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
  • A23G9/44—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
  • A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet

Definitions

• the object of the present invention is an ice confection of the cone or cornet type.
• the invention consists of an ice confection of the cone or cornet type which comprises a lower wafer or biscuit of conical shape and a mass of ice cream or sorbet on the top, characterized in that the lower wafer is extended at the top by a lateral covering or collar which surrounds the mass of ice cream, this covering consisting of edible material, such as chocolate, white chocolate or confectionery fats.
• Said collar is especially suitable for presenting, on its periphery, a variety of decorations and designs produced in low relief or engraved in order to distinguish its identity from different ice creams of the cone type.
• ice confections of various forms which are attractive to the user are currently available on the market.
• One of the commonest types of ice cream is the typical cornet which has a conical shape.
• the ice cream cornet consists principally of a conical body of wafer or biscuit, its interior being hollow, arranged upside down and with the base open in an upper position, it being possible for its inner surface to have a solidified layer of chocolate to protect it from moisture uptake.
• On top of this conical biscuit body there is a mass of ice cream proper, the latter projecting significantly out of said opening of the cone and possibly being topped off with some kind of edible decoration.
• the ice confection comprises a structure which gives it a character which distinguishes it from other ice creams of the cornet type.
• the ice confection comprises a collar or covering of frustoconical form, produced from chocolate, white chocolate, confectionery fats or other food-grade substances, arranged on the upper opening of the wafer or biscuit cone of a conventional conical ice cream, extending it with no interruption of continuity and laterally covering the entire upper ice cream mass.
• This collar clearly distinguishes it from other conical ice creams, particularly since its periphery is specially adapted to present engravings or low reliefs, such as a representation of decorations, various designs, trade marks or the like which can with difficulty be produced on the wafer or biscuit cone or which it is impossible to produce on the mass of ice cream projecting via the top of the cone.
• the ice confection has a special configuration, since, laterally, it displays a lower part corresponding to the wafer or biscuit cone and an upper part corresponding to said surrounding collar.
• Said outer surface of the collar is especially suitable for the representation of designs, trade marks, decorations or the like in low relief or as engraving. This is due principally to the characteristics of the material of manufacture, principally chocolate, which allows such work on its surface.
• Unlike other decorative elements which are used for cone ice creams such as fancy paper flowers or a covering with a paper foil or sleeve affixed over the cone, it has the advantage that it is edible and of pleasant taste.
• the collar actually consists of a thin frustoconical casing with open upper and lower ends and whose generatrix coincides with the generatrix of the lower wafer cone, in order to form, once assembled, a single conical body.
• Said frustoconical casing has, at its smaller end, a re-entrant step which is extended in the form of a short skirt. This skirt is inserted in the opening of the wafer cone for securing the collar and it is secured to said cone by means of the inner chocolate coating.
• wafer or biscuit cones it is common for wafer or biscuit cones to be covered on the inside by a waterproofing layer of chocolate or edible fat so that the cone does not soften during its frozen storage until it is consumed.
• This chocolate is applied in liquid form during the manufacturing process by spraying or sprinkling, and then it solidifies when the ice cream is frozen.
• the skirt of the collar is inserted into the cone during the manufacturing process, the chocolate being liquid, and its later solidification connects both components together.
• the ice cream is received inside the upper part of the cone and preferably surrounded over its entire height by the collar, only the conical shape of the lower wafer or biscuit and the upper collar remaining visible from the side.
• the user consumes the ice cream, he simultaneously consumes the chocolate or edible substance of the collar.
• the solid composition forming the collar comprises a confectionery fat.
• confectionery fat it is understood in the context of this specification a confectionery coating, including chocolate coating and "compound” coating comprising a vegetable fat or fraction, possibly hydrogenated or a mixture of such fats and fractions.
• Such a solid composition may contain sugar or milk solids as is the case for chocolate.
• the chocolate may be dark, milk or white chocolate .
• the solid composition forming the collar may be homogeneous or composed of differently flavoured and coloured chocolates, e.g. milk and white chocolate filled side by side or slightly stirred together for providing a marbling or ripple effect.
• the solid composition may be aerated.
• the solid composition may further contain inclusions of sugar confectionery , such as e.g. gels, marshmallow, fudge or pieces of preserved fruit, nuts, toasted, puffed or roasted cereals or biscuit crumbs.
• the biscuit or wafer can be in the form of a truncated cone or a cup wizh a flat bottom without departing from the spirit of the invention.
• Figure 1 This shows a semi-sectional view in elevation of the ice confection.
• Figure 2 This shows a perspective view of the lateral covering or collar.
• a preferred but non-limiting embodiment of the invention which consists of an ice cream consisting of a hollow biscuit or wafer cone 1 or comet which is extended at the top without interruption of continuity by a frustoconical covering or collar 3, with the same external generatrix, and which has, inside, a mass of ice cream 2 or sorbet, the inner surface of the cone 1 being coated with a waterproofing layer 5 of chocolate or edible fat.
• the collar 3 is preferably made from chocolate, white chocolate or edible fat, consisting of a hollow frustoconical surface which is open at its large and small ends, having, near the small end, a surrounding re-entrant step 6 extended by a skirt 7, which is also conical, of scant substance.
• the collar 3 has, on its outer surface, a decoration 4 produced in low relief or as an engraving over its entire visible outer periphery.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Confectionery (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

Applications Claiming Priority (3)

Publications (1)

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• 2001
  • 2001-08-01 ES ES200101970U patent/ES1049744Y/es not_active Expired - Fee Related
• 2002
  • 2002-06-14 EP EP02743197A patent/EP1414309A1/de not_active Withdrawn
  • 2002-06-14 WO PCT/EP2002/006582 patent/WO2003013265A1/en not_active Application Discontinuation

Non-Patent Citations (1)

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