# US 4,394,392 A · Processes for producing composite ice confections, and products thereof > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 4,394,392 A - Document ID: US4394392A - Status: Granted - Kind: A - Application number: 06/244,797 - Filed: 1981-03-20 - Granted: 1983-07-19 - Earliest claimed: 1979-07-20 - Assignees: Thomas J. Lipton, Inc. - Inventors: David Tresser - Web page: https://patentgrep.com/patent/US4394392A ## CPC - A23G 9/48: Composite products, e.g. layered {, laminated}, coated, filled - A23D 9/00: Other edible oils or fats, e.g. shortenings or cooking oils (preservation of other edible oils A23B20/30) - A23G 9/322: {Products for covering, coating, finishing, decorating} - A23G 2200/08: containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF - A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C) ## Abstract Composite confection of a biscuit or wafer with a frozen confection the biscuit or wafer having a converture of a sweetened fat-containing composition having a slip M.P in the range of 27.degree.-34.degree. C. and a viscosity at 46.degree. C. of N.sub.3 at 10 poise, N.sub.100 at least 2.0 poise, and N.sub.CA at least 1.2 poise. ## Claims ### Claim 1 A process for producing a composite edible product containing a dry edible material selected from the group consisting of biscuits and wafers and a water-containing edible confection selected from the group consisting of ice or ice cream which comprise the steps of: (a) spraying a relatively water-impermeable fat-containing edible material which when measured at 46.degree. C. has a viscosity of .eta..sub.3 at least 10 poise, .eta..sub.100 at least 2.0 poise, and .eta..sub.CA at least 1.2 poise, from an atomizing spray gun onto a dry edible material selected from the group consisting of biscuits and wafers, and (b) combining the water-containing edible confection with the sprayed dry edible material. ### Claim 2 (depends on 1) A process according to claim 1, wherein the spray of relatively water-impermeable fat-containing edible material is applied to the dry edible material at a temperature of about 43.degree.-46.degree. C. ### Claim 3 (depends on 1, 2) A process according to claim 1 or 2, wherein the spray of relatively water-impermeable fat-containing edible material is applied from an atomizing spray gun which delivers a spray within the volume of an inverted cone downwardly on to the dry edible material. ### Claim 4 (depends on 1, 2) A process according to claim 1 or 2 wherein the spray of relatively water-impermeable fat-containing edible material is applied to form a congealed fatty layer of about 0.2-0.8 mm thickness. ### Claim 5 (depends on 1) A process according to claim 1, wherein the fat-containing edible material sprayed on to the dry edible material comprises a couverture composition essentially consisting of a suspension of flavouring and sweetening solids in a fatty base including a fat composition having: (a) solids content index (SCI) values (%) in each of the following ranges: 70-93 at -20.degree. C.; 65-93 at -10.degree. C.; 55-90 at 0.degree. C.; 15-40 at 20.degree. C.; 0-12 at 30.degree. C.; 0 at 40.degree. C.; (b) a slip melting point in the range 25.degree.-45.degree. C.; (c) a viscosity measured at 40.degree. C. of .eta..sub.100 at least 35 centipoise, and .eta..sub.CA at least 30 centipoise; and (d) a coating pliability parameter of at least 3. ### Claim 6 (depends on 5) A process according to claim 5, wherein the fat base comprises a fat composition essentially consisting of triglycerides in which less than 2/3 by number of the acyl groups are short-chain (C.gtoreq.6) acyl groups and more than 1/3 by number of the acyl groups are long chain (C.gtoreq.12) acyl groups, substantially randomly distributed amongst the triglycerides. ### Claim 7 (depends on 6) A process according to claim 6, wherein the fat composition is selected from the group consisting of blends of 25%-75% lauric fat, non-lauric fat or oil with 75%-25% short-chain diacylated long chain monoglyceride, interesterified blends of lauric or non-lauric fat or oil with up to about 10% short-chain triglyceride. ### Claim 8 (depends on 1) A process according to claim 1, wherein the fat-containing edible material sprayed on to the dry edible material comprises a couverture composition essentially consisting of a suspension of flavouring and sweetening solids in a fat base including a fat composition selected, from the group consisting of hardened butter fat, hardened low-erucic rapeseed oil, hardened groundnut oil and hardened soyabean oil, each having a slip melting point in the range about 27.degree.-34.degree. C. ### Claim 9 (depends on 1) A process according to claim 1 wherein .eta..sub.100 is 2.0 to 3.6 poise. ### Claim 10 (depends on 1) A process according to claim 1 wherein .eta..sub.CA is 1.4 to 3.4 poise. ### Claim 11 (depends on 5) A process according to claim 5 wherein the solids content index values are 75-90 at -20.degree. C.; 75-85 at -10.degree. C. and 65-75 at 0.degree. C., the slip melting point is in the range of 25.degree.-36.degree. C.; the viscosity is .eta..sub.100 at least 40 centipoise measured at 40.degree. C. and .eta..sub.CA is at least 33 centipoise. ### Claim 12 A process for producing a composite edible product containing a dry edible material selected from the group consisting of biscuits and wafers and a water-containing edible confection selected from the group consisting of ice or ice cream which comprises the steps of: (a) spraying a relatively water-impermeable fat-containing edible material which when measured at 46.degree. C. has a viscosity of .eta..sub.3 at least 10 poise, .eta..sub.100 at least 2.0 poise, and .eta..sub.CA at least 1.2 poise, from an atomizing spray gun on to a dry edible material from the group consisting of biscuits and wafers, (b) cooling the resulting product by applying a cooling fluid stream to at least initiate solidification of the water-impermeable fat-containing material, and (c) combining the water-containing edible confection with the sprayed dry edible material. ### Claim 13 (depends on 12) A process according to claim 12, wherein the cooling fluid stream is a stream of cold air of liquid nitrogen, applied to the composite for about 0.1-5 seconds. ### Claim 14 (depends on 12, 13) A process according to claim 12 or 13, wherein the fat-containing edible material has a viscosity at 43.degree. C. and 100 sec.sup.-1 in the range about 180-240 centipoise.