JPH07500722A - Method and apparatus for producing and dispensing aerated products - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Applications related to methods and apparatus for manufacturing and dispensing aerated products The present invention is based on Application No. 564 filed on August 6, 1990. Application No. 719 This is a partial continuation application.

The present invention relates generally to the manufacture and dispensing of aerated products. do. The present invention more particularly provides for cooling, often to a solid or semi-solid state, fluid components and air or other gas in selected proportions to the mixture to be dispensed when and a method and apparatus for mixing the same. The present invention can produce various aerated products. can be used to produce products, especially ice cream and frozen yogurt. It has applications in the production and distribution of frozen confectionery. Therefore, we mainly use the present invention as Let me explain in this context. However, the present invention is generally applicable to aerated products that are not frozen. It should be understood that it is applicable to the distribution of fluids and the complete mixing of fluids.

Background of the invention Aerated frozen products generally contain a specified amount of selected liquid ingredients. Mixing with air, freezing the resulting mixture, and dispensing the resulting product This is necessary. What is desired for the final product is to meter the air and the liquid component of the mixture. The amount and amount of mixing are often directly related to the method and extent of mixing and the method of freezing the mixture.

Ice cream or other soft ice creams or semi-frozen products such as frozen yogurt The prior art is replete with examples of equipment for dispensing dairy products.

Usually in such dispensers, the liquid mixture ingredients, in the case of ice cream, the cream ingredients such as milk, condensed milk, syrup, etc., are free from air and other non-toxic gases. is sent to the freezer containing the In the freezer, the mixture is slowly frozen and cut into blades or similar air or gas is mixed into the mixture. This aeration is of particular importance, as the specific gravity of the product decreases and the volume increases correspondingly. Also This causes a phenomenon called "overrun" in the ice cream industry. do. By slow freezing and continuous stirring, ice crystals are removed and the final product Particles of various sizes are formed that can reduce the palatability of the product.

This room typically contains the refrigeration means and the storage room from which the batch requirements are removed. fulfills both roles. Ice cream partially frozen to proper consistency Sometimes the freezer compartment is fed, i.e. pushed out, to the outlet of the distributor when needed. and served in containers such as cups or cones. An example of such a device is the U.S. patent Third. o94.085, No. 3,954,126 and No. 4,201,588 It is described in.

Conventional examples do not necessarily achieve precise control of overrun, and Control affects product palatability and profitability in producing ice cream and similar products This is the main element. If the finished product is not sufficiently aerated Not only can the concentration of the product become so high that it tastes unpleasant, but also The amount of liquid mixture required to fill a given volume increases, resulting in lower profits. It will decrease. On the other hand, if too much air is present in the finished product , may be perceived as too "fluffy", resulting in lower quality and price. cormorant. Also, in many countries, customers are charged for products that are mostly made up of air. to protect consumers from excessive overruns in certain products. There are regulations to do so.

Traditional dispensers are usually for dispensing the flavor of one or two products, but in some cases If so, the two types are distributed by combining (twisting).

For example, in an ice cream shop, the distribution of chocolate and vanilla ice cream one machine with two different freezer compartments for making strawberries and bananas. a second two-chamber machine for making and dispensing ice cream; - There may be a third machine for making and dispensing the flavors of heat and frozen pudding, etc. do not have. The reason for this is that each chamber typically contains more than the amount needed for a single feed. It also includes a large amount of ice cream. ice cream with different flavors To dispense the cream, each chamber must be filled with the new flavor created in that chamber and discharged from the dispenser. It must be empty before it appears in the mouth, and in addition it must be aerated from there. The pre-flavored mixture fire trough from which the frozen ingredients are drawn is also cleaned. must be maintained. Large ice cream shops and confectionery shops sell many different products. There may be enough sales to justify having several dispensing machines dispensing the goods. However, smaller shops usually only have one or two machines of this type. This limits the number of flavors that can be offered to customers.

Additionally, the product is typically formed in larger quantities than can be dispensed in one feed. This prevents excess product from remaining in the room until the next time it is needed to be dispensed after forming. Ru. Therefore, excess product should not be over-frozen, which will only promote crystallization. This will result in further mechanical blows by the blade inside the chamber. pre-mixed flavors volume and by continuous freezing and pounding of several forts (several liters) of product. Product freshness and palatability can be adversely affected in stores where products sell slowly There is sex.

Other disadvantages of traditional distributors include many internal surfaces that are difficult and time-consuming to clean and maintain. and that they have moving parts.

At the end of each day or at other intervals as directed by the Land Insurance Office, remove all charges from each distributor. Any residual product must be cleaned up and may not contaminate the product being dispensed from the dispenser. Distributor chamber walls, pumps, and Other internal parts must be thoroughly cleaned. 1ilf cleaning work is Not only is it expensive from a point of view, but it is also costly in terms of wasted product. Moreover, getting employees to do it properly can be an unpleasant and difficult task.

Aerated frozen products are produced and distributed on a continuous basis by atomization. Attempts have been made to allocate As disclosed in U.S. Patent No. 2,594.422 In one example of a distributor of the type, a liquid mixture and a liquid refrigerant are mixed in a mixing chamber; It is fed by a rotary emulsifier that forms a single liquid emulsion. Next, this emulsion is misted. A blow nozzle injects liquid refrigerant into a separation chamber where it evaporates and separates adjacent droplets of the mixture. effectively freezing them, thereby transforming them into flakes or fine powder. Next, The swarm of arcs clumps into larger hollow particles. Cold absorbed by the hollow internal surface The cryogen expands further in the separation chamber to increase the volume of the particles and thus reduce their density. do. The liquid refrigerant that evaporates in the separation chamber is extracted and reused. It was frozen The particles are then frozen by compressing the particles at a controlled rate to give the desired consistency in the final product. The product falls into the chamber of the screw-type extruder, which leads the product to the outlet of the distributor.

Overrun is contrasted with the actual entrapment of air inside individual droplets. It is formed by hollow spaces between flakes that are formed by mechanical agglomeration. Limited to one. Therefore, even if the patented distributor is Even if atomization is used to make frozen products, overrun by the amount of liquid refrigerant absorbed into the liquid mixture before feeding the mixture to the separator. It is determined. Addition of additional additives further reduces overrun and improves the texture of the lumps. An extrusion molding machine is required for this purpose.

The patented device also makes the dispenser sanitary, similar to the other dispensers mentioned above. There are various internal surfaces and moving parts that must be cleaned to keep them in good condition. have. Moreover, the extruder chamber is constantly supplied with frozen product. It is. As mentioned above, this allows the flavor of one product to be easily differentiated from the flavor of another. It becomes impossible to quickly replace the machine, and if you replace it without disassembling and cleaning the machine. , the flavors will be mixed.

Summary of the invention Therefore, air-conditioned products can be manufactured without the need to maintain large amounts of product in the equipment. It is an object of the present invention to provide an apparatus for producing and dispensing products.

It also provides this type of equipment that is easy to configure, easy to make and maintain. is also an object of the invention.

In addition, it is necessary to meet individual customer requirements (from one product mixture to another). The present invention also provides a device of this general type that facilitates rapid conversion to This is the purpose of

In addition, we individually manufacture small quantities of freshly air-conditioned frozen products on request. It is also an object of the invention to provide a device for dispensing.

Furthermore, it is made of air-conditioned refrigeration which is easy to clean and maintain under hygienic conditions. It is also an object of the invention to provide an apparatus for manufacturing and dispensing products.

In addition, high-quality eyelets that can precisely control their overrun over a wide range of It is also an object of the invention to provide a device for making screams.

Furthermore, this one product that distributes numerous flavors yet occupies relatively little space. It is also an object of the invention to provide a device of general type.

Furthermore, it is an object of the present invention to provide a device for completely dispensing liquid fluids. It is.

In addition, air allows precise and thorough control of the amount of gas mixed into the final product. It is also an object of the present invention to provide a method for producing and distributing radiocontracted products. .

Additionally, product overrun can be precisely controlled over a wide overrun range. It is also an object of the present invention to provide a method for making ice creams and yoghurts. Ru.

Other objectives are partly obvious and partly will become apparent hereafter. therefore , the invention comprises several steps and one or more of these steps in relation to each other. the relationships among the steps and the characteristics of the configuration adapted to give effect to these steps. features, combinations of elements and arrangements of parts, all of which are illustrated in the detailed description below. The scope of the invention is indicated by the claims below.

Briefly, according to the present invention, the airage conditioner for ice cream, frozen yogurt, etc. The product is produced by atomizing a fluid such as a liquid product mixture or gas. and distributed. Then mix them thoroughly to cover a wide range of mixtures. Forms a smooth, relatively homogeneous product whose composition can be controlled. An embodiment of the present invention According to be made into In other embodiments, atomization occurs simultaneously with mixing. Especially the present invention In a system, pressure is applied through a conduit extending under conditions such that turbulent mixing occurs. Mixing is accomplished by adding and passing the mixture or its components. Especially ice cream When forming air-conditioned products such as cream or frozen yogurt, The atomization process powders the liquid ice cream or yogurt mixture into fine particles. By restricting the particles and air flow into the conduit, the air is crushed into a liquid mixture. A turbulent mixing of these components occurs which causes them to become very thoroughly mixed with the particles.

Although the exact process is complex, we found that when a particle is subjected to a force along a conduit, are contiguous and very close together and are restricted, while still being mostly in a liquid state. Due to certain factors, they combine and coalesce, as if they were removed by a liquid "skin". Rather than the air being trapped and confined within it, as if there were a rolled up bubble. I believe that it forms large liquid particles.

The amount of air conditioning in the product depends on the length of the conduit, its internal diameter, the distance from the mixing space to the conduit. Release rate, mixed particle size, gas to mixture ratio, volumetric flow rate, mixing density and is a function of a number of factors such as viscosity, mixture surface tension, and mixture temperature. liquid The body product mixture is mixed with ■ or more flavoring agents and optionally other additives. It is advantageous to have a neutral main ingredient such as cream or yoghurt. turbulent mixing flow During passage through the passageway, the flavoring agents and other additives are completely engulfed by each other and the air. Forms a relatively homogeneous, fine-grained product that is rough and smooth. one or more of these elements Although the degree of mixing can be controlled by varying the , the amount of air conditioning can be controlled based on the length of the conduit. I discovered that.

In one embodiment of the invention, the conduit is vertically oriented and the conduit ejects from the conduit. The air-conditioned mixture is dropped through the cooling chamber directly into a container placed below the conduit. I can chill. In other embodiments, the air conditioned mixture from the conduit The mixture is dispensed onto the outside surface of a chilled drum or wheel rotating at a selected speed. It will be done. Meanwhile, on the drum, the mixture freezes to form the mM on the drum. drum As the drum rotates, it gradually rubs off and falls into a container placed below the drum.

By injecting different additives into the liquid mixture or gas stream or turbulent mixture passages Can be introduced into an air-conditioned product stream or when a container contains a cooled mixture. Can be dropped into the container when filled. Thus, e.g. If additive A1 is required for one product part, the additive is added in an appropriate amount, e.g. A liquid mixture containing one part and a gas are injected into the conduit for mixing with the gas. next part If Additive A2 is required in minutes, add it to the mixing passage instead of Additive A1. things are injected. The same applies below.

The internal volume of the mixing passage and pipe that injects the additive into that mixing passage is distributed Extremely small compared to the volume of normal product parts. Therefore, when changing additives, The carryover of additives from one part to the next is negligible. its minimum retention Even the amount of waste or "contamination" can be sufficiently removed as described below.

Thus, with the present apparatus and method, there is no need to continue feeding the distributor with finished product. Aerated products can be produced on an “as needed” basis. It's ice cream Even in the case of frozen, aerated products, the containers are packed as soon as the product is produced. It is directly introduced and virtually no product remains in the distributor. Therefore, for example once identical without any perceptible flavor carryover from one supply to the next. The dispenser can dispense a variety of different ice cream flavors. Also, There are minimal moving parts that come into contact with the product, and there is no need to store the product, making it ideal for The appliance can be maintained in a sanitary condition with minimal effort and downtime.

Brief description of the drawing In order to fully understand the nature and purpose of the present invention, the following drawings and illustrations of an embodiment of the present invention are provided. Reference should be made to the relevant detailed description.

FIG. 1 shows an apparatus for producing and dispensing aerated frozen products according to the invention. FIG.

2 and 3 are diagrams that help explain certain aspects of the apparatus of FIG.

FIG. 4 is a side elevational view showing another embodiment of the invention.

FIG. 5 is a cross-sectional view taken along line 5-5 in FIG.

FIG. 6 is a partial isometric view showing a portion of the apparatus of FIGS. 4 and 5 in further detail.

FIG. 7 is a schematic diagram illustrating another device embodiment.

Description of examples Referring to Figure 1 of the diagrams, the aerated product, in this example ice cream Overall, an apparatus according to the invention for producing and dispensing frozen products, such as It is shown in This device has a first intake port 12 for liquid, air or other With 12 secondary inlets for gas and 12 outlets for single discharge The mixing chamber is defined by a vertically oriented air atomizing nozzle I2.

A supply source (not shown) of the liquid to be aerated connected to the intake port 12 There is a conduit or tube 14 leading from. In this example, the liquid is ice cream. A more or less standard mixture of ingredients for producing frozen products such as be. The fluid flow through the pipe 14 to the nozzle 12 follows the path of the pipe 14. It is controlled by a valve 16 driven by an attached solenoid.

Gas for aerating liquid mixtures is supplied at pressures above atmospheric pressure The gas is supplied to the nozzle 12 by a pipe 22 that leads the gas from a gas supply source (not shown). be provided. In an experimental setup for demonstrating the invention, 5 lbs./sq.in. (0.35 kilograms/square centimeter) or 100 pounds/square inch Pressures of 7,0 kilograms per square centimeter or more were used. gas is , air or to provide overrun or bulk to conventional ice cream products. may be any other non-toxic gas customarily used in

The gas flow to the nozzle 12 is energized by a solenoid provided in the path of the pipe 22. It is controlled by a valve 24. Operation of valves 16 and 24 is thereby controlled by the operator. from a controller 26 having a touchable keypad 28 that can control 10 operations. Controlled by output signal.

The atomized mixture injected from the mixing chamber or nozzle outlet 12 is typically No spraying into open spaces as occurs with industrial nozzles of this type. stomach. Rather, it is relatively long, e.g. no more than 2 inches (5.1 cm) 24 inches (61 cm), with a relatively small diameter, e.g. 0.08 inches ( 0.42 cm) to 0.24 inch (0.61 cm) conduit 30 to one end of the turbulent mixing passageway, where a nozzle is inserted through the conduit. The effluent from the tube 12 is considerably disturbed.

Thus, within the conduit there is an intense flow of atomized suspended particles and gas as shown at T in Figure 1. At the same time there is a rough mixing, thereby forming apparently somewhat larger particles. The particles coalesce while capturing the gas, so that the gas is effectively contained within the particles. death Therefore, the fluid discharged from the discharge ends 30 of the conduit 30 has approximately uniform size. , not confined to the "skin" formed by continuous mixing of the outside generally It is composed of relatively small aeration particles (with air). Ru. As explained in more detail below, specific applications (conduit dimensions may vary depending on The specific product mixture, desired production volume, driving pressure, atomization nozzle, among other factors. Depending on a number of factors including slurry size, desired aeration, and desired "wetness" It depends.

Generally, the length of the conduit is determined by the diameter (or equivalent diameter, i.e., the cross-sectional area of a given circle) of the conduit. is at least several times the diameter of the conduit).

Compare the ratio of surface area to volume of particles exiting the conduit during passage through the cooling chamber. Due to the high precision of the particles, particles can be “flash” frozen within a few seconds, i.e. 1 to 10 seconds. Ru. The small particles coming out of the conduit, combined with each particle being flash frozen, Very even and smooth, ideal in terms of taste and standard effort. produce a product. Furthermore, the energy required for this process is lower than that of conventional refrigeration machines. It can be calculated that it is within the range.

Referring again to FIG. 1, below the turbulence conduit 30 is a vertically oriented tubular cooling chamber 34. , it is provided with a central passageway 34a for receiving the discharge end of the conduit 30, or It extends a considerable distance below the conduit. The coolant flows through the chamber 34 into the wall of the chamber 34. A spiral passageway 36 is formed for circulating the water. Upper and lower ends of passage 36 are connected to the outlet of the refrigeration unit 38 and the inlet by pipes 36 and 36, respectively. It is continued. Unit 38 is also controlled by controller 26 .

At a distance below the lower edge of the chamber 34, a container such as a paper or plastic cup C is supported. There is a horizontal shelf or tray 42 for holding. Cup C is normally in chamber 34 It is placed directly below the central passageway 34, so it draws gravity from the lower end of the chamber passageway 34. It is in a position to catch, or catch, the ice cream that falls under the influence of the ice cream.

It is desirable that the diameter of the passage 34 is sufficiently large. This causes the surface The need for cleaning is minimized. Provide a boundary layer adjacent to the air barrier or passageway wall This further prevents particles from accumulating on its inner walls. This way In order to provide a similar air boundary layer, the device 12tjlo is installed at the upper end of the passageway 34 of the chamber. , comprising an annular pipe 44 with a number of small holes (not shown) on its lower side. There is. Pipe 44 is a solenoid energized path controlled by controller 26. Connected to a gas supply source (not shown) by a pipe 46 with a valve 48 provided in the has been done. When valve 48 is open, for example just before each dispensing cycle, the downward A cylindrical layer of fresh air separates passageway 34a from the fluid exiting conduit 30. It helps to

As an alternative to providing an air barrier, the chamber 34 may be constructed with spatially separated interior and exterior walls. The inner wall is porous and the pipe 46 supplies gas to the space between the two walls. You may do so. The gas expelled from the porous inner wall will destroy all particles approaching that wall. Tends to bounce off children.

According to the invention, selecting the flavor of the ice cream dispensed by fZlo The device 10 is equipped with facilities to make this possible.

A manifold 52 having several inlet branches 52 or 52, here five. This is accomplished by means of a tube 50 leading to. These branches are e.g. Source of additives (not shown) which are syrups such as cholate, strawberry, vanilla etc. each connected.

make it possible to supply All these valves are controlled by signals from controller 26. be controlled. A tube 50 is connected to the upper end portion of the conduit 30 and is connected to a selected one or more The additive is supplied to the fluid in conduit 30, but instead is connected upstream of conduit 30. You can do it like this.

The parts of the device 10 may be housed in a housing, shown only illustratively at 60 in FIG. The wall of the housing 60 is provided with a suitable opening 60a, as shown in FIG. It is convenient to approach the shelf 42 so that cup C can be placed on the shelf as shown. It is planned.

Keypad 28 controls the flavor of the ice cream product dispensed by device 10. A selection key or button 2 corresponding to the valve 54 or 54 is provided so that the person can make a selection. It has 8 tachi to 28 tachi. The controller 26 is configured such that the operator presses a key 28, for example. When the pressure is applied, a signal is applied to valves 16 and 24 to energize them at the appropriate times; Open these valves to release unflavored liquid ice cream mixture and gas. It is programmed to feed the nozzle 12 at an appropriate rate.

When nozzle 12 sprays these fluids into conduit 30, controller 26 controls l, e.g. chocolate syrup, is injected into conduit 30 via manifold 52. then sends a signal to valve 54 to open and suspend the additive in the discharge from nozzle 12. The mixture is allowed to float and thoroughly mix into the liquid mixture being aerated in conduit 30. valve 16. The selected ice cream is Amount of cream product, e.g. chocolate ice cream filling cup C on shelf 42 for as long as it takes for the device 10 to dispense a portion or dose of the system. Leave these valves open. Then valves 16, 24 and 54 close, and the No additional fluid exits conduit 30.

According to the illustrated apparatus, liquid or solid ingredients are added to the frozen product in container C. be able to. For this purpose, a distributor 68 having a plurality of partitioned rooms is provided adjacent to the room 34. They are placed side by side. This dispenser contains diced Jimmy's and chips. Several separated chambers 6 that can contain various ingredients such as chocolate syrup It has 8 views. When the appropriate key on the keypad 28 is activated, the control is activated accordingly. The outlet is selected by the controller 26 via a common outlet pipe 69 on the container C. A distributor dispenses the material. This material is placed in container C depending on when dispensing begins and ends. The product may be mixed with or added to the top surface of the product.

As soon as cup C is full, it is removed and replaced with an empty cup.

The operator can then respond to the next customer's request.

If the next customer wants a different flavor of ice cream, for example vanilla, , the operator can press the keypad key corresponding to that flavor, for example, the key 28. can. In response, controller 26 causes valves 16 and 24 to open as before. Additionally, valve 54 is opened so that vanilla flavor is supplied to conduit 30 and nozzle 1 Floating on the flavorless ice cream mixture drained from 2.

The controller 26 may also program the dispenser to dispense different amounts of portions. can. Therefore, by pressing a key with a keypad, the operator can The container can be filled with ice cream of the selected flavor. press another key This allows medium product quantities to be dispensed, and so on.

The internal volume of the conduit 30 is extremely small, for example 1 cubic inch (16° 4 cubic centimeters). of flavor left behind in the tube after each dispensing operation. Any row of attached products is packed! Flavor of all next product parts distributed by L10 is insufficient to significantly affect Further mixing by closing valve 16 By leaving valve 24 open for a short period after stopping the flow of material, effective Any remaining mixture can be removed.

After each dispensing operation, branch 50 and manifold 52 remove liquid flavorant from the previous cycle. It should be noted that it remains filled with syrup. Valve 54 standing or 5 4e and the conduit 30 due to the volume, i.e. the length of the tube 50 and the manifold 52. The same amount can be minimized by minimizing the inner diameter, resulting in a partial The amount of syrup carried over from one part to the next is a small proportion of the total volume of each part. , resulting in a carryover of discernible flavor from one part to the next, i.e., color or There is no carryover of flavor.

However, loading rILIO is essential to avoid even the smallest additive carryover. Equipped with equipment. More specifically, the path includes a solenoid-energized valve 58. A conduit 56 is connected between the nozzle 22 upstream of the valve 24 and the end of the manifold 52. has been done. At the end of each dispensing cycle, controller 26 controls manifold 52, tube 50, and A signal causes valve 58 to open long enough to remove its liquid contents from tube 30. Output the number to the blank valve.

Referring to Figure 1, if the emulsifying machine or extrusion molding machine is broken and needs repair, please refer to Figure 1. It is important to realize that there are no potentially moving parts in the device It is. Furthermore, the machine must be cleaned to keep it clean and sanitary. There are very few surfaces. Nozzle 12 and conduit 30 have a very small internal volume. However, these parts are connected to the nozzle using gas supplied through the pipe 22. The tubes can be cleaned by flushing them. Similarly, tube 50 and manifold 52 is removed by flushing with gas supplied by pipes 22 and 56. Additives can be removed. For this purpose, the operator may Valve 24 and 5 can be operated at any other suitable time without opening other valves in controller 26. 8, so that the pressurized gas scrubs the internal surfaces of these parts. is preferably provided on the keypad 28.

Additionally, if desired, pipe 14 may be provided with a branch downstream from valve 16 (not shown). (not available) from a source of hot steam or other sanitizing fluid. By pressing the appropriate key on door 28, the operator instructs controller 26 to open the valve for that branch. As a result, steam or other sanitizing fluid flows through nozzle 12, conduit 30 and chamber passageway 34. may be used to sanitize the surface. Occasional manual cleaning required The only parts of the device 10 are the surfaces of the chamber passageways 34 and the shelves 42.

Making aerated frozen products like ice cream or frozen yogurt In some cases, overruns have a direct impact on product cost and palatability, as explained at the beginning. It is extremely important to be able to control overruns. outfit Condition 10 includes products with overruns ranging from approximately 5% to 80% or more. Easy to produce. Thus, the device 10 has a preferred operating temperature of, for example, 5% to 25%. - Gourmet ice cream with a bar run of about 30% to 50% preferred Soft ice cream with bar run and 50% to 80% or more You can make iced milk or other products that should be overrun. moreover , to maximize profits for each product while maintaining product quality and palatability. overrun can be precisely controlled.

For example, the flow rate of the gas and liquid mixture supplied to the nozzle 12 and the length of the cooling chamber 34 and temperature, e.g. 6 inches (15,2 centimeters) to 10 inches, respectively. (25,4 cm) and -40°F (-40°C) to 0'F ( -17,8°C) is aerated in chamber 34 before falling into container C. They are strongly dependent on each other in terms of number and size of particles. However, these elements Mainly wetness/dryness, which is more related to product quality than overrun. affect. For example, increasing air pressure will slightly increase overrun. deer However, it also increases the particle velocity and therefore reduces the proportion of particles that freeze in chamber 34. A slightly more moist product is dispensed. On the other hand, the increase in block temperature is Resulting in a wetter product with less run. In both cases, the resulting product is more moist. , thereby compromising quality.

However, the length of the turbulent mixing path or conduit 30 is such that there is no overlap in the product being dispensed. was independently found to have a strong effect on the amount of The length of that conduit is As it increases to a maximum value, the gas trapped in the liquid mixture particles flowing through the conduit efficiency of the system increases. Mixture particles resulting in more gas being released from the conduit This results in a more overrun frozen product.

Figure 2 shows the length of the conduit when the mixture particles from the conduit pass through the conduit at a constant flow rate. 12 is a graph showing a specific example of a change in overrun for a specific example. It can be seen from Figure 2 In this example, the overrun is smooth and sufficient as the length of the conduit increases. A significant increase can be seen. This curve shows that adjusting the length of the turbulence conduit results in product overlap. This indicates that the change in the value ranges from about 5% to more than 80%. In the device 10, The length of the conduit 30 is such that the conduit can be replaced or, more conveniently, expanded or retracted. 1, as shown by the dashed line across conduit 30 in FIG. It can be adjusted by making it in the part of the structure.

The inner diameter of the conduit 30, on the other hand, is particularly suitable for overrun control and is not variable. stomach. This is illustrated in the graph depicting the overrun for this example conduit diameter. It is shown in FIG. So according to this curve, at a certain product flow rate, good quality The diameter of the conduit that can produce the product falls within a narrow range, namely 0.08 inch (0.20 inch). inches) to 0.12 inches (Q, 30 centimeters) only. It is shown that Outside of that range, the product is too moist and has too little bulge. .

4 and 5, another embodiment of the invention is shown relatively at 80. here The product mixture and gas are more turbulent than they are at the nozzle before being introduced into the turbulence conduit. Atomized with filtration multiple inlet/outlet fittings. In addition, it can be dropped into a container via a cooling chamber. Instead, turbulent conduit effluents are deposited on the outer surface or surface of the rotating cooling drum. . The frozen product is then scraped from the drum and deposited into the container.

The device 80 includes an upright support 82 having a hollow fluid-tight tube at its upper end. The rotary drum 84 has a diameter of 2 feet (0.61 meters). tor) and 4 inches (10.2 centimeters) wide. make it easier to explain A pair of tubes protruding from opposite sides of the drum at the axis of the drum in order to A drum 84 is shown supported on both sides by shaped axles 86 and 88. Mandrel 86 One end section is fitted for support and the opposite end of this mandrel is attached to a rotating joint tube. That is, it is connected to the drum by a joint 92. Also, as shown in Figure 4, The mandrel 86 is an upwardly curved tubular shaft extending approximately to the top of the drum. The extension 86 has soil within the drum 84 (171).

A tubular mandrel 88 has one end attached to the left side of the drum and also has one end attached to the left side of the drum. protrudes slightly inside the chamber. The opposite end of the mandrel 88 is a rotating joint. That is, it is connected to one side of the joint pipe 94 and the opposite side of the joint pipe 94 is connected to the support body 82. It is connected to one side of a mounted tubular shaft or mandrel 96. Shinbo 86 The outer ends of pipes 98 and 96 are connected to pipes 98 and 102, respectively. these The pipes are connected to the input and output of the refrigeration unit 104 placed at the bottom of the support 82. each connected. When unit 104 is operating, the coolant is up the pipe 102 and into the drum 84 through the rotating joint 94 and the mandrel 88. circulates. This coolant is dripped to the level of the top of the extension 86 inside the drum. The ram is filled and discharged through its extension and down the mandrel 86 and down the pipe 98. Return to the refrigeration unit 104.

In reality, the drum 84 is rearwardly moved only by a coaxial tubular mandrel instead of the mandrel 88. may be supported from the drum, so that the coolant is supplied to the drum from the rear of the drum, or is discharged. This makes cleaning the drum extremely easy.

At least the cylindrical surface 84 of the drum 84 is made of stainless steel or nickel plated material. Made of a highly thermally conductive material such as hardened aluminum, the liquid coolant Bring the surface to a temperature well below the freezing point, e.g. -20°F (-28.9°C) or Maintain at -25°F (-31,700).

The disc-shaped side of drum 84 may be made of the same material as drum surface 84a. but , to minimize the energy required to cool the drum, a low temperature resistance It is desirable to make them of a rigid thermally insulating material, such as a plastic material. Also, It is desirable to have a reason that will become clear later.

The drum 84 is rotated by an electric motor 106 mounted on the support 82 . The shaft of the motor 106 is connected to a pinion 110 that is rotatably fixed to the shaft 88. Drives a circumferential timing chain or belt 108. The motor 106 moves When producing, it drives the drum 84 at a selected speed, e.g. Rotate clockwise as shown in Figure 5.

Referring now to FIGS. 5 and 6, in apparatus 80, the product mixture can be Fitting 114 is atomized with air or other gas. The device shown In this case, this fitting is a T fitting, but it is a Y fitting. Or it may have some other multiple doorway configuration. Anyway, fitting 1 14 is a leg 114 connected to the outlet of a cylindrical manifold 116, which will be described in detail shortly. A product mixture, for example a yogurt mixture (Y), is received via a. In this regard In this case, the manifold has an axial passage 117 whose outlet end is connected to the fitting. Suffice it to say that it is connected to leg 114A. Including valve 122 in the passage, as shown in FIG. As shown, a pipe leads to a pressurized container 124 supported on a support 82. 118 is coupled to the inlet end of passageway 117. Container 124 is well known in the food industry. It is of the type. It basically houses a liquid like a yogurt mixture It is a flexible bag. This bag is mounted inside the housing 125 and ng 125 is used to crush the bag and apply a selected pressure, e.g. Pipe at a pressure of bond/square inch (4°9 kilograms/square centimeter) Pressure can be applied to expel liquid through 118.

Fitting 114 receives air or other gas in one of its arms 114. child This arm is connected to a pipe 126 containing an electrical valve 128 in the path, As shown in FIG. It leads to an air compressor 132.

The compressor 132 is operated at a suitable pressure, such as 50 pounds per square inch. /cm2).

The remaining arm 114 of the fitting 114 has its opposite end attached to the drum 84. It is connected to one end of a turbulent mixing passage or conduit 138 arranged above. basic a short pipe with a hole in it, extending parallel to the drum axis to the surface 84 of the drum. Connecting the end of the turbulence conduit to a liquid distributor 142 spaced slightly above the is the most desirable. The function of the distributor 142 is that when the drum is rotating, the flange The air discharged from conduit 138 is distributed relatively uniformly over the surface of drum 84 over a period of 84 minutes. and distributing the alated mixture. The enclosure 153 surrounding the distributor is Limit emissions from the distributor. The bottom of this enclosure does not extend above the surface of the drum. , for example, with a space of 0.050 inches (0.127 centimeters). (see Figure 5), through which the product is discharged and deposits a thin layer onto the drum. A narrow passageway 153 forming the layer is provided.

Thus, just as described above with respect to the apparatus of FIG. The atomized mixture in the mixing chamber regulated by 114 is directed to turbulence conduit 138. By passing through the conduit, the fluid is considerably disturbed and rubbed. Due to this The formation of agglomerates of product mixture particles and flavorants and other additives is encouraged, while empty spaces The trapping of air or gas is promoted so that the gas is effectively contained within the particles. Therefore, minutes All fluids discharged from arrangement 142 are approximately uniform, as described with respect to FIG. having air trapped within an external, generally continuous "skin" of uniform size It consists of relatively smaller aerated particles. I also mentioned it there In other words, a conduit is constructed in such a way that the fluid leaves the conduit at very low pressure, close to atmospheric pressure. The dimensions are such that only a small amount of water is thrown away. To help in this regard, conduit 138 has an inner diameter that tapers to become wider at its discharge end. Good too.

As noted earlier, the amount of aeration is dependent on the concentration and viscosity of the mixture, turbulence, etc. It is a function of a number of factors, including the length and internal diameter of the passageway, and the flow rate of the mixture through the turbulent mixing passageway. It is a number. The latter in turn is strongly dependent on the driving pressure applied to the mixture. the current , Elgin's Non-Fat Naturally Based Yogurt Standard mixtures and 70 lb/in2 (4.9 kg/in2) with a mixture driving pressure of 50 pounds per square inch (3,5 kilograms per square inch) Flavored syrup using air pressure of 0.8 oz/s (cm2) 100 vs. 200 sized conduits for a production standard of 22,7 g/s) length-to-aperture ratio, e.g. 2 with an aperture of 0.1 finch (0.43 cm) Optimum aeration (40%) using a 4 inch (61 cm) length ) we have found that we can obtain Of course, it can be given using a shorter length than this. aeration rate lower than the maximum value obtained for the given mixture and driving pressure. while longer lengths require first mixing and aeration of the product. It can then be used to transport it to the desired location. Of course it's too long and nothing is added to the mixture, but not for too long without unduly spoiling the product. Probably not.

The discharge from the distributor 142 is deposited on the drum 84 and as the drum rotates. It spreads over the drum surface 84a while forming a uniform coating film on the drum. coolant As the water circulates through the drum, the surface of the drum remains cool and the paint The film freezes immediately and is deposited on the surface of the drum, such as ice cream or yoghurt. Forms the “skin” S of the frozen product.

As best seen in Figures 4 and 5, a doctor blade 148 is placed around the drum. Angularly spaced from the distributor 142, its edge 146a is connected to the drum surface 84 and The drums 84 are provided adjacent to each other so as to mesh with each other. Therefore, the doctor - The blade can scrape off the skin S of frozen products from the surface of the drum, and As a result, the product is placed in a container C placed on a shelf 148 below the drum as shown in FIG. It can fall like Ribbon R. Cut the edge 146a of the blade into a V shape. It is formed with a notch, and the circumferential edge “encloses” the edges of the skin and connects them to the blade. Container C1 with a relatively small mouth leading to the center, e.g. standard ice cream It is desirable to allow the frozen product to fall into the container or cone.

The device 80 includes a housing, indicated by dash-dotted lines 152 (FIG. 5), within which a driver is mounted. 84, distributor 142, doctor blade 146, and shelf 148. are provided on the wall of the housing 152 to allow the drum to open as shown in FIG. A suitable opening 152 is enclosed in which Cup C can be placed on the shelf below. .

According to the invention, the package 180 is used to store products such as yoghurt dispensed by the device. Equipped with a choice of flavors. Flavor injection occurs at manifold 116 .

More particularly, the manifold has an axial passage 117 and a circumferentially disposed passageway 117. 1 is a conventional device with an array of radial injection sections. For illustration purposes, this polynomial The manifold contains three different flavors F3, F.

and F into the yogurt mixture Y, three injection parts 116a, 11 It is shown as having only 6b and 116. This injection part is axially It extends in the direction of the opposite passage 117, and therefore the air injected from this injection part Flavor is captured in the fluid stream flowing through passageway 117. Also, each injection part A check valve (not shown) is provided to prevent backflow through the section.

Tubes or pipes 162, 162 and 162 are connected to injection portions 116a, 116b and 116 and 116 in the section supported by the support 82 next to the container 124 of yogurt. pressurized syrup containers 164, 164b and 164 and are connected to each other. These containers should be the same as container 124. stomach. This pipe has electrically operated path valves 166, 166, and 166. are provided in the manifold 116 from the vessels 164a, 164, and 164, respectively. Control the flow of fluid to the corresponding inlet/outlet. The operation of these valves is as well as valves 122 and 128 that control the flow of yogurt and air to the housing 114. and a touchable key by which an operator can control the operation of the device 80. It is controlled by an output signal from a controller 172 having a pad 174a. controller 172, refrigeration unit 104, air compressor 132, and drum drive motor 106; The speed of can also be controlled. Containers 164 may be individually pressurized or Pressure is applied through a delimited chamber 165 which is itself pressurized by a pressure source of can be done. This also applies to container 124. The compressor 132 Supplying the necessary pressure to all containers as well as mixing air to pipe 126 That is advantageous.

The keypad 174 is the ice cream or yogurt dispensed by the device 80. A selection key or button that allows the operator to select between three flavors of the product. It has 174 beans or 174c. The controller 172 is operated by the operator using one of the keys. , for example, when key 174 is pressed, valves 122 and 166 are turned on after a predetermined time. The valve is programmed to apply a energizing signal that causes the valve to open. It is. As a result, the unflavored yogurt mixture enters manifold passage 1. 17 and the additive, such as vanilla bean, flows through injection port 116 and through. is injected into the passageway 117 and the additive passes through the passageway to the T-fitting 11. Supplemented to the mixture flowing in step 4. The controller also applies a signal that causes valve 128 to open. , compressed gas is introduced into T-fitting 114, thereby atomize and aerate the product mixture flowing from the turbulent flow conduit 138 The T-fitting generates intense shaking and mixing motion. Valve 122.128 and 166! A signal from the controller 172 that controls the cup C on the shelf 148 For example, aeration of only one serving of chocolate yogurt Apparatus 80 is configured to dispense a selected amount of yogurt mixture onto rotating drum 84. These valves remain open for as long as needed. These valves then close and the No additive fluid will flow through conduit 138.

Once the product mixture is dispensed onto the drum 84, the product mixture freezes onto the drum. Forms a thin skin on top. This skin is a doctor who scrapes this skin off the drum. - The blade rotates to the blade 146 and falls into the container C.

When container C is full, it can be removed and replaced with an empty cup.

The operator presses an appropriate key on the keypad 174, for example, the key 174b. , now fill this cup with a different flavored yogurt, for example vanilla. I can do it.

Similar to device 10 of FIG. 1, device 80 can also be adjusted to dispense different amounts of product. Ru. The controller 172 also controls the fitting 114 after each supply. The valve 122 that controls gas flow is held open during the complete rotation of the drum 84. It is desirable to program The gas flows through fitting 114, conduit 138 and Clean the product distributor 142 from the previous supply while the doctor blade The entire surface 84 of the drum 84 is cleaned while the drum 84 continues to rotate.

This minimizes flavor carryover from one product supply to the next. This will keep the drum and fluid line clean.

In the apparatus 80 specifically described herein, the flavor additive is present in the shaft of the manifold 116. are injected into the product mixture stream through the direction passage 117, but not directly into the air stream. May be injected. This simply means swapping the positions of pipes 118 and 126. As a result, air is supplied to passage 117 while the product mixture is passed through the T-fitting. arm 114 of ring 114. This array allows the system to run on each dispensing cycle. When flushing at the end of the process, airflow flowing through pipe 118 causes manifold passage 117, Inner end of inlet/outlet 116-116 and leg 11 of T-fitting It has the advantage of cleaning 4A.

Apparently in both series the valves that control the flow of product mixture and additives are removed after cleaning. Fitting 11 to minimize the amount of residual product mixture and additives. 4 and manifold passageway 117 as possible.

Separate T-fitters can also be used in place of manifolds 116 to distribute each of the three flavors. Flavor carryover can be completely eliminated through the use of cooling and turbulence conduits. You can understand that. Still further, in some cases three different flavored yogurts may be used. - Air flow to deliver the gluto mixture to three different fittings and turbulence conduits. It is desirable to pre-mix the flavoring and yogurt mixture. Figure the array for this 7. Three pre-flavored yogurt mixtures were prepared in different valves 16G soil, 1 3 T or Y fittings 114 and 114 degrees through 66 degrees and 166 degrees and 114 days, respectively.

These fittings are placed on the drum 84 as shown. Turbulent flow conduits 138 leading to vessels 142, 142 and 142, 138 and 13 It is served on the 8th. Thus, in this example, from one supply of product to the next There is no flavor carryover in the product supply.

If desired, the equipment 80 may be provided with steam cleaning or sanitation as described above for the apparatus 10. The product in container C can be coated with nuts or other A distributor as described above may be provided for depositing toppings.

Apparatus 80 is an apparatus for producing products that freeze instantly with essentially no ice crystals. It has all the other advantages mentioned above for ra,10. As a result, container C The products distributed in the Consists of extremely small particles of aerated yogurt particles. Place of device 10 As with the case, aeration of the product is primarily controlled by the length of the turbulence conduit 138. Ru.

The degree of refrigeration may be determined by one or more of the following factors: drum 84 speed, drum temperature, or mixture thickness. It can be controlled by changing the above factors.

Therefore, the above purpose is valid from what has been clarified in the explanation so far. You will see that you can get Additionally, without departing from the scope of the invention, The methods and configurations described can be implemented with some variation. For example, applying pressure In some applications, instead of using a two-fluid mixing nozzle that is supplied with using a one-fluid nozzle or fitting to inject an aeration gas, e.g. air in a nozzle or fitting or turbulent conduit, such as in a venturi tube. In some cases it may be practical to draw it through a hole.

Furthermore, the present invention particularly relates to the formation and dispensing of frozen foods such as yogurts. However, one or more fluids (gases or liquids) can be completely mixed into one or more liquids. and then lower the temperature of the product, thereby causing one component to mix with the other. It can also be used generally effectively to form intimately mixed solids or semi-solids. Ru. Accordingly, all matter contained in the above description or attached drawings is illustrative only. It is not intended to be a limitation.

It is also intended that the following claims cover all generic and specific features of the invention disclosed herein. It should be understood that it covers everything.

tube length (in inches) Pipe diameter (inch) FIG.3 5+ 152 142■ °153 138] One bullet one one 1゛S ']86. g 11-.

one +02 IQ Sen ILLLIII' IFIG, 4 ,,,=,=,-Continuation of PCT/US91105580 front page (72) Inventor Burns, Clay A. Massachusetts, USA 0 2155 Medford, Washington Street Number 10.55

Claims (1)

[Claims] 1. An apparatus for making and dispensing an aerated product, the apparatus comprising: means for producing an atomized effluent and receiving said atomized effluent; one end placed such that the waste is turbulently mixed; While passing through the joint passage, it is trapped in the turbulent passage before being released from the other end. a relatively long turbulent mixing passageway of small cross-sectional area, the other end being exposed to turbulent mixing; means to define A device characterized by comprising: 2. The passage defining means has one end for receiving the waste and the other end for receiving the waste from the other side of the passage. 2. The device of claim 1, wherein the device is a conduit constituting an end of a conduit. 3. The conduit is a tube whose length is 100 to 200 times larger than its inner diameter. 3. The device according to claim 2. 4. 4. The apparatus of claim 3, wherein said conduit is of variable length. 5. 4. The apparatus of claim 3 further comprising a fluid distributor on the discharge end of the conduit. 6. located to receive emissions from the other end of said passageway and to cool at least a portion thereof; 2. The apparatus of claim 1 further comprising cooling means for freezing. 7. The other end of the conduit faces downwardly and is positioned to receive discharge from the other end of the conduit. further comprising means for defining a cooling passageway having an inlet end facing downwardly and an outlet end facing downwardly; 3. The apparatus of claim 2, comprising: 8. further comprising container support means spaced apart below the outlet end of the cooling passage defining means. 8. The apparatus according to claim 7. 9. 8. The conduit and the cooling passageway are linear and vertically arranged. equipment. 10. the atomized fluid is a liquid ice cream or yogurt mixture; The gas mentioned above is a non-toxic gas commonly used to make ice cream or frozen yogurt. 10. The apparatus according to claim 9, wherein 11. means for separating the walls of the cooling passage from the effluent of the turbulent mixing passage collar; 8. The apparatus of claim 7, further comprising a stage. 12. The separating means forms a fluid curtain covering the cooling passage wall. 12. A device according to claim 11, comprising the means of: 13. introducing at least one additive to the fluid flowing through the turbulent mixing passage; 2. The apparatus of claim 1, further comprising the means of: 14. Further comprising means for selectively introducing any one of a plurality of additives into the fluid. 14. The apparatus according to claim 13. 15. introducing at least one flavor additive into the fluid flowing through the turbulent mixing passage; 11. The apparatus of claim 10, further comprising means for. 16. The producing means includes a first inlet for receiving the fluid to be atomized and a gas. a spray nozzle having a second inlet for receiving the water and an outlet; A device according to claim 1. 17. further comprising means for supplying atomizing fluid to the first intake of the nozzle; 17. The apparatus of claim 16, comprising: 18. supplying gas under pressure greater than atmospheric pressure to the second intake port of the nozzle; 18. The apparatus of claim 17, further comprising means for determining. 19. The producing means includes a first inlet for receiving the fluid to be atomized and a gas. a fitting having a second inlet for receiving the gas; The fluid and gas cross and mix inside the fitting, and 2. The apparatus of claim 1, wherein said plug has an outlet communicating with said means defining said turbulent mixing passage. Place. 20. Atomizing liquid and pressure are applied to the first and second intake ports, respectively. 20. The apparatus of claim 19, further comprising means for supplying gas. 21. The means for defining the turbulent mixing passage has one end connected to the outlet of the fitting. 21. The device of claim 20, wherein the device is a conduit connected to the conduit, the other end of which constitutes the other end of the passageway. . 22. 22. The method of claim 21, further comprising fluid distribution means connected to the other end of the conduit. Device. 23. positioned to receive emissions from the other end of said conduit, and at least 22. The apparatus of claim 21, further comprising cooling means for partially freezing the output. 24. The cooling means a rotating drum having a rotating shaft and a surrounding surface; and a rotating drum for cooling the surrounding surface. and means for rotating the drum at a selected speed; The other end of the conduit is placed over the surrounding surface, thus preventing emissions from the conduit. material is deposited on the surface and at least partially frozen to form a film; 24. The apparatus of claim 23, further comprising means for scraping the coating off the surface. Place. 25. Claim further comprising means for controlling the temperature and rotational speed of the drum. 24. The device according to 24. 26. A device for producing aerated products using a spray nozzle. a first inlet for receiving the liquid to be atomized by the nozzle; and a first inlet for receiving the liquid to be atomized by the nozzle; a second inlet for receiving water and a vertically oriented outlet; an inlet end connected to an outlet of the nozzle and a vertically oriented outlet end; a conduit of relatively small cross-sectional area and an inlet end placed opposite the outlet end of said conduit; , a straight, vertically oriented cooling having an outlet end spaced below said conduit; means for defining a passage; supplying a liquid product mixture to a first intake of said nozzle, thereby discharging said mixture; emitted from said nozzle as an atomized effluent and received at a second intake of said nozzle. turbulent mixing with the injected atomized gas in the conduit, thereby causing aeration. a liquid product mixture from said conduit and into said cooling passageway before reaching the outlet end thereof. and means for discharging into said cooling passageway for controllable refrigeration. A device that does this. 27. further comprising means for controlling the amount of frozen product present in the cooling passageway. 27. Apparatus according to claim 26. 28. Further comprising means for incorporating an additive into the frozen product present in the cooling passage. 27. The device according to claim 26, wherein 29. Equipment for making aerated products, including thoroughly mixing liquids means for dispensing an atomized product from and a fluid; an inlet end connected to receive the liquid and the fluid; and an outlet end. a relatively small diameter conduit and an inlet location located opposite the outlet end of said conduit; and an outlet location spatially separated therefrom; supplying the body and the fluid to the inlet end of the conduit, thereby causing the liquid and the fluid to Turbulent mixing occurs in said conduit so that a thoroughly mixed product exits said conduit at said temperature. temperature-reducing means, such that said product is on its way to the exit location of said temperature-reducing means. a means for undergoing a phase transition in A device characterized by comprising: 30. 30. The temperature reduction means of claim 29, wherein the temperature reduction means comprises a vertically oriented cooling passage. Device. 31. The temperature lowering means a rotating drum having a peripheral surface that is thermally conductive; means for cooling to a temperature of and means for rotating the drum at a selected speed. Device. 32. An apparatus for making and dispensing an aerated product, the apparatus comprising: a first inlet for receiving the fluid to be atomized and a second inlet for receiving the gas; a misting means having a second intake port and a discharging outlet; one placed to receive the atomized discharge from the outlet of said atomizing means; having an end which confines the effluent of said atomizing means while it passes through the passageway; A continuous stream of small cross-sectional area having an arrangement and length related to said atomizing means for flow mixing. means for defining a turbulent mixing path; and A device characterized by comprising: 33. An apparatus for producing aerated frozen products, which uses liquid ingredients. means for producing an atomized fluid stream comprising: and a means for rapidly producing an atomized fluid stream. An apparatus characterized in that it comprises a means for freezing. 34. 34. The apparatus of claim 33, wherein said means for rapid freezing comprises a cooling chamber. 35. Claim 33 wherein said means for rapid freezing comprises a cooled rotating member. The device described. 36. A method for making aerated frozen products, including atomization of liquid ingredients creating a fluid stream that is atomized and rapidly freezing said atomized stream to produce a product. and forming. 37. 4. The fluid stream is rapidly frozen by flowing it into a cooling chamber. 36. The method described in 36. 38. The fluid stream is rapidly frozen by flowing it through a cooled rotating member. 37. The method of claim 36. 39. A method of making and dispensing an aerated product, the method comprising: create an effluent, confine the effluent in a passageway, and confine the effluent to the passageway before the effluent exits the passageway. A method characterized by comprising a step of turbulent mixing in the path. 40. additives 40. The method of claim 39, further comprising introducing the effluent into the passageway. . 41. cooling the fluid present in the passageway to at least partially freeze the fluid; 40. The method of claim 39, further comprising the step of: 42. for depositing a plurality of differently aerated products on said drum; The method further comprises a plurality of said manufacturing means and a plurality of said passage defining means corresponding thereto. 25. Apparatus according to claim 24.