U.S. patent application number 14/430306 was filed with the patent office on 2015-09-03 for apparatus and method for manufacturing a frozen confectionary product.
The applicant listed for this patent is Bradley SMITH. Invention is credited to Bradley Smith.
Application Number | 20150245635 14/430306 |
Document ID | / |
Family ID | 47190439 |
Filed Date | 2015-09-03 |
United States Patent
Application |
20150245635 |
Kind Code |
A1 |
Smith; Bradley |
September 3, 2015 |
APPARATUS AND METHOD FOR MANUFACTURING A FROZEN CONFECTIONARY
PRODUCT
Abstract
The invention relates to apparatus and method of making a frozen
confectionary product such as ice cream or sorbet in which a
confectionary mix is churned in a vessel whilst a liquid gas such
as liquid nitrogen is added. Existing churning apparatus moves a
stirrer through the ice cream mix in an epicyclical motion. This
tends to splash liquid nitrogen so that it evaporates without
contributing to the freezing of the ice cream. In the improved
mixing method, the stirrer is repeatedly drawn against the inside
wall(s) of the vessel. This reduces splashing of the liquid
nitrogen. The drawing action also removes build up of frozen
confectionary product on both the stirrer and the vessel walls and
allows unfrozen confectionary mix to move to the edges of the
vessel and be preferentially frozen.
Inventors: |
Smith; Bradley; (Ashford
Middlesex, GB) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
SMITH; Bradley |
Ashford Middlesex |
|
GB |
|
|
Family ID: |
47190439 |
Appl. No.: |
14/430306 |
Filed: |
September 23, 2013 |
PCT Filed: |
September 23, 2013 |
PCT NO: |
PCT/GB2013/052478 |
371 Date: |
March 23, 2015 |
Current U.S.
Class: |
426/519 ;
99/455 |
Current CPC
Class: |
A23G 9/06 20130101; A23G
9/106 20130101; A23G 9/20 20130101; A23G 9/224 20130101; A23G 9/46
20130101 |
International
Class: |
A23G 9/10 20060101
A23G009/10; A23G 9/20 20060101 A23G009/20 |
Foreign Application Data
Date |
Code |
Application Number |
Sep 21, 2012 |
GB |
1216945.4 |
Claims
1. A method of making a frozen confectionary product in which an
unfrozen confectionary mix, agitated within a vessel, is cooled and
frozen by a liquid gas; wherein an agitator agitating the unfrozen
confectionary mix has a motion which comprises repeatedly drawing
the agitator against an inside wall of the vessel.
2. A method according to claim 1 wherein the vessel is rotated in
order that a subsequent motion causes the agitator to draw against
a different portion of the inside wall of the vessel.
3. A method according to claim 1 wherein the agitator is drawn
downwardly towards the base of the vessel.
4. A method according to claim 1 wherein the motion comprises an
opposing movement in which the agitator moves away from the inside
wall of the vessel.
5. A method according to claim 3 wherein the motion comprises an
opposing upward movement in which the agitator moves away from the
inside wall of the vessel.
6. A method according claim 1 wherein in addition to the motion,
the agitator is caused to rotate about its primary axis.
7-14. (canceled)
15. A method according to claim 1 wherein the liquid gas is
delivered into the vessel.
16. A method of making a frozen confectionary product in which an
unfrozen confectionary mix, agitated within a vessel, is cooled and
frozen by a liquid gas: characterised in that an agitator agitates
the mix with a cyclic motion comprising: a downward movement
through the confectionary mix towards the base of the vessel which
moves frozen confectionary mix from an inner surface of the vessel
towards the base of the vessel; and an upward movement which moves
unfrozen confectionary mix towards the surface of the confectionary
mix; there further being a transversal movement such that the
upward and downward movements do not occur within the same part
within the vessel.
17. A method according to claim 16 wherein the cyclic motion
comprises: a downward movement running proximate to an inside wall
of the vessel; and that during the upward movement the agitator
runs nearer the centre of the vessel as compared with the downward
movement.
18. A method according to claim 17 wherein in the downward movement
the agitator contacts the inside wall of the vessel.
19. A method according to claim 16 wherein the agitator also
rotates about its primary axis.
20. A method according to claim 16 wherein the vessel rotates.
21. Apparatus for making a frozen confectionary product comprising:
an agitator driven to agitate a confectionary mix within a vessel;
and means to supply a liquid-gas to cool and freeze the
confectionary mix within the vessel, wherein the agitator is driven
to be repeatedly drawn against an inner wall of the vessel.
22. Apparatus according to claim 21 for making a single portion of
a frozen confectionary product.
Description
[0001] The present invention relates to apparatus and method for
making a frozen confectionary product.
[0002] U.S. Pat. No. 7,754,266 describes a method of making ice
cream in which liquid nitrogen is added to an unfrozen ice cream
mix whilst being churned. The ice cream is made in situ within a
paper cup.
[0003] Liquid gas cannot be added into the bulk of the ice cream
mix as the resulting rapid expansion of gas causes the ice cream
mix to be projected out of the cup. Consequently, liquid gas is
poured on top of the ice cream mix, freezing its upper surface
only. A centrifugal action from the rotation of the vessel forces
the liquid-gas outwardly. This causes a build up of hard frozen
ice-cream around the inside wall of the cup.
[0004] The ice cream tends to freeze preferentially onto the mixing
instrument. This clogging results in the frozen mix being moved
around the cup on the mixing instrument rather than being
mixed.
[0005] The epicyclic motion of the mixing instrument tends to
splash liquid nitrogen sitting on the surface of the ice cream mix.
A significant proportion of the splashed liquid gas is wasted as it
evaporates away from the ice cream mix without contributing to the
freezing process.
[0006] According to a first aspect of the invention there is
provided a method of making a frozen confectionary product in which
an unfrozen confectionary mix, agitated within a vessel, is cooled
and frozen by a liquid gas; wherein an agitator agitating the mix
has a motion which comprises repeatedly drawing the agitator
substantially against an inside wall of the vessel.
[0007] The invention is particularly beneficial in the manufacture
of personal sized portions of confectionary mixture as it
significantly reduces the amount of splashing of both liquid gas
and confectionary mix. Additionally, the contact between the
agitator and the vessel removes build up of frozen mix on both
parts thereby allowing: unfrozen mix to move to the edges of the
vessel and be preferentially frozen, and reducing the likelihood of
mix clogging onto the agitator.
[0008] It is preferred that the motion comprises repeatedly drawing
the agitator substantially against a side wall of the vessel.
[0009] It is preferred that the agitator is moved relative to the
vessel in order to contact the vessel wall, however it may be
possible to move the vessel to the agitator, or both the agitator
and vessel in order to achieve the same effect.
[0010] Preferably the vessel is rotated in order that a subsequent
motion causes the agitator to draw against a different portion of
the inside wall of the vessel. In this preferred method,
substantially all of the circumference of the inside wall is
scraped by the agitator.
[0011] It is preferred that the agitator is drawn downwardly
against the side wall of the vessel towards the base of the vessel.
Preferably contact of the agitator and the vessel's inside wall
starts above or substantially near the surface of the confectionary
mix, and the agitator then drawn downwardly through the
confectionary mix.
[0012] In order to increase the amount of mixing, it is preferred
that the motion comprises an opposing movement in which the
agitator moves away from the inside wall of the vessel. Preferably
this is combined with an upward movement in order to bring the
agitator out from the confectionary mix.
[0013] The supply of liquid gas in the apparatus described in U.S.
Pat. No. 7,754,266 comprises a dewar vessel 6 having an outlet at
its bottom and a valve 10, having a relatively large thermal mass,
for controlling the flow of liquid gas through the outlet under
gravity. Each time valve 10 is opened, the liquid gas the first
portion of fluid will cool the valve 10 down to temperature. A
portion of the liquid is wasted as it evaporates during cooling of
the valve 10. This also creates a delay in the supply of liquid gas
to the vessel until the valve has cooled sufficiently.
[0014] According to a second aspect of the invention there is
provided a reservoir for holding a liquid gas the reservoir having:
[0015] an outlet for allowing liquid gas to flow out from the
reservoir; [0016] a valve, having a valve body, to control the flow
of fluid through the outlet, the valve body being located within
the reservoir so that when the reservoir is filled at least one
outer surface in contact with liquid gas within the reservoir.
[0017] Because the valve body is located within the reservoir, in
contact with the liquid gas, the valve body is cooled down
substantially to the temperature of the liquid gas. When it is
required to dispense an amount of liquid gas from the reservoir,
none of the dispensed liquid is wasted through cooling of the valve
body. As well as reducing waste of liquid gas, it also reduces the
delay between opening the valve and liquid gas being dispensed to
the confectionary mix.
[0018] It is preferred that the valve body is arranged to be at
least partly submerged in the liquid gas.
[0019] The invention will now be described by example with
reference to the following figures in which:
[0020] FIG. 1 is a schematic of apparatus for manufacturing a
frozen confectionary product;
[0021] FIG. 2 is a perspective view of the mixer and vessel of FIG.
1;
[0022] FIG. 3 is a further perspective view of the mixer and vessel
of FIG. 1;
[0023] FIGS. 4A-4H are side elevations of a mixer and vessel
illustrating the motion of the agitator during mixing; and
[0024] FIG. 5 is a schematic of apparatus for manufacturing a
frozen confectionary product which includes multiple mixers.
[0025] Referring to FIG. 1 there is illustrated schematically,
apparatus for making a frozen confectionary product, such as ice
cream. In overview, the apparatus comprises a paper cup 26 (or
other vessel) for holding a single portion of confection mix 26A
and a mixer 20 having a mixing element 24 for mixing the confection
mix within the cup 26 and means to supply a liquid gas into the cup
26 to freeze the confectionary mix. In detail, there is shown a
dewer 1 holding a supply of liquid gas, commonly liquid nitrogen, a
pump 2 for pressurizing the liquid gas within the dewer 1, a
thermally insulated conduit 3 for carrying liquid gas under
pressure from the dewer 1 to a reservoir 4. The reservoir 4
comprises a thermally insulated container. In this instance the
reservoir 4 comprises nested walls 4A, 4B, the cavity 4C
therebetween between being partially evacuated. The reservoir 4
comprise an inlet 5 for receiving liquid gas from dewar 1, and a
thermally insulated conduit 6 passing through walls 4A, 4B forming
an outlet. Conduit 6 guides flow of the liquid gas from the
reservoir 4 to mixing cup 26. In this example the conduit 6 passes
through lower portion of walls 4A, 4B, though in alternative
embodiments it may pass through an upper portion.
[0026] Within the reservoir cavity formed within wall 4B sits a
valve 7 comprising an inlet conduit 7A, valve casing 7B and valve
element 7C operated by a solenoid mechanism 8. A further opening is
formed in upper portions of walls 4A, 4B which provides an air vent
9. The vent may be opened or closed by a float valve 10.
[0027] In operation liquid gas pressurised within dewar 1 flows
along conduit 3 into and fills reservoir 4. The vent 9, which is
open during the filling process, allows evaporated liquid gas to
escape from the reservoir cavity 4. This is particularly important
at the start of the filling process because a substantial volume of
gas will be generated as the inner wall 4B and the valve 7 are
cooled to the temperate of the liquid gas. Filling of the reservoir
4 continues until the pressure within the reservoir substantially
equals that of the liquid gas flowing from dewar 1.
[0028] When it is wished to dispense liquid gas from the reservoir
4, solenoid mechanism 8, which lies at least partly outside of the
reservoir cavity, is activated moving valve element 7C to allow a
flow of liquid gas under pressure through outlet 6. Because the
liquid gas flows under a pressure greater than gravity, it is
possible to have the outlet of the reservoir 4 formed in an upper
part of the reservoir 4, or/and for the outlet of conduit 6 to be
located above reservoir 4. This may be particularly advantageous
where it is required that the reservoir 4 be held below the vessel
26.
[0029] Valve 10 may also be periodically opened (manually or
otherwise) to allow venting of gas, such as may be required if
liquid gas is held within the reservoir 4 for a time.
[0030] Mixer 20 comprises stand 21 which carries a cantilevered arm
22. Arm 22 is carried by stand 21 via a linking mechanism 23
allowing arm 22 to rotate relative to stand 21. Mounted onto the
free end 22A of arm 22 is an agitating assembly comprising an
agitation element 24 and motor assembly 25.
[0031] In an operating position, arm head 22A sits above vessel 26
so that the agitation element 24 extends into the vessel 26. The
vessel 26 is supported on a motorised support 27 that in operation
causes the vessel 26 to rotate about a vertical axis as viewed in
FIG. 1 passing substantially through the centre of the cup 26.
[0032] As shown in FIG. 2, the agitating assembly is mounted onto
arm head 22A about pivot 28 which allows the agitating assembly to
rotate relative to arm 22 about an axis X-X. The extent of rotation
is restricted by a stop 29 provided on the agitating assembly that
passes through a slot 30 of the arm. A spring 31 (see FIGS. 1 and
4A) is attached between stop 29 and an anchor 32 on the arm 22. The
spring 31 acts to bias the agitating element 24 towards a
substantially vertical orientation.
[0033] As seen best in FIG. 3, the end of the agitating element 24
comprises an elongate portion 24A terminating with an enlarged head
24B having a serrated outer edge 24C to assist removal of frozen
confection product from the walls of the vessel 26. The motor 25,
when in operation, causes the agitation element 24 to rotate about
an axis running substantially through the length of the elongate
portion 24A
[0034] As illustrated in FIGS. 2 and 3 movement of the arm is
effected by a motor 230 mounted onto supporter 21. Through a
gearing mechanism 231 operation of the motor 230 turns radial arms
232, 233 in like directions about pivot points 234, 235 located
towards at one end of each radial arm 232, 233. Pins 236, 237
located towards the other end of the radial arms 232, 233 provide
pivotal mountings for arm 22.
[0035] When motor 230 operates, the linking mechanism 23 provides a
motion to the agitating element 24 described below and illustrated
in FIGS. 4A-4H.
[0036] From the initial position illustrated in FIG. 4A, rotation
of the two radial arms of the linking mechanism causes the
agitating element 24 to move downwards and towards the right hand
side of the cup 26 as viewed in FIG. 4B until it makes contact with
the inside wall of cup 26. Further movement of arm 22 to the right
causes the agitating element assembly to rotate about pivot 28 so
that agitating element 24 maintains contact with inner wall FIGS.
4C, 4D as the agitator moves downwards towards the base of the
vessel 26. This scrapes solidified (frozen) confectionary mix 26A
which preferentially forms on the edges of the cup 26, and the
upper surface of the vessel 26 and pushes it down towards the
bottom of the vessel 26. Once at or towards the base of the cup 26,
the agitating element 24 moves away from the wall towards the
centre of the cup 26 and simultaneous upwards thereby dragging with
it, with the aid of the flange of broaden head 24B, unfrozen
confectionary mix 26A to the surface (FIG. 4E, 4F). Once the
agitation element 24 loses contact with the wall of cup 26, spring
31 causes the agitation assembly to assume its original
orientation. The agitation element 24 is lifted out of the
confectionary mix to it original position shown in FIG. 4A. The
above movements all occur in a single vertical plane.
[0037] In order that ice cream is scraped from substantially all
surfaces of the cup 26, the cup 26 is caused to rotate about axis
Y-Y (see FIG. 3). Scraping of the ice cream from the surface of the
vessel is assisted through the rotation of agitating element 24
about it primary axis.
[0038] The upstanding wall of a paper cup 26 is commonly formed
from a single sheet of paper product which is curved with one edge
overlapping and joined (usually glued) to an opposite edge. To
ensure that this rotation does not cause damage to this join, the
rotational direction of the agitating element 24 is selected to
ensure that the edge of the agitation would first contact the upper
(furthest inward) edge forming the join.
[0039] To make an ice cream product, unfrozen ice-cream mix 26A is
placed into a paper cup 26 and mounted onto motorised support 27.
Valve 7 is opened to allow a portion of liquid gas to be poured
into the cup 26 onto the ice cream mix.
[0040] Motors 230, 25 and 27 which are linked to (and controlled
by) a control unit (not shown) are switched on so as to cause arm
22, agitation element 24 and cup 26 to rotate.
[0041] The cup 26 may be provided with a removable splash ring 28
(see FIG. 1) shaped to sit against an upper part of the inside wall
of vessel 26 and extend above the lip of vessel 26. Splash ring 28
reduces the incidence of spillage of confectionary mix or liquid
gas out from the cup 26 during mixing, it also reduces/prevents
said spillage onto the upper portion of the vessel. This is
beneficial where the ice cream mix is consumed directed from the
cup 26 as it provides a clean inner rim which makes the cup (with
product) look more aesthetically pleasing.
[0042] Although it is preferred that the vessel 26 is a paper cup
or other disposable or once time item, it may take other forms,
e.g. comprised from plastic or metal and may be washed and
reused.
[0043] Rather than using spring 31 other forms of biasing means may
be used, for example, the agitating element may be formed, in part
or whole, from a resiliently flexible material arranged to
resiliently flex when the agitating element contacts the vessel
wall.
[0044] The agitating element could take other forms, e.g. such as
any of the mixing element commonly used with food mixers. Further
it could take the form of a spoon like element and be
replaceable/disposable, e.g. used as a one time piece which is then
used to consume the product.
[0045] Although it is generally expected that the liquid gas is
poured into the vessel, in other embodiments, the liquid gas may
poured or otherwise directed around the outside of the vessel wall.
The agitation element can still function as before, scraping frozen
mix from the inside wall of the vessel and mixing it in with the
reset of the unfrozen product.
[0046] Any other suitable liquid gas may be used instead of liquid
nitrogen.
[0047] Although in the above example the agitating element is
caused to move relative to the vessel, in an alternative embodiment
the vessel may be caused instead to move relative to the agitator.
Further alternatively, the relative movement may be achieved
through movement of both agitator and vessel.
[0048] In alternative embodiments, the reservoir 4 may be omitted
such that liquid gas flows directly from the dewar 1 via a conduit
to the vessel 26 under control of a valve.
[0049] FIG. 5 illustrates an ice cream cart incorporating the above
described apparatus. Like parts will be given like numbers. The
cart may be motorised or otherwise. Dewer 4 feeds liquid gas via
conduit 3 to two reservoirs 4 serving two mixers 20 and
corresponding vessels 26 which sit on a work surface on top of the
cart. In order to allow multiple servings confectionary product
serving to made simultaneously. Dewer 4, which is carried in the
cart is sized to supply sufficient volume of liquid gas as is
expected for a days trading. It can be refilled at the
beginning/end of the day by larger commercial vessels 40A 40B.
[0050] Also held within the cart is a refrigerated keg storing
unfrozen confectionary mix. A pipe 51 carries pumped mix from the
keg 50 for dispensing into cups 26. Control of the flow of mix
through pipe 51 is provided by a valve, in the form of a hand held
trigger tap at the free end of the pipe 51. Keg 51 is held within a
refrigerated chamber 60. The chilling of chamber 60 is provided by
piping cold vented gas which has evaporated in reservoirs 4 and
passed out of vents 9, via conduit 61 into chamber 60.
* * * * *