GB2217174A - Confection - Google Patents

Confection Download PDF

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Publication number
GB2217174A
GB2217174A GB8809328A GB8809328A GB2217174A GB 2217174 A GB2217174 A GB 2217174A GB 8809328 A GB8809328 A GB 8809328A GB 8809328 A GB8809328 A GB 8809328A GB 2217174 A GB2217174 A GB 2217174A
Authority
GB
United Kingdom
Prior art keywords
confection
couverture
aerated
ice
chilled
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.)
Withdrawn
Application number
GB8809328A
Other versions
GB8809328D0 (en
Inventor
Vijay Arjun Sawant
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Original Assignee
Unilever PLC
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever PLC filed Critical Unilever PLC
Priority to GB8809328A priority Critical patent/GB2217174A/en
Publication of GB8809328D0 publication Critical patent/GB8809328D0/en
Priority to CA000585668A priority patent/CA1327483C/en
Priority to JP1500732A priority patent/JPH0687746B2/en
Priority to US07/381,671 priority patent/US5017390A/en
Priority to EP19880202873 priority patent/EP0322952B1/en
Priority to PCT/EP1988/001155 priority patent/WO1989005588A2/en
Priority to DE8888202873T priority patent/DE3868902D1/en
Priority to AU29019/89A priority patent/AU607838B2/en
Priority to ES198888202873T priority patent/ES2030162T3/en
Priority to AU29019/89A priority patent/AU2901989A/en
Priority to AT88202873T priority patent/ATE72936T1/en
Publication of GB2217174A publication Critical patent/GB2217174A/en
Priority to GR920400635T priority patent/GR3004280T3/el
Priority to CA000616739A priority patent/CA1336828C/en
Withdrawn legal-status Critical Current

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
    • A23G9/44—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
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2069—Moulding or shaping of cellular or expanded articles
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/14—Continuous production
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/283—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for filling containers with material
    • 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
    • A23G9/322—Products for covering, coating, finishing, decorating
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)

Abstract

A confection comprises ice confection or chilled mousse like material, and fat based couverture material showing cellular structure. Aeration of the couverture material may be carried out with CO2. The aerated couvertive may be arranged in or on or dispensed into the confection material or used as an interleaving layer between different confection layers.

Description

CONFECTION The invention relates to ice confections and chilled confections and in particular such confections containing additional material resulting in textural contrasts.
Combining ice confection material, such as ice cream, ice milk and mellorine, with fat based couverture is well known in the art. Examples being chocolate coatings on ice cream bars, interleaving layers in ice gateaux, chocolate chips in the body of ice cream and "straciatella". The term fat based couverture in this specification and claims relates to a product which is solid at ambient temperature, has a continuous fat phase and which may contain sweeteners such as sugar, flavouring such as cocoa, vanilla, caramel, coffee and eventually milk solids.
Consumers appreciate the above described texture contrast, however, the fat based couverture should be applied such that the final product having a usual temperature for ice confections or chilled confections of say -20 to -5 C and +5 to +10 C respectively can be eaten without too much difficulty in spite of the hardness of the fatbased
couvertures at these temperatures. Namely if chocolate or in general fat-based couverture would be used in relatively large pieces in frozen or chilled confections consumers would experience an incompatibility of textures at these temperatures.
Known solutions for solving this problem of hard couvertures involve using relatively small particles, flakes, curled up pieces thin layers or couverture modified by adding a relatively low melting point fat.
Different therefrom, the invention provides a solution which puts fewer limits to the size or to the melting point and consequently the melting characteristics of the couverture material in the mouth. To that end the invention is characterized in that the couverture material is aerated showing a cellular structure.
Aerated in this context means any gas expanded structure, such as with CO2.
To be readily consumable at temperatures right from the freezing or chill cabinet the aerated couverture preferably has an overrun of at least 50% preferably 100%.
The aerated couverture may be used in different manners, such as a slab or a bar arranged as a core in the confection, a plug or relatively big lump in the body of the confection, as a coating, as a layer, as a plurality of particles dispensed in the body of the confection material, as an edible container or as a swirled dispersion or ripple distributed through the confection material. A good perception is obtained if the particles have an average particle size of at least 1,5 mm cube and in case of larger gas cells of say more than 1 mm diameter of at least 2 mm cube.
In another embodiment the aerated couverture may be incorporated in the confection product as one or more interleaving layers between confection layers or between a confection layer and a different confection layer.
An aerated coating suitably reduces cracking off, which would occur if unaerated material in a similar thickness would be applied, since an aerated coating is less brittle than an unaerated coating of the same thickness.
When making shaped confection products aerated couverture can also be used as a swirl in the body thereof by simply extruding the aerated molten couverture material into the confection material.

Claims (9)

1. Confection comprising ice confection or chilled mousse like material and fat based couverture material, characterized in that the couverture material is aerated showing cellular structure.
2. Confection according to claim 1, wherein the aerated couverture is arranged as a slab or a bar arranged as a core in the ice or chilled confection.
3. Confection according to claim 1, wherein the aerated couverture is arranged as a single plug in the body of the confection.
4. Confection according to claim 1, wherein the aerated couverture is arranged as a coating.
5. Confection according to claim 1, wherein the aerated couverture is arranged as one or more interleaving layers.
6. Confection according to claim 1, wherein the aerated couverture is dispersed as a plurality of particles in the body of the confection material.
7. Confection according to claim 1, wherein the aerated couverture is shaped as a container wherein the ice or chilled confection is contained.
8. Confection according to claim 1, wherein the aerated couverture as a swirl or ripple in the body of the confection material.
9. Confection according to any claim 1 to 8, wherein the aerated couverture has on overrun of at least 50%, preferably 100%.
GB8809328A 1987-12-14 1988-04-20 Confection Withdrawn GB2217174A (en)

Priority Applications (13)

Application Number Priority Date Filing Date Title
GB8809328A GB2217174A (en) 1988-04-20 1988-04-20 Confection
CA000585668A CA1327483C (en) 1987-12-14 1988-12-12 Confection and method and apparatus for manufacturing it
AT88202873T ATE72936T1 (en) 1987-12-14 1988-12-14 CONFECTIONERY APPARATUS AND METHOD FOR PRODUCTION THEREOF.
DE8888202873T DE3868902D1 (en) 1987-12-14 1988-12-14 CONFECTIONERY DEVICE AND METHOD FOR THE PRODUCTION THEREOF.
US07/381,671 US5017390A (en) 1987-12-14 1988-12-14 Confection and method and apparatus for manufacturing it
EP19880202873 EP0322952B1 (en) 1987-12-14 1988-12-14 Confection and method and apparatus for manufacturing it
PCT/EP1988/001155 WO1989005588A2 (en) 1987-12-14 1988-12-14 Confection and method and apparatus for manufacturing it
JP1500732A JPH0687746B2 (en) 1987-12-14 1988-12-14 Confectionery and its manufacturing method and device
AU29019/89A AU607838B2 (en) 1987-12-14 1988-12-14 Confection and method for manufacturing it
ES198888202873T ES2030162T3 (en) 1987-12-14 1988-12-14 GASIFIED SWEET AND METHOD AND APPARATUS FOR ITS MANUFACTURE.
AU29019/89A AU2901989A (en) 1987-12-14 1988-12-14 Confection and method for manufacturing it
GR920400635T GR3004280T3 (en) 1987-12-14 1992-04-06
CA000616739A CA1336828C (en) 1987-12-14 1993-08-23 Confection and method and apparatus for manufacturing it

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB8809328A GB2217174A (en) 1988-04-20 1988-04-20 Confection

Publications (2)

Publication Number Publication Date
GB8809328D0 GB8809328D0 (en) 1988-05-25
GB2217174A true GB2217174A (en) 1989-10-25

Family

ID=10635516

Family Applications (1)

Application Number Title Priority Date Filing Date
GB8809328A Withdrawn GB2217174A (en) 1987-12-14 1988-04-20 Confection

Country Status (1)

Country Link
GB (1) GB2217174A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001015543A1 (en) * 1999-08-27 2001-03-08 Apv Systems Limited Confectionery coatings
US6335759B1 (en) * 1997-08-21 2002-01-01 Nobuo Harada Pinhole video camera
US6951660B2 (en) 1999-04-22 2005-10-04 Apv Systems Limited Confectionery coatings
US6983683B2 (en) 1999-10-22 2006-01-10 Apv Systems Limited Confectionery aeration system
CN102917597A (en) * 2010-05-04 2013-02-06 雀巢产品技术援助有限公司 Frozen confectionery with aerated coating
CN105962402A (en) * 2016-06-29 2016-09-28 河南农业大学 Frost crack-resisting quick-frozen food
EP2729013B1 (en) 2011-07-06 2018-02-21 Kraft Foods R & D, Inc. Method for manufacturing an aerated confectionery shell

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2006597A (en) * 1977-07-27 1979-05-10 Oakes Ltd E T Method and apparatus for producing a cellular product
GB2143718A (en) * 1981-08-26 1985-02-20 Unilever Plc Composite confection products

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2006597A (en) * 1977-07-27 1979-05-10 Oakes Ltd E T Method and apparatus for producing a cellular product
GB2143718A (en) * 1981-08-26 1985-02-20 Unilever Plc Composite confection products

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6335759B1 (en) * 1997-08-21 2002-01-01 Nobuo Harada Pinhole video camera
US6951660B2 (en) 1999-04-22 2005-10-04 Apv Systems Limited Confectionery coatings
WO2001015543A1 (en) * 1999-08-27 2001-03-08 Apv Systems Limited Confectionery coatings
US6983683B2 (en) 1999-10-22 2006-01-10 Apv Systems Limited Confectionery aeration system
CN102917597A (en) * 2010-05-04 2013-02-06 雀巢产品技术援助有限公司 Frozen confectionery with aerated coating
EP2729013B1 (en) 2011-07-06 2018-02-21 Kraft Foods R & D, Inc. Method for manufacturing an aerated confectionery shell
CN105962402A (en) * 2016-06-29 2016-09-28 河南农业大学 Frost crack-resisting quick-frozen food
CN105962402B (en) * 2016-06-29 2018-06-29 河南农业大学 One kind is freeze proof to split quick-frozen food

Also Published As

Publication number Publication date
GB8809328D0 (en) 1988-05-25

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Legal Events

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WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)