Method and machine for making single-dose ice cream product

Abstract

To provide a method and machine that are capable of producing a single dose of ice cream product, in particular gelato, in an extremely short time.SOLUTION: A method for making a single portion of an ice cream product includes, in sequence: providing a machine 1 for making single-portion gelato with a batch freezing chamber 2 and a stirrer 4 mounted inside the chamber; preloading the freezing chamber with single-portion of base mixture; turning on the cooling of the freezing chamber and mixing the single-portion of base mixture to keep the single-portion of base mixture in a semiliquid, standby condition at a predetermined temperature of between -5°C and 5°C; feeding an additional base liquid and / or a desired flavoring into the freezing chamber, defining a predetermined gelato flavor; turning on the simultaneous cooling and stirring mode of the freezing chamber to convert the base mixture with the added additional liquid and / or flavoring into a single portion of gelato having the predetermined flavor; dispensing the single gelato portion made in the freezing chamber into a serving container 6.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method, machine and apparatus for producing single-serving ice cream products. [Background technology]

[0002] A need that is strongly felt not only in the ice cream industry but also in the pastry and catering industries is to be able to produce and serve small quantities of product, e.g. single servings, in a very short time to meet the immediate needs of customers.

[0003] In fact, one of the primary needs in the ice cream industry is to meet customers' needs for a fresh, high-quality product made on-site to their specifications.

[0004] Single-serving ice cream meets these requirements in that it allows single-serving ice cream to be made on the spot with the customer's choice of ingredients, with no waste and no preservatives.

[0005] The machines required to do this must be able to prepare the ice cream in a very short time so as not to keep customers waiting at the counter.

[0006] These machines must also be user-friendly, reliable, and easy to clean to ensure product hygiene and safety. Additionally, they must be compact and adaptable to a variety of store spaces, both large and small. Summary of the Invention

[0007] The present invention aims to meet the above-mentioned needs, namely to provide a method and machine for producing single-serving ice cream products, in particular gelato, which makes it possible to produce ice cream products in a very short time.

[0008] Another object of the present invention is to provide a method and machine for producing single-serving gelato that is particularly efficient and produces a high-quality product.

[0009] According to the present invention, this object is fully achieved by a method and machine for producing liquid and / or semi-liquid food products for the ice cream industry as characterized in the appended claims. [Brief explanation of the drawings]

[0010] The technical features of the present invention will become more apparent from the following detailed description of preferred embodiments, which are shown merely as non-limiting examples in the accompanying drawings. [Figure 1] 1 shows diagrammatically a machine for producing liquid and / or semi-liquid food products; [Figure 2] 2 shows two curves obtained for different mixtures during processing on machine 1, which relate the batch freezing time as a function of the mixture inlet temperature. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present disclosure relates to a method and machine 1 for producing single-serving gelato, in particular for producing a product of the ice cream industry, in particular gelato of different flavors, from a base mixture in liquid or semi-liquid form.

[0012] "Ice cream industry products" means any type of frozen or refrigerated food based on milk, cream, sugar and other ingredients.

[0013] Ice cream industry products include, for example, artisanal gelato, granita, frozen yogurt, sorbet, and soft serve ice cream.

[0014] For convenience, reference will be made below only to gelato.

[0015] The present invention allows for multiple servings of fresh single-serving gelato to be obtained quickly and easily.

[0016] The expression "serving" is used to mean an amount of product between 50 and 550 g, even more preferably between 70 and 220 g.

[0017] The machine 1 comprises a batch freezer 2 equipped with an agitator 4 and a thermal system 10 (for cooling).

[0018] According to one embodiment, the batch freezer 2 has a horizontal axis.

[0019] According to another embodiment, the batch freezer compartment 2 is cylindrical.

[0020] According to another embodiment, the batch freezer compartment 2 has a volume between 0.15 and 1.5 liters, even more preferably between 0.3 and 0.9 liters.

[0021] According to another embodiment, the batch freezer compartment 2 is equipped with a dispensing valve 20 located at the bottom of the compartment to allow for the dispensing of single servings of ice cream directly into disposable containers 6 without the need for additional tools or appliances.

[0022] According to the present invention, the method comprises the following steps: - providing a machine 1 for producing single-serving gelato, comprising a batch freezing compartment 2 and a stirrer 4 mounted inside the batch freezing compartment; - pre-filling a batch freezer compartment 2 with a single-serving base mixture (preferably neutral in flavor, i.e., usable to produce multiple gelato flavors); - turning on the cooling of the batch freezer and mixing the base mixture for the single portion in the batch freezer to keep the base mixture for the single portion in a semi-liquid standby state at a predetermined temperature between -5°C and 5°C, or even more preferably between -2°C and +2°C (these temperature values ​​are above the freezing point of the base mixture); - providing additional base liquid and / or desired flavorings defining the desired gelato flavor into the batch freezer compartment 2; - turning on the simultaneous cooling and stirring mode of the batch freezer compartment 2 to convert the base mixture to which the additional liquid and / or flavoring has been added into a single serving of gelato having a predetermined flavor; - dispensing the single servings of gelato produced in the batch freezer compartment 2 into serving containers 6.

[0023] It should be noted that by keeping the base mixture in the batch freezer 2 at a temperature of approximately zero degrees and mixing it without freezing it, it is possible to advantageously reduce the time required for further processing of the finished product. In fact, the temperature of the mixture is already close to the processing temperature, and as a result, a single batch of ice cream product (especially gelato) can be produced in a very short time.

[0024] According to one aspect of the present disclosure, the method also includes producing a plurality of servings of gelato of (at least two) different flavors according to the following chronological sequence: - pre-filling the batch freezer compartment 2 with single-portion neutral base mix, turning on the cooling of the batch freezer compartment 2, mixing the single-portion base mix and keeping it in standby at a predetermined temperature (between -5°C and +5°C, or even more preferably between -2°C and +2°C); - providing additional liquid and / or desired flavorings defining the flavor of the first gelato into the batch freezer compartment 2; - turning on the simultaneous cooling and stirring mode of the batch freezer compartment 2 to convert the base mixture to which the additional liquid and / or flavoring has been added into a single serving of gelato having a first flavor; - dispensing the servings of gelato defining a first flavor produced in the batch freezer compartment 2 into first serving containers 6; - pre-filling a batch freezer compartment 2 with a single-portion neutral base mixture, turning on the cooling of the batch freezer compartment 2 to mix the single-portion base mixture and keeping it in standby at a predetermined temperature; - providing additional liquid and / or desired flavorings defining the flavor of the second gelato into the batch freezer compartment 2; - turning on the simultaneous cooling and stirring mode of the batch freezer compartment 2 to convert the base mixture with the additional liquid and / or flavoring into a single serving of gelato having a second flavor; - dispensing the servings of gelato defining the second flavor produced in the batch freezer compartment 2 into second serving containers 6.

[0025] The expression "neutral base mixture" refers to a mixture that can be used to produce multiple flavors by adding flavorings and / or additional liquid or semi-liquid ingredients.

[0026] According to another aspect of the present disclosure, the method includes, after dispensing a serving of gelato defining a first flavor produced in the batch freezer compartment 2 into a first serving container 6, cleaning the batch freezer compartment 2 with a cleaning solution.

[0027] This step advantageously makes it possible to avoid the risk of mixing one gelato flavor with another different flavor.

[0028] According to yet another aspect of the present disclosure, the method includes a step of a user setting at least one parameter from a control panel 7, and the step of turning on a simultaneous cooling and stirring mode of the batch freezer compartment 2 to convert the single-serving base mixture with additional liquid and / or flavoring into a single-serving gelato includes a step of turning on the stirrer 4 and / or the heat system 10 based on at least one or more of the aforementioned parameters set by the user.

[0029] By way of non-limiting example, the parameters may relate to temperature, agitation speed, processing time, consistency and / or density of the gelato, type of product being processed, and the like.

[0030] This aspect of the method has the advantage that it allows the user to personalize the flavor and quality of the gelato by selecting the parameters that best suit their preferences and recipe.

[0031] Additionally, the use of control panel 7 allows for easy and precise control of batch refrigeration process variables, thereby ensuring uniformity and reproducibility of results.

[0032] In a further embodiment of the invention, the method comprises: - setting at least one parameter related to the flavor of gelato by reading a barcode or by a command issued by the user; - adjusting the heat treatment and / or stirring depending on the results of said settings.

[0033] This embodiment allows for optimal results based on the type of gelato selected.

[0034] In another embodiment of the invention, the method includes storing the base mixture in a storage tank 21 in fluid communication with the batch freezer 2, and pre-filling the batch freezer 2 with single-portion portions of the base mixture includes transferring the single-portion portions of the base mixture from the storage tank 21 to the batch freezer 2. This embodiment of the method allows a constant amount of base mixture to be available at all times.

[0035] Some advantages of this aspect are: - The storage tank and the batch freezer 2 can be installed in different locations and connected to each other by piping, which allows for space optimization. - Batch freezer compartment 2 can be pre-filled with the exact amount of mix needed to make a single serving of gelato, improving efficiency - Contamination is prevented as the base mix does not come into contact with air or other external substances while being transferred from the storage tank 21 to the batch freezer 2.

[0036] In another embodiment of the present invention, the steps of turning on the cooling of the batch freezer 2, mixing the single-portion base mixture in the batch freezer 2, and maintaining the single-portion base mixture in a semi-liquid standby state at a predetermined temperature between −5° C. and 5° C. (more preferably, between −2° C. and 2° C.) include operating the agitator 4 in a substantially continuous mode.

[0037] This embodiment makes it possible to prevent the formation of ice crystals in the base mixture, thus keeping the consistency smooth.

[0038] Some advantages of this embodiment are: - The gelato becomes creamier because the base mixture is not subjected to sudden temperature changes and remains in a semi-liquid state until it is time to process it. In the batch freezing compartment 2, the base mixture does not need to be cooled excessively in a short time, thereby shortening the processing time.

[0039] According to another embodiment, the base mixture comprises one or more of the following ingredients: water, sugar, stabilizer, thickener and / or acidulant.

[0040] Furthermore, the composition of the base mixture is preferably such that its freezing point is below a temperature in the range between -5°C and 5°C.

[0041] The present disclosure also relates to a machine 1 for producing single-portion gelato, configured to implement the method described above.

[0042] Machine 1 is - a storage tank 21 for the base mixture; a batch freezer 2 in fluid communication with a storage tank 21 for the base mixture, the storage tank 21 being equipped with a supply valve 9 for the base mixture; a system 10 for cooling the batch freezer compartment 2, operable to cool and / or batch freeze the base mixture present in the batch freezer compartment 2; an agitator 4 mounted inside the batch freezing chamber 2; a control unit 11 connected to and driving the cooling system 10 and the agitator 4; a user interface 12 connected in use to the control unit 11 and configured to send commands to the control unit 11, the control unit 11 being configured to activate the cooling system 10 and the agitator 4 to keep the base mixture in a standby (semi-liquid) state at a temperature in the range of between -5°C and 5°C (more preferably between -2°C and 2°C).

[0043] According to another embodiment, the user interface 12 is configured to allow selection of a gelato flavor.

[0044] The cooling system 10 is configured to cool and maintain the base mixture at an optimum temperature to crystallize the product being processed.

[0045] The refrigeration system 10 includes a compressor 14, a heat exchanger 15, an expansion valve 16, and an evaporator 17, which are connected in series in a closed circuit through which a heat exchange fluid, i.e., a refrigerant, flows.

[0046] It should be noted that compressor 14 compresses the heat exchange fluid flowing through heat exchanger 15, where the heat exchange fluid transfers heat to the external environment. Expansion valve 16 reduces the pressure of the refrigerant entering evaporator 17, where the refrigerant absorbs heat from batch refrigeration chamber 2 to reduce its temperature.

[0047] According to one embodiment, the machine 1 comprises at least one fragrance release device 5 in fluid communication with the batch freezer compartment 2 and configured to deliver a predetermined amount of fragrance to the batch freezer compartment 2.

[0048] Preferably, the perfume releasing device 5 comprises a housing 3 for the capsule C and a device, not shown, for breaking the capsule.

[0049] According to yet another embodiment, the machine 1 comprises a temperature sensor 13 connected to the batch freezer compartment 2 and to the control unit 11 .

[0050] According to another embodiment, the control unit 11 is configured to adjust at least one parameter related to the cooling system 10 and / or the agitator 4 depending on the selection made.

[0051] FIG. 2 is a graph showing the batch freezing time (in seconds, y-axis) compared to the temperature of the mix entering batch freezing chamber 2 (i.e., at the start of the batch freezing cycle) (in °C, x-axis) for two different types of mix: G1 a milk-based mix and G2 a fruit-based mix.

[0052] As is evident from the graph in FIG. 2, the higher the temperature of the mixture at the start of the batch freezing cycle, the longer the batch freezing time.

[0053] As is clear from the graph, a mixture temperature of less than 5°C allows for a significant improvement in batch freezing time, which is significantly reduced (linearly). Thus, by activating the cooling of the batch freezing compartment 2, mixing the single-portion base mixture in the batch freezing compartment 2 and keeping the single-portion base mixture in a semi-liquid standby state at a predetermined temperature between -5°C and 5°C, the machine and method of the present invention advantageously makes it possible to obtain gelato in a very short time, which is particularly important in the case of machines used to produce single-portion quantities.

[0054] Indeed, since single-batch machines dispense one dose with each cycle, it is important to be able to reduce turnaround time so that more than one serving can be produced more quickly for more than one customer.

Claims

1. A method for producing a single serving of ice cream product, in particular gelato, comprising the following sequential step sequence: - providing a machine (1) for producing single-serving gelato, comprising a batch freezing compartment (2) and a stirrer (4) mounted inside said batch freezing compartment (2); - pre-filling said batch freezer compartment (2) with a base mix for single servings; - turning on the cooling of the batch freezer (2) and mixing the base mixture for the single portion in the batch freezer (2) to keep the base mixture for the single portion in a semi-liquid standby state at a predetermined temperature between -5°C and 5°C; - providing additional base liquid and / or desired flavorings defining the desired gelato flavor into said batch freezer (2); - activating the simultaneous cooling and stirring mode of the batch freezer (2) to convert the base mixture with the added liquid and / or flavoring into a single serving of gelato with the predetermined flavor; - dispensing said single servings of gelato produced in said batch freezer (2) into serving containers (6).

2. 2. The method of claim 1, wherein the step of providing additional base liquid and / or desired flavoring comprises extracting powdered product from a capsule (C) and transporting it to the batch freezer (2).

3. 2. The method of claim 1, wherein the step of providing additional base liquid comprises extracting liquid product from a stick and transporting it to the batch freezer (2).

4. Producing a plurality of single servings of gelato of different flavors according to the following chronological sequence: - pre-filling the batch freezer (2) with a single-portion neutral base mix and turning on the cooling and mixing mode of the batch freezer (2) to keep the single-portion base mix in standby at a predetermined temperature between -5°C and 5°C; - supplying said additional liquid and / or desired flavorings defining the flavor of the first gelato into said batch freezer (2); - turning on the simultaneous cooling and stirring mode of the batch freezer (2) to convert the base mixture to which the additional liquid and / or flavoring has been added into a single serving of gelato having a first flavor; - dispensing said portions of gelato defining said first flavor produced in said batch freezer (2) into serving containers (6); - pre-filling the batch freezer (2) with a single-portion neutral base mix and turning on the cooling and mixing mode of the batch freezer (2) to keep the single-portion base mix in standby at a predetermined temperature between -5°C and 5°C; - supplying said additional liquid and / or desired flavorings defining the flavor of a second gelato into said batch freezer compartment (2); - turning on the simultaneous cooling and stirring mode of the batch freezer (2) to convert the base mixture with the additional liquid and / or flavoring into a single serving of gelato with a second flavor; - dispensing the portion of gelato defining the second flavor produced in the batch freezer (2) into serving containers (6).

5. 5. The method of claim 4, further comprising the step of cleaning the batch freezer (2) with a cleaning solution after the step of dispensing the single servings of gelato defining the first flavor produced in the batch freezer (2) into first serving containers (6).

6. 6. The method according to any one of claims 1 to 5, further comprising a step of a user setting parameters (P1, P2, P3) from a control panel (7), wherein the step of turning on the simultaneous cooling and stirring mode of the batch freezer (2) to convert the single-portion base mixture to which the additional liquid and / or flavoring has been added into a single-portion gelato comprises a step of turning on the stirrer (4) and / or heat system (10) based on at least one or more of the parameters (P1, P2, P3) set by the user.

7. It further comprises the steps of: - setting at least one parameter related to the flavor of gelato by reading a barcode or by a command issued by the user; - adjusting the heat treatment and / or stirring depending on the results of said setting.

8. 8. The method of any one of claims 1 to 7, further comprising storing the base mixture in a storage tank (21) in fluid communication with the batch freezer (2), and wherein the step of pre-filling the batch freezer (2) with single-portion portions of base mixture comprises transferring the single-portion portions of base mixture from the storage tank (21) to the batch freezer (2).

9. 9. The method according to any one of claims 1 to 8, wherein the steps of turning on cooling of the batch freezer (2) and mixing the single-portion base mixture in the batch freezer (2) to maintain the single-portion base mixture in a semi-liquid standby state at a predetermined temperature between -5°C and 5°C comprises the step of operating the agitator (4) in a substantially continuous mode.

10. 10. The method of any one of claims 1 to 9, wherein the base mixture comprises one or more of the following ingredients: water, sugar, stabilizers, thickeners, and / or acidulants.

11. 11. The method of any one of claims 1 to 10, wherein the base mixture has a composition whose freezing point is below a temperature range of -5°C to 5°C.

12. A machine (1) for producing single-portion ice cream products, in particular gelato, adapted to carry out the method according to any one of claims 1 to 11, comprising: - a storage tank (21) for the base mixture; a batch freezer (2) in fluid communication with a storage tank (21) for storing said base mixture and equipped with a base mixture supply valve (9); a thermal system (10) for cooling said batch freezing compartment (2), said thermal system (10) being operable to cool and / or batch freeze said base mixture present in said batch freezing compartment (2); - an agitator (4) mounted inside said batch freezing chamber (2); a control unit (11) connected to and driving said cooling system (10) and said agitator (4); a user interface (12) connected to said control unit (11) in use and configured to send commands to said control unit (11), said control unit (11) being configured to activate said thermal cooling system (10) and said agitator (4) to keep said base mixture in a standby state at a temperature in the range of -5°C to 5°C.

13. 13. The machine (1) according to claim 12, comprising at least one fragrance release device (5) in fluid communication with the batch freezer compartment (2) and configured to supply a predetermined amount of fragrance to the batch freezer compartment (2).

14. 14. The machine (1) according to claim 12 or 13, comprising a temperature sensor (13) connected to the batch freezer compartment (2) and to the control unit (11).

15. 15. The machine (1) according to any one of claims 12 to 14, wherein the control unit (11) is configured to adjust at least one parameter related to the thermal cooling system (10) and / or the agitator (4) depending on the selection made.

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