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Frozen confectionery product
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A technology of frozen desserts and products, applied in frozen desserts, metal processing, food science, etc.
Pending Publication Date: 2019-04-26
UNILEVER IP HLDG BV
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Abstract
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Problems solved by technology
[0009] However, peelable frozen dessert products with an inner liquid / semi-solid core and a frozen dessert middle layer are unknown in the art
Method used
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Embodiment 1
[0090] Example 1: Preparation of frozen desserts according to the present invention:
[0091] The product of this embodiment comprises a gel outer layer, a frozen dessert middle layer and an inner core containing a liquid or semi-solid substance.
[0092] The details of each different part of the frozen dessert product of the present invention are given below:
[0096] The jelly composition (gel outer layer) was prepared by heating water to 85°C and adding part of sugar and stabilizer in a ratio of 10:1. The mixture was then mixed for 2 minutes, after which the remaining sugar was added. The mixture was stirred for 10 minutes. The other (minor) components (except the flavor component) are added, followed by the color component. The composition was stirred at 65°C for 2 minutes and pasteurized ...
Embodiment 2
[0107] Example 2: Measuring the viscosity of the inner core:
[0108] A Brookfield viscometer (model-DV-II+Pro), No. 4 spindle, was used to measure the viscosity of the core composition (prepared according to Table 3) at a speed of 30 rpm at different temperatures. The results of these experiments are summarized in Table 4 below:
[0109] Table 4
[0110] Temperature(℃)
[0111] It can be seen from the above table that the inner core can maintain the required fluidity.
[0113] Two different sets of frozen dessert products are prepared as follows:
[0114] -Prepare the first group of products according to the present invention, wherein the peel line extends from the end of the rod, and the product has a gel outer layer, a frozen dessert middle layer and an inner core.
[0115] -Prepare the second set of products, where the peel line starts from the top. However, the structure of the product is the same as the first group.
[0116] The two groups of products were divided among five different people to check the peelability and stability of the inner core.
[0117] It was found that the products of the first group were easier to peel off compared with the products of the second group. It was also found that for the second group of products, there is a tendency for the liquid / semi-solid core to become unstable (flow out) when peeled off.
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Abstract
The present invention relates to a frozen confectionary product and more preferably a peelable frozen confectionery product. Accordingly, the present invention provides a frozen confectionery productcomprising; i) a frozen body (10) with a top end (101) and a stick end (102) comprising; a) an outer gel layer (11); b) an intermediate layer frozen confection (12); c) an inner core (13) comprises ofa liquid or semisolid substance; and ii) a stick element (14) partially inserted and attached with the frozen body (10) at the stick end (102); wherein the outer gel layer (11) is provided with at least two peeling lines (15) starting from the stick end (102) of the product, said peeling lines allowing to peel-off the gel layer (11) starting from the stick end (102).
Description
Technical field [0001] The present invention relates to frozen dessert products. More specifically, the present invention relates to frozen dessert products comprising a peelable gel outer layer. Background technique [0002] Frozen dessert products are popular among consumers of all age groups. However, frozen dessert products have an irresistible appeal to consumers of lower age groups and especially children. Therefore, we have been committed to providing different forms of frozen dessert products to attract these consumers and meet their needs. [0003] One of these forms is a peelable frozen dessert product. The prior art discloses this specific form. [0004] WO 12156539 (Nestle, 2012) relates to a frozen dessert product, which comprises a core composed of a frozen dessert, wherein the core is coated with a frozen flexible edible gel layer, which is characterized in that the gel layer has at least one spirally located in place The cutting line extending on the gel layer al...
Claims
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Application Information
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