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
  • A23G9/44—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

Definitions

• the present invention relates to a composite frozen confection, shaped as a bar and comprising materials of different texture and taste.
• Frozen confections comprising ice cream, formulation and a chewy confection material like fudge and toffee in a bar shape are well known in the art and have been on sale for many years.
• ice cream not only comprises ice confection material made with cream, milk fat or any other animal or vegetable fat, for example ice milks, frozen yoghurts and frozen custards, but also any other aerated frozen confection material such as mollorine, milk ice and such like products comprising sugar substitute and/or fat substitutes.
• crank comprises chocolate, milk chocolate, mock chocolate, white chocolate, fat coatings and similar confectionery products comprising fat substitutes.
• Bar products and “bar shape” in this specification and claims are well-known terms in the frozen confection industry and refer to any oblong product for one person having about a rectangular base while the cross section may be rectangular, square, trapezoid, domes or roundish.
• An aim of the invention is to provide a bar-shaped, frozen confection having a high textural contrast and, as a result thereof, a different eating experience from the existing ones.
• the invention also seeks to provide products having a good keepability and being capable of an economic industrial production.
• the invention provides thereto a
• ice cream at least one layer of chewy confection material and at least one continuous layer of a crisp confection material enrobed with a moisture barrier material.
• a particular feature of the invention is the positioning of the chewy layer on one surface of the ice cream component and the crisp layer on the opposite surface. This arrangement gives a particularly pleasant and enjoyable eating sensation as the bite passes through the chewy, ice cream and crisp layers in turn.
• the layer of crisp confection material is composed of a plurality of crisp layers laminated with an adhesive confection material of low water activity, i.e. sufficiently low to prevent moisture from migrating from said adhesive confection material to the crisp layers, such as toffee, fudge, caramel and sugar paste.
• the moisture barrier coating is a Cosmetic coating.
• Other moisture barrier coatings such as fat coatings, casein coatings etcetera may be used as well.
• the invention includes a method of manufacturing a Cosmetic-coated, bar-shaped, frozen confection product which comprises assembling an ice cream component, having
• the invention also provides a method of manufacturing the above-mentioned product, comprising coating at least one side of an oblong slab of crisp confection material with a moisture barrier material, preferably couverture, putting this coated slab in contact with a piece of ice cream of about the same length and width as the slab while arranging an adhesive material in between, applying at least one layer of chewy confection material, either before or after combining the ice cream and the crisp slab, and finally enrobing the composite so obtained with crème.
• a mould having the proper sizes for a bar product is internally coated with fluid
• a slab of crisp confection material having a moisture barrier coating on at least the side to contact the ice cream is put in contact with the ice cream and the open side of the mould is closed with
• the slab of this material is entirely enrobed with Cosmetic before contacting it with the ice cream.
• Fig.l shows a cross-sectional view of one embodiment of a confection according to the invention
• Fig.2 shows a similar view of another embodiment
• Fig.3 shows a perspective view of the confection of Fig. 1
• Fig.4 shows a schematic representation of a method of manufacturing the product of Fig. 1
• Fig.5 shows a schematic representation of such a method for the product of Fig. 2
• Fig.6 is a block diagram of a production process.
• the confection product as shown in cross section in Fig. 1, comprises two slabs of crisp baked wafers 1 laminated together by a layer of nougat 2 and enclosed in a layer of Cosmetic 3.
• This product as shown in perspective view in Fig. 3, can be manufactured by coating an oblong slab 1 of wafer with a layer of warm fluid nougat 2 and pressing a second slab of wafer 1 of the same size as the first one onto the nougat layer to form a wafer sandwich.
• This wafer sandwich is enrobed with molten Cosmetic 3 , resulting in a lower intermediate product 8.
• An oblong bloc of hardened ice cream 4 having the same base size as the wafer slabs 1 is provided with a layer of toffee 6, which is dispensed in liquid state on top of said bloc 4.
• the lower part of the bloc is dipped in molten Cosmetic forming a bottom coating 5. Thereby an upper intermediate product 9 is obtained.
• FIG. 2 An alternative embodiment of the product of the invention is shown in cross section in Fig. 2.
• a base slab 11 of crisp cooker-extruded cereal product having a real chocolate coating 12 on top is supporting an oblong bloc 13 of ice cream having nut particles 14 dispersed therein.
• On top of this bloc, two longitudinal strands 15 of toffee are arranged and the combined product is enclosed in a real chocolate coating 16.
• a second manufacturing method suitable for manufacturing the product as shown in Fig. 2 is schematically shown in Fig. 5.
• a mould 17 which may be rigid, e.g. of metal, or flexible, e.g. a plastic of polymer material, is internally coated with a real chocolate layer 16.
• Two longitudinal strands 15 of toffee are deposited on the bottom of the coated mould and thereafter fresh frozen ice cream 13 having hazelnut particles 14 dispersed therein is dispensed into this mould.
• a wafer slab 11 having a chocolate coating 12 on one side thereof is put into the mould with the coated side in contact with the viscous ice cream 13 to almost fill the moulding cavity of this mould.
• the opening of said cavity is closed by pouring or spraying moletn chocolate therein, so as to adhere to the upper edges of the chocolate layer 16.
• the completed frozen confection product is demoulded after the chocolate coating has sufficiently shrunk to release itself from the mould.
• Fig. 6 shows a block diagram of a production process.
• Ice cream was extruded in a continuous length having the depth and width of the end product component.
• the length had a depression in the top surface which received the chewy component.
• This extruded material ie ice cream plus chewy layer, was then cut to length to form portions by a knife and then hardened by passing it through a chill cabinet.
• the portion was then passed through a molten Cosmetic to enrobe the bottom surface or, preferably, through a couverture curtain to provide complete enrobing.
• the enrobed ice cream then passed through an aftercooler to obtain rapid solidification of the Cosmetic.
• SUBSTITUTE SHEET unit designed to pick up an ice cream component and assemble it on a wafer in alignment.
• the liquid chocolate strip caused the wafer and ice cream component to adhere in alignment.
• the assembly was then completely enrobed, cooled and packaged.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Botany (AREA)
• Inorganic Chemistry (AREA)
• Confectionery (AREA)
• Freezing, Cooling And Drying Of Foods (AREA)

Priority Applications (1)

Applications Claiming Priority (4)

Publications (1)

Family

ID=8211253

Family Applications (1)

Country Status (13)

Families Citing this family (18)

Family Cites Families (9)

• 1993
  • 1993-01-28 TR TR93/0094A patent/TR26696A/xx unknown
  • 1993-01-28 MX MX9300463A patent/MX9300463A/es unknown
  • 1993-01-29 AU AU33657/93A patent/AU3365793A/en not_active Abandoned
  • 1993-01-29 EP EP93902485A patent/EP0624061A1/de not_active Withdrawn
  • 1993-01-29 WO PCT/GB1993/000201 patent/WO1993014644A1/en not_active Application Discontinuation
  • 1993-01-29 JP JP5513063A patent/JPH07503138A/ja active Pending
  • 1993-01-29 SK SK903-94A patent/SK90394A3/sk unknown
  • 1993-01-29 ZA ZA93654A patent/ZA93654B/xx unknown
  • 1993-01-29 GB GB9301813A patent/GB2263615A/en not_active Withdrawn
  • 1993-01-29 CA CA002128717A patent/CA2128717A1/en not_active Abandoned
  • 1993-01-29 HU HU9402233A patent/HU9402233D0/hu unknown
• 1994
  • 1994-07-29 FI FI943552A patent/FI943552A0/fi not_active Application Discontinuation
  • 1994-07-29 NO NO942829A patent/NO942829L/no unknown

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events