Biscuit for frozen confectionery
OwnerHolger Werner Justiinventor
Life of this patent
Estimating the term…
Abstract
Crisp and crunchy reconstituted biscuit composed of fragments of baked biscuit, agglomerated within a binder comprising at least one carbohydrate and fat, the biscuit having the characteristic feature of preserving its crunchiness during storage at a negative temperature. Also, composite frozen confectioneries that include a biscuit and a frozen confectionery mass in contact therewith. The frozen confectionery thus obtained has the advantage of the contrast in texture between the creaminess of the frozen confectionery mass and the crunchiness of the biscuit, even after a long storage at freezing temperature. Finally, a process for preparing such a biscuit.
Claims17
A reconstituted biscuit composed of fragments of baked biscuit, agglomerated within a binder comprising at least one carbohydrate and a fat, with the biscuit preserving its physical integrity, shape and crunchiness during processing or storage at temperatures below 0° C.
A process for manufacturing a biscuit which comprises the following steps:
- heating a mixture comprising 50 to 75 parts of a fat that is solid at room temperature and 20 to 40 parts of at least one carbohydrate at a temperature and for a period of time sufficient to ensure melting of the fat,
- mixing 60 to 90 parts of the resulting heated mixture with 10 to 30 parts of biscuit particles,
- cooling the mixture of fat, carbohydrate and biscuit particles, with stirring, to a temperature less than the melting point of the fat,
- preparing a syrup by heating, with stirring, a mixture comprising 50 to 80 parts of at least one carbohydrate, 20 to 50 parts of water, 2 to 10 parts of a fat which is solid at room temperature and 0.01 to 5 parts of at least one emulsifier, at a temperature and for a period of time sufficient to ensure dissolution and emulsification of the ingredients,
- cooling the syrup to a temperature that is less than the melting point of the fat in the mixture that includes the biscuit particles,
- combining 40 to 80 parts of the mixture that includes the biscuit particles with 20 to 60 parts of the cooled syrup to obtain a malleable mass,
- forming the mass into a desired shape of the biscuit, and
- hardening the final biscuit by evaporating water contained therein so as to obtain a reconstituted biscuit having a final moisture level of between 1 and 5%.
Dependencies are inferred from the claim text.