Provided are a method and a system for producing puree or paste that is less likely to separate or drip or for producing an ice confection, without compromising the flavors and colors of the ingredients. The producing method according to an embodiment of the present invention includes the following steps: (1) cutting fruit or a vegetable to have a certain size, (2) performing heat sterilization for a certain period of time in a low oxygen state in a superheated steam atmosphere at a certain temperature, and (3) processing the fruit or the vegetable into a puree or paste form using any one of a planetary centrifugal mixer, a millstone grinder, and a rotary cutter mixer, depending on the type of the fruit or the vegetable or the finished state of the puree or paste. Adding a stabilizer such as kudzu starch to the puree or paste thus produced to make an ice confection can provide an ice confection having unique texture, almost without dripping even when being melted.

A stirring unit of a machine for making liquid or semi-liquid food products, including: a first base element rotatable about a first axis and having a plurality of first mixing vanes and a plurality of scraping appendages connected to the mixing vanes; a first actuator, connected to the base element to set it in rotation about the first axis, a second base element rotatable about a second axis and having a second mixing vane; a processing container forming a processing chamber for processing a base product and in which the first base element and the second base element are mounted; a second actuator, connected to the second base element to rotate it, the first base element and the second base element being configured to rotate independently of each other and the first actuator and the second actuator being configured to be activated independently of each other.

Various embodiments relate to a device for simultaneous consumption of a fluid and a frozen substance. In some embodiments, the device can include a squeezable chamber configured to store at least a portion of the fluid substance. A flange can be connected at a first end to the squeezable chamber. The flange can define a cavity in fluid communication with an interior of the squeezable chamber such that, when the squeezable chamber is squeezed by a user, the fluid substance is driven from the squeezable chamber and through at least a portion of the cavity defined by the flange. In some embodiments, one or more optical emitters can be coupled with the device.

Various embodiments relate to a device for simultaneous consumption of a fluid and a frozen substance. In some embodiments, the device can include a squeezable chamber configured to store at least a portion of the fluid substance. A flange can be connected at a first end to the squeezable chamber. The flange can define a cavity in fluid communication with an interior of the squeezable chamber such that, when the squeezable chamber is squeezed by a user, the fluid substance is driven from the squeezable chamber and through at least a portion of the cavity defined by the flange. In some embodiments, one or more optical emitters can be coupled with the device.

A machine for making liquid or semi-liquid food products with a plurality of deformable feeding containers, each feeding container connected to a processing chamber for processing the base mixture and including a stirrer and a thermal treatment device for the base mixture, operating in conjunction with one another to convert the base mixture into a liquid or semi-liquid product. The operative connection of each feeding container to the processing chamber to transfer the base mixture from the feeding container to the processing chamber is made by a network of withdrawing ducts through an interposed pneumatically actuated valve which can be activated and deactivated independently of the remaining valves and which includes a valve body with an inlet duct and an outlet duct, and with a shutter acting to selectively interrupt or allow the connection between the inlet duct and the outlet duct.

A machine for making liquid or semi-liquid food products with a plurality of deformable feeding containers, each feeding container connected to a processing chamber for processing the base mixture and including a stirrer and a thermal treatment device for the base mixture, operating in conjunction with one another to convert the base mixture into a liquid or semi-liquid product. The operative connection of each feeding container to the processing chamber to transfer the base mixture from the feeding container to the processing chamber is made by a network of withdrawing ducts through an interposed pneumatically actuated valve which can be activated and deactivated independently of the remaining valves and which includes a valve body with an inlet duct and an outlet duct, and with a shutter acting to selectively interrupt or allow the connection between the inlet duct and the outlet duct.

An apparatus for consuming a freezable substance is disclosed. The apparatus can comprise a squeezable chamber configured to store a liquid. The apparatus can comprise a flange coupled to or formed with the squeezable chamber, the flange sized and shaped to support the freezable substance. The apparatus can comprise a liquid pathway from the squeezable chamber through the flange to deliver the liquid to the freezable substance.

A sealed pack (440) contains quantities of ingredients to make an individual smoothie portion. The ingredients comprise a flavour ingredient (410) such as pieces of fruit (strawberries, raspberries, mango), a frozen portion of liquid (420) such as water, fruit juice, milk, coffee or tea; and a consistency ingredient (430) such as ice-cream, sorbet and yoghurt. The pack may be subjected to a temperature sufficiently low to maintain the frozen state of some of the ingredients in the pack (440). Also disclosed is a method of packaging the ingredients into the pack, or into first and second containers, or into a container with compartments for different ingredients in frozen and unfrozen states; and a method of preparing an individual smoothie using the sealed pack wherein the ingredients are blended with additional liquid; and an apparatus that uses sealed pack for automatically vending an individual smoothie portion.

A sealed pack (440) contains quantities of ingredients to make an individual smoothie portion. The ingredients comprise a flavour ingredient (410) such as pieces of fruit (strawberries, raspberries, mango), a frozen portion of liquid (420) such as water, fruit juice, milk, coffee or tea; and a consistency ingredient (430) such as ice-cream, sorbet and yoghurt. The pack may be subjected to a temperature sufficiently low to maintain the frozen state of some of the ingredients in the pack (440). Also disclosed is a method of packaging the ingredients into the pack, or into first and second containers, or into a container with compartments for different ingredients in frozen and unfrozen states; and a method of preparing an individual smoothie using the sealed pack wherein the ingredients are blended with additional liquid; and an apparatus that uses sealed pack for automatically vending an individual smoothie portion.

Systems and methods have demonstrated the capability of rapidly cooling the contents of pods containing the ingredients for food and drinks.