Apparatus for preparation of frozen confection products

Abstract

An apparatus for the preparation of frozen confectionery products comprising a filling head (1) comprising one or more frozen confection inlets (3) connectable to a source of one or more frozen confections comprising one or more inclusions, a mixing chamber (4) and an outlet (2), a first housing (5) comprising a nozzle (6) is connectable to, and rotatable in relation to, the filling head outlet (2), and the outlet of the nozzle (7) has a cross section comprising a central section (8) and peripheral sections (9), wherein an annular shape (24) can be superimposed on the central section (8) and the diameter of the annular shape (24) has a ratio of from 3:1 to 6:1 of the longest length of the one or more inclusions, and the longest length of the one or more inclusions is from 2 mm to 10 mm. A process for the preparation of a frozen confection product comprising the foregoing apparatus and a product prepared according to the process.

Claims

1. An apparatus for the preparation of a frozen confection product comprising a filling head (1) comprising one or more frozen confection inlets (3) connectable to a source of one or more frozen confections comprising one or more inclusions, a mixing chamber (4) and a filling head outlet both the first housing and nozzle are (2), a first housing (5), connectable to a nozzle (6) is connectable to, and rotatable in relation to, the filling head outlet (2), wherein the nozzle (6) comprises a nozzle outlet (7) and the cross section of the nozzle outlet (7) is star-shaped that comprises a central section (8) and from 3 to 8 peripheral sections (9) acting as points or arms of the star shape, wherein the diameter of an annular shape (24) that can be superimposed on the central section (8) is from 6 mm to 60 mm, the nozzle further comprising from 3 to 8 longitudinal protrusions (15) positioned on the inner surface of the nozzle walls and wherein the peripheral sections (9) are positioned at equidistant points on the circumference of the annular shape (24) superimposed on the central section (8).

2. An apparatus for the preparation of frozen confection products according to claim 1, wherein the width of the central section (8) is from 6 mm to 30 mm.

3. An apparatus for the preparation of a frozen confection product according to claim 1, wherein the centre of the central section (8) is the rotational axis of the nozzle (6).

4. An apparatus for the preparation of a frozen confection product according to claim 1, wherein the filling head (1) comprises one or more first sauce inlets (10) connectable to one or more sources of one or more first sauces.

5. An apparatus for the preparation of a frozen confection product according to claim 1, wherein the nozzle (6) comprises four parts, the first part (11) is cylindrical adjoining a second part (12) that is cylindrical adjoining a third part (13) that is frusto-conical and tapers towards the fourth part (14) that is cylindrical, wherein both the third and four parts comprise the longitudinal protrusions (15) positioned on the inner surface of the nozzle walls.

6. An apparatus for the preparation of a frozen confection product according to claim 5, wherein the filling head (1) comprises one or more first sauce inlets (10) connectable to one or more sources of one or more first sauces, the walls of the second part (12) of the nozzle (6) comprises a second sauce inlet (19) and one or more second sauce channels (22), the walls of the third part (13) of the nozzle (6) comprise one or more second sauce channels (22) and the walls of the fourth part (14) of the nozzle (6) comprise one or more second sauce channels (22) and second sauce outlets (16), and the first housing (5) comprises a second sauce chamber (18) connectable to a second sauce inlet (20) and a source of second sauce.

7. A process for the preparation of a frozen confection product comprising the steps of: a. Providing an apparatus according to claim 1, and rotating the first housing (5) and nozzle (6), b. Passing one or more frozen confections comprising one or more inclusions through the apparatus of step a., wherein the longest length of one or more inclusions present is from 2 mm to 10 mm, c. Extruding the frozen confection comprising inclusions of step b. into a receptacle.

8. A process according to claim 7, wherein the first housing (5) and nozzle (6) are rotated 1.0 to 4.0 times per product filing.

9. A process according to claim 7, wherein one or more first and one or more second sauces are passed through the apparatus of step a.

Description

FIGURES

(1) FIG. 1: Illustrates a nozzle (6) of the apparatus of the invention.

(2) FIG. 2: Illustrates the cross-sectional shape of a nozzle outlet (7) of the apparatus. The central section (8) and peripheral section (9) of the cross section of the nozzle outlet (7) are illustrated together with the superimposable annular shape (24).

(3) FIG. 3: Illustrates a filling head (1) connected to a nozzle (6) of the apparatus of the invention.

(4) FIG. 4: Illustrates the helical fluted architecture of the top of a frozen confection product prepared from the use of the apparatus illustrated in FIGS. 1 to 3. The second sauce is positioned in the troughs of the flute.

(5) FIG. 5: Illustrates the longitudinal cross-section of a frozen confection product prepared from the use of the apparatus illustrated in FIGS. 1 to 3. FIG. 5 illustrates a frozen confection product comprising one or more frozen confections comprising inclusions of longest length of from 2 mm to 10 mm, wherein the frozen confection is positioned within the receptacle and extends above the receptacle, and the frozen confection that extends above the receptacle is fluted and one or more sauces are randomly distributed within the frozen confection products and provided on the fluted surface of the frozen confection. The frozen confection product demonstrates the desired frozen confection product architecture and inclusions that are not damaged and are randomly distributed throughout the frozen confection of the frozen confection product. Furthermore, the apparatus was used without the inclusions sticking to the inside of the nozzle outlet (7) and ultimately blocking the nozzle outlet (7).

EXAMPLES

(6) Preparation of a frozen confection product comprising inclusions, sauce and frozen confection.

(7) Frozen confection (41 g) comprising inclusions (16 g) and longest length (8 mm) was extruded into a filling head (1) at a flow rate of 2214 gm.sup.?1 together with a first sauce (16 g) at a flow rate of 864 gm.sup.?1. The combined frozen confection and sauce were passed through a filling head (1) comprising a star-shaped nozzle exit (7) and dosed into a cone receptacle together with a second sauce 1 (g) dispensed through the second sauce outlets (16) of the nozzle (6). The product obtained comprised inclusions and sauce distributed randomly throughout the frozen confection and the frozen confection comprises a fluted frozen confection shape extending above the receptacle of frozen confection peaks and sauce present in the troughs of the flute.