Air-Barrier Package for Soft-Serve Frozen Food

Abstract

Packaging that consists of an insulated cup that holds soft-serve and ice cream-based milkshake and frozen beverage products. The paper cup is then placed inside an external bag with a high thermal protection meant to prevent the crystallization of water. This allows for soft-serve and ice cream-based foods to be stored at lower temperatures and be thawed back to its original soft-serve and blended consistency without crystallization.

Description

BACKGROUND OF THE INVENTION

Storing soft-serve and ice cream-based milkshakes for retail sale is exceptionally difficult due to soft-serve and ice cream-based milkshakes are created and stored at 15-23 degrees Fahrenheit while grocery store freezers are typically set at −3 to 5 degrees Fahrenheit. Also, during the manufacturing process, soft-serve and ice cream-based milkshakes can be stored as low as −99 degrees Fahrenheit.

With traditional packaging when soft-serve ice cream is frozen to under 10 degrees Fahrenheit and then thawed, it becomes over-crystallized, clumpy, liquidous and never regains its prior soft-serve state.

This is largely the reason blended smoothies are not sold in grocery stores, as lower temperature freezers turn the contents into solid bricks instead of smooth beverages which can be consumed through a straw. When thawed, they still become watery and do not retain their original smooth consistency.

SUMMARY OF THE INVENTION

The present subject matter solves the issue of soft serve and ice cream-based milkshakes from crystallizing and changing the texture of the milkshake. The packaging comprises of an insulating paper cup that holds the soft-serve ice cream product inside. This paper cup is then placed inside of a plastic pouch which contains sufficient air to create a barrier between the pouch and the cup.

This allows the soft serve ice cream product to be stored at lower temperatures without crystallization issues when thawing. When the consumer removes the product and then thaws the contents to 18-22 degrees Fahrenheit, either by leaving product at room temperature for a period of time or by microwaving the product for period of time, the product returns to its original soft-serve consistency.

The internal paper cup is insulated, freezer safe, heat resistant, and microwaveable. The pouch is fully formed with a bottom designed to allow the pouch to “stand up” on a shelf. The present subject matter requires a ½ inch minimum filled air-space surrounding the sides and top of the internal insulated container to create the air barrier.

DESCRIPTION OF DRAWINGS

FIG. 1 is a side view of the external bag.

FIG. 2 is a side cutaway view of the external bag and the product inside the bag.

FIG. 3 is a perspective view of a taller external bag.

FIG. 4 is a perspective cutaway view of the external bag and the product inside the bag and a straw.

FIG. 5 is a perspective view of a wider external bag.

FIG. 6 is a perspective cutaway view of a wider external bag.

FIG. 7 is a perspective view of a taller external bag.

FIG. 8 is a perspective cutaway view of a taller external bag.

FIG. 9 is a perspective view of an extra wide external bag.

FIG. 10 is a perspective cutaway view of an extra wide external bag.

FIG. 11 is a perspective view of an external bag.

Claims

1. An air-barrier packaging process for soft-serve frozen food comprising of an insulated cup or cups, an external bag, and air space surrounding the cups.

2. The air-barrier package for soft-serve frozen food comprising of the insulated cup, external bag, and air space as in claim 1, wherein the external bag has a high vapor barrier external film.

3. The air-barrier package for soft-serve frozen food comprising of the insulated cup, external bag, and air space as in claim 1, wherein the external bag has a pouch that is fully formed with a bottom designed to allow the pouch to “stand up” on the shelf.

4. The air-barrier package for soft-serve frozen food comprising of the insulated cup, external bag, and air space as in claim 1, wherein the external bag has ½ inch minimum air space which surrounds the sides, top, and bottom of the insulated cup.

5. A method of making an air-barrier package for soft-serve frozen food comprising of an insulated cup, an external bag, and air space inside the bag surrounding the cups.

6. The method of making the air-barrier package for soft-serve frozen food comprising of the insulated cup, external bag, and air space as in claim 5, wherein the external bag has high vapor barrier properties.

7. The method of making the air-barrier package for soft-serve frozen food comprising of one or more insulated cups, external bag, and air space as in claim 5, wherein the external bag has a pouch that is fully formed with a bottom designed to allow the pouch to “stand up” on the shelf.

8. The method of making the air-barrier package for soft-serve frozen food comprising one or more insulated cups, external bag, and air space as in claim 5, wherein the external bag has ½ inch minimum air space which surrounds the sides, top, and bottom of the insulated cup.