Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Frozen material
Reexamination Certificate
1999-09-16
2002-05-28
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Frozen material
C426S602000, C426S660000
Reexamination Certificate
active
06395316
ABSTRACT:
TECHNICAL FIELD
The present invention relates to a water-in-oil emulsion based coating and its applications as an internal and external substitute for conventional fat-based coatings in frozen desserts. It further relates to a method of coating a frozen confectionery product, for example, an ice confectionery.
BACKGROUND ART
In a conventional fat-coated frozen confectionary product, for example an ice lolly, bar, morsel, cone, cup or cake, the fat may account for some 45-60% by weight of the coating. In ice confectionary products with conventional fat-based coatings, the fat gives some brittleness to the coating, the coating does not properly adhere to the ice confectionary core, and there is a poor release of flavor in the mouth. In the art, water-containing natural food compositions, such as fruit juice, cannot be covered with conventional fat-based coatings.
In U.S. Pat. No. 5,556,659 there is claimed a process for coating a frozen confectionary product in which the coating composition has reduced calories in that it is in the form of a water-in-oil emulsion, wherein the emulsion comprises 40 to 55% by weight water, 2 to 4% by weight of an emulsifier system comprising decaglycerine decaoleate, and less than about 3% by weight water-soluble compounds. This coating was designed to reduce calories while keeping the crispness/brittleness.
In JP 59,059,149 there is disclosed a reduced cost and reduced calorie composition for enrobing an ice confectionary based on a water-in-oil emulsion, in which the emulsifier system is a combination of polyglycerine condensed ricinoleic acid ester as the major emulsifier, and one of a glycerine fatty acid ester, a sorbitan fatty acid ester, or lecithin as a sub-emulsifier. In the emulsion, additives like color, flavor, and seasoning were combined to inexpensively make ice creams with different colors and flavors. Nothing is mentioned, however, about the physical properties of coating made by the emulsion. The enrobing composition has a high fat content.
Thus, it would be desirable to provide a coating composition which, in addition to having a substantially reduced fat content, also has a soft texture, good adhesion to ice cream or other ice confectionery, good flavor release, good storage and heat-shock resistance properties, and which can be processed in a conventional coating operation. The present invention satisfies this need.
SUMMARY OF THE INVENTION
The present invention relates to a coating composition for coating frozen dessert products in the form of a water-in-oil emulsion. The coating composition includes about 20 to 35% by weight fat phase; about 80 to 65% by weight water phase, wherein the water phase comprises about 10 to 70% by weight carbohydrates; and about 0.5 to 8% by weight of an emulsifier. The emulsifier may be a sugar ester, polyglycerol polyricinoleate, a polysorbate, a monoglyceride, or a mixture thereof. Preferably the emulsifier has a global hydrophilic lipophilic balance of <5.
The coating composition may further include other ingredients such as sweeteners, flavorings, aroma agents, preservatives, colorants, or a mixture thereof. The other ingredients may be non-fat cocoa solids, coffee, caramel, and fruit.
The water phase of the coating composition may be a high water-containing food liquid or beverage. The high water-containing food liquid or beverage may be a fruit juice with pulp, a fruit juice without pulp, tea, coffee, honey, malt, caramel, maple syrup, or a mixture thereof.
The invention further relates to a method of preparing the coating composition. The coating composition is prepared by mixing water and the other ingredients at an acidic pH to prepare the aqueous phase; mixing a fat with an emulsifier at a temperature where the fat is liquid to prepare the fat phase; slowly introducing the aqueous phase into the fat phase while mixing to prepare a pre-emulsion; and further mixing the pre-emulsion under shear to form the emulsion, wherein the water phase represents about 80 to 65% by weight and the emulsifier represents about 0.5 to 8% by weight of the final composition. The method may also include pasteurizing the water phase in a high temperature short time mix plant having a high shear mix tank, heating/cooling exchanger, holding tubes and optionally a homogenizer.
The present invention also relates to a frozen confectionary product including a frozen dessert material and a coating composition in the form of a water-in-oil emulsion wherein the water-in-oil emulsion includes about 20 to 35% by weight fat phase; about 80 to 65% by weight water phase, wherein the water phase includes about 10 to 70% by weight carbohydrates; and about 0.5 to 8% by weight of an emulsifier. The coating composition may form a film, a layer, or an inclusion in the frozen dessert material.
The present invention also relates to a method of coating a piece of frozen dessert material by dipping the frozen dessert material in the water-in-oil coating composition, wherein the water-in-oil emulsion is at a temperature of about 28 to 40° C.
The present invention also relates to a method of molding pieces of frozen confectionary by inserting the water-in-oil emulsion coating composition into a mold, removing excess coating composition to form a shell, filling in the shell with ice cream, backing off with additional liquid coating, inserting a stick, and demolding to remove the frozen confectionary from the mold. A frozen confectionary product may also be prepared by co-extruding the water-in-oil coating composition with ice cream from a die to form a coating, center, or ripple of the coating composition in the ice cream.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
We have found that it is possible to produce a coating based on a water-in-oil emulsion which has texture and flavor properties that are superior to conventional fat-based coatings; significantly better keeping properties; better softness, e.g., less brittleness; and better adhesion to the frozen confectionary.
Accordingly, the present invention provides a water-in-oil emulsion for coating frozen dessert products, which comprises about 20 to 35% by weight of a fat phase; about 80 to 65% by weight of a water phase, wherein the water phase contains about 10 to 70% by weight carbohydrates; and the emulsion comprises about 0.5 to 8% by weight of an emulsifier system.
In the context of the invention the coating composition is not limited to surface coatings but also includes using the coating in applications where alternate layers of ice confectionary and coating are used to create layered products. The coating composition can also be used to form solid pieces which may be used, for instance, in place of chocolate inclusions.
The frozen dessert material may be any dairy or non-dairy product, for instance ice cream, iced milk, sherbet, sorbet, frozen custard, frozen yoghurt, or frozen mousse. It may be aerated or not aerated.
Advantageously, the emulsifier may comprise sugar esters, polyglycerol fatty acid esters, polyglycerol polyricinoleate (PGPR), polysorbates (polyoxyethylene sorbitan esters), monoglycerides, or combinations thereof, preferably with a global hydrophilic lipophilic balance (HLB) of <5.
With respect to the water phase, high water-containing food liquids and beverages, such as fruit juice; with or without pulp; coffee; tea; honey; malt; caramel; or maple syrup may be used.
Sugar and other water-soluble compounds (e.g., humectants) preferably are present at levels exceeding about 5% by weight of the total coating composition and help to provide sufficient softening of texture and emulsion stability.
Other ingredients may be present including sweeteners, flavorings, or colorants, the proportions of which are determined according to taste and/or appearance. Non-fat cocoa solids, which may come from cocoa liquor or cocoa powder, may be used as flavorings. Other flavors, for example, coffee, may also be added, depending on preference.
With respect to the fat phase, fats such as coconut fat or vegetable fat stearin or blends with a liquid oil may be used,
Leas Alain
Wang Junkuan
Bhat Nina
Nestec S.A.
Winston & Strawn
LandOfFree
Coating for frozen confectionary does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Coating for frozen confectionary, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Coating for frozen confectionary will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2880020