WO2012160532A1 - Appareil et procédé pour produire de la glace ou d'autres produits alimentaires analogues - Google Patents

Appareil et procédé pour produire de la glace ou d'autres produits alimentaires analogues Download PDF

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Publication number
WO2012160532A1
WO2012160532A1 PCT/IB2012/052596 IB2012052596W WO2012160532A1 WO 2012160532 A1 WO2012160532 A1 WO 2012160532A1 IB 2012052596 W IB2012052596 W IB 2012052596W WO 2012160532 A1 WO2012160532 A1 WO 2012160532A1
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WO
WIPO (PCT)
Prior art keywords
base preparation
ice cream
nozzle
convergent
coolant
Prior art date
Application number
PCT/IB2012/052596
Other languages
English (en)
Inventor
Fabio Di Fonzo
Alberto CANCIANI
Original Assignee
K190 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 K190 S.R.L. filed Critical K190 S.R.L.
Publication of WO2012160532A1 publication Critical patent/WO2012160532A1/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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/06—Production of frozen sweets, e.g. ice-cream characterised by using carbon dioxide or carbon dioxide snow or other cryogenic agents as cooling medium
    • 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
    • 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
    • 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

Definitions

  • the present invention refers to the field of ice cream production and similar food products, in particular it refers to the field of the ice cream production by means of a fluid dynamic process.
  • an ice cream maker for home or professional use comprises a metal container with cylindrical shape combined with a cooling system intervening to feedback adjust the temperature thereof.
  • a vane rotor rotationally driven by an electric motor, is housed in the cylindrical container. The rotor is coaxial to the cooled container; when the ice cream maker is working the rotor vanes scrapes continuously the inner surface of the container, carrying out the so called batch freezing.
  • base preparation a substantially liquid mixture of the fresh ingredients of the ice cream or else a substantially liquid mixture of water and/ or milk and an industrial base in powder or paste, specifically for ice cream, or dessert, or else for similar products, such as for example sorbets, slushes, coffees, mascarpone, coffee, hazelnut creams, etc., is intended.
  • the process provides the production of a base preparation, at room temperature, containing for example water and/ or. milk, in a weight percentage -of . :about 60%, and a base, which can be industrial or homemade.
  • the base preparation is poured into the cylindrical container of the ice cream maker, the container in this step not being cooled and having a room temperature, as the base preparation .
  • the process provides the ice cream maker to be switched on: the vane rotor is rotated in the cylindrical container and the latter is cooled progressively until the respective inner wall reaches a temperature just lower than 0°C, for example -2°C.
  • the progressive reduction of the cylindrical container temperature causes the crystallization of the base preparation at the inner wall of the container itself.
  • the layer thickness of the base preparation subjected to crystallization is usually comprised between few micron and one millimeter.
  • the rotor vanes take away periodically the crystallized layer of the base preparation, forming again continuously. The crystals the vanes take away are blended again mechanically with the rest of the base preparation.
  • the afore described process is repeated for a number of cycles, taking care of maintaining the temperature of the inner wall of the cylindrical container constant just below 0°C, causing the slow cooling of the whole mass of the base preparation and the increasing of the respective viscosity, and at the same time preventing the ice crystals with great size to be formed. Further the blending of the base preparation in the container causes the inclusion of little air bubbles in the mass of the preparation itself.
  • the described process after several tens of minutes, causes the formation of the homemade or domestic ice cream.
  • the inclusion of the air bubbles imparts creaminess to the ice cream; the little size of the ice crystals imparts an optimal fine texture, perceptible at the palate, to the ice cream. ⁇
  • the conventional '. vice- 1 - cream production process needs for long times which can not be compatible with the industry needs, but most of all with the needs of the retail: the ice cream seller has to produce the ice cream, and in particular every taste of ice cream, at least one hour before it is sold to the public.
  • the forced reduction of the production times causes inevitably a reduced inclusion of air bubbles and an increase of the average size of ice crystals, with evident adverse repercussions on the quality of the produced ice cream.
  • cryogenic fluid fluids which do not change state, from liquid to gaseous, are identified, at a temperature not higher than about -100°C.
  • the temperature of liquid nitrogen is greatly below -200°C, and the boiling point is about -195°C.
  • the interaction of the liquid nitrogen with the stirred base preparation causes the instantaneous freezing of the preparation in crystals having little size, also lower than the crystal size of the homemade ice cream, on the average; thence an ice cream having a texture comparable to the texture of the homemade ice cream is obtained.
  • the nitrogen reaches the boiling temperature and it evaporates in the atmosphere; the widespread cavities present in the forming ice cream, at the beginning occupied by the nitrogen, are then occupied by air, which imparts an optimal creaminess to the ice cream. . ⁇ . ⁇ . ⁇ -. ⁇ ..
  • An example of an ice cream production process with liquid nitrogen is described in the US Patent 5,098,732.
  • the drawbacks of the afore described process are due to the difficulties in storage and use of the liquid nitrogen, which can not be confined.
  • the nitrogen must be held in containers in which the liquid and gaseous phases coexist; the container are provided with vents allowing a continuously outlet of the gaseous nitrogen into the atmosphere. Then, necessarily, these containers must be stored outdoor or in closed but well ventilated rooms. In case the air change is not sufficient, the nitrogen gas could saturate the environment, with evident hypoxia risks for persons. Further the liquid nitrogen, when contacting the skin, could easily cause scalds. Again, the continuous release of nitrogen from the container puts a strain on costs .
  • the main drawback of the process is-, because the C0 2 dissolves into the water present in the base preparation, thereby increasing the acidity thereof and giving a characteristic perception of "fizzy" to the final preparation.
  • the acidification of the base preparation causes the accelerated denaturation of the present proteins, with a consequent high loss of quality of the produced ice cream.
  • the obtained ice cream is gassy, that it is release slowly C0 2 , analogously to what it can be determined with bubbly water in a bottle.
  • Object of the present invention is then to provide a process and an apparatus for the production of ice cream, in particular with the aid of a coolant, which overcome the drawbacks of the traditional solutions and at the same time allow obtaining ice cream with features comparable to the features of homemade ice cream.
  • HoReCa Hotel-Restaurant-Cafe
  • the invention relates to a process for the ice cream production according to claim 1.
  • the invention concerns a process for the production of ice cream or similar food products, comprising the steps of:
  • the temperature of the expanding coolant is preferably lower than -30°C, more preferably lower than -50°C, for example -70°C.
  • the coolant is a cryogenic fluid.
  • the cooling of the base preparation is not carried out by the first gas, hereinafter defined as propellant gas, which here it has the only task of conveying the preparation itself through the first nozzle.
  • the cooling is obtained, instantly or almost instantly, with a second fluid, defined as coolant, which impacts the aerosol of the base preparation downstream of the first nozzle (or the first nozzles if present) while expanding rapidly. In this way an ice cream, dessert or similar product, accumulable in a container, are produced.
  • the process allows obtaining in less than 5 minutes, for example one minute, ice c.ream having organoleptic, texture and softness characteristics, equal or equivalent to those of the homemade ice cream, for which at least one hour for the respective preparation with conventional ice cream: makers is needed, also using the- same starting raw materials. Therefore the process is advantageously implemented not only in industrial field, but in commercial field too for the retail of ice cream at bar, ice cream parlours, etc., on customer demand.
  • a propellant gas is used, which does not need the additivation of carbon dioxide in the ice cream, that is it does not form a fizzy ice cream, and it does not activate any acidification processes in proteins.
  • a further advantage is that the coolant, expanding and intercepting the aerosol exiting from the first nozzle, maximizes the turbulence and, de facto, acts also as a stirrer of the base preparation which is freezing. In this way a satisfactory air inclusion into the so produced ice cream, dessert, or similar food products is obtained.
  • the base preparation is composed of water and/ or milk according to a weight percent comprised in the range 40% - 70% and a base for ice cream or dessert or similar, in powder or paste, according to a weight percent comprised in the range 30% - 60%.
  • the base for ice cream, or dessert, or similar is generally a food product which, conveniently mixed or emulsified with water, or milk, or a mixture of water and milk in the ratio the supplier of the base itself recommended, allows producing ice cream, sorbet, coffee, slush, creams, etc.
  • Food additives also alcohol - based, colorants, preservatives, stabilizers, thickeners, sweeteners, etc. can be added to the base. Therefore the process according to the invention can be implemented for the production of a plurality of foods o beverages to be served cool .
  • the step b) is carried out by- means of a technique selected from pneumatic or ultrasonic nebulization .
  • the step b) is implemented conveying the base preparation through the first nozzle with a propellant gas selected from air, nitrogen, or an inert gas.
  • a propellant gas selected from air, nitrogen, or an inert gas.
  • the process provides the nebulization of the base preparation with ultrasounds, for example by means of an appropriate device with vibrating membrane of the type used in medical field.
  • the aerosol of the base preparation can be obtained applying a hydraulic pressure surges onto the base preparation fed by the nozzle.
  • the propellant gas for example compressed air
  • the first nozzle is fed to the first nozzle at a pressure equal to, or greater than, 2 bar, more preferably greater than 5 bar, for example 10 bar or 15 bar.
  • nebulization pressure or atomization pressure the pressure of the propellant gas at which the base preparation is nebulized, defined as nebulization pressure or atomization pressure, is inversely proportional to the average diameter of the preparation drops ejected from the first nozzle.
  • the process comprises the further step of: d) feedback adjusting the size of nebulized drops of the base preparation by changing the pressure and/ or flow rate of the first gas, and/ or the number of first active nozzles, and/ or changing the minimum through section of said first nozzle.
  • the nebulization pressure is adjusted according to the characteristics, of the. base preparation, for example according to the respective density or the possible presence of alcohol, etc. Therefore as the characteristics of the base preparation change, the pressure of the propellant gas and/ or the flow rate of the preparation nebulized in the time unit are feedback adjusted.
  • Such a flow rate can be adjusted changing the number of first nozzles operative in a selected time, or else using first adjustable nozzles, of the variable geometry type. In this latter situation the minimum through section of the first nozzles and/ or the length of the first nozzles can be changed.
  • the average diameter of the nebulized drops of the base preparation is comprised in the range 1 - 20 ⁇ .
  • the respective surface transferring heat to the coolant increases.
  • a little average diameter, tending to the lowest limit of the mentioned range, is desirable, because it allows minimizing the flow rate of coolant needed to freeze instantly the aerosol and it allows obtaining an ice cream with fine texture.
  • the coolant is C0 2 , in liquid phase or gaseous phase. During the respective expansion this fluid is subjected to a strong temperature drop according to known thermodynamic processes .
  • the CO2 expansion is isentropic and/ or supersonic or transonic.
  • the expansion is transonic when the Mach number is comprised in the range 0.8 ⁇ Ma ⁇ 1, and it is supersonic when Ma > 1.
  • the liquid CO2 falls within the definition of cryogenic fluid stated above.
  • the expansion is transonic or subsonic; in this case the efficiency of heat transfer is lower than what can be detected with a supersonic expansion, but it can be sufficient anyway to obtain the desired food product .
  • step c) comprises the further steps of:
  • the convergent-divergent nozzles are usually identified with the name of de Laval nozzles.
  • the C0 2 expansion could generate biphasic solid - gas jets.
  • the percentages of gas and dry ice at the end of the expansion are determined by the thermodynamic conditions of the expansion itself.
  • the C0 2 pressure before the expansion is comprised in the range 20-70 bar. More preferably, the C0 2 is initially confined in an apposite container and the pressure of the gaseous phase in equilibrium with the liquid phase is equal to 55 bar at room temperature.
  • the CO2 container is preferably a cylinder; the cylinder delivery is provided at its upper portion, where the gaseous phase of C0 2 is present, or else the cylinder is provided with a plunger and the delivery is at the liquid phase of C0 2 .
  • the step h) is preferably implemented by orienting the nozzles in such a way to maximize the aerosol turbulence of the base preparation.
  • the method comprises the further step of: i) adjusting the C0 2 pressure fed to the convergent- divergent nozzles and/or feedback adjusting the C0 2 flow rate delivered by the convergent-divergent nozzles based on one or more of:
  • the base preparation is nebulized in a substantially confined volume, for example an ice cream tub, an ice cream dish, or an industrial receptacle, based whether the process according to the present invention is applied in HoReCa field, or else in the retail field in restaurants, bars, ice cream parlours, etc., or else in industrial field.
  • a substantially confined volume for example an ice cream tub, an ice cream dish, or an industrial receptacle, based whether the process according to the present invention is applied in HoReCa field, or else in the retail field in restaurants, bars, ice cream parlours, etc., or else in industrial field.
  • the process provides the further step, concurrent with the steps b) and c) , of rotating the tub/ dish to obtain the blending of ice cream or dessert collected therein.
  • one or more garnishes could be added to the produced ice cream/ dessert successively, for example fruit pieces, concentrated fruit, dried fruit or pieces of chocolate .
  • the process according to the present invention could be applied both in industrial field, for the continuous or batch production of great amount of ice cream or dessert per time unit, and in commercial area, in retail field, for the production on customer demand and according to his/ her preferences.
  • the process could provide or not a further step of recovering and recycling at least part of the used C0 2 . This step if especially useful if the process if applied in industrial field.
  • the invention concerns to an apparatus for the production of ice cream and similar food products, according to claim 18.
  • the invention concerns an apparatus comprising :
  • the temperature of the expanding coolant is preferably lower ' than -30°C, more preferably lower than -50°C, for example -70°C.
  • the coolant is a cryogenic fluid.
  • the apparatus could comprise a plurality of first nozzles, each fed with a base preparation for a single taste of ice cream, dessert, etc., or else alternatively several first nozzles are fed with the same base preparation, for example to produce in parallel the same ice cream taste on several production lines.
  • the means for feeding the base preparation to the first nozzle, or first nozzles comprise an ultrasonic device, for example of the vibrating membrane type, or a pneumatic device/ circuit.
  • the feeding means comprise a container for the base preparation, in fluidically connection with at least one first nozzle, and a circuit for feeding a first gas, the propellant gas, to the container.
  • the apparatus may comprise a container for the base preparation for each first nozzle to be fed, or else a container for a group of first nozzles to be fed.
  • the container of the base preparation is a capsule at least partially ready-made with a base for ice cream or similar products.
  • the apparatus user or operator provides for mixing water and/ or milk at the base contained in the capsule; alternatively the apparatus itself is provided with an inflow line of water and/ or milk to the capsule, etc.
  • capsule is intended a disposable container ready-made with the base preparation or the base for ice cream, dessert or similar.
  • the capsule is geometrically configured to be inserted into the apparatus, according to the invention:, to allow the ice cream delivery, and to be ejected once the ice cream has been delivered.
  • the first nozzles are interchangeable and/ or of the variable - geometry type.
  • the first nozzle may be easily replaced with another nozzle having different geometrical features, for example provided with a greater or smaller minimum inner diameter.
  • the first nozzle is of the variable - geometry type; for example the nozzle comprises a stator portion and an axially or transversally movable pin with respect to the stator portion to modify the minimum inner diameter of the nozzle and/ or the length of the nozzle. In this way it is possible to intervene on the aerosol flow rate of the base preparation ejected from the first nozzle in the time unit. The so obtained adjustment on the inner diameter of the first nozzle further allows considering possible density changes occurred in the base preparation.
  • the variable - geometry nozzles are of blade type.
  • the apparatus comprises means for feedback controlling the average size of nebulized drops of the base preparation.
  • Such controlling means in their turn comprise one or more of:
  • - means for changing at least one geometrical feature of the first nozzle, for example means for increasing or decreasing the minimum through section of the variable - geometry nozzle, and/ or the nozzle length, etc.
  • the average diameter of . the aerosol drops of base preparation/ is related to the heat transfer surface between the same drops and the expanding coolant. Therefore it is useful to have means for changing the average drop diameter in a range comprised between 1 and 20 microns, so that to be able to change at one's pleasure not only the texture of produced ice cream, but the cooling conditions of aerosol too.
  • the apparatus comprises a device for heating and/or cooling the container of the base preparation.
  • the container is heated with an electrical resistor; the generated heat can be used to heat up washing water which can be fed with prearranged frequency to first nozzles in order to clean them and prevent the clogging thereof.
  • the container is cooled with Peltier cells applied to the respective walls, or else by means of a bypass circuit for the coolant extending at the wall container.
  • the generated cool can be used to realize desserts such as whipped cream, which could need a pre-cooling of the base preparation.
  • the coolant is preferably C0 2 in liquid and/or gaseous state.
  • the CO2 can be stored in container hermetically isolated with respect to the environment in which they are and therefore the apparatus can be provided with one or more C0 2 cylinders. Because of the impact against the aerosol of the base preparation, the C0 2 expanding rapidly cools instantaneously or almost instantaneously the drops of base preparation, but it does not bond chemically thereto, therefore avoiding the frizzy ice cream to be created.
  • the apparatus provides for the N 2 nitrogen use, 0 2 oxygen or an inert gas. Obviously the C0 2 is preferred because of cost reasons too .
  • the means for intercepting . I . ⁇ the aerosol of the base preparation comprise one or more convergent-divergent nozzles, usually known as de Laval nozzles, directed towards the aerosol of the base preparation exiting from the at least one nozzle.
  • the C0 2 or the cooling fluid used alternatively, is fed to the convergent-divergent nozzles, in which the respective expansion and the drastic temperature decrease happen.
  • each nozzle is composed of a fixed portion and a moving portion with respect to the fixed portion to change its minimum through section the cooling fluid can use.
  • the nozzles are of blade type.
  • the feed pressure of C0 2 to the convergent- divergent nozzles is comprised in the range 20-70 bar, more preferably it is comprised between 40 bar and 60 bar, for example it is equal to about 55 bar.
  • the apparatus comprises a controlling unit programmed for feedback adjusting at least one of:
  • the nozzles are movable and the apparatus comprises one or more actuators driving the nozzle movements; the controlling unit is of electronic type and it is connected to the nozzle actuators. Still as an example, the apparatus comprises one or more electrovalves for the interception of the C0 2 lines and the controlling unit drives the electrovalves to adjust the flow rate thereof and/ or the pressure of fed CO2.
  • controlling unit is programmed to obtain the supersonic expansion of C0 2 through the convergent-divergent nozzles.
  • the advantages. of this technical choice have been described referring to> the process according to the present invention.
  • the expansion is transonic or subsonic.
  • the apparatus comprises a compartment for housing an ice cream dish, or an equivalent container, for example a tub, and the apparatus nozzles open into the housing compartment, that is they direct the aerosol or the C0 2 jet directly into the compartment, and particularly into the dish or container housed therein.
  • the housing compartment is provided with a swivel supporting platform of the dish (or used container) .
  • the platform rotation for example driven by the controlling unit, allows distributing the ice cream forming in the dish itself optimally.
  • the rotation speed of the platform is comprised between 0.5 and 4 rpm.
  • the apparatus comprises means for feeding one or more ice cream garnishes into said housing compartment.
  • the apparatus is provided with receptacles containing different garnishes (crushed hazelnuts, praline, chocolate pieces, etc.) and with slides to feed these garnishes by gravity into the dish full of the just produced ice cream.
  • the person skilled of the art will comprise that the method and the apparatus according to the present invention are usable both in industrial field for the production of great amounts of ice cream per time unit, and in HoReCa field or in domestic field, for the production of ice creams, desserts or similar in a few seconds and with high qualitative features.
  • Examples of cool food products which can be produced by means of the process and the apparatus of the invention are, in addition to ice cream, the semifreddo, sorbets, cold coffee, slushes, creams and whipped cream.
  • the apparatus may advantageously,: be realized in compact and transportable size, so- that it. 'can be installed in bars, ice cream parlours or houses.
  • the apparatus is provided with a cylinder of liquid C0 2 , of little size, and with a line for the compressed air connectable to the compressor usually present in the bar machine for the beer delivery.
  • the apparatus is provided with a cylinder of compressed air and with a cylinder of liquid C0 2 and both the cylinders are interchangeable when they are used up.
  • FIG. 1 is a block diagram referring to the method according to the present invention.
  • FIG. 2 is a principle scheme of the apparatus according to the present invention.
  • the steps a) - c) of the method according to the present invention are schemati zed .
  • figure 2 represents a principle scheme of an apparatus 1 according to the present invention.
  • the apparatus 1 comprises at least one container 2 of the base preparation P.
  • the container 2 could have different size according to the application field, industrial or domestic or HoReCa, in which the apparatus will operate.
  • the base preparation P can be obtained, for example, by mixing fresh ingredients of the ice creams, such as milk, sugar 1 , eggs, etc., or mixing or. emulsifying a semifinished or ; pretreated base for ice cream, genera ' . iy sold in powder or paste form, with water and milk.
  • the mixing or emulsion in water or milk can be obtained with known methods, for example by stirring or centrifuging the base and the water/ milk.
  • the mixing is carried out before the pouring of the base preparation P into the container 2 (premixing) , or alternatively directly into the container 2.
  • the user pours the water or milk into the container 2 in which an electric whisk of the apparatus 1 (not shown) can be activated.
  • thickeners can be added to the base preparation P such as, for example, carob flour, agar, pectin, etc., and/ or sweeteners such as, for example, sugar, saccharose, dextrose, honey, etc. This case is indicated by means of corresponding blocks with dotted line shown in figure 1.
  • the container 2 is preferably a capsule, of the disposable type, which can be inserted into the apparatus 1 for the production of an ice cream, sorbet, beverage taste, etc.
  • the capsule is preferably made in plastic, or else in aluminum and it is closed hermetically by a film which can be lacerated or it is adapted to be removed by the user or the operator.
  • the apparatus may comprise a punching element having the function of lacerating the capsule film during the delivery of the base preparation P; alternatively the film closing the capsule is removed by the user/ operator before the respective use of the apparatus 1.
  • the water may be contained in its inside, in a chamber separated with respect to the chamber in which the industrial base in powder or paste is packaged.
  • a diaphragm separates the two chambers; the diaphragm can be lacerated or broken by the user, so that to obtain the mixing of the water and the base before the capsule could., be.' : rins.erted into the apparatus 1. The same user agitates the capsule to emulsify the base into the water.
  • the container 2 is fluidically communicated with a feeding line 3 of propellant gas, for example air, nitrogen, an inert gas, etc.
  • the line 3. is part of the apparatus 1 or else it is an outer line existing in the environment in which the apparatus 1 is installed.
  • the line 3 for example a metal braid - strengthened hose, or else a metal duct, is in its turn connected to a cylinder 4 in which the propellant gas is contained, in gaseous or liquid phase.
  • an on/ off valve 31 is arranged, preferably an electrovalve .
  • the line 3 is connected to an outer compressor (not shown) .
  • the nebulization is obtained by spraying the base preparation through a first nozzle 5 fluidically communicating with the inner volume of the container 2.
  • the number of nozzles 5 arranged for the base preparation nebulization can be more than one per each provided container 2.
  • the nozzle 5 in interchangeable with other nozzles having different geometrical features.
  • the apparatus 1 comprises a selection station, comparable to a tool changing station of a numerically controlled machine, provided with a set of interchangeable nozzles; according to the nature and density of the base preparation the station selects the most appropriate nozzle.
  • the nozzle 5 has a variable geometry.
  • the nozzle 5 comprises moving portions to allow the adjustment of the minimum through section.
  • a valve 21 for intercepting the flow of the base preparation is. i provided.
  • the valve 21 is preferably an electrovalve too.' . ⁇ ⁇ ⁇
  • the apparatus comprises a controlling unit CU connected to the intercepting valve 31 and the intercepting valve 21 for the respective feedback activation and adjustment.
  • the controlling unit CU is programmed to change the opening of the valves 21 and 31 to close, open or choke the respective gas and base preparation flow rates into the respective lines based on one or more features of the nebulized preparation or the produced ice cream IC.
  • One detectable feature is, for example, the average diameter of the drops of the base preparation ejected from the nozzle 5. In industrial field this characteristic can be easily detect by optical means.
  • the valves 21 and 31 are preferably arranged to allow also the pressure adjustment in the respective lines.
  • the apparatus 1 comprises means for adjusting the wall temperature of the container 2. These means comprise a heating element and/ or a cooling element.
  • the container 2 is surrounded by an electrical resistor 6 which can be feedback turned on and adjusted by the controlling unit CU .
  • the heat produced by the resistor 6 is used to heat the washing water usable periodically to wash the container 2, the nozzle 5 and the possible ducts of the apparatus 1. This feature is useful especially in commercial field, when the apparatus is cleaned and turned off at the end of the day.
  • the apparatus comprises a cooling element (not shown) active on the wall of the container 2, selected from a Peltier cell, a vaporizer of a cooling system, etc.
  • the produced cool may serve occasionally to pre-cool the base preparation before the respective nebulization; for example the cool is useful to produce food products such as whipped cream.
  • the aerosol of the base preparation 'exiting ' from the nozzle 5 is ; indicated.
  • the aerosol is composed of base preparation drops ⁇ ⁇ who.se ⁇ ⁇ average diameter is comprised in the range 1 - 20 microns. :
  • the feedback adjustment of the geometry of the nozzle 5 or the respective minimum diameter, by the controlling unit CU, allows obtaining the desired average diameter for the drops of aerosol 7.
  • the nebulization pressure is equal to about 5 - 15 bar.
  • the propellant gas in the line 3 is fed with a pressure comprised between 5 bar and 15 bar and the pressure itself presses against the free surface of the base preparation P inside the container 2; the base preparation P is pushed through the nozzle 5 by means of this pressure.
  • the aerosol is sprayed in a substantially confined environment, preferably a compartment 16 for accommodating a collecting container 8, anyway provided with vents to allow the propellant gas to come out.
  • the confined environment is defined by the inner volume of an ice cream dish or tub 8, for example of the plastic type usually used in ice cream parlours.
  • the produced ice cream IC is collected in the dish 8.
  • the cup 8 is supported in an appropriate accommodating compartment 16, on a swivel platform (not shown) of the apparatus 1.
  • the rotation in the platform plane which is driven by the controlling unit CU too, is given to the cup 8 to allow an uniform distribution of the ice cream IC in its inside.
  • the apparatus 1 comprises one or more convergent- divergent nozzles 9 and 10, for example de Laval nozzles, placed at a countercheck surface 51 of the apparatus 1 against which the cup 8 is substantially displaced in abutment to obtain the confinement with respect to the surrounding environment.
  • the convergent-divergent nozzles 9, 10 are directed to intercept the aerosoli downstream the nozzle 5 with the corresponding jets.. 'Preferably the nozzles 9 and 10 can be orientated, more preferably they are provided with actuators, controlled by the controlling unit CU, to drive the motion.
  • the apparatus 1 may comprise a single toroidal nozzle surrounding the aerosol 7.
  • the convergent-divergent nozzles 9, 19 are connected to a supply 13 of a coolant, for example a cylinder, from a line 11.
  • a coolant for example a cylinder
  • the line 11 is in its turn intercepted by a valve 12, preferably an electrovalve driven and controlled by the controlling unit CU.
  • the coolant is CO 2 stocked in the cylinder 13, in gaseous and/ or liquid form.
  • the stocked C0 2 is liquid, and therefore it is a cryogenic fluid; in this case the greatest possibilities of having the expanding C0 2 generating dry ice are obtained.
  • the pressure of the gaseous phase which usually is in equilibrium with the liquid phase in the cylinder 13, at room temperature, is comprised between 50 and 70 bar. This is the feed pressure of the C0 2 to the convergent-divergent nozzles 9 and 10, short of the choking intervention of the electrovalve 12 by command of the controlling unit CU.
  • the cylinder 13 is provided with a plunger which withdraws the liquid at the bottom; in another embodiment the delivery of the cylinder 13 is at the upper portion of the cylinder itself, and then it withdraws the gaseous phase of C0 2 .
  • the C0 2 expands generating jets 14 and 15, containing a gaseous and/ solid phase (dry ice), which intercept the aerosol 7.
  • the interaction between the jets 14 and 15 and the aerosol 7 of the base preparation P is substantially of thermal and kinetic type: the jets 14 and 15 freeze almost : immediately the aerosol' .7 at about -70°C and increase ' the turbulence inside the dish 8', with the result that the aerosol 7 deposits on the bottom of the dish 8 as ice cream IC ready to be eaten.
  • the nozzles 9 and 10, and the pressure and flow rate of C0 2 are preferably selected to obtain an isentropic and supersonic expansion which, for the above described reasons, allow obtaining the better energy yield in terms of C0 2 usage per unit of produced ice cream IC.
  • the barman pours the base preparation P into the container 2 or, in alternative, puts a capsule 2 containing the selected base preparation P inside the apparatus 1. Further the barman arranges a dish 8 into the compartment 16 and activates the apparatus 1.
  • the controlling unit CU drives the opening of the electrovalves 31 and compressed air is fed from the cylinder 4 into the container/ capsule 2.
  • the controlling unit CU further drives the opening of the electrovalves 21 and in this way a spray 7 of the base preparation through the nozzle 5 is obtained.
  • the controlling unit CU drives the opening of the electrovalves 12 and the liquid C0 2 flows along the inflow line 11 to the convergent-divergent nozzles 9 and 10.
  • the C0 2 expands thus creating the jets 14 and 15 striking the spray 7 of the base preparation.
  • An ice cream IC collecting on the bottom of the cup 8 is thus obtained.
  • the controlling unit CU can drive it to rotate the cup 8 around its own vertical axis to obtain an uniform distribution of the ice cream IC in its inside.
  • the controlling unit CU closes the electrovalve 31, 21 and 12. If present, means for feeding possible gaxnishes into the dish: 8y ⁇ -for 1 ;example crushed hazelnuts ):;. a e' activated .
  • the barman takes the dish 8 from the apparatus 1 and he/ she delivers it to the customer, or else' he/ she delivers another ice cream taste into the dish 8 by repeating the preceding steps with a capsule different from the preceding one.

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

Abstract

L'invention concerne un procédé pour produire de la glace et d'autres produits alimentaires analogues, comprenant les étapes consistant : a) à produire une préparation de base pour de la glace ou un dessert ou analogue ; b) à nébuliser cette préparation de base à travers au moins un premier ajutage, et c) à intercepter le jet de la préparation de base avec au moins un jet de réfrigérant à expansion de préférence cryogène pour obtenir de la glace. L'invention concerne en outre un appareil pour produire de la glace ou des produits alimentaires analogues, comprenant : au moins un premier ajutage ; un moyen pour introduire dans ledit premier ajutage une préparation de base pour de la glace ou un dessert ou analogue, à une première pression de nébulisation ; un moyen pour intercepter le jet de la préparation de base qui sort dudit premier ajutage avec le réfrigérant à expansion. De préférence, la nébulisation de la préparation de base est obtenue au moyen d'air comprimé utilisé comme gaz propulseur et le refroidissement de l'aérosol est réalisé au moyen CO2 en expansion. De préférence encore, l'expansion de CO2 est isentrope et supersonique ou transonique et se produit avec des ajutages convergents-divergents.
PCT/IB2012/052596 2011-05-25 2012-05-24 Appareil et procédé pour produire de la glace ou d'autres produits alimentaires analogues WO2012160532A1 (fr)

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Application Number Priority Date Filing Date Title
IT000076A ITBS20110076A1 (it) 2011-05-25 2011-05-25 Apparato e procedimento per la preparazione di gelato o prodotti alimentari affini
ITBS2011A000076 2011-05-25

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015104610A1 (fr) * 2014-01-07 2015-07-16 Sighinolfi Meccanica S.R.L. Machine et capsule pour la préparation de crème glacée
CN105285309A (zh) * 2014-06-03 2016-02-03 内蒙古蒙牛乳业（集团）股份有限公司 冰淇淋挤出装置
ITBO20150179A1 (it) * 2015-04-14 2016-10-14 Ali Group Srl Carpigiani Macchina per la realizzazione di gelato.
WO2018054698A1 (fr) * 2016-09-21 2018-03-29 Dressler Group GmbH & Co. KG Dispositif et procédé de production de matières plastiques pulvérulentes structurées sphériques
IT201700003918A1 (it) * 2017-01-16 2018-07-16 Pierluigi Carlan Apparato per produrre gelati
US10588330B2 (en) 2016-07-15 2020-03-17 Ali Group S.R.L.—Carpigiani Machine and method for making liquid and semi-liquid products of the ice cream, pastry or catering trade
US10617130B2 (en) 2015-10-07 2020-04-14 Ali Group S.R.L—Carpigiani Machine and method for making hot or cold liquid and semi-liquid products
US10624363B2 (en) 2014-03-27 2020-04-21 Cornell University Process and apparatus for rapid freezing of consumable and non-consumable products using the expansion of dense gas
WO2020170238A1 (fr) 2019-02-20 2020-08-27 MrGranita ltd. Appareil pour fabriquer instantanément des produits alimentaires glacés à texture contrôlée
US11051531B2 (en) 2017-04-21 2021-07-06 Ali Group S.R.L.—Carpigiani Machine and method for making liquid and semi-liquid products of the ice cream sector
WO2022047366A1 (fr) * 2020-08-31 2022-03-03 Cornell University Systèmes et procédés de congélation rapide d'un liquide
US11266162B2 (en) 2016-10-07 2022-03-08 Ali S.p.A.—Carpigiani Group Method and system for cleaning a machine for making liquid and/or semi-liquid food products for the ice cream, pastry or catering trade

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DE2256790A1 (de) * 1972-11-20 1974-06-06 Air Prod Gmbh Verfahren und vorrichtung zum tiefgefrieren von wasserhaltigen extrakten, suspensionen u. dgl
NL7714401A (nl) * 1976-12-30 1978-07-04 Boehringer Mannheim Gmbh Werkwijze ter bereiding van bevroren granulaten.
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EP0478118A1 (fr) * 1990-08-31 1992-04-01 Taiyo Sanso Co., Ltd. Appareil de fabrication de particules congelées
EP0871001A2 (fr) * 1993-04-20 1998-10-14 Dade Chemistry Systems Inc. Procédé et dispositif pour la production de particules congelées en utilisant une zone de piégeage de goutelettes de liquide cryogène atomisé
EP0659351A1 (fr) * 1993-12-24 1995-06-28 FTD FOAM TECHNOLOGY DEVELOPMENT GmbH Procédé de congélation de denrées comestibles, en particulier des aliments riches en gaz et appareil à cet effet
EP0731326A2 (fr) * 1995-03-09 1996-09-11 The Boc Group, Inc. Procédé et appareil pour refroidir un fluide de travail
NL1007219C2 (nl) * 1997-10-07 1999-04-08 Grasso International B V Werkwijze voor het invriezen van dagverse vloeibare voedingsmiddelen, alsmede de aldus verkregen ingevroren voedingsmiddelen.
DE19750677A1 (de) * 1997-11-15 1999-06-10 Inst Lebensmittelwissenschaft Verfahren zum Herstellen von lagerfähigen, tiefgefrorenen oder getrockneten, eßbaren Schaumpulversprühteilchen, insbesondere von Lebensmitteln mit erhöhtem Gasgehalt, und Einrichtung zum Durchführen des Verfahrens
EP0945173A1 (fr) * 1998-03-25 1999-09-29 Herbert Dressler Installation et procédé pour la préparation de matière en poudre
WO1999055169A2 (fr) * 1998-04-24 1999-11-04 Dippin' Dots, Inc. Dispositif de transformation cryogenique d'une preparation liquide d'un produit surgele fluide et procede de congelation de cette composition
WO2001023814A1 (fr) * 1999-09-30 2001-04-05 Saitec S.R.L. Procede et systeme permettant de refroidir et de provoquer un changement dans l'etat d'un melange liquide
WO2002023104A1 (fr) * 2000-09-14 2002-03-21 Dippin' Dots, Inc. Systeme de commande de dispositif de traitement cryogene pour a la preparation de l'alimentation liquide d'un produit congele a ecoulement fluide
EP1238589A1 (fr) * 2001-03-09 2002-09-11 The BOC Group plc Procédés et appareil de surgelation
US20050064074A1 (en) * 2003-09-22 2005-03-24 Adam Whiteside Method and apparatus for combining cookie dough and ice cream
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WO2009124821A2 (fr) * 2008-04-11 2009-10-15 Nestec S.A. Particules contenant de la glace pour une utilisation dans la fabrication de boissons glacées congelées
WO2010099966A2 (fr) * 2009-03-06 2010-09-10 Linde Aktiengesellschaft Procédé de fabrication de cosmétiques

Cited By (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015104610A1 (fr) * 2014-01-07 2015-07-16 Sighinolfi Meccanica S.R.L. Machine et capsule pour la préparation de crème glacée
US10624363B2 (en) 2014-03-27 2020-04-21 Cornell University Process and apparatus for rapid freezing of consumable and non-consumable products using the expansion of dense gas
CN105285309A (zh) * 2014-06-03 2016-02-03 内蒙古蒙牛乳业（集团）股份有限公司 冰淇淋挤出装置
US9968113B2 (en) 2015-04-14 2018-05-15 Ali S.p.A.—Carpigiani Group Machine for making ice cream
EP3081093A1 (fr) * 2015-04-14 2016-10-19 ALI S.p.A. - CARPIGIANI GROUP Machine pour fabriquer des crèmes glacées
ITBO20150179A1 (it) * 2015-04-14 2016-10-14 Ali Group Srl Carpigiani Macchina per la realizzazione di gelato.
US10617130B2 (en) 2015-10-07 2020-04-14 Ali Group S.R.L—Carpigiani Machine and method for making hot or cold liquid and semi-liquid products
US10588330B2 (en) 2016-07-15 2020-03-17 Ali Group S.R.L.—Carpigiani Machine and method for making liquid and semi-liquid products of the ice cream, pastry or catering trade
US10981130B2 (en) 2016-09-21 2021-04-20 Dressler Group GmbH & Co. KG Device and method for producing pulverulent plastics with a spherical structure
CN109715358A (zh) * 2016-09-21 2019-05-03 德雷斯勒集团有限两合公司 用于生产具有球形结构的粉状塑料的装置和方法
WO2018054698A1 (fr) * 2016-09-21 2018-03-29 Dressler Group GmbH & Co. KG Dispositif et procédé de production de matières plastiques pulvérulentes structurées sphériques
CN109715358B (zh) * 2016-09-21 2022-01-18 德雷斯勒集团有限两合公司 用于生产具有球形结构的粉状塑料的装置和方法
US11266162B2 (en) 2016-10-07 2022-03-08 Ali S.p.A.—Carpigiani Group Method and system for cleaning a machine for making liquid and/or semi-liquid food products for the ice cream, pastry or catering trade
IT201700003918A1 (it) * 2017-01-16 2018-07-16 Pierluigi Carlan Apparato per produrre gelati
US11051531B2 (en) 2017-04-21 2021-07-06 Ali Group S.R.L.—Carpigiani Machine and method for making liquid and semi-liquid products of the ice cream sector
WO2020170238A1 (fr) 2019-02-20 2020-08-27 MrGranita ltd. Appareil pour fabriquer instantanément des produits alimentaires glacés à texture contrôlée
EP3927174A4 (fr) * 2019-02-20 2022-04-13 MrGranita Ltd. Appareil pour fabriquer instantanément des produits alimentaires glacés à texture contrôlée
US11510421B2 (en) 2019-02-20 2022-11-29 MrGranita ltd. Apparatus for making texture controlled edible ice products instantly
JP7399974B2 (ja) 2019-02-20 2023-12-18 マルグラニータ リミテッド 食感が制御された食用氷製品を即座に製造するための装置
WO2022047366A1 (fr) * 2020-08-31 2022-03-03 Cornell University Systèmes et procédés de congélation rapide d'un liquide

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