초록 ▼

A frozen confectionery product is formed as a bonded composite of an inner core of frozen dessert having a first liquid coating solidified around and physically bonded to the frozen core with a second coating of dry food crumbs partially embedded in the first coating. A third coating of liquid batte

A frozen confectionery product is formed as a bonded composite of an inner core of frozen dessert having a first liquid coating solidified around and physically bonded to the frozen core with a second coating of dry food crumbs partially embedded in the first coating. A third coating of liquid batter enrobes the first and second coating and is physically bonded thereto to form an integral, composite structure. The product may be stored for long intervals and transported without adverse effect on either frozen core or multi-layered coatings. The product is suitable for cooking in hot vegetable oil without adversely affecting the frozen core.

대표청구항 ▼

A frozen composite confectionery food product comprising: an inner core of frozen confectionery substance; a first frozen matrix coating surrounding and being physically bonded at the inner face thereof to the frozen core, said first coating being selected from the group consisting of (i) the inner

A frozen composite confectionery food product comprising: an inner core of frozen confectionery substance; a first frozen matrix coating surrounding and being physically bonded at the inner face thereof to the frozen core, said first coating being selected from the group consisting of (i) the inner core confectionery substance liquid form, (ii) a frozen dessert composition other than the inner core, in liquid form and (iii) vegetable oils; a second coating made of dry food crumbs or particles which are partially embedded in the first coating surrounding the frozen core; and a third coating comprising a frozen, uncooked batter totally enclosing the first and second coatings to form an outer matrix coating which is physically bonded at the inner surface thereof to an exposed exterior surface of the first and second coatings and which can be rapidly deep fat fried to form a hot, crisp exterior covering which is retained around the enclosed, frozen dessert.