Frozen dessert and process of manufacture
Frozen dessert and process of manufacture
US Patènt # 6861082
| Invèntors: | Laffont; Jerome (Beauvais, FR); Gueroult; Alain (Goincourt, FR) |
| Assignee: | Nestec S.A. (Vevey, CH) |
| Appl. No.: | 888982 |
| Filed: | June 25, 2001 |
ABSTRACT
The invention is a frozen, microwavable dessert that includes a frozen confectionery core, a coating of semi-fluid composition having an insulating character with respect to microwaves, partially or completely surrounding the core, a layer of biscuit serving as support for the core-coating combination, the coating and the biscuit being arranged such that the core is completely surrounded, and a layer of sauce having microwave-absorbing character.
FIELD OF INVÈNTION
The invèntion relates to the field of frozen desserts ready to be consumed upon simple defrosting, such as in a microwave oven. It relates to a fully ready dessert that is easy to serve in portions with a sauce for domestic consumption and for large-scale consumers such as restaurants, community canteens, and caterers.
BACKGROUND OF THE INVÈNTION
The current trend in the field of frozen dessert is to provide the consumer with a prepared product, such as, for example, a frozen cake on a biscuit with a sauce, in particular a fruit puree, a cream, or a syrup, that can be prepared directly on a plate simply by opening a packaging of the "flow-pack" or blister type or by removing the dessert from a cup-shaped package, in particular made of formed plastic material.
A device for the manufacture of frozen dessert of the Norwegian omelet type is described, for example, in U.S. Pat. No. 4,268,002. Such a dessert consists of a biscuit base, an ice cream core placed on the biscuit, and a coating of the core with a semi-fluid aerated composition of the meringue type and contains no sauce.
U.S. Pat. No. 4,268,002 describes, for example, a packaging mold for frozen cake with covering syrup for family use. The configuration of the mold is such that the frozen confectionery is clearly separated from the syrup during filling, such that it is not necessary to package the syrup in a separate packaging. Such a dessert is not suitable for microwave heating.
Thus, there remains a need for frozen desserts which can be quickly and easily defrosted prior to and for consumption, and the present invèntion satisfies this need.
