BE1024164B1 - VEGETABLE CALORIE-ARM ICE PRODUCT AND METHOD TO MANUFACTURE THEM - Google Patents

Abstract

The present invention relates to a vegetable ice cream product made on the basis of water and / or soy milk that is characterized by a low fat and sugar content. More specifically, the vegetable ice cream product has a total digestible carbohydrate content of at most 20% by weight and a total fat content of at most 10% by weight. The product is further characterized in that it contains at least 7% by weight of soluble dietary fiber. The invention also provides a method for obtaining the ice-cream product and applying the ice-cream product to other foods.

Description

VEGETABLE CALORIE-ARM ICE PRODUCT AND METHOD TO DO THIS

MANUFACTURE

TECHNICAL FIELD

The present invention is in the field of food technology. The invention is particularly directed to a vegetable ice cream product with a low calorific value and to a method for manufacturing it. More specifically, the invention provides a vegetable ice cream product made on the basis of water and / or soy milk that contains no ingredients of animal origin nor dairy or ingredients derived from dairy. The low-calorie ice cream product according to the invention retains, despite a low fat and sugar content, a good consistency, texture and taste thanks to the addition of soluble dietary fiber.

BACKGROUND

The number of overweight and obese or obese people is increasing rapidly worldwide. This evolution has important consequences for public health: the more overweight, the greater the risk of health problems such as high blood pressure, diabetes or diabetes, hypercholesterolemia (increased cholesterol) or hypertriglycidemia (increase in blood fats). In this context, there is an increasing demand for low-calorie food products on the market. Products of this type are sometimes referred to as products that are low in fat / fat free and / or low in sugar / sugar free, or have a reduced fat and / or sugar content, since sugars and fats are important sources of calories.

Low-calorie ice cream products are known in the art. Sugar and fat substitutes are often used in such products. Examples of sugar substitutes are, for example, sweeteners, such as, for example, aspartame, sodium cyclamate, or saccharin, sweeteners obtained from the Stevia plant Stevia rebaudiana such as, for example, steviol glycoside or also sugar alcohols, e.g. maltitol, lactitol, sorbitol, isomalt, xylitol. Fat substitutes are often based on proteins or carbohydrates.

For example, WO2005070183 describes a consumption of ice and ice formulations containing a sugar alcohol, such as maltitol, in an amount of 10 to 25% by weight.

Another example is US2011 / 0091628 which describes the isolation and extraction of glycoside sweeteners from the Stevia rebaudiana plant, and more specifically the isolation and extraction of Rebaudioside D from a Stevia rebaudiana plant extract, and further describes their use in a low-calorie ice cream product.

However, sugars and fats not only provide energy; these ingredients also have organoleptic and structural functions that give ice cream products their typical consistency and texture. That is why the partial or total reduction of their concentrations often causes problems in terms of preparation and product quality.

In the preparation of ice cream, for example, fats contribute to the structure, consistency, texture and taste of ice cream products, and ensure good melting properties and act as carriers for fat-soluble nutrients. During freezing, the fat is partially destabilized or "churned" due to the emulsifiers, air impact, ice crystal formation and the forces of the ice scraper. This destabilization is necessary for the structure of ice. Sugars also contribute to the consistency, texture and taste of ice cream products, and have stabilizing properties since they cause a freezing point drop, for example. Adding a lot of sugar results in a soft, scoopable and chewable ice cream. The sugar in the ice prevents too many ice crystals from forming in the ice, causing the ice to become too hard. This is because at -15 to -18 ° C a small part of the water remains unfrozen due to the presence of sugar. Because the sugar dissolves in the liquid, a thick liquid is created that partially freezes, resulting in smaller ice crystals. The higher the sugar content in the liquid, the softer and sweeter the ice.

Consequently, ice products in which sugars and / or fats are partially or completely replaced by other components such as stabilizers, fillers, alternative sweeteners, etc. often result in products with insufficient or outright unsuitable organoleptic (texture, taste, consistency) and / or mechanical properties. (melting point, hardness).

Consumers associate vegetable products with healthy and natural foods. Furthermore, plant products that do not contain animal ingredients of animal origin are suitable for vegetarians and vegans. Also, due to problems with lactose intolerance and allergies to milk proteins, there is an increasing demand for products, including ice cream products, which contain little or no milk products or milk derivatives, and are therefore lactose-free and cow's milk protein free. However, as explained above, fats generally play an important role in the structural and organoleptic properties of ice cream products. Consequently, replacing milk fats with vegetable fats in ice creams presents additional challenges for producers, especially as regards the preparation of non-cow's ice cream based products that exhibit the consistency and texture expected of an ice cream product. EP1967077 describes a soy-based ice cream product in which a good texture and melting properties were obtained by adding a destabilizing emulsifier, in particular an unsaturated monoglyceride (of fatty acids).

Therefore, there remains a need in the art for ice cream products that are not only vegetable-based, and therefore contain no animal components or milk fats, but are also low in calories. More in particular, there remains a need for vegetable low-calorie ice cream products, the structure of which has a consistency typical of such an ice cream product, which contains only a small amount of sugars and fats, and which have an excellent texture and taste. It is further desirable that such products can be obtained through simple processes and at the lowest possible costs.

SUMMARY OF THE INVENTION

In an attempt to satisfy one or more of the above-mentioned needs in the art, the inventors provided a new ice cream product made from water and / or soy milk that can be placed in the category of vegetable and calorie poor products.

Despite the fact that only a limited amount of sugars and fats are used in the product, the ice cream product unexpectedly has an excellent ice-like consistency and texture, and provides a good taste and mouthfeel. The product owes its special organoleptic and mechanical properties in the presence of low levels of fats and sugars in part to the addition of a minimal amount of soluble dietary fiber.

Aspect 1: In a first aspect, the present invention provides a vegetable ice-cream product based on water and / or soy milk comprising: a. Digestible carbohydrates, in a total content of at most 20% by weight, of which preferably at most 15% by weight consist of mono - and / or disaccharides; b. fats with a total content of at most 10% by weight; and c. soluble dietary fiber in a total content of at least 7% by weight.

In a preferred embodiment, the invention provides an ice cream product comprising a total content of soluble dietary fibers of at least 8% by weight, and more preferably a total content of between 8 and 13% by weight.

In another preferred embodiment, the invention provides an ice cream product comprising a total digestible carbohydrate content of at most 18% by weight, of which preferably maximum 15% by weight consists of mono- and / or disaccharides.

Aspect 2. The invention provides a product according to aspect 1 wherein the ice product has a calorific value that is less than 180 kCal (or 753 kJ) per 100 grams of ice product.

Aspect 3. The invention provides a product according to aspect 1 or 2, wherein the soluble dietary fiber is selected from: inulin, fructo-oligosaccharides, galacto-oligosaccharides, polydextrose, non-digestible oligosaccharides or polysaccharides, pectin, hydrocolloids such as gums and beta glucans, resistant starch, or mixtures thereof, preferably inulin, polydextrose, non-digestible oligosaccharides or polysaccharides, or mixtures thereof.

Aspect 4. The invention further provides a product according to any of aspects 1 to 3, containing proteins in a total content of at most 2.5% by weight.

Aspect 5: The invention provides a product according to any of aspects 1 to 4, characterized in that the product contains no ingredients of animal origin such as milk sugar, milk proteins, or milk fats.

Aspect 6: The invention provides a product according to one of aspects 1 to 5, characterized in that the product does not contain sugar alcohols and / or intensive sweeteners.

Aspect 7: The invention further provides a product according to any of aspects 1 to 6 containing one or more ingredients selected from the group comprising: calcium sources (e.g. tricalcium phosphate), stabilizers (e.g. gums), antioxidants (e.g. tocopherol-rich extract and / or ascorbyl palmitate), acid regulators (e.g., sodium citrate and / or citric acid), emulsifiers, flavors, vitamins (e.g., B12, D2, and / or E), and salts (e.g., sea salt).

Aspect 8: The invention provides a product according to one of the aspects 1 to 7, characterized in that the product has an overrun of at least 50%, and preferably of at least 55%.

In a preferred embodiment, the product exhibits an overrun that is comprised between 55 and 65%.

Aspect 9. The invention provides a method for manufacturing a vegetable ice cream product comprising the successive steps of: a) preparing a mixture comprising i) digestible carbohydrates in a total content of at most 20% by weight, of which preferably at most 15% by weight % consist of mono- and / or disaccharides; ii) fats with a total content of at most 10% by weight; and iii) soluble dietary fibers in a total content of at least 7% by weight; b) homogenizing and heating the mixture from step a), preferably at a temperature between 50 and 70 ° C; c) pasteurizing the mixture from step b) followed by cooling thereof, preferably to a temperature of at most 7 ° C; d) maturing the cooled mixture from step c), preferably overnight; e) freezing the matured mixture from step d) while air is added to the mixture, preferably to a temperature between -4 and -6 ° C; f) filling the mixture from step e) into suitable containers; g) freezing the mixture from step f) to a temperature lower than -15 ° C, preferably to a temperature comprised between -15 ° C and -20 ° C, such as to a temperature of approximately -18 ° C; and h) further freezing the mixture from step g) to a temperature below -20 ° C, preferably to a temperature comprised between -20 ° C and -25 ° C, such as to a temperature of about -24 ° C .

Aspect 10: The invention preferably provides a method according to aspect 9, wherein in step a) a mixture is prepared which exhibits a composition as defined in one of the preceding aspects 1 to 7.

Aspect 11: The invention provides a method according to aspect 9 or 10, in which sufficient air is added to the mixture in step e) in order to obtain an ice product with an overrun of at least 50%, and preferably of at least 55%, and more preferably an overrun of between 55 and 65%.

Aspect 12: The invention also provides foodstuff containing an ice cream product according to any of the preceding aspects 1 to 8.

Aspect 13: The invention further provides a composition as defined in any one of the preceding aspects 1 to 7 for preparing an ice cream product.

DETAILED DESCRIPTION OF THE INVENTION

As used herein, the singular forms "a," "the," and "the" include both the singular and plural forms, unless the context clearly dictates otherwise.

As used herein, the terms "comprising", "includes" and "include" are synonymous with "inclusive", "include" or "contain", "contain", and are inclusive or open and close additional, unnamed members, elements or process steps. The term also includes "consisting of" and "consisting mainly of".

The enumeration of numerical values based on numerical ranges includes all values and fractions within the relevant ranges, as well as the end points cited.

The term "about" as used herein when referring to a measurable value such as a parameter, an amount, a duration, and the like, is intended to include variations from and from the specified value, in particular variations of +/- 10% or less, preferably + 1-5% or less, more preferably +/- 1% or less, and even more preferably +/- 0.1% or less from and from the specified value, to the extent such variations of be applicable to function in the disclosed invention. It is to be understood that the value to which the term "approximately" refers is per se specifically, and preferably, disclosed.

If a numerical value is used to indicate a temperature, said value includes the exact numerical value as such, as well as all numerical values that would be rounded to said exact numerical value according to standard mathematical and / or statistical rules. For example, a temperature of "90 ° C" includes the values of 89.5; 89.6; 89.7; 89.8; 89.9; 90.0; 90.1; 90.2; 90.3; and 90.4 ° C.

The levels of components of the ice cream product according to the invention are expressed herein in "weight percent", also referred to herein as "weight%" or "weight%" or "wt%", and are expressed based on the total weight of the ice product which is 100 wt% (= 100 g). In other words, the levels of components in the ice cream product of the present invention are represented based on the total weight of the ice cream product regardless of the physical condition of the ice cream product. Since only weight percent is used, the physical condition or the degree of aeration of the ice cream product has no influence on these values.

During its preparation, a "food-grade" gas, usually air, is added to the mixture of the components of the ice product while the mixture is frozen. The overrun of an ice product is the percentage volume increase after addition of air and is calculated using the formula below: overrun = [(volume of produced ice product - volume of used mixture) / volume of used mixture] X100%

The present invention provides an ice product that has an overrun of at least 50%, and preferably of at least 55%. In a particularly preferred embodiment, the present invention provides an ice cream product that has an overrun comprised between 55% and 65%.

All documents cited in the present specification are hereby incorporated herein by reference in their entirety.

Unless otherwise stated, all terms used to disclose the invention, including technical and scientific terms, have the meaning as understood by one of ordinary skill in the art to which this invention belongs. As further guidance, the definitions of the terms may be included to better understand the subject matter of the present invention.

As already noted, the present inventors have discovered that low-calorie vegetable ice cream products can be obtained with a low content of fats and sugars by adding soluble dietary fibers to the ice cream mixture.

The products of the invention contain no added lactose and / or other ingredients or components derived from animals or dairy. They can accordingly be labeled as "vegetable products".

As used herein, the term "vegetable" or "from vegetable source" indicates that the product is animal-free. As used herein, the term "animal-free" refers to a product to which no elements of animal origin have been added, such as dairy proteins, lactose or other animal elements. Nevertheless, unintentional traces of elements of animal origin may be present herein. Preferably, the ice cream product of the invention is a predominantly vegetable product, i.e. a product in which only vegetable elements and / or synthetic elements derived from vegetable sources are present.

As used herein, the term "food ingredient" refers to a component that has been or may be added in the preparation of other foods. The food ingredient may be in the form of a solution or a solid depending on the application and / or method of use and / or method of administration.

As used herein, the term "low in calories" refers to an ice cream product that has a calorific value of less than 180 kCal per 100 g of ice cream product. Calorific value means the energy value or nutritional value of the ice cream product.

ICE PRODUCTS

The terms "ice cream" or "product" or "ice cream" are used herein as synonyms and refer to a food product in which a gas, usually air, was knocked in during the freezing of the food product. Typical non-limitative examples of an ice cream product are ice cream such as water ice, ice cream, sorbet or sherbet.

Digestible carbohydrates:

"Digestible carbohydrates" is understood herein to mean carbohydrates that the body can absorb and use as an energy source. The digestible carbohydrates must be converted or broken down into monosaccharides such as glucose before they can be used as fuel by the body cells.

The digestible carbohydrates include single carbohydrates such as monomeric carbohydrates or monosaccharides (e.g., glucose, fructose) and dimeric carbohydrates or disaccharides (e.g., sucrose, lactose, maltose), and digestible multiple carbohydrates or starch. The "simple carbohydrates" are also called "sugars".

Sugars may be naturally present in fruits and vegetables (ie intrinsic sugars) or added to foods by a producer or consumer (ie free or added sugars), for example in the form of syrups, fruit concentrates, honey, etc. WHO recommends limit the intake of free sugars as much as possible.

The product according to the invention has in an embodiment a total digestible carbohydrate content of between 15 and 20% by weight, preferably between 16 and 18% by weight, preferably comprising a total content of mono- and disaccharides of at most 15% by weight .

The product of the invention is therefore characterized by a low content of digestible carbohydrates, and in particular a low content of sugars, which results in a product with a low calorific value (since the ice product also has a low fat%).

Protein

The ice product according to the invention preferably has a total protein content of at most 2.5 wt. %, and more preferably less than 2.5% by weight. Sources for proteins, in particular vegetable protein sources, include, for example, cereal products (e.g., oats), legumes (e.g., soy), nuts (e.g., hazelnuts, almonds, cashews, walnuts), or vegetables (e.g., avocado).

In certain embodiments, the proteins are from legumes and nuts, preferably from soy, hazelnut and almonds.

Fats

The term "fat" as used herein refers to vegetable fats. Chemically, fats are defined as triglycerides; these are esters formed from glycerol and three fatty acid groups. The type of fat depends on the types of fatty acids that make up the triglycerides. Fats can include both saturated and unsaturated fatty acids. We speak of saturated and unsaturated fats as a function of the proportion of saturated and unsaturated fatty acids in the fat. Unsaturated fats are further broken down into monounsaturated and polyunsaturated (or polyunsaturated fatty acids) fatty acids depending on whether they comprise one or more double bonds.

An excess of saturated fats can lead to an increased cholesterol level, weight gain and all associated disorders. Saturated fats are therefore also called poorer fats. Unsaturated fats, also called healthier fats, have a rather beneficial effect on cholesterol levels and, if possible, reduce the risk of cardiovascular disease. Vegetable fats are usually unsaturated fats, with the exception of, for example, coconut fat, cocoa and hardened vegetable fat that contain a high content of saturated fatty acids.

Examples of sources for fats are cocoa, hazelnut, coconut, almonds, soy and the like.

The product according to the invention has in an embodiment a total fat content between 5 and 10% by weight, preferably between 7 and 9.5% by weight, preferably comprising between 1.5 and 6% by weight of saturated fats, more preferably between 1.5 and 4 % by weight of saturated fats.

In certain embodiments, the fats used consist of at least 50% unsaturated fats, and preferably at least 60% unsaturated fats, more preferably at least 70% unsaturated fats.

Fiber

The product according to the invention has a total soluble dietary fiber content of at least 7% by weight, preferably between 7 and 13% by weight. %.

The terms "soluble dietary fiber" or "soluble fiber" are used herein as synonyms and refer to vegetable fibers that are useful in nutrition and resistant to human endogenous digestive enzymes.

Dietary fiber is a collective term for a group of very different substances of vegetable origin in nature and activity with the common characteristic that they are not digested or absorbed in the small intestine of humans. So they arrive intact in the colon. Dietary fiber is therefore the collective name for a diverse group of carbohydrates that are not digested in the small intestine.

Non-limiting examples of soluble dietary fibers include inulin, fructo-oligosaccharides, galacto-oligosaccharides, polydextrose, non-digestible oligosaccharides or polysaccharides, pectin, hydrocolloids such as gums and beta-glucans, resistant starch, or mixtures thereof.

Excluded elements

The product according to the invention is characterized in that the product contains no milk sugar, no milk proteins, and no milk fats.

Another characteristic of a product according to the invention is that the product contains no sugar alcohols (also called polyols) and / or intensive sweeteners. Intensive sweeteners are usually 50 to 3,000 times sweeter than granulated sugar (sucrose). Most intensive sweeteners are made synthetically. Non-limiting examples include aspartame, neotame, saccharin, sucralose, etc. Stevia is an example of a natural intensive sweetener. Polyols are non-intensive sweeteners that are about half as sweet to as sweet as granulated sugar. Non-limiting examples include xylitol, isomalt, maltitol and lactitol.

Additives

The products of the invention may comprise additional ingredients.

Optionally, the products of the invention may comprise a stabilizer. As used herein, the term "stabilizer" refers to a food ingredient that inhibits the reaction between two or more other ingredients and / or the separation of ingredients. Non-limiting examples of stabilizers include pectins, alginates, carrageenans, gums (e.g., guar gum, locust bean gum, and xanthan gum), or mixtures thereof.

Another optional ingredient that can be added to the products of the invention is an antioxidant. As used herein, the term "antioxidant" means a food ingredient that inhibits the oxidation of the other ingredients. Non-limiting examples of antioxidants are ascorbyl esters (such as, for example, ascorbyl palmitate) or tocofe roll rich extracts.

Yet another optional ingredient suitable for use in the products of the invention is an acid controller or buffering agent. The terms "acid regulator" and "buffering agent" are used herein as synonyms and refer to a food ingredient that minimizes changes in food pH. Non-limiting examples of acid regulators are sodium citrate and citric acid.

The ice cream products according to the invention will usually also comprise emulsifiers. An emulsifier is a food ingredient that helps to mix two substances that are normally not or difficult to mix and thus promote the formation of emulsions. Non-limiting examples of suitable emulsifiers include mono- and diglycerides of fatty acids, lecithins, sucrose esters, and mixtures thereof.

Aromas may also be included optionally in the products of the invention. As used herein, the term "aroma" generally refers to any substance that can be safely used in food and which is intended to impart a smell or taste to it. Non-limiting examples of aromas are fruits, nuts, chocolate, or flavorings.

Another optional ingredient that can be added to the products of the invention is a calcium source. Non-limiting examples of suitable calcium sources are tricalcium citrate and tricalcium phosphate.

Also optionally, the products of the invention may contain a salt agent. Non-limiting examples of suitable salting agents include: sea salt (e.g., sodium chloride), a potassium phosphate (e.g., monopotassium phosphate (KH2 PO4), dipotassium phosphate (K2 HPO4), tri-potassium phosphate (K3 PO4)), and a sodium phosphate (e.g., disodium phosphate (Na2) PO4).

Most preferably, the ice product according to the invention is free from dyes and preservatives.

A preferred example of an ice cream product according to the invention is ice cream.

The ice cream products according to the invention have organoleptic properties such as a taste, mouthfeel, texture and appearance, and other physical properties such as density, freezing point, and handling properties that are acceptable and even eligible for the consumer of such ice cream products. Preferably, the ice cream products of the present invention exhibit organoleptic properties that are comparable or better to those of conventional ice cream products that have a higher calorific value and / or that have been prepared with cow's milk derivatives.

The present invention further provides food products comprising an ice cream product according to the invention. Examples of such products include an ice cream cake, an ice cream dessert, frozen confectionery products, etc.

METHOD

The various stages in the production process of an ice cream product generally include the successive steps of dosing and mixing of the components; homogenization; pasteurization; cooling; maturation; turbine (this is the mixing of an inert gas (e.g. air)); filling up; and fast freezing. The steps of this method will be further explained in the following paragraphs.

Step a) prepare the mixture

All necessary ingredients such as water and / or soy milk, digestible carbohydrates, fats, soluble dietary fiber, proteins, emulsifiers and possibly stabilizers, flavorings, etc. are successively weighed and mixed into a mixture that is as homogeneous as possible. The mixture is prepared by using conventional methods such as mixing the components in a mixing vessel with the aid of stirrers to disperse and / or dissolve them so that a mass that is as homogeneous as possible is achieved. Certain components are added in dry form. The most liquid ingredients usually go into the kettle first to prevent clotting. The mixing often takes place at a temperature between 50 and 70 ° C. The temperature can also be gradually increased during the mixing.

In one embodiment of the invention, an ice cream product is made based on soy milk. As used herein, the term "soy milk" refers to a beverage made from soybeans. This is usually an aqueous dispersion, containing soy proteins, soy oil and some sugars.

In the methods and ice products of the invention, any soy milk prepared by a known method can be used. A method for preparing soy milk generally comprises hydrating whole or defatted soy beans by, for example, soaking in water, heating, comminuting to obtain a suspension, and removing the okara (soy pulp fiber) from the soy milk by a process such as filtration. For example, it is possible to use a soy milk preparation known under the name "tonyu" for the manufacture of the ice cream product of the invention. Tonyu is made from whole soybeans and is the subject of an AFNOR standard (NF V 29-001). Briefly, to obtain tonyu, soybeans are peeled and then mixed with water and crushed warm. The crushed product is separated after settling, to separate the solid residue, also called "okara", from the soy milk that forms the tonyu.

Step b) homogenizing the mixture from step a)

By homogenization we mean making a mixture of insoluble substances homogeneous (i.e. a mixture that remains stable for a sufficiently long time) with the aid of a high-pressure homogenizer or a similar device. In particular, a homogeneous emulsion is made during the homogenization step by reducing the fat particles.

During the homogenization step, the mixture of about 65 ° C is homogenized under high pressure, such as a pressure of 100 to 200 bar. This can be either a single-stage homogenization or a two-stage homogenization.

Step c) pasteurizing the mixture from step b) followed by cooling it:

During pasteurization, the mixture is heated to a temperature of about 80 ° C for about 15 seconds, or to a temperature of about 85 ° C for about 10 seconds. Other pasteurization conditions can also be selected.

After pasteurization, the mixture is cooled to below 7 ° C as quickly as possible to prevent the growth of bacteria during ripening.

Step d) maturing the cooled mixture from step c)

The purpose of the ripening process is to improve the air impact process and the final texture of the ice cream product. At the ripening temperature (maximum 7 ° C, preferably maximum 4 to 5 ° C), the emulsifiers replace part of the proteins on the surface of the fat particles. This will improve the interaction between air and grease in the product in the turbine. The fats also crystallize out and the stabilizers swell during maturation. The viscosity will therefore increase.

The ripening often takes place overnight in a double-walled tank that is cooled with ice water. The mix is stirred gently during ripening.

Step e) freezing the ripened mixture from step d) to a temperature between -4 and -6 ° C while air is added to the mixture (also called turbining or dashing)

Turbination (or dashing) is done in an ice turbine (a dasher): the mix is whipped and at the same time quickly frozen to a temperature between -4 and -6 ° C.

The most important processes that take place are the formation of ice crystals, the impact of air, the formation of air cells and the destabilization of the emulsion. Because of the air impact, the small fat globules form a network that encloses the air bubbles.

As mentioned earlier, during turbining (or dashing), the volume will increase in order to obtain an ice product with a desired overrun. In preferred embodiments of the method described herein, sufficient air will be added to the ice cream mixture to obtain an ice cream product with an overrun of at least 50%, and preferably of at least 55%, more particularly an overrun between 55% and 65%.

Step f) filling the mixture from step e) into suitable containers.

The viscous product from step e) can be filled into a suitable container at a temperature between -4 and -6 ° C.

Step g) freezing the mixture from step f) to a temperature lower than -15 ° C, in particular a temperature comprised between -15 ° C and -20 ° C. such as about -18 ° C

During the freezing process, the water will crystallize further so that the ice becomes harder and more stable. The temperature and speed of freezing are important for the structure and the melting behavior.

The freezing is preferably done quickly, for example from about -5 ° C to about -18 ° C in 30 to 50 minutes, such as in about 40 minutes. A tunnel freezer or spiral freezer can be used for this, which freezes the filled products deeper using liquid nitrogen.

Step h) further freezing the mixture from step g) to a temperature below -20 ° C. such as a temperature of about -24 ° C

During further freezing, the ice cream mixture is further cooled to temperatures below -20 ° C, preferably to a temperature comprised between -20 ° C and -25 ° C, such as about -24 ° C. These low temperatures are typically achieved by storing the filled products in a freezer room.

EXAMPLES

Example 1: Preparation of an ice product according to the invention on the basis of soy milk

An ice cream product based on soy milk was prepared as follows. In a mixing tank, first water and then soy milk (Provamel, Alpro-Wevelgem, Belgium) were introduced in a water / soy milk ratio of approximately 1/2, e.g. 22% water and 44% soy milk. The thus-obtained liquid mixture was immediately heated to about 65 ° C with continuous stirring.

The following ingredients were then added to the mixing tank: 0.5% by weight combination of emulsifiers consisting of mono and diglycerides of approximately 100% saturated fatty acids and stabilizers (guar gum and locust bean gum) 6% by weight of molten vegetable fats obtained from rapeseed and shea, 27% by weight of mixture of soluble fibers (soluble glucofiber), sugar and fructose-glucose syrup 0.4 weight% vanilla extract and vanilla dots 0.15 weight% sea salt

The resulting mixture was then homogenized at a temperature of approximately 65 ° C and at a pressure of approximately 175 bar in order to obtain a nice homogeneous mass.

The homogeneous mixture was then pasteurized. Pasteurization occurred under the following process conditions: 85 ° C for approximately 15 seconds.

After pasteurization, the mixture was cooled to below 7 ° C as quickly as possible to prevent the growth of bacteria during ripening.

The cooled mixture was then aged overnight at a ripening temperature of 3 to 4 ° C, while the mixture was occasionally stirred gently.

After the maturing process, the ice cream mixture was turbine (dashing) in an ice turbine (dasher): the human gel was whipped to introduce air into the mixture while at the same time being rapidly frozen to a temperature of about -5 ° C. The viscous ice was then pumped out of the freezer / dasher at a temperature of -5 ° C and filled into suitable packages (e.g., 500 ml tubs).

The ice product thus obtained was then further frozen in a -45 ° C spiral freezer for 40 minutes to allow the ice product to freeze further to about -18 ° C, after which the ice product was cured as quickly as possible in a freezer to a temperature of about- 24 ° C.

The soy ice cream product was obtained in this example starting from the following ingredients: water, soluble glucofiber, sugar, peeled soybeans (6.1% by weight), vegetable fats (rapeseed, shea), a fructose-glucose syrup, mono- and diglycerides of 100 % saturated fatty acids, stabilizers (locust bean gum and guar gum), aromas (a natural vanilla extract), sea salt, and "depleted" vanilla sticks (vanilla dots). The nutritional composition of the final ice cream product based on soy milk is shown in TABLE 1. TABLE 1: Nutritional value of an ice cream product based on soy milk (soy vanilla)

Example 2: Examples of other vegetable and low-calorie ice cream products according to the invention

In another example, ice cream products according to the invention were prepared on the basis of water and vegetable ingredients including coconut (product I), almonds (product II) and hazelnuts (product III). The ice cream products were prepared according to the method of the invention. Table 2 gives an overview of the nutritional values of the obtained ice products. TABLE 2: Nutritional value of ice cream products based on coconut or nuts according to the invention

Claims (11)

CONCLUSIES 1. Plantaardig ijsproduct op bas van van water en / of sojamelk omvattende: a. verterbare koolhydraten, in een totaal gehalte van hoogstens gewichts%, waarvan bij voorkeur hoogstens gewichts% bestaan uit mono- en / of disacchariden; b. plantaardige vetten in een totaal gehalte van hoogstens 10 gewichts%; vs. planting stock eiwitten in een totaal gehalte van hoogstens 2.5 gewichts%; in d. oplosbare voedingsvezels in een totaal gehalte van minstens 7 gewichts%, gekenmerkt in dat het product geen ingrediënten van dierlijke oorsprong bevat zoals melksuiker, melkeiwitten, of melkvetten. 2. Product volgens conclusie 1, waarin het ijsproduct een calorische waarde heeft die minder dan 180 KCal per 100 gram ijsproduct bedraagt. 3. Product volgens conclusie 1 de 2, waarin de oplosbare voedingsvezels gekozen worden uit: inulin, fructo-oligosacchariden, galacto-oligosacchariden, polydextrose, niet-verteerbare oligosacchariden of polysacchariden, pectin, hydrocolloid zoals gommen beta-glucanen, resistent zetmeel, of mengsels daarvan, bij voorkeur inulin, polydextrose, niet-verteerbare oligosacchariden of polysacchariden, of mengsels daarvan. 4. Product volgens een der voorgaande gekenmerkt in dat het product geen suikeralcoholen en / of intensive zoetstoffen bevat. 5. Product volgens één der voorgaande conclusives, bevattende éen of meer ingrediënten gekozen uit de groep omvattende: calciumbronnen (bij tricalciumfosfaat), stabilisatoren (bijv gommen), antioxidanten (bijv tocoferolrijk extract en / of ascorbylpalmitaat), zuurregelaars (bijv. natriumcitraat en / of citroenzuur), emulgatoren, aroma's, vitamins (bijv B12, D2 en / of E) in zouten (bijv zeezout). 6. Product volgens een der voorgaande diese, gekenmerkt in dat het product een overrun heeft van minstens 50%. 7. Werkwijze voor het vervaardigen van een plantaardig ijsproduct omvattende opeenvolgende stappen van: a) het bereiden van een mengsel omvattende i) verterbare koolhydraten en een totaal gehalte van hoogstens 20 gewichts%, waarvan bij voorkeur hoogstens 15 gewichts% bestaan uit mono- en / of disacchariden; ii) vetten in een totaal gehalte van hoogstens 10 gewichts%; in iii) oplosbare voedingsvezels in een totaal gehalte van minstens 7 gewichts%; b) het homogeniseren en verhitten van het mengsel uit stap a), bij voorkeur bij een temperatuur tussen 50 at 70 ° C; c) het pasteuriseren van het mengsel uit stap b) gevolgd door het koelen hiervan, bij voorkeur tot een temperatuur van maximaal 7 ° C; d) het rijpen van het gekoelde mengsel uit stap c), bij voorkeur overnacht; e) het invriezen van het gerijpte mengsel uit stap d) terwijl lucht aan het mengsel toegevoegd wordt, bij voorkeur tot een temperatuur tussen -4 in -6 ° C; (f) het afvullen van het mengsel uit stap e) in geschikte recipiënten; (g) het invyeren van het mengsel uit stap f) tot een temperatuur lager dan -15 ° C, whirr beverages in the temperature at -15 ° C in -20 ° C, zoals tot een temperatuur van ongeveer -18 ° C; in h) het verder invriezen van het mengsel uit stap g) tot een temperatuur lager dan -20 ° C, bij voorkeur tot een temperatuur begrepen tussen -20 ° C in -25 ° C, zoals tot een temperatuur van ongeveer -24 ° C . 8. Werkwijze volgens completie 7, waarbij in stap a) een mengsel wordt bereid die een samenstelling vertoont zoals gedefinieerd in éen der voorgaande concludedies 1 tot 5. 9. Werkwijze volgens completie 7 of 8, waarin in stap e) voldoende lucht aan het mengsel toegevoegd wordt teneinde een ijsproduct te verkrijgen met een overrun van minstens 50%. 10. Voedingsmiddel dewelke een ijsproduct bevat volgens een der voorgaande concluded 1 tot 6. 11. Samenstelling zoals gedefinieerd in één der voorgaande concluded 1 tot 5 voor het bereiden van een ijsproduct.