Food or edible material: processes – compositions – and products – Applying diverse edible particulate solid to coat or...
Patent
1999-02-11
2000-03-07
Cano, Milton
Food or edible material: processes, compositions, and products
Applying diverse edible particulate solid to coat or...
426 96, 426100, 426101, 425 91, 425 92, 425 93, 425 95, 425 96, 118 13, 118 26, 118 30, 118308, 118421, 118423, 118428, A23G 924
Patent
active
060337028
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a method of applying drystuff particles, e.g. chocolate or nut pieces, on ice-cream bodies, particularly on ice domes projecting from cones and optionally coated with a still semi soft layer of chocolate. It has been found that for a good fixation of the drystuff it is required to actively press it into the carrying surface, and for achieving an even distribution on the domed surface a suitable technique has already been developed, based on a principle of pressing down the domed surface against a layer of the drystuff particles on a resiliently yielding support, such that the latter can curve itself a distance upwardly along the downwardly facing ice dome top face and thereby act to press in the drystuff over a larger area.
In order to make this area still larger it has been proposed to design the resilient support as a half ball shaped membrane upstanding from a rigid bottom portion and approximately mating the size of the ice dome. The bottom portion forms the bottom of an open box that is filled with drystuff to a level slightly above the top of the said half ball or balls. When an ice dome is dipped into such a half ball, the latter may be deformed widely and slip upwardly along the dome during a progressing rolling in of drystuff thereagainst, exerting a suitable, slight pressure against the entire downwardly facing part of the dome irrespective of the relatively long depression depth thereof.
If the dome is considered as a ball it is hereby possible to effectively effect a drystuff coating almost up to the middle of this ball just by a rapid dipping thereof.
The present invention has as its starting point a desire of coating the ice dome with drystuff also above the said `middle of the ball`, e.g. all the way up to the edge of the supporting cone. The said half balls might well be modified for enabling a further depression of the ice domes, but this would not provide for the desired result, as there may not or must not occur a resilient constriction of the resilient membrane above the middle of the ball or the corresponding great circle of the dome. Moreover, such a further depressing would show the drawback that the entire dome should have to be dipped to a position underneath the said bottom plate, i.e. corresponding to a total dipping over two `ball diameters`; this, per se, could be acceptable, but it would imply that a large part of the cone should be dipped below the surface of the drystuff in the said box, whereby there are bad conditions for holding the cone by gripping means that are not wanted to get in touch with the drystuff.
Thus, the said known technique is directly unsuited for fulfilling the purpose of the invention, but it has been recognized that in fact it is usable anyway, with a couple of essential modifications:
1) While it is hardly possible to embody a prolonged `half ball` in such a way that the membrane material may contract resiliently above the said great circle, it is nevertheless possible to provide such a constriction by an introduction of a pressure medium at the lower or outer side of the membrane. Such a pressure will reveal itself all over the membrane, i.e. also on its bottom and side portions in its deformed condition, and when it is desired to use the possibility of pressurizing the membrane inwardly/downwardly above the great circle of the ice dome by means of a lower pressure medium, then the resilient properties of the half ball should be adapted to the condition that a corresponding pressure will be applied at the bottom and the downwardly facing surface portions of the ice cone, whereby the natural resilient pressure of the membrane may be correspondingly reduced. In return, it will then be possible for the membrane to also press the drystuff against the ice dome even in the constricted area above the horizontal great circle thereof and thus treat the dome in a reasonably uniform manner all over its surface. The membrane, of course, should be able to return into its starting position or shape when the pressure is relieved, as
REFERENCES:
patent: 2282661 (1942-05-01), Lewis
patent: 2642029 (1953-06-01), Campbell
patent: 2689544 (1954-09-01), Habgood
patent: 2735398 (1956-02-01), Orrell et al.
patent: 3580188 (1971-05-01), Lutsey
patent: 3640243 (1972-02-01), Dill et al.
Krener Ole
Pedersen Ulrik
Cano Milton
Safran David S.
Tetra Laval Food Hoyer A/S
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