MXPA99007610A - Ice confection with inclusions - Google Patents
Ice confection with inclusionsInfo
- Publication number
- MXPA99007610A MXPA99007610A MXPA/A/1999/007610A MX9907610A MXPA99007610A MX PA99007610 A MXPA99007610 A MX PA99007610A MX 9907610 A MX9907610 A MX 9907610A MX PA99007610 A MXPA99007610 A MX PA99007610A
- Authority
- MX
- Mexico
- Prior art keywords
- inclusions
- ice
- ice making
- inclusion
- gum
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 6
- 229920000591 gum Polymers 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 239000004203 carnauba wax Substances 0.000 claims description 3
- 235000013869 carnauba wax Nutrition 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000005824 corn Nutrition 0.000 claims description 3
- 238000010348 incorporation Methods 0.000 claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000002480 mineral oil Substances 0.000 claims description 3
- 235000010446 mineral oil Nutrition 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 240000006766 Cornus mas Species 0.000 claims description 2
- 235000003363 Cornus mas Nutrition 0.000 claims description 2
- 235000019219 chocolate Nutrition 0.000 claims description 2
- -1 flavorings Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000007790 scraping Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 244000089742 Citrus aurantifolia Species 0.000 description 3
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 3
- 240000002799 Prunus avium Species 0.000 description 3
- 235000015450 Tilia cordata Nutrition 0.000 description 3
- 235000011941 Tilia x europaea Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 235000009754 grape Nutrition 0.000 description 3
- 235000012333 grape Nutrition 0.000 description 3
- 239000004571 lime Substances 0.000 description 3
- 235000019693 cherries Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 229940113118 Carrageenan Drugs 0.000 description 1
- 240000002268 Citrus limon Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 235000010401 Prunus avium Nutrition 0.000 description 1
- 235000014441 Prunus serotina Nutrition 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 239000007958 cherry flavor Substances 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000414 obstructive Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Abstract
An ice confection containing a plurality of inclusions within the ice confection and a process for producing an ice confection containing a plurality of inclusions within the ice confection which comprises automatically distributing the inclusions through a fruit feeder into the ice mix.
Description
ICE CREATION WITH INCLUSIONS AND PROCEDURE FOR ITS OBTAINING
FIELD OF THE INVENTION
The present invention relates to the manufacture of ice, more particularly to the manufacture of ice containing a plurality of inclusions within it.
BACKGROUND OF THE INVENTION
Water ice products are well known and are, in effect, frozen, diluted and sweetened fruit juices that usually contain stabilizers such as gelatin - or gums. These are very popular and can come in various colors and flavors. These can be molded in various ways and can often be held on a stick. A commercially available product of molded water ice contains within a single relatively large fruit flavored rubber inclusion which is manually deposited in the mold before filling.
To be more attractive to consumers, it would be desirable to have a water ice product containing a plurality of gums or other inclusions within it, possibly having a color or flavor different from that of water ice. We have found that the incorporation of a plurality of minor rubber inclusions can be achieved by distributing the rubber inclusions automatically through a fruit feeder in the water ice mixture: the method is therefore less labor intensive than depositing only one Large inclusion of rubber by hand in the water ice mixture.
According to the present invention, there is provided the making of an ice containing a plurality of inclusions within the ice making.
DETAILED DESCRIPTION OF THE INVENTION
The preparation of the ice can be a bar, for example, a molded bar and can, if desired, be supported by a stick. The weight of the bar can be, for example, 20 to 100 g and preferably 40 to 80 g. [2.25oz = 63.8g]. The preparation of the ice can be, for example, a water ice, a snow, or a sorbet. The flavor of the ice confection can be any conventional flavor used for making an ice, for example, orange, lemon, lime, grape, cherry, etc. Ice making can be either the making of a single ice with inclusions or it can be a cover product and center with the inclusions inside the center. In the latter case, the thickness of the shell is preferably 2mm to 4mm and the length of the shell is preferably 20 to 50% of the total length of the ice making.
The inclusions may be, for example, gum inclusions, nuts, pieces of fruit, candy or pieces of chocolate. The number of inclusions within the ice making can be from 2 to 16 but preferably from 4 to 12. The maximum size of each inclusion is preferably about 1 ml, and is preferably less than 0.65 ml. The particularly preferred size of each inclusion is from 0.2 to 0.5 ml. The inclusion can be of any desired shape, for example, in forms of butterfly, fly, larva form, etc.
When the inclusion is a rubber inclusion, the rubber of the rubber inclusion is preferably gelatin but can also be any other suitable gum such as carrageenan, xanthan gum, tragacanth gum or agar. Other ingredients of the inclusion of gum may include corn syrup, sugar, citric acid, lactic acid, flavorings, colorants, mineral oil and carnauba wax, etc. The rubber inclusions can be of various colors, for example, orange, red, green and preferably the color of the rubber inclusion is different from the color of the ice making. The flavor of the inclusion of gum may be, for example, cherry, orange, grape or lime.
The present invention also provides a process for producing an ice confection containing a plurality of inclusions within the ice making which comprises automatically distributing the inclusions through a fruit feeder in the ice mixture.
In preparing the ice confection that contains a plurality of rubber inclusions within this, the rubber inclusions can be cooled through a freezer at a temperature of-1 ° C to -2 ° C, and preferably from -1 2 ° C to -1 5 ° C before feeding them through a fruit feeder in the ice-making mixture in a mold. The temperature should be such that the gums can remain suspended in the making of ice. If the temperature is too high, the gums are soaked and if the temperature is too low, the filling of the mold is ineffective due to the formation of air bubbles. The fruit feeder is preferably provided with a food screw which avoids scraping the rubber and also to prevent the rubber inclusions from sticking together which would cause an obstruction of the filling tubes and nozzles. After incorporation of the gum inclusions, the ice confection is frozen, for example, in an ice tunnel, a jet freezer or by means of liquid nitrogen, and stored, preferably at -25 * to -35 ° C.
EXAMPLE
The following Example further illustrates the present invention.
A mixture of water ice flavored with an intense sweet orange and colored orange flavoring with Pantone Color # 150U weighing 60.92g that has a volume of 58.57ml is fed into a cylindrical mold that has a length of 60nun at a temperature of -1.3 ßC. Eight rubber inclusions each having a volume of 0.2 to 0.4 ml are cooled by means of a freezer to -l.3ßC and distributed through a fruit freezer by means of a screw in the water ice. The rubber inclusions contain gelatin, corn syrup, sugar, citric acid, lactic acid, mineral oil and carnauba wax and each is flavored with either lime, grape or wild cherry flavors and colored either green, purple or red respectively.
Water ice is supplied with a stick and frozen in an ice tunnel at -30 ° C for storage.
Claims (6)
1. Ice making that contains a plurality of inclusions within the ice making.
2. Ice making according to claim 1 which is a molded bar.
3. Ice making according to claim 1 which is a water ice, a snow or a sorbet.
4. Ice making according to claim 1, wherein the ice making is the making of a single ice with inclusions.
5. Ice making according to claim 1, wherein the confection of ice is a shell and product of the center with the inclusions within the center.
6. Ice making according to claim 5, wherein the thickness of the shell is 2mm to 4mm and the length of the shell is preferably 20 to 50% of the total length of the ice making. Ice making according to claim 1, wherein the inclusions are inclusions of gum, nuts, pieces of fruit, candy or pieces of chocolate. Ice making according to claim 1, wherein the number of inclusions within the ice making is from 2 to 16. Ice making according to claim 1, wherein the size of each inclusion is from 0.2 to 0.5 ml. Ice making according to claim 1 wherein, when the inclusion is a rubber inclusion, the rubber of the rubber inclusion is gelatin. Other ingredients of the inclusion of gum may include corn syrup, sugar, citric acid, lactic acid, flavorings, colorants, mineral oil and carnauba wax, etc. Ice making according to claim 10, wherein the color of the inclusion of gum is different from the color of the ice making. Process for producing an ice confection containing a plurality of inclusions within the ice confection which comprises distributing the inclusions automatically through a fruit feeder in the ice mixture. Process according to claim 12 wherein the inclusions are gum inclusions, the gum inclusions are cooled by means of a freezer at a temperature of -1 β C to -2 β C, before feeding them through a fruit feeder in the mixture of the making of ice in a mold. The method according to claim 13 wherein the fruit feeder is provided with a screw of the food which avoids scraping the gum and also prevents the rubber inclusions from sticking together which would cause clogging in the filling tubes and nozzles. Process according to claim 12 wherein after the incorporation of the inclusions, the ice confection is frozen and stored.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/808,114 | 1997-02-28 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MXPA99007610A true MXPA99007610A (en) | 2000-04-24 |
Family
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