CA1336239C - Moulded frozen confection and process - Google Patents
Moulded frozen confection and processInfo
- Publication number
- CA1336239C CA1336239C CA 585777 CA585777A CA1336239C CA 1336239 C CA1336239 C CA 1336239C CA 585777 CA585777 CA 585777 CA 585777 A CA585777 A CA 585777A CA 1336239 C CA1336239 C CA 1336239C
- Authority
- CA
- Canada
- Prior art keywords
- layers
- soft
- liquid material
- article
- liquid
- 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.)
- Expired - Fee Related
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/08—Batch production
- A23G9/083—Batch production using moulds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/26—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for producing frozen sweets on sticks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
- A23G9/288—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing for finishing or filling ice-cream cones or other edible containers; Manipulating methods therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/46—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
Abstract
The iced article moulded in individual portions, such as sticks, cones, cylinders, lollies and the like, comprises at least two thin layers of crispy material alternating with layers of soft material which give it a flaky texture, for example differently flavoured ice creams alternating with thin intermediate layers of fat-based coating or aerated fruit sorbets alternating with thin intermediate layers of ice.
Description
- - l 1336239 This invention relates to iced articles moulded in individual portions, such as sticks, cones, cylinders, lollies and the like.
Consumers of articles such as these enjoy the variety of shapes and the association of colours, tastes and textures. As an illustration of what is available, there may be mentioned the composite articles which comprise several layers of differently flavoured ice cream; those which are coated, for example with chocolate; those which have soft centres or contain fillings, for example of syrup, caramel or truffled mass; cones which are surrounded by a cornet wafer. Composite articles of this type can be made by different methods.
In one proc~ss, which is described for example in US-lS PS 2,048,364, a composite stick ice is made by freezing syrup in successive layers from the centre, followed by dip coating with molten chocolate. Another process, which is described for example in US-PS 2,747,525, comprises partially freezing a liquid material in a mould from the periphery, draining the liquid core, filling the shell thus formed with another liquid material of different type and freezing it. In a third process, which is described for example in US-PS 2,975,732, a hollow space is formed in a material during freezing in a cup by means of a rigid pipe, the hollow space is filled with another material and the whole is frozen. Finally, according to US-PS 3,770,460, the liquid centre is displaced from a partially frozen material in a mould by introduction of a confectionery mass of higher density than the liquid.
The object of the present invention is to provide an iced article having a new structure which provides it with gustative properties different from those of the known products moulded in individual portions.
The iced article according to the invention is characterized in that it comprises at least two thin layers of crispy material alternating with layers of soft material and in that the various layers, as seen in cross-section, have the same centre of symmetry.
The new gustative sensation is based on the contrast of texture and taste between the various constituent materials of the alternate layers which is noticed when the article is crunched: there is a pleasant surprise effect, creating the impression that the article is made of flaky pastry.
Thus, the crispy material is hard and brittle. It may be made from a fat-based composition containing fats having lS a pour point above OC and, more especially, above ambient temperature, for example a vegetable butter, such as cocoa butter, a cocoa butter substitute or equivalent, a hardened vegetable oil,. a vegetable fat fraction or a transesterified fat; more particularly a fat-based covering of the type commonly used in confectionery. It may also be a substantially aqueous or even sweetened composition, for example based on cooked sugar. The composition in question, whether based on fats, water or sugar, may contain additives, for example colorants, flavourings selected in dependence upon the desired contrast with the adjacent layers of soft material. The crispy material must lend itself to application in a thin layer, for example by spraying, and must form a continuous layer by cooling in contact with the adjacent soft layer. It is preferably thin enough to break up into small pieces when chewed and, in practice, has a thickness of less than 1 mm and preferably less than 0.5 mm.
The soft material is an aerated iced composition, for example an aerated ice cream or sorbet.
The texture contrast is advantageously obtained, for example, by the arrangement in succesive layers of differently flavoured ice creams associated with thin intermediate layers of chocolate coating , the whole being covered with a chocolate coating ; by the arrangement in successive layers of differently flavoured expanded sorbets associated with thin intermediate layers of optionally flavoured ice, the whole being covered with an ice glaze;
in one particular embodiment, by the presence of a central core consisting of a non-expanded fat-based emulsion of the fondant or chocolate truffle type associated with alternate layers of ice cream and chocolate coating.
in a variant of this particular embodiment, by the association of a central core consisting of a non-expanded fat-based emulsion flavoured with fruit and alternate layers of expanded fruit-flavoured sorbets and ice.
The layers of ice cream or sorbet may contain pieces of preserved fruit, dried fruit, walnut, hazelnut. The fruit and pieces of fruit and also the sorbets may be flavoured with alcohols and liqueurs; the fat-based outer coating may also contain pieces of walnut, hazelnut, cereal flakes, granules of praliné, extruded casein, etc.
The article may be in the form of an ice lolly, i.e.
it comprises a holding stick at its centre. The ice lolly may have a polygonal, for example reactangular, triangular, square, star-shaped, etc., cross-sectional profile, so that the various layers form polygons nested in one another with the same centre of symmetry. It may have an elliptical or circular etc. profile, in which case the various layers, as seen in cross-section, are concentric.
Alternatively, it may be an ice cream cone, in which case the various layers are in the form of coaxial ice cream cones nested in one another and placed in a cornet wafer lined internally with a thin layer of fat-based coating acting as a moisture barrier.
The present invention also relates to a process for the production of the articles described above which is characterized in that thin separation layers of crispy material are formed alternately around layers of soft material so that the various layers, as seen in cross-section, have the same centre of symmetry.
The invention is more fully described purely by way of example in the following with reference to the accompanying drawings, wherein:
Figure 1 diagrammatically illustrates a first method of producing an ice lolly and, in cross-sectionj the article obtained.
Figure 2 diagrammatically illustrates another method of producing an ice lolly.
Figure 3 diagrammatically illustrates a particular method of producing an ice lolly and, in cross-section, the article obtained.
Figure 4 illustrates the production of an ice cream cone.
Unless otherwise stated, the percentages are by weight.
Generally, the ice lollies are produced by introducing the liquid material into a cell which passes successively through a freezing medium, for example a tank containing brine, a water/glycol mixture or any other suitable eutectic mixture at -40C, and then through a thawing medium consisting for example of a tank of brine at +30C.
In the freezing phase, a stick is placed in the material during its solidification. In the thawing phase, the lolly is withdrawn from the cell by taking hold of the stick after superficial thawing. If desired, the lolly may then be dipped into a coating liquid which solidifies in a thin layer on contact with the lolly.
Referring to Figure 1, the cell 1 is filled in a with liquid 2 consisting for example of a composition for a strawberry-flavoured sorbet and aerated to a level of 20%
(containing 20% by volume air). After a few minutes, a crust 3 is formed on the wall of the mould in b. The liquid core is removed in c by means of the pipe 4. In d, water is sprayed in fine droplets, which freeze instantaneously on contact- with the crust 3 into a thin continuous film of ice, by means of a high-pressure (for example 160 bar) atomizer with no incorporation of air.
The spray head of the atomizer is designed to distribute the water uniformly over the inner wall of the crust.
A shell is thus formed. The shell is filled in e, for example with a composition for lemon sorbet 6. After a few minutes, a crust 7 has formed around the periphery in f and the liquid core is withdrawn in g. In h, water is sprayed in fine droplets by means of an atomizer 8 to form a thin film 9 of ice and the shell is refilled in i, for example with a composition for raspberry sorbet lo. A stick 11 is introduced in j. Steps a to j take place during the freezing phase. In k, the lolly is removed by taking hold of the stick after superficial thawing. Finally, in 1, the stick is dipped in water to form a surface glaze 12 of ice and is then removed.
Associations of flavours different from that described above are of course also possible. For example, the liquids 2, 6 and 10 are, respectively, a composition for guanabana, kiwi, raspberry sorbet; a composition for mandarin, guanabana, raspberry sorbet.
In Figure 2, freezing takes place successively in two cells 13 then 14. The cell 13 is used to mould the central core while the cell 14, approximately twice the volume, is used for the actual lolly. The cell 13 is filled in a with a liquid composition for chocolate-flavoured ice cream 15 aeratcd to a level of 30%. After a stick 16 has been introduced in b, the cell 13 is heated and the core is removed in c by taking hold of the stick. In d, the core is dipped in a liquid, coffee-flavoured fat-based composition 17 containing 40% hydrogenated vegetable fat for 60% coffee-flavoured white chocolate and then withdrawn.
Consumers of articles such as these enjoy the variety of shapes and the association of colours, tastes and textures. As an illustration of what is available, there may be mentioned the composite articles which comprise several layers of differently flavoured ice cream; those which are coated, for example with chocolate; those which have soft centres or contain fillings, for example of syrup, caramel or truffled mass; cones which are surrounded by a cornet wafer. Composite articles of this type can be made by different methods.
In one proc~ss, which is described for example in US-lS PS 2,048,364, a composite stick ice is made by freezing syrup in successive layers from the centre, followed by dip coating with molten chocolate. Another process, which is described for example in US-PS 2,747,525, comprises partially freezing a liquid material in a mould from the periphery, draining the liquid core, filling the shell thus formed with another liquid material of different type and freezing it. In a third process, which is described for example in US-PS 2,975,732, a hollow space is formed in a material during freezing in a cup by means of a rigid pipe, the hollow space is filled with another material and the whole is frozen. Finally, according to US-PS 3,770,460, the liquid centre is displaced from a partially frozen material in a mould by introduction of a confectionery mass of higher density than the liquid.
The object of the present invention is to provide an iced article having a new structure which provides it with gustative properties different from those of the known products moulded in individual portions.
The iced article according to the invention is characterized in that it comprises at least two thin layers of crispy material alternating with layers of soft material and in that the various layers, as seen in cross-section, have the same centre of symmetry.
The new gustative sensation is based on the contrast of texture and taste between the various constituent materials of the alternate layers which is noticed when the article is crunched: there is a pleasant surprise effect, creating the impression that the article is made of flaky pastry.
Thus, the crispy material is hard and brittle. It may be made from a fat-based composition containing fats having lS a pour point above OC and, more especially, above ambient temperature, for example a vegetable butter, such as cocoa butter, a cocoa butter substitute or equivalent, a hardened vegetable oil,. a vegetable fat fraction or a transesterified fat; more particularly a fat-based covering of the type commonly used in confectionery. It may also be a substantially aqueous or even sweetened composition, for example based on cooked sugar. The composition in question, whether based on fats, water or sugar, may contain additives, for example colorants, flavourings selected in dependence upon the desired contrast with the adjacent layers of soft material. The crispy material must lend itself to application in a thin layer, for example by spraying, and must form a continuous layer by cooling in contact with the adjacent soft layer. It is preferably thin enough to break up into small pieces when chewed and, in practice, has a thickness of less than 1 mm and preferably less than 0.5 mm.
The soft material is an aerated iced composition, for example an aerated ice cream or sorbet.
The texture contrast is advantageously obtained, for example, by the arrangement in succesive layers of differently flavoured ice creams associated with thin intermediate layers of chocolate coating , the whole being covered with a chocolate coating ; by the arrangement in successive layers of differently flavoured expanded sorbets associated with thin intermediate layers of optionally flavoured ice, the whole being covered with an ice glaze;
in one particular embodiment, by the presence of a central core consisting of a non-expanded fat-based emulsion of the fondant or chocolate truffle type associated with alternate layers of ice cream and chocolate coating.
in a variant of this particular embodiment, by the association of a central core consisting of a non-expanded fat-based emulsion flavoured with fruit and alternate layers of expanded fruit-flavoured sorbets and ice.
The layers of ice cream or sorbet may contain pieces of preserved fruit, dried fruit, walnut, hazelnut. The fruit and pieces of fruit and also the sorbets may be flavoured with alcohols and liqueurs; the fat-based outer coating may also contain pieces of walnut, hazelnut, cereal flakes, granules of praliné, extruded casein, etc.
The article may be in the form of an ice lolly, i.e.
it comprises a holding stick at its centre. The ice lolly may have a polygonal, for example reactangular, triangular, square, star-shaped, etc., cross-sectional profile, so that the various layers form polygons nested in one another with the same centre of symmetry. It may have an elliptical or circular etc. profile, in which case the various layers, as seen in cross-section, are concentric.
Alternatively, it may be an ice cream cone, in which case the various layers are in the form of coaxial ice cream cones nested in one another and placed in a cornet wafer lined internally with a thin layer of fat-based coating acting as a moisture barrier.
The present invention also relates to a process for the production of the articles described above which is characterized in that thin separation layers of crispy material are formed alternately around layers of soft material so that the various layers, as seen in cross-section, have the same centre of symmetry.
The invention is more fully described purely by way of example in the following with reference to the accompanying drawings, wherein:
Figure 1 diagrammatically illustrates a first method of producing an ice lolly and, in cross-sectionj the article obtained.
Figure 2 diagrammatically illustrates another method of producing an ice lolly.
Figure 3 diagrammatically illustrates a particular method of producing an ice lolly and, in cross-section, the article obtained.
Figure 4 illustrates the production of an ice cream cone.
Unless otherwise stated, the percentages are by weight.
Generally, the ice lollies are produced by introducing the liquid material into a cell which passes successively through a freezing medium, for example a tank containing brine, a water/glycol mixture or any other suitable eutectic mixture at -40C, and then through a thawing medium consisting for example of a tank of brine at +30C.
In the freezing phase, a stick is placed in the material during its solidification. In the thawing phase, the lolly is withdrawn from the cell by taking hold of the stick after superficial thawing. If desired, the lolly may then be dipped into a coating liquid which solidifies in a thin layer on contact with the lolly.
Referring to Figure 1, the cell 1 is filled in a with liquid 2 consisting for example of a composition for a strawberry-flavoured sorbet and aerated to a level of 20%
(containing 20% by volume air). After a few minutes, a crust 3 is formed on the wall of the mould in b. The liquid core is removed in c by means of the pipe 4. In d, water is sprayed in fine droplets, which freeze instantaneously on contact- with the crust 3 into a thin continuous film of ice, by means of a high-pressure (for example 160 bar) atomizer with no incorporation of air.
The spray head of the atomizer is designed to distribute the water uniformly over the inner wall of the crust.
A shell is thus formed. The shell is filled in e, for example with a composition for lemon sorbet 6. After a few minutes, a crust 7 has formed around the periphery in f and the liquid core is withdrawn in g. In h, water is sprayed in fine droplets by means of an atomizer 8 to form a thin film 9 of ice and the shell is refilled in i, for example with a composition for raspberry sorbet lo. A stick 11 is introduced in j. Steps a to j take place during the freezing phase. In k, the lolly is removed by taking hold of the stick after superficial thawing. Finally, in 1, the stick is dipped in water to form a surface glaze 12 of ice and is then removed.
Associations of flavours different from that described above are of course also possible. For example, the liquids 2, 6 and 10 are, respectively, a composition for guanabana, kiwi, raspberry sorbet; a composition for mandarin, guanabana, raspberry sorbet.
In Figure 2, freezing takes place successively in two cells 13 then 14. The cell 13 is used to mould the central core while the cell 14, approximately twice the volume, is used for the actual lolly. The cell 13 is filled in a with a liquid composition for chocolate-flavoured ice cream 15 aeratcd to a level of 30%. After a stick 16 has been introduced in b, the cell 13 is heated and the core is removed in c by taking hold of the stick. In d, the core is dipped in a liquid, coffee-flavoured fat-based composition 17 containing 40% hydrogenated vegetable fat for 60% coffee-flavoured white chocolate and then withdrawn.
At the same time, the cell 14 is approximately half-filled in d' with a liquid composition for coffee-flavoured ice cream 18. When the composition becomes pasty, the core is transferred to the cell 14 in e by taking hold of the stick 16, after which the cell 14 is heated and the lolly is removed therefrom in f. Finally, in step g, the stick is dipped in a liquid fat-based coating composition 19 consisting of 54% white chocolate, 36% hydrogenated vegetable fat and 10% peanut oil. The coating composition 19 also contains 38% corn flakes, based on the weight of liquid, after which the lolly is withdrawn.
In Figure 3, steps a to d are the same as steps a to d described with reference to Figure l, except that the layers 20 and 21 are respectively ice cream flavoured with white chocolate and a thin crispy layer of fat-based composition comprising 60% dark chocolate for 40%
hydrogenated vegetable fat. The shell is approximately half-filled in e.with a liquid composition for ice cream 22 flavoured with gianduja (hazelnut) chocolate having a density of 1.09 (as measured at 20C). After a few minutes, a crust 23 forms in step f. In g, a pasty fondant 24, for example a non-expanded fat-based emulsion (oil-in-water), based on liquid sugars, dairy butter, vegetable fats, cocoa powder and water, density 1.104 (as measured at 20C) is poured in. In view of its higher density, the fat-based emulsion displaces the liquid core from the ice cream 22 towards the upper wall of the cell. The following steps of introducing a stick (h), mould release (i) and coating (j) with a layer of dark chocolate (25) containing corn flakes take place as described above (steps j, k, l of Figure 1). It is obvious that the constituent materials of the layers may be different from those described above.
Thus, 20 may be an aerated exotic fruit sorbet, 21 a thin layer of ice, 22 a guanabana sorbet of density 1.11 (as measured at 20C), 24 a raspberry fondant of density 1.13 (as measured at 20C) and 25 a glaze of ice.
In Figure 3, steps a to d are the same as steps a to d described with reference to Figure l, except that the layers 20 and 21 are respectively ice cream flavoured with white chocolate and a thin crispy layer of fat-based composition comprising 60% dark chocolate for 40%
hydrogenated vegetable fat. The shell is approximately half-filled in e.with a liquid composition for ice cream 22 flavoured with gianduja (hazelnut) chocolate having a density of 1.09 (as measured at 20C). After a few minutes, a crust 23 forms in step f. In g, a pasty fondant 24, for example a non-expanded fat-based emulsion (oil-in-water), based on liquid sugars, dairy butter, vegetable fats, cocoa powder and water, density 1.104 (as measured at 20C) is poured in. In view of its higher density, the fat-based emulsion displaces the liquid core from the ice cream 22 towards the upper wall of the cell. The following steps of introducing a stick (h), mould release (i) and coating (j) with a layer of dark chocolate (25) containing corn flakes take place as described above (steps j, k, l of Figure 1). It is obvious that the constituent materials of the layers may be different from those described above.
Thus, 20 may be an aerated exotic fruit sorbet, 21 a thin layer of ice, 22 a guanabana sorbet of density 1.11 (as measured at 20C), 24 a raspberry fondant of density 1.13 (as measured at 20C) and 25 a glaze of ice.
In Figure 4, an ice cream cone is produced on the following principle;
- in a, the conical cell 26 is filled with a material 27;
- in b, a conical cavity is formed in the material 27 during freezing by means of a punch 28, preferably heated at its surface or rotating so that it does not stick to the material 27;
- in c, the liquid intended to form the crispy layer 29 is sprayed by means of an atomizer 30 of appropriate configuration;
- in d, the conical shell is filled with a material 31 different from 29;
- in e, the cell 26 is heated and the ice cream cone is withdrawn by means of spikes 32;
- in f, the ice cream cone is placed in the cornet wafer 33 internally coated beforehand with a thin layer of fat-based ~oating 34, the spikes 32 being withdrawn while the fork 35 remains fixed;
- in g, a topping 36 of ice cream in the form of choux is applied to the upper surface of the cone and then finished with small pieces of chocolate or chocolate powder.
In a variant (not shown) of the production of cones, the conical mould consists of a cornet wafer such as 33 internally coated with a thin layer of fat-based coating 34. In this case, steps a, b, c and d described with reference to Figure 4 remain the same, except that the freezing medium is cold air from a tunnel through which the cones pass supported by perforated plates fixed to a chain.
Steps e and f, namely mould release and introduction into the wafer, described with reference to Figure 4 are thus omitted. After the topping has been applied, as in g, the cone is ejected by tilting of the support plates.
In another variant (not shown) of the production of cones, a central core, such as 31, is first made in a mould and then released therefrom and a thin layer of fat-based coating is applied to its outer surface, for example by spraying or dip coating. At the same time, a material such as 27 is introduced into a wafer such as 33 internally coated with a thin layer of fat-based coating 34 so that it is partially filled (for example to approximately half the internal volume) and, after a crust has formed by partial freezing in air, the core made first is introduced so that the still liquid material 27 surrounds the upper part of the central core to the edge of the wafer and hardens. After the topping has been applied, as in g, freezing is completed in air.
In the foregoing description of the various embodiments of the process, the steps involved were described with reference to a cell, an atomizer, etc. Of course, in an industrial plant, a mould comprises a series of cells in lines and the number of metering heads, atomizers and units for introducing and taking hold of the sticks or cones is adapted to the number of cells in each line. The duration of the various steps which determines the movements and placements is governed by the type of plant (for example roundabout, line or rectangle) and the desired production rate.
- in a, the conical cell 26 is filled with a material 27;
- in b, a conical cavity is formed in the material 27 during freezing by means of a punch 28, preferably heated at its surface or rotating so that it does not stick to the material 27;
- in c, the liquid intended to form the crispy layer 29 is sprayed by means of an atomizer 30 of appropriate configuration;
- in d, the conical shell is filled with a material 31 different from 29;
- in e, the cell 26 is heated and the ice cream cone is withdrawn by means of spikes 32;
- in f, the ice cream cone is placed in the cornet wafer 33 internally coated beforehand with a thin layer of fat-based ~oating 34, the spikes 32 being withdrawn while the fork 35 remains fixed;
- in g, a topping 36 of ice cream in the form of choux is applied to the upper surface of the cone and then finished with small pieces of chocolate or chocolate powder.
In a variant (not shown) of the production of cones, the conical mould consists of a cornet wafer such as 33 internally coated with a thin layer of fat-based coating 34. In this case, steps a, b, c and d described with reference to Figure 4 remain the same, except that the freezing medium is cold air from a tunnel through which the cones pass supported by perforated plates fixed to a chain.
Steps e and f, namely mould release and introduction into the wafer, described with reference to Figure 4 are thus omitted. After the topping has been applied, as in g, the cone is ejected by tilting of the support plates.
In another variant (not shown) of the production of cones, a central core, such as 31, is first made in a mould and then released therefrom and a thin layer of fat-based coating is applied to its outer surface, for example by spraying or dip coating. At the same time, a material such as 27 is introduced into a wafer such as 33 internally coated with a thin layer of fat-based coating 34 so that it is partially filled (for example to approximately half the internal volume) and, after a crust has formed by partial freezing in air, the core made first is introduced so that the still liquid material 27 surrounds the upper part of the central core to the edge of the wafer and hardens. After the topping has been applied, as in g, freezing is completed in air.
In the foregoing description of the various embodiments of the process, the steps involved were described with reference to a cell, an atomizer, etc. Of course, in an industrial plant, a mould comprises a series of cells in lines and the number of metering heads, atomizers and units for introducing and taking hold of the sticks or cones is adapted to the number of cells in each line. The duration of the various steps which determines the movements and placements is governed by the type of plant (for example roundabout, line or rectangle) and the desired production rate.
Claims (6)
1. A process for the production of an iced article which comprises at least two thin layers of crispy material alternating with layers of soft material, the various layers in cross section having the same centre of symmetry and wherein the crispy material layers are formed alternately around layers of soft material, comprising the steps of:
filling a cell with a first liquid material which tends to assume a soft consistency in the frozen state, freezing the first liquid material partially from the outside inwardly, removing the remaining liquid core to form a cavity, applying a second liquid material which tends to assume a firm consistency in the frozen state in a thin layer to the walls of the cavity and allowing said second liquid material to harden in contact with the soft frozen first liquid material to form a shell which acts as a mould, and repeating the foregoing steps until the article is produced providing alternating soft and crispy materials from the outside inwardly to the centre of the article.
filling a cell with a first liquid material which tends to assume a soft consistency in the frozen state, freezing the first liquid material partially from the outside inwardly, removing the remaining liquid core to form a cavity, applying a second liquid material which tends to assume a firm consistency in the frozen state in a thin layer to the walls of the cavity and allowing said second liquid material to harden in contact with the soft frozen first liquid material to form a shell which acts as a mould, and repeating the foregoing steps until the article is produced providing alternating soft and crispy materials from the outside inwardly to the centre of the article.
2. A process as defined in claim 1, including the additional step of introducing a stick into the article during the freezing process so that the stick becomes frozen in the article.
3. A process for the production of an iced article which comprises at least two thin layers of crispy material alternating with layers of soft material, the various layers in cross section having the same centre of symmetry and wherein the crispy material layers are formed alternately around layers of soft material, comprising the steps of:
filling a cell with a first liquid material which tends to assume a soft consistency in the frozen state, freezing the first liquid material partially from the outside inwardly, removing the remaining liquid core to form a cavity, applying a second liquid material which tends to assume a firm consistency in the frozen state in a thin layer to the walls of the cavity and allowing said second liquid material to harden in contact with the soft frozen first liquid material to form a shell which acts as a mould, and introducing a liquid material which tends to assume a soft consistency in the frozen state into the shell until the shell is approximately half full, partially freezing the last mentioned liquid material, introducing a pasty material of such density that it displaces that of said lastmentioned partially frozen liquid material and occupies the space previously filled by such material, said last mentioned partially frozen liquid material being displaced towards thewall of the shell while still in a flowable state, the pasty material occupying the centre of the article up to an upper edge of the cell.
filling a cell with a first liquid material which tends to assume a soft consistency in the frozen state, freezing the first liquid material partially from the outside inwardly, removing the remaining liquid core to form a cavity, applying a second liquid material which tends to assume a firm consistency in the frozen state in a thin layer to the walls of the cavity and allowing said second liquid material to harden in contact with the soft frozen first liquid material to form a shell which acts as a mould, and introducing a liquid material which tends to assume a soft consistency in the frozen state into the shell until the shell is approximately half full, partially freezing the last mentioned liquid material, introducing a pasty material of such density that it displaces that of said lastmentioned partially frozen liquid material and occupies the space previously filled by such material, said last mentioned partially frozen liquid material being displaced towards thewall of the shell while still in a flowable state, the pasty material occupying the centre of the article up to an upper edge of the cell.
4. A process for the production of an iced article which comprises at least two thin layers of crispy material alternating with layers of soft material, the various layers in cross section having the same centre of symmetry and wherein the crispy material layers are formed alternately around layers of soft material, comprising the steps of:
filling a conical cell with a first liquid material which tends to assume a soft consistency in the frozen state, freezing the first liquid material from the outside inwardly, forming a cavity in the material by means of a conical punch, applying a second liquid material which tends to assume a firm consistency in the frozen state in a thin layer to the walls of the cavity and allowing said second liquid material to harden in contact with the soft frozen first liquid material to form a shell which acts as a mould, and repeating the foregoing steps until the article is produced providing alternating soft and crispy materials from the outside inwardly to the centre of the article, removing the article from the cell, and introducing the article into a conical wafer internally coated with a fat based coating.
filling a conical cell with a first liquid material which tends to assume a soft consistency in the frozen state, freezing the first liquid material from the outside inwardly, forming a cavity in the material by means of a conical punch, applying a second liquid material which tends to assume a firm consistency in the frozen state in a thin layer to the walls of the cavity and allowing said second liquid material to harden in contact with the soft frozen first liquid material to form a shell which acts as a mould, and repeating the foregoing steps until the article is produced providing alternating soft and crispy materials from the outside inwardly to the centre of the article, removing the article from the cell, and introducing the article into a conical wafer internally coated with a fat based coating.
5. A process as defined in claim 4, the cell being formed by a conical wafer internally coated with a fat based coating, and the final step of introducing the article into a conical wafer being omitted.
6. A process for the production of an iced article which comprises at least two thin layers of crispy material alternating with layers of soft material, the various layers in cross section having the same centre of symmetry and wherein the crispy material layers are formed alternately around layers of soft material, comprising the steps of:
forming a central core of soft material in a conical cell, removing the core from the cell and coating it with a fat based coating, approximately half filling a wafer internally coated with a fat based coating with a second liquid material, partially freezing the second liquid material, introducing the central core into the wafer so that residual second liquid around the central core is displaced to the edge of the wafer, and freezing the whole.
forming a central core of soft material in a conical cell, removing the core from the cell and coating it with a fat based coating, approximately half filling a wafer internally coated with a fat based coating with a second liquid material, partially freezing the second liquid material, introducing the central core into the wafer so that residual second liquid around the central core is displaced to the edge of the wafer, and freezing the whole.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP19870119205 EP0322469B1 (en) | 1987-12-24 | 1987-12-24 | Moulded frozen article, and process for producing it |
| CH87119205.0 | 1987-12-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1336239C true CA1336239C (en) | 1995-07-11 |
Family
ID=8197546
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 585777 Expired - Fee Related CA1336239C (en) | 1987-12-24 | 1988-12-13 | Moulded frozen confection and process |
Country Status (13)
| Country | Link |
|---|---|
| EP (1) | EP0322469B1 (en) |
| JP (2) | JPH01202258A (en) |
| AR (1) | AR243735A1 (en) |
| AU (1) | AU611979B2 (en) |
| CA (1) | CA1336239C (en) |
| DE (1) | DE3772059D1 (en) |
| ES (1) | ES2025132B3 (en) |
| IE (1) | IE62236B1 (en) |
| MA (1) | MA21456A1 (en) |
| MX (1) | MX169603B (en) |
| NZ (1) | NZ227330A (en) |
| PT (1) | PT89326B (en) |
| TN (1) | TNSN88135A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8980354B2 (en) | 2006-01-16 | 2015-03-17 | Nestec S.A. | Frozen confectionery product and method of manufacture |
| WO2018050687A1 (en) * | 2016-09-16 | 2018-03-22 | Unilever Plc | Apparatus and process for the manufacture of a frozen product |
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| JPS5337746Y2 (en) * | 1974-10-08 | 1978-09-12 | ||
| DE3909318A1 (en) * | 1989-03-21 | 1990-09-27 | Josef Hobelsberger | METHOD FOR PRODUCING AN ICE BODY WITH AT LEAST ONE INCLUSION |
| WO1990011480A2 (en) * | 1989-03-21 | 1990-10-04 | Josef Hobelsberger | Process for making an ice body with at least one inclusion |
| DE68911928T2 (en) * | 1989-12-27 | 1994-04-21 | Frisco Findus Ag | Method and device for producing an ice cream article. |
| JPH05130833A (en) * | 1990-06-06 | 1993-05-28 | Kanebo Ltd | Method for transporting food and device used therefor |
| ES2066939T3 (en) * | 1990-11-15 | 1995-03-16 | Frisco Findus Ag | PROCEDURE AND APPARATUS FOR THE MANUFACTURE OF A FOAMED DESSERT ARTICLE. |
| CA2134125A1 (en) * | 1992-04-24 | 1993-11-11 | Christopher Brunsden Holt | Frozen confection |
| CA2134124C (en) * | 1992-04-24 | 2003-01-14 | Christopher Brunsden Holt | Confection |
| EP0622026B1 (en) * | 1993-03-27 | 1997-03-19 | Frisco-Findus Ag | Process and apparatus for moulding of small frozen confectionnary articles |
| ES2202411T3 (en) * | 1996-11-12 | 2004-04-01 | Societe Des Produits Nestle S.A. | DEVICE AND PROCEDURE FOR DOSAGE AND SUCTION OF VISCOSE PRODUCTS. |
| ITMI981210A1 (en) * | 1998-06-01 | 1999-12-01 | Sidam Srl | PROCEDURE FOR THE PRODUCTION OF ICE CREAM IN CONES AND RELATED PRODUCT |
| JP2000210027A (en) * | 1999-01-22 | 2000-08-02 | Takeshita Seika Kk | Frozen dessert and production of frozen dessert |
| ATE283640T1 (en) * | 1999-07-28 | 2004-12-15 | Soremartec Sa | METHOD FOR SHAPING FOOD |
| JP2003052309A (en) * | 2001-08-16 | 2003-02-25 | Tokyo Food Kk | Baked confectionery-containing ice cream |
| JP4558994B2 (en) * | 2001-09-12 | 2010-10-06 | 森永製菓株式会社 | Frozen dessert |
| WO2006048644A1 (en) * | 2004-11-04 | 2006-05-11 | Edward James Harding | Ice cream containing encapsulated liquor or antifreeze type liquid |
| KR100577023B1 (en) * | 2005-03-29 | 2006-05-08 | 해태제과식품주식회사 | Composition for manufacturing jellified shell of ices and method for preparing ices covered with shell made of the same |
| EP1719413A1 (en) * | 2005-05-03 | 2006-11-08 | Nestec S.A. | Composite frozen confections |
| JP4997586B2 (en) * | 2005-07-26 | 2012-08-08 | 満久 野村 | Shaved ice production method |
| DE202005014952U1 (en) * | 2005-09-22 | 2005-11-24 | Blutner, Friedrich, Dr.-Ing. Dr.sc.tech. | Ice-cream with outer shell, including internal crunchy core to produce characteristic sound and taste effects |
| JP4673259B2 (en) * | 2006-06-30 | 2011-04-20 | 森永製菓株式会社 | Process for producing granular food-containing food and production apparatus thereof |
| GR1006301B (en) * | 2006-07-28 | 2009-03-12 | Βιομηχανια Μπισκοτων Και Ειδων Διατροφης Ε.Ι. Παπαδοπουλος Α.Ε. | Supply system of two different creams for cylindrical waffled water filling with layout of sealing abd removal of hot loads. |
| WO2008104779A2 (en) * | 2007-02-28 | 2008-09-04 | Gordon Paley | Low fat foodstuffs and methods for producing same |
| EP2071963A1 (en) * | 2007-12-21 | 2009-06-24 | Nestec S.A. | Frozen confectionery product |
| AU2009221428A1 (en) * | 2008-02-29 | 2009-09-11 | Australasian Food Group Pty Ltd. | Frozen confectionary product |
| EP2095721A1 (en) * | 2008-02-29 | 2009-09-02 | Nestec S.A. | Frozen confectionary product |
| EP2255671A1 (en) * | 2009-05-28 | 2010-12-01 | Tiesnitsch Beheer B.V. | Process and apparatus for producing frozen confections |
| EP2255672A1 (en) * | 2009-05-28 | 2010-12-01 | Tiesnitsch Beheer B.V. | Process and apparatus for producing multi-layer frozen confections |
| WO2012157051A1 (en) * | 2011-05-13 | 2012-11-22 | 株式会社薬膳壷焼本舗五行 | Frozen dessert, method for producing frozen dessert and storage container for frozen dessert |
| CN104780769B (en) * | 2012-11-22 | 2018-05-29 | 荷兰联合利华有限公司 | Frozen confection and the method for being used to prepare frozen confection |
| GB201600946D0 (en) * | 2016-01-19 | 2016-03-02 | Eejay Bv | Moulding process |
| WO2018046520A1 (en) * | 2016-09-12 | 2018-03-15 | Unilever N.V. | A frozen confectionery product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE651434A (en) * | ||||
| US2747525A (en) * | 1948-02-20 | 1956-05-29 | Clinton O Lund | Process of making frozen confections |
| US2975732A (en) * | 1960-02-03 | 1961-03-21 | Pasquale Patrick J De | Method of producing frozen comestibles |
| AT273649B (en) * | 1966-06-25 | 1969-08-25 | O T E M | Automatic machine for the continuous production of ice cream patties with a stick |
| US3770460A (en) * | 1969-11-13 | 1973-11-06 | Vroman Foods Inc | Method of producing a molded frozen body |
| CA1106676A (en) * | 1977-08-30 | 1981-08-11 | Thomas R. Kelly | Ice confections and their preparation |
| EP0023152B1 (en) * | 1979-07-20 | 1983-02-02 | Unilever Plc | Process for producing composite ice confections |
| AU540545B2 (en) * | 1979-07-20 | 1984-11-22 | Unilever Ltd. | Apparatus and processes for producing composite ice confections, and products thereof |
| CH662247A5 (en) * | 1981-08-26 | 1987-09-30 | Unilever Nv | COMPOSED CONFECTION PRODUCT, METHOD AND DEVICE FOR THE PRODUCTION THEREOF. |
| DK149831C (en) * | 1983-02-11 | 1987-05-25 | Gram Brdr As | PROCEDURE FOR USE BY FREEZING OBJECTS IN CONTAINERS AND APPLIANCES FOR USE IN EXERCISING THE PROCEDURE |
| DE8423709U1 (en) * | 1984-08-09 | 1984-11-22 | Milchhof Eiskrem Gmbh & Co Kg, 4020 Mettmann | ICE WAFFLE |
| JPS6156045A (en) * | 1984-08-27 | 1986-03-20 | Meiji Milk Prod Co Ltd | Multilayered ice and its making method |
| JPS62215350A (en) * | 1986-03-17 | 1987-09-22 | Nisshin Nyugyo Kk | Production of sticklike frozen food |
-
1987
- 1987-12-24 DE DE8787119205T patent/DE3772059D1/en not_active Expired - Fee Related
- 1987-12-24 EP EP19870119205 patent/EP0322469B1/en not_active Expired - Lifetime
- 1987-12-24 ES ES87119205T patent/ES2025132B3/en not_active Expired - Lifetime
-
1988
- 1988-12-12 AU AU26792/88A patent/AU611979B2/en not_active Ceased
- 1988-12-13 CA CA 585777 patent/CA1336239C/en not_active Expired - Fee Related
- 1988-12-13 IE IE371388A patent/IE62236B1/en not_active IP Right Cessation
- 1988-12-14 MA MA21699A patent/MA21456A1/en unknown
- 1988-12-14 NZ NZ22733088A patent/NZ227330A/en unknown
- 1988-12-22 PT PT8932688A patent/PT89326B/en not_active IP Right Cessation
- 1988-12-22 AR AR31282888A patent/AR243735A1/en active
- 1988-12-22 TN TNSN88135 patent/TNSN88135A1/en unknown
- 1988-12-23 MX MX1431988A patent/MX169603B/en unknown
- 1988-12-23 JP JP63325690A patent/JPH01202258A/en active Pending
-
1997
- 1997-05-16 JP JP003992U patent/JPH1090U/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8980354B2 (en) | 2006-01-16 | 2015-03-17 | Nestec S.A. | Frozen confectionery product and method of manufacture |
| WO2018050687A1 (en) * | 2016-09-16 | 2018-03-22 | Unilever Plc | Apparatus and process for the manufacture of a frozen product |
Also Published As
| Publication number | Publication date |
|---|---|
| PT89326A (en) | 1989-12-29 |
| AU2679288A (en) | 1989-06-29 |
| PT89326B (en) | 1995-05-31 |
| EP0322469B1 (en) | 1991-08-07 |
| IE883713L (en) | 1989-06-24 |
| AR243735A1 (en) | 1993-09-30 |
| AU611979B2 (en) | 1991-06-27 |
| MA21456A1 (en) | 1989-07-01 |
| MX169603B (en) | 1993-07-14 |
| JPH01202258A (en) | 1989-08-15 |
| TNSN88135A1 (en) | 1990-07-10 |
| ES2025132B3 (en) | 1992-03-16 |
| IE62236B1 (en) | 1995-01-11 |
| NZ227330A (en) | 1991-05-28 |
| JPH1090U (en) | 1998-04-24 |
| DE3772059D1 (en) | 1991-09-12 |
| EP0322469A1 (en) | 1989-07-05 |
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Legal Events
| Date | Code | Title | Description |
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| MKLA | Lapsed |