JP2016025864A - Frozen food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an ice cream-like dessert product that has an easily reachable sauce core and is completely additive-free.SOLUTION: Provided is a frozen food 10 contained in a container 18 and comprising an ice cream-like dessert 12, and in which the ice cream-like dessert 12 comprises, within the container 18, all natural ingredients, and the ice cream-like dessert 12 comprises a sauce deposition portion 14 located at a depth lower than the exposed surface of the ice cream-like dessert 12, and the sauce deposition portion 14 is not a bulbous shape and the sauce in the sauce deposition portion 14 comprises all natural ingredients.SELECTED DRAWING: Figure 1

Description

  The present invention generally relates to a novel frozen food, and a method and a system for producing the frozen food, and more particularly, a frozen food having a source accumulation portion therein, such as ice cream, gelato or frozen yogurt in a container. About.

  Currently, frozen foods with sauces such as chocolate, caramel, peanut butter are available, such as ice cream desserts, which are mixed or dispersed throughout the food. In some frozen foods, the sauce is provided in the form of a separate deposit called the source heart (HOS). Such separate source deposits are typically found in frozen foods contained in packages smaller than a small quart size, or in frozen foods contained in cups or general serving containers. Some examples of frozen foods are frozen ice cream desserts, such as ice cream, gelato, frozen custard, sorbet, sorbet and frozen yogurt.

  In commercially available frozen ice cream desserts with a separate source deposit, the source deposit is typically deposited from a nozzle or injection head with an open tip, and the source is open Injected or extruded from the part. A source deposit injected from a system with a nozzle having an open tip is injected downward (i.e., toward the bottom of the container or package) and is generally located below the injection site and It forms a spherical (bulb-shaped), bowl-shaped, somewhat circular or hill-shaped pile. When extruding ice cream and sauce, the ice cream and sauce are coextruded into a tube. Several sauce deposits may be formed by molding techniques to deposit the ice cream dessert on and / or around the shaped sauce deposit, or the ice cream dessert is shaped into a fixed shape The sauce may then be deposited in the shaped ice cream dessert. Source deposits formed by molding or pouring are often placed at a distance from the surface of the frozen food so that consumers cannot easily reach it. This reduces the experience that consumers can enjoy, and consumers want a certain amount of ice cream dessert to eat ice cream dessert with sauce or before eating both of them together In order to eat, you have to dig or collapse the frozen food with tools. Also, when a nozzle or injection head used in prior art methods is withdrawn from frozen foods, often the tail or wick behind the sauce follows the nozzle as it exits, freezing May partially adhere to exposed food surfaces. The tail or sagging portion of the sauce may be preferred because it provides a handmade look. However, in many food markets, the presence of tails or sags is undesirable because the food appearance is uneven.

  Commercially available ice cream-like dessert products with a sauce core deposit require artificial additives such as stabilizers, emulsifiers, etc. mixed with the sauce to maintain the sauce in the position to be deposited. The ice cream dessert itself also contains artificial additives and / or preservatives.

  It is desirable to provide an ice cream-like dessert product with a sauce heart that is deposited so that it can be more easily reached in order to provide a more enjoyable experience for the consumer. It would also be desirable to provide a completely additive-free ice cream dessert product with a sauce heart that is more easily reached.

  Embodiments of the present invention include a source deposition method, a frozen food having a source deposit, and a frozen food having a source deposit made by the deposition method.

  In one embodiment according to the present invention, a method for forming a source deposit in frozen food contained in a package is provided. The method of this embodiment inserts a nozzle having a side surface and one or more openings provided therein to a depth lower than the exposed surface of the frozen food having a longitudinal thickness. Placing one or more of the openings below the exposed surface of the frozen food, and injecting the sauce outwardly from the opening of the nozzle into the frozen food, Forming a deposition portion.

  In another embodiment according to the present invention, a method for depositing sauce in frozen food contained within a package is provided. The source deposition method of this embodiment comprises: a) preparing a plurality of cups containing frozen food; and b) preparing a source injector or source injection station with a plurality of nozzles. Each of which is connected to and in fluid communication with a source provided with one or more openings, a closed tip located at one end, and a pressurized source. C) and a step of preparing a conveyor for conveying a plurality of cups to the source injector along the processing line; and d) a plurality of nozzles accommodated in the plurality of cups. Inserting into the frozen food, and e) injecting the source into the frozen food from the opening and depositing the source laterally outward from the nozzle to form a source deposit.

  In another embodiment according to the present invention, a method is provided for injecting sauce into a package containing frozen food. The method of this embodiment comprises the steps of: a) determining the temperature of a frozen food having a product exposed surface and a longitudinal thickness; b) determining the temperature of the source; and c) optionally, frozen food and Adjusting the temperature of the source; and d) preparing a source injector with a nozzle, the nozzle having one or more side surfaces provided with one or more openings, A closed tip located at the end and an opposite end connected to the source of the pressurized source and in fluid communication with the source; e) and further comprising one or two nozzles Inserting to a depth below the frozen food surface such that one or more said openings are below the frozen food surface; f) at a pressure or flow rate sufficient to deposit the source laterally outward from the nozzle; Injecting the sauce into the frozen food; g) And a step of extracting the Le, and moving the package containing the h) frozen food, further processing and / or along the path for the handling, the. Embodiments of the present invention may further include determining the viscosity of the frozen food and / or determining the viscosity of the sauce.

  In some embodiments of the method according to the invention, the nozzle has a closed end and an open end, wherein one or more openings are in fluid communication with the open end and the open end is pressurized. Connected to a source delivery device configured to deliver the source to the nozzle.

  In some embodiments of the method according to the invention, the sauce is injected at a predetermined pressure or flow rate based on the temperature and / or viscosity of both the frozen food and the sauce.

  Some embodiments of the present invention may include a nozzle extraction step. In such embodiments, the extraction process is performed to leave the tail of the sauce on the exposed surface of the frozen food. In yet another embodiment, the extraction process is performed so as not to leave the tail of the sauce on the exposed surface of the frozen food.

  In some other embodiments of the method according to the present invention, a shut-off device is provided or engaged upstream of the nozzle to stop or reduce any residual flow to the nozzle and then remove the nozzle from the frozen food. It is good to take.

  In one embodiment according to the present invention, a frozen food product is provided. The frozen food of this embodiment has an ice cream-like dessert contained in a container, and the ice-cream-like dessert has a source accumulation portion injected outward from a plurality of openings provided on the side surface of the nozzle. .

  In another embodiment according to the present invention, a frozen food housed in a container is provided. The frozen food housed in the container of this embodiment has an ice cream dessert in the container and a source accumulation part, and the source accumulation part is provided on one or more side surfaces and the side surface. Inserting a nozzle having a plurality of openings to a depth lower than the exposed surface of the frozen food, and placing one or more of the openings below the exposed surface of the frozen food when the nozzle is inserted. And injecting sauce into the ice cream dessert laterally outward from one or more of the openings in the nozzle.

  In yet another embodiment according to the present invention, a frozen food housed in a container is provided. The frozen food contained in the container of this embodiment has an ice cream dessert in the container and a source deposit formed by one embodiment of the method of the present invention.

Figure 2 is a photograph showing a cross-sectional view of a frozen food housed in a package made in accordance with one embodiment of the present invention. FIG. 3 is a cross-sectional view of a frozen food housed in a package made according to a prior art pouring method. FIG. 3 is a side view of a nozzle useful in a method according to one embodiment of the present invention. FIG. 3 is a side view of a nozzle useful in a method according to one embodiment of the present invention. FIG. 4 is a cross-sectional view of a rotary valve delivery system with the rotor and piston in the initial position. FIG. 3 is a cross-sectional view of a rotary valve delivery system with the rotor in the initial position and the piston in the loading position. FIG. 3 is a cross-sectional view of a rotary valve delivery system with the rotor in the deposition position and the piston in the loading position. FIG. 3 is a cross-sectional view of a rotary valve delivery system with the rotor in the deposition position and the piston in the deposition position.

  The following detailed description is exemplary in nature and is not intended to limit the scope, applicability, configuration, or form of the invention in any way. On the contrary, the following description provides a practical example for implementing an exemplary embodiment of the present invention.

  The present invention provides a method for depositing a sauce or sauce deposit in food contained in a container or package, in particular frozen food, more particularly frozen ice cream dessert, For example, ice cream, gelato, frozen custard, sorbet, sorbet, frozen yogurt.

  Referring to FIG. 1, an example of a frozen food formed in accordance with one embodiment of the present invention is shown in cross section. The frozen food 10 has an ice cream dessert 12 and a sauce deposit 14 and is contained in a package 18, which is shown as a cup in this drawing. As shown in the figure, the outline of the source deposition portion 14 is located at a certain distance from the bottom of the package 20. In some embodiments, the source deposit 14 is positioned so that it does not contact the bottom of the package. Moreover, although the source depositing part 14 does not include the tail part or the drooping part of the source, if desired, a tail part may be formed on the source depositing part 14 to give a handmade appearance. In some embodiments of the present invention, the lateral dimension of the source deposit 14 may be larger than the longitudinal dimension.

  FIG. 2 shows a frozen food 20 of the prior art, which, like the frozen food 10, has an ice cream dessert 22 and a sauce deposit 24 and is contained in a package 28, the package 18 being It is shown as a cup in the drawing. As illustrated, the source deposit 24 of the prior art frozen food 20 has a spherical shape or a bowl shape. This shape is formed using a generally tubular standard nozzle with an open tip, and the sauce is poured down into the ice cream dessert from the open tip. As shown, the source deposit 24 is located close to the bottom of the cup.

  In the method according to the present invention, a non-standard nozzle 30 is used to inject the sauce deposit or the dispensing sauce into the ice cream dessert, which is also referred to as the optimum nozzle. Two examples of nozzles 30 useful in embodiments of the method of the present invention are shown in the side views of FIGS. In each of FIGS. 3 and 4, the nozzle 30 has a closed end 32 and an open end 34. In use, the open end 34 is connected to the outlet of the infusion system or source delivery system, which outlet is connected to a source containing the prepared source composition. During the dispensing of the sauce, the closed end 32 is first inserted into the ice cream dessert. The closed end 32 may have a rounded tip, may have a flat tip, may have a sharp tip, and is most suitable for an application. It may have other shapes. The nozzle 30 has various arbitrary cross-sectional shapes, and the cross-sectional shapes are, for example, a circle, an ellipse, a rectangle, a square, and a polygon. The nozzle 30 has a side surface 36 and one or more openings 38 provided in or through the side surface 36 that are in fluid communication with the open end 34. The side surface of the nozzle 30 may be linear, curved, or smooth, may have irregularities, or a combination thereof. . The open end 34 is coupled to an injection system or source delivery system (not shown in FIGS. 3 and 4), which injects a metered or pressure dispense source into the nozzle 30 and It is configured to be delivered into the ice cream dessert 12.

  To deliver a dispensing source, an infusion system or source delivery system known to those skilled in the art can be used in embodiments of the method according to the present invention. A particularly suitable system is a system configured to meter a predetermined dispense or volume source. Examples of suitable injection systems include various pneumatic or motor driven delivery systems known to those skilled in the art, for example, systems employing rotary valves. A motor drive system (with or without a servo drive motor system) delivers viscous fluid or sauce at an appropriate pressure based on the temperature of the sauce and / or ice cream dessert. can do. Examples of commercially available injection systems or injectors include, but are not limited to, systems available from the manufacturer, such as Fill Fast® dispensing available from Atlantic Engineering (Nazareth, Belgium). System, a rotary filler available from Big Drum Engineering, GmbH (Edertal-Giflitz, Germany), a dispenser system available from NCA Technologies (Strepy-Bracquegnies, Belgium) and Apple International (Hull-East Yorkshire, UK) is there.

  In addition, the injection system is preferably configured to maintain the source to be delivered at a desired temperature or within a desired temperature range. The source delivery system or source dispensing system may be coupled to a buffer tank or other source storage vessel configured to regulate temperature and supply the source to the infusion system.

  Referring to FIGS. 5-8, the operation of the infusion system 40 is shown, and for purposes of explanation, the infusion system is shown as a rotary valve pneumatic delivery system 40. The rotary valve pneumatic delivery system 40 is in fluid communication with a housing 42 having an internal volume, a rotor 43 disposed within the internal volume and configured to move to a plurality of positions, and the internal volume of the housing 42. It has a piston (also referred to as a “plunger”) 44 disposed within the shaft 45, an inlet 46 connected to a buffer tank or other source storage vessel, and an outlet 48. Inlet 46 and outlet 48 can each be in fluid communication with the internal volume of housing 42 by movement of rotor 43 from one position to another. In FIG. 5, the rotor 43 and the piston 44 are both in the initial position, and the internal volume is empty as shown. In FIG. 6, the piston 44 is shown in the loading position, and the piston 44 is moved away from the housing by a fixed distance so as to draw a constant volume of source into the housing 42 and shaft 45. The dispensing volume or specific volume to be injected into the frozen food is generally represented by the amount of source in the shaft 45 between the piston 44 and the internal volume of the housing 42. In FIG. 7, the rotor 43 has been rotated to the dispensing position and the outlet 48 is in fluid communication with the internal volume of the housing 42. In FIG. 8, the piston 44 is shown in the dispensing position, and the piston 44 is driven or pushed to its initial position to push the dispensing amount source out of the outlet at a constant speed or flow rate or at a predetermined pressure. The outlet 48 is connected to a nozzle 30 (not shown), and in one embodiment of the method of the present invention, the dispensing amount is from a nozzle 30 inserted or positioned in an ice cream dessert contained in a container. inject.

  During the dispensing process, the piston 44 pushes the source through the opening 38 through a pipe that connects the injection system to the nozzle 30. After returning the piston to its initial position in preparation for the next dispensing cycle, the source deposition is essentially stopped. However, some amount of sauce continues to flow when the nozzle 30 is withdrawn from the ice cream dessert, possibly due to capillary action or capillary effects. A portion of this continuous stream may accumulate on the surface of the ice cream dessert, and such is referred to herein as the sauce tail. Depending on the amount of continuous flow, the tail is slight and may appear as a vortex or line of sauce on the surface of the ice cream dessert, is sufficient volume and has a large amount of sauce deposit on the dessert surface Or large tails may be left over, or the frozen food contained in the package may change in weight. If the continuous flow is of sufficient volume, waste will occur when the frozen food contained in the next package or the row of frozen food contained in the next package is moved to the dispensing position. Also, a source pool may accumulate on the surface of the frozen food before the nozzle is inserted into the frozen food. Since there is a change in capillary action from the dispensing cycle to the dispensing cycle, this results in various tail size or volume changes, and the uniformity of the frozen food contained in the package is lacking.

  With enhanced control of the dispensing process, such changes between dispensing cycles can be minimized. One way to obtain enhanced control is to insert a shut-off device between the nozzle 30 and the injection system 40, which is a closing valve, for example. A shut-off device is a device that stops or reduces the continuous flow of the source at the end of the dispensing cycle by preventing the flow of the source to the nozzle. The use of a shut-off device helps to ensure that the residual flow from the nozzle 30 is low. Any variation of the device known to those skilled in the art to be suitable as a blocking device may be used. An example of a commercially available device is a closing valve, which is, for example, a GEMU 660 diaphragm valve available from GEMU (Molsheim Cedex, France).

  The various upstream processing steps are followed by a source deposition step, and the source deposition step is followed by various downstream processing steps. Upstream processing processes include frozen food or ice cream dessert manufacturing process, frozen food packaging or container storage process, freezing process, cooling process, storage process, frozen food stored in the package Transfer to the system or source deposition station, and other steps known to those skilled in the art. The downstream processing steps include the process of transporting frozen food contained in the package from the injection station, the process of sealing the frozen food or covering the frozen food, the other package finishing process, the curing process, the storage process, the transport process , And other handling steps.

  In one embodiment of the invention, on the upstream side, an injector or injection system is connected to a temperature control container, for example a buffer tank, containing the source to be delivered. The temperature control container may be configured to cool the source or maintain the source at a given temperature or within a given temperature range. The temperature control container may also be configured to continuously stir or agitate so as to maintain the entire sauce at a fairly uniform or homogeneous temperature.

  Methods for producing ice cream, gelato and frozen yogurt are known to those skilled in the art. Ice cream is made from natural and / or artificial materials. In some embodiments of the invention, the ice cream or ice cream dessert is made of all natural ingredients such as cream, concentrated skim milk, egg yolk, sugar, sucrose, caramel, water, cocoa powder and vanilla extract. In other embodiments of the invention, the ice cream or ice cream dessert is made entirely of natural ingredients without the use of artificial ingredients or additives. An example of an ice cream made entirely of natural ingredients is the Haagen-Dazs® brand ice cream. Other ice cream frozen desserts made entirely of natural ingredients are also available from Haagen-Dazs®.

  Various sauces can be used in the method of the present invention, such sauces being, for example, chocolate, caramel, butterscotch, fruit, honey or any other various scented sauce or other flowable confectionery.

  In some embodiments of the method of the present invention, the chocolate sauce is provided in the form of syrup, such chocolate sauce being, for example, chocolate, dark chocolate, chocolate liqueur, semi-sweet chocolate, cocoa, Dutch cocoa or milk chocolate syrup Etc. In one such embodiment, the milk chocolate syrup is made of sucrose, water, milk chocolate and cocoa. Other materials known to those skilled in the art may be included. For example, if a low water activity chocolate sauce is desired, its water activity can be controlled by adding selective ingredients and / or adjusting their weight percent based on the total weight of the brown base component of the low water activity sweet. Such selective materials that can be achieved by performing are, for example, fructose, sucrose, glucose, propylene glycol, glycerol, polyhydric alcohols (eg mannitol, lactitol, isomalt, xylitol, sorbitol, maltitol), sodium chloride and It is a combination of these. In some embodiments, the sweet brown base component may have a water activity (potassium chloride calibration) of 0.85 or less. In some embodiments, the chocolate sauce is characterized as having a total fat content in the range of about 0% to 25%. Exemplary fat components include, but are not limited to, cocoa butter, vegetable oil, vegetable shortening, butter, whipped cream and mixtures thereof.

  In some embodiments, the chocolate sauce may be characterized as having a total sweetener content of up to about 75%. Exemplary sweeteners include, but are not limited to, sucrose, high fructose corn syrup, dextrose, various DE corn syrups, beet or sugarcane sugar, invert sugar (in the form of paste or syrup), crude sugar, purified syrup, molasses Fructose, fructose syrup, maltose, maltose syrup, dry maltose syrup, malt extract, dry malt extract, malt syrup, dry malt syrup, honey, maple sugar and mixtures thereof.

  When the chocolate sauce has a chocolate base, such chocolate base can be obtained from any of a variety of vendors, such as Degussa Food Ingredien, GmbH (Trostberg, Germany), The JM Smuckers ( Orrville, Ohio), Atys US (Brecksville, Ohio)). A completely natural chocolate sauce is made, for example, from glucose syrup, sweetened whole condensed milk, chocolate or sugar, cocoa mass, cocoa powder and water. A fully natural caramel sauce should be made from sugar, water and pectin. Sauces made only of natural materials do not contain artificial additives and preferably do not contain colorants, flavors or stabilizers.

  The fruit flavor sauce may be made as a sauce or puree, or any of a variety of conventional fruit flavors commonly used in frozen ice cream desserts. Flavors typically include strawberry, raspberry, blueberry, strawberry banana, boysenberry, cherry vanilla, peach, pineapple, lemon, orange and apple. Fruit flavor sauce can be any of sweeteners, starches, stabilizers, natural and / or artificial flavors, colorants, preservatives, water and citric acid, lemon juice or other suitable acid or acidic source for pH adjustment Contains a fruit preservative with a combination and fruit or fruit puree. A small amount of calcium may be added to the fruit to adjust the desired texture of the fruit product typically provided by soluble calcium materials such as calcium citrate. Other additives may be included in some formulations for fruit flavor sauces.

  In some embodiments of the method according to the present invention, if the sauce is made rather than purchased, the sauce is cooked in a processing container such as a kettle and then stored in a temperature controlled container for storage from the kettle or similar container. And then pumping or feeding the injection system through the optimized nozzle 30.

  In one embodiment of the method of the present invention, the optimized nozzle 30 is inserted to a depth below the exposed surface of the frozen food, and the side opening 38 of the nozzle is positioned below the surface of the frozen food. The source is then injected outward from the opening on the side of the nozzle. In some embodiments, the source is injected laterally outward from the nozzle. The sauce is injected at a pressure or flow rate sufficient to dispense from the nozzle and enter the ice cream dessert. In some embodiments, the source deposit may have a contour with a lateral dimension that is greater than a longitudinal dimension.

  In another embodiment of the method of the present invention, a plurality of cups or other packages containing frozen food are provided. Prepare a source injector or source injection system. The source injector of this embodiment has a plurality of nozzles that are optimized and the nozzle has at least one opening on its side. The nozzle has a side, a closed tip at one end, and an opposite end connected to and in fluid communication with the injection system or other source of the pressurized source. A conveyor is prepared for conveying a plurality of cups along a processing line to a source injector. A plurality of nozzles are inserted into the frozen food contained in the plurality of cups, the sauce is injected into the frozen food from the openings, and the sauce is deposited outward from the nozzles. In a variation of the injection process, the source is injected laterally outward from the nozzle opening. In another variation of the implantation process, the source is implanted laterally outward from the nozzle opening to form a source deposit having a lateral dimension that is greater than the longitudinal dimension.

  Other embodiments of the method of the present invention are described below. Determine the temperature and / or viscosity of the frozen food. The frozen food of this embodiment has a food exposed surface and a longitudinal thickness. Determine the temperature and / or viscosity of the source. If necessary, the temperature of the frozen food and / or sauce is adjusted to the target temperature to obtain the desired or target viscosity. Prepare a source injector (or source injection station). The source injector has a nozzle having a side, a closed tip at one end, and an opposite end connected to and in fluid communication with a source of pressurized source. Yes. The nozzle has one or more openings on its side. The nozzle is inserted to a depth below the surface of the frozen food, and one or more openings are positioned below the surface of the frozen food. After insertion, the source is injected into the frozen food at a pressure or flow rate sufficient to deposit outward from the nozzle opening. In a variation of the injection process, the source is injected at a pressure or flow rate sufficient to deposit laterally outward from the nozzle opening. In another variation of the injection process, the source is injected into the frozen food at a pressure or flow rate sufficient to deposit laterally outward from the nozzle opening and has a lateral dimension that is greater than the longitudinal dimension. Forming part. After filling the source, remove the nozzle. A package containing frozen food with a dispensed sauce may be transported for further processing and / or handling.

  In FIG. 1, a frozen food 12 having a source accumulation portion 14 is accommodated in a cup 18. The frozen food 12 shown in FIG. 1, i.e. an ice cream with a sauce deposit, has a volume of about 100 ml and a longitudinal thickness of about 40 mm. In FIG. 1, the source deposit is shown as a single and separate deposit. While the deposit formed by embodiments of the present invention can have a variety of shapes, the source deposit 14 of FIG. 1 has a lateral dimension that is greater than the longitudinal dimension, as shown in FIG. It is not the characteristic spherical or bowl shape from prior art injection methods. A single deposit is formed by a single nozzle. However, for some frozen foods, the frozen food inserts two or more nozzles into the same frozen food contained in the package to form multiple source stacks and / or combined source stacks. The size or form of

  As previously mentioned, the source is delivered to the nozzle under pressure, and this pressure needs to be sufficient to distribute the source outward from the nozzle. The pressure or force required to dispense the sauce depends mainly on a few variables or characteristics, for example on the temperature and viscosity of the frozen food and the sauce. The lower the temperature of the frozen food, the greater the viscosity or density of the frozen food and the greater the pressure required to dispense the sauce laterally outward from the nozzle opening. In general, if the temperature and viscosity of the frozen food is low, the required pressure will be low, but frozen food or ice cream desserts generally have a firmness or firmness that supports the source deposit. The temperature needs to be sufficiently low. Also, as a general principle, the greater the viscosity of the sauce, the greater the pressure required to cause the sauce to flow out of the nozzle and enter the frozen food. Frozen food and sauce viscosity and sauce fluidity may also be affected by the composition of the frozen food and / or sauce. The source should be delivered or injected at an appropriate temperature.

  Some of the possibilities of the method according to embodiments of the present invention should be further understood from the following examples and comparative examples.

  Chocolate ice cream was made entirely of natural materials. Such natural materials are cream, condensed skim milk, egg yolk, sugar, water, cocoa powder. The ingredients are mixed using a large tank where all ingredients are mixed together. The large tank is, for example, a GoAvec brand mixing tank. The ice cream mixture (or ice cream dessert ingredient) was pasteurized, frozen, and maintained at a temperature not exceeding about 32 ° F. (+ 4 ° C.).

  For example, the prepared ice cream was deposited in a cup and held at a temperature of about 23 ° F. (about −4.6 ° C.) to about 24 ° F. (about −4.5 ° C.). A batch of made chocolate sauce was stored, held at a temperature of about 38 ° F. (about + 3.5 ° C.) to about 45 ° F. (about + 7 ° C.) and delivered at a temperature within this temperature range. The prepared ice cream was deposited in a cup and the sauce was dispensed using a nozzle optimized for making examples according to embodiments of the present invention and a standard nozzle for making comparative examples. In both the examples and comparative examples, the total total volume of the ice cream and source deposit was 100 ml, and the ice cream contained in the container had a depth of about 40 mm.

  Table 1 below shows the results of the frozen ice cream having the source deposit formed by the method embodiment of the present invention, and Table 2 shows the results of the comparative example.

  The data show that the method of the present invention was performed at different temperatures using a nozzle optimized to deposit the source core away from the bottom of the container. The data also indicates that the source core can be deposited a minimum distance (10 mm in the example) from the bottom of the container or package, if desired, by using an optimized nozzle according to the present invention to regulate the deposit. Show what you can do. Under comparable ice cream and source temperatures, the comparative source core was not always away from the bottom of the container and using the standard nozzle did not provide the regulated deposit of the present invention. .

  The source deposit may be injected at various distances from the bottom of the container containing the ice cream dessert, and the present invention is not limited to depositing the sauce at a specific distance from the bottom of the container You should understand that. Also, although the examples are packed in paper cups or contained in containers, the method of the present invention may be used with frozen foods contained in various containers and formed from various materials. . Any container suitable for stuffing frozen ice cream desserts may be used. For example, the container is formed of paper-based material, plastic, biodegradable or recyclable material, glass and other materials known to be suitable by those skilled in the art.

  While exemplary embodiments of the present invention and methods of practicing the same have been shown and described above, it should be understood that various changes, applications and modifications can be made without departing from the spirit of the invention and the scope of the claims. It is.

20 Frozen food 22 Ice cream dessert 24 Sauce accumulation part

Claims (7)

A frozen food contained in a container,
Having ice cream dessert,
The ice cream dessert includes all natural ingredients in a container, the ice cream dessert has a sauce deposit located at a depth lower than the exposed surface of the ice cream dessert,
The source accumulation part is not a bulbous shape,
The source of the source deposit part is a frozen food containing all natural materials.   The frozen food according to claim 1, wherein the frozen food is ice cream.   The frozen food of claim 1, wherein the sauce comprises chocolate, caramel, butterscotch, fruit, honey or other fluid confectionery.     The frozen food according to claim 1, wherein a lateral dimension of the source accumulation portion is larger than a longitudinal dimension thereof.   The frozen food of claim 1, wherein the source deposit does not have a tail of the source on the exposed surface of the frozen food.   The frozen food according to claim 1, wherein the ice cream dessert has a plurality of the sauce accumulation portions.   The frozen food according to claim 1, wherein the container is a cup.