COMPOSITE FROZEN CONFECTIONERY PROVIDING ENHANCED REFRESHMENT
The present invention relates to a method for the manufacture of composite frozen confectioneries that provide an enhanced refreshing sensation upon consumption, the confectioneries comprising a soft core of aerated ice confection preferably comprising a refreshing block and a crispy ice coating.
1 . A method for the manufacture of the composite frozen confectionery, the method comprising the steps of:
providing an ingredient mix for an ice confection block, the mix comprising at least one salivating agent and at least one cooling agent in a weight ratio of 1:0.11 to 1:0.2 respectively;
freezing the mix and providing a degree of overrun of between 20 and 200%;
dosing portions of the frozen confection with a defined shape onto a continuously transported tray;
hardening the frozen ice confection;
applying an aqueous-based coating covering the ice confection to provide a composite confectionery; and
hardening the composite confectionery.
2 . The method according to claim 1 , wherein the dosing step is performed using an extruder equipped with a dosing device.
3 . The method according to claim 1 , wherein the aqueous-based coating is applied by a step selected from the group consisting of enrobing, dipping, showering, water fall and spraying.
4 . The method according to claim 1 , wherein the aqueous-based coating is applied by bottoming or water fall.
5 . The method according to claim 1 , wherein the hardening of the frozen ice confection step is followed by providing the composite frozen confection with an additional layer of ice crystals.
6 . The method according to claim 1 , wherein the aqueous-based coating has a thickness of between 300 and 600 μm
7 . The method according to claim 1 , wherein the composite frozen confectionery is in a form of a bite-size product with a volume of between 2 and 10 ml.
8 . The method according to claim 1 , wherein the ice confection is a sorbet.
9 . The method according to claim 1 , wherein the defined shape is selected from the group consisting of a drop, sphere, cylinder, cube, pyramid, stick, triangle, diamond, losange, and cone.
10 . The method according to claim 1 , wherein the salivating agent is at least one organic acid selected from the group consisting of adipic, ascorbic, citric, fumaric, lactic, malic and tartaric acids.
11 . The method according to claim 1 , wherein the cooling agent is selected from the group consisting of menthol derivative compounds, acyclic and/or cyclic carboxamides, N-substituted paramenthane carboxamides, phosphine oxides, substituted p-menthanes, menthoxypropane, alpha-keto enamine derivatives, N-substituted p-menthane carboxamide, menthyl half acid ester derivatives and cubebol.
12 . The method according to claim 1 , wherein the mix comprises a tingling agent.
13 . The method according to claim 12 , wherein the tingling agent is selected from plant extracts.
14 . The method according to claim 13 , wherein the plant extracts are selected from the group consisting of pepper, onion, garlic, radish, horseradish, mustard, chili and ginger.
15 . The method according to claim 12 , wherein the tingling agent is Szechuan pepper extract.
16 . The method according to claim 1 , wherein the salivating agent is present in an amount of 0.1-0.5 wt %, with respect to the weight of the ice confection core.
17 . The method according to claim 1 , wherein the cooling agent is present in an amount of 0.01-0.1 wt %, with respect to the weight of the ice confection core.
18 . The method according to claim 1 , wherein the mix comprises malic acid and citric acid.
19 . The method according to claim 1 , wherein the aqueous-based coating consists of an ice water layer.
20 . The method according to claim 1 , wherein the aqueous-based coating comprises water and at least one ingredient selected from the group consisting of flavors, colors, acids and stabilizers.