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WO2005070271A2 - Melangeur et son procede - Google Patents

Melangeur et son procede Download PDF

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Publication number
WO2005070271A2
WO2005070271A2 PCT/GB2005/000235 GB2005000235W WO2005070271A2 WO 2005070271 A2 WO2005070271 A2 WO 2005070271A2 GB 2005000235 W GB2005000235 W GB 2005000235W WO 2005070271 A2 WO2005070271 A2 WO 2005070271A2
Authority
WO
WIPO (PCT)
Prior art keywords
container
blending
product
closure
blended
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/GB2005/000235
Other languages
English (en)
Other versions
WO2005070271A3 (fr
Inventor
Shane Robert Mcgill
Martin White
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
McGill Technology Ltd
Original Assignee
McGill Technology Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from GB0401753A external-priority patent/GB0401753D0/en
Priority claimed from GB0406745A external-priority patent/GB0406745D0/en
Priority claimed from GB0426055A external-priority patent/GB0426055D0/en
Application filed by McGill Technology Ltd filed Critical McGill Technology Ltd
Publication of WO2005070271A2 publication Critical patent/WO2005070271A2/fr
Publication of WO2005070271A3 publication Critical patent/WO2005070271A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
    • A47J43/07—Parts or details, e.g. mixing tools, whipping tools
    • A47J43/0716—Parts or details, e.g. mixing tools, whipping tools for machines with tools driven from the lower side
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
    • A47J43/046—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side

Definitions

  • This invention relates to blending apparatus and in particular, but not exclusively, to apparatus for blending food product within a container and to a method of operating the blending apparatus.
  • An object of such apparatus is to enable hygienic and efficient blending to take place and the present invention is concerned with improving the apparatus and the process.
  • a method of preparing a blended food product wherein food powder is introduced into a container through an open end thereof, the powder ingredients being selected according to the food product required, fluid comprising water with ice is introduced into the container before or after the powder, a closure is applied to the container, the closure carrying a rotatable blending element, the container is inverted so that the closure with its blending element lies lowermost, and the blending element is operated whereby to blend the powder ingredients with the fluid to form a blended, cold food product, accessing the blended product in the container for consumption from the container.
  • the powder composition is selected according to the required blended product, the ingredients being selected from emulsif ⁇ er, whipping agent, milk powder, thickener, stabiliser, starch, sweetening agent, foaming agent flavouring and other items, to produce, for example, milkshake product, ice cream product.
  • a blended food preparation system for use in the method of the invention comprising a container having an open end, a closure for the open end of the container, a blending element rotatably mounted on the closure and arranged for driving engagement with drive means external to the container, a seating for locating the container in an inverted position in driving engagement with the drive means, the container being arranged to receive through the open end, of food powder ingredients and liquid, fluid preparation means for producing a fluid including water and ice for introduction into the container prior to a blending operation, whereby to be blended with the powder ingredients in the container for subsequent dispensing from the container.
  • a container for use in the method of the invention having an open end and a closure or lid for the open end, the container carrying a blending element for blending the contents of the container, the closure having a portion which is arranged to extend into the container in engagement with the inner side walls thereof and a portion which extends upwards from the open end and is gripable, the portion being interconnected by a line of weakness in the closure which extends circumferentially around the closure and the line of weakness in enabling the two portions to be separated upon the portions being twisted relative to one another.
  • a reservoir including agitating means is provided, circulating the liquid ice in the reservoir whereby the body of liquid is cooled to a predetermined temperature which is at or near the freezing point temperature of the liquid.
  • Chilling means is provided to cool the liquid ice without the main body of liquid solidifying and providing a fluent mixture of ice, water and additives.
  • the liquid is preferably water and glucose, or other type of sugar, syrup and the predetermined temperature to which it is cooled is below 0°C and in which at least some of the latent heat of fusion has been removed, conveniently with a proportion of the liquid turning to ice.
  • the fluid comprises water, syrup and ice which is cooled to the freezing temperature of the mixture, but without all of the latent heat being removed to allow formation of a mixture of both frozen and liquid fluid solution that will be of a viscosity that will allow it to form a vortex inside the container when mixed with the powder or other additives in the container when blended by the integral blending element.
  • the method includes locating the liquid to be chilled in a reservoir having refrigeration means whereby to withdraw latent heat from the body of the liquid and freeze some of the liquid.
  • the apparatus includes holding means to hold the assembly of container, lid and blending means during the blending operation and the holding means locks the assembly together and constitutes locking means.
  • the locking means is operated by a vertically moveable member.
  • the vertically moveable member is operated by a linear drive motor.
  • it may be manually operated or by a combination of both manual and a drive motor.
  • the linear drive motor may be replaced by other types of drive means such as an electrical solenoid, pneumatic or hydraulic drive, or the like.
  • the container may be held in position by manual pressure on the end of the container, or a fixed weight.
  • Sensing means to sense that the container is held firmly in position may be provided linked to the drive to permit drive only when the container is held in position.
  • the container is charged with food product remotely from a dispensing site and, at the dispensing site, the or a combination of liquid and frozen liquid is added to the container and the lid assembled with the container so that blending is effected on the mixture of the liquid, possibly including frozen liquid, and the food product.
  • the added liquid is chilled water and/or chilled milk.
  • the container is nestable with other containers having the same dimensions and food product, usually in the form of powder, is added to each container before nesting with these other containers so that the containers can be de-nested from one another at or near the dispensing site for the addition of the liquid ingredient before blending takes place.
  • the blending operation may be programmed for different blending actions. For example, the blending speed may be changed over the blending cycle and there may be dwell periods when blending ceases to give time for the products to combine with the liquid.
  • the selected programme may be by having the product container marked, for example by bar code reader, which is read by the blender programmer or by the operator. Also, separate controls in the form of, say, push buttons may be fitted to give a different programme for each push button. Each programme would normally be independently adjustable.
  • the motor may be arranged to detect the viscosity of the material blended by detecting the torque on the motor, or otherwise, and the duration, speed, or other characteristics are thereby adjusted. This feature is particularly valuable when producing products such as very thick milkshakes where viscosity detection is, or may be, essential to ensure a consistent product from one blending operation to another. This detection system also allows the same or very similar products to be produced even though the type of thickening agent or product varies and requires varying blending times.
  • the invention provides a method of preparing a blended food product wherein food product is introduced into a container having an open end, fluid is introduced into the container before or after the food product, a closure is applied to the container to seal the container, the container is inverted and held in the inverted position for blending, a blending element carried on the closure is rotated to blend together the food and fluid products to form a harmogenous blended product, such as milkshake, ice cream or like blended product, and accessing the blended product through or after removal of the closure.
  • a harmogenous blended product such as milkshake, ice cream or like blended product
  • Fig. 1 shows a vertical cross section through a typical container and blender element for use in the present invention
  • Fig. 2 shows a perspective view of a locking arrangement for the contamer assembly
  • Fig. 3 is a vertical cross section through the apparatus of Fig. 2
  • Fig. 4 is a perspective view of the apparatus of Figs. 2 and 3 in a closed position
  • Fig. 5 is a vertical section through the apparatus in the position of Fig. 4
  • Fig. 6 is a perspective view corresponding to Fig. 2, with a bracket removed for clarity
  • Fig. 7 is a view corresponding to Fig. 6 with the apparatus in the closed position
  • Fig. 8 is a side elevation of the apparatus of Figs. 2-7 showing a container in position, and the locking arrangement open
  • Fig. 1 shows a vertical cross section through a typical container and blender element for use in the present invention
  • Fig. 2 shows a perspective view of a locking arrangement for the contamer assembly
  • Fig. 3 is a
  • FIG. 9 is a view corresponding to Fig. 8 in the closed position
  • Fig. 10 is a section showing a detail of the locking arrangement in an open position
  • Fig. 11 is a view corresponding to Fig. 10 in the closed position
  • Fig. 12 shows a container filling sequence through Figs. 12(1) to Fig 12(7) with a detail drawing which is Fig. 12 (8)
  • Fig. 13 is a vertical section through another container adapted to a different product
  • Fig. 14 is a side view of another embodiment of the invention
  • Fig. 15 is an end view showing part of the apparatus in section
  • Fig. 16 is an enlarged cross-section through a reservoir of the apparatus of Figs. 14 and 15.
  • FIG. 17 is a cross-section through a container lid and blender
  • Figs. 18 and 19 are plan views of a lid with and without a label seal
  • Fig. 20 is a side view of a container and its lid preparatory to assembling the lid on the container
  • Fig. 21 shows a side view of the assembly of Fig. 20
  • Fig. 22 shows, in side view, the assembly of Fig 21 after blending and after the lid has been removed from the container for consumption of product
  • Fig. 23 shows a side view of an alternative form of lid to that of Figs. 20-22
  • Fig. 24 shows, in perspective view, a typical lid with its component parts.
  • the assembly 14 of container 10 and lid 12 is mounted in the inverted position on to a support 16 in which is housed a drive shaft 18 which is shown in driving engagement with a blending element 20 mounted on the lid 12 so as to extend into the body of the container 10, and having rotatable blending blades 22 which, when the drive shaft 18 is driven by a drive motor (not shown), causes the blades 22 to rotate and to blend product in the container 10.
  • the illustrated arrangement comprises a platform 24 defining part of a support for the assembly 14 and which is usually mounted on a housing for a drive motor (not shown) by which the blending means 20 is driven.
  • the drive shaft 18 from the drive motor extends upwards from the platform 24 through a tube 26 on the upper end of which is mounted a support plate 28 through the centre of which the drive shaft 18 extends for full engagement into an opening of the blendmg means 20.
  • the support 28 is arranged to receive assemblies 14 in the inverted position with the lid 12 lowermost and engaging with the support 28 which would normally have an upstanding lip around its outer periphery (not shown) by which the assembly 14 is centred on to the support 28 with the drive shaft 18 in driving engagement with the blending means 20.
  • locking means for locking the assembly into position during blending is in the open position, that is a pair of semi-cylindrical locking members 34 are in the elevated position to the sides of the support 28, as shown in Figs. 2, 6, 8 and 10.
  • the members 34 are in a locking position this is as shown in Figs. 4, 7, 9 and 11.
  • the lower curved edges of the members 34 which are shaped to conform to the diameter of the wider end of the assembly 14, engage with the junction between the lid 12 and the body 10 of the container.
  • each of the members 34 is carried on a pair of arms 36 which in turn are mounted on a rotatable cylinder 38 having formed around its periphery a circular row of teeth 40.
  • the teeth 40 are engaged with a row of teeth 42 formed on a reciprocal, vertically moveable member 44 carried for movement in a channel 46 in a bracket 48.
  • Up and down movement of the members 34 is achieved by a lever arm 50 bifurcating and having the ends of the bifurcations 52 pivotally mounted on supports 54 by pivots 56.
  • the arms 52 each carrying a pin 58, move the pin 58 up and down in a slot 60 which in turn moves the vertically moveable member 44 up and down.
  • Operation of the illustrated apparatus commences when an assembly 14, containing product to be blended and having a lid 12 applied thereto, is inverted for location onto the platform 28 with the drive shaft 18 in driving engagement with the blending element 20.
  • the locking members 34 are in a elevated position clear of the assembly 14 and, usually, an interlock is provided for preventing operation of the drive motor whilst the members 34 are not in the locking position.
  • Operation of the locking members 34 towards a locking position is, in the illustrated arrangement, achieved by raising the lever 50 to pivot about the pivot 56 and causing the vertical moveable members 44 to move upwards which, through interengagement of the teeth 40 and 42 causes the arms 36 with the members 34 to move downwards into engagement with the junction between the lid 12 and container 10, more particularly into engagement with the lip 35 of the container 10. This causes the container to more firmly engage with the lid as well as holding the assembly 14 onto the platform 28.
  • the drive motor can be operated to rotate the blending element 20 and blend the contents of the assembly 14.
  • the arm 50 is lowered manually or automatically causing the locking members 34 to be raised out of engagement to release the assembly, whereupon the assembly is removable from the platform 28 for inversion with the lid uppermost and for the contents of the assembly to be dispensed. This can be by removal of the lid, by opening a removable portion of the lid, by insertion of a straw, or by any other convenient means.
  • the container and the lid may be disposed of. Release of the assembly may occur automatically when it is sensed that blending is completed. Movement to release the members 34 may be by gas strut (not shown), the gas strut being pressurised during the locking movement. Alternatively, a drive motor or other drive means may be used.
  • containers 10 are charged with a component of the eventual blended product, for example, dry food product, and containers with such food product, which may be in powder form, may be nested one within the other at the charging station for transportation to a dispensing location.
  • the containers may be charged with further food product which may be in the form of liquid such as water, and/or milk which may be at any convenient temperature such as chilled, i.e. at or near the freezing point of the liquid.
  • Such liquid product may contain ice particles or pieces.
  • the liquid may be heated or preheated to form soup or other heated product. Heating may be by microwave radiation.
  • the liquid may be other fluent material, such as fruit, and it may contain or have added to it beverages such as alcoholic beverages, cola, juice or the like, for example to make cocktails. In using fruit as the liquid it may be in the form of a smoothie or fruit.
  • the powdered food product will preferably be a complete formulation for the required blended product, apart from the added liquid which may be water and ice, but may also include sugar, such as glucose, in solution with the water.
  • the powder may contain stabiliser, emulsifier, foaming agent or a combination thereof, to ensure the blended product has the desired thickness, stiffness and air content.
  • the duration of the blending cycle takes account of the desired result including, if present, the ice content of the liquid, the air content in the blended product and other factors.
  • Other products, such as flavourings may be added before blending.
  • a neutral flavoured powder can be used so that the flavour of the blended product is determined by adding the relevant flavour prior to blending. This added flavour may be in the form of liquid or powder.
  • The. blending element is rotated at a high speed and is constructed to give the necessary blending action which involves acting as a propellor to cause a vortex which draws the product through the container while the lid prevents product from leaving the container.
  • the container assembly may be charged with product to be directly blended at the point of consumption from a powder measuring device.
  • the lid may be in place during transportation or, applied after filling and prior to blending.
  • Charging of the container may be done remotely from the dispensing location or adjacent thereto, or, as described above, the container may be charged with some product remotely and some adjacent the point of consumption.
  • the charged containers may be cooled prior to blending, for example for milkshake product, or they may be heated up from a low temperature to a temperature near freezing or the container product may be heated up to elevated temperatures.
  • Containers can be charged with product at a remote location from the point of blending, and then shipped to the point of blending.
  • Containers charged with said product may be transported, stacked and nested and each stack enclosed within a sealed foil wrapping.
  • the top container in each stack may have its lid fitted.
  • the containers may be pre-filled at the blending site or remotely therefrom with neutral food powder and flavouring, or additional flavouring added to the container at the blending location, for example, fresh fruit.
  • the method of the invention can also be utilised using other blending apparatus to that described, for example, conventional reusable blenders.
  • the apparatus is used for blending cream to form whipped cream in the container.
  • Another application is to produce soft ice cream by blending food products with ice. If a liquid ice cream mix is being used to be blended with ice then it will require that the ice cream liquid mix is of a recipe that has the amount of water content reduced by the amount of water contained in the ice that is required to be added to the container prior to blending.
  • the ice may be in a crushed or powder form to allow easy mixing with the ice cream recipe liquid. Sufficient stabiliser/emulsifier/foaming agent will be present in the formulation to give the required overrun air content in the final blended product. If an ice cream recipe is to be used it may be in liquid or powdered form. If in powdered form water, milk, or the like would be added to the container with the ice prior to blending.
  • This water would ideally be at its freezing point with a substantial amount of its latent heat (from water to ice) already removed to give easier blending conditions.
  • This latent heat removal can be carried out by using a simple container, preferably insulated, into which water and ice at less than -10°C, preferably -18°C, is added. By a simple thermodynamic calculation, the amount of ice at this temperature to be added can be obtained. Agitation of the ice/water would accelerate the latent heat extraction.
  • This water can be fed into the contamer using a simple tap or automatically by pump where control of the amount of water can also be an option.
  • a commercially produced water chiller can be used for producing such chilled water to produce milkshakes and other beverages where a chilled product is required but not necessarily at less than 0° Centigrade.
  • An illustrated embodiment using this arrangement is described below with reference to Figs. 14 - 16.
  • the milk will usually be cold and may include additives such as foaming agent.
  • a cold solution of sugar, ice and water can also be used as the liquid additive medium because the suppressed freezing point of such a solution allows the blending/freezing of the ice cream or other product formula to be achieved more easily. If such a solution was used, then the amount of sugar, glucose, syrup or the like (and any other item) used in the solution would be deducted from that required in the solids component of the ice cream formulation to give a final formulation in the blended product.
  • the temperature of the added solution can be varied by adjusting the ratio of sugar in the solution and/or using other sugars such as glucose which suppress the freezing point of the solution.
  • the viscosity of the solution should be selected to form a vortex inside the container during blending and when being mixed and blended with other products placed in the container.
  • the lever arm 50 is moved manually to effect locking of the assembly on to the blending location
  • operation may be performed by powered means, for example a linear drive.
  • the movement of the members 34 may be partially manually operated and partially powered.
  • the final movement of the members 34 into engagement with the assembly 14 may be powered after an initial manual movement by the initiation of the powered movement through a proximity switch.
  • Interlock switches may be provided with timers so that the blending operation is effected for a minimum predetermined period after initiation. It may also be provided that it is not possible to move the locking mechanism to release the assembly until the blending operation has been completed and the blending element has come to rest.
  • the locking arrangement ensures that, when in position, the locking members 34 prevent any inadvertent separation of the container 10 and lid 12 after the assembly is placed on the platform 28.
  • the locking members 34 although shown as part cylindrical, may be of other shapes.
  • the members may be part conical to conform to the external shape of the container 10 when in the locked position.
  • the members 34 may be in the form of arcuate rods.
  • the lid may be moulded to include a portion that fits into a matching contour, or the like, on the blending unit to prevent the assembly or the lid from revolving by twisting forces caused by the blending means during blending.
  • a matching contour or the like
  • the simplest form of such contour would be a flat section on the outside radius of the lid, but could equally be moulded uprights within the top convolution of the lid.
  • a conventional container or cup 10 which may be of stiff paper or cardboard, is utilised and an inner powder container 65 is inserted into and adhered to the inner base surface 10B of the container by an adhesive application 67 which applies a glue fixing element or elements 69.
  • the insert 65 may be of plastic having tapered sides 70 conforming to the inner taper of the container 10 and having a base 71 which is adhered or fixed by other means to the element 69 when located in position Fig. 12 (4).
  • the insert 65 then receives a charge of powdered product 73 into the base of the insert 65 up to the required level through a filling pipe 74, Fig. 12(5). Subsequently, containers 10, each with an insert 65 with product therein, are stacked one in the other, Fig. 12 (6).
  • the filling pipe 74 is the outlet from an auger feeder, volumetric measurer or weighing unit which accurately measure the correct amount of powdered product for feeding into the container. This filling may be achieved on an automatic filling machine, by semi-automatic or manual operation.
  • each container 10 engages against the upper end of each insert 65 thereby sealing the insert against its contents escaping.
  • the inner surface of the side wall of each insert may be formed with a sealing ring or protrusion 75 which seals against the outer wall of the container lodged therein.
  • the container After filling the inserts with product the container may be vibrated to settle the product (when powder) into the base. During and/or after filling of the product, the container may be "gas flushed" using carbon dioxide, nitrogen or other suitable gas to evacuate the air, thereby ensuring a longer shelf life for the enclosed product.
  • the stack of filled containers 10, Fig. 12(7), which results from the method has product which is sealed within the container and is, therefore, kept dry. However, upon reaching the blending location the containers are readily taken apart individually, the sealing ring 75 assisting in the action by reducing friction.
  • the stack of containers will usually be arranged so that the top container of the stack will be fitted with a lid 12 to prevent product in that container from escaping and to give a hermetically sealed top container in the stack.
  • the stack can be over wrapped with foil or other sheet material, with a predetermined number of containers in a stack, to provide a long shelf life for the assembled containers and their contents.
  • a sachet 80 for containing other product to be added to the blended material may contain material which reacts with liquid added to the container 10 prior to and during blending.
  • the material may react with water to produce gas, carbon dioxide, which carbonates the liquid to produce a blended carbonated product.
  • the material in the sachet 80 may be of the kind disclosed in US patent 4025655 which is a carbon dioxide containing molecular sieve in which carbon dioxide is released by contact with water and dissolves in the liquid to provide a carbonated beverage. It is not intended that the material itself enters the liquid, hence a water permeable membrane is employed for the sachet which is mounted on the underside of the insert 65 and is attached thereto.
  • the sachet 80 and the base of the insert 65 may have perforations or otherwise be made accessible to the water when it enters the container prior to the blending action without the material being mixed with other product in the container.
  • the holes in the base of the insert 65 are of a sufficiently small size to prevent the drinking straw or spoon from being able to come into contact with the sachet thereby ensuring that none of the undesirable resultant salt formed by the production of the carbon dioxide can be released.
  • a blending machine may be provided with a plurality of magazines to hold the pre-filled containers.
  • the magazines may be located on a revolving console so that multiple flavours of product are available in the magazines.
  • the blending lids are kept in a separate magazine and a common lid could be used for all flavours - or a different coloured lid could be used for each flavour, i.e. yellow for vanilla, pink for strawberry and brown for chocolate, etc.
  • different capacities of container can have the same rim diameter and the same degree of side taper so that this common lid fits correctly in all such different capacities of container.
  • milkshake is consumed at a cold temperature and chilled liquid (mostly water) at its freezing point is one of the best and cheapest additives for the powder. It is known that water at 0°C requires extraction of 80 calories heat per gram of water to convert this water into ice at 0°C. Therefore, it is the intention of this invention to have the maximum practical amount of this latent heat extracted from the water in a storage container - water that is to be added to the powder to form the basis of blended product, e.g. milkshake. There are several ways of achieving this such as by using automatic water chiller, or by adding crushed ice to the liquid additive.
  • FIGs. 14-16 One embodiment is shown in Figs. 14-16 in which a container assembly is utilised similar to that of the preceding embodiments.
  • a container assembly 14 of container 10 and lid 12 having a blending element 20 is inverted and mounted on a base 16 whereby a drive shaft 18 is driveably engaged with the blending element 20, the drive shaft 18 being driven by a motor 84.
  • a housing 85 intended to be counter mounted and the housing 85 includes an insulated reservoir 86 having at its upper end a water inlet 87 and, at its lower end, a water outlet 88 fed by a water pump 89, and internally of the reservoir a water agitator 90.
  • a pair of chiller plates 91 which are connected to refrigeration means 92 at the base of the housing. Coolant is fed from the refrigeration means 92 to the plates 91 at a temperature below the freezing point of water or other liquid contained in the reservoir 86 and the flow of coolant to the plates 91 is controlled to bring the temperature of the water or other liquid to a predetermined level which is at the freezing point of the liquid or the water component thereof. In the illustrated embodiment, this is achieved by having detector means 93 and 94 associated with the plates 91.
  • the detector means 93 is located towards the lower ends of the plates 91 and detects that ice formation is taking place on the plates 91.
  • the detector means 94 is located towards the upper ends of the plates 91 and determines the maximum amount of ice which should be permitted to be produced within the reservoir 86 or more particularly, on the plates 91.
  • Ice thickness may be detected by ice temperature at a particular distance from the freezer plate. For example ice at X°C at a distance of "Y mm" from the freezer plate would confirm an ice thickness of approximately "Z mm" where X°C is less than 0°C.
  • the liquid in the reservoir By circulating the liquid in the reservoir over the plates 91, the liquid is cooled until it reaches its freezing point at which point ice formation will start to take place. Refrigerant supplied to the plates is controlled such that the ice formation is controlled.
  • Ice is formed within the body of the liquid in small pieces and this creates a body of liquid which is at freezing temperature and with some of the latent heat of fusion removed therefrom.
  • a mixture of water and glucose syrup, sugar or other additive there is added to the reservoir 86 a mixture of water and glucose syrup, sugar or other additive.
  • the resulting mixture has a freezing point below O°C and as the mixture is cooled and the agitator or mixer 90 is operated.
  • the body of liquid is cooled until ice starts to form within the mixture.
  • the viscosity of the mixture increases and the viscosity can be predetermined to give the desired viscosity and hence a predetermined amount of ice in the liquid.
  • the viscosity should be at a level at which the mixture is still fluent and is able to be discharged from the reservoir under gravity, or with the aid of a pump, such as 89.
  • the agitator 90 is controlled so that it detects the torque needed to circulate the mixture in the reservoir. As the viscosity increases as ice forms, the increase of torque on the mixer 90 is detected to signal to the cooling mechanism to reduce the cooling effect and hold the mixture temperature at the selected level.
  • the cooled mixture is below 0°C and in the range -2°C to -10°C, the temperature being dependent upon the amount of syrup or other additive made to the water, the nature of the blended product to be made, for example milkshake, ice cream or the like, and the intended temperature of the blended product.
  • the holding arrangement 96 includes a reciprocal piston 97 which is mounted on a linear drive 98 which moves the piston 97 from its upper position, as shown in Fig. 15, towards an engagement position with the assembly 14.
  • the piston 97 includes at its lower end a semi-spherical portion 99 or flat area which is arranged to engage the narrower end of the container 10 which contains a recess (not shown) whereby the assembly 14 is firmly held in a blending position.
  • proximity detector means 100 which locates the presence of an unwanted object, such as the operator's hand, between the assembly 14 and the piston 97. Such proximity detector 100 also determines that the piston 97 is located in position to hold the assembly 14.
  • a further pressure detector 101 which incorporates a spring arrangement whereby when the force transmitted to the spring, preferably a belleville washer, reaches a predetermined value further movement of the piston 97 is prevented and the achieved pressure upon the container is maintained during the blending process.
  • This detector operates with different heights of containers to be accommodated by the blending unit automatically and without adjustment.
  • the detectors having engaged the container with the predetermined pressure maintains engagement until the piston 97 is instructed to make a return movement. If there is no container in position when the piston 97 moves downwards the piston generates no pressure and returns.
  • the housing 85 also houses containers 10 in a storage arrangement in which the containers are stacked for release of the lower container for use in a blending operation.
  • lids 12 there is also a storage arrangement 103 for lids 12 to be fitted onto the containers 10 when they have been fully charged with ingredients to be blended.
  • a tank of water may be provided which would be filled substantially with ice at less than -10°C and then finally filled with water.
  • This mixture of ice and water, with or without agitation, would eventually mean that the remaining water contents would be reduced to a temperature of 0°C and a substantial part of its latent heat would be removed, somewhere between 0 calories per gram and 80 calories per gram.
  • this chilled water is added to the container with the precharged powder, the blending and mixing of the product with this chilled water would not add sufficient heat to take it above 0°C and a certain amount of latent heat would still have been removed from the water despite the addition of heat from the powdered product.
  • crushed ice is added to the container and water is added into the pre-packed powder in the container before blending to produce an ultra cold milkshake.
  • Liquid milkshake, soft ice cream or ice cream product can be added to the container together with a selection of ice, water and/or milk to produce a form of soft ice cream or milkshake by the blending in the blending machine.
  • Other products, such as fruit, nuts, etc. can be added before blending to add to the variety of product that can be produced.
  • lid 12 and associated blending element 20 generally of the kind previously described.
  • the lid holds food product 73 to be blended in the container during a blending operation.
  • the food product 73 is located in the lid, usually at a site remote from the dispensing site, by any convenient means.
  • a sealing sheet 110 is located over one side of the lid and is fixed thereto to seal the product in the lid.
  • the sheet 110 needs to locate the product 73 in the lid when the lid is inverted to be fitted to the container, the container having liquid therein.
  • the sheet 110 is water soluble so that upon contact with the liquid it dissolves and allows the liquid and product 73 (usually powder) to mix.
  • the volume of powder can exceed 10% of the volume of the complete container to produce milkshakes and soft ice cream because the lid design allows the depth of the lid to be adjusted to a size that will accommodate a suitable volume of powder. Furthermore, the lid can be formed into a hemisphere or similar protrusion to increase the amount of powder than can be stored inside the lid.
  • the sheet may be of edible aqueous dispersible material and can be heat sealed to the lid. It may also be attached to the upper parts of the blending elements 22 so that, when the elements are rotated, the sheet 110 is quickly removed and mixed with the other contents, of the container.
  • Fig. 19 a plan view of the external side of a lid with a seal 111 fitted extending over a straw or opening hole 112 which is of elongate arcuate form and of a size such that a straw can enter, past the blending elements 22 when blending is complete without the blending element obstructing..
  • Fig. 18 shows the lid with the seal 111 removed to reveal the opening 112.
  • Fig. 18 also shows an indentation or recess 113 whereby the user can reach the underside of the seal 111 for removal by peeling off from the lid.
  • a container assembly is made up of a container or cup 10 which is tapered outwardly away from its base 12 and has at its wider, upper end an out turned lip 13, and a lid 11.
  • the container After locating product to be blended within the container 10, the container is assembled with the lid 11.
  • the lid 11 is arranged to be a close fit within the upper end of the container 10 and includes around its outer periphery a channel 14 which fits over the lip 13 of the container. Radially within the channel 14 there is provided a downwardly tapered portion 14 A, contiguous portions 14B and 14C which are directed inwardly and upwardly and merge with an outwardly domed portion 14D. At the centre of the domed portion 14D, which is generally planar, there is formed an opening 15 into which a blending element assembly 20 is fitted.
  • the assembly 20 comprises a shaft member 18 having an opening 19 at one end for admitting a drive shaft. The other end, extending internally of the container in use, is attached to a blending blade member 22 for rotation therewith.
  • the lid 11 After charging the product to be blended within the container 10, the lid 11 is located within the upper end of the container with the lip 13 engaged in the channel 14. In this position, the inwardly tapered portion 14A of the lid is arranged to be in contact with the inner wall of the upper end of the container. Such engagement of the lid 11 into the container 10 ensures that leakage of product from the container is prevented when inverted into the blending position and when blending. However, this firm engagement of the lid 11 with the container 10 means that it may be difficult to remove the lid from the container after blending. In the case of fluid product, such as milkshake, this presents no particular difficulty since, if required, product can be accessed by straw engaging through a straw hole in the lid 11.
  • fluid product such as milkshake
  • the present container is provided with a row of micro perforations 30 which extend circumferentially around the container towards its upper end, adjacent the lip 13.
  • the location of the perforations 30 is selected so that, after location of the lid 11 on the container, the portion 14A of the lid overlaps the row of micro perforations 30.
  • the position of the micro-perforation 30 is between a quarter and one third the distance between the top and bottom of the lid, that is the perforations are a predetermined distance from the portion 14B and closer to the portion 14B than to the upper end of the lid.
  • the size and extent of the micro- perforations are selected so that by applying a twisting action on the lid 11 in relation to the lower end of the container 10 the micro perforations cause a line of weakness and the upper part of the container is severed from the lower part of the container along the perforations, after which the lid and severed portion of the container can be detached from the lower part of the container which houses the blended product.
  • the product level within the container after blending should not be any higher, in the upright position, than the line of the micro perforations 30.
  • Fig. 23 shows an alternative arrangement in which two rows 30A and 30B of perforations are provided to define a strip which is arranged to be removed to separate off the upper from the lower part of the lid 10.
  • a pull tab 30C is provided to enable the user to manually remove the strip by removal along the lines 30A and 30B of the perforations.
  • the container may be provided with a circumferential groove which also provides a line of weakness and weakens the container wall over such groove whereby the container with lid is normally united but, upon imparting a twisting action on the lid, the container separates along the line of the groove to release the lid and the upper part of the container.
  • micro-perforations With the arrangement of micro-perforations, such perforations are arranged at a spacing and a depth which, for the material used in the container, will bring about the desired shearing action when the lid is twisted or the strip torn off.
  • the arrangement of micro-perforations will suit such material but the perforations may be different for a container made of plastics. If the perforations do require to extend through the wall of the container, this should not present any problem because the lid will maintain a seal against the line of weakness after location on the container.
  • the container and lid assembly described have particular application when blending powdered food product and an ice, sugar and water mixture, the ice and water mixture being hereinafter referred to as "slush".
  • slush powdered food product and an ice, sugar and water mixture
  • the slush mixture needs to have a certain amount of water which is unfrozen so that a vortex of product is created which will draw powder in the base of a container (the top in the inverted position) and brings about a suitable blending action.
  • the blending element in this case rotates at high speed and acts like a propellor and forms a vortex of product which causes the components to mix thoroughly and, in particular, draws the powder component down into the liquid for efficient blending.
  • Slush is a semi-frozen solution of water and sugar with other components such as stabilisers, emulsifiers and foaming agents which may or may not be present.
  • the viscosity of the slush is important in the context of the blending operation and is of predetermined quantity to ensure efficient blending when mixed with powder.
  • the mixing of powders for food product and slush is able to produce a milkshake product. It is also able to produce an ice cream product, the latter being at a lower temperature than milkshake, for example, less than -5 °C. Milkshake would be produced at a higher temperature but usually below freezing point of water.
  • the powder component is formulated according to the desired end product.
  • Different compositions of slush would be used for different food products and the blending action can be controlled according to the viscosity of the mixture which, in turn, is dependent on such factors as the amount of unfrozen water in the slush. If the torque required on the drive motor becomes excessive, the viscosity detection switch will switch off the refrigeration unit that supplies refrigeration to the slush freezing unit. The refrigeration unit is switched on when the viscosity changes to indicate that the slush requires further refrigeration to bring it down in temperature and hence to the required viscosity for blending. Because the refrigeration is controlled by a torque based detector, and not temperature detector, the mixture of syrup and water can be varied to give different output temperatures. Varying for example, between -3° and -8° C, for milkshakes at the higher temperature to ice cream at the lower temperature.
  • slush can be produced in side by side locations at different temperatures for the different applications, and adjacent to a blending machine.
  • a base food powder product is mixed with a slush product and with a flavour product in the container and the mixture is blended by operating the blending element.
  • the product could include a concentrated syrup to which different volumes of water are added to provide different freezing points for different specifications of final product.
  • the lid After removing the lid from the top part of the container, this may be disposed of prior to consuming the blended product with, for example, a spoon. In this case, the provision of an opening in the lid for the insertion of a straw may be omitted. After removal, a further removable lid may be applied to the top end of the container for hygiene purposes, for transport, or for other reasons. Moreover, further additions to the product may be made after the lid has been removed which include, for example, chocolate pieces, nuts, fruit or other items.
  • a container 10 is charged with powdered food product which may include various component ingredients which are dependent upon the eventual blended product required.
  • a milkshake or ice cream product which may include:- skimmed milk powder vegetable fats aspartame tara gum xanthan gum emulsifier hydrolysed wheat gluten instant modified starch colouring agents glucose syrup
  • the powder is either located in the container at a position remote from the blending location, or the powder, for example from sachets or other packets of predetermined size, is placed in the container at or close to the blending location in predetermined amounts.
  • a bulk dispensing unit for bulk powder may be used with manually or automatically operated volumetric feeding of powder portions into the container at the blending point.
  • a ice containing fluid produced as described previously which consists primarily of flavour neutral glucose syrup, water and ice at a temperature, for example, of around -3°C for milkshake or around -8°C for soft ice cream.
  • the lid 12 with integral blending element 22 is placed over the open end of the container to seal the product within the container.
  • the container 10 and its lid assembly is inverted to have the lid lowermost.
  • the blending element 22 is drivingly connected to a motor drive shaft and the container is held in position on a seating located under the lid during operation of the drive shaft.
  • the operation of the element 22 is at high speed in the range 5,000-18,000 rpm and the element has outwardly directed arms such that, when the element is rotated, a vortex of fluid and powder is formed in which thorough mixing takes place and air is incorporated into the mixture.
  • Blending will occur for 10-20 seconds and upon completion the blended product is ready for consumption.
  • the product can be drawn up a straw located through an opening in the lid 12.
  • Figs 20 - 23 For thicker non-fluent products, such as ice cream, it may be necessary to remove the lid before consumption and the arrangement of Figs 20 - 23 is intended to make this removal straightforward. With the lid removed, product can be consumed direct from the container or scooped out into a dish.
  • Flavouring and other additives such as nuts, chocolate can be added at various stages including, before blending, after blending, and after removal from the container.
  • Fig. 24 shows a suitable container lid 11 in this case not having an opening for admitting a straw. Instead this kind of lid is for removal to access the contents. However, the same lid with an opening for the straw can be provided, the opening being sealed before use with a tear off peelable strip.
  • the container to may be of different capacities. For example for ice cream product the container may be shorter than for milkshake and the lid may be more easily removable.
  • a lid fitting unit whereby lids are fitted by a device which presses the lids on the containers thereby ensuring that correct fitting is achieved.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Food Science & Technology (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

L'invention porte sur un procédé et un appareil permettant de mélanger des aliments dans un récipient autonome intégrant des éléments mélangeurs. Un récipient (10) est muni d'un couvercle (12) sur lequel est monté un élément de mixage (20) et lorsque le récipient assemblé est rempli de produits alimentaires, le récipient se retrouve en position inversée et le mélangeur est dirigé vers un système d'entraînement externe responsable du mécanisme de mixage. Lorsqu'on fabrique un produit par mixage, on ajoute habituellement au récipient un produit alimentaire, habituellement sous forme de poudre. Puis on ajoute du liquide avant que le récipient ne soit refermé. L'élément d'entraînement est ensuite relié à l'ensemble d'entraînement puis mis en rotation pour mélanger le liquide à la poudre. Pour pouvoir produire du lait frappé ou une crème glacée, le liquide contient des matières gelées en suspension fluidique, qui sont ensuite versées dans le récipient pour être mélangées à la poudre. Le produit mélangé est ensuite transféré dans un autre récipient pour être consommé avec une paille, ou on peut simplement ôter le couvercle pour pouvoir le consommer.
PCT/GB2005/000235 2004-01-27 2005-01-24 Melangeur et son procede Ceased WO2005070271A2 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
GB0401753.9 2004-01-27
GB0401753A GB0401753D0 (en) 2004-01-27 2004-01-27 Blending apparatus
GB0406745A GB0406745D0 (en) 2004-03-25 2004-03-25 Blending apparatus
GB0406745.0 2004-03-25
GB0426055.0 2004-11-26
GB0426055A GB0426055D0 (en) 2004-11-26 2004-11-26 Container with lid

Publications (2)

Publication Number Publication Date
WO2005070271A2 true WO2005070271A2 (fr) 2005-08-04
WO2005070271A3 WO2005070271A3 (fr) 2005-11-03

Family

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Family Applications (1)

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PCT/GB2005/000235 Ceased WO2005070271A2 (fr) 2004-01-27 2005-01-24 Melangeur et son procede

Country Status (1)

Country Link
WO (1) WO2005070271A2 (fr)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006126009A2 (fr) 2005-05-27 2006-11-30 Mcgill Technology Limited Ensemble de melange
WO2008142382A3 (fr) * 2007-05-18 2009-02-26 Mcgill Tech Ltd Ingrédient de boissons fraîches
CN109121759A (zh) * 2018-08-13 2019-01-04 青岛远大环保设备工程有限公司 一种秸秆搅拌粉碎称重一体机
WO2019123229A1 (fr) 2017-12-19 2019-06-27 Crop's Fruit Dispositif permettant la préparation automatique d'un produit alimentaire et procédé d'offre et/ou de vente d'un tel produit alimentaire
US10470612B2 (en) 2016-01-27 2019-11-12 Ideya Labs, LLC Disposable container blending apparatus and methods
US10736465B2 (en) 2016-01-27 2020-08-11 Ideya Labs, LLC Blending apparatus and methods
EP4137019A1 (fr) * 2021-08-20 2023-02-22 Vorwerk & Co. Interholding GmbH Base de robot de cuisine, module de préparation et robot de cuisine
US11882965B1 (en) 2022-09-30 2024-01-30 Sharkninja Operating Llc Micro puree machine with fixed motors
USD1019255S1 (en) 2022-09-30 2024-03-26 Sharkninja Operating Llc Housing of a micro puree machine
USD1020383S1 (en) 2022-09-30 2024-04-02 Sharkninja Operating Llc Bowl of a micro puree machine
US12048395B2 (en) 2022-12-28 2024-07-30 Sharkninja Operating Llc Twist off container and coupling assembly for a micro puree machine
USD1039911S1 (en) 2022-09-30 2024-08-27 Sharkninja Operating Llc Bowl of a micro puree machine
US12157099B2 (en) 2022-12-28 2024-12-03 Sharkninja Operating Llc Locking assembly for a micro puree machine
US12220086B2 (en) 2022-09-30 2025-02-11 Sharkninja Operating Llc Micro puree machine with angled bowl

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US20240108176A1 (en) 2022-09-30 2024-04-04 Sharkninja Operating Llc Micro puree machine with bowl and blade detection

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US5855431A (en) * 1996-08-09 1999-01-05 Coastal Sales Associates, Inc. Rotating mixer and tray
GB9722711D0 (en) * 1997-10-29 1997-12-24 Mcgill Shane R Food blending apparatus
WO2002044031A2 (fr) * 2000-11-20 2002-06-06 Cohen Eric D Recipient de melange
GB0215077D0 (en) * 2002-06-28 2002-08-07 Mcgill Shane R Blending apparatus

Cited By (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006126009A2 (fr) 2005-05-27 2006-11-30 Mcgill Technology Limited Ensemble de melange
WO2006126009A3 (fr) * 2005-05-27 2007-03-29 Mcgill Tech Ltd Ensemble de melange
EP1952738A2 (fr) 2005-05-27 2008-08-06 McGill Technology Limited Appareil et procédé de mélange
US9173525B2 (en) 2005-05-27 2015-11-03 Mcgill Technology Limited Blending assembly
WO2008142382A3 (fr) * 2007-05-18 2009-02-26 Mcgill Tech Ltd Ingrédient de boissons fraîches
GB2480992A (en) * 2007-05-18 2011-12-14 Mcgill Tech Ltd Chilled ingredient for beverages
US10470612B2 (en) 2016-01-27 2019-11-12 Ideya Labs, LLC Disposable container blending apparatus and methods
US10736465B2 (en) 2016-01-27 2020-08-11 Ideya Labs, LLC Blending apparatus and methods
US11206951B2 (en) 2016-01-27 2021-12-28 Ideya Labs, LLC Blending apparatus and methods
US11779158B2 (en) 2016-01-27 2023-10-10 Blendtec, Inc. Blending apparatus and methods
WO2019123229A1 (fr) 2017-12-19 2019-06-27 Crop's Fruit Dispositif permettant la préparation automatique d'un produit alimentaire et procédé d'offre et/ou de vente d'un tel produit alimentaire
CN109121759A (zh) * 2018-08-13 2019-01-04 青岛远大环保设备工程有限公司 一种秸秆搅拌粉碎称重一体机
CN115886607A (zh) * 2021-08-20 2023-04-04 福维克控股公司 厨房设备底座、制备模组和厨房设备
EP4137019A1 (fr) * 2021-08-20 2023-02-22 Vorwerk & Co. Interholding GmbH Base de robot de cuisine, module de préparation et robot de cuisine
US11882965B1 (en) 2022-09-30 2024-01-30 Sharkninja Operating Llc Micro puree machine with fixed motors
USD1019255S1 (en) 2022-09-30 2024-03-26 Sharkninja Operating Llc Housing of a micro puree machine
USD1020383S1 (en) 2022-09-30 2024-04-02 Sharkninja Operating Llc Bowl of a micro puree machine
USD1039911S1 (en) 2022-09-30 2024-08-27 Sharkninja Operating Llc Bowl of a micro puree machine
USD1041250S1 (en) 2022-09-30 2024-09-10 Sharkninja Operating Llc Bowl of a micro puree machine
USD1042011S1 (en) 2022-09-30 2024-09-17 Sharkninja Operating Llc Housing of a micro puree machine
US12220086B2 (en) 2022-09-30 2025-02-11 Sharkninja Operating Llc Micro puree machine with angled bowl
US12414654B2 (en) 2022-09-30 2025-09-16 Sharkninja Operating Llc Micro puree machine with fixed motors
US12048395B2 (en) 2022-12-28 2024-07-30 Sharkninja Operating Llc Twist off container and coupling assembly for a micro puree machine
US12157099B2 (en) 2022-12-28 2024-12-03 Sharkninja Operating Llc Locking assembly for a micro puree machine

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