Патент USA US2133586код для вставки
Patented oct. 18, 1938 I 2,133,586 ' came.» STATES . PATENT orrics ‘ 21,133,586 FROZEN CONFECTION, COATING COMPOUND . THEREFOR, AND PROCESS OF COATING QCOMPOUND - >0tto C(Stanger and Alva Thompson, Chicago, Ill., assignors, by mesne assignments, to Corn Products Re?ning Company, New York, N. Y., ' > a corporation of New Jersey No Drawing. Application January. 16, 1936, Serial No. 59,407 14. Claims. (or 99-136) This invention relates to the production of frozen or low temperature confections, or food products such as ice cream bars which are cov ered with edible coatings; and the primary object solution and dextrose crystallizes out of solution as the hydrate. Among the advantages accruing from the use for ice cream bars and like articles of coating material compounded on this princi ' pie are the following: a coating is provided ‘which 5 of the invention is to provide an improved coat ing'for confections or food products of this type, is soft, ?rmly adherent to the ice cream and of more especially for ice cream bars or other bodies much the same texture and consistency as the ice or articles made of ice cream or like compounds . ‘cream itself so that when the bar is eaten or cut requiring low temperature storage. with ,_a knife, fork or spoon, the coating will not bars have been composed of a fat containing sub tent; the coating is not limited to a ‘chocolate 10 The coatings heretofore used' for ice cream ' crack and break away from the bar to any ex 10 stance such as' chocolate to which additional fat \ flavor or to the color of chocolate, but can be substance and sugar have sometimes been added; ?avored with any desired ?avoring material and can be given any desired color; if a chocolate coat and the method is to melt the fat of the choco 15 ' late, chocolate consisting of about 50% fat, and to ing is desired, it is possible to use only so much chocolate as may be necessary to give the desired dip the bars into the thus lique?ed coating sub and it is possible to use cocoa, i. e. choco stance, the fat of which congeals in contact with ?avor, the cold ice cream so that coatings are formed late from which a large part of the fat has been removed, which reduces cost; and the dipping on the bars that make the articles easier to han process when the coating is performed in this 20 20 die. > manner is facilitated because of the lower dipping A coating of this sort is subject to certain ob ' jections and limitations: the ‘coating is hard and brittle at the temperature of the ice cream, giving an unpleasant sensation in the mouth and having 25 a tendency to crack‘ and break away in large pieces from the bar whenv the bar is bitten into or cut; the coating is practically limited to one which is chocolate flavored, chocolate apparently being the only 'fat containing substance that has ‘been temperature. - In exempli?cation 'of the invention two speci?cv examples will be given, one for a chocolate flav- . - ored coating and the other for a coating having 25 some other desired ?avor. The formulas given are purely exemplary and illustrative and are not to be considered as limiting the invention todthe preferred‘ data given. Example 1-Formula-j0r chocolate ice cream 30 found us‘eable for this purpose ;» it is necessary to , vcoating.—_'I'he following ingredients are used in use a chocolate ‘high in fats, and this increases the cost of the article; any coating consisting pri ' marily of chocolate is quite expensive; also the dipping temperature is undesirably high. 35 According to the present invention a coating is provided for low temperature or frozen confec tions-which term is intended to include ice substantially the proportions as follows, these ,materials being divided into three groups to indi cate the preferred method of compounding: . Corn syrup (43° Baumé glucose) ______ __ Powdered dextrose hydrate; ________ __ cles of food-which is‘ changed from the liquid to and forming its basic and principal ingredient, instead of by the solidi?cation of a melted fat. The sugar used is dextrose in a dry or crystalline 45 state and, in part at least, anhydrous dextrose; Water __ ____ 50 2 105 Water . \ Coma ___ 130 ____ 100 ‘ Salt___ 1 (c) ,‘Gelatin ______________ __'__»_ _________ __ 15 Water ______________________________ __ 100 hydration of the anhydrous dextrose, that is, the A fondant is ?rst prepared by combining the ingredients in the (a) ‘group. The corn syrup is dextrose hydrate, which operation takes place, with the amount of water used, during the prep aration of the coating compound due to the fact that at the concentration and temperature em ployed, the solution is unsaturated as to‘ anhy drous dextrose and supersaturated as to dextrose 56 hydrate, so that the anhydrous dextrose goes into ' 40' (Mb) Dextrose hydrate or anhydrous dextrose- 220 ‘and the method of crystallization involves the re-crystallization ofrthe anhydrous dextrose as 35 Parts (a) Anhydrous dextrose ___________ __'____-__ 300 cream bars and other frozen confections or arti 40 the solid state by the crystallization of a-crystal . lizable sugar contained in the coating compound I dissolved in the water, preferably at ordinary 50 room temperature, or slightly above, the, dex trose added, and the mixture beaten. until pal pable graininess disappears.’ The product is a fondant of very ?ne crystals. _‘ , e The ingredients of the (1)) ‘group are placed in 2,138,586 ' 2 a double boiler and heated until the sugar is all in solution. The gelatin of group (c) is dispersed in the water by, heating. While the (_b)' and (c) respect to the crystals which can be produced through the hydration of the anhydrous dextrose. Example 2-—_FormuIa for non-chocolate coat ing.—The following ingredients are used in the proportions asfollows: ‘ ingredients are still warm, they are beaten uni formly into the fondant formed from the (a) ingredients.v If the resulting mixture is too vis cous for dipping at the working'temperature' of » . _ Parts (a) Anhydrous dextrose _______________ __ 300 about 86° Fahrenheit, it is warmed to 95°-104° Corn syrup (43° Baumé glucose)_____ Fahrenheit, and then cooled quickly to 86° Fahr Powdered dextrose hydrate ________ __ 2 Water ___________ _'____ ____________ __ 105 10 enheit before using. 7 ' Ice cream which has been molded or formed into the desired shape and cooled to a .tempera— ture near that of dry ice is then coated with this mixture by dipping the bars or other forms 15 into the ,mixture’with the latter-preferably at about 86° Fahrenheit. The coated pieces are then placed in a chamber and cooled at approxi mately the temperature of dry ice until hard enough to handle. After which, they may be“ held at the preferred storage temperature for; the ice cream. , aration of the coating, brings vabout the .hydra 25 tration indicated and at ordinary room temper atures, in fact at any temperature below 122° Fahrenheit, the solution will be unsaturated in respect to anhydrous dextrose but saturated in respect to hydrate dextrose; so that in the mak ing of the. compound the anhydrous dextrose will go into‘ solution and dextrose hydrate crys tallize .outof'the solution, the crystallization of the hydrate continuing after the‘ coating com-‘' 1O drous dextrose __________________ __ 1'75 (0) Gelatin __________________________ __ Water- , __ 71/2 15 50 (a) Fat (melting point 92° F.>__. _____ __ 20 (e) Flavoring substances such as vanilla, lem- , on, orange, almond, etc., and/or coloring 20 matter. tion of the anhydrous dextrose. At the concen 50 (b) 45% dextrose solution made by dis- , solving in water hydrate or anhy - The ?rst step of the process, that is the prep 30 . I . . The corn'syrup is dissolved, preferably at or"v ' near room temperature, in the quantity of wa ter speci?ed under (a), the solid dextrose added and the mixture beaten until palpable graininess has disappeared. . ‘ Y The gelatin is dispersed in the water speci?ed under (0), by heating in a double boiler, pref erably below boiling temperature. The mate rials speci?ed under (b), (c), (d) and (e) are mixed unifomily in the fondant formed by the (a) ingredients, and the mixture applied to- the ice cream bars as in Example 1. _ I pound has been transferred to the ice cream as The fat speci?ed under (0) corresponds to bars because of the lower temperature to which the fat element in the cocoa of Example 1. the coating is exposed. The quantity of water ' In'each example the coating mixture at the used is such that the coating compound will be - dipping temperature, so far as the dextrose and unsaturated as to the anhydrous form of dex watersystem is concernedhconsists ofv a sus trose but slightly supersaturated with respect to pension of ?nely divided hydrate‘mcrystals ina the hydrate form. ' slightly supersaturated solution of dextrose. With the quantities of sugar and water 'speci trose, preferably'powdered, is used, as speci?ed, , ?ed the supersaturation will necessarily be in order} to provide nuclei for initiating the de slight; and this is important since material in sired hydrate crystallization. If, however, ordi-‘ crease in the degree of supersaturation will re nary commercial anhydrous dextrose is used, sult in coatingstoo viscous. for convenience in‘ particularly if the anhydrous dextrose be pow- , dipping. Such coatings do not adhere well to The small quantity of crystalline hydrate dex dered, it may not be necessary to use the dex the ice cream and may require a long time for trose hydrate for nucleation, since commercial anhydrous dextrose is always to some slight ex ageing to the point where the necessary amount oi’ crystallization has taken place. The solid dextrose hydrate in suspension was brought to its ?nely divided condition by means of recrys 50 tent,‘ at least, hydrated. It is preferable to use a certain amount 0 non-crystallizable sugar substance, such as the ‘ tallization through the agency 01’ the hydration corn syrup speci?ed, certain amount of reaction of anhydrous dextrose, the principle of an edible colloidal substance, such as gelatin, in 55 order to give the coating a close and smooth. texture. The fat 01' the cocoa, of which the cocoa contains about 10 to 20 percent, is a desirable ingredient in order to give the coating the proper consistency and inhibit bubble‘formationr By 60 using anhydrous dextrose as a primary ingre _ dient and taking advantage of the fact that at room temperatures and at the properv concen-' which, broadly considered, is covered in co-_ pending applicatiomof Carl S‘. Miner, ?led Jan uary .16, 1936, Serial No. 59,409, ‘and is not claimed herein except as applied to the coat- ‘ ing of low temperature confections. This ?nely divided- condition of the suspended dextrose in a saturated dextrose solution could be. obtained 60 by. boiling'dextrose, either anhydrous or hydrate, with water, to a‘concentration which would give tration a dextrose solution will be unsaturated ' a solution vsupersaturated with respect to dex 65 in respect to the‘ anhydrous and saturated in trose hydrate. The more convenient and eco1 respect to the hydrate, it is possible to bring the nomical method, however, is that described in coating material to a- state of supersaturation, connection with the.Examples 1 and 2 above. .for the type of~_crystallization desired without 7 It is understood that ‘all modi?cations of proc ‘any evaporating operation. Also one obtains,_ ess and product within the scope oi- the ap through the hydration of the anhydrous dex pended claims are' intended to be covered herein. trose, a very ‘great reduction in the particle size We claim: ' ' 1- Process of making a coating for frozen con of the solid phase dextrose without having to, completely dissolve the dextrose a d bring about‘ fections which comprises mixing with crystalline supersaturation through evapor tion. Even anhydrous dextrose water in such quantity that 75 ?nely ground»: crystalline dextrose‘ is coarse in a dextrose solution exists unsaturated with re 75 ' 2,183,586 spect to anhydrous dextrose but slightly super saturated with respect to dextrose hydrate. 2. Process of making a coating for frozen con fections which comprises mixing with crystalline anhydrous dextrose, and a small quantity 'of' dex trose hydrate to initiate hydrate crystallization, water in such quantity that a dextrose solution exists unsaturated with respect to ‘anhydrous dextrose but supersaturated with respect to dex trose hydrate. . 3.‘ Process of making a coating for frozen con fections which comprises mixing with crystalline anhydrous dextrose dextrose in solution together 3 ‘ anhydrous dextrose but supersaturated with re spect to dextrose hydrate. I. 8. A product consisting; of a frozen confection and an edible coherent coating which is solid at the temperature of the frozen confection and contains corn syrup and, as its solidifying in gredient, hydrate dextrose. ' 9. A product consisting of a frozen confection - ' and an edible coherent coating which is solid at the temperature of the frozen confection and contains gelatin and, as its solidifying ingredient, ‘hydrate dextrose. - 10. A product consisting of a frozen confec hydrous dextrose but supersaturated with respect tion and an edible coherent coating which is solid at the temperature of the frozen confection and contains corn syrup, gelatin and, as its solidi to dextrose hydrate. fying ingredient, hydrate dextrose.- with enough water so that a dextrose solution, 15 exists which is unsaturated with respect to an ’ 4. Process of making a coating for frozen con fections‘ which comprises mixing with crystal 20 line‘ anhydrous dextrose, and a small quantity of dextrose hydrate to initiate hydrate crystalliza tion, dissolved dextrose together with enough v ll. A product consisting of a frozen confection and an edible coherent coating which is solid at the temperature of the frozen confection and '20 containsgelatin, corn syrup, a fat and hydrate dextrose. - Y water so that a dextrose solution exists unsatu 12. -An edible coating compound adapted to rated with respect to anhydrous dextrose but su solidify in contact with a frozen confection which compound contains ‘corn sugar, gelatin, a fat, 25 25, persaturated'with respect to dextrose hydrate. 5. Process'of making a coating for frozen con dextrose hydrate crystals and dissolved dextrose fections which consists in forming a suspension of dextrose hydrate crystals in dextrose solution with the liquid phase in supersaturated condition supersaturated in respect to dextrose hydrate and 13. Process of making a coating for frozen confections which comprises mixing together ap v30 proximately 300 parts of anhydrous dextrose, 50 parts of cornsyrup, 2 parts of dextrose hydrate 30 containing also corn syrup, a fat and gelatin. . 6. Process of making acoating for frozen con- - fections which comprises mixing together an during the coating operation. and 105 .parts of water and beating the same to form a?ne grained fondant; and mixing into this fondant 220 parts of dextrose and 100 parts of and adding the same to the mixture; the water cocoa dissolved and dispersed in 130 parts of wa ‘being used in such quantity that a solution is ' ter, and also 15 parts of gelatin dispersed in 100 hydrous dextrose and water and beating the same to form a ?ne grained fondant; adding dextrose dissolved in water; dispersing gelatin in water formed unsaturated with respect to anhydrous dextrose but supersaturated with respect to dex 40 trose hydrate. '7. Process of making a coating for frozen con fections which comprises mixing together anhy drous dextrose and water with a small quantity of powdered hydrate dextrose and beating the parts of ‘water. 14. Process of making a coating for frozen confections which comprises mixing together ap proximately 300 parts of anhydrous dextrose, 50 parts of corn syrup, 2 parts of dextrose hy drate and beating the same to form a ?ne grained fondant; and adding to said fondant 175 parts dextrose dissolved in water; dispersing gelatin of 45% dextrose solution, 71/2v parts of gelatin dispersed in 50 parts of water, and 20 parts of in water and adding the same to the mixture; fat. 45 same to form a ?ne grained fondant; adding, the water being used in such quantity that a solution is formed unsaturated with respect to 1 ' OTTO C. STANGER. _, ALVA THOMPSON. .