WO1997039637A1 - Method for continuous preparation of a frozen aerated confection - Google Patents
Method for continuous preparation of a frozen aerated confection Download PDFInfo
- Publication number
- WO1997039637A1 WO1997039637A1 PCT/EP1997/001714 EP9701714W WO9739637A1 WO 1997039637 A1 WO1997039637 A1 WO 1997039637A1 EP 9701714 W EP9701714 W EP 9701714W WO 9739637 A1 WO9739637 A1 WO 9739637A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- frozen
- barrel
- ice
- cream
- screw
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- 235000015243 ice cream Nutrition 0.000 claims description 22
- 238000007710 freezing Methods 0.000 claims description 15
- 230000008014 freezing Effects 0.000 claims description 15
- 238000009928 pasteurization Methods 0.000 claims description 13
- 238000005273 aeration Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000011950 custard Nutrition 0.000 claims description 3
- 235000003363 Cornus mas Nutrition 0.000 claims description 2
- 240000006766 Cornus mas Species 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 description 17
- 238000001125 extrusion Methods 0.000 description 5
- 238000000265 homogenisation Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 239000000110 cooling liquid Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 229960004063 propylene glycol Drugs 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
Definitions
- the invention relates to the manufacture of a frozen food product and a device for use in this manufacture .
- the present invention relates to improved methodology to prepare frozen confectionery products such as ice-cream.
- Continuous processes for the production of frozen confectionaries such as ice-cream usually comprise the following steps: a) homogenising of ingredients b) pasteurisation c) cooling d) freezing and aeration e) extrusion f) (optional) deep freezing
- the homogenisation step takes place in a first vessel, followed by continuous pasteurisation followed by cooling.
- the mixture is then transferred to a freezer, for example a scraped surface freezer where the product is frozen prior to extrusion and further handling.
- Screw extruders such as single screw and twin screw extruders are widely used in the chemical industry for example in the production of plastics. It has also been proposed to use single screw or twin screw extruders in the freezing of ice-cream, see for example EP 561 118 and EP 401 512. Surprisingly applicants have now found that it is possible in a continuous process for the production of frozen confectioneries such ice-cream to carry out the steps of homogenisation, pasteurisation, freezing and aeration all in one apparatus. Such a device is highly desirable since it allows the continuous preparation of ice-cream under clean closed conditions without the need of very high investments. Until now this was generally only achievable when using batch processes for ice-cream preparation.
- This screw extruder can be either a single or multiple screw extruder. Preferably however a twin screw extruder is used.
- the screw extruder consists of an outer barrel.
- This barrel is preferably of elongated shape.
- the barrel may be cylindrical or tapered.
- the length of the barrel may vary but will mostly be between 50 cm and 1000 cm.
- the barrel will be made of metal e.g. stainless steel.
- the barrel Within the barrel are one or more screws for transporting the ice-cream mix through the extruder and for providing the desired pressure onto the mix.
- the screw is homogeneous throughout the extruder in most cases it may be advisable to vary the screw parameters over the barrel . For example the angle of the screw and the lead pitch may be changed over the extruder.
- the screw will be in close alignment with the barrel to allow the necessary pressure to be built up.
- a temporary reduction of pressure may be advantageous (e.g. during pasteurisation) one way of achieving this could be to ensure that there is an empty space between the screw and the barrel .
- the barrel are various openings for feeding in material .
- the extruder will be one or more inlet openings for feeding in the components of the ice-cream.
- the barrel will be at least one opening for the inlet of air during the aeration process.
- the product is aerated to an overrun of 40 to 300 %, more preferred 60 to 200 %, most preferred 80 to 180 %.
- the barrel may be further inlet openings for example to add fruit or nuts to the frozen ice-cream, or to mix another pasty substance such as sauce into the ice-cream.
- the barrel will be provided with means for heating part of the barrel (and it contents) to effect pasteurisation.
- These means are preferably located after the inlet openings for the ice-cream ingredients and before the inlet opening of the air.
- Any suitable system for applying pasteurization heat can be used e.g. coil heating, inductive heating, microwave etc.
- the barrel will also provide cooling means to allow the cooling and freezing of the ice-cream mix after pasteurisation.
- a suitable system includes the freezing of the ice-cream ingredients while at the same moment aerating the mix. This can be achieved by having the aeration inlet in the close vicinity of the freezing means.
- the ice-cream mix may be cooled, thereafter the air may be fed in, whereafter the mix is frozen.
- Any suitable means for freezing may be used, for example a cooling liquid may be applied to the outside of the barrel (e.g. brine, methanol, propyleneglycol, carbon dioxide or liquid nitrogen) .
- an edible cooling medium may be added into the mix via a cooling inlet e.g. liquid oxygen, liquid nitrogen or solid carbon dioxide.
- the continuous freezer system is provided with a control system ensuring the dosing of ingredients, the temperature control and the pressure within the freezer.
- the invention relates to a method for the continuous preparation of a frozen aerated confection whereby the ingredients are homogenised, pasteurised, frozen and aerated in a screw extruder.
- the frozen aerated confection of the invention is a milk or fruit based frozen aerated confection such as ice-cream, frozen yoghurt, sherbet, sorbet, and frozen custard.
- Suitable ingredients and their preferred levels for such a frozen aerated confection are for example: Ice ⁇ cream/custard: milk fat 2-20 wt%, milk solids non fat 2 to 15 wt%, sugar or other sweeteners 0.01 to 35 wt%, stabilisers/ emulsifiers 0 to 2 wt%, flavours 0-5 wt%, eggs 0-20 wt%, water 30 to 85 wt%.
- the time for homogenising the ingredients may vary in a broad range for example 2 seconds to 2 hours, most conveniently 10 seconds to 20 minutes.
- Pasteurisation preferably takes place at a temperature of 65 to 95°C for a period of 1 second to 2 hours.
- the pasteurisation temperature is chosen such that pasteurisation is achieved within a period of between 10 seconds and 1 minutes.
- the mixture is then cooled to ambient temperature e.g. using a cooling liquid followed by aeration and freezing.
- the product is then extruded at a temperature of from -5 to -30 °C, more preferable from -10 to -25 °C.
- the shear applied to the mixture may vary along the barrel .
- the homogenisation preferably takes place at relatively high shear, while the final freezing step is preferably carried out under low shear.
- Figure 1 schematically represents a extruder of the twin screw type according to the present invention.
- the extruder consists of a barrel (1) of generally cylindrical scape. Within the barrel is a double screw (2) along the barrel except for an open de-pressurisation space (3) , the blades of the screw are in direct contact with the inside of the barrel.
- the barrel is orientated horizontally and has an extrusion opening (4) at its right hand side. At the left hand side of the barrel is an inlet opening (5) for mixing in the ice-cream ingredients. Further along the barrel are heating means (6, 7) for heating and pasteurising the ice-cream mix.
- Air inlets (8) ensure that the aeration gas is introduced into the system, while cooling means (9) ensure the freezing of the mix.
- the entire barrel is provided with a control system (not shown) to regulate, temperature, pressure, speed etc.
- An ice-cream of the following formulation can be prepared with the screw freezer of example 1:
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
a method and apparatus for the continuous preparation of a frozen aerated confection whereby the ingredients are homogenised, pasteurised on zones (6) and (7), frozen and aerated on zone (9) in a screw extruder (2).
Description
METHOD FOR CONTINUOUS PREPARATION OF A FROZEN AERATED CONFECTION
Technical Field of the Invention
The invention relates to the manufacture of a frozen food product and a device for use in this manufacture .
Background to the Invention
The present invention relates to improved methodology to prepare frozen confectionery products such as ice-cream.
Continuous processes for the production of frozen confectionaries such as ice-cream usually comprise the following steps: a) homogenising of ingredients b) pasteurisation c) cooling d) freezing and aeration e) extrusion f) (optional) deep freezing
Normally the homogenisation step takes place in a first vessel, followed by continuous pasteurisation followed by cooling. The mixture is then transferred to a freezer, for example a scraped surface freezer where the product is frozen prior to extrusion and further handling.
Screw extruders such as single screw and twin screw extruders are widely used in the chemical industry for example in the production of plastics. It has also been proposed to use single screw or twin screw extruders in the freezing of ice-cream, see for example EP 561 118 and EP 401 512.
Surprisingly applicants have now found that it is possible in a continuous process for the production of frozen confectioneries such ice-cream to carry out the steps of homogenisation, pasteurisation, freezing and aeration all in one apparatus. Such a device is highly desirable since it allows the continuous preparation of ice-cream under clean closed conditions without the need of very high investments. Until now this was generally only achievable when using batch processes for ice-cream preparation.
Surprisingly it has been found that the steps of homogenisation, pasteurisation, freezing and aeration of ice-cream can all take place in a screw extruder. This screw extruder can be either a single or multiple screw extruder. Preferably however a twin screw extruder is used.
Preferably the screw extruder consists of an outer barrel. This barrel is preferably of elongated shape. For example the barrel may be cylindrical or tapered. The length of the barrel may vary but will mostly be between 50 cm and 1000 cm. Usually the barrel will be made of metal e.g. stainless steel.
Within the barrel are one or more screws for transporting the ice-cream mix through the extruder and for providing the desired pressure onto the mix. Although it is possible that the screw is homogeneous throughout the extruder in most cases it may be advisable to vary the screw parameters over the barrel . For example the angle of the screw and the lead pitch may be changed over the extruder.
Generally along most of the length of the barrel, the screw will be in close alignment with the barrel to allow
the necessary pressure to be built up. However in areas wherein a temporary reduction of pressure may be advantageous (e.g. during pasteurisation) one way of achieving this could be to ensure that there is an empty space between the screw and the barrel .
Along the barrel are various openings for feeding in material . For example at the beginning of the extruder will be one or more inlet openings for feeding in the components of the ice-cream. Further on at the barrel will be at least one opening for the inlet of air during the aeration process. Preferably the product is aerated to an overrun of 40 to 300 %, more preferred 60 to 200 %, most preferred 80 to 180 %.
If desired towards the end of the barrel may be further inlet openings for example to add fruit or nuts to the frozen ice-cream, or to mix another pasty substance such as sauce into the ice-cream.
Furthermore the barrel will be provided with means for heating part of the barrel (and it contents) to effect pasteurisation. These means are preferably located after the inlet openings for the ice-cream ingredients and before the inlet opening of the air. Any suitable system for applying pasteurization heat can be used e.g. coil heating, inductive heating, microwave etc.
The barrel will also provide cooling means to allow the cooling and freezing of the ice-cream mix after pasteurisation. A suitable system includes the freezing of the ice-cream ingredients while at the same moment aerating the mix. This can be achieved by having the aeration inlet in the close vicinity of the freezing means. For example after pasteurisation, the ice-cream mix may be cooled, thereafter the air may be fed in,
whereafter the mix is frozen. Any suitable means for freezing may be used, for example a cooling liquid may be applied to the outside of the barrel (e.g. brine, methanol, propyleneglycol, carbon dioxide or liquid nitrogen) . Alternatively an edible cooling medium may be added into the mix via a cooling inlet e.g. liquid oxygen, liquid nitrogen or solid carbon dioxide.
At the end of the barrel there will be an extrusion opening. For some applications it may be desirable to have an empty space at the end of the barrel where no screw is present. This allows the depressurisation of the ice-cream prior to extrusion.
Preferably the continuous freezer system is provided with a control system ensuring the dosing of ingredients, the temperature control and the pressure within the freezer.
Accordingly in a first aspect the invention relates to a method for the continuous preparation of a frozen aerated confection whereby the ingredients are homogenised, pasteurised, frozen and aerated in a screw extruder.
Preferably the frozen aerated confection of the invention is a milk or fruit based frozen aerated confection such as ice-cream, frozen yoghurt, sherbet, sorbet, and frozen custard.
Suitable ingredients and their preferred levels for such a frozen aerated confection are for example: Ice¬ cream/custard: milk fat 2-20 wt%, milk solids non fat 2 to 15 wt%, sugar or other sweeteners 0.01 to 35 wt%, stabilisers/ emulsifiers 0 to 2 wt%, flavours 0-5 wt%, eggs 0-20 wt%, water 30 to 85 wt%.
The time for homogenising the ingredients may vary in a
broad range for example 2 seconds to 2 hours, most conveniently 10 seconds to 20 minutes.
Pasteurisation preferably takes place at a temperature of 65 to 95°C for a period of 1 second to 2 hours.
Preferably the pasteurisation temperature is chosen such that pasteurisation is achieved within a period of between 10 seconds and 1 minutes.
Preferably the mixture is then cooled to ambient temperature e.g. using a cooling liquid followed by aeration and freezing.
Preferably the product is then extruded at a temperature of from -5 to -30 °C, more preferable from -10 to -25 °C.
The shear applied to the mixture may vary along the barrel . For example the homogenisation preferably takes place at relatively high shear, while the final freezing step is preferably carried out under low shear.
The invention will be further illustrated by means of the following example:
Example 1
Figure 1 schematically represents a extruder of the twin screw type according to the present invention.
The extruder consists of a barrel (1) of generally cylindrical scape. Within the barrel is a double screw (2) along the barrel except for an open de-pressurisation space (3) , the blades of the screw are in direct contact with the inside of the barrel. The barrel is orientated horizontally and has an extrusion opening (4) at its right hand side. At the left hand side of the barrel is an inlet opening (5) for mixing in the ice-cream ingredients. Further along the barrel are heating means (6, 7) for heating and pasteurising the ice-cream mix.
Air inlets (8) ensure that the aeration gas is introduced into the system, while cooling means (9) ensure the freezing of the mix. The entire barrel is provided with a control system (not shown) to regulate, temperature, pressure, speed etc
Example 2
An ice-cream of the following formulation can be prepared with the screw freezer of example 1:
Skimmed milk powder 10 wt%
Sucrose 13 wt% Maltodextrin DE 40 4 wt%
Butter Oil 8 wt%
Locust bean gum 0.144 wt%
Carrageenan 0.016 wt%
MGP 0.3 wt% water balance
The ingredients are mixed at ambient temperature through inlet (5) . The mixture is then transported by means of the screw while continuously applying pressure, during transport homogenisation takes place until the mixture reaches the part of the barrel with the heating means 7. The mix is pasteurised for 30 seconds at a temperature of 90 °C. After leaving the heating zone the mixture cools to 5 °C. The air is introduced via inlets 8 before and during freezing by means of cooling means 9. The temperature of the product after freezing is -12 oc, the overrun is 75%. The product is then extruded at -12 °C.
Claims
1. A method for the continuous preparation of a frozen aerated confection whereby the ingredients are homogenised, pasteurised, frozen and aerated in a screw extruder.
2. A method according to claim 1 wherein a twin screw extruder is used.
3. A method according to claim 1 or 2 wherein the frozen aerated confection is selected from the group of ice-cream, frozen custard, frozen yoghurt and sorbet.
4. An apparatus for the production of a frozen aerated confection comprising a single barrel (1) provided with at least one screw (2) and extruder opening (4) , said barrel comprising inlet openings (5) and (8) for ice-cream ingredients and aeration gas and heating means (7) for pasteurisation, and cooling means (9) for freezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU25090/97A AU2509097A (en) | 1996-04-18 | 1997-04-04 | Method for continuous preparation of a frozen aerated confection |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP96302718 | 1996-04-18 | ||
| EP96302718.0 | 1996-04-18 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1997039637A1 true WO1997039637A1 (en) | 1997-10-30 |
Family
ID=8224893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP1997/001714 WO1997039637A1 (en) | 1996-04-18 | 1997-04-04 | Method for continuous preparation of a frozen aerated confection |
Country Status (2)
| Country | Link |
|---|---|
| AU (1) | AU2509097A (en) |
| WO (1) | WO1997039637A1 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998009536A1 (en) * | 1996-09-09 | 1998-03-12 | Unilever Plc | Frozen aerated ice cream free of emulsifier and preparation thereof |
| US6228412B1 (en) * | 1996-05-21 | 2001-05-08 | Nestec S.A. | Mono-screw extrusion process for manufacturing aerated frozen products |
| WO2004089102A1 (en) * | 2003-04-07 | 2004-10-21 | Tetra Laval Holding & Finance S.A. | Apparatus for the production of ice-cream mass with solid ingredients |
| WO2005070225A1 (en) | 2004-01-22 | 2005-08-04 | Nestec S.A. | Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses |
| US6955829B2 (en) | 2001-04-27 | 2005-10-18 | Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. | Frozen ice confection |
| US7261913B2 (en) | 2003-07-07 | 2007-08-28 | Dreyer's Ice Cream, Inc. | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures |
| WO2009068428A1 (en) * | 2007-11-30 | 2009-06-04 | Unilever Plc | Frozen product and method for its production |
| US7655265B2 (en) | 2003-07-07 | 2010-02-02 | Nestec S.A. | Process control scheme for cooling and heating compressible compounds |
| US11793350B2 (en) | 2019-05-16 | 2023-10-24 | Fluid-O-Tech S.R.L. | Device and method for emulsifying liquid or solid products, in particular food products such as milk or ice cream |
| TWI858648B (en) * | 2017-12-06 | 2024-10-11 | 日商赤城乳業股份有限公司 | Frozen sweet food forming device and frozen sweet food forming method |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2222617A1 (en) * | 1973-03-20 | 1974-10-18 | Ireks Arkady Gmbh | |
| DE2538858A1 (en) * | 1975-09-01 | 1977-03-10 | Tarcisio Povigna | Ice cream mix pasteuriser - with worm conveyor coaxial to heating and refrigerating zone |
| JPS5629962A (en) * | 1979-08-22 | 1981-03-25 | Takuzo Ichihara | Apparatus for preparation of frozen food |
| WO1988001473A1 (en) * | 1986-09-02 | 1988-03-10 | Iles Robert E Sr | Apparatus for producing frozen confection foods |
| US4795650A (en) * | 1986-08-04 | 1989-01-03 | Food Trends, Inc. | Method of making extruded frozen cheesecake product |
| EP0351476A1 (en) * | 1988-07-22 | 1990-01-24 | Goavec S.A. Societe Dite : | Apparatus for producing food products, especialy expanded food products such as ice cream |
| EP0401512A1 (en) * | 1989-06-05 | 1990-12-12 | HMF KRAMPE & CO. GMBH | Control to use a process for cooling foam, particularly edible foam |
| EP0561118A2 (en) * | 1992-01-28 | 1993-09-22 | Milchhof-Eiskrem GmbH & Co. KG | Cooling apparatus for fluid and eatable foams |
-
1997
- 1997-04-04 AU AU25090/97A patent/AU2509097A/en not_active Abandoned
- 1997-04-04 WO PCT/EP1997/001714 patent/WO1997039637A1/en active Application Filing
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2222617A1 (en) * | 1973-03-20 | 1974-10-18 | Ireks Arkady Gmbh | |
| DE2538858A1 (en) * | 1975-09-01 | 1977-03-10 | Tarcisio Povigna | Ice cream mix pasteuriser - with worm conveyor coaxial to heating and refrigerating zone |
| JPS5629962A (en) * | 1979-08-22 | 1981-03-25 | Takuzo Ichihara | Apparatus for preparation of frozen food |
| US4795650A (en) * | 1986-08-04 | 1989-01-03 | Food Trends, Inc. | Method of making extruded frozen cheesecake product |
| WO1988001473A1 (en) * | 1986-09-02 | 1988-03-10 | Iles Robert E Sr | Apparatus for producing frozen confection foods |
| EP0351476A1 (en) * | 1988-07-22 | 1990-01-24 | Goavec S.A. Societe Dite : | Apparatus for producing food products, especialy expanded food products such as ice cream |
| EP0401512A1 (en) * | 1989-06-05 | 1990-12-12 | HMF KRAMPE & CO. GMBH | Control to use a process for cooling foam, particularly edible foam |
| EP0561118A2 (en) * | 1992-01-28 | 1993-09-22 | Milchhof-Eiskrem GmbH & Co. KG | Cooling apparatus for fluid and eatable foams |
Non-Patent Citations (1)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN vol. 5, no. 85 (C - 057) 3 June 1981 (1981-06-03) * |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6228412B1 (en) * | 1996-05-21 | 2001-05-08 | Nestec S.A. | Mono-screw extrusion process for manufacturing aerated frozen products |
| WO1998009534A3 (en) * | 1996-09-09 | 1998-05-14 | Unilever Plc | Frozen product and process for the preparation thereof |
| WO1998009536A1 (en) * | 1996-09-09 | 1998-03-12 | Unilever Plc | Frozen aerated ice cream free of emulsifier and preparation thereof |
| US6955829B2 (en) | 2001-04-27 | 2005-10-18 | Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. | Frozen ice confection |
| WO2004089102A1 (en) * | 2003-04-07 | 2004-10-21 | Tetra Laval Holding & Finance S.A. | Apparatus for the production of ice-cream mass with solid ingredients |
| US7418829B2 (en) | 2003-04-07 | 2008-09-02 | Tetra Pak Hoyer A/S | Apparatus for the production of ice-cream mass with solid ingredients |
| US7670635B2 (en) | 2003-07-07 | 2010-03-02 | Nestec S.A. | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures |
| US7261913B2 (en) | 2003-07-07 | 2007-08-28 | Dreyer's Ice Cream, Inc. | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures |
| US8173195B2 (en) | 2003-07-07 | 2012-05-08 | Nestec S.A. | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures |
| US7655265B2 (en) | 2003-07-07 | 2010-02-02 | Nestec S.A. | Process control scheme for cooling and heating compressible compounds |
| US8394441B2 (en) | 2004-01-22 | 2013-03-12 | Nestec S.A. | Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses |
| WO2005070225A1 (en) | 2004-01-22 | 2005-08-04 | Nestec S.A. | Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses |
| US9433231B2 (en) | 2004-01-22 | 2016-09-06 | Nestec S.A. | Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses |
| WO2009068428A1 (en) * | 2007-11-30 | 2009-06-04 | Unilever Plc | Frozen product and method for its production |
| EA019261B1 (en) * | 2007-11-30 | 2014-02-28 | Унилевер Н.В. | FROZEN PRODUCT AND METHOD FOR OBTAINING IT |
| TWI858648B (en) * | 2017-12-06 | 2024-10-11 | 日商赤城乳業股份有限公司 | Frozen sweet food forming device and frozen sweet food forming method |
| US11793350B2 (en) | 2019-05-16 | 2023-10-24 | Fluid-O-Tech S.R.L. | Device and method for emulsifying liquid or solid products, in particular food products such as milk or ice cream |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2509097A (en) | 1997-11-12 |
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