Frozen confectionary product and method of making the same

Details Frozen confectionary product and method of making the same Frozen confectionary product and method of making the same

1988-07-25

1990-03-20

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426 95, 426101, 426283, 426284, 426138, 426139, A23G 300, A21D 800

Patent

active

049100300

ABSTRACT:
A frozen confectionary product including a shell, having two openings at its opposed ends and a longitudinally hollow center. The center of the shell is filled with a frozen product, such as, for instance, ice cream, which is substantially enveloped by the shell.
The product is self-supporting and self-sustained and remains intact during consumption. The method for producing the frozen confectionary product is also provided. The method essentially includes providing a shell, introducing a frozen product into the hollow center of the shell and freezing the shell, while maintaining the frozen texture of the product contained within.

REFERENCES:
patent: 1817114 (1931-04-01), Valenta
patent: 2564049 (1951-08-01), Bevington
patent: 2960045 (1960-11-01), Pentzlin
patent: 3867559 (1975-02-01), Haas
patent: 4247567 (1981-01-01), Momiyama
patent: 4275476 (1981-06-01), Chambers
patent: 4427703 (1984-01-01), Schafer
patent: 4569848 (1986-02-01), Giorgetti et al.
Lord, Everybodys Cookbook, Harcourt Brace & Co., New York, 1937, pp. 426-427, 856, 875.
Woman's Day Encyclopedia of Cookery, vol. 6, Fawcett Pub. Inc. New York, 1966, pp. 932-934.
Woman's Day Encyclopedia of Cookery, vol. 12, Fawcett Pub. Inc., New York, 1966, pp. 1914-1915.

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