WO2024136958A1

WO2024136958A1 - Multi-layered frozen dessert bar

Info

Publication number: WO2024136958A1
Application number: PCT/US2023/035771
Authority: WO
Inventors: Shiyin Fang; Mingdeng LI; Wanyi XIE; Yun Zhang
Original assignee: General Mills, Inc.
Priority date: 2022-12-19
Filing date: 2023-10-24
Publication date: 2024-06-27
Also published as: CN118216602A; TW202425816A

Abstract

A method of making a frozen dessert bar (20) includes forming an intermediate body layer (48) of a first confectionary material, filling a central portion (45) of the intermediate body layer (48) with a second confectionary material, which is distinct from the first confectionary material, to establish a dual confection product, inserting a handle member (41) into the dual confection product to enable support by a hand of a consumer, coating the dual confection product with a third confectionary material (50), having a composition distinct from both the first and second confectionary materials, to establish a three confection product, and freezing the three confection product. In a preferred form, the frozen dessert bar (20) has a core of ice cream, an intermediate body layer constituted by sorbet, and a fruit juice based outer layer.

Description

MULTI-LAYERED FROZEN DESSERT BAR

BACKGROUND OF THE INVENTION

[0001] The invention generally pertains to forming a frozen dessert bar, such as a frozen stick bar with at least three distinct confectionary layers, thereby establishing a unique visual, taste and texture experience for a consumer.

[0002] Frozen dessert bars, such as ice cream and frozen yogurt bars, are widely known. Over the years, some emphasis has been placed on creating taste and texture variations to such known bars in order to appeal to the varying preferences of consumers. For instance, ice cream and frozen yogurt bars are now available in a wide range of flavors. In addition, the frozen bodies of the bars need not be uniform but rather can include discrete chunks of chocolate, cookie dough or the like. It is also known to create swirls of different flavored ice cream or yogurt. Furthermore, it is known to apply a coating and/or nuts on the exterior surface of the frozen body.

[0003] One extremely common dessert bar variation is the coating of an entire outer surface of a solid body ice cream stick bar in chocolate. Although this known type of product is quite popular, it is quite uniform in both taste and texture. Basically, every bite of the product provides a fairly consistent ratio of ice cream and chocolate. Again, this has proven to be a popular product, but still there is seen to be a benefit in providing more variation in both the taste and texture of frozen dessert bars, enabling consumers to experience sensory variations upon consumption. Basically, every bite of the product provides a fairly consistent ratio of ice cream and chocolate.

[0004] Based on the above, regardless of these known frozen dessert products, there is still seen to be a need in the art for frozen dessert bars which include at least three distinct layers of differing edible confectionary materials, with the layering providing an enhanced sensory experience upon eating the bars. SUMMARY OF THE INVENTION

[0005] The present invention establishes a frozen dessert bar by forming a body of the bar with at least three distinct layers of differing edible confectionary materials, including differing core, intermediate and outer confections. In preferred embodiments of the invention, these differing edible confectionary materials include a central ice cream core, an intermediate sorbet layer and an outer fruit layer. A handle member projects from the main body to enable supporting the frozen dessert bar by a hand of a consumer. Upon being consumed, the various frozen layers of distinct edible confections provides a unique sensory experience in taste and texture from conventional frozen dessert bars.

[0006] Frozen dessert bars having the plurality of distinct edible layers in accordance with the invention can be formed in various ways. In a particularly preferred embodiment of the invention, a method for making the frozen dessert bar comprising filling a mold with an intermediate confectionary material, freezing at least a portion of the intermediate confectionary material within the mold, removing at least a central, non-frozen portion of the intermediate confectionary material to create an interior space, filling the interior space with a core confectionary material to form a confectionary composite including the core and intermediate confectionary materials, freezing the confectionary composite, removing the confectionary composite from the mold, treating the removed confectionary composite with a cryogenic liquid, and forming an outer confectionary layer in the form of a coating on the cryogenic-liquid treated composite.

[0007] A wide range of frozen dessert bars can be made in accordance with the invention, with each frozen dessert bar including a body consisting of at least three distinct layers of confectionary material and a handle piece projecting from the body to enable supporting the main body by a hand of a consumer. As the particular confectionary materials employed can significantly vary, quite unique and interesting eating experiences will be available to consumers for such dessert bars.

[0008] Additional objects, features and advantages of the invention will become more readily apparent from the following detailed description of preferred embodiments thereof when taken in conjunction with the drawings wherein like reference numerals refer to common parts in the several views. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] Figure 1 is a perspective, partially broken-away view of a frozen dessert bar made in accordance with the present invention; and

[0010] Figure 2 is a flow chart schematically illustrating the making of frozen dessert bars in accordance with a preferred embodiment of the invention.

DETAILED DESCRIPTION OF THE INVENTION

[0011] Detailed embodiments of the present invention are disclosed herein. However, it is to be understood that the disclosed embodiments are merely exemplary of the invention that may be embodied in various and alternative forms. The figures are not necessarily to scale, and some features may be exaggerated or minimized to show details of particular components. Therefore, specific structural and functional details disclosed herein are not to be interpreted as limiting, but merely as a representative basis for teaching one skilled in the art how to practice the present invention.

[0012] With initial reference to Figure 1, a frozen dessert bar made in accordance with the present invention is generally indicated at 20. For purposes of explaining the invention, reference will be made to particular embodiments wherein frozen dessert bar 20 is made with three distinct confectionary materials or layers, but it should be understood that additional layers could also be employed and, certainly, the particular shape of the frozen dessert bar can vary from the exemplary embodiment depicted.

[0013] As shown, frozen dessert bar 20 has a body 24 having various exterior surface portions defined by opposing face portions 28 and 29, top and bottom portions 31 and 32, and opposing side portions 34 and 35. Although shown to be generally rectangular in shape, frozen dessert bar 20 could take a wide range of shapes, basically any polygonal or non-polygonal shape, without departing from the invention. Frozen dessert bar 20 also includes a handle member 41, shown in the form of a stick projecting from bottom portion 32 of body 24.

[0014] Important in connection with the present invention is that body 24 is formed from at least three distinct confectionary materials. In the embodiment depicted, body 24 includes a central layer or core 45 from which handle member 41 projects. Encompassing central core 45 is an intermediate layer 48. Finally, completely covering intermediate layer 48 is an outer layer 50. In the embodiment shown, body 24 has an overall length dimension from top portion 31 to bottom portion 32 from where handle member 41 projects of about 80 mm, a width between side opposing portions 34 and 35 of about 50 mm, and a thickness between opposing face portions 28 and 29 of about 12 mm. As will be evident from the method of making frozen dessert bar 20 detailed below, an abundance of shapes and sizes could be readily established.

[0015] At this point, it should be recognized that a wide variety of confectionary materials could be employed. For exemplary purposes, central core 45 constitutes ice cream, intermediate layer 48 is a sorbet and outer layer 50 is a fruit juice based sauce layer. By way of a few examples, central core 45 can be a White Peach ice cream, intermediate layer 48 can be a White Peach sorbet, and outer layer 50 can be a combination strawberry/raspberry juice coating. In another example, a mango ice cream/mango sorbet/blood orange juice layering can be employed. In a still further exemplary embodiment, a vanilla ice cream/blueberry sorbet/strawberry and raspberry combination is employed. In each case, the ice cream of central core 45 is preferably at least as thick as the sum of the surrounding sorbet portions establishing side intermediate layers 48, while the fruit juice coating of outer layer 50 is magnitudes less than a thickness of either side portion of intermediate layer 48.

[0016] For the sake of simplicity and since the making of the ice cream itself is not part of the present invention, details for steps associated with, for example, homogenizing, pasteurizing, mixing, flavoring, aging and the like of the ice cream will not be detailed here. However, for the examples provided above, the tables below provide representative formulations for the referenced sorbet and juice layers.

TABLE 1

TABLE 2

[0017] In connection with the invention, reference will now be made to Figure 2 which illustrates a particularly advantageous production process associated with making frozen dessert bars 20 utilizing a molding operation according to the invention. Starting a step 70, a mold of a desired product shape, held at below freezing such as in a cooler or positioning in a freezing brine solution, is substantially fdled with a flowable, non-frozen supply of the first confectionary material used to establish intermediate layer 48. Prior to the entire confectionary material of intermediate layer 48 becomes frozen, a suction is applied to remove a central portion of the intermediate layer 48 from the mold in step 72 such that the central portion is void (meaning all is removed but perhaps some residual) of the confectionary material of the intermediate layer 48. More particularly, the intermediate layer will be cooled radially inwardly from the mold. When the outer radial portion desired to establish the intermediate layer 48 for frozen dessert bar 20 solidifies, the remaining central portion is evacuated through a vacuum operation from the mold in step 72. In the case of the mold being drawn along in a freezing brine solution, filling step 70 and suction or evacuation step 72 takes in the order of 20-70 seconds. Thereafter, in step 74, the remaining intermediate layer 48 is allowed to further solidify before the mold reaches step 76 wherein central core 45 is established by filling the center of the mold, within the confines of the surrounding intermediate layer 48 with a second, soft confectionary material which is distinct in composition from intermediate layer 48. Again, the most preferred embodiments employ ice cream as core 45 which is surrounded, except at the side supporting handle member 41, by intermediate layer 48. Typically, ice cream is maintained frozen at about between -12 °C to -18 °C (includes typical manufacturing, shipping and supermarket freezer temperatures). However, for the filling the center of the mold in step 76, the ice cream can be heated to approximately -5.5 °C. After this filling, core 45 is then allowed to partially solidify in step 78, prior to step 80 wherein handle member 41 is inserted directly into core 45. Thereafter, further solidification or hardening occurs in step 82.

[0018] The mold is removed in a de-molding step 84. This step can be carried out in various fashions, with a preferred embodiment showering the mold to heat the same which enables the mold to be readily removed from the formed dual confection product. In step 88, the dual confection product is coated with a confection sauce, preferably through a dipping operation but potentially through spray coating, to establish outer layer 50 made from a further distinct composition, third confectionary material. In a particularly advantageous arrangement, prior to the dipping the dual confection product at step 88, the product is dipped in or otherwise subjected to a cryogenic fluid, e.g., liquid nitrogen, as shown at step 86 and then, after step 88, the three confection product is again subjected to a quick freeze operation at step 90, such as by dipping in or spraying the three confection product with cryogenic fluid to produce frozen dessert bar 20. With this arrangement, the need for exposing frozen dessert bar 20 to one or more further solidification processes, such as a hardening tunnel, can be avoided. At this point, frozen dessert bar 20 is ready for packaging at 92, either as a single dessert bar or in an overall package containing multiple frozen dessert bars 20. In one embodiment, pillow packaging is employed, followed by the packaging being placed in a carton and palletized for storage or shipping at a suitable temperature.

[0019] Based on the above, it should be readily apparent that the present invention provides a way to effectively incorporate multiple, distinct confectionary materials in layered format as part of a frozen dessert bar, particularly in connection with a method for the mass production of frozen dessert bars, to enable unique sensory experiences in taste and texture upon consumption for consumers. While certain preferred embodiments of the present invention have been set forth, it should be understood that various changes or modifications could be made without departing from the spirit of the present invention. For example, although making a three-layered confection bar has been described, the frozen dessert bar could also made with one or more additional layers in a corresponding manner. In addition, although a molding process has been described in making the frozen dessert bar, an extrusion operation could be employed in making a three or more confectionary frozen dessert bar in accordance with the invention. In general, the invention is only intended to be limited by the scope of the following claims.

Claims

1. A method of making a frozen dessert bar comprising: forming an intermediate body layer of a first confectionary material; filling a central portion of the intermediate body layer with a second confectionary material, which is distinct from the first confectionary material, to establish a dual confection product; inserting a handle member into the dual confection product to enable support by a hand of a consumer; and coating the dual confection product with a third confectionary material, having a composition distinct from both the first and second confectionary materials, to establish a three confection product; and freezing the three confection product in making the frozen dessert bar, wherein the first confectionary material is sorbet, the second confectionary material is ice cream, and the third confectionary material is fruit juice based.

2. The method of claim 1, wherein forming the intermediate body layer includes shaping the first confectionary material in a mold.

3. The method of claim 2, further comprising establishing the central portion by removing some of the intermediate body layer from the mold.

4. The method of claim 3, wherein establishing the central portion includes employing a vacuum source to evacuate the some of the intermediate body layer from the mold.

5. The method of claim 2, further comprising removing the dual confection product from the mold prior to coating the dual confection product with the third confectionary material.

6. The method of claim 5, wherein coating the dual confection product comprises dipping the dual confection product into the third confectionary material.

7. The method of claim 1, further comprising subjecting the dual confection product to a cryogenic fluid prior to coating the dual confection product with the third confectionary material to form the three confection product.

8. The method of claim 7, further comprising subjecting the three confection product to a cryogenic fluid just after coating the dual confection product with the third confectionary material.

9. The method of claim 1, further comprising solidifying the first confection material prior to filling the central portion with the second confection material.

10. The method of claim 1, further comprising at least partially solidifying the dual confection product prior to inserting the handle member.

11. The method of claim 10, wherein the handle member is inserted directly into the second confectionary material.

12. The method of claim 1, further comprising packaging a plurality of the frozen dessert bars.

13. A frozen dessert bar made according to the method of claim 1.

14. The frozen dessert bar of claim 13, wherein the frozen dessert bar has main body including opposing face portions, a top portion, a bottom portion from where the handle member projects and opposing side portions, with the main body having an overall length dimension from the top portion to the bottom portion of about 80 mm, a width between the opposing side portions of about 50 mm, and a thickness between the opposing face portions of about 12 mm.

15. The frozen dessert bar of claim 13, wherein the second confectionary material is at least as thick as a sum of the surrounding first confectionary material, while the third confectionary material has a thickness magnitudes less than a thickness of the first confectionary material.

16. The frozen dessert bar of claim 13, wherein the first confectionary material/second confectionary material/third confectionary material is selected from the group consisting of: peach sorbet/peach ice cream/ a strawberry and raspberry combination juice coating; mango sorbet/mango ice cream/blood orange juice; and blueberry sorbet/vanilla ice cream/a strawberry and raspberry combination juice coating.

17. A frozen dessert bar comprising: an intermediate layer of a first confectionary material, said intermediate layer defining a central portion void of the first confectionary material; a core of a second confectionary material, which is distinct from the first confectionary material, filling the central portion; a coating of a third confectionary material, which is distinct from both the first and second confectionary materials, surrounding the intermediate layer; and a handle member projecting from the core to enable support by a hand of a consumer, wherein the first confectionary material is sorbet, the second confectionary material is ice cream, and the third confectionary material is fruit juice based.

18. The frozen dessert bar of claim 17, wherein the frozen dessert bar has main body including opposing face portions, a top portion, a bottom portion from where the handle member projects and opposing side portions, with the main body having an overall length dimension from the top portion to the bottom portion of about 80 mm, a width between the opposing side portions of about 50 mm, and a thickness between the opposing face portions of about 12 mm.

19. The frozen dessert bar of claim 17, wherein the second confectionary material is at least as thick as a sum of the surrounding first confectionary material, while the third confectionary material has a thickness magnitudes less than a thickness of the first confectionary material.

20. The frozen dessert bar of claim 17, wherein the first confectionary material/second confectionary material/third confectionary material is selected from the group consisting of: peach sorbet/peach ice cream/ a strawberry and raspberry combination juice coating; mango sorbet/mango ice cream/blood orange juice; and blueberry sorbet/vanilla ice cream/a strawberry and raspberry combination juice coating.