Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Frozen material
Patent
1989-06-26
1991-05-21
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Frozen material
426101, 426249, 426565, 426 91, 426134, 426104, 426279, 426306, A23G 904
Patent
active
050173901
DESCRIPTION:
BRIEF SUMMARY
The invention relates to aerated ice confections and aerated chilled confections and in particular such confections containing additional material resulting in textural contrasts.
Combining aerated ice confection material, such as ice cream, ice milk and mellorine, with fat-based glaze is well known in the art, examples being chocolate coatings on ice cream bars, interleaving chocolate layers in ice gateaux, chocolate chips in the body of ice cream and "stracciatella".
The term fat-based glaze in this specification and the attached claims relates to a product, such as chocolate, white chocolate and couverture, which is solid at ambient temperature, has a continuous fat phase and which may contain sweeteners such as sugar, flavouring such as cocoa, vanilla, caramel, coffee and possibly milk solids.
Consumers appreciate the above-described texture contrast. However, the fat-based glaze should be applied such that the final product, having a usual temperature for ice confections or chilled confections of say -20.degree. to -5.degree. C. and +5.degree. to +10.degree. C., respectively, can be eaten without too much difficulty in spite of the hardness of the fat-based glaze at these temperatures. Namely, if chocolate or, in general, fat-based glaze were to be used in relatively large pieces in frozen or chilled confections, consumers would experience a hard material having relatively little taste at these temperatures.
Known solutions for solving this problem of hard glazes involve using relatively small particles, flakes, curled-up pieces, thin layers or fat-based glaze modified by adding a fat of relatively low melting point.
Different therefrom, the invention provides a solution which puts fewer limits to the size or to the melting point and consequently the melting characteristics of the glaze material in the mouth. To that end the invention is characterized in that the glaze material is aerated, showing a cellular structure, and is present as at least one particle having generally its main dimensions all in excess of 1.5 mm and preferably in excess of 2 mm.
Aerated in this context means any gas-expanded structure, such as with C0.sub.2.
To be readily consumable at temperatures right from the freezing or chill cabinet, the aerated glaze preferably has an overrun of at least 50%, preferably 100%.
The aerated fat-based glaze may be used in several different manners, preferably as a slab or a bar arranged as a core in the confection, or as a plug or relatively big lump in the body of the confection, although it may also be used as a coating, as a layer, as a plurality of particles dispersed in the body of the confection material, as an edible container or as a swirl or ripple distributed throughout the confection material. A good perception is obtained if the particles have an average particle size of at least 1.5 mm cube and, in the case of larger gas cells, of say more than 1 mm diameter of at least 2 mm cube. However, more expressed contrast effects are obtained if the smallest main dimension of the particle or particles is in excess of 3 mm and more preferably in excess of 5 mm.
In another embodiment, the aerated glaze may be incorporated in the confection product as one or more interleaving layers between confection layers or between a confection layer and a different confection layer.
An aerated coating suitably reduces cracking off, which would occur if a coating of unaerated material in a similar thickness were to be applied, since an aerated coating is more easily bitable than an unaerated coating of the same thickness.
When making shaped confection products, aerated glaze can also be used as a swirl in the body thereof by simply extruding the aerated molten glaze material into the confection material.
The invention also relates to an apparatus for manufacturing aerated confections comprising fat-based glaze. In a conventional apparatus, as described in GB Patent specification No. 2 108 363, a plurality of slit-shaped nozzles for extruding ice cream is arranged along a conveyor, spraying nozzles for fa
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patent: 3475182 (1969-10-01), Goodman et al.
patent: 4272558 (1981-06-01), Bouette
patent: 4542028 (1985-09-01), Butcher et al.
patent: 4560563 (1985-12-01), Tresser
patent: 4789552 (1988-12-01), Speakman et al.
Conopco Inc.
Hunter Jeanette
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