WO1986005072A1 - Composition comestible congelee et procede de production et de cuisson a microondes - Google Patents

Composition comestible congelee et procede de production et de cuisson a microondes Download PDF

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Publication number
WO1986005072A1
WO1986005072A1 PCT/US1986/000433 US8600433W WO8605072A1 WO 1986005072 A1 WO1986005072 A1 WO 1986005072A1 US 8600433 W US8600433 W US 8600433W WO 8605072 A1 WO8605072 A1 WO 8605072A1
Authority
WO
WIPO (PCT)
Prior art keywords
core
coating
frozen
edible
inch
Prior art date
Application number
PCT/US1986/000433
Other languages
English (en)
Inventor
David Speakman
Robert L. Macy
Original Assignee
The Johnston Company
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 The Johnston Company filed Critical The Johnston Company
Publication of WO1986005072A1 publication Critical patent/WO1986005072A1/fr

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
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
    • A23G9/245—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products for coating the products
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/283—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for filling containers with material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/365—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
    • B65D2581/3429—Packages containing a secondary product to be cooked and discharged over the primary product
    • B65D2581/3431—Packages containing a secondary product to be cooked and discharged over the primary product the secondary product, e.g. fudge, being heated over ice-cream

Definitions

  • This invention relates to a composition for edible comestibles such as ice cream, custard, yogurt, pudding, ices and the like. More specifically, the invention relates to a frozen dessert made with frozen ice cream, frozen custard, frozen yogurt, frozen pudding, frozen ices and the like combined with a topping or coating such as chocolate fudge, caramel, strawberry, marshmallow, and the like.
  • One of the most common examples of the type of edible comestible to which this invention relates is the ice cream sundae topped with chocolate fudge.
  • the chocolate fudge sundae ordinarily combines vanilla ice cream with a chocolate fudge topping or coating.
  • the sundae As well known to any connoisseur of the chocolate fudge sundae, there are generally two ways the sundae is available. The first way is with the chocolate fudge topping or coating heated and poured over the frozen ice cream. The second way is with the chocolate fudge frozen in combination with the ice cream, either as a fudge center or dispersed throughout the ice cream. Many connoisseurs prefer the chocolate fudge heated rather than frozen.
  • a sundae with a heated topping one can either go to an ice cream store or make it from scratch at home. In either case, the sundae is made by placing the frozen ice cream in a container, heating the chocolate fudge topping, and then pouring the hot fudge over the ice cream.
  • the process requires keeping separate supplies of ice cream and chocolate fudge, usually in quantities greater than what would be required to make a single serving sundae. Further, the process of making the sundae involves the separate time consuming step of heating the fudge topping.
  • the product For the retailer supplying sundaes topped with hot fudge, the product requires keeping separate supplies of the basic ingredients and requires significant time and labor to make a sundae with a heated topping. Additionally, the lack of consistent and exact serving portions from sundae to sundae contributes to waste and inventory control problems.
  • the present invention involves a method of making a frozen edible comestible like a fudge sundae that can be subjected to microwave energy in a way that ensures only the fudge melts and heats up while leaving the ice cream substantially frozen.
  • the principal aspect of, the invention comprises manu ⁇ facturing an edible comestible comprising a frozen core surrounded by a frozen coating, the coating having a density generally greater than the frozen core and a thickness between about one quarter to about one half of an inch.
  • FIG. 1 is a perspective view of the preferred embodiment of the frozen edible comestible of this invention.
  • the edible comestible of this invention comprises a frozen core 1 surrounded by a coating 2.
  • the coating 2 has a density that is generally greater than the frozen core 1 and a thickness between about one quarter to one half of an inch.
  • the coating 2 is spread to a thickness between about one quarter to one half of an inch inside the container 3.
  • the core 1 fills the remaining space in container 3 that has been lined with the coating 2.
  • a top layer of coating 4 is spread to a thickness of between about one quarter to one half of an inch over the top of the core 1.
  • the container is closed with a lid (not shown) and frozen.
  • the frozen edible comestible of the present invention is contructed in a unique way that enables it to be placed in a microwave oven, exposed to microwave energy for a short period of time, and to produce softened and slightly warm coating 2 and top layer 4, while the core 1 remains substantially frozen and of normal texture. Ice is much more transparent to microwave radiation than liquid water, that is ice absorbs less micro ⁇ wave energy.
  • the dissolved solids levels in the coatings are all greater than the dissolved solids levels in the serum portions of the core materials.
  • the water in the coating would be present as a supersaturated solution and not in the form of ice. The inventors believe that because of these circumstances microwave energy is more apt to be absorbed by the liquid water present in the coating, while the microwaves for the most part pass through the ice in the core material. This may be an explanation for why the coating melts while the core remains substantially frozen.
  • the core 1 of the invention can be made from edible comestibles that can be frozen without detrimental effect such as, ice cream, custard, ice milk, yogurt, flavored ices, and puddings.
  • the coating of the invention can be made from edible comestibles that can also be frozen without detri ⁇ mental effect such as, but not limited to, chocolate fudge, caramel fudge, strawberry topping, marshmallow topping, and cherries jubilee topping.
  • the density of the core material 1 ranges between about four to about ten pounds per gallon.
  • the coating material 2 has a density that ranges between about five to about eleven pounds per gallon.
  • the core material 1 is made from a substance with high or medium density, such as 20% overrun ice cream with a density of about 7.6 pounds per gallon (high density) or 50% overrun ice cream with a density of about 6.3 pounds per gallon (medium density).
  • Low density substances such as 100% overrun ice milk having a density of about 4.6 pounds per gallon can yield a workable version of the invention, although it is sensitive to microwave energy to the extent that tolerance of overexposure to microwaves is quite limited. Consequently, a eore 1 made with substance of high or medium density is preferred. With respect to the coating 2, it may have a density that ranges between about five pounds per gallon to about eleven pounds per gallon.
  • the core material 1 should be less dense than the coating 2.
  • the core material 1 may be more dense than the coating 2.
  • the core material is made from a premium French vanilla type ice cream with a high butterfat content, high solids content, and frozen with 20% overrun having a density of about 7.6 pounds per gallon.
  • the ice cream is flavored with one half fluid ounce of pure vanilla extract per gallon of formulation.
  • the ingredients by weight percentage for formu ⁇ lation A are:
  • the core material is made from a stabilized version of formulation A having about the same density of that formulation.
  • the ingredients by weight percentage for formulation B are:
  • the core material is made from a premium type regular ice cream with a high butterfat content, high solids content, and frozen with 20% overrun having a density of about 7.6 pounds per gallon.
  • the ice cream is flavored with one half fluid ounce of pure vanilla extract per gallon of mix.
  • the ingredients by weight percentage for formulation C are:
  • the core material is made from a premium type chocolate ice cream with a high butterfat .content, high solids content, and frozen with 20% overrun having a density of about 7.6 pounds per gallon.
  • the ingredients by weight percentage for formulation D are:
  • the core material is made from a commercially available frozen custard mix with 50% overrun having a density of about 6.3 pounds per gallon.
  • the custard has a high butterfat content and a high solids content.
  • the ingredients by weight percentage for formulation E are: Ingredients Weight Percent
  • the core material is made from a commercially available soft serve frozen ice milk with 100% overrun having a density of about 4.6 pounds per gallon.
  • the ingredients by weight percentage for formulation F are:
  • the core material is made by combining a commercially available vanilla pudding with formulation A in amounts where the vanilla pudding is about 37.5 percent by volume of the core material and formulation A is about 62.5 percent by volume of the core material.
  • Formulation G is frozen with 20% overrun having a density of 7.6 pounds per gallon.
  • the core material is made by combining a commercially available plain yogurt with formulation A in amounts where the yogurt is about 25 percent by volume of the core material and formulation A is about 75% by volume of the core material.
  • Formulation H is frozen with 20% overrun having a density of 6.3 pounds per gallon.
  • various formulations for ttie core material are combined with coatings selected from materials such as chocolate fudge, caramel fudge, strawberry topping, marshm allow topping, and cherries jubilee topping.
  • a Sharp Carousel selected from materials such as chocolate fudge, caramel fudge, strawberry topping, marshm allow topping, and cherries jubilee topping.
  • Microwave Oven Model R-9330
  • the output power of the Sharp microwave oven is 650 W (2000 cc water load) and at a frequency of 2450 MHz.
  • Other commercially available microwave ovens also produce satisfactory results, but time of exposure to microwaves may need to be adjusted.
  • a coating of chocolate fudge is preferably chilled to a temperature
  • the core material made from formulation B is used to fill the remaining space in the plastic or cardboard container lined with the chocolate fudge coating.
  • a top layer of chocolate fudge coating is applied to cover the exposed core to a thickness of about one quarter of an inch.
  • a lid is attached to the container and the contents of the container are frozen at a temperature of at least -10 F.
  • the container holding the frozen edible comestible of the invention is transferred to a tempering cabinet at a temperature of at least -10 F.
  • the container is transferred to the microwave oven and the contents are subjected to microwave energy on the "high" setting for about 30 seconds.
  • the result is an edible comestible. comprising a substantially frozen core of ice cream with normal texture surrounded by the coating that has melted, softened and become slightly warm.
  • Example ⁇ i The same procedures of Example I are followed using a core made from formulation B and using a coating made from caramel fudge. The results obtained are the same as Example I.
  • Example ⁇ i The same procedures of Example I are followed using a core made from formulation B and using a coating made from caramel fudge. The results obtained are the same as Example I.
  • Example ⁇ i The same procedures of Example I are followed using a core made from formulation B and using a coating made from caramel fudge. The results obtained are the same as Example I.
  • Example ⁇ i The same procedures of Example I are followed using a core made from formulation B and using a coating made from caramel fudge. The results obtained are the same as Example I.
  • Example ⁇ i The same procedures of Example I are followed using a core made from formulation B and using a coating made from caramel fudge. The results obtained are the same as Example I.
  • Example ⁇ i The same procedures of Example I are followed using a core made from formulation B and using a coating made from caramel fudge.
  • Example I The same procedures of Example I are followed using a core made from formulation A and using a coating made from cherries jubilee topping. The results obtained are the same as Example I.
  • Example I The same procedures of Example I are followed using a core material made from formulation D and using a coating made from marshmallow topping. The results obtained are the same as Example I.
  • Example V The same procedures of Example I are followed using a core material made from formulation C and using a coating made from strawberry topping. The results obtained are the same as Example I.
  • Example I The same procedures of Example I are followed except that the time the contents of the cup are subjected to microwave energy is decreased to about 20 seconds.
  • the core material used is made from formulation E and the coating used is made from chocolate fudge. The results obtained are the same as Example I.
  • Example I The same procedures of Example I are followed using a core made from formulation G and using a coating made from chocolate fudge. The results obtained are the same as Example I.
  • Example IX The same procedures of Example I are followed using a core made from formulation G and using a coating made from caramel fudge. The results obtained are the same as Example I.
  • Example IX The same procedures of Example I are followed using a core made from formulation G and using a coating made from caramel fudge. The results obtained are the same as Example I.
  • Example IX The same procedures of Example I are followed using a core made from formulation G and using a coating made from caramel fudge. The results obtained are the same as Example I.
  • Example IX Example IX
  • Example I The same procedures of Example I are followed using a core made from formulation H and using a coating made from chocolate fudge. The results obtained are the same as Example I.
  • Example I The same procedures of Example I are followed using a core made from formulation H and using a coating made from caramel fudge. The results obtained are the same as Example I.
  • Example I The same procedures of Example I are followed using a core made from formulation H and using a coating made from cherries jubilee topping. The results obtained are the same as Example I.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

Composition comestible comprenant un noyau congelé entouré d'un nappage congelé. La densité du nappage est généralement supérieure à celle du noyau congelé, et son épaisseur est comprise entre 1/4 et 1/2 pouce environ. Lorsqu'il est exposé à une quantité prédéterminée d'énergie à microondes, le nappage fond en laissant le noyau essentiellement congelé.
PCT/US1986/000433 1985-03-06 1986-03-03 Composition comestible congelee et procede de production et de cuisson a microondes WO1986005072A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US70867785A 1985-03-06 1985-03-06
US708,677 1985-03-06

Publications (1)

Publication Number Publication Date
WO1986005072A1 true WO1986005072A1 (fr) 1986-09-12

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Application Number Title Priority Date Filing Date
PCT/US1986/000433 WO1986005072A1 (fr) 1985-03-06 1986-03-03 Composition comestible congelee et procede de production et de cuisson a microondes

Country Status (4)

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EP (1) EP0215850A1 (fr)
JP (1) JPS62502099A (fr)
AU (1) AU5542386A (fr)
WO (1) WO1986005072A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988001476A2 (fr) * 1986-09-02 1988-03-10 The Pillsbury Company Produit alimentaire chauffe par micro-ondes, et procede
WO1988003352A1 (fr) * 1986-10-23 1988-05-05 The Pillsbury Company Recipient pour aliments et procede de fabrication
WO1988003368A1 (fr) * 1986-10-23 1988-05-19 The Pillsbury Company Produit alimentaire et procede de production
EP0329219A2 (fr) * 1988-02-17 1989-08-23 Unilever N.V. Confiserie glacée à plusieurs constituants
US5101084A (en) * 1986-09-02 1992-03-31 The Pillsbury Company Microwave food products and method of their manufacture and heating
US5140121A (en) * 1986-09-02 1992-08-18 The Pillsbury Company Microwave food product and methods of their manufacture and heating
WO1996029883A1 (fr) * 1995-03-24 1996-10-03 MALDONADO CAMACHO Myriam, Procede de fabrication et fourrages preformes a introduire dans la cavite d'une confiserie ou patisserie

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1445187A (en) * 1922-06-26 1923-02-13 Earney B Vaughan Process of producing a frozen confection
US1511878A (en) * 1923-04-30 1924-10-14 Gargay William Confection
US1947872A (en) * 1932-06-11 1934-02-20 John J Nolte Method of producing frozen delicacies and container therefor
US2005245A (en) * 1934-05-28 1935-06-18 Stover Russell Packaged confection
FR848133A (fr) * 1938-11-18 1939-10-24 Cornet en biscuit pour glaces, à deux ou plus de deux couches séparées par des intervalles, propres à contenir des substances semi-liquides à consommer avec la glace
US2404177A (en) * 1942-03-05 1946-07-16 Richard P Jetschmann Pastry
GB1017480A (en) * 1964-04-01 1966-01-19 Paul Homer Carter Manufacture of novelty frozen dessert products
US4020188A (en) * 1975-11-28 1977-04-26 Forkner John H Cooked dough having a frozen dessert filling and method therefor
US4233325A (en) * 1979-09-13 1980-11-11 International Flavors & Fragrances Inc. Ice cream package including compartment for heating syrup

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1445187A (en) * 1922-06-26 1923-02-13 Earney B Vaughan Process of producing a frozen confection
US1511878A (en) * 1923-04-30 1924-10-14 Gargay William Confection
US1947872A (en) * 1932-06-11 1934-02-20 John J Nolte Method of producing frozen delicacies and container therefor
US2005245A (en) * 1934-05-28 1935-06-18 Stover Russell Packaged confection
FR848133A (fr) * 1938-11-18 1939-10-24 Cornet en biscuit pour glaces, à deux ou plus de deux couches séparées par des intervalles, propres à contenir des substances semi-liquides à consommer avec la glace
US2404177A (en) * 1942-03-05 1946-07-16 Richard P Jetschmann Pastry
GB1017480A (en) * 1964-04-01 1966-01-19 Paul Homer Carter Manufacture of novelty frozen dessert products
US4020188A (en) * 1975-11-28 1977-04-26 Forkner John H Cooked dough having a frozen dessert filling and method therefor
US4233325A (en) * 1979-09-13 1980-11-11 International Flavors & Fragrances Inc. Ice cream package including compartment for heating syrup

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988001476A2 (fr) * 1986-09-02 1988-03-10 The Pillsbury Company Produit alimentaire chauffe par micro-ondes, et procede
WO1988001476A3 (fr) * 1986-09-02 1988-03-24 Pillsbury Co Produit alimentaire chauffe par micro-ondes, et procede
US5101084A (en) * 1986-09-02 1992-03-31 The Pillsbury Company Microwave food products and method of their manufacture and heating
US5140121A (en) * 1986-09-02 1992-08-18 The Pillsbury Company Microwave food product and methods of their manufacture and heating
WO1988003352A1 (fr) * 1986-10-23 1988-05-05 The Pillsbury Company Recipient pour aliments et procede de fabrication
WO1988003368A1 (fr) * 1986-10-23 1988-05-19 The Pillsbury Company Produit alimentaire et procede de production
US4874917A (en) * 1986-10-23 1989-10-17 The Pillsbury Company Microwave food product and method of manufacture
EP0329219A2 (fr) * 1988-02-17 1989-08-23 Unilever N.V. Confiserie glacée à plusieurs constituants
EP0329219A3 (en) * 1988-02-17 1990-04-11 Unilever Nv Multicomponent ice confection product
WO1996029883A1 (fr) * 1995-03-24 1996-10-03 MALDONADO CAMACHO Myriam, Procede de fabrication et fourrages preformes a introduire dans la cavite d'une confiserie ou patisserie

Also Published As

Publication number Publication date
EP0215850A1 (fr) 1987-04-01
JPS62502099A (ja) 1987-08-20
AU5542386A (en) 1986-09-24

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