Frozen confectionery product and method of manufacture

摘要

A process for making a frozen confectionery product by providing a mold with closed and opened ends in a refrigerated environment, filling the mold with a liquid mix to form a shell, removing non-solidified liquid mix from the mold, pressure-filling the shell in the mold with a frozen confection, inserting a stick in the frozen confection, removing the product from the mold and packing the resulting product. In such process, inclusions may be homogeneously distributed in the liquid mix or in the frozen confection or can be accumulated on the top of the frozen confection after filling the mold. The resulting product, a molded ice confectionery stick bar, is also an embodiment of the invention.

主权项

1. A method for making a frozen confectionery product, comprising the steps of:
filling an interior space of a mold having a temperature less than 0° C., a closed end, and an open end with an interior surface disposed therebetween and surrounding the interior space of the mold with an excess of liquid chocolate in a refrigerated environment to provide a crispy frozen chocolate lining directly upon and in intimate contact with the interior surface of the mold, wherein the liquid chocolate has a yield value of 0.02 to 0.1 Pa at 50° C. and a plastic viscosity of greater than 0.15 Pas to 0.23 Pas at 50° C. and the crispy frozen chocolate lining has open end, a closed end, and a wall of crispy frozen chocolate extending therebetween and defining an interior space; removing non-solidified liquid chocolate from the interior space of the mold according to a suck back process; and filling the interior space of the crispy frozen chocolate lining through the open end with a frozen non-expanding confection under a pressure in a range from 1 to 3 bars and at a temperature of less than −6° C. to form the frozen confectionery product, wherein the frozen non-expanding confection within the interior space of the crispy frozen chocolate lining has a creamy, fine texture substantially devoid of ice crystals, wherein the crispy frozen chocolate lining has a snap when broken, a smooth glossy outer surface, and a variation in a uniformity of thickness of less than or about 1 mm as measured between any two points along the entirety of the crispy frozen chocolate lining.