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.

Active Publication Date: 2016-08-03
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The document does not propose a solution to improve the peelability of the gel layers for products with a gel core and for products with at least two gel layers

Method used

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  • Frozen confectionery product with an easy peelable gel coating and a method for manufacturing same
  • Frozen confectionery product with an easy peelable gel coating and a method for manufacturing same
  • Frozen confectionery product with an easy peelable gel coating and a method for manufacturing same

Examples

Experimental program
Comparison scheme
Effect test

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

The invention relates to a frozen confectionery product comprising a core of a frozen confection, which is at least partially coated with a gel coating, characterized in that the gel coating has a layer of frozen liquid on the surface of the gel coating that originates from syneresis of the gel. Furthermore, the invention relates to a method for making such a frozen confectionery product.

Description

technical field [0001] The present invention relates to frozen confectionery products having a peelable gel coat and to methods of making said products. Background technique [0002] Frozen confectionery products consisting entirely of frozen gel or having a frozen gel coating are especially well known and loved by children. [0003] For example a frozen confectionery product having a core consisting of a frozen confection and at least partially coated with a frozen flexible edible gel coating or gel layer. Nestlé Thailand sells such frozen confectionary products under the trade name "EskimoMonkey". This product contains an ice cream core coated with a layer of frozen flexible edible gel. Consumers can peel off the gel layer and eat it alone. Since the gel is liquefaction-resistant, even in the thawed state, the part of the product that has been peeled off by the consumer remains intact without melting and dripping. To facilitate peeling, four longitudinal cut lines are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/48A23G9/24A23G9/26
CPCA23G9/24A23G9/26A23G9/48A23G9/485A23G9/245A23G9/322A23G9/503
Inventor 周殷S·依拉鲁安吉亚K·Y·龙
Owner SOC DES PROD NESTLE SA
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