FIELD: food industry.
SUBSTANCE: invention relates to a frozen sweet product with a thin and uniform layer of chocolate glaze with reduced fat content, to a device and to a method for the said glaze application. The frozen sweet product contains a base shaped, predominantly, from ice-cream having an external surface and uninterrupted or interrupted chocolate glaze layer applied on the base external surface. The chocolate glaze contains less than approximately 45%, preferably - less than 40% of fat in conversion to chocolate glaze weight. The chocolate glaze layer has a thickness equal to nearly 0.3 - 1.7 mm with thickness uniformity degree equal to nearly 20 %, predominantly, it has a thickness equal to 0.5 - 1.25 mm with thickness uniformity degree equal to nearly 10 %. The device includes multiple nozzles directed into the glaze application zone, a conveyer system configuration whereof ensures the ice-cream base movement into the glaze application zone and from the latter, a reservoir configuration whereof ensures storage of chocolate glaze supplied, the device feed line mounted between the reservoir and the multiple nozzles and intended for supply of the specified volume of chocolate glaze from the reservoir into the nozzles; the feed line contains a pump for chocolate glaze pumping from the reservoir into the nozzles wherethrough the chocolate glaze is sprayed in the glaze application zone and a heater configuration whereof ensures chocolate glaze heating in the reservoir so that the chocolate glaze has a preset initial temperature at the reservoir outlet. The method involves the liquid chocolate composition spraying in the glaze application zone wherein the liquid chocolate composition contains less than 40 % of fat and movement of the ice-cream base having an external surface into the glaze application zone and from the latter so that the external surface is coated with liquid chocolate glaze.
EFFECT: invention ensures coating, homogeneous and uniform on the whole product.
26 cl, 10 dwg, 3 tbl, 2 ex
