WO1995001102A1

WO1995001102A1 - Process for production of ice cream for domestic and small-scale purposes

Info

Publication number: WO1995001102A1
Application number: PCT/IT1994/000102
Authority: WO
Inventors: Ciro Otranto; Maria Rosaria Corrado; Maria Giovanna Otranto
Original assignee: Ciro Otranto; Maria Rosaria Corrado; Maria Giovanna Otranto
Priority date: 1993-07-01
Filing date: 1994-06-30
Publication date: 1995-01-12
Also published as: AU7273794A; ITNA930014A0; IT1271585B; ITNA930014A1

Abstract

Process for the production of ice cream by means of a domestic ice cream freezer and similar machines using a cream mixture (20) to be frozen, contained in a tetrapak package (10) complete with all components needed for making the ice cream by simply pouring said cream mixture (20) into the ice cream freezer.

Description

Process for production of ice cream for domestic and small-scale purposes

The invention concerns ingredients and methods for making alimentary produc s , for ice cream in particular. The food products known as ice creams, to be eaten cold, are sweets and are made by mixing the ingredients to cream consistency, these being mainly milk, eggs, glucose, fats, ground hazel nuts, liqueurs, honey, torrone and others. The basic mixture is neutral and contains milk, sugar syrup and water.

To this are added concentrated milk and dried egg yolks. To give a creamy consistency thickeners are used, such as carob seed flour, alginates and others, and possibly dis¬ persing agents to give stability to the mixture. The product is pasteurized, this consisting of a heat treat¬ ment at relatively low temperatures to give biological stability by destroying pathogenous microbes without harm¬ ing the product or spoiling the taste, homogenized to en^¬ sure a uniform consistency and then rapidly chilled. After a ripening stage, flavourings such as vanilla, chocolate, strawberry, coffee and others are added. Further additions may be small pieces of fruit, hazel nuts finely or coarsely crushed and others. Cream generally improves the taste and gives body to the ice cream as well as the characteristic softness. Milk solids improve consistency and strengthen the struc¬ ture . Sugar also increases consistency and improves the taste. Stabilizers and emulsifiers improve softness and rein¬ force the structure.

Eggs also increase softness and have a pronounced flavour. Flavourings increase a tractiveness. The ice cream so produced is poured into an ice cream freezer .

These freezers are substantially cylindrical receptacles with very cold sides and are fitted with a beater and a rotating blade to scrape the inside walls and transform the cream into ice cream by beating and freezing. Sharp cooling in fact produces very fine crystallization of sugar and fat and homogenizes stabilization of the emulsion with air.

Various types of ice cream freezers are available for do¬ mestic use, their purpose being to permit ice cream to be made in the home and on a small commercial scale.

The firms making these freezing machines supply them with instructions that should help the user to make ice cream starting off from the necessary materials. In actual fact ,however , the apparently simple process gives rise to a series of problems for the user and often leads to failure. And so it happens that after a few unsuc¬ cessful attempts the apparatus is left unused. Purpose of this invention is to give some real help to families and small ice cream makers who use a home-type ice cream freezer, and make it possible for the freezer to be used . Subject of the invention is a process for home-made and small-scale production of ice cream by means of domestic ice cream freezers of one kind and another.

The product, consisting of the cream complete with all its essential ingredients, ready to be frozen, is prepared at the factory and packed in transportable form so that all the user has to do is pour the contents of the package into the domestic ice cream freezer and switch it on. The packaging material is preferably tetrapak. Preferred sizes are half-litre and one litre. The cream to be frozen is best made using pure spring wa¬ ter, sanitized in ultra-fine filtering systems deionized by mixed resins with a conduc ometer and pilot light, then passed through a UVA-UVB apparatus. Preferably the cream is made from a mixture of concentra- ted milk, diluted in the proportion of 1: 1.2, sugar and possibly fresh eggs. This mixture of milk, sugar and other products such as eggs is preheated and homogenized at 70°C and after addition of carob seed flour is pasteurized at high pressure at continued U.H.T. with preheating at 75-80°C followed by an instantaneous jet of steam at 145-150°C, quickly lowered to 76-77°C in a vacuum expansion chamber, again homogenized and finally packaged.

A preferred type of cream is a mixture of:

- fresh milk - concentrated milk

- sugar

- carob flour ~ flavourings percentages of these ingredients being approximately:

- fresh milk 48.85

- concentrated milk 20.00

- granulated sugar 30.00 - carob flour 0.15

- flavourings 1.00

The following may be added: fresh fruit in season steeped in the sugar, banana and coconut jam, fresh eggs for fla¬ vours such as hazelnut, zabaglione, custard and others. The prepared cream contains all ingredients needed to pro¬ duce an ice cream of a certain flavour and therefore in¬ cludes thickeners, and every other, both liquid and solid, such a flavourings, eggs, fruit juices and syrups, cocoa, ground hazel nuts, liqueurs, honey, torrone, candied fruit, chocolate and any others.

The invention offers evident advantages.

With the cream, prepared with all ingredients, already packaged, all the user has to do is open the package and tip the contents into the ice cream freezer. The ice cream so made, practically without any effort, bene¬ fits from all the properties of that produced at the factory following the optimum processes already described and thus possessing the best organoleptic characteristics possible to the full satisfaction of families, communities and small ice cream makers.

Characteristics and purposes of the invention will appear still more clearly from the following example of its exe¬ cution illustrated by diagramma ically drawn figures. Fig. 1 A tetrapak package of the invented cream. Fig. 2 A typical ice cream freezer for home use.

The cream 20, made by the described process, has been put into the tetrapak container 10 made of cardboard 11 with a paraffin wax coating on the outer surface 12 and one of polythene on the inner surface 13.

The cream 20 can be seen through the window 18 in the carton 11. The main ingredients of the cream are present in the fol¬ lowing percentages: fresh milk 48.85, concentrated milk

20.00, granulated sugar 30.00, carob seed flour 0.15, vanilla flavouring 1.00.

The home ice cream freezer 30 comprises the refrigerating receptacle 31, the handle 34, the motor unit 33 and the cover.32.

Inside the receptacle a beater-scraper is worked by an electric motor .

To make the ice cream it is sufficient to open the tetra- pak, pour the contents into the receptacle 31 and start up the motor with the switch 35.

The simultaneous effect of freezing inside the receptacle and movement made by the beater-scraper transforms the cream 20 into a vanilla ice cream. Clearly if the cream contains different flavourings and comprises other ingredients, the ice cream will possess the relavant characteristics.

Claims

C l a ims

1. Process for production of ice cream for domestic and small-scale purposes by means of domestic ice cream free¬ zers (30) and similar machines characterized in that a product consisting of the cream (20), complete with its essential ingredients, ready for freezing, is prepared and packed in transportable packages ( 10) so that the user makes the ice cream by simply pour¬ ing the content of the package into the ice cream freezer (30) and starts it up.

2. Process as in claim 1, characterized in that the sealed and sterlized packages(lθ) are made of tetrapak.

3. Process as in claim 1, characterized in that the packages ( 10) are ^-litre size.

4. Process as in claim 1, characterized in that the packages ( 10) are 1-litre size.

5. Process as in claim 1, characterized in that the cream (20) to be frozen is made using pure spring water sanitized by fine filtering and deionizing .

6. Process as in claim 1, characterized in that the cream (20) is made from a mix¬ ture of concentrated milk diluted in the proportion 1: 1.2 and sugar with possible addition of fresh eggs.

7. Process as in claim 1, characterized in that the milk and sugar mixture with pos¬ sible addition of products such as eggs and others, is preheated and homogenized at 70°C, receives carob seed flour, is then pasteurised at high pressure and a contin¬ uous flow at U.H.T. with preheating at 75-80°C, it then receives an ins antaneous jet of steam at 145-150°C, its temperature being rapidly reduced to 76-77°C in a vacuum expansion chamber and is finally homogenized and put into the package ( 10).

8. Process as in claim 1, characterized in that the cream is made from a mixture comprising

- fresh milk

- concentrated milk

- sugar - carob flour

- flavourings

9. Process as in claim 8, characterized in that the percentages in the mixture are approximately as follows: - fresh milk 48.85

- concentrated milk 20.00

- granulated sugar 30.00

- carob seed flour 0.15

- flavourings 1.00

10. Process as in claim 8, characterized in that fresh fruit in season steeped in the sugar is added to the mixture.

11. Process as in claim 8, characterized in that banana and coconut jam is added to the mixture.

12. Process as in claim 8, characterized in that fresh eggs are added to the mixture for flavours like hazel nut, zabaglione, custard and others .

13. Process as in claim 8, characterized in that the cream (20) complete with all the ingredients required for making an ice cream of a particular flavour and therefore including thickeners and all liquid and solid components, as the case may be, flavouring, eggs, fruit juices and syrups, cocoa powder, ground hazel nuts, liqueurs, honey, torrone, candied fruit, coarsely chopped nuts, chocolate and others.

14. Package ( 10) for ice cream freezers (30), characterized in that it contains a product consisting of a cream mixture (20) complete with all its essential ingredients, ready for freezing, so that the user can make the ice cream by simply pouring the contents of the package into the ice cream freezer (30).

15. Package ( 10) as in claim 14, charac erized in that the package ( 10) is of tetrapak.

16. Package ( 10) as in claim 14, characterized in that the cream mixture (20) is complete with all the ingredients needed to make an ice cream of a certain flavour and therefore includes thickeners and all liquid and solid components like, as the case may be, flavourings, eggs, fruit juices and syrups, cocoa powder, ground hazel nuts, liqueurs, honey, torrone, candied fruits, coarsely chopped hazel nuts, chocoloate and others.