EP1414309A1 - Ice confection in cone or cornet provided with an extension - Google Patents

Ice confection in cone or cornet provided with an extension

Info

Publication number
EP1414309A1
EP1414309A1 EP02743197A EP02743197A EP1414309A1 EP 1414309 A1 EP1414309 A1 EP 1414309A1 EP 02743197 A EP02743197 A EP 02743197A EP 02743197 A EP02743197 A EP 02743197A EP 1414309 A1 EP1414309 A1 EP 1414309A1
Authority
EP
European Patent Office
Prior art keywords
cone
chocolate
collar
ice cream
ice
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.)
Withdrawn
Application number
EP02743197A
Other languages
German (de)
French (fr)
Inventor
Joaquim Almazan Eslava
Miguel Ruano Del Campo
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of EP1414309A1 publication Critical patent/EP1414309A1/en
Withdrawn legal-status Critical Current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
    • A23G9/44—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.

Landscapes

  • 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)

Abstract

Cone or cornet type of product which comprises a lower wafer or biscuit (1) of conical shape and a mass of ice cream or sorbet (2) on the top, in which the lower wafer is extended at the top by a lateral covering or collar (3) which surrounds the mass of ice cream, this covering consisting of edible material, such as chocolate, white chocolate or edible fats; Said collar is especially suitable for presenting, on its periphery , a variety of decorations and designs (4) produced in low relief or engraved.

Description

ICE CONFECTION ON CONE OR COSNET PROVIED WITH AN EXTENSION
Object of the invention
The object of the present invention is an ice confection of the cone or cornet type.
More specifically, 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.
Background of the invention
A multitude of 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.
Description of the invention
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. In fact, 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.
In fact, as mentioned, 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. Thus, when 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. Under 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.
To supplement the description which will be given below, and in order to assist better understanding of its characteristics, the present description is accompanied by a set of figures of illustrative and non-limiting type in which the most significant details of the invention are shown.
Brief description of the drawings
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.
Description of a preferred embodiment
Given said figures and in accordance with the numbering adopted, it is possible to observe therein 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.

Claims

Claims
1. Ice confection of the cone or comet type which comprises a biscuit or 5 wafer cone (1) and a mass of ice cream (2) or sorbet arranged at the top on the opening of said cone (1) and inserted inside it, there being, inside said cone, a wate roofing layer (5) preferably of chocolate, white chocolate or confectionery fat, characterized in that the cone (1) is extended, with no interruption of continuity, by a collar (3) or o lateral covering, of frustoconical form and identical generatrix, made preferably from chocolate or edible fats, which covers, approximately partially or over its entirety, the height of the ice cream (2) or sorbet which ends up projecting above the opening of the wafer cone (1); and in that said collar (3) consists of a thin sheet of frustoconical 5 form, of identical generatrix as the lower cone, and with open upper and lower ends, which has, next to the lower opening, a surrounding re-entrant step (6) extended in the form of a short skirt (7), which is also frustoconical, operationally suitable for coupling with the open opening of the lower cone (1) and its securing by adhesion to the 0 still-liquid layer (5) of chocolate or confectionery fat during freezing of the ice cream.
2. Ice confection according to Claim 1, characterized in that the collar (3) is suitable for receiving, on its outer periphery, an ornamental decoration (4) or the like produced in low relief or as an engraving, such as a representation of decorations, various designs, trade marks or the like.
EP02743197A 2001-08-01 2002-06-14 Ice confection in cone or cornet provided with an extension Withdrawn EP1414309A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
ES200101970U ES1049744Y (en) 2001-08-01 2001-08-01 PERFECTED ICE CREAM.
ES200101970U 2001-08-01
PCT/EP2002/006582 WO2003013265A1 (en) 2001-08-01 2002-06-14 Ice confection on cone or cornet provided with an extension

Publications (1)

Publication Number Publication Date
EP1414309A1 true EP1414309A1 (en) 2004-05-06

Family

ID=8498799

Family Applications (1)

Application Number Title Priority Date Filing Date
EP02743197A Withdrawn EP1414309A1 (en) 2001-08-01 2002-06-14 Ice confection in cone or cornet provided with an extension

Country Status (3)

Country Link
EP (1) EP1414309A1 (en)
ES (1) ES1049744Y (en)
WO (1) WO2003013265A1 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040180120A1 (en) * 2003-03-10 2004-09-16 Alain Leas Packaged decorated frozen confection and method of manufacture
DE102006028067B3 (en) * 2006-06-19 2008-01-03 Seda S.P.A. Edible packaging and a method of making edible packaging
CN102406046B (en) * 2011-12-01 2014-04-16 内蒙古伊利实业集团股份有限公司 Double-section ice cream cone and production method thereof
US9993007B1 (en) 2014-11-06 2018-06-12 Alix Rose Podbelsek Three-part ice cream cones
BE1023418B1 (en) * 2016-01-29 2017-03-14 DIRK ROBEYN MANAGEMENT besloten vennootschap met beperkte aansprakelijkheid Food product
HUE038381T2 (en) * 2016-05-04 2018-10-29 Yildirim Ozbek Cone comprising a casing for a toy
US20200128854A1 (en) * 2018-10-24 2020-04-30 Scott King Ice Cream Catcher and Dispenser for Frozen Confection Toppings

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1914894A (en) * 1930-10-07 1933-06-20 Moskowitz Reuben Cone
US1894545A (en) * 1931-03-16 1933-01-17 Schoenfeld Joseph Ice cream cone
US1938113A (en) * 1931-12-21 1933-12-05 Schoenfeld Joseph Ice cream cone
US2527993A (en) * 1948-06-11 1950-10-31 Adam L Habler Ice-cream cone extension
JPH10108614A (en) * 1996-10-04 1998-04-28 S F Plan:Kk Cone for ice cream and ice cream using the same
ITMI981210A1 (en) * 1998-06-01 1999-12-01 Sidam Srl PROCEDURE FOR THE PRODUCTION OF ICE CREAM IN CONES AND RELATED PRODUCT

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO03013265A1 *

Also Published As

Publication number Publication date
WO2003013265A1 (en) 2003-02-20
ES1049744U (en) 2002-01-01
WO2003013265A8 (en) 2003-12-11
ES1049744Y (en) 2002-05-16

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