U.S. patent application number 10/077088 was filed with the patent office on 2002-09-05 for round items of frozen confectionery and process of manufacture.
Invention is credited to Daouse, Alain, Marchon, Jean-Michel.
Application Number | 20020122848 10/077088 |
Document ID | / |
Family ID | 8238821 |
Filed Date | 2002-09-05 |
United States Patent
Application |
20020122848 |
Kind Code |
A1 |
Marchon, Jean-Michel ; et
al. |
September 5, 2002 |
Round items of frozen confectionery and process of manufacture
Abstract
A round item of frozen confectionery having an even roundness
and a shape generated by revolution but essentially lacking an
apex, rough edges and forming tool marks, In particular, the frozen
confectionery has the form of a ball similar in appearance to a
ball made non-industrially with an ice-cream scoop. These items are
manufactured by extrusion-forming of a confectionery in the cold
state.
Inventors: |
Marchon, Jean-Michel;
(Beauvais, FR) ; Daouse, Alain; (Noailles,
FR) |
Correspondence
Address: |
WINSTON & STRAWN
PATENT DEPARTMENT
1400 L STREET, N.W.
WASHINGTON
DC
20005-3502
US
|
Family ID: |
8238821 |
Appl. No.: |
10/077088 |
Filed: |
February 15, 2002 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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10077088 |
Feb 15, 2002 |
|
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PCT/EP00/06448 |
Jul 6, 2000 |
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Current U.S.
Class: |
426/101 |
Current CPC
Class: |
A23G 9/44 20130101; A23G
9/281 20130101; A23G 9/28 20130101; A23G 9/285 20130101 |
Class at
Publication: |
426/101 |
International
Class: |
A23G 001/00 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 20, 1999 |
EP |
99116406.2 |
Claims
What is claimed is:
1. A round item of frozen confectionery having an even roundness
and a cohesion of greater than 95%, but which essentially lacks an
apex, rough edges and forming tool marks.
2. The item of claim 1, in which the frozen confectionery is an
ice-cream, an ice-milk or a sorbet each having a percentage overrun
of 80 to 120%.
3. The item of claim 1 wherein the frozen confectionery is
uncoated, and is obtained by extrusion-forming at a temperature of
-7.degree. C. or less, wherein its roundness is generated by
revolution
4. The item of claim 1, having a frustoconical shape comprising a
circular base with a round top, a cylindrical shape having a round
top, the shape of a skittle, the shape of a fruit, or the shape of
a ball, a hollow sphere, or a hemisphere.
5. The item of claim 4 wherein the fruit shape is of a pear, lemon
or strawberry.
6. The item of claim 1, in the form of a ball having a diameter of
30 to 70 mm and a volume of 14 to 180 ml.
7. The item of claim 5, wherein the diameter of the ball is 30 to
40 mm, and its volume is 14 to 25 ml.
8. A packaged frozen confectionery product comprising a plurality
of round frozen confectionery items according to claim 1 positioned
upon cells in strips of thermoformed plastic material enclosed by
an external packaging.
9. The product of claim 8 wherein the external packaging is a
cardboard box.
10. A process for the manufacture of round frozen confectionery
items, which comprises: extruding a frozen confectionery at a
temperature of -7.degree. C. at a constant pressure; feeding a roll
of the extruded frozen confection to a forming head at a rate which
does not generate a countercurrent pressure upstream of the forming
head, thus allowing a round portion of the item to be formed which
portion essentially lacks an apex, rough edges and forming tool
marks.
11. The process of claim 10, wherein the forming head includes at
least two diaphragms for forming the round portions of the items,
and the roll feeding comprises: feeding the roll of the extruded
frozen confectionery to a first diaphragm to form the round portion
of a first item; diverting the roll to a second diaphragm before a
countercurrent pressure is generated upstream of the first
diaphragm; forming a round portion of a second item in the second
diaphragm; diverting the roll back to the first diaphragm before a
countercurrent pressure is generated upstream of the second
diaphragm; and repeating these steps until the desired number of
items are formed.
12. The process of claim 11, wherein each diaphragm includes
between 6 to 8 blades and which further comprises cutting the
formed items by opening and closing the diaphragms.
13. The process of claim 12, which further comprises directly
depositing the cut portions on a packaging material that is moving
past the forming head.
14. The process of claim 11, wherein the diverting of the roll is
effected by a rotating cylindrical throttle chamber that
distributes it to the diaphragms, and the diaphragms are driven in
a synchronized manner so that there is no counterpressure upstream
and therefore no notable variation in the supply rate by the fact
that when one of the diaphragms is completely open, the other is
completely closed.
15. The process of claim 14, in which the cylindrical throttle
chamber and the diaphragms can be driven individually by
servomotors, such that it is possible to continuously produce
portions with forms of revolution which are different from each
other.
16. The process of claim 10, wherein the extrusion temperature is
between -10.degree. C. to -12.degree. C. and the frozen
confectionery is an ice-cream having a cohesion of greater than 95%
and a percentage overrun of 80 to 120%.
17. The process of claim 10, wherein the temperature is between
-16.degree. C. to -20.degree. C. and the frozen confectionery is an
ice-milk or a sorbet having a cohesion of greater than 95% and a
percentage overrun of 80 to 120%.
18. The process of claim 1, which further comprises forming a
plurality of frozen confection items, placing the items in line in
cells on strips of thermoformed plastic material, and packaging the
strips in external packagings.
19. The process of claim 18, wherein the external packagings are
cardboard boxes.
20. The process of claim 18, in which the strips are closed with an
additional cover covering the items, wherein the covers are locked
onto the strips and are made of translucent thermoformed plastic
material.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of the U.S. national
stage designation of International application no. PCT/EP00/06448
filed Jul. 6, 2000, the content of which is expressly incorporated
herein by reference thereto.
TECHNICAL FIELD
[0002] The invention relates to the field of simultaneous forming
and proportioning of items consisting in forming and discharging in
round-shaped portions a frozen confectionery having a pasty
consistency.
[0003] The problem which forms the basis of the invention is the
large-scale mechanical manufacture of round, especially spherical,
items of frozen confectionery, for example ice-cream, ice-milk or
sorbet, which do not contain a final coating of, for example, a
couverture chocolate coating. Thus, when there is no coating
capable of masking slight defects in shape, the formed portions
obtained should have an evenly contoured roundness, a homogeneous
general appearance and resemble, if possible, the shape and the
appearance of balls produced manually with the aid of an ice-cream
scoop, i.e., a degree of roughness in a surface which otherwise has
an even, so to speak "handmade", roundness.
[0004] Preformed balls are not currently commercially available
because attempts at forming these balls, e.g., by molding them in a
two-part mold between two hemispherical cavities, have not provided
the desired appearance, with the balls being too smooth at the
surface and having a visible mold joint.
[0005] There is known, for example from U.S. Pat. No. 5,031,567, an
apparatus for the continuous manufacture of ice-cream portions.
This apparatus comprises the extrusion of a roll of pasty mass, the
forming of the roll and its cutting into portions having a
practically spherical shape by means of diaphragms, and the
deposition of the cut portions onto a moving conveyor belt. After
deposition, the portions pass successively into a hardening tunnel
and into a coating machine where they are coated with a layer of
chocolate. The balls provided by this device are not perfectly
spherical. The ice-cream is relatively soft on leaving the
extrusion nozzles, even if the freezer is pushed to the maximum of
its refrigerating capacity. As a result, the ball is deformed under
the effect of its own weight during the extrusion and tends to
collapse when it falls upon the flat surface of the conveyor belt,
resulting in a flat base before it has been sufficiently cooled by
the hardening tunnel. Moreover, the mark by the diaphragm blades is
clearly visible on its surface. Furthermore, there is a drop effect
on the top by formation of a protuberance in the form of a tip when
the ball is detached by the blades of the diaphragm. These marks
are masked when the product is then coated, but the deformation of
the items and the marks which are apparent on its surface are
perceived as major visual defects for "plain" items that are
utilized without a coating.
[0006] It is possible to improve the roundness of the products by
accelerating the hardening phase, thus limiting the period during
which the product can collapse on itself, This can be achieved by
using a supercooled tunnel. Similarly, it is possible to cause the
balls to fall into a liquid nitrogen bath in order to rapidly cool
them and encrust the surface. Using such processes, it is
effectively possible to improve the roundness of the products, but
these processes are expensive and do not address the problem of the
marks on the surfaces of the balls.
[0007] The present invention now overcomes the disadvantages of the
known processes.
SUMMARY OF THE INVENTION
[0008] The invention relates to a round item of frozen
confectionery having an even roundness and a cohesion of greater
than 95%, but which essentially lacks an apex, rough edges and
forming tool marks. Preferably, the frozen confectionery is an
ice-cream, an ice-milk or a sorbet each having a percentage overrun
of 80 to 120%. A variety of different shapes can be used where at
least a portion of each one is rounded.
[0009] Another embodiment relates to a packaged frozen
confectionery product comprising a plurality of round frozen
confectionery items as described herein that are positioned upon
cells in strips of thermoformed plastic material enclosed by an
external packaging, such as a cardboard box.
[0010] The invention also relates to a process for the manufacture
of round frozen confectionery items, which comprises extruding a
frozen confectionery at a temperature of -7.degree. C. at a
constant pressure, and feeding a roll of the extruded frozen
confection to a forming head at a rate which does not generate a
countercurrent pressure upstream of the forming head. This process
enables a round portion of the item to be formed which portion
essentially lacks an apex, rough edges and forming tool marks. As
noted above, a plurality of different shapes, each having at least
one rounded portion, can be prepared by this process. As the
rounded surface of the frozen confectionery item is smooth and
defect-free, it can sold as an uncoated product.
BRIEF DESCRIPTION OF THE DRAWING FIGURES
[0011] The accompanying drawings illustrate a preferred embodiment
of the invention given by way of example. In these drawings,
[0012] FIG. 1 is a schematic general view of the manufacturing
process,
[0013] FIG. 2 is a schematic detailed view of the means of driving
the forming head, and
[0014] FIG. 3 is an exploded perspective view of a packaging
containing items.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0015] In the context of the invention, a frozen confectionery
designates an ice-cream, an ice-milk or a sorbet having a
percentage overrun of 80 to 120%, and excludes a water ice.
[0016] As noted above, the invention relates to a round item of
frozen confectionery, preferably one obtained by extrusion-forming,
that has an even roundness generated by revolution. It essentially
lacks an apex, rough edges and forming tool marks, and has a good
cohesion, preferably of greater than 95%. The cohesion is expressed
as the percentage ratio between the height of the item just before
hardening and that at the outlet of the extrusion nozzle. Thus, a
cohesion greater than 95% according to the invention means that the
deformation of the item does not exceed 5%.
[0017] "Good cohesion" means that the frozen confection should have
a pasty and relatively hard consistency in order to be able to be
formed continuously and at a high rate by extrusion-forming, and
then be able to be deposited in a packaging moving below the
forming device. These features are achieved without notable
deformation of the volume or surface of the frozen confection
during extrusion or during deposition into the packaging and up
until the time of hardening.
[0018] Depending on the composition of the mix, the temperature on
leaving the extruder, the capacity of the extruder and the
throughput of the frozen confectionery, the frozen confectionery is
generally at a temperature of -7.degree. C. or less, and preferably
is from -10.degree. C. to -12.degree. C. in the case of an
ice-cream and -16.degree. C. to -20.degree. C. in the case of a
ice-milk or a sorbet. Such frozen confectionery may be prepared by
a cooled screw extruder, and preferably a twin screw extruder.
[0019] In the context of the invention, a round article can have
any form of revolution, which is more or less complex. For example,
the following shapes are suitable: a frustoconical shape having a
circular base with a round top, a cylindrical shape having a round
top, the shape of a skittle, the shape of a fruit, for example a
pear, lemon or strawberry, and preferably the shape of a ball, a
hollow sphere, or a hemisphere. The ball preferably has a diameter
of 30 to 70 mm and preferably 30 to 40 mm, e.g., about 34 mm, for a
volume of 14 to 180 ml and preferably of 14 to 25 ml, e.g., 20 to
25 ml.
[0020] The invention also relates to a process for the manufacture
of a round item of frozen confectionery. This process comprises the
steps of continuously feeding an extruded roll of frozen
confectionery having a temperature of -70.degree. C. or less at a
constant pressure to a forming head with diaphragms, such that the
frozen confectionery is directed alternately to one of the
diaphragms. This avoids the creation of a counterpressure upstream
of the forming head, so that round individual portions are formed
and cut from the roll by the opening and closing of the diaphragms.
The portions thus formed are directly deposited in a packaging
moving below the forming head.
[0021] According to a preferred embodiment, the forming head
consists of two diaphragms. The supply with frozen confectionery
thus takes place alternately towards one or the other of the
diaphragms. It is possible to allow for the diaphragms to be
alternately supplied by a rotating cylindrical throttle chamber
carrying out the distribution of the frozen confection, and for the
blades constituting the diaphragms to be driven in a synchronized
manner so that there is no counterpressure upstream. Therefore, no
notable variation in the supply rate is encountered, due to the
fact that when one of the diaphragms is completely open, the other
is completely closed. Such a system is similar to that described
for example in U.S. Pat. No. 5,031,567 or EP 0,373,246. The system
for setting the cylindrical throttle chamber and the diaphragms in
motion are mechanical, for example by a common motor with a
variable speed drive unit engaged with the cylindrical throttle
chamber and with cams driving the diaphragms synchronously.
[0022] The cylindrical throttle chamber and the diaphragms can be
driven individually by servomotors, such that it is possible to
continuously produce portions with forms of revolution which are
different from each other.
[0023] After forming and cutting, the portions are deposited
directly into cells arranged in lines and rows in packaging trays
below the forming head, for example into trays made of thermoformed
plastic material. The trays are carried by an indexed endless chain
moving continuously and slowing down at the time of the deposition
or discontinuously step by step, under the forming head, such that
each portion is deposited into a cell. Preferably, each tray is
closed with an additional cover covering the portions, for example
locked onto the tray and preferably made of translucent
thermoformed plastic material.
[0024] The formed portions are sufficiently hard at the time of
forming so that their deformation by the dynamic extrusion
operation is negligible. The deformation by the fall of the
portions into the cells is low, generally on the order of a maximum
of 3% for a distance between the diaphragm and the cells on the
order of about 10 cm.
[0025] One decisive advantage of the present process is its high
flexibility, its high productivity and its quality from the
hygienic point of view, particularly, since the portions are
deposited directly into their packaging without entering into
contact with intermediate recovering surfaces.
[0026] Turning now to the drawings, FIG. 1 illustrates an ice-cream
mix formed in a structure cooled by means of the twin screw
extruder 1 to the outlet temperature of -14.degree. C. The cold
ice-cream has a percentage overrun of 90% by volume. An apparatus
as described in U.S. Pat. No. 5,345,781 can be used as the
extruder. As a variant, it is possible to use an extruder as
described in U.S. Pat. No. 5,919,510 with an outlet temperature of
-8.degree. C. A cylindrical roll of hardened ice-cream is delivered
at the outlet.
[0027] The roll is formed into balls by means of the forming head 2
containing diaphragms with six to eight blades. The blades of the
diaphragms are curved inwards in order to obtain perfectly round
balls 3. These balls 3 are deposited in the thermoformed cells 4 in
the trays 5 made of plastic material, and are carried by the
endless chain 6 moving according to the arrow f1, step by step. The
trays are indexed on the output of the forming head 2. The trays 5
in fact consist of lines of strips 7 as represented in FIG. 3
below. Only one line of strips 7 has been represented in FIG. 1 for
the sake of simplicity, but the forming head in reality delivers
balls 3 in two lines. Once filled with balls, one strip is covered
with a thermoformed cover 8 made e.g., of translucent plastic
material locked onto the strip. The trays of strips are then
directed to a hardening tunnel that is not shown.
[0028] The forming head is as represented in FIGS. 4 and 5 of U.S.
Pat. No. 5,031,567 and EP 0,373,246 and the diaphragms and the
cylindrical throttle chamber are synchronously driven as described
in a first embodiment in this document.
[0029] In a second embodiment, starting with a forming head of the
same construction as above and driven in a different manner as
shown in FIG. 2, the cylindrical throttle chamber 9 is supplied
with ice-cream according to f2 and its rotation according to f3 is
directed by a servomotor 10 in order to distribute the ice-cream
alternately according to f4 and f5 towards the diaphragms 11 and
12. A servomotor 13 operates the diaphragm 11 independently and a
servomotor 14 operates the diaphragm 12, also independently, and
the various servomotors are controlled by a programmable automatic
machine so as to provide a constant flow of ice-cream without the
formation of a counterpressure. Since the diaphragms 11 and 12 can
be driven independently of each other, it is possible to produce
portions of different shapes from the same forming head, for
example a ball 15 and a pear 16. It is thus possible to vary the
shapes of the portions from one strip to another or in the same
strip.
[0030] In FIG. 3, the portions or balls 3 of ice-cream are arranged
in the cells 4 in line in strips 7 made of thermoformed plastic
material, each strip 7 containing, e.g., six balls 3. These strips
7 are covered with the cover 8 thermoformed from a translucent
plastic material. The cover 8 is locked onto the strip 7 in a known
manner, for example by means of a member such as a resilient tongue
17 or flap located inside each end face of the cover 8 and which
fits into a complementary recess 18 outside each corresponding end
face of the strip 7. It is possible to have for example three
strips 7 in parallel lines, respectively containing balls of
chocolate-, vanilla- and praline-flavored ice-cream or respectively
vanilla-flavored balls with red fruits and with lemon, placed in a
cardboard outer packaging case or box which is not shown. In this
case, it is clear that for placing in boxes, it is necessary to
allow for the separation of the lines of strips, and then their
convergence into three lines, which may be produced by mechanical
devices in a known manner.
[0031] In the embodiment represented, the items represented are
balls. It is possible to change the shape of the items by modifying
the opening and closing rhythm of the diaphragms. It is also
possible to act on the curvature and the cutting edge of the blades
of the diaphragms in order to modify the roundness of the items.
The blades may also be notched so as to produce decorative effects
on the surface.
[0032] In the embodiment represented, the head comprises two
diaphragms. Without departing from the scope of the invention, it
is possible to increase the number of diaphragms. It is also
possible to replace a single conduit for supplying the roll with a
conduit comprising separating walls or with a coaxial conduit with
a smaller diameter supplying several different frozen confectionery
products, so as to produce items with two or more flavors by
coextrusion.
* * * * *