GB486090A - Improvements in or relating to the production of coated frozen confection or frozen food products - Google Patents
Improvements in or relating to the production of coated frozen confection or frozen food productsInfo
- Publication number
- GB486090A GB486090A GB32560/36A GB3256036A GB486090A GB 486090 A GB486090 A GB 486090A GB 32560/36 A GB32560/36 A GB 32560/36A GB 3256036 A GB3256036 A GB 3256036A GB 486090 A GB486090 A GB 486090A
- Authority
- GB
- United Kingdom
- Prior art keywords
- parts
- dextrose
- hydrate
- mixture
- solution
- 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
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
- A23G9/322—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
A method of producing coatings on frozen confections or frozen food products consists in applying thereto a mixture essentially comprising solid anhydrous dextrose and a saturated or slightly supersaturated solution of dextrose hydrate. In preparing the coating mixture 300 parts by weight of anhydrous dextrose; 50 parts of corn syrup; 2 parts of powdered dextrose hydrate; 105 parts of water are made, at room temperature or slightly above, into a fondant, and 220 parts of dextrose (hydrate or anhydride); 130 parts of water; 100 parts of cocoa and 1 part of salt are heated in a boiler until all the sugar is in solution. This solution is added while still warm to the fondant together with a dispersion of 15 parts of gelatin in 100 parts of water. If the mixture is too viscous for dipping at the working temperature of about 86 DEG F., it is warmed to 95-104 DEG F. and then cooled quickly to 86 DEG F. After dipping, the products are cooled at the temperature of dry ice until hard enough to handle. When the coating is applied, the anhydrous dextrose goes into solution and re-crystallizes, to form the solid coating, as the hydrate. The crystallization is initiated by the small quantity of added powdered dextrose hydrate. In another example of suitable proportions; fat is added to the mixture, as well as colouring matter and flavouring substances such as vanilla, lemon, orange, almond.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US486090XA | 1936-01-16 | 1936-01-16 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB486090A true GB486090A (en) | 1938-05-27 |
Family
ID=21955472
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB32560/36A Expired GB486090A (en) | 1936-01-16 | 1936-11-27 | Improvements in or relating to the production of coated frozen confection or frozen food products |
Country Status (2)
Country | Link |
---|---|
FR (1) | FR486090A (en) |
GB (1) | GB486090A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0045522A2 (en) * | 1980-08-05 | 1982-02-10 | Maryland Cup Corporation | Edible food containers and the method and apparatus for coating said containers |
US4328253A (en) * | 1979-07-04 | 1982-05-04 | Von Kamienski Elard S | Method of applying flavorings and edible fats on to deep-frozen foods with free apportionability so as to obtain food ready for consumption merely after adding water and applying heat |
WO2005053418A1 (en) * | 2003-12-02 | 2005-06-16 | Nestec S.A. | Reduced-fat flavored coating and methods of using same |
-
1917
- 1917-07-09 FR FR486090A patent/FR486090A/en not_active Expired
-
1936
- 1936-11-27 GB GB32560/36A patent/GB486090A/en not_active Expired
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4328253A (en) * | 1979-07-04 | 1982-05-04 | Von Kamienski Elard S | Method of applying flavorings and edible fats on to deep-frozen foods with free apportionability so as to obtain food ready for consumption merely after adding water and applying heat |
EP0045522A2 (en) * | 1980-08-05 | 1982-02-10 | Maryland Cup Corporation | Edible food containers and the method and apparatus for coating said containers |
EP0045522A3 (en) * | 1980-08-05 | 1984-06-06 | Maryland Cup Corporation | Edible food containers and the method and apparatus for coating said containers |
WO2005053418A1 (en) * | 2003-12-02 | 2005-06-16 | Nestec S.A. | Reduced-fat flavored coating and methods of using same |
Also Published As
Publication number | Publication date |
---|---|
FR486090A (en) | 1918-03-06 |
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