HK1070789A - Coating and composite frozen confections - Google Patents

Description

Coated and compounded frozen confections

Background

The present invention relates to a coating, filling or inclusion, a composite frozen confection having such a coating, filling or inclusion and a method of making such a composite frozen confection.

As frozen confections, there has been a desire for a new taste experience and novel texture development. It is particularly attractive to have a contrasting texture between the soft aerated frozen confection and the crispy inclusions or coating.

In US4542028 a composite frozen confectionery cake is disclosed comprising a plurality of successive superimposed thin layers of ice cream separated by interposing a very thin chocolate layer between the layers, obtained by successive extrusion of an ice cream strip through a narrow extrusion opening, laying on a conveyor belt, spraying the thin chocolate layer on the ice cream strip and cutting the multilayer wire structure transversely into sections.

Composite frozen confections are known which are made up of a combination of ice cream and biscuit or wafer, of particular type such as ice cream cakes, strips and rolls, cigars or sandwiches made with wafer surrounded by ice cream or filled with ice cream. These products must include a system which makes these biscuits or wafers impervious to the moisture originating from the ice cream, so that during storage or consumption, loss of crispness due to penetration of moisture is prevented. This is usually achieved by coating the biscuit surface in contact with the ice cream or the ice cream itself with a fat composition, for example chocolate or a chocolate-containing coating.

There has been a inspiration, for example in US3508926, to re-use breadcrumbs or biscuit crumbs as a second product, for example as inclusions in ice cream. The problem to be solved is that these baked food particles lose their crispness in the presence of moisture originating from the ice cream. In these baked food materials, starch is gelatinized during the baking step. In order to solve the problem of high water absorption of the particles of food material containing gelatinized starch, it is proposed to mix the particles of food material with a mixture of shortening and emulsifier, then to rewet them, preferably with a syrup, and finally to dry them. The resulting crispy mass can be used as a filling in ice cream.

In French patent application FR-A-2204363 A biscuit composition is disclosed which is suitable for use in combination with ice cream without losing its crispness and which is prepared by: i.e. by forming a chocolate dispersion in a syrup in the presence of an emulsifier, heating the dispersion and adding it to the cooked biscuit flour, cooling and forming the resulting batter into agglomerated biscuit pieces or cups, filled with ice cream therein or therebetween.

Disclosure of Invention

The present invention provides a material that looks like a biscuit at a temperature of-10 ℃ or below, which is liquid at a temperature of 15 ℃ or above, and which can be processed with a frozen confection as a coating, filling or inclusion, which retains a biscuit-like consistency during storage and consumption, and which comprises a mixture of particles of baked biscuit and fat.

The invention also relates to a frozen confection comprising a frozen confection and a biscuit-like mass as a coating or inclusion.

The invention also relates to a method of making a composite frozen confection comprising a biscuit-like mass and a frozen confection as a coating, filling or inclusion, the method comprising reducing the size of biscuit or biscuit pieces by comminuting, crushing or grinding to form particles, for example in granular or powder form, mixing the particles with fat at between 25 ℃ and 35 ℃ to form a homogeneous biscuit-like mass, and bringing the frozen confection and biscuit-like mass into contact with each other.

Detailed description of the invention

The biscuit-like mass of the invention comprises a mixture of baked biscuit particles and fat, the biscuit particles being uniformly dispersed in a continuous fat phase.

The mixture contains 20 to 60 wt.%, preferably 40 to 60 wt.% biscuit particles and 80 to 40 wt.% and preferably 60 to 40 wt.% fat.

The fat preferably has a solid fat content of about 95% at 10 ℃ and about 5% at 25 ℃.

The fat as used herein is selected from partially hydrogenated vegetable oils, such as those commonly used in food products, for example cottonseed or soybean oil, unmodified coconut fat, fractionated palm oil, partially fractionated milk fat and mixtures of these fats. Any vegetable fat or mixture thereof having a melting point of 10 ℃ to 35 ℃ and having the desired melting characteristics described above may be used with similar results as described herein. Preferably, the fat is a high oleic partially hydrogenated vegetable oil.

Chocolate, nut paste, peanut butter or fat-based confectionery "mix" coatings based on cocoa butter, acceptable cocoa butter equivalents, may be used as fat and/or as flavour base in amounts of 5 to 50 wt.% fat.

The biscuit powder, preferably containing over 97 wt.% dry matter, may be used alone or in combination with other dry powder ingredients selected from cocoa, cereals, preferably rice, milk powder, nuts or coffee. In the case of cocoa, cereal, milk powder, the amount of non-biscuit powder is preferably 1 to 50 wt.% of the flour, and in the case of nuts and coffee, 0.5 to 15 wt.% of the flour.

Dry sugars, such as sucrose, fructose, dextrose, glucose can be added for flavoring and improving texture in amounts up to 30% by weight of the total biscuit-like mass.

Depending on the desired taste effect, salt and flavourings may be added.

Natural or artificial flavors may be added depending on the desired organoleptic effect.

The inclusion pieces may be added in particles or granules of 1 to 5mm diameter selected from biscuit crumbs, frostings, nuts, confectionery, candy, cereals, fruits, chocolate in an amount of up to 25 wt.% of the biscuit mass.

Thus, the preferred biscuit-like mass of the invention is liquid and pumpable at about 15 to 35℃ and has a soft to crispy consistency at a frozen confection temperature of about-10℃ to-25℃, allowing it to be processed as a coating or inclusion for ice cream.

The biscuit-like mass is prepared by comminuting, crushing or grinding to reduce the size of the biscuit or biscuit crumbs into particles, for example in particulate or powder form. All ingredients, except biscuit, flavour and colour, were heated to a temperature of 25 to 35 ℃ in a double jacketed tank with continuous stirring. The biscuit is then mixed with the particles, sugar, flavours and colours and added to the fat to form a homogeneous mass in a manner that avoids clumping and air entrapment. The mass was then transferred to a double jacketed tank, maintained at 25 to 45 ℃ with continuous slow stirring.

The composite product of the invention contains alternating regions of biscuit-like mass and frozen confection.

In the present invention, the frozen confection is an aerated frozen confection composition, for example an aerated ice cream, sorbet or ice yoghurt having a soft texture, extruded or moulded.

The inflation may achieve an overrun of 40% to 150%, and preferably an overrun of 80 to 120%. In the case of extrusion, the aeration process is carried out in a freezer and the extrusion is carried out at about-5 ℃ and-6 ℃. When molded, the mix is filled into molds at above 0 ℃, frozen in a refrigerated environment, and demolded.

The confectionery composition may consist of distinct ice creams, sorbets or ice yoghurt of different colours and flavours, which may be co-extruded, and may contain syrups or sauces or small inclusion particles so as to produce a composite or patterned or speckled substantially soft textured object.

In addition to the contrasted frozen confection and biscuit-like layers and regions, the composite product may contain additional material layers or regions, such as thin layers of fat-based crispy material, preferably chocolate or confectionery coating, layers or cups of biscuit or chocolate-coated sweetened wafer, and the resulting ice cream filled cones with a ball top or sandwich filled with frozen confection between biscuit pieces.

The molded or extruded rod, nose cone, cup or sandwich is thus prepared according to conventional well-known methods.

In a first embodiment of the method, after freezing, the frozen confection at-25 ℃ to-10 ℃ is partially or completely immersed in a uniformly held biscuit-like mass at 25 to 35 ℃ for 1 to 5 seconds. It is then dried for 10 to 30 seconds, according to the thickness and composition of the biscuit-like mass, under an atmosphere preferably of about 50% humidity. To accelerate the drying process, the coated article may be immersed in a bath of cryogenic liquid, such as liquid nitrogen or sprayed with cryogenic liquid. The biscuit-like coating may be applied to a bare frozen confectionery core or to a core material which has previously been coated with chocolate or confectionery "mixes" as described above. Or the biscuit-like coating may be covered or coated with a dry particulate coating with chocolate or confectionery "mix".

The biscuit-like mass may constitute a shell or a sandwich or inclusions.

In a second embodiment, the biscuit-like mass is a shell, which is metered from bottom to top into a mould at 25 to 45 ℃ according to the type of fat used in conventional moulding lines, and after the storage time in the mould has been completed, it is sucked back, thus determining the thickness of the shell. Next, a frozen confection, i.e. ice cream or water ice, is placed in the shell. The same technique can be used to produce cones, cups or rods.

In a third embodiment, the biscuit-like mass acts as a filling or inclusion and the biscuit-like mass can be filled into the moulded shell of the frozen confection at 25 to 45 ℃ using a conventional filling machine. Alternatively, depending on the type of fat used, the biscuit-like mass is injected into the cores of the frozen confection moulding with a pencil-type filling machine at 5 to 45 ℃. The injection of the biscuit-like mass may also produce a partial or complete filling or inclusion in a cone, cup, block, bar, cake or serving of food.

In a fourth embodiment of the method, after freezing, the frozen confection at-35 ℃ to-10 ℃ is passed through a 15 to 45 ℃ enrobing step so that the frozen confection is partially or completely covered with a biscuit-like mass that remains homogeneous, followed by drying for 10 to 30 seconds under an atmosphere of preferably about 50% humidity, depending on the thickness and composition of the biscuit-like mass. To accelerate the drying process, the coated article may be immersed in a bath of cryogenic liquid, such as liquid nitrogen or sprayed with cryogenic liquid. The biscuit-like coating may be applied to a bare frozen confectionery core or to a core material which has previously been coated with chocolate or confectionery "mixes" as described above. Or the biscuit-like coating may be covered or coated with a dry particulate coating with chocolate or confectionery "mix". The same technique can be used for producing a cake, a serving of food, a sandwich or a bar.

An important difference with the known processes is that in the process of the invention no water is added in the preparation of the biscuit-like mass. As a result, there is no emulsification of the fat with the aqueous sugar phase, no sharp increase in viscosity of the material as occurs when chocolate is mixed with water and sugar, and it can therefore be processed in a conventional coating or injection operation.

Depending on the composition of the biscuit-like mass, the biscuit-like coating or inclusion may range from soft to crispy at consumption temperatures of, for example, -18 ℃ to-15 ℃. The total dry matter content of the biscuit-like mass is preferably 95 wt.% to 99.5 wt.%. The viscosity of the biscuit-like mass is preferably 0.5 to 4Pa.s (500 to 10000cps) at 15 to 45 ℃.

Detailed description of the preferred embodiments and examples

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

Example 1

In this embodiment, a coated extruded ice cream bar is prepared.

In a freezer, a vanilla flavored ice cream mix containing milk solids, emulsifier, vegetable fat, milk fat, syrup, and glucose at about 37% solids was extruded at-6 ℃ into 90% overrun aerated ice cream.

Separately, 40% butter flavored and sugar containing comminuted crispy bread biscuit crumbs, 10% powdered sugar, flavor, color and a fat blend of 60% partially hydrogenated vegetable fat, these substances making up 60% of the total, were thoroughly mixed at 30 ℃ to give a homogeneous biscuit mass which was liquid and pumpable and which was fed into an open dipping cylinder with a stirrer.

The aerated ice cream mass is pumped through a former and extruded vertically.

On an extrusion line, the former imparts a shape to the cross-section of the product, depending on the shape of the extrusion die. A piece was cut from the extruded raw strip by a conventional hot wire cutter. The rods are inserted into the cut sheet from the side, the cutter timing determining the thickness of the product, which is fed into the cooling tunnel by the underlying plate conveyor. After cooling to-25 ℃, the ice cream slabs with sticks are taken out of the plate conveyor by means of a chain with jaws directed against the sticks and immersed for 1 to 5 seconds in a vat containing a liquid biscuit mass maintained at about 30 ℃ in an atmosphere preferably at about 50% humidity. After drying for 10 to 30 seconds, the coated ice-lollies were packaged in a flow-through package and stored at-30 ℃.

The ice lolly has a coating similar to the texture of a cookie, providing a feeling of sharp contrast to the frozen milk mass upon consumption.

Example 2

In this embodiment, a composite molded ice cream bar is prepared.

A vanilla flavored frozen mix containing approximately 32% solids of milk solids, stabilizer gum, syrup and glucose was poured into molds, frozen in a freezing bath into a frozen milk center, inserted into a stick, and demolded to give molded popsicles.

Separately, 40% butter flavored and sugar containing comminuted crispy bread biscuit crumbs, 5% powdered sugar, coffee powder, hazelnut paste and a fat blend of 50% partially hydrogenated vegetable fat, these substances representing 50% of the total, were thoroughly mixed at 35 ℃ to give a homogeneous biscuit mass which was liquid and pumpable and which was fed into an open dipping vat with a stirrer.

The sandwich molded at-10 ℃ is taken out by means of a chain having jaws directed against the above-mentioned sticks and immersed for 1 to 5 seconds in a vat containing a liquid biscuit mass maintained at about 30 ℃ under an atmosphere of about 50% humidity. After drying for 10 to 30 seconds, the coated ice-lollies were packaged in a flow-through package and stored at-30 ℃.

The popsicle has a coating similar to the texture of a biscuit, providing a feeling of sharp contrast with the frozen milk mass upon consumption.

Example 3

A biscuit mass was prepared as in example 1, which was used in the shell and core molding process. The liquid material at 30 ℃ was loaded from bottom to top into a mould moving in a refrigerated environment at-35 ℃ and after 5 seconds a solidified layer was obtained and the still liquid core was sucked back, thus forming a shell. The ice cream is then fed into the formed shell as a centre and inserted into a stick. Finally, the composite ice-lolly was demoulded, packaged in a flow-through package and stored at-30 ℃.

The popsicle has a coating similar to the texture of a biscuit, providing a feeling of sharp contrast with the frozen milk mass upon consumption.

Example 4

A water ice thick wall molded shell of 3mm thickness was prepared in a mold by a shell and core process. Using a conventional filling machine, the liquid biscuit mass prepared as in example 1 was added to the shell at 30℃, the stick inserted, the composite product demolded, packaged in flow-pack fashion and stored at-30℃.

The ice lolly has a sandwich similar to a biscuit texture, providing a feeling of sharp contrast with the water ice shell upon consumption.

Example 5

A dome-shaped frozen confection was prepared by first forming an ice cream moulding in a cup-shaped mould and then injecting a liquid biscuit mass prepared as in example 1 at 10 ℃ into its core using a pencil-type filling machine. After demolding, the frozen confection portion is coated with a chocolate coating containing particles of crushed almonds using an enrober.

Example 6

In this embodiment, a coated extruded ice cream bar is prepared.

In a freezer, a vanilla flavored ice cream mix containing milk solids, emulsifier, vegetable fat, milk fat, syrup, and glucose at about 37% solids was extruded at-6 ℃ into 90% overrun aerated ice cream.

Separately, a fat mixture of 35% chocolate biscuit crumbs, 10% powdered sugar, salt and 55% fractionated palm oil, 55% of these materials in total, was thoroughly mixed at 35 ℃ to give a homogeneous biscuit mass which was liquid and pumpable and which was fed to a double jacketed cylinder with a stirrer.

The aerated ice cream mass is pumped through a former and horizontally extruded.

On an extrusion line, the former imparts a shape to the cross-section of the product, depending on the shape of the extrusion die. A piece was cut from the extruded strand by means of a conventional hot wire cutter. The time setting of the cutter determines the length of the product, which is fed into the cooling tunnel by the underlying plate conveyor. After cooling to-25 ℃, the ice cream sticks are taken from the plate conveyor and placed in the enrober and covered with a liquid biscuit mass maintained at about 30 ℃ in an environment preferably at about 50% humidity. After drying/hardening in a cooling/nitrogen spray tunnel for 30 to 60 seconds, the coated rods were coated as flow-through packages and stored at-30 ℃.

The bar has a coating similar to the texture of a biscuit, providing a feeling of sharp contrast with the frozen milk mass upon consumption.

Example 7

In this embodiment, coated ball-top ice cream cones are prepared.

A vanilla flavored ice cream mix containing milk solids, emulsifier, vegetable fat, milk fat, syrup and glucose at about 37% solids was processed at-6 c in a freezer to produce 100% overrun aerated ice cream.

Separately, a fat mixture of 35% chocolate biscuit crumbs, 10% powdered sugar, salt and 55% fractionated palm oil, 55% of these materials in total, was thoroughly mixed at 35 ℃ to give a homogeneous biscuit mass which was liquid and pumpable and which was fed to an open dipping vat with a stirrer.

The aerated ice cream mass is fed into a biscuit cone, which is coated with a thin chocolate coating. In a cone production line, the movement of the nozzle provides the product with a dome shape. The product is fed into a hardening tunnel. After cooling to-25 ℃, the cone is positioned upside down and the dipping station, which moves up and down, covers the ice cream domes completely until the liquid biscuit mass starts to form the wafer. After drying/hardening in a cooling/nitrogen spray unit for 30 to 60 seconds, the coated cones were packaged in a flow-through package and stored at-30 ℃.

Claims (15)

1. Biscuit-like mass that looks like a biscuit at-10 ℃ or below, which is liquid at 15 ℃ or above, which can be processed with frozen confectionery as a coating or inclusion, which retains biscuit-like consistency during storage and consumption, and which comprises a mixture of particles of baked biscuit and fat.

2. Biscuit-like mass according to claim 1, wherein the fat is selected from partially hydrogenated vegetable oils, unmodified coconut fat, fractionated palm oil, partially fractionated milk fat and mixtures of these fats.

3. Biscuit-like mass according to claim 1, wherein the mixture contains 20 to 60 wt.% biscuit particles and 80 to 40 wt.% fat.

4. The biscuit-like mass according to claim 1, wherein the fat has a solid fat content of about 95% at 10 ℃ and about 0% at 25 ℃.

5. Biscuit-like mass according to claim 3, wherein the biscuit particles are partly replaced by other dry powder ingredients selected from cocoa, cereal, milk powder, nuts or coffee, the amount of non-biscuit powder being 1 to 50 wt.% of the weight of the powder in the case of cocoa, cereal, milk powder and 0.5 to 15 wt.% of the weight of the powder in the case of nuts and coffee.

6. Composite frozen confection comprising a biscuit-like mass according to any of claims 1 to 5 as a coating, filling or inclusion and a frozen confection.

7. A composite frozen confection according to claim 6, wherein the frozen confection is an aerated frozen composition having a soft texture, an aerated ice cream, sorbet or ice yoghurt.

8. Composite frozen confection according to claim 8, wherein the aeration achieves an overrun of 40% to 150%, and preferably an overrun of 80 to 120%.

9. Composite frozen confection according to claim 6, wherein the frozen confection is extruded and consists of substantially different ice creams, sorbets or ice yoghurt with different colours and flavours which are coextruded and may contain syrups or sauces or small inclusion particles in order to produce a composite or substantially soft textured object with patterns or specks.

10. Composite frozen confection according to claim 6, which comprises, in addition to the contrasted frozen confection and biscuit-like coating, filling or inclusions, an additional material, such as a fat-based crispy substance, preferably chocolate or a confectionery coating.

11. Composite frozen confection according to any of claims 6 to 10, in the form of a stick, cone, sandwich, cup, block, cake, serving or bar.

12. A method of making a composite frozen confection comprising a biscuit-like mass and a frozen confection as a coating, filling or inclusion, the method comprising reducing the size of biscuit or biscuit pieces by comminuting, crushing or grinding to form particles, for example in granular or powder form, mixing the particles with fat at between 25 ℃ and 35 ℃ to form a homogeneous biscuit-like mass and bringing the frozen confection and biscuit-like mass into contact with each other.

13. A method according to claim 12, which comprises immersing the moulded or extruded frozen confection in a liquid biscuit-like mass and coating it.

14. A method according to claim 12, which comprises forming the moulded frozen confection in a mould and injecting or filling the liquid biscuit-like mass therein.

15. Method according to claim 12, which comprises forming the shell by metering the biscuit-like mass into a mould at 25 to 45 ℃ from bottom to top, according to the type of fat used in conventional moulding lines, sucking back the still liquid biscuit-like mass after the storage time in the mould, which determines the thickness of the shell, and then placing the frozen confection in the shell.