Food or edible material: processes – compositions – and products – Processes – Molding – casting – or shaping
Reexamination Certificate
1998-02-11
2001-10-09
Nessler, Cynthia L. (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Molding, casting, or shaping
C426S515000, C426S524000, C426S101000, C426S104000, C426S249000
Reexamination Certificate
active
06299923
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to an ice confection and particularly to an ice confection containing a plurality of inclusions therein.
BACKGROUND OF THE INVENTION
Water ice products are well known and are, in effect frozen, diluted and sweetened fruit juices which usually contain stabilisers such as gelatin or gums. They are very popular and they may come in various colors and flavors. They may be molded in various shapes and are often supported on a stick. One commercially available molded water ice product contains within a single relatively large fruit flavored gum inclusion which is manually deposited in the mold before filling.
In order to be more attractive to consumers, it would be desirable to have a water ice product containing a plurality of gum or other inclusions within, possibly having a different colour or flavour to that of the water ice. We have found that the incorporation of a plurality of smaller gum inclusions may be achieved by automatically distributing the gum inclusions through a fruit feeder into the water ice mix: the method is therefore less labor. intensive than manually depositing a single large gum inclusion into the water ice mix.
SUMMARY OF THE INVENTION
According to the present invention, there is provided an ice confection containing a plurality of inclusions within the ice confection the inclusions have defined and usually identifiable shapes which impart a unique appearance and different taste characteristics to the ice confection.
DETAILED DESCRIPTION OF THE INVENTION
The ice confection may be a bar, e.g. a molded bar and it may, if desired, be supported by a stick. The weight of the bar may be, for instance, from 20 to 100 g and preferably from 40 to 80 g. [2.25 oz=63.8 g]. The ice confection may be, for example, a water ice, a sorbet, or a sherbet. The flavor of the ice confection may be any conventional flavor used for an ice confection, for instance, orange, lemon, lime, grape, cherry, etc. The ice confection may be either a single ice confection with inclusions or it may be a shell and core product with the inclusions within the core. In the latter case, the shell thickness is preferably from about 2 mm to 4 mm and the shell length is preferably from about 20 to 50% of the total length of the ice confection.
The inclusions may be, for instance, gum inclusions, nuts, fruit pieces, candies or chocolate pieces. The number of inclusions within the ice confection may be from 2 to 16 but preferably from 4 to 12. The maximum size of each inclusion is preferably about 1 mL, and is preferably less than 0.65 mL. The especially preferred size of each inclusion is from about 0.2 to 0.5 mL. The inclusion may be of any desired shape, e.g. butterfly, fly, larva shapes, etc. as long as it is present in the ice confection as a discrete and visually identifiable component.
When the inclusion is a gum inclusion, the gum of the gum inclusion is preferably gelatin but it may also be any other suitable gum such as carrageenan, xanthan gum, gum tragacanth or agar. Other ingredients of the gum inclusion may include corn syrup, sugar, citric acid, lactic acid, flavors, colors, mineral oil and carnuba wax, etc. The gum inclusions may be of various colors, e.g. orange, red, green and preferably the color of the gum inclusion is different to the color of the ice confection. The flavor the gum inclusion may be, for instance, cherry, orange, grape or lime.
The present invention also provides a process for producing an ice confection containing a plurality of inclusions within the ice confection which comprises automatically distributing the inclusions through a fruit feeder into the ice mix.
In the preparation of an ice confection containing a plurality of gum inclusions within, the gum inclusions may be chilled through a freezer to a temperature from about −1° C. to −2° C., and preferably from −1.2° C. to −1.5° C. before feeding through a fruit feeder into the ice confection mix in a mould. Preferably, the gum inclusions are chilled to a temperature that is within +0.3° C. to −0.7° C. of the chilled ice mix. The temperature should be such that the gums are enabled to stay suspended in the ice confection. If the temperature is too high, the gums soak and if the temperature is too low, the filling of the mould is ineffective due to the formation of air pockets. The fruit feeder is preferably provided with a feed screw which avoids scratching the gum and also to prevent the gum inclusions sticking together which would cause clogging of the pipes and filling nozzles. After incorporation of the gum inclusions, the ice confection is frozen, e.g. in a freezing tunnel, a blast freezer or by means of liquid nitrogen, and stored, preferably at about −25° C. to −35° C.
REFERENCES:
patent: 1710369 (1929-04-01), Martin
patent: 1901394 (1933-03-01), Hassell
patent: 1955817 (1934-04-01), Marchiony
patent: 1963938 (1934-06-01), Cover
patent: 2085495 (1937-06-01), Fulkerson
patent: 2217700 (1940-10-01), Musher
patent: 2334052 (1943-11-01), Wedin
patent: 2347083 (1944-04-01), Connellee et al.
patent: 2570031 (1951-10-01), Gibson
patent: 2576842 (1951-11-01), Lehner
patent: 2646757 (1953-07-01), Hackmann
patent: 2651575 (1953-09-01), Talburt et al.
patent: 2821478 (1958-01-01), Forkner
patent: 2821479 (1958-01-01), Forkner
patent: 2969285 (1961-01-01), Cook
patent: 2970919 (1961-02-01), Perry
patent: 3615645 (1971-10-01), Forkner
patent: 3671268 (1972-06-01), Blake et al.
patent: 4310559 (1982-01-01), Mita et al.
patent: 4353927 (1982-10-01), Lovercheck
patent: 4507326 (1985-03-01), Tarantino
patent: 4548054 (1985-10-01), Levine
patent: 4627555 (1986-12-01), Locke
patent: 4643905 (1987-02-01), Getman
patent: 5135767 (1992-08-01), Daouse
patent: 5256426 (1993-10-01), Tomioka et al.
patent: 5356648 (1994-10-01), Kortschot
patent: 5447036 (1995-09-01), Heinrich
patent: 5523103 (1996-06-01), Loalbo
patent: 5603965 (1997-02-01), Daouse
patent: 5660866 (1997-08-01), Tomioka et al.
patent: 5743639 (1998-04-01), Puerner et al.
patent: 5879731 (1999-03-01), Beckett et al.
patent: 447733 (1991-09-01), None
patent: 2008382 (1979-06-01), None
patent: 2052254 (1980-01-01), None
patent: 2263615 (1993-08-01), None
patent: 55-096052 (1980-07-01), None
patent: 62-36151 (1987-02-01), None
patent: 64-74949 (1989-03-01), None
patent: 2-177867 (1990-07-01), None
patent: 2-203752 (1990-08-01), None
patent: 3-83545 (1991-04-01), None
patent: WO 93/14644 (1993-08-01), None
Arbuckle, “Ice Cream”, pp. 260-263, 1977.*
Arbuckle, “Ice Cream”, 3rd ed. p. 254, 1977.*
Palm Beach Post, Monday, Section: Accent Page: ID, Jul. 5, 1993 (Dialog Abstract).
St. Paul Pioneer Press, Section: Express, Page: IF, Apr. 19, 1995 (Dialog Abstract).
Food & Beverage Marketing, p. 46, Mar. 1986 (Dialog Abstract).
New Food Products in Japan, v. 16, n. 3, Mar. 1991 (Dialog Abstract).
International New Product Report (21), p. 18, Oct. 29, 1993 (Dialog Abstract).
Advertising Age 57(54), p. 24, Oct. 20, 1986 (Dialog Abstract).
International New Product Report, p. 13, Jul. 28, 1989 (Dialog Abstract).
Dairy Food, 95(2), p. 32, Feb. 1994 (Dialog Abstract).
Worldwide and Drink Report, 49-50, p. 8, Jul. 31, 1985 (Dialog Abstract).
Product Alert 27(36), p. 5-6, Sep. 7, 1987 (Dialog Abstract).
International New Product Report (9), p. 11, May 4, 1990 (Dialog Abstract).
International New Product Report (19), p. 12, Oct. 4, 1991 (Dialog Abstract).
Frozen Food Age 44(6), p. 33, Jan. 1996 (Dialog Abstract ).
Prepared Foods, 158(6), p. 96-98 and 100, 1989 (Dialog Abstract).
LandOfFree
Process for producing an ice confection does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for producing an ice confection, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for producing an ice confection will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2581187