GB845968A - Frozen aerated dessert with a wrapper and stick and method of manufacture - Google Patents

Abstract

845,968. Frozen confections, chocolate preparations. ESKIMO PIE CORPORATION. Dec. 30, 1957 [Jan. 16, 1957], No. 40271/57. Classes 28(1) and 129. A frozen edible material, made mainly from water and containing at least 5% by volume of non-toxic substantially insoluble gas, is made into a bar, wrapped and pierced through the wrapper and a handle is inserted into the piercing to pin the wrapper to the bar. An ice-cream bar 10 is formed by extruding the ice-cream and cutting it into bars which are then coated with chocolate, e.g. as described in Specification 738,185. Alternatively the bar may be moulded and the chocolate may be omitted or replaced by e.g. caramel. As shown, the wrapping 14, e.g. foil or foil laminate, and preferably a rectangular sheet of foil laminate lined with paper, is wrapped round the bar with an overlap along one side. The tapered end of a blade 20 is thrust through the centre of end 16 and forms a recess 26 in which a stick 24 is inserted. The wrapping and piercing preferably take place immediately after the chocolate coating has been applied. The temperature of the bar should not be so low as to make it brittle and is usually between 10 ‹F. above zero and 20 ‹F. below zero when the blade is inserted. Preferably 70% to 90% by volume of the liquid mix is air in ice cream and ice milk, 25 % to 40 % is air in sherbet and the like with little or no butterfat, the extreme range being 5% to 120%. The temperature of blade 20 must be much higher e.g. 90‹F. or lower than that of the icecream so that the latter does not adhere to it. In Example 1, 85 % by volume of air is whipped into a liquid mix of 11 % by weight of non-fat milk solids, 12% butterfat, 15% sugars, 0À5% stabilizing materials, e.g. vegetable gum and gelatine, 0À5 % flavouring materials and 61 % water as the mixture is cooled to 20 ‹F. It is then extruded, cut into bars and the ambient temperature lowered to 45 ‹F. below zero after which the bars are enrobed with chocolate at about 100 ‹F. (e.g. 22% chocolate liqour, 55% other vegetable oils, 18 % sugar, 4 % milk powder made up to 100% with salt, emulsifying and flavouring materials). The coated bar is wrapped in a sheet of paper laminated to aluminium foil and is pierced at one end by a blade heated to about 85 ‹F. and a stick is inserted in the opening. Two further examples are given using the same method but different mixes, that of Example 2 including banana puree. Reference has been directed by the Comptroller to Specification 701,927.