US 11,717,004 B2
Method for obtaining ice cream cones and product thereof
Elena López Olmo, Alicante (ES); Marta Araceli Leira Alonso, Alicante (ES); and Juan Viñallonga Pla, Barcelona (ES)
Assigned to KH Alacant Innova, S.L.U., Alicante (ES)
Appl. No. 16/607,790
Filed by KH Alacant Innova, S.L.U., Alicante (ES)
PCT Filed Apr. 20, 2018, PCT No. PCT/ES2018/070318
§ 371(c)(1), (2) Date Oct. 24, 2019,
PCT Pub. No. WO2018/197734, PCT Pub. Date Nov. 1, 2018.
Claims priority of application No. ES201730640 (ES), filed on Apr. 27, 2017.
Prior Publication US 2020/0178561 A1, Jun. 11, 2020
Int. Cl. A23G 9/28 (2006.01); A21D 13/33 (2017.01); A21D 13/36 (2017.01); A23P 20/15 (2016.01); A21D 13/24 (2017.01); A21C 15/02 (2006.01); A23G 9/48 (2006.01); A23G 9/50 (2006.01); B65D 3/06 (2006.01); B65D 85/78 (2006.01)
CPC A23G 9/288 (2013.01) [A21C 15/025 (2013.01); A21D 13/24 (2017.01); A21D 13/33 (2017.01); A21D 13/36 (2017.01); A23G 9/283 (2013.01); A23G 9/48 (2013.01); A23G 9/506 (2013.01); A23P 20/15 (2016.08); B65D 3/06 (2013.01); B65D 85/78 (2013.01)] 18 Claims
OG exemplary drawing
 
1. A method for obtaining an ice cream cone, comprising:
placing a cone-shaped wafer in a mold adapted to the shape of the wafer,
injecting through a nozzle into the cone end of the wafer between 8 and 20 grams of chocolate in liquid form at a temperature between 25° C. and 37° C.,
injecting between 15 and 40 grams of ice cream at a temperature between −4° C. and −8° C. with a nozzle exerting pressure between 2 and 6 bar, making the chocolate dosaged in the preceding step move upwardly and expand over the inner area of the wafer, giving rise to an ice cream cone in which the chocolate is distributed homogeneously over the inner surface and upper edge of the wafer, isolating said wafer from the ice cream.