초록 ▼

A method of producing a frozen, dual-textured confection comprising a cream and a gelatin-containing aerated phase and a natural or simulated fruit phase is disclosed. According to one embodiment, gelatin is dispersed in water and the dispersion is then combined with cream, sweetener, emulsifier and

A method of producing a frozen, dual-textured confection comprising a cream and a gelatin-containing aerated phase and a natural or simulated fruit phase is disclosed. According to one embodiment, gelatin is dispersed in water and the dispersion is then combined with cream, sweetener, emulsifier and a gum stabilizer to form a uniform emulsion. The emulsion is then partially frozen and aerated. A fluid, natural or simulated fruit component is separately produced by combining pureed fruit or synthetic fruit flavor, sweetener and a gum stabilizer. The partially frozen, aerated emulsion is passed together with a fruit component through a filler head into a mold or container so that the mold or container contains a cream and gelatin-containing phase and a fruit phase. The contents of the mold or container are then thoroughly frozen. A stick may be inserted into the mold prior to the thorough freezing so that the frozen confection may be hand-held while being eaten.

대표청구항 ▼

A method of producing a frozen, dual-textured confection comprising a cream and gelatin-containing aerated phase and a fruit phase which comprises the steps of: (a) dispersing the gelatin in water; (b) combining the gelatin dispersion with the cream, milk solids, an emulsifier, a sweetener, and a gu

A method of producing a frozen, dual-textured confection comprising a cream and gelatin-containing aerated phase and a fruit phase which comprises the steps of: (a) dispersing the gelatin in water; (b) combining the gelatin dispersion with the cream, milk solids, an emulsifier, a sweetener, and a gum stabilizer and homogenizing the combination so as to form a uniform emulsion having a gelatin content of from 0.8% to 2.5% by weight; (c) passing the emulsion of (b) through a freezer in which the emulsion is simultaneously cooled, aerated and agitated to produce a partially frozen, aerated composition having ice crystals within the range of 10 to 150 microns and an overrun from 5% to 300%. (d) combining pureed fruit and/or synthetic fruit flavor, water, a sweetener and a gum stabilizer to form a fluid, fruit phase component having a solids content between about 20% and 40% by weight; (e) passing the partially-frozen, aerated composition in (c) together with a fruit component of (d) through a filler head and into a mold or contaner at a ratio of from 99:1 to 1:1 by weight so that upon filling, the mold or container contains a cream and gelatin-containing phase and a fruit phase; and (f) thoroughly freezing the contents of the mold or container.