[특허]Articles of frozen confectionery containing inclusions, and manufacturing process

[미국특허] Articles of frozen confectionery containing inclusions, and manufacturing process 원문보기

IPC분류정보
국가/구분	United States(US) Patent 등록
국제특허분류(IPC7판)	A23G-009/02 A23G-002/00
출원번호	US-0670270 (2000-09-27)
우선권정보	EP-0201350 (1996-05-21)
발명자 / 주소	Fayard, Gilles Fiaux, Martine
출원인 / 주소	Nestec S.A.
대리인 / 주소	Winston & Strawn
인용정보	피인용 횟수 : 25 인용 특허 : 23

초록 ▼

Composite articles of frozen confectionery are manufactured containing inclusions, by forming extrusions of a central filling surrounded by a sleeve of frozen composition by co-extrusion at a temperature for the frozen composition of less than or equal to about -8° C., and the extrusions are then processed into a mass of frozen composition incorporating the inclusions by coiling up the extrusion or folding it on itself. The filling is injected into the heart of the vein of frozen composition leaving the extruder, by a co-extrusion nozzle which may be moving of static.

대표청구항 ▼

1. Process for manufacturing a frozen composition containing inclusions, which comprises forming extrusions of a central filling surrounded by a sleeve of frozen composition by co-extrusion at a temperature of less than or equal to about -8° C., and processing the extrusions into a mass of frozen composition incorporating the inclusions distributed in a random manner within the mass of frozen composition. 2. Process according to claim 1 wherein the frozen composition is prepared by mixing, aerating, and freezing a composition at a temperature equal to or less than about -8° C. and passing the frozen composition through an extrusion die, wherein these steps take place in a single step in a single extrusion device having two parallel endless screws, turning in the same direction by being intermeshed with each other and being situated in a barrel provided with means of aeration and cooling so as to shape the emerging co-extruded extrusion. 3. Process according to claim 1 which further comprises placing the extrusion upon itself by continuously delivering the extrusion through an extrusion nozzle while moving the nozzle to form layers of the extrusion without separation of the inclusions. 4. Process according to claim 1 to which further comprises placing the extrusion upon itself by continuously delivering the extrusion through an extrusion nozzle and onto a tray while moving the tray onto which the extrusion is delivered to-form layers of the extrusion without separation of the inclusions. 5. Process according to claim 1 wherein the co-extrusion is conducted by passing the frozen composition around a deflecting device which includes a passage for forming a core of the filling in the frozen composition and introducing the filling through the passage of the deflecting device to provide the core of the frozen composition. 6. Process according to claim 2 wherein the extrusion die is designed to ensure a counter-pressure of about 4 to 50 bar, and is cooled to assist in controlling the temperature of the frozen composition. 7. Process according to claim 2 wherein a gas is injected into the extrusion device at one or more points along its length to achieve an overrun of at least about 80% and aerate the mass of frozen composition. 8. Process according to claim 5 wherein the deflecting device is insulated to assist in controlling the temperature and form of the filling. 9. Process according to claim 1 wherein the frozen composition is an ice cream, sorbet, sherbet or mousse and the filling is an aqueous or fatty composition having a dry matter content of about 28 to 80 wt. %, and which further comprises forming a hollow tube of the frozen composition while pumping the filling into the tube using a co-extrusion nozzle. 10. Process according to claim 6 wherein the extrusion device comprises a twin screw conveyor and which further comprises rotating the screws at about 100 to 600 revolutions per minute so as to form a frozen composition having a mean ice crystal diameter of between about 20 to 60 microns and a mean equivalent diameter for the ice crystals of about 32 to 36 microns. 11. The apparatus for performing the process of claim 1 comprising two endless screws, identical and parallel, meshing with each other, and rotating in the same direction, located in a casing having two ends, fitted at the first end with a feed pipe for introducing a composition to be frozen, and fitted at the second end with a die in the from of a plate connected to a co extrusion nozzle having a central annular passage for introducing the filling into the frozen mass, and a intermediate area between the first end and second end with means for feed air into the composition to be frozen, the casing being provided with a jacket in which a refrigerant fluid circulates.

이 특허에 인용된 특허 (23) 인용/피인용 타임라인 분석

Takahashi Toshikatsu (Tokyo JPX) Sasaki Isamu (Tokyo JPX) Yoshioka Takeya (Fukuoka JPX) Sarukawa Chuji (Tokyo JPX), Apparatus for manufacturing fibrous fish or shellfish “neriseihin”product.
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Iles ; Sr. Robert E. (Edgewater FL), Apparatus for producing frozen confection foods.
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Sawant Vijay A. (Wellingborough GB3), Confection and method and apparatus for manufacturing it.
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Fels Ulrich (Rue de Ses 42 4154 Tnisvorst DEX) Windhab Erich (Burgrain 37 8706 Meilen CHX) Hoffmann Ralf (Wilhelmstrasse 44 4320 Hattingen 13 DEX) von Holdt Peter (Bachstelzenweg 1 2401 Gross Grnau D, Device for cooling of fluids and edible foams.
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Crowder John V. (Bethpage NY), Frozen confection and method and apparatus for making same.
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Kortschot Cornelis (Cambridge CAX), Frozen desserts with flavor strands.
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Goavec Jean-Jacques (Alencon FRX), Installation for the making of food products, in particular expanded food products, such as ice cream.
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Rubenstein Irving H. (Owings Mills MD), Marshmallow variegate for frozen confections and frozen confections containing same.
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Fayard Gilles,CHX ; Groux Michel John Arthur,CHX, Method for manufacturing frozen aerated products.
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Gunnerson, Robert E., Method for production of semi-fluid fruit composition.
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Dahms Claus Martin (Happeheim DEX) Moraw Erhard F. (Reken DEX) Schubert Gunther Horst (Reken DEX), Method of preparing multicolored ice confections.
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Liggett Louis G. (Brooklyn NY) Lang Kevin W. (River Vale NJ) Wyss Clement R. (Hillsdale NJ) Williams Richard A. (Plymouth MN), Method of producing a frozen dual-textured confection.
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Butcher Ian (Guildford GB3) Hillman Kevin P. (Cheltenham GB3), Method of producing variegated extruded products.
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Groux Michel John A.,CHX ; Fayard Gilles,CHX, Mono-screw extrusion process for manufacturing aerated frozen products.
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Lewis Victor M. (Sydney AUX) Lewis David A. (Sydney AUX), Non-freeze fruit products and processes.
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Daouse Alain,FRX, Process and apparatus for manufacture of a co-extruded iced confection.
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Binley Gary N. (Northamptonshire GB2), Process for forming extruded ice confections and products formed thereby.
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Bertrand Francis-Victor (Laversines FRX) Daouse Alain (Noailles FRX) Plessier Alain (Bresles FRX), Process for making layered aerated food composition.
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Whelan Richard H. (Medfield MA) Rudolph Marvin J. (Sharon MA) Petrossian Vanik D. (Waban MA), Process for making low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel.
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Asher Yashavantkumar J. (London CAX) Mollard Martha A. (London CAX) Jordan Suzette (London CAX) Maurice Terry J. (London CAX) Caldwell Karen B. (Belmont CAX), Process for producing low or non fat ice cream.
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Binley Gary N. (Kettering GB3) Giles Alan F. (St. Neots GB3) Pearson Christopher A. (Harpenden GB3) Baker Terence P. (Rushden GB3), Process of and apparatus for shaping extrudable material.
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Kinney Alfred W. (Kansas City MO), Production of a patterned product.
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Jury Mark,GBX ; Walker John Howard,GBX, Screw-extrusion of chocolate and other fat-containing confectionery materials.
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Windhab,Erich J.; Tapfer,Uwe, Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures.
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Trombetta, Liberatore A.; Fu, YuCheng, Beverage capsule and process and system for making same.
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Gerber, Ernest C., Blender for ingredients and flavoring for soft-serve freezer product.
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Inoue, Sota, Method of assembling frozen dessert container, method of packaging frozen dessert, frozen dessert container, frozen dessert product, and method of preparing drink.
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Zerby, Christine; MacDonald, Ronald Paul Duffell; Makela, Brian, Process for molding laminated candy and resultant products thereof.
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Bernaert, Herwig; de Clercq, Dirk, Process for producing a beverage comprising cocoa material with enhanced polyphenol levels.
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Katz, Emmanuel E., Soft candies for ice cream and method of making.
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[미국특허] Articles of frozen confectionery containing inclusions, and manufacturing process 원문보기

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이 특허에 인용된 특허 (23) 인용/피인용 타임라인 분석

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