CA2128717A1 - Composite frozen confections - Google Patents
Composite frozen confectionsInfo
- Publication number
- CA2128717A1 CA2128717A1 CA002128717A CA2128717A CA2128717A1 CA 2128717 A1 CA2128717 A1 CA 2128717A1 CA 002128717 A CA002128717 A CA 002128717A CA 2128717 A CA2128717 A CA 2128717A CA 2128717 A1 CA2128717 A1 CA 2128717A1
- Authority
- CA
- Canada
- Prior art keywords
- couverture
- confection
- crisp
- layer
- ice cream
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Couverture coated, bar shaped, frozen confection comprising at least one layer of ice cream (4; 13), at least one layer of chewy confection material (6; 15) and at least one continuous layer of a crisp confection material (1; 11) enrobed with a moisture barrier material (3; 12, 16). The methods of manufacturing this product comprise uniting the internal ingredients and thereafter enrobing with couverture or premoulding the couverture coating, putting the internal ingredients therein and finally closing the coating.
Description
WQ Q3/14644 PCr/GB93/00201 Composite frozen confect1Ons : The present invention relates to a composite frozen confection, shaped:as a bar and comprising materials of : 5 different texture and taste Frozen confections comprising ice cream, couverture . and a chewy confection material like fudge and toffee in a bar:shape are well known in the art and have been on ~ale lO~ for:many years.
In the present specification, the term "ice cream" not only~ comprises~ ice confection material made with cream, mil~ fat or any:other animal or vegetable fat, for example 15~ ice milks~ ~rozen yoghurts and frozen custards, but also any other aerated frozen confection material such as mollorine,:milk:ioe and such like products comprising sugar substitute and/or~fat substitutes~
2U~ :: The term "couverture" comprises chocolate, milk chocolate, mock chocolate, white chocolate, :fat coatings and similar confectionery products comprising fat substitutes.
25~ ~ "Bar products" and "bar shape" in this specificatlon and claims are well-known terms in the ~rozen confection industr~ and.refer to any oblong product for one person having about a rectangular base while the cross section may be rectangular, square, trapezoid, domes or roundish.
WO93/14~ P~T/~93/~0201 21~717 An aim of the invention is to provide a bar-shaped, frozen confection having a high textural contrast and, as a result thereof, a different eating experience from the existing ones. The invention also seeks to provide products having a good keepability and being capable of an economic industrial production.
The invention provides thereto a couverture-coated, bar-shaped, frozen confection comprising at least one layer of ice creamf at least one layer of chewy confection material and at least one continuous layer of a crisp confection material enrobed with a moisture barrier material.
A particular feature of the invention is the positioning of the chewy layer on one surface of the ic~
cream component and the crisp layer on the opposite surface. This arrangement gives a particularly pleasant and enjoyable eating sensation as the bite passes through the chewy, ice cream and crisp layers in turn.
For an increased crispness experience, preferably the layer of ~crisp confection material is composed of a plurality of crisp layers laminated with an adhesive confection material of low water acti~ity, i.e.
sufficiently low to prevent moisture from migrating from said adhesive confection material to the crisp layers, such as toffee, fudge, caramel and sugar paste.
In a convenient embodiment as regards manufacture thereof, the moisture barrier coating is a coùverture coating. Other moisture barrier coatings such as fat coatings, casein coatings etcetera may be used as well.
The invention includes a method of manufacturing a couverture-coated, bar-shaped, frozen confection product which comprises assembling an ice cream component, having SlJBS~lT~J~E SHEET
WO93/14~ PCT/GB93~00~01 a chewy layer, and a crisp component in alignment with an intermediate moisture barrier, preferably couverture, and enrobing the assembly.
The invention also provides a method of manufacturing the above-mentioned product, comprising coating at least one side of an oblvng slab of crisp confection material with a moisture barrier material, preferabl~ couverture, putting this coated slab in contact with a piece of ice cream of about the same length and width as the slab while arranging an adhesive material in between, applying at least one layer of chewy confection materialr either before or after combining the ice cream and the crisp slab, and finally enrobing the composite so obtained with couverture.
In a convenient embodiment, couverture, while in a mol~en state, is used as the adhesive material. This molten state can be realized ~y com~ining the materials so quickly after coating with couverture that the latter has not h~rdened yet. In practice, however, this may give ~ problems, particularly if the process is stopped for some ;; ~ time, and therefore remelting the couverture by application of heat is preferred. For an improved contact between the ice cream piece and the crisp slab, it is preferred that bo~h, at least at the sides facing each other, are coated with couverture.
:
In another convenient embodiment, in particular for easier positioning and more accurate shaping, a mould having the proper sizes for a bar product is internally coated with fluid couverture, thereafter partly filled with a layer of ice cream and at least one layer of chewy confection material, a slab of crisp confection material having a moisture barrier coating on at least the side to con~act the ice cream is put in contact with the ice cream and the open side of the mould is closed with couverture.
For safely protecting the crispness of the crisp maaterial WO93/14~ PC~/GB93~00201 _ 4 _ l over extended periods, it is preferred that the slab of this material is entirely enrobed with couverture before contacting it with the ice cream.
The invention will be explained in the following description of some preferred embodiments thereof, both regarding the product and the process.
In the drawings Fig.l shows a cross-sectional view of one embodiment of a confection according to the invention i ~ig.2 shows a similar view of another embodiment;
lS Fig.3 shows a perspective view of the confection of Fig. l;
Fiy.4 shows a schematic representation of a method of manufacturing the product of Fig~
Fig.S shows a schematic representation of such a 20 ~ method for the product of Fig. 2, and Fig.6 is a block dlagram of a production process.
The confection product, as shown in cross section in Fig~. l, comprises two slabs of crisp baked wafers 25~ laminated together by a layer of nougat 2 and enclosed in a layer of cou~erture 3~
`
:
: ~
An oblong bloc of ice cream 4 having a bottom coating S of couverture is adhered on the top couverture layer 3 of ~e wafer laminate l,2. A layer 5 of toffee is positioned on top df the ice cream bloc 4 and this composite is enclosed in a couverture layer 7.
This product, as shown in perspective view in Fig. 3, can be manufactured by coating an oblong slab l of wafer with a layer of warm fluid nougat 2 and pressing a second .
slab of wafer l of the same size as the first one onto the WO93/14~ 2 12 ~ 717 PCT/GB93/00201 nougat layer to form a wafer sandwich. This wafer sandwich is enrobed with molten couverture 3, resulting in a lower intermediate product 8.
An oblong bloc of hardened ice cream 4 having the same base size as the wafer slabs l is provided with a layer of toffee 6, which is dispensed in liquid state on top of said bloc 4. The lower part of the bloc is dipped in molten couverture forming a bottom coating 5. Thereby an upper intermediate product 9 is obtained.
After sufficiently heating the top surface of the couverture enrobing 3 of the lower intermediate product 8 for melting it as schematically shown in Fig. 4, using any type of heat source l0, such as an IR source, a gas flame, ; the upper intermediate product 9 is put on to~ with sufficient pressure to unite both products 8 and 9.
Finally, the ~combined products are el-ltirely enclosed 20 ~ in molten couverture, e.g. by enrobing, dipping, spraying, as is usual in ~rozen confectionery, resulting in the product as shown in Fig. lo An alternative embodiment of the product of the 25~;~ invention is shown in cross section in Fig. 2. A base slab ll of crisp cooker-extruded cereal product having a real ~~ .
chocolate coating 12 on top is supporting an oblong bloc 13 of lce cream having nut particles 14 dispersed therein. On top of this bloc, two longitudinal ~trands 15 of toffee are~, 30 l~arranged and ;the combined product is enclosed ijn a real chocolate coating 16.
, ~ :
second~ manufacturing method suitable for manufacturing the product as shown in Fig. 2 is schemat~cally shown in Fig. 5.
~ ' A mould 17, which may be rigid, e.g. o~ metal, or W093/14~ PCT/GBg3/00201 212~ ~17 6 ' -flexible, e.g. a plastic of polymer material, is internally coated with a real chocolate layer 16. Two longitudinal strands 15 of toffee are deposited on the bottom of the coated mould and thereafter fresh frozen ice cream 13 having hazelnut particles 14 dispersed therein is dispensed into this mould. A wafer slab 11 having a chocolate coating 12 on one side thereof is put into the mould with the coated side in contact with the viscous ice cream 13 to almost fill the moulding cavity of this mould. The opening of said cavity is closed by pouring or spraying moletn chocolate therein, so as to adhere to the upper edges of the chocolate layer 16. The completed frozen confection product is demoulded after the chocolate coating has sufficiently shrunk to release itself from the mould.
Fig. 6 shows a block diagram of a production process.
Ice cream was extruded in a continuous length having ~he depth and width of the end product component. The length had a depression in the top surface which received the c~ewy component. This extruded material, ie ice cream plus~chewy layer, was then cut to length to form por~ions by a knife and then hardened by passing it throuyh a chill ~cabinet. The portion was then passed through a molten ; 25 ~couYerture to enrobe the bottom surface or, preferably, through a couverture curtain to provide complete enrobing.
The enrobed ice cream then passed through an aftercooler to ~ obtain rapid solidification of the couverture.
:
In parallel with the previous procedure, a she t of wafers, comprising two thin sheets with an intermediate layer of nougat, was cut to size. These wafers, which form the base of the bar product, were separated and guided to a station where a strip of liquid chocoIate was placed on the upper surface.
The cooled enrobed ice cream was then aligned in a SlJBSTlTlJTE SHEET
WO93fl4~ PCT/GB93/00201 : 212~717 unit designed to pick up an ice cream component and assemble it on a wafer in alignment.
The liquid chocolate strip caused the wafer and ice S cream component to adhere in alignment. The assembly was then completely enrobed, cooled and packaged.
: 1~
20:
;25~
"~ 3 0 ~ ! I
. ~:, ~,:
SUBSTlTll)TE SHEET
In the present specification, the term "ice cream" not only~ comprises~ ice confection material made with cream, mil~ fat or any:other animal or vegetable fat, for example 15~ ice milks~ ~rozen yoghurts and frozen custards, but also any other aerated frozen confection material such as mollorine,:milk:ioe and such like products comprising sugar substitute and/or~fat substitutes~
2U~ :: The term "couverture" comprises chocolate, milk chocolate, mock chocolate, white chocolate, :fat coatings and similar confectionery products comprising fat substitutes.
25~ ~ "Bar products" and "bar shape" in this specificatlon and claims are well-known terms in the ~rozen confection industr~ and.refer to any oblong product for one person having about a rectangular base while the cross section may be rectangular, square, trapezoid, domes or roundish.
WO93/14~ P~T/~93/~0201 21~717 An aim of the invention is to provide a bar-shaped, frozen confection having a high textural contrast and, as a result thereof, a different eating experience from the existing ones. The invention also seeks to provide products having a good keepability and being capable of an economic industrial production.
The invention provides thereto a couverture-coated, bar-shaped, frozen confection comprising at least one layer of ice creamf at least one layer of chewy confection material and at least one continuous layer of a crisp confection material enrobed with a moisture barrier material.
A particular feature of the invention is the positioning of the chewy layer on one surface of the ic~
cream component and the crisp layer on the opposite surface. This arrangement gives a particularly pleasant and enjoyable eating sensation as the bite passes through the chewy, ice cream and crisp layers in turn.
For an increased crispness experience, preferably the layer of ~crisp confection material is composed of a plurality of crisp layers laminated with an adhesive confection material of low water acti~ity, i.e.
sufficiently low to prevent moisture from migrating from said adhesive confection material to the crisp layers, such as toffee, fudge, caramel and sugar paste.
In a convenient embodiment as regards manufacture thereof, the moisture barrier coating is a coùverture coating. Other moisture barrier coatings such as fat coatings, casein coatings etcetera may be used as well.
The invention includes a method of manufacturing a couverture-coated, bar-shaped, frozen confection product which comprises assembling an ice cream component, having SlJBS~lT~J~E SHEET
WO93/14~ PCT/GB93~00~01 a chewy layer, and a crisp component in alignment with an intermediate moisture barrier, preferably couverture, and enrobing the assembly.
The invention also provides a method of manufacturing the above-mentioned product, comprising coating at least one side of an oblvng slab of crisp confection material with a moisture barrier material, preferabl~ couverture, putting this coated slab in contact with a piece of ice cream of about the same length and width as the slab while arranging an adhesive material in between, applying at least one layer of chewy confection materialr either before or after combining the ice cream and the crisp slab, and finally enrobing the composite so obtained with couverture.
In a convenient embodiment, couverture, while in a mol~en state, is used as the adhesive material. This molten state can be realized ~y com~ining the materials so quickly after coating with couverture that the latter has not h~rdened yet. In practice, however, this may give ~ problems, particularly if the process is stopped for some ;; ~ time, and therefore remelting the couverture by application of heat is preferred. For an improved contact between the ice cream piece and the crisp slab, it is preferred that bo~h, at least at the sides facing each other, are coated with couverture.
:
In another convenient embodiment, in particular for easier positioning and more accurate shaping, a mould having the proper sizes for a bar product is internally coated with fluid couverture, thereafter partly filled with a layer of ice cream and at least one layer of chewy confection material, a slab of crisp confection material having a moisture barrier coating on at least the side to con~act the ice cream is put in contact with the ice cream and the open side of the mould is closed with couverture.
For safely protecting the crispness of the crisp maaterial WO93/14~ PC~/GB93~00201 _ 4 _ l over extended periods, it is preferred that the slab of this material is entirely enrobed with couverture before contacting it with the ice cream.
The invention will be explained in the following description of some preferred embodiments thereof, both regarding the product and the process.
In the drawings Fig.l shows a cross-sectional view of one embodiment of a confection according to the invention i ~ig.2 shows a similar view of another embodiment;
lS Fig.3 shows a perspective view of the confection of Fig. l;
Fiy.4 shows a schematic representation of a method of manufacturing the product of Fig~
Fig.S shows a schematic representation of such a 20 ~ method for the product of Fig. 2, and Fig.6 is a block dlagram of a production process.
The confection product, as shown in cross section in Fig~. l, comprises two slabs of crisp baked wafers 25~ laminated together by a layer of nougat 2 and enclosed in a layer of cou~erture 3~
`
:
: ~
An oblong bloc of ice cream 4 having a bottom coating S of couverture is adhered on the top couverture layer 3 of ~e wafer laminate l,2. A layer 5 of toffee is positioned on top df the ice cream bloc 4 and this composite is enclosed in a couverture layer 7.
This product, as shown in perspective view in Fig. 3, can be manufactured by coating an oblong slab l of wafer with a layer of warm fluid nougat 2 and pressing a second .
slab of wafer l of the same size as the first one onto the WO93/14~ 2 12 ~ 717 PCT/GB93/00201 nougat layer to form a wafer sandwich. This wafer sandwich is enrobed with molten couverture 3, resulting in a lower intermediate product 8.
An oblong bloc of hardened ice cream 4 having the same base size as the wafer slabs l is provided with a layer of toffee 6, which is dispensed in liquid state on top of said bloc 4. The lower part of the bloc is dipped in molten couverture forming a bottom coating 5. Thereby an upper intermediate product 9 is obtained.
After sufficiently heating the top surface of the couverture enrobing 3 of the lower intermediate product 8 for melting it as schematically shown in Fig. 4, using any type of heat source l0, such as an IR source, a gas flame, ; the upper intermediate product 9 is put on to~ with sufficient pressure to unite both products 8 and 9.
Finally, the ~combined products are el-ltirely enclosed 20 ~ in molten couverture, e.g. by enrobing, dipping, spraying, as is usual in ~rozen confectionery, resulting in the product as shown in Fig. lo An alternative embodiment of the product of the 25~;~ invention is shown in cross section in Fig. 2. A base slab ll of crisp cooker-extruded cereal product having a real ~~ .
chocolate coating 12 on top is supporting an oblong bloc 13 of lce cream having nut particles 14 dispersed therein. On top of this bloc, two longitudinal ~trands 15 of toffee are~, 30 l~arranged and ;the combined product is enclosed ijn a real chocolate coating 16.
, ~ :
second~ manufacturing method suitable for manufacturing the product as shown in Fig. 2 is schemat~cally shown in Fig. 5.
~ ' A mould 17, which may be rigid, e.g. o~ metal, or W093/14~ PCT/GBg3/00201 212~ ~17 6 ' -flexible, e.g. a plastic of polymer material, is internally coated with a real chocolate layer 16. Two longitudinal strands 15 of toffee are deposited on the bottom of the coated mould and thereafter fresh frozen ice cream 13 having hazelnut particles 14 dispersed therein is dispensed into this mould. A wafer slab 11 having a chocolate coating 12 on one side thereof is put into the mould with the coated side in contact with the viscous ice cream 13 to almost fill the moulding cavity of this mould. The opening of said cavity is closed by pouring or spraying moletn chocolate therein, so as to adhere to the upper edges of the chocolate layer 16. The completed frozen confection product is demoulded after the chocolate coating has sufficiently shrunk to release itself from the mould.
Fig. 6 shows a block diagram of a production process.
Ice cream was extruded in a continuous length having ~he depth and width of the end product component. The length had a depression in the top surface which received the c~ewy component. This extruded material, ie ice cream plus~chewy layer, was then cut to length to form por~ions by a knife and then hardened by passing it throuyh a chill ~cabinet. The portion was then passed through a molten ; 25 ~couYerture to enrobe the bottom surface or, preferably, through a couverture curtain to provide complete enrobing.
The enrobed ice cream then passed through an aftercooler to ~ obtain rapid solidification of the couverture.
:
In parallel with the previous procedure, a she t of wafers, comprising two thin sheets with an intermediate layer of nougat, was cut to size. These wafers, which form the base of the bar product, were separated and guided to a station where a strip of liquid chocoIate was placed on the upper surface.
The cooled enrobed ice cream was then aligned in a SlJBSTlTlJTE SHEET
WO93fl4~ PCT/GB93/00201 : 212~717 unit designed to pick up an ice cream component and assemble it on a wafer in alignment.
The liquid chocolate strip caused the wafer and ice S cream component to adhere in alignment. The assembly was then completely enrobed, cooled and packaged.
: 1~
20:
;25~
"~ 3 0 ~ ! I
. ~:, ~,:
SUBSTlTll)TE SHEET
Claims (10)
1. Couverture-coated, bar-shaped, frozen confection comprising at least one layer of ice cream (4; 13), at least one layer of chewy confection material (6; 15) and at least one continuous layer of a crisp confection material (1; 11) enrobed with a moisture barrier material (3; 12, 16).
2. Confection according to Claim 1, wherein the layer of crisp confection material is composed of a plurality of crisp layers (1) laminated with an adhesive confection material (2) of low water activity.
3. Confection according to Claim 1, wherein the moisture barrier is a couverture.
4. A method of manufacturing a couverture coated, bar-shaped, frozen confection product comprising coating at least one side of an oblong slab of crisp confection material (1) with a moisture barrier material (3), putting this coated slab in contact with a piece (4) of ice cream of about the same length and width as the slab while arranging an adhesive material in between, applying at least one layer of chewy confection material (6), either before or after combining the ice cream and the crisp slab, and finally enrobing the composite so obtained with couverture (7).
5. The method of Claim 4, wherein the moisture barrier material (3) is a couverture.
6. The method of Claim 4 or 5, wherein the adhesive material is couverture while in a molten state.
7. The method of any Claims 4 to 6, wherein the ice cream (4) is coated with couverture (5) at least at the side to contact the crisp material.
8. The method of manufacturing a couverture-coated, bar-shaped, frozen confection product, wherein a mould (17) is internally coated with couverture (16), thereafter partly filled with a layer of ice cream (13) and at least one layer of chewy confection material (15), a slab of crisp confection material (11) having a moisture barrier coaating (12) on at least the side to contact the ice cream is put in contact with the ice cream (13) and the open side of the mould is closed with couverture.
9. The method of any Claims 4 to 8, wherein the slab of crisp material is enrobed with couverture before contacting it with the ice cream.
10. The method of Claim 4 or 8, wherein the slab of crisp confection material is composed of a plurality of crisp layers (1) laminated with an adhesive confection material (2) of low water activity.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP92300791.8 | 1992-01-30 | ||
| EP92300791 | 1992-01-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2128717A1 true CA2128717A1 (en) | 1993-08-05 |
Family
ID=8211253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002128717A Abandoned CA2128717A1 (en) | 1992-01-30 | 1993-01-29 | Composite frozen confections |
Country Status (13)
| Country | Link |
|---|---|
| EP (1) | EP0624061A1 (en) |
| JP (1) | JPH07503138A (en) |
| AU (1) | AU3365793A (en) |
| CA (1) | CA2128717A1 (en) |
| FI (1) | FI943552A0 (en) |
| GB (1) | GB2263615A (en) |
| HU (1) | HU9402233D0 (en) |
| MX (1) | MX9300463A (en) |
| NO (1) | NO942829D0 (en) |
| SK (1) | SK90394A3 (en) |
| TR (1) | TR26696A (en) |
| WO (1) | WO1993014644A1 (en) |
| ZA (1) | ZA93654B (en) |
Families Citing this family (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0743825B1 (en) * | 1994-02-11 | 1998-08-05 | Unilever Plc | Coating for ice confection |
| US5482728A (en) * | 1994-03-02 | 1996-01-09 | Dove International - Division, Mars, Incorporated | Ice cream confection |
| ATE241913T1 (en) * | 1995-03-22 | 2003-06-15 | Nestle Sa | METHOD AND DEVICE FOR PRODUCING OBJECTS FROM FROZEN CONFECTIONAL PRODUCTS |
| EP0733308B1 (en) * | 1995-03-22 | 2003-06-04 | Societe Des Produits Nestle S.A. | Process and apparatus for making frozen confectionary articles |
| AU7492696A (en) * | 1995-10-23 | 1997-05-15 | Unilever N.V. | Composite food product with moisture barrier |
| GB2306290A (en) * | 1995-10-31 | 1997-05-07 | Nestle Sa | Confectionery containing chocolate shapes |
| DE69636931T2 (en) * | 1995-10-31 | 2007-11-15 | Société des Produits Nestlé S.A. | SHAPED CHOCOLATE PARTICLES FOR DISPERSION IN OR DISTRIBUTION ON CONFIGURATED GOODS |
| US5789008A (en) * | 1996-01-31 | 1998-08-04 | Neal B. Julien | Ice cream sandwich and method of making the same |
| US6299923B1 (en) | 1997-02-28 | 2001-10-09 | Nestec Sa | Process for producing an ice confection |
| US6099874A (en) * | 1997-11-28 | 2000-08-08 | Tip Top Investments | Frozen novelties and their manufacture |
| AU700324B3 (en) * | 1997-11-28 | 1998-12-24 | Tip Top Investments Limited | Frozen novelties and their manufacture |
| US6110515A (en) * | 1998-02-19 | 2000-08-29 | Mars Incorporated | Method to prevent confectionery color bleed to aqueous frozen media |
| US6207207B1 (en) * | 1998-05-01 | 2001-03-27 | Mars, Incorporated | Coated confectionery having a crispy starch based center and method of preparation |
| US6824808B2 (en) * | 2001-05-09 | 2004-11-30 | Nestec S.A. | Chewy candy analogue, method of making, and composite ice confections containing same |
| EP1476025B1 (en) * | 2002-02-13 | 2010-11-24 | General Mills Marketing, Inc. | product with frozen dessert and sweet, crunchy and brittle topping |
| BE1015659A4 (en) * | 2003-08-25 | 2005-07-05 | Praline production process comprises adding part of plant on top of lipid layer in mould and covering with chocolate | |
| CN105831386A (en) * | 2016-05-20 | 2016-08-10 | 沈阳德氏冷饮食品有限公司 | Frozen drink of embedded forming food |
| AT522606B1 (en) * | 2019-05-06 | 2021-02-15 | Heidi Chocolat Ag Niemetz Schwedenbomben Niederlassung Oesterreich | Process for making a confectionery |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE621763A (en) * | ||||
| GB187919A (en) * | 1922-05-02 | 1922-11-02 | Christian Kent Nelson | Confection and a process for making the same |
| US1511878A (en) * | 1923-04-30 | 1924-10-14 | Gargay William | Confection |
| US1869464A (en) * | 1932-04-14 | 1932-08-02 | Clark Paul Wesley | Confection |
| US2004863A (en) * | 1933-06-12 | 1935-06-11 | Harvey C Gibson | Confection |
| US2200977A (en) * | 1938-01-25 | 1940-05-14 | William C Baxter | Food product and method of making same |
| US2511082A (en) * | 1948-06-25 | 1950-06-13 | Rubin Alfred | Edible food product |
| FR1441878A (en) * | 1965-07-02 | 1966-06-10 | Frozen piece and its preparation process | |
| US3537866A (en) * | 1967-07-14 | 1970-11-03 | Kitchens Of Sara Lee Inc | Method of producing a packaged whipped cream layer cake |
-
1993
- 1993-01-28 MX MX9300463A patent/MX9300463A/en unknown
- 1993-01-28 TR TR93/0094A patent/TR26696A/en unknown
- 1993-01-29 CA CA002128717A patent/CA2128717A1/en not_active Abandoned
- 1993-01-29 EP EP93902485A patent/EP0624061A1/en not_active Withdrawn
- 1993-01-29 SK SK903-94A patent/SK90394A3/en unknown
- 1993-01-29 ZA ZA93654A patent/ZA93654B/en unknown
- 1993-01-29 JP JP5513063A patent/JPH07503138A/en active Pending
- 1993-01-29 AU AU33657/93A patent/AU3365793A/en not_active Abandoned
- 1993-01-29 HU HU9402233A patent/HU9402233D0/en unknown
- 1993-01-29 WO PCT/GB1993/000201 patent/WO1993014644A1/en not_active Application Discontinuation
- 1993-01-29 GB GB9301813A patent/GB2263615A/en not_active Withdrawn
-
1994
- 1994-07-29 NO NO942829A patent/NO942829D0/en unknown
- 1994-07-29 FI FI943552A patent/FI943552A0/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| SK90394A3 (en) | 1995-01-12 |
| NO942829L (en) | 1994-07-29 |
| JPH07503138A (en) | 1995-04-06 |
| AU3365793A (en) | 1993-09-01 |
| FI943552A (en) | 1994-07-29 |
| NO942829D0 (en) | 1994-07-29 |
| HU9402233D0 (en) | 1994-10-28 |
| FI943552A0 (en) | 1994-07-29 |
| MX9300463A (en) | 1994-07-29 |
| ZA93654B (en) | 1994-07-29 |
| EP0624061A1 (en) | 1994-11-17 |
| TR26696A (en) | 1995-05-15 |
| GB2263615A (en) | 1993-08-04 |
| WO1993014644A1 (en) | 1993-08-05 |
| GB9301813D0 (en) | 1993-03-17 |
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| Date | Code | Title | Description |
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| FZDE | Dead |