CA2206900C - Article of frozen confectionery containing inclusions and manufacturing process - Google Patents
Article of frozen confectionery containing inclusions and manufacturing process Download PDFInfo
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- CA2206900C CA2206900C CA002206900A CA2206900A CA2206900C CA 2206900 C CA2206900 C CA 2206900C CA 002206900 A CA002206900 A CA 002206900A CA 2206900 A CA2206900 A CA 2206900A CA 2206900 C CA2206900 C CA 2206900C
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- extrusion
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- frozen composition
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Classifications
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- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
-
- 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
- A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
- A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
- A23G9/285—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for extruding strips, cutting blocks and manipulating cut blocks
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Composite articles of frozen confectionery are manufactured containing inclusions, by forming extrusions of a central filling surrounded by a sleeve of frozen composition by co-extrusion at a temperature for the frozen composition of less than or equal to -8°C, and the said extrusions are then processed into a mass of frozen composition incorporating the said inclusions by coiling up the extrusion or folding it on itself.
The filling is injected into the heart of the vein of frozen composition leaving the extruder, by means of a co-extrusion nozzle which may be moving or static.
Figure 1 .
The filling is injected into the heart of the vein of frozen composition leaving the extruder, by means of a co-extrusion nozzle which may be moving or static.
Figure 1 .
Description
Article of frozen confectionery containing inclusions and manufacturing process The present invention relates to composite articles of frozen confectionery comprising distinct inclusions of fillings in the mass of a frozen composition.
It is known how to incorporate and uniformly distribute pieces, for example pieces of comfits or dried fruits, in a mass of frozen composition, for filling pots or trays in the manufacture of family or bulk portions. The device described in DE-A-3521612, for example, makes it possible to distribute uniformly already formed pieces of a certain size in a vein of ice cream, from a hopper with the aid of a rotating drum with retractable blades pressing against a cylindrical wall, the function of which is to load a constant quantity of pieces into a sector of the drum and to distribute it uniformly in the stream of ice cream.
In US-A-3014437, for example, different masses of plastic products such as ice cream masses with different flavours are co-extruded in the form of extrusions, and they are then twisted by imparting a rotating movement with the aid of a rotating blade in the form of a butterfly. One of the plastic products may be a fondant.
Advantageous embodiments of the present invention seek to meter into a frozen composition inclusions which in particular have a different composition, colour and flavour from those of the frozen composition and to distribute them in a random manner in the mass, so that there is a distinct, preferably contrasted, separation between the inclusions and the frozen composition and so that the inclusions are not clustered together by gravity, for example at the bottom of a container during filling. ' la According to an aspect of the present invention, there is provided a process for manufacturing a frozen composition containing inclusions, which comprises forming extrusions of a central filling surrounded by a sleeve of frozen composition by co-extrusion at a temperature of less than or equal to about -8°C, and processing the extrusions into a mass of frozen composition incorporating the inclusions distributed in a random manner within the mass of frozen composition.
According to an aspect of the present invention, there is provided an apparatus for performing the process described above comprising two endless screws, identical and parallel, meshing with each other, and rotating in the same direction, located in a casing having two ends, fitted at the first end with a feed pipe for introducing a composition to be frozen, and fitted at the second end with a die in the form of a plate connected to a co-extrusion nozzle having a central annular passage for introducing the filling into the frozen mass, and an intermediate area between the first end and second end with means for feed air into the composition to be frozen, the casing being provided with a jacket in which a refrigerant fluid circulates The article according to the invention is characterized in that it comprises a mass of frozen composition and a filling in the form of inclusions which are stabilized and distributed in a random manner in the said mass of frozen composition and in that the inclusions are produced by the co-extrusion of a liquid central filling that c<~.n be pumped and a frozen composition that can be extruded air a temperature of leas than or equal to -8°C.
According to the invention, a "frozen composition" is understood to be an ice cream, a sorbet or a sherbet, which is aerated or expanded to a variable extent, or a frozen culinary mousse which is aerated to a variable extent.
Within the conte:~t of the invention, a filling ~~onsists of an aqueous or fatay composition having a dry ma~~ter content of preferably 28 to 80 wt.%, containing a sugar.
As a sugar, use may be made of granulated sucrose, polysaccharides, more particular7_y a glucose syrup, burnt sugar, invert su<~ar, or a maltodextrin, more particularly with a high dextrose equivalent, for example approximately 100.
The filling may consist of a fruit or vegetable puree, preferably pure, i.e. without any additive. The filling may optionally contain a minimum quantity, much lower than that normally used, of a gelling or thickening agent such as, for example, a gum, a pectin or a gelatin.
The filling may be honey, caramel or fruit puree and may have been prepared from a paste of dried fruit, praline, nougat or nougatine. It may coni~ain flavourings and colourings, for example chocolate, coffee, or fruit flavourings and, optionally, preservatives.
Such fillings may contain small inclusions such as, for _ example, fragments of chocolate or dried fruit.
It is known how to incorporate and uniformly distribute pieces, for example pieces of comfits or dried fruits, in a mass of frozen composition, for filling pots or trays in the manufacture of family or bulk portions. The device described in DE-A-3521612, for example, makes it possible to distribute uniformly already formed pieces of a certain size in a vein of ice cream, from a hopper with the aid of a rotating drum with retractable blades pressing against a cylindrical wall, the function of which is to load a constant quantity of pieces into a sector of the drum and to distribute it uniformly in the stream of ice cream.
In US-A-3014437, for example, different masses of plastic products such as ice cream masses with different flavours are co-extruded in the form of extrusions, and they are then twisted by imparting a rotating movement with the aid of a rotating blade in the form of a butterfly. One of the plastic products may be a fondant.
Advantageous embodiments of the present invention seek to meter into a frozen composition inclusions which in particular have a different composition, colour and flavour from those of the frozen composition and to distribute them in a random manner in the mass, so that there is a distinct, preferably contrasted, separation between the inclusions and the frozen composition and so that the inclusions are not clustered together by gravity, for example at the bottom of a container during filling. ' la According to an aspect of the present invention, there is provided a process for manufacturing a frozen composition containing inclusions, which comprises forming extrusions of a central filling surrounded by a sleeve of frozen composition by co-extrusion at a temperature of less than or equal to about -8°C, and processing the extrusions into a mass of frozen composition incorporating the inclusions distributed in a random manner within the mass of frozen composition.
According to an aspect of the present invention, there is provided an apparatus for performing the process described above comprising two endless screws, identical and parallel, meshing with each other, and rotating in the same direction, located in a casing having two ends, fitted at the first end with a feed pipe for introducing a composition to be frozen, and fitted at the second end with a die in the form of a plate connected to a co-extrusion nozzle having a central annular passage for introducing the filling into the frozen mass, and an intermediate area between the first end and second end with means for feed air into the composition to be frozen, the casing being provided with a jacket in which a refrigerant fluid circulates The article according to the invention is characterized in that it comprises a mass of frozen composition and a filling in the form of inclusions which are stabilized and distributed in a random manner in the said mass of frozen composition and in that the inclusions are produced by the co-extrusion of a liquid central filling that c<~.n be pumped and a frozen composition that can be extruded air a temperature of leas than or equal to -8°C.
According to the invention, a "frozen composition" is understood to be an ice cream, a sorbet or a sherbet, which is aerated or expanded to a variable extent, or a frozen culinary mousse which is aerated to a variable extent.
Within the conte:~t of the invention, a filling ~~onsists of an aqueous or fatay composition having a dry ma~~ter content of preferably 28 to 80 wt.%, containing a sugar.
As a sugar, use may be made of granulated sucrose, polysaccharides, more particular7_y a glucose syrup, burnt sugar, invert su<~ar, or a maltodextrin, more particularly with a high dextrose equivalent, for example approximately 100.
The filling may consist of a fruit or vegetable puree, preferably pure, i.e. without any additive. The filling may optionally contain a minimum quantity, much lower than that normally used, of a gelling or thickening agent such as, for example, a gum, a pectin or a gelatin.
The filling may be honey, caramel or fruit puree and may have been prepared from a paste of dried fruit, praline, nougat or nougatine. It may coni~ain flavourings and colourings, for example chocolate, coffee, or fruit flavourings and, optionally, preservatives.
Such fillings may contain small inclusions such as, for _ example, fragments of chocolate or dried fruit.
The filling may f>e in the form of a fondant or of a paste with a fatty composition, optionally aerated, for example a fruit or chocolate mousse.
According to the nature of its composition, the filling will result in sc>lid inclusions in the mass of t:he frozen composition that are hard or liquid to a varyine extent and that are viscous to a varying extent. It is important that it can be pumped and can be conveyed to the out~_et die.
The invention al:~o concerns a process for manufacturing a frozen composition containing inclusions, characterized in that extrusions of a central filling surrounded by a sleeve of frozen composition are formed by co-extrusion at a temperature for t:he frozen composition of less than or equal to -8°C, and in that the said extrusions ~.re processed into a mass of frozen composition incorporating the said inclusions distributed in a random manner in the mass of frozen composition.
In the process of. the invention, it is importani~ that the frozen composition can be extruded at a very love temperature and dissipates the energy that it hc~.s stored up in the form of negative calories on leaving the extrusion die, so that the emerging co-extrusion can be shaped. This can be achieved, for example, by coiling up the extrusion or folding it on itself by means of a moving co-extrusion nozzle, continuously delivering a coiled or fol~~.ed extrusion at the outlet from the die, which can then be cut into portions, or it can be achieved by filling a container by means of a static co-extrusion nozzle, in a discontinuous manner. Such a container may be a pot, a cornet, a tray for a family or "bulk" portion or an ice lolly mould. In i~his method of filling a container, the co-extrusion nozzle may be given an up-and-down movement, for example so that it falls to a level close to the bottom of the container and then rises as the extrusion is metered in. During this operation, the container may remain stationary or, a~, a variant, the nozzle may rem~~in stationary and trAe container falls during filling. When the nozzle moves, provision is made for it to be: connected to the extruder by a flexible connection.
In practice, the extrusion has a certain plasticity over a certain period of time, for example of the order- of 10 seconds. It should be noted that, according to the invention, the rheological properties of the fi7.ling do not play a determining part in achieving co-extrusion. Thus it is possible to manufacture a composite extrusion and to shape it, in particular in a container, without taking special precautions as regards the physical properties of the filling, in particular its viscosity and density, relative to those: of the frozen composition, since the stability of the inclusions is ensured by the state of the frozen compositic>n surrounding the filling. The: process of the invention al~~o permits a large variation in the choice and nature of the: fillings.
In principle, an~~ process enabling a frozen composition to be extruded at a very low temperature is applic~ible. It is preferable to use: a single-screw or twin-screw extrusion apparatus, in which cooling and incorporation oi_ air is carried out in a single apparatus.
According to a preferred embodiment of the process, the raw materials making up the composition to be frozen are passed through a device provided with two parallel end:~ess screws, revolving in the same direction.
According to a particular embodiment, a gas, fo~_ example air, is injected into the barrel in sufficient quantity to give 20 to 150 % and preferably 80 to 100 0 ove~_run.
In order to put t:he process into practice, a composition is prepared in a conventional manner for ice cream,, low-fat ice cream, sorbet: or sherbet, based, according i~o the recipe, on milk, skimmed milk, cream, concentrai~ed milk, milk powder or butter oil to which has been addESd sucrose, glucose, fruit dextrose, fruit pulp or vegetables pulp and stabilizing hydrocolloids, such a.s, for example,, 5 carrageenates, a7_ginates, carob gum, and emulsi?=iers, as.
for example partial glycerides, a.nd flavourings. After mixing the ingredients intimately in the propori~ions dictated by the recipe, the mixture is pasteuri:~ed and cooled and then, optionally, it can be homogeni:,ed, preferably hot, under stringent conditions, enabling the mean size of the fat globules to be reduced to approximately 8-20 microns. After cooling the homogenizate to a low temperature, approaching 0°G, the composition may be left to mature' for a certain time at this temperature.
Homogenization and maturing are optional stages.
This mass, which is optionally homogenized and matured, is referred to in the following description as the "mass to be frozen". It is introduced, preferably at appro:Kimately 2-5°C, into a twin-screw freezing device which will be described below _Ln greater detail., in which it is blended by the co-rotating screws revolving at high speed, preferably at 100-600 revolutions per minute, is led to an air-injection zone where it is expanded 20-150 0, is strongly cooled i~o -8°C to -20°C, and is then fcrced through a die.
The work is carried out in the twin-screw device, surprisingly, wii~hout excessive shear, so that the pressure increase does noi= exceed approximately 50 ba.r at the die.
The emerging product is characterized in that it has a mean ice crystal diameter of 10 to 30 microns, which is appreciably smal:Ler than that obtained with conventional freezers, and is also characterized in that it has a mean fat globule size of around 8-20 microns. The result is an _ improvement in tc=_xture as regards better oiliness and better creaminess.
5a Ice crystal size may be determined by one of ordinary skill in the art, using a dispersion of ice crystals in mineral oil at -10°C, for example, by the method of optical microscopy disclosed in "Determination of ice crystal size distributions in frozen desserts" by D.P. Donhowe et al., J. Dairy Sci., 74: 3334-3344 (1991), using Dl,o as the arithmetic mean of measurements of equivalent diameter, as the diameter of a circle that has an equivalent surface area as the surface of the crystal, taken on several ice crystals, about 1000-1500 ice crystals being automatically measured from about 10 views. The mean fat globule diameter, D~o.S was measured by laser scattering using the Malvern MastersizerTM technique.
According to the nature of its composition, the filling will result in sc>lid inclusions in the mass of t:he frozen composition that are hard or liquid to a varyine extent and that are viscous to a varying extent. It is important that it can be pumped and can be conveyed to the out~_et die.
The invention al:~o concerns a process for manufacturing a frozen composition containing inclusions, characterized in that extrusions of a central filling surrounded by a sleeve of frozen composition are formed by co-extrusion at a temperature for t:he frozen composition of less than or equal to -8°C, and in that the said extrusions ~.re processed into a mass of frozen composition incorporating the said inclusions distributed in a random manner in the mass of frozen composition.
In the process of. the invention, it is importani~ that the frozen composition can be extruded at a very love temperature and dissipates the energy that it hc~.s stored up in the form of negative calories on leaving the extrusion die, so that the emerging co-extrusion can be shaped. This can be achieved, for example, by coiling up the extrusion or folding it on itself by means of a moving co-extrusion nozzle, continuously delivering a coiled or fol~~.ed extrusion at the outlet from the die, which can then be cut into portions, or it can be achieved by filling a container by means of a static co-extrusion nozzle, in a discontinuous manner. Such a container may be a pot, a cornet, a tray for a family or "bulk" portion or an ice lolly mould. In i~his method of filling a container, the co-extrusion nozzle may be given an up-and-down movement, for example so that it falls to a level close to the bottom of the container and then rises as the extrusion is metered in. During this operation, the container may remain stationary or, a~, a variant, the nozzle may rem~~in stationary and trAe container falls during filling. When the nozzle moves, provision is made for it to be: connected to the extruder by a flexible connection.
In practice, the extrusion has a certain plasticity over a certain period of time, for example of the order- of 10 seconds. It should be noted that, according to the invention, the rheological properties of the fi7.ling do not play a determining part in achieving co-extrusion. Thus it is possible to manufacture a composite extrusion and to shape it, in particular in a container, without taking special precautions as regards the physical properties of the filling, in particular its viscosity and density, relative to those: of the frozen composition, since the stability of the inclusions is ensured by the state of the frozen compositic>n surrounding the filling. The: process of the invention al~~o permits a large variation in the choice and nature of the: fillings.
In principle, an~~ process enabling a frozen composition to be extruded at a very low temperature is applic~ible. It is preferable to use: a single-screw or twin-screw extrusion apparatus, in which cooling and incorporation oi_ air is carried out in a single apparatus.
According to a preferred embodiment of the process, the raw materials making up the composition to be frozen are passed through a device provided with two parallel end:~ess screws, revolving in the same direction.
According to a particular embodiment, a gas, fo~_ example air, is injected into the barrel in sufficient quantity to give 20 to 150 % and preferably 80 to 100 0 ove~_run.
In order to put t:he process into practice, a composition is prepared in a conventional manner for ice cream,, low-fat ice cream, sorbet: or sherbet, based, according i~o the recipe, on milk, skimmed milk, cream, concentrai~ed milk, milk powder or butter oil to which has been addESd sucrose, glucose, fruit dextrose, fruit pulp or vegetables pulp and stabilizing hydrocolloids, such a.s, for example,, 5 carrageenates, a7_ginates, carob gum, and emulsi?=iers, as.
for example partial glycerides, a.nd flavourings. After mixing the ingredients intimately in the propori~ions dictated by the recipe, the mixture is pasteuri:~ed and cooled and then, optionally, it can be homogeni:,ed, preferably hot, under stringent conditions, enabling the mean size of the fat globules to be reduced to approximately 8-20 microns. After cooling the homogenizate to a low temperature, approaching 0°G, the composition may be left to mature' for a certain time at this temperature.
Homogenization and maturing are optional stages.
This mass, which is optionally homogenized and matured, is referred to in the following description as the "mass to be frozen". It is introduced, preferably at appro:Kimately 2-5°C, into a twin-screw freezing device which will be described below _Ln greater detail., in which it is blended by the co-rotating screws revolving at high speed, preferably at 100-600 revolutions per minute, is led to an air-injection zone where it is expanded 20-150 0, is strongly cooled i~o -8°C to -20°C, and is then fcrced through a die.
The work is carried out in the twin-screw device, surprisingly, wii~hout excessive shear, so that the pressure increase does noi= exceed approximately 50 ba.r at the die.
The emerging product is characterized in that it has a mean ice crystal diameter of 10 to 30 microns, which is appreciably smal:Ler than that obtained with conventional freezers, and is also characterized in that it has a mean fat globule size of around 8-20 microns. The result is an _ improvement in tc=_xture as regards better oiliness and better creaminess.
5a Ice crystal size may be determined by one of ordinary skill in the art, using a dispersion of ice crystals in mineral oil at -10°C, for example, by the method of optical microscopy disclosed in "Determination of ice crystal size distributions in frozen desserts" by D.P. Donhowe et al., J. Dairy Sci., 74: 3334-3344 (1991), using Dl,o as the arithmetic mean of measurements of equivalent diameter, as the diameter of a circle that has an equivalent surface area as the surface of the crystal, taken on several ice crystals, about 1000-1500 ice crystals being automatically measured from about 10 views. The mean fat globule diameter, D~o.S was measured by laser scattering using the Malvern MastersizerTM technique.
The filling is injected into the heart of the vein of frozen compositic>n leaving the extruder, by means of a co-extrusion nozzle at the outlet from the barrel of the screw extruder, a nozzle which, as indicated previous7_y, may be .moving or static.
A device for putting the process into practice ._s illustrated in tree accompanying drawings, given as a non-limiting example, wherein figure 1 is a diagrammatic exploded view of the device in perspective, figure 2 is a diagrammatic section through a static co-extrusion nozzle, figure 3 is a diagrammatic representation of thf~ process for filling a container and figure 4 shows a slice through a co-extruded product, demoulded from the container, sliced and placed on a supporting sheet..
In figure 1, the device comprises two identical and parallel endless screws 1 and 2, intermeshing with each other and rotating in the same direction, drive~a by a motor (not shown). Then screws 1 and 2 are placed in ~~ barrel 3, which has a feed pipe 4 at one of its ends for vhe mixture to be frozen, provided with a nom-return valve !~ ensuring air-tightness, and at the other end a die 6 in vhe form of a plate.
The device may optionally have means for feedin~~ in air in the intermediate zone.
The two endless screws may have successive segments F1 to F9, where the foam of the screw varies from one segment to the other, for e:~ample from the point of view of the orientation of the threads and their pitches. The _ configuration of the screw is such that operations can be carried out in which the mass is conveyed, mixed, sheared and compressed towards the die and, optionally, gas may be A
incorporated so a.s to obtain satisfactory expan~~ion.
Intermediate zonea may be provided for stirring, for example using mono-lobe or bi-lobe discs with a positive orientation, having a conveying effect, or with a negative orientation having a returning effect, or even ~~ segment with an inverse screw pitch inducing a return..
The barrel 3 is provided with means for cooling consisting of a double envelope through which cooling fluids circulate.
'The means for coc>ling preferably comprise one se:lf-contained cooling circuit 7 per segment, with valves 8 controlling the flow rate of the cooling agent, for example a water-alcohol mixture, which enables the temperature of each segment to be individually controlled. The' screws may also be cooled in a controlled manner, for example by means of a cooling fluid circuit which may be control=.ed independently.
Gas, for example air, may be injected by means of flow meters through the pipes 9 at various points of the barrel 3, and preferably in the second half of its length, preferably' on each side of it. The air flow ma~~ be regulated individually by the valves 10. In thi:~ way, it is possible to achieve, preferably, 80 to 150 % ovE~rrun.
The die is prefei:ably in the form of a counter-cone, the function of which is to join together the space;
surrounding each screw into a single outlet ori:Eice. It may be a horizontal, vertical or inclined outle'~. The geometry and the dimensions of the die or, where appropriate the diameter and length of the outlet pipe which may be connected to it, are designed to e:zsure a counter-pressure of the order of 4 to 50 bar and preferably 4 to 25 bar. The counter-pressure is ensured b;Y the geometry of the passage taken by the frozen comwosition in the co-extrusion nozzle; for example in the case of an F
. outlet temperature for the product close to the lower limit, the working diameter of the outlet passage must be increased to compensate for the fall in pressure due to the loss in load caused by the increase in viscosity when the temperature of the mass falls. The= die may preferably be cooled, for example by means of a sleeve through which a cooling fluid flows.
The filling is injected, at the outlet from the die 6, by means of a pump (not shown), through the pips 11 to the core of the vein of frozen composition leaving the extruder, by means of the co-extrusion nozzle 12 positioned at the outlet from the barrel of the screw extrL.der, a nozzle which, as indicated previously, may be mewing or static. The procedure to be adopted is to form a. hollow tube of frozen composition into which a filling component is injected with the aid of a pump. The princi~>le consists of pushing the mass of frozen composition around a deflecting device in the form of a needle into which is inserted a passage for the filling.
In figure 2, the nozzle 12, fitted to the die 6, comprises a central passage: 13 for the filling, connected to a pipe 11 and an annular passage 14 for the frozen composition leaving the die E.. This nozzle delivers a co-e~~truded extrusion with a central filling surrounded by ~~ sheath of frozen composition, the form of which may be varied according to the configuration of the sections of the respective outlet: orifices 15 and. 16. According to the nature of the filling, for example if it consisi~s of a fatty composition, thermal insulation such as 1'7 may be provided in the body 18 of the nozzle and around the inlet part of 19 of the. passage 13, for example an in,aulating material or an annular chamber connected to vaci.~um.
. As shown in figure 3, the composite extrusion 2~~ coming from the co-extrusion nozzle 12 is metered into a tray 21, conveyed by a conveyer 22 travelling stepwise u:zder the nozzle. The composite extrusion 20, which still has a plastic consistency, is then folded on itself in successive layers and the filling is distributed in a random manner in the spaces created between the layers as they occupy the volume delimited 'by the tray within which the mass of frozen composition is confined. Stable solid or liquid inclusions are thus obtained such as 23, held in place due to the particular physical state of the mass of frozen composition. In particular, it should be noted that there is no migration or accumulation of inclusions by gravity at the bottom of the container.
The process according to the invention is described in greater detail in the following examples given by way of illustration. Percentages are by weight, unless; stated to the contrary.
Example 1 1) Mass of frozen composition 5 A composition to be frozen was prepared having ~~ low freezing point ar.~d containing 2 % of milk fat (in the form of cream with 35 % fats) , 12.5 % of non-fat mill: solids, 13.5 % of sucrose:, 5 % of glucose syrup (with a dextrose equivalent of 38-42), 3 % of maltodextrin (with a dextrose 10 equivalent of 15-18) , 0.6 -°s of partial glyceridea as stabilizers/emul~~ifiers and 0.4 % of vanilla fl~~vouring.
The total solids content of the composition was 33 %, the balance being represented by water. The mixture, was homogenized in two stages at 135 and then 35 bay:, was pasteurized at 8E~°C for 30 s, cooled to 4°C and stored for 24 h at this temperature .. This composition was :~i~.troduced into the extrusion device under the following operating conditions .
- Configuration of screws 1 and 2 Segments F1 F2 F3 F4 F5 F6 F7 F8 F9 Type of screw T T/M T/M M/C T CO M/CO M/CO CO
Where . T = conveyance, M = mixing, C = shearing and CO = compression.
- Flow rate of product entering -- 8 kg/h.
- Air injection: in 9 from both sides into F'5 a:nd F6, that is through 4 pipes at a flow rate of 15g/h.
- Speed of rotation of the screws: 300 rpm.
- Cooling of zones F2 to F9 with a cooling liquid at -30°C/-35°C, the temperature profile being P'1-F3, -14°C/
F4-F8, -20°Cf F9, -23°C.
- External diameter of the die: 9 mm.
The temperature of the product as it emerged was -9.5°C and the overrun 90 %.
2) Filling liquid Instant cocoa cor.~taining sucrose (Nesquik (R)) was diluted with skimmed milk: at a rate of 1.5 kg of cocoa ~~er 1 1 of~
skimmed milk. This liquid was introduced at a j=low rate of 1.5 kg/h through the pipe 11 of the co-extrusion nozzle, having a diameter of 4 mm.
3) Composite product obtained After filling a bulk tray, it was not possible i.o distinguish the form of the co-exaruded extrusion. The appearance of the surface of the product was similar to that of a~standax-d ice cream. After removing thc~
composition from the mould and cutting it up, inclusions were observed such as 23, figure 4, very regularly distributed throughout the ice cream mass which, at the end of a few minutes at room temperature, flowed slowly to give a sort of covering. The ice cream, which had a :Low fat content, had a very creamy texture.
Examples 2-3 The procedure wa:~ as in example 1., but with a cocoa/chocolate mass having the following composition .
Example 2: Cocoa filling with 63 o dry matter Ingredient Granulated sugar 35 . Dehydrated gluco:~e syrup 16 Dark chocolate paste 10 Dark cocoa powder 2 Gelling agent 0.55 Water 36.45 Example 3: Choco:~ate filling with 80 % dry matt~r_ Ingredient $
Chocolate powder 30.5 Glucose syrup, invert sugar, 49.5 hydrogenated veg~=table fat, salty vans 11 a f 1 avouri:ng Water 20 Example 4 The procedure was as in example :L, but with a caramel filling mass consisting of a caramelized sugar syrup containing 76 o dry matter.
The filling flow~sd slightly when cut.
Example 5 The procedure was as in example :L, but with a filling consisting of pure concentrated blueberry juice containing 63 % dry matter.
The filling flowed when cut to give a regular covering of the ice cream.
Examples 6~9 The procedure was as in example :1, but with a filling consisting of a mass of fruit puree having the following composition:
Example F: Mango fillincr with 55 % dry matter Ingredient $
Granulated sugar 48.9 Mango pulp 30 Lemon juice 1 Pectin 0.77 Water 19.33 Example 7: Red cv:rrant filling with 64.4 % d:ry ma~ t r Ingredient Dehydrated glucose syrup 52.7 Red currant puree: 35 Cerelose dextrose: (dextrose 12 equivalent 100) Lemon juice 0.3 Example 8: Apricot fi.llina with 30-50 % dry matter Ingredient $
Sucrose 10 Apricot puree, glucose syrup, 90 gelling agent (fruit pectin), flavourings, mali.c acid Example 9: Chestr:mt fillino~ with 30-50 % dr~r matter So that the filling could be pumped, chestnut puree was mixed with skimmed milk at a rate of 1 kg of puree per 0.5 dl of milk.
The inclusions obtained remained solid when the product was sliced, thus giving the illusion of pieces of f~:uit.
Examples 10-12 The procedure way; as in example 1, but with a veagetable sorbet as the frozen composition and a vegetable:-based filling , which could have been the same or different, with the following composition for the filling .
Example 10: Vegetable filling with 30 % dry matt:e~
Ingredient Vegetable pulp (a.vocado, carrot) 50 Granulated sugar 17 Microbiological stabilizer 0.3 Lemon juice 1.7 Pepper 1 Salt 1 Water 30 Example 11: Tomato filling with 28 % dry matter Ingredient Tomato puree 45 Cerelose dextrose: (dextrose 5 equivalent 100) Polydextrose 10 Granulated sugar 3 Glucose syrup 10 Microbiological stabilizer 0.4 Lemon juice - 0.6 Flavouring 0.05 Colouring 0.01 Water 25.04 example 12: Melon. filling with 28.7 o dr~r mai~.tex:
Ingredient Melon puree 45 5 Liquid sucrose 14.7 Glucose syrup 6.3 Invert sugar 2/3 5.5 Flavouring 2 Gelatin 0.4 10 Carob gum 0.15 Colouring 0.005 Water 25.95 In the preceding examples, the process and appax-atus have 15 been described in relation to the manufacture of: a frozen composition without it being specified that it is possible to process by co-extrusion several ice creams, ~~orbets or sherbets with different flavours and colours at the same time, thus to obtain composite products, for example marbled products, containing inclusions.
The process is of: course applicable to the manufacture of frozen products ~>uch as mousses, creams and spreads, either sweet or salt, for example made with cheese, vegetables, meat or fish or culinary sauces or salad creams.. In these cases, the flexibility of the process makes it possible to adjust the inclusion of air in th.e composition t:o be frozen according to the varying degree of overrun desired in relation to the c:haracteristics-of the products aimed at.
A device for putting the process into practice ._s illustrated in tree accompanying drawings, given as a non-limiting example, wherein figure 1 is a diagrammatic exploded view of the device in perspective, figure 2 is a diagrammatic section through a static co-extrusion nozzle, figure 3 is a diagrammatic representation of thf~ process for filling a container and figure 4 shows a slice through a co-extruded product, demoulded from the container, sliced and placed on a supporting sheet..
In figure 1, the device comprises two identical and parallel endless screws 1 and 2, intermeshing with each other and rotating in the same direction, drive~a by a motor (not shown). Then screws 1 and 2 are placed in ~~ barrel 3, which has a feed pipe 4 at one of its ends for vhe mixture to be frozen, provided with a nom-return valve !~ ensuring air-tightness, and at the other end a die 6 in vhe form of a plate.
The device may optionally have means for feedin~~ in air in the intermediate zone.
The two endless screws may have successive segments F1 to F9, where the foam of the screw varies from one segment to the other, for e:~ample from the point of view of the orientation of the threads and their pitches. The _ configuration of the screw is such that operations can be carried out in which the mass is conveyed, mixed, sheared and compressed towards the die and, optionally, gas may be A
incorporated so a.s to obtain satisfactory expan~~ion.
Intermediate zonea may be provided for stirring, for example using mono-lobe or bi-lobe discs with a positive orientation, having a conveying effect, or with a negative orientation having a returning effect, or even ~~ segment with an inverse screw pitch inducing a return..
The barrel 3 is provided with means for cooling consisting of a double envelope through which cooling fluids circulate.
'The means for coc>ling preferably comprise one se:lf-contained cooling circuit 7 per segment, with valves 8 controlling the flow rate of the cooling agent, for example a water-alcohol mixture, which enables the temperature of each segment to be individually controlled. The' screws may also be cooled in a controlled manner, for example by means of a cooling fluid circuit which may be control=.ed independently.
Gas, for example air, may be injected by means of flow meters through the pipes 9 at various points of the barrel 3, and preferably in the second half of its length, preferably' on each side of it. The air flow ma~~ be regulated individually by the valves 10. In thi:~ way, it is possible to achieve, preferably, 80 to 150 % ovE~rrun.
The die is prefei:ably in the form of a counter-cone, the function of which is to join together the space;
surrounding each screw into a single outlet ori:Eice. It may be a horizontal, vertical or inclined outle'~. The geometry and the dimensions of the die or, where appropriate the diameter and length of the outlet pipe which may be connected to it, are designed to e:zsure a counter-pressure of the order of 4 to 50 bar and preferably 4 to 25 bar. The counter-pressure is ensured b;Y the geometry of the passage taken by the frozen comwosition in the co-extrusion nozzle; for example in the case of an F
. outlet temperature for the product close to the lower limit, the working diameter of the outlet passage must be increased to compensate for the fall in pressure due to the loss in load caused by the increase in viscosity when the temperature of the mass falls. The= die may preferably be cooled, for example by means of a sleeve through which a cooling fluid flows.
The filling is injected, at the outlet from the die 6, by means of a pump (not shown), through the pips 11 to the core of the vein of frozen composition leaving the extruder, by means of the co-extrusion nozzle 12 positioned at the outlet from the barrel of the screw extrL.der, a nozzle which, as indicated previously, may be mewing or static. The procedure to be adopted is to form a. hollow tube of frozen composition into which a filling component is injected with the aid of a pump. The princi~>le consists of pushing the mass of frozen composition around a deflecting device in the form of a needle into which is inserted a passage for the filling.
In figure 2, the nozzle 12, fitted to the die 6, comprises a central passage: 13 for the filling, connected to a pipe 11 and an annular passage 14 for the frozen composition leaving the die E.. This nozzle delivers a co-e~~truded extrusion with a central filling surrounded by ~~ sheath of frozen composition, the form of which may be varied according to the configuration of the sections of the respective outlet: orifices 15 and. 16. According to the nature of the filling, for example if it consisi~s of a fatty composition, thermal insulation such as 1'7 may be provided in the body 18 of the nozzle and around the inlet part of 19 of the. passage 13, for example an in,aulating material or an annular chamber connected to vaci.~um.
. As shown in figure 3, the composite extrusion 2~~ coming from the co-extrusion nozzle 12 is metered into a tray 21, conveyed by a conveyer 22 travelling stepwise u:zder the nozzle. The composite extrusion 20, which still has a plastic consistency, is then folded on itself in successive layers and the filling is distributed in a random manner in the spaces created between the layers as they occupy the volume delimited 'by the tray within which the mass of frozen composition is confined. Stable solid or liquid inclusions are thus obtained such as 23, held in place due to the particular physical state of the mass of frozen composition. In particular, it should be noted that there is no migration or accumulation of inclusions by gravity at the bottom of the container.
The process according to the invention is described in greater detail in the following examples given by way of illustration. Percentages are by weight, unless; stated to the contrary.
Example 1 1) Mass of frozen composition 5 A composition to be frozen was prepared having ~~ low freezing point ar.~d containing 2 % of milk fat (in the form of cream with 35 % fats) , 12.5 % of non-fat mill: solids, 13.5 % of sucrose:, 5 % of glucose syrup (with a dextrose equivalent of 38-42), 3 % of maltodextrin (with a dextrose 10 equivalent of 15-18) , 0.6 -°s of partial glyceridea as stabilizers/emul~~ifiers and 0.4 % of vanilla fl~~vouring.
The total solids content of the composition was 33 %, the balance being represented by water. The mixture, was homogenized in two stages at 135 and then 35 bay:, was pasteurized at 8E~°C for 30 s, cooled to 4°C and stored for 24 h at this temperature .. This composition was :~i~.troduced into the extrusion device under the following operating conditions .
- Configuration of screws 1 and 2 Segments F1 F2 F3 F4 F5 F6 F7 F8 F9 Type of screw T T/M T/M M/C T CO M/CO M/CO CO
Where . T = conveyance, M = mixing, C = shearing and CO = compression.
- Flow rate of product entering -- 8 kg/h.
- Air injection: in 9 from both sides into F'5 a:nd F6, that is through 4 pipes at a flow rate of 15g/h.
- Speed of rotation of the screws: 300 rpm.
- Cooling of zones F2 to F9 with a cooling liquid at -30°C/-35°C, the temperature profile being P'1-F3, -14°C/
F4-F8, -20°Cf F9, -23°C.
- External diameter of the die: 9 mm.
The temperature of the product as it emerged was -9.5°C and the overrun 90 %.
2) Filling liquid Instant cocoa cor.~taining sucrose (Nesquik (R)) was diluted with skimmed milk: at a rate of 1.5 kg of cocoa ~~er 1 1 of~
skimmed milk. This liquid was introduced at a j=low rate of 1.5 kg/h through the pipe 11 of the co-extrusion nozzle, having a diameter of 4 mm.
3) Composite product obtained After filling a bulk tray, it was not possible i.o distinguish the form of the co-exaruded extrusion. The appearance of the surface of the product was similar to that of a~standax-d ice cream. After removing thc~
composition from the mould and cutting it up, inclusions were observed such as 23, figure 4, very regularly distributed throughout the ice cream mass which, at the end of a few minutes at room temperature, flowed slowly to give a sort of covering. The ice cream, which had a :Low fat content, had a very creamy texture.
Examples 2-3 The procedure wa:~ as in example 1., but with a cocoa/chocolate mass having the following composition .
Example 2: Cocoa filling with 63 o dry matter Ingredient Granulated sugar 35 . Dehydrated gluco:~e syrup 16 Dark chocolate paste 10 Dark cocoa powder 2 Gelling agent 0.55 Water 36.45 Example 3: Choco:~ate filling with 80 % dry matt~r_ Ingredient $
Chocolate powder 30.5 Glucose syrup, invert sugar, 49.5 hydrogenated veg~=table fat, salty vans 11 a f 1 avouri:ng Water 20 Example 4 The procedure was as in example :L, but with a caramel filling mass consisting of a caramelized sugar syrup containing 76 o dry matter.
The filling flow~sd slightly when cut.
Example 5 The procedure was as in example :L, but with a filling consisting of pure concentrated blueberry juice containing 63 % dry matter.
The filling flowed when cut to give a regular covering of the ice cream.
Examples 6~9 The procedure was as in example :1, but with a filling consisting of a mass of fruit puree having the following composition:
Example F: Mango fillincr with 55 % dry matter Ingredient $
Granulated sugar 48.9 Mango pulp 30 Lemon juice 1 Pectin 0.77 Water 19.33 Example 7: Red cv:rrant filling with 64.4 % d:ry ma~ t r Ingredient Dehydrated glucose syrup 52.7 Red currant puree: 35 Cerelose dextrose: (dextrose 12 equivalent 100) Lemon juice 0.3 Example 8: Apricot fi.llina with 30-50 % dry matter Ingredient $
Sucrose 10 Apricot puree, glucose syrup, 90 gelling agent (fruit pectin), flavourings, mali.c acid Example 9: Chestr:mt fillino~ with 30-50 % dr~r matter So that the filling could be pumped, chestnut puree was mixed with skimmed milk at a rate of 1 kg of puree per 0.5 dl of milk.
The inclusions obtained remained solid when the product was sliced, thus giving the illusion of pieces of f~:uit.
Examples 10-12 The procedure way; as in example 1, but with a veagetable sorbet as the frozen composition and a vegetable:-based filling , which could have been the same or different, with the following composition for the filling .
Example 10: Vegetable filling with 30 % dry matt:e~
Ingredient Vegetable pulp (a.vocado, carrot) 50 Granulated sugar 17 Microbiological stabilizer 0.3 Lemon juice 1.7 Pepper 1 Salt 1 Water 30 Example 11: Tomato filling with 28 % dry matter Ingredient Tomato puree 45 Cerelose dextrose: (dextrose 5 equivalent 100) Polydextrose 10 Granulated sugar 3 Glucose syrup 10 Microbiological stabilizer 0.4 Lemon juice - 0.6 Flavouring 0.05 Colouring 0.01 Water 25.04 example 12: Melon. filling with 28.7 o dr~r mai~.tex:
Ingredient Melon puree 45 5 Liquid sucrose 14.7 Glucose syrup 6.3 Invert sugar 2/3 5.5 Flavouring 2 Gelatin 0.4 10 Carob gum 0.15 Colouring 0.005 Water 25.95 In the preceding examples, the process and appax-atus have 15 been described in relation to the manufacture of: a frozen composition without it being specified that it is possible to process by co-extrusion several ice creams, ~~orbets or sherbets with different flavours and colours at the same time, thus to obtain composite products, for example marbled products, containing inclusions.
The process is of: course applicable to the manufacture of frozen products ~>uch as mousses, creams and spreads, either sweet or salt, for example made with cheese, vegetables, meat or fish or culinary sauces or salad creams.. In these cases, the flexibility of the process makes it possible to adjust the inclusion of air in th.e composition t:o be frozen according to the varying degree of overrun desired in relation to the c:haracteristics-of the products aimed at.
Claims (11)
1. Process for manufacturing a frozen composition containing inclusions, which comprises forming extrusions of a central filling surrounded by a sleeve of frozen composition by co-extrusion at a temperature of less than or equal to about -8°C, and processing the extrusions into a mass of frozen composition incorporating the inclusions distributed in a random manner within the mass of frozen composition.
2. Process according to claim 1 wherein the frozen composition is prepared by mixing, aerating, and freezing a composition at a temperature equal to or less than about -8°C and passing the frozen composition through an extrusion die, wherein these steps take place in a single step in a single extrusion device having two parallel endless screws, turning in the same direction by being intermeshed with each other and being situated in a barrel provided with means of aeration and cooling so as to shape the emerging co-extruded extrusion.
3. Process according to claim 1 which further comprises placing the extrusion upon itself by continuously delivering the extrusion through an extrusion nozzle while moving the nozzle to form layers of the extrusion without separation of the inclusions.
4. Process according to claim 1 which further comprises placing the extrusion upon itself by continuously delivering the extrusion through an extrusion nozzle and onto a tray while moving the tray onto which the extrusion is delivered to form layers of the extrusion without separation of the inclusions.
5. Process according to claim 1 wherein the co-extrusion is conducted by passing the frozen composition around a deflecting device which includes a passage for forming a core of the filling in the frozen composition and introducing the filling through the passage of the deflecting device to provide the core of the frozen composition.
6. Process according to claim 2 wherein the extrusion die is designed to ensure a counter-pressure of about 4 to 50 bar, and is cooled to assist in controlling the temperature of the frozen composition.
7. Process according to claim 2 wherein a gas is injected into the extrusion device at one or more points along its length to achieve an overrun of at least about 80% and aerate the mass of frozen composition.
8. Process according to claim 5 wherein the deflecting device is insulated to assist in controlling the temperature and form of the filling.
9. Process according to claim 1 wherein the frozen composition is an ice cream, sorbet, sherbet or mousse and the filling is an aqueous or fatty composition having a dry matter content of about 28 to 80 wt. %, and which further comprises forming a hollow tube of the frozen composition while pumping the filling into the tube using a co-extrusion nozzle.
10. Process according to claim 6 wherein the extrusion device comprises a twin screw conveyor and which further comprises rotating the screws at about 100 to 600 revolutions per minute so as to form a frozen composition having a mean ice crystal diameter of between about 20 to 60 microns and a mean equivalent diameter for the ice crystals of about 32 to 36 microns.
11. An apparatus for performing the process of claim 1 comprising two endless screws, identical and parallel, meshing with each other, and rotating in the same direction, located in a casing having two ends, fitted at the first end with a feed pipe for introducing a composition to be frozen, and fitted at the second end with a die in the form of a plate connected to a co-extrusion nozzle having a central annular passage for introducing the filling into the frozen mass, and an intermediate area between the first end and second end with means for feed air into the composition to be frozen, the casing being provided with a jacket in which a refrigerant fluid circulates.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP96201350A EP0808576A1 (en) | 1996-05-21 | 1996-05-21 | Ice confection with flavor inclusions and process for making the same |
| EP96201350.4 | 1996-05-21 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2206900A1 CA2206900A1 (en) | 1997-11-21 |
| CA2206900C true CA2206900C (en) | 2005-09-27 |
Family
ID=8223991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002206900A Expired - Fee Related CA2206900C (en) | 1996-05-21 | 1997-05-20 | Article of frozen confectionery containing inclusions and manufacturing process |
Country Status (15)
| Country | Link |
|---|---|
| EP (1) | EP0808576A1 (en) |
| JP (1) | JPH1042791A (en) |
| KR (1) | KR970073365A (en) |
| CN (1) | CN1084600C (en) |
| AU (1) | AU726780C (en) |
| BR (1) | BR9703294A (en) |
| CA (1) | CA2206900C (en) |
| EG (1) | EG20934A (en) |
| IL (1) | IL120871A (en) |
| MY (1) | MY125547A (en) |
| NO (1) | NO972282L (en) |
| NZ (1) | NZ314851A (en) |
| TN (1) | TNSN97089A1 (en) |
| TW (1) | TW425269B (en) |
| ZA (1) | ZA974379B (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998054977A1 (en) * | 1997-06-04 | 1998-12-10 | Mars, Inc. | Confection with multiple juicy regions and methods for making the same |
| US6616963B1 (en) | 2000-11-15 | 2003-09-09 | Nestec S.A. | Laminated candy products made by an extrusion process |
| AU2002229544B2 (en) * | 2000-11-15 | 2007-10-04 | Societe Des Produits Nestle S.A. | Process for molding laminated candy and resultant products thereof |
| ATE489002T1 (en) | 2003-05-06 | 2010-12-15 | Nestec Sa | FRESH EXTRUDED TEMPORARILY MOLDABLE CONFECTIONAL PRODUCT WITH IMPROVED MELTING IN THE MOUTH PROPERTIES AND METHOD OF DELIVERING IT |
| IL192687A (en) * | 2007-07-31 | 2011-07-31 | Unilever Plc | Composition for coating, process for coating and frozen coated confection |
| EP2177109A3 (en) * | 2008-10-14 | 2010-06-23 | Nestec S.A. | Method of Co-Filling a Dairy Product and Co-filled Composite Dairy Product |
| CN103813718B (en) * | 2011-09-15 | 2016-08-24 | 荷兰联合利华有限公司 | For the method manufacturing ice confectionery products |
| JP6359437B2 (en) * | 2013-12-06 | 2018-07-18 | 森永乳業株式会社 | Frozen dessert and method for producing the same |
| JP5536273B1 (en) | 2013-12-27 | 2014-07-02 | 赤城乳業株式会社 | Molded container |
| GB2521851A (en) * | 2014-01-06 | 2015-07-08 | Kraft Foods R & D Inc | Process for preparing confectionery composition |
| CN103931857B (en) * | 2014-03-27 | 2015-10-28 | 郭峰 | A kind of hawthorn appetizing candied rice puffs |
| EP3047734A1 (en) * | 2015-01-20 | 2016-07-27 | 24Kice Ltd | Method and apparatus for the manufacture of a frozen product |
| JP6945327B2 (en) * | 2017-04-07 | 2021-10-06 | 雪印メグミルク株式会社 | Double tube nozzle, food mixing device, food mixing method, and cheese manufacturing method |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2289326A (en) * | 1939-10-04 | 1942-07-07 | Harry R Howser | Composite frozen edible product |
| US2284651A (en) * | 1940-04-10 | 1942-06-02 | Joe Lowe Corp | Method of and apparatus for making a variegated ice cream or similar substance |
| US2347083A (en) * | 1941-09-08 | 1944-04-18 | Anita N Connellee | Apparatus and method for marbleizing comestibles or the like |
| US2389084A (en) * | 1943-09-08 | 1945-11-13 | Almond C Routh | Apparatus for making flavored confections |
| US2402931A (en) * | 1943-10-21 | 1946-06-25 | Thomas Frank | Ice cream machine |
| IT944523B (en) * | 1968-11-01 | 1973-04-20 | Unilever Nv | ICE CREAM PRODUCT AND PROCEDURE FOR ITS PREPARATION |
| DE2538858A1 (en) * | 1975-09-01 | 1977-03-10 | Tarcisio Povigna | Ice cream mix pasteuriser - with worm conveyor coaxial to heating and refrigerating zone |
| FR2616043B1 (en) * | 1987-06-03 | 1991-05-17 | Goavec Sa | PLANT FOR MANUFACTURING SHAPED PRODUCTS, ESPECIALLY ICE CREAMS |
| DE3834461A1 (en) * | 1988-10-10 | 1990-04-12 | Schoeller Lebensmittel | METHOD FOR PRODUCING COMPOSITE CONFECTION PRODUCTS AND COMPOSITION PRODUCTION PRODUCED BY THIS PROCESS |
| GB9122482D0 (en) * | 1991-10-23 | 1991-12-04 | Res Applic Inc | Ice cream with chocolate strands |
| IL113062A (en) * | 1994-03-30 | 1998-12-27 | Unilever Plc | Manufacture of coated ice confectionery |
-
1996
- 1996-05-21 EP EP96201350A patent/EP0808576A1/en not_active Withdrawn
-
1997
- 1997-05-12 MY MYPI97002063A patent/MY125547A/en unknown
- 1997-05-19 EG EG44297A patent/EG20934A/en active
- 1997-05-20 NZ NZ314851A patent/NZ314851A/en unknown
- 1997-05-20 IL IL12087197A patent/IL120871A/en not_active IP Right Cessation
- 1997-05-20 JP JP9129894A patent/JPH1042791A/en not_active Abandoned
- 1997-05-20 TN TNTNSN97089A patent/TNSN97089A1/en unknown
- 1997-05-20 CA CA002206900A patent/CA2206900C/en not_active Expired - Fee Related
- 1997-05-20 TW TW086106721A patent/TW425269B/en not_active IP Right Cessation
- 1997-05-20 KR KR1019970019568A patent/KR970073365A/en not_active Application Discontinuation
- 1997-05-20 NO NO972282A patent/NO972282L/en not_active Application Discontinuation
- 1997-05-20 ZA ZA974379A patent/ZA974379B/en unknown
- 1997-05-20 CN CN97113448A patent/CN1084600C/en not_active Expired - Fee Related
- 1997-05-20 AU AU23537/97A patent/AU726780C/en not_active Ceased
- 1997-05-21 BR BR9703294A patent/BR9703294A/en active Search and Examination
Also Published As
| Publication number | Publication date |
|---|---|
| CA2206900A1 (en) | 1997-11-21 |
| EG20934A (en) | 2000-06-28 |
| AU2353797A (en) | 1997-11-27 |
| EP0808576A1 (en) | 1997-11-26 |
| NZ314851A (en) | 1999-04-29 |
| MX9703707A (en) | 1997-11-29 |
| JPH1042791A (en) | 1998-02-17 |
| AU726780C (en) | 2001-07-26 |
| IL120871A (en) | 2000-08-31 |
| ZA974379B (en) | 1998-11-20 |
| IL120871A0 (en) | 1997-09-30 |
| CN1084600C (en) | 2002-05-15 |
| CN1171895A (en) | 1998-02-04 |
| MY125547A (en) | 2006-08-30 |
| KR970073365A (en) | 1997-12-10 |
| BR9703294A (en) | 1998-09-15 |
| NO972282L (en) | 1997-11-24 |
| AU726780B2 (en) | 2000-11-23 |
| TNSN97089A1 (en) | 1999-12-31 |
| TW425269B (en) | 2001-03-11 |
| NO972282D0 (en) | 1997-05-20 |
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