Composite frozen confections

A technology for freezing sweets and sweets, which is applied in the directions of frozen sweets, baked goods, food preparation, etc., and can solve the problems such as the loss of brittleness of baked food particles

Inactive Publication Date: 2008-04-30
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem to be solved is that the baked food particles lose their crispness in the presence of moisture from the ice cream

Method used

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  • Composite frozen confections

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0052] 1) Preparation of improved biscuit products

[0053] Breakfast cereal flakes (CPW Golden Graham obtained from CPW Factory, Rumilly, France) measuring 6 x 6 mm were subdivided into particles with an average diameter of 0.5-6 mm. The resulting granular material has a particle size as measured by sieving: >90% of the particles are retained on a 0.7 mm sieve and <10% are retained on a 4.8 mm sieve. In stage B, 70 parts of the granulated breakfast cereal at ambient temperature are mixed with 30 parts of various essential oils based on various essential oils such as shea butter, mistletoe butter, mango oil, sal and A cocoa butter equivalent blend of fractionated and unhydrogenated palm oil supplied by Aarhus Oliefabfik A / S, Denmark under the name Illexao 30-61 (Illexao is a registered trademark). The above components are continuously mixed at 45°C in a rapid mixing device Parimix (Parimix is ​​a registered trademark), wherein a continuous supply of dry crispy particles is ...

example 2

[0057] Preparation of composite frozen desserts using cereal cones

[0058] The cone prepared in Example 1 was maintained at a temperature of 32° C. and filled with ice cream on a standard filling line within 14 seconds after the cone was formed. The cooling effect of the ice cream rapidly crystallizes the cocoa butter equivalent, resulting in a composite frozen confection comprising a rigid cone filled with ice cream. As a receptacle for ice cream, the cone-shaped modified biscuit product acts as a good moisture barrier.

example 3

[0060] Preparation of complex frozen confectionery using cereal cones coated with chocolate mixture

[0061] The process of Example 2 was repeated with an additional step of coating the inner surface of the formed cereal cone with the mixed coating composition prior to filling with ice cream.

[0062] The coating composition is made from a mixture of refined vegetable oil, sugar, cocoa powder and soybean lecithin, and its total oil content is 52-55%. The mixture is passed through a refiner to obtain a particle size of approximately 85% of the particles having an average diameter less than or equal to 25 microns. When using a Brookefield LVT type viscometer with a rotating shaft 21 to measure at 40°C, the plastic viscosity of the mixture is 60-100cP, and the yield value is 3-7D / cm 2 , using 6.5 g of coating material, the mixture was sprayed with a nozzle at a temperature of 50° C. until the inner surface and the upper edge of the cereal cone were completely coated.

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PUM

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Abstract

A reformed biscuit product suitable for forming composite frozen compositions comprises a solid mixture of a particulate cooked biscuit material and a cocoa butter equivalent type of confectionery fat is described; the process for manufacturing it comprises coating the particles with the fat, compacting the mixture of particulate biscuit and fat in an agglomerate of the shape of a receptacle or coating and maintaining the shape of the compacted mixture by solidification of the fat; also described is a process for manufacturing a composite frozen confection comprising a reformed biscuit product formed into a cone containing ice cream.

Description

technical field [0001] The present invention relates to a coating or receptacle, a composite frozen confection, in particular an ice cream cone, comprising the coating or receptacle, and a method for the preparation of such a composite frozen confection. [0002] In the field of ice desserts, new eating experiences and new textures are required. Particularly attractive is the contrast in texture between the soft aerated ice confection and the coating or receptacle formed of crispy material (biscuit material) for the frozen confection. Background technique [0003] Composite ice confections are known consisting of ice cream in combination with crispbread or wafers, especially those made of ice cream surrounded by wafers or filled with ice cream, such as cakes, bars and cones, cigars or sandwiches Types of compound ice desserts. These products must include a system for impermeability of the shortbread or wafer from the moisture from the ice cream in order to avoid losing its...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21C15/02A21D17/00A23G9/50A23L1/164A23G9/48
CPCA23G9/506A21C15/025A21D13/0029A21D17/002A23G9/48A21D13/33
Inventor J·格林W·根A·M·A·普莱西耶
Owner NESTEC SA
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