U.S. patent number RE30,722 [Application Number 06/000,542] was granted by the patent office on 1981-08-25 for topping for frozen desserts and method of manufacture.
This patent grant is currently assigned to Patent Technology, Inc.. Invention is credited to Arnold M. Allan, Dale F. Olds, Charles H. Warren.
United States Patent |
RE30,722 |
Olds , et al. |
August 25, 1981 |
Topping for frozen desserts and method of manufacture
Abstract
An edible confection topping normally in liquid form which
immediately hardens to form a brittle edible shell when applied to
a frozen dessert (e.g., ice cream). The composition includes a
normally liquid oil content and crystallized .[.emulsifiers.].
.Iadd.material .Iaddend.which seed rapid crystallization and
hardening of the oil when the temperature of the product is lowered
by contact with the frozen dessert. Also a method of manufacture in
which micro-crystalline emulsifier .[.is.]. .Iadd.and stearine are
.Iaddend.dispersed in a liquid mix of oil, sugar, corn syrup solids
and milk solids. Cocoa or other flavoring materials are added along
with coloring materials.
Inventors: |
Olds; Dale F. (Dublin, CA),
Allan; Arnold M. (San Francisco, CA), Warren; Charles H.
(S. San Francisco, CA) |
Assignee: |
Patent Technology, Inc. (San
Francisco, CA)
|
Family
ID: |
21691961 |
Appl.
No.: |
06/000,542 |
Filed: |
January 2, 1979 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
|
Reissue of: |
767291 |
Feb 3, 1977 |
04086370 |
Apr 25, 1978 |
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Current U.S.
Class: |
426/613; 426/101;
426/306 |
Current CPC
Class: |
A23G
9/322 (20130101); A23G 9/322 (20130101); A23G
2200/00 (20130101); A23G 2200/00 (20130101) |
Current International
Class: |
A23G
9/00 (20060101); A23G 009/34 () |
Field of
Search: |
;426/613,306,101,93,103,307 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Hunter; Jeanette M.
Attorney, Agent or Firm: Flehr, Hohbach, Test, Albritton
& Herbert
Claims
What is claimed is:
1. An edible coating composition which is a homogeneous blend that
is fluid at room temperature and which hardens as a brittle edible
shell when applied to a frozen dessert consisting of from 44 to 53%
refined edible oil that is substantially entirely liquid at
70.degree. F., from 28 to 38% sugar, from 0 to 9% milk solids, from
4 to 10% corn syrup solids, from 1.8 to 2.4% hard crystallized
emulsifier .Iadd.and stearine, the emulsifier being
.Iaddend.selected from the group consisting of monoglycerides,
diglycerides and mixtures thereof, from 0.5 to 1.2% moisture, and
the remainder flavoring additives.
2. A product as in claim 1 in which the emulsifiers consist of hard
crystallized mono and diglycerides having a melting point of about
140.degree. to 145.degree. F.
3. A product as in claim 1 in which the oil consists of partially
hydrogenated vegetable oil that is fluid at room temperature and
which is stable, bland and odorless, and refined coconut oil having
a bland sweet flavor, and which is fluid at temperatures above
65.degree. F.
4. A process for the manufacture of an edible topping which hardens
as a brittle edible shell when applied to a frozen dessert, the
process comprising the heat treatment of a blend comprising
vegetable oil that is fluid at room temperature, nonfat milk
solids, corn syrup solids and lecithin, the heat treatment being at
a temperature and for a time to effect pastuerization, adding sugar
to the mix, chilling the mix and blending the same with hard
crystallized emulsifier .Iadd.and stearine, the emulsifier being
.Iaddend.selected from the group consisting of monoglycerides,
diglycerides and mixtures thereof dispersed in an edible oil,
whereby the crystallized emulsifier .[.is.]. .Iadd.and stearine are
.Iaddend.homogeneously dispersed in and remain.[.s.]. as such in
the mix.
5. A process as in claim 4 in which the vegetable oil consists of
partially hydrogenated vegetable oil with 3 to 5% solid fat at
70.degree. F., together with refined coconut oil that is fluid at
temperatures above about 76.degree. F.
6. A process as in claim 4 in which the hard crystallized
emulsifier is selected from the group consisting of mono and
diglycerides and combinations thereof having melting points of
about 140.degree. to 145.degree. F.
7. A process as in claim 4 in which the crystallized emulsifier
.[.is.]. .Iadd.and stearine are .Iaddend.introduced into the mix
together with a refined vegetable oil in which the crystallized
emulsifier .[.is.]. .Iadd.and stearine are .Iaddend.dispersed, the
refined vegetable oil being one that is approximately 95% liquid at
70.degree. F.
8. A process as in claim 4 in which the mix consisting of oil, milk
solids and sugar is cooled to a temperature of about 90.degree. to
100.degree. F. before introducing the crystallized emulsifier
.Iadd.and stearine.Iaddend..
9. A process as in claim 4 in which the mix before addition of the
sugar is at a temperature of the order of 160.degree. to
170.degree. F. and is chilled to a temperature of about 90.degree.
to 115.degree. F. before the sugar is added, addition of the sugar
and the .[.emulsifier.]. dispersion .Iadd.of emulsifier and
stearine .Iaddend.serving to further reduce the temperature to
about 85.degree. to 90.degree. F., and then milling the mix at a
temperature not in excess of about 100.degree. F.
10. A process as in claim .[.6.]. .Iadd.5 .Iaddend.in which dry
powdered cocoa is blended with the milk solids and sugar and the
blend mixed with the oil before adding the .Iadd.stearine and
.Iaddend.crystallized emulsifier.
11. A process for the manufacture of an edible topping which
hardens as a brittle edible shell when applied to a frozen dessert,
the processing comprising blending a vegetable oil that is fluid at
room temperature with nonfat milk solids, corn syrup solids and
lecithin at a temperature of about 160.degree. to 170.degree. F.,
holding the blend at such temperature for a period of the order of
5 minutes, chilling the blend to a temperature of the order of
100.degree. to 115.degree. F., adding sugar to the blend whereby
the temperature of the blend is reduced to about 90.degree. F. to
100.degree. F., blending .[.a.]. hard crystalline emulsifier
.Iadd.and stearine .Iaddend.with the mix, the emulsifier being
selected from the group consisting of mono and diglycerides and
combinations thereof having melting points of 140.degree. to
150.degree. F., .[.and.]. .Iadd.the stearine having a melting point
of from 135.degree. to 155.degree. F., said stearine and emulsifier
.Iaddend.being dispersed in a refined vegetable oil whereby the
temperature of the mix is further reduced to about 85.degree. to
90.degree. F., and then milling the mix without increasing the
temperature above a maximum of about 100.degree. F., the
proportions of the ingredients being from 44 to 53% refined edible
oil that is substantially entirely liquid at 70.degree. F., from 20
to 38% sugar, from 0 to 9% milk solids, from 4 to 10% corn syrup
solids, from 1.8 to 2.4% of the hard crystallized emulsifier
.Iadd.and stearine .Iaddend.and from 0.5 to 1.2% moisture. .Iadd.
12. An edible coating composition which is a homogeneous blend that
is fluid at room temperature and which hardens as a brittle edible
shell when applied to a frozen dessert consisting of from 44 to 53%
refined edible oil that is substantially entirely liquid at
70.degree. F., from 28 to 38% sugar, from 0 to 9% milk solids, from
4 to 10% corn syrup solids, from 1.8 to 2.4% of a material
consisting of crystallized stearine having a melting point of
135.degree.-155.degree. F. and hard crystalline emulsifier selected
from the group consisting of monoglycerides, diglycerides and
mixtures thereof, from 0.5 to 1.2% moisture, and the remainder
flavoring additives. .Iaddend. .Iadd. 13. A process for the
manufacture of an edible topping which hardens as a brittle edible
shell when applied to a frozen dessert, the process comprising the
heat treatment of a blend comprising vegetable oil that is fluid at
room temperature, nonfat milk solids, corn syrup solids and
lecithin, the heat treatment being at a temperature and for a time
to effect pasteurization, adding sugar to the mix, chilling the mix
and blending the same with material consisting of crystallized
stearine having a melting point of 135.degree.-155.degree. F., and
hard crystalline emulsifier selected from the group consisting of
monoglycerides, diglycerides and mixtures thereof dispersed in an
edible oil, whereby the crystallized emulsifier and stearine are
homogeneously dispersed in and remain as such in the mix. .Iaddend.
Description
BACKGROUND OF THE INVENTION
This invention relates generally to confection toppings for
application to frozen desserts, and to methods for their
manufacture.
Toppings of the confection type that are applied to frozen desserts
are generally of liquid or semi-liquid consistency with a
substantial moisture content (e.g., 20 to 30%) and consisting
mainly of sugar syrup together with flavoring material such as
chocolate or fruit solids and/or juices. Such compositions may have
an oil (i.e., fat) content for providing a rich flavor, as for
example, a content of the order of 5 to 10%. When applied to frozen
desserts like ice cream, the topping may become more viscous at the
lower temperatures to which it is chilled, but it remains
essentially in liquid or plastic condition.
Confection compositions have been used for coating or enrobing
frozen desserts, as for example compositions containing chocolate
and sugar. Such compositions are specifically formulated to get a
rapid, dry coating and are applied at temperatures of about
95.degree. F. This requires keeping the coating composition in
melted form at about 95.degree. F. The coating hardens and dries in
a few seconds upon contact with the frozen confection and permits
wrapping in a continuous packaging line.
OBJECTS AND SUMMARY OF THE INVENTION
In general, it is an object of the present invention to provide a
confection topping in fluid form which when applied at room
temperature to frozen desserts like ice cream immediately hardens
to form a brittle edible shell.
Another object of the invention is to provide such a topping which
is relatively stable at room temperature, and which is of such
consistency that it may be either poured upon the frozen dessert,
or the dessert dipped in the composition.
Another object is to provide a topping which is very low in
moisture content, high in fat content, and which after hardening is
characterized by absence of graininess.
Another object is to provide a topping formulation which can be
made in a variety of flavors.
Another object is to provide a method for commercial manufacture of
the composition, and particularly a method which is economical and
does not involve undue processing time.
In general, the product is a homogeneous blend that is fluid at
room temperature. It contains a relatively high high oil or fat
content (e.g., 44 to 53%), and a sugar content of from 28 to 38%.
Preferably it contains some milk solids, and corn syrup solids, and
various flavoring materials (e.g., cocoa) can be added. In addition
it contains from 1.8 to 2.4% of hard crystallized emulsifiers
having melting points of about 140.degree. to 145.degree. F.
.Iadd.together with crystallized stearine having a melting point of
from 135.degree. to 155.degree. F. .Iaddend.The moisture content is
low, being of the order of from 0.4 to 1.7%. Preferably the fat
content is a blend of vegetable oils, one of which may be partially
hydrogenated and another being refined coconut oil. The
manufacturing process preferably involves blending the fats
together with corn syrup solids and nonfat milk solids at an
elevated temperature, cooling the mix, adding sugar with blending,
introducing a crystallized emulsifier .Iadd.and stearine
.Iaddend.dispersion with blending, and then milling the mixture
while at a temperature not in excess of about 100.degree. F.
Additional objects and features of the invention will appear from
the following description in which the preferred embodiments have
been set forth in detail in conjunction with the accompanying
drawing.
BRIEF DESCRIPTION OF THE DRAWING
FIG. 1 is a flow diagram illustrating the preferred process.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
The process as shown in FIG. 1 consists generally of supplying
vegetable oils, nonfat milk solids, corn syrup solids, cocoa for
chocolate products, and a small amount of surface active wetting
agent like lecithin to step 10 where they are blended and heated to
an elevated temperature of the order of about 160.degree. to
170.degree. F.
The blend is held at the elevated temperature for a period of the
order of 5 minutes, after which it is promptly chilled to a
temperature of the order of 100.degree. to 115.degree. F. Sugar is
then added in the blending step 12, which further reduces the
temperatures to about 90.degree. to 100.degree. F. The resulting
mix is further blended in step 13 with a hard crystallized
emulsifier .Iadd.and stearine .Iaddend.dispersed in a refined
vegetable oil, together with additional flavoring ingredients and
color that may be desired. Mainly by virtue of heat exchange
between the mix from step 12 and the ingredients added in step 13,
this further reduces the temperature of the mix to about 85.degree.
to 90.degree. F. The mix is blended and milled in step 13 by use of
suitable blending and milling equipment. Milling results in some
increase in temperature (e.g., 10 to 15% F.) but does not increase
the temperature above a maximum of 100.degree. F. This temperature
limitation is assured by having the mix at a temperature of about
85.degree. to 90.degree. F. at the time milling is commenced, and
is below the melting temperatures of the crystallized emulsifier
and fat contained in the emulsifier .Iadd.and stearine
.Iaddend.dispersion. The product is then ready for filling
containers.
As a suitable emulsifier, we have employed mono and diglycerides
having melting points as high as 140.degree. F. to 145.degree. F.
and in the form of relatively fine micro-crystals. The crystallized
emulsifier .[.is.]. .Iadd.and stearine are .Iaddend.dispersed in a
suitable vegetable oil for introduction in step 13, such as an oil
that is 95% liquid at 70.degree. F., thereby facilitating blending
with the other ingredients and maintaining the emulsifier .Iadd.and
stearine .Iaddend.in solid micro-crystalline form. After blending
and milling in step 13 the resulting fluid product is immediately
suitable for packaging and use. In other words, no ageing is
required to attain stabilization.
Blending in steps 12 and 13 can be carried out by the use of
conventional blending equipment. Milling after blending in step 13
serves to break up crystal agglomerates and to impart smoothness to
the product and may be carried out by a colloid type of mill.
Instead of introducing all of the hard crystalline emulsifier in
step 10, a small amount, such as from 0.2 to 0.3%, may be
introduced in step 10 before heating. Heating to a temperature of
about 165.degree. F. serves to melt such emulsifier, although it
recrystallizes later in the process when the blend is chilled.
The vegetable oil or fats selected for use in the process are such
that the final product is fluid at ambient room temperature above
about 65.degree. F. with a limited amount of fat in crystalline
form. The oils should be bland with respect to flavor, be odorless,
and be relatively stable. The elevated temperature in step 10
ensures homogeneous blending and in addition provides for
pasteurization and elimination of any bacterial contamination.
Chilling in steps 11 and 12 to a lower temperature level prevents
dissolution of the crystalline .[.emulsifier.]. .Iadd.material
.Iaddend.introduced in step 13, which would occur at the higher
temperature level of the material. Also this lowered temperature
level together with further lowering of the temperature when the
additional ingredients are added in step 13, assures a temperature
level of the final milled product that does not exceed the maximum
of about 100.degree. F. The emulsifier .Iadd.and stearine
.Iaddend.introduced in step 13 remains in crystalline form, with
only a minimum amount of dissolution.
The milk solids employed may be nonfat spray dried milk or spray
dried whey solids. When whey solids are employed, we prefer to use
a whey protein concentrate with at least 35% protein and with
reduced mineral content to minimize salty flavor. Such whey
products are disclosed in U.S. Pat. Nos. 3,615,664 dated Oct. 26,
1971 and 3,447,930 dated June 3, 1969. Blends of whey and nonfat
milk solids can also be used.
The sugar content should be powdered sucrose, such as is used by
confectioners, or a blend of powdered sugar and corn sugar or
dextrose.
The composition of the product except for peanut butter may be as
follows:
______________________________________ General Optimum
______________________________________ Vegetable oil 44 to 53 46 to
51 Sugar (powdered sucrose) 28 to 38 30 to 36 Milk Solids 0 to 9 1
to 8 Corn Syrup Solids 4 to 10 4.5 to 8.5 Crystallized Emulsifer
.Iadd.and Stearine.Iaddend. 1.8 to 2.4 2.0 to 2.25 Moisture 0.5 to
1.2 0.7 to 1.0 Flavor Additives (e.g., cocoa) 0.3 to 13 0.3 to 11
______________________________________
Composition for peanut butter is given in Example 2.
The product produced by the process remains fluid at ambient
temperatures above 65.degree. F., and it can be stored for long
periods of time without deterioration. When it is applied to a
frozen dessert, as for example to a scoop of ice cream on a cone or
to a dish of ice cream, it instantly hardens and forms a brittle
edible shell. Hardening occurs at such a rapid rate that there is
substantially no drippage or run-down of the topping about the
sides of the cone.
According to our observations, the rapid hardening of the topping
is due to the seeding effect of the crystallized emulsifier
.Iadd.and stearine .Iaddend.present in the product. In other words,
when the composition is chilled to a temperature below about
32.degree. F., crystallization of fat is seeded whereby the
composition is converted almost instantly from a fluid to a brittle
solid state.
Examples of the invention are as follows:
EXAMPLE 1
The vegetable oils supplied to the blending step 10 comprised a
bland refined hydrogenated vegetable oil which was fluid at room
temperature and which was odorless and relatively stable. More
specifically, one part of the oil employed was a product
manufactured by the Glidden-Durkee Division of S.C.M. Corporation,
known by the trade name of "Durkex 500". Its solid fat content at
70.degree. F. was about 3 to 5%. The other part of the oil content
supplied to step 10 was a refined coconut oil likewise manufactured
by the Glidden-Durkee Division of S.C.M. Corporation and sold under
the trade name of "Konut 76". This oil is liquid at a temperature
above about 76.degree. F. It has a low degree of unsaturation and a
relatively narrow melting range. Also it has a bland sweet flavor.
The milk solids employed were nonfat dry milk. The sugar was
powdered sugar (sucrose), such as is used in the confection
industry. The corn syrup solids was a 24 D.E. product. The additive
used for flavoring was cocoa. The crystallized emulsifier .[.was.].
.Iadd.and stearine were .Iaddend.dispersed in .[.the.]. oil and was
procured from the Glidden-Durkee Division of S.C.M. Corporation,
being known by the trade designation of "Durkee B-4A Fluid
Shortening". .Iadd.This product comprised 6% of microcrystalline
hard fat, namely stearine having a melting point of from
135.degree. to 155.degree. F., and 4% microcrystalline mono and
diglyceride emulsifiers having melting points of from 140.degree.
to 145.degree. F., dispersed in 90% refined vegetable oil, namely
soya oil. .Iaddend.The emulsifier was hard mono and diglycerides.
Ten percent of the emulsifier .Iadd.and stearine .Iaddend.was
dispersed in the oil, and the oil was a refined vegetable oil
.Iadd.(namely soya oil) .Iaddend.containing about 3% solid fat at
70.degree. F. The Dur-Em 117 emulsifier is similar to that
dispersed in the B-4A. The proportioning of the ingredients was as
follows:
______________________________________ %
______________________________________ Konut 76 13.57 Durkex 500
14.30 Powdered Sugar 35.945 Corn Syrup Solids, 24 D.E. 4.71 Cocoa
8.71 Lecithin 0.4 Nonfat Dry Milk 3.34 Durkee B-4A Fluid Shortening
18.57 Dur-Em 117 Emulsifier 0.2 Chocolate Flavoring 0.2 Powdered
Vanilla 0.03 Powdered Salt 0.01 Antioxidant 0.015
______________________________________
The procedure was generally the same as described with reference to
FIG. 1. The vegetable oils, nonfat milk solids, corn syrup solids,
cocoa and lecithin were blended, heated to a temperature of about
165.degree. F., and held at that temperature for a period of 5
minutes to ensure pasteurization. This mix was then promptly
chilled to a temperature of about 100.degree. to 115.degree. F. The
sugar was then added, which further reduced the temperature to
about 90.degree. to 100.degree. F. This mix was then blended with
oil in which the microcrystalline emulsifier .[.was.]. .Iadd.and
stearine were .Iaddend.dispersed, together with the flavoring
ingredients, with further reduction of the temperature to about
85.degree. to 90.degree. F. Milling the mix produced the final
product and caused a temperature rise limited to a maximum of about
100.degree. F.
EXAMPLE 2
Peanut butter was as a flavoring ingredient. The basic ingredients
and the manufacturing procedure was essentially the same as for
chocolate. The natural peanut butter was introduced with the B-4A
shortening. The proportion of the ingredients was as follows:
______________________________________ %
______________________________________ Konut 76 8.91 Durkex 500
15.97 Durkee B-4 Fluid Shortening 14.74 Powdered Sugar 22.449 Corn
Syrup Solids,24 D.E. 6.28 Nonfat Dry Milk 6.0 Durkee Dur-Em 117
Emulsifier 0.22 Lecithin 0.22 Antioxidant 0.011 Peanut Butter,
natural 25.0 Color 0.2 ______________________________________
EXAMPLE 3
Butterscotch was used as a flavoring ingredient. The basic
ingredients and processing procedure were essentially the same as
for chocolate. The flavoring ingredients, color and antioxidants
were added with the B-4A shortening in the blending step 13. The
proportion of the ingredients was as follows:
______________________________________ %
______________________________________ Konut 76 11.80 Durkex 500
21.15 Durkee B-4A Fluid Shortening 19.52 Powdered Sugar 29.745 Corn
Syrup Solids,24 D.E. 8.32 Nonfat Dry Milk 7.93 Durkee Dur-Em 117
Emulsifier 0.3 Lecithin 0.3 Antioxidant 0.015 Color 0.23 Powdered
Salt 0.01 Butterscotch Flavor 0.68
______________________________________
* * * * *