DE2725269C2 - Ice confectionery - Google Patents

Ice confectionery

Info

Publication number
DE2725269C2
DE2725269C2 DE2725269A DE2725269A DE2725269C2 DE 2725269 C2 DE2725269 C2 DE 2725269C2 DE 2725269 A DE2725269 A DE 2725269A DE 2725269 A DE2725269 A DE 2725269A DE 2725269 C2 DE2725269 C2 DE 2725269C2
Authority
DE
Germany
Prior art keywords
jelly
ice cream
ice
fruit
gel
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
Application number
DE2725269A
Other languages
German (de)
Other versions
DE2725269A1 (en
Inventor
Hans 2000 Norderstedt Goringer
Thomas Reid Wellingborough Northamptonshire Kelly
Dieter Dipl.-Ing. 2000 Hamburg Ries
Hermann Dr. Silberzahn
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from GB11469/77A external-priority patent/GB1602104A/en
Priority claimed from GB12664/77A external-priority patent/GB1602105A/en
Application filed by Unilever NV filed Critical Unilever NV
Publication of DE2725269A1 publication Critical patent/DE2725269A1/en
Application granted granted Critical
Publication of DE2725269C2 publication Critical patent/DE2725269C2/en
Expired legal-status Critical Current

Links

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
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • 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
    • 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
    • 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
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • 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
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D1/00—Containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material, by deep-drawing operations performed on sheet material
    • B65D1/22—Boxes or like containers with side walls of substantial depth for enclosing contents
    • B65D1/26—Thin-walled containers, e.g. formed by deep-drawing operations
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
    • B65D85/78—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials for ice-cream
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Mechanical Engineering (AREA)
  • Ceramic Engineering (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Description

Die Erfindung bezieht sich auf Eiskonfekt. ·The invention relates to ice cream confections. ·

Die Massenproduktion von traditionellen Gemischeiskonfekten ist hoch erwünscht: Sie würden leicht und bequem verfügbar. Ein Eiskonfektgemisch, das in hoher Gunst steht, ist Pfirsich-Melba. Die Massenproduktion eines solchen Erzeugnisses erschien stets als eine nahezu hoffnungslose Aufgabe.The mass production of traditional mixed confections is highly desirable: they would be lightweight and conveniently available. An ice confectionery mix that is very popular is peach melba. The mass production Such a product always seemed an almost hopeless task.

Pfirsiche, wie viele Obstsorten mit weichem Fruchtfleisch, können nicht in großem Umfang gehandhabt werden. Auch ist es nahezu unmöglich, regelmäßige Nachlieferungen an Obst von angemessen guter und gleichmäßiger Qualität zu erhalten. Weiter bestehen extreme Schwierigkeiten bei der fabrikmäßigen Handhabung von Pfirsichhälften oder -teilen. Beispielsweise macht es das Fehlen der Gleichmäßigkeit in Gestalt und Größe unmöglich, ein Verpackungssystem in großem Umfang zu betreiben.Peaches, like many soft fleshed fruits, cannot be handled on a large scale will. It is also almost impossible to have regular deliveries of fruit of reasonably good quality and to maintain consistent quality. Furthermore, there are extreme difficulties in factory handling of peach halves or pieces. For example, it makes the lack of uniformity in shape and Size impossible to run a packaging system on a large scale.

Aus der DE-OS 16 92 383 ist bereits ein portioniertes, hartgefrorenes Speiseeis, insbesondere ein Fruchteis, bekannt, das, um dieses weniger mundkalt zu machen, einen Überzug aus entsprechend dem Eisgeschmack aromatisierter Gelatine etc. aufweist. Hergestellt wird dieses Speiseeis in der Weise, daß die Speiseeismasse vor dem Gefrieren in aus dem Material der zu bildenden Umhüllungsschicht bestehende Kapseln gegossen wird, die anschließend mit der Speiseeismasse gefroren werden. Die Speiseeismasse ist also vollständig von einer Umhüllungsschicht umgeben.From DE-OS 16 92 383 is already a portioned, hard-frozen ice cream, especially a fruit ice cream, known that, in order to make it less mouth-cold, has a coating of gelatin, etc. flavored according to the ice-cream flavor. Will be produced this ice cream in such a way that the ice cream mass before freezing in from the material to be formed Coating layer existing capsules is poured, which are then frozen with the ice cream mass. The ice cream mass is completely surrounded by a coating.

Schließlich ist aus Kühne, Beck, Schneider »Die Speiseeisherstellung« die Verwendung von Schalen halbierter Orangen als Servierhilfe für Eiscreme bekannt. Die Orangenschalenhälften bilden dabei lediglich einen besonderen Träger für die Eiscrememasse, der nicht zum Mitverzehr bestimmt ist.After all, from Kühne, Beck, Schneider is »The Ice Cream Production« known the use of peeled oranges as a serving aid for ice cream. the Orange peel halves only form a special carrier for the ice cream mass, which is not used for the Consumption is intended.

Die Verwendung eines Gels, wie gelierten Obstpürees oder Fruchtfleisches, wie in der DE-OS 21 56 067 beschrieben, vermeidet einige dieser Probleme, kann aber nicht einfach zur Herstellu '% eines befriedigenden gemischten Produkts, von der ; *,-t Pfirsich-Melba, verwendet werden, insbesondere, wenn das Produkt einen Anteil Eiscreme auf dem Gel enthalten soll, das so geformt ist daß es einer halben Frucht oder einem Teil gleicht. Dies liegt daran, daß beim Transport der Anteil der Eiscreme dazu neigt, sich auf der Oberfläche des Gels zu bewegen.The use of a gel such as gelled fruit puree or pulp, as described in DE-OS 21 56 067 avoids some of these problems, but can not simply to manufac '% a satisfactory mixed product, from; *, - t peach melba, especially if the product is to contain a portion of ice cream on the gel that is shaped to resemble half a fruit or part. This is because, during transport, the portion of the ice cream tends to move on the surface of the gel.

Es wurde nun gefunden, daß, wenn die Eiscreme in einer Vertiefung in der Oberfläche des Gels sitzt, ihre Neigung, sich beim Transport zu bewegen, stark herabgesetzt ist. Vorzugsweise ist die Vertiefung unregelmäßig, z. B. rauh oder gezackt, und die Eiscreme ist den Unregelmäßigkeiten angepaßt. Die Neigung, sich beim Transport zu bewegen, ist weiter herabgesetzt.It has now been found that when the ice cream sits in a depression in the surface of the gel, its Tendency to move during transport is greatly reduced. The depression is preferably irregular, z. B. rough or jagged, and the ice cream is adapted to the irregularities. The tendency to be at Moving transport is further degraded.

Die Vertiefung ist bequemerweise so angeordnet, daß sie das von einem entfernten Obststein zurückgelassene Loch nachahmt.The recess is conveniently arranged to include that left by a removed fruit stone Imitates hole.

Vorzugsweise ist das Produkt in einem Becher verpackt, und die äußere, gekrümmte Oberfläche des Gels paßt sich wenigstens einem Teil der inneren Oberfläche des Bechers oder Behälters genau an. Dies hat den Vorteil, daß das Gel selbst weniger dazu neigt sich in der Verpackung beim Transport hin und her zu bewegen als ein Pfirsich oder eine andere Frucht oder auch das Gel, wenn es dem Becherinneren nicht angepaßt wäre.Preferably the product is packaged in a cup and the outer, curved surface of the gel conforms snugly to at least a portion of the interior surface of the cup or container. This has the advantage that the gel itself tends less to move back and forth in the packaging than during transport a peach or another fruit or even the gel, if it were not adapted to the inside of the cup.

Bequemerweise wird das Gel in dem Becher oder Behälier geformt, in dem das Produkt schließlich verpackt ist. Bevorzugte Gele sind solche auf der Basis von Calciumalginat oder Calcium-niedermethoxy-pectat. Wie bereits erwähnt, beschreibt die DE-OS 21 56 067 die Herstellung von imitiertem Obst auf der Basis von Calciumalginat oder Calcium-niedermethoxy-pectat. Die DE-PS 27 25 262 mit gleichem Anmeldetag wie die vorliegende Anmeldung beschreibt ein bevorzugtes Verfahren zur Herstellung von Erzeugnissen gemäß bevorzugten Formen der vorliegenden Erfindung.Conveniently, the gel is formed in the cup or container in which the product is ultimately packaged is. Preferred gels are those based on calcium alginate or calcium low methoxy pectate. As already mentioned, DE-OS 21 56 067 describes the production of imitation fruit on the basis of Calcium alginate or calcium low methoxy pectate. DE-PS 27 25 262 with the same filing date as the The present application describes a preferred method for the production of products according to preferred Forms of the Present Invention.

Wenngleich die Erfindung insbesondere unter Bezugnahme auf Pfirsich-Melba beschrieben wurde, versteht es sich, daß in dem Gelee andere Geschmacks- oder Aromabestandteile verwendet werden können. Beispielsweise liefert die Erfindung Erzeugnisse mit den beschriebenen Vorteilen, die Phantasiefrüchte sind, bei denen das Fruchtaroma ζ. Β. von schwarzen Johannisbeeren s'ammt, aber die allgemeine Form die einer halben Steinfrucht ist. Das Gel kann mit einem geeigneten Geschmacks- oder Aromastoff aromatisiert werden oder Saft, Fruchtfleisch oder Püree oder weitere Bestandteile, nicht notwendigerweise Obst, enthalten.While the invention has been particularly described with reference to peach melba, understand it appears that other flavor or aroma ingredients can be used in the jelly. For example the invention provides products with the advantages described, which are the fruits of fantasy which the fruit aroma ζ. Β. from blackcurrants, but the general shape is that of a half Stone fruit is. The gel can be flavored with a suitable flavoring or flavoring agent or contain juice, pulp or puree or other ingredients, not necessarily fruit.

F i g. 1 zeigt einen Schnitt eines typischen Erzeugnisses gemäß der Erfindung in abgepackter Form, wobei 1 der Deckel, 2 der Kunststoffbecher, 3 das Gelee und 4 die Eiscreme ist.F i g. Fig. 1 shows a section of a typical product according to the invention in packaged form, where fig is the lid, 2 is the plastic cup, 3 is the jelly and 4 is the ice cream.

Hierzu 1 Blatt Zeichnungen1 sheet of drawings

Claims (5)

Patentansprüche:Patent claims: 1. Eiskonfekt, bestehend aus einem Gelee und einer Portion Eiscreme, dadurch gekennzeichnet, daß das Gelee etwa die Form einer halben Frucht besitzt, in deren flacher Oberfläche sich eine Vertiefung befindet und die Portion Eiscreme wenigstens teilweise in dieser Vertiefung sitzt.1. Ice confection, consisting of a jelly and a portion of ice cream, characterized in that that the jelly has about the shape of half a fruit, in its flat surface there is a depression and the portion of ice cream sits at least partially in this depression. 2. Eiskonfekt nach Anspruch 1, dadurch gekennzeichnet, daß die Vertiefung in dem Gelee unregelmäßig geformt ist2. Ice confectionery according to claim 1, characterized in that the recess in the jelly is irregular is shaped 3. Eiskonfekt nach Anspruch 2, dadurch gekennzeichnet, daß die Eiscreme die Vertiefung in dem Gelee vollständig ausfüllt.3. Ice confectionery according to claim 2, characterized in that the ice cream is the recess in the Fills the jelly completely. 4. Eiskonfekt nach Anspruch 1 oder 3, dadurch gekennzeichnet, daß die Portion Eiscreme über die flache Oberfläche des Gelees hinausragt und diese am Rand der Vertiefung bedeckt4. Ice confectionery according to claim 1 or 3, characterized in that the portion of ice cream on the protrudes flat surface of the jelly and covers this at the edge of the recess 5. Eiskonfekt nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, daß sich das Gelee in einem Verpackungsbecher befindet und daß sich die äußere gebogene Oberfläche des Gelees zumindest einem Teil des Inneren des Bechers anpaßt.5. Ice confection according to one of claims 1 to 4, characterized in that the jelly is in one Packaging cup is located and that the outer curved surface of the jelly is at least a part of the interior of the cup adapts. 2525th
DE2725269A 1977-03-17 1977-06-03 Ice confectionery Expired DE2725269C2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB11469/77A GB1602104A (en) 1977-03-17 1977-03-17 Composite food products and processes for their production
GB12664/77A GB1602105A (en) 1977-03-25 1977-03-25 Composite ice confections

Publications (2)

Publication Number Publication Date
DE2725269A1 DE2725269A1 (en) 1978-09-21
DE2725269C2 true DE2725269C2 (en) 1986-09-25

Family

ID=26248315

Family Applications (2)

Application Number Title Priority Date Filing Date
DE7717689U Expired DE7717689U1 (en) 1977-03-17 1977-06-03 Ice confectionery
DE2725269A Expired DE2725269C2 (en) 1977-03-17 1977-06-03 Ice confectionery

Family Applications Before (1)

Application Number Title Priority Date Filing Date
DE7717689U Expired DE7717689U1 (en) 1977-03-17 1977-06-03 Ice confectionery

Country Status (1)

Country Link
DE (2) DE7717689U1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3300958C2 (en) * 1983-01-13 1987-03-19 Noeth, Hans, 7910 Neu-Ulm Packaging

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1692383A1 (en) * 1967-11-21 1971-07-29 Rau Willi Portioned, hard-frozen ice cream
GB1369198A (en) * 1970-11-16 1974-10-02 Unilever Ltd Fruit-like food product

Also Published As

Publication number Publication date
DE2725269A1 (en) 1978-09-21
DE7717689U1 (en) 1978-07-13

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