RU2281655C2 - Method for producing of ice-cream and apparatus for performing the same - Google Patents

Abstract

FIELD: milk industry, in particular production of ice-cream.

SUBSTANCE: method involves placing disposable substrates in overlapping relation on chain conveyor; providing continuous stick of ready product; successively applying thin layers of ice-cream onto movable substrates, said ice-cream being delivered from flat branch pipes of extruder under pressure in freezer; providing alternating feeding of ice-cream layers and additional components, which are delivered from dosing heads; cutting ready stick into portions. Extruder branch pipes and dosing heads are established so that their position relative to substrate surfaces may be adjusted. Ice-cream layers are formed wavy. To do that, velocity V₁ of conveyor, flow velocity V₂ of ice cream from extruder, and height h of raising extruder branch pipes under substrates are established so as to provide height of wave in accordance with set formula.

EFFECT: simplified ice-cream production process, provision for producing articles of different sizes, kinds and compositions requiring no significant readjustment of equipment.

3 cl, 3 dwg

Description

The invention relates to the dairy industry, namely the production of ice cream.

A known method for the production of ice cream, providing for the forced molding through a rotating extrusion nozzle of the mass of the main component in the form of a continuously moving cylinder and applying to its surface an additional component, for example chocolate glaze, over the entire surface or in the form of strips (RU 2104654, A 23 G 9/04, 1998; PCT, WO 82/00241, A 23 G 9/28, 1982).

As a disadvantage of the known method, it can be indicated that it makes it possible to obtain ice cream of only one kind.

The closest analogue is a method for the production of ice cream, including layer-by-layer application of components on a moving belt of food paper, giving the paper with the components a certain shape and introducing the mass of ice cream (SU 1450809, A 23 G 9/04, 1989).

This method provides improved product quality, but does not allow to expand the range.

A device for the production of ice cream containing an extruder having a cylindrical body, channels for advancing the masses of the product and a forming matrix with dies (RU 2062238, 30 V 11/22, 1996).

A device for producing ice cream is also known, including a hopper and a rotating screw (SU 1463210, A 23 G 9/20, 1989).

The closest analogue of the claimed method and device is a device that implements an ice cream production method, according to the application GB 2143718 A. The known device for the production of ice cream contains a moving horizontal conveyor located above the conveyor pipe extruder for ice cream, a pipe connected to the freezer, dosing heads for feeding additional components, mechanism for cutting a loaf into portions. This device implements a method for producing ice cream, which provides for the formation of a continuous loaf of the finished product by sequentially superimposing on each other during the progressive movement of thin layers of ice cream supplied from the flat nozzles of the extruder under pressure in the freezer and alternating them with additional components supplied from the dosing heads, cutting the loaf into servings.

As disadvantages of the known device, it can be noted that it provides ice cream of only one type and size. The readjustment of the device for the release of ice cream of a different kind or with other additives is difficult.

The problem to which the invention is directed, is to expand the range of ice cream produced.

The technical result in relation to the method and device consists, respectively, in simplifying the process of producing ice cream and the design of the device, ensuring the creation of a product of different sizes, types and compositions with a slight readjustment of equipment.

The technical result of the invention, in part related to the method, is achieved by the fact that in the method of producing ice cream, which provides for the formation of a continuous loaf of the finished product by sequentially superimposing on each other during the progressive movement of thin layers of ice cream supplied from the flat nozzles of the extruder under pressure in the freezer, and alternating them with additional components supplied from the dosing heads, cutting the loaf into portions, sequentially applying layers of ice cream is carried out on dnorazovye substrate placed on the moving conveyor and stacked on one another with an overlap to form a continuous belt, wherein the ratio of the thickness of the layer provide ice cream to its width in the range from 0.1 to 0.5 and the layers of ice cream operate wavy, thus set speed V ₁ and V _2, respectively, of the conveyor and the expiration of ice cream from the extruder and the height h of lifting the nozzles of the extruder above the substrate to ensure the height of the generated wave, determined by the formula

H = K × (V ₂ -V ₁ ) / V ₁ × 0.5h,

where K is the technological coefficient determined by the recipe of the mixture and stabilizers.

In the part related to the device, the technical result is achieved by the fact that in the device for the production of ice cream containing a moving horizontal conveyor located above the conveyor pipe extruder for feeding ice cream, a pipe connected to the freezer, dosing heads for feeding additional components, the mechanism for cutting the loaf on portions, the conveyor transport unit is made of chain and equipped with pushers for moving disposable substrates stacked one on top of another with overlapping to form a continuous second tape, wherein the extruder nozzles and dispensing head mounted for position adjustment relative to the substrate surface.

The invention is illustrated by drawings, where figure 1 shows a diagram of a method for the production of ice cream; figure 2 is a diagram of a device for implementing the method, figure 3 is one of the types of ice cream obtained.

A device for the production of ice cream contains a chain conveyor 1 with a drive 2, providing its movement. The conveyor 1 is made with the possibility of placing substrates on it 3. The conveyor belt is absent as such.

Two chains are equipped with pushers 4, which move the substrate 3, stacked with an overlap. Above the substrates 3 are flat nozzles of the extruders 5 of the main product (ice cream mixture), which can alternate with dosing devices 6, 7 and 8 of additional components. The extruder nozzles 5 and the metering devices 6, 7 and 8 are installed with the possibility of adjusting the position relative to the surface of the substrates 3 (in height and angle). At the end of the conveyor 1 there is a mechanism for cutting 9 ice cream loaves per serving.

To ensure accurate job weight of products in each of the layers of ice cream pipe extruders 5 and metering devices 6, 7 and 8 may have regulators 10 and 11 of the output section.

To supply a mass of ice cream from the freezer, the device contains inlet pipelines 12, 13.

A method of producing ice cream is implemented when the device is operated and consists in the following.

On a chain conveyor 1, disposable pre-cut substrates 3 of wafers or materials allowed for contact with food are placed. The substrates 3 are stacked with an overlap (overlap) one on top of the other, which ensures a continuous tape for the layers of ice cream to be laid on top. The shaping of a continuous ice cream loaf occurs without forced extrusion or feeding by a rotating screw.

The mass of ice cream, for example, in two colors, is fed to the nozzles of the extruders 5 through the supply pipes 12 and 13. The extruders 5 are connected to the pipes 12 and 13 with flexible hoses, which allows (when changing the device) to change the sequence of alternating colors of the ice cream mixtures entering the nozzles of the extruders 5 communicating with pipelines 12 or 13 with different freezers, i.e. change the alternation of colors in the layers of the finished product - see figure 3).

Since the conveyor 1 with the substrates 3 moves uniformly, a sequential layer-by-layer exit (laying out) to the moving conveyor 1 from flat nozzles is ensured only under the pressure of the freezer on each other of the layers of the main product (ice cream). The first layer of ice cream pos.14 (figures 1, 3); the second layer - pos.15 and so on.

In the intervals between the layers of ice cream 14 and 15, additional components are introduced by layers 16 and 17.

Additional components may be the same for each layer of ice cream (for example, chocolate icing sprayed with devices 6), or in various combinations (for example, a device 7 for introducing a layer of jam; device 8 in the form of a vibrating hopper for sprinkling with confectionery ingredients, etc.).

When implementing the method provides a ratio of the thickness of the layer of ice cream to its width, lying in the range from 0.1 to 0.5.

Layers of ice cream can be made wavy. This is ensured by the fact that the ratio of the speeds of the conveyor with ice cream and substrates and the height of the nozzle above the substrate 3 are set by the formula

H = K × (V ₂ -V ₁ ) / V ₁ × 0.5h,

where H is the height of the generated wave;

K is the technological coefficient determined by the mixture recipe and stabilizers;

V ₂ - the rate of expiration of ice cream from extruder;

V ₁ - conveyor speed;

h is the elevation height of the extruder nozzles above the substrate.

As a result, a loaf of the finished product is formed, consisting of alternating layers of ice cream (the number of which corresponds to the number of extruders) and interlayers of additional components (the number of which corresponds to the number of metering devices). Then the loaf of the finished product using the mechanism 9 is cut into portions of the required length.

Thus, the design of the device provides for receiving portions of ice cream with the possibility of readjustment in size (width 40 ... 100 mm, length 60 ... 400 mm). A transport authority is two chains that advance disposable (pre-cut) substrates of wafers or materials allowed for contact with food products (for example, cardboard, thick paper, plastic) on a tray. The number of layers of the main component - ice cream is from 1 to 15. Additional components are applied by the metering heads (for example: chocolate icing - by spraying device; jam - by flat tubes: pastry toppings - by the metering vibrating hopper, etc. The metering heads are relocated between the supply pipes of the main component at the request of the consumer, which gives ample opportunity to modify the final product. the extruded product. When using two or more freezers may be provided variegation layers of ice cream without structural alterations of the device. When set to pressure freezer providing output ice cream mixture from the nozzle at a rate exceeding the conveyor speed of the substrates is provided by corrugations of layers of ice cream and thus of the final product.

Claims (2)

1. Method for the production of ice cream, providing for the formation of a continuous loaf of the finished product by successively superimposing on each other with the progressive movement of thin layers of ice cream supplied from the flat nozzles of the extruder under pressure in the freezer, and alternating them with additional components supplied from the dosing heads, cutting the loaf into portions, characterized in that the sequential application of layers of ice cream is carried out on disposable substrates placed on a moving conveyor and bed nye one another with overlap to form a continuous belt, wherein the ratio of the ice cream provides thickness to width in the range from 0.1 to 0.5 and ice cream layers operate wavy, thus set speed V ₁ and V ₂ respectively, conveyor and expiration cream from the extruder and the height h of lifting the nozzles of the extruder above the substrate to ensure the height of the generated wave, determined by the formula H = K × (V ₂ -V ₁ ) / V ₁ × 0.5h, where K is the technological coefficient determined by the recipe of the mixture and stabilizers. 2. Device for the production of ice cream, containing a moving horizontal conveyor located above the conveyor pipe of the extruder for feeding ice cream, a pipe connected to the freezer, dosing heads for supplying additional components, a mechanism for cutting a loaf into portions, characterized in that the conveyor conveyor is made chain and equipped with pushers for moving disposable substrates stacked one on top of another to form a continuous tape, with extruder nozzles and metering nozzles Application mounted for position adjustment relative to the substrate surface.

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