EP0660672A1 - Dispositif d'extrusion et procede de preparation d'une confiserie glacee composee - Google Patents

Dispositif d'extrusion et procede de preparation d'une confiserie glacee composee

Info

Publication number
EP0660672A1
EP0660672A1 EP93920715A EP93920715A EP0660672A1 EP 0660672 A1 EP0660672 A1 EP 0660672A1 EP 93920715 A EP93920715 A EP 93920715A EP 93920715 A EP93920715 A EP 93920715A EP 0660672 A1 EP0660672 A1 EP 0660672A1
Authority
EP
European Patent Office
Prior art keywords
edible ice
nozzles
edible
zones
parts
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.)
Withdrawn
Application number
EP93920715A
Other languages
German (de)
English (en)
Inventor
Jose Antonio Caldas +Di Castan
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 PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
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 PLC, Unilever NV filed Critical Unilever PLC
Publication of EP0660672A1 publication Critical patent/EP0660672A1/fr
Withdrawn legal-status Critical Current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
    • A23G9/04—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
    • A23G9/04—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

Definitions

  • the invention relates to method by which it is possible to obtain an ice confection with different flavours combined together in such a way as to give a characteristic body or image, but one in which there are distinct, well- differentiated zones each corresponding to a particular flavour and/or colour of edible ice confection.
  • the invention also provides equipment for giving practical effect to the invention in a simple and effective way.
  • ice confection is used to include any frozen edible product, eg ice cream, ice milk, frozen yoghurts and frozen custards.
  • the edible ice confection market has undergone considerable changes in recent years.
  • One such change is that edible ices with two or more flavours are now being sold.
  • Ice confections There is no large scale commercially available edible ice confection which for example, is in the shape of a human figure with the arms of one flavour, the head of another, the body of yet another, the legs of a different one again, and so on. A product of this form could be made by hand, but the demands of industrial production require such products to be made on a large scale to a high standard. Ice confections have been well characterised in the literature and general disclosures will be found in Arbuckle ("Ice Cream” published by AVI of estport, Conneticut) and J Soc Dairy Technology 1990, 43(1), pp 17- 20.
  • the method proposed is based on a technique that enables an edible ice confection with quite distinct zones in different colours and/or flavours to be obtained, whatever the outline of the product obtained.
  • the technique on which the process is based consists of partitioning or dividing the body of the edible ice confection to be obtained into elementary parts, each one of these being supplied by edible ice of the desired flavour/colour.
  • the separate parts of the body of edible ice obtained are of different flavours/ colours, in accordance with product delivered to each part.
  • the said process is performed by means of an extruder device that will have as many nozzles as there are different parts in the body of the edible ice confection to be obtained, even though many of these parts will have the same flavour, but will logically occupy zones separate from others of a different flavour, so that each part or zone of the body requires a nozzle. All these nozzles discharge into the different channels that define the body obtained when they come together, these channels ultimately discharge into a common outlet whose outline corresponds to that of the body proper of the edible ice confection.
  • the temperature of the products that are to form the composite body of the edible ice at the outlet of the nozzles are selected to ensure the separate parts come to cohere together properly to enable the formation of a single body. If the temperature is too high there will be deformation and slipping in the zone where the outlet channels come together, which is disastrous to the appearance of the product, while if the temperature is too low the products will be frozen too hard and will not join together satisfactorily, the edible ice product will turn out like a jigsaw puzzle and its parts may even separate.
  • the basic object of the invention is to form portions of edible ice confection of very small dimensions with different colours/flavours in order to define zones in the resultant edible ice by treating these zones individually, that is considering them as independent nozzles.
  • the ice confection may have addition parts added in a separate process, eg couverture or chocolate parts or areas.
  • the body of edible ice confection obtained will be cut at the outlet of the extruder by conventional means, such as a cutting wire or knife or the like, the individual shaped edible ices falling on to a conveyor belt on which there are collecting trays, then passing to the provision of a suitable support or stick for the edible ice, the freezing tunnel, wrapping and final packaging in boxes.
  • a suitable support or stick for the edible ice the freezing tunnel, wrapping and final packaging in boxes.
  • the flow rate through each nozzle is regulated individually by conventional means to ensure the rate of flow through each nozzle is correct, as excess of any one of these would lead to the bodies or shapes obtained being significantly convex, whereas it is usually desired to obtain a body of edible ice with a flat silhouette.
  • Figure 1 shows a side view of an extruder used to obtain an edible ice confection of a particular shape but with different flavours/colours due to the number of nozzles with which it is equipped;
  • Figure 2 shows the same device from a different elevation
  • Figure 3 is a bottom plan view of the extruder of the preceding figures, showing an edible ice confection with a specific shape having distinct zones, each with a corresponding flavour/colour and each obtained by means of the product injected through each of the nozzles represented in the preceding figures.
  • the extrusion equipment for implementing the method for obtaining an edible ice with different flavours/colours comprises a body in the shape of a truncated cone (1) with a plurality of nozzles (2) leading to it so that an edible ice product with a distinct flavour may be delivered through each nozzle, or several of the nozzles may deliver the same flavour, that is to say, the flavours may be combined as desired.
  • Each nozzle (2) discharges into a separate channel (3) , each of these channels having a shape corresponding to a specific zone of the body of edible ice to be obtained (4) .
  • each of these zones or parts will correspond to the shape of the separate channels (3) .
  • the arrival of these products of different flavours in consequence of the fact that they issue from nozzles (2) into which products with different flavours have been injected logically results in a body (4) with all these zones clearly differentiated as to flavour.
  • an edible ice body (4) is obtained through the cohesion of the products corresponding to each part or zone.
  • each zone it is not necessary for each zone to differ by both colour and flavour.
  • a single flavour may be used while having zones extruded having different colours.
  • the process allows a number of zones to be extruded having colour/flavour at the choice of the manufacturer.
  • FIG. 2 show, by way of example, a pair of nozzles (2') that are in a different position than the rest of the nozzles (2) to indicate that these may correspond, for example, to the product that will form the outer contour of the body of edible ice (4) or specific lateral zones of it.
  • a nozzle (2" with various independent or distinct outlets, indicating that each one of these will cover or correspond to a very small zone or portion of the edible ice, so that these zones are obtained by treating them individually, that is to say considering them as an independent nozzle, so that the nozzle (2") has independent outlets to deal with these small portions in the overall body that are interrelated within a zone of the same mass.
  • the transitional part discharging into the general outlet (5) , which logically corresponds to the outline of the ice cream body to be obtained (4) , there are some tubes (6) that are supplied from a common pipeline (7) through which air is directed to raise the temperature of the walls of the nozzle and prevent the edible ice mass from adhering to them,
  • the invention provides a co-extrusion method which provides a consistent product over a period of time. That is, small changes in overrun and composition in supply to one zone can be compensated by changing the rate of supply to that zone. Temperature variation in the compositions and apparatus can also be compensated. Large areas of a human or animal figure, can be separated into a number of zones. Inconsistent supply to a large zone is removed by separating the zone into a number of individual smaller zones.

Landscapes

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

Abstract

Le procédé et le dispositif décrits permettent de préparer des confiseries glacées comestibles possédant différents arômes et couleurs, où la masse de la glace comestible peut présenter toute configuration possible mais comporte des zones ou des parties constituées par des masses de couleurs et/ou d'arômes différents. Ceci s'effectue au moyen du cloisonnement ou de la division de la forme de la masse en parties élémentaires, provenant chacune d'une buse différente (2), (2') et (2'), à travers laquelle des produits d'arôme et/ou de couleur différent sont véhiculés vers lesdites parties ou zones élémentaires (3), dont chacune présente la délimitation d'une zone particulière de la masse à obtenir. Toutes ces parties (3) sont dirigées vers une sortie commune (5), dont le profil correspond à celui de la glace comestible à préparer. La formation de parties de petites dimensions à l'intérieur de la même zone s'effectue au moyen de buses (2') pourvues de sorties différentes et indépendantes.
EP93920715A 1992-09-15 1993-09-13 Dispositif d'extrusion et procede de preparation d'une confiserie glacee composee Withdrawn EP0660672A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
ES9201850A ES2050075B1 (es) 1992-09-15 1992-09-15 Procedimiento de obtencion de un helado de diferentes sabores y aparato correspondiente.
ES9201850 1992-09-15
PCT/EP1993/002479 WO1994006305A1 (fr) 1992-09-15 1993-09-13 Dispositif d'extrusion et procede de preparation d'une confiserie glacee composee

Publications (1)

Publication Number Publication Date
EP0660672A1 true EP0660672A1 (fr) 1995-07-05

Family

ID=8278151

Family Applications (1)

Application Number Title Priority Date Filing Date
EP93920715A Withdrawn EP0660672A1 (fr) 1992-09-15 1993-09-13 Dispositif d'extrusion et procede de preparation d'une confiserie glacee composee

Country Status (4)

Country Link
EP (1) EP0660672A1 (fr)
AU (1) AU4816393A (fr)
ES (1) ES2050075B1 (fr)
WO (1) WO1994006305A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011002607A1 (fr) 2009-07-03 2011-01-06 Cisco Technology, Inc. Transition entre réseaux, assistée par l'infrastructure

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6713101B2 (en) 2001-05-01 2004-03-30 Nestec S.A. Frozen dessert novelty and method for its preparation
ES2221522B1 (es) * 2002-05-08 2006-01-16 Diseño Tecnologico Avanzado Del Molde, S.L. Maquina para extrusionar dulces o similares.

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1693988A (en) * 1926-12-10 1928-12-04 Kuhn Ice Cream Machinery Co Ice-cream-packaging machine
US2246871A (en) * 1939-11-07 1941-06-24 Gerald G Balch Method of and means for introducing edible semisolids to ice cream
FR1349277A (fr) * 1962-11-16 1964-01-17 Eskimo Pie Corp Extrusion de desserts congelés
US3344751A (en) * 1966-11-04 1967-10-03 Marigold Foods Inc Device for making confections
US3372843A (en) * 1967-09-27 1968-03-12 Soodalter Arnold Food dispensing apparatus
US3840311A (en) * 1971-06-01 1974-10-08 Glacier Industries Apparatus for extruding multi-flavor ice cream products of varied shapes

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9406305A1 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011002607A1 (fr) 2009-07-03 2011-01-06 Cisco Technology, Inc. Transition entre réseaux, assistée par l'infrastructure

Also Published As

Publication number Publication date
ES2050075B1 (es) 1994-12-01
AU4816393A (en) 1994-04-12
ES2050075A1 (es) 1994-05-01
WO1994006305A1 (fr) 1994-03-31

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