Equipment for preparing frozen dessert products

Abstract

An apparatus for preparing frozen dessert products includes a filling head (1) comprising one or more frozen dessert inlets (3), a mixing chamber (4), and an outlet (2) connectable to a source of one or more frozen desserts containing one or more inclusions; a first housing (5) comprising a nozzle (6) connectable to the filling head outlet (2) and rotatable relative to the filling head outlet (2), the outlet of the nozzle (7) having a cross-section comprising a central portion (8) and a peripheral portion (9), wherein an annulus (24) is stackable on the central portion (8), the diameter of the annulus (24) being in a ratio of 3:1 to 6:1 to the longest length of one or more inclusions, the longest length of one or more inclusions being 2 mm to 10 mm. A method for preparing frozen dessert products using the aforementioned apparatus and products prepared according to the method.

Description

Technical Field

[0001] An apparatus for preparing frozen dessert products includes: a filling head (1) comprising: one or more frozen dessert inlets (3) connectable to a source of one or more frozen desserts containing one or more inclusions; a mixing chamber (4); and an outlet (2), a first housing (5) including a nozzle (6) connectable to the filling head outlet (2) and rotatable relative to the filling head outlet (2), the outlet of the nozzle (7) having a cross-section including a central portion (8) and a peripheral portion (9), wherein the width of the central portion (8) is 6 mm to 60 mm. A method for preparing frozen dessert products including the aforementioned apparatus, and a product prepared according to the method. Background Technology

[0002] It has been demonstrated that by using an annular nozzle outlet to extrude frozen desserts containing inclusions, the quality of the inclusions can be maintained and nozzle clogging can be prevented. An exemplary nozzle is disclosed in EP3313196A1. EP3313196A1 discloses an apparatus suitable for co-extruding frozen dessert materials encapsulating a second dessert material, wherein the first frozen dessert material may contain inclusions with a length of 1 to 5 mm and is extruded through a nozzle having an annular cross-section at the outlet. The resulting frozen dessert product comprises a first frozen dessert material encapsulating a core of the second dessert material.

[0003] A second dessert material can be randomly distributed within a first frozen dessert material. EP3148346 B1 discloses an apparatus for preparing frozen dessert products, comprising a material inlet and a rotatable mixing chamber. The frozen dessert product is prepared by closing an outlet control device and filling the mixing chamber with first and second dessert materials while rotating the mixing chamber; the two materials are mixed by the action of turbulent vortices generated by the rotation of the mixing chamber. The mixed material is extruded through an annular outlet to form a frozen cone product comprising the first and second materials randomly distributed throughout the cone's voids. EP3148346 B1 does not mention the first or second material containing inclusions.

[0004] To provide a grooved shape for frozen desserts extending above the container, a conventional star-shaped grooved nozzle is typically used, where the star shape is formed by a zigzag pattern along the longitudinal direction of the nozzle. Using contents with such nozzles can cause the contents to adhere and eventually clog the nozzle outlet.

[0005] EP2869712B1 discloses an apparatus and method for preparing coated frozen dessert products by co-extrusion, wherein the co-extruded product is extruded through a star-shaped nozzle outlet with an extended tongue. EP2869712B1 does not mention the presence of inclusions in the frozen dessert or coating. The resulting frozen dessert product includes a frozen dessert dispensed into a container and a coated frozen dessert dispensed extending above the container. The coating is provided on the surface of the extruded frozen dessert as the nozzle moves in a circular track pattern while simultaneously lifting upwards. The nozzle follows a spiral path but does not rotate on its own, thereby forming a spiral coating pattern within a cup or cone, and the coating is present on the surface of the frozen dessert. EP2869712B1 does not mention using this nozzle for frozen desserts containing inclusions.

[0006] Existing techniques teach the co-extrusion of materials to form frozen dessert products, wherein a second material serves as a core, randomly distributed within a first material, or formed as a coating on its surface, and forming a spiral structure extending above a container within the first material. By extruding the second material into a core product, a first or second material further comprising an inclusion is obtained; however, no other disclosure teaches providing an inclusion in the first or second frozen dessert or coating material.

[0007] To provide novel frozen dessert products, a device is needed capable of extruding one or more frozen desserts containing inclusions with a maximum length of 2 mm to 10 mm. The frozen dessert is positioned within and extends above a container, with the extended portion forming a groove. One or more sauces are randomly distributed within the frozen dessert product and provided on the grooved surface of the frozen dessert. This device provides the desired frozen dessert product structure without damaging the inclusions or allowing them to adhere to the inside of the nozzle outlet and ultimately clog it. This device is suitable for industrial applications. Summary of the Invention

[0008] An apparatus for preparing frozen dessert products includes a filling head (1) comprising: one or more frozen dessert inlets (3) connectable to a source of one or more frozen desserts containing one or more inclusions; a mixing chamber (4) and an outlet (2); a first housing (5) including a nozzle (6) connectable to the filling head outlet (2) and rotatable relative to the filling head outlet (2), the outlet of the nozzle (7) having a cross-section including a central portion (8) and a peripheral portion (9), wherein the width of the central portion (8) is 6 mm to 60 mm. A method for preparing frozen dessert products including the aforementioned apparatus, and a product prepared according to the method.

[0009] Detailed description of the invention

[0010] One aspect of the invention relates to an apparatus for preparing frozen dessert products, the apparatus comprising a filling head (1) including: one or more frozen dessert inlets (3) connectable to a source of one or more frozen desserts containing one or more inclusions; a mixing chamber (4) and an outlet (2), a first housing (5) including a nozzle (6) connectable to and rotatable relative to the filling head outlet (2), and the outlet of the nozzle (7) having a cross-section including a central portion (8) and a peripheral portion (9), wherein the width of the central portion (8) is 6 mm to 60 mm.

[0011] One aspect of the invention relates to an apparatus for preparing frozen dessert products, the apparatus comprising a filling head (1) including: one or more frozen dessert inlets (3) connectable to a source of one or more frozen desserts containing one or more inclusions; a mixing chamber (4) and an outlet (2), wherein a first housing (5) including a nozzle (6) is connectable to and rotatable relative to the filling head outlet (2), and the outlet of the nozzle (7) has a cross-section including a central portion (8) and a peripheral portion (9), wherein an annulus (24) is superimposed on the central portion (8), the diameter of the annulus (24) being in a ratio of 3:1 to 6:1 to the longest length of one or more inclusions, and the longest length of one or more inclusions being 2 mm to 10 mm.

[0012] The term “width of the center portion (8)” is intended to be synonymous with “diameter of the ring (24) that can be superimposed on the center portion (8). The term width of the center portion (8) refers to the maximum width of the center portion (8).

[0013] A cross section refers to an image of a horizontal plane orthogonal to the axis of rotation of the nozzle (6) at a specific location of the nozzle (6), which defines the shape of the inner recess in that plane.

[0014] The ring (24) superimposed on the central portion (8) of the cross section of the fourth part (14) is the largest diameter ring (24) that can be superimposed on the central portion (8), that is: if the central portion (8) is annular, the superimposed ring (24) has the same diameter as the central portion (8). In the case that the central portion (8) is, for example, a polygon, the superimposed ring (24) contacts each side of the polygon.

[0015] Overlay refers to a shape profile, i.e., an annular shape (24) (e.g., a circle), placed or laid out on the cross-section of the central portion of the nozzle outlet. The overlay annular shape (24) does not constitute part of the physical structure of the device. The term overlay annular shape (24) is intended as a means of measuring the width of the central portion (8) of the nozzle outlet (7).

[0016] In one embodiment of the invention, the ratio of the diameter of the ring (24) superimposed on the central portion (8) to the longest length of one or more inclusions is 3:1 to 6:1, 3:1 to 5:1, or 3:1 to 4:1, and the longest length of one or more inclusions is 2 mm to 10 mm.

[0017] In one embodiment of the invention, the ratio of the width of the central portion (8) to the longest length of one or more inclusions is 3:1 to 6:1, 3:1 to 5:1, or 3:1 to 4:1, and the longest length of one or more inclusions is 2 mm to 10 mm.

[0018] In one embodiment of the invention, the width of the outer portion (9) is 5% to 50% of the length of the cross-sectional diameter (i.e., width) of the central portion (8).

[0019] In one embodiment of the invention, the cross-section of the central portion (8) and the peripheral portion (9) is star-shaped, comprising 3 to 8 points. Herein, star-shaped refers to a cross-section having such a central portion and peripheral portion: the central portion (8) is typically annular or polygonal, and the peripheral portion (9) may be referred to as points or arms, and is typically triangular or rectangular in shape.

[0020] In one embodiment of the invention, the center of the central portion (8) is the rotation axis of the nozzle (6).

[0021] In one embodiment of the invention, the filling head (1) includes one or more first sauce inlets (10) that can be connected to one or more sources of one or more first sauces.

[0022] In one embodiment of the invention, the nozzle (6) comprises four parts, the first part (11) comprises an annular cross section and parallel walls, that is: the first part is cylindrical and adjacent to the second part (12), the second part (12) also comprises an annular cross section and parallel walls, that is: the second part is cylindrical and adjacent to the third part (13), the third part (13) is conical and gradually tapers toward the fourth part (14), the fourth part (14) is cylindrical, wherein the third part (13) and the fourth part (14) both comprise longitudinal protrusions (15) located on the inner surface of the nozzle wall (23).

[0023] In one embodiment of the invention, the third portion (13) has an annular cross-section and a longitudinal protrusion (15) projecting from the inner surface of the nozzle wall (23), wherein the longitudinal protrusion (15) tapers inward and increases in height toward the fourth portion (14) of the nozzle (6), the fourth portion (14) comprising a parallel wall and the longitudinal protrusion (15). That is, the fourth portion (14) is cylindrical and includes the longitudinal protrusion (15) on the inner surface of the nozzle wall (23). Preferably, the third portion (13) is a truncated cone including the longitudinal protrusion (15).

[0024] The longitudinal protrusion (15) in the fourth part (14) generally does not change height in the longitudinal direction. The length of the outer part (9) of the nozzle outlet (7) cross section [including the central part (8) and the outer part (9)] corresponds to the maximum height of the longitudinal protrusion (15).

[0025] The longitudinal protrusion (15) refers to the protrusion located on the inner wall (23) of the nozzle (6), wherein the longest length of the protrusion (15) is aligned with the gradually tapering direction of the truncated cone of the third part (13) of the nozzle (6).

[0026] The height of the longitudinal protrusions (15) of the third part (13) increases with the distance from the second part (12) of the nozzle (6). Preferably, the inner surface of the wall (23) of the third part (13) includes 3 to 8; 4 to 7; or 5 to 6 longitudinal protrusions (15).

[0027] The height of the longitudinal protrusions (15) of the third part (13) increases with increasing proximity to the fourth part (14). The longitudinal protrusions (15) are positioned around the central part (8) and adjacent to the corresponding peripheral parts (9) present between the longitudinal protrusions (15). The cross-section of the fourth part (14) includes the central part (8) adjacent to the peripheral parts (9). The center point of the central part (8) is the axis of rotation of the nozzle (6). Preferably, the cross-section of the central part (8) is annular or polygonal.

[0028] The diameter of the ring (24) superimposed on the central portion (8) is 6 mm to 60 mm, 6 mm to 45 mm, 6 mm to 30 mm, 9 mm to 27 mm, and 12 mm to 24 mm. The width of the central portion (8) is 6 mm to 60 mm, 6 mm to 45 mm, 6 mm to 30 mm, 9 mm to 27 mm, and 12 mm to 24 mm.

[0029] The outer portion (9) corresponds to the space between the longitudinal protrusions (15) and is located at equidistant points on the circumference of the annulus (24) superimposed on the central portion (8) or at each corner of the polygonal central portion (8). Typically, the polygonal shape of the central portion (8) corresponds to the number of longitudinal protrusions (15) present on the surface of one or more nozzle walls (23).

[0030] The term recess is used interchangeably with space, which refers to the space enclosed by the nozzle wall (23) and through which one or more frozen desserts, one or more sauces, or one or more frozen desserts and one or more sauces are extruded.

[0031] The outer portion (9) may have a constant width from the center point of the cross-section of the nozzle outlet (7) to the periphery of the cross-section. Alternatively, the outer portion (9) may decrease in width toward the periphery of the cross-section. The width of the outer portion (9) is 5% to 50%; 6% to 47%; 8% to 42% of the diameter of the cross-section of the central portion (8). The width of the outer portion (9) of the cross-section of the nozzle outlet (7) may also be defined by the longest length of one or more inclusions of the frozen dessert extruded through the device. The ratio of the constant width of the outer portion (9) of the cross-section of the nozzle outlet (7) to the longest length of one or more inclusions present in the frozen dessert is 0.5:1 to 5:1; 0.6:1 to 4.5:1; 0.7:1 to 4:1.

[0032] The fourth part (14) may also include one or more second sauce outlets (16). The one or more second sauce outlets (16) are located on the longitudinal protrusions (15) of the fourth part (14) of the nozzle (6). The opening of the sauce outlet (16) can be any shape, such as rectangular, square, circular or elliptical. In a preferred embodiment, the opening is elliptical.

[0033] The nozzle (6) is connected to the first housing (5) and rotates with the first housing (5). The first housing (5) is connectable to the outlet of the filling head (2) and includes means (17) for engaging the housing (5) with means for rotating the housing and a space (18) adjacent to the nozzle wall (23) for a second sauce inlet (19). The space of the housing is connectable to a second sauce inlet (20) and a second sauce source. The space (18) of the housing forms an annular sauce chamber (18) including an upper and outer wall from the first housing (5), and an end of the wall of the second portion (12) of the nozzle (6) and a lower and inner wall of the wall (23) of the first portion (11). EP3148346 B1 discloses an exemplary static annular sauce chamber connectable to a sauce inlet channel and a rotating mixing chamber.

[0034] In one embodiment of the invention, the first housing (5) includes a means (17) for engaging with a rotating device, such as teeth for meshing with gears and belt mechanisms. The means (17) for engaging with the rotating device is located on the first housing (5), preferably near the connection between the first housing (5) and the filling head outlet (2).

[0035] The first housing (5), including the nozzle (6), rotates at speeds of 100 to 140 rpm and 110 to 130 rpm. The housing including the nozzle (6) rotates 1.0 to 4.0 times, 1.5 to 3.5 times, and 2.0 to 3.0 times per frozen dessert product formation.

[0036] A static second housing (21) surrounds the first housing (5). The second housing (21) includes an inlet (20) for a static second sauce that can be connected to the first housing space (18) and an annular sauce chamber (which is formed from the position of the first housing space (18) relative to the nozzle (6)).

[0037] In one embodiment of the invention, one or more walls (23) of the nozzle (6) include one or more second sauce inlets (19), one or more second sauce channels (22), and one or more second sauce outlets (16) located on the inner surface of one or more walls (23) of the nozzle (6). The second sauce inlets (19), second sauce channels (22), and second sauce outlets (16) form a means for conveying second sauce from an annular sauce chamber (18) to a nozzle outlet (7). The number of second sauce channels (22) corresponds to the number of longitudinal protrusions (15) of the nozzle (6). Alternatively, the number of sauce channels (22) may be less than the number of longitudinal protrusions (15) of the nozzle (6).

[0038] One or more nozzle walls (23) of the second part (12), the third part (13), and the fourth part (14) may include one or more second sauce inlets (19) that may be connected to one or more second sauce channels (22) and a second sauce outlet (16), and the second sauce inlets (19) are located at the junction of the walls of the first part (11) and the second part (12); that is, at the location where the wall thickness increases at the intersection of the walls of the first part (11) and the second part (12). The second sauce outlet (16) is located on the third part (13) or the fourth part (14) of the nozzle (6), preferably the fourth part (14).

[0039] In one embodiment of the invention, the filling head (1) includes at least one frozen dessert inlet (3), a mixing chamber (4), and an outlet (2) connectable to a frozen dessert source. An exemplary filling head is disclosed in GB1165448. In one embodiment of the invention, the filling head provides a frozen dessert source and a first sauce source.

[0040] In one embodiment of the invention, the filling head (1) includes at least one frozen dessert inlet (3) connectable to a frozen dessert source, at least one first sauce inlet (10) connectable to one or more first sauce sources, a mixing chamber (4), and an outlet (2). EP2345332 B1 discloses an exemplary filling head including at least one frozen dessert inlet connectable to a frozen dessert source, at least one first sauce inlet connectable to a first sauce source, a mixing chamber, and a filling head outlet.

[0041] In another embodiment, the present invention relates to a filling head (1) for diversifying or marbling one or more frozen desserts or one or more first sauces into one or more frozen desserts. This diversification results in ripples in the frozen desserts from materials of different colors (such as the first sauces). One or more frozen desserts and one or more first sauces are injected into the filling head (as disclosed in EP2345332B1) through their respective outlets to obtain a combined flow of one or more frozen desserts and one or more first sauces.

[0042] Preferably, the sauce is flowable at temperatures ranging from 55°C to -20°C; 30°C to -15°C; 10°C to -12°C; and 0°C to -12°C. The sauce can be either fat-based or water-based. For example, a fat-based sauce can be chocolate, couverture, chocolate analogues, or a fat-based flavoring sauce such as caramel or chocolate. A water-based sauce can be, for example, fruit jam, fruit puree, syrup, or a water-ice mixture. More preferably, the sauce is a water-based sauce, selected from the group consisting of fruit jam, fruit puree, or syrup.

[0043] In another embodiment of the invention, the frozen dessert product comprises one or more inclusions. The frozen dessert product may include one or more inclusions commonly found in frozen desserts and frozen dessert products. Such inclusions include, for example, fruit slices, chocolate chips, desserts, nuts, and baked goods (wafers, biscuits, and cake slices), as described in *Ice Cream Science*, C. Clarke, RSC 2004, pp. 54-59. Preferably, the inclusions are selected from the group consisting of nuts, cereals, and desserts, including caramel, meringue, bread, fruit, chocolate, biscuits, or mixtures thereof. The longest length of one or more inclusions is 2 mm to 10 mm, 3 mm to 9 mm, or 4 mm to 8 mm. The frozen dessert contains 0.5 wt% to 10 wt%, 1 wt% to 9 wt%, or 4 wt% to 6 wt% of the inclusions.

[0044] In another aspect, the present invention relates to a method for preparing a frozen dessert product comprising a grooved frozen dessert, the method comprising the following steps:

[0045] a. An apparatus for preparing frozen dessert products is provided, comprising a filling head (1), the filling head (1) comprising: one or more frozen dessert inlets (3) connectable to a source of one or more frozen desserts containing one or more inclusions; a mixing chamber (4) and an outlet (2), a first housing (5) including a nozzle (6) connectable to the filling head outlet (2), and the outlet of the nozzle (7) having a cross-section including a central portion (8) and a peripheral portion (9), wherein an annulus (24) is stackable on the central portion (8), and the ratio of the diameter of the stacked annulus (24) to the longest length of the one or more inclusions is 3:1 to 6:1;

[0046] b. Rotate the first housing (5) including the nozzle (6); and,

[0047] c. Passing one or more frozen desserts containing one or more inclusions through the apparatus of step a, wherein the longest length of the one or more inclusions is 2 mm to 10 mm.

[0048] d. Squeeze the frozen dessert containing one or more contents from step c into a container.

[0049] In another aspect, the present invention relates to a method for preparing a frozen dessert product comprising a grooved frozen dessert, the method comprising the following steps:

[0050] a. An apparatus for preparing frozen dessert products is provided, comprising a filling head (1), the filling head (1) including: one or more frozen dessert inlets (3) connectable to a source of one or more frozen desserts containing one or more inclusions; a mixing chamber (4) and an outlet (2), a first housing (5) including a nozzle (6) connectable to the filling head outlet (2), and the outlet of the nozzle (7) having a cross-section including a central portion (8) and a peripheral portion (9), wherein the ratio of the width of the central portion (8) to the longest length of one or more inclusions is 3:1 to 6:1.

[0051] b. Rotate the first housing (5) including the nozzle (6);

[0052] c. Passing one or more frozen desserts containing one or more inclusions through the apparatus of step a, wherein the longest length of the one or more inclusions is 2 mm to 10 mm; and

[0053] d. Squeeze the frozen dessert containing one or more contents from step c into a container.

[0054] In one embodiment of the method, each time a frozen dessert product is filled, the first shell (5) and the nozzle (6) rotate at 1.5 to 3.5 rpm and 2.0 to 3.0 rpm.

[0055] Optionally, step c includes passing one or more frozen desserts containing contents and one or more first sauces through the apparatus of step a.

[0056] Optionally, step c includes passing one or more frozen desserts containing contents, one or more first sauces, and one or more second sauces through the apparatus of step a.

[0057] In one embodiment, the container for the frozen dessert product is a cone, bucket, or cup. Preferably, the container is a cone.

[0058] In another aspect, the present invention relates to frozen dessert products that can be obtained by this method. Preferably, the present invention relates to frozen dessert cone products that can be obtained by this method.

[0059] In one embodiment of the invention, the frozen dessert product includes one or more frozen desserts located within the space of a cone-shaped container and extending above the container.

[0060] In one embodiment of the invention, the frozen dessert product includes one or more frozen desserts that extend above the container and have a groove.

[0061] In one embodiment of the invention, a frozen dessert cone product is provided, wherein the groove of the frozen dessert is a spiral groove. The spiral means that the groove is extruded as the nozzle (6) rotates, resulting in vortices of crests and troughs in the groove.

[0062] In one embodiment of the invention, the frozen dessert of the frozen dessert product has a groove formed at the location where the frozen dessert was extruded when extrusion stops. That is, the top of the vertically extruded frozen dessert has a groove. The groove can be a spiral groove. The frozen dessert of the frozen dessert product can be placed in a container and does not need to extend above the edge of the container.

[0063] On the other hand, the present invention relates to a frozen dessert product comprising a container, one or more frozen desserts containing contents, and one or more first sauces optionally containing one or more contents, wherein the contents are randomly distributed throughout the frozen dessert product, the frozen desserts extending above the container have grooves, and the longest length of the one or more contents present is 2 mm to 10 mm.

[0064] In another aspect, the present invention relates to a frozen dessert product comprising a container, one or more frozen desserts containing contents, and one or more first sauces optionally containing one or more contents, wherein the contents are randomly distributed throughout the frozen dessert product, the frozen desserts extending above the container have spiral grooves and are partially coated with one or more second sauces, and the longest length of the one or more contents is 2 mm to 10 mm.

[0065] A frozen dessert cone product, wherein one or more second sauces are located in a recess in the groove. The recess is intended to correspond to the trough of a groove that includes crests and troughs.

[0066] Frozen desserts are sweet processed foods consumed in a frozen state (i.e., at a food temperature below 0°C). Frozen desserts are selected from water ice, milk ice, Americano ice cream, frozen yogurt, custard ice cream, sorbet ice cream, gelato, and mixtures thereof. Ice cream can be selected from dairy ice cream, non-dairy ice cream, and mixtures thereof. Preferably, frozen desserts comprise ice cream, frozen yogurt, or mixtures thereof. Preferably, frozen desserts are aerated. For example, frozen desserts can be prepared according to the methods provided in *Ice Cream Science*, C. Clarke, RSC 2004, Chapters 3, 4, and 8, and *Ice Cream*, Fifth Edition, Marshall and Arbuckle, 1996, New York, Chapman and Hall, New York, particularly Chapters 11, 12, and 22.

[0067] The first and second sauces can be made of the same ingredients or different ingredients; such sauces are also called multi-purpose sauces or syrups. The sauce can be a water-based composition or a fat-based frozen dessert coating composition. Exemplary sauces are described below: Ice Cream, 7th Edition, Goff and Hartel, 2013, pp. 115-117.

[0068] Frozen dessert products comprise 70 wt% to 99.5 wt% of frozen desserts, 0 wt% to 20 wt% of sauces, and 0.5 wt% to 10 wt% of contents.

[0069] Frozen dessert products comprise 71 wt% to 94.5 wt% of frozen desserts, 5 wt% to 19 wt% of sauces, and 0.5 wt% to 10 wt% of contents.

[0070] Frozen dessert products comprise 72 wt% to 89.5 wt% of frozen desserts, 10 wt% to 18 wt% of sauces, and 0.5 wt% to 10 wt% of contents.

[0071] Frozen dessert products comprise 71 wt% to 79 wt% frozen desserts, 0 wt% to 20 wt% sauces, and 1.0 wt% to 9.0 wt% contents.

[0072] Frozen dessert products comprise 74 wt% to 96 wt% frozen desserts, 0 wt% to 20 wt% sauces, and 4.0 wt% to 6.0 wt% contents. Attached Figure Description

[0073] Figure 1 The nozzle (6) of the device of the present invention is shown.

[0074] Figure 2 The cross-sectional shape of the nozzle outlet (7) of the device is shown. The central portion (8) and the outer portion (9) of the cross-section of the nozzle outlet (7) are shown together with the superimposed ring (24).

[0075] Figure 3 : A filling head (1) connected to the nozzle (6) of the device of the present invention is shown.

[0076] Figure 4 The illustration shows how to use it. Figures 1 to 3 The device shown has a spiral groove structure on top of the frozen dessert product, with a second sauce located in the trough of the groove.

[0077] Figure 5 : This shows the use of Figures 1 to 3 The longitudinal section of the frozen dessert product prepared by the equipment shown. Figure 5A frozen dessert product is shown, comprising one or more frozen desserts containing inclusions with a maximum length of 2 mm to 10 mm, wherein the frozen desserts are located within a container and extend above the container, and the frozen desserts extend above the container with grooves, and one or more sauces are randomly distributed within the frozen dessert product and provided on the grooved surface of the frozen desserts. The frozen dessert product demonstrates the desired frozen dessert product structure and inclusions, which are undamaged and randomly distributed within the frozen desserts of the frozen dessert product. Furthermore, when using the device, the inclusions do not adhere to the inside of the nozzle outlet (7) and ultimately clog the nozzle outlet (7). Detailed Implementation

[0078] Preparation of frozen dessert products containing fillings, sauces, and frozen desserts.

[0079] The frozen dessert (41g) containing the contents (16g) and the longest length (8mm) is priced at 2214gm. -1 The flow rate and 864gm -1 The first sauce (16g) is extruded together into the filling head (1). The combined frozen dessert and sauce are passed through the filling head (1) including a star-shaped nozzle outlet (7) and injected into a cone-shaped ice cream container together with the second sauce 1 (g) dispensed through the second sauce outlet (16) of the nozzle (6). The resulting product includes contents and sauce randomly distributed throughout the frozen dessert, which comprises a grooved frozen dessert shape extending above the frozen dessert container, having crests and sauce present in the troughs of the grooves.

Claims

1. An apparatus for preparing frozen dessert products, comprising: A filling head (1) includes: one or more frozen dessert inlets (3), which are connectable to a source of one or more frozen desserts containing one or more contents; a mixing chamber (4) and a filling head outlet (2); a first housing (5) connectable to a nozzle (6) and rotatable relative to the filling head outlet (2), wherein the nozzle (6) includes a nozzle outlet (7) with a star-shaped cross-section, comprising a central portion (8) and 3 to 8 peripheral portions (9) serving as points or arms of the star, wherein an annulus (24) capable of being superimposed on the central portion (8) has a diameter of 6 mm to 60 mm. The nozzle further includes 3 to 8 longitudinal protrusions (15) positioned on the inner surface of the nozzle wall, the longitudinal protrusions (15) being positioned around the central portion (8) and adjacent to corresponding peripheral portions (9) between the longitudinal protrusions (15), wherein the peripheral portions (9) correspond to the space between the longitudinal protrusions (15) and are located at equidistant points on the circumference of the annulus (24) superimposed on the central portion (8). The nozzle (6) comprises four parts: the first part (11) is cylindrical and adjacent to the second part (12); the second part (12) is cylindrical and adjacent to the third part (13); the third part (13) is a truncated cone and tapers toward the fourth part (14); and the fourth part (14) is cylindrical. Both the third and fourth parts include longitudinal protrusions (15) that protrude from the inner surface of the nozzle wall and extend along the inner surface of the nozzle wall. The longitudinal protrusions (15) of the third part (13) of the nozzle (6) increase in height toward the fourth part (14) of the nozzle (6), while the longitudinal protrusions (15) of the fourth part (14) do not change in height in the longitudinal direction.

2. The apparatus for preparing frozen dessert products according to claim 1, wherein the width of the central portion (8) is 6 mm to 30 mm.

3. The apparatus for preparing frozen dessert products according to claim 1 or 2, wherein, The center of the central part (8) is the rotation axis of the nozzle (6).

4. The apparatus for preparing frozen dessert products according to claim 1 or 2, wherein the filling head (1) includes one or more first sauce inlets (10) capable of being connected to one or more sources of one or more first sauces.

5. The apparatus for preparing frozen dessert products according to claim 1 or 2, wherein the filling head (1) includes one or more first sauce inlets (10) capable of being connected to one or more sources of one or more first sauces, the wall of the second portion (12) of the nozzle (6) includes a second sauce inlet (19) and one or more second sauce channels (22), the wall of the third portion (13) of the nozzle (6) includes one or more second sauce channels (22), the wall of the fourth portion (14) of the nozzle (6) includes one or more second sauce channels (22) and a second sauce outlet (16), and the first housing (5) includes a second sauce chamber capable of being connected to the inlet (20) of the second sauce and the second sauce source.

6. A method for preparing frozen dessert products, comprising the following steps: a. Provide the device according to any one of claims 1 to 5, and rotate the first housing (5) and the nozzle (6). b. Passing one or more frozen desserts containing one or more inclusions through the apparatus of step a, wherein the longest of the one or more inclusions is between 2 mm and 10 mm in length. c. Squeeze the frozen dessert containing the contents from step b into a container.

7. The method according to claim 6, wherein the first housing (5) and the nozzle (6) rotate 1.0 to 4.0 times each time the product is filled.

8. The method according to claim 6 or 7, wherein one or more first sauces and one or more second sauces are passed through the apparatus of step a.

Images