Foods and beverages: apparatus – Cooking – With stirring
Reexamination Certificate
2000-09-29
2002-09-24
Alexander, Reginald L. (Department: 1761)
Foods and beverages: apparatus
Cooking
With stirring
C099S353000, C099S455000, C366S149000, C366S181800, C366S191000, C222S145300, C222S146600, C222S095000
Reexamination Certificate
active
06453803
ABSTRACT:
TECHNICAL FIELD
The present invention relates to a soft ice cream, a manufacture method thereof and a soft ice cream manufacture apparatus, further specifically to a soft ice cream obtained by charging a cream flow of a cooled and semi-hardened soft ice cream mix discharged from a discharge nozzle into a cup so that the discharge shape is maintained as much as possible, a manufacture method thereof, and a soft ice cream manufacture apparatus.
BACKGROUND ART
A soft cream charged into a corn cup is usually manufactured by a soft ice cream freezer shown in FIG.
9
. In the soft ice cream freezer shown in
FIG. 9
, disposed are mix tanks
10
a,
10
b
for containing a liquid soft ice cream mix, and a cooling chamber
14
provided with a stirrer
12
for stirring, cooling and semi-hardening the liquid soft ice cream mix.
A passage to an adapter
18
provided with a discharge nozzle from an exit hole
16
formed in the wall surface of the cooling chamber
14
is a passage through which the semi-hardened soft ice cream mix passes. A plunger
22
which vertically moves with the vertical movement of a lever
20
is disposed midway in the passage.
The plunger
22
is, as shown in FIGS.
10
(
a
), (
b
), inserted into an insertion hole
30
formed in a soft ice cream freezer main body
24
so that vertical movement is possible. In the insertion hole
30
, the exit hole
16
is opened in the inner wall surface, and the adapter
18
provided with a discharge nozzle
26
is screwed to the lower end.
Additionally, an O ring
28
is attached to the plunger
22
to realize a complete seal between the plunger
22
and the insertion hole
30
.
When the lever
20
is moved to place this plunger
22
to the lowermost position, as shown in FIG.
10
(
a
), the tapered end surface of the plunger
22
abuts on the end surface of the adapter
18
screwed to the soft ice cream freezer main body
24
, and the soft ice cream mix passage leading to the discharge nozzle
26
from the exit hole
16
is closed.
On the other hand, when the lever
20
is moved to move the plunger
22
upward, as shown in FIG.
10
(
b
), the tapered end surface of the plunger
22
is detached from the end surface of the adapter
18
, and the soft ice cream mix passage is opened. Therefore, the semi-hardened soft ice cream mix cooled by the cooling chamber
14
flows in a direction of arrow A from the exit hole
16
, and is discharged from the discharge nozzle
26
of the adapter
18
. The discharge amount of the semi-hardened soft ice cream mix can be adjusted by adjusting the upward movement distance of the plunger
22
.
The soft ice cream can be obtained by charging the cream flow discharged from the discharge nozzle to the cup so that the discharge shape is maintained as much as possible.
Additionally, the conventional soft ice cream is obtained from a single soft ice cream mix, and it has been desired that brightness be added to appearance and complicated flavor be added.
Therefore, after storing the liquid soft ice cream mixes of different components into the mix tanks
10
a,
10
b,
using, for example, the soft ice cream mix with chocolate added thereto as one of the soft ice cream mixes, and cooling and semi-freezing the respective soft ice cream mixes individually, both soft ice cream mix flows are combined and discharged immediately before the soft ice cream mix is discharged from the discharge nozzle
26
. The discharged cream flow is a two-color cream flow formed, for example, of a cream color part and a chocolate color part.
The soft ice cream obtained by charging the two-color cream flow discharged from the discharge nozzle
26
into the cup is bright in appearance and its complicated flavor can be tasted as compared with a single-color soft ice cream.
However, the liquid soft ice cream mixes stored in the mix tanks
10
a,
10
b
are periodically subjected to heating for sterilization, and the like.
Therefore, the additive to be added to the soft ice cream mix needs to be unchanged in properties by heating, and the materials such as a strawberry which are easily changed in properties by heating and poor in heat resistance cannot be added. Furthermore, even the fruits that are not easily changed in properties by heating contain acid components in many cases. Therefore, when the soft ice cream mix as a dairy product is mixed with the fruit, the added fruit is separated from a milk content in some cases.
Therefore, for example, when strawberry-like flavor and color are to be added to the soft ice cream, a synthetic additive provided with the strawberry-like flavor and color, containing no acid component and having heat resistance is added to the soft ice cream mix. The soft ice cream obtained by adding the synthetic additive to the soft ice cream mix is poor in fresh strawberry-like flavor.
Furthermore, in a method of adding the additives such as chocolate to the liquid soft ice cream mix stored in one of the mix tanks
10
a,
10
b,
and adding a pattern to the obtained soft ice cream, the pattern added to the soft ice cream is constant, and it is difficult to arbitrarily change the pattern. Additionally, the unique flavor owned by the additives such as chocolate is diluted by the soft ice cream mix.
Therefore, an object of the present invention is to provide a soft ice cream in which even the materials such as a strawberry easily changed in properties by heating and containing acid components can be used, and the unique flavor owned by the materials such as strawberry jam and chocolate other than a soft ice cream mix can sufficiently be enjoyed, a manufacture method thereof, and a soft ice cream manufacture apparatus which can manufacture the soft ice cream.
DISCLOSURE OF THE INVENTION
The present inventors have considered that in order to solve the problem, it is effective to continuously or intermittently add fluid materials such as strawberry jam to a semi-hardened soft ice cream mix flow immediately before the mix is discharged from a discharge nozzle or while the mix passes through the discharge nozzle, have conducted studies, and have reached the present invention as a result.
Specifically, according to the present invention, there is provided a soft ice cream obtained by charging a cream flow of a cooled and semi-hardened soft ice cream mix discharged from a discharge nozzle into a cup so that the discharge shape is maintained as much as possible, and a fluid material substantially containing no soft ice cream mix and exhibiting fluidity to the same degree as that of the semi-hardened soft ice cream mix is continuously or intermittently disposed along the cream flow charged to the cup.
Moreover, according to the present invention, there is provided a soft ice cream manufacture method of charging a cream flow of a cooled and semi-hardened soft ice cream mix discharged from a discharge nozzle into a cup so that a discharge shape is maintained as much as possible to manufacture a soft ice cream, and a fluid material substantially containing no soft ice cream mix and exhibiting fluidity to the same degree as that of the semi-frozen soft ice cream mix is continuously or intermittently added to the soft ice cream mix flow passing immediately before the discharge nozzle or through the discharge nozzle.
Furthermore, according to the present invention, there is provided a soft ice cream manufacture apparatus for charging a cream flow of a cooled and semi-hardened soft ice cream mix discharged from a discharge nozzle into a cup so that a discharge shape is maintained as much as possible, and the soft ice cream manufacture apparatus includes: a plunger, disposed in a passage which is provided with the discharge nozzle in one end and through which the semi-hardened soft ice cream mix passes, for attaching/detaching a tip end surface with respect to the discharge nozzle to open/close the passage; and an adding device for continuously or intermittently adding a fluid material substantially containing no soft ice cream mix and exhibiting fluidity to the same degree as that of the semi-hardened soft ice cream mix to the soft
Ittetsu Mamoru
Kitazume Naoto
Kurosawa Tsuyoshi
Matsuda Kazuto
Nakamura Mitsuyoshi
Alexander Reginald L.
Darby & Darby
Sanyo Electric., Ltd.
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