Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Having inedible feature
Reexamination Certificate
2001-05-01
2004-03-30
Bhat, N. (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Having inedible feature
C426S100000, C426S249000, C426S068000, C426S565000, C426S576000, C426S578000
Reexamination Certificate
active
06713101
ABSTRACT:
FIELD OF THE INVENTION
The invention relates to a frozen dessert novelty which consists of a water ice bar having a semi-transparent or translucent appearance with visible multicolored core design.
BACKGROUND
Typical water ice novelty products come in a variety of shapes with a range of colors and flavors. These products usually are in the form of a molded bar on a stick and typically include a water ice product or a combination of water ice with ice cream and ice-cream related products. In order to be more attractive to consumers, it is often presented in decorative shapes such as stick bars with stripes or stripe coatings representing various patterns or in a marbled appearance.
Other colored iced products are known in the art. U.S. Pat. No. 5,958,481 concerns a method of making novelty ice cubes that change color when placed into a drink, by forming a clear water ice cube from pure water and covering it with a colored outside frozen thin layer of separately frozen water mix containing acid and food dye, so as to obtain a colored layer encasement that completely encases the clear ice cube. When final ice cube is placed into a drink, it causes the layer encasement to melt and leave a clear water ice cube while the color dilutes in the drink and the acid decolors the drink solution, thus producing a magic effect.
U.S. Pat. No. 3,971,853 is related to a frozen confection which is comprised of a plurality of ingredients of individual colors appearing in a manner so that the colors are readily identifiable in some areas and intermingled in other areas to make a plurality of colors different from the original colors both on the surface and in the interior of the confection, thus producing an appearance of random coloring of the confection. The method for making the frozen confection includes conveying two substantially frozen ingredients to a nozzle, introducing a third ingredient which is substantially liquid, and discharging all ingredients into a mold such that the ingredients tend to move laterally within the mold to facilitate greater distribution of additional ingredients which permute the ingredients already in the mold and then freezing the whole.
U.S. Pat. Nos. 4,986,080, 5,343,710 and 5,582,856 concern frozen water ice confections having a plurality of differently flavored or colored sections, particularly with visible color stripes or spirals or any other shape, methods and apparatuses for making them. The manufacturing processes, using the so called “product-in-product” technology require two separate series of moulds to make the first fill for the center and the second fill as the outside design. The decorating stripes, spirals or shapes are positioned on the outside of the product.
The traditional technology to preparing a water-based frozen stick novelty is to freeze and solidify an aqueous mixture, with or without added flavor and color, either singly, i.e. one component, or as a combination, e.g. a shell and core product. Such shell and core product can be a combination of two different water ice base recipes or a combination water ice/sherbet, water ice, ice cream. The freezing process involves the use of a metal container of any specific shape as a mold that is kept frozen in a refrigerant solution, i.e. brine or liquid cryogen or in any other cold environment like a refrigerated gas. A homogeneous mix with or without the addition of fruit pieces, can be flavored or colored as desired, is quiescently frozen in the metal container which is kept submerged in or subjected to a cold medium.
For conventional shell and core products, the process involves the following steps:
back-suction of the still liquid core of the primary cold mix thus forming the shell,
the subsequent addition of a secondary mix inside the formed shell,
allowing the mix to partially freeze,
insertion of a stick that is composed of wooden or plastic material, and
the extraction of the completely frozen product out of the defrosted container.
SUMMARY OF THE INVENTION
The invention now provides a frozen confectionery novelty in the fun category which appeals particularly to children and young adults in that is offers a unique and attractive appearance.
The invention thus relates to a water ice molded stick bar which comprises a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the product before and during consumption.
The invention further relates to methods for the preparation of such a product.
DETAILED DESCRIPTION OF THE INVENTION
The shell component of the invention has a translucency, as opposed to transparency. Transparency is the property of transmitting light without appreciable scattering so that bodies lying beyond are seen clearly. In the present case, translucency of the shell allows the consumer to see the general shape and color components of the core. Advantageously, the core components are composed of bright and preferably contrasted adjacent colored zones with a sharp interface separating the zones.
The shell component or mix preferably is composed of water in an amount of preferably from about 60 to 90% by weight. A sweetener is present in an amount of between about 10 to 35% by weight. This sweetener may be sucrose, glucose or a combination of sucrose and glucose, with the sucrose representing preferably from about 15 to 25% by weight and glucose preferably from about 2 to 5% by weight. Stabilizers may be included at a level of preferably from about 0.05 to 1% by weight and a salt of a divalent cation, preferably calcium chloride, may be present at a level of from about 0.1 to 1% by weight.
The sweeteners are added not just for sweetness but also to boost the solids level and to enhance the product's flavor attribute. Any stabilizer can be used with gums being advantageous. Preferably, the stabilizer is a hydrocolloid blend of locust bean gum and guar gum. The preferred salt, calcium chloride, is used at a low level as a source of calcium ions and serves to react with the colored core hydrocolloid gelling component (as it will be indicated hereinafter) to give wall rigidity between the shell and the core phases. In this way, there cannot be any substantial interpenetration of strong colored phase into the shell.
A food grade acid may be added to give the tartness and enhanced flavor release. This acid is preferably added at a level of about 0.05 to 2% by weight. Fruit flavors, such as berry or other fruits, are preferably added to the pasteurized, homogenized and aged cold mix, preferably at a level of from about 2 to 15% by weight.
The core component or mix is also composed of water, preferably from about 60 to 85% by weight. A sweetener is typically used in an amount of between about 10 to 40% by weight. The sweetener preferably is sucrose, glucose or a sucrose and glucose combination, with the sucrose representing from about 10 to 20% by weight and glucose present from about 5 to 15% by weight. The sweeteners are added not just to boost the solids level but also to give flavor and sweetness attribute.
A food grade acid preferably is added to give the tartness and enhanced flavor release, preferably at a level of about 0.05 to 2% by weight. Again, fruit flavors such as berry or other fruits are preferably added to the pasteurized, homogenized and aged cold mix, preferably at a level of from about 2 to 15% by weight.
A stabilizer gum may also be added. Preferably, this includes a component which is able to react with a divalent cation, e.g. calcium to form a gel. Preferably, the stabilizer gum used is a mixture of a hydrocolloid blend of pectin, preferably at a level of from about 0.1 to 3% by weight and guar gum, preferably at a level of from about 0.1 to 1.5% by weight. Pectin is a high molecular weight carbohydrate that basically consists of a chain of galacturonic acid units which are linked by alpha-1,4 glucosidic bonds. The galacturonic acid chain is partially esterified as methyl esters. The commercial pectins are classified into two major groups, high ester (HE) and low ester (LE). This division is related to t
Lometillo Josephine E.
Surintranspanot Singhachai
Bhat N.
Nestec S.A.
Winston & Strawn LLP
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