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WO2025209784A1 - Procédé et appareil de production de confiserie extrudable - Google Patents

Procédé et appareil de production de confiserie extrudable

Info

Publication number
WO2025209784A1
WO2025209784A1 PCT/EP2025/056589 EP2025056589W WO2025209784A1 WO 2025209784 A1 WO2025209784 A1 WO 2025209784A1 EP 2025056589 W EP2025056589 W EP 2025056589W WO 2025209784 A1 WO2025209784 A1 WO 2025209784A1
Authority
WO
WIPO (PCT)
Prior art keywords
stream
extrudable
extruded
streams
split
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.)
Pending
Application number
PCT/EP2025/056589
Other languages
English (en)
Inventor
Thomas Steven CAWS
Kim Alexandra NAYLOR
Nefeli POYIATZI
Naveeth RAMDEO
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.)
Unilever IP Holdings BV
Magnum Icc Us LLC
Original Assignee
Unilever IP Holdings BV
Magnum Icc Us 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 Unilever IP Holdings BV, Magnum Icc Us LLC filed Critical Unilever IP Holdings BV
Publication of WO2025209784A1 publication Critical patent/WO2025209784A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0021—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/0068—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0242—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting device
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2015—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting device
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, 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
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/285—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for extruding strips, cutting blocks and manipulating cut blocks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled

Definitions

  • the invention relates to a process for the manufacture of a plurality of dimensionally similar extruded extrudable confections, especially frozen confections, having an interesting marbling pattern, an apparatus for carrying out the process and the extrudable confections made thereby.
  • Such blending is commonly done in a regular manner, such that when a plurality of such frozen confections are manufactured in a factory environment, each frozen confection is not only dimensionally similar but also the patterns produced are similar.
  • US 2,479,261 discloses an apparatus for producing a marbled effect from the mixing of two differently coloured ice creams.
  • the ice creams are blended together through a series of static mixer operations to form a veining effect rather than a marbling effect.
  • the invention relates to a process for the manufacture of a plurality of dimensionally similar extrudable confections, the process comprising the steps of: a) manufacturing a first extrudable confection and manufacturing a second extrudable confection, the two extrudable confections differing in colour and optionally also flavour; b) extruding a stream of the first extrudable confection and extruding a stream of the second extrudable confection and bringing the two streams together to provide a single co-extruded stream comprising a core of the first extrudable confection surrounded by an annulus of the second extrudable confection; followed by c) splitting the single co-extruded stream into two first-split co-extruded streams, each first-split co-extruded stream comprising streams from both first extrudable confection and second extrudable confection; followed by d) helically extruding the two first-split co-extruded streams; followed
  • the patterns produced in such frozen confections are unique to each individual extrudable confection, yet they all have the same overall formulation.
  • an aspect of repeatable individuality is provided, which creates a more interesting and luxurious product that can be mass produced in a factory.
  • the extrudable confections are frozen confections.
  • Frozen confection means a confection made by freezing a pasteurised mix of ingredients such as water, fat, sweetener, protein (normally milk proteins), and optionally other ingredients such as emulsifiers, stabilisers, colours and flavours.
  • Frozen confections may be aerated.
  • Frozen confections include ice cream, gelato, frozen yoghurt, sorbets, granitas, shaved ices and the like.
  • the frozen confectionery is an ice cream.
  • the frozen confectionery may be aerated.
  • the term “aerated” means that gas has been intentionally incorporated into the product, such as by mechanical means.
  • the gas can be any food-grade gas such as air, nitrogen or carbon dioxide.
  • the extent of aeration is typically defined in terms of “overrun” (OR).
  • %overrun is defined in volume terms (measured at atmospheric pressure) as: volume of frozen aerated product - volume of premix at ambient temp
  • the amount of overrun present in the product will vary depending on the desired product characteristics.
  • the level of overrun is typically from 0 to 150%, preferably from 60 to 150%, more preferably from 60 to 100%.
  • the marbling effect is most effectively achieved when the annulus of second extrudable confection is present in an equal or greater amount than the core of first extrudable confection. Therefore preferably the ratio of the volumetric flow rate of the second extrudable confection to that of the first extrudable confection is from 4:1 to 1 :1.
  • splitting splits the streams into split co-extruded streams of approximately equal volumetric flow rate.
  • the viscosity of the first and second extrudable confections are ideally fairly similar to each other.
  • the ratio of the viscosity of the first extrudable confection to the viscosity of the second extrudable confection is in the range of from 2: 1 to 1 :2 at a shear rate of 0.1 s -1 .
  • the invention requires at least two splits, however preferably the process comprises at least one further splitting, helically extruding and rejoining to form a final co-extrusion stream.
  • the process comprises at least one further splitting, helically extruding and rejoining to form a final co-extrusion stream.
  • the helical extrusion helically extrudes the split streams through from 45 to 120 degrees, most preferably about 90°, before allowing rejoining of the split streams. This is believed to provide a folding action, rather than a mixing action, and leads to the end result of the marbling of the first and second extrudable confections.
  • the invention in a second aspect, relates to an apparatus for use in the process described herein, the apparatus comprising: a) a feed channel for extruding the stream of the first extrudable confection and a feed channel for extruding the stream of the second extrudable confection; b) a junction having inlets for bringing together the stream of the first extrudable confection and the stream of the second extrudable confection, and an outlet for providing the single co-extruded stream comprising a core of the first extrudable confection surrounded by an annulus of the second extrudable confection; c) the outlet leading to a co-extrusion channel, the co-extrusion channel comprising a first helical insert, for splitting the single co-extruded stream into the two first- split co-extruded streams followed by helically extruding the two first-split coextruded streams, and subsequently forming the first rejoined stream, d) the co-extrusion channel comprising second
  • Figure 1 is a side view partly in section and partly in elevation of a portion of an apparatus for use in the process of the present invention, showing five helical folding elements.
  • Figure 2 is a perspective view of the five helical folding elements shown in figure 1.
  • Figures 4a and 4b are images of frozen confections manufactured according to a process falling outside the present invention.
  • Figure 4c is an image of a frozen confection manufactured according to a process according to the present invention.
  • Figures 5a, 5b and 5c are images of frozen confections manufactured according to a process according to the present invention.
  • figure 1 shows a side view through a co-extrusion channel 10 in an apparatus according to the present invention.
  • the channel 10 comprises five helical inserts 12, 14, 16, 18, 20 and a co-extruded stream comprising a core of the first extrudable frozen confection surrounded by an annulus of the second extrudable frozen confection flows through the channel in the direction of arrows 8.
  • the first helical insert 12 begins with a straight edge 13 that divides the co-extruded stream into two equal first- split co-extruded streams.
  • the first helical insert 12 is arranged to rotate the first-split coextruded streams by 90° before becoming rejoined at the beginning of the second helical insert 14.
  • a first frozen confection and a second frozen confection were manufactured to a conventional known formulation, that differed only in colour.
  • the two formulations were individually extruded along respective feed pipes that feed into a T-junction, and travel out of a single outlet providing a single extruded stream comprising both the first extrudable frozen confection and the second extrudable frozen confection, so that the first and second frozen confections travel side-by-side along the outlet.
  • the outlet is a pipe with internal diameter of 1.5 inches.
  • ratios of the first to the second frozen confection 80:20, 70:30 and 60:40.
  • a number of helical inserts (either 5 or 10) starting 22mm from the beginning of the outlet for splitting the stream into two split co-extruded streams followed by helically extruding the two split co-extruded streams, designed as shown in figures 1 and 2 in which each helical element extrudes the streams through 90 degrees before allowing rejoining of the split streams, and the helical element rotate the streams in the same sense (i.e. anticlockwise/anticlockwise/anticlockwise etc).
  • the results showed that the best marbling effect was found with 5 helical inserts, and when the formulations were brought together with the concentric injection pipe. Images of the optimal results are shown in figure 4c. For comparison, the results where the formulations were brought together side-by-side are shown in figures 4a (10 helical inserts) and 4b (5 helical inserts), which are inferior, and do not give a good marbling effect.
  • the ratio of the first to the second frozen confection had little effect on the aesthetic result.
  • each helical element extrudes the streams through 90 degrees before allowing rejoining of the split streams, and the helical element rotate the streams in the same sense (i.e. anticlockwise/anticlockwise/anticlockwise etc) were considered further, and with comparison to a known commercially available static mixer insert (helical static mixer model HT available from Stamixco, New York, USA), in which each helical element extrudes the streams through 180 degrees before allowing rejoining of the split streams, and the helical element rotate the streams in an alternating sense (i.e.clockwise/anticlockwise/clockwise etc).
  • Figure 5a shows the results of 4 helical elements in the arrangement according to the present invention
  • figure 5c shows the results of 5 helical elements in the arrangement according to the present invention
  • Figure 5b shows the results of the comparative mixer with 6 elements, which although less preferred still falls within the present invention.
  • the comparative mixer arrangement carries out a more intense mixing due to the alternating rotational sense of the helices and the fact that they rotate about 180°, resulting in loss of the marbling effect, whereas the arrangement according to the invention provides a high quality marbling effect.

Landscapes

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

Abstract

L'invention concerne un procédé de production d'une pluralité de confiseries extrudables dimensionnellement similaires, le procédé comprenant les étapes consistant à : a) produire une première confiserie extrudable et produire une seconde confiserie extrudable, les deux confiseries extrudables ayant des couleurs différentes et éventuellement également des arômes différents ; b) extruder un flux de la première confiserie extrudable et extruder un flux de la seconde confiserie extrudable et rassembler les deux flux pour obtenir un flux co-extrudé unique comprenant un cœur de la première confiserie extrudable entouré par un espace annulaire de la seconde confiserie extrudable ; puis c) diviser le flux co-extrudé unique en deux flux co-extrudés issus d'une première division, chaque flux co-extrudé issu d'une première division comprenant des flux provenant à la fois de la première confiserie extrudable et de la seconde confiserie extrudable ; puis d) extruder de manière hélicoïdale les deux flux co-extrudés issus d'une première division ; puis e) rassembler les deux flux co-extrudés issus d'une première division pour former un premier flux co-extrudé réuni et le premier flux réuni en deux flux co-extrudés issus d'une seconde division, chaque flux co-extrudé issu d'une seconde division comprenant des flux provenant des deux flux co-extrudés issus d'une première division ; f) extruder de manière hélicoïdale les deux flux co-extrudés issus d'une seconde division ; puis g) rassembler les deux flux co-extrudés issus d'une seconde division pour former un second flux de co-extrusion réuni ; puis h) effectuer éventuellement une division supplémentaire, extruder de manière hélicoïdale et réunir pour former un flux de co-extrusion final ; i) couper le flux de co-extrusion final, chaque coupe produisant une confiserie de la pluralité de confiseries extrudables dimensionnellement similaires.
PCT/EP2025/056589 2024-04-04 2025-03-11 Procédé et appareil de production de confiserie extrudable Pending WO2025209784A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP24168560 2024-04-04
EP24168560.1 2024-04-04

Publications (1)

Publication Number Publication Date
WO2025209784A1 true WO2025209784A1 (fr) 2025-10-09

Family

ID=90717882

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2025/056589 Pending WO2025209784A1 (fr) 2024-04-04 2025-03-11 Procédé et appareil de production de confiserie extrudable

Country Status (1)

Country Link
WO (1) WO2025209784A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2479261A (en) 1944-11-21 1949-08-16 Lawrence A Bloom Creation of marbleized patterns from semifluid substances
WO2000064270A1 (fr) * 1999-04-23 2000-11-02 General Mills, Inc. Appareil et procedes de fabrication dune multiplicite d'extrudats de configuration complexe
WO2006059087A1 (fr) 2004-11-30 2006-06-08 Cadbury Schweppes Plc Appareil et procédé d’extrusion d’un produit

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2479261A (en) 1944-11-21 1949-08-16 Lawrence A Bloom Creation of marbleized patterns from semifluid substances
WO2000064270A1 (fr) * 1999-04-23 2000-11-02 General Mills, Inc. Appareil et procedes de fabrication dune multiplicite d'extrudats de configuration complexe
WO2006059087A1 (fr) 2004-11-30 2006-06-08 Cadbury Schweppes Plc Appareil et procédé d’extrusion d’un produit

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