Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Frozen material
Patent
1981-03-20
1983-07-19
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Frozen material
426307, 426606, 426607, 426613, A23G 904, A23G 924
Patent
active
043943926
DESCRIPTION:
BRIEF SUMMARY
This invention relates to composite edible products and to processes and apparatus for their preparation. The invention has for example particular application to composite frozen edible products, particularly ice confections.
It is known to produce composite edible products in which a dry edible material is separated from direct contact with a water-containing edible material by a relatively water impermeable edible layer. One commercially-produced composite ice confection comprises a mass of edible ice or ice-cream within a container of edible biscuit or wafer. In this confection the ice or ice-cream contacts a thin layer of chocolate or other edible fatty material coated on to the edible biscuit or wafer container. One purpose of the fatty layer is to prevent uptake of water into the biscuit or wafer material from the ice or ice-cream, since such water uptake gives the biscuit or wafer material a soggy consistency which is unacceptable to the consumer. Nevertheless, our experience of several methods of producing such composite confections at present in use shows that sealing of the biscuit or wafer material against water entry is always more or less imperfect. In this way we can explain the result that the products have only a somewhat short shelf-life before becoming spoiled.
Hence, it is desirable to produce such composite products by methods and in arrangements which give acceptably low rates of water entry from the water-containing edible materials into the dry edible materials once the composite products have been made, so as to obtain products of acceptably long storage- or shelf-life.
In one aspect, the present invention provides a process for producing a composite edible product in which a dry edible material is separated from direct contact with a water-containing edible material by a solid fusible and relatively water-impermeable edible layer, the process comprising applying the relatively water-impermeable material in the fused state to the dry material and thereafter applying the water-containing edible material to the composite so formed, the layer of relatively water-impermeable fat-containing material being applied in the fused state to the dry material, e.g. baked wafer container, by means of an atomising spray gun, and having (when measured at 46.degree. C.) the following viscosities: .eta..sub.3 at least 10 poise, .eta..sub.100 at least 2.0 poise, preferably 2.0-3.6 poise, and .eta..sub.CA at least 1.2 poise, preferably 1.4-3.4 poise.
Embodiments of this process have been found capable of providing composite products in which the relatively water-impermeable layer is of a quality to provide acceptably long shelf-lives.
Good results have been achieved in carrying out certain embodiments of the process when the fused water-impermeable material is sprayed in the form of droplets on to the dry material so that the droplets coalesce before solidification to form a layer, which can for example be as little as 0.2-0.8 mm in thickness, e.g. 0.5 mm thick.
One suitable atomising gun for example is one which delivers an atomising spray substantially uniformly over the area of dry edible material to which the relatively water-impermeable layer is to be applied, for example, a commercially available (de Vilbiss) (Trade Mark) gun, which atomises the material to be sprayed with compressed air.
Where for example an open-topped wafer cone is to receive an internal layer, the gun can advantageously be one which delivers an atomised spray within the volume of an inverted cone downwardly into the mouth of the wafer cone to be coated.
In another embodiment, good results have been achieved by cooling the sprayed-on fatty layer by an applied cooling fluid stream at least to initiate its solidification before application of the water-containing edible material, e.g. ice confection.
The applied cooling fluid stream is advantageously a stream of cold air or of liquid nitrogen, and good results can be achieved when the cooling fluid stream is applied to the layer of relatively water-impermeable material for 0.1-5
REFERENCES:
patent: 2925347 (1960-02-01), Cummings et al.
patent: 3099564 (1963-07-01), Gooding
patent: 3307953 (1967-03-01), Siebers
patent: 3333968 (1967-08-01), Bell et al.
patent: 4086370 (1978-04-01), Olds et al.
Hunter Jeanette M.
Thomas J. Lipton Inc.
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