Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Frozen material
Patent
1992-02-04
1993-10-26
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Frozen material
426101, 426249, 426565, A23G 900
Patent
active
052564266
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The invention relates to a combination popsicle having a core or core stuff made of ice cream, cookie and the like, and an ice layer of ice cream, a sherbet, cracked ice with syrup or the like, integrally formed on the outer periphery of the core stuff, a method of making the combination popsicle and a device used in the manufacturing method.
BACKGROUND OF THE INVENTION
Conventionally various ices of the bar type are on the market. For example, there are a single kind of ice cream 1 as shown in FIG. 17, an ice cream 1 covered with a layer of chocolate 2 as shown in FIG. 18, and a sherbet 3 forming a shell containing cracked ice with syrup 4 therein as shown in FIG. 19. These ices are shaped by using molds whose kinds are limited, so that it is difficult to give a unique shape to the ices. As those ices have no characteristic appearance and their surface is flat, they have little factors which attract consumers'eyes. Although combination ices in which a surface of ice cream 1 is covered with relatively larger granules of cookie crunch or nuts 5, as shown in FIG. 20 are on the market recently, this type of combined ice has a disadvantage that the cookie crunch or the like thereon easily falls off the ice cream 1 when it is subjected to physical impact upon transportation or in storage.
Accordingly, an object of the present invention is to provide a combination popsicle wherein ice, such as ice cream, a sherbet and cracked ice with syrup is formed on the outer periphery of the core stuff integrally or in a body, the surface of the combination ice has unevenness or irregularity to give a novel appearance, a method of manufacturing the combination ice and a device to be used in the manufacturing method.
SUMMARY OF THE INVENTION
To accomplish the above object, the present invention provides a combination popsicle, as a first embodiment, comprising a core stuff of edible material and an ice layer having random uneven surface, the ice layer being formed on the outer periphery of the core stuff integrally, the mean difference in height between a protruded part and a recessed part on the surface of the uneven ice layer being 0.5 to 6 mm, a method of making a combination popsicle in which an ice layer having random uneven surface is formed on the outer periphery of a core stuff of edible material integrally, as a second embodiment, comprising steps of preparing an ice mixture containing fine or minute crystals of ice, making the fine or minute crystals cohere so as to cake or lump, agitating the ice mixture to crush the lumps into granules of uneven diameters and to re-scatter them, preparing a core stuff and cooling its surface, soaking the core stuff in a bath of the semi-frozen ice mixture having the re-scattered granules, and causing a semi-frozen ice layer formed on the outer periphery of the core stuff in the soaking step to be frozen and set by a quick freezing, and as a third embodiment, a device for manufacturing a combination popsicle comprising a main conveyer of an intermittent feed motion, a sub-conveyer of an intermittent feed motion synchronized with that of the main conveyer, a first transferring means for transferring the core stuff brought to a predetermined stopping position P by the main conveyer to a predetermined stopping position Q of the sub-conveyer, and a second transferring means for transferring the core stuff brought to a stopping position R which is n pitch away from the core stuff moved position Q to a stopping position S which is n pitch away from the stopping position P of the main conveyor, said core stuff transferred from the position Q to the position R by the sub-conveyer being soaked in a bath of a semi-frozen ice mixture.
The inventors made a series of researches for providing a combination popsicle which has protrusions and recesses on the surface of an ice layer at random to give a unique appearance, without being restricted by molds, and found that when a core stuff of edible material is soaked in a bath of semi-frozen ice mixture containing ice
REFERENCES:
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patent: 2570031 (1951-10-01), Gibson
patent: 2747525 (1956-05-01), Lund
patent: 4310559 (1982-01-01), Mita et al.
patent: 4353927 (1982-10-01), Lovercheck
Makino Susumu
Shimazaki Masakazu
Takeno Kimitaka
Tomioka Hisahiro
Hunter Jeanette
Kanebo Ltd.
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