Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Reexamination Certificate
2000-02-16
2002-07-23
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
C426S573000, C426S577000, C426S590000
Reexamination Certificate
active
06423359
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to processes for making freezable confections in the form of “freeze it yourself” pops and cups, and the confections produced thereby. More specifically, the present invention relates to methods for making milk-based freezable confections that are a homogenous liquid at room temperature and a sherbet consistency when frozen; the confections maintain a stable opacity even when subjected to rigorous manufacturing conditions, and can have a high insoluble solids content. Significantly, the present methods produce frozen confections having a sherbet-like texture without the need for air whipping.
BACKGROUND INFORMATION
Liquid confections having different colors and flavors and that are substantially transparent have been sold at room temperature for subsequent freezing to a slushy or icy consistency. These liquid, freezable confections are generally packaged in plastic packs, such as those made of polyethylene, cellophane or other similar films and other resinous plastics. Such confections generally comprise suitable flavoring and coloring agents, sugars or other sweeteners, acids, stabilizers and preservatives. Occasionally, transparent fruit juices, such as apple juice are added as well; opaque juices are generally not suitable for such use as pulpy particles settle or precipitate out of the solution and form a sludge in the bottom of the storage container. The acidity of these confections is usually within a pH range of between about 2.7 and 3.5, which is in line with the characteristic flavor being simulated, namely, that of higher-acid fruits such as lemon, cherry, grape and orange. The confection is conventionally sealed in the plastic film and is ordinarily sold in liquid form at room temperature. The confection can then be frozen by the consumer prior to eating in the form of an ice pop without a stick or in a cup. These “freeze it yourself” pops, however, do not result in a product having a sherbet-like consistency. In addition, because of settling, these products also fail to incorporate nutritionally beneficial components such as milk or fruit particles.
U.S. Pat. Nos. 4,163,807 and 4,264,637 are directed to freeze it yourself pops. These pops are room temperature storable confections having a pudding-like consistency at room temperature that freeze to a chewy consistency. The methods taught in the '807 patent produce inconsistent results and products that have a highly icy texture upon freezing; products made according to the '637 patent are gummy or slimy to the taste and utilize costly microcrystalline cellulose. Thus, neither of these patents teach methods for making freeze it yourself pops having a sherbet consistency when frozen by the consumer.
In addition, numerous frozen confection products are and have been commercially available that are purchased by the consumer in the frozen state. The texture of these products is achieved in part by the introduction of air, also known as “over-run”, during production. Thus, air is entrapped in the product. Melting and re-freezing of the product will not result in the same consistency as the originally purchased product.
None of the products sold or reported in the art are milk-based freezable confections having a stable opacity and an acidic pH that can be sold in liquid form and frozen by the consumer to yield a product having a sherbet-like consistency, such as the confection disclosed herein. Many of these products further fail to teach methods for incorporation of particles such as cocoa, pigments and fruit purees and pulp that remain suspended in the room temperature liquid phase. Previous attempts at providing such a product have proven unsuccessful, as settling, creaming or syneresis of the product occurred, or have resulted in products that are “gummy” or pudding-like and not preferred by consumers. Furthermore, previous products lacked freeze-thaw stability and did not have a sherbet-like texture when frozen by the consumer.
Accordingly, there remains a need for processes for making milk-based freezable confections having a stable opacity that can be sold in liquid form and frozen by the consumer without air whipping, that are cost effective, that result in a product have substantive nutritive value, and that result in a product having freeze-thaw stability and a consistent sherbet-like mouth feel.
SUMMARY OF THE INVENTION
The present invention has met the above described need by providing processes for making milk-based freezable confections, or “freeze it yourself” pops and cups, having a homogenous liquid consistency at room temperature (about 20° C.) and a sherbet-like consistency when frozen by the consumer. The terms “freezable confections” and “freeze it yourself” as used herein refer to pops or cups that the consumer purchases at ambient temperatures in a liquid state and freezes, when desired, in a home freezer. The present process is unique in that it results in such freeze it yourself products wherein solids, such as milk solids or fruit particles, remain suspended in the liquid state. Significantly, the frozen product has a mouth feel akin to sherbet or sorbet, which texture is achieved through the use of the novel processes and ingredient combinations recited herein; previous products having such a smooth mouth feel or aerated texture have been achieved only through use of air whipping by the manufacture. Air whipped products are not freeze it yourself, but rather are purchased by the consumer in a frozen state; thawing and refreezing these products does not result in a product having the same consistency as the original frozen product. The present methods result in a product having stable opacity and stable freeze-thaw characteristics, where the same consistency is achieved when frozen regardless of how often the product is thawed and refrozen. In addition, the present processes can be used to make confections having a significant level of milk; these creamy tasting confections do not have the fat of ice cream desserts, however, and can be low or nonfat if skim milk is used.
It is therefore an aspect of the present invention to provide processes for preparing milk-based freezable confections having stable opacity with virtually no creaming or settling of the ingredients.
Another aspect of the present invention is to provide such a process resulting in milk-based freezable confections that are liquid at room temperature, that do not experience any phase separation during storage, and that freeze, without whipping, to a sherbet consistency.
Another aspect of the invention is to provide methods for making freezable confections with enhanced nutritional value through the use of milk, milk products, soy products, fruit juices and fruit purees, which do not undergo settling or creaming during storage in the liquid state.
These and other aspects of the invention will be more fully understood from the following description of the invention.
DESCRIPTION OF THE PREFERRED EMBODIMENT
The present invention is generally directed to processes for making an edible, room-temperature storable, milk-based freezable confection composition. The confection is characterized as being liquid at room temperature and having a sherbet consistency when frozen; it maintains a stable opacity through manufacturing and storage. In addition, the processes provide for incorporation of various insoluble or nonsoluble solids in the confections; insoluble or nonsoluble solids or particles, as used herein, include but are not limited to cocoa, pigments and fruit purees, pieces and pulps. These solids remain in suspension throughout storage even in the liquid phase.
The present processes generally start with mixing water, milk and a stabilizing gum in a mixing vessel; the stabilizer is added in an effective amount, with stirring for a time and strength sufficient to achieve dissolution of the stabilizer. One or more flavorings, sweeteners, colorings or fruit products as desired are then added. Specific embodiments of this process are described below with reference to particula
Bhat Nina
Eckert Seamans Cherin & Mellott , LLC
Silverman Arnold B.
LandOfFree
Process for preparing milk-based freezable confections does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for preparing milk-based freezable confections, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing milk-based freezable confections will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2915015