DE826302C - Method and device for the production of ice cream using carbonic acid ice - Google Patents

Method and device for the production of ice cream using carbonic acid ice

Info

Publication number
DE826302C
DE826302C DESCH2615A DESC002615A DE826302C DE 826302 C DE826302 C DE 826302C DE SCH2615 A DESCH2615 A DE SCH2615A DE SC002615 A DESC002615 A DE SC002615A DE 826302 C DE826302 C DE 826302C
Authority
DE
Germany
Prior art keywords
ice
ice cream
production
carbonic acid
hollow body
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DESCH2615A
Other languages
German (de)
Other versions
DE1638546U (en
Inventor
Wilhelm Schwarz
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DESCH2615A priority Critical patent/DE826302C/en
Application granted granted Critical
Publication of DE826302C publication Critical patent/DE826302C/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/06—Production of frozen sweets, e.g. ice-cream characterised by using carbon dioxide or carbon dioxide snow or other cryogenic agents as cooling medium

Landscapes

  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Description

Verfahren und Vorrichtung zur Herstellung von Speiseeis unter Verwendung von Kohlensäureeis Die bisher auf dem Gebiete der Speiseeisherstellung bekannten Verfahren gingen den Weg von der Herstellung mittels Blockeis und Viehsalz bis zur jetzt vielfach verbreiteten maschinellen Herstellung. Das Bestreben nach Verbilligung der Herstellungsarten fand zumeist seine Grenzen da, wo die hygienische und gesundheitliche Einwandfreiheit des Speiseeises gefährdet war. Diese Bedenken waren bei der Verwendung von ' Blockeis und Viehsalz von jeher vorhanden, sie wurden in verstärktem Maße geltend gemacht gegen die unmittelbare Verbindung von Kohlensäureeis mit der Speiseeismasse und führten schließlich zu den gesetzlichen Verboten der Speiseeisverordnung vom 15. Juli 1933. Method and device for the production of ice cream using carbonated ice The methods previously known in the field of ice cream production went from production using block ice and cattle salt to machine production, which is now widely used. The endeavor to make the production methods cheaper mostly found its limits where the hygienic and health-related flawlessness of the ice cream was endangered. These concerns have always existed with the use of block ice and cattle salt, they were increasingly asserted against the direct connection of carbonated ice with the ice cream mass and ultimately led to the legal prohibitions of the Ice Cream Ordinance of July 15 , 1933.

Wenn auch nach der in letzter Zeit möglichen Fabrikation hygienisch, gesundheitlich einwandfreien und jeder Analyse standhaltenden Kohlensäureeises die Gefahren der direkten Verbindung im wesentlichen gebannt erscheinen mögen, so ist die völlige Ausschaltung jeder Gefährdung des Ge-. nießers immer noch bedingt durch besonders sorgfältige und in langen Erfahrungen begründete Bearbeitung der Speiseeismasse, also in jedem Falle abhängig von der eigenen persönlichen Zuverlässigkeit des Herstellers.Although hygienic after the recently possible manufacture, The carbonic acid ice that is perfectly healthy and can withstand any analysis The dangers of direct connection may seem essentially averted, so is the complete elimination of any danger to the system. nessers still conditionally through Particularly careful processing of the ice cream mass based on long experience, in any case depending on the manufacturer's own personal reliability.

Der Erfinder hat deshalb in seinem Verfahren die enorme Kühlwirkung des Kohlensäureeises zur Grundlage seiner Herstellung gemacht, die in ihrer Verwendung liegenden Gefahren jedoch dadurch ausgeschaltet, daß er das Kohlensäureeis in einem geschlossenen Hohlkörper durch die Speiseeismasse führt und diese dadurch zu einem geschmeidigen und schliffigen Speisedis umwandelt. Die Verdunstungsdämpfe des Kohlensäureeises entweichen dabei nach oben durch die am Griff des Hohlkörpers angebrachten Verdunstungslöcher.The inventor therefore has the enormous cooling effect in his method of carbonic acid ice made the basis of its production, its use However, lying dangers are eliminated by the fact that it is the carbon dioxide ice cream in one closed hollow body leads through the ice cream mass and this thereby to a supple and polished foodis. The evaporation fumes The carbon dioxide ice escape upwards through the handle of the hollow body attached evaporation holes.

Zur Bearbeitung einer Menge von 51 Speiseismasse benötigt dieses Gerät beim Betrieb durch Hand etwa io Minuten.This device needs to process an amount of ice cream when operated by hand about 10 minutes.

Claims (2)

PATENTANSPRACHE: i. Verfahren zur Herstellung von Speiseeis unter Verwendung von Kohlensäureeis, gekennzeichnet dadurch, daß das Kohlensäureeis in einem Hohlkörper eingeschlossen wild, mit dein die Speiseeismasse gerührt wird. PATENT APPEAL: i. Process for making ice cream under Use of carbonated ice, characterized in that the carbonated ice in enclosed in a hollow body, with which the ice cream mass is stirred. 2. Vorrichtung zur Durchführung des Verfahrens nach Anspruch i, gekennzeichnet durch einen länglichen Hohlkörper mit abnehmbarem Griff und Verdunstungslöchern, die außerhalb der mit der Speiseeismasse in Berührung kommenden Oberfläche des Körpers sich befinden. Angezogene Druckschriften: Deutsche Patentschriften N r. 526 289 und 650397. 2. Device for performing the method according to claim i, characterized by an elongated hollow body with a removable handle and evaporation holes which are located outside the surface of the body coming into contact with the ice cream mass. Attached publications: German Patent Specifications N o. 526 289 and 650397.
DESCH2615A 1950-06-14 1950-06-14 Method and device for the production of ice cream using carbonic acid ice Expired DE826302C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DESCH2615A DE826302C (en) 1950-06-14 1950-06-14 Method and device for the production of ice cream using carbonic acid ice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DESCH2615A DE826302C (en) 1950-06-14 1950-06-14 Method and device for the production of ice cream using carbonic acid ice

Publications (1)

Publication Number Publication Date
DE826302C true DE826302C (en) 1951-12-27

Family

ID=7423412

Family Applications (1)

Application Number Title Priority Date Filing Date
DESCH2615A Expired DE826302C (en) 1950-06-14 1950-06-14 Method and device for the production of ice cream using carbonic acid ice

Country Status (1)

Country Link
DE (1) DE826302C (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE526289C (en) * 1929-12-18 1931-06-04 Heinrich Kennel Process for making ice using carbonic acid flowing outside and inside the material to be cooled
DE650397C (en) * 1933-02-23 1939-09-11 Wilhelm Kochmann Dr Cooling device, in particular for making ice cream

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE526289C (en) * 1929-12-18 1931-06-04 Heinrich Kennel Process for making ice using carbonic acid flowing outside and inside the material to be cooled
DE650397C (en) * 1933-02-23 1939-09-11 Wilhelm Kochmann Dr Cooling device, in particular for making ice cream

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