WO2006021237A1 - Frozen confection and holding device - Google Patents

Frozen confection and holding device Download PDF

Info

Publication number
WO2006021237A1
WO2006021237A1 PCT/EP2005/003025 EP2005003025W WO2006021237A1 WO 2006021237 A1 WO2006021237 A1 WO 2006021237A1 EP 2005003025 W EP2005003025 W EP 2005003025W WO 2006021237 A1 WO2006021237 A1 WO 2006021237A1
Authority
WO
WIPO (PCT)
Prior art keywords
frozen confection
stick
dessert
holding device
container
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.)
Ceased
Application number
PCT/EP2005/003025
Other languages
German (de)
French (fr)
Inventor
Martine Capelle
Christian Dufort
Mohamed Adel Attia
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.)
Nestec SA
Original Assignee
Nestec 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 Nestec SA filed Critical Nestec SA
Priority to CA002578293A priority Critical patent/CA2578293A1/en
Priority to CN2005800288376A priority patent/CN101010010B/en
Priority to MX2007002399A priority patent/MX2007002399A/en
Priority to BRPI0514588-0A priority patent/BRPI0514588B1/en
Priority to AU2005276799A priority patent/AU2005276799B2/en
Priority to US11/574,293 priority patent/US20080102172A1/en
Publication of WO2006021237A1 publication Critical patent/WO2006021237A1/en
Anticipated expiration legal-status Critical
Ceased 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
    • A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
    • 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
    • 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

Definitions

  • the present invention relates to novel ice confectionery products and to a method for preparing them.
  • the invention relates to a frozen confection holding device which dispenses an edible liquid filling from a reservoir, comprised within the holding device, upon consumption of the frozen confection and a composite frozen confection comprising such a holding device.
  • a hollow straw for holding a frozen confectionery block is known from
  • US-A-2 036 706 with the objective of lowering it into a glass of beverage, e.g. soda water and the beverage thereby made into an ice cream soda variety of drink for sucking through the straw.
  • the hollow straw is projecting through the frozen confectionery block and may be closed at one or both of its ends.
  • a candy sucker with a liquid dispensing assembly is known from US-A-5 324 527, wherein the sucker type candy has channels through which the liquid filling which is pushed out of a plastic housing passes and oozes out at the top of the candy.
  • This senses-stimulus is in the form of a unique visual effect and eating experience such as a fountain of liquid syrup, sauce, drink or mousse which may flow out from the top on and around the stick bar.
  • the invention thus comprises a holding device for a frozen confection in the form of a stick container filled with a dessert component that is liquid at low negative temperature, wherein the stick container is closed by a closure element or a closure mechanism which can be an intermediate or a final closure, edible or non-edible and wherein the stick container is capable of dispensing the dessert component on the surface of the frozen confection by reducing the internal volume of the stick container after removal of the closure element or opening the closure mechanism
  • the invention further relates to a composite frozen confection comprising: - a frozen confection holding device in the form of a stick container filled with a dessert component that is liquid at negative temperature and - a body of frozen confection which is supported by the stick filled with the dessert component and in which the stick is anchored.
  • the invention further relates to methods of manufacture of a composite frozen confection as described above.
  • the invention further relates to a method for dispensing a liquid dessert component over and around the surface of a frozen confection.
  • the stick container is an elongated hollow element and may be made of flexible but rigid food grade nonedible material or edible material or a combination of these materials.
  • the nonedible materials preferably include plastics such as polypropylene or polyethylene.
  • the stick container has to be warm to touch.
  • the hollow element preferably has a bulb part which serves as a container for the liquid which is to be dispensed and may be a flexible pouch or balloon or a rigid plastic container of any material.
  • the holding device may comprise one, two or three or more parts which may be assembled together in the case of several parts.
  • the plastic stick container could be made in one part by any conventional forming method such as injection molding, injection blow molding, thennoforming, extrusion blow molding, injection extrusion or a combination of these forming methods.
  • the hollow plastic stick may comprise a tube containing a slidable plunger, such as for example a syringe or be a collapsible telescopic tube.
  • the holding device for the frozen confection may comprise a two pieces stick container comprising a hollow tube which is a part in a packaging envelope of the product which is formed of two cavities, one containing the flowable liquid dessert and the other serving as a mold for the frozen confection.
  • An edible material for the stick container may comprise any coated or uncoated sugar and / or chocolate confectionery such as for example a liquorice, a chewing gum, a chocolate coated hard candy, a pastry, a chocolate coated biscuit tube.
  • the stick container may also be a combination of such edible and nonedible parts as described therein.
  • the stick container may present a closure element or mechanism which could be an intermediate or a final closure, edible or non-edible.
  • the dessert component may be a sauce, a syrup, a jelly, honey, an alcohol, a carbonated or fizzy drink, a mousse.
  • Preferred dessert components are formulated to have specific rheological and mechanical properties. Preferred dessert components present particularly reduced freezing / melting temperatures that are sufficiently low that the said dessert is liquid at low negative temperatures and ready to be expressed in tasting at exit of the cabinet freezer.
  • Preferred dessert components present a Melting Temperature Range (Measurement by Differential Scanning Calorimetry (DSC), Cristallisation - Melting Isotherm Tests) of -16 to -40° C , more preferably from -20 to -35° C
  • Preferred dessert components present mechanical properties that does not show or shows low dilatation-contraction properties in an extended range of temperatures preferably from +20 to -40° C.
  • preferred dessert components have a fluidity at negative temperature allowing to create a flow of the liquid over the surface of the frozen confection upon consumption.
  • the dessert viscosity is dependant on the combination stick- sauce used and on the exit internal diameter of the stick.
  • Preferred dessert composition present a viscosity range of 1 to 400 Pa. s, preferably 1 to 100 Pa. s, at a negative temperature of -20° C and a shear rate of 100 s-1, measured with a rheometer PHYSICA MCR 300.
  • a Rheometer PHYSICA MCR 300 is used with a Cone — Plate Geometry with a 50 mm diameter plate. The viscosity was measured at a temperature of -20 0 C, using a Shear rate of 100 s-1.
  • a suitable sauce or syrup preferably contains by weight:
  • flavour preparation - 0 to 20 % flavour preparation
  • the dessert component contains one carbohydrate or a mix of carbohydrates.
  • Carbohydrates include any polymer of glucose (dextrose) and / or fructose including sucrose and starch / inuline hydrolysates as invert sugar, glucose, maltose, fructose syrups from any origin, any polymer or derivate such as polydextrose, oligosaccharides.
  • carbohydrates in the present invention does not include sugar alcohols such as sorbitol, xylitol, mannitol, maltitol or other polyol compounds such as glycerol or propylene glycol.
  • carbohydrates further does not include substances as Maltodextrins which are integrated in ingredients to optimize the rheological properties.
  • the dessert component may contain in addition any ingredient or combination of ingredients which act as freezing point depressing agent which may preferably be chosen from glycerol, sorbitol, xylitol, mannitol, maltitol, lactitol, erythritol.
  • sugar alcohols are limited, due to off-taste brought when used at high concentration, to undesirable laxative effet and to limits of the regulatory legislation. Minor amounts of sugar alcohols, less than 5% could nevertheless be included in the product of this invention.
  • the dessert component may also contain any ingredient or combination of ingredients which allow to optimize its rheological properties and viscosity, to values as indicated therein which may be stabilizers, gelling agents, thickening agents and/or emulsifiers.
  • the dessert component may contain natural flavouring preparations such as fruit puree, fruit pulp, fruit concentrate, alcohol, alcoholised fruit, coffee, cocoa, drink, milk based preparation, mousse, fudge, aromatic herbs, seeds, spices or any material or combination of materials having an aromatising function.
  • natural flavouring preparations such as fruit puree, fruit pulp, fruit concentrate, alcohol, alcoholised fruit, coffee, cocoa, drink, milk based preparation, mousse, fudge, aromatic herbs, seeds, spices or any material or combination of materials having an aromatising function.
  • the dessert component may contain natural flavours, natur identic flavours on any support.
  • the dessert component may contain any food grade colouring substance or additive or any ingredient having a colouring function.
  • the dessert component may additionally contain any inclusions: dry inclusions, coated dry inclusions, coated wet inclusions which are not soluble in it and are capable of being dispensed on the surface of the body of frozen confection together with the liquid to produce a specific visual aspect. with examples of fruit, nuts, grains or part of them, chocolate or sugar confectionery, cereals.
  • the body of frozen confection may be an ice cream, a premium ice cream, a water ice, a milk ice, a sherbet, a frozen yogurt or any form of frozen confection.
  • the body of frozen confection may contain any inclusions or pieces: dry inclusions, coated dry inclusions, coated wet inclusions.
  • the body of frozen confection may be obtained by moulding, extrusion or any known freezing technology.
  • the invention further relates to a method for the manufacture of a composite frozen confection as decribed therein which comprises: - providing a first internal cavity and a second external cavity in a packaging plastic material by thermoforming,
  • Another method for the manufacture of a composite frozen confection of the invention as described therein comprises:
  • the frozen confection can be manufactured in any shape and can conform to any known or imagined form. Thus it can represent a volcano, any human or animal or vegetal figure, a clown, a monster for example.
  • a stick container with a liquid dessert component can produce a visual effect which can be a flow effect on the frozen confection surface, like a volcano; a hair effect over a clown face; a product expansion by effervescence on the surface of the frozen confection; a dispersion of solid additions at the surface of the frozen confection or a combination of the above effects.
  • Dispensing of the liquid dessert component over and around the surface of the frozen confection may be effected by squeezing the stick container, by pushing a plunger, by using a telescopic stick to collapse, by screwing or twisting a closure of the stick, by turning a stick part, by blowing, sucking or by using heat transfer, by eating an edible stick part or anytown of these methods.
  • Figures 1 and 2 and example 1 show a moulded frozen stick bar comprising a tube and a container providing a volcano effect on consumption;
  • Figures 3 and 4 and example 2 show an extruded frozen stick bar showing a clown face with hair effect on the face on consumption wherein the stick container is provided with a push-up plunger;
  • Figure 5 shows in longitudinal section an alternative holding device with a screw and a corresponding shredded tube and the ice cream body
  • Figure 6 and example 3 show a method of manufacture of a packaged composite frozen confection.
  • a stick container 1 made of one piece of blow-moulded polyethylene comprises a container 2 and a hollow tube 3.
  • the stick container 1 is filled with a sauce of the following composition: Chocolate Sauce %
  • the tube 3 is closed at its bottom with a plastic plug 4 and at its top with a plug 5 made of chocolate.
  • a body 6 of frozen confection is made by filling a mould with an ice cream of standard composition, inserting the filled stick container 1 and freezing in a refrigerated environment.
  • the consumer squeezes the flexible container 2 and dispenses the sauce 7 that flows over the frozen confection body 6.
  • a body of frozen confection 8 is extruded vertically.
  • a stick container 9 in the form of a push-up stick in two parts made of injection-molded polypropylene is filled with a sauce 10, closed with a chocolate plug 11 and inserted horizontally into the center of the frozen confection extrudate at regular intervals, which is cut into slices.
  • the frozen confection slice with the stick inserted herein is going on a conveyor plate.
  • a design 12 figuring a clown face is printed on the surface of the slice using chocolate as printing ink. After hardening in a tunnel the product is packed in a flow- wrap.
  • a packed in-pack is provided by a thermoform-fill-seal method, wherein a first internal cavity 16 and a second external cavity 17 are formed by two polyethylene sheets peelably sealed together along a contour sealing 18, a hollow plastic tube 19 is inserted in the cavity 16, a liquid sauce 20 is filled into the cavity 16 through the hollow tube 19 and the tube 19 is closed by sealing .
  • the second cavity 17 is then filled with a water ice composition, the sheets are sealed together and cut and the product is hardened in a refrigerated or freezing environement.
  • the packaging is opened through the edges, the sauce is ejected from the pack by squeezing, twisting or another method and pushed at the surface of the frozen body, creating a visual effect.
  • the filled stick container is inserted into the ice cream body (made by extrusion or moulding).
  • the stick container comprising the container 2,10 and a tail 22 is anchored into the ice cream body with the aid of holes 21 in the tail 22; ribs on the external surface of the stick tail can fulfill the same anchoring function.
  • the stick container may be filled with the liquid dessert component during the frozen confection moulding process and in this latter case the frozen confection itself serves to close the stick container at its tail end.

Landscapes

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

Abstract

Composite frozen confection comprising: - a frozen confection holding device in the form of a stick container (1) filled with a dessert component that is liquid at low negative temperature and - a body of frozen confection which is supported by the stick container (1) filled with dessert and in which the stick is anchored; A visual effect is produced on the frozen confection (6) upon consumption which can be a flow effect on the frozen confection surface, like a volcano; a hair effect over a clown face; a product expansion by effervescence on the surface of the frozen confection; a dispersion of solid additions at the surface of the frozen confection or a combination of the above effects.

Description

Frozen confection and holding device
Field of the invention
The present invention relates to novel ice confectionery products and to a method for preparing them.
More particularly the invention relates to a frozen confection holding device which dispenses an edible liquid filling from a reservoir, comprised within the holding device, upon consumption of the frozen confection and a composite frozen confection comprising such a holding device.
Background of the invention
A hollow straw for holding a frozen confectionery block is known from
US-A-2 036 706 with the objective of lowering it into a glass of beverage, e.g. soda water and the beverage thereby made into an ice cream soda variety of drink for sucking through the straw. The hollow straw is projecting through the frozen confectionery block and may be closed at one or both of its ends.
A candy sucker with a liquid dispensing assembly is known from US-A-5 324 527, wherein the sucker type candy has channels through which the liquid filling which is pushed out of a plastic housing passes and oozes out at the top of the candy.
It is an object of the invention to provide a frozen stick bar that is particularly attractive first to children secondly to adults in that it offers a fun and unique added senses-stimulus to the enjoyment of frozen dessert novelties upon consumption. This senses-stimulus is in the form of a unique visual effect and eating experience such as a fountain of liquid syrup, sauce, drink or mousse which may flow out from the top on and around the stick bar. Summary of the invention
The invention thus comprises a holding device for a frozen confection in the form of a stick container filled with a dessert component that is liquid at low negative temperature, wherein the stick container is closed by a closure element or a closure mechanism which can be an intermediate or a final closure, edible or non-edible and wherein the stick container is capable of dispensing the dessert component on the surface of the frozen confection by reducing the internal volume of the stick container after removal of the closure element or opening the closure mechanism
The invention further relates to a composite frozen confection comprising: - a frozen confection holding device in the form of a stick container filled with a dessert component that is liquid at negative temperature and - a body of frozen confection which is supported by the stick filled with the dessert component and in which the stick is anchored.
The invention further relates to methods of manufacture of a composite frozen confection as described above.
The invention further relates to a method for dispensing a liquid dessert component over and around the surface of a frozen confection.
Detailed description of the invention
In the invention the stick container is an elongated hollow element and may be made of flexible but rigid food grade nonedible material or edible material or a combination of these materials. The nonedible materials preferably include plastics such as polypropylene or polyethylene. The stick container has to be warm to touch. The hollow element preferably has a bulb part which serves as a container for the liquid which is to be dispensed and may be a flexible pouch or balloon or a rigid plastic container of any material. Thus the holding device may comprise one, two or three or more parts which may be assembled together in the case of several parts. The plastic stick container could be made in one part by any conventional forming method such as injection molding, injection blow molding, thennoforming, extrusion blow molding, injection extrusion or a combination of these forming methods. It may also be in two or three or more parts so as to comprise a hollow tube connected to and assembled with a flexible pouch or balloon. In another embodiment the hollow plastic stick may comprise a tube containing a slidable plunger, such as for example a syringe or be a collapsible telescopic tube. In still a further embodiment the holding device for the frozen confection may comprise a two pieces stick container comprising a hollow tube which is a part in a packaging envelope of the product which is formed of two cavities, one containing the flowable liquid dessert and the other serving as a mold for the frozen confection.
An edible material for the stick container may comprise any coated or uncoated sugar and / or chocolate confectionery such as for example a liquorice, a chewing gum, a chocolate coated hard candy, a pastry, a chocolate coated biscuit tube.
The stick container may also be a combination of such edible and nonedible parts as described therein.
The stick container may present a closure element or mechanism which could be an intermediate or a final closure, edible or non-edible.
In the invention the dessert component may be a sauce, a syrup, a jelly, honey, an alcohol, a carbonated or fizzy drink, a mousse.
Preferred dessert components are formulated to have specific rheological and mechanical properties. Preferred dessert components present particularly reduced freezing / melting temperatures that are sufficiently low that the said dessert is liquid at low negative temperatures and ready to be expressed in tasting at exit of the cabinet freezer.
Preferred dessert components present a Melting Temperature Range (Measurement by Differential Scanning Calorimetry (DSC), Cristallisation - Melting Isotherm Tests) of -16 to -40° C , more preferably from -20 to -35° C Preferred dessert components present mechanical properties that does not show or shows low dilatation-contraction properties in an extended range of temperatures preferably from +20 to -40° C.
Moreover, preferred dessert components have a fluidity at negative temperature allowing to create a flow of the liquid over the surface of the frozen confection upon consumption. The dessert viscosity is dependant on the combination stick- sauce used and on the exit internal diameter of the stick. Preferred dessert composition present a viscosity range of 1 to 400 Pa. s, preferably 1 to 100 Pa. s, at a negative temperature of -20° C and a shear rate of 100 s-1, measured with a rheometer PHYSICA MCR 300.
To determine the Shear Viscosity a Rheometer PHYSICA MCR 300 is used with a Cone — Plate Geometry with a 50 mm diameter plate. The viscosity was measured at a temperature of -200C, using a Shear rate of 100 s-1.
A suitable sauce or syrup preferably contains by weight:
- 0 to 20 % water and more preferably 0 to 10% water,
- 30 to 95%, preferably 55 to 95% and more preferably 70 to 95% carbohydrates,
- 0 to 20 % flavour preparation,
- 0 to 2 % natural flavour, - 0 to 1 % colour,
- 0 to 1% stabilizer / emulsifier.
The dessert component contains one carbohydrate or a mix of carbohydrates. Carbohydrates include any polymer of glucose (dextrose) and / or fructose including sucrose and starch / inuline hydrolysates as invert sugar, glucose, maltose, fructose syrups from any origin, any polymer or derivate such as polydextrose, oligosaccharides.
The term carbohydrates in the present invention does not include sugar alcohols such as sorbitol, xylitol, mannitol, maltitol or other polyol compounds such as glycerol or propylene glycol. The term carbohydrates further does not include substances as Maltodextrins which are integrated in ingredients to optimize the rheological properties. The dessert component may contain in addition any ingredient or combination of ingredients which act as freezing point depressing agent which may preferably be chosen from glycerol, sorbitol, xylitol, mannitol, maltitol, lactitol, erythritol. Nevertheless according to a preferred embodiment of this invention, the use of sugar alcohols is limited, due to off-taste brought when used at high concentration, to undesirable laxative effet and to limits of the regulatory legislation. Minor amounts of sugar alcohols, less than 5% could nevertheless be included in the product of this invention.
The dessert component may also contain any ingredient or combination of ingredients which allow to optimize its rheological properties and viscosity, to values as indicated therein which may be stabilizers, gelling agents, thickening agents and/or emulsifiers.
As flavouring preparation, the dessert component may contain natural flavouring preparations such as fruit puree, fruit pulp, fruit concentrate, alcohol, alcoholised fruit, coffee, cocoa, drink, milk based preparation, mousse, fudge, aromatic herbs, seeds, spices or any material or combination of materials having an aromatising function.
As flavour, the dessert component may contain natural flavours, natur identic flavours on any support. As colourant the dessert component may contain any food grade colouring substance or additive or any ingredient having a colouring function.
The dessert component may additionally contain any inclusions: dry inclusions, coated dry inclusions, coated wet inclusions which are not soluble in it and are capable of being dispensed on the surface of the body of frozen confection together with the liquid to produce a specific visual aspect. with examples of fruit, nuts, grains or part of them, chocolate or sugar confectionery, cereals.
In the context of the inventon, the body of frozen confection may be an ice cream, a premium ice cream, a water ice, a milk ice, a sherbet, a frozen yogurt or any form of frozen confection. The body of frozen confection may contain any inclusions or pieces: dry inclusions, coated dry inclusions, coated wet inclusions.
The body of frozen confection may be obtained by moulding, extrusion or any known freezing technology.
The invention further relates to a method for the manufacture of a composite frozen confection as decribed therein which comprises: - providing a first internal cavity and a second external cavity in a packaging plastic material by thermoforming,
- providing a hollow tube inside the internal cavity ,
- filling the first cavity with the liquid dessert component,
- filling the second cavity with a composition to be frozen, - sealing by means of heat or other sealing mechanisms the outer thermoformed layers to close both cavities,
- freezing the packaged product.
Another method for the manufacture of a composite frozen confection of the invention as described therein comprises:
- providing an internal cavity in a packaging plastic material by thermoforming, blow- or injection molding or any other production mechanism,
- filling the cavity with the liquid desert component,
- closing one side of the cavity by means of heat or other sealing mechanisms or by using a second component that is fixed on one side of the cavity, whereas the other side of the cavity is closed by the frozen confection,
- freezing the packaged product.
The frozen confection can be manufactured in any shape and can conform to any known or imagined form. Thus it can represent a volcano, any human or animal or vegetal figure, a clown, a monster for example.
The association of a stick container with a liquid dessert component can produce a visual effect which can be a flow effect on the frozen confection surface, like a volcano; a hair effect over a clown face; a product expansion by effervescence on the surface of the frozen confection; a dispersion of solid additions at the surface of the frozen confection or a combination of the above effects.
Dispensing of the liquid dessert component over and around the surface of the frozen confection may be effected by squeezing the stick container, by pushing a plunger, by using a telescopic stick to collapse, by screwing or twisting a closure of the stick, by turning a stick part, by blowing, sucking or by using heat transfer, by eating an edible stick part or any combinaison of these methods.
Examples
The present invention will be further understood from the following detailed examples and description taken in conjunction with the drawings in which parts and percentages are by weight unless stated otherwise.
In the drawings:
Figures 1 and 2 and example 1 show a moulded frozen stick bar comprising a tube and a container providing a volcano effect on consumption;
Figures 3 and 4 and example 2 show an extruded frozen stick bar showing a clown face with hair effect on the face on consumption wherein the stick container is provided with a push-up plunger;
Figure 5 shows in longitudinal section an alternative holding device with a screw and a corresponding shredded tube and the ice cream body;
Figure 6 and example 3 show a method of manufacture of a packaged composite frozen confection.
Referring now to figure 1 there is shown a composite frozen confection. A stick container 1 made of one piece of blow-moulded polyethylene comprises a container 2 and a hollow tube 3. The stick container 1 is filled with a sauce of the following composition: Chocolate Sauce %
- Invert Sugar 93.00
- Water 5.17
- Cocoa Powder 1
- Chocolate Flavour 0.03
- Caramel Colour 0.80
100
which is liquid at temperatures higher or equal than -25°C.
In the filling step of the container 2, the tube 3 is closed at its bottom with a plastic plug 4 and at its top with a plug 5 made of chocolate.
A body 6 of frozen confection is made by filling a mould with an ice cream of standard composition, inserting the filled stick container 1 and freezing in a refrigerated environment.
As shown in figure 2, after the first lick or the first bite, the consumer squeezes the flexible container 2 and dispenses the sauce 7 that flows over the frozen confection body 6.
Referring to figure 3, a body of frozen confection 8 is extruded vertically. A stick container 9 in the form of a push-up stick in two parts made of injection-molded polypropylene is filled with a sauce 10, closed with a chocolate plug 11 and inserted horizontally into the center of the frozen confection extrudate at regular intervals, which is cut into slices. The frozen confection slice with the stick inserted herein is going on a conveyor plate.
A design 12 figuring a clown face is printed on the surface of the slice using chocolate as printing ink. After hardening in a tunnel the product is packed in a flow- wrap.
As indicated in figures 3, 4, after the first lick or the first bite and taken away the plug the consumer acts on the hollow push-up tube and forces the sauce out of the stick container, which sauce flows down from the top to figure a hair 13 of the clown face. As alternative to the shown slidable plunger, one may use a screw 14 as shown in figure 5 that can liberate the dessert component in a corresponding threaded tube 15.
In figure 6 a packed in-pack is provided by a thermoform-fill-seal method, wherein a first internal cavity 16 and a second external cavity 17 are formed by two polyethylene sheets peelably sealed together along a contour sealing 18, a hollow plastic tube 19 is inserted in the cavity 16, a liquid sauce 20 is filled into the cavity 16 through the hollow tube 19 and the tube 19 is closed by sealing . The second cavity 17 is then filled with a water ice composition, the sheets are sealed together and cut and the product is hardened in a refrigerated or freezing environement.
For consumption, the packaging is opened through the edges, the sauce is ejected from the pack by squeezing, twisting or another method and pushed at the surface of the frozen body, creating a visual effect.
For ice lolly manufacturing the filled stick container is inserted into the ice cream body (made by extrusion or moulding). The stick container comprising the container 2,10 and a tail 22 is anchored into the ice cream body with the aid of holes 21 in the tail 22; ribs on the external surface of the stick tail can fulfill the same anchoring function.
As an alternative embodiment the stick container may be filled with the liquid dessert component during the frozen confection moulding process and in this latter case the frozen confection itself serves to close the stick container at its tail end.

Claims

Claims
1. Holding device for a frozen confection in the form of a stick container filled with a dessert component that is liquid at low negative temperature, wherein the stick container is closed by a closure element or a closure mechanism which can be an intermediate or a final closure, edible or non-edible and wherein the stick container is capable of dispensing the dessert component on the surface of the frozen confection by reducing the internal volume of the stick container after removal of the closure element or opening the closure mechanism.
2. Holding device according to claim 1, where parts of the holding device may be of flexible or rigid food grade non-edible material or edible material.
3. Holding device according to claim 2, wherein the nonedible materials preferably include plastics such as polypropylene or polyethylene.
4. Holding device according to claim 2, with any edible material with as example a sugar confectionery, preferably a liquorice, a chewing gum, a chocolate coated hard candy, a pastry, a chocolate coated biscuit tube.
5. Holding device according to claim 1, comprising a hollow element which has a bulb part which serves as a container for the dessert component which is to be dispensed and may be a flexible pouch or balloon or a rigid plastic container of any foodgrade material.
6. Holding device according to claim 1, which comprises one, two or three parts or more which may be assembled together in the case of several parts.
7. Holding device according to claim 1, wherein the dessert component is a sauce, a syrup, a jelly, honey, an alcohol, a carbonated or fizzy drink or a mousse and the dessert component may additionally contain inclusions which are dry inclusions, coated dry inclusions, coated wet inclusions with fruit, nuts, grains or part of them, chocolate or sugar confectionery, cereals.
8. Composite frozen confection comprising:
- a frozen confection holding device in the form of a stick container filled with a dessert component that is liquid at negative temperature and
- a body of frozen confection which is supported by the stick filled with the dessert component and in which the stick is anchored.
9. Composite frozen confection according to claim 8, wherein the dessert component is formulated to have specific rheological and mechanical properties, Prefered dessert components present particularly reduced freezing / melting temperatures that are sufficiently low that the said dessert is liquid at low negative temperatures and ready to be expressed in tasting at exit of the cabinet freezer.
10. Composite frozen confection according to claim 8, wherein the dessert component presents a Melting Temperature Range as measured by DSC, Cristallization - Melting Isotherm Tests of -16 to -40° C, preferably from -20 to
-35° C.
11. Composite frozen confection according to claim 8, wherein the dessert component presents mechanical properties that does not show or shows low dilatation-contraction properties in an extended range of temperatures, preferably from +20 to -40° C.
12. Composite frozen confection according to claim 8, wherein the dessert component is a sauce or syrup which contains by weight: - 0 to 20 % water, more preferably 0 to 10%,
- 30 to 95 % carbohydrates, preferably 55 to 95% and more preferably 70 to 95%,
- 0 to 20 % flavour preparations,
- 0 to 2 % natural flavour, - 0 to 1 % colorant,
- 0 to 5% freezing point depressing agent,
- 0 to 1% stabiliser / emulsifyer agent.
13. Method for the manufacture of a composite frozen confection as described in claim 8 which comprises: - providing a first internal cavity and a second external cavity in a packaging plastic material by thermoforming,
- providing a hollow tube inside the internal cavity of the package,
- filling the first cavity with the liquid dessert component, - filling the second cavity with a composition to be frozen,
- sealing the outer thermoformed layers to close both cavities,
- freezing the packaged product.
14. Method for the manufacture of a composite frozen confection as described in claim 8 which comprises:
- providing an internal cavity in a packaging plastic material by thermoforming, blow- or injection molding or any other production mechanism,
- filling the cavity with the liquid dessert component,
- closing one side of the cavity by means of heat or other sealing mechanisms or by using a second component that is fixed on one side of the cavity, whereas the other side of the cavity is closed by the frozen confection,
- freezing the packaged product.
15. Method for producing a visual effect on a frozen confection upon consumption which comprises expelling a liquid dessert composition from a stick container by reducing the internal volume of the container and which can be a flow effect on the frozen confection surface, like a volcano; a hair effect over a clown face; a product expansion by effervescence on the surface of the frozen confection; a dispersion of solid additions at the surface of the frozen confection or a combination of the above effects.
16. Method for dispensing a liquid dessert component over and around the surface of a frozen confection comprising a holding device in the form of a stick container which comprises squeezing the stick container, pushing a plunger, using a telescopic stick to collapse, screwing or twisting a closure of the stick, turning a stick part, blowing, sucking or using of heat transfer, eating an edible stick part, or any combinaison of these methods.
PCT/EP2005/003025 2004-08-27 2005-03-22 Frozen confection and holding device Ceased WO2006021237A1 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
CA002578293A CA2578293A1 (en) 2004-08-27 2005-03-22 Frozen confection and holding device
CN2005800288376A CN101010010B (en) 2004-08-27 2005-03-22 Frozen confection and holding device
MX2007002399A MX2007002399A (en) 2004-08-27 2005-03-22 Frozen confection and holding device.
BRPI0514588-0A BRPI0514588B1 (en) 2004-08-27 2005-03-22 Frozen candy, subjection device, method for making a frozen candy, method for producing a visual effect on a frozen candy and method for dispensing a liquid dessert component
AU2005276799A AU2005276799B2 (en) 2004-08-27 2005-03-22 Frozen confection and holding device
US11/574,293 US20080102172A1 (en) 2004-08-27 2005-03-22 Frozen Confection and Holding Device

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP04020379A EP1629718B1 (en) 2004-08-27 2004-08-27 Frozen confection and holding device
EP04020379.6 2004-08-27

Publications (1)

Publication Number Publication Date
WO2006021237A1 true WO2006021237A1 (en) 2006-03-02

Family

ID=34926328

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2005/003025 Ceased WO2006021237A1 (en) 2004-08-27 2005-03-22 Frozen confection and holding device

Country Status (13)

Country Link
US (1) US20080102172A1 (en)
EP (1) EP1629718B1 (en)
CN (1) CN101010010B (en)
AR (1) AR048618A1 (en)
AT (1) ATE413105T1 (en)
AU (1) AU2005276799B2 (en)
BR (1) BRPI0514588B1 (en)
CA (1) CA2578293A1 (en)
DE (1) DE602004017599D1 (en)
ES (1) ES2314322T3 (en)
MX (1) MX2007002399A (en)
PE (1) PE20060601A1 (en)
WO (1) WO2006021237A1 (en)

Families Citing this family (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202007015863U1 (en) * 2007-11-12 2009-03-26 Melitta Haushaltsprodukte Gmbh & Co. Kommanditgesellschaft Filter paper insert
WO2011090654A2 (en) * 2009-12-29 2011-07-28 French David A Confectionary product and method of manufacture and use
CN102488070A (en) * 2011-12-14 2012-06-13 陈超 Crisp iced candy and production process for same
ES1094886Y (en) * 2013-06-28 2014-02-25 Lopez Carlos Martin Herrera Container handle of non-freeze dressings for frozen popsicles
WO2015006511A1 (en) * 2013-07-11 2015-01-15 Scott Lucas Device for simultaneous consumption of a fluid and a frozen substance
US9247756B2 (en) 2013-07-11 2016-02-02 Liqr Pop, Llc Device for simultaneous consumption of a fluid and a frozen substance
US20160177242A1 (en) * 2014-12-19 2016-06-23 Robert C. McDaniels System and Method for Making a Popsicle Including a Liquid Container
EP3313197B1 (en) * 2015-06-29 2020-03-11 Unilever PLC, a company registered in England and Wales under company no. 41424 Frozen dessert
US10426180B1 (en) 2016-06-16 2019-10-01 Sigma Phase, Corp. System for providing a single serving of a frozen confection
US10334868B2 (en) 2016-06-16 2019-07-02 Sigma Phase, Corp. System for providing a single serving of a frozen confection
EP3471550A4 (en) 2016-06-16 2020-02-26 Sigma Phase, Corp. SYSTEM FOR PROVIDING A SINGLE PORTION OF FROZEN CONFECTIONERY
US20180235254A1 (en) * 2017-02-23 2018-08-23 Global Italian Ices Inc. Stick Spout Pouch and Cap Stick for Frozen Confections
US20200352194A1 (en) * 2017-12-08 2020-11-12 Liqr Pop, Llc Device for simultaneous consumption of a fluid and a frozen substance
USD929071S1 (en) 2017-12-15 2021-08-31 Bluh2O Llc Apparatus for consuming a freezable substance
USD928446S1 (en) 2017-12-15 2021-08-24 Bluh2O Llc Apparatus for consuming a freezable substance
USD858030S1 (en) * 2018-01-11 2019-09-03 Distinctive Foods, LLC Food on a stick
CN108618059B (en) * 2018-05-08 2022-01-14 福建亲亲股份有限公司 Method for making jelly with filling
US10612835B2 (en) 2018-08-17 2020-04-07 Sigma Phase, Corp. Rapidly cooling food and drinks
US11470855B2 (en) 2018-08-17 2022-10-18 Coldsnap, Corp. Providing single servings of cooled foods and drinks
US10543978B1 (en) 2018-08-17 2020-01-28 Sigma Phase, Corp. Rapidly cooling food and drinks
WO2020087029A1 (en) * 2018-10-26 2020-04-30 Liqr Pop, Llc Device for dispensing and consuming a fluid substance
US11286103B2 (en) * 2018-12-21 2022-03-29 Paul J. Lapeyrouse Multiple component confectionery delivery product and method for delivery
US11781808B2 (en) 2019-04-09 2023-10-10 Coldsnap, Corp. Brewing and cooling a beverage
BR102020000649A2 (en) * 2020-01-10 2020-07-14 Claudemir Bosco popsicle to be stuffed
US11337438B2 (en) 2020-01-15 2022-05-24 Coldsnap, Corp. Rapidly cooling food and drinks
TW202202790A (en) 2020-06-01 2022-01-16 美商寇德斯納普公司 Refrigeration systems for rapidly cooling food and drinks
USD943862S1 (en) 2020-12-29 2022-02-22 Valentina D. Cobena Dog popsicle with edible stick
US11827402B2 (en) 2021-02-02 2023-11-28 Coldsnap, Corp. Filling aluminum cans aseptically
CN113562796A (en) * 2021-07-28 2021-10-29 钟锦照 Environment-friendly sewage treatment device and using method
CN113801399B (en) * 2021-09-23 2022-04-01 嘉兴市海诺科贸有限公司 Cheese stick and production process thereof

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5324527A (en) * 1992-10-23 1994-06-28 Baat Enterprises, Inc Candy sucker and liquid candy dispensing assembly
DE9407785U1 (en) * 1994-05-11 1994-10-27 Jung, Sung-Pil, 40595 Düsseldorf Luxury goods with a hollow handle
GB2324021A (en) * 1997-10-15 1998-10-14 Topps Company Inc Novelty confectionery
US5993870A (en) * 1998-01-28 1999-11-30 Oddzon/Cap Toys, Inc. Device for storing and coating a confectionery product having a handle
NL1013501C1 (en) * 1999-11-05 2001-05-08 Theodorus Henricus Petrus Romb Confectionery product, especially ice cream, includes a container which when empty forms part of a toy
EP1285585A2 (en) * 2001-08-20 2003-02-26 Candy Novelty Works Ltd. Lollipop with fluid reservoir as handle and method of making same
EP1397959A2 (en) * 2002-09-12 2004-03-17 Candy Novelty Works Ltd. Candy product

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US943945A (en) * 1907-09-03 1909-12-21 Julius Liebich Liquor-containing confection.
US1718997A (en) * 1922-01-30 1929-07-02 Follar Savings And Trust Compa Frozen confection
US2036706A (en) 1934-12-03 1936-04-07 Law Harold Ward Frozen confection
US2766123A (en) * 1954-07-22 1956-10-09 Esber E Moubayed Combined frozen confection, cup and pipette
US3138249A (en) * 1962-10-01 1964-06-23 Harry H J Paulini Flag and staff novelty item
US3821425A (en) * 1972-09-05 1974-06-28 R Russell Salad on a stick
US4229482A (en) * 1978-06-19 1980-10-21 Kreske Jr Alvin Lollipop and method of making same
US4399153A (en) * 1981-08-27 1983-08-16 Lotte Co., Ltd. Combination of frozen dessert and stick chewing gum
USRE35577E (en) * 1992-10-23 1997-08-05 Cap Toys, Inc. Candy sucker and liquid candy dispensing assembly
CN2270366Y (en) * 1996-07-19 1997-12-17 付春朝 Hollow freezing ice-cream stick
US6177110B1 (en) * 1998-06-23 2001-01-23 Candy Novelty Works Ltd. Lollipop with edible stick

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5324527A (en) * 1992-10-23 1994-06-28 Baat Enterprises, Inc Candy sucker and liquid candy dispensing assembly
DE9407785U1 (en) * 1994-05-11 1994-10-27 Jung, Sung-Pil, 40595 Düsseldorf Luxury goods with a hollow handle
GB2324021A (en) * 1997-10-15 1998-10-14 Topps Company Inc Novelty confectionery
US5993870A (en) * 1998-01-28 1999-11-30 Oddzon/Cap Toys, Inc. Device for storing and coating a confectionery product having a handle
NL1013501C1 (en) * 1999-11-05 2001-05-08 Theodorus Henricus Petrus Romb Confectionery product, especially ice cream, includes a container which when empty forms part of a toy
EP1285585A2 (en) * 2001-08-20 2003-02-26 Candy Novelty Works Ltd. Lollipop with fluid reservoir as handle and method of making same
EP1397959A2 (en) * 2002-09-12 2004-03-17 Candy Novelty Works Ltd. Candy product

Also Published As

Publication number Publication date
BRPI0514588A (en) 2008-06-17
AR048618A1 (en) 2006-05-10
CN101010010B (en) 2011-11-30
MX2007002399A (en) 2007-05-07
DE602004017599D1 (en) 2008-12-18
ATE413105T1 (en) 2008-11-15
BRPI0514588B1 (en) 2015-06-09
CN101010010A (en) 2007-08-01
ES2314322T3 (en) 2009-03-16
AU2005276799A1 (en) 2006-03-02
PE20060601A1 (en) 2006-07-25
AU2005276799B2 (en) 2011-05-19
CA2578293A1 (en) 2006-03-02
US20080102172A1 (en) 2008-05-01
EP1629718A1 (en) 2006-03-01
EP1629718B1 (en) 2008-11-05

Similar Documents

Publication Publication Date Title
EP1629718B1 (en) Frozen confection and holding device
EP1159879B1 (en) Ice cream and method of manufacture
US20040131751A1 (en) Filled sugar confectionery articles
JP5953300B2 (en) Molded chocolate filled lollipop and method for producing the same
AU2014361106B2 (en) Process for shaping a frozen confectionery product
BRPI1100647A2 (en) filler gun equipment for the production of frozen confectionery and process for the production of frozen confectionery
AU2005263380A1 (en) Method of serving a slushy drink and a product for use in such
KR970073365A (en) Products and manufacturing methods of frozen confectionery containing contents
WO2004010791A1 (en) Confectionery product and method of preparation
EP1425976A1 (en) Filled sugar confectionery articles
US9192176B2 (en) Process for producing frozen confectionery products
JPH09121778A (en) Ice cream package with ice particles and method for producing the same
EP3509429B1 (en) A frozen confectionery product
JP2000201625A (en) Tube packaged frozen sweet
BR112017028391B1 (en) FILLING HEAD AND DISTRIBUTION PROCESS OF FROZEN CLOTHING MATERIAL OF A FILLING HEAD
NL2028441B1 (en) Resilient food product on a stick
JP7150581B2 (en) Frozen dessert and method for producing frozen dessert
JP6148880B2 (en) Combined frozen dessert with kneading under freezing
HK1179829A (en) Frozen food product and method for depositing a sauce into a frozen food product

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SM SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 2578293

Country of ref document: CA

WWE Wipo information: entry into national phase

Ref document number: MX/a/2007/002399

Country of ref document: MX

Ref document number: 200580028837.6

Country of ref document: CN

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2005276799

Country of ref document: AU

ENP Entry into the national phase

Ref document number: 2005276799

Country of ref document: AU

Date of ref document: 20050322

Kind code of ref document: A

WWP Wipo information: published in national office

Ref document number: 2005276799

Country of ref document: AU

WWE Wipo information: entry into national phase

Ref document number: 11574293

Country of ref document: US

122 Ep: pct application non-entry in european phase
WWP Wipo information: published in national office

Ref document number: 11574293

Country of ref document: US

ENP Entry into the national phase

Ref document number: PI0514588

Country of ref document: BR