Abstract:
This invention concerns a surface patterned frozen dessert having a streamlined pattern of multiple colors of sauce material on the top surface of an ice cream layer, such that no bleeding of the sauce material colors into the ice cream layer is apparent from the outside in normal ice cream storage conditions and the ice cream material is not exposed to the outside to become unsightly, as well as a manufacturing method and apparatus for same. The surface patterned frozen dessert has, within a cup, an ice cream layer, a first sauce material layer on said ice cream layer, and a second sauce layer of a different color from the first sauce layer, partially injected on the top surface of the first sauce layer after the first sauce material, whereby the first sauce layer and second sauce layer are stirred together to form an inscribed pattern.

Description:
TECHNICAL FIELD 
       [0001]    The invention concerns to a surface patterned frozen dessert and manufacturing method and apparatus for same, and more particularly to a frozen dessert such as ice cream in which the top surface of an ice cream layer is flat and a pattern is formed on the top surface layer of the ice cream layer, and to a manufacturing method and apparatus for same. 
       BACKGROUND ART 
       [0002]    Because of their ability to increase preference and impart diversity to taste and texture, decorative patterns on the surface of ice cream layers in frozen desserts such as ice cream are in high demand, and said decorative patterns are formed by various methods. 
         [0003]    As a conventional method for manufacturing ice cream on which surface decoration is formed, a method has been proposed whereby a sauce is dripped in small circular shapes from a nozzle onto the surface of an ice cream layer, and a linear object, the tip of which is thrust into the top layer portion of the ice cream, is moved so as to cross the sauce dripped on in small circles. 
         [0004]    As a conventional ice cream on which surface decoration is formed, a patterned frozen dessert product on which a three dimensionally-formed pattern is drawn has been proposed (for example, see patent document 2) in which ice cream is extruded from an animal or plant-shaped nozzle through an cream masking/dispersion plate and mesh plate onto the surface of ice cream filled in a requisite amount into a container, then cut at a specified thickness to form a shape sufficient to bring to mind a plant or animal; an oleaginous food is then further extruded from a temperature-adjusted filling nozzle onto the formed ice cream surface. 
         [0005]    A method has been proposed (see, for example, Patent Document 3) whereby, as a decorated food made from a fluid food material such as ice cream in which a surface decoration is formed, the decorated food takes the form of two or more fluid food materials of differing colors, with the outer shape of said form matched to the inside surface shape of indentation[s] on a mold, and fluid ingredient of the fluid food material of one color inside the indentation being discharged from a nozzle to make a base, and a fluid food ingredient consisting of one or more colors of a fluid food material of a color different from that of the base is discharged from a nozzle different from the nozzle above into indentation[s] in the mold and rotated to form a swirling shape. 
         [0006]    Although it pertains to chocolate rather than to frozen desserts such as ice cream, a method for manufacturing ring-shaped decorative chocolate of a predetermined thickness has been proposed (see, for example, Patent Document 4) using a pattern-forming apparatus in which, using two or more different colored melted chocolates as a base material, multiple melted chocolates are deposited in the same molds, then formed into a continuous pattern by rotating either a stirring tool or the mold. 
       CITATION LIST 
     Patent Literature 
       [0007]    Patent Document 1: Japanese Patent No. 3654511 
         [0008]    Patent Document 2: Japanese Utility Model No. 3121400 
         [0009]    Patent Document 3: Japanese Patent No. 3808207 
         [0010]    Patent Document 4: Japanese Patent Disclosure No. H10-215774 
       SUMMARY OF INVENTION 
     Technical Problem 
       [0011]    According to the ice cream manufacturing method proposed in Patent Document 1, the step by which a sauce is directly dripped in small circular shapes onto the surface of an ice cream layer and a rigid linear object is stuck into the interior of the ice cream layer must be performed before the ice cream layer hardens. In such cases, there is a risk that movement of the linear object will cause the ice cream material to be partially exposed between sauce layers, or ice cream layers to be peeled away, such that the pattern created by the sauce is deformed and distorted, making it unsightly. 
         [0012]    If sauce is directly dripped onto the ice cream surface, the color of the sauce dripped onto the frozen stored [ice cream] can bleed onto the ice cream surface, and may cause problems with ice cream storage. 
         [0013]    Assume hypothetically that a sauce layer is formed of two layers: a first (bottom) layer formed on the ice cream layer, and a second (top) layer dripped in small circles on top of the first layer. In such cases, as well, the linear object is made to penetrate the ice cream layer [as it] moves, so the linear object must be moved within the ice cream layer before the ice cream layer hardens. As a result, there is a risk that the ice cream material will be partially exposed on the second sauce layer, or the ice cream layer will be left bare, and the streamlined pattern created by the sauce layer may deform and become unsightly. In addition, it is conceivable that sauce in the bottom sauce layer can adhere to the bottom end portion (tip) of the rigid linear object and enlarge, making it difficult to form the desired well-defined inscribed pattern. 
         [0014]    According to the patterned frozen dessert product proposed in Patent Document 2, a pattern is formed by an ice cream layer and a chocolate sauce or other oleaginous food product on a frozen dessert, but that pattern can assume only an extremely simple structure and shape consisting of building blocks formed by a die known as a nozzle. Therefore in the patterned frozen dessert product proposed in Patent Document 2, there is no major difference over previous products relative to the effect of increasing ice cream preference or increasing diversity of taste or consistency. In addition, the manufacturing efficiency of the manufacturing method by which a shape or pattern is formed by a template is extremely poor. 
         [0015]    The surface decoration proposed by Patent Document 3 is a swirling surface pattern using two or more colors of a fluid food material, but basically, as noted in Paragraph 0007 of Patent Document 3, the pattern can be made consistent not only on the surface, but into the interior, by combining differing first and second fluid food product materials into one piece so that [the pattern] appears in an alternating ring shape down to a desired thickness in the interior, and a consistent taste can be obtained not only on the surface but in the interior. Therefore using the surface decoration of Patent Document 3, it is not possible to form highly decorative and attractive surface patterns like those of a heart pattern, etc. of the present invention merely by forming simple swirling surface patterns. 
         [0016]    The surface decoration of cited reference 3 is formed by the fluid food material itself, which corresponds to the ice cream material of the present invention. Therefore cited reference 3 makes no suggestion whatsoever of forming a surface pattern by another material such as the sauce material of the present invention. 
         [0017]    There is nothing whatsoever in the chocolate manufacturing method proposed by Patent Document 4 which limits the temperature environment of the first and second chocolate materials at the time of deposition or at the time of stirring using a stirring tool. Therefore the chocolate temperature can be freely set. However, if the method of cited reference 4 were applied to the placement of a double sauce layer on an ice cream layer as in the present invention, the sauce material on the ice cream layer would have the physical property of hardening when cooled by the ice cream layer, therefore when the sauce material was deposited or stirred by a stirring tool, the sauce material would gradually harden and wrap around the stirring tool, making it difficult to form the desired pattern using to the stirring tool. 
       Object of the Invention 
       [0018]    The present invention was undertaken in light of the above-described problems pertaining to conventional ice cream or other frozen desserts or fluid foods and manufacturing methods for same, and has the object of providing a surface patterned frozen dessert having streamlined patterns of multiple colors of sauce material on the top surface of an ice cream layer such that no bleeding of the sauce material colors into the ice cream layer occurs in normal ice cream storage conditions and the ice cream material is not exposed to the outside to become unsightly, as well as a manufacturing method and apparatus for same. 
         [0019]    The present invention also has the object of providing a frozen dessert with fine, well-defined, highly decorative surface patterns, and a manufacturing method and apparatus for same, whereby sauce material does not wrap around an inscribing rod member corresponding to the linear object or stirring tool, and therefore the inscribing rod member does not enlarge. 
       Solution of Problem 
       [0020]    The first invention is a surface patterned frozen dessert having, within a cup, an ice cream layer, a first sauce material layer on said ice cream layer, and a second sauce layer of a different color from the first sauce layer, partially injected on the top surface of the first sauce layer after the first sauce material, whereby the first sauce layer and second sauce layer are stirred together to form an inscribed pattern. 
         [0021]    Embodiments of the first invention are as follows; 
         [0022]    Multiple second sauce layers are formed on the same circle. 
         [0023]    A single second sauce layer is formed. 
         [0024]    The ice cream is changed to popsicle, lacto-ice, or ice milk. 
         [0025]    The second invention is a surface patterned frozen dessert manufacturing method having: 
         [0026]    a step for flattening the top surface of an ice cream layer; 
         [0027]    a step for forming a first sauce layer on the top surface of the flattened ice cream layer; 
         [0028]    a step for forming, at the top layer portion of the first sauce layer, at least one second sauce layer of a color different from the first sauce layer, on the same sauce pattern circle; 
         [0029]    and a step for moving an inscribing member along the circumference of the sauce pattern, whereby the inscribing member is supported so that a free end thereof can be displaced relative to the support position in the circumferential direction of the sauce pattern. 
         [0030]    Embodiment of the second invention are as follows. 
         [0031]    The inscribing member is axially supported so as to be able to oscillate in the circumferential direction of the sauce pattern. 
         [0032]    Prior to the step for forming a first sauce layer, there is a step for cooling and hardening the ice cream surface. 
         [0033]    The step in which the ice cream surface is cooled and hardened comprises a step for pouring in liquid nitrogen in a liquid state. 
         [0034]    The third invention is a surface patterned frozen dessert manufacturing apparatus having: 
         [0035]    an ice cream supply portion for forming an ice cream layer by filling ice cream material into a cup; 
         [0036]    an ice cream flattening portion for flatting the top surface of the ice cream layer; 
         [0037]    a first sauce material supply portion for forming a first sauce layer on the top surface of the flattened ice cream layer; 
         [0038]    a second sauce material supply portion for providing, at the top layer portion of the first sauce layer, at least one second sauce layer of a color different from the first sauce layer, on the same sauce pattern circle; 
         [0039]    and a sauce inscribing portion for moving an inscribing member, supported so that a free end thereof can be displaced relative to a support position in the circumferential direction of the sauce pattern, along the circumference of the sauce pattern. 
         [0040]    Embodiments of the third invention are as follows. 
         [0041]    The inscribing member is axially supported so as to be able to oscillate in the circumferential direction of the sauce pattern. 
         [0042]    The apparatus furthermore has an ice cream material hardening portion for cooling and hardening the ice cream surface. 
         [0043]    The ice cream material hardening portion is a hardening portion by which liquid nitrogen is poured in a liquid state. 
       Advantageous Effects of Invention 
       [0044]    The present invention comprises a surface patterned frozen dessert and manufacturing method and apparatus for same, having a streamlined pattern using multiple colored sauce materials on the top surface of an ice cream layer, whereby no bleeding of sauce material color into the ice cream layer occurs in a normal ice cream storage state, and ice cream material is not exposed to the outside to be come unsightly. 
         [0045]    Using the present invention, a frozen dessert with fine, well-defined, highly decorative surface patterns and a manufacturing method and apparatus for same can be comprised such that sauce material does not wrap around an inscribing rod member corresponding to the linear object or stirring tool, and therefore the inscribing rod member does not enlarge. 
     
    
     
       BRIEF DESCRIPTION OF DRAWINGS 
         [0046]      FIG. 1 : A schematic diagram of an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0047]      FIG. 2 : A schematic diagram of an ice cream material supply portion in an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0048]      FIG. 3 : A schematic diagram of the surface flattening portion of an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0049]      FIG. 4 : A schematic diagram of an ice cream material hardening portion in an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0050]      FIG. 5 : A schematic diagram of a first ice cream material supply portion in an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0051]      FIG. 6 : A schematic diagram of a second ice cream material supply portion in an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0052]      FIG. 7 : An operational explanatory diagram of a second ice cream material supply portion in an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0053]      FIG. 8 : A cross section of a cup in a state whereby the supply of material by an ice cream manufacturing apparatus according to an embodiment of the invention is complete. 
           [0054]      FIG. 9 : A structural diagram of a sauce inscribing portion in an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0055]      FIG. 10 : A structural diagram of an insertion member in an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0056]      FIG. 11 : A plan view of ice cream according to an embodiment of the invention. 
           [0057]      FIG. 12 : A structural diagram of a variant example of an insertion member in an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0058]      FIG. 13 : A structural diagram of a first variant example of an inscribing rod portion in an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0059]      FIG. 15 : A structural diagram of a second variant example of an inscribing rod portion in an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0060]      FIG. 15 : A vertical cross section of ice cream according to an embodiment of the invention. 
           [0061]      FIG. 16 : An operational explanatory diagram of a first variant example of an ice cream material supply portion in an ice cream manufacturing apparatus according to an embodiment of the invention. 
           [0062]      FIG. 17 : A plan view of ice cream manufactured according to a second variant example of the operation of the second sauce material supply portion in an ice cream manufacturing method according to an embodiment of the present invention. 
           [0063]      FIG. 18 : A plan view of ice cream manufactured according to a first variant example of the operation of a second sauce material supply portion in an ice cream manufacturing method according to an embodiment of the present invention. 
           [0064]      FIG. 19 : A plan view of ice cream manufactured according to a second variant example of the operation of a second sauce material supply portion in an ice cream manufacturing method according to an embodiment of the present invention. 
       
    
    
     DESCRIPTION OF EMBODIMENTS 
       [0065]    Below we explain examples of a surface-patterned ice cream and apparatus for same, based on diagrams. 
         [0066]    As shown in  FIG. 1 , surface patterned-ice cream manufacturing apparatus  1  disposes along the direction of transport of cup transport portion  20 , in sequence, a cup supply portion  22 , an ice cream material supply portion  28 , a surface flattening portion  30 , an ice cream material surface hardening portion  32 , a first sauce material supply portion  40 , a second sauce material supply portion  42 , a sauce inscribing portion  44 , and a cup cap portion  46 , on cup transport portion  20 , which includes a conveyor belt  10  for continuously transporting cup C. 
         [0067]    Cup supply portion  22  stacks and contains cups C in a cup holder (not shown) using known methods. Cups C are supplied one at a time from a cup holder (not shown) to a cup receiving portion  56  on conveyor belt  10 . 
         [0068]    As shown in  FIG. 2 , ice cream material supply portion  28  injects ice cream material  76  contained in ice cream container  71  through ice cream material supply nozzle  74  into cups C transported by conveyor belt  10 . Ice cream material supply portion  28  supplies secondary ice cream material  72  as needed through nozzle  70  to form secondary ice cream layer  72 L. 
         [0069]    The temperature at time of injection of ice cream material  76  is −3.0° C. to −7.5° C. As shown in  FIG. 2 , the viscosity of ice cream material  76  injected into cup C is such that an ice cream material projecting portion  80  is formed at the center of its surface. 
         [0070]    Surface flattening portion  30 , as shown in  FIG. 3 , moves a pushing member  82  cooled to approximately −100° C. or below in a downward direction. This squashes the ice cream material projecting portion  80  formed at the center of the surface of ice cream material  76  injected into cup C, flattening the surface of ice cream layer  76 L. 
         [0071]    As shown in  FIG. 4 , ice cream material surface hardening portion  34  causes a liquid nitrogen nozzle  94  communicating with a liquid nitrogen tank  90  holding liquid nitrogen to inject liquid nitrogen in a liquid state onto the ice cream layer  76 L in cup C, cooling and hardening the surface of ice cream layer  76 L to approximately −10° C. to −15° C. 
         [0072]    By cooling the surface of ice cream layer  76 L using ice cream material surface hardening portion  32 , an effect can be obtained whereby ice cream material is prevented from rising onto the first sauce, described below, making the surface of the frozen dessert unsightly. 
         [0073]    As shown in  FIG. 5 , first sauce material supply portion  40  injects first sauce material  102  contained in first sauce material container  100  from first sauce material supply nozzle  104  onto hardened ice cream layer  76 L while rotating cup C around its vertical axis. First sauce material  102  is selected from among chocolate sauce, kuromitsu [“black honey”] sauce, fruit sauce (berry sauce, orange sauce, apple sauce, etc.), condensed milk sauce, white chocolate sauce, etc. If first sauce material  102  contains fruit puree, it is preferable that the puree added percentage (content percentage) not be greater than 20%. 
         [0074]    The viscosity of first sauce material  102  supplied in first sauce material supply portion  40  is such that it becomes approximately planar immediately after injection. However if the viscosity of first sauce material  102  is high and a projection[s] of first sauce material  102  is formed on the surface and does not disappear, vibration may be imparted to cup C with a cup vibrating apparatus (not shown) to flatten first sauce material  102 . 
         [0075]    For first sauce material  102 , a favorable viscosity at time of injection is 100,000 cp to 250 cp, and preferably 57,000 cp to 500 cp. A thickness of 1 mm to 3 mm is preferred for the first sauce material, although this is not a uniform thickness. 
         [0076]    Second sauce material supply portion  42 , as shown in  FIG. 6 , is disposed above cup C, and second sauce material  112  is dripped at desired location[s] on sauce pattern circle  116  (see  FIG. 7 ), which is disposed at the top of cup C and is centered on O. Second sauce material supply portion  42  has a nozzle member (not shown) disposed to correspond to sauce pattern circle  116  within second sauce material supply nozzle  114 . There are 8 nozzle members in this example, positioned at uniform intervals. 
         [0077]    Second sauce material  112  is selected from among white chocolate [sauce], condensed milk sauce, fruit sauce (berry sauce, orange sauce, apple sauce, etc.) or the like. For second sauce material  112 , a favorable viscosity at time of injection is 100,000 cp to 200, and preferably 10,000 cp to 300 cp. 
         [0078]    As shown in  FIG. 8 , due to the specific gravity and viscosity relationship between first sauce material  102  and second sauce material  112 , after being injected the entirety of second sauce material  112  supplied in second sauce material supply portion  42  settles onto the top portion of first sauce layer  102 L, which is still in a melted state, and the top surfaces of first sauce layer  102 L and second sauce material  112  are approximately coplanar. 
         [0079]    As shown in  FIG. 9 , sauce inscribing portion  44  inscribes first sauce layer  102 L and second sauce material  112  formed in cup C using inscribing rod portion  120 . I.e., inscribing rod portion  120  is inserted into first sauce layer  102 L and second sauce material  112 . Next, cup C is rotated about its center O. As a result, inscribing rod portion  120  travels on sauce pattern circle  116 . The bottom end portion of inscribing rod portion  120 , i.e., the bottom end portion of insertion member  130  described below, travels within first sauce layer  102 L when inscribing, but does not remove ice cream layer  76 L. 
         [0080]    The bottom portion of insertion member  130 , referenced to sauce inscribing portion  44 , is tilted to the downstream side of first sauce layer  102 L and second sauce material  112 . Therefore even if first sauce layer  102 L and second sauce material  112  wrap around or otherwise adhere to insertion member  130  causing insertion member  130  substantively expands, the amount of enlargement of the upper part which inscribes second sauce material  112  is less that of the lower part, and the effect imparted to the inscribed pattern in second sauce material  112  is small. As a result, a desired inscribed pattern can be distinctly formed in second sauce material  112 . 
         [0081]    As shown in  FIGS. 9 and 10 , inscribing rod portion  120  is supported by inscribing rod support body  121  so as to be able to oscillate along sauce pattern circle  116  through oscillation axis  122 . Scraping rod portion  120  has a weight member  124  and an insertion member  130  attached to the bottom portion of weight member  124 , which is inserted into first sauce layer  102 L and second sauce material  112 . Insertion member  130  is curved so that the lower portion thereof is downstream of oscillation axis  122 , so as to follow the flow of first sauce layer  102 L and second sauce material  112 . 
         [0082]    In sauce inscribing portion  44 , first sauce layer  102 L and second sauce material  112  are inscribed along sauce pattern circle  116  by insertion member  130 . The inscribed parts of the dots of second sauce material  112  are separated from insertion member  130  after being moved a small distance together with insertion member  130 . The parts of second sauce material  112  which have moved and disappeared are immediately filled by first sauce material  102 . As a result, second sauce material  112 , as shown in  FIG. 11 , forms a pattern in which schematically heart shapes are continuously formed on a circle. 
         [0083]    As a variant example of insertion member  130 , insertion member  132 , as shown in  FIG. 12 , extends in a straight line vertically downward from weight member  124  supported by oscillation axis  122 . 
         [0084]    As a variant example of inscribing rod portion  120 , the bottom portion of an insertion member  140  of a curved elastic material is affixed in such a way as to be downstream of inscribing rod support body  121 , so as to follow the movement of first sauce layer  102 L and second sauce material  112 , as shown in  FIG. 13 . 
         [0085]    As an additional variant example of inscribing rod portion  120 , the bottom portion of an insertion member  142  of a bent elastic material is affixed in such a way as to be downstream of inscribing rod support body  121 , so as to follow the direction of movement of first sauce layer  102 L and second sauce material  112 , as shown in  FIG. 14 . 
         [0086]    In these two variant examples of inscribing rod portion  120 , what is inserted into first sauce layer  102 L and second sauce material  112  is the curved portion of insertion member  140  or the bent portion of insertion member  142 . 
         [0087]    Cup cap  46 , as shown in  FIG. 15 , is sealed by hot adhesion of a sealing sheet  152  to a flange portion  150  around the top opening on cup C using known methods. 
         [0088]    As a first variant example of the operation of second sauce material supply portion  42 , second sauce material  112  is dripped in three locations 45° apart, as shown in  FIG. 16 . Thereafter, in the same way as described above, the second sauce material  112  is formed in a pattern in which schematically heart shapes are continuously disposed at three locations on a circle using inscribing rod portion  120 , as shown in  FIG. 17 . 
         [0089]    As a second variant example of the operation of second sauce material supply portion  42 , second sauce material  112  is dripped in one location, as shown in  FIG. 18 . Thereafter, schematically a single heart shape is formed as shown in  FIG. 19  by inscribing with inscribing rod portion  120 , in the same way as described above.