MXPA06015177A - Combined particulate and traditional ice cream - Google Patents

Abstract

An apparatus and method for combining particulate and traditional conventional ice cream is disclosed. A cryogenic processor (10) includes a freezing chamber (12) that is most preferably in the form of a conical tank that holds a liquid refrigerant therein. A freezing chamber (12) incorporates an inner shell (14) and an outer shell (16).

Description

TRADITIONAL AND PARTICULAR ICE CREAM DESCRIPTION FIELD OF THE INVENTION. The present invention relates to an ice cream and more particularly to an apparatus and method for combining traditional conventional and particulate ice cream.

BACKGROUND OF THE INVENTION. Conventional ice cream has existed for many years in many forms. The articulated ice cream is newer and is not widespread in the market. However, attempts to combine the two have been scarce because the process of making conventional ice cream differs substantially from the process of the particulate ice cream consequently, a method and apparatus for combining the two modes is desirable.

SUMMARY OF THE INVENTION. It is an object of the present invention to provide an apparatus for making combined conventional and particulate ice cream, comprising a cryogenic processor, for use in producing particulate ice cream beads; a mechanism for producing conventional ice cream; and mixing means.

Another object of the present invention is to provide a feeder of dry fruits and seeds of able speed to measurably administer and dispense the beads at a rate suitable for combination with conventional ice cream and a filling pump, to combine the beads with the ice cream. conventional. Another object of the present invention is to employ the above apparatus for molding ice cream mixed in a stick and then immersing it in chocolate or caramel syrup after molding, and potentially submerging the combination in dried fruits or seeds as a fragmented nut.

It is another object of the present invention to provide the mixed ice cream with a fruit consistency and submerge it to provide a fruit covering.

Still another object of the present invention is to mold a desired product into a rounded bar instead of a flat one, wherein the mixed product can be pulled upwards through a container by a consumer. It is another object of the present invention to provide the combined ice cream mixture encased in an ice cream sandwich structure. Another object of the present invention is to have a layer of mixed ice cream mixture placed between two layers of bread and then press and freeze them together. These and other objects of the invention will become apparent from the following description as long as it is read in conjunction with the accompanying drawings.

DESCRIPTION OF THE FIGURES. Fig. 1 shows a part of the present invention; Fig. 2 shows a first embodiment of the present invention; Figs. 3, 4A and 4B show a packing mechanism used with the present invention; Figs. 5-12 show examples of products of the present invention; Figs. 13A and 13B show an alternative packing mechanism included in the present invention; and Fig. 14 shows an example of a further product of the present invention.

DETAILED DESCRIPTION OF THE INVENTION. Before explaining the embodiment of the present invention in detail it should be understood that the invention is not limited in its application to the details of the particular arrangement shown, since the invention is capable of other modalities in addition, the terminology used herein is for purposes of description and not limitation. Fig. 1 shows a cryogenic processor constructed in accordance with the preferred embodiment of the present invention to produce beads that flow freely. The fundamental method used to produce the product is described in detail in U.S. Patent No. 5,126,156, which is incorporated herein by reference. A cryogenic processor 10 includes a freezing chamber 12 which is more preferably in the form of a conical tank having a cooling liquid therein. A freezing chamber 12 incorporates an internal shell 14 and an outer shell 16. Between the internal shell 14 and the outer shell 16 an insulation 18 is arranged in order to increase the thermal efficiency of the chamber 12. Air vents 20 are also provided for venting. the isolated area formed between the cuirasses 14 and 16. i The freezing chamber 12 is an upright unit supported by legs 22. A refrigerant 24, preferably liquid nitrogen, enters the freezing chamber 12 by means of a coolant inlet 26 The refrigerant 24 is introduced into the chamber 12 through the path 26 in order to maintaining a predetermined level of coolant in the freezing chamber because some refrigerant 24 can be lost by evaporation or by other means incidental to production. The gaseous refrigerant which has evaporated from the surface of the liquid refrigerant 24 in the freezing chamber 12 is dewatered mainly to the atmosphere by the outlet station 29 which cooperates with the vacuum assembly 30, which may be in the form of a venturi nozzle. The extraction of the frozen pearls occurs by the product outlet 32 adapted at the base of the freezing chamber 12. An ambient air inlet port 28 with adjustment compounds 5 38 and an outlet port 29 with adjustment composite 39 are provided to adjust the level of gaseous refrigerant which evaporates from the surface of the liquid refrigerant 24 so that excessive pressure does not accumulate inside the processor 10 and freezing of the liquid composition in the feed assembly 40 does not occur. A feed tray 48 receives a liquid composition from a supply source 50 generally, a pump not shown conducts the liquid composition through a supply tube 52 to the delivery tray 48. A premixing device 54 provides different compositions, not necessarily liquid such as powdered flavorings or other small-sized additives sufficient not to cause sludge in the feed assembly 40, to be mixed at predetermined concentrations for supply to the feed tray 48. In order to create particles or beads 56 of uniform size of frozen product, it is required to feed drops 58 of liquid composition of uniform dimensions through the gas diffusion chamber 46 into the freezing chamber 12. The feed tray 48 is designed with the feed assembly 40 that drops 58 with the desired characteristics. The frozen product takes the form of beads which are formed when the drops 58 of liquid composition contact the refrigerant vapor in the gas diffusion chamber 46 and subsequently the cooling liquid 24 in the freezing chamber 12. After the pearls are formed 56 they fall or are mechanically directed towards the bottom of the chamber 12. A transport system is connected to the bottom of the chamber 12 at the outlet 32 to bring the beads 56 to a packaging and distribution network for further distribution and consumption. The vacuum assembly 30 cooperates with the air inlet 28 and adjusting gate 38 for ambient air to flow through the inlet and around the feed assembly 40 to ensure that the liquid composition does not freeze there. This is accompanied by mounting the vacuum assembly 30 and the air inlet 28 on opposite sides of the diffusion chamber 46 such that the incoming ambient air directed by the vacuum assembly 30 aligns with the feed assembly. In this In this configuration, the ambient air flows around the feed assembly by heating it to a temperature sufficient to inhibit the formation of frozen liquid composition in the flow channels of the feed assembly. An air source 60, generally in the compressor air form, is attached to the vacuum assembly 30 to provide a adequate suction to create the required airflow environment. It has been a long-established practice that when conventional conventional ice cream is made, the ice cream must be kept in a cold freezing "hardening booth" for 2.4 or perhaps 8 hours before being shipped or distributed. However, because the beads 56 of the present invention are frozen at substantially lower temperatures than conventional ice cream, mixing the ultra-cold beads with the conventional ice cream cancels or significantly reduces this requirement. Fig. 2 shows an example of an apparatus for mixing particulate and conventional ice cream in a mixer in a blended mixture. In Fig. 2, the pearls 56 are fed into a feeder 204 of dried fruits (or seeds) and / or fruits at a variable speed either directly from the outlet 32 or from a transport mechanism. In any case, the beads 58 are combined with the semi-frozen soft ice cream from a freezer barrel (not shown) by means of a filling pump 208, which forces the combination by a static mixer 212 where it is mixed and then withdrawn to a container 220 for either consumption, shipping, or a hardening cabin. The container can be either a bowl, a 1/8 gallon (0.568 liters) cup, a ¼ gallon (1.14 liters) container, or perhaps another different type of container. The filling pump ensures that a configurable percentage of beads 56 are inserted into the semi-frozen soft ice cream, still regulating the pressure and flow so that the beads 56 do not break. In one embodiment, the filling pump 208 is fed with information from a central control device 240 which can automatically make adjustments in real time to both the feeder 204 of dried fruits (or seeds) and variable speed fruits as well as to a mechanism that controls the flow of conventional semi-liquid ice cream from the barrel freezer. An operator may also use the central control device 240 to make manual adjustments. As shown in Fig. 2 the central device 240 can be placed in a standard room temperature environment separate from the food preparation environment and the information communicated thereto can be transmitted wirelessly or remotely to the filling pump 208 and other mechanisms via means of communication such as but not limited to WiFi or Bluetooth.

Fig. 3 shows an alternative embodiment of the present invention in which the feeder 204 of dried fruits (and seeds) and fruits is not used, but instead the beads 56 are fed by gravity in a mixing apparatus 312 operated by a motor 308. Using the mixed apparatus 312 a container 320 can be filled first with a layer of beads 56, then a layer of semi-frozen ice cream, then another layer of beads 56 and then a layer of anything else and so on successively. It should be clear that the mixing apparatus 312 is not drawn to scale. However, it is important to note that the distance between the veins 312t of the fed rope and the rope housing is sufficiently small for the beads 56 to advance only when the rope is rotating. Fig. 4A shows a variation of the embodiment of Fig. 3, in which a mechanism 408 of changeable patterns of twist-lock is added to the mixing apparatus 312. The pattern mechanism 308 allows the registration of configurable patterns of beads 56 within conventional ice cream. Various forms are possible including but not limited to those shown in Fig. 4B, as well as letters, cartoons or other art forms in any size or shape. Such a feature can be a useful marketing device on holidays such as St.

Valentine, Halloween, and Christmas. The pattern mechanism 408 shown in Fig. 4B operates as follows: the beads 56 are forced into a stencil or changeable pattern stencil 412 which starts out of the bottom of the empty container 220 and is raised to the same height that it is filled the container 320. The speed at Wherein the beads 56 and the conventional ice cream are pumped into the pattern mechanism 408 and the container 220 must be carefully monitored and controlled, potentially by a central control device 240, using information obtained from sensors within the pattern mechanism 408. Such control is necessary in order to accurately reproduce the pattern desired along the entire container 220. In a further alternative embodiment the beads 56 swirl in the ice cream flowing by means of modifying the mixing apparatus 312 of Fig. 3. In this embodiment, the beads 56 fall within the container 320 which is simultaneously but separately being filled with a conventional ice cream. Thus the modified mixing apparatus contains two separate nozzles. The nozzle for the beads 56 can be adapted to rotate, zigzag, or move in a variety of directions so that the 5 beads are dispersed, deposited in a spiral shape or deposited in a linear fashion in several other types of recognizable patterns involving lines and pre-arranged forms. Figs 5-7 show various foods of the present invention produced by the above mechanism attached to a bar, such as but not limited to an ice cream bar also referred to as a tongue depressor. The food of Figs. 5 to 7 is produced by a specially produced mold 220 (Fig. 3.4A) which is positioned to include the ice cream bar therein. The bar is inserted into the mold before being deeply frozen, either on the barrel side or on the combined side. The bar may have phosphorescent or fluorescent properties, for novelty and packaging purposes. Fig. 5 shows the combined ice cream covered with chocolate and then walnuts or other suitable products after being molded. Fig. 7 shows the mixed ice cream having a fruit consistency and with a different type of cover, which includes other different ones of chocolate, which go well with the fruit. In Figs. 5-7 it will be noted that various covers and inclusions may be employed and that the present invention is not limited to the above suggestions. Fig. 8 is a version of pallet type push-up where the bar is rounded instead of flat. further, the combined ice cream is formed by the mold 220 in a cylinder instead of a rectangular shape, for packaging purposes. Figs. 9-10 show embodiments of the present invention that do not involve the conventional smooth side. Fig. 9 places several beads 56 inside ice cubes. This combination is suitable for specialty drinks. Also, the ultra-cold nature of the beads 56 means that less energy is required to freeze the ice cubes. Fig. 10 shows a series of pearls 56 frozen in a fixed manner inside a bar.

Fig. 11 shows the combined ice cream not submerged in anything, but frozen instead solid enough to be ready for consumption and / or immediate packaging. Fig. 12 shows the mixture of combined ice cream encased is an ice cream sandwich structure. Fig. 13 shows the mixing apparatus 312 releasing the combined mixture not the mold 320, but in an edible waffle cone 1300. Fig. 13B shows a variation of the waffle cone 1300 formed more like an edible waffle 1304. Fig. 14 shows an ice cream cake containing the combined ice cream mixture of the present invention using the apparatus of Figs. 1-4. In Fig. 14, a layer of mixed ice cream mixture is placed between two layers of bread slices and then pressed and frozen together to form an ice cream cake. The various aspects of the invention have been described in detail with particular reference to preferred embodiments thereof, but it should be understood that variations and modifications may be made within the spirit and scope of the invention as described herein. It is anticipated that various changes may be made to the arrangement and operation of the system of the present invention without departing from the spirit and scope of the present invention as defined by the following claims.

Claims (25)

1. An apparatus for making combined particulate and conventional ice cream comprising: - a cryogenic processor, for use in producing particulate ice cream beads; - a mechanism for producing conventional ice cream; and - mixing means.

2. The apparatus of claim 1, wherein said mixer further comprises: a feeder of dried fruits and seeds, and fruits of variable speed for measurably administering and dispensing the beads at an appropriate rate to combine with conventional ice cream.

3. The apparatus of claim 2, wherein said mixer further comprises: a filling pump, for combining the beads with the conventional ice cream.

4. The apparatus of claim 2, wherein said mixer further comprises: a static mixer for combining the pearls with the ice cream with the conventional ice cream.

5. The apparatus of claim 1, further comprising: a container for holding the combined product, wherein the container is made of a waffle product.

6. The apparatus of claim 1, further comprising: a mechanism which controls the flow of conventional semi-liquid from a barrel freezer.

7. The apparatus of claim 3, wherein the filling pump ensures that a preconfigurable percentage of beads are inserted into the semi-frozen soft ice cream, still regulating the pressure and flow in such a manner that the beads do not break.

8. The apparatus of claim 7, wherein the fill pump feeds back information to a central control device which can automatically make adjustments in real time by feeding dry fruits and seeds and variable speed fruits.

9. The apparatus of claim 8, wherein the central control device is located in a standard room temperature environment separate from the food preparation environment, and the information communicated thereto can be transmitted wirelessly or remotely to the filling pump and other mechanisms via wireless communication.

10. The apparatus of claim 1 wherein said mixing means further comprises a mixing apparatus driven by a motor.

11. The apparatus of claim 1 wherein said mixing means further comprises a mechanism of changeable patterns of rotary type lock (twis-lock)

12. The apparatus of claim 1 wherein said mixing means further comprises a template located at the bottom of an empty container and is raised at the same speed as filling a container with combined ice cream.

13. The apparatus of claim 12 wherein said mixing means contains two separate nozzles, one for conventional ice cream and another for particulate ice cream.

14. The apparatus of claim 13, wherein the particulate ice cream nozzle can rotate, zig-zag, or move in a variety of directions.

15. The apparatus of claim 1, wherein the combined ice cream products have phosphorescent or fluorescent properties.

16. The apparatus of claim 1, wherein the combined ice cream is molded into a bar shape and then immersed in chocolate caramel syrup after being molded.

17. The apparatus of claim 16, wherein the combined ice cream is immersed in dried fruits or seeds.

18. The apparatus of claim 17, wherein the combined ice cream has a fruit consistency and is immersed in an adaptable cover with fruit.

19. The apparatus of claim 16, wherein the bar is rounded instead of being flat.

20. The apparatus of claim 19, wherein the combined product can be a pallet type push-up, taken from the container by the user

21. The apparatus of claim 16, wherein the combined ice creams are formed by the mold in cylindrical rather than rectangular form, for packaging purposes.

22. The apparatus of claim 1, wherein a plurality of beads are located within ice cubes.

23. The apparatus of claim 1, wherein a plurality of are fixedly frozen within a bar.

24. The apparatus of claim 1, wherein the combined ice cream mixture is enclosed in an ice cream sandwich structure.

25. The apparatus of claim 1, wherein a layer of combined ice cream is positioned between two layers of bread slices and then pressed and frozen together.