JPS5849145B2 - Manufacturing method of granular frozen confectionery - Google Patents

Manufacturing method of granular frozen confectionery

Info

Publication number
JPS5849145B2
JPS5849145B2 JP55059430A JP5943080A JPS5849145B2 JP S5849145 B2 JPS5849145 B2 JP S5849145B2 JP 55059430 A JP55059430 A JP 55059430A JP 5943080 A JP5943080 A JP 5943080A JP S5849145 B2 JPS5849145 B2 JP S5849145B2
Authority
JP
Japan
Prior art keywords
granular
frozen
frozen confectionery
layer
food
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
JP55059430A
Other languages
Japanese (ja)
Other versions
JPS56158055A (en
Inventor
栄二 井藤
康 菊地
忠彦 広川
英雄 野村
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Morinaga and Co Ltd
Original Assignee
Morinaga and Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Morinaga and Co Ltd filed Critical Morinaga and Co Ltd
Priority to JP55059430A priority Critical patent/JPS5849145B2/en
Priority to GB8026221A priority patent/GB2075326B/en
Publication of JPS56158055A publication Critical patent/JPS56158055A/en
Publication of JPS5849145B2 publication Critical patent/JPS5849145B2/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/08—Batch production
    • A23G9/10—Batch production using containers which are rotated or otherwise moved in a cooling medium
    • A23G9/103—Batch production using containers which are rotated or otherwise moved in a cooling medium the container rotating about its own axis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
    • A23G9/245—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products for coating the products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products

Description

【発明の詳細な説明】 この発明は、粒状食品と添加液の凍結した氷結層を一体
とする粒状氷菓の製造法に関するものであり、さらに詳
しくは、粒状食品を回転旋回させながら冷却し、その状
態を保ちながら添加液を加え、粒状食品に添加液を付着
凍結させ、粒状食品と添加液の凍結した氷結層が一体と
なった粒状氷菓の製造法に関するものであり、（１）そ
れぞれの粒状食品を芯材とし、その周面を添加液が凍結
した氷結層で被覆した個々の粒状氷菓の製造法と、（２
）複数個の粒状食品が添加液の凍結した氷結層を介して
互いに付着しあって集塊物となっている粒状氷菓の製造
法とを含むものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a granular frozen confectionery that integrates a frozen layer of a granular food and an additive liquid. This relates to a method for producing granular frozen confectionery in which an additive liquid is added while maintaining the condition, the additive liquid is attached to and frozen on the granular food, and a frozen layer of the granular food and the additive liquid are integrated, and (1) each granular A method for producing individual granular frozen confectionery in which a food core is used as a core material and the surrounding surface is coated with a frozen layer of frozen additive liquid;
) A method for producing a granular frozen confectionery in which a plurality of granular foods adhere to each other via a frozen layer of an additive liquid to form an agglomerate.

この発明は、粒状食品を芯材とし、その周面が氷結層に
より被覆され、あられ、金平糖、チャイナマーブル等の
形をした粒状氷菓を供することを目的としてふ−り、１
た複数個の粒状食品が氷結層を介して互いに付着しあい
、鹿の子餅、ナッツクラスター等の形をした粒状氷菓を
供することも目的としている。This invention aims to provide a granular frozen confectionery with a granular food as a core material, the periphery of which is covered with a freezing layer, and shaped like aragonite, konpeito, China marble, etc.
Another object of the present invention is to provide a granular frozen confectionery in which a plurality of granular foods are adhered to each other via a freezing layer in the shape of pique mochi, nut clusters, or the like.

従来の氷菓は、カップ等の容器に入れる、バー状トする
或いは適当な形としたステツクを付ける等して供されて
いる。Conventional frozen desserts are served in containers such as cups, in the form of bars, or with appropriately shaped sticks attached.

しかし、これらの氷菓は、一つの大きな氷塊物となって
》り、食べる時さじ或いは歯等により口の中に入る大き
さに分割して食べなげればならず、一度に口の中に入る
粒状をした氷菓は知られていなかった。However, these frozen desserts come in the form of one large block of ice, and when eaten, they must be eaten by dividing them into pieces that can fit into the mouth with a spoon or teeth. Granular frozen desserts were unknown.

この発明の発明者らは、噛んだり割ったりしなくとも口
の中に入る粒状をなし、しかも各粒子の形、大きさ等を
任意に定めることカー可能な粒状氷菓の製造方法を研究
し、粒状食品を回転旋回させながら冷却し、そこに添加
液を加えることにより、粒状食品と添加液の凍結した氷
結層が一体となって粒状となること、しかも処理条件を
調節することにより任意の大きさのあられ、金平糖、チ
ャイナマーブル、鹿の子餅、ナッツクラスター等の形を
した大変楽しい形態の粒状氷菓となることを見いだし、
この発明を完威させた。The inventors of this invention have researched a method for producing granular frozen confectionery that can fit into the mouth without chewing or breaking, and in which the shape, size, etc. of each particle can be arbitrarily determined. By cooling the granular food while rotating it and adding the additive liquid thereto, the frozen layer of the granular food and the additive liquid are integrated into a granular form, and by adjusting the processing conditions, it can be made into any size. We discovered that granular frozen confectionery can be made into very fun shapes such as sanoarare, confetti, China marble, pique mochi, and nut clusters.
This invention was perfected.

この発明の粒状氷菓は、喫食時に噛んだり割ったリせず
ども一粒或いは数粒を口の中に入れて喫食できる大きさ
にすることができるだけでなく、ピンポン球、野球のボ
ール等のごとく大きな粒状とすることも可能で、所望に
より任意の大きさとすること力；できる。The granular frozen confectionery of this invention not only can be made into a size that can be eaten by putting one or several pieces in the mouth without having to chew or break them, but also can be made into a size that can be eaten by putting one or several pieces in the mouth without having to chew or break them. It can also be made into large particles, and can be made into any size as desired.

さらに形、大きさの揃った一定のものとすることができ
、その上美的感覚を楽しｌせてくれる大変楽しい従来に
なかったタイプの新規な氷菓である。Furthermore, it is a new type of frozen confectionery that can be made into a uniform shape and size, and is very enjoyable and has an aesthetic appeal that has never been seen before.

しかも、色、味、形、大きさ等の異った粒状氷菓の幾種
類かを混ぜ合わせて一つの包装体とすることにより一種
の氷菓（包装体）で何種類もの違った氷菓を楽しめるも
のとすることも可能である。Moreover, by mixing several types of granular frozen sweets with different colors, tastes, shapes, sizes, etc. and making them into one package, you can enjoy many different types of frozen sweets in one type of frozen confection (package). It is also possible to do this.

１た複数個の粒状食品が互いに付着しあった集塊物とし
た粒状氷菓の場合、各々の粒状食品の色、形、味などが
違ったものを用いることにより一つの氷菓に色、形、味
などの違った粒状食品が含１れた太変楽しい氷菓となす
ことも可能である。In the case of a granular frozen confectionery made up of an agglomerate of multiple granular foods attached to each other, by using granular foods with different colors, shapes, tastes, etc., one frozen confection can have different colors, shapes, and tastes. It is also possible to create a variety of fun frozen desserts containing granular foods with different flavors.

この発明は、粒状食品を回転旋回させながら冷却し、そ
の状態を保ちながら添加液を加え、粒状食品に添加液を
付着凍結させ、粒状食品と添加液の凍結した氷結層が一
体となった粒状とすることにより実施される。This invention cools the granular food while rotating it, adds an additive liquid while maintaining that state, and freezes the additive liquid on the granular food, so that the granular food and the frozen layer of the additive liquid are integrated into a granular product. This is implemented by:

この発明の粒状食品とは、凍結状態で喫食可能な小粒の
粒状町食物を指し、例えば（イ）ゆで小豆、甘納豆、レ
ーズン等のごとく初めより粒状をしていろ可食物、（ロ
）果実、野菜等の大きな可食物を切断等して粒状とした
可食物、（ハ）ゼリー、羊奨、氷、キャンデー、錠菓等
冷却、圧縮その他の方法で固化する液状或いは粉末状の
町食物を適当な大きさの粒状に固化させた可食物等が利
用できる。The granular foods of this invention refer to small granular foods that can be eaten in a frozen state, such as (a) foods that are granular from the beginning such as boiled red beans, sweet natto, raisins, etc., (b) fruits, (c) Foods made into granules by cutting large edibles such as vegetables; (c) Liquid or powdered street food that can be solidified by cooling, compression or other methods, such as jelly, sheepskin, ice, candy, tablets, etc. Edible food solidified into particles of a certain size can be used.

これらの粒状食品は、あらかじめ冷却してあるものを用
いると処理時間が短縮できる。Processing time can be shortened by using pre-chilled granular foods.

１た粒状食品として氷或いは添加液を凍結したものを用
いると氷結層と粒状食品が同一のものよりなる粒状氷菓
とすることができる。If ice or an additive liquid is frozen as the granular food, it is possible to obtain a granular frozen confectionery in which the frozen layer and the granular food are the same.

な釦粒状食品の大きさ、形等は、目的とする粒状氷菓の
形、大きさ等により適宜定めるようにする。The size, shape, etc. of the button granular food shall be determined as appropriate depending on the shape, size, etc. of the intended granular frozen confectionery.

１た、この発明の添加液とは、冷却した粒状食品に加え
た時、凍結する液状の可食物を指し、水或いは糖液、果
汁、コーヒー、洋酒、コンソメスープ等の適当な味を有
する調味液が利用できる。1. The additive liquid of this invention refers to a liquid edible substance that freezes when added to a cooled granular food, and includes water, sugar solution, fruit juice, coffee, Western liquor, consommé soup, and other seasonings with an appropriate taste. liquid is available.

調味液は、例えば糖類、食塩、有機酸、化学調味料、醤
油、だし汁等で所望の味を付けたものが用いられるが、
氷点降下を考慮し、なるべく高い温度で凍結するものが
望１しい。The seasoning liquid used includes, for example, sugars, salt, organic acids, chemical seasonings, soy sauce, dashi stock, etc., added to the desired flavor.
Considering the freezing point drop, it is desirable to use something that freezes at as high a temperature as possible.

粒状食品を回転旋回させるには、回転、偏心運動、振動
等をする容器に粒状食品を収容することにより実施され
る。Rotating the granular food is carried out by placing the granular food in a container that rotates, eccentrically moves, vibrates, and the like.

このような容器として例えば回転釜、回転ドラム、回転
皿等のように回転軸或いは回転ローラー等により回転す
るようになっている回転容器、或いは平底又は船底型等
比較的偏平な底面をした容器をジャイロシフターや平炒
炉等のように偏心運動するようになっている容器、或い
は上下又は／及び左右に振動する容器等が用いられるが
、例えば傾斜軸を有する回転容器を首振リ運動させメリ
ーゴーランドのように波動回転するようになった容器の
ごとく回転、偏心運動、振動等を組み合わせた運動をす
る容器等を用いることによっても実施可能である。Examples of such containers include rotating containers that are rotated by a rotating shaft or rotating rollers, such as a rotating pot, rotating drum, or rotating plate, or containers that have a relatively flat bottom surface, such as a flat-bottomed or ship-bottomed container. Containers that move eccentrically, such as gyro shifters and flat roasters, or containers that vibrate up and down and/or left and right are used. This can also be carried out by using a container that moves in a combination of rotation, eccentric movement, vibration, etc., such as a container that undergoes wave rotation.

１た下より気流が吹き上げる筒状容器に収容し、流動層
とすることによっても実施することが可能である。This can also be carried out by placing the container in a cylindrical container with an airflow blowing up from below to form a fluidized bed.

このようにして回転旋回している粒状食品を冷却するに
は、装置を冷凍庫等の低温の場所に設置して操作する、
容器内に冷却した空気を送る、容器外周面に冷媒を循環
させる、容器を冷媒に接触させる等の適当な方法で行い
得るが、例えば液体窒素、ドライアイス等の冷却材を粒
状食品と一緒に容器に収容することにより簡単に実施す
ることができる。In order to cool the rotating granular food in this way, the device must be installed and operated in a low-temperature place such as a freezer.
This can be done by any suitable method such as sending cooled air into the container, circulating a refrigerant around the outer surface of the container, or bringing the container into contact with the refrigerant. This can be easily carried out by storing it in a container.

この時の冷却温度は、添加液の凍結温度より５℃以上低
くするのが望１しいが、この温度は添加液により凍結温
度が異なるため一概に定めることができない。The cooling temperature at this time is preferably 5° C. or more lower than the freezing temperature of the additive liquid, but this temperature cannot be determined unconditionally because the freezing temperature varies depending on the additive liquid.

しかし砂糖を用いた通常の冷菓を作るときに用いる原料
液と同じような組或の調味液を添加液として用いた場合
、−１５℃より低い温度とすることが望ましい。However, when a seasoning liquid of the same composition as the raw material liquid used when making ordinary frozen desserts using sugar is used as the additive liquid, it is desirable to set the temperature lower than -15°C.

回転旋回している冷却した粒状食品に添加液を加えると
、添加液は粒状食品の表面に付着凍結し、粒状食品と添
加液の凍結した氷結層が一体となった粒状の氷菓となる
。When an additive liquid is added to the cooled granular food that is rotating, the additive liquid adheres to the surface of the granular food and freezes, forming a granular frozen confectionery in which the granular food and the frozen layer of the additive liquid are integrated.

添加液を添加する時、添加液を噴霧や小さい穴のノズル
等により小さい粒子状の液滴として加えると、粒状食品
を芯材として、その周面を氷結層で被覆した粒状氷菓と
なるが、それより大きな液滴或いは連続流下して添加液
を加えると複数個の粒状食品が氷結層により互いに付着
しあった集塊物となり、クラスタ一様の粒状氷菓となる
。When adding the additive liquid, if the additive liquid is added in the form of small droplets by spraying or a nozzle with a small hole, the result is a granular frozen confectionery with the granular food as the core material and the surrounding surface covered with a freezing layer. If the additive liquid is added in larger droplets or in a continuous flow, a plurality of granular foods will become an agglomerate that is adhered to each other by a freezing layer, resulting in a granular frozen confectionery with uniform clusters.

すなわち小さい粒子状の液滴として添加液を加えると、
添加液の一部は粒状食品周辺の冷雰囲気或いはドライア
イスなどの冷却材表面で粒子状に凍結し雪様の氷片とな
り、一部は粒状食品表面に付着し凍結する。In other words, when the additive liquid is added as small droplets,
A portion of the additive liquid freezes into particles in the cold atmosphere around the granular food or on the surface of a coolant such as dry ice, forming snow-like ice flakes, and a portion adheres to the surface of the granular food and freezes.

この時、粒状食品表面に達した添加液の液滴ば、氷片と
して存在する添加液を粒状食品表面に貼り付けるように
して凍結し、さらに回転旋回することにより粒状食品を
芯材として雪だる渣を作るときのように、その周面が氷
結層で被われて行くと思われる。At this time, the droplets of the additive liquid that have reached the surface of the granular food freeze by sticking the additive liquid present as ice flakes to the surface of the granular food, and are further rotated to form snow using the granular food as a core material. It is thought that the surrounding surface will be covered with a layer of ice, just as when creating a sludge.

従って添加液の添加、付着凍結を繰り返すことにより粒
状食品が所望の厚さの氷結層により被覆された粒状氷菓
とスルコとができる。Therefore, by repeating the addition of the additive liquid and the adhesion and freezing, granular frozen confectionery and surco in which the granular food is coated with a frozen layer of a desired thickness can be obtained.

しかも、この時の冷却温度、粒状食品の回転旋回速度等
を調節することにより、氷結層の表面を滑らかな曲面と
したり、凹凸面としたりすることが可能であり、これら
を調節して所望の表面状態の粒状氷菓とすることが可能
である。Furthermore, by adjusting the cooling temperature, rotation speed of the granular food, etc. at this time, it is possible to make the surface of the frozen layer a smooth curved surface or an uneven surface. It is possible to make it into a granular frozen confectionery in a surface state.

すなわち冷却温度が比較的高いと氷結層の外周面が滑ら
かとなり第１図に示すように球形をした粒状氷菓となる
が、冷却温度が低いと凹凸状の外周面の粒状氷菓となる
。That is, when the cooling temperature is relatively high, the outer circumferential surface of the frozen layer is smooth, resulting in a spherical granular frozen confection as shown in FIG. 1, but when the cooling temperature is low, the outer circumferential surface is uneven.

しかも冷却温度が低い場合、粒状食品の回転旋回速度が
大きい（激しく回転旋回する）と凹凸の突出部が小さく
なり第２図に示すようなあられ様の形をした粒状氷菓と
なるｈ″＝、回転旋回速度が小さい（静かに回転旋回す
る）と突出部が角のように大きくなり第３図に示すよう
な金平糖様の形をした粒状氷菓となる。Moreover, when the cooling temperature is low, when the rotational speed of the granular food is high (rotating and circling violently), the protrusions of the unevenness become smaller, resulting in a granular frozen confection with a hail-like shape as shown in Fig. 2 h''=, When the rotating speed is low (quietly rotating), the protrusions become large like horns, resulting in a granular frozen confection with a confetti-like shape as shown in FIG.

一方、ひしやく、さじ等で投入する、大きな穴のノズル
より連続流下する等して大きな液滴として添加液を加え
ると、添加液は周辺雰囲気の冷気で凍結する前に粒状食
品の表面に達し、粒状食品の冷気により接触面より凍結
して行く。On the other hand, if the additive liquid is added as large droplets by pouring it in with a spoon or a spoon, or by continuously flowing down a nozzle with a large hole, the additive liquid will reach the surface of the granular food before it freezes due to the cold air in the surrounding atmosphere. The cold air from the granular food causes it to freeze from the contact surface.

この時、回転旋回により他の粒状食品と接触すると粒状
食品相互の間に介在する添加液は、双方の粒状食品の冷
気により完全に凍結し、互いに付着して離れな〈たると
考えられ、これにより複数個の粒状食品が付着しあった
集塊物ができ、第４，５図に示すようなクラスタ一様の
粒状氷菓となる。At this time, when the granular food comes into contact with another granular food due to the rotation, the additive liquid that is present between the granular foods is completely frozen by the cold air of both granular foods, and it is thought that they stick to each other and do not separate. An agglomerate is formed in which a plurality of granular foods adhere to each other, resulting in a granular frozen confection with uniform clusters as shown in FIGS. 4 and 5.

このように、粒状食品の冷却温度、回転旋回速度、添加
液を添加する時の液滴の大きさ等を調節することにより
、球形、あられ形、金平糖形、クラスター状集塊物等を
所望の形態の粒状氷菓とすることが可能である。In this way, by adjusting the cooling temperature of the granular food, the rotation speed, the size of the droplets when adding the additive liquid, etc., it is possible to obtain the desired spherical shape, aragonite shape, konpeito shape, cluster-like agglomerate, etc. It is possible to make it into a granular frozen confectionery.

捷た添加液の色・味等を添加の途中で変えることにより
、例えばチャイナマーブル等のごとく多層状の氷結層と
なすことも可能である。By changing the color, taste, etc. of the strained additive liquid during addition, it is also possible to form a multilayered frozen layer, such as China Marble, for example.

さらに捷た、添加液を加える時、その一部をあらかじめ
凍結し、細かい氷片として加えると操作の時間を短縮し
、冷却の効率を高めることが可能である。Furthermore, when adding the shredded additive liquid, it is possible to freeze a portion of it in advance and add it in the form of small pieces of ice, thereby shortening the operation time and increasing cooling efficiency.

な卦冷却温度、回転旋回速度、液滴の大きさ等は相列的
なもので、冷却方法、添加液の凍結温度、添加時の液温
、添加速度、粒状食品の大きさ等により変って来るため
状態を児な力；ら適宜定める必要がある。The cooling temperature, rotation speed, droplet size, etc. are related to each other, and vary depending on the cooling method, the freezing temperature of the additive liquid, the liquid temperature at the time of addition, the addition speed, the size of the granular food, etc. In order for this to happen, it is necessary to determine the conditions accordingly.

１た粒状食品の最外周面を水或いは氷点降下の小さい添
加液が凍結した氷結層で被覆し、内部の氷点降下の大き
な゛添加液の凍結した氷結層を包み込むことにより、熱
に則し比較的強い粒状氷菓とすることができる。By coating the outermost surface of the granular food with a frozen layer made of water or an additive liquid with a small freezing point drop, and wrapping the inside frozen layer of an additive liquid with a large freezing point drop, it is possible to compare the temperature according to the temperature. It can be made into a strong granular frozen dessert.

次に実施例について説明する。Next, an example will be described.

実施例 １ 筺ず氷を氷かき機により一辺が釦よそ５７ｎ７ｒｔの粒
状をした氷片とし、この氷片を粒状食品としてドライア
イス片と一緒に回転釜に入れ、回転させる。Example 1 Unshafted ice is made into granular ice pieces with a side of 57n7rt from the button distance using an ice scraper, and the ice pieces are put into a rotary pot together with dry ice pieces as a granular food and rotated.

次いで回転させなカーら回転釜の中に着色したシロップ
を噴霧して霧状として添加し、しばらく回転を続け氷片
の周面にシロップを付着凍結させる。Next, the colored syrup is sprayed into the rotary kettle from a rotating car and added in the form of mist, and the rotation is continued for a while to freeze the syrup attached to the circumferential surface of the ice pieces.

次いで噴霧、付着凍結を反復繰り返し行い、氷片を芯材
とし、その周面をシロップの凍結した氷結層で被覆し、
直径が１０〜１３間の第１図に示すような球形をした粒
状氷菓を得た。Next, spraying and adhering and freezing are repeated repeatedly, using ice chips as a core material, and covering the surrounding surface with a frozen layer of syrup.
Granular frozen confections having a spherical shape as shown in FIG. 1 with a diameter of 10 to 13 were obtained.

な釦シロップは、赤、青、黄、橙の各色に着色し、各々
の色に苅応していちご、はつか、パイナップル、オレン
ジの香料で風味付けしたものを、各々別々に用いて各々
の色をした粒状氷菓を得た。Nabuton syrup is colored red, blue, yellow, and orange and flavored with strawberry, pineapple, and orange flavorings according to each color, and is used separately to create each flavor. A colored granular frozen confection was obtained.

これらの各色をした粒状氷菓を混ぜ合わせ一つの袋に入
れることによりカラフルな大変楽しい色彩の粒状氷菓と
なった。By mixing these granular frozen confections of each color and putting them into one bag, the granular frozen confectionery became colorful and very fun.

渣た、このものは、好みの色の粒状氷菓を食べることに
より所望の風味の氷菓が楽しめ、しかも違った色の氷菓
を食べることにより多くの風味を楽しめる氷菓となった
。The result is a frozen confection that allows you to enjoy a desired flavor of frozen confectionery by eating granular frozen confectionery of your favorite color, and moreover, allows you to enjoy many flavors by eating frozen confectionery of a different color.

実施例 ２ 実施例１に記載の氷片を粒状食品として実施例１と同様
にドライアイス片と一緒に回転釜に入れ、回転速度を上
げて激しく回転させながら液体窒素を注入し十分冷却し
た。Example 2 The ice pieces described in Example 1 were put into a granular food together with dry ice pieces in the same manner as in Example 1, and while the rotation speed was increased and vigorously rotated, liquid nitrogen was poured into the pot and the food was sufficiently cooled.

次いで冷却状態を保った１″！！実施例１と同様にして
着色したシロップを繰り返し噴霧して添加し、氷片を芯
材として、その周面をシロップの凍結した氷結層で被覆
し、直径が１０〜１５ｍｍの第２図に示すようなあられ
様の形をした粒状氷菓を得た。Next, the colored syrup was repeatedly sprayed and added in the same manner as in Example 1 while kept in a cooled state, and the surrounding surface was covered with a frozen layer of syrup using ice chips as a core material. Granular frozen confectionery in the shape of a hailstone as shown in FIG. 2 with a diameter of 10 to 15 mm was obtained.

な釦シロップとして実施例１と同様に赤、青、黄、橙の
各色に着色し、香料を加えたものを用いてカラフルな粒
状氷菓とした。As in Example 1, button syrups were colored in red, blue, yellow, and orange and flavored with flavor to make colorful granular frozen confections.

実施例 ３ 実施例１に記載の氷片を粒状食品として実施例１と同様
にドライアイス片と一緒に回転釜に入れ、ゆっくり回転
させながら実施例２と同様に液体窒素を注入し十分冷却
した。Example 3 The ice chips described in Example 1 were used as granular food and placed in a rotary pot together with dry ice chips as in Example 1, and while slowly rotating, liquid nitrogen was injected in the same manner as in Example 2 to cool it sufficiently. .

次いで冷却状態を保ったｉｔ実施例ｌと同様にして着色
したシロップを繰り返し噴霧して添加し、氷片を芯材と
して、その周面をシロップの凍結した氷結層で被覆し、
直径が１２〜１７間の第３図に示すような金平糖様の形
をした粒状氷菓を得た。Next, colored syrup was added by repeated spraying in the same manner as in IT Example 1 while keeping the cooled state, and the surrounding surface was covered with a frozen layer of syrup using ice pieces as a core material.
A granular frozen confectionery shaped like a confetti candy as shown in FIG. 3 with a diameter of 12 to 17 mm was obtained.

な釦シロップは実施例１と同様に色々の色に着色し香り
付けしたものを用いカラフルな粒状氷菓とした。As in Example 1, button syrups were colored in various colors and flavored to make colorful granular frozen confections.

実施例 ４ 赤、青、黄、橙の各色に各々着色した実施例１に記載の
球形をした氷菓を混合し粒状食品とした。Example 4 The spherical frozen confections described in Example 1, each colored in red, blue, yellow, and orange, were mixed to form a granular food.

この粒状食品を多数の砕いたドライアイス片と一緒に回
転釜に入れ、回転させながら冷却し、十分冷却したら、
その状態を保った−！１時々無着色の砂糖液を柄付小形
カップを用い流し入れるようにすることを繰り返し、第
４図に示すような複数粒の粒状食品が凍結した砂糖液を
介して付着しあった集塊物とした。This granular food is placed in a rotary pot together with many pieces of crushed dry ice, cooled while rotating, and once cooled sufficiently,
It stayed that way! 1. Repeatedly pouring uncolored sugar liquid into a small cup with a handle from time to time, and as shown in Fig. did.

このものは、種々の色に着色した球形の粒状食品が半透
明の凍結した砂糖液により互いに付着した大変奇麗な外
観のクラスター状の粒状氷菓となった。This product was a cluster-shaped granular frozen confectionery with a very beautiful appearance, in which spherical granular foods colored in various colors were adhered to each other by a translucent frozen sugar solution.

このものを食べると、口の中で溶けるに従い、いちご、
はっか、パイナップル、オレンジ等の味が楽しめ大変お
いしいものとなった。When you eat this, as it melts in your mouth, the strawberries,
It was very delicious, with flavors such as mint, pineapple, and orange.

実施例 ５ 種々の色に着色した実施例３に記載の金平糖の形をした
氷菓を混合し粒状食品とした。Example 5 The konpeito-shaped frozen confections described in Example 3 colored in various colors were mixed to form a granular food.

この粒状食品を液体窒素と一緒に回転釜に入れ、回転さ
せながら液体窒素を滴下して内容物を冷却した。This granular food was placed in a rotary pot together with liquid nitrogen, and the contents were cooled by dropping liquid nitrogen while rotating.

冷却したら、その状態を保ちながら無色の砂糖液を多数
の穴を有するノズルよりシャワー状に添加し、第５図に
示すような集塊物とした。After cooling, a colorless sugar solution was added in a shower form through a nozzle having many holes while maintaining that state to form an agglomerate as shown in FIG.

このものは、種々の色をした金平糖の形をした氷菓が互
いに付着し合った全く新規な形をした粒状氷菓であった
。This granular frozen confectionery had a completely new shape, consisting of confetti-shaped frozen confections of various colors attached to each other.

実施例 ６ 約３間の粒状としたりんごの果肉を粒状食品として回転
容器に入れ、ドライアイス片と一緒に回転させながら冷
却し、オず赤色に着色したりんごジュースを噴霧添加し
、粒状食品を芯材として、その周面なりんごジュースの
凍結した氷結層で被覆した。Example 6 Apple pulp that had been granulated for about 30 minutes was put into a rotating container as a granular food, cooled while rotating together with pieces of dry ice, and apple juice colored red was added by spraying, and the granular food was As a core material, its periphery was covered with a frozen layer of apple juice.

この時の氷結層の厚さは約２間であった。次いで薄い黄
色に着色したバーモント（・・チ蜜で甘味をつげたりん
ご酢）を噴霧し、りんごジュースの氷結層の周面をさら
に凍結したバーモントで被覆し、最後に水を噴霧し最外
周を水が凍結した氷結層で被覆し、直径が釦よそ１３朋
の球形の粒状氷菓を得た。The thickness of the frozen layer at this time was approximately 2 mm. Next, a pale yellow colored vermont (apple vinegar sweetened with honey) is sprayed, the surrounding surface of the frozen layer of apple juice is further covered with frozen vermont, and finally water is sprayed to cover the outermost periphery. A spherical granular frozen confectionery with a diameter of about 13 mm was obtained by covering with a layer of frozen water.

このものは、芯材がりんごの果肉、その周面が赤色のり
んごジュースの氷結層、さらにその外周面が黄色のバー
モートの氷結層で最外周面が氷の層で被覆されて》り、
外からみると中央部に赤い内部が透けて見え、それより
外側に向って段々黄色が増しオレンジ色から黄色渣で徐
々に色が変って見え、大変楽しいものとなった。The core material is apple pulp, the surrounding surface is a frozen layer of red apple juice, the outer surface is a frozen layer of yellow vermouth, and the outermost surface is covered with a layer of ice.
When viewed from the outside, the red interior can be seen through the center, and the yellow color gradually increases toward the outside, and the color gradually changes from orange to yellow, making it very enjoyable.

このものを口に入れて噛むとりんごとバーモントの味が
調和し、大変勢いしかった。When I put this in my mouth and chewed it, the flavors of apple and Vermont harmonized and it was very strong.

実施例 ７ 捷ず直径が約７關のラムネ菓子を粒状菓子として高さ約
２５ｃｍ、縦横各々約１００ｃｍの箱型容器に収容し、
さらにドライアイスの小片を多数加え、容器を偏心運動
させ、内容物を回転旋回させながら冷却する。Example 7 A ramune confectionery with an uncut diameter of about 7 cm was stored as a granular confectionery in a box-shaped container with a height of about 25 cm and a length and width of about 100 cm,
Furthermore, many small pieces of dry ice are added, and the container is moved eccentrically to cool the contents while rotating.

次いで、その状態を保ちながら香料を加えた砂糖シロッ
プを噴霧し、粒子状の液滴として添加し、しばらく偏心
運動を行わせ、粒状食品の周面に付着凍結させる。Next, while maintaining this state, flavored sugar syrup is sprayed, added as particulate droplets, and eccentrically moved for a while to adhere and freeze on the peripheral surface of the granular food.

さらに噴霧、付着凍結を繰り返し行い、粒状食品を芯材
とし、その周面を砂糖シロップが凍結した氷結層で被覆
する。Further, spraying and adhering and freezing are repeated to coat the granular food core with a frozen layer of frozen sugar syrup.

最後に水を一回噴霧し最外周面に水が凍結した氷結層に
て被覆し、直径が約２５間の粒状氷菓を得た。Finally, water was sprayed once to cover the outermost surface with a frozen layer of frozen water to obtain granular frozen confectionery with a diameter of about 25 mm.

このものは、表面が滑らかな球形をし、食べると氷結層
と芯材のラムネ菓子が混り従来にないタイプの大変かい
しい氷菓であった。This iced confectionery had a spherical shape with a smooth surface, and when eaten, the frozen layer and the ramune confectionery core mixed together, making it a very delicious type of frozen confectionery that had never been seen before.

実施例 ８ 実施例７に記載の箱型容器と同形の容器の外周面に冷媒
が循環する冷却パイプを付し、粒状食品として直径が約
１０間のマシュマロを入れ、冷媒の循環により冷却する
と同時に容器の左が下った時右が上り、右が下った時左
が上るように左右が対向方向に上下振動させながら容器
内に液体窒素を加え、内容物を冷却する。Example 8 A cooling pipe through which a refrigerant circulates is attached to the outer circumferential surface of a container having the same shape as the box-shaped container described in Example 7, and marshmallows having a diameter of about 10 mm are placed as granular food, and the container is cooled by the circulation of the refrigerant. Liquid nitrogen is added into the container and the contents are cooled while the left and right sides are vibrated up and down in opposite directions so that when the left side of the container goes down, the right side goes up, and when the right side goes down, the left side goes up.

内容物が十分に冷却したら有機酸、レモンエッセンスを
加えたシロップを***を有するノズルより間歇的に噴射
し、小さい液滴として容器内に添加し、粒状食品の周面
に付着凍結させ、凹凸した外周面をした直径約２５〜３
０皿のあられ状の外観をした粒状氷菓を得た。Once the contents have cooled sufficiently, a syrup containing organic acid and lemon essence is intermittently sprayed through a nozzle with small holes, and is added into the container as small droplets, which freeze and adhere to the surrounding surface of the granular food, creating an uneven surface. Approximately 25~3 in diameter on the outer circumference
0 plates of granular frozen confectionery with a hail-like appearance were obtained.

実施例 ９ 一辺−ｂ″−ｂよそ１０ｍｍの粒状に切断したバナナ果
肉ヲ一度アスコルビン酸溶液に浸漬後取り出し、−３０
〜−５０℃にて急速凍結させた粒状食品を、傾斜軸を有
する円形皿形容器に収容し、同時にドライアイスの小片
に砕いたものを加え、ゆっくり回転させながら砂糖を加
えたアスコルビン酸溶液を噴霧して加え、粒状食品を芯
材とし、その周面をアスコルビン酸溶液が凍結した氷結
層にて被覆した球形をした粒状氷菓を得た。Example 9 Banana pulp cut into particles with a side of -b''-b approximately 10 mm was immersed in an ascorbic acid solution and then taken out.
A granular food rapidly frozen at ~-50°C is placed in a circular dish-shaped container with an inclined axis, and crushed dry ice is added at the same time, and ascorbic acid solution containing sugar is poured into the container while slowly rotating. The mixture was added by spraying to obtain a spherical granular frozen confectionery with the granular food as a core material and the surrounding surface covered with a frozen layer of frozen ascorbic acid solution.

１たアスコルビン酸溶液を連続滴下させ同様に操作する
ことにより複数個の粒状食品がアスコルビン酸溶液の凍
結した氷結層により互いに付着しあった集塊物となった
粒状氷菓を得た。By continuously dropping the ascorbic acid solution and performing the same operation, a granular frozen confectionery was obtained in which a plurality of granular foods were aggregated and adhered to each other by a frozen layer of the ascorbic acid solution.

実施例 １０ 長さ１５０ｃ，、幅５０Ｃｆｎの麓船形をした底の比較
的偏平な容器にドライアイス片と一緒にレーズンを入れ
、容器を水平面で偏心運動させながらぶどう酒及びバニ
ラエッセンスを加えたシロップをスプレーで加え、レー
ズンの周面をシロップが凍結した氷結層で被覆し、球形
の粒状氷菓を得た。Example 10 Raisins were placed together with pieces of dry ice in a boat-shaped container with a relatively flat bottom, measuring 150 cm in length and 50 Cfn in width, and while the container was moved eccentrically on a horizontal plane, syrup to which wine and vanilla essence were added was added. The syrup was added by spraying, and the surrounding surfaces of the raisins were covered with a frozen layer of frozen syrup to obtain spherical granular frozen confections.

１た同様にし、レーズンを容器に入れドライアイスと液
体窒素で冷却しながら操作するとあられ様の外形をした
粒状氷菓とたった。In the same manner as above, raisins were placed in a container and cooled with dry ice and liquid nitrogen, resulting in granular frozen confections with a hail-like appearance.

渣た、この時小形のひしや〈でシロップを投入すると数
粒のレーズンがシロップの凍結した氷結層で互いに付着
しあった集塊物となった粒状氷菓となった。At this time, when syrup was poured into a small scoop, several grains of raisins were stuck to each other with a frozen layer of syrup, forming a granular frozen confection.

実施例 １１ 皮を剥ぎ芯を除いたりんご及びパイナップルの果肉を直
径が１０〜１５關の粒状に切断したものを粒状食品とし
て箱型容器に収容し、ドライアイスを加えて容器を上下
に振動させながらりんごジュースを噴霧状にして添加す
ることにより粒状食品を芯材とし、その周面をジュース
が凍結した氷結層で被覆した球形をした粒状氷菓を得た
。Example 11 The pulp of apples and pineapples, with their skins and cores removed, cut into granules with a diameter of 10 to 15 mm was stored as a granular food in a box-shaped container, dry ice was added, and the container was vibrated up and down. By adding apple juice in the form of a spray, a spherical granular frozen confectionery was obtained, in which the granular food was used as a core material and the surrounding surface was covered with a frozen layer of frozen juice.

１た同様に操作しながらりんごジュースを多数の穴を有
するノズルより噴出させるようにして加えると凍結した
ジュースで多数の粒状食品が付着しあった集塊物となっ
た粒状氷菓を得た。In the same manner as in step 1, apple juice was added so as to be jetted out from a nozzle having many holes, and a granular frozen confectionery in which a large number of granular foods were attached as agglomerates was obtained with the frozen juice.

実施例 １２ 傾斜軸を有する円形皿形容器にゆでてシロップにつげて
かいた小豆を入れ、ドライアイス片を加え容器を回転さ
せると同時に回転軸を首振り運動させる。Example 12 Boiled red beans that have been soaked in syrup are placed in a circular dish-shaped container with an inclined shaft, a piece of dry ice is added, and the container is rotated, at the same time the rotating shaft is oscillated.

小豆が十分冷却したらバニラエッセンス及びブランデー
を加えたシロップを噴霧して加えると小豆周面に凍結し
たシロップが付着し、その周面を被覆して球形をした粒
状氷菓が得られた。When the adzuki beans were sufficiently cooled, a syrup containing vanilla essence and brandy was added by spraying, and the frozen syrup adhered to the periphery of the adzuki beans, coating the periphery of the adzuki beans to obtain spherical granular frozen confections.

１たドライアイス片で冷却する時同時に液体窒素を加え
同様に操作すると小豆を芯に有するあられ様の外観の粒
状氷菓となった。When cooling with a piece of dry ice, liquid nitrogen was added at the same time and the same operation was performed to obtain a granular frozen confectionery with a hail-like appearance and having an azuki bean core.

さらに筺た、この時容器の回転数を少なくして同様に操
作すると表面の凹凸の大きい金平糖様の外観をした粒状
氷菓が得られた。When the container was further boiled and operated in the same manner with a lower rotational speed, a granular frozen confectionery having a confetti-like appearance with large irregularities on the surface was obtained.

な釦シロップを噴霧せずに大きな穴のノズルより連続流
下させて加えると小豆が互いに付着しあった集塊物状の
粒状氷菓となった。When the button syrup was added continuously through a large-hole nozzle without being sprayed, the result was a granular frozen confection with agglomerated adzuki beans adhering to each other.

実施例 １３ 直径８ＭＡＩＬの球形に戒形したドロップを粒状食品と
して回転釜に収容し、ドライアイス片を加えて釜を回転
させ内容物を冷却する。Example 13 A spherical drop with a diameter of 8 MAIL is placed as a granular food in a rotary pot, a piece of dry ice is added, and the pot is rotated to cool the contents.

内容物が冷却したら甘味を付けたコーヒーを時々噴霧さ
せながら添加し、粒状食品を芯材とし、その周面を凍結
したコーヒーで被覆させる。Once the contents have cooled, sweetened coffee is added with occasional spraying, and the granular food is used as a core material, and the surrounding surface is coated with frozen coffee.

な釦コーヒーを噴霧添加する時、同時にあらかじめ凍結
し細かく砕いて雪様とした凍結コーヒーを加えることに
より、粒状食品周面に生じるコーヒーの凍結した氷結層
の生成、生長を助けるようにすることにより短時間で厚
い氷結層を有するピンポン球様の粒状氷菓が得られた。When spraying and adding the button coffee, at the same time, the frozen coffee that has been frozen in advance and crushed finely to make it snow-like is added to help the formation and growth of the frozen layer of coffee that forms on the surface of the granular food. Ping-pong ball-like granular frozen confectionery with a thick frozen layer was obtained in a short time.

実施例 １４ 食塩で味付けしたマッシュポテトを約５７ｎｍの球状と
なし、凍結庫にて凍結させて粒状食品とする。Example 14 Mashed potatoes seasoned with salt are formed into spheres of approximately 57 nm, and frozen in a freezer to form a granular food.

この粒状食品を液体窒素で冷やしてある回転釜に入れ、
液体窒素で冷却しながら回転さす。This granular food is placed in a rotary pot cooled with liquid nitrogen.
Rotate while cooling with liquid nitrogen.

この内容物にコンソメスープを少量ずつ例回かに分けて
噴霧添加することにより粒状食品を芯材とし、その周面
を凍結したコンソメスープの氷結層で被覆し、球形の粒
状氷菓を得た。A granular food was used as a core material by spraying consommé soup in small portions at intervals, and the surrounding surface was coated with a layer of frozen consommé soup to obtain a spherical granular frozen confection.

このものは、従来なかった新しいタイプの氷菓となった
。This became a new type of frozen dessert that had never existed before.

【図面の簡単な説明】[Brief explanation of drawings]

第１図二球形をした粒状氷菓の一例・・・１Ａの斜視図
、第２図：あられ状の形をした粒状氷菓の一例・・・１
Ｂの斜視図、第３図：金平糖の形をした較状氷菓の一例
・・・ＩＣの斜視図、第４図二球形をした粒状食品・・
・１ｄが氷結層・・・２ｄにより互いに付着しあってい
る粒状氷菓の一例・・・１Ｄの斜視図、第５図二金乎糖
の形をした粒状食品・・・１ｅが氷結層・・・２ｅによ
り互いに付着しあっている粒状氷菓の一例・・・１Ｅの
斜視図。Fig. 1 2 An example of a spherical granular frozen confectionery...1A perspective view, Fig. 2: An example of a granular frozen confectionery shaped like a hailstone...1
Perspective view of B, Figure 3: An example of confetti-shaped frozen confectionery...Perspective view of IC, Figure 4.2 Spherical granular food...
・1d is a frozen layer...An example of granular frozen candy that is attached to each other by 2d...Perspective view of 1D, Figure 5. Granular food in the shape of two golden sugars...1e is a frozen layer... - An example of granular frozen desserts that are attached to each other by 2e... A perspective view of 1E.

Claims (1)

【特許請求の範囲】 １ 粒状食品を回転旋回させながら冷却し、それに添加
液を加え、粒状食品に添加液を付着凍結させ、粒状食品
と添加液の凍結した氷結層を一体とすることを特徴とす
る粒状氷菓の製造法。 ２ それぞれの粒状食品を芯材とし、その周面を氷結層
で被覆した個々の粒状氷菓とする特許請求の範囲第１項
記載の粒状氷菓の製造法。 ３ 氷結層の外周面が凹凸状をなし、あられ或いは金平
糖の形をした粒状氷菓とする特許請求の範囲第２項記載
の粒状氷菓の製造法。 ４ 氷結層の外周面が滑らかな曲面をなし、球形をした
粒状氷菓とする特許請求の範囲第２項記載の粒状氷菓の
製造法。 ５ チャイナマーブルのように色違いの多層状氷結層で
被覆した粒状氷菓とする特許請求の範囲第２項捷たは第
４項記載の粒状氷菓の製造法。 ６ 複数個の粒状食品が添加液の凍結した氷結層により
互いに付着しあい、クラスター状の集塊物となった粒状
氷菓とする特許請求の範囲第１項記載の粒状氷菓の製造
法。[Claims] 1. A granular food is cooled while being rotated, an additive liquid is added thereto, the additive liquid is attached to and frozen on the granular food, and the frozen layer of the granular food and the additive liquid are integrated. A method for producing granular frozen confectionery. 2. The method for producing granular frozen confectionery according to claim 1, wherein each granular frozen confectionery is made into individual granular frozen confectionery in which each granular food is used as a core material and the peripheral surface thereof is coated with a freezing layer. 3. The method for producing granular frozen confectionery according to claim 2, wherein the outer circumferential surface of the frozen layer is uneven, and the granular frozen confectionery is shaped like hailstones or confetti. 4. The method for producing a granular frozen confectionery according to claim 2, wherein the outer circumferential surface of the frozen layer has a smooth curved surface and the granular frozen confectionery is spherical. 5. A method for producing a granular frozen confectionery according to claim 2 or 4, wherein the granular frozen confectionery is coated with a multilayered frozen confectionery layer of different colors like China Marble. 6. The method for producing a granular frozen confection according to claim 1, wherein the granular frozen confection is a granular frozen confection in which a plurality of granular foods are adhered to each other by a frozen layer of additive liquid to form a cluster-like agglomerate.
JP55059430A 1980-05-07 1980-05-07 Manufacturing method of granular frozen confectionery Expired JPS5849145B2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP55059430A JPS5849145B2 (en) 1980-05-07 1980-05-07 Manufacturing method of granular frozen confectionery
GB8026221A GB2075326B (en) 1980-05-07 1980-08-12 Granular iced confection and method of producing same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55059430A JPS5849145B2 (en) 1980-05-07 1980-05-07 Manufacturing method of granular frozen confectionery

Publications (2)

Publication Number Publication Date
JPS56158055A JPS56158055A (en) 1981-12-05
JPS5849145B2 true JPS5849145B2 (en) 1983-11-02

Family

ID=13113036

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55059430A Expired JPS5849145B2 (en) 1980-05-07 1980-05-07 Manufacturing method of granular frozen confectionery

Country Status (2)

Country Link
JP (1) JPS5849145B2 (en)
GB (1) GB2075326B (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1144269B (en) * 1981-07-03 1986-10-29 Mario Sacchetto PROCEDURE FOR THE CREATION OF A FOOD PRODUCT OF CREAMY CONSISTENCY ON THE BASIS OF FRUIT AND RELATED PRODUCT
JPS58134979A (en) * 1982-02-05 1983-08-11 Shiyugaa Redei:Kk Frozen food and its production
DE3326721A1 (en) * 1983-07-25 1985-02-07 McCain GmbH, 6000 Frankfurt Deep-frozen food
FR2559244A1 (en) * 1984-02-08 1985-08-09 Air Liquide Method for obtaining frozen composite particulate product, product, implementation installation
JPS62111638A (en) * 1985-01-08 1987-05-22 Ezaki Glyco Kk Production of granular sweet ice
JPH0241979Y2 (en) * 1985-08-06 1990-11-08
US4997670A (en) * 1987-04-08 1991-03-05 Leprino Foods Company Method of baking pizza from coated frozen cheese granules
USRE33508E (en) * 1987-04-08 1990-12-25 Leprino Foods Company Pizza preparation from comminuted cheese
FI98118C (en) * 1987-08-04 1997-04-25 Unilever Nv The method produces roundish coated pieces of food products
JPH05130833A (en) * 1990-06-06 1993-05-28 Kanebo Ltd Method for transporting food and device used therefor
MX9300947A (en) * 1992-02-26 1994-08-31 Unilever Nv METHOD FOR PREPARING A FOOD PRODUCT.
ZA95746B (en) * 1994-02-04 1996-07-31 Unilever Plc Ice confections
GB2315662A (en) * 1996-07-26 1998-02-11 Unilever Plc Antifreeze peptides in frozen foods
KR20000029567A (en) * 1996-07-26 2000-05-25 알 브이 테이트 (로드니 비버스 테이트);에이치 드로이. 씨. 지. 오닌크;이. 에디, 산드라 웨드워즈 (에스 제이 에드워즈) Frozen food with antifreeze peptides
IL127488A (en) * 1996-07-26 2001-06-14 Unilever Plc Frozen food with antifreeze peptides
GB2315661B (en) * 1996-07-26 2000-05-03 Unilever Plc Frozen food product
GB9722986D0 (en) * 1997-10-30 1998-01-07 Boc Group Plc Tumble coating
FR2784867B1 (en) * 1998-10-23 2001-01-26 Bonduelle Sa Ets METHOD AND DEVICE FOR TREATMENT OF FOOD PRODUCTS SUCH AS, IN PARTICULAR, VEGETABLES
DE19929533C2 (en) * 1999-06-28 2003-11-27 Thomas Christiaans Process for the production of frozen single fruit or fruit mixtures
NL1012820C2 (en) * 1999-08-13 2001-02-14 Friesland Brands Bv Frozen food with improved processability as well as a process for its preparation.
US6319526B1 (en) 2000-01-06 2001-11-20 Land O'lakes, Inc. Pasta filata cheese
US7618666B2 (en) 2004-05-17 2009-11-17 Morando E Donald Edible candy confection with improved shelf-life and method of making thereof
WO2010044687A1 (en) * 2008-10-13 2010-04-22 Jurgen Spolka Z.O.O. Method for preserving food products, in particular vegetable and soft fruit pieces
EP2347659B1 (en) 2010-01-22 2012-08-22 Unilever PLC Process for producing frozen particles
JP2013236575A (en) * 2012-05-14 2013-11-28 Hamada Shokuhin Kogyo Kk Method for producing ice cream

Also Published As

Publication number Publication date
GB2075326B (en) 1984-01-11
GB2075326A (en) 1981-11-18
JPS56158055A (en) 1981-12-05

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