WO2003096820A1 - Confection of semi-finished product for preparing ice-creams - Google Patents

Confection of semi-finished product for preparing ice-creams Download PDF

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Publication number
WO2003096820A1
WO2003096820A1 PCT/IB2003/001897 IB0301897W WO03096820A1 WO 2003096820 A1 WO2003096820 A1 WO 2003096820A1 IB 0301897 W IB0301897 W IB 0301897W WO 03096820 A1 WO03096820 A1 WO 03096820A1
Authority
WO
WIPO (PCT)
Prior art keywords
milk
ice
cream
semi
base
Prior art date
Application number
PCT/IB2003/001897
Other languages
French (fr)
Inventor
Vittorio Rabboni
Original Assignee
Ceaser S.R.L.
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 Ceaser S.R.L. filed Critical Ceaser S.R.L.
Priority to AU2003240147A priority Critical patent/AU2003240147A1/en
Publication of WO2003096820A1 publication Critical patent/WO2003096820A1/en

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
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • 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
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/32—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
    • B65D85/78—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials for ice-cream

Definitions

  • the invention relates to extemporaneous manufacturing of icecreams and a set of packages of semi-finished product for preparing ice-creams.
  • Prior art comprises a method for preparing milk-based icecream, in which milk, sugar, eggs - if any -, cream, emulsifiers, stabilizers and milk proteins (the last three ingredients can be also put together into a commercial powdery base that has to be previously drawn from a container in a pre-determined amount weighed and, if necessary, integrated with a suitable amount of sugar) are mixed together in order to obtain a liquid mixture that is pasteurized and frozen. The frozen mixture is then weighed and a pre-established amount of flavouring paste is blent to it.
  • the flavouring paste has to be drawn from a container having a relatively high capacity and weighed according to the recipe, after mixing from the bottom in order to have uniformity of flavour.
  • a pre-determined amount of such powdery base has also to be previously drawn from a container having a relatively high capacity and then weighed and mixed together with sugar and water in order to obtain a liquid mixture to which, after weighing, whipped fruit and subsequently a fruited flavouring and acidifying paste are added.
  • the fruited flavouring and acidifying paste has to be weighed according to the recipe to be prepared, after mixing from the bottom in order to uniform the flavour.
  • the pastes described above consist of semi-finished products prepared in food industry and are supplied to ice-cream makers in rather large initially aseptic packages, each of about 5 -
  • the content of such packages suffers from progressive contamination caused by bacterial agents of the environment and manipulations to which said content is subjected during its life-time.
  • Preparing ice-cream according to the above-described methods requires qualified and trained manpower, as well as arrangement of a laboratory properly equipped and large enough to contain all ingredients and machinery, among which pasteurizer, ageing device (i.e. a cooled container with a stirrer) , freezers.
  • a method for preparing milk-based ice-creams comprising mixing the whole content of one or more containers (pre-weighed and balanced) of a base for milk-based ice-cream, said base being in the form of liquid, with the whole content of one or more packaging units of a flavouring paste or powder.
  • a container pre-weighed and balanced
  • a base powder for fruit-based ice-cream is mixed with water and, if necessary, fresh fruit is added to the mixture so obtained.
  • An object of the invention is to further simplify preparing of ice-creams, particularly by making more simple supplying and/or storing semi-finished products for preparing milk-based ice-cream.
  • a set of semi-finished industrial products for preparing ice-cream to be offered to the public in suitable containers comprising at least one first disposable, pre-dosed and pre-weighed packaging unit, containing a powdery base for milk-based icecream, and at least one second disposable, pre-dosed and pre- weighed packaging unit, containing the flavours for said base.
  • the whole content of said at least one second packaging unit is mixed with the liquid base, obtained as above disclosed, in order to flavour the base for milk-based ice-cream with the preferred taste so as to obtain the desired finished product. Since disposable packages of powdery base for milk-based icecream are provided, the self-life of the product is remarkably increased.
  • the semi-finished products i.e. the powdery base for milk-based ice-cream and the flavours
  • disposable packages i.e. packages discardable after a first use
  • the operator can use the whole content of each package for preparing a certain batch of ice-cream to be sold without leaving opened packages to be used again, that would be subjected to bacteriological contamination.
  • This allows pasteurisation to be prevented since each package contains products arranged in a substantially aseptic way.
  • the various ingredients, or the liquid mixture at the exit from the pasteurizer have no longer to be weighted, because the amount of product contained in each package is measured in a suitable manner according to the amount of icecream to be prepared.
  • Preparing of ice-cream is extremely simplified, so that also an unskilled operator can easily prepare ice-cream of high quality. Furthermore, the recipe is very simplified and therefore the presence of an expert chef is no longer required, which is always difficult to find and of great expense. Furthermore, preparing the ice-cream is much faster, which allows to reduce the number of persons in charge.
  • a first packaging unit 10 is provided containing a powdery base to be frozen for milk-based icecream.
  • the first packaging unit 10 is to be opened and fully mixed with a proper amount of milk 20, according to the recipe provided for the specific preparation.
  • the amount of milk 20 with which the powdery base is to be diluted correspond to a multiple of the usual packages of milk available on the market, so that, once mixing is completed, there will be no remains of milk that can be deteriorated or contaminated.
  • the whole content of second packaging units having the form of jars 30 or bags 40 and containing flavouring fluid paste is further mixed with the liquid base for milk-based ice-cream obtained by mixing the content of the first packaging unit 10 with the aforesaid amount of milk 20.
  • flavoured base mixture is then introduced in a conventional blender from which the ice-cream 50 is drawn, ready for exhibition and sale.

Landscapes

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

Abstract

A set of semi-finished industrial products for preparing ice-cream to be offered to the public in suitable containers comprises at least one first disposable, pre-dosed and pre-weighed packaging unit (10) containing a powdery base for milk-based ice-cream, at least one second disposable, pre-dosed and pre-weighed packaging unit (30, 40) containing the flavours for said base and at least one package of milk (20).

Description

Confection of semi-finished product for preparing ice-creams
The invention relates to extemporaneous manufacturing of icecreams and a set of packages of semi-finished product for preparing ice-creams. Prior art comprises a method for preparing milk-based icecream, in which milk, sugar, eggs - if any -, cream, emulsifiers, stabilizers and milk proteins (the last three ingredients can be also put together into a commercial powdery base that has to be previously drawn from a container in a pre-determined amount weighed and, if necessary, integrated with a suitable amount of sugar) are mixed together in order to obtain a liquid mixture that is pasteurized and frozen. The frozen mixture is then weighed and a pre-established amount of flavouring paste is blent to it. The flavouring paste has to be drawn from a container having a relatively high capacity and weighed according to the recipe, after mixing from the bottom in order to have uniformity of flavour.
For preparing fruit-based ice-cream, water, sugar, emulsifiers, stabilizers - or a commercially available powdery base already containing emulsifiers and stabilizers - are mixed together.
A pre-determined amount of such powdery base has also to be previously drawn from a container having a relatively high capacity and then weighed and mixed together with sugar and water in order to obtain a liquid mixture to which, after weighing, whipped fruit and subsequently a fruited flavouring and acidifying paste are added.
Also the fruited flavouring and acidifying paste has to be weighed according to the recipe to be prepared, after mixing from the bottom in order to uniform the flavour.
The pastes described above consist of semi-finished products prepared in food industry and are supplied to ice-cream makers in rather large initially aseptic packages, each of about 5 - However, after a first opening, the content of such packages suffers from progressive contamination caused by bacterial agents of the environment and manipulations to which said content is subjected during its life-time. Preparing ice-cream according to the above-described methods requires qualified and trained manpower, as well as arrangement of a laboratory properly equipped and large enough to contain all ingredients and machinery, among which pasteurizer, ageing device (i.e. a cooled container with a stirrer) , freezers.
In the international patent application PCT/EP01/04614
(publication WO 01/81199) a method is disclosed for preparing milk-based ice-creams comprising mixing the whole content of one or more containers (pre-weighed and balanced) of a base for milk-based ice-cream, said base being in the form of liquid, with the whole content of one or more packaging units of a flavouring paste or powder. For the fruit-based icecream, the whole content of a package (pre-weighed and balanced) of a base powder for fruit-based ice-cream is mixed with water and, if necessary, fresh fruit is added to the mixture so obtained.
PCT/EP01/04614, while representing a remarkable simplification of the method for preparing ice-creams, said simplification being aimed at obtaining a more high quality for the finished product due to the fundamental introduction of pre-dosed and pre-weighed containers for the bases and the flavours, however forces the operator, in the case of milk-based ice-scream, to provide himself with liquid packages of neutral base for milk- based ice-cream. Said liquid packages have a limited self-life and therefore have to be supplied with a certain frequency and maintained in controlled temperature conditions (max. 18-20 °C) in order that their organoleptic properties are preserved. That can cause some logistic problems, particularly when the area in which the ice-cream is to be prepared and sold is difficult to be reached.
An object of the invention is to further simplify preparing of ice-creams, particularly by making more simple supplying and/or storing semi-finished products for preparing milk-based ice-cream.
According to the invention, a set of semi-finished industrial products for preparing ice-cream to be offered to the public in suitable containers is provided, said set comprising at least one first disposable, pre-dosed and pre-weighed packaging unit, containing a powdery base for milk-based icecream, and at least one second disposable, pre-dosed and pre- weighed packaging unit, containing the flavours for said base. Thus, it is possible to prepare a milk-based ice-cream by mixing the whole content of said at least one first packaging unit with the whole content of one or more usual packages of milk, easy to be found on the market without using any special source of supplying, so as to obtain a liquid base for milk- based ice-creams. Subsequently, the whole content of said at least one second packaging unit is mixed with the liquid base, obtained as above disclosed, in order to flavour the base for milk-based ice-cream with the preferred taste so as to obtain the desired finished product. Since disposable packages of powdery base for milk-based icecream are provided, the self-life of the product is remarkably increased.
Since the semi-finished products (i.e. the powdery base for milk-based ice-cream and the flavours) are packaged in disposable packages, i.e. packages discardable after a first use, the operator can use the whole content of each package for preparing a certain batch of ice-cream to be sold without leaving opened packages to be used again, that would be subjected to bacteriological contamination. This allows pasteurisation to be prevented since each package contains products arranged in a substantially aseptic way. Furthermore, the various ingredients, or the liquid mixture at the exit from the pasteurizer, have no longer to be weighted, because the amount of product contained in each package is measured in a suitable manner according to the amount of icecream to be prepared.
Preparing of ice-cream is extremely simplified, so that also an unskilled operator can easily prepare ice-cream of high quality. Furthermore, the recipe is very simplified and therefore the presence of an expert chef is no longer required, which is always difficult to find and of great expense. Furthermore, preparing the ice-cream is much faster, which allows to reduce the number of persons in charge.
The invention will be better understood and carried out with reference to the attached drawing, that shows an indicative and not restrictive embodiment thereof, in which Figure 1 schematically shows the preparation of milk-based ice-cream according to the invention.
As shown in Figure 1, a first packaging unit 10 is provided containing a powdery base to be frozen for milk-based icecream. The first packaging unit 10 is to be opened and fully mixed with a proper amount of milk 20, according to the recipe provided for the specific preparation. Conveniently, the amount of milk 20 with which the powdery base is to be diluted correspond to a multiple of the usual packages of milk available on the market, so that, once mixing is completed, there will be no remains of milk that can be deteriorated or contaminated.
The whole content of second packaging units having the form of jars 30 or bags 40 and containing flavouring fluid paste is further mixed with the liquid base for milk-based ice-cream obtained by mixing the content of the first packaging unit 10 with the aforesaid amount of milk 20.
The so obtained flavoured base mixture is then introduced in a conventional blender from which the ice-cream 50 is drawn, ready for exhibition and sale.
It is to be understood that, by changing the type of paste, of the second packaging units 30 and/or 40, ice-creams 50 of various flavours can be obtained.

Claims

CLAIMS A set of semi-finished industrial products for preparing ice-cream to be offered to the public in suitable containers, comprising at least one first disposable, pre-dosed and pre-weighed packaging unit (10) containing a powdery base for milk-based icecream, and at least one second disposable, pre-dosed and pre-weighed packaging unit (30, 40) containing the flavours for said base.
A set according to claim 1, and further comprising at least one package of milk (20).
PCT/IB2003/001897 2002-05-16 2003-05-16 Confection of semi-finished product for preparing ice-creams WO2003096820A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003240147A AU2003240147A1 (en) 2002-05-16 2003-05-16 Confection of semi-finished product for preparing ice-creams

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMO2002A000127 2002-05-16
IT2002MO000127A ITMO20020127A1 (en) 2002-05-16 2002-05-16 METHOD FOR PREPARING ICE CREAMS AND PACKAGE OF SEMI-FINISHED PRODUCTS FOR PREPARING ICE CREAMS

Publications (1)

Publication Number Publication Date
WO2003096820A1 true WO2003096820A1 (en) 2003-11-27

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IT (1) ITMO20020127A1 (en)
WO (1) WO2003096820A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITBO20130695A1 (en) * 2013-12-19 2015-06-20 Rdl S R L METHOD FOR THE PREPARATION AND AUTOMATIC DELIVERY OF A SINGLE DOSE OF A GELATO PRODUCT, EQUIPMENT AND SINGLE-DOSE CONTAINMENT UNIT TO IMPLEMENT THIS METHOD

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1508417A (en) * 1965-12-23 1968-01-05 Ice cream mix
DE3043647A1 (en) * 1979-11-20 1982-02-04 Pre Gel Dr. Luciano Rabboni, 42019 Scandiano, Reggio Emilia Semi-finished compsn. for ice-cream, confectionery and pastry prepn. - contains egg yolk, sugar, thickener, fat, protein, aromatiser and opt. emulsifier
WO1994004046A1 (en) * 1992-08-20 1994-03-03 R.W. Frookies, Incorporated Natural frozen confection precursors
US5370893A (en) * 1993-05-28 1994-12-06 Michigan Milk Producers Association Process for preparing a powdered ice cream
EP0727148A2 (en) * 1995-02-16 1996-08-21 UVIGAL S.p.A. Method of preparation of powder semifinished mixes for ice-creams and frozen desserts or mousses and products obtained thereby
WO2001081199A1 (en) * 2000-04-26 2001-11-01 Ceaser S.R.L. Method and apparatus for preparing ice-creams and packaged semi-finished product used therefor

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1508417A (en) * 1965-12-23 1968-01-05 Ice cream mix
DE3043647A1 (en) * 1979-11-20 1982-02-04 Pre Gel Dr. Luciano Rabboni, 42019 Scandiano, Reggio Emilia Semi-finished compsn. for ice-cream, confectionery and pastry prepn. - contains egg yolk, sugar, thickener, fat, protein, aromatiser and opt. emulsifier
WO1994004046A1 (en) * 1992-08-20 1994-03-03 R.W. Frookies, Incorporated Natural frozen confection precursors
US5370893A (en) * 1993-05-28 1994-12-06 Michigan Milk Producers Association Process for preparing a powdered ice cream
EP0727148A2 (en) * 1995-02-16 1996-08-21 UVIGAL S.p.A. Method of preparation of powder semifinished mixes for ice-creams and frozen desserts or mousses and products obtained thereby
WO2001081199A1 (en) * 2000-04-26 2001-11-01 Ceaser S.R.L. Method and apparatus for preparing ice-creams and packaged semi-finished product used therefor

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"ADVERTISEMENT", CONFECTIONERY PRODUCTION, SPECIALISED PUBLICATIONS LTD. SURBITON, GB, vol. 56, no. 8, 1 August 1990 (1990-08-01), pages 586, XP000147571, ISSN: 0010-5473 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITBO20130695A1 (en) * 2013-12-19 2015-06-20 Rdl S R L METHOD FOR THE PREPARATION AND AUTOMATIC DELIVERY OF A SINGLE DOSE OF A GELATO PRODUCT, EQUIPMENT AND SINGLE-DOSE CONTAINMENT UNIT TO IMPLEMENT THIS METHOD
WO2015092637A1 (en) * 2013-12-19 2015-06-25 Rdl S.R.L. Apparatus and method for preparing and dispensing a single dose of a food product and a relative single-dose unit.
CN105979789A (en) * 2013-12-19 2016-09-28 Rdl有限公司 Apparatus and method for preparing and dispensing a single dose of a food product and a relative single-dose unit
AU2014369252B2 (en) * 2013-12-19 2018-01-18 Rdl S.R.L. Apparatus and method for preparing and dispensing a single dose of a food product and a relative single-dose unit.
RU2673195C1 (en) * 2013-12-19 2018-11-22 Рдл С.Р.Л. Device and method of preparation and servery of single food product serve and relevant module of single serve
US10694764B2 (en) 2013-12-19 2020-06-30 Rdl S.R.L. Apparatus and method for preparing and dispensing a single dose of a food product and a relative single-dose unit

Also Published As

Publication number Publication date
ITMO20020127A1 (en) 2003-11-17
AU2003240147A1 (en) 2003-12-02
ITMO20020127A0 (en) 2002-05-16

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