Refrigeration – Processes – Congealing flowable material – e.g. – ice making
Patent
1992-02-05
2000-07-04
Tapolcai, William E.
Refrigeration
Processes
Congealing flowable material, e.g., ice making
62342, A23G 914
Patent
active
060821205
DESCRIPTION:
BRIEF SUMMARY
CATEGORIZATION
The invention deals with a process for the cooling of foam products, primarily edible foams, such as dairy products (ice-cream, whipped cream, fruit mousses, etc.
In addition, the invention also deals with a control system for control of the process defined by the invention.
In addition, the invention also deals with a system incorporating a mixer system for beating of the basic product to be aerated and a cooling system for cooling of the edible foam.
PRIOR ART
Foam products are made in many foodstuffs technology fields for the production of foodstuffs and/or luxuries. Such foam products offer on the one hand the advantage that they enhance the attractiveness and flavour of the product in which they are used and, on the other hand, that the inclusion of air results in an increase in their volume.
Two classical examples of such foodstuffs foams are whipped cream and ice-cream. In both these products, the incorporation of air approximately doubles their volume. The fine distribution of the air bubbles is a significant quality criterion in both ice-cream and whipped cream. In both the above-mentioned products, it is only this incorporation of air which makes the product suitable for consumption: consumption in its original liquid form. creamy consistency;
without the incorporation of air, it is merely a solid-frozen block.
The technologies for continuous aeration (incorporation of air) in whipped cream and ice-cream manufacturing are known around the world. The technologies for whipped cream and ice-cream do, indeed, differ from one another significantly, but their basic principle is nonetheless the same.
The distribution of deep-frozen products, and thus the sales of such, have more than doubled in recent years. Although deep-freezing was used initially only to keep vegetables fresh, the entire range of foodstuffs is nowadays available in the form of deep-frozen versions of all goods also available in fresh form. Having started with the deep-freezing of vegetables, the dissemination of deep-frozen food now ranges through ready-cooked meals on up to all types of bakery goods. Within this range of deep-frozen goods, ice-cream occupies a special and significant rank; in fact, for ice-cream this is the only possible marketing route, via a complete and uninterrupted deep-frozen chain. The industry has been making efforts to market cakes and gateaux on a whipped-cream basis in the form of deep-frozen products for some fifteen years. Continuously rising sales in this sector illustrate the great market potentials for this segment. The technology for manufacture of such deep-frozen cakes and gateaux is, however, largely underdeveloped, if one disregards the use of continuously operating automatic aerators.
Ice-cream manufacturing technology has not undergone any further significant technical changes since the introduction of continuous cooling and freezing systems (freezers). Here, work is still conducted on the same principles as were used thirty years ago, if one disregards technical modifications concerned solely with control of the ice-cream cooling and freezing system. Deep-Frozen Cakes and Gateaux
A suitable jelling agent is added to the mixture of whipped cream and sugar. This whipped cream is then pasteurized and matured in maturation tanks for approx. 24 hours at +5.degree. C. The cream is then fed by means of a conveying pump to the continuously operating aerator. This aerator is simultaneously supplied with compressed air. Both fluids are mixed with one another on a rotor-stator principle, resulting in the whipped cream absorbing air.
The whipping of cream results in a three-phase system, comprising the air, fat and serum phases.
Air bubbles are beaten into this emulsion, (aeration). A portion of the fat particles are destroyed in the process. The fat is present at low temperatures partially in solid crystallized form, a small portion of the fat, however, still being trapped in liquid form in fat particles. The mechanical effects of the rotor-stator system result in the disintegration o
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International Search Report for PCT/DE90/00409 dated Oct. 12, 1990.
Hoffmann Ralf
Hoyer Carl
Rogge Friedrich H. F.
Windhab Erich
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