MXPA00008198A - Frozen aerated confectionery product containing patterns, method and apparatus for producing the same - Google Patents

Abstract

An ice confectionery article such as coated frozen stick-bar and similar products is made by co-extrusion of aerated ice confectionery with multiple thin patterns of an inclusion material of texture different from that of the aerated ice confectionery, for example crispy patterns such as fat-based or their inclusion ingredients in a variety of well controlled shapes and orientations by means of a former provided with a rotating and pulsed spindle and nozzle assembly.

Description

FROZEN AIRCRAFT CONTAINED PRODUCT THAT CONTAINS PATTERNS, METHOD AND APPARATUS TO PRODUCE THE SAME BACKGROUND OF THE INVENTION The invention relates to a frozen aerated candied product containing standards, a method for manufacturing the same and an apparatus for implementing the method.

Consumers have been offered candied ice products with new textures such as cakes and individual molded portions such as cups or cones and the like containing inclusions of material with texture different from that of the body of the aerated ice making, for example ., crunchy fat-based material.

In EP 221,757, an ice cream cone containing chocolate in the form of a plurality of flakes is produced by injecting chocolate into an extruded strip of ice cream provided with longitudinal grooves to form thin longitudinal chocolate layers in the form of a ribbon in such a strip. ice cream, the layers of chocolate that solidify in contact with the ice cream are broken at random in flakes when the strip is folded inward to fill the wafer cone.

According to USP 5,135,767, to make a cup or cone having a flaky texture, superimposed ice-cream bars and chocolate are extruded into a mold in the form of spirals by means of an extrusion assembly comprising a flat tube of Extrusion and a tube for spraying, the extrusion assembly receives a rotational movement resulting from an eccentric rotary movement and an upward movement relative to the mold.

In USP 5,283,070 a layered cone is made by extruding an aerated ice cream in a vertically descending helix rotating around a vertical axis and having spaced flights which define passages between the helix, spraying chocolate within the passages of the propeller extruded and depositing the propeller sprayed in a cone so that a flaky product is formed that has alternating layers of ice cream and chocolate.

In USP 4,542,028 combined ice confectionary cakes comprising a multiplicity of thin successive superimposed layers of ice cream separated by very thin layers of chocolate interspersed are made by successive extrusion of ice cream strips through slotted outlets on a conveyor, intermittently spraying thin layers of chocolate on the ice cream strips and cut portions transversely of the multilayer strip.

In the prior art, the products confined in layers made by extrusion have been manufactured either by forming alternating layers of ice cream and chocolate inside a mold which gives its shape to the product or by sequentially depositing thin layers of ice cream strips and sprinkling chocolate between such layers on a conveyor and cutting the thus formed multi-layer strip with a vertical knife cutter transversely across the product to the inclusion layers, which gives limited shapes.

Known methods do not provide products in layers such as pallets and the like.

Summary of the invention The aim of the invention is to produce a frozen coated pallet and similar products with multiple thin patterns of an inclusion material of texture different from that of aerated ice confection, for example of crunchy texture such as those based on fats or their ingredients. inclusion in a variety of controlled forms and orientations by means of extrusion. There are currently no products on the market that meet this objective.

A secondary objective of the invention is to form the described above created pattern in a form that allows cross cutting with conventional hot wire cutters and the transverse insertion of sticks. Another objective of the invention is to produce a variety of ice candied products that require the incorporation of one or more dissimilar patterns and with segmentation of the inclusion.

The frozen aerated confit product according to the invention comprises a bar which is cut transversely from a strip of aerated candied ice extruded vertically, which is extruded through a filler which gives the bar its external shape and which is coextruded with inclusions consisting of multiple thin patterns of texture material different from that of the aerated ice confection, particularly of fat-based crisp material, which are arranged as distinct substantially parallel transverse patterns extending from the center to the periphery of the strip and are separated from one another by means of inclusions-free zones to allow cross-cutting with conventional hot wire cutters.

The term "inclusion" refers to an additive having a characteristic geometry, texture, taste and color. The "free of inclusions" zone denotes ice confit only.

In a representation, the product consists of an aerated confit center with patterns as above, interspersed between two wafers or cookies and which can be partially covered with a fat-based candied coating.

In another representation according to the present invention comprises: extruding an aerated ice composition through a former provided with an extrusion insert in a vertically descending strip, wherein the cross section of the strip is given by the shape of the extrusion insert, coextruding successive inclusions of multiple thin patterns of texture material different from that of the aerated ice confection, particularly of fat-based crunchy material, into the body of the strip through a hollow spindle assembly with attached nozzle (s) , the nozzle (s) is provided with slot (s), the spindle assembly and the nozzle (s) is located on the central axis of the former and rotates and moves axially in a reciprocating movement within the stream of ice confit flowing in the trainer and thus forms thin patterns of inclusion and inclusion-free zones, and Cut the strip into portions.

To make it clear, it can be considered that the former has the length where the inclusions are deposited. Typically, the embutidera is relatively short and defines the final footprint of the product.

The apparatus according to the present invention comprises: a former with a supply for an aerated ice composition, provided with an extrusion filler through which a jet of an aerated ice composition flows out in the form of a strip, wherein the cross section of the strip is given by the shape of the extrusion filler, - a hollow spindle assembly with nozzle (s) attached, the nozzle (s) is provided with slot (s), the spindle assembly and nozzle (s) is placed on the central axis of the former, -means to rotate and axially move the assembly in a reciprocating motion within the confetti ice stream flowing in the former, means for supplying inclusion material through the spindle and nozzle assembly (s) through a rotary connection from a side entry in a pulsed mode to form thin inclusion patterns and inclusions-free zones, and - means to cut the strip laterally in the free areas of inclusion in portions.

In one embodiment, the apparatus may additionally be comprised of areas where it is heated with the intention of reducing friction along the walls of the former and to help maintain a flat pattern formation and this is one of several options for achieve a flat flow.

Detailed description of the invention In the context of the invention, aerated ice confection is an aerated ice composition, for example ice cream, snow or sorbet or frozen yogurt having a smooth texture. Such composition flowing through the former may consist of different ice creams, snows or sorbets of different colors and flavors which may be co-extruded and may contain syrups or sauces or small inclusion particles to produce a composite or marbled or speckled body of substantial texture soft.

The phrase "texture material different from that of aerated ice candies" for inclusions is applied to a greasy or water based base composition or an emulsion or dispersion, preferably a crisp composition at the temperature of the ice composition. . The fats may be a vegetable shortening, such as cocoa butter, a substitute or equivalent of cocoa butter, more particularly a fat base coating of the type commonly used in confectionery. It can also be a water-based composition or containing sugar, such as a syrup, sauce or cooked sugar. A fat-based, water-based or sugar-containing composition may contain flavors or colorants. The composition should be liquid and have good spreading properties at the outlet of the nozzle, so that it can be applied from the slotted outlet of the nozzle in the form of a thin pattern that solidifies upon contact with the cold aerated ice confection.

The term "groove" is understood to mean that the exit orifice of the nozzle is distinctly more elongated than wide. It is not necessarily parallel, for example, it can be non-parallel, with a decreasing width towards its end which is far from the spindle.

"Thin inclusion patterns", as used herein, are defined as multiple inclusion patterns in the range of 0.3 to 2 mm thick.

The spindle and nozzle assembly may have one or multiple ports and one or multiple slots, carrying one or more materials of the same or different nature.

The assembly components are designed and operated in such a way to create a variety of inclusion patterns that are deposited as required for the specific product. To facilitate cutting, thin patterns are produced that are approximately parallel to the cutting plane.

Separately, or in relation to the orientation of the pattern, pulsation can be used to minimize inclusions in the cutting plane of a conventional wire cutter. To create an inclusions-free zone, the nozzle is moved rapidly in a reciprocating motion along the axis of the spindle as it rotates. The rapid axial movement of the nozzle, hereinafter referred to as "pulsation", causes the segmentation of the inclusions in the confit ice stream. Vibratory energy in the form of work, rather than heat, which is transferred to the inclusion that flows through the spindle and nozzle assembly, makes it possible to maintain the flow without obturating with a low heat input in the form of low temperature of inclusion and / or inclusion flow rate. A conventional hot wire cutter is then used to cut through the inclusions-free zones by synchronizing the position of the nozzle with the cutter. Multiple inclusions can also occur.

A spindle conducts inclusion ingredients to one or multiple nozzles, with one or multiple nozzle ports. The spindle can be driven at a constant rotary speed, or it can be rotated in quadrature, or rotated in alternate quadrature in a clockwise and counterclockwise manner. A constant rotation speed in one direction, typically opposite to the movement of the inclusion that leaves the nozzle, produces continuous inclusion patterns. A discontinuous rotation will produce inclusion segments oriented around the axis of the spindle, for example, tolerance for bar insertion, 165-195 degrees, chocolate patterns between 195-305 degrees, vanilla patterns between 305-55 degrees, and strawberry patterns. between 55-165 degrees.

Stepped and servo-controlled motors can be used to produce a variety of combinations of axial and rotary spindle and nozzle movements to create specific geometrical patterns. Motors of this type can be programmed to produce a variety of patterns with minimal changes in the physical equipment, for example, by means of nozzle change and nozzle orientation.

The spindle can be articulated about a point along its axis to put patterns in non-circular formers, for example, by means of a flexible connection.

The method of the invention also allows introducing patterns into water ice products.

The invention is described in more detail by way of example immediately with reference to the accompanying drawings, wherein the extrusion installation shown is preferably vertical. There should be no presumption that the extrusion installation needs to be vertical. The strip can be extruded either horizontally, inclined horizontally or vertically.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 schematically illustrates the apparatus and a pallet product made, partly in cross-sectional view. Figure 2 schematically illustrates an alternative representation of the apparatus with a two-port spindle, partly in transverse view.

Figure 3 is a cross-sectional view, along line AA of Figure 1, of a spindle of a port.

Figure 4 is a cross-sectional view, along line AA of Figure 1, of a three-port spindle.

Figure 5 is a cross-sectional view, along line BB of Figure 2, of a two-port spindle.

Figure 6 is a detailed front view of a nozzle of a port.

Figure 7 is a detailed front view of a two-port nozzle.

Figure 8 is a schematic representation of an alternative product interspersed without a stick.

DETAILED DESCRIPTION OF THE DRAWINGS With reference to Figure 1, a mixture 1 of aerated ice cream is pumped into the former 2. In an extrusion line, the former gives shape to the cross section of the product depending on the shape of the embouchure 3 of extrusion, a portion 4 is cut from the extruded strip by means of a conventional hot wire cutter 5. A stick 6 is inserted laterally into the cut portion 4, the synchronization of the cutter determines the thickness of the product, and the product is evacuated for further processing by the underlying conveyor plate 7. The additional processing, which is not represented, means passing the portion with the stick through a cooling tunnel, coating the cold product with a confectionery coating and wrapping the coated pallet in a flow-packing operation.

A spindle 8 with a single nozzle 9 (Figure 4) or multiple nozzles 10 (Figure 7) coupled at an angle of approximately 60 ° to the axis of the spindle, is located on the central axis of the former 2. The spindle and nozzle assembly is rotated clockwise in the direction of the arrow fl and in translation axially within the jet of ice cream flowing in the former in a reciprocating motion along the arrow f2. Inclusive ingredients that can be pumped, such as a chocolate base composition 11 is pumped into the ice cream stream by means of the spindle and nozzle assembly rotating and in translation from the inlet 12 through the rotary connection 13. The inclusion material under pressure of the pump head leaves the nozzle 9 into the ice cream jet forming thin patterns. The velocity of the moving components and of the inclusion material and of the ice cream determines the resulting inclusion pattern 14 in the ice cream.

The geometric pattern of the inclusion in the ice cream is determined mainly by: the speed of the ice cream jet, the radial movement of the spindle, the axial movement of the spindle, the orientation of the nozzle in relation to the transverse plane, the angle of the nozzle with relation to the centerline of the former, the exit velocity profile of the inclusion in the nozzle, the exit velocity profile along the longitudinal axis of the nozzle, the inclusion temperature at the outlet of the nozzle, the solidification rhythm of the inclusion after leaving the nozzle, the nozzle configuration (geometry of the entrance and exit, details of the slots, length to width ratio), the distance of the nozzle to the walls of the former.

Segments or inclusions-free zones in the pattern of inclusions formed are generated by axially pressing the spindle in a reciprocating motion while the spindle rotates. The spindle can be rotated at a constant speed or it can rotate at non-constant speeds and directions using a stepped motor (not shown) as required by the product. The pulsation in the axial direction results in the creation of zones free of inclusions due to the rapid translation of the nozzle. This creates a segmented inclusion which allows the use of conventional cutting methods.

The typical movement for a bar product is the rapid movement of the nozzle counter to the ice cream jet to create the zone 15 free of inclusions. Immediately afterwards, the nozzle is placed in concurrent translation with the ice cream jet at a speed slightly higher than that of the ice cream jet. This creates different patterns of inclusion in the product located between zones free of inclusions. The difference in speed between the axial movements of the spindle and the ice cream determines the length of the inclusion zone. The inclusion zone is limited to the total time to produce a bar, minus the time dedicated to produce the inclusions-free zone. To avoid friction in the area along the interior walls of the former and to help produce flat patterns, hot zones 16 are provided along the exterior of the former.

The cutter 5 is synchronized with the free zone of inclusions such that the cutter passes through the product at a point, which is free of inclusions. The pulsation profile is marked by the product specifications. The pulse profile is the time-position relationship, which establishes the inclusion zones and the inclusion-free zones. Thus, the pulsation profile is marked by several factors, including: the length of the inclusions and the zones free of inclusions that are required, the volume that is needed for the insertion of the stick when applied, the rate of cut of the product and the characteristics of the inclusions (for example, the freezing temperature) In the representation shown, the axial pulsation is achieved by means of a cam 17 and a push button 18 driven by a double air actuator 19 acting on the cam 17. The air servomotor 19 is driven by means of a double solenoid valve 20 which in turn is driven by means of two timers 21 in series. Any reliable and sanitary means to drive the spindle axially and in rotation can be used. In particular, a servo-controlled unit can be used which has the advantage of producing greater flexibility than the mechanical control means. The rotation of the spindle and the axial movement are therefore programmable independently.

The pulsation can also be modulated, for example, vibrated at high frequency to improve the performance of the nozzle, for example, to minimize plugging. This serves to increase the margin of capacity to operate in terms of lower inclusion temperatures, lower flow rates and the use of a broad spectrum of recipes and ingredients.

The pattern established at the nozzle site may be altered by subsequent changes in the cross section of the former, depending on the exterior shape of the product, which may be, for example, round, rectangular or oval. The non-planar patterns due to the change in cross section can be corrected by means of a nozzle angle to the axis of the spindle. The effects of changes in the cross section and the flow profile in the former are compensated by means of changes in the geometry of the nozzle, for example by orienting the nozzle at an angle of approximately 60 ° to 90 ° in the direction of flow of the nozzle. ice cream and / or heating the trainer in zones. Also the axis of the spindle and nozzle assembly can be operated eccentrically, or the nozzle can be provided with a motion control joint, for example through a flexible connection within the former while rotating, for example the spindle and nozzle assembly it may be provided with a suitable camming means to allow the nozzle to track a large part of the cross section of the embossing if it is not circular, for example round, rectangular or oval.

As shown in Figure 2, the hollow spindle 8 has two ports that provide dual fluid nozzles 22, 23. The spindle 8 comprises a central tube 24 connected to a first inlet 25 of inclusion fluids that can be pumped through a rotary connection 26 and an outer coaxial tube 27 surrounding the tube 24 and connected to a second fluid inlet 28 of inclusion that can be pumped through a rotating connection 29. Between the tube 27 and an outer tube 30, which is preferably made of a plastic material of low thermal conductivity, an air gap is provided in the form of a sheath 31. A sheet of thermally conductive material 32, for example a heater of resistors is provided to locally heat the inclusion fluids to prevent friction against the internal walls of the spindle which is in contact with the cold ice confit stream 1.

In the representation of Figure 2, the axial pulsation along the arrow f2 is achieved by means of a coupling adapter 33 for driving a ball screw assembly (not shown) and with the aid of a bearing 34 for the spindle 8. In this way the spindle 8 can be pressed axially and in rotation by means of a motor (not shown).

The different fluids are isolated from one another by means of seals 35, 36 and 37.

As shown in Figures 3, 4 and 5, the cross section of the spindle 8 comprises a center 38 of grooved plastic of low thermal conductivity with a port 39 (Figure 3), an outer tube 30 of plastic of low thermal conductivity with two inner tubes forming two ports 24, 27 (Figure 5) or a center 38 of corrugated plastic of low thermal conductivity with three ports 40 (Figure 4), for example to place multiple ingredients as inclusions simultaneously, pressed into, for example, a sheath 41 stainless steel. The fluted center 38 is supported at three points to minimize contact between the plastic center 38 and the sheath 41, and provides an air space 42 that can also be evacuated to reduce heat transfer. In the representation of Figure 5, an air space in the form of a sheath 31 is also provided between the inner tube 27 and the outer tube 30. Other thermal insulation methods, for example, airgel, vacuum, can also be used to thermally insulate ice-cream inclusion fluids.

As shown in Figure 6, respectively in Figure 7, the nozzle 9 can have a slot 43, respectively the nozzle 10 can have two slots 44. Similarly, the nozzles 22 and 23 (Figure 2) can have one or two slots .

In Figure 8, the product consists of a center 45 of ice cream with inclusions 46 with chocolate patterns 46 interspersed between layers 47 of wafers or biscuits which only partially cover the upper and lower surfaces, the rest of such surfaces is wrapped with a chocolate coating 48 or which covers all of the upper and lower surfaces of the ice cream, (representation not shown).

In a typical example of manufacturing a pallet, spindle 8 is driven at 100-200 r.p.m. with reciprocating pulsation and high frequency vibration, the nozzle is inclined at an angle of 60a with the vertical, the width of the slot (s) of the nozzle is 0.6-1.2 mm (0.025"-0.05") with a width to length ratio of 22-44, the inclusion material pressure is 1.5-3 bar (20-40 psi), the entry temperature of the inclusion material is < 30 ° C (<85 ° F) and the weight proportion of the inclusion in the bar is 5-10%, which produces 100-200 layers / minute with a port in the spindle and a slot in the nozzle, 200-400 layers / minute with one port / two slots and 400-800 layers / minute with two ports / two slots. Due to adequate thermal insulation of the spindle, there was no clogging of the nozzle.

The product has well-distinguished substantially parallel transversal patterns of 0.6-1.2 mm (0.025"-0.05") in thickness of almost constant geometry and shape with stratification from the center to the periphery of the cross section. Especially, a high mixture index was avoided in the center, which would be the result of a lack of defined patterns in the center of the product and layers in the form of highly mixed center donuts. The bars can be cut with clean cross sections without observing a flow of inclusions after cutting. An effusion of inclusions from the bar formed when cut longitudinally would be quite detrimental since this results in the plates becoming sticky, the plates being very difficult to clean, Moreover, the insertion of the stick is without interference which is advantageous. A blocked stick insert would result in damage to the bar or poorly placed or displaced poles and resulting in product losses.

Claims (14)

1. - Frozen aerated confit product which comprises a bar which is cut transversely from a vertically extruded strip of an aerated ice confection, which is extruded through a filler that gives its external shape to the bar and which is coextruded with inclusions which consist of multiple thin patterns of a texture material different from that of the aerated ice confection, particularly of fat-based crunchy material, which are disposed as distinct substantially parallel transverse patterns extending from the centers to the periphery of the the strip and which are separated from one another by means of inclusions-free zones to allow cross-cutting with conventional hot wire cutters.

2. Product according to claim 1, which consists of a center of an aerated confit having patterns interspersed between two wafers or cookies and which can be partially coated with a coating of fat based confectionery.

3. Product according to claim 1, which consists of a pallet comprising a center of an aerated confit having patterns such as the one above where the stick is inserted transversely into an area free of inclusions, and the pallet It can be partially coated with a fat based confectionery coating.

4. Method for the manufacture of a frozen aerated confit product having standards which comprises: extrude an aerated ice composition through a former provided with an extrusion insert in a strip that descends vertically, where the cross section of the strip is given by the shape of the extrusion punch, - coextruding successive inclusion patterns of a texture material different from that of the aerated ice confection, particularly of fat-based crunchy material within the body of the strip through of a hollow spindle assembly with coupled nozzle (s), the nozzle (s) is (are) provided with a slot (s), the spindle and nozzle assembly ( s) is placed on the central axis of a former and rotates and moves axially in a reciprocating motion within the stream of ice confit flowing in the former and thus forms thin patterns of inclusions and inclusions-free zones and - cut the t You will go in portions.

5. Method according to claim 4, further comprising laterally inserting a stick in a zone substantially free of inclusions of the co-extruded product.

6. Method according to claim 4 or 5, which further comprises coating the co-extruded product with a fat-based confectionery coating.

7. Apparatus for the manufacture of a frozen aerated confit product having standards which comprises: a former with a supply for an aerated ice composition, provided with an extrusion filler through which a stream of a composition of aerated ice in strip form, where the cross section of the strip is given by the shape of the extrusion insert, - a hollow spindle assembly with coupled nozzle (s), the nozzle (s) ) is provided with groove (s), the spindle and nozzle assembly (s) is positioned on the central axis of the former, - means for axially rotating and transferring the assembly in a reciprocating movement within the Confit of ice flowing in the former, means for supplying the inclusion material through the spindle and nozzle assembly (s) through a rotary connection from a side entry in a pulsed mode to form thin inclusion patterns and free zones from inclusion and - means for laterally cutting the strip in the areas free of inclusions in portions.

8. Apparatus according to claim 7, wherein the spindle is thermally insulated to prepare for the insertion of an inclusion material of temperature substantially different from that of the ice confit body in the same body.

9. Apparatus according to claim 7, wherein the spindle and nozzle assembly has one or multiple ports and one or multiple slots for dispensing one or more inclusion materials of the same or different nature.

10. Apparatus according to claim 7, wherein the nozzle is coupled to the spindle at an angle of approximately 60 ° and more with respect to the axis of rotation of the spindle and nozzle assembly.

11. Apparatus according to any of claims 7 to 10, wherein the spindle and nozzle assembly is set to vibrate.

12. Apparatus according to claim 7, wherein the former and / or spindle is heated in zones to help maintain flat patterns.

13. Apparatus according to claim 7, wherein the nozzle (s) is (are) provided with a motion control joint to scan the section of a non-circular former.

14. Apparatus according to claim 7, wherein the means for axially rotating and translating the assembly comprises a servo-controlled stepped motor that provides programmable rotation and translation independently of the assembly.