HK1065684A - Extruding composites of biscuit and frozen confection and frozen confections obtained - Google Patents

Description

Extruded composition of biscuit and ice confectionery obtained

Technical Field

The present invention relates to: a biscuit, a process for its preparation and a composite ice confection containing the biscuit.

There is a need in the ice confection field to obtain new eating experiences and new textures. Of particular interest is the contrast in texture between soft aerated ice confections and crisp inclusions or layers.

In U.S. patent No.4,542,028, a composite ice confection cake comprises a multiplicity of stacked continuous thin ice cream layers separated by interposed very thin chocolate layers made on a conveyor from a continuously extruded ice cream strip through a slotted extrusion outlet, over which the thin chocolate layers are laid and cut into portions perpendicular to the multi-layered twisted bundles.

Composite ice confections are known consisting of ice cream combined with a biscuit or a crispy wafer, in particular ice confectionery of the type such as cakes, bars and cones, cigars or sandwiches made of wafers surrounding or filled with ice cream. These products must contain a system which makes the biscuit or wafer resistant to the penetration of moisture from the ice cream, so as to prevent its fragility from being lost, whether during storage or during consumption. This is usually achieved by applying a fat composition, for example using chocolate or using a chocolate-containing coating, to the surface of the biscuit which is in contact with the ice cream, or to the ice cream itself.

It has been proposed, for example in U.S. Pat. No. 3,508,926, to reuse crumb or baked cakes for secondary products, for example as inclusions in ice cream heaps. The problems to be solved are that: the baked food particles lose their crispness in the presence of moisture from the ice cream. In such baked food materials, the starch gelatinizes during baking. In order to solve the problem of high water absorption of food material particles containing gelatinized starch, it has been proposed to mix the food material particles with a mixture of shortening and an emulsifier, then to pre-wet them with preferably a syrup and finally to dry them. The resulting crisp-feeling particles can be used as inclusions in ice cream mass.

Disclosure of Invention

According to the invention there is provided a mass which looks like a biscuit at 0 ℃ or below, which is liquid from 15 ℃ or above and can be extruded with ice confectionery, while retaining its biscuit-like consistency during storage and consumption.

The invention also relates to a process for producing the above product, which process comprises: reducing the cake or cake crumbs of particle size to a fine particle shape such as granular or powdery by crushing, rolling or grinding; and admixing the granules with a fat at a temperature comprised between 0 ℃ and 30 ℃ to form a homogeneous mass.

The invention also relates to an ice confection comprising a coextruded ice confectionery and biscuit-like mass.

The invention further relates to a process for producing a composite ice confection comprising pumping the biscuit-like mass and co-extruding the biscuit-like mass with the ice confection at a temperature of 5 ℃ to 30 ℃.

Detailed description of the invention

Preferably the biscuit-like mass of the invention comprises a mixture of particles of baked biscuit, preferably butter-flavoured, and high oleic partially hydrogenated vegetable oil.

Preferably the mixture comprises 40-60% by weight of confectionery particles and 60-40% by weight of fat.

The fat is preferably about 19% solid fat at 10 ℃ and about 2% at 21 ℃.

Thus, the preferred product of the invention is liquid pumpable at about 8-15 ℃ and has a plastic consistency at ice confection extrusion temperatures of about-5-6 ℃, which allows it to be coextruded with ice confections.

To carry out the process of making the biscuit-like mass, the biscuit or biscuit crumbs are reduced to a fine-grained shape, such as granular or powdery, by crushing, rolling or grinding.

Biscuit powders preferably containing more than 97% by weight dry material may be used alone or in combination with other forms of dry powder ingredients selected from the group consisting of: cocoa; cereals, preferably rice; milk; groups of nuts or coffee. Preferably, the amount of cocoa, cereal, milk in a quantity of non-confectionery powder is 1-50% by weight of the powder; preferably, the nuts and coffee comprise 0.5-15% by weight of the powder.

These particles are then blended with a fat at a temperature comprised between 0 ℃ and 30 ℃ to form a homogeneous mass.

As used herein, fat refers to partially hydrogenated vegetable oils, such as those commonly used in appliances, such as cottonseed or soybean oil, unmodified coconut oil, fractionated palm oil, fractionated milk fat, and mixtures of these fats. Any vegetable fat having the desired melting characteristics as set forth above may be used with similar results within the scope of the invention.

The amount of dry sugar added for taste and texture can provide up to 30% by weight of the total biscuit-like mass, such as sucrose, levulose, dextrose, glucose.

Salt and flavorings may be added depending on the desired sensation.

Natural or artificial flavors and colorants may be added depending on the desired feel.

The composite product of the invention comprises alternating layers or strips of a biscuit-like material and an ice confection.

Within the scope of the present invention, an ice confection is an aerated ice component, such as aerated ice cream, water ice or sorbet or ice yoghurt with a soft structure that is extruded. The inflation expansion rate may be between 40-150%, and the optimum expansion rate is between 80-120%. The confectionery composition flowing through the extruder may consist of ice cream, water ice or sorbet or ice yoghurt of different colour and flavour, which may be co-extruded and may contain syrups or flavours or small inclusion particles to produce a composite marbled or spotted body of relatively soft texture.

In addition to the distinct ice confectionery and biscuit-like layers or zones, the composite product may contain additional layers or zones of material such as a thin layer of flat-bottomed crispy material, preferably chocolate or confectionery coating.

Brief description of the drawings

The invention will be further illustrated by the following description of preferred embodiments with reference to the accompanying drawings, in which:

FIG. 1 schematically illustrates the preparation of a layered cake ice cream;

FIG. 2 is a schematic perspective view of a composite ice cream cake product on a tray made as shown in FIG. 1;

FIG. 3 schematically illustrates the preparation of a composite ice cream bar; and

fig. 4 illustrates a perspective view with partial cross-section of the composite ice cream product manufactured as shown in fig. 3.

Detailed description of the preferred embodiments and examples

In the following examples, parts and percentages are by weight unless otherwise indicated.

FIG. 1 and FIG. 2, example 1

In this example, a layered ice cream cake was prepared. A vanilla flavored ice cream mix containing about 37% solids milk powder, emulsifier, vegetable oil, butter, syrup and glucose was processed in a freezer to 90% overrun aerated ice cream which was extruded at-6 ℃.

Separately, 54.5% butter flavored and sugar containing comminuted shortcake crumb and 45.5% partially hydrogenated vegetable fat (DURKEX 500) were thoroughly mixed at 20 ℃ to a homogeneous cake mass which was liquid and pumpable and transportable to a grooved extrusion die.

The ice cream is extruded in layers 1 on paper or cardboard trays 2, the trays 2 being supported by a conveyor 3 under a plurality of extrusion dies containing as many extrusion horizontal grooves (not shown) of the width of the cake as there are layers. Between the ice cream layers 1, a biscuit-like layer 4 is coextruded at a temperature of about 15 ℃. In this product, the rate of extrusion of the biscuit-like layer 4 is about the same as the rate of the conveyor 3, while the rate of extrusion of the ice cream layer 1 is about twice the rate of the conveyor 3, which produces a corrugated ice cream extrudate 1 with a sandwiched biscuit-like flat layer 4. The multi-layer extrudate strand is then cut into individual parts by a rotary cutter 5, packaged and stored in a freezer at-30 ℃. The cake as shown in figure 2 thus has a corrugated ice cream layer 1 and a flat biscuit-like layer 4 and is decorated on top with biscuit crumbs 6.

FIG. 3 and FIG. 4, example 2

In this example, a coextruded ice cream bar was prepared.

A vanilla flavored ice cream mix containing about 37% solids milk powder, emulsion extrusion, vegetable oil, butter, syrup, and glucose was processed in a freezer to 90% overrun aerated ice cream, which was extruded at-6 ℃.

Separately, 54.5% butter flavored and sugar containing comminuted shortcake crumb and 45.5% partially hydrogenated vegetable fat (DURKEX 500) were thoroughly mixed at 20 ℃ to a homogeneous cake mass which was liquid and pumpable.

The aerated ice cream mass 7 is pumped through a former 8 and extruded vertically. In the extrusion line, the former gives the cross-sectional shape of the product according to the shape of the extrusion die 9. The blank 10 is cut from the extruded strand 11 by means of a conventional heated wire cutter 12. The stick 13 is inserted laterally into the cut blank 10, the timing of which determines the thickness of the product, which is withdrawn for further processing by means of the lower flat conveyor 14. A slotted nozzle 15 is located in the former 7 and the biscuit mass is pumped through a pipe 16 and co-extruded with the ice cream strand.

The next processing device delivers the stick-inserted blank 10 through the cooling channel 17, the stick-inserted blank becomes rigid in the channel 17 at about-40 ℃, the frozen product is coated with a sugar coating by dipping in a bath 18 with a confectionery coating at a temperature of about 42-43 ℃, and the coated ice cream bar is wrapped in a flow-wrapping process 19. The product was then stored in a freezer at-30 ℃. As shown in FIG. 4, the ice cream bar has an inner band 20 of a pie-like configuration, which inner band 20 gives a contrasting feel to the smoothness of the ice cream mass 21 when consumed.

Claims (13)

1. A biscuit-like mass which looks like a biscuit at 0 ℃ or below, which is liquid at 15 ℃ or above and which can be extruded with ice confectionery while retaining its biscuit-like consistency during storage and consumption, which comprises a mixture of particles of baked biscuit and fat.

2. Biscuit-like mass according to claim 1, in which the fat is a high-oleic partially hydrogenated vegetable oil.

3. Biscuit-like mass according to claim 1, characterized in that: the mixture contains 40-60% by weight of cake particles and 60-40% by weight of fat.

4. Biscuit-like mass according to claim 1, characterized in that: the fat has a solid fat content of about 19% at 10 ℃ and about 2% at 21 ℃.

5. Biscuit-like mass according to claim 1, which is liquid and pumpable at a temperature of about 8 ℃ to 15 ℃ and has a plastic consistency at an ice confectionery extrusion temperature of about-5 ℃ to-6 ℃, which makes it coextrudable with the ice confectionery.

6. The process for making a biscuit-like mass comprises: the biscuit or biscuit crumbs are reduced to a fine particle shape, such as granular or powdery, by crushing, rolling or grinding, and then the fine particles are blended with the fat at a temperature comprised between 0 ℃ and 30 ℃ to form a homogeneous mass.

7. Composite ice confections comprise an interlayer or band of biscuit-like material and ice confection.

8. A composite ice confection according to claim 7 wherein the ice confection is: an aerated ice component, aerated ice cream, water ice or sorbet or yoghurt with an extruded soft texture.

9. A composite ice confection according to claim 8 wherein the aeration is at an overrun of between 40 and 150%, and preferably at an overrun of between 80 and 120%.

10. Composite ice confection according to claim 7 wherein the ingredients flowing through the extruder consist of ice cream, water ice or sorbet or ice yoghurt of different colour and flavour, which are co-extruded and contain syrups or flavours or small inclusion particles and produce a composite or marbled or spotted relatively soft texture.

11. A composite ice confection according to claim 7 comprising: in addition to the control ice confectionery and biscuit-like layers or zones, there is an additional layer or zone of material such as a thin layer of a fat-based crispy material, preferably a chocolate or confectionery coating.

12. Composite ice confection according to any of claims 7 to 11, which is cake-like, stacked, portion-like, sandwich-like or stick-like.

13. The process for producing a composite ice confection comprises: reducing the biscuit or biscuit crumbs to a particulate form such as granular or powdery by crushing, rolling or grinding, the particulates being blended with the fat at a temperature between 0 ℃ and 30 ℃ to form a homogeneous mass; pumping the biscuit-like mass at a temperature of 5-30 ℃ and co-extruding the biscuit-like mass and the ice confectionery.