Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Frozen material
Reexamination Certificate
1999-03-31
2001-01-16
Nessler, Cynthia L. (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Frozen material
C426S101000, C426S306000, C426S602000, C426S631000, C426S660000
Reexamination Certificate
active
06174555
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention relates to fat-containing confectionery compositions and particularly to chocolate compositions and more particularly to chocolate compositions which contain water, and the invention relates to fat-containing confectionery compositions suitable as a coating for or as an inclusion in an ice confectionery composition.
In a conventional fat-coated ice cream product, for example an ice lolly, bar, morsel, cone, cup or cake, the fat may account for some 45-60% by weight of the coating. In ice cream products with conventional fat-based coatings, the fat gives some brittleness to the coating and the coating does not properly adhere to the ice confectionery core.
Thus, it would be desirable to provide a coating composition which has a soft texture, good adhesion on ice and good storage and heat-shock resistance and a good chocolate flavor and which is able to be processed in a conventional coating operation.
In U.S. Pat. No. 5,556,659 there is disclosed a process for coating a frozen confectionery product in which the coating composition is calorie reduced in that it is in the form of a water-in-oil emulsion, wherein the emulsion comprises 40 to 55% by weight water, 2 to 4% by weight of an emulsifier system comprising decaglycerine decaoleate, and less than about 3% by weight water-soluble compounds. This coating was designed to reduce calories while keeping the crispness/brittleness.
In U.S. Pat. No. 5,120,566 there is disclosed a composition for enrobing ice confectionery based on a water-in-oil emulsion, in which the emulsifier system is a low hydrophilic lipophylic balance sugar fatty ester and which contains a nut paste.
SUMMARY OF THE INVENTION
We have found that it is possible to produce a soft coating, by incorporating a water-in-oil emulsion into conventional chocolate or products similar to chocolate (the term chocolate will be employed hereinafter to designate chocolate and products similar thereto), which has texture and flavor properties superior to conventional fat-based coatings and significantly better keeping properties, creaminess, softness, e.g. less brittleness, and better adhesion to ice confectionery.
Accordingly, the present invention provides a composition for use with ice confectionery products, which comprises by weight,
a total fat content of 35 to 45% of which 5 to 15% is vegetable oil, 5 to 15% is milk fat and 20 to 30% is cocoa butter or cocoa butter replacers,
10 to 30% water and
a total carbohydrates of 30 to 40% of which 0 to 10% may be invert sugar,
0 to 10% may be non fat milk solids, and
in which about 50-80% of the components come from chocolate and about 20-50% come from a water-in-oil emulsion containing the vegetable oil, the milk fat, the invert sugar and the water
and said emulsion comprising 0.5 to 2% of a low hydrophilic lipophylic balance emulsifier system comprising polyglycerolpolyricinoleate and monoglyceride.
DETAILED DESCRIPTION OF THE INVENTION
In the context of the present invention, the coating composition is not limited to surface coating. The coating composition may be used in applications where alternate layers of ice confectionery and coating are made to create layered products. It may also be used to form solid pieces which may be used, for instance, in place of chocolate inclusions.
The ice confectionery product may be ice cream, iced milk, sherbet, sorbet, frozen yoghurt or frozen mousse. It may be more or less aerated. It may contain marbling, e.g. of sauce or inclusions.
Advantageously, the emulsifier of the pre-emulsion is a mixture of polyglycerol polyricinoleate (PGPR) and monoglyceride with a global hydrophilic lipophilic balance (HLB) of preferably <3, and the monoglyceride may be an unsaturated monoglyceride. With respect to the water phase, cream may be preferably used.
Other ingredients may be present including sweeteners, flavorings or colorants, the proportions of which may be determined according to taste and/or appearance. Cocoa solids non-fat which may come from cocoa liquor or cocoa powder may be used as flavorings.
With respect to the fat phase, a liquid vegetable oil, such as, e.g. sunflower, canola, soybean, peanut oil, or any liquid oil at room temperature or any mix of these may be used. Milk fat or any fraction of it can also be used.
The coating composition may further contain crispy inclusions, e.g. cereals, like expanded or toasted rice or dried fruit pieces which must be coated in moisture barriers to delay the absorption of moisture from the coating, which would result eventually in their sogginess.
The invention further provides a method for production of the previously defined coating composition, which comprises separately mixing water, ingredients of the aqueous phase with an aroma and sweetening agents to make what is referred to herein as the aqueous phase, separately mixing a fat with the emulsifier at a temperature where the fat is liquid to make what is referred to herein as the fat phase, and slowly introducing the aqueous phase into the fat phase while mixing to prepare an emulsion, and then further progressively mixing with molten chocolate.
The aqueous phase may preferably be pasteurized, e.g. in a high temperature short time (HTST) mix plant consisting of high shear mix tank, plate heating/cooling exchanger, holding tubes and optionally an homogenizer. As an alternative, the heat exchanger may comprise a shell and tube heating/cooling unit without an homogenizer.
The coating composition is prepared by mixing the emulsifier in the molten fat at a temperature of 20 to 50° C., preferably between 30 and 40° C. Then the aqueous phase is separately warmed up to a temperature of 20 to 50° C., preferably between 30 and 40° C. and progressively added to the fat phase under fine flow and agitation as a pre-emulsification step, thus forming a water-in-oil pre-emulsion.
To achieve a desired viscosity for application, the formed water-in-oil pre-emulsion is further sheared. This can be done either in batch with a U-shape stirring rod agitator at a higher speed, in a colloidal mill, or continuously with a rotor/stator dispersing device or pumping the pre-emulsion through a static mixer with a high flow speed to form a fine emulsion. An in-line rotor/stator dispersing device or/and static mixer is preferred for a better consistency.
Chocolate is melted at about 40° C. and lecithin is preferably added under mixing until homogeneous. The melted chocolate is then progressively added to the emulsion at about 40° C. and mixed at low speed at 20 to 50° C., preferably between 30 and 40° C. until homogeneous.
Preferably the final composition can be stored at a positive temperature of about 35° C. under slow agitation until ready to use, preferably within 24 h. Alternately it can be solidified at about 20-22° C. and be kept refrigerated or frozen. It can be slowly melted and well mixed for re-use whilst recovering its initial properties.
Additionally, with regard to amounts employed, the chocolate and emulsion may be combined in amounts, by weight, to provide an admixture which comprises from about 50 to 70% chocolate and from about 30 to 50% emulsion and particularly about 60% chocolate and about 40% emulsion.
The invention further provides a method for coating a piece of frozen confectionery which comprises dipping the piece in a previously defined coating composition at a temperature of 28 to 40° C.
The setting time of such a coating is between 45 and 90 s.
The products obtained with this method have very good resistance to melting at about 20° C. compared to water-based coatings containing a pure aqueous phase which have a poor resistance to melting. In addition, water-based coatings need special equipment for subsequent cooling, sometimes at very low temperature to freeze the coating, which is not necessary with the present coating. In addition, the present coating, whilst still frozen, has a texture much softer than what is normally found in chocolate-based ice cream coatings, which typically shatter when bitten. At the same time, it does not have th
Leas Alain
Wang Junkuan
Nessler Cynthia L.
Nestec S.A.
Vogt & O'Donnell, LLP
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