MXPA99004192A - Article of confitería composite of pasta and ice cream and preparation process - Google Patents

Abstract

The present invention relates to a composite product which includes an ice cream confectionery product, particularly a shortening and a dough that is prepared by superposing the block or edge dough so that the layered dough product that forms the which has alternating layers of pasta and a fat, the layered pasta product is formed to contain an ice cream confectionery product and cooked, and an ice confectionery product is introduced therein, after applying a barrier product of moisture so that the ice confectionery product is separated from the cooked pasta by the barrier product of humed

Description

ARTICLE COMPOSED OF ICE CREAM PASTRY AND MANUFACTURING PROCESS DESCRIPTION OF THE INVENTION The present relates to an article composed of confectionery ice cream comprising a thin cooked cake and an ice cream. As an example, ice cream confectionery articles consisting of an ice cream combined with a biscuit or a crispy waffle biscuit, in particular of the type such as cakes, bars and particularly cones, cigars or sandwiches made of wafer biscuit surrounding an ice cream or filled with ice cream, must include a system that makes the sponge cake or wafer biscuit impermeable to moisture coming from the ice cream, to prevent it from losing its crispy nature, either during storage or during consumption. This is usually achieved by coating either the surface of the cake in contact with the ice cream, or the ice cream itself, with a fat composition, for example with chocolate or with a coating containing chocolate. For example, according to EP-A-0, 023, 152, a waffle cone cone can be coated with a liquid grease cover layer having the required properties of flowability and spray applicability, to establish a barrier against moisture that comes from the ice cream filling. Another process consists, for example, as described in FR-A-2, 74, 250, in applying, with a roller, a liquid fatty substance close to its solidification point on a cooked wafer biscuit, before it is formed . The object of the invention is to provide an ice cream confectionery article comprising a thin cooked cake and an ice cream filling, in which the thin baked cake can retain a particularly crispy texture when stored frozen and when consumed. The article according to the invention is characterized in that the thin baked cake consists of a superposition of very thin layers of block or edge type cake, and of fat applied in liquid form, with or without the addition of a layer of sugar. The article comprises the combination of ice cream and thin cooked cake consisting of a superposition of layers of very thin cake and fat with or without a layer of sugar. The cake part of the article has been formed, baked and covered with a moisture barrier, at least on the parts exposed to contact with the ice cream. Very thin cake layers, from 0.2 to 1 mm thick, can be block cake or edge cake, "strudel" cake or "baklava" cake, these last three names in fact denote the same type of cake and They differ only in their cultural origin. For simplicity, the term "edge cake" will be used hereinafter. The edge cake is commonly used in oriental type pastry products, such as, for example, balavas. An important characteristic of this type of confectionery is that it does not contain sugar in its composition per se. The term "ice cream" used herein is applied to any ice cream confectionery, in particular sorbet, "sherbet" or ice cream, ice cream and ice cream that has been aerated to a greater or lesser degree. Such an article may contain inclusions, in particular marbled or thin chips or flakes, syrup, caramelized sugar, fruit pulp, marshmallow, gums, dried or preserved fruit or sweet pastry such as nougat, truffle or chocolate, when aerated is appropriate, or ingredients flavors, for example spices, alcohols or liquors.

Various manufacturing processes are used to manufacture the thin cake, depending on the nature of the thin pastel used. Thus, the block cake is baked on a cylinder from a liquid paste. The edge cake is kneaded, rolled and then dried. In both cases, a continuous strip of pulp can be produced, which can be cut into the desired shape. A sequence of one to three operations can be carried out to make the cake thin, preferably a sequence of the following operations: a liquid fat is applied, with or without sugar, preferably by sprinkling on the upper surface of the piece, and the piece is folded on itself, and the cake layers are superposed, to enclose fat, with or without sugar, between layers of cake. In this way, 2 to 10 cake layers are obtained, preferably about 6 layers. The piece made of thin cake is then formed by rolling it on itself, or by wrapping it partially around a mandrel, or by stamping it into the desired shape. Depending on the nature of the mandrel, for example of cylindrical or circular cross section, oval, rounded and flattened or conical, a cigar, a tray, a thin cake or a cone of circular or oval cross section can be made. The forming can thus be carried out by partial rolling, for example of pieces in the form of round pancakes for bending them in the form of a "block". A disk or a tray that serves as a container for ice cream, generally crescent shaped, can be formed, for example, by stamping. Once it has been formed, a layer of liquid sugar can be applied to the outer surface of the piece of cake, preferably by spray. The piece of impregnated cake is then placed on a support to maintain its shape, and cooked on its support at about 160-200 ° for about 1-15 minutes. During this cooking, the dough becomes crispy and its rigidity is assured. The piece of cake can be cooked between two hot elements, for example between a female die and a male die. After cooling, for example at room temperature or at a lower temperature, a moisture barrier film, for example a fat composition such as a liquid chocolate or a "compound", is sprayed onto the exposed part to be contacted with the ice cream filling. The thin cooked cake is then filled with ice cream. As a variant, the ice cream filling can be coated with an upper barrier film and introduced into the thin baked cake. The thin cooked cake can also be used as a component of a product such as ice cream candy, chocolates, bars or cakes in combination with or coated with a chocolate or "composite" coating. The ice cream confectionery produced in this way differs from the products known for the type of cake, block cake or edge cake, as a superposition of very thin layers, which has never been used previously in combination with ice cream. This combination gives it a particularly long-lasting crispy quality, since the cake pastry article is particularly resistant to moisture absorption over time because of its constitution. The item also has a complex flavor, giving novel organoleptic sensations associated with the combination of the specific baked pie and the ice cream.

The examples below illustrate the invention. In these examples, the parts and percentages are given on a weight basis, except when indicated otherwise. EXAMPLE 1 A filo cake was manufactured from a paste whose composition is as follows: Ingredient O. O Wheat flour (extra strong, rich in gluten 67.8 Water 27.4 Oil 2.7 Salt 1.4 Gluten 0.7 Eggs can be added to this formulation. A tai flavoring can also be added to it. as cocoa powder. The ingredients are mixed together in a mixer (Ke per) at low speed for 1 minute, and then at fast speed for 4 minutes, until a smooth, elastic, cohesive paste is obtained. The paste is then transferred to an extruder (Rademaker BV) which produces the paste in the form of a thin layer, and this is rolled and dried in an infrared dryer. The paste is then superimposed in 6 layers with a spray of oil, or butter with or without a sugar solution between each layer, and then pieces with a final thickness of 0.3 mm are cut and desirably to produce a wafer shaped of cone after rolling. The cake is then rolled around a conical mandrel with successive coating of the layers. After applying a concentrated solution of sugar on its outer surface, the product is placed on a conical support and cooked at 200 ° C for about 5 minutes. After cooling for 2 minutes, the wafer is removed from the mold, sprayed with liquid chocolate to coat its internal surface, and filled with vanilla ice cream, the filling ends with a decoration in the shape of a flame. The cooked wafer has a beautiful golden color, and all its organoleptic qualities remain intact after storing it in frozen form for several months, and in particular its crispy quality.

Example 2 A block cake was produced using a liquid paste whose composition is as follows: The ingredients were dispersed in a turbo-mixer. The liquid paste was then cooked on cylinders, in a pancake oven (SEP EGMO, Groupe Bastide) at 200 ° C on the first roll and 170 ° C on the second roll, the dough was dosed on the first roll to form round pancakes . The pancakes were sprinkled with a liquid fatty substance with or without sugar syrup, and folded in two. Pieces of cake were folded or rolled again in successive layers around a conical mandrel. A thin cake comprising 4 to 6 layers was obtained, from 0.2 to 1 mm thick. After cooking the cake formed at 200 ° C for 5 minutes, a pleasantly golden wafer was obtained. The cooked wafer was then cooled for 2 minutes and removed from the mold. It was sprinkled with liquid chocolate to coat its inner surface, and filled with ice cream. The thin cooked cake has a beautiful golden color, and all its organoleptic qualities remain intact after storage in frozen form for several months, and in particular its crispy quality.

Example 3 The process was carried out as in Example 2, except that, to produce a cake wafer, the thin pasta is cooked at 200 ° C for 60 seconds in a mold between two male and female parts.

Claims (6)

1. RE IV INDICATIONS 1. An article of ice cream confectionery comprising a thin cooked cake and an ice cream, characterized in that the thin cooked pie consists of a superposition of very thin layers of block or edge type cake, and of fat applied in liquid form, with or without adding a layer of sugar.
2. 2. Article according to claim 1, characterized in that the cake has a thickness of from 0.2 to 1 mm, and comprises from 2 to 10 layers.
3. 3. Article according to claim 1, characterized in that the cake part of the article has been formed, baked and coated with a moisture barrier, at least on the part exposed to contact with the ice cream.
4. 4. Article according to claim 1, characterized in that it is in the form of an ice cream wafer formed by winding the thin cake on a cone-shaped mandrel.
5. 5. Article according to claim 1, characterized in that it is in the form of a cigar, a block, a disk, a pancake or a tray that serves as a container for ice cream, generally half-moon shaped.
6. 6. Process for manufacturing an article according to any of claims 1 to 5, characterized in that: a piece of cake is produced in a desired manner, the layers of the piece of cake are superposed by a sequence of from 1 to 3, preferably by a sequence, of the following operations: - a liquid fat is applied, with or without sugar, preferably by sprinkling on the upper surface of the piece, and - the piece is folded on itself to enclose the fat, with or without sugar, between the cake layers, the piece of thin cake is then formed by rolling it on itself, or by wrapping it partially around a mandrel, or by stamping, to give it the desired shape, a layer of liquid sugar is applied to the outer surface of the piece of shaped cake, SUMMARY OF THE INVENTION The present invention describes the ice cream confectionery article consisting of a thin cooked cake and an ice cream filled cake, in which the thin cake -co-cidß can retain a particularly crisp texture when stored in a frozen form and when it is eaten, and the thin cake is a baked cake of type b-loque of lo, consisting of a superposition of very thin layers of cake and fat applied in liquid form / with or without a layer of sugar .