Frozen confectionery product with an easy peelable gel coating and a method for manufacturing same
A technology of frozen confectionary and gel, applied in the direction of frozen confectionary, food science, application, etc.
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Examples
Embodiment 1
[0067] Example 1 - Peelability of two-layer gel coats made from combinations of different gel coats .
[0068]
[0069] In this example, 4 double gel coat peelable stick samples were prepared for comparison of the peelability of 2 gel coats. In the context of the present invention, standard gels mean gels for peelable sticks made with existing gel systems. The gelling system includes a carrageenan-LBG system. The outer gel coat of all samples was a standard jelly, while the inner gel coat was as follows:
[0070] "Ref": for standard gel coat
[0071] "T1": A standard gel coat with a 20% increase in the amount of total stabilizers compared to the standard gel formulation used for the standard gel coat.
[0072] "T2": Gel coating comprising konjac-carrageenan.
[0073] "T3": Gel coat comprising konjac-carrageenan with less total stabilizer than T2.
[0074] Konjac gum was purchased from a Chinese supplier named Hubei Konson Konjac Gum Co. Ltd. The grade KC-30 is used....
Embodiment 2
[0109] Example 2 - Effect of Total Solids Content in Gel Formulations
[0110] Samples were prepared from the following ingredient list:
[0111]
[0112] The samples were made into peelable sticks with a gel coat to compare the texture and peelability of the gels under freezing conditions. Follow the procedure in Example 1, but only make one gel coat. The prepared samples are shown in the figure as follows:
[0113] Figures 3(a) and 3(b) show samples 1 and 2 - frozen confectionery with low total solids gel coat.
[0114] Observations from the analysis of samples 1 and 2:
[0115] 1) For samples 1 and 2, the jelly had a typical konjac jelly texture (chewy) at ambient / freezing conditions.
[0116] 2) When made into a "peelable jelly stick", the gel coat is frozen to resemble a "sorbet shell". When the frozen gel coating is cut to form cut lines, it breaks like a hard sorbet shell.
[0117] 3) The konjac jelly frozen confectionery prepared according to the recipe of s...
Embodiment 3
[0120] Example 3 - Peelability of Gel Coat on Sorbet
[0121] The preparation method described in Example 1 was used. Recipe for Standard Gel Coat and Konjac Gel Coat:
[0122]
[0123] Sorbet Core Recipe:
[0124]
[0125]
[0126] Two peelable stick samples were prepared with shells made from the standard gel coat and konjac gel coat formulations in the table. Both samples had sorbet cores made according to the recipe in this example. The sample is in Figure 4 shown in .
[0127] Observations from Analyzing Samples :
[0128] Both Konjac Gel Coat and Standard Gel Coat can be peeled off the sorbet core. Konjac gel coat showed better peelability than standard gel coat, and the gel texture was slightly harder.
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Abstract
Description
Claims
Application Information
- IPC
- A23G9/48; A23G9/24; A23G9/26
- CPC
- A23G9/24; A23G9/26; A23G9/48; A23G9/485; A23G9/245; A23G9/322; A23G9/503
- Inventors
- 周殷; S·依拉鲁安吉亚