A method for making an ice cream sundae including the steps of adding ice cream to a container and pumping a topping onto the ice cream in the container wherein the topping has a viscosity of from about 1000 cps to about 18,000 cps, and solids content of from about 40 to about 70 percent by weight o
A method for making an ice cream sundae including the steps of adding ice cream to a container and pumping a topping onto the ice cream in the container wherein the topping has a viscosity of from about 1000 cps to about 18,000 cps, and solids content of from about 40 to about 70 percent by weight of the topping. In a further embodiment wherein the topping contains fruit the viscosity of the topping is from about 4 to about 12 Bostwick units.
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1. A method of making an ice cream sundae comprising the steps of: adding ice cream to a container; and, pumping a topping onto said ice cream by means of a hand operated pump which comprises a reservoir for said topping, means for drawing an amount of topping from a topping storage container in
1. A method of making an ice cream sundae comprising the steps of: adding ice cream to a container; and, pumping a topping onto said ice cream by means of a hand operated pump which comprises a reservoir for said topping, means for drawing an amount of topping from a topping storage container into the reservoir preparatory to dispensing the topping onto the ice cream, and means for dispensing the topping from said reservoir onto the ice cream, said topping having a viscosity of from about 1,000 to about 18,000 cps, and solids content of from about 40 to about 70 percent by weight of said topping. 2. The method of claim 1, further comprising the steps of heating the topping to from about 120 to about 130 degrees Fahrenheit. 3. The method of claim 1, wherein the topping is a chocolate flavored fudge having a viscosity of about 18,000 cps at about 135° F., a solids content of about 67 percent by weight of the topping, and a pH of about 6.1. 4. The method of claim 3, further comprising the step of heating the topping to from about 120 to about 130 degrees Fahrenheit. 5. The method of claim 1, wherein the topping is a chocolate flavored syrup having a viscosity of from about 1,000 to about 6,000 cps at about 72° F., a solids content of about 66 percent by weight of the topping, and a pH of about 6.3. 6. The method of claim 1, wherein the topping is a butterscotch flavored syrup having a viscosity of from about 6,000 to about 10,000 cps at about 72° F., a solids content of about 70 percent by weight of the topping, and a pH of about 5.8. 7. A method of making an ice cream sundae comprising the steps of: adding ice cream to a container; and, pumping a topping onto said ice cream, said topping having a viscosity of from about 4 to about 12 Bostwick units, and solids of from about 40 to about 50 percent by weight of said topping. 8. The method of claim 7, wherein the topping has a solids size range of from about 1/16 to about 3/16 inches in diameter. 9. The method of claim 7, further comprising the step of heating the topping to from about 120 to about 125 degrees Fahrenheit. 10. The method of claim 7, wherein the topping is fruit flavored. 11. The method of claim 10, wherein the fruit flavor is pineapple, the topping having a viscosity of from about 6 to about 10 Bostwick units at about 72° F., a pineapple solids content of about 40 percent by weight of the topping and a pH of about 3.5. 12. The method of claim 11, wherein the pineapple solids having a particle size of from about 1/16 to about 3/16 inches in diameter. 13. The method of claim 10, wherein the fruit flavor is strawberry, the topping having a viscosity of from about 8 to about 12 Bostwick units at about 72° F., a strawberry solids content of about 40 percent by weight of the topping and a pH of about 3.4. 14. The method of claim 13, wherein the strawberry solids have a particle size of from about 1/16 to about 3/16 inches in diameter. 15. The method of claim 10, wherein the fruit flavor is apple, the topping having a viscosity of from about 4 to about 8 units at about 72° F., an apple solids content of about 40 percent by weight of the topping and a pH of about 3.5. 16. The method of claim 15, wherein the apple solids have a particle size of from about 1/16 to about 3/16 inches in diameter. 17. The method of claim 16, further comprising the step of heating the topping to a temperature of from about 120 to about 125 degrees Fahrenheit. 18. The method of claim 10, wherein the fruit topping is boysenberry, the topping having a viscosity of from about 4 to about 8 Bostwick units at about 72° F., a boysenberry solids content of about 50 percent by weight of the topping and a pH of about 3.2. 19. The method of claim 18, wherein the boysenberry solids have a particle size of from about 1/16 to about 3/16 inches in diameter. 20. The method of claim 19, further comprising the step of heating the topping to a temperature of from about 120 to 125 degrees Fahrenheit.
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이 특허에 인용된 특허 (2)
Rubenstein Irving H. (Owings Mills MD), Marshmallow variegate for frozen confections and frozen confections containing same.
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