the height of the heap is too high.

  An object of this invention is to provide the discharge nozzle which can supply frozen confectionery in a wide range, suppressing height, the frozen confectionery product manufacturing apparatus, and the frozen confectionery product manufacturing method in view of the above-mentioned subject.

  In order to achieve the above object, the discharge nozzle according to the first aspect of the present invention is a nozzle 1 that discharges frozen dessert IM, for example, as shown in FIG. The nozzle body 10 is provided with a plurality of discharge ports 15 to be discharged; each of the plurality of discharge ports 15 with respect to the horizontal H when the frozen dessert IM is discharged from the discharge port 15 toward the supply object C The frozen dessert IM is discharged downward by 30 to 60 degrees, and the direction of the horizontal component of the vector V of the discharged frozen dessert IM (see FIG. 1A) is different.

  If comprised in this way, frozen dessert can be supplied in a wide range, suppressing height with respect to a supply target object.

  The discharge nozzle according to the second aspect of the present invention is, for example, as shown in FIG. 1B, in the discharge nozzle 1 according to the first aspect of the present invention, the external shape of the nozzle body 10 is a columnar shape. Each of the plurality of discharge ports 15 is formed across the columnar end surface 13 and the side surface 11.

  If comprised in this way, frozen dessert can be supplied also to the downward vicinity of the center of the end surface of a nozzle main body.

  In addition, the discharge nozzle according to the third aspect of the present invention is, for example, as shown in FIG. 1A, in the discharge nozzle 1 according to the first aspect or the second aspect of the present invention. The number is 4 or more.

  If comprised in this way, a frozen dessert can be supplied with respect to a supply object so that a clearance gap may become smaller.

  The discharge nozzle according to the fourth aspect of the present invention is, for example, referring to FIG. 1, in the discharge nozzle 1 according to any one of the first to third aspects of the present invention. The diameter of the inscribed circle of the discharge port 15 is 5 mm to 20 mm.

  If comprised in this way, the blockage | blocking by aggregation of a fat globule in each discharge port and the ice block which ice grew when it freezed for a long time can be suppressed, ensuring the number of discharge ports.

  Further, the discharge nozzle according to the fifth aspect of the present invention is, for example, as shown in FIG. 1A, the discharge nozzle 1 according to any one of the first to fourth aspects of the present invention. , The horizontal components of the vector V of the frozen dessert IM discharged from each discharge port 15 are arranged at equal intervals.

  If comprised in this way, frozen dessert can be supplied uniformly around the discharge nozzle.

  Moreover, the frozen confectionery product manufacturing apparatus according to the sixth aspect of the present invention includes, for example, the discharge nozzle 1 according to any one of the first to fifth aspects of the present invention, as shown in FIG. A pressing body 30 that presses the frozen dessert IM supplied to the supply object C.

  If comprised in this way, it will become possible to press the frozen dessert supplied in the wide range, suppressing height, and the frozen dessert product with a beautiful layer form can be manufactured. Unlike the case of using a conventional nozzle that tends to be piled up at the center of the discharged frozen confectionery, in this aspect, the frozen confectionery is supplied in a wide range while suppressing the height, so the center does not become piled up and is relatively flat. Become. The discharge nozzle capable of supplying frozen dessert in a wide range while suppressing such height and the pressing body cooperate to produce a frozen dessert product having a clean layer shape, and a frozen dessert product having a multi-layered frozen dessert. Can be made into a beautiful layer.

  Moreover, when the frozen confectionery product manufacturing method according to the seventh aspect of the present invention is shown with reference to FIG. 1, for example, the discharge nozzle according to any one of the first to fifth aspects of the present invention described above. 1 is a method of manufacturing a frozen confectionery product using a 1; and includes a supply step of supplying the frozen confectionery IM into the C of the supply object through the discharge nozzle 1.

  If comprised in this way, the frozen confectionery product to which the frozen confectionery was supplied in the wide range can be manufactured, suppressing height with respect to a supply target object.

  Moreover, when the frozen confectionery product manufacturing method according to the eighth aspect of the present invention is shown, for example, with reference to FIG. 1 to FIG. 3, any one of the first aspect to the fifth aspect of the present invention is used. A method for producing a frozen confectionery product using such a discharge nozzle 1; a first supply step (S4) for supplying a first frozen confectionery IM1 inside C of an object to be supplied; A shaping step (S5) for adjusting the surface shape of the first frozen confectionery IM1, and a second supply for supplying the second frozen confectionery IM2 via the discharge nozzle 1B above the first frozen confectionery IM1 whose surface shape is adjusted. A step (S7); and a pressing step (S8) for pressing the surface of the second frozen dessert IM2 supplied in the second supply step (S7) with the cooled pressing body 30B. Here, supplying the second frozen dessert above the first frozen dessert does not mean that other types of edible foods (cookies, sauces, etc.) exist between the first frozen dessert and the second frozen dessert. It means you may.

  If comprised in this way, the multi-layer frozen dessert product with a beautiful layer form can be manufactured.

  ADVANTAGE OF THE INVENTION According to this invention, frozen dessert can be supplied in a wide range, suppressing height with respect to a supply target object.

It is a figure which shows schematic structure of the discharge nozzle which concerns on the 1st Embodiment of this invention, (A) is a bottom view, (B) is a fragmentary sectional view. It is a typical systematic diagram of the frozen confectionery product manufacturing apparatus which concerns on the 2nd Embodiment of this invention. It is a flowchart which shows the procedure of the frozen confectionery product manufacturing method which concerns on the 3rd Embodiment of this invention. It is a fragmentary sectional view which shows the modification of the discharge outlet of the discharge nozzle which concerns on the 1st Embodiment of this invention.

  Embodiments of the present invention will be described below with reference to the drawings. In the drawings, the same or similar members are denoted by the same or similar reference numerals, and redundant description is omitted.

First, a discharge nozzle 1 according to a first embodiment of the present invention will be described with reference to FIG. 1A and 1B are diagrams illustrating a schematic configuration of the discharge nozzle 1, in which FIG. 1A is a bottom view and FIG. 1B is a partial cross-sectional view. The discharge nozzle 1 is a nozzle that discharges the ice cream IM toward the cup container C as a supply object. In the present embodiment, the cup container C is a paper or resin (typically synthetic resin) container, and is formed in a cylindrical shape with one end face opened. The cup container C is typically formed so that the diameter gradually decreases from the open surface at one end of the cylindrical shape toward the closed surface at the other end. May be formed to the same diameter. Although there is no restriction | limiting in the magnitude | size of the cup container C, Preferably the maximum cross-sectional area of the horizontal direction of the cup container C is 25 cm ² or more, More preferably, it is 45 cm ² or more and 400 cm ² or less, More preferably, it is 55 cm ² or more and 100 cm ² or less. is there.

  The ice cream IM is an embodiment of a frozen dessert. In addition to the ice cream IM, the frozen confection includes gelato, ice confection, etc. that do not belong to the ice cream defined by the ministerial ordinance of milk and the like (the ministerial ordinance regarding the component standards of milk and dairy products). Ice creams defined by ministerial ordinances such as milk are a general term for ice cream, ice milk, and lact ice. Ice creams IM typically contain at least 3% by weight of milk solids. Raw materials blended in ice cream IM are milk raw materials, egg yolk raw materials, fat and oil raw materials, sweeteners, emulsifiers, thickeners, stabilizers such as cellulose, flavorings, alcohols, sauces, solid confectionery materials (preserve, nuts, Such as a chocolate chip) can be appropriately selected depending on the purpose. The added amount of the egg yolk raw material is 0.1% by weight or more from the viewpoint of imparting dryness to the surface formed using the cooled stamping die as the egg yolk solid content with respect to the weight of the ice cream layer. Preferably, 0.3% by weight or more is more preferable, 0.7% by weight or more is more preferable, and 3% by weight or less is preferable from the viewpoint of avoiding the formation of large fat particles while maintaining the emulsified state. 2.5 wt% or less is more preferable, and 1.5 wt% or less is more preferable.

  As raw materials for milk, raw milk, powdered milk, concentrated milk, desalted milk, skimmed milk, skimmed concentrated milk, whey powder and the like used for the production of ordinary ice creams can be used alone or in combination. As the fat and oil raw material, those used for the production of ordinary ice creams such as vegetable fats and oils, creams and butters can be used alone or in combination. As the sweetener, monosaccharides, disaccharides, oligosaccharides, starch syrup, dextrin, sugar alcohol, high-intensity sweeteners and the like used for the production of ordinary ice creams can be used alone or in combination. As the emulsifier, those used for the production of normal ice creams such as glycerin fatty acid ester, sucrose fatty acid ester, organic acid glyceride, sorbitan fatty acid ester and the like can be used alone or as a mixture. It can be about 01 to 0.5% by weight. Thickeners can be used alone or in combination with those used for the production of ordinary ice creams such as locust bean gum, guar gum, carrageenan, tamarind gum, xanthan gum, etc. It can be about 0.5% by weight. The fragrance can be used alone or in combination, whether natural, synthetic, oily or aqueous, liquid or emulsion or powder, such as mint, fruit, spice, nut, floral, liquor, etc. , Vanilla flavor, chocolate flavor, strawberry flavor, cocoa flavor and the like.

  The discharge nozzle 1 includes a nozzle body 10 and a storage cylinder 20 in the present embodiment. The nozzle body 10 and the storage cylinder 20 are each formed in a cylindrical shape. In other words, each of the nozzle body 10 and the storage cylinder 20 has an external appearance formed in a columnar shape, and a space is formed therein. In the nozzle body 10, the outer diameter of the cylindrical side surface portion 11 can be set to, for example, 15 mm to 50 mm. In the present embodiment, the outer diameter is set to 22 mm to 25 mm, but depending on the size of the cup container C, 30 mm and 40 mm. 45 mm, 60 mm, etc. The nozzle body 10 has a cylindrical end surface that is open, and the other end surface is a closed end surface portion 13. The outer surface of the end surface portion 13 is typically flat, but may be a convex lens shape or a concave lens shape toward the outside.

  As for the discharge nozzle 1, the diameter in the cross-sectional area orthogonal to the axis line (storage cylinder axis line 20a) of the storage cylinder 20 is approximately twice the diameter in the cross-sectional area orthogonal to the axis line (main body axis line 10a) of the nozzle body 10. ing. Therefore, when the outer diameter of the side surface portion 11 of the nozzle body 10 is 15 mm to 50 mm, the outer diameter of the storage side surface 21 corresponding to the cylindrical side surface of the storage cylinder 20 is approximately 30 mm to 100 mm. The discharge nozzle 1 typically has a main body axis 10 a and a storage cylinder axis 20 a parallel to each other, and an open end surface of the nozzle body 10 is connected to a storage end surface 23 of the storage cylinder 20. The nozzle body 10 is connected to the storage end surface 23 at a position where the diameter overlaps the radius of the storage cylinder 20. With this configuration, the discharge nozzle 1 is configured such that the nozzle body 10 and the storage cylinder 20 are integrated. An integral space is formed in the nozzle body 10 and the storage cylinder 20.

  Inside the storage cylinder 20, a shutter 25 formed in a plate shape is provided. The shutter 25 is formed to have the same size as the cylindrical end surface of the nozzle body 10 or a size that is slightly larger. The shutter 25 has a plate-like one end attached to the center of the storage end surface 23 and is slidable with respect to the inside of the storage end surface 23. The shutter 25 slides inside the storage end surface 23 in conjunction with a flow rate pump (not shown) that pumps the ice cream IM toward the nozzle body 10, so that the internal space of the nozzle body 10 and the storage cylinder 20 The internal space can be switched between a partitioned state (closed state) and a communicated state (open state).

  The discharge nozzle 1 is typically used with the main body axis 10a and the storage cylinder axis 20a extending vertically and with the end face 13 of the nozzle body 10 facing downward. In the following description of the discharge nozzle 1, it is assumed that it is placed in a state in which it is typically used unless otherwise specified. Therefore, in FIG. 1B, the top and bottom of the paper corresponds to the top and bottom of a typical use state.

  The nozzle body 10 has a plurality of discharge ports 15 for discharging the ice cream IM. The number of the discharge ports 15 is preferably 4 or more from the viewpoint of minimizing the gap when the ice cream IM is filled in the cup container C. The upper limit of the number of the discharge ports 15 may be determined from the viewpoint of securing the size of the discharge ports 15 that can suppress the blockage when discharging the ice cream IM, according to the outer diameter of the side surface portion 11. When the outer diameter of 11 is 25 mm or less, 10 or less is preferable. The number of discharge ports 15 is six in the present embodiment, but may be eight, seven, etc., or five. Each discharge port 15 is formed in the nozzle body 10 such that the downward discharge angle θ with respect to the horizontal H of the ice cream IM is 30 degrees to 60 degrees. In other words, each discharge port 15 is formed such that the ice cream IM is discharged downward by 30 to 60 degrees with respect to the horizontal H. The discharge angle θ is preferably 35 to 55 degrees in consideration of the balance of the supply amount between the vicinity of the center of the cup container C and the surroundings. In the present embodiment, as shown in FIG. Since the discharge port 15 is formed over the end surface portion 13 and the side surface portion 11, the discharge angle θ is formed at 45 degrees. In addition, since each discharge port 15 is formed by perforating a single cylindrical member, the unevenness is reduced as compared with a shape in which a plurality of discharge ports are divided into individual tubes. The exterior and interior of 10 are easy to clean and excellent in hygiene.

  In the present embodiment, each discharge port 15 has a circular shape in a cross section perpendicular to the vector V of the ice cream IM to be discharged. Each of the discharge ports 15 has a diameter in a cross section orthogonal to the vector V and is a discharge port due to agglomeration of fat globules or ice blocks (typically generated when ice creams IM are frozen for a long time). 5 mm or more is preferable from the viewpoint of suppressing the blockage of 15, 5.5 mm or more is more preferable, and depending on the outer diameter of the side surface portion 11, the number of discharge ports 15 formed in the nozzle body 10 is secured and adjacent. From the viewpoint of securing the wall thickness between the discharge ports 15, it is preferably 20 mm or less, more preferably 12 mm or less, particularly preferably 10 mm or less, and more preferably 8 mm or less when the outer diameter of the side surface portion 11 is 25 mm or less. In this embodiment, it is 6 mm. The discharge port 15 may have a shape in a cross section orthogonal to the vector V that is not a circle, but may be a polygon such as a triangle, a rectangle, or a hexagon (typically a regular polygon), an ellipse, or the like. The diameter of the inscribed circle of each shape is preferably the above-mentioned size (5 mm to 20 mm). When the shape of the discharge port 15 is a polygon, the corner may be rounded. Each discharge port 15 is formed as short as possible from the viewpoint of suppressing the blockage of the discharge port 15 due to agglomeration of fat globules or ice lumps (the length in the direction in which the vector V extends). Is preferred.

  A plurality (six in this embodiment) of the discharge ports 15 are arranged at equal intervals (adjacent vectors V) in the horizontal component of the vector V of the ice cream IM to be discharged, which appears in the bottom view of FIG. They are arranged in a radial pattern with the same angle (center angle) between them. Thus, the ice creams IM can be supplied over a wide range in the cup container C by making the directions of the horizontal components of the vectors V different from each other. Further, the ice creams IM can be evenly supplied into the cup container C by setting the horizontal components of the plurality of vectors V at equal intervals.

  Next, with reference to FIG. 2, the frozen confectionery product manufacturing apparatus 100 which concerns on the 2nd Embodiment of this invention is demonstrated. FIG. 2 is a schematic system diagram of the frozen confectionery product manufacturing apparatus 100. The frozen confectionery product manufacturing apparatus 100 is an apparatus that manufactures a frozen confectionery product (a frozen confectionery product to be distributed), and includes the discharge nozzle 1 and the pressing body 30 described above. In the present embodiment, two discharge nozzles 1A and 2B having the same configuration are provided as the discharge nozzle 1. However, when describing the common properties, they are collectively referred to as “discharge nozzle 1”. . Similarly, the first pressing body 30 </ b> A and the second pressing body 30 </ b> B having the same configuration are provided as the pressing body 30. However, when the common properties are described, they are collectively referred to as the “pressing body 30”. In this embodiment, the frozen confectionery product manufacturing apparatus 100 further includes a first material filling machine 51, a second material filling machine 52, and a conveyor 59.

  The pressing body 30 is a member for adjusting the surface shape of the ice cream IM supplied to the cup container C. In the present embodiment, the pressing body 30 is formed in a cylindrical shape with a basic appearance corresponding to the shape of the cylindrical cup container C. The pressing body 30 is configured to be cooled so that the ice cream IM can be prevented from melting when it contacts the ice cream IM in the cup container C. A refrigerant can be used as the cooling means of the pressing body 30, and liquid nitrogen is preferably used as the refrigerant. The cooling of the pressing body 30 with the refrigerant may be performed from the outside of the pressing body 30 or may be configured to be performed from the inside. The pressing body 30 is typically made of metal, and preferably stainless steel is used. The magnitude | size of the press body 30 is good to determine suitably according to the magnitude | size of the cup container C used. The pressing body 30 is formed with a pressing surface 31 in contact with the ice cream IM supplied to the cup container C on one end surface of the columnar shape. The shape of the pressing surface 31 can be various shapes such as a flat surface, a convex lens shape, a concave lens shape, and a shape in which a plurality of cylinders having different outer diameters are coaxially connected in order of a small diameter. When the pressing surface 31 is a flat surface, the surface shape of the pressed ice cream IM is also a flat surface. When the pressing surface 31 is a convex lens shape, the surface shape of the pressed ice cream IM is a concave lens shape. The pressing body 30 is disposed so that the pressing surface 31 faces vertically downward. Moreover, the press body 30 is comprised so that it can reciprocate vertically up and down.

  The first material filling machine 51 is a device that supplies raw materials (first material R1) other than the ice cream IM such as sauces and solid confectionery materials (preserve, nuts, chocolate chips, etc.) into the cup container C. Similarly to the first material filling machine 51, the second material filling machine 52 is also a device that supplies raw materials (second material R2) other than the ice cream IM into the cup container C. The first discharge nozzle 1A, the first pressing body 30A, the first material filling machine 51, the second discharge nozzle 1B, the second pressing body 30B, and the second material filling machine 52 are arranged in a straight line in this order, A conveyor 59 is provided below these members 1A, 30A, 51, 1B, 30B, 52. The conveyor 59 is configured to sequentially move the placed cup containers C below the members 1A, 30A, 51, 1B, 30B, and 52 arranged in a straight line.

  Next, a frozen confectionery product manufacturing method (a method of manufacturing a frozen confectionery product) according to a third embodiment of the present invention will be described with reference to FIG. FIG. 3 is a flowchart showing the procedure of the method for manufacturing a frozen confectionery product. The frozen confectionery product manufacturing method described here uses the above-described frozen confectionery product manufacturing apparatus 100, but the frozen confectionery product manufacturing described below may be executed using an apparatus other than the frozen confectionery product manufacturing apparatus 100. The following description of the frozen confectionery product manufacturing method also serves as an explanation of the operation of the frozen confectionery product manufacturing apparatus 100. Hereinafter, when referring to the frozen confectionery product manufacturing apparatus 100, reference is made to FIG. 2 as appropriate, and when referring to the discharge nozzle 1, reference is made to FIG.

  During the manufacture of the frozen confectionery product, the ice cream IM to be filled in the cup container C is manufactured (S1). The ice cream IM is typically produced in the following manner. First, a plurality of raw materials selected according to the purpose is prepared to generate an ice cream mix. In order to prevent invasion of various bacteria and the like, the raw material is usually prepared at room temperature or at a temperature of 30 ° C. or higher and 80 ° C. or lower in a plurality of apparatuses connected by pipes. Subsequently, the produced ice cream mix solution is filtered to remove impurities, and the particle size of fat or the like is adjusted using, for example, a homogenizer, thereby homogenizing the ice cream mix solution. Adjustment of the particle size of fat or the like is performed, for example, by atomization to 2 μm or less in an environment of 50 ° C. or higher and 70 ° C. or lower. Thereafter, the ice cream mix whose particle size has been adjusted is sterilized while being kept at a temperature of, for example, 68 ° C. or higher and 75 ° C. or lower for 30 minutes, and then cooled to 1 ° C. or higher and 5 ° C. or lower. This cooling is performed so as to maintain the fluidity of the ice cream mix solution without freezing. When adding a raw material that is not suitable for heating such as a fragrance, it may be added to the ice cream mix solution in this cooled state. Once the ice cream mix is cooled, it is aged to crystallize the fat and hydrate the protein to stabilize the ice cream mix. Aging is performed, for example, by storing for about 15 hours in an environment of 1 ° C. or higher and 5 ° C. or lower. For example, by performing freezing that stirs for a predetermined time in an environment of −2 ° C. to −10 ° C. on the ice cream mix that has been subjected to the aging treatment, the ice cream mix is cooled and moisture and the like are frozen. It becomes ice cream IM filled in. In the present embodiment, the first ice cream IM1 supplied from the first discharge nozzle 1A and the second ice cream IM2 supplied from the second discharge nozzle 1B are manufactured. The first ice creams IM1 and the second ice creams IM2 typically have different components and / or overruns, and separate freezers (until they are led to the first discharge nozzle 1A or the second discharge nozzle 1B). (Not shown).

  When supplying the produced ice cream IM to the cup container C, the ice cream IM stored in a freezer (not shown) is transferred to a hopper (not shown) connected to the discharge nozzle 1 ( S2). The ice cream IM transferred to the hopper (not shown) is also filled in the discharge nozzle 1. At this time, the discharge nozzle 1 is configured such that the ice cream IM is not discharged because the shutter 25 is closed. When the ice cream IM is transferred to a hopper (not shown) or while being transferred, an empty cup container C is placed on the conveyor 59 (S3).

  Next, the conveyor 59 in which the cup containers C are arranged is moved. When the cup containers C reach just below the first discharge nozzle 1A, the first ice cream IM1 is supplied from the first discharge nozzle 1A to the inside of the cup container C. (First supply step: S4). The temperature of the first ice cream IM1 discharged from the first discharge nozzle 1A is preferably −5 ° C. to −4 ° C. Moreover, in view of the time required for final freezing and solidification, the first ice cream IM1 has a viscosity of 4000 to 12000 mPa · s (B-type viscometer (manufactured by Toki Sangyo Co., Ltd.) (When using a cylindrical rotational viscometer TVB-10 M4 rotor) and measuring at 60 rpm, 30 seconds, −4.8 ° C.). Supply and stop of the first ice cream IM1 to the cup container C are performed by opening and closing a shutter 25 that operates in conjunction with a flow rate pump (not shown). The first ice creams IM1 supplied into the cup container C by the first discharge nozzle 1A are present uniformly over a wide range in plan view in the cup container C while the height is suppressed. If the first ice cream IM1 is supplied by a nozzle in which one discharge port having a relatively large diameter is formed vertically downward, in order to spread over a wide range in a plan view in the cup container C, Although the method of increasing the fluidity by lowering the yield value when filling the ice cream IM into the cup container C is considered, the ice cream IM having high fluidity is not only difficult to freeze and solidify, When forming a layer of ice cream IM, the surface may be uneven. In the present embodiment, such a conventional inconvenience can be avoided.

  Next, when the conveyor 59 on which the cup container C supplied with the first ice cream IM1 is moved and the cup container C reaches just below the first pressing body 30A, the cooled first pressing body 30A is used as the cup container. It presses against the 1st ice cream IM1 in C, and arranges the surface shape of the 1st ice cream IM1 (shaping process: S5). By pressing the cooled first pressing body 30A against the first ice cream IM1 in the cup container C, the first ice cream IM1 in which a gap exists in the cup container C in plan view before pressing is obtained. The cup container C is filled and layered. Next, when the conveyor 59 on which the cup container C containing the first ice cream IM1 with the surface shape accommodated is moved and the cup container C reaches just below the first material filling machine 51, the first ice cream IM1 The first material R1 is supplied on the top (S6).

  Next, the conveyor 59 on which the cup container C supplied with the first material R1 is placed on the first ice cream IM1 is moved, and when the cup container C reaches just below the second discharge nozzle 1B, the second discharge The second ice cream IM2 is supplied from the nozzle 1B to the inside of the cup container C (second supply step: S7). The second ice cream IM2 discharged from the second discharge nozzle 1B typically has the same procedure (temperature and viscosity) as the first ice cream IM1 discharged from the first discharge nozzle 1A ( The ink is discharged by opening and closing the shutter 25). The second ice cream IM2 supplied above the first ice cream IM1 in the cup container C by the second discharge nozzle 1B is even in a wide range in a plan view in the cup container C while the height is suppressed. Will exist.

  Next, the conveyor 59 carrying the cup container C supplied with the second ice cream IM2 is moved, and when the cup container C reaches just below the second pressing body 30B, the cooled second pressing body 30B is moved to the cup container. It presses against the 2nd ice cream IM1 in C, and the surface of the 2nd ice cream IM2 is pressed (pressing process: S8). By pressing the cooled second pressing body 30B against the second ice cream IM2 in the cup container C, the second ice cream IM2 in which a gap exists in the cup container C in plan view before the pressing is obtained. The cup container C is filled and layered. In the present embodiment, since the second ice cream IM2 is supplied over a wide range in plan view while suppressing the height, the second discharge nozzle 1B is used to press the second ice cream IM2 with the second pressing body 30B. 2 It can be avoided that the ice cream IM2 concentrates on the narrow range of the lower first ice cream IM1 and exerts a force, and the first ice cream IM1 that forms a clean layer in the cup container C A frozen dessert product having a layer and a layer of the second ice cream IM2 can be produced. Temporarily, when the 2nd ice cream IM2 supplied with the nozzle by which one discharge port of the conventional comparatively big diameter was formed perpendicularly downward was pressed with the 2nd press body 30B, the part which became a heap will be. When pressed, the lower first ice cream IM1 layer is pushed in, and an unintended dent is formed on the upper surface of the lower first ice cream IM1 layer. In the present embodiment, such a conventional inconvenience can be avoided.

  Next, when the conveyor 59 on which the cup container C containing the second ice cream IM2 whose surface is pressed is placed is moved and the cup container C reaches just below the second material filling machine 52, the second ice cream The second material R2 is supplied onto IM2 (S9). Next, the conveyor 59 on which the cup container C supplied with the second raw material R2 is placed on the second ice cream IM2 is moved to a quick freezing room (not shown) with the cup container C covered, and −18 Freezes rapidly at a temperature below ℃ (S10). This quick freezing may be performed by applying a strong wind of −30 ° C. or less to the cup container C in which the second material R2 is supplied on the second ice cream IM2, and the quick freezing of −35 ° C. or less. You may go by putting it in the warehouse. This completes the manufacture of the frozen dessert product in which the cup container C is filled with the ice cream IM. It is preferable to store the manufactured frozen confectionery product in a freezer at -25 ° C or lower. In addition, each apparatus which comprises the frozen dessert product manufacturing apparatus 100 in the frozen dessert product manufacturing method mentioned above is controlled by a control apparatus (not shown).

  As described above, according to the discharge nozzle 1 according to the present embodiment, the cups of the ice cream IM are uniformly present in a wide range in a plan view in the cup container C while suppressing the height. It can be supplied into the container C. Moreover, according to the frozen confectionery product manufacturing apparatus 100 and the frozen confectionery product manufacturing method according to the present embodiment, it is possible to manufacture a frozen confectionery product having a plurality of ice cream IM layers formed in a clean layer in the cup container C. .

  In the above description, the supply object is a paper or resin container formed in a cylindrical shape with one end face opened, but monaca, corn, chocolate, baked goods other than paper or resin are used. It may be made of edible foods such as confectionery or may be a mold. Regarding the shape, in addition to the cylindrical shape, the cross section perpendicular to the axis may be a polygon such as a quadrangle or a pentagon, or an ellipse. In addition, when the shape of the cross section perpendicular to the axis of the supply object is a polygon, the corner may be rounded.

  In the above description, the outer appearance shape of both the nozzle body 10 and the storage cylinder 20 is formed in a cylindrical shape. However, one or both of the outer edges of the cross section perpendicular to the axis other than the cylindrical shape is a polygon such as a rectangle or a pentagon. Alternatively, it may be oval. That is, the external appearance shape of one or both of the nozzle body 10 and the storage cylinder 20 may be formed in a columnar shape in which the cross section perpendicular to the axis is a circle or a polygon. In addition, when the shape of the outer edge of the cross section perpendicular to the axis of the nozzle body 10 and / or the storage cylinder 20 is a polygon, the corners may be rounded.

  In the above description, the discharge nozzle 1 is provided with the nozzle body 10 and the storage cylinder 20, but the storage cylinder 20 is omitted, and a hopper or ice cream IM transfer pipe is connected to the nozzle body 10. It is good also as a structure. In this case, the supply and stop of the ice cream IM to the cup container C may be performed not by the shutter but by a flow rate adjusting valve connected to a hopper, a transfer pipe or the like.

  In the above description, the shutter 25 is formed to be the same size as the cylindrical end surface of the nozzle body 10 or a size larger than the cylindrical end surface. However, the present invention is not limited to this, and a plurality of blades such as a camera shutter are used. The circular opening to be opened / closed may be closed so as to gradually decrease in a concentric circle, and may be configured to open so as to gradually increase in a concentric circle. In such a configuration, since the space for storing the opened shutter can be small, even when the storage cylinder 20 is provided, the diameter of the storage cylinder 20 in the axis-perpendicular section is 2 It can be made smaller (for example, about 1.2 to 1.5 times). Further, although the shutter 25 is provided along the storage end surface 23 in the storage cylinder 20, the shutter 25 may be provided outside the storage cylinder 20, the outside of the nozzle body 10, or the like.

  In the above description, the discharge angle θ of each discharge port 15 is 45 degrees. However, the discharge angles θ of each discharge port 15 do not have to be the same angle, for example, every other angle is changed, A plurality of ice creams IM having different heights and reaching distances (radius) may be supplied to the cup container C and filled with a wider range when pressed by the pressing body 30.

  In the above description, the cross-sectional area perpendicular to the flow path axis of each discharge port 15 is constant (see FIG. 1B), but the cross-sectional area gradually increases from the inside to the outside of the nozzle body 10. In this case, it is possible not only to increase in a similar shape but also to increase in a biased manner as shown in FIG. When the cross-sectional area orthogonal to the flow path axis of the discharge port 15 changes, the diameter of the discharge port 15 refers to the size of the smallest part.

  In the above description, the discharge ports 15 are arranged so that the horizontal components of the vector V of the ice cream IM to be discharged are evenly spaced. If it does not stick to equal intervals, the freedom degree of manufacture of the discharge nozzle 1 will go up. However, an equal interval is preferable from the viewpoint of supplying the ice creams IM evenly in a plan view in the cup container C.

  In the above description, the first ice cream IM1 and the second ice cream IM2 are different types with different components and / or overruns (taste and / or color and / or tongue feel are different). The same kind may be used. When the first ice cream IM1 and the second ice cream IM2 are of the same type, they may be stored in the same freezer (single freezer) until they are guided to the first discharge nozzle 1A or the second discharge nozzle 1B.

  In the above description, the first ice cream IM1 and the second ice cream IM2 are supplied by the discharge nozzle 1 (1A, 1B), but the first ice cream IM1 is supplied by a nozzle other than the discharge nozzle 1. It is good to do. However, it is preferable to supply the ice creams IM with the discharge nozzle 1 because the ice cream IM can be supplied so as to be evenly present in a wide range in a plan view in the cup container C while suppressing the height.

  In the above description, the conveyor 59 in the frozen confectionery product manufacturing apparatus 100 is the first discharge nozzle 1A, the first pressing body 30A, the first material filling machine 51, the second discharge nozzle 1B, the second pressing body 30B in FIG. Although one is shown below the second material filling machine 52, the cup container C is moved below one or more of the members 1A, 30A, 51, 1B, 30B, 52. In addition, it may be composed of a plurality of conveyors. For example, a conveyor independent from the conveyors disposed below the other members 1A, 51, 1B, 52 is provided below the first pressing body 30A and / or the second pressing body 30B. The cup body C placed on the conveyor is fixed by fixing the pressing body 30 that is configured to be able to reciprocate and moving the conveyor disposed below the pressing body 30 vertically up and down. It may be configured to reciprocate vertically up and down. Further, as another example of the configuration in which the pressing body 30 is fixed and the cup container C is reciprocated vertically up and down, a conveyor disposed below each of the members 1A, 30A, 51, 1B, 30B, 52 is provided in the longitudinal direction ( The cup container C moves in one direction), and two cups are arranged in the width direction (the direction perpendicular to the moving direction of the cup container C) with a gap between them. It is configured to support both ends of the container C, and a lifter is provided between the two conveyors vertically below the pressing body 30, and the cup container C is pressed by the lifter when the cup container C reaches below the pressing body 30. It is good also as lifting toward the body 30. As described above, the pressing body 30 and the cup container C on the conveyor may be configured so as to be relatively close to and away from each other.

  In the above description, the first material R1 is present between the first ice cream IM1 and the second ice cream IM2, and the second material R2 is supplied onto the second ice cream IM2. The first material R1 and / or the second material R2 may be omitted. When the first material R1 and / or the second material R2 are not supplied, the first material filling machine 51 and the second material filling machine 52 There is no need to provide a material that supplies materials that are not supplied.

  In the above description, the ice cream IM formed in the cup container C has two layers, but may be a single layer or a multilayer of three or more layers. In the case of a single layer, the ice cream IM is typically supplied from the discharge nozzle 1. In the case of multiple layers, the ice cream IM that forms at least one layer is supplied by the discharge nozzle 1, but the nozzle that supplies the ice cream IM that forms a layer in which the layer of the ice cream IM exists is From the viewpoint of avoiding an unintended dent in the lower layer, the discharge nozzle 1 is preferable.

  In the above description, the frozen confectionery is the ice cream IM, but it may be a gelato or ice confection that does not belong to the ice cream.

DESCRIPTION OF SYMBOLS 1 Discharge nozzle 10 Nozzle main body 11 Side surface part 13 End surface part 15 Discharge port 30 Press body C Cup container IM Ice cream V Vector

Claims (8)

A nozzle for discharging frozen desserts;
Comprising a nozzle body formed with a plurality of discharge ports through which the frozen dessert is discharged toward the supply target;
Each of the plurality of discharge ports discharges the frozen dessert while being discharged downward by 30 to 60 degrees with respect to the horizontal when the frozen dessert is discharged from the discharge port toward the supply object. The horizontal components of the frozen dessert vectors are oriented differently;
Discharge nozzle. An external shape of the nozzle body is formed in a columnar shape;
Each of the plurality of ejection openings is formed across the columnar end face and side face;
The discharge nozzle according to claim 1. The number of outlets is 4 or more;
The discharge nozzle according to claim 1 or 2. A diameter of an inscribed circle of the discharge port was formed to be 5 mm to 20 mm;
The discharge nozzle according to any one of claims 1 to 3. A plurality of the discharge ports, the horizontal components of the vector of the frozen dessert discharged from each of the discharge ports are arranged at equal intervals;
The discharge nozzle according to any one of claims 1 to 4. A discharge nozzle according to any one of claims 1 to 5;
A pressing body that presses the frozen dessert supplied to the supply object;
Frozen confectionery product manufacturing equipment. A method for producing a frozen dessert product using the discharge nozzle according to any one of claims 1 to 5;
A supply step of supplying the frozen dessert into the supply object through the discharge nozzle;
Frozen product manufacturing method. A method for producing a frozen dessert product using the discharge nozzle according to any one of claims 1 to 5;
A first supply step of supplying a first frozen dessert into the supply object;
A shaping step of adjusting the surface shape of the first frozen dessert supplied to the supply object;
A second supply step of supplying a second frozen dessert through the discharge nozzle above the first frozen dessert having the surface shape adjusted;
A pressing step of pressing the surface of the second frozen dessert supplied in the second supplying step with a cooled pressing body;
Frozen product manufacturing method.

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