CN1078809C - Composite ice confections - Google Patents
Composite ice confections Download PDFInfo
- Publication number
- CN1078809C CN1078809C CN97198180A CN97198180A CN1078809C CN 1078809 C CN1078809 C CN 1078809C CN 97198180 A CN97198180 A CN 97198180A CN 97198180 A CN97198180 A CN 97198180A CN 1078809 C CN1078809 C CN 1078809C
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- Prior art keywords
- ice cream
- syrup
- ice
- confections
- solution
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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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/02—Cooling or drying apparatus
-
- 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
-
- 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
- A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
- A23G9/245—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products for coating the 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
- A23G9/04—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
- A23G9/44—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
An ice confection comprising a mass of milk containing ice confection and a discrete element of water ice, wherein the water ice is essentially non-sticky and has a composition which in the form of a water ice solution has a rheometry value of more than about 1.0. The ice confection provided has a soft water ice element. The ice confection is provided by a process wherein (i) a mass of milk containing ice confection is contacted with a water ice solution having a rheometry value of more than about 1.0 to cause the water ice solution to adhere to the mass of milk containing ice confection, at least in part in the form of water ice; and (ii) the adhering water ice solution is rapidly cooled to -15 C or below.
Description
TECHNICAL FIELD OF THE INVENTION
The present invention relates to ice confections and preparation method thereof.Specifically be, the present invention relates to comprise the ice confections of the discontinuous part of the newborn piece that contains ice-cream ice confections for example and at least one syrup ice cream, this syrup ice cream preferably exists as the top layer that covers on the newborn piece that contains ice confections.
Background of invention
As everyone knows, the ice confections on the market is ice cream core and the outer field traditional confectionery articles of syrup ice cream that is included on the rod.These goods make like this: syrup ice cream solution is filled in the mould, cool off this mould so that syrup ice cream layer is freezing to mould, removing from the center is liquid syrup ice cream solution still, and ice cream is filled into the center, inserts a rod and also finally cools off with complete frozen product.
Yet traditional confectionery articles has a lot of shortcomings.The syrup ice cream layer that at first provides of poor quality.Have big ice crystal through the static syrup ice cream layer that freezes, this causes hard ice bits sense tissue.And then, because product must be able to be removed from mould, so the shape of products that may reach is restricted, because for ice cream is injected mould, ice cream must have enough low viscosity, and therefore dilation should be greater than 80%, therefore make ice-cream of poor quality, in order to make the final products demoulding, product is essential to be heated and then cooling, and this has further reduced the quality of final products.
The consumer especially wants high-quality soft sweets water-ice cake layer.
In order to overcome the problem of traditional sweet food, the WO95/20883 suggestion makes syrup ice cream layer by infusion process, thereby the surface of ice cream core is pre-cooling to-15 ℃ or be lower than-15 ℃, to realize the quick freezing of syrup ice cream layer, makes the hardening of syrup ice cream layer then.This method has obtained to have the quality product of soft sweets water-ice cake layer quality really.
Yet the problem that the described method of WO95/20883 exists generally need to be once above dipping ice cream core to realize the syrup ice cream layer of suitable thickness.
And, in WO95/20883, in syrup ice cream solution, the surface of ice cream core must being pre-cooling to-15 ℃ or following before the dipping, this has increased production cost.
EP500940 (Kanebo) discloses the preparation method of the bi-component ice confections with rough surface.The ice confections core is immersed in the ice mixture of not deep colling.
EP560052 (Nestle) discloses the method that is used to apply the ice confections product, comprises the gelatin sol coating to pan work.In gelatin colloidal sol gross weight, gelatin colloidal sol can contain the gelatin up to 10%, preferably contains 1.5-3wt%.By infusion process coating gelatin colloidal sol, collosol temperature is 10-25 ℃ in dipping process.If necessary, the product that applied can freeze to finish solidification process in freezing tunnel valuably once more.
The gelatine content of the gelatin colloidal sol that proposes among the EP560052 has caused many as US 2,360, the known disadvantages described in 559, that is:
(i) gelatin colloidal sol must be under the high relatively temperature in dipping process, and this can make the fusing of ice confections core, makes quality reduce;
(ii) final being coated with becomes sticky and adheres to trend on the paper of packing ice confections;
(iii) product has unwelcome edibility characteristic.
It is shocking, find that if carefully select the performance of syrup ice cream solution, this has widened possible processing conditions to a great extent to make quality product, it has soft, non-ice and has the syrup ice cream of the trend that is clamminess that reduces considerably.And product has good edibility characteristic.
Particularly, find, be selected from particular range, only can make product with good quality through a single applying step as the rheology value of fructose water ice cream solution.
Disclosure of the Invention
Therefore, the present invention relates to a kind of preparation method of ice confections of the discontinuous part that comprises the newborn piece that contains ice confections and syrup ice cream, wherein:
(i) the newborn piece that will contain ice confections and rheology value contact greater than about 1.0 syrup ice cream solution, make syrup ice cream solution adhere on the newborn piece that contains ice confections; With
(ii) the syrup ice cream solution that adheres to is cooled fast to-15 ℃ or be lower than-15 ℃.
Preferred syrup ice cream solution has 1.1-1.8, more preferably the rheology value of 1.2-1.6.The proper method of measuring the rheology value has description in an embodiment.
To those skilled in the art, known composition and the processing by change syrup ice cream solution can obtain required rheology value.
For example, suitable method can be selected from: change type and quantity, use thickener or the gelling agent of solid, comprise other phase of for example inflation etc., and combination.
In general, if increase the solids content of syrup ice cream solution, the rheology value will increase.For example sugared content is low in goods, and the rheology value is low, and increases sugared content, and this parameter also will increase.The content height of same pulp or other solid also will make this value increase.
Some specific microcomponent also can be used for increasing the rheology value.Particularly, can use one or more thickeners or gelling agent.The example of suitable component for example has locust bean gum, xanthans, agar, guar gum, carragheen, alginates, pectin, microcrystalline cellulose, gelatin, maltodextrin etc.The amount that can select these components is to obtain required rheology value.Concerning gelling agent, suitable amount is 0.5-1.5wt%, more preferably 0.65-1.2wt%.
The processing conditions that can also adjust syrup ice cream solution is to influence the rheology index.For example aeration can make the rheology value higher to the syrup ice cream.
Preferably syrup ice cream solution is remained on 8 ℃ or be lower than 8 ℃, preferably at 5 ℃ or be lower than 5 ℃.Keep having at low temperatures two benefits.First any fusing on surface that contains the newborn piece of ice confections when being coating syrup ice cream solution will reduce to minimum, and high-quality product is provided like this.Second is that processing is favourable aspect health under lower temperature.
In gelling system, syrup ice cream solution need be remained on 8 ℃ or be lower than 8 ℃, still syrup ice cream solution can be coated on the newborn piece that contains ice confections simultaneously, this realizes by the uniform sizing material that makes this gel.During gelation or afterwards, provide uniform sizing material by shearing syrup ice cream mixture.The example of suitable shearing equipment comprises scraper-type heat exchanger, stirred vessel, follows spray dryer, static mixer and the colloid mill of rehydration.
The soluble solids total amount is preferably 1-70wt% in the syrup ice cream solution, most preferably is 2-60wt%.For example low soluble solids content can be advantageously used in preparation etc. and ooze syrup ice cream solution.And higher soluble solids content can obtain more traditional syrup ice cream solution.
The preferred syrup ice cream solution of selecting is so that it forms smooth layer containing on the newborn piece of ice confections.For example preferred syrup ice cream solution is essentially liquid, and does not contain ice crystal.Typically the temperature of syrup ice cream solution is above freezing at it.Be preferably 0.5-6mm containing the smooth layer thickness that forms on the newborn piece of ice confections, more preferably 1-5mm, most preferably 2-4mm.Also preferred this layer is an individual layer, rather than for example by repeatedly applying the composite bed that makes.
The newborn piece that contains ice confections contains protein, and this series products comprises ice cream, freezes yoghurt, ice cream, the frozen water with fruit juice, Cold milk and freezing egg milk freeze.The common form of protein is the animal breast, but also can use for example plant breast of soya-bean milk.The fat content that contains in the newborn piece of ice confections can change within a large range, for example for zero to low-fat products, is 0-3wt%, for medium fat products, be 3-6wt%, for cream product, for 6-10wt% with for superelevation level goods, more than 10wt%.
The newborn piece that preferably will contain ice confections is inflated to 30-300%, more preferably 40-200%, the most preferably dilation of 50-150%.
As mentioned above, the problem of known ice confections coating (for example described in the EP560052) is that they have and becomes sticky and adhere to the trend of packing ice confections on the inner surface of wherein external packing.The consumer of product is difficult to open product with consumption like this.
The existing good edible feature of the product that provides is provided the advantage of the inventive method, has noncohesive basically syrup ice cream again.
The syrup ice cream character that reduces for the soft and viscosity that realizes expecting, with after syrup ice cream solution contact, the syrup ice cream solution of adhesion cooled off fast so as the temperature that makes whole syrup ice cream at-15 ℃ or to be lower than-15 ℃ be necessary.Fast cooling be meant cooler environment temperature for-50 ℃ or be lower than-50 ℃ (comprising the air-cooled factor), preferred-60 ℃ or be lower than-60 ℃ (comprising the air-cooled factor), most preferably-70 ℃ or be lower than-70 ℃ (comprising the air-cooled factor).This quick cooling can realize by for example being immersed in the liquid refrigerant such as liquid nitrogen, or cool off in blast freezer and realize.Preferably realize quick cooling in the liquid nitrogen by being immersed in.
Can use following formula (using) to calculate the air-cooled factor as Noaa:
T
wc＝0.045(5.27.V
0.5＋10.45-0.28.V).(T-33)＋33
T wherein
WcFor air-cooled temperature (℃), T be actual temperature (℃), V is wind speed (km/hr).Only wind speed during greater than about 7km/hr this formula be suitable for.Should use actual temperature at this below the wind speed.
Therefore the present invention also provides the ice confections of the discontinuous part that comprises the newborn piece that contains ice confections and syrup ice cream, wherein the essentially no viscosity of syrup ice cream and have under syrup ice cream solution form its rheology value greater than about 1.0 composition.
When the newborn piece that contains ice confections contacted with the syrup ice cream, the surface temperature that contains the newborn piece of ice confections preferably was lower than-5 ℃,, most preferably was lower than-10 ℃ more preferably less than-8 ℃.This temperature is usually greater than-40 ℃, more preferably greater than-25 ℃.The temperature of preferred especially low-cost production is greater than-14 ℃, more preferably greater than-12 ℃.
The newborn piece that contains ice confections can contact with syrup ice cream solution with any suitable way, for example sprays, floods, applies, rolls and be stained with etc.The newborn piece that most preferably will contain ice confections is impregnated in the syrup ice cream solution.Also preferred core is equipped with the rod that can play the handle effect in the dip operation process.The discontinuous part of syrup ice cream preferably exists as layer, most preferably exists as superficial layer.Particularly preferably being syrup ice cream solution contacts with the newborn piece that contains ice confections mainly to cover the mode like this that makes syrup ice cream layer on the newborn piece that contains ice confections and do not stay many uncoated areas.
Ice confections of the present invention can contain many optional ingredients that adopt usually in ice cream or syrup ice cream.The example of these components has flavoring, emulsifying agent, stabilizing agent, colouring agent etc.
Embodiment
Now, by following embodiment the present invention is described.
Example I
Under 60 ℃, under gentle agitation, each component is mixed in makes syrup ice cream solution in the water with following composition:
Component wt%
Torrid zone pulp 40
Sucrose 17.5
Glucose 3.9
Additive is face as follows
Colouring agent 0.1
Citric acid 0.2
Water surplus
Be cooled to-34 ℃ and it is immersed in the absorption value (pick-up) (in g) of testting different goods in the mixture that remains under 2 ℃ 5 seconds by ice cream shaping piece with 52g.
General absorption value is higher, shows that then the rheology value is just high.Such uptake is about 20-50g, and more preferably from about 25-40g is generally corresponding with rheology value according to the present invention.For the rheology value that whether composition is had expectation provides definite answer, can shown in example II, measure the rheology value.
Following additive is tested:
| Test | Additive | Weight ratio | Total amount wt% | Absorption value (g) |
| 1 2 3 4 5 6 7 8 9 10 | LBG/ carragheen LBG/ carragheen LBG/ carragheen LBG/ carragheen LBG/ carragheen LBG/ carragheen LBG/ xanthans LBG/ xanthans LBG/ xanthans xanthans | 3∶1 1∶1 1∶3 3∶1 1∶1 1∶3 3∶1 1∶1 1∶3 - | 0.4 0.4 0.4 1.0 1.0 1.0 0.01 0.01 0.01 0.01 | 15 15 - 31 28 36 10 10 10 11 |
| 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 | Pectin LBG LBG/ carragheen LBG/ carragheen LBG/ carragheen carragheen LBG/ xanthans guar gum agar gelatin pectin LBG/ xanthans LBG/ carragheen LBG/ carragheen carragheen LBG/ xanthans LBG/ pectin LBG/ card seed lac LBG/ carragheen LBG/ card is crossed glue LBG/ xanthans xanthans guar gum/xanthans | - - 1∶2 1∶5 1∶7 - 1∶1 _ - - - 1∶1 1∶5 1∶7 - 1∶1 1∶1 1∶7 1∶7 1∶7 1∶7 - 1∶7 | 0.01 1.0 1.0 1.0 1.0 1.0 0.05 1.0 1.0 1.0 1.0 0.2 0.8 0.8 0.8 0.6 1.5 0.75 0.75 0.75 0.6 0.6 0.6 | 16 28 35 43 43 48 10 24 11 22 12 16 46 38 30 - 31 37 44 34 31 17 18 |
Annotate:
Test 11 HMs; Test 21 medium methoxy group pectins;
Test 27 LMs
Example II
Can following mensuration rheology value:
Long 80mm, diameter are that the hard stainless steel cylinder of 38mm is equipped with dark 0.5mm, extends the 1.2 spacing diamond pattern knurling grooves of 40mm along drum length.1.2 the spacing annular knurl meaning is that the distance between the groove is 1.2mm.The diamond pattern knurling meaning is that groove intersects to form the diamond pattern.Top and the angle vertex (vertices) place is 60 °, and the angle between them is 120 ° simultaneously.Groove becomes 30 ° of angles with vertical direction.The cross section of groove is a triangle, and the top is the right angle.Total degree of depth is 0.5mm.All the other 40mm of cylinder are long for smooth.
Cylinder is cooled to 2 ℃, an end that has become pattern on the cylinder is immersed in 5 seconds in 2 ℃ the syrup ice cream solution.Impregnating depth is 40mm (being whole groove).With the basal surface wiped clean, cylinder is weighed to measure the amount of adhesion syrup ice cream solution thereon.According to the surface area (not comprising groove) of cylinder, the weight of absorption value and the density of syrup ice cream solution, calculate the average layer thickness that adheres on the cylinder, in mm.Rheology value that Here it is.
Example calculation
High 40mm, diameter are the cylinder of 38mm, and surface area (not comprising groove) is 4780mm
2If adhering to 7g density is 1.1gcm
-3Syrup ice cream solution, then the volume of syrup ice cream is 6360mm
3Therefore the rheology value is 1.3.
EXAMPLE III
Prepare ice-cream products according to following composition:
Component wt%
Skimmed milk powder 7.7
Sucrose 15.3
Cream 8.1
Flavouring agent/colouring agent 0.1
Cremodan SE019 (from Danisco) 0.4
Whey powder 2.5
Water surplus
Ice cream is made 60% dilation, extrude to obtain the cylinder of 52g, insert rod by forming nozzle.Frozen ice-cream in blast freezer is so that its surface temperature is-10 ℃.
Then ice cream was flooded for 5 seconds in having 2 ℃ of syrup ice cream solution of following prescription:
Prescription (wt%) A B C
Pulp 40.0 45.0 40.0
Sucrose 18.0 18.0 17.5
Dextrose monohydrate 4.0 4.0 3.9
Locust bean gum 0.3 0.09 0.14
Carragheen 0.1 0.66-
Guar gum--0.06
Citric acid 0.2 0.25 0.2
Natrium citricum-0.05-
Water-surplus-
At 2 ℃ of following gelling prescription B.Therefore before dipping, make uniform sizing material about 30 seconds by shear gel in the family expenses food mixer.
(the wind speed factor is 5ms to operate at blast freezer between-32 ℃ and-34 ℃ then
-1) in quick cooling 15 minutes (therefore comprising that the air-cooled factor, the cooler environment of blast freezer are-51 ℃) of syrup ice cream solution of adhering to.
Measure the absorption value of goods according to example I.Concerning prescription A, absorption value is 16g, and concerning prescription B, absorption value is 34g, and concerning prescription C, absorption value is 8g.
Measure the rheology value of every kind of goods according to example II.For prescription A, the rheology value is 0.8, and B is 1.4 for prescription, and C is 0.8 for prescription.
Prescription B obtains highly preferred product, and it has the good single syrup ice cream layer of smooth appearance, thickness and has soft tempting quality.
After flooding once in syrup ice cream solution, the layer that prescription A and C obtain is too thin.
EXAMPLE IV
Repeat EXAMPLE III, just in syrup ice cream solution, ice cream is cooled to-12 ℃ before the dipping.
The absorption value (measuring as example I) of prescription A is 11g, and the absorption value of prescription B is 32g, and the absorption value of prescription C is 12g.
Prescription B obtains highly preferred product, and it has the good single syrup ice cream layer of smooth appearance, thickness and has soft tempting quality.
After flooding once in syrup ice cream solution, the layer that prescription A and C obtain is too thin.
EXAMPLE V
Prepare the syrup ice cream solution of prescription B in the EXAMPLE III and it is cooled to 2 ℃.The syrup ice cream solution that makes is soft gel-type material.In the family expenses blender, this gel is sheared about 30 seconds to form even flowable slurry.
In blast freezer, will freeze so that its surface temperature is-9 ℃ as the ice cream that makes as described in the EXAMPLE III.Then this ice cream is immersed in 5 seconds in 3 ℃ the syrup ice cream solution.Cool off the syrup ice cream solution of adhesion 12 seconds fast by dipping in liquid nitrogen then.Package the product in then in the paraffin paper external packing and and preserve down at-25 ℃.
Product not too adheres in the external packing.
Comparative Examples A
Repeat EXAMPLE V, product does not cool off fast after just flooding in syrup ice cream solution, but-25 ℃ of refrigerations down.
The product adhesion that obtains makes to be difficult to remove product from its packing to external packing.
Claims (18)
1. the preparation method of an ice confections, described ice confections comprises the newborn piece that contains ice confections and the discontinuous part of syrup ice cream, wherein:
(i) the newborn piece that will contain ice confections and rheology value contact greater than 1.0 syrup ice cream solution, make syrup ice cream solution adhere on the newborn piece that contains ice confections; With
(ii) the syrup ice cream solution that adheres to is cooled fast to-15 ℃ or be lower than-15 ℃.
2. according to the process of claim 1 wherein that the newborn piece that will contain ice confections during step (ii) is immersed in the syrup ice cream solution.
3. according to the method for claim 1 or 2, wherein with before syrup ice cream solution contacts, the surface temperature that contains the newborn piece of ice confections is lower than-5 ℃.
4. according to the method for claim 3, the surface temperature that wherein contains the newborn piece of ice confections is-8 ℃ to-14 ℃.
5. according to the method for claim 1 or 2, wherein the temperature of syrup ice cream solution is 8 ℃ or is lower than 8 ℃.
6. according to the method for claim 5, wherein the temperature of syrup ice cream solution is 5 ℃ or is lower than 5 ℃.
7. according to the method for claim 1 or 2, wherein the rheology value of syrup ice cream solution is 1.1-1.8.
8. according to the method for claim 7, wherein the rheology value of syrup ice cream solution is 1.2-1.6.
9. claim 1 or 2 method, wherein syrup ice cream solution comprises the gelling agent of 0.5-1.5wt%.
10. according to the method for claim 9, wherein syrup ice cream solution comprises the gelling agent of 0.65-1.2wt%.
11. according to the method for claim 1 or 2, wherein the syrup ice cream partly forms by primary coating syrup ice cream solution.
12., wherein in blast freezer or with liquid refrigerant, contact the quick cooling that realizes syrup ice cream part according to the method for claim 1 or 2.
13. an ice confections comprises the newborn piece that contains ice confections and the discontinuous part of syrup ice cream, wherein the essentially no viscosity of syrup ice cream and have under syrup ice cream solution form its rheology value greater than 1.0 composition.
14. according to the ice confections of claim 13, wherein the discontinuous part of syrup ice cream is one deck.
15. according to the ice confections of claim 13 or 14, wherein the syrup ice cream partly is the single smooth layer of thick 0.5-6mm.
16. according to the ice confections of claim 15, wherein the syrup ice cream partly is the single smooth layer of thick 1-5mm.
17. the syrup ice cream candy of a packing, comprise the newborn piece that contains ice confections and the discontinuous part of syrup ice cream, this syrup ice cream has under syrup ice cream solution form its rheology value greater than 1.0 composition, does not wherein adhere to basically between the inner surface of external packing and syrup ice cream.
18. according to the syrup ice cream candy of the packing of claim 17, wherein the discontinuous part of syrup ice cream comprises quick freezing syrup ice cream smooth layer, and is to form on contain the core breast piece of ice confections.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP96305500.9 | 1996-07-26 | ||
| EP96305500 | 1996-07-26 | ||
| GBGB9700231.5A GB9700231D0 (en) | 1997-01-08 | 1997-01-08 | Low temperature food product |
| GB9700231.5 | 1997-01-08 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1231579A CN1231579A (en) | 1999-10-13 |
| CN1078809C true CN1078809C (en) | 2002-02-06 |
Family
ID=26143814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97198180A Expired - Fee Related CN1078809C (en) | 1996-07-26 | 1997-07-10 | Composite ice confections |
Country Status (15)
| Country | Link |
|---|---|
| CN (1) | CN1078809C (en) |
| AR (1) | AR008080A1 (en) |
| AU (1) | AU713953B2 (en) |
| BR (1) | BR9710593A (en) |
| CA (1) | CA2261800A1 (en) |
| CZ (1) | CZ25999A3 (en) |
| DE (1) | DE19781893D2 (en) |
| GB (1) | GB2331003B (en) |
| IL (1) | IL128241A (en) |
| PA (1) | PA8434701A1 (en) |
| PL (1) | PL331484A1 (en) |
| SK (1) | SK10999A3 (en) |
| TR (1) | TR199900585T2 (en) |
| UY (1) | UY24645A1 (en) |
| WO (1) | WO1998004149A1 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6379724B1 (en) | 1999-10-22 | 2002-04-30 | Nestec S.A. | Slow melting coating for ice confections |
| US6399134B1 (en) | 2000-02-22 | 2002-06-04 | Nestec S.A. | Soft textured, aqueous-based ice confection |
| DE60042267D1 (en) * | 2000-05-31 | 2009-07-09 | Nestle Sa | Ice cream and its production |
| EP1365656A1 (en) * | 2001-03-09 | 2003-12-03 | Unilever N.V. | Fermented milk product |
| EP1557092A1 (en) * | 2004-01-20 | 2005-07-27 | Unilever Plc | Frozen edible product |
| CA2691400A1 (en) * | 2006-06-12 | 2007-12-21 | Vita Nutrition Group Inc. | Frozen confections and method of manufacturing same |
| EP2095721A1 (en) * | 2008-02-29 | 2009-09-02 | Nestec S.A. | Frozen confectionary product |
| US20110003041A1 (en) * | 2008-02-29 | 2011-01-06 | Nestec S.A. | Frozen confectionary product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2360559A (en) * | 1943-09-25 | 1944-10-17 | Glazer Daniel | Coated frozen confectionery |
| EP0500940A1 (en) * | 1990-06-06 | 1992-09-02 | Kanebo, Ltd. | Combination popsicle, method of making the same, and device therefor |
| WO1995020883A1 (en) * | 1994-02-04 | 1995-08-10 | Unilever Plc | Ice confections |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1243508B (en) * | 1962-04-04 | 1967-06-29 | Atlantic Refining Co | Coating compound for packaging cardboard |
| US4548045A (en) * | 1984-03-30 | 1985-10-22 | General Foods Corporation | Method for continuously producing pop-shaped frozen confections |
| US5082032A (en) * | 1989-10-06 | 1992-01-21 | George W. Massey | Volumetric packaging apparatus for frozen food and method |
-
1997
- 1997-07-10 WO PCT/EP1997/003720 patent/WO1998004149A1/en not_active Application Discontinuation
- 1997-07-10 SK SK109-99A patent/SK10999A3/en unknown
- 1997-07-10 AU AU39401/97A patent/AU713953B2/en not_active Ceased
- 1997-07-10 TR TR1999/00585T patent/TR199900585T2/en unknown
- 1997-07-10 DE DE19781893T patent/DE19781893D2/en not_active Expired - Fee Related
- 1997-07-10 GB GB9901509A patent/GB2331003B/en not_active Expired - Fee Related
- 1997-07-10 CA CA002261800A patent/CA2261800A1/en not_active Abandoned
- 1997-07-10 CN CN97198180A patent/CN1078809C/en not_active Expired - Fee Related
- 1997-07-10 IL IL12824197A patent/IL128241A/en not_active IP Right Cessation
- 1997-07-10 CZ CZ99259A patent/CZ25999A3/en unknown
- 1997-07-10 BR BR9710593-7A patent/BR9710593A/en not_active IP Right Cessation
- 1997-07-10 PL PL97331484A patent/PL331484A1/en unknown
- 1997-07-23 PA PA19978434701A patent/PA8434701A1/en unknown
- 1997-07-24 AR ARP970103343A patent/AR008080A1/en unknown
- 1997-07-25 UY UY24645A patent/UY24645A1/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2360559A (en) * | 1943-09-25 | 1944-10-17 | Glazer Daniel | Coated frozen confectionery |
| EP0500940A1 (en) * | 1990-06-06 | 1992-09-02 | Kanebo, Ltd. | Combination popsicle, method of making the same, and device therefor |
| WO1995020883A1 (en) * | 1994-02-04 | 1995-08-10 | Unilever Plc | Ice confections |
Also Published As
| Publication number | Publication date |
|---|---|
| CZ25999A3 (en) | 1999-11-17 |
| UY24645A1 (en) | 1997-09-16 |
| AU3940197A (en) | 1998-02-20 |
| GB9901509D0 (en) | 1999-03-17 |
| CA2261800A1 (en) | 1998-02-05 |
| BR9710593A (en) | 2001-12-04 |
| PL331484A1 (en) | 1999-07-19 |
| PA8434701A1 (en) | 2000-05-24 |
| CN1231579A (en) | 1999-10-13 |
| GB2331003B (en) | 2000-05-24 |
| AR008080A1 (en) | 1999-12-09 |
| SK10999A3 (en) | 1999-07-12 |
| AU713953B2 (en) | 1999-12-16 |
| DE19781893D2 (en) | 1999-07-15 |
| GB2331003A (en) | 1999-05-12 |
| WO1998004149A1 (en) | 1998-02-05 |
| IL128241A0 (en) | 1999-11-30 |
| IL128241A (en) | 2002-02-10 |
| TR199900585T2 (en) | 1999-06-21 |
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