2170 results about "Ice cream" patented technology

A novel method of preparing an aqueous dispersion of non-uniform polyurethane particles which comprises (a) preparing at least two isocyanate-terminated polyurethane prepolymers having different hydrophilicities; (b) preparing a uniform mixture of said prepolymers; and (c) dispersing the mixed prepolymers in an aqueous medium. The resulting dispersion of the prepolymers may optionally be chain extended. This method enables the preparation of core-shell particles as well as particles of other morphologies, including “raspberry”, interpenetrating network, “salt-and-pepper”, “ice-cream cone” and particles of gradient composition. Similarly, an aqueous dispersion of two different polyurethane polymers may be obtained by first preparing at least two different isocyanate-terminated polyurethane prepolymers, preparing a uniform mixture of such prepolymers and thereafter dispersing the mixture in an aqueous medium.

A method and apparatus for defining the processing of an ingredient of a manufactured product, particularly one that is manufactured “one-the-spot” to a consumer's specification, such as ice cream, among other products. A tag encoded on a container for the product carries indicia that, directly or indirectly, define one or more formulations for the product. Apparatus into which the ingredient is loaded sets the processing of ingredients in accordance with the formulations so specified. By connecting the apparatus which is to process the ingredients to a control station, the formulations may be changed at will.

Using an homogenizer operating at higher pressures (ca. 2000 bar) than those conventionally used in ice cream manufacturing, it is possible to generate smaller oil droplet sizes (ca. 0.3 mum) in an ice cream premix. It allows stabilization of a larger air:water interface, leading to smaller discrete gas cells which in turn modify the organoleptic quality of the ice cream.

A method and device for rapidly changing at least one of the temperature and the state of a liquid in a container is provided. The container is rapidly rotated about its longitudinal axis. A source of a thin film of a medium having a different temperature than the liquid in the container is provided to thermally affect the container while rotating the container. The container is positioned at an angle to the horizontal of less than 45°, and the position of the container with respect to the thin film source is controlled by angling the axis of the container skewed from the axis of the rotating mechanism. The device can be used to cool liquids such as beverages, warm liquids such as infant formula, and / or make ice cream.

A kitchen appliance for preparing yogurt, soft frozen yogurt and ice cream, hard frozen yogurt and ice cream, and cheese. The appliance includes a housing having a base and side walls defining an open top. A motor-driven paddle device is rotationally journaled with respect to the cover and base and the motor therefor is adapted to be driven either continuously or with a predetermined duty cycle, dependent upon the product being made. Also mounted on either the cover or the base is a vent hole occluder that is normally positioned to block the vent holes in the cover or base, but which shifts to a second position uncovering those vent holes when the consistency of the product being produced, as tested by the paddle motion or other apparatus reveals that a predetermined cultured state has been reached. Shifting of the occluding device from the covering position to the open position also actuates a switch to shut off the drive motor and a warming element. When a frozen yogurt product is desired, a pre-chilled freezing bowl can be placed in the housing and the paddle used to scrape the frozen yogurt from the walls of the freezing bowl.

A reduced carbohydrate ice cream or other frozen dessert product that contains a low-digestible sweetener system and a fermentable fiber material. The a low-digestible sweetener system consists of one or more low-digestible sweeteners having a molecular weight of from about 90 to about 190; and is typically a low molecular weight saccharide or a polyol. Typical low-digestible sweeteners include mannitol, maltitol, sorbitol, lactitol, erythritol, xylitol, isomalt, glycerin, talitol, mannose, tagatose, fructose, arabinose, fucose, lycose, ribose, sorbose, talose, and xylose, and mixtures thereof. The low-digestible sweetener replaces the digestible sugars to provide the appropriate freezing point depression of the product. The level of fermentable fiber is sufficient to mitigate a Taxation effect that can be caused by ingestion of the amount of the low-digestive sweetener. The fermentable fiber can be an inulin, a maltodextrin resistant to human digestion, an oligofructose, a fructooligosaccharide, a high water binding fermentable fiber, and a mixture thereof.

A kitchen appliance for preparing yogurt, soft frozen yogurt and ice cream, hard frozen yogurt and ice cream, and cheese. The appliance includes a housing having a base and side walls defining an open top. A motor-driven paddle device is rotationally journaled with respect to the cover and base and the motor therefor is adapted to be driven either continuously or with a predetermined duty cycle, dependent upon the product being made. Also mounted on either the cover or the base is a vent hole occluder that is normally positioned to block the vent holes in the cover or base, but which shifts to a second position uncovering those vent holes when the consistency of the product being produced, as tested by the paddle motion or other apparatus reveals that a predetermined cultured state has been reached. Shifting of the occluding device from the covering position to the open position also actuates a switch to shut off the drive motor and a warming element. When a frozen yogurt product is desired, a pre-chilled freezing bowl can be placed in the housing and the paddle used to scrape the frozen yogurt from the walls of the freezing bowl.

Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas / air cells, water ice crystals and solid / semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.

A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.

The invention provides self-expanding ice-cream and a production method thereof. The self-expanding ice-cream comprises, by total weight, 35%-80% of light cream, 0.1-5% of thickener, and 0.1%-5% of super absorbent polymer, wherein the thickener is from one or a plurality of gelatin, sodium alginate and carrageen, and the super absorbent polymer is from one or a plurality of locust bean gum, xanthan gum, gellan gum and guar gum. In addition, milk fat content of the ice-cream is 15%-25%. The production method of the self-expanding ice-cream includes: whipping light cream of the ice-cream ingredients until expansion rate of the light cream reaches 60%-85%; mixing the light cream with other ingredients to make ice-cream liquid; and pouring the ice-cream liquid into a mould prior freezing into the finished ice-cream. The ice-cream can have certain expansion rate and good organization and taste with no coagulating needed in production of the self-expanding ice-cream, and the ice-cream is excellent in forming performance, oral thawing performance and thawing resistance.

The invention discloses yacon ice cream and a manufacturing method thereof, wherein, the yacon ice cream comprises whole milk powders accounting for 12 to 15 percent, unsweetened evaporated milk accounting for 6 to 9 percent, cream accounting for 7 to 9 percent, white granulated sugar accounting for 3 to 4 percent, starch syrup accounting for 1 to 1.5 percent, sodium alginate accounting for 0.15 to 0.2 percent, monoglyceride accounting for 0.15 to 0.2 percent, yacon granules accounting for 20 to 25 percent and appropriate drinking water. The manufacturing method of the yacon ice cream comprises the steps of yacon granule preparation, raw material mixing preparation, sterilization, homogenizing, cooling, ageing, congealing, filling, rigidification and the like; the yacon ice cream contains yacon granules, achieves cool and delicious taste, achieves double functions of nourishment and health care, and further achieves the nourishment and health care effects of reducing temperature, relieving summer-heat, clearing intestines and stomach, resolving liver toxicity, reducing blood fat, reducing blood pressure, helping digestion, preventing oxidation, preventing constipation and the like compared with the traditional ice cream.

An ice confection containing; i) at least 2% by wt. fat; ii) at least 10% by wt. of a sugar or sugars; and iii) protein, which is present at a level of less than 2% by weight; wherein some or all of the fat and protein are present as oil bodies.

An edible and / or chewable article of manufacture containing at least one food grade substance having adsorption affinity towards at least one dental plaque (biofilm) constituent and capable of reducing and / or removing the oral biofilm while present in the mouth. Particular articles of manufacture are chewing gums, sweets, candies, candy, and other nutritional bars, ice creams, chocolates, confectionery and bakery / pastry products, honey, dairy products and beverages, and oral hygiene products such as tooth pastes, oral gels and mouthwashes. A chewing gum having a conventional gum base and at least one food grade active substance having adsorption affinity towards at least one dental plaque (biofilm) constituent (bacteria and proteins and bacterial cell-free enzymes) and capable of reducing and / or removing the oral biofilm while present in the mouth. Active substances include polysaccharides and non-toxic salts thereof, such as alginates, chitosan, carboxymethylcellulose, agar and carrageenan, inorganic substances such as silica, hydroxyapatite and calcium carbonate and proteins, particularly gelatin and lectin. The article of manufacture removes and / or for prevents or reduces dental plaque (biofilm), and controlling oral, dental and periodontal diseases.

An aerated frozen ice cream comprising a mixture of ingredients suitable for frozen aerated ice cream and at least one emulsifier for facilitating formation and stabilization of fat alpha crystals, the ice cream having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals, a smooth texture, and heat shock resistant.

A method and apparatus for defining the processing of an ingredient of a manufactured product, particularly one that is manufactured “one-the-spot” to a consumer's specification, such as ice cream, among other products. A tag encoded on a container for the product carries indicia that, directly or indirectly, define one or more formulations for the product. Apparatus into which the ingredient is loaded sets the processing of ingredients in accordance with the formulations so specified. By connecting the apparatus which is to process the ingredients to a control station, the formulations may be changed at will.

The present invention belongs to the field of denatured starch technology. Under normal pressure or vacuum microwave condition, starch is acidolyzed and esterified simultaneously to prepare compositely denatured starch product. The compositely denatured starch product has the properties of both esterified starch and acidolyzed starch, and may be used as fat substituent in producing low fat butter, ice cream, salad paste, and as Arabic gum substituent as microcapsule material. The present invention combines acidolysis, esterification and microwave treatment, and has the advantages of short reaction time, high reaction efficiency, less environmental pollution and excellent product performance.

A stirrer of a machine for making and dispensing ice cream products rotates about an axis inside a cylindrical mixing and freezing unit and comprises a plurality of helical scrapers extending around the axis and operating on an inside wall of the mixing and freezing unit to be scraped, a shaft for rotating the stirrer about the axis and mounting the helical scrapers at a first end of them. Each helical scraper comprises a guide and at least one scraping member which can be slidably coupled to and uncoupled from the guide.

The invention discloses a cherry fruity ice cream and its preparation method. The cherry fruity ice cream is made from the following raw materials of: by weight, 40-60 parts of a cherry juice, 8-15 parts of a strawberry juice, 8-15 parts of a watermelon juice, 40-60 parts of whole milk, 10-20 parts of white sugar, 5-10 parts of cream and 30-50 parts of water. The preparation method comprises the following steps of: 1) uniformly mixing each raw material to obtain a mixture; 2) sterilizing the mixture; 3) putting the mixture into a homogenizer for homogenization; 4) rapidly cooling the mixture to minus 2-4 DEG C, and aging at the temperature; and 5) filling the aged mixture into a stirring barrel of a freezing machine, freezing at the stirring state, taking out, packaging, and quick-freezing and hardening to obtain the ice cream. The ice cream provided by the invention has a simple preparation method, contains no chemical additive, and has health-care effects of whitening, beautifying, clearing away summer heat, strengthening physique and the like.

A method and device for manufacturing an ice cream dessert that includes a built-in ice cream confectionery decoration deposited in the form of a gathered frill folded over on itself, the folds of which run alternately in one direction then in the opposite direction by extrusion from a set of moving nozzles with flattened end-piece with slot-shaped nozzle outlet placed above a moving support. The apparatus includes a source of cold ice cream composition supplying at least one extruded ribbon of ice cream composition at a temperature of −6° C. or below, a support for the set of moving nozzles which is given an oscillating movement transversely with respect to the moving support, and a mechanical device for setting the oscillating support in motion. The method can be practiced by operation of the device.

The invention provides plant cool tea condensed juice which takes fructus momordicae, rhizome pharagmitis, kudzuvine root, Lophatherum gracile, mulberry leaves, chrysanthemum, honeysuckle, etc. as raw materials. The plant cool tea condensed juice of the invention has the functions of clearing and moistening lung, clearing away the heart fire, clearing liver and improving eyesight and can improve symptoms of restlessness, thirstiness, dry cough and dry throat, etc. The plant cool tea condensed juice of the invention can be applied to producing drink, gums, ice cream, biscuits and other food. The invention provides a preparation method for the plant cool tea condensed juice.

A method, apparatus, and system for coating food items such as coating empty ice cream cones subsequently containing ice cream. A liquid recovery apparatus is used in the method, apparatus, and system and is fashioned in a tray-like manner to form a slideway that includes a bottom section with openings that have collars along with opposing sidewalls and endwalls that together enable containment of coating liquid such as a chocolate coating. The chocolate coating is recovered and thereby reused as a subsequent topping for the filled ice cream cone.

An apparatus and method for cryogenically manufacturing ice cream is disclosed.

A Combined Drinking Straw with Mixer, disposable or reusable, consisting in a drinking straw to sip beverages with its intake end provided with conveniently shaped radial vanes each provided with a hole at alternate positions which, when immersed into a beverage in any suitable container, impart a whirling effect to said beverage when the user conveniently twirls the drinking straw with his / her hands or fingers, thereby mixing or improving the homogenization and blend of the beverage, being this feature particularly useful with beverages made with ice cream and milk or soda, or flavored powder with milk or other liquids, or even cocktails with ice, and, in addition, it may be provided with appealing advertising attachments and this utensil may be offered to consumers as option to mix beverages by themselves, saving time and energy, particularly in Fast Food Services.

A method and apparatus are provided for producing blended dessert products. The apparatus includes a base, a container removably mounted to the base, a cutting member for slicing, chopping and / or grating food products, and a mixing blade in the container for blending the food products once they have been sliced, chopped or grated. In accordance with the method, a frozen food product such as ice cream and a second food product such as cookies, candy and / or nuts are fed to a cutting member where they are sliced, grated and / or chopped and them caused to drop into a container. The food products are then blended within the container by a mixing blade, preferably producing a dessert product having the consistency of soft ice cream that contains chunks and / or slices of other food products.

The invention relates to functional health-care ice cream of cold drink food, which is technically characterized in that the ice cream is prepared by the following raw materials according to a definite proportion: xylitol, maltitol, isomaltitol, sorbitol, isomaltitol oligosaccharide, skim milk powder, natural cream, maltodextrin, sodium pyrophosphate, gelatin, guar gum, locust bean gum, xanthan gum, sodium carboxymethyl cellulose, monoglyceride, monodiacylglycero, and the balance of drinking water. The functional health-care ice cream has the same production process as common ice cream. Taking functional sugar substitutes such as the xylitol and the like as the main materials, simultaneously non-fat solid, the natural cream, the maltodextrin, pyrophosphates, edible colloid, edible essence and natural pigments are prepared into the ice cream. Taking nutrition, health and safety as aims, the ice cream with low calorie and high nutrition is developed; and the ice cream has the functions of preventing decayed tooth, preventing yellow tooth, protecting liver, proliferating enteric beneficial strains, adjusting organism metabolism, losing weight and the like, does not increase blood sugar after eating, and is an ideal food for diabetes patients and fat people.

An iced confectionery article, which is in particular a molded iced confectionery article based on water ice with a soft-core texture. This article includes i) a core of water ice containing 20 to 40% by weight of solids, having a degree of overrun of 20 to 80% and a texture which is similar to that of an extruded ice-cream, which contains, where appropriate, pieces, and ii) a shell of water ice with no overrun, containing 20 to 35% by weight of solids. In another embodiment, the core contains inclusions ranging in size from 1 to 10 mm. The invention also relates to processes for preparing these molded iced confectionery articles.

The invention relates to a piece of degradable food packaging paper and a preparation method of the degradable food packaging paper; the preparation method of the degradable food packaging paper comprises the following steps of preparing konjak sol, preparing slurry, padding, degassing membrane-making and drying, waxing and airing. The preparation method provided in the invention takes konjac glucomannan as main raw material; soy isolate protein and carrageenan are added as accessories; glycerol is used as a plasticizer; without being bleached, the added slurry does not contain carcinogens, such as dioxin, organohalogen compounds and the like; the fiber slurry is porous and has a thick wall, so as to improve air permeability and strength of products effectively; the degradable food packaging paper prepared by the processes, such as sol dissolving, mixing, swelling and smearing edible paraffin wax and the like has the characteristics of safety, no toxicity, environment-friendliness, etc., simultaneously, the mechanical strength is distinctly improved; various added raw materials are in food grade, so that osmosis phenomenon which may happen cannot pollute food; and the degradable food packaging paper can be used as internal package paper for food, such as ice cream, cake, fry, etc.

The present invention is directed to formulations of the premix utilized in the production of a pellet structured frozen dessert type product. The pelletized frozen dessert product is manufactured by introducing the liquid premix into a body of a cryogen such as liquid nitrogen such that the small volume of liquid premix is frozen rapidly. The invention elevates the melting temperature as well as the fusing temperature of the finished pellets such that the storage and serving temperatures of the pellets are similar to the bulk products. The invention utilizes the basic formulas and names and flavors associated with bulk type frozen desserts such as Ice Cream, Sorbet, Water ice, Ice Milk, Frozen Yogurt and similar type products. The pellet produced utilizing the pre-mix is structurally stable at normal retail and home freezer situations. The formulation and manufacture of the pelletized dessert product is substantially different from bulk frozen desserts: it is in itself a unique type product. The result of this invention is a product that maintains the desired individuality of the pellets while maintaining structure, such that fusing is inhibited at the storage and serving temperature.

A machine for the production of ice-cream in portions is equipped with a feeding device for a preparation comprising a whisking cylinder (15), cooled by a cooling circuit and equipped with a propeller mixer (16) and means for discharging the ice-cream produced. Said machine further comprises a feeding device (11, 11′) for feeding a dose of preparation for ice-cream into said cylinder (15) which includes a series of containers (30, 30′) containing a preparation or composition, for the production of a number of doses of ice-cream, supply means (40) of a quantity of preparation, a collection and mixing tank (35) and an interception device (41) of a feeding channel (36) of the preparation towards said whisking cylinder (15).