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Edible receptacles for frozen confections

A technology for containers and sweets, applied in the direction of frozen sweets, applications, packaged foods, etc., can solve problems such as unsatisfactory

Inactive Publication Date: 2011-08-10
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While this offers a variety of cone types, it has some drawbacks; in particular, the use of cocoa butter-like fats as binders is not ideal as there is an increasing need to contain reduced amounts of fat and calories due to health concerns The product

Method used

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  • Edible receptacles for frozen confections
  • Edible receptacles for frozen confections
  • Edible receptacles for frozen confections

Examples

Experimental program
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Embodiment Construction

[0022] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art (eg, frozen food manufacturing). Definitions and descriptions of various terms and techniques used in the manufacture of frozen confectionery are found in "Ice Cream", Sixth Edition by R.T. Marshall, H.D. Goff and R.W. Hartel, Kluwer Academic / Plenum Publishers, New York 2003.

[0023] Frozen confectionery is pasteurized by freezing ingredients such as water, fat, sweeteners, protein (usually milk protein) and optionally other ingredients such as emulsifiers, stabilizers, colorings and flavorings. (pasteurised) Sweets produced from a mixture. The frozen confection may be aerated. Frozen confections include ice cream, water ice, frozen yogurt, and the like. They typically have an overrun of 50-150%, preferably 80-120%. The frozen confection may be ice cream, sherbet, sorbet, water ice or frozen yoghurt.

[0024] As u...

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Abstract

The invention relates to an edible receptacles for frozen confections. The edible receptacle suitable for containing a frozen confection is provided, the receptacle comprising at least 50 wt % of pieces of soft baked material of from 1 to 20 mm in size. A process for preparing the edible receptacle is also provided, comprising: dosing the required amount of pieces of soft baked material having a size of from 1 to 20 mm into a support mould, compacting the pieces to form an agglomerate, and inserting a shaping tool into the agglomerate in the support mould to form the agglomerate into a receptacle of the desired shape. A composite frozen confection product comprising the edible receptacle and a frozen confection is also provided.

Description

technical field [0001] The present invention relates to edible receptacles for frozen confections, such as cones for ice cream cone products, and methods of producing them. Background technique [0002] ice cream cone products such as Cornetto TM is very popular and well known. These products usually consist of wafer cones filled with ice cream. The cones are made with a batter consisting mainly of flour, sugar, fat / oil and water. The batter is baked on a pan. During baking, most of the water in the batter is driven off as steam. Immediately after baking, the pancakes are pliable, which enables them to be shaped, for example, from flat sheets into curled cones. The cone is then inserted into the drogue. To prevent the wafer from becoming soggy by absorbing moisture from the ice cream, the inside of the cone is usually sprayed with a fat-based coating such as chocolate to form a moisture barrier. Finally, the ice cream is filled into the cones and topped with flavoring...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B65D85/78B65D81/36A23L5/30A23L7/10A23P20/20
CPCA23L1/0067A23G9/506A21C15/025A21D13/0083A21D13/0029A23P20/20A21D13/33
Inventor B.巴特科夫斯卡R.A.霍尔L.孙
Owner UNILEVER NV
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