WO1988002990A1 - Procede de fabrication d'une friandise glacee - Google Patents

Procede de fabrication d'une friandise glacee Download PDF

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Publication number
WO1988002990A1
WO1988002990A1 PCT/US1987/002828 US8702828W WO8802990A1 WO 1988002990 A1 WO1988002990 A1 WO 1988002990A1 US 8702828 W US8702828 W US 8702828W WO 8802990 A1 WO8802990 A1 WO 8802990A1
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WO
WIPO (PCT)
Prior art keywords
ice cream
flavor substance
confection
flavor
forming
Prior art date
Application number
PCT/US1987/002828
Other languages
English (en)
Inventor
David M. Sutton
David B. Heinrich
Original Assignee
Drumstick Company
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Drumstick Company filed Critical Drumstick Company
Publication of WO1988002990A1 publication Critical patent/WO1988002990A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/282—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for dispensing multi-flavour ice-creams
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/285—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for extruding strips, cutting blocks and manipulating cut blocks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/288—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing for finishing or filling ice-cream cones or other edible containers; Manipulating methods therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled

Definitions

  • This invention relates in general to a frozen confection, such as an ice cream cone, comprising an edible, cone-shape pastry shell forming a container that is filled with a confection substance, such as ice cream, and which confection extends above the open mouth of the container forming a freestanding head.
  • This invention relates more particularly to a frozen confection of this type that includes a central, axially extending column of a flavor substance, forming a core.
  • This invention also relates to a method for forming the frozen confection having the central flavor core.
  • a frozen confection of the ice cream cone type having enhanced flavor characteristics obtained by the addition of a quantity of a flavor substance other than the chocolate coating and, if desired, in addition to that coating.
  • This other flavor substance which, may be caramel, is formed as a centrally disposed core extending substantially throughout the entire vertical extent of the ice cream confection in the pastry shell and also forming the freestanding top.
  • This structural configuration of a flavor core results in having a flavoring substance for simultaneous consumption with the ice cream for substantially the entirety of the confection.
  • a method is also provided by this invention for forming a frozen confection having a central flavor core.
  • the general procedure consists of filling the container with a frozen confection substance that is at a temperature where its viscosity enables it to be caused to flow from an orifice of a dispensing nozzle.
  • the flavor substance is also maintained at a temperature where its viscosity will enable it to flow from a dispensing nozzle into the center region of the confection and form a central flavor core.
  • One specific method for forming the confection consists of a two-step procedure. First, the confection substance is caused to flow into the container to substantially fill it and also to form a top or head portion extending above the open mouth of the container. While the confection is at this temperature where it is flowable, it still has sufficient viscosity that the head will generally maintain its upstanding configuration with respect to the pastry shell. However, the head will tend to recede because the confection's viscosity is in the range where it is flowable, and the confection will tend to migrate downward and outward resulting in reshaping of the head from a straight columnar configuration as flowed from the dispensing nozzle to a ball or spherically shaped head, particularly during the time that the flavor core is being added and prior to hardening.
  • the flavor substance is added by inserting a quill, or hollow, tubular dispensing nozzle into the confection along the central vertical axis of the shell, and then while withdrawing the quill, causing the flavor substance, which is at a flowable viscosity, to exit the nozzle and thereby form the central flavor core.
  • the composite unit is quickly placed in a freezing tunnel where the temperature of the composite unit may be lowered to the temperature necessary to solidify the flavor substance as well as to harden the ice cream confection and thereby result in maintaining the configuration of the composite structure.
  • the ice cream confection and flavor core are coaxially dispensed from a coaxial tube nozzle mechanism having each of the two tubes connected in flow-path relationship to respective sources of the ice cream confection and the flavor substance.
  • the combined substances as they exit from the nozzle are placed within the container and a sufficient additional portion added to form the freestanding top.
  • the composite unit is subjected to a low temperature for effecting further solidification of the materials and increase of their viscosity to the point where they will maintain their structural configurations.
  • Figure 1 is a side elevational view of a frozen confection embodying this invention and formed in accordance with the inventive method.
  • Figure 2 is a medial vertical sectional view on an enlarged scale of the completed confection taken along line 2-2 of Figure 1.
  • Figures 3, 4, 5 and 6 are diagrammatic illustrations of apparatus op-er_ted in performance of the method for forming the frozen confection with, a flavor core.
  • Figures 7 and 8 diagrammatically illustrate forming the confection by the method of concurrent coaxial extrusion or dispensing the frozen confection and flavor substance into a container.
  • Figure 9 is a diagrammatic medial vertical sectional view of a pastry shell filled with an ice cream confection, and a multiple quill-injection apparatus simultaneously forming a plurality of columnar flavor cores.
  • Figure 10 is a sectional view taken along line 9-9 of Figure 9.
  • Figure 11 is a diagrammatic elevational view of a coaxial extrusion assembly similar to that of Figures 7 and 8 for simultaneously forming a plurality of columnar flavor cores.
  • Figure 12 is a sectional view on an enlarged scale taken along line 12-12 of Figure 11.
  • the frozen confection designated generally by the numeral 10 comprises an edible pastry shell 11 forming a container that is filled with a frozen substance, such as ice cream 12, and has a quantity of the confection substance formed into a top or freestanding head 13 projecting above the open mouth of the shell 11.
  • This top or freestanding head 13 has a generally spherical or ball shape and is advantageously coated with a layer 14 of a flavor substance, such as chocolate.
  • An edible particle or granular material, such as nuts 15, is generally embedded into the layer 14 for additional flavoring. If desired, additional chocolate flavor may be applied to the interior of the pastry shell 11 as an interior coating 16.
  • the top T is shown as having a true spherical shape. It is to be understood that the confection as actually produced will not necessarily have a true geometric shape and will most likely have an irregular surface, although of a generally spherical shape.
  • the specific shape and surface characteristics are dependent upon factors such as relative temperatures of the confection and flavorings, and the environment's temperature, taken in conjunction with processing times.
  • the specific shape and surface characteristics of the top T are not limitations on the scope of this invention.
  • a central core 17 which is formed from another flavoring substance.
  • This flavoring substance may be caramel or it may comprise other flavoring substances that are suitable for formation as a core within the frozen confection.
  • This central core 17 of flavor substance extends throughout substantially the full vertical extent of the confection substance, thus resulting in the additional flavoring being present and consumed throughout the entire process of consuming the confection.
  • the chocolate layer 14 and the nuts 15 being applied only to the exterior of the freestanding head 13 results in those flavoring materials being available only while the head portion of the confection is being consumed.
  • the specific configuration of the flavor core 17 is also not limiting on the scope of the invention except to the extent that the core has a generally cylindrical shape. As will be explained in greater detail in conjunction with the method of forming, the core 17 will most likely not have a true cylindrical shape, but will have an irregular surface configuration as exemplified in Figure 2 of the drawings. In a cone of typical dimension having an open mouth diameter of the order of two (2) inches, the flavor core 17 is formed with a nominal diameter of one fourth (1/4) inch to provide an adequate flavor characteristic with the maximum core diameter being approximately one-half (1/2) inch.
  • forming the frozen confection with the central flavor core can be accomplished by either a two-step or single-step procedure.
  • the apparatus and sequential operation for the two-step procedure is shown in Figures 3-6, whereas the apparatus and procedure for the single-step procedure is shown in Figures 7 and 8.
  • the following description relative to the method is limited to forming the basic cone structure comprising a shell 11 filled with a confection substance 12 and having an upper top or freestanding head 13 and the central flavor core 17.
  • Application of the interior coating 16 may be accomplished by a spray process, which is known in the art and therefore not shown or further described.
  • the exterior layer of chocolate 14 and the nuts 15 may be accomplished by using the apparatus as shown in Patent No. 3,580,188.
  • the application of the interior coating 16 is accomplished prior to employment of the method of this invention as described hereinafter, whereas the application of the chocolate layer 14 and the nuts 15 is accomplished subsequent to the formation of the confection with central flavor core.
  • the first step of the method for forming the frozen confection consists of filling the shell 11 with the frozen confection 12 and providing a sufficient further quantity of the confection to the top to form the freestanding head 13. Filling the shell and forming the freestanding head 13 are accomplished through, causing the frozen confection to flow through a discharge tube or nozzle 20 into the open mouth of the shell.
  • the shell and discharge nozzle 20 are shown with a terminal end 21 of the nozzle projected a short distance into the open mouth of the shell.
  • the nozzle 20 would be at a position with the terminal end 21 spaced a distance above the top end of the shell and the flow of Ice cream initiated.
  • the apparatus is then operated to project the nozzle downward into the shell to a lowermost position as is shown in
  • FIG. 3 The column of ice cream flowing downward from the nozzle is projected into the shell where it will be urged into the lower end of the conical shell and in the region that is of a larger cross-sectional area than that of the column of ice cream as it flows from the nozzle, the ice cream will be urged to flow radially outward to fill the shell.
  • the apparatus is operated to withdraw the nozzle 20 from the shell and return it to the relatively elevated position above the shell.
  • the rate of movement of the nozzle in an upward direction is less than the flow rate of the ice cream, resulting in the ice cream's continuing to flow in a radially outward direction.
  • ice cream is of a viscosity that'enables it to flow and to be pumped through the interconnecting conduits and passages of the apparatus. At that temperature, the ice cream is readily capable of conforming to the interior of the shell 11 and will essentially fill the shell, which is of a conical shape.
  • the second step of this method of forming the frozen confection of this invention consists of forming the central flavor core 17 by means of injection apparatus.
  • This injection apparatus is diagrammatically illustrated in Figures 5 and 6 only of the drawings, as other components of a typical injection system of this nature that may be used in forming the frozen confection of this invention are known to those skilled in this art.
  • the relevant portion of a typical injection apparatus comprises an elongated, hollow tube or quill 22 that is open at its lower terminal end 23.
  • This hollow tube is connected through suitable conduits and passages (not shown) to a flow-inducing pump system, which also is not shown.
  • This system's apparatus is operated to pump or cause the flavor substance to flow through the injection quill or tube 22 and to be discharged from its terminal end 23.
  • a number of quills may be connected with a suitable manifold system to provide multiple paths and concurrently to inject the flavor substance into a plurality of the cones filled with the ice cream confection.
  • the quill 22 is also advantageously mounted on an actuating apparatus, which may be similar to that of the discharge nozzle 20 for the confection substance, and is first operated to project the quill downward in central alignment with the vertical axis of the pastry shell 11 to a lowermost position where its terminal end 23 is disposed a predetermined distance above the extreme bottom of the shell and the confection substance that is disposed therein.
  • the interior diameter of the quill 22 for a typical dimension pastry shell is approximately 1/4 inch, and thus with the combined wall thickness, the outer diameter results in the necessity for limiting the downward projection of the quill. This is necessary to avoid overly compressing the confection substance in the lower end portion of the shell and perhaps causing the shell to break.
  • a quill of the indicated diameter would be projected to about two-thirds (2/3) of shell length.
  • the flow-inducing mechanism is operated to cause the flavor substance to begin flowing through the quill 22. Also at this point in the cycle, the mechanism is operated to begin upward movement and withdrawal of the quill from the confection substance with withdrawal being at a rate substantially commensurate with the inflow of the flavor substance.
  • This combined withdrawal of the quill and inflow of flavor substance result in the formation of a vertical column of the flavor substance as is diagrammatically indicated in Figure 6, having a generally cylindrical columnar shape with an irregular surface configuration.
  • the quill 22 Since the quill 22 is of a finite size, it will physically displace the confection in the shell and the top T when inserted as shown in Figure 5. To the extent that the confection within the shell 11 is not compressed, insertion of the quill tends to displace the confection upward into the top. This displaced confection also contributes to growth of the top, which is not restrained against radial outward expansion. Consequently, the top will experience a radially outward growth tending to distort the more cylindrical configuration of the top as shown in Figure 4 and produce a more generally spherical shape. Also contributing to this radially outward growth is the transfer of heat from the flavor substance to the confection causing the confection to soften slightly and thereby to have a greater tendency to flow radially outward.
  • a flavor substance such as caramel
  • an ice cream confection is maintained at a temperature in the range of 17-23 degrees Fahrenheit.
  • the flavor substance at this temperature and in a flowable state is not capable of supporting itself and must depend upon the confection to provide the necessary lateral support for maintaining that portion of the flavor core in a generally columnar configuration.
  • a flavor substance such as caramel
  • a flavor substance is normally maintained at a temperature of 40 degrees Fahrenheit so that it will have a viscosity that will enable it to be pumped through a system of this nature.
  • a consequence of this relatively high temperature of the flavor substance is that the temperature differential will result in a fairly rapid warming of the ice cream in the vicinity of the flavor substance with the ice cream's viscosity lowering, and if the ice cream is not subjected to a rapid cooling operation to freeze the substances hard, the freestanding head T would tend to flatten and perhaps flow over the side of the shell along with, the flavor substance 17.
  • the ice cream is at a sufficiently low temperature, it is capable of maintaining its structural configuration to a required degree, and it also functions to support the column of flavor substance that extends through the head or top.
  • the column of flavor substance has an irregular configuration resulting from the fact that it is flowable and has a specific gravity of approximately 1.3, as contrasted to the specific gravity of ice cream, which is 0.5. Because the flavor substance is relatively heavy, it outweighs the ice cream and will attempt not only to melt the ice cream, but will apply the downward or outward force to distort the standing head.
  • the composite article is subjected to a cooling operation to lower the temperatures to a point where the ice cream will be hard-frozen, and the flavor core viscosity will be lowered so that it will become sufficiently viscous to maintain its columnar configuration.
  • the flavor substance may tend to flow downward within the confection as well as radially outward. This migration of the flavor substance results in the irregular surface of the core 17. Also, the flavor substance tends to migrate downward from the lowermost point at which it is discharged from the quill, the point shown in Figure 5, thereby resulting in a downward extension of the core.
  • the flavor substance Being in a flowable state at the time of discharge, the flavor substance also tends to recede into the confection in the extreme top region of the confection compressing the top T as is illustrated in Figure 6. There is an accompanying tendency for the confection to fill in and over the upper end of the core.
  • This apparatus comprises a coaxial tube-type dispensing assembly 30.
  • This apparatus which comprises a structure known to those skilled in this art, includes a pair of elongated tubes 31 and 32 disposed in coaxial alignment with each having a terminal discharge end 33 and 34, respectively.
  • the larger diameter tube 31 is adapted to be connected in flow-communicating relationship with a source of the ice cream or confection substance as through an interconnecting conduit 35.
  • the central smaller diameter tube 32 is adapted to be connected to a source of the flavor substance, such as a caramel, with this tube being supported within the larger tube 31 by a suitable structural support and seal 36.
  • each of the substances is maintained at the preferred temperature or in the preferred temperature range to obtain a viscosity that will enable each substance to be pumped through its respective conduit system and caused to flow into the pastry shell 11.
  • a plurality of the coaxial dispensing assemblies 30 may be connected into a common system for concurrent operation in simultaneously filling a same plurality of pastry shells.
  • the mechanism In operation of the coaxial tube type dispensing apparatus, the mechanism is displaced into association with a shell 11, and the respective substances are then caused to flow through the system and discharged from the terminal ends 33 and 34 of respective tubes.
  • a filling operation is diagrammatically illustrated in its initial stages in Figure 7 with the assembly 30 having been displaced to its lowermost position with the marginal end portions extending into the upper end portion of the shell as is shown in Figure 7.
  • the small tube 32 for the flavor substance projects a short distance, about one- ourth (1/4) inch, below the bottom end of the large tube 31 from which the confection is dispensed.
  • the apparatus operates to elevate the assembly which, after it leaves the shell, forms the freestanding head or top T.
  • the assembly 30 is abruptly displaced to its uppermost position shown in Figure 8, resulting in separation of the columns of confection and flavor substance from the assembly and the freestanding head.
  • the column of flavor substance in employment of this method also obtains an irregular configuration as a consequence of the relative temperatures and the tendency of the flavor substance, such as a caramel, to settle and flow radially outward in an attempt to escape and seek a lower level.
  • the ice cream will be of sufficient viscosity to maintain its general shape and to support the column of the flavor substance that extends through the freestanding head, although there will be a tendency for the head to take a generally spherical shape.
  • the composite confection is placed in a cooling apparatus to lower the temperature of the substances so that each will be hardened sufficiently to maintain its respective configuration.
  • the core of flavor substance has a nominal diameter of approximately one-fourth (1/4) inch.
  • the diameter of the freestanding head 13 of a conventionally dimensioned frozen confection of this type approximates two and one-fourth (2 1/4) inches.
  • Attempting to form the core with a relatively larger diameter, such as one greater than one-half (1/2) inch will be expected to fail because the quantity of flavor substance at a relatively higher temperature will add heat at a rate that will cause the ice cream confection to melt and to be unable to support the column of the flavor substance prior to the time that it could be placed in a cooling apparatus and sufficiently hardened.
  • a one-fourth (1/4) inch diameter column of flavor substance is deemed of sufficient size to provide adequate flavoring. It will also be understood that increasing the size of the flavor substance from one-fourth (1/4) inch will also add to the cost of the confection, although it may be desired to have a greater amount of the flavor substance.
  • the composite structure is subjected to further coating operations to apply the chocolate layer 14 and the nuts 15 as may be desired.
  • the frozen confection of this invention as previously described comprised a composite structure of an ice cream confection filling 17.
  • a pastry shell 11 formed a container for the confection and a single, centrally located, vertical core 17 of an appropriate flavor substance.
  • the method accordingly, as previously described and illustrated, was also related to the techniques of forming a single central core of the flavor substance in the ice cream confection. It is contemplated and is also within the scope of this invention to form a confection having a flavor substance added and incorporated in substantially the same manner, but formed in a plurality of vertical columns.
  • Apparatus for forming a plurality of the flavor substance columns is diagrammatically illustrated in Figures 9-12 with one of the objectives of forming the plural columns being to have the flavor substance dispersed to a certain degree in the ice cream confection rather than having a single column. Another objective to be achieved by forming of a plurality of flavor-substance columns is that it is then possible to provide a plurality of flavor substances in a single frozen confection of this type.
  • the quill-injection apparatus in this instance includes a plurality of elongated, relatively small-diameter, hollow tubes 40, 41 and 42 disposed in spaced, parallel relationship and supported in a vertically oriented position for insertion axially into the frozen confection 12 contained in the shell 11.
  • These tubes 40, 41 and 42 may be mechanically secured into a mounting bracket 43 which, in turn, is assembled with the apparatus for effecting the vertical displacement of the hollow tubes.
  • the apparatus for effecting vertical displacement of the tubes may be similar to that shown and described in
  • Patent No. 3,580,188 for use with the confection-dispensing apparatus.
  • Each of the tubes 40, 41 and 42 will be understood to be interconnected with a source of the flavor substance with that source being capable of pumping the material through the relatively small-diameter tubes.
  • Each of the three tubes may be connected to a single source or, as previously indicated, each could be connected to its own respective source of a particular flavor to obtain a multiple-flavor confection.
  • the three tubes 40, 41, and 42 may be relatively positioned advantageously in a triangular configuration such as can be best seen in Figure 10.
  • Figure 9 is not a true medial sectional view in that the ice cream confection 12 is not shown in the region of the tubes in order that each of those tubes may be seen performing the column-forming function.
  • the tubes in an illustrative embodiment are fabricated from a suitable material having an internal diameter of the order of 0.08 inches and of a relatively thin-wall construction, such that the outer diameter may be of the order of 0.13 inches.
  • the three tubes are located in relatively close proximity to each other in a triangular configuration and are advantageously located within the confines of a circle of one-half (1/2) inch diameter.
  • This physical dimensioning is found advantageous in that it retains the flavor substance within a small area of the center of the ice cream confection for the same reasons discussed with respect to the single-column techniques. Displacing the small columns of flavor substance in a greater area will tend to reduce the capability of the apparatus and method to form the confection so that the freestanding head 13 will maintain its general spherical configuration and be capable of supporting the columns of the flavor substance until such time as they are subjected to the relatively lower temperatures for hardening the confection and effectively solidifying the flavor substance so that they will subsequently maintain their configuration for storage and transport until such time as they are consumed.
  • the quill-injection apparatus comprising the hollow tubes 40, 41 and 42 is shown at a relative vertical position where the tubes have been partially elevated from their lowermost position. Streams of the flavor substance have been caused to flow through the respective tubes and have been discharged from the respective terminal ends 44, 45 and 46 to form the flavor cores 47, 48 and 49. It will be seen that as with the larger-diameter core 17, these smaller-diameter flavor cores also have an irregular surface configuration resulting from the fact that the flavor substance is of a viscosity to be flowable and its greater weight as compared to the ice cream confection results in lateral flowing of the flavor substance. Additionally, the flavor substance will tend to flow a distance slightly downward with respect to the lowermost point at which the discharge of the substance is initiated.
  • FIG. 9 Operation of the multiple-quill apparatus as shown in Figure 9 is essentially the same as that described with the single-quill with the quills being withdrawn at a predetermined rate with respect to the flow of the flavor substance to form the respective cores 47, 48 and 49 of the flavor substance.
  • the apparatus is operated to separate the quills abruptly and to break and separate the columns of flavor substance.
  • a coaxial tube-type dispensing apparatus 50 for forming a plurality of flavor cores of flavor substance in a confection of this type is diagrammatically illustrated in Figures 11 and 12. This apparatus is similar in construction and functioning to that described and illustrated in Figures 7 and 8.
  • the apparatus includes a large-diameter outer tube 51 having a terminal discharge end 52.
  • This tube 51 is of a diameter such that it can be projected a short distance interiorly of the open upper mouth of the pastry shell 11.
  • the interior of this tube 51 is connected to a source of frozen confection, such as ice cream, by means of a conduit system, diagrammatically illustrated at 53.
  • This dispensing apparatus 50 would be supported on the apparatus for filling of the shells 11 similar to that illustrated in Patent No. 3,580,188 and is adapted for vertical reciprocation of the dispensing apparatus.
  • Extending axially through the tube 51 are a plurality of relatively small-diameter, hollow tubes 54, 55 and 56 disposed in spaced, parallel relationship and arranged in a triangular configuration best seen in Figure 12.
  • the small-diameter tubes extend axially through the center of the larger tube 51 and are supported at the upper end of that tube by a suitable structural support and seal 57, which closes the upper end of the larger outer tube 51 and maintains the small tubes in suspended relationship.
  • Each of the smaller tubes is also understood to be connected to a suitable source of flavor substance that can be operated to pump that substance in a flowable state through the small-diameter tubes.
  • These tubes are of the same dimensional characteristics of those described in conjunction with Figure 9. It will also be understood that each of the tubes 54, 55 and 56 may be either connected to the same source of flavor substance or to each of different respective flavor substance sources.
  • the small-diameter hollow tubes 54, 55 and 56 extend a distance downward through the outer tube 51 with their terminal ends 58, 59 and 60 being displaced a distance upward from the terminal end 52 of the outer tube, but being at a location that is downstream from the entrance of the ice cream confection through the conduit system 53.
  • the ice cream confection and flavor substances are caused to flow continuously and the flavor substance enters into the flowing stream of ice cream at a point where the flow paths will not be significantly disturbed and the streams of the flavor substance will remain separate and form their respective vertically extending cores 61, 62 and 63.
  • the dispensing apparatus 50 is shown at its lowermost position where the shell 11 is first substantially filled before the dispensing apparatus is vertically displaced to form the freestanding head in a manner that is essentially the same as described in conjunction with Figure 8.
  • the flavor substance is at a predetermined temperature such that it can be caused to flow through either the quills in the injection technique or the tubes in the coextrusion technique, the flavor substance has a tendency to flow or migrate radially outward.
  • the flavor cores are shown as having a nominal diameter that is substantially equal to the inside diameter of the tubes from which they are extruded or discharged. This dimensional control is effected through control of the rate of flow of the flavor substance with respect to either the rate of withdrawal of the quills in the injection technique or the rate of flow of the confection in the coextrusion technique.
  • the core diameters will be equal to the tube diameters.
  • the nominal core diameters may be increased or decreased by a proportional change in the relative rates of flow or displacement.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

Un procédé de fabrication d'une friandise glacée consiste à remplir un cornet en pâtisserie (11) pour portion individuelle avec une substance de crème glacée (12) s'étendant de façon à former une boule (13) sur le haut du cornet, à introduire dans ledit cornet une substance aromatique dont la gravité spécifique est supérieure à celle de la crème glacée et à faire en sorte que cette substance aromatique se maintienne dans le cornet sous la forme d'une colonne centrale (17) s'étendant axialement sur toute la longueur de la glace depuis la boule jusqu'au bas du cornet.
PCT/US1987/002828 1986-10-31 1987-10-29 Procede de fabrication d'une friandise glacee WO1988002990A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US92600086A 1986-10-31 1986-10-31
US926,000 1986-10-31

Publications (1)

Publication Number Publication Date
WO1988002990A1 true WO1988002990A1 (fr) 1988-05-05

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1987/002828 WO1988002990A1 (fr) 1986-10-31 1987-10-29 Procede de fabrication d'une friandise glacee

Country Status (3)

Country Link
EP (1) EP0288545A4 (fr)
AU (1) AU8238987A (fr)
WO (1) WO1988002990A1 (fr)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0503254A1 (fr) * 1991-03-11 1992-09-16 LUMEN GmbH Nährmittel- und Maschinenfabrik Dipositif pour un distributeur de crème glacée afin de décorer les glaces
DE9305228U1 (de) * 1993-04-02 1993-06-24 Hintze Sondermaschinenbau GmbH, 2000 Hamburg Vorrichtung zum Füllen von Hohlkörpern mit Eis
DE9305229U1 (de) * 1993-04-02 1993-06-24 Hintze Sondermaschinenbau GmbH, 2000 Hamburg Eisportion
EP0600107A1 (fr) * 1992-11-28 1994-06-08 Frisco-Findus Ag Procédé et dispositif de fabrication de gâteaux glacés avec des couches croquantes
EP0664676A1 (fr) * 1993-08-19 1995-08-02 The Pillsbury Company Appareil et procede permettant de produire un nouveau produit glace
WO1996028035A1 (fr) * 1995-03-15 1996-09-19 Soremartec S.A. Structure pour produit alimentaire presentant une coque en gaufrette fourree a l'aide d'un produit cremeux, par exemple pour la production de produits alimentaires semi-froids
US6284294B1 (en) * 1998-02-23 2001-09-04 Nestec S.A. Patterned frozen confectionery product
WO2010063572A1 (fr) * 2008-12-05 2010-06-10 Nestec S.A. Produit de confiserie congelé et appareil et procédé de fabrication de celui-ci
EP2345332A1 (fr) 2010-01-19 2011-07-20 Unilever PLC Appareil et procédé de préparation de produits de confiserie congelés
WO2012080282A1 (fr) 2010-12-16 2012-06-21 Unilever Plc Processus de préparation de produits friandises congelés
EP2484225A1 (fr) * 2011-02-07 2012-08-08 General Mills Marketing, Inc. Produit alimentaire surgelé et procédé pour le dépôt d'une sauce dans un produit alimentaire surgelé
ITTV20110097A1 (it) * 2011-07-08 2013-01-09 Valmar Global Vse Za Sladoled D O O Procedimento per la produzione di canederli semifreddo ripieni e prodotto risultante
JP2016025864A (ja) * 2015-09-03 2016-02-12 ジェネラル ミルズ マーケティング インコーポレイテッド 冷凍食品
CN107772045A (zh) * 2017-10-24 2018-03-09 内蒙古蒙牛乳业（集团）股份有限公司 冰淇淋注芯酱及其应用

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US2207616A (en) * 1939-10-04 1940-07-09 Harry R Howser Process of making a composite frozen edible product
US2344901A (en) * 1940-04-17 1944-03-21 Almond C Routh Method and apparatus for making flavored confections
US2384052A (en) * 1941-08-29 1945-09-04 Crown Cork & Seal Co Cap feeding apparatus
US2649057A (en) * 1947-07-31 1953-08-18 Clarence R Niklason Confection molding
US3559700A (en) * 1969-01-21 1971-02-02 Big Drum Inc Method and apparatus for filling containers with multiple separate streams of viscous material
US3580188A (en) * 1969-09-23 1971-05-25 Big Drum Inc Apparatus for producing frozen coated ice-cream cones

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US1833502A (en) * 1929-12-18 1931-11-24 Popsicle Service Inc Means for coring freezing liquids
US1773603A (en) * 1930-01-27 1930-08-19 Floyd L Schade Mold for edible articles
FR750229A (fr) * 1933-02-06 1933-08-07 Norman Confections Inc Bouchée de crème glacée
US2334052A (en) * 1940-01-27 1943-11-09 Nat Pectin Products Company Device for and method of making filled frozen confections
US2752867A (en) * 1947-07-31 1956-07-03 Clarence R Niklason Confection mold
US2666397A (en) * 1948-03-15 1954-01-19 Skok Lawrence Means for embodying fruit in decorative designs in brick ice cream
US2784681A (en) * 1954-05-20 1957-03-12 Joseph B Orrell Two-flavor filling unit for ice cream cones and the like
GB788523A (en) * 1956-01-12 1958-01-02 Dari Go Round Inc Improvements in or relating to apparatus for extruding and introducing flavour and/or colouring into frozen confections
US2919836A (en) * 1957-01-18 1960-01-05 Limpert Harold John Multiflavor ice-cream filling nozzle
US3405532A (en) * 1963-02-08 1968-10-15 Ernest E. Lindsey Process for making a partially frozen confection
FR2573628A1 (fr) * 1984-11-26 1986-05-30 Locolas Claude Procede de fabrication d'un produit alimentaire et produit obtenu

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2207616A (en) * 1939-10-04 1940-07-09 Harry R Howser Process of making a composite frozen edible product
US2344901A (en) * 1940-04-17 1944-03-21 Almond C Routh Method and apparatus for making flavored confections
US2384052A (en) * 1941-08-29 1945-09-04 Crown Cork & Seal Co Cap feeding apparatus
US2649057A (en) * 1947-07-31 1953-08-18 Clarence R Niklason Confection molding
US3559700A (en) * 1969-01-21 1971-02-02 Big Drum Inc Method and apparatus for filling containers with multiple separate streams of viscous material
US3580188A (en) * 1969-09-23 1971-05-25 Big Drum Inc Apparatus for producing frozen coated ice-cream cones

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP0288545A4 *

Cited By (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0503254A1 (fr) * 1991-03-11 1992-09-16 LUMEN GmbH Nährmittel- und Maschinenfabrik Dipositif pour un distributeur de crème glacée afin de décorer les glaces
EP0600107A1 (fr) * 1992-11-28 1994-06-08 Frisco-Findus Ag Procédé et dispositif de fabrication de gâteaux glacés avec des couches croquantes
DE9305228U1 (de) * 1993-04-02 1993-06-24 Hintze Sondermaschinenbau GmbH, 2000 Hamburg Vorrichtung zum Füllen von Hohlkörpern mit Eis
DE9305229U1 (de) * 1993-04-02 1993-06-24 Hintze Sondermaschinenbau GmbH, 2000 Hamburg Eisportion
EP0664676A1 (fr) * 1993-08-19 1995-08-02 The Pillsbury Company Appareil et procede permettant de produire un nouveau produit glace
EP0664676A4 (fr) * 1993-08-19 1997-02-26 Pillsbury Co Appareil et procede permettant de produire un nouveau produit glace.
WO1996028035A1 (fr) * 1995-03-15 1996-09-19 Soremartec S.A. Structure pour produit alimentaire presentant une coque en gaufrette fourree a l'aide d'un produit cremeux, par exemple pour la production de produits alimentaires semi-froids
US6103279A (en) * 1995-03-15 2000-08-15 Soremartec Sa Food product comprising a wafer shell and a creamy filling with a caramel core and process for producing the same
US6284294B1 (en) * 1998-02-23 2001-09-04 Nestec S.A. Patterned frozen confectionery product
WO2010063572A1 (fr) * 2008-12-05 2010-06-10 Nestec S.A. Produit de confiserie congelé et appareil et procédé de fabrication de celui-ci
EP2345332A1 (fr) 2010-01-19 2011-07-20 Unilever PLC Appareil et procédé de préparation de produits de confiserie congelés
AU2010257351B2 (en) * 2010-01-19 2012-05-10 Unilever Ip Holdings B.V. Apparatus and process for preparing frozen confectionery products
EA019787B1 (ru) * 2010-01-19 2014-06-30 Унилевер Н.В. Устройство и способ получения замороженных кондитерских изделий
US8895097B2 (en) 2010-01-19 2014-11-25 Conopco Inc. Apparatus and process for preparing frozen confectionery products
WO2012080282A1 (fr) 2010-12-16 2012-06-21 Unilever Plc Processus de préparation de produits friandises congelés
EP2484225A1 (fr) * 2011-02-07 2012-08-08 General Mills Marketing, Inc. Produit alimentaire surgelé et procédé pour le dépôt d'une sauce dans un produit alimentaire surgelé
WO2012108862A1 (fr) * 2011-02-07 2012-08-16 General Mills Marketing, Inc. Produit alimentaire congelé et procédé permettant de déposer une sauce dans un produit alimentaire congelé
CN102843915A (zh) * 2011-02-07 2012-12-26 通用磨坊销售公司 冷冻的食物产品和用于将加味料沉积到冷冻的食物产品中的方法
JP2014504507A (ja) * 2011-02-07 2014-02-24 ジェネラル ミルズ マーケティング インコーポレイテッド 冷凍食品及び冷凍食品の中にソースを堆積させる方法
ITTV20110097A1 (it) * 2011-07-08 2013-01-09 Valmar Global Vse Za Sladoled D O O Procedimento per la produzione di canederli semifreddo ripieni e prodotto risultante
JP2016025864A (ja) * 2015-09-03 2016-02-12 ジェネラル ミルズ マーケティング インコーポレイテッド 冷凍食品
CN107772045A (zh) * 2017-10-24 2018-03-09 内蒙古蒙牛乳业（集团）股份有限公司 冰淇淋注芯酱及其应用

Also Published As

Publication number Publication date
EP0288545A1 (fr) 1988-11-02
EP0288545A4 (fr) 1989-02-07
AU8238987A (en) 1988-05-25

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