MACHINE, CONTAINER, SYSTEM AND METHOD FOR PREPARING ICE CREAM OR CHILLED DESSERTS ON DEMAND

Abstract

A machine for preparing frozen confectionery has the ability or characteristic of forming a seat used for accommodating an essentially cup-shaped container. The machine has a heat exchange element having a heat exchange contact surface arranged to be in contact with a heat exchange portion of the container when the container is placed in the machine. The heat exchange element has an inverted conical or curved shape or a number of inverted conical sections, or a combination of curved and inverted conical sections. The confectionery produced can be a frozen product, such as soft ice, or a chilled dessert, such as mousse or whipped yogurt.

Claims

1. A system comprising: a machine comprising a receiving member forming a seat comprising a heat exchange element; and a single-use container designed for being inserted into the machine, the container comprising a body that is at least partly rigid, the body comprising an inner freezing surface and a heat exchange portion designed for interacting with a cooling member of the device, the heat exchange portion having a structure selected from the group consisting of an inverted conical shape, an inverted curved shape, a plurality of inverted conical sections, and a combination of inverted curved sections and inverted conical sections, the container comprising a lid member enclosing a compartment holding a predefined amount of comestible ingredients, wherein the container is configured for or preparing a frozen confectionery from the comestible ingredients within the compartment upon cooling of the comestible ingredients by heat exchange between the heat exchange element of the machine and the heat exchange portion of the container, wherein the heat exchange portion is shaped complementary to the heat exchange element.

2. The system of claim 1, wherein the receiving member comprises an annular ring extending from an upper opening to a lower opening.

3. The system of claim 2, wherein the annular ring is only partially composed of the heat exchange element, the heat exchange element comprising a heat exchange contact surface arranged to be in contact with the heat exchange portion of the container when the container is placed in the machine.

4. The system of claim 3, wherein the structure of the heat exchange portion of the container has an inverted conical shape, and the heat exchange element of the machine also has an inverted conical shape, and a distance from one side of the heat exchange element to an opposite side of the heat exchange element defines a diameter of the heat exchange element that is continuously decreasing from a first end of the heat exchange element to a second end of the heat exchange element opposite from the first end of the heat exchange element such that a first diameter at the first end of the heat exchange element is greater than a second diameter at the second end of the heat exchange element.

5. A method for preparing a frozen confectionery, the method comprising: placing a single-use container containing a predetermined amount of ingredients into a receiving member of a dedicated preparation machine; cooling a product comprising the ingredients within the container to a freezing temperature of the product by interaction of a heat exchange portion of the container with a heat exchange element of the dedicated preparation machine; and stirring the product while cooling the product by a stirring member connected to the machine, wherein the heat exchange portion of the container has a shape complementary to the shape of the heat exchange element and selected from the group consisting of an inverted conical shape, an inverted curved shape, a plurality of inverted conical sections, and a combination of inverted curved sections and inverted conical sections.

6. The method according to claim 5, comprising using the container as an initial storage container, a process container during preparation of the frozen confectionary, and a final container from which a consumer directly consumes the frozen confectionary.

7. The method according to claim 5, wherein the control unit of the machine identifies an identification member on the container by a sensor member designed to interact with the identification member of the container, and the control unit adapts the process parameters to a dedicated preparation recipe stored in the control unit or in the identification member of the container.

8. The method according to claim 5, wherein the identification member is arranged to enable the control unit to adjust the preparation parameters.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0064] Further features, advantages and objects of the present invention will become apparent for a skilled person when reading the following detailed description of embodiments of the present invention, when taken in conjunction with the Figures of the enclosed drawings.

[0065] FIG. 1 shows a schematic drawing of the system for preparing a frozen confectionary according to the invention.

[0066] FIGS. 2a and 2b show different shapes of a container body according to the present invention.

[0067] FIG. 3 show a schematic drawing of a preferred embodiment of the fixation means for the container according to the invention.

[0068] FIG. 4 shows a schematic drawing of another preferred embodiment of the fixation means for the container according to the invention.

[0069] FIG. 5 shows a schematic drawing relating to the possible movements of the stirrer in a preferred embodiment of the system.

[0070] FIG. 6 shows a schematic drawing of another preferred embodiment of the system according to the invention wherein the stirrer is equipped with air guiding means.

[0071] FIG. 7 shows a schematic drawing of another preferred embodiment of the system according to the invention, wherein the device comprises temperature sensing means.

DETAILED DESCRIPTION OF THE FIGURES

[0072] FIG. 1 relates to a preferred embodiment of a system according to the present invention comprising a single-use container 8 and a machine respectively a device 20 designed for preparing a frozen confectionary by means of the container 8.

[0073] The machine respectively the device 20 preferably comprises receiving means 1 for receiving the container 8 therein. The receiving means 1 are preferably shaped in V- or truncated conical tubular form when seen in sectional side view as indicated in FIG. 1. Thereby, the receiving means 1 preferably comprise an insert opening 1b in which the container 8 may be placed, as well as a lower opening 1c.

[0074] Further, the receiving means 8 are preferably formed as an annular ring portion. The receiving means 8 are preferably connected to a housing of the device by dedicated support means 1d. The support means may be simply the inlet and outlet tube of the refrigeration fluid (e.g., gas) or may be separate mechanical reinforcement means such as a rigid rod.

[0075] According to such an embodiment, containers 8 of different sizes respectively volumes may be supported by the receiving means 1.

[0076] The device further comprises a cooling unit 4 (i.e., a unit generating cold) connected to a heat exchange element respectively cooling element 1a that is preferably connected to or integrally formed with the receiving means 1 of the device 20. The cooling element 1a is preferably an evaporator connected to the cooling unit 4 of the device. The cooling element 1a thus serves as a heat exchanger that withdraws the heat energy from the container 8 and its enclosed confectionary product.

[0077] The cooling element 1a is preferably shaped to be adjacent to a heat exchange portion 12 of the container 8 (see FIG. 2a,2b) when the container is placed in the receiving means 1. Thereby, the cooling element 1a is preferably arranged at an inner surface of the receiving means 1. The cooling element 1a and the heat exchange portion 12 of the container 8 are preferably complementary shaped.

[0078] The cooling element 1a is further of a material which provides excellent heat transfer properties, such as e.g. metal. Accordingly, the heat transfer between the container 8 and the cooling element 1a is significantly enhanced.

[0079] As shown in FIG. 1, the container receiving means 1 are preferably only partially composed of the cooling element 1a. The rest of the receiving means 1 is preferably formed of a material with a lower thermal heat capacity such as e.g. a polymer. According to such an embodiment, the thermal inertia and thus energy losses are reduced, which allows a faster cooling of the container 8.

[0080] The cooling unit 4 of the device 20 is adapted to cool the cooling element 1a. Since the cooling element 1a comprises excellent heat conductivity the container 8 and in particular the heat exchange portion 12 of the container 8 when being in touch with the cooling element 1a is cooled. The cooling unit 4 can comprise any refrigeration and/or circulatory heat transfer system to cool the cooling element 1a, the heat exchange portion 12 and consequently the container 8 as rapidly as possible.

[0081] Optionally, the device comprises a defrosting system (not shown) in order to minimize the frosting of the cooling element 1a, on the heat exchange portion 12, and/or on the container 8. The defrosting system is for example a hot gas defrost system that can comprise a switchable reversed compressor gas flow valve, a defrosting plate and/or a dry air circulation system with the humidified air. In a particular preferred embodiment, the defrost system comprises a three-way valve being part of the cooling unit 4 designed to bypass a condenser thereof such that hot gases may be directly used for heating the evaporating element 1a.

[0082] The device 20 further comprises a liquid tank 2 for holding liquid such as e.g. water and a dedicated pump. The liquid tank 2 is preferably connected to liquid dispensing means 2a for providing liquid to the container 8 when being placed within the receiving means 1a of the device 20.

[0083] Furthermore, the device 20 may comprise a topping tank 3 and an associated valve or pump (not shown) for providing toppings in solid or liquid form to the product 8b. The toppings may be liquid coulis, liquid chocolate, caramel or solid products like crisps, flakes, chocolate bits. Additionally, the toppings may be liquefied by means of an additionally provided heating source such as e.g. melted chocolate.

[0084] The device 20 further comprises a stirring unit 5 adapted to connect to stirring means 9. For this reason, the stirring unit 5 is preferably equipped with connection means 5a designed for selectively connecting to the stirring means 9. The stirring means 9 may either be part of the device 20 or be provided as integral part of the container 8.

[0085] The device 20 further comprises a control unit 6 for controlling the operations of the components of the device. The control unit 6 may further comprise sensors and container recognition means (not shown) which are arranged to interact with identification means provided on the container 8. The control unit preferably controls the rotational speed of the stirring means and the cooling power of the cooling unit 6.

[0086] The topping tank 3 and the stirring unit 5 are mounted on a mobile structure 7 of the device in order to allow the insertion and removal of the container 8 into and from the container receiving means 1. The mobile structure 7 is thus adapted to be moved relatively to the rest of a housing of the device 20 from a closing position (shown in FIG. 1) to an open position (not shown). Thereby, the movement of the mobile structure 7 with respect to the rest of the device 20 may be rotation or translation.

[0087] In the following, the basic working principle of the device for preparation of frozen confectionary will be explained.

[0088] First, the mobile structure 7 of the device 20 is brought into its open position in which a container 8 from which a lid member provided to close a central opening 8c of the container 8 has been removed is inserted in the receiving means 1. In the open position, the stirring means 9 may be manually connected to stirring unit 5 of the device.

[0089] The mobile structure 7 is then brought into its closed position in which the stirring unit 5 and the topping tank 3 are lowered towards the container 8. In this position, the stirring means 9 are brought into a position adjacent to the inner freezing surface 12a and the heat exchange portion 12 of the container 8.

[0090] The control unit 6 then interacts with the identification means provided on the container 8 for recognizing the container type and/or the volume enclosed by the container 8. The control unit 6 may then adapt the process parameters to a dedicated preparation recipe, which may either by stored in the control unit 6 or be read directly from the identification means of the container.

[0091] If the product is in a concentrated form, such as powdered or liquid concentrate, water or other liquid such as milk may be added from the liquid tank 2 into the container by means of the upper opening 8c within the body 8a of the container 8.

[0092] Next, the product within the container 1 will be cooled by means of the cooling means 1a interacting with the heat exchange portion 12 of the container 1. Thereby, the stirring unit 5 may provide a motion of the stirring means 9 within the container 8.

[0093] Liquid or solid toppings may then be added from the topping tank 3 to the main product within the container 8. This preferably takes place close to the end of the preparation process such that liquid toppings will create an appealing visual swirl for the consumer and solid toppings will remain crispy.

[0094] The mobile structure 7 of the device 20 is then brought into its open position such that the container 8 may be removed from the receiving means 1. Thereby, the stirring unit 5 is adapted to disconnect from the stirring means 9 when bringing the mobile structure 7 in an open state.

[0095] The stirring means 9 are disconnected from the machine to be left in the final product and thus within the container 8. The stirring means 9 that are preferably shaped like a spoon may then be used for consumption of the prepared confectionary 8b.

[0096] The container thus serves at the same time as initial container, process container and serving container during the preparation of the frozen confection. Accordingly, no cleaning operations of the components of the device is necessary.

[0097] With the described configuration, the cooling of the product works efficiently. In particular, the transmission of the cold temperature from the cooled surfaces of the cooling means 1a to the liquid or semi-liquid product can be homogenized by rotating the stirring means 9.

[0098] Moreover, since only one serving portion is prepared at the same time, the waiting time for the frozen confectionary to be prepared is effectively reduced. In particular, a ready to consume single-portion of frozen confectionary is preferably prepared within 5 minutes.

[0099] As shown in FIGS. 2a and 2b, different containers 8′,8″,8′″ may be provided each of which enclose a different volume such as 300 ml, 200 ml or 150 ml.

[0100] Dependent on the product to be prepared by the respective container 8, the size and volume of the container 8 is adapted to contain a predefined amount of ingredients necessary for preparing the specific product.

[0101] The containers preferably comprise a shelf-stable comestible ingredient. In addition, the container may further comprise a gaseous phase such as e.g. air which is enclosed in the compartment 11 by means a lid member (not shown). In a preferred embodiment the amount of confectionary ingredients preferably ranges from 20 to 60% of the provided volume of the container. However, for drink products with no or low overrun such as smoothie, the amount of confectionary ingredients preferably range from 61% to 95% of the provided volume of the container. In any case, the rest of the container may be filled with gas. For example, nitrogen can be provided within the container for aseptic filling and extended shelf life.

[0102] As already mentioned, a lid member (not shown) is preferably provided to each of the containers in order to close off aperture 8c of the container and thus, to enclose the ingredients therein.

[0103] As shown in FIGS. 2a and 2b, the different capsules 8′,8″,8′″ all comprise common technical parts, in particular a heat transfer portion 12 as well as an internal cooling surface 12a. Thereby, the heat transfer portion 12 is preferably of essentially identical outer diameter for all of the different containers 8′,8″,8′″. More preferably, the heat transfer portion 12 is of the same dimensions and shape for all of the different containers 8 8″ 8′″.

[0104] The containers 8′,8″,8′″ preferably also comprise an upper rim portion 13 which is of essentially identical geometric shape. The upper rim portion 13 may be a portion of increased diameter of the container body 8 as indicated in FIGS. 2a and 2b. Alternatively or in addition, the upper rim portion 13 may comprise a flange-like rim portion 13a as indicated in FIG. 3. Further, a curled outer rim portion 13b may be extending from the flange-like rim portion 13a (see also FIG. 3).

[0105] According to such an embodiment, the containers 8′,8″,8″ are all suitable for being inserted into the receiving means 1 of the device 20.

[0106] The container 8′,8″,8′″ may be made of metal material such as steel or aluminium. The container may however be as well made from a polymeric material. The thickness of the preferably single-wall container is thereby chosen to enable an effective cooling of the container.

[0107] The thickness of the container body 8a of the different containers 8′,8″,8′″ is preferably identical, but may be different in order to obtain different thermal properties and thus cooling properties for the respective product to be prepared.

[0108] The container 8 is preferably equipped with identification means such as a bar code, an RFID tag, protruding embossed structure or the like in order to provide information as to the specific ingredients contained in each of the different containers 8′ 8″ 8″ ‘.

[0109] Each of the containers 8’,8″,8″ ′ has preferably an essentially trunconical shape with a closed bottom. Alternatively, the container may as well have an essentially curved shape with a closed bottom. Alternatively, the container has a plurality of inverted conical sections, or a combination of curved and inverted conical sections. In the context of the invention, the term “curved shape” relates to the curved shape (or profile) of the container in both the axial and circumferential directions. According to such a shape of the container 8, an extension and/or retraction of the container body 8a due to variation of temperature will not negatively affect the proper support of the container 8 within the receiving means 1 of the device 20. In particular, a tight support between the container 8 and the receiving means 1 and thus a close contact between the heat exchange portion 12 and the cooling means 1a is ensured.

[0110] As shown in FIG. 3, the device 20 is further equipped with holding means 7a,7b designed for selectively engaging the container 8 within the receiving means 1 of the device.

[0111] The holding means may comprise a holding ring 7a that presses against a flange-like rim portion 13a of the container 8. Thereby, the holding ring 7a may press the rim portion 13a against the receiving means 1 of the device 20 or against a correspondingly shaped release portion 7b provided at the lower surface of the rim portion 13a (as shown in FIG. 3). The holding ring 7a may thus be arranged to be movable relatively to the receiving means 1 and/or the release portion 7b.

[0112] Accordingly, after the container 8 is placed into the receiving means 1, the holding ring 7a may contact an upper surface of the rim portion 13a of the container 8, thereby pressing said rim portion against the receiving means 1 and/or a provided release portion 7b (see downward arrow in FIG. 3). Hence, a perfect contact between the container 8 and the receiving means 1 and/or the release portion 7b is ensured.

[0113] After preparation of the frozen confectionary in the device 20, the release portion 7b may exert an upward directed force (see upward arrow in FIG. 3) against the rim portion 13a, thereby facilitating the removal of the container 8 from the receiving means 1.

[0114] In a further preferred embodiment as shown in FIG. 4, the holding means may as well comprise a vacuum generating means 10 designed to create a vacuum between a bottom portion and/or the body 8a of the container 8 and the receiving means 1 of the device 20.

[0115] According to such an embodiment, the receiving means 1 comprise a closed bottom portion 14 such as to form a hollow receiving chamber into which the container 8 may be placed. To said bottom portion 14 the vacuum generating means 10 such as an air pump or mechanically driven vacuum means are connected.

[0116] Hence, a vacuum or under pressure may be generated after the container 8 is placed in the receiving means 1 in order to fixedly hold the container 8 within the receiving means 1 during the preparation process. After the preparation process, a positive pressure respectively an overpressure may be provided between the bottom and/or body portion 8a of the container 8 and the bottom portion 14 of the receiving means 1 in order to facilitate removal of the container 8 therefrom.

[0117] FIG. 5 shows a container 8 to which the stirring means 9 in the form of a single stirring member is provided. The stirring member 9 may be manually connected to the stirring unit 5 of the device 20 as previously described. Thereby, connection means 5a such as e.g. magnets or clips may be used for connecting the stirring member 9 to the stirring unit 5 of the device 20.

[0118] Alternatively, the stirring member 9 is provided as an integral part of the single-use container 8. Thereby, the stirring unit 5 and the connection means 5a thereof may be designed for automatically contacting the stirring member 9 provided within the container 8. For this reason, the stirring member 9 may for example be fixedly connected to a portion of an inner wall of the container 8 such that a predefined orientation of the stirring member 9 is assured. Accordingly, the connection means 5a of the stirring means 5 of the device may easily contact the stirring member 9 at this predefined position within the container. Alternatively, sensor means such as a CCD camera may be provided for detecting the exact location of the stirring member 9 within the container 8.

[0119] The stirring member 9 is preferably a spoon-shaped member.

[0120] The stirring member 9 is preferably positioned at the inner freezing surface 12a of the container 8.

[0121] The stirring unit 5 of the device 20 is designed for providing a movement of the stirring member 9.

[0122] The device 20 may further comprise torque sensing means (not shown) connected to the control unit 6. Thereby, the control unit 6 which is adapted to control the stirring unit 5 and in particular the rotational speed and the electrical current of a dedicated motor thereof, may sense the torque which is proportional to the electrical current. Accordingly, the viscosity of the product to be prepared within the container 8 can be detected by the control unit 6 in order to monitor the preparation process and detect whether the product within the container is ready for consumption.

[0123] FIG. 6 relates to another preferred embodiment of the device 20 and the container 8 placed therein. As shown in this Figure, the device 20 may further comprise air injection means 15 which are designed for injection of air into the container 8.

[0124] Preferably, the air injection means 15 comprise an air pump connected to the stirring means 5,9 such that air can be injected through the stirring means 9 into the product 8b (see arrows B). Thereby, the stirring means 9 may comprise an internal air channel 15a and a lower outlet opening 15b for guiding the injected air into a lower bottom portion of the container 8. The lower outlet opening 15b is preferably provided in the centre portion of the stirring means 9. Alternatively the outlet opening 15b may as well be arranged at the side surface of the stirring means 9. Thereby, also a plurality of outlet openings may be provided at the side and/or lower surfaces of the stirring means 9.

[0125] According to such an embodiment, improved aeration of the product to be prepared may be obtained.

[0126] As indicated in FIG. 7, the device 20 may further comprise temperature sensing means 16, 17. Thereby, the sensing means may comprise for example a thermocouple, thermistor or resistance temperature detector 17 which is provided at the receiving means 1.

[0127] Alternatively or in addition, the temperature sensing means may comprise an infrared temperature sensor 16 designed to directly obtain the temperature of the product 8b within the container 8.

[0128] The temperature sensing means 16, 17 are preferably connected to the control unit 6 in order to control the cooling unit 4 of the device 20 dependent on the actual temperature of the product 8b within the container 8.

[0129] The present invention enables the preparation of a frozen confectionary, which can be freshly prepared in single portions within the initial container that serves at the same time as process and enjoy container.

[0130] With the present invention it is further possible to prepare several different types of frozen confections in a short time. Since the container is dispensable and does not need to be cleaned, the handling is simplified and the need for cleaning is reduced.

[0131] Furthermore, the stirring means provided at the device or initially within the container may be used as spoon in order to facilitate consumption of the resulting product.

[0132] Although the present invention has been described with reference to preferred embodiments thereof, many modifications and alternations may be made by a person having ordinary skill in the art without departing from the scope of this invention which is defined by the appended claims.