Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Frozen material
Patent
1981-03-20
1983-08-02
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Frozen material
426101, 426565, 426606, 426607, 426306, 426307, A23G 924, A23G 300, A23G 100, A23G 904
Patent
active
043966330
DESCRIPTION:
BRIEF SUMMARY
This invention relates to composite frozen confection products and processes for preparing them: and in particular coated ice confections having fat based coatings (couvertures) and to other composite confections in which ice confections contact a layers of fat-based composition.
Ice confections with fat-based coatings are well-established products. One known coating is chocolate, based on cocoa-butter. Many other fats have been proposed and some used. One fat that has been used is coconut oil.
Fat-based coatings can display properties that are unsatisfactory to the consumer, the producer or both. Such properties include the tendency to break, flake or rub off during production or consumption and to soften too much in the hands.
Another important way in which fat-based coatings can be unsatisfactory is that they may give an unsuitable mouth-feel in the context of the product in which they are used. On the one hand, such coatings may yield a lingering, cloying mouth-feel, seeming to clog the teeth and oral surfaces, often also imparting bitterness to chocolate flavourings. On the other hand, coatings may fail to appear to contain appreciable chocolate flavouring or texture.
One other use of coatings based on fat compositions is in the coating of baked confectionary containers or wafers for ice confections. Fat coating of such baked articles is disclosed for example in GB Pat. No. 947,672 (Big Drum, Inc.). It has been found, however, that with the fat coatings in use there is a problem of loss of crispness in the baked product during storage for a reasonable time, due to water transfer from the adjacent ice confection.
According to the invention there are provided composite frozen confection products having ice confection in contact with a layer of fat-based composition comprising a suspension of flavouring and sweetening solids in an edible fat, preferably for example arranged to separate the ice confection from a dry confection component such as wafer, wherein the edible fat essentially includes a fat composition having: following ranges: defined below) as follows: of parameters defined more closely by reference to test methods described hereinbelow.)
Preferably these fat compositions also have SCI values (%) in each of the following ranges: 36.degree. C.
We find that such fats give particularly good results in terms of preventing moisture penetration owing to their lack of excessive brittleness. We also find that they can be formulated into confectionery coating compositions of distinctly good flavour and mouthfeel on their consumption as part of a composite frozen confection. It can also be of advantage if the fat is one that gives a confectionery composition which in the test given below performs with a brittleness time of .gtoreq.45 seconds, e.g. .gtoreq.60 seconds.
The fats can suitably be such as to show a change in solids content over the last 5.degree. C. of their melting profile of at least 20% of their solids content at -20.degree. C. Their maximum rate of solids formation upon cooling is preferably above 18% per minute, with the time taken to reach 50% solids normally less than 4 minutes. The maximum solids content achieved in .ltoreq.20 minutes is normally in the range 70-90%.
Normally we prefer for ice confection use those fats which yield confectionery coatings of the following viscosities at 46.degree. C. when such coatings are formulated using 45% fat content by weight: their equivalents.
Fat compositions for use according to the invention can for example comprise triglycerides of which a major or minor proportion by number (but less than 2/3 by number) are shortchain (C.sub..gtoreq.6) acyl groups and of which substantially the complement (more than 1/3 by number) are long-chain C.sub..gtoreq.12 acyl groups. The short and long-chain acyl groups are substantially randomly distributed amongst the triglycerides. This can be achieved (a) by mixing hetergeneous glycerides, i.e. those having both long and short acyl groups, and/or (b) by interesterifying a mixture of unlike glycerides.
Techniques
REFERENCES:
patent: 3099564 (1963-07-01), Gooding
patent: 3307953 (1967-03-01), Siebers
patent: 3333968 (1967-08-01), Bell et al.
patent: 4086370 (1978-04-01), Olds et al.
Hunter Jeanette M.
Thomas J. Lipton Inc.
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