Frozen confectionery product with layered structure and apparatus for manufacturing same

Abstract

The present invention relates to a frozen confectionery product and to a method of manufacturing same. It furthermore relates to an apparatus for manufacturing a frozen confectionery product by rotary vertical extrusion. Said apparatus comprises a nozzle at least one ice cream passage with at least one inlet port and an outlet portion, and at least one chocolate passage with respectively an inlet port and an outlet port. The outlet ports are provided in the nozzle and have elongated cross-sections, and each chocolate outlet port extends in parallel to an ice cream outlet port, so as to form annular or helical chocolate layers upon rotation of the nozzle and the container with respect to each other.

The invention is claimed as follows: 
     
         1 . A frozen confectionery product comprising a container and an aerated frozen confection extruded into the container, wherein a plurality of substantially thin chocolate patterns are provided in the aerated frozen confection, the chocolate patterns having a form of at least two substantially helical chocolate layers forming substantially annular parallel chocolate layers. 
     
     
         2 . The frozen confectionery product according to  claim 1 , wherein the chocolate forming the layers has a melting point of greater than 34° C. 
     
     
         3 . The frozen confectionery product according to  claim 1 , wherein the chocolate layers have a thickness of between 500 μm and 3500 μm. 
     
     
         4 . The frozen confectionery product according to  claim 1 , wherein for at least 80% of the surface the chocolate layers, the layers have a thickness of between 800 μm and 1800 μm. 
     
     
         5 . The frozen confectionery product according to  claim 1 , wherein the distance between two parallel chocolate layers is between 6 and 10 mm. 
     
     
         6 . The frozen confectionery product according to  claim 1 , wherein the aerated frozen confection has a helically layered structure formed by at least two visually different types of aerated frozen confection alternating with chocolate layers. 
     
     
         7 . The frozen confectionery product according to  claim 1 , wherein the aerated frozen confection and the chocolate layers end in a spiral top. 
     
     
         8 . The frozen confectionery product according to  claim 1 , wherein the container is a wafer cone. 
     
     
         9 . The frozen confectionery product according to  claim 1 , wherein the at least two substantially helical chocolate layers extend across the complete height of the container. 
     
     
         10 . An apparatus for making a frozen confectionery product by rotary vertical extrusion into a container comprising:
 a nozzle,   at least one ice-cream passage with at least one inlet port and an outlet port,   at least one chocolate passage with at least an inlet port and an outlet port,   the outlet ports are located in the nozzle and have elongated cross-sections, and the chocolate outlet port extends parallel to the ice cream outlet port, so as to form an annular or helical chocolate layer upon rotation of the nozzle and the container with respect to each other.   
     
     
         11 . The apparatus according to  claim 10 , wherein at least two chocolate outlet ports are provided. 
     
     
         12 . The apparatus according to  claim 10 , wherein the nozzle rotates with respect to a fixed body during extrusion, and the inlet ports are located in the fixed body and the outlet ports in the rotatable nozzle. 
     
     
         13 . The apparatus according to  claim 10 , wherein two outlet ports are located symmetrically with respect to a central ice-cream outlet port. 
     
     
         14 . The apparatus according to  claim 10 , wherein the chocolate passage is insulated from the ice-cream passage and joins the ice-cream passage only at the outlet port. 
     
     
         15 . The apparatus according to  claim 10 , wherein the ice-cream passage has two ice-cream inlet ports both leading into the passage before the outlet port. 
     
     
         16 . The apparatus according to  claim 10 , wherein the longitudinal diameter of each of the chocolate outlet ports corresponds to less than half of the longitudinal diameter of the ice cream outlet port. 
     
     
         17 . A method for manufacturing a frozen confectionery product comprising the steps of simultaneously extruding ice-cream and chocolate through respective outlets of an apparatus into a container, while the nozzle and the container are rotated with respect to each other, and the distance between the nozzle and the container is increased by a vertical movement of either the container or the nozzle. 
     
     
         18 . The method according to  claim 17 , wherein two different types of ice cream having a visually different appearance are fed to the apparatus through two ice cream inlets.