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WO2005077200A1 - Produit surgele de type nouveau et procede de fabrication correspondant - Google Patents

Produit surgele de type nouveau et procede de fabrication correspondant Download PDF

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Publication number
WO2005077200A1
WO2005077200A1 PCT/US2004/001104 US2004001104W WO2005077200A1 WO 2005077200 A1 WO2005077200 A1 WO 2005077200A1 US 2004001104 W US2004001104 W US 2004001104W WO 2005077200 A1 WO2005077200 A1 WO 2005077200A1
Authority
WO
WIPO (PCT)
Prior art keywords
beaded
product
frozen product
ice
cream
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/US2004/001104
Other languages
English (en)
Inventor
Jones Curt
Jones Stan
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Dippin Dots LLC
Original Assignee
Dippin Dots LLC
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 Dippin Dots LLC filed Critical Dippin Dots LLC
Priority to PCT/US2004/001104 priority Critical patent/WO2005077200A1/fr
Priority to TW094120155A priority patent/TW200700015A/zh
Publication of WO2005077200A1 publication Critical patent/WO2005077200A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • 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
    • A23G9/288—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

Definitions

  • the present invention relates generally to ice-cream products and their methods of preparation, and more particularly to a novelty frozen products product.
  • Patent 6000,229 issued December 14, 1999, herein incorporated by reference.
  • the patented method ⁇ ivolves delivering flavored liquid dairy and other alimentary compositions to a feed tray and then dripping the composition into a freezing chamber.
  • the feed tray comprises a plurality of orifices tlirough which liquid composition passes to fall into the freezing chamber, either in the form of droplets or liquid streams, which streams break into droplets before freezing.
  • Each orifice may also have a corresponding feed dropper, which is downwardly disposed in relation to the fray such that the liquid composition passes from the tray tlirough an orifice and then through.an associated feed dropper where a droplet or liquid stream is formed.
  • the orifices or combination of orifices and feed droppers will hereinafter be referred to collectively as feed assemblies.
  • the falling droplets of liquid composition freeze rapidly (i.e., flash freeze) in the freezing chamber due to the presence of both gaseous and liquid refrigerant in the area between the orifices and the bottom of the freezing chamber, thereby forming solid beads of flavored ice cream, yogurt or other alimentary products, such as flavored ' ice. More specifically, as droplets of liquid free fall through a gaseous region of the freezing chamber, and before the droplets contact the liquid refrigerant, the outer spheres of the droplets fo ⁇ n a thin frozen shell.
  • This thin frozen shell serves to protect the spherical shape' of the droplets as they impact the surface of the liquid refrigerant.
  • the remainder of the droplets freezes completely as they pass through the liquid refrigerant, and before reaching the bottom of the freezing chamber.
  • the frozen beads are removed from the freezing chamber and packed for distribution and later consumption. While the free-flowing, beaded ice cream that is prepared through the above- described flash-freezing process has enjoyed wide-spread popularity and success, it is believed that other unique novelty ice-cream products may enjoy similar demand and success.
  • FIG. 1 is a perspective view of an ice-cream product in accordance with one embodiment of the invention.
  • FIG. 2 is side view of an ice cream cone containing soft-serve ice cream in accordance with one embodiment of the invention.
  • FIG. 3 is a diagram of a dispensing portion of a soft-serve ice cream dispensing apparatus in accordance with one embodiment of d e invention.
  • FIG. 4 is a diagram of a dispensing portion of a soft-serve ice cream dispensing apparatus in accordance with another embodiment of the invention.
  • FIG. 5 is a flowchart illustrating certain steps in the process of manufacturing a novelty ice-cream product in accordance with one embodiment of the invention.
  • FIG. 6 is a flowchart similar to FIG 5, bxtt illustrating a slightly alternative embodiment.
  • FIG. 7 is a flowchart illustrating certain steps in the process of providing a novelty, soft-serve ice cream produce in accordance with one embodiment of the invention.
  • FIG. 8 is a flowchart illustrating certain steps i the process of providing a novelty, soft-serve ice cream produce in accordance with another embodiment of' the invention.
  • the present invention is directed to a novel frozen product and method for making the same, wherein a beaded frozen product is intermixed with conventional ice cream.
  • the beaded ice cream may be interm ced with soft-serve ice cream on an individual serving basis, or may be intennixed witfat ice cream manufactured on a large scale production (e.g., packaged with ice cream conventionally sold in grocery stores).
  • beads of ice cream may be injected at a dispensing nozzle of machine for dispensing soft-serve ice cream.
  • the beaded ice cream may be introduced into a reservoir of soft-serve ice cream and intermixed through a stirring or agitation process.
  • beaded ice cream may be introduced into a conventional ice cream mix at a stage in the process where the non-beaded ice cream is still flowable such that the beaded ice cream may be stirred or agitated to mix and disperse relatively evenly throughout the ice-cream product.
  • the beads of ice cream which retain their beaded form, will be mtennixed and suspended throughout the ice-cream product.
  • Fig. 1 illustrates an ice-cream product 10 constructed in accordance with the present invention.
  • the product illustrated in Fig. 1 shows an ice-cream product such as that conventionally bought in a grocery store.
  • the product shows a container 12 containing ice-cream product 14 having beads 16 of another frozen product interspersed throughout.
  • the product may be packaged in a half-gallon or larger container to provide multiple servings.
  • the ice cream may have a conventional texture, with a frozen beaded product mtennixed throughout the frozen ice-cream product.
  • the beaded ice cream may be a flash-frozen product that is preferably manufactured in accordance with the teachings of U.S. Patent 5,126,156, U.S. Patent 5,664,422, U.S. Patent 6,000,229, or similar process, hi accordance with the present invention, this beaded product may be evenly intermixed throughout an otherwise convention ice-cream product.
  • the flash-frozen, beaded product in order to maintain a free-flowing consistency to the beaded product, it is preferably stored at temperatures well below zero F. It has been found that higher storage temperatures result in fusion of the beads, and thereby loss of its free-flowing consistency. For these reasons, ice cream made in accordance with the above-cited patents is generally not sold in grocery stores due to the inability of the conventional freezers to maintain sufficiently low temperatures. However, it has been discovered that if the beaded product is solidified or frozen within a conventional ice-cream product, that it need not be stored at such low temperatures, because the resulting product need not maintain a free-flowing consistency.
  • the beaded ice-cream product be introduced into the conventional ice r cream product at a point in the processing where the beaded product may be uniformly mixed throughout the remaining ice-cream product.
  • the beaded product will not be introduced too early in the processing or manufacturing stage such that the beaded product would melt and lose the consistency of the identifiable beads.
  • the final product illustrates a desired consistency of the final product.
  • One such method of producing a conventional ice cream containing a non- conventional beaded product would be to use a mechanism similar to a fruit and nut feeder (i.e., a mechanism used to mix fragments of fruit and/or nuts into ice-cream products), which delivers product into the freezer barrel of a continuous conventional barrel freezer.
  • a mechanism similar to a fruit and nut feeder i.e., a mechanism used to mix fragments of fruit and/or nuts into ice-cream products
  • the introduction of the cryogenic beads at -150 degrees F. into the conventionally frozen product in the bareel freezer typically at approximately 28 degrees F
  • Patent 6,103,287 discloses a system and process which may be utilized to introduce the beaded product into ah otherwise conventional ice cream, in accordance with one embodiment of the invention.
  • the contents of this patent are incorporated herein by reference.
  • FIG. 2 illustrates a similar product that may be distributed in a soft-serve form.
  • the drawing of FIG. 2 shows an ice cream cone 20 having soft-serve ice cream 22 thereon.
  • the product includes a soft-serve ice cream 22 that has a novelty beaded 24 frozen product distributed throughout.
  • soft-serve ice cream a variety of apparatus and dispensing machinery is known for dispensing individual servings of ice cream.
  • Patent 6,318,889 illustrate two such apparatus (both of which are incorporated herein by reference).
  • the apparatus for dispensing soft-serve ice cream includes a reservoir for containing relative large quantities of the ice-cream product.
  • a delivery mechanism such as an auger or screw-type conveyor may be provided for directing ice cream from the reservoir to a dispensing tap where it may be controllably dispensed in single serving quantities.
  • One method for creating the product illustrated in Fig. 2 would be to provide a unique injection nozzle 42 (or inlet chaimel) in conjunction with the auger delivery mechanism 44 for injecting beaded frozen product 60 into the soft-serve ice cream at or near the point of dispensing.
  • a separate reservoir for retaining or holding the beaded icecream product may be provided.
  • the separate reservoir will preferably be maintained at a sufficiently low temperature to preserve the free-flowing, beaded configuration of the product, so that it may be readily injected in the soft-serve ice-cream product.
  • the beaded product 60 may be introduced into the injection nozzle 42 by spooning, pouring, or using another similar approach.
  • the beaded product 60 may be stored separately in a freezer that is configured to maintain a sufficiently cold temperature, so as to preserve the free-flowing characteristic of the product (i.e., .to avoid beads fusing together).
  • This supply of beaded product 60 may be accessed by a dispensing person to scoop, spoon, or otherwise retrieve relatively small amounts of the product to introduce into the injection nozzle 42.
  • Soft-serve ice cream is introduced into the dispensing portion of the apparatus and is delivered to out outlet through the action of the auger delivery mechanism 44. Beaded product introduced into the injection nozzle may be interspersed throughout the dispensed product tlirough the agitating action of the auger delivery mechanism 44.
  • a dispensing portion of the apparatus 40 is shown for dispensing soft-serve ice cream.
  • the apparatus 40 includes a reservoir (not shown) for containing soft-serve (or flowable) ice-cream product.
  • the apparatus 40 also includes a delivery mechanism, such as an auger delivery mechanism 44 for dispensing the soft- serve product.- As is known, this delivery system may be activated by the pull of a lever (not shown). Other features of the apparatus 40, as well as alternative apparatus configurations, will be appreciated by persons skilled in the art, and need not be further described herein.
  • a separate reservoir or freezer compartment 60 may be provided for storing frozen beaded product to be mixed with the soft-serve icecream product to be dispensed from apparatus 40.
  • the freezer compartment 60 will be maintained at a sufficiently low temperature as to preserve die free-flowing granularity of the beaded frozen product.
  • a second delivery system (not specifically illustrated) may be provided to channel and introduce the beaded frozen produce into the delivery channel of the apparatus 40, such that the beaded frozen product is introduced into the soft-serve product at or near the point of dispensing.
  • one or more nozzles may be provided for injecting beaded ice cream into the reservoir of soft-serve ice cream. If a stirring mechanism, agitator, or other device is provided for periodically or continually mixing the soft-serve ice-cream product within the reservoir, " such a mechanism may be effective for intemiixing the beaded ice-cream product throughout.
  • FIG. 4 Such an alternative embodiment is illustrated in FIG. 4.
  • a dispensing nozzle somewhat similar to the nozzle of FIG. 3 may be provided for dispensing a soft-serve ice-cream product.
  • the beaded product is, instead, introduced into a reservoir 50.
  • the reservoir includes a rotating blade (or paddle) 52, which is rotated to continually mix product within the reservoir.
  • the beaded product As small amounts of the beaded product are introduced into the reservoir 50, they are mixed with the soft-serve ice cream, so that the final ice-cream product contains a relatively uniform distribution of the frozen beads.
  • a variety of different mechanisms may be used to mix the product within the reservoir.
  • the introduction of the beaded ice cream into the conventional ice-cream product is desired.
  • ice cream is manufactured by mixing liquid ingredients in a mixing tank and feeding the mixed ingredients into a cooling unit where the mixed ingredients are reduced in temperature to about 20 degrees F. The mixed ingredients become significantly more viscous but will still flow.
  • the flavor being manufactured includes solid items
  • these solid items such as cookie parts
  • This chilled and fully mixed material is fed to a package filling machine which feeds the material into the ice cream package.
  • the ice cream package is closed and shrink wrapped to other packages for more convenient handling.
  • the packaged ice cream is then placed in a hardening area for several hours where its temperature is reduced to zero or below for hardening.
  • the packaged, finished ice cream is ready to be stored or shipped.
  • U.S. Patent 6,103,287 which is hereby incorporated by reference, discloses one such system and process. Consistent with the present invention, processes and apparatus such as the one described in U.S.
  • Patent 6,103,287 may be used, or other processes and apparatus may be used.
  • conventional ice-cream product is introduced into its shipping container in a semi-frozen state (e.g., in a soft or flowable form) and the container is introduced into a freezing chamber where it is frozen into a solid form for shipping and distribution.
  • the beaded frozen product is introduced into the semi-frozen ice-cream product at or near the time the product is introduced into the shipping container.
  • the beaded product may be stirred or otherwise mixed into the semi-frozen product to achieve a reasonably uniform distribution throughout. As the filled containers later freeze solid, the product configuration illustrated in Fig. 1.
  • FIG. 5 is a flowchart that illustrates certain fundamental method steps of the above-described embodiment.
  • the basic steps to one embodiment of this method include preparing a beaded frozen product (as per any of the previously-referenced patents assigned to Dippin' Dots, Inc.) (step 102).
  • this prepared beaded frozen product will be stored at a sufficiently low storage temperature to preserve its free-flowing, beaded composition.
  • the method performs the early (conventional) processing stages of the manufacture of ice cream (step 104).
  • the ice cream is introduced into a container while in a soft or flowable form (step 106). While in this form, the beaded frozen product is introduced into the ice cream (step 108).
  • the combined product is preferably agitated or stirred to substantially intermix the combined product (step 110).
  • FIG. 6 is a flowchart similar to FIG. 5, but illustrating a slightly different embodiment.
  • the beaded product may be introduced into the conventional/flowable ice cream through the barrel freezer portion, using a
  • FIG. 7 is a flowchart illustrating the top-level steps in a process for dispensing an ice-cream product using an apparatus similar to that of FIG. 3.
  • a beaded frozen product is prepared (step 302) and then shipped to a dispensing location (step 304). Thereafter, the beaded frozen product is introduced into a soft-serve ice cream at a dispensing nozzle (step 306). Finally, the intermixed ice-cream product is dispensed from a dispensing nozzle of the apparatus.
  • FIG. 7 is a flowchart illustrating the top-level steps in a process for dispensing an ice-cream product using an apparatus similar to that of FIG. 3.
  • a beaded frozen product is prepared (step 302) and then shipped to a dispensing location (step 304). Thereafter, the beaded frozen product is introduced into a soft-serve ice cream at a dispensing nozzle (step 306). Finally, the intermixed ice-cream product is dispensed from
  • a beaded frozen product is prepared (step 402) and then shipped to a dispensing location (step 404). Thereafter, the beaded frozen product is introduced into a reservoir containing a soft-serve ice cream (step 406). Next, the product is intermixed in the reservoir (step 408). Finally, the intermixed ice-cream product is ( ⁇ -t ⁇ p y & ) dispensed from a dispensing nozzle of the apparatus.

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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

L'invention concerne un produit surgelé de type nouveau et un procédé correspondant. Selon le procédé, un produit surgelé granulaire est intermélangé avec de la crème glacée traditionnelle. A cet effet, la crème glacée granulaire (ou tout autre produit) peut être mélangée avec de la crème glacée molle sur la base de portions individuelles ou intermélangée avec de la crème glacée fabriquée en vrac (elle peut, par exemple, être emballée avec de la crème glacée vendue d'ordinaire dans des épiceries). En ce qui concerne les portions individuelles, des granules de crème glacée peuvent être injectés via une buse de distribution d'une machine de distribution de crème glacée molle. En variante, la crème glacée en granules peut être introduite dans un réservoir de crème glacée molle et intermélangée via un processus de mélangeage ou d'agitation. Par rapport à la crème glacée emballée telle que celle vendue dans des épiceries, la crème glacée en granules peut être introduite dans un mélange de crème glacée conventionnelle à un stade du procédé lorsque la crème glacée ne se présentant pas sous forme de granules peut s'écouler de manière à ce que la crème glacée en granules puisse être remuée ou agitée afin d'être mélangée et dispersée de façon régulière dans la masse du produit de crème glacée. Après la surgélation finale, les granules de crème glacée, qui retiennent leur forme de granules, peuvent être intermélangés et suspendus dans le produit de crème glacée.
PCT/US2004/001104 2001-12-27 2004-01-15 Produit surgele de type nouveau et procede de fabrication correspondant Ceased WO2005077200A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/US2004/001104 WO2005077200A1 (fr) 2004-01-15 2004-01-15 Produit surgele de type nouveau et procede de fabrication correspondant
TW094120155A TW200700015A (en) 2001-12-27 2005-06-17 Novelty frozen product and method for making same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2004/001104 WO2005077200A1 (fr) 2004-01-15 2004-01-15 Produit surgele de type nouveau et procede de fabrication correspondant

Publications (1)

Publication Number Publication Date
WO2005077200A1 true WO2005077200A1 (fr) 2005-08-25

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2904192A1 (fr) * 2006-07-25 2008-02-01 Laduree Monaco Procede de fabrication de glace
US7687094B2 (en) 2004-02-26 2010-03-30 Frozen North Trading, Inc. Frozen dessert product
EP1758488A4 (fr) * 2004-06-21 2011-10-19 Dippin Dots Inc Glace a la fois particulaire et traditionnelle
US9392808B2 (en) 2012-06-15 2016-07-19 Gelato Fresco, Inc. Process and composition for making an alcohol-containing frozen comestible
US9861115B2 (en) 2003-04-11 2018-01-09 Cargill, Incorporated Pellet systems for preparing beverages
US9901106B2 (en) 2010-01-22 2018-02-27 Conopco, Inc. Process for producing frozen particles

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4353927A (en) * 1981-05-18 1982-10-12 Lovercheck Susan L Frozen dessert product
US5126156A (en) * 1989-03-06 1992-06-30 Jones Curt D Method of preparing and storing a free flowing, frozen alimentary dairy product
US5378483A (en) * 1993-08-19 1995-01-03 The Pillsbury Company Method for producing a frozen novelty
US6103287A (en) * 1998-07-17 2000-08-15 Creative Edge Design Group, Ltd. Ice cream manufacturing and packaging process and a package for this process
US6145701A (en) * 1996-07-02 2000-11-14 Marcel Van Der Merwe Machine for dispensing a soft-serve product such as ice-cream, frozen yoghurt, or the like
US6318889B1 (en) * 1999-12-17 2001-11-20 Marienlyst Eiendom As Ice cream mixing apparatus for mixing ice cream with one or more flavor additives

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4353927A (en) * 1981-05-18 1982-10-12 Lovercheck Susan L Frozen dessert product
US5126156A (en) * 1989-03-06 1992-06-30 Jones Curt D Method of preparing and storing a free flowing, frozen alimentary dairy product
US5378483A (en) * 1993-08-19 1995-01-03 The Pillsbury Company Method for producing a frozen novelty
US6145701A (en) * 1996-07-02 2000-11-14 Marcel Van Der Merwe Machine for dispensing a soft-serve product such as ice-cream, frozen yoghurt, or the like
US6103287A (en) * 1998-07-17 2000-08-15 Creative Edge Design Group, Ltd. Ice cream manufacturing and packaging process and a package for this process
US6318889B1 (en) * 1999-12-17 2001-11-20 Marienlyst Eiendom As Ice cream mixing apparatus for mixing ice cream with one or more flavor additives

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9861115B2 (en) 2003-04-11 2018-01-09 Cargill, Incorporated Pellet systems for preparing beverages
US7687094B2 (en) 2004-02-26 2010-03-30 Frozen North Trading, Inc. Frozen dessert product
EP1758488A4 (fr) * 2004-06-21 2011-10-19 Dippin Dots Inc Glace a la fois particulaire et traditionnelle
FR2904192A1 (fr) * 2006-07-25 2008-02-01 Laduree Monaco Procede de fabrication de glace
EP1884167A1 (fr) * 2006-07-25 2008-02-06 Laduree Monaco Procédé de fabrication de glace
US9901106B2 (en) 2010-01-22 2018-02-27 Conopco, Inc. Process for producing frozen particles
US9392808B2 (en) 2012-06-15 2016-07-19 Gelato Fresco, Inc. Process and composition for making an alcohol-containing frozen comestible
US10631554B2 (en) 2012-06-15 2020-04-28 Gelato Fresco, Inc. Process for making an alcohol-containing frozen comestible and product thereof

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