Food or edible material: processes – compositions – and products – Processes – Molding – casting – or shaping
Patent
1999-01-20
2000-12-05
Yeung, George C.
Food or edible material: processes, compositions, and products
Processes
Molding, casting, or shaping
62349, 426524, A23G 900, F25C 508
Patent
active
061563668
DESCRIPTION:
BRIEF SUMMARY
The present invention concerns a method for making frozen confectionery products, especially edible ice bodies, which are frozen while they are in supporting contact with a support surface like a mould or a support plate which is subjected to a short-period heating by a heating medium for liberating the frozen product. Generally, when using common freezing technique the products will freeze on to the surfaces they are in contact with. In some productions the frozen products may be detached by mechanical scraping, but it is more common that they are loosened by heating the contact surface, which is particularly relevant with decidedly moulded products. Normally the contact surfaces will be good heat transmitters because they are used actively in the freezing process, and therefore they are also relative-ly easy to heat up for achieving a sufficient melting loose of the product surface frozen on to the contact surface.
In production apparatus for moulded edible ice bodies it is common to place the freezing moulds in rows and projecting downward from upper support lamellar plates which in chain formation are conveyed over a freezing bath with the freezing moulds projecting downward into the bath. As the lamellar plates reach the outlet end of the bath they are lifted up from it for a subsequent lowering into a bath with warm water, where they subsequent to an additional short forward run are ready to liberate the products.
By the present invention it is found possible to indicate a method by which the melting loose may be performed in an even more advantageous way, i.e. both faster and more uniformly. For an effective melting loose it is required that all part areas of surfaces frozen solid are melted, and there may very well appear differences in the degree of freeze in such a way that for one or more part areas it is necessary with more heat for melting than in other part areas; in this way, the run through the warm water bath or in a loading zone for warm air has to be sufficiently prolonged in order that also the more heat demanding areas will get to thaw and this implies both a relatively long run and an unnecessary extensive melting of the surface areas that are thawed loose in the first place.
By the invention is has been observed that by using hot steam as thawing medium surprisingly good results with respect to uniformity, speed, and energy consumption have been achieved. At the outset there is used an annular nozzle which is utilized with a fast upward and downward movement for sending jets of hot steam (100-150.degree.) directly against the outer wall of a cold ice lolly mould, whereby the ice lolly may be freely drawn up after a period in the magnitude of 1 second. We are speaking of an extremely effective heat transmission produced by a instantaneous phase shift from gas to ice/liquid phase at the contact of the hot steam with the cold mould wall parts maybe having a temperature from -20.degree. to -30.degree., whereby a high local vacuum is created, carrying with it new steam with high speed, i.e. with the speed of sound. Thereby the warming up of the moulds becomes self-increasing.
An important fact is that hereby self-equalizing of the warming up will take place, since colder areas will automatically attract more steam than less cold areas. Furthermore, such a heat accumulation in the outer layer of the mould will take place so quickly that during a last stage of the thawing the heat will be distributed inwardly in a way almost controlled by demand, possibly after termination of the heat supply. With certain moulds it is hereby possible to work with an active warming up period of about 0.1 second, with an effective demoulding a few tenths of a second thereafter.
Even though the heat transmission in the moulds is not completely uniform with the said short thawing period there will no time for any further melting of the parts of the surfaces of the product situated at the areas with the highest heat transmission ability, and the length of the thawing zone, which conventionally cf. the example he
REFERENCES:
patent: 821957 (1906-05-01), Nicewarner
patent: 4715193 (1987-12-01), Curti
patent: 5343710 (1994-09-01), Cathenaut
Krener Ole Garne
Waldstr.o slashed.m Ejvind
Safran David S.
Tetra Pak Hoyer A/S
Yeung George C.
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