IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
UP-0787253
(2004-02-26)
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등록번호 |
US-7687094
(2010-04-23)
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발명자
/ 주소 |
- Ladd, David D.
- Melvin, D. Hart
- Irvine, J. David
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출원인 / 주소 |
- Frozen North Trading, Inc.
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대리인 / 주소 |
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인용정보 |
피인용 횟수 :
1 인용 특허 :
11 |
초록
▼
The present invention is directed to formulations premix utilized in pellet structured frozen dessert type product. The pelletized frozen dessert product is manufactured by introducing the premix into a body of a cryogen such that the premix is frozen rapidly. The invention elevates the melting temp
The present invention is directed to formulations premix utilized in pellet structured frozen dessert type product. The pelletized frozen dessert product is manufactured by introducing the premix into a body of a cryogen such that the premix is frozen rapidly. The invention elevates the melting temperature as well as the fusing temperature of the pellets such that the storage and serving temperatures of the pellets are similar to the bulk products. The invention utilizes the basic ingredients and names and flavors of bulk type frozen desserts. The pellet produced utilizing the pre-mix is stable at normal retail and home freezer situations. The formulation and manufacture of the pelletized dessert product is substantially different from bulk frozen desserts. The result is a product that maintains the desired individuality of the pellets while maintaining structure, such that fusing is inhibited at the storage and serving temperature.
대표청구항
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What is claimed is: 1. A frozen dessert product comprising a single phase pellet said single phase being a solid phase, said pellet consisting essentially of a premix comprising 6% to 7.5% sugar content, and 0.025% to about 0.075% artificial sweetener, said pellet resulting from said premix being i
What is claimed is: 1. A frozen dessert product comprising a single phase pellet said single phase being a solid phase, said pellet consisting essentially of a premix comprising 6% to 7.5% sugar content, and 0.025% to about 0.075% artificial sweetener, said pellet resulting from said premix being introduced into a cryogen as a small individual volume of liquid, then completely freezing, said pellet remaining in a pellet form at a temperature of from −20° C. to about −5° C. without fusing to another pellet, and wherein the frozen dessert product does not contain air. 2. The frozen dessert product according to claim 1 wherein said pellet does not fuse to another pellet while said pellets remain a single phase product. 3. The frozen dessert product of claim 1 wherein said pellet consists of premix without the presence of a bulking agent. 4. The frozen dessert product according to claim 1 wherein said single phase pellet remains frozen at a temperature of about −18° C. to about −20° C. 5. The frozen dessert product according to claim 1 wherein said single phase pellet remains frozen at a temperature of about −15° C. to about −18° C. 6. The frozen dessert product according to claim 1 wherein said pellet has a melting temperature of about −5° C. to about −10° C. 7. The frozen dessert product according to claim 1 wherein said single phase pellet remains frozen at a temperature of −18° C. to −20° C. 8. The frozen dessert product according to claim 1 wherein said single phase pellet remains frozen at a temperature of −15° C. to −18° C. 9. A method of forming a single phase dessert product, the method comprising the steps of: introducing a premix into a body of liquid cryogen as a small individual volume of liquid to form a single phase palletized dessert product wherein said pelletized dessert product does not contain air and consists of a premix without the presence of a bulking agent; said small individual volume of liquid completely freezing after it is introduced to said body of liquid cryogen to form a solid phase pellet consisting essentially of premix; said premix comprising an artificial sweetener in the amount of about 0.025% to about 0.075% of the premix; and further wherein the single phase dessert product, can be stored at a temperature of from −20° C. to about −5° C. while remaining in a solid phase. 10. The method of claim 9, wherein the premix further comprises a sucrose or sucrose equivalent content of about 6.0% to 7.5% of the premix. 11. The method of claim 10, wherein the sweetener is sucrose or a corn sweetener. 12. The method of claim 9, wherein the artificial sweetener is sucralose, aspartame, saccharin, acesulphame K and combinations thereof. 13. The method of claim 9, wherein the dessert product is ice cream, sorbet, sherbet, water ice, ice milk or frozen yogurt. 14. The method of claim 9, wherein the premix contains from about 0.03% to about 0.07% artificial sweetener. 15. The method of claim 9, wherein the premix contains from about 0.04% to about 0.06% artificial sweetener. 16. The method of claim 9, wherein the premix contains 0.025% to about 0.075% sucralose. 17. The method of claim 9, wherein the pelletized dessert product can be stored at a temperature of from about −5° C. to about −10° C. 18. A pelletized dessert product produced by the method of claim 9, wherein said dessert product does not contain air and can be stored at a temperature of from about −5° C. to −20° C. while maintaining a pelletized structure. 19. A frozen dessert product comprising a single phase pellet formed from a premix comprising from 3.6% to 7.2% sugar, said pellet resulting from said premix being introduced into a cryogen, said pellet consisting essentially of premix and remaining a single phase solid product at a temperature of from between about −15 and −20 degrees Celsius without fusing to another pellet, and wherein the frozen dessert product does not contain air. 20. A frozen dessert product comprising a single phase pellet formed from a premix, said premix containing no bulking agents, said premix comprising from 7.5% to 8.5% total sucrose and sucrose equivalent content said pellet resulting from said premix being introduced into a cryogen, said pellet consisting essentially of premix and remaining a single phase product at a temperature of −20 degrees Celsius to about −5 degrees Celsius without fusing to another pellet, and wherein the frozen dessert product does not contain air. 21. A method of forming a frozen dessert product comprising introducing small individual volumes of liquid of a premix, containing no bulking agents, into a cryogen said premix comprising from 7.5% to 8.5% total sucrose and sucrose equivalent content, said premix forming said frozen dessert product in a single phase pellet in said cryogen, said pellet consisting essentially of premix, said pellet remaining a single phase product at a temperature from −20 degrees Celsius to about −5 degrees Celsius, and wherein the frozen dessert product does not contain air. 22. A method of forming a single phase dessert product, the method comprising the steps of: Introducing a premix into a body of liquid cryogen to from a single phase pelletized dessert product, said premix containing no bulking agent; Said premix comprising an artificial sweetener in the amount of about 0.025% to about 0.075% of the premix and between 3.6% to 7.2% total sucrose and sucrose equivalent content; and Further wherein the single phase dessert product consisting essentially of premix can be stored at a temperature of from −20 degrees Celsius to about −5 degrees Celsius, and wherein the single phase dessert product does not contain air. 23. A frozen dessert product comprising a single phase pellet consisting essentially of a premix, said premix containing no bulking agent, said premix comprising from 1.2% to 3.6% total sucrose and sucrose equivalent content, said pellet resulting from said premix being introduced into a cryogen, said pellet remaining a single phase solid product at a temperature of from between −20 and about −15 degrees Celsius without fusing to another pellet, and wherein the frozen dessert product does not contain air. 24. A frozen dessert product comprising a single phase pellet consisting essentially of a premix, said premix containing no bulking agent, said premix comprising from 0% to 1.2% total sucrose content, said pellet resulting from said premix being introduced into a cryogen, said pellet remaining a single phase solid product at a temperature of from between −20 and about −15 degrees Celsius without fusing to another pellet, and wherein the frozen dessert product does not contain air. 25. A frozen dessert product comprising a single phase pellet consisting essentially of a premix, said pellet being formed by introducing said premix into a cryogen as a small individual volume of liquid, said cryogen freezing said premix to form a single phase pellet, said pellet remaining in a solid phase at a temperature of from −20° C. to −5° C. without fusing to an adjacent pellet stored there with, and wherein the frozen dessert product does not contain air. 26. The frozen product according to claim 25 wherein the product can be stored at a temperature of −20° C. without agglomerating with adjacent pellets. 27. The frozen dessert product according to claim 25 where the product is structurally stable when stored in a retail or home freezer. 28. The frozen dessert product according to claim 25 wherein the storing and serving temperatures of the pellets is at a temperature range of −20 degrees Celsius and warmer. 29. The frozen dessert product according to claim 26 wherein the pellet is in a single phrase said single phase consisting essentially of a solid. 30. The frozen dessert product according to claim 25 wherein said pellet is solid between −20° C. and about −15° C. 31. The frozen dessert product according to claim 25 said pellet has a melting point between approximately to −10° C. about −6° C. 32. The frozen dessert product according to claim 25 wherein said pellet product can be stored in a conventional commercial freezer at a temperature range of −20C and warmer while maintaining a pelletized structure. 33. The frozen dessert product according to claim 25 wherein said pelletized dessert product can be stored in a home freezer having a temperature range of about −18° C. to −15° C. while maintaining a pelletized structure. 34. The frozen dessert product according to claim 25 wherein the pelletized frozen dessert product can be stored in a home fridge type freezer having a temperature range of about −10° C. to about −6° C. while maintaining a pelletized structure. 35. The frozen dessert product according to claim 25 wherein the pelletized frozen dessert product can be shipped in a commercial refrigerator freezer truck having a temperature of about −20° C. to −18° C. while maintaining a pelletized structure. 36. The frozen dessert product according to claim 25 wherein said frozen dessert product can be stored in a retail store freezer while maintaining a pelletized structure. 37. The frozen dessert product according to claim 36 wherein said frozen dessert product can be stored in a point of sale freezer for bulk frozen desserts while maintaining a pelletized structure. 38. The frozen dessert product according to claim 25 wherein the pelletized product is an ice cream, sorbet, water ice, ice milk, sherbert or frozen yogurt. 39. The frozen dessert product according to claim 1 wherein said pellet remaining in a pellet form at a temperature of up to −5° C. without fusing to another pellet. 40. The method of forming a single phase dessert product according to claim 9 wherein the single phase dessert product, can remain in a pellet form at a temperature of up to −5° C. without fusing to another pellet. 41. The frozen dessert product according to claim 20 wherein said pellet consists essentially of premix and remains a single phase product at a temperature of up to −5 degrees Celsius without fusing to another pellet. 42. The frozen dessert product according to claim 41 wherein said pellet remains a single phase product at temperatures from −20 degrees Celsius to −5 degrees Celsius without fusion to another pellet. 43. The method of forming a single phase dessert product according to claim 40 wherein said pellet remains a single phase product at temperatures from −20 degrees Celsius to −5 degrees Celsius without fusion to another pellet. 44. The frozen dessert product according to claim 39 wherein said pellet remains a single phase product at temperatures from −20 degrees Celsius to −5 degrees Celsius without fusion to another pellet.
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