GB2052241A - Method for manufacturing ice cream containing small ice pieces dispersed therein - Google Patents
Method for manufacturing ice cream containing small ice pieces dispersed therein Download PDFInfo
- Publication number
- GB2052241A GB2052241A GB7919995A GB7919995A GB2052241A GB 2052241 A GB2052241 A GB 2052241A GB 7919995 A GB7919995 A GB 7919995A GB 7919995 A GB7919995 A GB 7919995A GB 2052241 A GB2052241 A GB 2052241A
- Authority
- GB
- United Kingdom
- Prior art keywords
- ice
- ice pieces
- pieces
- liquid
- small
- 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.)
- Granted
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims description 25
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 239000003381 stabilizer Substances 0.000 claims abstract description 20
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 6
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 239000003507 refrigerant Substances 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 239000001828 Gelatine Substances 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 240000004584 Tamarindus indica Species 0.000 claims description 3
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 2
- SNVFDPHQAOXWJZ-UHFFFAOYSA-N Furcelleran Chemical compound CCOC(=O)C1=C(C)NC(C=2C=CC=CC=2)=C(C(=O)OCC=2C=CC=CC=2)C1C#CC1=CC=CC=C1 SNVFDPHQAOXWJZ-UHFFFAOYSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 229940105329 carboxymethylcellulose Drugs 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 229920000591 gum Polymers 0.000 claims description 2
- 229960000292 pectin Drugs 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 2
- 241000196324 Embryophyta Species 0.000 claims 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims 1
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 1
- 239000001569 carbon dioxide Substances 0.000 claims 1
- 238000005057 refrigeration Methods 0.000 claims 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000000203 mixture Substances 0.000 description 8
- 239000000463 material Substances 0.000 description 7
- 238000007796 conventional method Methods 0.000 description 5
- 239000003086 colorant Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000019646 color tone Nutrition 0.000 description 3
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000010437 gem Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 240000007154 Coffea arabica Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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
- A23G9/44—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
-
- 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
-
- 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
- A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
Abstract
Ice cream containing small ice pieces dispersed therein can be manufactured by mixing half-frozen ice cream, for example in mixer 7, with small ice pieces obtained by breaking ice blocks containing a stabilizer, for example in crusher 1, and refrigerating the resultant small ice pieces, for example by spraying the small ice pieces with liquid nitrogen from valves 4. <IMAGE>
Description
SPECIFICATION
Method for manufacturing ice cream containing small ice pieces dispersed therein
The present invention relates to a method for manufacturing ice cream dispersedly containing small ice pieces and maintaining the form thereof,
Conventional methods-for manufacturing ice:cream dispersedly containing small colored or uncolored ice pieces are summarized as follows.
At first, there are prepared granular ice pieces by breaking ice blocks by an ice-breaker, or putting material liquid for ice pieces in an ice making plate with many hollows and freezing thereof, or freezing falling drops of the material liquid in an extremely cold atmosphere below 0,C, and secondly the thus obtained ice pieces are mixed with material mix for ice cream or are mixed while whipping with soft ice cream in the half frozen form in a freezer.
However, in the conventional methods, for example, after mixed with the ice cream mix, ice pieces contained therein melt as time goes by, and dilute-the ice cream mix, which makes the product obtained by freezing thereof inferior in composition and flavor, as a result, overrun control of the product becomes difficult. Further, in this case, if the ice pieces contain a coloring agent, flavorings and a sweetening, these matters are to permeate into the ice cream mix, which spoils an original color tone and flavor of the ice cream mix.And also in the method wherein ice pieces are dropped to be mixed into the halffrozen soft ice cream taken out from a freezer, a surface of each ice piece is melted by exposure to the air during the process of preparing small ice pieces by breaking ice blocks, therefore the similar spoiling to the ice cream mix mixed with the ice pieces is incurred. If the colored ice-blocks are prepared only using water without a stabilizer in the ice making process, the ice blocks are unevenly colored, so uniform colored ice pieces are not obtained.
Therefore, it is difficult to obtain the product of high commercial value according to the conventional art of producing the ice cream containing small ice pieces.
As the result of researches for eliminating the abovementioned defects on the conventional art, the inventors of the present invention have found the fact as follows. When small ice pieces which are obtained by breaking ice blocks containing the stabilizer are refrigerated by a refrigerant and then mixed with half-frozen ice cream, there can be obtained the products in which goods-flavored and even-colored ice pieces are enchased in ice cream as if they were jewels, even if the ice pieces contain the coloring agent, flavorings, sweetening, etc.
The present invention is based upon the abovementioned finding and aims to provide a method for producing high-marketable ice cream dispersedly containing small ice pieces.
The attached drawing shows a schematic illustration of an apparatus for manufacturing ice cream containing small ice pieces dispersedly according to the present invention.
The details of the present invention are explained in the following.
The present invention comprises refrigerating with the refrigerant small ice pieces obtained by breaking ice blocks containing stabilizer and then mixing refrigerated ice pieces with half-frozen ice cream.
Small ice pieces used in the present invention are made by freezing material liquid according to the convpntionai method and those ice pieces may be colored or flavored. Therefore, material liquid for ice pieces covers a wide range from drinking water to syrup, fruit juice of various kind (including canned one), liquid containing chocolate, cocoa, coffee or powdered tea, other liquid which can be prepared into ice blocks.
A stabilizer used in preparing ice blocks, according to the present invention, includes gelatine, carrageenan, arabina gum, guar gum, locust bean gum, furcelieran, tamarind, pectin, xanthan gum, sodium alginate, carboxymethylcellulose, etc., which are generally used in the business circle of the ice cream manufacturer. In case of producing ice pieces containing such stabilizers, water containing 0.1 - 3.0 parts by weight of at least one kind of said stabilizers may be, if necessary added with the coloring agent, flavorings, sweetening, etc., frozen into ice blocks, which may be broken into ice pieces. Apparent from the comparison data disclosed below, those ice pieces containing the stabilizers are less meltable than those containing no stabilizers.When those ice pieces contain less than 0.1 % by weight of the stabilizers, efficiency of the stabilizer is lower, on the other hand, when they contain more than 3.0 % by weight of the stabilizers, the ice pieces get jellified. Consequently the preferable content rate of the stabilizer is within the range between 0.1 % by weight and 3.0% by weight. - . . .
In the present invention, small ice pieces obtained by the above process are refrigerated with the refrigerant such as liquid nitrogen, liquid carbonic acid or liquid air which is harmless to a human body.
Small ice pieces are refrigerated with the refrigerant by spraying the refrigerant upon ice pieces or soaking ice pieces in the refrigerant. Small ice pieces refrigerated in this way are dry to the touch.
Next, abovementioned refrigerated small ice pieces are mixed with half-frozen ice cream. The preferable rate of ice pieces against ice cream is around 10 - 20 weight %, and Particularly about 15% by weight is the most preferable. In this case, it is preferable to sort out ice pieces of the suitable size, only which are mixed with ice cream. The term "ice cream" used in the above description means ice cream, iced milk, lactic ice, sherbet and so on.
In the present invention, such ice cream is used the half-frozen condition. The "half-frozen condition" in this case means "soft ice cream". Ice cream, which is obtained in this way and dispersedly containing suitable number of refrigerated small ice pieces, is frozen in the temperature below, for example, -20 C in the state of stick or of being filled into the cup for ice cream.
According to the present invention, small ice pieces will not nibit because of the abovementioned process, even when they are mixed into ice cream. Consequently, color and flavor of small ice pieces will not intermix with ice cream itself, and this results in ice cream.enchased with small ice pieces of various kind of flavor which shines like jewels.
Therefore in comparison with the conventional-type of-ice-cream containing ice pieces, the present invention makes it possible to improve the public taste for ice cream and manufacture a new type of ice cream which dispersedly containing a wide variety of small ice pieces which have conventionally considered difficult to make.
Example:
Embodiment of the present invention is illustrated, in reference of accompanying drawing, as follows:
Blocks of ice, from which small ice pieces are made, are prepared by adding stabilizer into drinking water, then sterilizing the water for 15 sec. at a temperature of 85"C-(HTST: High-Temperature Short-Time - Sterilization), afterwards cooling it until the temperature falls to 5"C, adding a coloring agent and a flavory into the water and mixing them, and then freezing the thus obtained liquid. Gelatin is used as a stabilizer at a ratio of 0.25 % by weight relative to the drinking water.
The aforementioned ice-block-raw-liquid including the abovementioned additives is freezed in the rapid freezer at around -25"C for forming ice. At this stage, the temperature of the ice block is around -22"C at the central portion thereof after being maintained as it is for 32 hours.
Then, the ice block is crushed into small pieces by means of-an ice crusher, which refers to the numeral 1 in an attached drawing.
Soon after crushing the ice, a liquid nitrogen valve 4 is opened to spray liquid nitrogen (-1 96 C) into the obtained small ice pieces in order to refreeze the portion on the surface of the small ice pieces, where the ice is defreezed when crushed. Thereafter, the re-freezed ice pieces are sifted through a sieve 6, whose suitable diameter is about 3 mm. The shifted ice powder is disused.
It is preferable to prevent ice powder from intermixing to ice cream as much as possible, since when the powder ice is mixed it is easily dispersed uniformly into the ice cream so that the whole ice cream including small ice pieces comes to be the same color as that of the colored ice pieces. Therefore, although size of the sifted small ice pieces can be optionally determined according to consumer's tastes, it is preferable to settle the diameterofthe average size pieces occupying the greatest majority to be around Sto 10 mm.
The thus-prepared small ice pieces are mixed into ice cream which is prepared on another line by means of a mixer (fruit-feeder) 7. At this time, the temperature of the small ice pieces is previously arranged beneath -1 50C, and the ice cream between -3"C and -7 C.
The mixing ratio of the small ice pieces is set as 0.15 parts by weight relative to 1 part by weight of the ice cream.
The abovementioned ice cream including small ice pieces is filled into ice cream vessels indivisually by using an ice cream filling machine, or is formed into a stickshape, and then they are hardened in the rapid freezer at a temperature below -25"C. In the drawing, numeral 2 represents a stepless transmitter, 3 a liquid nitrogen pipe line, 5 a cooled conveyor (screw conveyer system), 8 a ductfor exhausting N2, and 9 a pool for powder ice.
Comparison Example
Now, we will explain concretely effects of this invention, representing a comparison example.
As for two kinds of ice cream containing small ice pieces respectively being made by a conventional method and by the procedure as described in the Example of this invention, we measured color difference, i.e: difference in degree of permeation of color material used for small ice pieces into each kind of ice cream by using CD-100, a color machine MODEL manufactured by Murakami Coloring Technical Institute K.K.
The results are shown in the below-mentioned Table 1.
The ice cream containing small ice pieces, used in the comparison with that prepared by the present invention was prepared in accordance with one of the conventional methods, wherein drinking water was colored, flavored, sterilized, cooled and then freezed in the rapid freezer at around -25 C and thus formed was an ice block which was subsequently crushed into small ice pieces each having a diameter between 5 to 10 mm by means of ice crusher, and immediatelythereåfterthesmall ice pieces were mixed into the ice cream in the weight portion ratio of 0.15 relative to the ice cream of 1 weight portion.
TABLE 1
Conventional Method
Colortone and
color differ- L a ' b AE ence
Ice cream before mixing
small ice pieces +71.7 - 4.5 -11.2 - Ice cream when mixed
with red colored small +69.2 + 2.8 -19.4 11.2
ice pieces
Ice cream when mixed
with orange colored +67.0 + 4.2 - 6.6 10.9
small ice pieces
Ice cream when mixed
with melon colored +70.1 -12.6 -17.3 10.2
small ice pieces
Method of This Invention Colortone and
color differ- L a b AE ence
Ice cream before mixing
small ice pieces +71.5 -3.4 -11.3
Ice cream when mixed
with red colored small +68.4 -2.7 -11.1 3.2
ice pieces
Ice cream when mixed
with orange colored +68.8 -2.5 -12.8 3.2
small ice pieces
Ice cream when mixed
with melon colored +68.8 -5.9 -13.1 4.1
small ice pieces (Note)
L denotes Luminosity.
a denotes red side in (+) and green side in (-), respectively.
b denotes yellow side in (+) and blue side in (-), respectively.
wherein Aa, Ab and AL denote the difference between the measured value of each sample containing colored ice pieces and that of sample not containing the same, respectively.
Generally speaking, when the color difference (AE) isO to 3, the difference cannot be visually recognized, while when AE equals 5 the difference can be slightly recognized, and when AE is larger than 5 the difference can be recognized.
In case of the ice cream in accordance with this invention, AE is smaller than 5, while in accordance with the conventional method AE is larger than 10 and the permeation of color is clearly recognized.
The Table 2 shows the results of the melting experiment and the hardness of refrigerated ice blocks of material liquid each of which contains either a stabilizer in different kinds or nothing. In every cases, those containing the stabilizer show better results.
TABLE 2
Amount of
Breaking melted ice (ml) Order in
Composition of force Order of Appearance of unmeltice blocks (hardness) hardness 10 min. 45 min. melted ice ability (kg/cm2) passed passed 1 water only 34.7 10 3 46 transparent 10 2 water + gelatine 35.9 7 0 15 " 1 3 water + carrageenan 35.3 9 0 21 " 4 4 water + arabian gum 44.6 5 1 37 " 6 5 water + guar gum 43.3 6 2 42 turbid 8 6 water + locust bean gum 49.4 2 0.5 35 transparent 5 7 water + furcelleran 54.9 1 0 19 " 2 8 water + tamarind gum 48.6 3 0.5 37 " 6 9 water + pectin 35.5 8 0 20 " 3 10 water + xanthan gum 45.6 4 0.5 43 turbid 9 *Breaking force is
considered as an is
indicator of the hardness.
An ice piece of 9.2 mm x 5.7 mm x 2 cm is left in the temperature of-28 C for 76 hours and then picked out and
observed.
Anice piece of 5.7 cm x 9.2 cm x 2 cm left in the temperature of -28 C for 76 hours in an hardening chamber and then put into a pyrostat, in which the
ammount of melted liquid is observed every 5 minutes for 45 minutes. Reference
Claims (13)
1. A method for manufacturing ice cream containing small ice pieces dispersed therein, which method comprises freezing an edible and freezable liquid containing a stabilizer, breaking the thus frozen liquid into small ice pieces, refrigerating said small ice pieces and mixing said refrigerated small ice pieces with half-frozen ice cream.
2. A method according to claim 1 wherein said stabilizer is gelatine, carrageenan, arabian gum, guar gum, locust bean gum, furcelleran, tamarind, pectin, xanthan gum, sodium alginate or carboxymethylcellulose.
3. A method according to claim 1 or 2 wherein said liquid contains from 0.1 to 0.3% by weight of at least one stabilizer.
4. A method according to any one of the preceding claims wherein said liquid is drinking water, syrup, fruit juice, an extract from plants or a flavored liquid.
5. A method according to any one of the preceding claims,wherein said liquid is colored.
6. A method according to any one of the preceding claims wherein refrigeration is accomplished by contacting said small ice pieces with a refrigerant.
7. A method according to claim 6 wherein said refrigerant is liquid nitrogen, liquid carbon dioxide or liquid air.
8. A method according to claim 6 or 7 wherein said small ice pieces are refrigerated by spraying a refrigerant thereon.
9. A method according to claim 6 or 7 wherein said small ice pieces are refrigerated by being soaked in a refrigerant.
10. A method according to any one of the preceding claims wherein said refrigerated small ice pieces are mixed with the half-frozen ice cream in an amount of from 10 to 20 % by weight.
11. A method according to any one of the preceding claims wherein said refrigerated small ice pieces have an average diameter of from 5 to 10 mm.
12. A method according to claim 1 substantially as hereinbefore described in the Example.
13. A method for manufacturing ice cream containing small ice pieces dispersed therein substantially as hereinbefore described with reference to and as illustrated in the accompanying drawing.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7919995A GB2052241B (en) | 1979-06-08 | 1979-06-08 | Method for manufacturing ice cream containing small ice pieces dispersed therein |
| AU47947/79A AU515260B2 (en) | 1979-06-08 | 1979-06-11 | Incorporating solid ice into ice-cream |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7919995A GB2052241B (en) | 1979-06-08 | 1979-06-08 | Method for manufacturing ice cream containing small ice pieces dispersed therein |
| AU47947/79A AU515260B2 (en) | 1979-06-08 | 1979-06-11 | Incorporating solid ice into ice-cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2052241A true GB2052241A (en) | 1981-01-28 |
| GB2052241B GB2052241B (en) | 1983-06-29 |
Family
ID=61024229
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB7919995A Expired GB2052241B (en) | 1979-06-08 | 1979-06-08 | Method for manufacturing ice cream containing small ice pieces dispersed therein |
Country Status (2)
| Country | Link |
|---|---|
| AU (1) | AU515260B2 (en) |
| GB (1) | GB2052241B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0500940A1 (en) * | 1990-06-06 | 1992-09-02 | Kanebo, Ltd. | Combination popsicle, method of making the same, and device therefor |
| WO1998037770A1 (en) * | 1997-02-28 | 1998-09-03 | Societe Des Produits Nestle S.A. | Ice confection with inclusions |
| WO1998043490A1 (en) * | 1997-04-01 | 1998-10-08 | Schöller Lebensmittel Gmbh & Co. Kg | Ice cream with soft added ingredients |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0126129A1 (en) * | 1982-11-18 | 1984-11-28 | KELLY, Edward Albert | Improvements in or relating to semi-frozen or fluid ice drinks |
| CN111213778A (en) * | 2018-11-27 | 2020-06-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage, preparation process thereof and ice coffee containing frozen beverage |
-
1979
- 1979-06-08 GB GB7919995A patent/GB2052241B/en not_active Expired
- 1979-06-11 AU AU47947/79A patent/AU515260B2/en not_active Ceased
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0500940A1 (en) * | 1990-06-06 | 1992-09-02 | Kanebo, Ltd. | Combination popsicle, method of making the same, and device therefor |
| EP0500940A4 (en) * | 1990-06-06 | 1992-11-25 | Kanebo, Ltd. | Combination popsicle, method of making the same, and device therefor |
| WO1998037770A1 (en) * | 1997-02-28 | 1998-09-03 | Societe Des Produits Nestle S.A. | Ice confection with inclusions |
| WO1998043490A1 (en) * | 1997-04-01 | 1998-10-08 | Schöller Lebensmittel Gmbh & Co. Kg | Ice cream with soft added ingredients |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2052241B (en) | 1983-06-29 |
| AU515260B2 (en) | 1981-03-26 |
| AU4794779A (en) | 1980-12-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19930608 |