Manufacture of soft ice creams charged with fluid materials such as flavour sauces

摘要

The specification provides a soft ice cream manufacture (Fig 1) method of charging a cream flow of a cooled and semi-hardened soft ice cream mix (40) discharged from a discharge nozzle (Fig 3 showing an example of transverse section view of a suitable nozzle) into a cone or cup (C) so that a discharge shape (S) is maintained as much as possible in the manufacture a soft ice cream, and a fluid material (42) 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 (through outlet 44 in the Fig 3) to the soft ice cream mix flow passing immediately before the discharge nozzle or through the discharge nozzle (through outlet 66 in Fig 3). Since the fluid material substantially containing no soft ice cream mix is continuously or intermittently added to the semi-hardened soft ice cream mix flow passing immediately before the discharge nozzle or through the discharge nozzle, the fluid material can be stored alone and supplied separately from the supply of the soft ice cream mix. The discharge nozzle may be adapted to contain a plurality of outlets 44 for adding the fluid material.