Method and device for applying particles to a frozen confection

Abstract

This invention relates to an apparatus for decorating frozen desserts (1) on decorative sticks, the apparatus comprising: a coating station (4) for applying a coating material to the frozen desserts (1); a granule dispensing station (7) for applying granules to the coated frozen desserts; and a conveyor (3) for moving the frozen desserts through the coating station and the granule dispensing station, the conveyor (3) including a clamping device (2) arranged on the conveyor (3) and having a product attachment position for clamping the sticks of the frozen desserts (1) and an open position for releasing the sticks of the frozen desserts (1), and the conveyor (3) including a vertical... The device moves between a positional and a horizontal position, and guides the frozen dessert. The device further includes: a heating station (11) positioned between a coating station (4) and a granule distribution station (7), wherein the clamping device (2) is arranged to hold the frozen dessert in a horizontal position as it passes between the heating station (11) and the granule distribution station (7); and an optional coating removal device (6) for removing coating material from one side of the frozen dessert, the coating removal device (6) being positioned after the coating station (4) and before the granule distribution station in the direction of movement of the conveyor (3). The invention also relates to a method for manufacturing decorated frozen desserts on bars using this device.

Description

Technical Field

[0001] This invention relates to an apparatus for making frozen desserts on decorative sticks and a method for making such frozen desserts. Specifically, this invention relates to an industrial method for making frozen desserts on decorative sticks with less waste. Background Technology

[0002] Frozen dessert bars with a coating and decorative granules sprinkled on top are well-known and appreciated by consumers. Consumers particularly favor hand-decorated products, i.e., those with granules applied to the ice cream bar, creating a personalized, artisanal product. Such products are typically handmade in ice cream shops, where the ice cream bar is dipped into the coating, and then the granules are sprayed onto the surface of the product before the coating hardens. This allows the granules to adhere well to the coating. One or both sides can be coated in this way. In a typical application, the ice cream bar is dipped into the coating material and then transferred to a paper tray where the granules are sprayed onto one or both sides of the ice cream bar. Any coating droplets and granules that do not adhere to the ice cream bar or fall onto the side of the product remain on the tray. The tray with the product, any loose granules, and coating droplets is then served to the consumer.

[0003] Such products can be prepared by having consumers or ice cream shop staff customize ice cream with selected toppings and dipping sauces. In this method, an uncoated ice cream bar is dipped into a liquid coating material. After coating, while the coating is still liquid, granules are immediately sprayed onto it. After a few seconds, the coating solidifies and the embedded granules become fixed in place. This ensures that the granules do not fall off when the product is consumed. The type of granules can be nuts, cookie pieces, rice crisps, fruit, flower petals, chocolate chunks, or any other edible granules. The weight, size, and shape of the granules can vary. Furthermore, in many cases, after adding the granules, a small amount of liquid acrylic is poured onto the product in a line.

[0004] For this handmade method, frozen dessert bars made by extrusion and bars made by molding can be used. However, bars made by extrusion are used more frequently because they generally have a better texture. Ice cream shops sell such freshly coated products.

[0005] Unfortunately, there is no equivalent method to reproduce this manual process in industrial ice cream manufacturing.

[0006] Seika Foods (Japan) uses an alternative method to manufacture frozen dessert bars that exhibit some of the characteristics of the aforementioned hand-decorated products. This involves filling a plastic tray with a finished product shape with a liquid or partially frozen dessert mixture. Granules are added on top of this layer, possibly supplemented with sauces, fruit slices, and garnishes. After final freezing, the product, including the tray, is wrapped in a plastic bag for distribution and sale. While this method allows for the addition of various granules to one side of the product, similar to the aforementioned hand-decorated bars, these products lack coating on the ice cream portion, thus not fully replicating the appearance of hand-decorated bars.

[0007] The following description of the existing process of applying liquid coating material and granules to ice cream bars explains the challenges of reproducing handmade decorative bars: Frozen dessert bars coated and including granules on their surface have long been known in industrial ice cream manufacturing. Two types of methods are generally used in the manufacture of such products. In the first method, the frozen dessert bar is immersed in a liquid coating material, in which the granules are suspended (C. Clark, The Science of ice Cream, RSC Paperback, 2005, p. 94f). Various granules, such as nuts, can be used. During this process, the granules need to remain suspended and evenly distributed in the coating material. During immersion, the coating material and granules adhere to the surface of the frozen dessert bar and are fixed as the coating material cures. Importantly, the granules remain attached to the product surface without detaching until the coating material cures. Therefore, the choice of granules is limited to those that are not too heavy. Another characteristic of this method is that the granules are covered with coating material so that details of their shape and color are at least partially obscured.

[0008] In the second method of applying granules (known as dry coating), the granules adhere to the surface of the coating material immediately after dipping but before the coating material cures. In this method, a frozen dessert bar is first dipped into the coating material, followed immediately by spraying the granules onto the surface. In a typical dry coating method, the dipped bar is lowered into equipment called a dry coating machine. In this machine, rotating blades fling the dried granules onto the still-sticky product surface (C. Clark, The Science of Ice Cream, RSC Paperback, 2005, p. 98). Careful selection of granules suitable for dry coating is necessary, as excessively heavy granules will detach from vertical surfaces. Therefore, there are limitations regarding the granules that can adhere.

[0009] Therefore, the two existing methods of adding particles to strips are limited in terms of particle selection and visibility, which clearly distinguishes them from the hand-coated strips described above.

[0010] Therefore, there is a need for an industrial method for manufacturing frozen confectionery that provides the visual appearance of handcrafted decorative products and does not have the inherent limitations of the industrial coating process described above.

[0011] Purpose of the invention

[0012] The object of this invention is to provide an apparatus and method for coating frozen confectionery to achieve a handcrafted appearance. Furthermore, the object of this invention is to minimize waste of particles and coating material in this method. Summary of the Invention

[0013] In a first aspect, the present invention relates to an apparatus for a frozen dessert (1) on a decorative stick, the apparatus comprising:

[0014] - Coating station (4), which is used to apply coating material to frozen desserts (1),

[0015] -Particle dispensing station (7), which is used to apply particles to coated frozen desserts.

[0016] - A conveyor (3) for moving frozen desserts through a coating station and a granule dispensing station. The conveyor (3) includes a clamping device (2) arranged on the conveyor (3) and having a product attachment position for clamping the sticks of the frozen desserts (1) and an open position for releasing the sticks of the frozen desserts (1).

[0017] The conveyor (3) includes a guide for moving the clamping device and the frozen dessert between a vertical position and a horizontal position, and the device further includes...

[0018] - A heating station (11) is installed between the coating station (4) and the granule dispensing station (7), wherein a clamping device (2) is arranged to hold the frozen dessert in a horizontal position as it passes between the heating station (11) and the granule dispensing station (7); and

[0019] - Optional coating removal device (6) for removing coating material from one side of frozen dessert, the coating removal device (6) being located after the coating station (4) and before the particle distribution station in the moving direction of the conveyor (3).

[0020] In a second aspect, the present invention relates to a method for manufacturing a decorated frozen dessert (1) on a stick, the method comprising the following steps:

[0021] -Provide the device according to claims 1 to 12,

[0022] -Using the clamping device (2) on the conveyor (3), the frozen dessert (1) is attached by a rod.

[0023] - While the coating is being applied, the frozen desserts are moved past the coating station.

[0024] - Position the frozen dessert horizontally.

[0025] - Optionally, the liquid coating is removed from one side of the frozen dessert using a coating removal device (6).

[0026] - Heat the top surface of the frozen dessert before proceeding with the following steps.

[0027] -While adding granules to the top surface of the frozen dessert, the frozen dessert is moved through the granule dispensing station (7).

[0028] -Optional cooling, and

[0029] - Release the clamping device (2) and the decorated frozen dessert (1).

[0030] By providing a heating step and optionally a coating removal step, the present invention avoids particle agglomeration caused by the coating material, while allowing the particles to be well embedded and / or adhered to the coating material. This invention overcomes the limitations of existing processes for applying coating materials and particles.

[0031] The equipment and method according to the invention allow for the production of frozen dessert products comparable to hand-decorated frozen dessert bars on industrial production lines. Specifically, the method of the invention can be carried out on standard ice cream extrusion lines widely used in industry to form extruded bars with coatings, as described, for example, in "HDGoff and RWHartel – Ice Cream, Seventh Edition, Springer, 2013, page 277". Attached Figure Description

[0032] Figure 1 The layout of an embodiment of the apparatus and method of the present invention for applying particles to one side of a frozen dessert bar is shown.

[0033] Figure 2 The image shows a finished ice cream bar with a coating obtained using the equipment and method of the present invention, with granules applied to one side and a coating line applied to the drizzle. Detailed Implementation

[0034] According to the present invention, it has been surprisingly discovered that equipment for decorating frozen desserts on sticks can produce products resembling handcrafted items in an industrial manufacturing environment.

[0035] It has also been found that, according to the present invention, various features of methods that lead to material loss can be significantly reduced.

[0036] This invention relates to an apparatus for coating frozen desserts on decorative sticks. The apparatus includes: a coating station for applying a coating material to the frozen dessert, a granule dispensing station for applying granules to the coated frozen dessert, and a conveyor for moving the frozen dessert through the coating station and the granule dispensing station. The conveyor includes a clamping device arranged on the conveyor and having a product attachment position for clamping the stick of the frozen dessert and an open position for releasing the stick of the frozen dessert. The clamping device is preferably arranged perpendicular to the direction of movement of the conveyor. The conveyor includes a guide for moving the clamping device and the frozen dessert between a vertical position and a horizontal position. This allows the frozen dessert to be moved into and out of the station. For example, the frozen dessert can be held vertically and moved into and out of the coating tank. The apparatus also includes a heating station installed at a location between the coating station and the granule dispensing station. The clamping device is arranged to hold the frozen dessert in a horizontal position as it passes through the heating station and the granule dispensing station. The device according to the invention has an optional coating removal device for removing coating material from the underside of the frozen confectionery, the coating removal device being located after the coating station and before the heating station in the direction of movement of the conveyor.

[0037] The coating removal device is preferably located below the conveyor in the direction of movement of the conveyor.

[0038] The coating station can be adapted to apply the coating material by dipping, spraying, or spraying. In a preferred embodiment, the coating station is a dipping station.

[0039] The device according to the invention has a heating station mounted above the path of the coated strip, preferably after the coating removal device (preferably an air knife) and before the particle dispensing station. The heating station preferably includes a radiant heater or a hot air heater or other device to heat the surface. In a preferred embodiment of the invention, the heating station includes a radiant heater. The heater prolongs the curing time of the coating and helps reduce particle loss.

[0040] The equipment also features a granule dispensing station positioned above the conveyor and after the coating removal device. A clamping device is arranged to hold the frozen dessert in a horizontal position as it passes the granule dispensing station. Guides are used to move the clamp and product between a vertical and a horizontal position. This allows granules to be applied to the coated upper side of the frozen dessert (where the dispenser is above, and granules are sprayed only on the upper side) while the coating remains soft enough for the granules to adhere to it. Preferably, as the conveyor passes the heating station and the granule dispensing station, the clamping device holds the frozen dessert in a horizontal position so that the granules fall onto the horizontal upper side of the frozen dessert.

[0041] In the context of this invention, the particles can be any kind of food particles or fragments thereof, such as nuts, cookie pieces, rice crisps, fruits, flower petals, chocolate chips, or any other edible granular material. The weight, size, and shape of the particles can vary. This invention is particularly suitable for metered feeding of larger particles, such as whole nuts or berries. The particle size is preferably in the range of 2 mm to 20 mm, more preferably in the range of 5 mm to 15 mm, which is the longest possible size of the particles. However, larger particles can also be applied.

[0042] In a preferred embodiment of the invention, the method applies granules to a newly coated frozen dessert bar while the bar is conveyed along a production line. The method includes immersing the bar in a coating material at a coating station and then bringing the bar into a horizontal position via a guide of a lifting clamping device.

[0043] After the coating is applied, the product preferably continues to be conveyed horizontally toward the heating station. The heating station is installed above the path of the coated strip prior to the particle dispensing station. During travel, the coating slows down and eventually stops dripping, while the coating begins to cure.

[0044] However, when the product enters the heating station, further curing of the coating on the upper side of the product is interrupted. However, despite heating the upper side, it has been found that curing of the coating on the lower and vertical sides of the strip continues, while the coating on the upper side remains sufficiently liquid to hold the sprayed particles well.

[0045] It has been found that the use of a heating station allows for the application of particles at a later time. Specifically, it allows for the application of particles at a stage when the dripping has largely stopped and when the coating on the vertical and lower sides is no longer tacky. Particles that contact the vertical side at this stage will bounce back and fall immediately, rather than sticking to the side, slowly sliding down, and eventually falling off the strip, while being contaminated by the coating. These particles cause loss for two reasons: first, because these particles initially stick to the coating, their delayed detachment from the strip necessitates collection and recycling equipment along a large portion of the product conveyor. Second, those particles, after contacting the coating on the vertical side, become contaminated by the coating, making them prone to agglomeration and unsuitable for reuse. Therefore, those particles that are delayed in detaching or detach from the side and become contaminated by the coating are a source of loss, which can be effectively remedied by using the equipment and method according to the invention, including a heating station.

[0046] While the apparatus and method according to the invention allow for the manufacture of products with a handcrafted appearance, curing the coating on the underside when the strip is in a horizontal position has consequences. For example, multiple elongated droplets can form on that side. These droplets represent an undesirable visual feature. Furthermore, the horizontal position of the strip results in a greater amount of coating remaining on the strip compared to conventional impregnation methods where the strip is kept vertical.

[0047] Due to increased costs and product calorific value, excessive coating is not advisable.

[0048] Furthermore, the larger droplets of coating on the lower side take longer to cure, increasing the time span before the dripping stops, and can also apply particles. This further causes the strips to stick to the packaging material.

[0049] Therefore, according to a preferred embodiment of the invention, excess coating on the underside can be removed before curing to improve visual appearance, reduce calorific value and shorten the process.

[0050] It has been found that excess coating can be effectively removed using a coating removal device.

[0051] In a preferred embodiment of the device according to the invention, the coating removal device provides an airflow suitable for partially removing coating material that would otherwise drip from the frozen dessert. Only the uncured outer layer of coating is removed from the frozen dessert, while a continuous coating layer remains on the strip.

[0052] The coating removal device may consist of one or more air knives or other nozzle arrangements that generate an air curtain suitable for removing liquid coating. Another coating removal device may be a mechanical scraper, which is arranged such that the frozen dessert passes over the scraper in a manner to remove the liquid coating without damaging the solidified portion of the coating or the frozen dessert.

[0053] When using airflow to remove excess coating material, it is preferable to contain the splashing of coating material during blowing by a protective shield surrounding the air knife. Furthermore, a heated protective shield and blower nozzle are preferred to prevent coating material from accumulating on them.

[0054] Preferably, and based on the top view of the strip, the air knife, air knife assembly, and / or air curtain formed by the slit nozzle or a row of nozzle holes are positioned perpendicular to the conveyor movement direction of the product, or at an angle of up to 60 degrees to either side of the conveyor movement when measured from a position perpendicular to the product movement direction.

[0055] Using a blower to partially remove the coating from one side of the bar leaves a pattern, similar to a fine, wavy structure embossed on the coating. If you use a scraper blade to remove excess chocolate, you can see scratches extending perpendicular to the bar's axis on the coating.

[0056] The airflow from the coating removal device can be heated by a heating device. The advantage of this heating is that it prevents coating material from accumulating on the air knife or air nozzle, because the coating material dripping onto the air knife or air nozzle will remain liquid and drip off.

[0057] In one embodiment of the invention, the device includes a coating removal device in the form of a mechanical scraper. The scraper partially removes the coating from below and at least temporarily stops dripping. This is achieved by mounting it under the ice cream bar so that liquid coating is scraped off the bar as it passes. Preferably, the mechanical scraper is a stationary rod or blade.

[0058] The pellet dispensing station includes a pellet dispensing device and a pellet dispensing hopper for dispensing pellets onto frozen confectionery. The dispensing device can be a vibrating metering feeder, a screw feeder, a cup feeder, or any other device that provides a constant flow of pellets.

[0059] The equipment may further include a granule supply system for collecting granules that are not attached to the frozen confectionery coating, and a conveying device for returning the collected granules to the dispensing station. According to the invention, the collected granules can be reused during the manufacturing process. For example, a granule supply system including a hopper is installed below the outlet of the granule dispenser and below the product path.

[0060] The device may also include means for collecting removed or dripping coating material. For example, a drip tray for collecting removed or dripping coating material may be used.

[0061] In addition, the equipment may include a coating line application device, which is preferably positioned after the particle dispenser in the direction of movement of the conveyor. The line application device provides decorative lines to the upper side of the product, which, in addition to having a decorative effect, also help to fix the particles.

[0062] In a preferred embodiment of the device according to the invention, the device further includes a coating line application device for applying decorative coating lines, typically used for the handcrafted product theme of the invention, to the top of the particles on the strip.

[0063] The coating line application device is preferably positioned after the particle dispenser in the direction of movement of the conveyor. These lines are applied after the particles have been sprayed and while the lines are still in a horizontal position. The coating lines preferably have a diameter of 1 mm to 5 mm. Application devices for coating lines onto horizontally positioned products are well known, and their principles are described, for example, in US3824950.

[0064] The main benefit of coated lines is their decorative effect, but they also help to hold loose particles in place on the strip.

[0065] The invention will now be further described by way of example only with reference to the accompanying drawings.

[0066] The method for forming frozen desserts begins with providing an uncoated strip into which a wooden stick is inserted. First, the frozen dessert is extruded from a freezer through a nozzle. During this step, the stick is inserted, and then the frozen dessert is cut into pieces using filaments. The frozen dessert pieces fall onto a conveyor belt that travels through a hardening channel to freeze the dessert. At the exit of the channel, the hard frozen product is picked up from the conveyor belt using a stick and a clamp that holds the product in place.

[0067] For subsequent steps of the method of the present invention, a single-pass extrusion production line is preferably used. This is a production line widely used in the manufacture of ice cream.

[0068] In the schematic diagram, Figure 1 The diagram shows the apparatus and method according to the invention viewed from this point on a single-pass extrusion production line. On this production line, grippers (2) on which uncoated frozen dessert bars (1) are suspended are fixed along a circular conveyor chain (3) that continuously transfers the product to subsequent process steps.

[0069] Frozen confectionery products suspended vertically from the gripper are conveyed toward the coating impregnation tank (4). To enter the coating impregnation tank, a guide rod mounted below the gripper pushes the gripper (2) upward to a horizontal or near-horizontal position. Once raised above the edge of the impregnation tank, the gripper is lowered to fully immerse the strip (1) in the coating material. Then, the gripper (2) is pushed vertically upward again to exit the impregnation tank (4).

[0070] In standard industrial methods, the strip is then lowered back to an upright position, and excess coating drips or runs off the coated strip. The dripping may last from approximately 10 to 30 seconds until the coating cures. The dripping time is known to depend on various factors, the most important of which are the coating composition and temperature, as well as the temperature of the frozen confectionery.

[0071] In the method according to the invention, the strip is held in a horizontal position after impregnation by means of a support rod of a retainer. In an optional step, to remove excess coating material, a blower nozzle (6) positioned below the product removes uncured portions of the coating material from below. The strip continues to travel and the coating material begins to cure until a heating station with a heater (11) is reached, at which point curing stops or the product is reversed on top. Immediately following the heating station, a granule dispenser (7) sprays granules supplied by a granule dispensing hopper (8) onto the strip. Granules that do not fall onto the product are collected by a granule collection hopper (10) as part of the granule supply system and returned to the granule dispensing hopper (8) via a suitable conveying device known in the industry.

[0072] In the next step, the product passes under the coating line application device (9), which provides a series of about 3 to 20 lines of coating material on the granule layer. The product is then held in a horizontal position for about 1 to 10 seconds before being lowered to a vertical position and finally conveyed to the packaging station.

[0073] Example

[0074] Example 1 - Drips of coating material at different times after impregnation

[0075] Column 1 of Table 1 shows the progress of the coating dripping from the strip held horizontally after the coating step. A 56g extruded ice cream strip was coated with chocolate coating. The coating had a fat content of 48% by weight and the fat composition was 50% by weight cocoa butter and 50% by weight coconut oil. The coating was kept at a temperature of 41°C. The ice cream was kept at a temperature of -25°C. The strip was dipped in the coating for 1 second, then removed and carried to a horizontal position. The weight of coating remaining on the strip at different times was recorded.

[0076] Table 1

[0077]

[0078]

[0079] *The last drop

[0080] Immediately after impregnation, before significant dripping occurred, the weight of the coating on the strip was 31g. Over the next few seconds, the weight of the coating decreased as some of it dripped. The most dripping occurred during the first 2 to 3 seconds, then decreased. The last drop fell after 9.2 seconds.

[0081] To reduce coating material dripping into the granule supply system, it is preferable to apply the granules to the strip after the dripping stops at 9.2 seconds, but before the coating material on the upper side cures.

[0082] Therefore, curing (and especially the adhesion properties of the particles to the strip) is of concern. Good adhesion is important to prevent particle detachment during packaging steps and during product gripping in the distribution chain.

[0083] Example 2 - Adhesion characteristics at different times

[0084] Table 2 describes the adhesion of particles applied to the upper side of the strip at different times. Specifically, it describes the adhesion characteristics of spherical rice crisps with a diameter of 5 mm, which were coated with a fatty-based coating and sprayed onto the horizontal strip from a height of 10 cm by a vibrating dispenser at different times after the strip was lifted from the impregnation tank.

[0085] All granules sprayed 4 seconds after the strip was removed from the impregnation tank were partially immersed in the coating to the same depth. After a 5-minute waiting period following application, the granules were not easily removed by hand when rubbed against them. Six seconds after the strip was removed from the impregnation tank and sprayed, the granules remained resistant to hand rubbing. However, the granules located near the edge of the strip close to the inserted stick were noticeably less deeply immersed in the coating compared to those near the middle and ends of the strip. These granules still did not detach when rubbed against the strip by hand.

[0086] Table 2 shows two adhesion parameters at different times after the product was removed from the immersion tank.

[0087] Table 2

[0088]

[0089]

[0090] Nine seconds after spraying, some particles in the area of ​​the strip next to the wooden stick easily detached when rubbed on the product. They barely penetrated the coating.

[0091] After 14 seconds, more particles easily detached during friction. After 24 seconds, particles near the bar did not adhere to the coating at all, and all other particles easily detached during friction.

[0092] As shown in Examples 1 and 2, it was found that the granules should preferably be sprayed 9 seconds after the product is removed from the impregnation tank in order to achieve good adhesion to the strips.

[0093] However, as shown in column A of Table 1, dripping still occurred during this period, which caused the recycled particles to agglomerate and thus resulted in material loss.

[0094] According to the invention, the method is improved in two ways: first, by reducing or stopping dripping earlier. This, in turn, allows for particle metering at an earlier stage without causing agglomeration, while the coating remains liquid and well embedded in the particles. This can be achieved by using an air knife or scraper to remove excess coating from below.

[0095] Secondly, an air knife is not used to level the drips before spraying the particles, and the time before the coating on the upper side cures is extended. This is achieved by heating the upper surface of the coating before applying the particles and keeping it liquid for a longer period of time.

[0096] Alternatively, a combination of these two technologies can be used.

[0097] Example 3 - Description of an experimental air knife for product manufacturing only

[0098] Extruded ice cream bars weighing 56g and with an overrun of 40% by weight were produced on a single-pass extrusion line. The bars moved along the conveyor belt at a speed of 240mm / s and were immersed in a coating material with a fat content of 48% by weight, of which 50% by weight was cocoa butter and 50% by weight was coconut oil. The coating temperature was 41°C and the immersion time was 1 second. 2.7 seconds after being removed from the immersion tank, the bars passed through an air knife. The air knife was positioned below the product path, pointing vertically upwards at a 90-degree angle relative to the product's direction of movement. One second after the product passed the air knife, a layer of granules was sprayed onto the bars from a height of 10cm. The granules consisted of spherical rice fragments coated with the fat-based coating.

[0099] Two seconds after the granules are applied, the product passes under the coating line application device, which applies the composite coating lines. The product is held in a horizontal position for another 7 seconds, then lowered to a vertical position. The product is then transferred to a packaging machine for packaging.

[0100] The resulting product consists of the following elements and has the visual appearance of a handmade product.

[0101] This frozen dessert product consists of the following:

[0102]

[0103] The top of the finished product is Figure 2 As shown in the image.

[0104] As shown in column B of Table 1, an air knife is used to stop the dripping when the particles are applied. Therefore, this method allows for the industrial manufacture of desired products.

[0105] Example 4: Manufacturing products using heaters

[0106] The preceding embodiments illustrate the manufacture of coatings by using an air knife before spraying particles to eliminate excessive dripping. This embodiment demonstrates how to address the dripping problem using a heating station with a heater.

[0107] Immerse the ice cream bar as described in Example 3 into the coating material and immediately place it in a horizontal position. After coating the bar for approximately 8 seconds, subject it to a radiant heater for 4 seconds, which is located 7 cm above the surface of the bar and radiates downwards.

[0108] Then, 13 seconds after the impregnation process, spray the particles onto the surface. In the final step, apply coating lines approximately 2 seconds after the particles are applied.

[0109] As shown in Table 1, there is no more dripping when spraying particles, thus eliminating contamination from recycled particles.

[0110] This frozen dessert product consists of the following:

[0111]

[0112]

[0113] As shown in column A of Table 1, applying particles after the coating stops dripping, combined with an air (radiation) heater to keep the coating liquid on the upper product side, while spraying particles, also allows for the industrial manufacturing of the desired product, however with a higher coating weight.

[0114] Example 5: Manufacturing products using an air knife and a heater

[0115] The preceding two embodiments illustrate manufacturing using an air knife and by applying a heating step. This embodiment shows that the two elements can also be combined. Figure 1 This setup is illustrated schematically.

[0116] The ice cream bar, as described in Example 3, is immersed in the coating material and immediately placed in a horizontal position. 2.7 seconds after being removed from the immersion tank, the bar is passed through an air knife, as described in Example 3. Approximately 8 seconds after coating, as described in Example 4, the bar is subjected to a radiant heater.

[0117] Then, 13 seconds after the impregnation process, spray the particles onto the surface. In the final step, apply coating lines approximately 2 seconds after the particles are applied.

[0118] As shown in the previous embodiments, there is no dripping when the particles are sprayed, and the product exhibits a smooth surface on the underside without any coating dripping. Furthermore, the product weight is as low as described in Example 3.

[0119] This frozen dessert product consists of the following:

[0120]

[0121] This demonstrates that the use of an air knife and heating step is a successful production method. Compared to Example 4, this method results in a lower coating weight.

[0122] While the methods described in Examples 3, 4 and 5 can provide the desired product according to the invention, in some cases factors such as coating weight and available space on the production line may favor one method over another.

Claims

1. An apparatus for decorating frozen desserts (1) on a decorative stick, the apparatus comprising: - Coating station (4), the coating station being used to apply coating material to the frozen dessert (1), -Particle dispensing station (7), the particle dispensing station being used to apply particles to the coated frozen dessert, - A conveyor (3) for moving the frozen dessert through the coating station and the granule dispensing station, the conveyor (3) including a clamping device (2) arranged on the conveyor (3) and having a product attachment position for clamping the stick of the frozen dessert (1) and an open position for releasing the stick of the frozen dessert (1), and The conveyor (3) includes a guide for moving the clamping device and the frozen dessert between a vertical position and a horizontal position, and the device further includes... - A heating station (11) is installed between the coating station (4) and the particle dispensing station (7) and configured to keep the coating material on the upper side of the frozen dessert in a liquid state when the particles are applied to fix the applied particles, and wherein the clamping device (2) is arranged to hold the frozen dessert in a horizontal position when passing through the heating station (11) and the particle dispensing station (7); and - Coating removal device (6), which is used to remove coating material from one side of the frozen dessert, and is located after the coating station (4) and before the particle distribution station in the moving direction of the conveyor (3).

2. The device according to claim 1, wherein the heating station includes a heater, the heater being a radiant heater or an air heater, the heater being positioned at a distance of 2 cm to 40 cm above the clamping device, wherein the frozen dessert is in a horizontal position.

3. The device according to claim 1, wherein, The coating removal device includes an airflow mechanism adapted to partially remove the coating material from one side of the frozen dessert.

4. The device according to claim 3, wherein, The airflow device is in the form of an air knife, an air knife assembly, and / or an air curtain.

5. The device according to claim 4, wherein, In a bar-based top view, the gas flow direction of the airflow device is perpendicular to the product's direction of movement, or, when measured from a position perpendicular to the product's linear direction of movement, forms an angle of up to 60 degrees with either side of the conveyor's movement.

6. The device according to any one of claims 3 to 5, wherein, The device includes a heating device for heating the airflow entering the coating removal device (6).

7. The device according to any one of claims 1 to 5, wherein, The conveyor includes a clamping device arranged perpendicular to the direction of movement of the conveyor.

8. The device according to any one of claims 1 to 5, wherein, The coating removal device, located after the coating station, is situated next to or below the conveyor.

9. The device according to any one of claims 1 to 5, wherein, The coating removal device includes a mechanical scraper.

10. The device according to any one of claims 1 to 5, wherein, The particle distribution station includes a particle distribution hopper (8).

11. The device according to any one of claims 1 to 5, wherein, The equipment also includes a particle supply system (10) for collecting particles that are not attached to the frozen confectionery coating and a conveying device for returning the collected particles to the distribution station.

12. The device according to any one of claims 1 to 5, wherein, The equipment also includes a coating line application device (9), which is positioned after the particle distribution station in the moving direction of the conveyor.

13. A method for producing a decorated frozen dessert (1) on a stick, the method comprising: - Provide the device according to any one of claims 1 to 12, -The frozen dessert (1) is attached to the rod by the clamping device (2) on the conveyor (3). - While the coating is being applied, the frozen dessert is moved past the coating station. - Position the frozen dessert horizontally. - The liquid coating is removed from one side of the frozen dessert using the coating removal device (6). - Heat the top surface of the frozen dessert before proceeding with the following steps. -While adding granules to the top surface of the frozen dessert, the frozen dessert is moved past the granule dispensing station (7). - Cooling, and - Release the clamping device (2) and the decorated frozen dessert (1).

14. The method according to claim 13, wherein, The coating is applied by dipping, spraying, or spraying.

15. The method according to claim 13 or 14, wherein, After the frozen dessert has passed through the particle distribution station (7), lines are added using a coating line application device.

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