# US 8,628,811 B2 · Particles of aerated ice confection products for frozen ice drinks > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 8,628,811 B2 - Document ID: US8628811B2 - Status: Granted - Kind: B2 - Application number: 12/936,632 - Filed: 2009-03-13 - Published: 2011-02-03 - Granted: 2014-01-14 - Earliest claimed: 2008-04-11 - Assignees: Nestec S.A. - Applicants: Dinakar Panyam; Madansinh Nathusinh Vaghela; Nishant Ashok Joshi; Hoo Tung Vincent Chan - Inventors: Dinakar Panyam; Madansinh Nathusinh Vaghela; Nishant Ashok Joshi; Hoo Tung Vincent Chan - Web page: https://patentgrep.com/patent/US8628811B2 ## CPC - A23G 9/52: Liquid products; Solid products in the form of powders, flakes or granules for making liquid products {; Finished or semi-finished solid products, frozen granules} - A23G 9/045: {of slush-ice, e.g. semi-frozen beverage} - A23G 9/06: characterised by using carbon dioxide or carbon dioxide snow {or other cryogenic agents} as cooling medium - A23G 9/20: the products being mixed with gas, e.g. soft-ice - A23G 9/245: {for coating the products} - A23G 9/322: {Products for covering, coating, finishing, decorating} - A23G 9/34: characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G9/40) - A23G 9/44: characterised by shape, structure or physical form (liquid products, solid products in the form of powders, flakes or granules for making liquid products A23G9/52) - A23G 9/46: Aerated, foamed, cellular or porous products - A23G 9/48: Composite products, e.g. layered {, laminated}, coated, filled - A23G 2220/02: Foamed, gas-expanded or cellular products - A23G 2220/20: with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF ## Abstract A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles. ## Claims ### Claim 1 A process for preparing aerated ice confection particles, the process comprising: preparing an elongated frozen stream of an aerated ice confection; freezing the stream cryogenically to a temperature below the glass transition temperature (Tg) of the aerated ice confection to form an amorphous glass-like solid mass that is not sticky and that has minimal surface-adhesive properties; comminuting the solid mass to free-flowing aerated ice confection particles; exposing the free-flowing aerated ice confection particles to cryogenic freezing in which the particles are subjected to a temperature of −25° C. to −30° C. to obtain hardened free-flowing aerated ice confection particles; coating the hardened free-flowing aerated ice confection particles with an aqueous solution of a Tg elevating agent to form a glassy coating on the particles that contributes to free-flowing ability at storage temperatures, and the Tg elevating agent is a partially enzymatically degraded starch syrup having dextrose equivalents between 1 and 10 and a molecular weight of 5 kD to 15 kD; and exposing the coated hardened free-flowing aerated ice confection particles to a cryogenic freezing in which the particles are subjected to a temperature of −30° C. to −35° C. to form further hardened free-flowing aerated ice confection particles that have a Tg of −5° C. to −35° C. ### Claim 2 (depends on 1) The process of claim 1, wherein the elongated frozen stream of the aerated ice confection is made by extruding the aerated ice confection into one or more elongated shapes. ### Claim 3 (depends on 1) The process of claim 1, wherein the aerated ice confection is selected from the group consisting of an ice cream, frozen dairy dessert, sherbet, sorbet, and frozen juice. ### Claim 4 (depends on 1) The process of claim 1, wherein the elongated frozen stream of the aerated ice confection is cryogenically frozen by subjecting the stream to a temperature of −15° C. to −20° C. ### Claim 5 (depends on 1) The process of claim 1, wherein the solid mass is comminuted into particles by a step selected from the group consisting of cutting, grinding, crushing, chopping, shredding, and abrading the solid mass. ### Claim 6 (depends on 1) The process of claim 1, wherein the aerated ice confection particles formed by the comminuting have a high surface to volume ratio of about 1 to 5 cm2/cm3 with a maximum linear dimension of about 1 mm to 2 cm. ### Claim 7 (depends on 1) The process of claim 1 wherein the Tg elevating agent is applied to the hardened free-flowing aerated ice confection particles at a temperature below the Tg of the particles. ### Claim 8 (depends on 1) The process of claim 1 wherein the Tg elevating agent in the coating is enzymatically treated corn syrup. ### Claim 9 (depends on 1) The process of claim 1, comprising packaging the aerated ice confection particles in a container. ### Claim 10 (depends on 9) The process of claim 9, wherein the container is selected from the group consisting of a bag, bag, pouch and other sealed container which is sized to hold single or multiple servings. ### Claim 11 (depends on 9) The process of claim 9, wherein the container is a cup that includes a removable lid. ### Claim 12 (depends on 9) The process of claim 9, wherein the container is a lid that holds the aerated ice confection particles therein and can be placed on a cup to introduce the aerated ice confection particles into the cup. ### Claim 13 (depends on 1) The process of claim 1 wherein the hardened free-flowing aerated ice confection particles are exposed to the cryogenic freezing at a temperature of about −35° C. to form the further hardened free-flowing aerated ice confection particles. ### Claim 14 A method of making a frozen ice drink, the method comprising: preparing an elongated frozen stream of an aerated ice confection; freezing the stream cryogenically to a temperature below the glass transition temperature (Tg) of the aerated ice confection to form an amorphous glass-like solid mass that is not sticky and that has minimal surface-adhesive properties; comminuting the solid mass to free-flowing aerated ice confection particles; exposing the free-flowing aerated ice confection particles to cryogenic freezing in which the particles are subjected to a temperature of −25° C. to −30° C. to obtain hardened free-flowing aerated ice confection particles; coating the hardened free-flowing aerated ice confection particles with an aqueous solution of a Tg elevating agent to form a glassy coating on the particles that contributes to free-flowing ability at storage temperatures, and the Tg elevating agent is a partially enzymatically degraded starch syrup having dextrose equivalents between 1 and 10 and a molecular weight of 5 kD to 15 kD; exposing the coated hardened free-flowing aerated ice confection particles to a cryogenic freezing in which the particles are subjected to a temperature of −30° C. to −35° C. to form further hardened free-flowing aerated ice confection particles; and combining a sufficient amount of the further hardened free-flowing aerated ice confection particles with sufficient amounts of a liquid and mixing to form the drink. ### Claim 15 (depends on 14) The method of claim 14, wherein the aerated ice confection particles are present in an amount of about 10 to 90% based on the total amount of aerated ice confection particles and liquid. ### Claim 16 (depends on 14) The method of claim 14, wherein the aerated ice confection particles are present in a single serving size container to which the liquid is added and the mixing of the aerated ice confection particles and liquid is achieved by shaking of the container. ### Claim 17 (depends on 16) The method of claim 16, wherein the container includes a removable lid, the lid being removed prior to introduction of the liquid into the container. ### Claim 18 (depends on 14) The method of claim 14, wherein the liquid is selected from the group consisting of water, milk, fruit juice, coffee, tea, an alcoholic beverage, and a liquid beverage forming mix. ### Claim 19 A method of making a single serving of a frozen ice drink which comprises: providing a cup containing a single serving of a liquid; adding aerated ice confection particles prepared by a process comprising preparing an elongated frozen stream of an aerated ice confection, freezing the stream cryogenically to a temperature below the glass transition temperature (Tg) of the aerated ice confection to form an amorphous glass-like solid mass that is not sticky and that has minimal surface-adhesive properties, comminuting the solid mass to free-flowing aerated ice confection particles, exposing the free-flowing aerated ice confection particles to cryogenic freezing in which the particles are subjected to a temperature of −25° C. to −30° C. to obtain hardened free-flowing aerated ice confection particles, coating the hardened free-flowing aerated ice confection particles with an aqueous solution of a Tg elevating agent to form a glassy coating on the particles that contributes to free-flowing ability at storage temperatures, and the Tg elevating agent is a partially enzymatically degraded starch syrup having dextrose equivalents between 1 and 10 and a molecular weight of 5 kD to 15 kD, and exposing the coated hardened free-flowing aerated ice confection particles to a cryogenic freezing in which the particles are subjected to a temperature of −30° C. to −35° C. to form further hardened free-flowing aerated ice confection particles; and mixing the further hardened aerated ice confection particles and liquid to form the drink. ### Claim 20 A method of making a frozen ice drink which comprises providing a process for preparing aerated ice confection particles, the method comprising: preparing an elongated frozen stream of an aerated ice confection; freezing the stream cryogenically to a temperature below the glass transition temperature (Tg) of the aerated ice confection to form an amorphous glass-like solid mass that is not sticky and that has minimal surface-adhesive properties; and comminuting the solid mass to free-flowing aerated ice confection particles; exposing the free-flowing aerated ice confection particles to cryogenic freezing in which the particles are subjected to a temperature of −25° C. to −30° C. to obtain hardened free-flowing aerated ice confection particles; coating the hardened free-flowing aerated ice confection particles with an aqueous solution of a Tg elevating agent to form a glassy coating on the particles that contributes to free-flowing ability at storage temperatures, and the Tg elevating agent is a partially enzymatically degraded starch syrup having dextrose equivalents between 1 and 10 and a molecular weight of 5 kD to 15 kD; exposing the coated hardened free-flowing aerated ice confection particles to a cryogenic freezing in which the particles are subjected to a temperature of −30° C. to −35° C. to form further hardened free-flowing aerated ice confection particles; and combining a liquid with the further hardened aerated ice confection particles to form the drink. ### Claim 21 (depends on 20) The method of claim 20, packaging the aerated ice confection particles in a container wherein the container is selected from the group consisting of a bag, pouch or other sealed container which is sized to hold single or multiple servings, the liquid is provided in a cup and the aerated ice confection particles are added to the liquid in the cup with stirring to form the drink. ### Claim 22 (depends on 20) The method of claim 20, packaging the aerated ice confection particles in a container wherein the container is a cup which is sized to hold a single serving of the drink, and liquid is added to the aerated ice confection particles with stirring or shaking to form the drink. ### Claim 23 (depends on 22) The method of claim 22, wherein the cup includes a removable lid, the lid is removed prior to introduction of the liquid into the cup, and the lid is then replaced to allow shaking of the cup to mix the aerated ice confection particles with the liquid. ### Claim 24 A method comprising: preparing an elongated frozen stream of an aerated ice confection; freezing the stream cryogenically to a temperature below the glass transition temperature (Tg) of the aerated ice confection to form an amorphous glass-like solid mass that is not sticky and that has minimal surface-adhesive properties; comminuting the solid mass to free-flowing aerated ice confection particles; exposing the free-flowing aerated ice confection particles to cryogenic freezing in which the particles are subjected to a temperature of −25° C. to −30° C. to obtain hardened free-flowing aerated ice confection particles; coating the hardened free-flowing aerated ice confection particles with an aqueous solution of a Tg elevating agent to form a glassy coating on the particles that contributes to free-flowing ability at storage temperatures, and the Tg elevating agent is a partially enzymatically degraded starch syrup having dextrose equivalents between 1 and 10 and a molecular weight of 5 kD to 15 kD; exposing the coated hardened free-flowing aerated ice confection particles to a cryogenic freezing in which the particles are subjected to a temperature of −30° C. to −35° C. to form further hardened free-flowing aerated ice confection particles. ### Claim 25 (depends on 24) The method according to claim 24, wherein the further hardened particles have a Tg of −5° C. to −35° C. and a high surface to volume ratio of about 1 to 5 cm2/cm3 with a maximum linear dimension of about 1 mm to 2 cm.