WO1997039637A1 - Procede de preparation continue d'une friandise gazeifiee congelee - Google Patents

Procede de preparation continue d'une friandise gazeifiee congelee Download PDF

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Publication number
WO1997039637A1
WO1997039637A1 PCT/EP1997/001714 EP9701714W WO9739637A1 WO 1997039637 A1 WO1997039637 A1 WO 1997039637A1 EP 9701714 W EP9701714 W EP 9701714W WO 9739637 A1 WO9739637 A1 WO 9739637A1
Authority
WO
WIPO (PCT)
Prior art keywords
frozen
barrel
ice
cream
screw
Prior art date
Application number
PCT/EP1997/001714
Other languages
English (en)
Inventor
Gary Norman Binley
Paul Jonathan Winch
Original Assignee
Unilever Plc
Unilever N.V.
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 Unilever Plc, Unilever N.V. filed Critical Unilever Plc
Priority to AU25090/97A priority Critical patent/AU2509097A/en
Publication of WO1997039637A1 publication Critical patent/WO1997039637A1/fr

Links

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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice

Definitions

  • the invention relates to the manufacture of a frozen food product and a device for use in this manufacture .
  • the present invention relates to improved methodology to prepare frozen confectionery products such as ice-cream.
  • Continuous processes for the production of frozen confectionaries such as ice-cream usually comprise the following steps: a) homogenising of ingredients b) pasteurisation c) cooling d) freezing and aeration e) extrusion f) (optional) deep freezing
  • the homogenisation step takes place in a first vessel, followed by continuous pasteurisation followed by cooling.
  • the mixture is then transferred to a freezer, for example a scraped surface freezer where the product is frozen prior to extrusion and further handling.
  • Screw extruders such as single screw and twin screw extruders are widely used in the chemical industry for example in the production of plastics. It has also been proposed to use single screw or twin screw extruders in the freezing of ice-cream, see for example EP 561 118 and EP 401 512. Surprisingly applicants have now found that it is possible in a continuous process for the production of frozen confectioneries such ice-cream to carry out the steps of homogenisation, pasteurisation, freezing and aeration all in one apparatus. Such a device is highly desirable since it allows the continuous preparation of ice-cream under clean closed conditions without the need of very high investments. Until now this was generally only achievable when using batch processes for ice-cream preparation.
  • This screw extruder can be either a single or multiple screw extruder. Preferably however a twin screw extruder is used.
  • the screw extruder consists of an outer barrel.
  • This barrel is preferably of elongated shape.
  • the barrel may be cylindrical or tapered.
  • the length of the barrel may vary but will mostly be between 50 cm and 1000 cm.
  • the barrel will be made of metal e.g. stainless steel.
  • the barrel Within the barrel are one or more screws for transporting the ice-cream mix through the extruder and for providing the desired pressure onto the mix.
  • the screw is homogeneous throughout the extruder in most cases it may be advisable to vary the screw parameters over the barrel . For example the angle of the screw and the lead pitch may be changed over the extruder.
  • the screw will be in close alignment with the barrel to allow the necessary pressure to be built up.
  • a temporary reduction of pressure may be advantageous (e.g. during pasteurisation) one way of achieving this could be to ensure that there is an empty space between the screw and the barrel .
  • the barrel are various openings for feeding in material .
  • the extruder will be one or more inlet openings for feeding in the components of the ice-cream.
  • the barrel will be at least one opening for the inlet of air during the aeration process.
  • the product is aerated to an overrun of 40 to 300 %, more preferred 60 to 200 %, most preferred 80 to 180 %.
  • the barrel may be further inlet openings for example to add fruit or nuts to the frozen ice-cream, or to mix another pasty substance such as sauce into the ice-cream.
  • the barrel will be provided with means for heating part of the barrel (and it contents) to effect pasteurisation.
  • These means are preferably located after the inlet openings for the ice-cream ingredients and before the inlet opening of the air.
  • Any suitable system for applying pasteurization heat can be used e.g. coil heating, inductive heating, microwave etc.
  • the barrel will also provide cooling means to allow the cooling and freezing of the ice-cream mix after pasteurisation.
  • a suitable system includes the freezing of the ice-cream ingredients while at the same moment aerating the mix. This can be achieved by having the aeration inlet in the close vicinity of the freezing means.
  • the ice-cream mix may be cooled, thereafter the air may be fed in, whereafter the mix is frozen.
  • Any suitable means for freezing may be used, for example a cooling liquid may be applied to the outside of the barrel (e.g. brine, methanol, propyleneglycol, carbon dioxide or liquid nitrogen) .
  • an edible cooling medium may be added into the mix via a cooling inlet e.g. liquid oxygen, liquid nitrogen or solid carbon dioxide.
  • the continuous freezer system is provided with a control system ensuring the dosing of ingredients, the temperature control and the pressure within the freezer.
  • the invention relates to a method for the continuous preparation of a frozen aerated confection whereby the ingredients are homogenised, pasteurised, frozen and aerated in a screw extruder.
  • the frozen aerated confection of the invention is a milk or fruit based frozen aerated confection such as ice-cream, frozen yoghurt, sherbet, sorbet, and frozen custard.
  • Suitable ingredients and their preferred levels for such a frozen aerated confection are for example: Ice ⁇ cream/custard: milk fat 2-20 wt%, milk solids non fat 2 to 15 wt%, sugar or other sweeteners 0.01 to 35 wt%, stabilisers/ emulsifiers 0 to 2 wt%, flavours 0-5 wt%, eggs 0-20 wt%, water 30 to 85 wt%.
  • the time for homogenising the ingredients may vary in a broad range for example 2 seconds to 2 hours, most conveniently 10 seconds to 20 minutes.
  • Pasteurisation preferably takes place at a temperature of 65 to 95°C for a period of 1 second to 2 hours.
  • the pasteurisation temperature is chosen such that pasteurisation is achieved within a period of between 10 seconds and 1 minutes.
  • the mixture is then cooled to ambient temperature e.g. using a cooling liquid followed by aeration and freezing.
  • the product is then extruded at a temperature of from -5 to -30 °C, more preferable from -10 to -25 °C.
  • the shear applied to the mixture may vary along the barrel .
  • the homogenisation preferably takes place at relatively high shear, while the final freezing step is preferably carried out under low shear.
  • Figure 1 schematically represents a extruder of the twin screw type according to the present invention.
  • the extruder consists of a barrel (1) of generally cylindrical scape. Within the barrel is a double screw (2) along the barrel except for an open de-pressurisation space (3) , the blades of the screw are in direct contact with the inside of the barrel.
  • the barrel is orientated horizontally and has an extrusion opening (4) at its right hand side. At the left hand side of the barrel is an inlet opening (5) for mixing in the ice-cream ingredients. Further along the barrel are heating means (6, 7) for heating and pasteurising the ice-cream mix.
  • Air inlets (8) ensure that the aeration gas is introduced into the system, while cooling means (9) ensure the freezing of the mix.
  • the entire barrel is provided with a control system (not shown) to regulate, temperature, pressure, speed etc.
  • An ice-cream of the following formulation can be prepared with the screw freezer of example 1:

Landscapes

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

Abstract

L'invention se rapporte à un procédé et à un appareil utilisé pour la préparation continue d'une friandise gazéifiée congelée dont les ingrédients sont homogénéisés, pastéurisés sur les zones ( 6 et 7), congelés et gazéifiés sur la zone (9) d'une extrudeuse (2).
PCT/EP1997/001714 1996-04-18 1997-04-04 Procede de preparation continue d'une friandise gazeifiee congelee WO1997039637A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU25090/97A AU2509097A (en) 1996-04-18 1997-04-04 Method for continuous preparation of a frozen aerated confection

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP96302718 1996-04-18
EP96302718.0 1996-04-18

Publications (1)

Publication Number Publication Date
WO1997039637A1 true WO1997039637A1 (fr) 1997-10-30

Family

ID=8224893

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1997/001714 WO1997039637A1 (fr) 1996-04-18 1997-04-04 Procede de preparation continue d'une friandise gazeifiee congelee

Country Status (2)

Country Link
AU (1) AU2509097A (fr)
WO (1) WO1997039637A1 (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998009534A2 (fr) * 1996-09-09 1998-03-12 Unilever Plc Produit congele et procede de preparation
US6228412B1 (en) * 1996-05-21 2001-05-08 Nestec S.A. Mono-screw extrusion process for manufacturing aerated frozen products
WO2004089102A1 (fr) * 2003-04-07 2004-10-21 Tetra Laval Holding & Finance S.A. Appareil pour la production de masse de creme glacee a ingredients solides
WO2005070225A1 (fr) 2004-01-22 2005-08-04 Nestec S.A. Procede et dispositif d'extrusion a basse temperature pour la microstructuration d'energie optimisee et de viscosite adaptee de masses aerees congelees
US6955829B2 (en) 2001-04-27 2005-10-18 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Frozen ice confection
US7261913B2 (en) 2003-07-07 2007-08-28 Dreyer's Ice Cream, Inc. Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
WO2009068428A1 (fr) * 2007-11-30 2009-06-04 Unilever Plc Produit congelé et son procédé de production
US7655265B2 (en) 2003-07-07 2010-02-02 Nestec S.A. Process control scheme for cooling and heating compressible compounds
US11793350B2 (en) 2019-05-16 2023-10-24 Fluid-O-Tech S.R.L. Device and method for emulsifying liquid or solid products, in particular food products such as milk or ice cream

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2222617A1 (fr) * 1973-03-20 1974-10-18 Ireks Arkady Gmbh
DE2538858A1 (de) * 1975-09-01 1977-03-10 Tarcisio Povigna Pasteurisiereinrichtung und kombination mit speiseeisbereiter
JPS5629962A (en) * 1979-08-22 1981-03-25 Takuzo Ichihara Apparatus for preparation of frozen food
WO1988001473A1 (fr) * 1986-09-02 1988-03-10 Iles Robert E Sr Appareil de production de produits alimentaires confits congeles
US4795650A (en) * 1986-08-04 1989-01-03 Food Trends, Inc. Method of making extruded frozen cheesecake product
EP0351476A1 (fr) * 1988-07-22 1990-01-24 Goavec S.A. Societe Dite : Installation pour la fabrication de produits alimentaires, notamment de produits alimentaires foisonnés, tels que des crèmes glacées
EP0401512A1 (fr) * 1989-06-05 1990-12-12 HMF KRAMPE & CO. GMBH Régulation pour la mise en oeuvre du procédé de refroidissement de mousse, en particulier de mousse mangeable
EP0561118A2 (fr) * 1992-01-28 1993-09-22 Milchhof-Eiskrem GmbH & Co. KG Dispositif de refroidissement pour mousses fluides et comestibles

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2222617A1 (fr) * 1973-03-20 1974-10-18 Ireks Arkady Gmbh
DE2538858A1 (de) * 1975-09-01 1977-03-10 Tarcisio Povigna Pasteurisiereinrichtung und kombination mit speiseeisbereiter
JPS5629962A (en) * 1979-08-22 1981-03-25 Takuzo Ichihara Apparatus for preparation of frozen food
US4795650A (en) * 1986-08-04 1989-01-03 Food Trends, Inc. Method of making extruded frozen cheesecake product
WO1988001473A1 (fr) * 1986-09-02 1988-03-10 Iles Robert E Sr Appareil de production de produits alimentaires confits congeles
EP0351476A1 (fr) * 1988-07-22 1990-01-24 Goavec S.A. Societe Dite : Installation pour la fabrication de produits alimentaires, notamment de produits alimentaires foisonnés, tels que des crèmes glacées
EP0401512A1 (fr) * 1989-06-05 1990-12-12 HMF KRAMPE & CO. GMBH Régulation pour la mise en oeuvre du procédé de refroidissement de mousse, en particulier de mousse mangeable
EP0561118A2 (fr) * 1992-01-28 1993-09-22 Milchhof-Eiskrem GmbH & Co. KG Dispositif de refroidissement pour mousses fluides et comestibles

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 5, no. 85 (C - 057) 3 June 1981 (1981-06-03) *

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6228412B1 (en) * 1996-05-21 2001-05-08 Nestec S.A. Mono-screw extrusion process for manufacturing aerated frozen products
WO1998009536A1 (fr) * 1996-09-09 1998-03-12 Unilever Plc Creme glacee aeree et congelee ne contenant pas d'emulsifiants, et procede de preparation
WO1998009534A3 (fr) * 1996-09-09 1998-05-14 Unilever Plc Produit congele et procede de preparation
WO1998009534A2 (fr) * 1996-09-09 1998-03-12 Unilever Plc Produit congele et procede de preparation
US6955829B2 (en) 2001-04-27 2005-10-18 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Frozen ice confection
US7418829B2 (en) 2003-04-07 2008-09-02 Tetra Pak Hoyer A/S Apparatus for the production of ice-cream mass with solid ingredients
WO2004089102A1 (fr) * 2003-04-07 2004-10-21 Tetra Laval Holding & Finance S.A. Appareil pour la production de masse de creme glacee a ingredients solides
US7261913B2 (en) 2003-07-07 2007-08-28 Dreyer's Ice Cream, Inc. Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
US7655265B2 (en) 2003-07-07 2010-02-02 Nestec S.A. Process control scheme for cooling and heating compressible compounds
US7670635B2 (en) 2003-07-07 2010-03-02 Nestec S.A. Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
US8173195B2 (en) 2003-07-07 2012-05-08 Nestec S.A. Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures
WO2005070225A1 (fr) 2004-01-22 2005-08-04 Nestec S.A. Procede et dispositif d'extrusion a basse temperature pour la microstructuration d'energie optimisee et de viscosite adaptee de masses aerees congelees
US8394441B2 (en) 2004-01-22 2013-03-12 Nestec S.A. Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses
US9433231B2 (en) 2004-01-22 2016-09-06 Nestec S.A. Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses
WO2009068428A1 (fr) * 2007-11-30 2009-06-04 Unilever Plc Produit congelé et son procédé de production
EA019261B1 (ru) * 2007-11-30 2014-02-28 Унилевер Н.В. Замороженный продукт и способ его получения
US11793350B2 (en) 2019-05-16 2023-10-24 Fluid-O-Tech S.R.L. Device and method for emulsifying liquid or solid products, in particular food products such as milk or ice cream

Also Published As

Publication number Publication date
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