# US 6,001,404 A · Method of making coated ball-shaped frozen dessert product > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 6,001,404 A - Document ID: US6001404A - Status: Granted - Kind: A - Application number: 09/029,676 - Filed: 1998-03-03 - Granted: 1999-12-14 - Earliest claimed: 1996-07-26 - Assignees: Meiji Seika Kaisha, Ltd. - Inventors: Keizo Mochizuki - Web page: https://patentgrep.com/patent/US6001404A ## CPC - A23G 9/48: Composite products, e.g. layered {, laminated}, coated, filled - A23G 3/26: Apparatus for coating by tumbling {with a liquid or powder, spraying device-associated, drum, rotating pan} - A23G 9/04: Production of frozen sweets, e.g. ice-cream - A23G 9/086: {using a rotatable container containing the cooling medium} - A23G 9/245: {for coating the products} - A23G 9/32: characterised by the composition {containing organic or inorganic compounds} - A23G 9/46: Aerated, foamed, cellular or porous products - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF ## Abstract A method of making a coated ball-shaped frozen dessert product in which an ice cream mix is coated around a center material. The method includes charging an edible center material into a rotary kettle, spraying an ice cream mix which has been adjusted to a temperature of -15.degree. C. to -35.degree. C. into the rotary kettle (the rotary kettle being at a temperature of -35.degree. C. to -15.degree. C.), while concomitantly feeding cooling air at a temperature of -15.degree. C. or below and coating the ice cream mix around the edible center material. In accordance with the method of the present invention, a spherical and spheroidal three-dimensional product can be efficiently produced. The frozen dessert product is free from any undesirable taste and does not contain needle holes or surface damage. ## Claims ### Claim 1 A method of making a coated ball-shaped frozen dessert product comprising: (a) charging an edible center material into a rotary kettle: (b) spraying an ice cream mix which has been adjusted to a temperature of -15.degree. C. to -35.degree. C. into the rotary kettle the rotary kettle being at a temperature which is controlled between -35.degree. C. to -15.degree. C. while concomitantly feeding cooling air at a temperature of -15.degree. C. or below, and (c) coating the ice cream mix from step (b) around the edible center material. ### Claim 2 (depends on 1) The method of making the coated ball-shaped frozen dessert product as claimed in claim 1, wherein the ice cream mix is coated around the edible center material by spraying using compressed air at a temperature to maintain fine ice crystals thereof. ### Claim 3 (depends on 1) The method of making the coated ball-shaped frozen dessert product as claimed in claim 1, wherein the ice cream mix is coated around one edible center material either singly or in a combination of layers. ### Claim 4 (depends on 1) The method of making the coated ball-shaped frozen dessert product as claimed in claim 1, which further comprises coating the ice cream mix around the edible center material, and then coating the surface of the resultant product with a liquid chocolate or optionally further coating the resultant chocolate-coated surface with one or more edible materials selected from the group consisting of a flaky chocolate, a cocoa powder and a nut. ### Claim 5 (depends on 2) The method of making the coated ball-shaped frozen dessert product as claimed in claim 2, wherein the ice cream mix is coated around one edible center material either singly or in a combination of layers. ### Claim 6 (depends on 2) The method of making the coated ball-shaped frozen dessert product as claimed in claim 2, which further comprises coating the ice cream mix around the edible center material, and then coating the surface of the resultant product with a liquid chocolate or optionally further coating the resultant chocolate-coated surface with one or more edible materials selected from the group consisting of a flaky chocolate, a cocoa powder and a nut. ### Claim 7 (depends on 3) The method of making the coated ball-shaped frozen dessert product as claimed in claim 3, which further comprises coating the ice cream mix around the edible center material, and then coating the surface of the resultant product with a liquid chocolate or optionally further coating the resultant chocolate-coated surface with one or more edible materials selected from the group consisting of a flaky chocolate, a cocoa powder and a nut. ### Claim 8 (depends on 5) The method of making the coated ball-shaped frozen dessert product as claimed in claim 5, which further comprises coating the ice cream mix around the edible center material, and then coating the surface of the resultant product with a liquid chocolate or optionally further coating the resultant chocolate-coated surface with one or more edible materials selected from the group consisting of a flaky chocolate, a cocoa powder and a nut. ### Claim 9 (depends on 2) The method of making the coated ball-shaped frozen dessert product as claimed in claim 2, wherein the ice cream mix comprises a milk product selected from the group consisting of ice cream, ice milk, lact ice and edible ice. ### Claim 10 (depends on 9) The method of making the coated ball-shaped frozen dessert product as claimed in claim 9, wherein the edible center material is selected from the group consisting of a chocolate cream, a fresh cream, a fresh frozen fruit, a fresh frozen vegetable, a dried fruit and a nut. ### Claim 11 (depends on 10) The method of making the coated ball-shaped frozen dessert product as claimed in claim 10, wherein the ice cream mix is obtained by mixing a milk product, a saccharide, an emulsifying agent, a stabilizer, a flavor, a fat, a seasoning and water, homogenizing the resultant mixture, sterilizing the resultant product, cooling the resultant sterilized product to a temperature of 2 to 4.degree. C., and introducing the resultant cooled product into an ageing tank. ### Claim 12 (depends on 11) The method of making the coated ball-shaped frozen dessert product as claimed in claim 11, wherein the ice cream mix has a solid content of 12 to 37 weight %; the rotary kettle is at a temperature of -15.degree. C. to -25 C.; and the cooling air is at a temperature of -15.degree. C. to -35.degree. C. ### Claim 13 (depends on 11) The method of making the coated ball-shaped frozen dessert product as claimed in claim 11, wherein the compressed air is at a temperature of -30.degree. C. to 10.degree. C. ### Claim 14 (depends on 13) The method of making the coated ball-shaped frozen dessert product as claimed in claim 13, wherein the compressed air is at a temperature of -50.degree. C. to 0.degree. C.