JPH0491749A - Production of beadlike ice cream - Google Patents
Production of beadlike ice creamInfo
- Publication number
- JPH0491749A JPH0491749A JP2205121A JP20512190A JPH0491749A JP H0491749 A JPH0491749 A JP H0491749A JP 2205121 A JP2205121 A JP 2205121A JP 20512190 A JP20512190 A JP 20512190A JP H0491749 A JPH0491749 A JP H0491749A
- Authority
- JP
- Japan
- Prior art keywords
- ice cream
- liquid
- beadlike
- low temperature
- ice
- 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 68
- 238000004519 manufacturing process Methods 0.000 title claims description 21
- 239000007788 liquid Substances 0.000 claims abstract description 32
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 5
- 239000001257 hydrogen Substances 0.000 claims abstract description 4
- 229910052739 hydrogen Inorganic materials 0.000 claims abstract description 4
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229910052786 argon Inorganic materials 0.000 claims abstract description 3
- 229910052731 fluorine Inorganic materials 0.000 claims abstract description 3
- 239000011737 fluorine Substances 0.000 claims abstract description 3
- 239000011324 bead Substances 0.000 claims description 3
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims description 3
- 244000005700 microbiome Species 0.000 abstract description 11
- 238000007710 freezing Methods 0.000 abstract description 6
- 230000008014 freezing Effects 0.000 abstract description 6
- 230000007774 longterm Effects 0.000 abstract description 4
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 12
- 239000000047 product Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 4
- 241000186016 Bifidobacterium bifidum Species 0.000 description 3
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021581 juice product Nutrition 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000001965 potato dextrose agar Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
イ）産業上の利用分野
本゛発明はアイスクリーム、さらに詳しくはビズ状のか
たちにできあがるアイスクリームの製法に関する。DETAILED DESCRIPTION OF THE INVENTION A) Field of Industrial Application The present invention relates to ice cream, and more particularly to a method for producing ice cream formed into a biz-like shape.
口）従来の技術
アイスクリームは、ミルキーな風味、舌ざわりのよい触
感、まろやかな甘さ、程よい冷たさなどの特質により、
デザート食品として一般に食用されている。Mouth) Traditional technology Ice cream has characteristics such as milky flavor, pleasant texture, mellow sweetness, and just the right amount of coldness.
It is commonly eaten as a dessert food.
また、乳・乳製品を主要原料としているので、宋養価の
高いことも特質の１つである。Also, since milk and dairy products are the main ingredients, one of its characteristics is that it has high nutritional value.
アイスクリームは、成分含量・香料・製品の形態などに
より多種多様な種類がある。There are many different types of ice cream depending on the ingredient content, flavoring, product form, etc.
成分の違いから、アイスクリーム、アイスミルク、ラク
トアイス、シャーベットなどがある。Depending on the ingredients, there are ice cream, ice milk, lacto ice, sorbet, etc.
香料による分類では、ブレーンアイスクリーム、バルキ
ーアイスクリーム、フルーツアイスクノームなどがある
。Classification based on flavor includes brain ice cream, bulky ice cream, and fruit ice cream.
ブレーンアイスクリームは添加香味料がミックス容量に
対し５％未満のアイスクリームで、バニラ・コーヒー・
チョコレートが代表的であり、５％以上添加したものが
バルキーアイスクリームであり、ブレーンアイスクリー
ムは、１０〜１５％の果物を添加したアイスクリームで
、ストロベリーが代表的である。Brain ice cream is ice cream with less than 5% of added flavorings based on the mix volume, including vanilla, coffee, etc.
Chocolate is a typical ice cream, and bulky ice cream is made by adding 5% or more of fruit, while brain ice cream is ice cream to which 10 to 15% of fruit is added, and strawberry is a typical example.
容器包装の形態により、バルク、カップ、スティック、
モナカなどに分けられる場合や販売形態により、硬化さ
せ販売する通常のアイスクリームであるハードアイスク
リームと、硬化せず半凍結の形で販売するソフトアイス
クリームに分類される。Bulk, cup, stick,
Depending on the case and sales format, ice cream is classified into hard ice cream, which is normal ice cream sold after hardening, and soft ice cream, which is sold semi-frozen without hardening.
ところで、組織が滑らかで、口あたりか良く、緻密で固
い良質のアイスクリームをつくるためには迅速な凍結が
必要であり、可及的短時間でフリージングすることが望
ましい。By the way, in order to produce high-quality ice cream that has a smooth texture, a good texture, and is dense and hard, it is necessary to freeze it quickly, and it is desirable to freeze it in as short a time as possible.
ハ）発明が解決しようとする問題点
しかしながら、アイスクリーム製造者は未だに伝統的な
凍結方法を用いてフリージングを行っており、そのため
、通常、アイスクリーム製品ができるまで数時間を要し
、アイスクリーム製造工程中量も重要なフリージング工
程に時間がかかり過ぎたり、アイスクリームのサイズは
、いつも大きく、その形はいつも「スクープ状Ｊとなっ
て出荷されるという問題がある。C) Problems that the invention seeks to solve However, ice cream manufacturers still use traditional freezing methods for freezing, which typically takes several hours to produce an ice cream product, and There are problems in that the freezing process, which is important during the manufacturing process, takes too much time, and the size of the ice cream is always large and the shape of the ice cream is always shipped in a scoop shape.
ソフトクリームは、流動的な製品であり、喫茶店などそ
の場で食べるのに適している。しかし長距離輸送をした
り、長時間保存することには向いていない。それに対し
アイスクリームは、凍結、硬化させることにより持ち運
びが容易になり、また、長期的に安定した品質を保たせ
ることができるため、大量生産や広域販売に適している
か、フリージング過程の冷凍能力が十分でないと完全凍
結まで時間がかかり氷の粗大結晶をつくってしまうため
、層状、砂状の組織発生の原因となってしまう問題があ
る。Soft serve ice cream is a liquid product and is suitable for eating on the spot, such as at a coffee shop. However, it is not suitable for long-distance transportation or long-term storage. On the other hand, ice cream can be easily transported by freezing and hardening, and it can also maintain stable quality over a long period of time, making it suitable for mass production and wide-area sales. If it is not sufficient, it will take a long time to completely freeze, resulting in the formation of coarse ice crystals, which may cause the formation of a layered or sand-like structure.
以上のような状況において、アイスクリームの性状を粗
い結晶から微細な結晶のものへ、その形を「バルキー」
あるいは「スクープ層状から「ビーズ」状に形成し、同
時に健康のための微生物を加えることは、アイスクリー
ムをより興味あるものとし、市場で有利ならしめるもの
と考える。In the above situation, the properties of the ice cream are changed from coarse crystals to fine crystals, and the shape is changed to "bulky".
Or, we believe that shaping ice cream from scoop layers to 'beads' and at the same time adding health microorganisms will make ice cream more interesting and marketable.
二）問題点を解決するための手段
本発明者はいろいろ実験をしてようやくにして本発明に
到達したものである。2) Means for Solving the Problems The present inventor finally arrived at the present invention after various experiments.
すなわち、本発明は、ビーズ状のかたちを保持し、組織
が滑らかで良質のインスタントアイスクリームの製法を
明らかにすることが第１目的である。That is, the first object of the present invention is to clarify a method for producing instant ice cream that retains its bead-like shape, has a smooth texture, and is of high quality.
また、本発明は、健康食品として、微生物を添加したビ
ーズ状アイスクリーム製品の製法を明らかにすることが
第２目的である。A second purpose of the present invention is to clarify a method for producing a bead-shaped ice cream product to which microorganisms are added as a health food.
本発明では、アイスクリーム原料液から水滴をつくるこ
と、そしてアイスクリーム原料液からつ（った水滴を直
接、超低温液槽に接触させることからなり、その水滴を
即時にビーズ状アイスクリームに変換させることを特徴
とするものである。The present invention consists of creating water droplets from the ice cream raw material liquid, and bringing the water droplets drawn from the ice cream raw liquid into direct contact with an ultra-low temperature liquid tank, so that the water droplets are instantly converted into beaded ice cream. It is characterized by this.
ホ）実施例
第１図は、本発明のビーズ状アイスクリーム製品の製造
過程を示すフローチャートである。e) Example FIG. 1 is a flowchart showing the manufacturing process of the bead-shaped ice cream product of the present invention.
次に本発明に係る製法の一端を示せば下記の通りである
。Next, one aspect of the manufacturing method according to the present invention is as follows.
〈ビーズ状アイスクリームの製造試験例１〉砂糖１５％
、乳脂肪１３％、ＭＳＮＦ （牛乳無脂固型分）１０％
、ゼラチン０．５％、バニラ香料２％、水分５９．５％
からなる原料を混合して、アイスクリームミックスを調
整する。<Bead-shaped ice cream production test example 1> Sugar 15%
, milk fat 13%, MSNF (milk non-fat solids) 10%
, gelatin 0.5%, vanilla flavor 2%, water 59.5%
Prepare the ice cream mix by mixing the ingredients consisting of:
ミックス中の脂肪球を細分し、クリーム層の形成を防止
し、均一な乳化状態にするために均質化か必要であり、
ミックス中に存在すると思われる有害菌や微生物を死滅
させる目的、ミックスの保存性及び組織を良好にし、リ
パーゼの失活による酸化臭発生を防止する目的で低温殺
菌か必要である。混合殺菌されたアイスクリームミック
ス（氷状混合物）は、チューブ状の管路中を通過し、ポ
ンプの圧力により超低温処理槽内部のアイスクリームミ
ックス噴射ノズル口に圧送され、超低温槽内の液体空気
に接触し、凍結することで、アイスクリームは滑らかな
組織を与える結晶となり、結果としてビーズ状アイスク
リームが形成される。Homogenization is necessary to subdivide the fat globules in the mix, prevent the formation of a cream layer, and achieve a uniform emulsified state.
Pasteurization is necessary to kill harmful bacteria and microorganisms that may be present in the mix, to improve the preservability and texture of the mix, and to prevent the generation of oxidized odors due to deactivation of lipase. The mixed and sterilized ice cream mix (ice-like mixture) passes through a tube-shaped conduit, and is pumped by the pressure of the pump to the ice cream mix injection nozzle port inside the ultra-low temperature treatment tank, where it is turned into liquid air inside the ultra-low temperature treatment tank. Upon contact and freezing, the ice cream crystallizes giving it a smooth texture, resulting in the formation of beaded ice cream.
〈ビーズ状アイスクリームの製造試験例２〉上記試験例
１の製造プロセスと同様に行われたが、液体空気の代替
として、液体アルゴン、液体弗素、液体水素、液体窒素
、液体酸素を用いた。<Test Example 2 for Manufacturing Beaded Ice Cream> The manufacturing process was carried out in the same manner as in Test Example 1 above, except that liquid argon, liquid fluorine, liquid hydrogen, liquid nitrogen, and liquid oxygen were used instead of liquid air.
結果として、即時にビーズ状アイスクリームが形成され
た。As a result, beaded ice cream was formed instantly.
〈活性微生物を含んだビーズ状アイスクリームの製造試
験例３〉
殺菌されたアイスクリームミックス、（氷状混合物）に
微生物（ラクトバチルス・アシドフィルス、ラクトバチ
ルス・ブルガリクス、ビフィドバクテリウム・ビフィダ
ム、サツカロマイセス・セルビシエ）を添加し、上記試
験例１と同様な製造プロセスで活性微生物を含んだビー
ズ状アイスクリームを形成した。<Production test example 3 of beaded ice cream containing active microorganisms> Sterilized ice cream mix, (ice mixture) containing microorganisms (Lactobacillus acidophilus, Lactobacillus bulgaricus, Bifidobacterium bifidum, Satucharomyces)・A bead-shaped ice cream containing active microorganisms was formed using the same manufacturing process as in Test Example 1.
この形成されたビーズ状アイスクリームの微生物活性を
調べた。The microbial activity of the formed beaded ice cream was examined.
（イ）イースト菌数は、ポテトデキストロース寒天（Ｂ
ＢＬ）を用い、好気培養を３０℃、３日間行って調べた
。(B) Yeast count is measured on potato dextrose agar (B).
BL), aerobic culture was carried out at 30°C for 3 days.
（ロ）ラクトバチルス菌とビフィドバクテリウム・ビフ
ィダムの数は、標準的なロゴサＳＬ寒天（Ｄｉｆｃｏ）
を用い嫌気培養を３７℃、３日間行って調べた。(b) The numbers of Lactobacillus and Bifidobacterium bifidum were determined using standard Rogosa SL agar (Difco).
Anaerobic culture was carried out at 37°C for 3 days using the following methods.
結果として全ての微生物の活性は、１２ケ月以上、きわ
めて安定的なものであった。As a result, the activity of all microorganisms was extremely stable for more than 12 months.
〈微生物添加の１０％スキムミルクビーズ状アイス製品
の製造試験例４〉
微生物は、ビフィドバクテリウム・ビフィダム、ラクト
バチルス・ブルガリカス、サツカロマイセス・セルビジ
エを用いた。<Production test example 4 of 10% skim milk beaded ice cream product with addition of microorganisms> Bifidobacterium bifidum, Lactobacillus bulgaricus, and Satucharomyces cerevisiae were used as microorganisms.
殺菌したスキムミルク（１０％）のアイスクリームミッ
クス（氷状混合物）は、濃縮した上記の微生物と混ぜ、
上記製造試験例３と同様な方法で行った。An ice cream mix of sterilized skim milk (10%) is mixed with the concentrated microorganisms mentioned above,
The same method as in Manufacturing Test Example 3 was conducted.
結果として、微生物の活性は、２４ケ月以上、きわめて
安定的なものであった。As a result, the microbial activity was extremely stable for over 24 months.
よって微生物の活性は、ビーズ状アイス製品、ビーズ状
アイスクリームの組成とは無関係であった。Therefore, microbial activity was independent of the composition of the beaded ice product and beaded ice cream.
へ）作 用
−４９にあらゆる液体、水、飲料、植物抽出ジュース、
栄養物溶液、アイスクリーム原料液は、本発明の製法に
より、ビーズ状のかたちを保有するアイス製品を製造す
ることができる。f) Effect-49: All liquids, water, beverages, plant extract juices,
By using the nutrient solution and the ice cream raw material liquid, an ice product having a bead-like shape can be produced by the production method of the present invention.
ト）効 果
本発明は、ユニークで、即時的にアイスクリームを製造
するための超低温液を利用するプロセスであり、アイス
クリーム原料液の水滴を、超低温槽内の液体空気、液体
アルゴン、液体弗素、液体水素、液体窒素のどれかと接
触させることでビーズ状のかたちを保有するアイスクリ
ーム製品の即時製造か可能になった。g) Effects The present invention is a unique process that utilizes an ultra-low temperature liquid for instantly producing ice cream. By contacting the ice cream with liquid hydrogen, liquid nitrogen, or liquid nitrogen, it is now possible to instantly produce ice cream products that have a bead-like shape.
また、製品化されたビーズ状アイスクリームは、−粒一
粒毎に凍結、硬化した性状となり、結果として、長時間
保存、運搬に適合し、長期的に安定した品質を保たせる
ことができるため、大量生産、広域販売に適する。In addition, the commercialized beaded ice cream is frozen and hardened individually, making it suitable for long-term storage and transportation and maintaining stable quality over the long term. , suitable for mass production and wide area sales.
またアイスクリームはビーズ状に形成されるから、従来
の半流動状のソフトクリームや、通常市販されているレ
ギュラーサイズの固く凍結したアイスクリームに比し、
食べ易く、しかも均一なビーズ状アイスクリーム製品の
大量生産ができると共に、アイスクリーム原料液に栄養
果汁等をミックスすることで栄養分を含有するビーズ状
アイスクリームも得られ、また、アイスクリーム原料液
に無害着色剤を添加することで、製造ロット毎に着色を
異にするビーズ状アイスクリームを製造することもでき
る。In addition, since ice cream is formed into beads, it is different from traditional semi-liquid soft serve ice cream or regular-sized solid frozen ice cream that is usually sold on the market.
It is possible to mass-produce bead-shaped ice cream products that are easy to eat and uniform, and by mixing nutritional fruit juice etc. with the ice cream raw material liquid, bead-shaped ice cream containing nutrients can be obtained. By adding a harmless colorant, it is also possible to produce beaded ice cream with different colors for each production lot.
第１図は本発明によるビーズ状アイスクリ製造過程を示
すフローヂャートである。
ムFIG. 1 is a flowchart showing the process of manufacturing beaded ice cubes according to the present invention. Mu
Claims (2)
に接触させて前記、水滴をビーズ状にフリージング変換
してなることを特徴とするビーズ状アイスクリームの製
法。(1) A method for producing bead-shaped ice cream, characterized in that the water droplets of the ice cream raw material liquid are brought into direct contact with an ultra-low temperature liquid, and the water droplets are frozen into beads.
素、液体水素、液体窒素である特許請求の範囲第１項記
載のビーズ状アイスクリームの製法(2) The method for producing beaded ice cream according to claim 1, wherein the ultra-low temperature liquid is liquid air, liquid argon, liquid fluorine, liquid hydrogen, or liquid nitrogen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2205121A JPH0697948B2 (en) | 1990-08-03 | 1990-08-03 | How to make beaded ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2205121A JPH0697948B2 (en) | 1990-08-03 | 1990-08-03 | How to make beaded ice cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0491749A true JPH0491749A (en) | 1992-03-25 |
| JPH0697948B2 JPH0697948B2 (en) | 1994-12-07 |
Family
ID=16501772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2205121A Expired - Lifetime JPH0697948B2 (en) | 1990-08-03 | 1990-08-03 | How to make beaded ice cream |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0697948B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996029896A1 (en) * | 1995-03-29 | 1996-10-03 | Jones Curt D | Dropper assembly for liquid feed and method of feeding liquid composition to a freezing chamber |
| WO1997004663A1 (en) * | 1995-08-01 | 1997-02-13 | Unilever Plc | Preparation of water ice bodies |
| EP1758488A2 (en) * | 2004-06-21 | 2007-03-07 | Dippin' Dots, Inc. | Combined particulate and traditional ice cream |
| US9901106B2 (en) | 2010-01-22 | 2018-02-27 | Conopco, Inc. | Process for producing frozen particles |
| US10631553B2 (en) | 2012-06-15 | 2020-04-28 | Gelato Fresco, Inc. | Process and composition for making an alcohol-containing frozen comestible |
| US10716318B2 (en) | 2010-08-10 | 2020-07-21 | Gelato Fresco, Inc. | Alcohol containing frozen dessert product |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2521620C (en) | 2003-04-11 | 2012-11-27 | Cargill, Incorporated | Pellet systems for preparing beverages |
-
1990
- 1990-08-03 JP JP2205121A patent/JPH0697948B2/en not_active Expired - Lifetime
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996029896A1 (en) * | 1995-03-29 | 1996-10-03 | Jones Curt D | Dropper assembly for liquid feed and method of feeding liquid composition to a freezing chamber |
| US5664422A (en) * | 1995-03-29 | 1997-09-09 | Jones; Curt D. | Dropper assembly for liquid feed and method of feeding liquid composition to a freezing chamber |
| WO1997004663A1 (en) * | 1995-08-01 | 1997-02-13 | Unilever Plc | Preparation of water ice bodies |
| EP1758488A2 (en) * | 2004-06-21 | 2007-03-07 | Dippin' Dots, Inc. | Combined particulate and traditional ice cream |
| EP1758488A4 (en) * | 2004-06-21 | 2011-10-19 | Dippin Dots Inc | Combined particulate and traditional ice cream |
| US9901106B2 (en) | 2010-01-22 | 2018-02-27 | Conopco, Inc. | Process for producing frozen particles |
| US10716318B2 (en) | 2010-08-10 | 2020-07-21 | Gelato Fresco, Inc. | Alcohol containing frozen dessert product |
| US10631553B2 (en) | 2012-06-15 | 2020-04-28 | Gelato Fresco, Inc. | Process and composition for making an alcohol-containing frozen comestible |
| US10631554B2 (en) | 2012-06-15 | 2020-04-28 | Gelato Fresco, Inc. | Process for making an alcohol-containing frozen comestible and product thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0697948B2 (en) | 1994-12-07 |
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