| 摘要 |
A baked pastry product, such as a cone or cup, is protected against water from a frozen confection, such as ice-cream, and thus kept crisp, by coating the surface, which is to come in contact with the confection, with a colloidal dispersion of one or more edible solid substances in a liquid, e.g. melted, edible fat or oil or mixture of fats or oils and immediately, e.g. within one half to 5 seconds, placing the frozen confection, e.g. having a temperature between 22 and 25 DEG F., in contact with the said surface to congeal the coating. The fat or oil may have a melting point between 70 and 80 DEG F. and a freezing point between 40 and 50 DEG F. The dispersion may contain between 40 and 42%, by weight, of the edible substance or substances. The dispersion, at a temperature between 80 and 110 DEG F., may be sprayed on to the surface. Before the aforesaid coating is applied, the surface may be pre-coated, as by spraying, dipping or painting with an edible fat or oil or a mixture of fats or oils. Specified edible solid substances are; starch and chocolate and its constituents, namely, cocoa powder, sugar and milk solids. Specified fats and oils are; cocoa butter, and natural or hydrogenated soybean oil, cocoa-nut oil, peanut oil, cottonseed oil and maize oil. |
