CHILLED OR FROZEN PRODUCT PREPARATION MACHINE

    公开(公告)号:US20180064132A1

    公开(公告)日:2018-03-08

    申请号:US15563734

    申请日:2016-04-04

    Applicant: NESTEC S.A.

    Inventor: Andre Noth

    Abstract: The invention relates to a stirring mechanism (90) for a machine for preparing chilled or frozen products comprising one motor, the stirring mechanism (90) comprising one or a plurality of transmission paths between an input shaft (94) rotatable at a speed ωin by the motor and an output shaft (98) rotatable at a speed ωout, the transmission paths providing different values of the ratio ωin/ωout and being selectable as a function of the direction of rotation of the input shaft (94). The invention further relates to a machine (100) for preparing chilled or frozen products comprising a stirring mechanism (90) as described, the stirring mechanism (90) entraining in rotation stirring means (9) to prepare the product. Even further, the invention relates to a system comprising such a machine (100) and a container (10) comprising the ingredient or ingredients for preparing the product by the rotation of the stirring means (9).

    LIQUID COMPOSITION FOR FROZEN CONFECTION, METHOD OF PRODUCTION AND PROCESS OF PREPARATION
    34.
    发明申请
    LIQUID COMPOSITION FOR FROZEN CONFECTION, METHOD OF PRODUCTION AND PROCESS OF PREPARATION 审中-公开
    用于冷冻食品的液体组合物,生产方法和制备方法

    公开(公告)号:US20170042182A1

    公开(公告)日:2017-02-16

    申请号:US15305821

    申请日:2015-05-06

    Applicant: NESTEC S.A.

    CPC classification number: A23G9/40 A23G9/045 A23G9/42 A23L3/16 A23V2002/00

    Abstract: The present invention relates a liquid composition for frozen confection, in particular to a shelf stable composition which is suitable for making freshly prepared frozen confection. The liquid composition for frozen confection comprising 0.01 to 2% whey protein by weight based on the total composition (wt.); 0.01 to 3% wt of stabilizers, below 4.5% wt of fat, below 15% wt of sweetener, at least 25 % wt fruit, and having pH in the range from 3.5 to 4.2, preferably in the range of from 3.6 to 3.8 and solid content above 10% wt. The invention also relates to a method of production of the liquid composition and to a method of preparation of the frozen composition.

    Abstract translation: 本发明涉及一种用于冷冻甜食的液体组合物,特别涉及适用于制备新鲜制备的冷冻甜食的贮存稳定的组合物。 用于冷冻甜食的液体组合物,其包含基于总组合物(重量)的0.01至2重量%的乳清蛋白质; 0.01至3重量%的稳定剂,低于4.5重量%的脂肪,低于15重量%的甜味剂,至少25重量%的水果,并且pH在3.5至4.2的范围内,优选在3.6至3.8的范围内, 固含量高于10%wt。 本发明还涉及液体组合物的制备方法和冷冻组合物的制备方法。

Patent Agency Ranking