Frozen novelties and their manufacture

Abstract

An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an edible viscous material covering the coverture layer of the core from the other end of the core to, at the most, adjacent the one end of the core. The material being viscous at ambient temperature and remaining substantially unfrozen at a temperature which maintains the core frozen and also at a temperature at which the novelty is eaten. The coverture layer providing an adhesive surface for the edible viscous material. An outer layer over the edible viscous material and at least substantially all of the coverture layer. The outer layer being anchored with respect to the coverture layer.

1 . An edible novelty that requires storage at below 0° C. and which is intended to be eaten prior to its thawing at least in totality, said product comprising, consisting of or including 
 an edible core that is self supporting as far as its shape is concerned,  
 a coating of an edible viscous liquid about at least part of said core, and  
 a set edible layer over at least said viscous liquid layer.  
 
     
     
         2 . A novelty of  claim 1  wherein said viscous liquid is the thixotropic.  
     
     
         3 . A novelty of  claim 1  or  2  wherein said set layer over said viscous liquid is chocolate.  
     
     
         4 . A novelty of  claim 1  wherein said core is primarily of ice cream.  
     
     
         5 . A novelty of  claim 1  wherein said core includes an outer coating (i.e. a couverture layer) on at least part thereof of a chocolate.  
     
     
         6 . A novelty of  claim 1  wherein said core is on a stick.  
     
     
         7 . A novelty of  claim 5  or  6  wherein the outer layer is of a chocolate.  
     
     
         8 . A novelty of  claim 7  wherein said viscous fluid is a caramel liquid which at ice cream storage temperatures remains in a fluid form.  
     
     
         9 . An edible novelty comprising 
 a composite core on a stick, said core having an edible couverture layer about an edible frozen body,    a partial layer of an edible viscous liquid about said composite core, said liquid remaining liquid at the temperature(s) which maintain the frozen body frozen and substantially at which the novelty is eaten, and    an outer edible layer over said edible viscous liquid and at least substantially all of the couverture layer not itself already covered by said edible viscous liquid.    
     
     
         10 . A method of manufacturing an edible novelty to be stored at below 0° C. having, 
 an edible core on a stick,  
 an edible coating of a viscous liquid about at least part of said core, and  
 an edible set layer over at least said viscous liquid layer,  
 which method comprises, consists of or includes  
 preparing the core on a stick,  
 supporting the stick supported core by the stick as it is presented whilst at a core temperature below 0° C. into the viscous liquid so as to provide a partial coating of the core, and  
 thereafter providing an outer coating over the viscous liquid retained on the core and at least part of the or any regions of the core not coated by said viscous liquid.  
 
     
     
         11 . A method of  claim 10  wherein the preparation of said core involves coating ice cream with a couverture layer, prior to the core being associated with said viscous liquid.  
     
     
         12 . A method of  claim 10  or  11  wherein, prior to the provision of the outer coating, the viscous liquid is hardened.  
     
     
         13 . A method of  claim 10  wherein presentation to the viscous liquid involves dipping in a bath of viscous liquid moving in a direction in which the stick supported core is also being moved.  
     
     
         14 . A method of  claim 10  wherein said stick supported core is substantially vertically withdrawn from the bath so as to leave an even laying up of the viscous liquid about the core.  
     
     
         15 . A method of  claim 13  or  14  wherein the movement of the viscous liquid is at a speed identical to or faster than the transverse movement of the stick supported core.  
     
     
         16 . A method of  claim 10  wherein said couverture layer and said outer layer is of a matrix typified by chocolate irrespective of whether or not cocoa or chocolate flavoured.  
     
     
         17 . Apparatus to manufacture an edible novelty, said novelty having 
 an edible core that is self supporting as far as its shape is concerned,    a coating of an edible viscous liquid about at least part of said core, and    a set edible layer over at least said viscous liquid layer,    said apparatus comprising, consisting of or including    a conveyor to serially present stick supported edible cores of said edible novelty,    a weired dipping reservoir for the viscous liquid in to which the serially presented stick held cores are to be presented and move towards and over the weir whilst supported by the conveyor,    a collection reservoir for viscous liquid spilling over the weir,    recycling means to return viscous liquid from the collection reservoir to the weired dipping reservoir, and    viscous liquid feed in means to provide a make-up flow for the viscous liquid into the collection reservoir, the weired dipping reservoir or any recycle flow between the two.    
     
     
         18 . Apparatus of  claim 17  wherein means is provided to agitate the viscous liquid prior to its delivery into the weired dipping reservoir whether as a fresh feed of the viscous liquid, the recycled flow thereof or a mixture of the two.  
     
     
         19 . Apparatus of  claim 17  or  18  the stick held cores are presentable by the conveyor into the viscous liquid of the weired dipping reservoir so as to uplift viscous liquid therefrom whilst the sticked core primarily in a vertically downward extending condition from the stick (notwithstanding the fact that optionally the sticked core may be angled into and/or angled out of the viscous liquid under the action of a cam on the conveyor support of the stick thereof.