Unlock instant, AI-driven research and patent intelligence for your innovation.

Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses

A technology of microstructure and energy optimization, applied in applications, frozen desserts, food science, etc., to reduce fat and improve creaminess

Inactive Publication Date: 2007-02-07
NESTEC SA
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0025] In conventional extruder screw geometries for low-temperature extrusion processing, high mechanical processing efficiency of the microstructure can only be achieved in the end section of the low-temperature extruder close to the extruder outlet

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses
  • Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses
  • Low temperature extrusion process and device for energy optimized and viscosity adapted micro-structuring of frozen aerated masses

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0056] According to the invention, the local mechanical power or energy input is adapted to the local heat transfer (heat flow rate from ice cream to refrigerant) in the following way: as image 3 As shown, the temperature inside the ice cream decreases continuously along the length of the extruder, and after half to two thirds of the length of the extruder, an ice cream temperature below -11°C can be reached (standard vanilla ice cream with 10% butterfat , 36-38% total dry matter, 100% expansion rate and sugar content, the freezing water content is about 55-65% at -11°C) or the freezing water content is > 55-60% of freezable water degree.

[0057] In the case that the ice cream temperature is below ≤11°C or the freezing water content is far above ≥60% (relative to freezable water), in the second half to the last third of the length of the extruder, by generating Shear stress, air bubbles / air cells (most below 10 μm, maximum bubble size below 20 μm), fat globules / fat globule ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation (1) and transfer of dissipation heat and additional phase transition (freezing) heat (2) to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized / optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior).

Description

technical field [0001] The present invention relates to a method for producing deep-frozen desserts, especially ice cream, under conditions that optimize the input of mechanical energy and at the same time optimize the transfer of dissipated heat and phase change (freezing) heat, in order to produce a homogeneous, well-dispersed microstructure, and the freezing water reaches a high content at very low temperatures; the invention also relates to a device for carrying out the method. Background technique [0002] Single-screw extruders and twin-screw extruders are well-known continuous processing devices, mainly used in the polymer and ceramic industries, but also in the food industry, for example in the production of dry pasta and snack foods. Since 1992 (DE 4202231 C1), extruders have also been recommended for continuous freezing of frozen desserts such as ice cream. [0003] Processing [0004] As described in several documents (see refs 2-19), ice cream and other food ma...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/16A23G9/28A23G9/22A23G9/14
CPCA23G9/16A23G9/14A23G9/22A23G9/28A23G9/285B29C48/834
Inventor E·J·温德哈贝J·维尔德莫泽
Owner NESTEC SA