CA1314428C - Fruit juice mix for whipped and/or frozen applications - Google Patents
Fruit juice mix for whipped and/or frozen applicationsInfo
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- CA1314428C CA1314428C CA000514778A CA514778A CA1314428C CA 1314428 C CA1314428 C CA 1314428C CA 000514778 A CA000514778 A CA 000514778A CA 514778 A CA514778 A CA 514778A CA 1314428 C CA1314428 C CA 1314428C
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Abstract
ABSTRACT OF THE DISCLOSURE
A fruit juice mix suitable for hard pack product made essentially from natural ingredients containing at least one fruit juice source in association with about 0.05 to 1.5 percent by weight of various stabilizers and preferably 0.30 to 0.60 percent xanthan gum based upon the total weight of the mix. An amount of water and other ingredients such that the blend has a brix value of greater than about 10 to about 35 and for more desirable results of 20 to 30 and preferably 20 to 25. No refined sugar or corn sweetener is added in or to the blend.
Moreover, the juice mix can be frozen to form a hard pack material that can be stored at lower tempera-tures, usually minus 18°C and lower for days and then be warmed to minus 5 to minus 10°C and be scooped out. to be served and eaten without the appearance of being too icy, coarse, crumbly or gummy but exhibits a smooth, fine creamy texture and superior melt characteristics relative to soft pack.
A fruit juice mix suitable for hard pack product made essentially from natural ingredients containing at least one fruit juice source in association with about 0.05 to 1.5 percent by weight of various stabilizers and preferably 0.30 to 0.60 percent xanthan gum based upon the total weight of the mix. An amount of water and other ingredients such that the blend has a brix value of greater than about 10 to about 35 and for more desirable results of 20 to 30 and preferably 20 to 25. No refined sugar or corn sweetener is added in or to the blend.
Moreover, the juice mix can be frozen to form a hard pack material that can be stored at lower tempera-tures, usually minus 18°C and lower for days and then be warmed to minus 5 to minus 10°C and be scooped out. to be served and eaten without the appearance of being too icy, coarse, crumbly or gummy but exhibits a smooth, fine creamy texture and superior melt characteristics relative to soft pack.
Description
TECHNIC~L FIELD I 3 1 ~ 4 2 8 The present invention relates to a fruit juice mix suitable for hard pack applications which is essentially free ~rom non-ve~etable ingredients. More specifically, the present invention relates to a fruit juice mix for hard pack applications having a brix value of from about 10 to about 35 and generally 20 to 30 and containing various ~ombinations of juices and stabilizers and especially xanthan gum therein and preferably containi~g on a dry weight basis from fruits about 35 to 75 percent fructose, about 20 to 45 percent glucose, and no more than about 20 percent o~ other sweeteners of the saccharide class, i.e., essentially free of re~ined sugars and corn sweeteners. Particularly, this invention relates to more storag~-stable fruit juice mixes of the hard pack type and the gas incorporated products thereof wherein at least one of the juices may or may not have been subjected to treatment with an ion exchange resin or ultra~iltration to give a more stable juice mixture. Further this invention relates to the specialty class or superior or novelty hard pack formulations to compete with the superior or novelty grades of ice cream or the so~called novelty products such as chocolate-coated stick products, and the like.
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~ACI~G~OUND ART
Frui.t juices incll2(ling mixtures are availa--ble on the matket in ~arious forms 5UCIl as unsweet-ened and sweetened, -frozen and unfrozen, inclu-ling concentratel:l and fully diluted. These fruit juices, in the :froæen state, nre chnracterizecl generally as exhibiting a crystaLline structure in many ases -thai: breaks into layers or lamina which frequently exhibi.ts a rleedle-].i.ke structure with the crystals being mosl: noticeab:le. Thus, these commercial fro-zen juices can, with their needle-like crystal struc-t:ure, callse injllry to the mouth. On the other hand, the -frozell juices sold with a stick frozen therein are describecl as being quiescent in nature but exhi-bit the llarstl feel in the mouth of crystalline ice or neeclles as contras-tecl with the soot:h.ing ~eel of the installt ~hi.pped or whipped frozen proiuct. The pr:ior arl: teache~ how -to avoicl or reduce the above 2() (-lisaclvantages and have generally added sol.ids for the p-lrpose of aicl:in~ the sweetening ancl freezing of the juices wllere these solids or additives are other than l!rul.t jllice origirl and contnins refined sugar, corn sweeteners, an(i the like, includ;tlg artificial ~5 co:Lors an-l :I`lMvors.
A:rter World War Il, there w~s an upsurge in popularity of soft frozen ice cream and drinks, which .Led to a desire to produce a soft frozen all-natural fruit juice. This desire has not been ade-~(1 quately a-ttained because those who practiced the prior art found natural ~ruit juice would not pro-duce a procluct acceptable to the consumer. When a 1 3 1 ~
person eats a frozen product, the taste buds are partially anaesthetized and the juice concentrate has to be diluted to attain desired sweetness, or balance the tartness and flavour, high potency sweeteners or dextrose, sucrose, fructose, lactose and similar sugars are usedO
The present invention relates to a fruit juice mix which, in the whipped and/or frozen state, exhibits the absence from the mass of a unitary or essentially a unitary crystalline lattice network having shear planes less than about 0.1 up to about 0.5 centimetre in length and good storage stability. More particularly, the present invention relates to a fruit juice mix capable of being whipped and/or frozen having a brix value of greater than 10 to about 35 and generally 20 to 30 with various comb.inations of juice or juices, natural flavoring and stabilizers including xanthan gum to give a whipped and/or frozen mass having a soothing, creamy, satisfying mouth feel and taste in the mouth even after extended storage at minus 18C or lower as well as shelf life and heat shock stability.
A specific embodiment of this invention relates to use of ion exchange treated and/or ultrafiltrated juice or juices to give mixtures having improved storage stability at ambient to freezing temperatures and permitting products such as drinks and . . . . . . . . .
131~428 frozen creams to be made from a mix stored for months at ambient temperatures where the mix may have a flavor characteristic of the red, orange and yellow juices that are more difficult to store without losing their fresh taste or color as well as whipped frozen product losing their smooth, fine texture appearance or becoming icy, coarse and gummy.
DISCLOSU~_9~_INVENTION
It is therefore an aspect of the present invention to providc a fruit juice mix especially adapted for hard pack applications containing essentially natural components and exhibiting a ~ine creamy texture after prolonged storage.
It is another aspect of the present invention to provide a fruit juice mix for whipped and/or frozen and especially hard pack applications containing natural components, as a~ove, wherein said mix has a sweetness value of from a~out 20 brix to less than about 35 brix and generally 20 to 30 and preferahly, on a dry basis, a ~ructose content of 35 to 75 percent, a gluaose content of 20 to 45 percent, and no more than 10 percen~ of other sweeteners of the saccharide class which naturally occurs in that type of fruit and has a satisfying freezing range.
A brix of 21 to 25 gives satisfactory and economical freezing ranges.
It is yet a further aspect of the present invention to provide a fruit juice mix for whipped and/or frozen and espe~ially hard pack applications, as above, containing stabilizers therein, for e~ample guar, gum, locust bean gum, carrageenan, and ~pecific amounts of xanthan gum or like products alone or mixQd with other stabilizers.
Fj 131lt~?
It is a specific aspect of the present in-venti~)n lo provide a fruit juice mi~ for hnrd pack appli.catiolls, as a~-)ve, contailling a stabili.7er such ~s a veget.lblt prntelns for instance a soy protein concelltrate, or enzyme modified soy protein concen-trate or re:lal:ed proteins such ae. egg white or wheat protein, whicll i.s used to improve and control the wh:ipat)il;.ty, creami.ness and -texture of -the finished product.
It is a st:ill further aspect of the present i.nventioll to provide a fruit juice mix for whipped ancl~or frozen applicatiorls, as above, wherein vari-ous spices, natural flavors, and tartness additi.ves can be uti:lized.
l~ lt is another aspect of the present inven-tion to provide a fruit juice mix for whipped and/or rro~en and e~peclal:ly hard pack applications, as above, wllere:itl water is used to regulate the bt-ix :level and a(ljust. s0~.ids to proper freezing and sweet-2() ness levels to permit them to be consumed without l`urther di:Lution and to g:ive goocl storage charac-tetistic and melt down features with the absences or delel:e~rioll~ e:f`Fects.
A specla:l eolbodiment: of the general inven-26 tiOn hereof havillg l:he aspect of providing novel dr:inlc3 and creams eitller whipped, frozen, th;ckened, chilled or cultured witll the flavor and appearance Or a juice having the colors sucll as the red, orange or yellow juices of strawberries, oranges or peaches and compet:il:ive with the so-called superior or premi-um grades of ice cream.
These and other a~pects of the present in-vention wi].l become apparent from the following deta:iled descrip-tion of the inventlon in vlew of the 36 Background Art.
1 J ~ , 2 "
In general, a fruit juice mixture, comprises: at least one type of fruit juice; from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight oE said mixture, said stabilizer being derived from a natural source and being at least partly xanthan gum in preferred formulations;
from about .05 percent to about 0.5 percent by weight of a soy protein or related protein, based upon the total weight of said mixture; an amount of remaining ingredients including water such that said mixture has an overall brix value of greater than 10 to about 35 and preferably 20 to 30, and said blend being ~ree of sugar and corn sweetener additives. Also, it is desirable to increase the flavoring agents to give levels 25 to 50 percent higher than customarily used in soft pack formulations, usually it is desirable to reduce acid levels to adjust the tartness with the well known acidulents.
~E~T MOD~ F~ C~RRYING Ol~ ~ INVENTION
A fruit juice mixture essentially contains all natural ingredients. By natural ingredients it is meant that it is obtained from a fruit, vegetable or related edible plant by crushing, squeezing and relatad operations. It then may be filtered, s~rained, passed through a sieve, resin beds, clay or diatomaceous earth bed or filters, ion exchanged re~ins to give a juice, a juice concentrate, purees, and concentrates or so-called modified juices. Although the fruit juice mixture generally may ~e frozen and edible as such, that is as a soft serve, it is preferably in this invention to use the mlx for a aerated hard pack or novelty form such as frozen on a stick or in mixtures as a rîpple type product or fruit part creams.
g -7-- 13~442~
The mi.xture contairls at least one type of fruit juice al.l:hough a combinat:ion o-f various juices aB
well as types thereof can be utili~ed. By the term fru:i.t juice it is meant any type of juice wh:ich is extracted from fruit by any conventional means such as press:ing. That is, the Ju:ice :itself cont;a:ins types of saccllarides preferably a majority of mono-sacchr:icles which nn-tural.ly occurs in that type of juice, as extracted from plants by any one of the well known mettlods. Specif-.ic -types of juices which can be utilized in the present invention include fruit juice, concen-trated fruit juice, fruit puree, fruit puree concelltrate, juices which have been modi-fied, -that is modified juice, as well as modified concelltrated ju;.ce and the like. Modified juices w01l1cl include ion exchange treated and/or ultrafil-tered juices. ~xamples of a few of the many speci-:ric juices which can be utill~ed in the present inventi.on incl.u-le, for example, peach concentrate, pear corlc:entrate, blacl~berry puree, cranberry juice, orange juice concelll;rate, grape concentrate, lemon jll:ice and aE~p:le juice concentrate. ()f course, many other types o~ juices whet;her ;n the form of a puree, concentrate, or a juice can be utilized de-pendill~ upon the lesi.red elld flavor.
The type o:f ju:ice source, such as fruit jui.ce, fruit juice concentrate, fruit puree, fruit puree concentrate, fruit ju;ce concentrated puree, modified juice as well as their concentrates has a 3~ swee-tness due to the natural sacchnride content contained therei.ll. The degree of sweetness is gen-ernl.ly l:isted by a brix value. Brix is generally defined as the petcent of soluble solids primarily made up of natural sugars. The Fruit juice mixture of the present invention, generally has an overall --8-- 1 3 1 4 ~r ~ ~
brix valu~ o~ fxom about 10 to about 35 generally ~e ra~ge ~ill b~ 21 to 2S, onc:e ~h6~ otller ingre~ien~s, su~h as w~er, ~tabili~er2:, n~t~ral flavors ~nd the li~e, ~B
noted herein}~elow, ha~re b2en added to the juices~ In other wortls, R su~fici~n~ amount c~ ~atex and 'che like is added to dilute ~ conc~nt~ed juice f~om th~ source such ~hat L~;. has a br~x ~alue of from abou~ 10 ~o ~out 3S and genexally 20 ~o 30, ~:o ~ha~ the brix vallle ~f the ~tndilu~e~i ~nlit jui ::~ may be substan~ially over 35 . A
l~lend having a brix ~ra~.ue o~ 3 5 or gr~ater gener~lly ~ends 'co be ~oo sweet and is di~ficul~ to ~reeze. On ~he other hancl, t:h¢ juice mixture having a brix ~ralue o~ le~;s than lQ ge~rally ~end~ ~v ~e too sour a~ well a~ too i~
when froz~. A ~o~e ~esirable brix range ~s from abo~t 20 to ~bout 27 ~i~h 23 ~o X6 b~ing preferr~d. T~e brix value of approx~ma~ely 25 is op~imum for ~ost ~uices.
These b~ix ~alues are ob~ained wi~hout the use of la~ose ~r ~e~ine~ sUgar or ~orn sweeteners, as i~ t~e practice in making ice ~ream~
5~abilizers ~re us~d in ~.h~ present invention to giv~ body as well as good texture, hea~ sho~k s~a~ility and ~mpro~ s~abili~y o~ overrun and melt down t~ the ov~rall ~ixture. The ~abilizers are derived ~ro~
natural sourc~s ~uch ~s plants an~ ~he like, although 2S some o~ ~he stabilizers ~a~ ha~e been ~odi~ied in order to ~ender them s~able and food~ de fun~tional o~ cl~an.
Examples of s~abilizers w~ch ~re utilized and genex~lly pre~erred i~ ~he pre~e~t in~e~ion in~lude yuar gu~, locus~ bean gum ~d ~arrageenan~ Especially prefer~ed i~
xanthan gum as it gi~es less bo~y ~nd results in ~ lower ~co~ity o~ the mix as w~l l as give~ ea~ie~ air or gas emulsibility and greater stability to ~he ~ulsion wi~hout genera~ion o~ great el~s~i~ity or gumminess. In additional to ~hese basic ~ypes o~
.,~, 1 3 1 ~ 4 2!~
stabi.].izers, other types can be utilized such as var-iolls alginates wh:icll are generally made from seaweed, various ce].llllose gums, various pectins, and tlle :like. Sllch stabilizers are wel] known to 6 those skil.led in the art as well as the l.iterature.
The slabilizers render t:he juice mix uni:form and a]so tend to control the stability and the consis-tency of` the mix when fro7en. That is, a more creamy consistency is generally obtained with less :1.0 vis.ib:l.e ice cry~t:als, when the above gums are used in cornbinati.on with xanthan gum a superior hard pack product is obtained.
The stabilizers may be selected from a group consisting of guar gum, locust bean gum, xan-:l5 lhan gum, c~rraf.~eenan, an alginate, a cellulose gum, a pectin, hydroxyethyl cel.lulose, hydroxypropyl cel-lulose, carboxymethyl ce]lulose, microcrys-talline cellulose, amidated pectin, propylene glycol algi-nate, mo-l~.fi.ed st;arc:hes, ma:ltodextrlns, gelatin, ZO ~olyde~trose, I-ydroxypropylmethyl cellulose, methyl-cel.lulose, methy:lethyl cel:lulose, ethylcellulose, and combinatins thereof.
Conven:ient.ly the juice type is selected from the group consisting of fruit juice, fruit 26 ju:ice concentrate, fruit jutce puree, fruit juice puree concentlate, modified juice, and modified juice concentrate.
The overall amount of said s-tabilizers usually may be from about .30 percent to about .60 percent by weight.
Preferably the protein comprises a vegeta-ble protein, such as soy protein or wheat protein, but we also envis.ion bei.ng able to use protei.n from animal sources such as milk protein or egg albumen.
1 3 1 ~ ~, 2 Q
The protein preferably is at a level of at leas~
0.05 percent based on the total weight of the mixture.
The total amount of all stabilizers utilized is generally at least 0.05 percent to about 1.5 percent with the desired range being about 0.35 to about 1.5 percent by weight based upon the weight of the entire juice mix.
Lesser amounts tend to result in separation of the various ingredients whereas higher amounts tend to result in a very viscous mixture which is difficult to mix. Lesser lo amounts also tend to yield whipped aerated hard pack produst with weak body, coarse or icy consistency, and poor meltdown stability while higher amounts tend to result in gummy or elastic body and unnatural meltdown qualities. If the amount of an individual stabilizer utilized is reduced, it is usually compensated by the use of a ~imilar increased amount of another stabilizer so that the overall amount generally remains the same.
Typically, the total amount of guar gum utilized is approximately 7 gms.Jgal. to about 12 gms./gal. The amount o~ this gum may be from about 0.05 to about 0.3 percent by weight, with from about 0.17 percent to about 0.23 percellt of this gum being preferred. Ths amount o~
the carrageenan is from about 0.03, and preferably from about 0.05, to about 0.30 percent with from about 0.08 percent to about 0.14 percent of this gum being preferred.
The remaining stabilizer xanthan gum, in amount~ of 0.02 to .3 percent, and preferably about 0.03 to about 0.30 percent of total product gives a very good hard pack product.
Another ingredient which is utilized is vegetable protein such as 50y protein. Generally, any modified type vf soy protein can be utilized. The purpose of the soy protein is to improve and control the whipability of the fruit juice mix for whipped and/or frozen and hard pack applications to make it creamer. Xt thus enhances the overrun upon whipping of the frozen material to take up air such I 3 1 llr 4 2 ~
that a creamier~ i.ce cream like appearance or wh:ip}e(I creain type consistency is achieved. The amount of soy protein is generally from about 0.05 percent. ot about 0.5 percen-t., w:ith from about 3 to about 13 grams per gallon of formulation being uti-liæed. Approximate1y 4 to 6 or 7 grams is highly preferred The amount of water will vary over a wide range; depending on the concentration of the juice m:ixtures to bring the prod~ct to the desired brix range.
Other ingredients which may be ut;l:ized are natural flavors an-1/or spice~ to establish standard-ized op-timum f:lavor levels for said flavor. Exam-:l6 pies of natural flavors inc1ude nutmeg and cinnamon in small amounts such as from about 0.05 percent to about 0.07 percent by weight, and natural flavors clerived :from concentrates of essential oi.ls or botanicals or essences. For hard pack, it is some 20 D times des.irab:le to ~ .flavoring leve:ls by : ' ~.~ approx:imately 20~to 50 percent. IIence, tbe hard pack formu:IaI;:ioll :frequenI;Iy will contain 0.05 to 1.60 percent by weight of the flavoring ingredients.
Natura:l:ly, other spec:ialty type ingredients can also be utLlized in similar amounts. Any natural flavor-.ing :ingreclient can be used to make flavors, ranging from tropical fruits, pumpkin, to pizza, if desired.
Genera:lly, small amounts of various flavor enhancers or modi~iers, generally food grade acids, can be ut:iliæed to impart tartness, enhance flavor, prevent oxidation of the ingredients or the like.
For example, citr;c acid and other organlc acids such as malic acid may be utilized to impart tart-ness or accen-tuate the flavor of the mixture. The amounts of such acids generally range from about 0~05 to 1.0 percent by weight apart from the levels -12- 1 31 ~L12~
of total acids from juice sources, etc. The titratable acidity of the mix would generally range from .15 to .8 percent and preferahly 0.4 to 0.65 percent. In order to prevent oxidation of the ingredients, commonly called browning, ascorbic acids can be utilized as in an amount from about .02 to ab~ut 0.10 weight percent, and preferably from about .05 percent to about 0.08 percent by weight based upon the total weight of the overall fruit juice mixture.
These acids are also utilized to ensure that the pH of the mix is below pH 4.6 and preferably below pH 4.0 for the purpose of microbiological control. Another advantage is that generally lower processing temperatures can be utili2ed at these pH levels with aseptic processing of this mix thus imparting less heat derived tress on the fruit juice system. The acids are also used to standardize the titratable acidity or tartness perception of the finished mix as variations occur in raw material maturity.
~I~ING
The mixing procedure for forming the fruit juice mix is generally as follows:
The primary fruit juice or concentrate thereof, such as apple juice concentrate, is added to a makeup tank. Next, all of the remaining fruit juices or concentrates, viz., modified of puree, are added. Then all the remaining liquid ingredients, including purees, flavors, enhancers, colors and the like are added and mixed for approximately 5 minutes or more depending on size of mixture and efficiency of the mixing equipment.
Approximately 50 percent by weight of the water is added holding out a sufficient amount of water to be utili2ed in mixing with the stabilizers. One-half of the withheld water is ....
1 3 1 ~r ~1 ~ J
usually at about 10C to about 37C and the stabilizer is slowly added thereto, generally maintaining a good vortex in the stabilizer mixing tank. After the stabilizer has been thoroughly dispersed and no lumps are contained therein, usually about 10 minutes, the water dispersion of the stabilizer is slowly added to the water diluted mix and thoroughly incorporated therein. The balance of the water is used to wash out the stabilizer mixing tank and to ensure all the stabilizer is transferred to the diluted juice tank. The last water addition is stirred to give a uniform mix. This mix may be refrigerated to await containerization in suitable shipping packaging.
Before packaging, the mix is deaerated through aeration equipment such as Dole Vacuum Deaerator at vacuums of 15 inch Hg, then raised to commercial sterilization temperature, about 183F to about 205F for about 2 minutes to about 8 minutes and then cooled and aseptically packaged to await use or shipment to the point where it will be frozen into hard pack form.
Alternatively, the product at about 183F to 205F is added to the container and the closed container is then cooled to the storage temperature in what is generally called the hot pack system to await use or shipment to the use point.
Alternatively, the ~ruit juice mix could be made at the hard pack freezing location and processed at either hold or cold temperatures depending on the type of stabilizers used and the microbiological aspects of the mix.
At the hard pack freezing location, the juice is poured into a machine known to the ice cream trade as an ice cream type making machine. Here it is cooled and frozen as well as whipped with air or gas to produce a frozen flavorable mixture of . . . . . . . . . . . . . .
E
1 31 ~22 either soft serve or hard frozen mixture, depending on recipe, on ~he temperature and the time in the machine and the equipment being used. Those of ordinary skill in the ice cream trade will immediately see other apparatus that could be used to process the juice mixes of this invention, inoluding the whipped creams and soft and hard frozen creams.
Tha invention will be better understood by reference to the following representative and illustrative examples where all parts and percentages are by weight unless otherwise designated.
~I,~ 1 A wild berry flavored fruit mixture capable of being frozen to yield a hard pack product was made utili~ing the following mixing procedure rather than the more generalized one above.
In a batching kettle, 3.75 pounds of malic acid wa~ dissolved in 300 gallons of water to gi~e a malic acid solution. Then, 71.0 gallons of the concentrate of apple ~uiae, 70 brix deioniæed 9.76 gallons wild berry ~227 flavor were added with agitation to the malic acid solution and stirred until a ~mooth blend was obtained.
Sixty gallons of deionized concentrate o~ apple juice, 70 Brix, was added to a mixing vat with the mixer speed raised to high and then the gums were added individually:
xanthan gum - 2.8 pounds, guar gum - 9.7 pounds, and carrageenan - 4.1 pounds and stirred until smooth.
Then, 30 gallons of water and 6.6 pounds of soy protein, were added to the mixing vat. When the blend appeared to be smooth, it was pumped through a ~trainer bag to the batching kettle. The agitation in the batching kettle was continued for 5-10 minutes as 30 gallons of remaining wa~er, and 1.25 pounds of malic acid was added and stirred in to ..~.
-15- l 3 ~
give 500 gal].olls of mixture. This mixture had a brix range O r 23.6 -to 2~.4, a pll of 3.6 to ~.:1 and a titratable acidi.ty of 0.46 to 0.54 and wild berry f'lavor. Th:is mixture was then hard frozen and r~ placed in cold storage at about minus 20 C for several (lays anrl l:hen removed from cold storage and allowed to watm to minus 18C. The product exhibited exce:ll.ent hard pack properties such as being free of appreciable ice crystal growth, str:i.ng-iness or gumminess and when scooped out i.nto a dish with an ice cream scoop, melted down wthout losing i.ts creamy appearan-e for an appreciable time.
The recipe may be mixed, f'rozen and pro--cessed in any machine designed to freeze ice cream or yogurt t:o g:ive a frozen aeriated mix having a very good, soft consistency and a delicious flavor.
The ingredients of Table I were mixed in the batching kettlt-~ as destribed in Example 1 TA LE I
Water 275.0 gal.
Mali.c Acid 3.75 lbs.
Concentrnt:e, Apl)le 70 UX Deion:iæed 67.5 gal.
26 Puree, Strawberry Seedless 7 ~X 224.0 lbs.
F'.l.avor, Stra~l)erry #~325ll.9 gal.
Color, Beet B-41)1.0 gal. + 25.0 fl. oz.
Then the :ingredients in Table Il A, B and C
were mixed in the marshmallow mixer in sequence A, B
and C as clescr:ibed in Example 1 and then pumped to the batching kettle to form a strawberry hard pack pro(luct having a strawberry flavor, a brix of 23.0 to 24.3 and a pH of 3.5 to 4.5.
1 3 1 4~
TABI,E II(A) Corlcentrate - App:le Juice 7() BX dei.onize-.l 60.0 gal.Xanthan Gum 2.8 lbs.
G~lar Gum 9.7 lbs.
Carrageenall 4.l lbs.
TABT.~
Water 35.0 gal.
Soy Pro-tein 1.25 gal.
ABLE II(C) Water 26.0 gal.
Malic Acid 1.2~ lbs.
As is apparent from the above examples, i.t should be appreciate-l that numerous other formula-tlons ancl rlavors can be made within the scope of tlle present invent;.on utlli~.ing all natural ingre-dients, includillg juices, purees, modified ,juices and the like, natural stabilizers, proteins, viz., soy protein, natllral flavor, water and the like.
When using the so-ca.lled modified juices such as juices that have been passed through an ion exehallge resin to contact the juice with the resin 2-~ whlch removes c:olor ancl rlavor bodies, readi~y oxi-dized or unstable bodies and the weak fruit acids, it :is desired to use the mixirlg procedure of Example 3. As is wel.l Icnown, absorbants such as charcoal or speci.a:l carbons as well as the abæorbent resins such 3() as the we].1 known anion and cation resins and porous membranes or packing of ultrafiltratlon methods are used to purify juice products. In the instant inven-tion, optimization of the acid-sweetness ratio and removal of color and flavor are achieved by this 36 same technique. We have discovered that juices whicll have been subjected to an absorbent treatment of about 10C to about 60C and filteriDg away --17~ 4 2 ~
of` I:he absorbent or permitting the juice to flow away from the resin or porous membrane or packing o:f'fer~ u~ ue opportunities for making products tlaVin~ ~mliglle properties ~uch a~ storage stability 6 at temperatl1res ahove the freezing temperature of the juice mixture an~ especially hard pack material.
~1~o, the mo(l:ifiecl juices are excellent for enhnn-cing or forti-fying the mixture. Specifically, a relatively long lif'e strawberry, peach or orange drink or hard pack mix is possible where the drink can be he:Ld at room temperature in a manner simulatimg the practice with aseptic packed apple and/or penr juice or wh:ite or purple grape juice or can be frozen and handled as a hard pack product.
lfi EXAMPLE_3 A peach flavored hard pack product wa~ made b~ charging the ingredients in Table III(A) below to a batchi1lg kettle w;th agitation in the order listed :in the table t;o give a smooth blend.
TABLE III~A) Wat.er ]80.0 gal.
Ascorbic Acid 2.2 lbs.
Concen1:rat:e, Apple Juice 70 EIX deioni2ed 57.0 gal.
Puree, Peach ].0 BX (11220 lbs.3142.0 gal.
26 Fl~lvor, 1'eacll#216 6.0 gMI.
Flavcr, Peach ~237 2.0 gal.
~nrlr1tto, 11ans-3n's (color additlve) 32.0 fl.oz.
Beet Color, llanse1l's - B-40 15.3 fl.oz.
Then, the gums, i.e., xanthan gum (2.8 pounds), guar gum (3.7 pounds) and carrageen (4.1 pounds) were nixed with 60 gallons of apple julce concentrate 70 bri.x in a mixing vat followed by 30.0 gallons of wa-ter and 7.7 pol1nds of soy protein to give a smooth blend. The blend was pumped through a strainer to ~6 the hatc11ing kettle where 23.0 gallons of water was added to ~ive 5(30 g~llons Or peach -flavored hard pack 1nix.
Alternately, this ,juice mixture may be heat treated at about 90~95C for about half a minute, cooled and packed in asep-tic contai~ers such as about 50 gallon bags and stored or shipped to the custo1ner. Al the customer's, the juice mixture was charged to a continuous ice cream freezing machine l() to form a soft creamy all--fr1lit juice, peach fla-vored frozen cream that could be sold and eaten like ice cream. The taste and flavor was good and simulated the taste of peaches. Preferably, the soft frozen crea1n is placed in cold storage to form a hard pack product.
E~AMPLE 4 The procedure of Rxample 3 may be used with deionized apple juice~ 72 brix to form a peach fla-vored juice mixture or Witl1 the procedure of Example I to produce a strawberry juice mixture suitable for hard pack by adjusting water content to give a brix pre:ferably of 21 to 24. It should be appreciated that either hi.gh acid or low acid apple juice may be used wit:h suitable adj1lstment of the ncid :level to 26 give a titt-atable acid level within range of 0.4 to 0.7 and a pll O:r prefernbly 2.5 to about 4.6.
~ nstead of deionized juice of Example 4, a juice which has been ~ubjected to ultrafiltration may be used to produce products of this invention.
An example which would not have to utilize deion:ized or ultrafil-tered juice such as Apple Hard Pack Mix comprised of 1 J~ f 2 ,9.
Watet 2972.4 lbs.
Apple Juice Concentrate 7()Brix 1558.9 ].bs.
A~p].e Fssence 45.4 lbs.
Xanthan Gum Z.8 lbs.
auar Gum 9.7 lbs.
Carrageenan 4.1 lbs.
6 Soy ~roteitl 7.7 lbs.
Brix 20-30 Titratable Aci.ds 0.15 - 0.8 p~l 2~5 - 4.6 Frozen to overrun of 20 to 150 psrcent. Processed ;n same manner as others.
Gr~ ons Pear Concentrate 70 Bx Deionized 1,217.1 I)lackberry Puree 207.0 Wildbery Flavor, Natural82.8 Mi.crocrystall:ine Cellulose 591 41.3 Stabilizer Ulend CC10l~ 20.
Ascorb.ic Ae.id 2.0 2() Water 2,568.3 Tota~ 4,139.1 Btix 23.0 .2 Titrat~ble Acidity .52 A('f(l 1/2 waler to high speed mi.xer. Add microcrystalline cellulose. Blend 20 minutes until smooth. Add to batching tank with Penr Concentrate, Blackberry Puree, Natural Flavor, and Ascorbic Acid.
Add remainlng water to high speed mixing vat. Add stabilizer blend. Blend 5 minutes until smooth. Add to blending tank. nlend 5 minutes, Pump to aseptic processor.
3 F~
*Stabllizer CC.lO1 contains methyl cellulose gum, locust bean gum, guar gum, karaya gum and pectin.
-zo~
r m~Ga].,l_ns Water 2,698.3 g.
Ascorl)ic A-,id 2.0 Citric Acid 12.0 ~pp:le Conc:entrate 7t)EIx Deionized 1,~00.0 I,emollConcentra-te 1.2 Lemc)n FLavor Natural l0,3 Tumeric 4.5 Soy Protein 3.0 auar ~um 6.6 Xanth~ln Gum 1.9 l~ Carrageenan Z.8 Microcrystalline Cellu:Lose (Avicel RC591) 31.4 Total 4,174.0 Brix 25.0 Titratab].e Acidity .51 pH 3.8 Ikld 1/~ water to high speed mixing tanX.
Add microctystalline cellulose aod blend for 20 minutes ulltil smoot~ d-l to batching kettle with 2() apple concelltrate, tumeric, flavor, lemon concen-trnte ancl ac;ds. ~d(l remain;ng water to hlgh speed mixing vat. ~d(i dry blended gums to water. Blend -for r~ m:inutes nrlti:l smooth. ~dd protein and blend 1 minute unti.l smooth. ~dd to mixing tank and blend 5 minul;es. Pump to aseptic processor.
The formulas of Examples 6 and 7 showed excel:lent rree~:ing charncteristics, texture and body, melt down, and heat shock stability. The shel:t' lil'e storage tests and heat shock stability 3n are slightly better than formulas not utili~ing microcrys-tal:line cellulose.
The formula of E~ample 6 which utilizes microcrystalline cellulose, does not require whipped protein for creamy texture and good aeration stabili-ty. Example 7 utili~es microcrystalline cellulose with reduced protein level.
Other forms of' hard pack are as follows:
-2]- 1 31 44 2Q
(1) Use of the present mix which would be uti]ized in the same package with two different over-runs. Proflnct: of 70 to 90 percent overrun could be s~irled with product of 20 to ~0 percent overrun in a proportion o~ 2 parts to 1 part. 1'his can be ac-complished thtough an ice cream plant with two dif-ferent freezing barre:Ls wllich feed at two different speeds througll one filler into the same package.
The lower overrun will have a higher flavor and color intensity swirled (like rainbow sherbet) or side l)y side (I:ike neopolitan) with the lighter, creamier h;,gher overrun product. This concept could utiLize the same flavor mix or a number of d;fferent flavor mixes such as wildberry and lemon.
(Z) Use of the mix of the instant inven-tion wllich would be frozen at 70 percent overrun through a freezer barrel with a vnriegating sauce (folLowlng the same marlceting concepts) added by way Or a variegating pump. :[n this concept, -the varie-gating sauce may be the same formula as the present mix or modiliecl to perf`orm closer to that of a tradi-tional variegating sauce. Variegating sauces are l`ed into the :frozen product as it comes from the -freezi.ng barrel. pri.or to the fil.ler for the package.
26 The variegatin~ sauce is nonaeratecl or rrozen when it is fed into tlle frozen whipped hard pack. Listed bc-~low is l;he t`ormu:La for a variegating sauce follow-ing the marlcetillg concepts:
STHAWUE~_Y VAPIEGATING SQUCE
Percenta~e Strawberry Puree Seedless 40.00 Apple Concentrate 70UX deionized49.80 Water 6.20 Pectin l.ow Methoxyl .50 Locust Uean Gum .50 Malic Acid .10 Strawberry Flavor Natural 2.60 ~ee-t Color 30 Total 100.00 -22- 1 3~
Most variegatillg sauces are like jams and do n(>t. COllt<lill frutt parl::iculates. MoF,t var:iegating plllllp nozz 1 es canllot accept very large particulate~
where the ~allce is pumped into the frozen whlpped streanl. T}le valiegate ;,8 normally refrigerated.
(3) Another var:iation could be made that would uti.liz.e fruit parti.cul.ates which have been processed wii:h de:ionizect app:le or pear concentrate to produce a higher brix fruit particulate which is i'ed into the frozen end product by means o:f a frui.t feeder. The fruit feeder is a device made to intro-cluce and disperse particu:lates into the stream of the frozen whipped product (witho~lt grinding them up) as i.t comes from the freeæing barrel. The frozen whipped product would be our ætandard hard pack loiX frozen at 70 percent overrun.
The fruit particulates, such as sliced or whole ætrawberr:ies, are processed with -the concen-trates to raise the brix from itæ natural 7-10 per-2() cenl :leve:l. to zn-~o percent brix. This allowæ the ~ruit particulate to remaitl softer in the frozen state t;harl :it:s natmlral br:ix wh:ich ls icy and approxi-mately as hard as an ice cube.
I.istecl below is the formula for proceæ~ed æ].i.ce-l strawberrieæ:
Percentag_ Sliced Strawberries 74.7 De:;on:ized Apple Conc. 70 Brix 25.0 neet Color 0.3 'rotal 100. 0 Brix - 23.5 percent p~l - 4.0 percent The strawberries need to sit in the concen-trate in refrigeration for at least 2-4 days for the transfer of solids to occur.
-23- 1 31~2~' l~etter yet is to pass the strawberries in collcelltrate through a vac~ m step which wi.ll pull moislnre lrom t:he berry an-l a:llow higher so:li-ls from the concelltrate to rep~ace it.
~4) Noveltie_ Our presen-t tests for novelties utilize o~r present hatd pack mix whipped and frozen to 40 per--cenl oVerrlJn. A-t above this overrun, the novelties i5 too fragile and breaks from the stick. A coating of water or 50 percent water-50 percent fruit juice mix Cal1 be made to coat and ~eal the novelty bar.
The hard froæen whipped novelty is simp:ly dipped into the coating tank which freezes a coating of the lower brix coat:ing over its surface.
:15 The particulates and ripples discussed in (2) and ~3) can also be utilized in the novelty fil--ler molds, etc. The two part overrun concept sugges-ted in (I) cou:ld a]so be used on two separRte :Frozen mixes.
Tbe~ sliced strawberries could be concen-trated by vacllulll witllout the use of the deionized ~ju:iee conccntrate until the natural brix fall be-tween 2()-40 brix in this way accomplishing the same concept as above.
Wh; :le .In accordarlce with the patent stat-utes only the l~est mode and preferred embodiment of t:he irlvention has been illustrated and described in detail, it is to be understood that the invention is not llmited thereto or thereby, but that the scope of the invention is defined by the appended claims.
g -2-- 131~f,2~
~ACI~G~OUND ART
Frui.t juices incll2(ling mixtures are availa--ble on the matket in ~arious forms 5UCIl as unsweet-ened and sweetened, -frozen and unfrozen, inclu-ling concentratel:l and fully diluted. These fruit juices, in the :froæen state, nre chnracterizecl generally as exhibiting a crystaLline structure in many ases -thai: breaks into layers or lamina which frequently exhibi.ts a rleedle-].i.ke structure with the crystals being mosl: noticeab:le. Thus, these commercial fro-zen juices can, with their needle-like crystal struc-t:ure, callse injllry to the mouth. On the other hand, the -frozell juices sold with a stick frozen therein are describecl as being quiescent in nature but exhi-bit the llarstl feel in the mouth of crystalline ice or neeclles as contras-tecl with the soot:h.ing ~eel of the installt ~hi.pped or whipped frozen proiuct. The pr:ior arl: teache~ how -to avoicl or reduce the above 2() (-lisaclvantages and have generally added sol.ids for the p-lrpose of aicl:in~ the sweetening ancl freezing of the juices wllere these solids or additives are other than l!rul.t jllice origirl and contnins refined sugar, corn sweeteners, an(i the like, includ;tlg artificial ~5 co:Lors an-l :I`lMvors.
A:rter World War Il, there w~s an upsurge in popularity of soft frozen ice cream and drinks, which .Led to a desire to produce a soft frozen all-natural fruit juice. This desire has not been ade-~(1 quately a-ttained because those who practiced the prior art found natural ~ruit juice would not pro-duce a procluct acceptable to the consumer. When a 1 3 1 ~
person eats a frozen product, the taste buds are partially anaesthetized and the juice concentrate has to be diluted to attain desired sweetness, or balance the tartness and flavour, high potency sweeteners or dextrose, sucrose, fructose, lactose and similar sugars are usedO
The present invention relates to a fruit juice mix which, in the whipped and/or frozen state, exhibits the absence from the mass of a unitary or essentially a unitary crystalline lattice network having shear planes less than about 0.1 up to about 0.5 centimetre in length and good storage stability. More particularly, the present invention relates to a fruit juice mix capable of being whipped and/or frozen having a brix value of greater than 10 to about 35 and generally 20 to 30 with various comb.inations of juice or juices, natural flavoring and stabilizers including xanthan gum to give a whipped and/or frozen mass having a soothing, creamy, satisfying mouth feel and taste in the mouth even after extended storage at minus 18C or lower as well as shelf life and heat shock stability.
A specific embodiment of this invention relates to use of ion exchange treated and/or ultrafiltrated juice or juices to give mixtures having improved storage stability at ambient to freezing temperatures and permitting products such as drinks and . . . . . . . . .
131~428 frozen creams to be made from a mix stored for months at ambient temperatures where the mix may have a flavor characteristic of the red, orange and yellow juices that are more difficult to store without losing their fresh taste or color as well as whipped frozen product losing their smooth, fine texture appearance or becoming icy, coarse and gummy.
DISCLOSU~_9~_INVENTION
It is therefore an aspect of the present invention to providc a fruit juice mix especially adapted for hard pack applications containing essentially natural components and exhibiting a ~ine creamy texture after prolonged storage.
It is another aspect of the present invention to provide a fruit juice mix for whipped and/or frozen and especially hard pack applications containing natural components, as a~ove, wherein said mix has a sweetness value of from a~out 20 brix to less than about 35 brix and generally 20 to 30 and preferahly, on a dry basis, a ~ructose content of 35 to 75 percent, a gluaose content of 20 to 45 percent, and no more than 10 percen~ of other sweeteners of the saccharide class which naturally occurs in that type of fruit and has a satisfying freezing range.
A brix of 21 to 25 gives satisfactory and economical freezing ranges.
It is yet a further aspect of the present invention to provide a fruit juice mix for whipped and/or frozen and espe~ially hard pack applications, as above, containing stabilizers therein, for e~ample guar, gum, locust bean gum, carrageenan, and ~pecific amounts of xanthan gum or like products alone or mixQd with other stabilizers.
Fj 131lt~?
It is a specific aspect of the present in-venti~)n lo provide a fruit juice mi~ for hnrd pack appli.catiolls, as a~-)ve, contailling a stabili.7er such ~s a veget.lblt prntelns for instance a soy protein concelltrate, or enzyme modified soy protein concen-trate or re:lal:ed proteins such ae. egg white or wheat protein, whicll i.s used to improve and control the wh:ipat)il;.ty, creami.ness and -texture of -the finished product.
It is a st:ill further aspect of the present i.nventioll to provide a fruit juice mix for whipped ancl~or frozen applicatiorls, as above, wherein vari-ous spices, natural flavors, and tartness additi.ves can be uti:lized.
l~ lt is another aspect of the present inven-tion to provide a fruit juice mix for whipped and/or rro~en and e~peclal:ly hard pack applications, as above, wllere:itl water is used to regulate the bt-ix :level and a(ljust. s0~.ids to proper freezing and sweet-2() ness levels to permit them to be consumed without l`urther di:Lution and to g:ive goocl storage charac-tetistic and melt down features with the absences or delel:e~rioll~ e:f`Fects.
A specla:l eolbodiment: of the general inven-26 tiOn hereof havillg l:he aspect of providing novel dr:inlc3 and creams eitller whipped, frozen, th;ckened, chilled or cultured witll the flavor and appearance Or a juice having the colors sucll as the red, orange or yellow juices of strawberries, oranges or peaches and compet:il:ive with the so-called superior or premi-um grades of ice cream.
These and other a~pects of the present in-vention wi].l become apparent from the following deta:iled descrip-tion of the inventlon in vlew of the 36 Background Art.
1 J ~ , 2 "
In general, a fruit juice mixture, comprises: at least one type of fruit juice; from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight oE said mixture, said stabilizer being derived from a natural source and being at least partly xanthan gum in preferred formulations;
from about .05 percent to about 0.5 percent by weight of a soy protein or related protein, based upon the total weight of said mixture; an amount of remaining ingredients including water such that said mixture has an overall brix value of greater than 10 to about 35 and preferably 20 to 30, and said blend being ~ree of sugar and corn sweetener additives. Also, it is desirable to increase the flavoring agents to give levels 25 to 50 percent higher than customarily used in soft pack formulations, usually it is desirable to reduce acid levels to adjust the tartness with the well known acidulents.
~E~T MOD~ F~ C~RRYING Ol~ ~ INVENTION
A fruit juice mixture essentially contains all natural ingredients. By natural ingredients it is meant that it is obtained from a fruit, vegetable or related edible plant by crushing, squeezing and relatad operations. It then may be filtered, s~rained, passed through a sieve, resin beds, clay or diatomaceous earth bed or filters, ion exchanged re~ins to give a juice, a juice concentrate, purees, and concentrates or so-called modified juices. Although the fruit juice mixture generally may ~e frozen and edible as such, that is as a soft serve, it is preferably in this invention to use the mlx for a aerated hard pack or novelty form such as frozen on a stick or in mixtures as a rîpple type product or fruit part creams.
g -7-- 13~442~
The mi.xture contairls at least one type of fruit juice al.l:hough a combinat:ion o-f various juices aB
well as types thereof can be utili~ed. By the term fru:i.t juice it is meant any type of juice wh:ich is extracted from fruit by any conventional means such as press:ing. That is, the Ju:ice :itself cont;a:ins types of saccllarides preferably a majority of mono-sacchr:icles which nn-tural.ly occurs in that type of juice, as extracted from plants by any one of the well known mettlods. Specif-.ic -types of juices which can be utilized in the present invention include fruit juice, concen-trated fruit juice, fruit puree, fruit puree concelltrate, juices which have been modi-fied, -that is modified juice, as well as modified concelltrated ju;.ce and the like. Modified juices w01l1cl include ion exchange treated and/or ultrafil-tered juices. ~xamples of a few of the many speci-:ric juices which can be utill~ed in the present inventi.on incl.u-le, for example, peach concentrate, pear corlc:entrate, blacl~berry puree, cranberry juice, orange juice concelll;rate, grape concentrate, lemon jll:ice and aE~p:le juice concentrate. ()f course, many other types o~ juices whet;her ;n the form of a puree, concentrate, or a juice can be utilized de-pendill~ upon the lesi.red elld flavor.
The type o:f ju:ice source, such as fruit jui.ce, fruit juice concentrate, fruit puree, fruit puree concentrate, fruit ju;ce concentrated puree, modified juice as well as their concentrates has a 3~ swee-tness due to the natural sacchnride content contained therei.ll. The degree of sweetness is gen-ernl.ly l:isted by a brix value. Brix is generally defined as the petcent of soluble solids primarily made up of natural sugars. The Fruit juice mixture of the present invention, generally has an overall --8-- 1 3 1 4 ~r ~ ~
brix valu~ o~ fxom about 10 to about 35 generally ~e ra~ge ~ill b~ 21 to 2S, onc:e ~h6~ otller ingre~ien~s, su~h as w~er, ~tabili~er2:, n~t~ral flavors ~nd the li~e, ~B
noted herein}~elow, ha~re b2en added to the juices~ In other wortls, R su~fici~n~ amount c~ ~atex and 'che like is added to dilute ~ conc~nt~ed juice f~om th~ source such ~hat L~;. has a br~x ~alue of from abou~ 10 ~o ~out 3S and genexally 20 ~o 30, ~:o ~ha~ the brix vallle ~f the ~tndilu~e~i ~nlit jui ::~ may be substan~ially over 35 . A
l~lend having a brix ~ra~.ue o~ 3 5 or gr~ater gener~lly ~ends 'co be ~oo sweet and is di~ficul~ to ~reeze. On ~he other hancl, t:h¢ juice mixture having a brix ~ralue o~ le~;s than lQ ge~rally ~end~ ~v ~e too sour a~ well a~ too i~
when froz~. A ~o~e ~esirable brix range ~s from abo~t 20 to ~bout 27 ~i~h 23 ~o X6 b~ing preferr~d. T~e brix value of approx~ma~ely 25 is op~imum for ~ost ~uices.
These b~ix ~alues are ob~ained wi~hout the use of la~ose ~r ~e~ine~ sUgar or ~orn sweeteners, as i~ t~e practice in making ice ~ream~
5~abilizers ~re us~d in ~.h~ present invention to giv~ body as well as good texture, hea~ sho~k s~a~ility and ~mpro~ s~abili~y o~ overrun and melt down t~ the ov~rall ~ixture. The ~abilizers are derived ~ro~
natural sourc~s ~uch ~s plants an~ ~he like, although 2S some o~ ~he stabilizers ~a~ ha~e been ~odi~ied in order to ~ender them s~able and food~ de fun~tional o~ cl~an.
Examples of s~abilizers w~ch ~re utilized and genex~lly pre~erred i~ ~he pre~e~t in~e~ion in~lude yuar gu~, locus~ bean gum ~d ~arrageenan~ Especially prefer~ed i~
xanthan gum as it gi~es less bo~y ~nd results in ~ lower ~co~ity o~ the mix as w~l l as give~ ea~ie~ air or gas emulsibility and greater stability to ~he ~ulsion wi~hout genera~ion o~ great el~s~i~ity or gumminess. In additional to ~hese basic ~ypes o~
.,~, 1 3 1 ~ 4 2!~
stabi.].izers, other types can be utilized such as var-iolls alginates wh:icll are generally made from seaweed, various ce].llllose gums, various pectins, and tlle :like. Sllch stabilizers are wel] known to 6 those skil.led in the art as well as the l.iterature.
The slabilizers render t:he juice mix uni:form and a]so tend to control the stability and the consis-tency of` the mix when fro7en. That is, a more creamy consistency is generally obtained with less :1.0 vis.ib:l.e ice cry~t:als, when the above gums are used in cornbinati.on with xanthan gum a superior hard pack product is obtained.
The stabilizers may be selected from a group consisting of guar gum, locust bean gum, xan-:l5 lhan gum, c~rraf.~eenan, an alginate, a cellulose gum, a pectin, hydroxyethyl cel.lulose, hydroxypropyl cel-lulose, carboxymethyl ce]lulose, microcrys-talline cellulose, amidated pectin, propylene glycol algi-nate, mo-l~.fi.ed st;arc:hes, ma:ltodextrlns, gelatin, ZO ~olyde~trose, I-ydroxypropylmethyl cellulose, methyl-cel.lulose, methy:lethyl cel:lulose, ethylcellulose, and combinatins thereof.
Conven:ient.ly the juice type is selected from the group consisting of fruit juice, fruit 26 ju:ice concentrate, fruit jutce puree, fruit juice puree concentlate, modified juice, and modified juice concentrate.
The overall amount of said s-tabilizers usually may be from about .30 percent to about .60 percent by weight.
Preferably the protein comprises a vegeta-ble protein, such as soy protein or wheat protein, but we also envis.ion bei.ng able to use protei.n from animal sources such as milk protein or egg albumen.
1 3 1 ~ ~, 2 Q
The protein preferably is at a level of at leas~
0.05 percent based on the total weight of the mixture.
The total amount of all stabilizers utilized is generally at least 0.05 percent to about 1.5 percent with the desired range being about 0.35 to about 1.5 percent by weight based upon the weight of the entire juice mix.
Lesser amounts tend to result in separation of the various ingredients whereas higher amounts tend to result in a very viscous mixture which is difficult to mix. Lesser lo amounts also tend to yield whipped aerated hard pack produst with weak body, coarse or icy consistency, and poor meltdown stability while higher amounts tend to result in gummy or elastic body and unnatural meltdown qualities. If the amount of an individual stabilizer utilized is reduced, it is usually compensated by the use of a ~imilar increased amount of another stabilizer so that the overall amount generally remains the same.
Typically, the total amount of guar gum utilized is approximately 7 gms.Jgal. to about 12 gms./gal. The amount o~ this gum may be from about 0.05 to about 0.3 percent by weight, with from about 0.17 percent to about 0.23 percellt of this gum being preferred. Ths amount o~
the carrageenan is from about 0.03, and preferably from about 0.05, to about 0.30 percent with from about 0.08 percent to about 0.14 percent of this gum being preferred.
The remaining stabilizer xanthan gum, in amount~ of 0.02 to .3 percent, and preferably about 0.03 to about 0.30 percent of total product gives a very good hard pack product.
Another ingredient which is utilized is vegetable protein such as 50y protein. Generally, any modified type vf soy protein can be utilized. The purpose of the soy protein is to improve and control the whipability of the fruit juice mix for whipped and/or frozen and hard pack applications to make it creamer. Xt thus enhances the overrun upon whipping of the frozen material to take up air such I 3 1 llr 4 2 ~
that a creamier~ i.ce cream like appearance or wh:ip}e(I creain type consistency is achieved. The amount of soy protein is generally from about 0.05 percent. ot about 0.5 percen-t., w:ith from about 3 to about 13 grams per gallon of formulation being uti-liæed. Approximate1y 4 to 6 or 7 grams is highly preferred The amount of water will vary over a wide range; depending on the concentration of the juice m:ixtures to bring the prod~ct to the desired brix range.
Other ingredients which may be ut;l:ized are natural flavors an-1/or spice~ to establish standard-ized op-timum f:lavor levels for said flavor. Exam-:l6 pies of natural flavors inc1ude nutmeg and cinnamon in small amounts such as from about 0.05 percent to about 0.07 percent by weight, and natural flavors clerived :from concentrates of essential oi.ls or botanicals or essences. For hard pack, it is some 20 D times des.irab:le to ~ .flavoring leve:ls by : ' ~.~ approx:imately 20~to 50 percent. IIence, tbe hard pack formu:IaI;:ioll :frequenI;Iy will contain 0.05 to 1.60 percent by weight of the flavoring ingredients.
Natura:l:ly, other spec:ialty type ingredients can also be utLlized in similar amounts. Any natural flavor-.ing :ingreclient can be used to make flavors, ranging from tropical fruits, pumpkin, to pizza, if desired.
Genera:lly, small amounts of various flavor enhancers or modi~iers, generally food grade acids, can be ut:iliæed to impart tartness, enhance flavor, prevent oxidation of the ingredients or the like.
For example, citr;c acid and other organlc acids such as malic acid may be utilized to impart tart-ness or accen-tuate the flavor of the mixture. The amounts of such acids generally range from about 0~05 to 1.0 percent by weight apart from the levels -12- 1 31 ~L12~
of total acids from juice sources, etc. The titratable acidity of the mix would generally range from .15 to .8 percent and preferahly 0.4 to 0.65 percent. In order to prevent oxidation of the ingredients, commonly called browning, ascorbic acids can be utilized as in an amount from about .02 to ab~ut 0.10 weight percent, and preferably from about .05 percent to about 0.08 percent by weight based upon the total weight of the overall fruit juice mixture.
These acids are also utilized to ensure that the pH of the mix is below pH 4.6 and preferably below pH 4.0 for the purpose of microbiological control. Another advantage is that generally lower processing temperatures can be utili2ed at these pH levels with aseptic processing of this mix thus imparting less heat derived tress on the fruit juice system. The acids are also used to standardize the titratable acidity or tartness perception of the finished mix as variations occur in raw material maturity.
~I~ING
The mixing procedure for forming the fruit juice mix is generally as follows:
The primary fruit juice or concentrate thereof, such as apple juice concentrate, is added to a makeup tank. Next, all of the remaining fruit juices or concentrates, viz., modified of puree, are added. Then all the remaining liquid ingredients, including purees, flavors, enhancers, colors and the like are added and mixed for approximately 5 minutes or more depending on size of mixture and efficiency of the mixing equipment.
Approximately 50 percent by weight of the water is added holding out a sufficient amount of water to be utili2ed in mixing with the stabilizers. One-half of the withheld water is ....
1 3 1 ~r ~1 ~ J
usually at about 10C to about 37C and the stabilizer is slowly added thereto, generally maintaining a good vortex in the stabilizer mixing tank. After the stabilizer has been thoroughly dispersed and no lumps are contained therein, usually about 10 minutes, the water dispersion of the stabilizer is slowly added to the water diluted mix and thoroughly incorporated therein. The balance of the water is used to wash out the stabilizer mixing tank and to ensure all the stabilizer is transferred to the diluted juice tank. The last water addition is stirred to give a uniform mix. This mix may be refrigerated to await containerization in suitable shipping packaging.
Before packaging, the mix is deaerated through aeration equipment such as Dole Vacuum Deaerator at vacuums of 15 inch Hg, then raised to commercial sterilization temperature, about 183F to about 205F for about 2 minutes to about 8 minutes and then cooled and aseptically packaged to await use or shipment to the point where it will be frozen into hard pack form.
Alternatively, the product at about 183F to 205F is added to the container and the closed container is then cooled to the storage temperature in what is generally called the hot pack system to await use or shipment to the use point.
Alternatively, the ~ruit juice mix could be made at the hard pack freezing location and processed at either hold or cold temperatures depending on the type of stabilizers used and the microbiological aspects of the mix.
At the hard pack freezing location, the juice is poured into a machine known to the ice cream trade as an ice cream type making machine. Here it is cooled and frozen as well as whipped with air or gas to produce a frozen flavorable mixture of . . . . . . . . . . . . . .
E
1 31 ~22 either soft serve or hard frozen mixture, depending on recipe, on ~he temperature and the time in the machine and the equipment being used. Those of ordinary skill in the ice cream trade will immediately see other apparatus that could be used to process the juice mixes of this invention, inoluding the whipped creams and soft and hard frozen creams.
Tha invention will be better understood by reference to the following representative and illustrative examples where all parts and percentages are by weight unless otherwise designated.
~I,~ 1 A wild berry flavored fruit mixture capable of being frozen to yield a hard pack product was made utili~ing the following mixing procedure rather than the more generalized one above.
In a batching kettle, 3.75 pounds of malic acid wa~ dissolved in 300 gallons of water to gi~e a malic acid solution. Then, 71.0 gallons of the concentrate of apple ~uiae, 70 brix deioniæed 9.76 gallons wild berry ~227 flavor were added with agitation to the malic acid solution and stirred until a ~mooth blend was obtained.
Sixty gallons of deionized concentrate o~ apple juice, 70 Brix, was added to a mixing vat with the mixer speed raised to high and then the gums were added individually:
xanthan gum - 2.8 pounds, guar gum - 9.7 pounds, and carrageenan - 4.1 pounds and stirred until smooth.
Then, 30 gallons of water and 6.6 pounds of soy protein, were added to the mixing vat. When the blend appeared to be smooth, it was pumped through a ~trainer bag to the batching kettle. The agitation in the batching kettle was continued for 5-10 minutes as 30 gallons of remaining wa~er, and 1.25 pounds of malic acid was added and stirred in to ..~.
-15- l 3 ~
give 500 gal].olls of mixture. This mixture had a brix range O r 23.6 -to 2~.4, a pll of 3.6 to ~.:1 and a titratable acidi.ty of 0.46 to 0.54 and wild berry f'lavor. Th:is mixture was then hard frozen and r~ placed in cold storage at about minus 20 C for several (lays anrl l:hen removed from cold storage and allowed to watm to minus 18C. The product exhibited exce:ll.ent hard pack properties such as being free of appreciable ice crystal growth, str:i.ng-iness or gumminess and when scooped out i.nto a dish with an ice cream scoop, melted down wthout losing i.ts creamy appearan-e for an appreciable time.
The recipe may be mixed, f'rozen and pro--cessed in any machine designed to freeze ice cream or yogurt t:o g:ive a frozen aeriated mix having a very good, soft consistency and a delicious flavor.
The ingredients of Table I were mixed in the batching kettlt-~ as destribed in Example 1 TA LE I
Water 275.0 gal.
Mali.c Acid 3.75 lbs.
Concentrnt:e, Apl)le 70 UX Deion:iæed 67.5 gal.
26 Puree, Strawberry Seedless 7 ~X 224.0 lbs.
F'.l.avor, Stra~l)erry #~325ll.9 gal.
Color, Beet B-41)1.0 gal. + 25.0 fl. oz.
Then the :ingredients in Table Il A, B and C
were mixed in the marshmallow mixer in sequence A, B
and C as clescr:ibed in Example 1 and then pumped to the batching kettle to form a strawberry hard pack pro(luct having a strawberry flavor, a brix of 23.0 to 24.3 and a pH of 3.5 to 4.5.
1 3 1 4~
TABI,E II(A) Corlcentrate - App:le Juice 7() BX dei.onize-.l 60.0 gal.Xanthan Gum 2.8 lbs.
G~lar Gum 9.7 lbs.
Carrageenall 4.l lbs.
TABT.~
Water 35.0 gal.
Soy Pro-tein 1.25 gal.
ABLE II(C) Water 26.0 gal.
Malic Acid 1.2~ lbs.
As is apparent from the above examples, i.t should be appreciate-l that numerous other formula-tlons ancl rlavors can be made within the scope of tlle present invent;.on utlli~.ing all natural ingre-dients, includillg juices, purees, modified ,juices and the like, natural stabilizers, proteins, viz., soy protein, natllral flavor, water and the like.
When using the so-ca.lled modified juices such as juices that have been passed through an ion exehallge resin to contact the juice with the resin 2-~ whlch removes c:olor ancl rlavor bodies, readi~y oxi-dized or unstable bodies and the weak fruit acids, it :is desired to use the mixirlg procedure of Example 3. As is wel.l Icnown, absorbants such as charcoal or speci.a:l carbons as well as the abæorbent resins such 3() as the we].1 known anion and cation resins and porous membranes or packing of ultrafiltratlon methods are used to purify juice products. In the instant inven-tion, optimization of the acid-sweetness ratio and removal of color and flavor are achieved by this 36 same technique. We have discovered that juices whicll have been subjected to an absorbent treatment of about 10C to about 60C and filteriDg away --17~ 4 2 ~
of` I:he absorbent or permitting the juice to flow away from the resin or porous membrane or packing o:f'fer~ u~ ue opportunities for making products tlaVin~ ~mliglle properties ~uch a~ storage stability 6 at temperatl1res ahove the freezing temperature of the juice mixture an~ especially hard pack material.
~1~o, the mo(l:ifiecl juices are excellent for enhnn-cing or forti-fying the mixture. Specifically, a relatively long lif'e strawberry, peach or orange drink or hard pack mix is possible where the drink can be he:Ld at room temperature in a manner simulatimg the practice with aseptic packed apple and/or penr juice or wh:ite or purple grape juice or can be frozen and handled as a hard pack product.
lfi EXAMPLE_3 A peach flavored hard pack product wa~ made b~ charging the ingredients in Table III(A) below to a batchi1lg kettle w;th agitation in the order listed :in the table t;o give a smooth blend.
TABLE III~A) Wat.er ]80.0 gal.
Ascorbic Acid 2.2 lbs.
Concen1:rat:e, Apple Juice 70 EIX deioni2ed 57.0 gal.
Puree, Peach ].0 BX (11220 lbs.3142.0 gal.
26 Fl~lvor, 1'eacll#216 6.0 gMI.
Flavcr, Peach ~237 2.0 gal.
~nrlr1tto, 11ans-3n's (color additlve) 32.0 fl.oz.
Beet Color, llanse1l's - B-40 15.3 fl.oz.
Then, the gums, i.e., xanthan gum (2.8 pounds), guar gum (3.7 pounds) and carrageen (4.1 pounds) were nixed with 60 gallons of apple julce concentrate 70 bri.x in a mixing vat followed by 30.0 gallons of wa-ter and 7.7 pol1nds of soy protein to give a smooth blend. The blend was pumped through a strainer to ~6 the hatc11ing kettle where 23.0 gallons of water was added to ~ive 5(30 g~llons Or peach -flavored hard pack 1nix.
Alternately, this ,juice mixture may be heat treated at about 90~95C for about half a minute, cooled and packed in asep-tic contai~ers such as about 50 gallon bags and stored or shipped to the custo1ner. Al the customer's, the juice mixture was charged to a continuous ice cream freezing machine l() to form a soft creamy all--fr1lit juice, peach fla-vored frozen cream that could be sold and eaten like ice cream. The taste and flavor was good and simulated the taste of peaches. Preferably, the soft frozen crea1n is placed in cold storage to form a hard pack product.
E~AMPLE 4 The procedure of Rxample 3 may be used with deionized apple juice~ 72 brix to form a peach fla-vored juice mixture or Witl1 the procedure of Example I to produce a strawberry juice mixture suitable for hard pack by adjusting water content to give a brix pre:ferably of 21 to 24. It should be appreciated that either hi.gh acid or low acid apple juice may be used wit:h suitable adj1lstment of the ncid :level to 26 give a titt-atable acid level within range of 0.4 to 0.7 and a pll O:r prefernbly 2.5 to about 4.6.
~ nstead of deionized juice of Example 4, a juice which has been ~ubjected to ultrafiltration may be used to produce products of this invention.
An example which would not have to utilize deion:ized or ultrafil-tered juice such as Apple Hard Pack Mix comprised of 1 J~ f 2 ,9.
Watet 2972.4 lbs.
Apple Juice Concentrate 7()Brix 1558.9 ].bs.
A~p].e Fssence 45.4 lbs.
Xanthan Gum Z.8 lbs.
auar Gum 9.7 lbs.
Carrageenan 4.1 lbs.
6 Soy ~roteitl 7.7 lbs.
Brix 20-30 Titratable Aci.ds 0.15 - 0.8 p~l 2~5 - 4.6 Frozen to overrun of 20 to 150 psrcent. Processed ;n same manner as others.
Gr~ ons Pear Concentrate 70 Bx Deionized 1,217.1 I)lackberry Puree 207.0 Wildbery Flavor, Natural82.8 Mi.crocrystall:ine Cellulose 591 41.3 Stabilizer Ulend CC10l~ 20.
Ascorb.ic Ae.id 2.0 2() Water 2,568.3 Tota~ 4,139.1 Btix 23.0 .2 Titrat~ble Acidity .52 A('f(l 1/2 waler to high speed mi.xer. Add microcrystalline cellulose. Blend 20 minutes until smooth. Add to batching tank with Penr Concentrate, Blackberry Puree, Natural Flavor, and Ascorbic Acid.
Add remainlng water to high speed mixing vat. Add stabilizer blend. Blend 5 minutes until smooth. Add to blending tank. nlend 5 minutes, Pump to aseptic processor.
3 F~
*Stabllizer CC.lO1 contains methyl cellulose gum, locust bean gum, guar gum, karaya gum and pectin.
-zo~
r m~Ga].,l_ns Water 2,698.3 g.
Ascorl)ic A-,id 2.0 Citric Acid 12.0 ~pp:le Conc:entrate 7t)EIx Deionized 1,~00.0 I,emollConcentra-te 1.2 Lemc)n FLavor Natural l0,3 Tumeric 4.5 Soy Protein 3.0 auar ~um 6.6 Xanth~ln Gum 1.9 l~ Carrageenan Z.8 Microcrystalline Cellu:Lose (Avicel RC591) 31.4 Total 4,174.0 Brix 25.0 Titratab].e Acidity .51 pH 3.8 Ikld 1/~ water to high speed mixing tanX.
Add microctystalline cellulose aod blend for 20 minutes ulltil smoot~ d-l to batching kettle with 2() apple concelltrate, tumeric, flavor, lemon concen-trnte ancl ac;ds. ~d(l remain;ng water to hlgh speed mixing vat. ~d(i dry blended gums to water. Blend -for r~ m:inutes nrlti:l smooth. ~dd protein and blend 1 minute unti.l smooth. ~dd to mixing tank and blend 5 minul;es. Pump to aseptic processor.
The formulas of Examples 6 and 7 showed excel:lent rree~:ing charncteristics, texture and body, melt down, and heat shock stability. The shel:t' lil'e storage tests and heat shock stability 3n are slightly better than formulas not utili~ing microcrys-tal:line cellulose.
The formula of E~ample 6 which utilizes microcrystalline cellulose, does not require whipped protein for creamy texture and good aeration stabili-ty. Example 7 utili~es microcrystalline cellulose with reduced protein level.
Other forms of' hard pack are as follows:
-2]- 1 31 44 2Q
(1) Use of the present mix which would be uti]ized in the same package with two different over-runs. Proflnct: of 70 to 90 percent overrun could be s~irled with product of 20 to ~0 percent overrun in a proportion o~ 2 parts to 1 part. 1'his can be ac-complished thtough an ice cream plant with two dif-ferent freezing barre:Ls wllich feed at two different speeds througll one filler into the same package.
The lower overrun will have a higher flavor and color intensity swirled (like rainbow sherbet) or side l)y side (I:ike neopolitan) with the lighter, creamier h;,gher overrun product. This concept could utiLize the same flavor mix or a number of d;fferent flavor mixes such as wildberry and lemon.
(Z) Use of the mix of the instant inven-tion wllich would be frozen at 70 percent overrun through a freezer barrel with a vnriegating sauce (folLowlng the same marlceting concepts) added by way Or a variegating pump. :[n this concept, -the varie-gating sauce may be the same formula as the present mix or modiliecl to perf`orm closer to that of a tradi-tional variegating sauce. Variegating sauces are l`ed into the :frozen product as it comes from the -freezi.ng barrel. pri.or to the fil.ler for the package.
26 The variegatin~ sauce is nonaeratecl or rrozen when it is fed into tlle frozen whipped hard pack. Listed bc-~low is l;he t`ormu:La for a variegating sauce follow-ing the marlcetillg concepts:
STHAWUE~_Y VAPIEGATING SQUCE
Percenta~e Strawberry Puree Seedless 40.00 Apple Concentrate 70UX deionized49.80 Water 6.20 Pectin l.ow Methoxyl .50 Locust Uean Gum .50 Malic Acid .10 Strawberry Flavor Natural 2.60 ~ee-t Color 30 Total 100.00 -22- 1 3~
Most variegatillg sauces are like jams and do n(>t. COllt<lill frutt parl::iculates. MoF,t var:iegating plllllp nozz 1 es canllot accept very large particulate~
where the ~allce is pumped into the frozen whlpped streanl. T}le valiegate ;,8 normally refrigerated.
(3) Another var:iation could be made that would uti.liz.e fruit parti.cul.ates which have been processed wii:h de:ionizect app:le or pear concentrate to produce a higher brix fruit particulate which is i'ed into the frozen end product by means o:f a frui.t feeder. The fruit feeder is a device made to intro-cluce and disperse particu:lates into the stream of the frozen whipped product (witho~lt grinding them up) as i.t comes from the freeæing barrel. The frozen whipped product would be our ætandard hard pack loiX frozen at 70 percent overrun.
The fruit particulates, such as sliced or whole ætrawberr:ies, are processed with -the concen-trates to raise the brix from itæ natural 7-10 per-2() cenl :leve:l. to zn-~o percent brix. This allowæ the ~ruit particulate to remaitl softer in the frozen state t;harl :it:s natmlral br:ix wh:ich ls icy and approxi-mately as hard as an ice cube.
I.istecl below is the formula for proceæ~ed æ].i.ce-l strawberrieæ:
Percentag_ Sliced Strawberries 74.7 De:;on:ized Apple Conc. 70 Brix 25.0 neet Color 0.3 'rotal 100. 0 Brix - 23.5 percent p~l - 4.0 percent The strawberries need to sit in the concen-trate in refrigeration for at least 2-4 days for the transfer of solids to occur.
-23- 1 31~2~' l~etter yet is to pass the strawberries in collcelltrate through a vac~ m step which wi.ll pull moislnre lrom t:he berry an-l a:llow higher so:li-ls from the concelltrate to rep~ace it.
~4) Noveltie_ Our presen-t tests for novelties utilize o~r present hatd pack mix whipped and frozen to 40 per--cenl oVerrlJn. A-t above this overrun, the novelties i5 too fragile and breaks from the stick. A coating of water or 50 percent water-50 percent fruit juice mix Cal1 be made to coat and ~eal the novelty bar.
The hard froæen whipped novelty is simp:ly dipped into the coating tank which freezes a coating of the lower brix coat:ing over its surface.
:15 The particulates and ripples discussed in (2) and ~3) can also be utilized in the novelty fil--ler molds, etc. The two part overrun concept sugges-ted in (I) cou:ld a]so be used on two separRte :Frozen mixes.
Tbe~ sliced strawberries could be concen-trated by vacllulll witllout the use of the deionized ~ju:iee conccntrate until the natural brix fall be-tween 2()-40 brix in this way accomplishing the same concept as above.
Wh; :le .In accordarlce with the patent stat-utes only the l~est mode and preferred embodiment of t:he irlvention has been illustrated and described in detail, it is to be understood that the invention is not llmited thereto or thereby, but that the scope of the invention is defined by the appended claims.
Claims (5)
1. A frozen fruit juice product comprising:
at least one type of fruit juice;
from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said product;
from about 0.05 percent to about 0.50 percent by weight of an added protein based upon the total weight of said product;
an amount of water and remaining ingredients selected from the group consisting of flavoring, spices, flavor enhancers and edible organic acids and mixtures thereof such that said product has an overall brix value of from greater than 10 to about 35, and said product being free of added sugar and corn sweetener additives and having overrun of at least 20 percent.
at least one type of fruit juice;
from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said product;
from about 0.05 percent to about 0.50 percent by weight of an added protein based upon the total weight of said product;
an amount of water and remaining ingredients selected from the group consisting of flavoring, spices, flavor enhancers and edible organic acids and mixtures thereof such that said product has an overall brix value of from greater than 10 to about 35, and said product being free of added sugar and corn sweetener additives and having overrun of at least 20 percent.
2. A frozen fruit juice product according to claim 1, wherein said stabilizers are selected from the group consisting of guar gum, locust bean gum, carrageenan, an alginate, a cellulose gum, a pectin, xanthan, and combinations thereof.
3. A frozen fruit juice product according to claim 1, wherein said juice type is selected from the group consisting of fruit juice, fruit juice concentrate, fruit puree, fruit puree concentrate, modified juice, modified juice concentrate, and combinations thereof.
4. A frozen fruit juice product according to claim 2, wherein the overall amount of said stabilizers is from about .35 percent to about 1.5 percent by weight.
5. A frozen fruit juice product according to claim 4, wherein said stabilizers are guar gum, carrageenan, and xanthan gum, wherein the amount of said guar gum ranges from about 0.05 to about 0.3 percent by weight, the amount of carrageenan ranges from about .03 to about 0.30 percent by weight and about 003 to about 0.30 percent by weight of xanthan gum.
5. A frozen juice product according to claim 1 wherein the overall brix value of said mixture is from about 21 to about 27.
7. A frozen fruit juice product according to claim 1 including citric acid, malic acid, an ascorbic acid and other organic acids inherent in fruits to give a titratable acid level of about 0.15 to about 0.8 percent.
8. The frozen fruit juice product of claim 1 wherein at least one of the juices present has been contacted with an ion exchange resin or subjected to ultrafiltration to form a modified juice having reduced acid and/or color.
9. The frozen fruit juice product of claim 1 wherein a characterizing flavoring ingredient has been added to compliment any flavor removed by contact of the juice with the ion exchange resin or ultrafiltration.
10. The frozen fruit juice product of claim 1 wherein sufficient acid is added to adjust the mixture's tartness and pH to about 2.5 to about 5.5.
11. A frozen fruit juice product, comprising:
a fruit juice mixture having a brix value of to about 30 and a sweetness value on a dry basis of about 40 to about 80 percent fructose, about 20 to about 60 percent glucose, and no more than 30 percent sucrose of other sweeteners of the sucrose class, said fruit juice mixture comprising at least one type of fruit juice;
from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture, with the provision that the stabilizer always contains some xanthan gum;
from about 0.05 percent to about 0.5 percent by weight of added protein based upon the total weight of said mixture and water in an amount sufficient to give said brix value and sweetness value;
and having an overrun of from about 20 to 150 percent.
12. The frozen fruit juice product according to claim 1 wherein the protein is present in the range of about .1 - .25 percent.
13. The frozen fruit juice product according to claim 2 wherein the stabilizer contains at least 0.02 percent of xanthan gum.
14. A frozen fruit juice product according to claim 1, wherein said amount of ingredients selected from the group consisting of flavoring, spices, and flavor enhancers may be increased from about 25 to about 50 percent, and is stored and eaten at temperatures in the range of minus 4 to minus 25 degrees C.
15. A fruit juice mixture useful to make a frozen soft serve or hardpack product comprising on a weight basis a blend of a fruit juice, about 0.05 to about 0.50 percent of protein, about 0.05 to about 1.5 percent of a stabilizer, water and remaining ingredients selected form the group consisting of flavoring, spices and flavor enhancers in amount suitable to give the mixture an overall brix of about 10 to about 35, and added acid in an amount suitable to give a titratable acid level within the range of 0.04 to 0.7 and a pH of about 2.5 to 4.6.
16. A fruit juice mixture according to claim 15, wherein said fruit juice is selected from a group consisting of fruit juice, fruit juice concentrate, fruit puree, fruit puree concentrate, modified juice, modified juice concentrate, and combinations thereof.
17. A fruit juice mixture according to claim 15, wherein the overall amount of said stabilizer is from about .35 percent to about 1.5 percent by weight.
18. A fruit juice mixture according to claim 15, wherein the amount of said guar gum ranges from about 0.05 to about 0.3 percent by weight, and the amount of carrageenan ranges from about o. 03 to about 0.30 percent by weight, and the amount of xanthan gum ranges from about 0.03 to about 0.30 percent by weight.
19. A fruit juice mixture according to claim 15, wherein the overall brix value of said mixture is from about 21 to about 27.
20. The fruit juice mixture according to claim 15, wherein at least one of the juices present has been contacted with an ion exchange resin or subjected to ultrafiltration to form a modified juice having reduced acid and/or color.
21. A fruit juice mixture according to claim wherein said fruit juice is a deflavorized and decolorized juice selected from apple, grape or pear juice blended with a minor amount of a red, orange or yellow colored juice, said red, orange or yellow colored juice being blended therein as a concentrate, puree or a mixture and the concentration of said juice mixture adjusted with water to give a brix of 21 to 27.
22. The fruit juice mixture of claim 21 wherein a color additive has been added to restore the modified juice color or give another color.
23. The fruit juice mixture of claim 21 wherein the color additive is a minor amount of a colored juice.
24. A fruit juice mixture according to claim 15, wherein said mixture is storable and may be whipped and/or frozen to form an edible fruit juice product.
25. A smooth frozen edible hard pack product, comprising:
a fruit juice mixture having a brix value of 10 to about 35, said fruit juice mixture comprising;
at least one type of fruit juice;
from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture, with the provision that the stabilizer always contains some xanthan gum;
from about 0.05 percent to about 0.5 percent by weight of added protein based upon the total weight of said mixture;
an amount of water and remaining ingredients selected from the group consisting of flavoring and spices and flavor enhancers sufficient to give said brix value; and said mixture being free of added sugar and corn sweetener additives and containing sufficient air incorporated therein to effect an expansion of volume of said fruit juice mixture of 20 to 150 percent.
26. The hard pack product according to claim wherein said stabilizers, in addition to xanthan gum, are selected from the group consisting of guar gum, locust bean gum, carrageenan, alginate, cellulose gum, pectin, and combinations thereof.
27. The hard pack product according to claim wherein said juice type is selected from the group consisting of fruit juice, fruit juice concentrate, fruit puree, fruit puree concentrate, modified juice, modified juice concentrate, and combinations thereof.
28. The hard pack product of claim 25 wherein said mixture has a brix value of 21 to 27 at the time it is frozen to give a cream having a high overrun and reduced tendency to form ice crystals on aging.
29. The hard pack product according to claim wherein the overall amount of stabilizers is from about 0.35 percent to about 1.5 percent by weight.
30. A hardpack product according to claim 25, wherein said stabilizers are guar gum, carrageenan and xanthan gum wherein the amounts of said guar gum ranges from about 0.05 to about 0.3 percent by weight, the amount of carrageenan ranges from about 0.03 to about 0.30 percent by weight, and the amount of xanthan gum ranges from about 0.03 to about 0.30 percent by weight.
31. The hardpack product according to claim wherein said amounts of flavoring ingredients is from about 0.05 to about 1.50 percent by weight in said mixture.
32. The hardpack product according to claim 25, wherein said mixture contains an amount of edible organic acids such that in conjunction with other organic acids inherent in fruits a titratable acidity level of about 0.15 to about 0.8 percent is such that the mixture's tartness and pH is from about 2.5 to about 5.5.
33. The hardpack product according to claim 25, wherein at least one of the juices present has been contacted with an ion exchange resin or subjected to ultrafiltration to form a modified juice having reduced acid and/or color.
34. A frozen fruit juice product containing pieces of fruit comprising a fruit juice mixture comprised of:
at least one type of fruit juice;
from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture;
from about 0.05 percent to about 0.50 percent by weight of a protein based upon the total weight of said mixture and having an incorporation of air from 20 to 150 percent overrun on the frozen product;
an amount of water and including remaining ingredients selected from the group consisting of flavoring spices, flavor enhancers and organic acids and mixtures thereof to give an overall brix value of from 10 to about 35, and said cream being free of added sugar and corn sweetener additives, and pieces of fruit being impregnated with a fruit juice concentrate sufficient to prevent said impregnated fruit from becoming hard and icy and having a brix value greater than the brix value of the fruit which are incorporated into said mixture.
35. A frozen fruit juice product according to claim 34 where the fruit juice concentrates used to impregnate the pieces of fruit has a brix value greater than the brix value of the fruit juice mixture.
36. A frozen fruit juice product according to claim 34, wherein the fruit juice concentrate is a modified juice which has been ultrafiltered by or contacted with an ion exchange resin and has a brix value in the range of about 20 to about 45.
37. A frozen fruit juice product according to claim 34, wherein said stabilizers are guar gum, carrageenan, and xanthan gum, wherein the amount of said guar gum ranges from about 0.05 to about 0.3 percent by weight, the amount of carrageenan ranges from about .03 to about 0.30 percent by weight and about .03 to about 0.30 percent by weight of xanthan gum.
38. A frozen fruit juice product having an inedible handle suitable for being held in the hand having a frozen fruit juice mixture frozen thereon, said fruit juice product comprising:
at least one type of fruit juice;
from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture;
from about 0.05 percent to about 0.5 percent by weight of a protein based upon the total weight of said mixture;
an amount of water and remaining ingredients selected from the group consisting of flavoring, spices, flavor enhancers and organic acids and mixtures thereof in an amount suitable to give an overall brix value of from about 10 to about 35 percent, and said cream being free of added sugar and corn sweetener additives and having an air incorporation range of from 20 to 150 percent overrun on the frozen mixture.
39. A frozen fruit juice product according to claim 38, further comprising a blend of at least two frozen fruit juice mixes to give layers of said mixes each having a different taste, said difference in taste being affected by one of said fruit juice mixes having a brix value different from the other one.
40. A frozen fruit juice product according to claim 38, further comprising a blend of at least two frozen fruit juice mixes to give layers of said mixes each having a different taste, said difference in taste being affected by one of said fruit juice mixes having a different amount of air incorporated therein.
41. A frozen fruit juice product according to claim 38 wherein said frozen fruit juice mixture has a non-fruit juice confectionary coating thereon.
42. A frozen fruit juice product according to claim 38 wherein said mixture has a sweetness value on a dry basis of about 40 to 80 percent fructose, about 10 to 60 percent glucose and no more than 30 percent succrose and other sweeteners of the saccharose class.
43. A frozen fruit juice product according to claim 38, wherein said stabilizers are guar gum, carrageenan, and xanthan gum, wherein the amount of said guar gum ranges from about 0.05 to about 0.3 percent by weight, the amount of carrageenan ranges from about 0.3 to about 0.30 percent by weight and about .03 to about 0.30 percent by weight of xanthan gum.
44. A frozen fruit juice product according to claim 38 wherein said amounts of flavoring ingredients is from about 0.05 to about 1.50 percent by weight in said mixture.
45. A storable fruit juice mixture for subsequent aeration and freezing into an eatable frozen fruit juice product, said mixture comprising: a fruit juice having a brix substantially over 35 for sweetening said mixture; a fruit juice having a flavor component;
from about 0.05 percent to about 1.5 percent by weight based on the total weight of the mixture of a stabilizer including a blend having at least two gums; 0.05 to about 0.50 percent of a protein whipping agent; and, an amount of water to adjust a final brix of said mixture to the range of 10-35.
46. The mixture as defined in claim 45 wherein a single juice forms said fruit juice having a brix substantially over 35 and said fruit juice having a flavor component.
47. The mixture as defined in claim 45 wherein said product has an overrun of at least 20 percent.
48. The mixture as defined in claim 45 wherein said fruit juice having a brix substantially over 35 is modified juice.
49. The mixture as defined in claim 45 wherein said stabilizer is 0.05 to about 1.5 percent by weight of said mixture.
50. The mixture as defined in claim 45 wherein said final brix is in the range of 20-30.
51. The mixture as defined in claim 45 wherein said fruit juice having a brix substantially over 35 has a brix of about 70.
52. The mixture as defined in claim 45 wherein said fruit juice having a brix substantially over 35 comprises a deionized or ultrafiltered fruit juice selected from the class consisting of apple juice, grape juice, pear juice and mixtures thereof.
53. The mixture as defined in claim 45 wherein said fruit juice having a flavor component is selected from the class consisting of juice, juice concentrate, fruit puree and combinations thereof.
54. The mixture as defined in claim 45 wherein said stabilizer blend includes guar gum and carrageenan.
55. The mixture as defined in claim 45 wherein said stabilizer blend includes at least 0.02 percent xanthan gum.
56. The mixture as defined in claim 45 wherein said stabilizer blend includes guar gum and xanthan gum.
57. The mixture as defined in claim 45 wherein said stabilizer blend includes guar gum, carrageenan, and xanthan gum.
58. The mixture as defined in claim 45 wherein said stabilizer blend includes gums selected from the group consisting of guar gum. locust bean gum, carrageenan, an alginate, cellulose gum, a pectin and combinations thereof.
59. The mixture as defined in claim 45 wherein said stabilizer blend includes two or more components selected from the group consisting of guar gum, locust bean gum, xanthan gum, carrageenan, an alginate, a cellulose gum, a pectin, hydroxyethyl cellulose, hydroxypropyl cellulose, carboxymethyl cellulose, microcrystalline cellulose, amidated pectin, propylene glycol alginate, modified starches, maltodextrins, gelatin, polydextrose, hydroxypropylmethyl cellulose, methylcellulose, methylethyl cellulose, ethylcellulose, and combinations thereof.
60. The mixture defined in claim 58 wherein said stabilizer blend includes at least 0.02 percent xanthan gum.
61. The mixture defined in claim 45 wherein said stabilizer blend is 0.05 to about 1.5 percent by weight of said mixture.
62. The mixture defined in claim 45 wherein said stabilizer blend is 0.30 to about 0.60 percent by weight of said mixture.
63. The mixture as defined in claim 45 wherein said stabilizer blend comprises about 0.17 to about 0.23 percent by weight of guar gum and about 0.05 to about 0.30 percent by weight carrageenan and a third gum.
64. The mixture as defined in claim 45 wherein said stabilizer blend comprises 0.17 to about 0.23 percent by weight of guar gum, about 0.05 to about 0.30 percent by weight carrageenan gum and 0.02 to about 0.30 percent xanthan gum.
65. The mixture as defined in claim 64 wherein said carrageenan gum is in the range of about 0.08 to about 0.14 percent by weight of said mixture.
66. The mixture as defined in claim 63 wherein said third gum is xanthan gum.
67. The mixture as defined in claim 45 wherein adjusted brix is in ranges of 23 to about 26.
68. The mixture as defined in claim 45 wherein said mixture is essentially free of added refined sugars.
69. The mixture as defined in claim 45 wherein said mixture is essentially free of added corn sweeteners.
70. The mixture as defined in claim 45 wherein said protein whipping agent is selected from the group consisting of vegetable protein, animal protein, and microcrystalline cellulose.
71. The mixture as defined in claim 45 wherein said stabilizer blend includes 0.17 to about 0.23 percent by weight of guar gum.
72. The mixture as defined in claim 45 wherein said stabilizer blend includes 0.05 to 0.30 percent carrageenan.
73. The mixture as defined in claim 45 wherein said stabilizer blend includes 0.02 to about 0.30 percent xanthan gum.
74. The mixture as defined in claim 71 wherein said stabilizer blend includes 0.05 to about 0.30 percent carrageenan.
75. The mixture as defined in claim 74 wherein said stabilizer blend includes 0.02 to about 0.30 percent xanthan gum.
76. The mixture as defined in claim 71 wherein said stabilizer blend includes 0.02 to about 0.30 percent xanthan gum.
77. The mixture as defined in claim 45 wherein said mixture includes a flavoring.
78. The mixture as defined in claim 45 wherein said mixture includes a flavor enhancer.
79. The mixture as defined in claim 45 wherein said juice is selected from the group consisting of fruit juice, fruit juice concentrate, fruit puree, fruit puree concentrate, modified juice, modified juice concentrate, and combinations thereof.
80. The mixture as defined in claim 45 wherein said stabilizers are guar gum, locust bean gum, and carrageenan, and wherein the amount of said guar gum ranges from about 0.17 to about 0.23 percent by weight, and wherein the amount of carrageenan ranges from about 0.08 to about 0.14 percent by weight.
81. The mixture as defined in claim 45 wherein said mixture has 35 percent to about 75 percent fructose and about 20 percent to 45 percent glucose and no more than 20 percent of other sweeteners of the saccrose class.
82. The mixture as defined in claim 45 wherein sufficient acid is added to adjust the mixture's tartness and pH to below 4.6.
83. The mixture as defined in claim 45 wherein said stabilizer blend includes at least 0.02 percent xanthan gum.
84. The mixture as defined in claim 45 wherein said stabilizers are guar gum, carrageenan, and xanthan gum, wherein the amount of said guar gum ranges from about 0.17 to about 0.23 percent by weight, wherein the amount of carrageenan ranges from about 0.05 to about 0.30 percent by weight and about 0.02 to about 0.30 percent by weight of xanthan gum.
85. The mixture as defined in claim 45 including citric acid, malic acid, an ascorbic acid and other organic acids inherent in fruits to give a titratable acid level of 0.15 to 0.8 percent.
86. The mixture as defined in claim 45 wherein said fruit juice having a brix substantially over 35 has been treated with an ion exchange resin or subjected to ultrafiltration to form a modified juice having reduced color and flavor.
87. The mixture as defined in claim 86 wherein a flavored ingredient is added to complement any flavor removed by contact of the juice with the ion exchange resin or ultrafiltration.
88. The mixture as defined in claim 45 wherein sufficient acid is added to adjust the mixture's tartness and pH to below 4Ø
89. A method of making an aerated, frozen fruit juice cream, said method comprising the steps of:
(a) making a fruit mixture comprising a fruit juice having a brix substantially over 35 for sweetening said mixture, a fruit juice having a flavor component, from about 0.05 percent to about 1.5 percent by weight based on the total weight of the mixture of a stabilizer including a blend having at least two gums, 0.05 to about 0.50 percent of a whipping agent and an amount of water to adjust the brix of said mixture to the range of 10-35;
(b) deaerating said mixture;
(c) heating said mixture to at least about 183°F.;
(d) packaging said mixture; and (e) subsequently aerating and freezing said mixture into said cream.
90. A method of making a transportable, storable fruit juice mixture for subsequent aeration and freezing into an eatable frozen fruit juice product with an overrun of at least 20 percent, said method comprising the steps of:
(a) mixing a fruit juice having a brix substantially over 35 for sweetening said mixture, a fruit juice having a flavor component, from about 0.05 percent to about 1.5 percent by weight based on the total weight of the mixture of a stabilizer including a blend having at least two gums, from about 0.05 percent to about 0.50 percent by weight of a whipping agent based on the total weight of the mixture, and an amount of water to adjust the brix of said mixture to the range of 20-30;
(b) heating said mixture to at least about 183°F; and (c) packaging said mixture for subsequent use.
91. A method of making hard pack frozen fruit juice cream, said method comprising the steps of:
(a) making a fruit juice mixture comprising a fruit juice having a brix substantially over 35 for sweetening said mixture, a fruit juice having a flavor component, from about 0.05 percent to about 1.5 percent by weight based on the total weight of the mixture of a stabilizer including a blend having at least two gums one of which is xanthan gum, from about 0.05 percent to about 0.50 percent by weight of a whipping agent based on the total weight of the mixture, and an amount of water to adjust the brix of said mixture to the range of 10-35;
(b) heating said mixture to at least about 183°F;
(c) aerating and freezing said mixture to an overrun of between 20-150 percent to produce a soft pack product; and (d) holding said frozen mixture for a prolonged time at a temperature less than about minus 18°C to produce a hard pack product.
92. A method of making an aerated, frozen, soft, fruit juice product, said method comprising the steps of:
(a) making fruit juice mixture comprising a fruit juice having a brix substantially over 35 for sweetening said mixture, a fruit juice having a flavor component, from about 0.05 percent to about 1.5 percent by weight based on the total weight of the mixture of a stabilizer including a blend having at least two gums, from about 0.05 percent to about 0.50 percent by weight of a whipping agent based on the total weight of the mixture, and an amount of water to adjust the brix of said mixture to the range of 10-35; and (b) aerating and freezing said mixture to an overrun of between 20-150 percent.
93. A storable fruit juice mixture for subsequent aeration and freezing into an eatable frozen fruit juice product, said mixture comprising: a fruit juice having a brix substantially over 35 for sweetening said mixture; a fruit juice having a flavor component;
from about 0.05 percent to about 1.5 percent by weight based on the total weight of the mixture of a stabilizer including a blend having at least guar gum, carrageenan and xanthan gum; 0.05 to about 0.50 percent of a protein whipping agent; and, an amount of water to adjust a final brix of said mixture to the range of 10-35.
94. A storable fruit juice mixture as defined in claim 93 including a cellulose gum.
95. A storable fruit juice mixture as defined in claim 93 including modified starch.
96. A frozen aerated fruit juice non-dairy product having at least 20 percent overrun and being eaten as frozen, comprising: at least one modified fruit juice having a brix substantially over 35 for sweetening said mixture; from about 0.05 percent to about 1.5 percent by weight of a blend of stabilizers based upon the total weight of said product, from about 0.05 percent to about 0.50 percent by weight of a natural protein whipping agent based upon the total weight of said product; an amount of added water and including remaining ingredients selected from the group consisting of flavoring, spices, flavor enhancers, organic acids, and mixtures thereof such that the added water adjusts said product to an overall brix value of from about 10 to about 35.
97. A frozen fruit juice product according to claim 96 wherein said blend of stabilizers includes natural gums selected from the group consisting of guar gum, locust bean gum, xanthan gum, carrageenan, an alginate, a cellulose gum, a pectin, and combinations thereof.
98. A frozen fruit juice product according to claim 96 wherein said modified fruit juice is essentially the only added sweetener.
99. A frozen fruit juice product according to claim 96 wherein the overall amount of said blend of stabilizers is from about 0.30 percent to about 0.60 percent by weight of said product.
100. A frozen aerated fruit juice non-dairy product comprising: at least one type of fruit juice having a brix substantially over 35 for sweetening said mixture; from about 0.05 percent to about 1.5 percent by weight of a stabilizer blend based upon the total weight of said product with the provision that the blend contain xanthan gum; from about 0.05 percent to about 0.50 percent by weight of a natural protein whipping agent based upon the total weight of said product; an amount of added water and remaining ingredients selected from the group consisting of flavoring, spices, flavor enhancers and edible organic acids and mixtures thereof with the amount of added water providing an overall brix value of from about 20 to about 30, wherein said frozen fruit juice product has a smooth creamy appearance and good low temperature storage properties.
101. A storable fruit juice mixture for subsequent aeration and freezing into an eatable frozen fruit juice, product, said mixture comprising:
(a) a fruit juice having a flavor component;
(b) a fruit juice having a brix substantially over 35 for sweetening said mixture;
(c) 0.05-1.5 percent by weight of a stabilizer including a blend having at least two gums;
(d) a pH control agent;
(e) 0 05 to about 0.50 percent of a whipping agent; and, (f) an amount of water to adjust a final brix of said mixture to the range of 10-35.
5. A frozen juice product according to claim 1 wherein the overall brix value of said mixture is from about 21 to about 27.
7. A frozen fruit juice product according to claim 1 including citric acid, malic acid, an ascorbic acid and other organic acids inherent in fruits to give a titratable acid level of about 0.15 to about 0.8 percent.
8. The frozen fruit juice product of claim 1 wherein at least one of the juices present has been contacted with an ion exchange resin or subjected to ultrafiltration to form a modified juice having reduced acid and/or color.
9. The frozen fruit juice product of claim 1 wherein a characterizing flavoring ingredient has been added to compliment any flavor removed by contact of the juice with the ion exchange resin or ultrafiltration.
10. The frozen fruit juice product of claim 1 wherein sufficient acid is added to adjust the mixture's tartness and pH to about 2.5 to about 5.5.
11. A frozen fruit juice product, comprising:
a fruit juice mixture having a brix value of to about 30 and a sweetness value on a dry basis of about 40 to about 80 percent fructose, about 20 to about 60 percent glucose, and no more than 30 percent sucrose of other sweeteners of the sucrose class, said fruit juice mixture comprising at least one type of fruit juice;
from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture, with the provision that the stabilizer always contains some xanthan gum;
from about 0.05 percent to about 0.5 percent by weight of added protein based upon the total weight of said mixture and water in an amount sufficient to give said brix value and sweetness value;
and having an overrun of from about 20 to 150 percent.
12. The frozen fruit juice product according to claim 1 wherein the protein is present in the range of about .1 - .25 percent.
13. The frozen fruit juice product according to claim 2 wherein the stabilizer contains at least 0.02 percent of xanthan gum.
14. A frozen fruit juice product according to claim 1, wherein said amount of ingredients selected from the group consisting of flavoring, spices, and flavor enhancers may be increased from about 25 to about 50 percent, and is stored and eaten at temperatures in the range of minus 4 to minus 25 degrees C.
15. A fruit juice mixture useful to make a frozen soft serve or hardpack product comprising on a weight basis a blend of a fruit juice, about 0.05 to about 0.50 percent of protein, about 0.05 to about 1.5 percent of a stabilizer, water and remaining ingredients selected form the group consisting of flavoring, spices and flavor enhancers in amount suitable to give the mixture an overall brix of about 10 to about 35, and added acid in an amount suitable to give a titratable acid level within the range of 0.04 to 0.7 and a pH of about 2.5 to 4.6.
16. A fruit juice mixture according to claim 15, wherein said fruit juice is selected from a group consisting of fruit juice, fruit juice concentrate, fruit puree, fruit puree concentrate, modified juice, modified juice concentrate, and combinations thereof.
17. A fruit juice mixture according to claim 15, wherein the overall amount of said stabilizer is from about .35 percent to about 1.5 percent by weight.
18. A fruit juice mixture according to claim 15, wherein the amount of said guar gum ranges from about 0.05 to about 0.3 percent by weight, and the amount of carrageenan ranges from about o. 03 to about 0.30 percent by weight, and the amount of xanthan gum ranges from about 0.03 to about 0.30 percent by weight.
19. A fruit juice mixture according to claim 15, wherein the overall brix value of said mixture is from about 21 to about 27.
20. The fruit juice mixture according to claim 15, wherein at least one of the juices present has been contacted with an ion exchange resin or subjected to ultrafiltration to form a modified juice having reduced acid and/or color.
21. A fruit juice mixture according to claim wherein said fruit juice is a deflavorized and decolorized juice selected from apple, grape or pear juice blended with a minor amount of a red, orange or yellow colored juice, said red, orange or yellow colored juice being blended therein as a concentrate, puree or a mixture and the concentration of said juice mixture adjusted with water to give a brix of 21 to 27.
22. The fruit juice mixture of claim 21 wherein a color additive has been added to restore the modified juice color or give another color.
23. The fruit juice mixture of claim 21 wherein the color additive is a minor amount of a colored juice.
24. A fruit juice mixture according to claim 15, wherein said mixture is storable and may be whipped and/or frozen to form an edible fruit juice product.
25. A smooth frozen edible hard pack product, comprising:
a fruit juice mixture having a brix value of 10 to about 35, said fruit juice mixture comprising;
at least one type of fruit juice;
from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture, with the provision that the stabilizer always contains some xanthan gum;
from about 0.05 percent to about 0.5 percent by weight of added protein based upon the total weight of said mixture;
an amount of water and remaining ingredients selected from the group consisting of flavoring and spices and flavor enhancers sufficient to give said brix value; and said mixture being free of added sugar and corn sweetener additives and containing sufficient air incorporated therein to effect an expansion of volume of said fruit juice mixture of 20 to 150 percent.
26. The hard pack product according to claim wherein said stabilizers, in addition to xanthan gum, are selected from the group consisting of guar gum, locust bean gum, carrageenan, alginate, cellulose gum, pectin, and combinations thereof.
27. The hard pack product according to claim wherein said juice type is selected from the group consisting of fruit juice, fruit juice concentrate, fruit puree, fruit puree concentrate, modified juice, modified juice concentrate, and combinations thereof.
28. The hard pack product of claim 25 wherein said mixture has a brix value of 21 to 27 at the time it is frozen to give a cream having a high overrun and reduced tendency to form ice crystals on aging.
29. The hard pack product according to claim wherein the overall amount of stabilizers is from about 0.35 percent to about 1.5 percent by weight.
30. A hardpack product according to claim 25, wherein said stabilizers are guar gum, carrageenan and xanthan gum wherein the amounts of said guar gum ranges from about 0.05 to about 0.3 percent by weight, the amount of carrageenan ranges from about 0.03 to about 0.30 percent by weight, and the amount of xanthan gum ranges from about 0.03 to about 0.30 percent by weight.
31. The hardpack product according to claim wherein said amounts of flavoring ingredients is from about 0.05 to about 1.50 percent by weight in said mixture.
32. The hardpack product according to claim 25, wherein said mixture contains an amount of edible organic acids such that in conjunction with other organic acids inherent in fruits a titratable acidity level of about 0.15 to about 0.8 percent is such that the mixture's tartness and pH is from about 2.5 to about 5.5.
33. The hardpack product according to claim 25, wherein at least one of the juices present has been contacted with an ion exchange resin or subjected to ultrafiltration to form a modified juice having reduced acid and/or color.
34. A frozen fruit juice product containing pieces of fruit comprising a fruit juice mixture comprised of:
at least one type of fruit juice;
from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture;
from about 0.05 percent to about 0.50 percent by weight of a protein based upon the total weight of said mixture and having an incorporation of air from 20 to 150 percent overrun on the frozen product;
an amount of water and including remaining ingredients selected from the group consisting of flavoring spices, flavor enhancers and organic acids and mixtures thereof to give an overall brix value of from 10 to about 35, and said cream being free of added sugar and corn sweetener additives, and pieces of fruit being impregnated with a fruit juice concentrate sufficient to prevent said impregnated fruit from becoming hard and icy and having a brix value greater than the brix value of the fruit which are incorporated into said mixture.
35. A frozen fruit juice product according to claim 34 where the fruit juice concentrates used to impregnate the pieces of fruit has a brix value greater than the brix value of the fruit juice mixture.
36. A frozen fruit juice product according to claim 34, wherein the fruit juice concentrate is a modified juice which has been ultrafiltered by or contacted with an ion exchange resin and has a brix value in the range of about 20 to about 45.
37. A frozen fruit juice product according to claim 34, wherein said stabilizers are guar gum, carrageenan, and xanthan gum, wherein the amount of said guar gum ranges from about 0.05 to about 0.3 percent by weight, the amount of carrageenan ranges from about .03 to about 0.30 percent by weight and about .03 to about 0.30 percent by weight of xanthan gum.
38. A frozen fruit juice product having an inedible handle suitable for being held in the hand having a frozen fruit juice mixture frozen thereon, said fruit juice product comprising:
at least one type of fruit juice;
from about 0.05 percent to about 1.5 percent by weight of at least one stabilizer based upon the total weight of said mixture;
from about 0.05 percent to about 0.5 percent by weight of a protein based upon the total weight of said mixture;
an amount of water and remaining ingredients selected from the group consisting of flavoring, spices, flavor enhancers and organic acids and mixtures thereof in an amount suitable to give an overall brix value of from about 10 to about 35 percent, and said cream being free of added sugar and corn sweetener additives and having an air incorporation range of from 20 to 150 percent overrun on the frozen mixture.
39. A frozen fruit juice product according to claim 38, further comprising a blend of at least two frozen fruit juice mixes to give layers of said mixes each having a different taste, said difference in taste being affected by one of said fruit juice mixes having a brix value different from the other one.
40. A frozen fruit juice product according to claim 38, further comprising a blend of at least two frozen fruit juice mixes to give layers of said mixes each having a different taste, said difference in taste being affected by one of said fruit juice mixes having a different amount of air incorporated therein.
41. A frozen fruit juice product according to claim 38 wherein said frozen fruit juice mixture has a non-fruit juice confectionary coating thereon.
42. A frozen fruit juice product according to claim 38 wherein said mixture has a sweetness value on a dry basis of about 40 to 80 percent fructose, about 10 to 60 percent glucose and no more than 30 percent succrose and other sweeteners of the saccharose class.
43. A frozen fruit juice product according to claim 38, wherein said stabilizers are guar gum, carrageenan, and xanthan gum, wherein the amount of said guar gum ranges from about 0.05 to about 0.3 percent by weight, the amount of carrageenan ranges from about 0.3 to about 0.30 percent by weight and about .03 to about 0.30 percent by weight of xanthan gum.
44. A frozen fruit juice product according to claim 38 wherein said amounts of flavoring ingredients is from about 0.05 to about 1.50 percent by weight in said mixture.
45. A storable fruit juice mixture for subsequent aeration and freezing into an eatable frozen fruit juice product, said mixture comprising: a fruit juice having a brix substantially over 35 for sweetening said mixture; a fruit juice having a flavor component;
from about 0.05 percent to about 1.5 percent by weight based on the total weight of the mixture of a stabilizer including a blend having at least two gums; 0.05 to about 0.50 percent of a protein whipping agent; and, an amount of water to adjust a final brix of said mixture to the range of 10-35.
46. The mixture as defined in claim 45 wherein a single juice forms said fruit juice having a brix substantially over 35 and said fruit juice having a flavor component.
47. The mixture as defined in claim 45 wherein said product has an overrun of at least 20 percent.
48. The mixture as defined in claim 45 wherein said fruit juice having a brix substantially over 35 is modified juice.
49. The mixture as defined in claim 45 wherein said stabilizer is 0.05 to about 1.5 percent by weight of said mixture.
50. The mixture as defined in claim 45 wherein said final brix is in the range of 20-30.
51. The mixture as defined in claim 45 wherein said fruit juice having a brix substantially over 35 has a brix of about 70.
52. The mixture as defined in claim 45 wherein said fruit juice having a brix substantially over 35 comprises a deionized or ultrafiltered fruit juice selected from the class consisting of apple juice, grape juice, pear juice and mixtures thereof.
53. The mixture as defined in claim 45 wherein said fruit juice having a flavor component is selected from the class consisting of juice, juice concentrate, fruit puree and combinations thereof.
54. The mixture as defined in claim 45 wherein said stabilizer blend includes guar gum and carrageenan.
55. The mixture as defined in claim 45 wherein said stabilizer blend includes at least 0.02 percent xanthan gum.
56. The mixture as defined in claim 45 wherein said stabilizer blend includes guar gum and xanthan gum.
57. The mixture as defined in claim 45 wherein said stabilizer blend includes guar gum, carrageenan, and xanthan gum.
58. The mixture as defined in claim 45 wherein said stabilizer blend includes gums selected from the group consisting of guar gum. locust bean gum, carrageenan, an alginate, cellulose gum, a pectin and combinations thereof.
59. The mixture as defined in claim 45 wherein said stabilizer blend includes two or more components selected from the group consisting of guar gum, locust bean gum, xanthan gum, carrageenan, an alginate, a cellulose gum, a pectin, hydroxyethyl cellulose, hydroxypropyl cellulose, carboxymethyl cellulose, microcrystalline cellulose, amidated pectin, propylene glycol alginate, modified starches, maltodextrins, gelatin, polydextrose, hydroxypropylmethyl cellulose, methylcellulose, methylethyl cellulose, ethylcellulose, and combinations thereof.
60. The mixture defined in claim 58 wherein said stabilizer blend includes at least 0.02 percent xanthan gum.
61. The mixture defined in claim 45 wherein said stabilizer blend is 0.05 to about 1.5 percent by weight of said mixture.
62. The mixture defined in claim 45 wherein said stabilizer blend is 0.30 to about 0.60 percent by weight of said mixture.
63. The mixture as defined in claim 45 wherein said stabilizer blend comprises about 0.17 to about 0.23 percent by weight of guar gum and about 0.05 to about 0.30 percent by weight carrageenan and a third gum.
64. The mixture as defined in claim 45 wherein said stabilizer blend comprises 0.17 to about 0.23 percent by weight of guar gum, about 0.05 to about 0.30 percent by weight carrageenan gum and 0.02 to about 0.30 percent xanthan gum.
65. The mixture as defined in claim 64 wherein said carrageenan gum is in the range of about 0.08 to about 0.14 percent by weight of said mixture.
66. The mixture as defined in claim 63 wherein said third gum is xanthan gum.
67. The mixture as defined in claim 45 wherein adjusted brix is in ranges of 23 to about 26.
68. The mixture as defined in claim 45 wherein said mixture is essentially free of added refined sugars.
69. The mixture as defined in claim 45 wherein said mixture is essentially free of added corn sweeteners.
70. The mixture as defined in claim 45 wherein said protein whipping agent is selected from the group consisting of vegetable protein, animal protein, and microcrystalline cellulose.
71. The mixture as defined in claim 45 wherein said stabilizer blend includes 0.17 to about 0.23 percent by weight of guar gum.
72. The mixture as defined in claim 45 wherein said stabilizer blend includes 0.05 to 0.30 percent carrageenan.
73. The mixture as defined in claim 45 wherein said stabilizer blend includes 0.02 to about 0.30 percent xanthan gum.
74. The mixture as defined in claim 71 wherein said stabilizer blend includes 0.05 to about 0.30 percent carrageenan.
75. The mixture as defined in claim 74 wherein said stabilizer blend includes 0.02 to about 0.30 percent xanthan gum.
76. The mixture as defined in claim 71 wherein said stabilizer blend includes 0.02 to about 0.30 percent xanthan gum.
77. The mixture as defined in claim 45 wherein said mixture includes a flavoring.
78. The mixture as defined in claim 45 wherein said mixture includes a flavor enhancer.
79. The mixture as defined in claim 45 wherein said juice is selected from the group consisting of fruit juice, fruit juice concentrate, fruit puree, fruit puree concentrate, modified juice, modified juice concentrate, and combinations thereof.
80. The mixture as defined in claim 45 wherein said stabilizers are guar gum, locust bean gum, and carrageenan, and wherein the amount of said guar gum ranges from about 0.17 to about 0.23 percent by weight, and wherein the amount of carrageenan ranges from about 0.08 to about 0.14 percent by weight.
81. The mixture as defined in claim 45 wherein said mixture has 35 percent to about 75 percent fructose and about 20 percent to 45 percent glucose and no more than 20 percent of other sweeteners of the saccrose class.
82. The mixture as defined in claim 45 wherein sufficient acid is added to adjust the mixture's tartness and pH to below 4.6.
83. The mixture as defined in claim 45 wherein said stabilizer blend includes at least 0.02 percent xanthan gum.
84. The mixture as defined in claim 45 wherein said stabilizers are guar gum, carrageenan, and xanthan gum, wherein the amount of said guar gum ranges from about 0.17 to about 0.23 percent by weight, wherein the amount of carrageenan ranges from about 0.05 to about 0.30 percent by weight and about 0.02 to about 0.30 percent by weight of xanthan gum.
85. The mixture as defined in claim 45 including citric acid, malic acid, an ascorbic acid and other organic acids inherent in fruits to give a titratable acid level of 0.15 to 0.8 percent.
86. The mixture as defined in claim 45 wherein said fruit juice having a brix substantially over 35 has been treated with an ion exchange resin or subjected to ultrafiltration to form a modified juice having reduced color and flavor.
87. The mixture as defined in claim 86 wherein a flavored ingredient is added to complement any flavor removed by contact of the juice with the ion exchange resin or ultrafiltration.
88. The mixture as defined in claim 45 wherein sufficient acid is added to adjust the mixture's tartness and pH to below 4Ø
89. A method of making an aerated, frozen fruit juice cream, said method comprising the steps of:
(a) making a fruit mixture comprising a fruit juice having a brix substantially over 35 for sweetening said mixture, a fruit juice having a flavor component, from about 0.05 percent to about 1.5 percent by weight based on the total weight of the mixture of a stabilizer including a blend having at least two gums, 0.05 to about 0.50 percent of a whipping agent and an amount of water to adjust the brix of said mixture to the range of 10-35;
(b) deaerating said mixture;
(c) heating said mixture to at least about 183°F.;
(d) packaging said mixture; and (e) subsequently aerating and freezing said mixture into said cream.
90. A method of making a transportable, storable fruit juice mixture for subsequent aeration and freezing into an eatable frozen fruit juice product with an overrun of at least 20 percent, said method comprising the steps of:
(a) mixing a fruit juice having a brix substantially over 35 for sweetening said mixture, a fruit juice having a flavor component, from about 0.05 percent to about 1.5 percent by weight based on the total weight of the mixture of a stabilizer including a blend having at least two gums, from about 0.05 percent to about 0.50 percent by weight of a whipping agent based on the total weight of the mixture, and an amount of water to adjust the brix of said mixture to the range of 20-30;
(b) heating said mixture to at least about 183°F; and (c) packaging said mixture for subsequent use.
91. A method of making hard pack frozen fruit juice cream, said method comprising the steps of:
(a) making a fruit juice mixture comprising a fruit juice having a brix substantially over 35 for sweetening said mixture, a fruit juice having a flavor component, from about 0.05 percent to about 1.5 percent by weight based on the total weight of the mixture of a stabilizer including a blend having at least two gums one of which is xanthan gum, from about 0.05 percent to about 0.50 percent by weight of a whipping agent based on the total weight of the mixture, and an amount of water to adjust the brix of said mixture to the range of 10-35;
(b) heating said mixture to at least about 183°F;
(c) aerating and freezing said mixture to an overrun of between 20-150 percent to produce a soft pack product; and (d) holding said frozen mixture for a prolonged time at a temperature less than about minus 18°C to produce a hard pack product.
92. A method of making an aerated, frozen, soft, fruit juice product, said method comprising the steps of:
(a) making fruit juice mixture comprising a fruit juice having a brix substantially over 35 for sweetening said mixture, a fruit juice having a flavor component, from about 0.05 percent to about 1.5 percent by weight based on the total weight of the mixture of a stabilizer including a blend having at least two gums, from about 0.05 percent to about 0.50 percent by weight of a whipping agent based on the total weight of the mixture, and an amount of water to adjust the brix of said mixture to the range of 10-35; and (b) aerating and freezing said mixture to an overrun of between 20-150 percent.
93. A storable fruit juice mixture for subsequent aeration and freezing into an eatable frozen fruit juice product, said mixture comprising: a fruit juice having a brix substantially over 35 for sweetening said mixture; a fruit juice having a flavor component;
from about 0.05 percent to about 1.5 percent by weight based on the total weight of the mixture of a stabilizer including a blend having at least guar gum, carrageenan and xanthan gum; 0.05 to about 0.50 percent of a protein whipping agent; and, an amount of water to adjust a final brix of said mixture to the range of 10-35.
94. A storable fruit juice mixture as defined in claim 93 including a cellulose gum.
95. A storable fruit juice mixture as defined in claim 93 including modified starch.
96. A frozen aerated fruit juice non-dairy product having at least 20 percent overrun and being eaten as frozen, comprising: at least one modified fruit juice having a brix substantially over 35 for sweetening said mixture; from about 0.05 percent to about 1.5 percent by weight of a blend of stabilizers based upon the total weight of said product, from about 0.05 percent to about 0.50 percent by weight of a natural protein whipping agent based upon the total weight of said product; an amount of added water and including remaining ingredients selected from the group consisting of flavoring, spices, flavor enhancers, organic acids, and mixtures thereof such that the added water adjusts said product to an overall brix value of from about 10 to about 35.
97. A frozen fruit juice product according to claim 96 wherein said blend of stabilizers includes natural gums selected from the group consisting of guar gum, locust bean gum, xanthan gum, carrageenan, an alginate, a cellulose gum, a pectin, and combinations thereof.
98. A frozen fruit juice product according to claim 96 wherein said modified fruit juice is essentially the only added sweetener.
99. A frozen fruit juice product according to claim 96 wherein the overall amount of said blend of stabilizers is from about 0.30 percent to about 0.60 percent by weight of said product.
100. A frozen aerated fruit juice non-dairy product comprising: at least one type of fruit juice having a brix substantially over 35 for sweetening said mixture; from about 0.05 percent to about 1.5 percent by weight of a stabilizer blend based upon the total weight of said product with the provision that the blend contain xanthan gum; from about 0.05 percent to about 0.50 percent by weight of a natural protein whipping agent based upon the total weight of said product; an amount of added water and remaining ingredients selected from the group consisting of flavoring, spices, flavor enhancers and edible organic acids and mixtures thereof with the amount of added water providing an overall brix value of from about 20 to about 30, wherein said frozen fruit juice product has a smooth creamy appearance and good low temperature storage properties.
101. A storable fruit juice mixture for subsequent aeration and freezing into an eatable frozen fruit juice, product, said mixture comprising:
(a) a fruit juice having a flavor component;
(b) a fruit juice having a brix substantially over 35 for sweetening said mixture;
(c) 0.05-1.5 percent by weight of a stabilizer including a blend having at least two gums;
(d) a pH control agent;
(e) 0 05 to about 0.50 percent of a whipping agent; and, (f) an amount of water to adjust a final brix of said mixture to the range of 10-35.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US759,821 | 1977-01-17 | ||
| US06/759,821 US4609561A (en) | 1984-12-13 | 1985-07-26 | Frozen aerated fruit juice dessert |
| US06/872,703 US4816283A (en) | 1984-12-13 | 1986-06-10 | Fruit juice mix for whipped and/or frozen applications |
| US872,703 | 1986-06-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1314428C true CA1314428C (en) | 1993-03-16 |
Family
ID=27116743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000514778A Expired - Fee Related CA1314428C (en) | 1985-07-26 | 1986-07-28 | Fruit juice mix for whipped and/or frozen applications |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA1314428C (en) |
| NZ (1) | NZ217013A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387558A (en) * | 2016-11-28 | 2017-02-15 | 北华大学 | Fruit and vegetable juice preparation system and fruit and vegetable juice preparation method utilizing same |
-
1986
- 1986-07-28 CA CA000514778A patent/CA1314428C/en not_active Expired - Fee Related
- 1986-07-29 NZ NZ21701386A patent/NZ217013A/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387558A (en) * | 2016-11-28 | 2017-02-15 | 北华大学 | Fruit and vegetable juice preparation system and fruit and vegetable juice preparation method utilizing same |
Also Published As
| Publication number | Publication date |
|---|---|
| NZ217013A (en) | 1991-06-25 |
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| MKLA | Lapsed |