Note: Descriptions are shown in the official language in which they were submitted.
WQ Q3/14644 PCr/GB93/00201
2128717
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.
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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
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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
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212S717
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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
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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
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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.
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