Coating and composite frozen confections
A frozen confectionery, coating technology, applied under it is liquid, can solve the problem of loss of brittleness etc.
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Embodiment 1
[0039] In this embodiment, a coated extruded ice cream pop is prepared.
[0040] In the freezing equipment, the vanilla-flavored ice cream mix containing about 37% solids of milk solids, emulsifiers, vegetable fats, butterfat, syrup and glucose was extruded at -6°C into aerated ice cream with 90% expansion.
[0041] Separately, a fat mixture of 40% creamy flavored and sugary crushed shortbread biscuit crumbs, 10% icing sugar, flavoring, coloring and 60% partially hydrogenated vegetable fat, these substances representing 60% of the total, Mix thoroughly at 30°C to obtain a homogeneous biscuit mass, which is liquid and pumpable, and pass it into an open impregnation vat with agitator.
[0042] The aerated ice cream mass is pumped through the former and extruded vertically.
[0043] On an extrusion line, the shaper imparts a certain shape to the cross-section of the product, according to the shape of the extrusion die. A piece is cut from the extruded thick strip by a conventio...
Embodiment 2
[0046] In this embodiment, a composite molded ice cream pop is prepared.
[0047] A vanilla flavored frozen mix containing approximately 32% solids of milk solids, stabilizer gums, syrup, and dextrose is poured into molds, frozen in a freezing bath to form a frozen milk filling, sticks are inserted, and molded popsicles are obtained .
[0048] Separately, a fat mixture of 40% cream flavored and sugared crushed shortbread biscuit crumbs, 5% powdered sugar, coffee powder, hazelnut paste and 50% partially hydrogenated vegetable butter, these substances accounted for 50% of the total %, mixed thoroughly at 35°C to obtain a homogeneous biscuit mass, which was liquid and pumpable, and fed into an open dipping vat with agitator.
[0049] The -10°C molded center was removed by means of a chain with claws for the above-mentioned sticks and immersed for 1 to 5 seconds in a vat containing a liquid biscuit mass maintained at about 30°C at about 50 % humidity atmosphere. After drying fo...
Embodiment 3
[0052] Biscuit mass was prepared as in Example 1 for the shell and center molding process. This liquid mass at 30°C was filled from the bottom up into a mold moving in a freezing environment at -35°C, and after holding for 5 seconds, a solidified layer was obtained and the still liquid core was sucked back, thus forming the shell. The ice cream is then fed into the formed shell as a filling and inserted into the stick. Finally, the compounded popsicles were demoulded, packed in flow-through packaging, and stored at -30°C.
[0053] The popsicle has a biscuit-like texture coating that provides a contrast to the frozen milk substance when consumed.
PUM
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