Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Frozen material
Reexamination Certificate
1999-03-23
2001-05-15
Nessler, Cynthia L. (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Frozen material
C426S100000, C426S249000, C426S250000, C426S540000, C426S565000
Reexamination Certificate
active
06231901
ABSTRACT:
BACKGROUND OF THE INVENTION
Ice cream and water ice products novelties may come in various shapes, colors and flavors. They may be extruded or moulded, presented in cups or moulded in various shapes as stick bars. In order to be more attractive to consumers, they are often presented in decorative shapes, such as ripples in cups or as stick bars with stripes or stripe coatings representing various patterns.
Japanese Patent Specification JP-A-3195462 is concerned with a food and drink which changes color and which comprises a pH sensitive colorant together with a pH regulating agent. The food and drink product consists of sugar solutions with various colorants that change color when an acid or a base is added as a pH regulator and agitated. There is no disclosure of a food product which is capable of changing color upon eating with the reactant phases already in place.
SUMMARY OF THE INVENTION
The objective of the invention is to provide a color conversion frozen confectionery novelty which is particularly attractive to children in that it offers a unique added sensory stimulus to the enjoyment of frozen dessert novelties in the fun and magic category.
The present invention provides a frozen dessert comprising distinct frozen layers, zones or particles which change color while eating and processes for preparing it.
With more particularity, in one embodiment, the frozen dessert is a confectionery product which comprises first and second frozen confectionery product compositions arranged for being consumed together, such as in an article having distinct layers or zones or having distinct particles arranged together or such as for dispensing for being mixed together, and wherein the first composition has a low, an acidic, pH and contains a colorant component which colors the first composition and which is pH-sensitive and wherein the second composition has a pH higher than that of the first composition so that upon a mixing of all or portions of the first and second compositions together, the colorant changes color.
In an embodiment, the frozen composition which has the higher pH does not contain an added colorant component, but in other embodiments, the frozen composition which has the higher pH also contains a colorant component and that colorant also may be pH-sensitive.
The present invention also includes a frozen dessert confectionery article which comprises a core and one confectionery composition coating on the core or multiple confectionery composition coatings layered on the core wherein the coatings comprises a substance which is impermeable to water and which is, preferably, fat-based and wherein at least one coating contains a water-soluble colorant component, and with multiple colorant containing coatings, each coating contains differently colored colorant components.
DETAILED DESCRIPTION OF THE INVENTION
In an embodiment of the present invention which comprises “distinct particles”, the first and second frozen dessert compositions are separate frozen particles which may be used to fill a mold or cup, and in the context of the present invention, “distinct particles” are such as frozen granulates such as “granitas”.
In the embodiment which comprises a frozen core, the frozen dessert may be in the form of a stick bar, and the coating comprises a low melting point fat into which a water-soluble dye is dispersed.
In the frozen dessert, the coating may be applied in stripes or decorative patterns.
The frozen dessert may comprise multiple coatings around a core, such as a double coating, in which case a first coating containing a first water-soluble colorant encapsulated into it is applied around the core and a second coating containing a second water-soluble colorant encapsulated into the second coating is applied in stripes or decorative patterns onto the first coating.
A process for preparing the frozen confectionery dessert product which contains a pH-sensitive colorant component comprises freezing a first ice mix having a low pH and containing a water-soluble colorant component which is pH-sensitive and freezing a second confectionery composition having a pH higher than the first composition so that upon a subsequent mixing of the first and second compositions, the colorant changes color, and forming the first and second frozen mixes in distinct zones, distinct layers or distinct particles into an article of frozen confectionery.
In one embodiment, which is particularly suitable for a soft serve, e.g. for food service, the process comprises forming a first frozen mix and a second frozen mix into an article of frozen confectionery through coextrusion into a cup or mold.
In the case of soft serve, the principle is the pH change that occurs during stiring. This causes a color change to pH sensitive colors in the product. At low pH, of about 3, a water-ice recipe may be used in combination with a regular or low fat ice cream mix recipe with a pH near neutrality, e.g. of about 6.2 to 6.4. When these two are co-extruded or scooped into the same bowl together, and stirred, the pH equilibrates to a value between the two extremes. The ice cream and water ice could be sold separately, frozen simultaneously in separate barrels, and swirled together out of the freezer for immediate consumption at about −5° C. another option is to freeze and package separately in bulk. The customer would scoop the two together as needed.
In another embodiment the process comprises forming said first frozen mix and said second frozen mix into an article of frozen confectionery by alternately filling them in vertical layers into a cup or mold.
Interlayer barriers, i.e. edible barriers against unfrozen water migration such as chocolate or compound coatings may be used, e.g. to keep a water-ice and an ice cream portion separate, in order to avoid their mixing together in the case of heat shocks. One can also use specific container designs, such as a break-away or removable partition or a permanent partition in a cup within a cup.
In an embodiment, which is suitable for moulded stick bars, the process comprises forming said first frozen mix and said second frozen mix into an article of frozen confectionery by
filling a freezable first ice mix with a low pH containing a water-soluble colorant which is pH sensitive, into a mold,
partially solidifying the said first ice mix within the mold so that a mold shell forms about unsolidified mix,
sucking out the unsolidified mix from the shell and mold,
filling a freezable second similar dessert mix without a colorant and buffered to a higher pH into the mold, and
inserting a stick, final freezing and demoulding.
In a further embodiment, which is adapted to moulded as well as extruded stick bars, the preparation of the frozen dessert comprises forming a first frozen core from a frozen dessert mix without a colorant and coating the core with at least one coating containing a substance impermeable to water in which a water-soluble colorant is encapsulated by dipping or spraying.
In this embodiment, the process may comprise further applying a second coating containing a second water-soluble colorant encapsulated into the second coating in stripes or decorative patterns onto the first coating.
In a further embodiment of the preparation of moulded and coated stick bars, the process comprises forming the frozen dessert by filling a coating composition containing a substance impermeable to water in which a water-soluble colorant is encapsulated, into a mold,
partially solidifying the coating composition within the mold so that a mold shell forms about unsolidified coating composition,
sucking out the unsolidified composition from the shell and mold,
filling a freezable dessert mix without a colourant into the mold,
inserting a stick, completing the coating of the upper surface, final freezing and demoulding.
In this latter embodiment the process may comprise further applying a second coating containing a second water-soluble colorant encapsulated into the second coating in stripes or decorative patterns onto the first coating.
In another embodiment of a simple or
Best Eric
Gaelweiler Monika
Nalur Shantha Chandrasekaran
Sharkasi Tawfik Yousef
Tonner George
Nessler Cynthia L.
Nestec S.A.
Vogt & O'Donnell, LLP
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