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AssigneeNestec S.A.
InventorsErich Josef Windhab, Johann Wildmoser
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The invention describes a low temperature extrusion process and a respective device for an energy-optimized and viscosity-adapted microstructuring of frozen aerated systems like ice cream. Therewith a very finely dispersed microstructure is reached under optimized balance of viscous friction based mechanical energy dissipation and transfer of dissipation heat and additional phase transition (freezing) heat to a refrigerant up to very high frozen water fraction at very low temperatures. With this new process and device aerated masses are continuously frozen and optimally micro-structured under minimized/optimized mechanical energy input. The microstructure of this-like treated masses supports on the one hand preferred rheological properties which lead to improved shaping, portioning and scooping properties, even at very low temperatures, and on the other hand leads to an improved shelf life (heat shock stability) and mouth feel (e.g. creaminess, melting behavior).
Device for low temperature extrusion process for energy optimized, viscosity adapted micro-structuring of frozen aerated masses having a mechanical treatment of a partially frozen, aerated mass over a length of the extruder screw channel zone with respect to its local viscosity, performed such that, in each of a subsequent zone there is a dispersing of air bubbles/air cells and at the same time temperature decrease and related increase of the frozen water fraction is achieved, having a variable screw geometry along the extruder length locally adjusted according to a local viscosity with respect to efficient progressive dispersing, simultaneous progressive temperature reduction and related freezing of water.
A single or twin-screw extruder arrangement for low temperature extrusion of frozen, aerated masses and adapted geometry characteristics comprising a mechanical treatment of a partially frozen, aerated mass over a length of the extruder screw channel zone with respect to its local viscosity, performed such that, in each of a subsequent zone there is a dispersing of air bubbles/air cells and at the same time temperature decrease and related increase of the frozen water fraction is achieved, having variable screw geometry along the extruder length locally adjusted according to a local viscosity with respect to efficient progressive dispersing, simultaneous progressive temperature reduction and related freezing of water.
Dependencies are inferred from the claim text.