Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid
Reexamination Certificate
1999-09-01
2001-04-10
Cano, Milton (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
C426S089000, C426S100000, C426S101000, C426S305000, C426S306000, C426S307000
Reexamination Certificate
active
06214394
ABSTRACT:
This application is a 371 of PCT/EP97/03995, filed Jul. 23, 1997.
The present invention relates to a method for the production of two-component ice cream products, in which a frozen core of ice cream is surrounded by a fat-containing coating. The invention relates further to two-component ice cream products which can be obtained with a method according to the invention.
BACKGROUND OF THE INVENTION
Two or more component ice cream products, in which a core of ice cream is surrounded by a further layer of ice cream, differing from the composition of the core, are generally known in the state of the art and have been on the market for many years. For the production of two-component ice cream, for example having an inner dairy ice core and an outer water ice layer, a water ice solution is filled into a mold cooled to low temperatures, whereby a thin, solid water ice layer forms on the inner surface of the mold. After pumping off of the remainder of the water ice solution, still in the liquid state, there can be introduced into the mold—now coated on the inside with a water ice layer—another material, for example dairy ice, whereupon the mold is again cooled. For removal of the final product, the mold must then be slightly warmed, so that the two-component ice cream can be drawn out of the mold without damage. This method yields, however, products in which the outer frozen water ice layer has very large ice crystals and is hard and brittle, and when consumed breaks into small parts.
Since this method is also relatively complex and complicated, for the production of two-component ice cream products there is increasingly used the so-called dipping method, with which a core of ice cream, pre-cooled to a certain temperature, is dipped a water ice solution, whereby due to the low temperature of the core a water ice layer forms on its surface. The water ice solution can be aerated in advance, which favours the formation of small water ice crystals, by which means a sandy taste in the final product can be avoided.
EP 0 710 074 teaches for example the production of a combined ice lolly that consists of a core of dairy ice and a water ice coating. The ice cream is produced by dipping the core, cooled to below −15° C., in a water ice solution, whereby during the dipping procedure a water ice layer forms on the core. The core covered with the water ice is than again cooled, for example by dipping into a cryogenic liquid, in order to ensure an improved adherence of the water ice layer on the dairy ice core and keep the crystals in the coating solution small.
In Japanese published patent application 61 (86)-56045 there is disclosed the production of a multi-layer ice cream having great aeration in the coating, in which a core for example of dairy ice or sorbet is dipped into an aqueous sol. The sol is obtained by means of dissolving 30-50% sugar solids, 3-6% gelatine and 1% albumin and, for stabilizing the air bubbles (aeration) to be provided in the coating, is provided with 0.3% sugar esters.
U.S. Pat. No. 2,985,263 further describes a method for coating a frozen ice product with a aqueous coating solution which for ensuring the adhesion of the aqueous coating solution to the core contains an alkali metal alginate.
The object of the present invention is thus to make available an ice cream with fat-containing coating and a method for the production thereof, in which the coating is not hard and which does not shatter upon consumption and which has a consistency perceived as soft and creamy.
The object is achieved by means of a method in which the surface of a frozen core of ice cream is brought to a temperature below at least about −15° C., the surface of the core is dipped into a fat-containing ice solution for a sufficient length of time, in order for a quantity of the solution to form as layer on the core, the coating solution having a fat content of at least about 10% and the obtained layer having an aeration between 0 and 30%, referred to the volume of the coating solution, and then the whole is again cooled to a surface temperature of below at least about −15° C., in order to harden the fat-containing layer on the frozen ice core of ice cream.
In a second aspect, the object is achieved by means of a method in which surface temperature of a frozen core of ice cream is brought to a temperature below at least about −40° C., the surface of the core is dipped into a fat-containing ice solution for a sufficient period of time, in order for a quantity of the solution to form as a layer on the core, whereby the coating solution has a fat content of at least about 10% and the obtained layer has an aeration of between 0 to 30%, referred to the volume of the coating solution, whereby the coating layer of the product is so obtained has at least storage temperature or lower.
DETAILED DESCRIPTION OF THE INVENTION
The production of the ice core is effected by means of methods known in the state of art, such as for example extrusion or production in molds. The core may be of conventional ice cream and may contain any proteins commonly used in the production thereof, such as milk proteins and proteins of vegetable origin. Further, the core may, or may not, be aerated.
Before the dipping procedure, the surface of the core is brought to a temperature of below about −15° C., a temperature in the range from about −15° C. to −60° C. being preferred, preferably −30° C. to −60° C. The desired core temperature can be attained by means of dipping for different lengths of time in a cryogenic liquid, for example nitrogen or carbon dioxide, whereby for example for liquid nitrogen dipping times of 7 to 35 seconds, preferably 12 to 18 seconds, have proved to be suitable.
The cooled core is then dipped in the coating solution, which has a fat content of least about 10%, preferably 10 to 40% and more preferably has a fat content in the range from 15% to 25%. A fat content from 15% to 18% has proved to be very suitable for the purposes for the invention.
As fat components of the coating solution there can be employed any known fat usable in ice cream production, such as animal fats, for example milk fat, or vegetable fats, such as for example coconut fat, cocoa fat, palm oil, soya oil, palm nut oil or rape oil, or a combination of animal and vegetable fats.
The milk, preferably to be employed for the fat components, can be used in any known form with different fat contents, whereby in particular liquid milk, cream, concentrated milk, milk powder, thickened skimmed milk powder, sour cream, yoghurt, curd cheese, buttermilk or kefir have proved to be suitable.
The proteins in the coating solution may likewise be of animal or also vegetable origin, whereby with regard to the source of fat likewise in particular milk suggests itself as a source of protein.
The coating solution can be aerated with air in accordance with known technical methods, whereby an aeration in the coating solution up to 30% is possible, preferably up to 20%. More preferred is an aeration in the range from 0 to 10%, in each case referred to the volume of the coating solution, whereby the aeration can be completely omitted, without negatively affecting the organoeleptical characteristics of the final product.
It has now surprisingly been found that by means of the method in accordance with the invention, even with the indicated low quantities of aeration in the fat-containing coating, an even, smooth and creamy coating can be obtained.
During the dipping of the ice core therein, the temperature of the coating solution typically lies in the range from about 0° to about 20° C., whereby with regard to its storage stability a temperature range from 0° to 10° C. is preferred. The temperature of the coating solution is selected, during the method, in consideration of the temperature of the ice core to be dipped, so that during the dipping procedure there is effected a rapid adherence of the coating solution to the dipped ice core. Thereby, a temperature range from 2° to 4° C. has proved to be very suitable.
I
Cano Milton
Scholler Lebensmittel GmbH & Co. KG
Scully Scott Murphy & Presser
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