Sugar wafer with confectionery filling

• US 20030198712A1
• Filed: 05/30/2003
• Published: 10/23/2003
• Est. Priority Date: 04/18/2001
• Status: Abandoned Application

• Current Assignee: Nestec SA (Nestle SA)
• Original Assignee: Nestec SA (Nestle SA)
• Inventors: Klug, David, Bankirer, Leslie
• Application Number:
  US10/448,341
• Publication Number:
  US 20030198712A1
• Time in Patent Office: Days
• US Class Current: 426/93
• CPC Class Codes: A21D 13/36 Filled wafers
• CPC Class Codes: A23G 3/2007 Manufacture of filled articles, composite articles, multi-layered articles
• CPC Class Codes: A23G 3/40 characterised by the fats used containing dairy products A23G3/46
• CPC Class Codes: A23G 3/54 Composite products, e.g. layered, coated, filled

Abstract

A food product made of a sugar wafer that is preferably cone-shaped having a filling including a mass of a substantially water-free fat-based confectionery material. Also, a process for preparing this product by filling the sugar wafer with the substantially water-free fat-based confectionery material in a molten mass and allowing the filling to harden such as into a non-flowable material in the sugar wafer prior to consumption.

Claims

1. A confectionery product comprising:

a sugar wafer cone that includes about 10 to 70 weight percent sugar; and

a filling that is a substantially water-free fat-based confectionery mass comprising;

from about 15 to 70 weight percent sugar;

an amount of palm stearin sufficient to promote nucleation of fat crystals in a desired crystalline form;

from about 0.01 to 25 weight percent non-fat dry milk;

a flavoring agent present in an amount sufficient to provide flavoring but in an amount no more than about 3 weight percent; and

a vegetable fat comprising at least one oil component in an amount sufficient to provide a creamy texture;

wherein the filling has hardened from a molten mass in the sugar wafer cone prior to consumption, so that the cone keeps a user'"'"'s hands clean during eating of the product and the product has the appearance of an ice cream cone with the indulgence of a non-frozen fat-based confection.

2. The product of claim 1, wherein the filling has a water content of less than about 1 weight percent and the filling has less than about 25 weight percent yogurt or yogurt powder.

3. The product of claim 1, wherein the filling comprises from about 40 weight percent to 10 weight percent of the vegetable fat in combination with about 5 weight percent to 50 weight percent of a chocolate component comprising cocoa liquor and cocoa powder, or any mixture thereof.

4. The product of claim 3, wherein the filling is a blend of chocolate and non-lauric vegetable fat.

5. The product of claim 4, wherein the sugar wafer cone comprises 20 to 60 weight percent flour and a top portion of the filling is dome shaped to provide the appearance of ice cream.

6. The product of claim 1, wherein the vegetable fat comprises about 25 weight percent to 65 weight percent nut paste combined with about 30 weight percent to 60 weight percent of a confectionery compound coating and optionally about 5 weight percent to 40 weight percent of one or more solid inclusions.

7. The product of claim 1, wherein the vegetable fat comprises peanut oil in an amount of about 0.01 to 30 weight percent, the sugar comprises sucrose and dextrose, and the filling further comprises 0.01 weight percent to 40 weight percent of palm kernel stearin and palm kernel oil together in combination.

8. The product of claim 1, which further comprises a fat-based coating on inner surface(s) of the sugar wafer cone and positioned between the sugar wafer and the filling.

9. The product of claim 1, wherein edible inclusions are incorporated in the fat-based confectionery mass and any inclusions containing substantial amounts of water are encased within the fat-based confectionery mass.

10. The product of claim 8, wherein the edible inclusions are chopped nuts, candy pieces, raisins, or any mixture thereof.

11. The product of claim 1, which further comprises a topping of chocolate, a confectionery coating, chopped nuts, candy pieces, raisins or any mixture thereof.

12. The product of claim 1, wherein the filling is sufficiently aerated to decrease the density thereof by at least about 0.15 to 0.5 g/cm³.

13. A process for preparing a confectionery product which comprises:

providing a sugar wafer in a desired shape;

introducing a substantially water-free fat-based confectionery filling in a molten mass that flows upon the shaped sugar wafer; and

allowing the confectionery mass to harden in the shaped sugar wafer to a non-flowable state under ambient conditions so as to form a confectionery product,

wherein the confectionery mass comprises;

from about 15 to 70 weight percent sugar;

an amount of palm stearin sufficient to promote nucleation of fat crystals in a desired crystalline form;

from about 0.01 to 25 weight percent non-fat dry milk;

a flavoring agent present in an amount sufficient to provide flavoring but in an amount no more than about 3 weight percent; and

a vegetable fat comprising at least one oil component in an amount sufficient to provide a creamy texture.

14. The process of claim 13, wherein the desired shape is conical to keep a user'"'"'s hands clean during eating of the product and the product combines the appearance of an ice cream cone with the indulgence of a fat-based confection, wherein the molten confectionery mass includes flowable portion that flows to fill and conform to at least part of the cone.

15. The process according to claim 14, wherein a fat-based coating is applied to inner surface(s) of the cone before the confectionery mass is disposed therein.

16. A process according to claim 14, wherein edible inclusions are incorporated in the fat-based confectionery mass.

18. A process according to claim 14, which further comprises forming a top portion of the filling into a dome to provide the appearance of an ice cream cone and providing a topping of chocolate, a confectionery coating, chopped nuts, candy pieces, raisins or any mixture thereof.

19. The process of claim 14, wherein the introducing comprises disposing molten mass into the shaped sugar wafer.

17. A process according to claim 17, wherein the edible inclusions are chopped nuts, candy pieces, raisins, or any mixture thereof.

20. A process for providing a confectionery product which comprises:

forming a sugar wafer in a desired shape;

inserting a substantially water-free fat-based confectionery in a molten mass upon the shaped sugar wafer so that a portion of the mass flows to conform to the shape of the sugar wafer, wherein the confectionery mass comprises;

from about 15 to 70 weight percent sugar;

an amount of palm stearin sufficient to promote nucleation of fat crystals in a desired crystalline form;

from about 0.01 to 25 weight percent non-fat dry milk;

a flavoring agent present in an amount sufficient to provide flavoring but in an amount no more than about 3 weight percent; and

a vegetable fat comprising at least one oil component in an amount sufficient to provide a creamy texture; and

solidifying the flowable confectionery mass sufficiently to form a substantially water-free fat-based confectionery filling mass in a second desired shape that corresponds to the desired shape of the sugar wafer and which is sufficiently hardened to retain the second desired shape under ambient temperature for at least about 10 minutes.