초록 ▼

The present invention is a chocolate mush meltaway that is dispensed from a temperature or torque controlled shake freezer machine and that conforms in shape to a receptacle into which it is dispensed. The mush meltaway is made from a selected mixture of chocolate, oil, and fluor salt. Optionally, a

The present invention is a chocolate mush meltaway that is dispensed from a temperature or torque controlled shake freezer machine and that conforms in shape to a receptacle into which it is dispensed. The mush meltaway is made from a selected mixture of chocolate, oil, and fluor salt. Optionally, a flavor can be added to the mixture. The chocolate is melted and then the oil and salt are mixed with the chocolate. The mixture is transformed into a semi-solid chocolate mush meltaway having a selected viscosity in a torque controlled shake freezer machine. The machine automatically and intermittently operates to maintain the desired viscosity and consistency of the mush meltaway, which is similar to soft-serve ice cream. The proper viscosity and consistency are maintained independent of the actual temperature of the mush meltaway. The chocolate mush meltaway is dispensed into the receptacle at a selected time for immediate consumption.

대표청구항 ▼

I claim: 1. A method of making a chocolate mush meltaway comprising the steps of: a. providing a predetermined amount of melted chocolate having a chocolate melting temperature; b. providing a predetermined amount of oil, and a predetermined amount of salt; c. mixing the melted chocolate, oil, and

I claim: 1. A method of making a chocolate mush meltaway comprising the steps of: a. providing a predetermined amount of melted chocolate having a chocolate melting temperature; b. providing a predetermined amount of oil, and a predetermined amount of salt; c. mixing the melted chocolate, oil, and salt into a mixture; d. providing a machine comprising: i. a hopper; ii. a freezing tunnel with a shaft and scraper rotatable therein; and iii. a dispenser; e. pouring the mixture into the machine hopper; f. drawing the mixture into the freezing tunnel; g. operating the freezing tunnel and transforming the mixture into a semi-solid mush meltaway having the viscosity and consistency of soft butter, custard, or soft-serve ice cream; and h. dispensing the semi-solid mush meltaway from the machine dispenser into a selected receptacle, wherein the step of dispensing the semi-solid mush meltaway comprises the step of attaining a mush meltaway temperature of about 70 to 80 degrees Fahrenheit prior to dispensing the semi-solid mush meltaway. 2. The method of claim 1 comprising the further step of intermittently and automatically operating the freezing tunnel to maintain the desired viscosity and consistency of the semi-solid mush meltaway. 3. The method of claim 1 wherein the step of providing a predetermined amount of oil comprises the step of providing an amount of oil in a ratio of approximately one part oil to five parts chocolate by weight. 4. The method of claim 1 comprising the further step of adding a predetermined amount of a selected flavor to the mixture prior to the step of pouring the mixture into the machine hopper. 5. The method of claim 1 wherein the step of pouring the mixture into the machine hopper comprises the step of attaining a mixture temperature greater than about 94 degrees Fahrenheit prior to pouring the mixture. 6. The method of claim 1 wherein: a. the step of providing a machine comprises the step of providing a modified torque controlled shake freezer machine; and b. the step of operating the freezing tunnel comprises the step of rotating the shaft and scraper in the freezing tunnel and sensing the torque on the rotating shaft and scraper. 7. The method of claim 1 wherein: a. the step of providing a machine comprises the step of providing a modified temperature controlled soft-serve ice cream or shake freezer machine having a thermostat; and b. the step of operating the freezing tunnel comprises the step of operating the thermostat to control the freezing tunnel and transforming the mixture into the semi-solid mush meltaway. 8. The method of claim 1 comprising the further step of pouring the mixture into a portable container subsequent to mixing the melted chocolate, oil, and salt and prior to pouring the mixture into the machine hopper. 9. The method of claim 8 wherein the step of pouring the mixture into a portable container comprises the step of pouring the mixture into the portable container at a temperature of approximately 120 degrees F. 10. The method of claim 8 wherein the step of pouring the mixture into a portable container comprises the step of pouring the mixture into the portable container at a temperature higher than the chocolate melting temperature. 11. In combination: a. a modified shake freezer machine comprising: i. a hopper; ii. a freezing tunnel connected to the hopper; and iii. a dispenser connected to the freezing tunnel; b. a mixture comprising chocolate, oil, and salt in a selected ratio and poured into said machine hopper and flowing into the machine freezing tunnel, the mixture being transformable in the machine freezing tunnel into a semi-solid mush meltaway having the viscosity and consistency of soft butter, custard, or soft-serve ice cream, wherein the viscosity and consistency of the semi-solid mush meltaway is achieved when said mixture has a temperature of approximately between 70 and 80 degrees Fahrenheit, the mixture being dispensable from the machine dispenser; and c. a receptacle for receiving the semi-solid mush meltaway from the machine dispenser. 12. The combination of claim 11 wherein said freezing tunnel is intermittently and automatically operable to maintain said semi-solid mush meltaway at the viscosity and consistency of soft butter, custard, or soft-serve ice cream. 13. The combination of claim 11 wherein the viscosity and consistence of said the semi-solid mush meltaway is achieved when said mixture has a temperature of approximately between 74 and 77 degrees Fahrenheit. 14. The combination of claim 11 wherein said semi-solid mixture dispensed from the machine dispenser conforms to the shape of said receptacle. 15. The combination of claim 11 wherein said container consists of an edible wafer cone. 16. The combination of claim 11 wherein the modified shake freezer machine is a modified torque controlled shake freezer machine. 17. The combination of claim 11 wherein the shake freezer machine is a temperature controlled soft-serve ice cream or shake freezer machine. 18. A method of distributing a selected amount of chocolate mush meltaway to a consumer comprising the steps of: a. providing a mixture comprising selected amounts of chocolate, oil, and salt at a first location, b. transporting the mixture to a second location remote from the first location; c. providing a dispensing machine at the second location wherein the step of providing a dispensing machine comprises the step of providing a modified torque controlled shake freezer machine; d. pouring a selected amount of the mixture into the dispensing machine; e. transforming the mixture into a semi-solid mush meltaway having a selected viscosity and consistency; wherein the step of transforming the mixture comprises the step of attaining a temperature for the chocolate mush meltaway of between approximately 70 and 80 degrees F., and f. dispensing a selected amount of the mush meltaway from the dispensing machine for immediate consumption by a consumer. 19. The method of claim 18 wherein: a. the step of providing a mixture comprises the step of providing a mixture having a temperature of approximately 120 degrees F.; b. the step of transporting the mixture comprises the step of pouring the mixture at approximately 120 degrees F. into a storage container; and c. the step of pouring a selected amount of the mixture comprises the step of pouring a selected amount of the mixture from the storage container into the dispensing machine. 20. The method of claim 18 wherein: a. the step of providing a mixture comprises the step of providing a selected amount of a chocolate having a chocolate melting temperature; and b. the step of pouring a selected amount of the mixture comprises the step of pouring the selected amount of the mixture into the dispensing machine at a temperature higher than the chocolate melting temperature. 21. A method of distributing a selected amount of chocolate mush meltaway to a consumer comprising the steps of: a. providing a mixture comprising selected amounts of chocolate, oil, and salt at a first location; b. transporting the mixture to a second location remote from the first location; c. providing a dispensing machine at the second location wherein the step of providing a dispensing machine comprises the step of providing a modified temperature controlled soft-serve ice cream or shake freezer machine; d. pouring a selected amount of the mixture into the dispensing machine; c. transforming the mixture into a semi-solid mush meltaway having a selected viscosity and consistency; wherein the step of transforming the mixture comprises the step of attaining a temperature for the chocolate mush meltaway of between approximately 70 and 80 degrees F., and f. dispensing a selected amount of the mush meltaway from the dispensing machine for immediate consumption by a consumer. 22. The method of claim 21 wherein: a. the step of providing a mixture comprises the step of providing a mixture having a temperature of approximately 120 degrees F.; b. the step of transporting the mixture comprises the step of pouring the mixture at approximately 120 degrees F. into a storage container; and c. the step of pouring a selected amount of the mixture comprises the step of pouring a selected amount of the mixture from the storage container into the dispensing machine. 23. The method of claim 21 wherein: a. the step of providing a mixture comprises the step of providing a selected amount of a chocolate having a chocolate melting temperature; and b. the step of pouring a selected amount of the mixture comprises the step of pouring the selected amount of the mixture into the dispensing machine at a temperature higher than the chocolate melting temperature.