WO2006048644A1

WO2006048644A1 - Ice cream containing encapsulated liquor or antifreeze type liquid

Info

Publication number: WO2006048644A1
Application number: PCT/GB2005/004240
Authority: WO
Inventors: Edward James Harding
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-11-04
Filing date: 2005-11-03
Publication date: 2006-05-11
Anticipated expiration: 2007-05-04
Also published as: GB2434075A; GB0708625D0; GB2434075B

Abstract

A frozen confectionary or desert product comprising a body of frozen edible product (5) having one or more cavities (1) containing a liquid, viscous or semi viscous non frozen edible product (3) wherein the non frozen product includes a liquor or antifreeze liquid and is encapsulated in an edible membrane or cavity wall which is substantially impervious to the non frozen product.

Description

Ice Cream Containing Encapsulated Liquor Or Antifreeze Type Liquid

The present invention relates to a novel frozen confectionary or desert product and particularly to what is normally termed an ice cream, although 'Ice cream' as used in the context of the specification may encompasses products that do not contain cream. Also it is not limited to hand held ice creams, tubs or cones. Antifreeze liquid referred to in the specification may or may not contain alcohol, for example an antifreeze protein may he blended with orange juice to create a liquid or viscous food product or beverage which does not freeze below 0°C.

An object of this invention is to create a viscous or liquid food product or beverage through the use or the blending of alcohol or antifreeze to maintain its viscosity whilst encapsulating and isolating the liquid or viscose beverage or food product within an edible cavity.

This invention provides an ice cream, which contains edible cavities which isolate the ice cream from the liquor or antifreeze based viscous or liquid food product within the cavity, the food product or liquor within the insulated cavities should not freeze below 0°C and may still remain viscose at -8° C, and the ingredients which would be suitable for encapsulating or blending within the edible cavity would have antifreeze properties, and nαay contain alcohol or an antifreeze protein.

Specialty ice cream product is provided by this invention, where the product has an encapsulated liquid or viscous or semi viscous core which does not solidify at 0°C. The core may be liquor, each cavity piece having a substantially hard and dry surface, which may take any form, and which may have waterproof properties. The cavities coating or construction may comprises of at least one layer of a fatty substance which may include one or a combination of partially hydrogenated vegetable fat, cocoa butter or milk fat in its formulation, and which has the characteristic that it should solidify below about 25⁰C and become fully liquid over about 35°C. In general, the cavities comprises of one layer, usually chocolate or chocolate flavored; but the coating may comprise alternate layers of fatty coating material aad dry powder material such as sugar, dextrose, glazing agents, shellac, cocoa powder, coconut, nuts, waterproofing, milk powder or whey powder. The cavities may be individually moulded and created before admixing or encapsulating within ice cream. Liquid fatty material may be used to cast or form the cavities, the cavities may be filled with liquor or antifreeze type liquid or viscous or semi viscous food product which if required may contain a thickening agent such as gum arabic or xanthan gum allowing for the refinement of the liquids viscosity. The cavities or cavity may contain a liquid or substance which would ideally contain alcohol above 5% of the liquids volume and below 99%.

Constitution 1 : One or many antifreeze viscous food products or liquids are injected into the cavity and isolated within a waterproofing food such as chocolate and may be further coated, blended or encapsulated within an edible material for example ice cream. The coated or encapsulated viscous food product may be put into a freezing tube to obtain the objective ice cream product.

Constitution 2: This ice cream is prepared by encapsulating liquor, which is conceived, to remain liquid or viscous through the isolating the liquor or antifreeze based liquid within an edible waterproof and resilient cavity, mixing the liquid or liquor or antifreeze filled cavity membranes in an ice cream main body and freezing the mixture. The ice cream containing liquor or antifreeze based viscous or semi viscous liquid or food product may be contained or held within for example a cone, tub or ice cream on a stick.

Constitution 3: An ice cream on a stick may be prepared by creating a edible cavity which may be formed through utilising a two piece mould to which the stick is inserted. The chocolate is heated and when it reaches the correct melted liquid state it is poured into the mould and thus around the part of the stick which has been inserted into the mould. The excess chocolate may be drained from the mould and the mould may be rotated to obtain an even coating of chocolate upon the inner surface of the mould. The mould and chocolate may then be cooled allowing the chocolate to harden and the liquor may be poured or injected into the hollow cavity prior or after the mould has been removed. The cavity is sealed with chocolate and the liquor is encapsulated within the cavity with the stick protruding from the cavity to which it is now bonded. The chocolate cavity containing liquor with stick attached is plac ed within the soft ice cream or has the soft ice cream moulded around it and may be put into a freezing tube and frozen to obtain the objective ice cream product. The frozen product may then be dipped into liquid chocolate or coated with a suitable food product and placed back into a freezing tube until it has hardened sufficiently.

Constitution 4: One or multiple edible cavities are formed through injecting a droplet of chocolate onto a tray or tray mould whilst a second injection nozzle contained within the ϋrst outer chocolate nozzle fills the chocolate droplet with liquor swelling the outer chocolate droplet to form a sealed cavity containing liquor, which may then pass into a cooling unit serving to harden the cavity. The cavities may then be added to or blended with an ice cr&am product.

Constitution 4: A tub or container has a releasing agent applied to the tubs internal walls and an edible cavity is then placed into the tub and an internal coating of a food substance or chocolate is then be sprayed or applied to the inter walls of the tub. The applied food substance may bond with the edible cavity and the food substance coating may be filled with ice cream. The tub may be placed upside down onto a plate and the ice cream product released from the tub onto the plate, providing a desert food ready for consumption.

PURPOSE: To prepare an ice cream having a refreshing taste by the addition of various kinds of isolated liquors or antifreeze type liquids as cold non frozen liquid beverage, whilst avoiding directly blending the liquor and ice cream. Direct blending of liquor and ice cream can result in the alcohol reacting with the milk proteins causing separation or the alcohol can act as antifreeze which makes the ice cream "soupy," which may later result in ice-crystaL formation.

According to the present invention there is provided a frozen confectionary or des«rt product comprising a body of frozen edible product having one or more cavities containing a liquor or antifreeze based liquid, viscous or semi viscous non frozen edible product, wherein the non frozen product includes a liquor or antifreeze liquid and is encapsulated in an edible membrane or cavity wall which is substantially impervious to the non frozen product.

Preferably, the frozen edible product is ice cream.

Alternatively, non-frozen edible product is a liquor.

The product can be a frozen confectionary including a stick to hold.

The product can be arranged to be held in the hand and wherein the non frozen product is a liquid encapsulated in a cavity comprising a main reservoir which tapers to form a straw shaped portion, allowing the consumer to suck or drink the liquid from the top of the product.

The frozen edible product can contain a single cavity comprising of a main reservoir and one or more straw shaped passages which allows the consumer to suck or drink the liquor from the top of the frozen edible product whilst allowing air to pass back into the main reservoir.

The frozen edible product can contain a cavity comprising of a main reservoir which is partially divided as to allow the liquid on one side of the cavity to rise or fall in relation to the liquid on the opposing side of a dividing wall, the cavity tapering to form a straw shaped passage which allows the consumer to suck or drink the liquid from the top of the product.

The product preferably comprises a liquor and/or antifreeze containing a thickening agent such as xanthan gum, gum arabic or other food stuff used to flavour or texture or modify the consistency or viscosity.

The cavity can be made from a fatty substance which may include partially hydrogenated vegetable fat, cocoa butter or milk fat in its formulation, and which hasjhe characteristic that it solidifies below about 25°C and is liquid above 35°C.

The cavity can have a coating comprising alternate layers of fatty coating material and dry powder material, wherein the dry coating material can be one of icing sugar, dextrose, glazing agents, shellac, cocoa powder, coconut, nuts, waterproofing, biscuit, wafer, milk powder or whey powder.

The cavity when formed can be moulded around a stick for holding the product, possibly prior to being encapsulated within the frozen edible product.

The cavity may contain a liquid with an alcoholic content by volume of between 0.1% and 99% and can be preformed and filled and then attached to the frozen edible product.

A product in accordance with the invention can have a cavity which when formed is placed or sprinkled onto the frozen edible product.

Advantageously, the cavity contains a non frozen product which contains alcohol above 5% of the liquids volume and below 99.9%.

The cavity can be attached to the frozen edible product or contained within the frozen edible product.

An edible straw may be embedded in the frozen edible product extending to the non frozen product in the cavity.

The cavity can contain liquid which includes antifreeze protein in its formulation or a liquid which includes antifreeze in its formulation, a non frozen product which contains alcohol above 10% of the liquids volume and below 80%, a liquid which includes sufficient alcohol in its formulation to remain viscous at -3°C, a liquid which includes sufficient antifreeze in its formulation to remain viscous at -3⁰C, or a liquid which includes sμfficient alcohol in its formulation to remain viscous at -5°C.

Various embodiments of the present invention will now be described, by way of example only, with reference to the accompanying drawings.

Brief Description of the Drawings

Figure 1 shows a cross sectional front view of an ice cream on a stick;

Figure 2 shows a cross sectional front view of an ice cream on a stick;

Figure 3 shows a three quarter perspective cross sectional view of an ice cream on a stick;

Figure 4 shows a three quarter perspective cross sectional view of an ice cream on a stick;

Figure 5 shows a cross sectional front view of an ice cream on a stick;

Figure 6 shows a cross sectional front view of an ice cream on a stick; Figure 7 shows a three quarter perspective cross sectional view of an ice cream on a stick;

Figure 8 shows a cross sectional perspective front view of a tub of ice cream;

Figure 9 shows a cross sectional front view of a hand held ice cream cone;

Figure 10 shows a cross sectional perspective front view of a tub of ice cream; Figure 11 shows a cross sectional perspective front view of a tub of ice cream;

Figure 12 shows a cross sectional perspective front view of a tub of ice cream;

Figure 13 shows a cross sectional perspective front view of a tub of ice cream;

Figure 14 shows a cross sectional perspective front view of a tub of ice cream;

Figure 15 shows a cross sectional perspective front view of a tub of ice cream; Figure 16 shows a cross sectional perspective front view of a tub of ice cream;

Figure 17 shows a three quarter perspective view of an ice cream on a stick;

Figure 18 shows a cross sectional front view of an ice cream on a stick;

Figure 19 shows a cross sectional front view of an ice cream on a stick;

Figure 20 shows a three quarter perspective cross sectional view of an ice cream on a stick; Figure 21 shows a three quarter perspective of an ice cream;

Figure 22 shows a three quarter perspective cross section of an ice cream; and

Figure 23 shows a three quarter perspective view of an ice cream.

Detailed Description

As shown in Figure 1, the ice cream 5 comprises edible cavity 1 having incorporated cavity tube 4, for sucking or allowing the liquor or antifreeze based licquid 3 to flow through the cavity 4. The edible cavity 1 contains a liquor or antifreeze based liquid 3 which will not freeze at 0°C, and may be liquor or alcohol based or have antifreeze properties.

Figure 2 also comprises an edible cavity 1 having incorporated cavity tubes 4, 7 for air intake and sucking. The edible cavity 1 contains liquor or antifreeze based liquid 3 which will not freeze at 0°C and may be liquor or alcohol based or have antifreeze properties.

Figure 3 comprises an edible cavity 1 containing a liquor or anti freeze based liquid 3. The ice cream 5 may include a stick 6 to hold the ice cream 5 with. 9 shows a dotted line which demonstrates a possible internal cavity form.

Figure 4 comprises of many edible cavities 1 containing liquox or anti freeze based liquid 3.

Figure 5 also comprises an edible cavity 1 having incorporated cavity tubes 2, 11 for air intake and sucking. The edible cavity 1 may comprise of a dividing λv^all 10 which allows the liquor or antifreeze based liquid 3 to be sucked through either tubes 2, 11. The tubes 2, 11 may be opened through biting off the top 21 of both tubes 2, 11 and the liquor or antifreeze based liquid 3 sucked by the consumer from the cavity 1 through either of flαe tubes 2, 11. The edible cavity 1 may comprise of a section 12 into which the stick 6 is moulded. The stick 6 may have a cavity 1 firmly attached to it through moulding the cavity 1, 12 around the stick 6. Figure 6 also comprises an edible cavity 1 having incorporated cavity tubes 23 , 24 for air intake and sucking. The edible cavity 1 may comprise of dividing walls 10 which allows the liquor or antifreeze based liquid 3 to be sucked through either tubes 23, 24. The tubes 23, 24 may be opened through biting off the top 22 of both tubes 23, 24 and the liquor or antifreeze based liquid sucked by the consumer from the cavity through either of the tubes 23, 24. The edible cavity 1 may comprise of a section 12 into which the stick 6 is moulded. The stick 6 may have a cavity 1 firmly attached to it through moulding the cavity 1, 12 around the stick 6. The ice cream or frozen food product 5 may be coated with one or more coatings 13, which could be for example chocolate and or nuts etc. The coating 13 may comprise of at least one layer of a fatty substance which may include at least partially hydrogenated vegetable fat in its formulation. The coating 13 may serve to partially insulate the ice cream or frozen food product 5, and may contain other food products used to flavour or change the texture of the coating 13.

Figure 7 shows an edible cavity 1 which is partitioned into sections allowing the consumer to consume the ice cream 5 and the liquor filled edible cavity 1 in moderate amounts.

Figure 8 shows an edible cavity 1 which may be formed as to sit on the outer surface of the ice cream 5 which may be contained within a tub 16 or container. The liquor or antifreeze based liquid 3 may be released onto or into the ice cream 5 when the cavity 1 is broken.

Figure 9 shows an ice cream 5 held within a cone 17 which may also contain an edible cavity 1 which may be filled with a liquor or anti freeze based liquid or viscous product 3. The cavity 1 may be formed as to allow the consumer to drink or easily consume the liquor 3 from the cavity 1.

Figure 10 shows a spherical edible cavity 1 which may be contained within the ice cream 5. The cavity 1 may be broken open when the ice cream 5 is consumed, which allows the liquor or antifreeze based liquid 3 to be released. The ice cream 5 may be contained within a tub 16 or container. Figure 11 shows a disc shaped edible cavity 1 which may be attached to or on top of the ice cream 5. The cavity 1 maybe broken open prior to the ice cream 5 is consumed, which allows the liquor or antifreeze based liquid 3 to be released. The ice cream 5 may be held within a tub 16 or container.

Figure 12 shows several disc shaped edible cavities 1 which maybe contained within the ice cream 5. The cavity 1 may be broken open when the ice cream 5 is consumed, which allows the liquor or antifreeze based liquid 3 to be released. The ice cream 5 may be contained within a tub 16 or container.

Figure 13 shows several disc shaped edible cavities 1 which may be contained within the ice cream 5 and a disc shaped edible cavity 1 which may be attached to or on top of the ice cream 5. The cavity 1 may be broken open when the ice cream 5 is consumed, which allows the liquor or antifreeze based liquid 3 to be released. A releasing agent may be applied to the internal surface of the tub and an internal coating 18 of a food substance 18 and or chocolate may then be sprayed or applied to the inter walls of the tub 16.

Figure 14 shows a tub 16 which has had a releasing agent applied to the tubs 16 internal walls, an edible cavity 1 placed into the tub and an internal coating 18 of a food substance 18 and or chocolate sprayed or applied to the inter walls of the tub 16. The applied food substance 18 may bond with the edible cavity 1 and the food substance coating 18 may be filled with ice cream.

Figure 15 shows a tub 16 as described in Figure 14, which has allowed the combined ice cream 5, edible cavity 1 and food substance 18 to be released from the tub thus forming a desert which is coated in chocolate or another food substance and includes an edible cavity at the top section which may contain liquor or antifreeze based liquid.

Figure 16 shows a tub 16 containing multiple droplet cavities 1 which are blended with the ice cream 5 and may contain liquor. Figure 17 also comprises an edible cavity 1 having incorporated cavity tubes 7, 20 for air intake and sucking. The edible cavity 1 may comprise of a dividing wall 10 which allows the liquor or antifreeze based liquid 3 to be sucked through tube 7. The tubes 7, 20 may include a specially formed cap 19 which may easily be broken off or opened by biting off the cap 19 of both tubes 20, 7 and the liquor or antifreeze based liquid 3 sucked by the consumer from the cavity 1 through tube 7. The edible cavity 1 may comprise of a section 12 into which the stick 6 is moulded. The stick 6 may have a cavity 1 firmly attached to it through, moulding the cavity 1, 12 around the stick 6.

Figure 18 shows a further example of the ice cream 5 and edible cavity 1 as described in Figure 17.

Figure 19 comprises an edible cavity 1 having incorporated cavity tube 26 for sucking and caps 25. The edible cavity 1 may comprise of a dividing wall 10 whicli allows the liquor or antifreeze based liquid 3 to be sucked through the tube 26. The tube 26 and cavity 1 may include specially formed caps 25, 27 which may easily be broken off or opened by biting off the caps 25, 27 of the tube 27 and cavity 1 and the liquor or antifreeze based liquid 3 sucked by the consumer from the cavity 1 through the tube 26. The edible cavity 1 may comprise of a section 12 into which the stick 6 is moulded. The stick 6 may have a cavity 1 firmly attached to it through moulding the cavity 1, 12 around the stick 6.

Figure 20 shows a further perspective example of the ice cream 5 on a stick and edible cavity 1 as described in Figure 19.

Figure 21 shows a three quarter perspective of an ice cream 5 and edible cavity 1 contained within a biscuit or wafer coating 27. The ice cream product comprises of an outer biscuit or wafer coating 27 which may have a chocolate inner coating 28 allowing the ice cream 5 to be isolated from the biscuit coating 27 and thus providing a waterproof barrier between the ice cream 5 and the biscuit coating 27. The ice cream 5 is contained within biscuit 27 and chocolate coating 28 and the edible cavity 1 is contained within tixe ice cream 5. The liquor or antifreeze based liquid 3 may be accessed and consumed through biting into the ice cream product whilst holding the ice cream product in the consumers hand as the biscuit coating 27 insulates the ice cream 5 and chocolate 28 from the heat of the consumers hand.

Figure 22 shows a three quarter perspective cross section of an ice cream product as described in Figure 21, which contains a partitioned cavity 1 containing the liquor or antifreeze based liquid 3. The edible 1 cavity may be segmented thus partitioning the liquor or antifreeze based liquid 3 within the cavity 1 thus allowing the consumer to access a part of the liquor or antifreeze based liquid 3 whilst not accessing the liquor or antifreeze based liquid 3 contained within the remainder of the partitioned cavity 1.

Figure 23 shows a three quarter perspective of an ice cream 5 and edible cavity 1 contained within a biscuit or wafer coating 27. The ice cream product comprises of an outer biscuit or wafer coating 27 which may have a chocolate inner coating 28 allowing the ice cream 5 to be isolated from the biscuit coating 27 and thus providing a Λvaterproof barrier between the ice cream 5 and the biscuit or wafer or dry coating 27. The ice cream 5 is contained within biscuit 27 and chocolate coating 28 and the edible cavity 1 are contained within the ice cream 5. The liquor or antifreeze based liquid 3 may be accessed and consumed through biting into the ice cream product whilst holding the ice cream product in the consumers hand as the biscuit coating 27 insulates the ice cream 5 and chocolate 28 from the heat of the consumers hand. The edible 1 cavity may be segmented thus partitioning the liquor or antifreeze based liquid 3 within the cavity 1 thus allowing the consumer to access a part of the liquor or antifreeze based liquid 3 whilst not accessing the liquor or antifreeze based liquid 3 contained within the remainder of the partitioned cavity 1.

Claims

1. A frozen confectionary or desert product comprising a body of frozen edible product having one or more cavities containing a liquor or antifreeze based liquid, viscous or semi viscous non frozen edible product, wherein the non frozen product includes a liquor or antifreeze liquid and is encapsulated in an edible membrane or cavity wall which is substantially impervious to the non frozen product.

2. A product as claimed in Claim 1 , wherein the frozen edible product is ice cream.

3. A product as claimed in Claim 1 or 2, wherein the non frozen edible product is a liquor.

4. A product as claimed in Claim 1, 2 or 3, wherein the product is frozen confectionary and includes a stick to hold.

5. A product as claimed in any preceding claim, arranged to be lield in the hand and wherein the non frozen product is a liquid encapsulated in a cavity comprising a main reservoir which tapers to form a straw shaped portion, allowing the consumer to suck or drink the liquid from the top of the product.

6. A product as claimed in any preceding claim, where the frozen edible product contains a single cavity comprising of a main reservoir and one or more straw shaped passages which allows the consumer to suck or drink the liquor from the top of the frozen edible product whilst allowing air to pass back into the main reservoir.

7. A product as claimed in any preceding claim, where the frozen edible product contains a cavity comprising of a main reservoir which is partially divided as to allow the liquid on one side of the cavity to rise or fall in relation to the liquid on the opposing side of a dividing wall, the cavity tapering to form a straw shaped passage which allows the consumer to suck or drink the liquid from the top of the product.

8. A product as claimed in any preceding claim, comprising liquor and/or antifreeze containing a thickening agent such as xanthan gum, gum arabic or other food stuff used to flavour or texture or modify the consistency or viscosity.

9. A product as claimed in any preceding claim, wherein the cavity is made from a fatty substance which may include partially hydrogenated vegetable fat, cocoa butter or milk fat in its formulation, and which has the characteristic that it solidifies below about 25°C and is liquid above 35°C.

10. A product as claimed in any preceding claim, wherein the cavity has a coating comprising alternate layers of fatty coating material and dry powder material.

11. A product as claimed Claim 10, wherein the dry coating material is one of icing sugar, dextrose, glazing agents, shellac, cocoa powder, coconut, nuts, waterproofing, biscuit, wafer, milk powder or whey powder.

12. A product as claimed in any preceding claim, in which the cavity when formed is moulded around a stick for holding the product.

13. A product as claimed in Claim 12, wherein the cavity is moulded around the stick prior to being encapsulated within the frozen edible product.

14. A product as claimed in any preceding claim, wherein the cavity contains a liquid with an alcoholic content by volume of between 0.1% and 99%.

15. A product as claimed in any preceding claim, in which the cavity is preformed and filled and then attached to the frozen edible product.

16. A product as claimed in any preceding claim, in which the cavity when formed is placed or sprinkled onto the frozen edible product.

17. A product as claimed in any preceding claim, in which the cavity contains a non frozen product which contains alcohol above 5% of the liquids volume and below 99.9%.

18. A product as claimed in any preceding claim, wherein a cavity is attached to the frozen edible product.

19. A product as claimed in any preceding claim, wherein a cavity is contained within the frozen edible product.

20. A product as claimed in any preceding claim, comprising an edible straw embedded in the frozen edible product extending to the non frozen product in the cavity.

21. A product as claimed in any preceding claim, wherein the cavity contains a liquid which includes antifreeze protein in its formulation.

22. A product as claimed in any preceding claim, wherein the cavity contains a liquid which includes antifreeze in its formulation.

23. A product as claimed in any preceding claim, in which the cavity contains a non frozen product which contains alcohol above 10% of the liquids volume and below 80%.

24. A product as claimed in any preceding claim, wherein the cavity contains a liquid which includes sufficient alcohol in its formulation to remain viscous at -3°C.

25. A product as claimed in any preceding claim, wherein the cavity contains a liquid which includes sufficient antifreeze in its formulation to remain viscous at -3°C.

26. A product as claimed in any preceding claim, wherein the cavity contains a liquid which includes sufficient alcohol in its formulation to remain viscous at -5⁰C.