FR3039363A1 - DETACHABLE PREFORMED & PORTIONED ICE BALL FOR CONFECTION OF DESSERTS - Google Patents
DETACHABLE PREFORMED & PORTIONED ICE BALL FOR CONFECTION OF DESSERTS Download PDFInfo
- Publication number
- FR3039363A1 FR3039363A1 FR1501626A FR1501626A FR3039363A1 FR 3039363 A1 FR3039363 A1 FR 3039363A1 FR 1501626 A FR1501626 A FR 1501626A FR 1501626 A FR1501626 A FR 1501626A FR 3039363 A1 FR3039363 A1 FR 3039363A1
- Authority
- FR
- France
- Prior art keywords
- ice cream
- ball
- coated
- desserts
- ice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011850 desserts Nutrition 0.000 title abstract 2
- 235000009508 confectionery Nutrition 0.000 title 1
- 235000015243 ice cream Nutrition 0.000 claims abstract description 14
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 235000015895 biscuits Nutrition 0.000 claims description 2
- 235000011869 dried fruits Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 3
- 239000001828 Gelatine Substances 0.000 claims 1
- 235000003363 Cornus mas Nutrition 0.000 abstract 1
- 240000006766 Cornus mas Species 0.000 abstract 1
- 230000000721 bacterilogical effect Effects 0.000 abstract 1
- 235000021185 dessert Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000002699 waste material Substances 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 108010025899 gelatin film Proteins 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
- A23G9/245—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products for coating the products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
La Boule glacée en portion est un dessert sur une base sorbet ou crème glacée individuelle de 25g. Elle permet de réaliser des desserts glacés, des coupes glacées ou sur des fruits. En usage multiple elles ne se collent entre elles. La Boule glacée limite les risques bactériologiques, elle permet d'éviter les gaspillages et de calculer les coûts matières précis.The frozen ice cream is a dessert on a base of sorbet or ice cream of 25g. It allows you to make frozen desserts, ice creams or fruits. In multiple use they do not stick together. The iced ball minimizes bacteriological risks, avoids waste and calculates precise material costs.
Description
Boule glacée en portionPortion frozen ball
La boule glacée en portion est obtenue par co-extrusion, enrobée de d'une fine peau en gélatine, aromatisée au même goût que la boule. Possibilité d'un enrobage d'un autre goût et/ou d'une coque fégèrement croustiffante pour fe plaisir du jeu de texture.The frozen ice cream is obtained by coextrusion, coated with a thin gelatin skin, flavored to the same taste as the ball. Possibility of a coating of another taste and / or a slightly crusting shell for fun texture game.
La boule glacée en portion permet d'éviter les problèmes de cristallisation des crèmes glacées en bacs. Ces dernières sont souvent mal utilisées par les professionnels (trop froides et dures, sorties et laissées à températures pour mieux former les boules, puis recongelées d'où la formation de cristaux et des risques de contamination).The ice-cream portion serves to avoid problems of crystallization of ice cream in containers. The latter are often poorly used by professionals (too cold and hard, released and left at temperatures to better form the balls, then refrozen, hence the formation of crystals and the risk of contamination).
La boule glacée en portion offre une meilleure hygiène {elle se prend à la cuillère ou avec une pince), elle offre un meilleur contrôle des coûts portions et évite les pertes de fin de bacs.The ice-cream ball portion offers better hygiene {it is taken with a spoon or with a pair of pliers), it offers better control of portion costs and avoids the losses of end of bins.
La boule glacée en portion peu se ranger par couches, les boules ne se collent pas entre elles. Un emballage carton comme pour les cônes, avec compartiments plastifiés ou en matière recyclable et formatés pour les boules, de type intérieur de boîte à biscuits ou à chocolats serait l'idéal pour une utilisation optimisée.The icy ball in portion can be arranged in layers, the balls do not stick together. A cardboard packaging such as cones, with plastic compartments or recyclable and formatted for balls, inner type cookie box or chocolates would be ideal for optimized use.
Boule glacée en portionPortion frozen ball
La Boule glacée en portion pèse 25g, elle est obtenue par coextrusion.The iced ball weighs 25g, it is obtained by coextrusion.
Elle est enrobée d'un film de gélatine souple aromatisé du même parfum que la boule. Un enrobage d'un parfum différent est possible.It is coated with a flexible gelatin film flavored with the same scent as the ball. A coating of a different fragrance is possible.
Un enrobage crispy est possible à partir d'un mixe gélatine et broyât de biscuits ou de fruits secs.A crispy coating is possible from a gelatin mix and crushed biscuits or dried fruits.
Tous les choix de parfums sont possibles pour la Boule glacée en portion.All fragrance choices are available for the portioned frozen ball.
Boule glacée en portionPortion frozen ball
Les avantages : Coût portion maîtrisé, hygiène, facilité d'utilisation, emballage propre.The advantages: Cost controlled portion, hygiene, ease of use, clean packaging.
Les cibles sont les brasseries, les pizzerias, mes cafétérias, la restauration rapide et concédée, certaines restaurations collectives, les milieux de santé et maisons de retraites et grande distribution.The targets are the breweries, the pizzerias, my cafeterias, the fast food and conceded, certain collective restorations, the health environments and retirement homes and large distribution.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1501626A FR3039363A1 (en) | 2015-07-28 | 2015-07-28 | DETACHABLE PREFORMED & PORTIONED ICE BALL FOR CONFECTION OF DESSERTS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1501626A FR3039363A1 (en) | 2015-07-28 | 2015-07-28 | DETACHABLE PREFORMED & PORTIONED ICE BALL FOR CONFECTION OF DESSERTS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR3039363A1 true FR3039363A1 (en) | 2017-02-03 |
Family
ID=55759622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR1501626A Pending FR3039363A1 (en) | 2015-07-28 | 2015-07-28 | DETACHABLE PREFORMED & PORTIONED ICE BALL FOR CONFECTION OF DESSERTS |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR3039363A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117281195A (en) * | 2023-10-25 | 2023-12-26 | 广州风行乳业股份有限公司 | Ice ball with high juice content and processing technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1233677B1 (en) * | 1999-10-22 | 2005-06-08 | Societe Des Produits Nestle S.A. | Slow melting coating for ice confections |
| US20140170270A1 (en) * | 2011-07-20 | 2014-06-19 | Givaudan S.A. | Compositions |
| US20150157042A1 (en) * | 2012-07-05 | 2015-06-11 | Nestec S.A. | Equipment and method for frozen confectionery product with layered structure having external coating |
-
2015
- 2015-07-28 FR FR1501626A patent/FR3039363A1/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1233677B1 (en) * | 1999-10-22 | 2005-06-08 | Societe Des Produits Nestle S.A. | Slow melting coating for ice confections |
| US20140170270A1 (en) * | 2011-07-20 | 2014-06-19 | Givaudan S.A. | Compositions |
| US20150157042A1 (en) * | 2012-07-05 | 2015-06-11 | Nestec S.A. | Equipment and method for frozen confectionery product with layered structure having external coating |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117281195A (en) * | 2023-10-25 | 2023-12-26 | 广州风行乳业股份有限公司 | Ice ball with high juice content and processing technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PLSC | Publication of the preliminary search report |
Effective date: 20170203 |