CA2029250A1 - Flavored frozen snack composition - Google Patents
Flavored frozen snack compositionInfo
- Publication number
- CA2029250A1 CA2029250A1 CA 2029250 CA2029250A CA2029250A1 CA 2029250 A1 CA2029250 A1 CA 2029250A1 CA 2029250 CA2029250 CA 2029250 CA 2029250 A CA2029250 A CA 2029250A CA 2029250 A1 CA2029250 A1 CA 2029250A1
- Authority
- CA
- Canada
- Prior art keywords
- composition
- solids
- maltose
- fruit juice
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
ABSTRACT OF THE DISCLOSURE
This invention relates to a flavored water based snack composition adapted to form, on quiescent freezing, or when frozen in a typical ice cream type freezer, an edible ice having a substantially non-icy texture, which is soft at a temperature of -5°F, and spoonable at serving temperatures of between 0°-10°F, the composition containing, by weight, about 5 to 20% dextrose, about 5 to 20% maltose, about 58 to 70% water and about 0.1 to 1% of at least one of certain hydrocolloid stabilizers.
This invention relates to a flavored water based snack composition adapted to form, on quiescent freezing, or when frozen in a typical ice cream type freezer, an edible ice having a substantially non-icy texture, which is soft at a temperature of -5°F, and spoonable at serving temperatures of between 0°-10°F, the composition containing, by weight, about 5 to 20% dextrose, about 5 to 20% maltose, about 58 to 70% water and about 0.1 to 1% of at least one of certain hydrocolloid stabilizers.
Description
:
21~2~
FLAVORED FROZEN S~ACK COMPOSITION
1 FI~LD OF T~E INVENTION
This invention relates to a novel flavored frozen snack composition which is adapted to form, when quiescently frozen, cr frozen in a typical ice cream freezer, a soft edible ice having a su~stantially non-icy texture based on a high maltose content. The texture of the product is smooth and not icy. The product is soft at temperatures of -5F and is spoonable at serving temperatures of between 0-10F and maintains its pleasant soft-smooth eating characteristics over at least approximately 15-30 minut~s when standing at room temperature after removal f~om the freezer.
BACKGROUND OF THE INVENTION
Attempts have been made in the prior art to prepare flavored slush-type textured snack compositions which are served at or near the freezing point of water and are composed of a sweetened and flavored aqueous liquid containing a substantial quantity of fine ice crystals.
A number of problems are encountered, however, in preparing a flavored liquid slush-type snack product which is intended to be marketed in containers stored at room temperature for subsequent use in a household by placing the container in a home freezer. The first problem is one of sweetness re.gulation. In most compositions of this nature, the presence of a high level of sugar is desired to modify the extent and type of ice crystal formation sufficiently to permit the realization of a slush textured product, rather than a solid frozen product. Slush is defined as a mixture of liquid and ice crystals. Thus, the selection of a suitable sugar or combination of sugars which will supply the 3 desired ice crystal modification effect and freezing point .
~ 20292~
.. ..
depression while at the same time not be unbearably sweet to 1 the taste is important. To date, as far as the present inventors are aware, the commercially available slush-type products are of relatlvely poor quality because of their icy texture.
A second and related problem is that of the crystallization of de~trose or other sugars that have been used heretofor in preparing these slush-type products.
Because of the concentrating effect which takes place on the solid sugar content of these products during the freezing of liquids of this nature, sugars such as dextrose reach a point where they are in a supersaturated solution, whereupon crystallization of the sugar takes place. The resulting crystals do not readily re-dissolve on the thawing of the product. ~he presence of the crystallized dextrose and other sugars is decidedly a disadvantage in slush-type snack products in that the white crystals provide an unattractive, undesirable, appearance to the frozen product. Further, this problem of sugar crystallization is accentuated where repeated freeze-thaw cycles are encountered.
Another important consideration is the shelf stability of any product at room temperature. Liquids having a high sugar content, in particular, are ideal places for microorganis~s such as yeast to grow at room temperature. It is thus important that microbiological stability is insured by using the correct balance of sugar concentration, acidity and added preservatives such as the sorbates and benzoates. i~
The desired pH range for such products~ therefore, for this reason is less than about 3.4, and is preferably about 2.4 to 3.2.
-~
:., .
~3- 20~92~
Still another important consideration is the nature l of the product, when frozen. The prior art has found it to be desirable to provide a product which, when frozen, has a substantial proportion of platelet ice crystals, termed "shale" ice, intermixed with liquid and fine ice crystals to form a homogenous mass. This homogeneous mass must form during ~uiescent freezing of the product in the container.
At the same time, the resulting frozen product, however, must be easily disrupted by stirring or by pressure exerted by deforming a flexible container.
Another important consideration is that the consistency of the frozen product remain substantially unchanged over a prolonged period of storage at freezer temperatures. Home freezer temperatures typically vary from +lO~F to -10F and a non-slushy smooth ice product must be formulated so that the product is readily spoonable even after two to three months storage at -10F.
Still another important consideration is the character of the snack product after removal from the freezer and during consumption. It is highly desirable that immediately upon removal from the freezer, a smooth ice product be readily spoonable and not be icy.
Most recently, attempts to provide a flavored slush snack compocition have been described in a U.S. Patent to Forsstrom et al., No. 4,808,428. The composition therein described is composed of from 22 to 33% by weight of dextrose and from 1 to 5% by weight of fructose and preser~atives, with the total soluble solids of the composition being in the range of 25 to 35% by weight. In a preferred embodiment, the composition contains about 25% dextrose and about 4.0 to 4.5~
3 high fructose corn syrup. A particularly preferred sugar is . ` . . ` , ~ . , ` . . . ~ .
` ` ~ -. . . ` , `~ .
~.` 2~292~
stated to be high fructose corn syrup, a product having typically 70~ solids, ~1~ of which are dextrose and 54~ of which are fructose. The high total amounts of de~trose and ~ructose which are used in such product, however, particularly the fructose, impart a relatively high level of sweetness to the finished product which is not acceptable to all ccnsumers, based Gn tests conducted by the present inventors.
Thus, overall the prior art slush-type products, because o their relatively high content of dextrose and/or fructose, may be too sweet for some customer taste preferences in this regard and, in addition, tend to have a course icy texture when frozen, and melt relatively quickly when thawed at room temperature.
It would be highly desirable, therefore, if an improved product could be obtained which would not have the drawbacks of the prior art slush products, which would thus have an improved texture and sweetness level which would find ready acceptance by the consumer.
It would also be highly desirable to provide a unique composition made up of dextrose, or sucrose, and a bulk sweetener other than fructose which would not have the undesirable sweetness characteristics of fructose, but which would have .similar water binding abilities in which the resulting composition has a relatively narrow solids level of between 30-42~, which forms a soft textured, substantially non-icy smooth ice product which is spoonable at serving temperatures of 0-10F, and as low as -5F, and which has an acceptable sweetness level with consumers.
21~2~
FLAVORED FROZEN S~ACK COMPOSITION
1 FI~LD OF T~E INVENTION
This invention relates to a novel flavored frozen snack composition which is adapted to form, when quiescently frozen, cr frozen in a typical ice cream freezer, a soft edible ice having a su~stantially non-icy texture based on a high maltose content. The texture of the product is smooth and not icy. The product is soft at temperatures of -5F and is spoonable at serving temperatures of between 0-10F and maintains its pleasant soft-smooth eating characteristics over at least approximately 15-30 minut~s when standing at room temperature after removal f~om the freezer.
BACKGROUND OF THE INVENTION
Attempts have been made in the prior art to prepare flavored slush-type textured snack compositions which are served at or near the freezing point of water and are composed of a sweetened and flavored aqueous liquid containing a substantial quantity of fine ice crystals.
A number of problems are encountered, however, in preparing a flavored liquid slush-type snack product which is intended to be marketed in containers stored at room temperature for subsequent use in a household by placing the container in a home freezer. The first problem is one of sweetness re.gulation. In most compositions of this nature, the presence of a high level of sugar is desired to modify the extent and type of ice crystal formation sufficiently to permit the realization of a slush textured product, rather than a solid frozen product. Slush is defined as a mixture of liquid and ice crystals. Thus, the selection of a suitable sugar or combination of sugars which will supply the 3 desired ice crystal modification effect and freezing point .
~ 20292~
.. ..
depression while at the same time not be unbearably sweet to 1 the taste is important. To date, as far as the present inventors are aware, the commercially available slush-type products are of relatlvely poor quality because of their icy texture.
A second and related problem is that of the crystallization of de~trose or other sugars that have been used heretofor in preparing these slush-type products.
Because of the concentrating effect which takes place on the solid sugar content of these products during the freezing of liquids of this nature, sugars such as dextrose reach a point where they are in a supersaturated solution, whereupon crystallization of the sugar takes place. The resulting crystals do not readily re-dissolve on the thawing of the product. ~he presence of the crystallized dextrose and other sugars is decidedly a disadvantage in slush-type snack products in that the white crystals provide an unattractive, undesirable, appearance to the frozen product. Further, this problem of sugar crystallization is accentuated where repeated freeze-thaw cycles are encountered.
Another important consideration is the shelf stability of any product at room temperature. Liquids having a high sugar content, in particular, are ideal places for microorganis~s such as yeast to grow at room temperature. It is thus important that microbiological stability is insured by using the correct balance of sugar concentration, acidity and added preservatives such as the sorbates and benzoates. i~
The desired pH range for such products~ therefore, for this reason is less than about 3.4, and is preferably about 2.4 to 3.2.
-~
:., .
~3- 20~92~
Still another important consideration is the nature l of the product, when frozen. The prior art has found it to be desirable to provide a product which, when frozen, has a substantial proportion of platelet ice crystals, termed "shale" ice, intermixed with liquid and fine ice crystals to form a homogenous mass. This homogeneous mass must form during ~uiescent freezing of the product in the container.
At the same time, the resulting frozen product, however, must be easily disrupted by stirring or by pressure exerted by deforming a flexible container.
Another important consideration is that the consistency of the frozen product remain substantially unchanged over a prolonged period of storage at freezer temperatures. Home freezer temperatures typically vary from +lO~F to -10F and a non-slushy smooth ice product must be formulated so that the product is readily spoonable even after two to three months storage at -10F.
Still another important consideration is the character of the snack product after removal from the freezer and during consumption. It is highly desirable that immediately upon removal from the freezer, a smooth ice product be readily spoonable and not be icy.
Most recently, attempts to provide a flavored slush snack compocition have been described in a U.S. Patent to Forsstrom et al., No. 4,808,428. The composition therein described is composed of from 22 to 33% by weight of dextrose and from 1 to 5% by weight of fructose and preser~atives, with the total soluble solids of the composition being in the range of 25 to 35% by weight. In a preferred embodiment, the composition contains about 25% dextrose and about 4.0 to 4.5~
3 high fructose corn syrup. A particularly preferred sugar is . ` . . ` , ~ . , ` . . . ~ .
` ` ~ -. . . ` , `~ .
~.` 2~292~
stated to be high fructose corn syrup, a product having typically 70~ solids, ~1~ of which are dextrose and 54~ of which are fructose. The high total amounts of de~trose and ~ructose which are used in such product, however, particularly the fructose, impart a relatively high level of sweetness to the finished product which is not acceptable to all ccnsumers, based Gn tests conducted by the present inventors.
Thus, overall the prior art slush-type products, because o their relatively high content of dextrose and/or fructose, may be too sweet for some customer taste preferences in this regard and, in addition, tend to have a course icy texture when frozen, and melt relatively quickly when thawed at room temperature.
It would be highly desirable, therefore, if an improved product could be obtained which would not have the drawbacks of the prior art slush products, which would thus have an improved texture and sweetness level which would find ready acceptance by the consumer.
It would also be highly desirable to provide a unique composition made up of dextrose, or sucrose, and a bulk sweetener other than fructose which would not have the undesirable sweetness characteristics of fructose, but which would have .similar water binding abilities in which the resulting composition has a relatively narrow solids level of between 30-42~, which forms a soft textured, substantially non-icy smooth ice product which is spoonable at serving temperatures of 0-10F, and as low as -5F, and which has an acceptable sweetness level with consumers.
2~2~
It i5, therefore, an object of the present 1 invention to provide an improved composition having the foregoing advantages and characteristics and which does not have the drawbacks associated with the prior art products.
These desirable characteristics are achieved by the use of maltose, and principally in the form of a high maltose corn syrup, as a bulk sweetener in the formulations of the present invention.
Maltose, and particularly in the form of high maltose corn syrup, is approximately 60% as sweet as an equal amount of sucrose. Fructose, on the other hand~ is about 120~ as sweet as an equal amount of sucrose. Therefore, one can use significantly more of the maltose than fructose to achieve an acceptable level of sweetness. The attainment of a relatively high solids content in the type of products in question is desirable for both freezing point depression and water-binding purposes. It is also unexpected that maltose can be used in lieu of fructose in this regard, at the levels of maltose employed, and still provide, in frozen form, a smooth, non-icy textured product that is not overly sweet.
An object of the present invention, therefore, is to provide a liquid, high bulk sugar content snack product which, when quiescently frozen, will provide a product having an acceptable level of sweetness and a non-icy, smooth texture~
These and other objects of the present invention are readily achieved by the novel composition of matter hereinafter described.
,, .,,,, ., . ~.. v -- . ^
BRIEF SUMMARY OF THE INVENTION
l The objects of the present invention are readily achieved by providing a novel flavored snack composition adapted to form, when quiescently rozen, or more preferably frozen in a typical ice cream type freezer, a soft, edible ice having a substantially non-crystalline texture containing hish maltose corn syrup. The produc' is soft at temperatures of -5F and spoonable at serv.ing temperature of between DETAILED DESCRIP~ TO~ OF THE INVENTION
The freezable, aqueous compositions of the present .
invention contain, by weight, about 58 to 70%, and preferably about 65 + 3%, of water, about 5 to 20%, and preferably about 8 to 16~, of high maltose corn syrup solids, about 5 to 20~, and preferably about 8 to 16%, of dextrose, about 0 to 12~, and preferably about 1.2 to 3.0%, of natural fruit juice solids, and - ~:
about 0.1 to 1.0%, and preferably about 0.3 to 0.6~, of at least one hydrocolloid stabilizer.
The compositions of the present invention may also contain about 0 to 10%, and preferably about 3 to 6%, of sucrosel about 0 to 0.6% of one or more food grade edible acids, about 0 to 0.18% of ascorbic acid ~as an antioxidant), ,. . ... . .
~~` ~7~ 2~2~
about 0 to 0.1% of- one or more food grade 1 preservatives, about 0.009 to 1.0% of one or more flavorants, and about 1 ppm to 0.01% of food grade coloring agents.
The compositions have a total solids content of about 30 to 42%, and preferabiy of about 32 to 38%, and most preferably of about 34 to 36%. The maltose may be supplied in the form of a dry powder or in the form of a high maltose content corn syrup (HMCS). The solids content of these syrups comprise about 70 to 85% maltose, w th the remainder of the solids being other saccharides.
The maltose is used at a solids weight ratio, with respect to the solids provided by the other sugars that are present, of about 0.33 to l.S0. The non-maltose-sugar solids are provided by the dextrose, fruit juice solids and sucrose, where present. The total sugar solids content is about 28 to 42% and preferably about 32 to 34~.
The fruit juice used in the flavored snack composition of the present invention may be any natural fruit juice desired and may be supplied either as a single strength fresh or reconstituted fruit juice concentrate. The juice used can be compatible with the flavor desired and may be cherry, orange, pineapple, pear, apple, lemon or lime flavor systems or ~ny other desired juice of individual fruits or any desired combination thereof. The fruit juice may be used in amounts of from about 1 to 25% by weight in the form of a fruit juice concentrate having a solids content of about 15 to 80%, and preferably of about 50 to 75%, by weight. When used, the fruit juice is generally added as an approximately 1:1 replacement for a portion of the dextrose that might ;
. "
21D2~
otherwise be used, except that, when pineapple and/or peach 1 juice are used, they are used to replace about ~ of sucrose and ~ of the dextrose that might otherwise be used.
In lieu of fruit juice as a flavorant, there can be used other flavoring ~aterials such as vanilla, choco~ate, tea, coffee and cola.
The pH o the sugar containing syrups is usually low enough to provide the ncn-fruit flavored products with a pH that is low enough for shelf stability purposes for such products. For the fruit flavored products, however, it is usually desirable to add acids to the products to achieve the pH needed tc render such products shelf stable.
The compositions of the present invention may thus contain one or more food grade edible acids such as citric, malic, lactic, tartaric and fumaric acids, at a level to provide a pH of between 2.4 to 3.2.
The product also contains one or more hydrocolloid stabilizers, such as pectin, guar gum, locust bean gum, xanthan gum and blends thereof. The stabilizers function to bind water and to maintain the texture of the product when it is in a frozen state.
It is also within the scope of the present invention to provide novel shelf stable flavored soft ice snack compositions made with a preservative such as sodium benzoate and/or potassium sorbate. The product is preferably packaged in a flexible thermoformed plastic container having low oxygen and low water vapor transmission characteristics, and is sold as a shelf-stable liquid, and quiescently frozen by the consumer in a home freezer to a soft spoonable snack or frozen confection. Alternatively, the liquid product can 3 be pre-frozen in a ice cream type freezer, hardened off and 9 21D292~
packaged in a paper or plastic type cup sold as a frozen l novelty and consumed as a soft, smooth, non-icy "water ice", frozen dessert or sher~et. The shelf-stable liquid products may be heat treated at 10F for about 20 seconds prior to filling for pasteurization purposes.
A process for preparing the novel flavored frozen snack composition of the present invention may be described as follows:
General Procedure l. ~1eigh up formulated quantities of ingredients.
2. Dry mix formulated quantities of stabilizer with about 5 times its weight of dextrose.
3. Mix formulated quantities of flavors with a small portion of dextrose.
It i5, therefore, an object of the present 1 invention to provide an improved composition having the foregoing advantages and characteristics and which does not have the drawbacks associated with the prior art products.
These desirable characteristics are achieved by the use of maltose, and principally in the form of a high maltose corn syrup, as a bulk sweetener in the formulations of the present invention.
Maltose, and particularly in the form of high maltose corn syrup, is approximately 60% as sweet as an equal amount of sucrose. Fructose, on the other hand~ is about 120~ as sweet as an equal amount of sucrose. Therefore, one can use significantly more of the maltose than fructose to achieve an acceptable level of sweetness. The attainment of a relatively high solids content in the type of products in question is desirable for both freezing point depression and water-binding purposes. It is also unexpected that maltose can be used in lieu of fructose in this regard, at the levels of maltose employed, and still provide, in frozen form, a smooth, non-icy textured product that is not overly sweet.
An object of the present invention, therefore, is to provide a liquid, high bulk sugar content snack product which, when quiescently frozen, will provide a product having an acceptable level of sweetness and a non-icy, smooth texture~
These and other objects of the present invention are readily achieved by the novel composition of matter hereinafter described.
,, .,,,, ., . ~.. v -- . ^
BRIEF SUMMARY OF THE INVENTION
l The objects of the present invention are readily achieved by providing a novel flavored snack composition adapted to form, when quiescently rozen, or more preferably frozen in a typical ice cream type freezer, a soft, edible ice having a substantially non-crystalline texture containing hish maltose corn syrup. The produc' is soft at temperatures of -5F and spoonable at serv.ing temperature of between DETAILED DESCRIP~ TO~ OF THE INVENTION
The freezable, aqueous compositions of the present .
invention contain, by weight, about 58 to 70%, and preferably about 65 + 3%, of water, about 5 to 20%, and preferably about 8 to 16~, of high maltose corn syrup solids, about 5 to 20~, and preferably about 8 to 16%, of dextrose, about 0 to 12~, and preferably about 1.2 to 3.0%, of natural fruit juice solids, and - ~:
about 0.1 to 1.0%, and preferably about 0.3 to 0.6~, of at least one hydrocolloid stabilizer.
The compositions of the present invention may also contain about 0 to 10%, and preferably about 3 to 6%, of sucrosel about 0 to 0.6% of one or more food grade edible acids, about 0 to 0.18% of ascorbic acid ~as an antioxidant), ,. . ... . .
~~` ~7~ 2~2~
about 0 to 0.1% of- one or more food grade 1 preservatives, about 0.009 to 1.0% of one or more flavorants, and about 1 ppm to 0.01% of food grade coloring agents.
The compositions have a total solids content of about 30 to 42%, and preferabiy of about 32 to 38%, and most preferably of about 34 to 36%. The maltose may be supplied in the form of a dry powder or in the form of a high maltose content corn syrup (HMCS). The solids content of these syrups comprise about 70 to 85% maltose, w th the remainder of the solids being other saccharides.
The maltose is used at a solids weight ratio, with respect to the solids provided by the other sugars that are present, of about 0.33 to l.S0. The non-maltose-sugar solids are provided by the dextrose, fruit juice solids and sucrose, where present. The total sugar solids content is about 28 to 42% and preferably about 32 to 34~.
The fruit juice used in the flavored snack composition of the present invention may be any natural fruit juice desired and may be supplied either as a single strength fresh or reconstituted fruit juice concentrate. The juice used can be compatible with the flavor desired and may be cherry, orange, pineapple, pear, apple, lemon or lime flavor systems or ~ny other desired juice of individual fruits or any desired combination thereof. The fruit juice may be used in amounts of from about 1 to 25% by weight in the form of a fruit juice concentrate having a solids content of about 15 to 80%, and preferably of about 50 to 75%, by weight. When used, the fruit juice is generally added as an approximately 1:1 replacement for a portion of the dextrose that might ;
. "
21D2~
otherwise be used, except that, when pineapple and/or peach 1 juice are used, they are used to replace about ~ of sucrose and ~ of the dextrose that might otherwise be used.
In lieu of fruit juice as a flavorant, there can be used other flavoring ~aterials such as vanilla, choco~ate, tea, coffee and cola.
The pH o the sugar containing syrups is usually low enough to provide the ncn-fruit flavored products with a pH that is low enough for shelf stability purposes for such products. For the fruit flavored products, however, it is usually desirable to add acids to the products to achieve the pH needed tc render such products shelf stable.
The compositions of the present invention may thus contain one or more food grade edible acids such as citric, malic, lactic, tartaric and fumaric acids, at a level to provide a pH of between 2.4 to 3.2.
The product also contains one or more hydrocolloid stabilizers, such as pectin, guar gum, locust bean gum, xanthan gum and blends thereof. The stabilizers function to bind water and to maintain the texture of the product when it is in a frozen state.
It is also within the scope of the present invention to provide novel shelf stable flavored soft ice snack compositions made with a preservative such as sodium benzoate and/or potassium sorbate. The product is preferably packaged in a flexible thermoformed plastic container having low oxygen and low water vapor transmission characteristics, and is sold as a shelf-stable liquid, and quiescently frozen by the consumer in a home freezer to a soft spoonable snack or frozen confection. Alternatively, the liquid product can 3 be pre-frozen in a ice cream type freezer, hardened off and 9 21D292~
packaged in a paper or plastic type cup sold as a frozen l novelty and consumed as a soft, smooth, non-icy "water ice", frozen dessert or sher~et. The shelf-stable liquid products may be heat treated at 10F for about 20 seconds prior to filling for pasteurization purposes.
A process for preparing the novel flavored frozen snack composition of the present invention may be described as follows:
General Procedure l. ~1eigh up formulated quantities of ingredients.
2. Dry mix formulated quantities of stabilizer with about 5 times its weight of dextrose.
3. Mix formulated quantities of flavors with a small portion of dextrose.
4. Add filtered water to tank (keeping a portion of the water to the side to allow for adjustment of solids).
5. Start mixer. If adding dextrose/stabilizer dry blend, avoid over agitation which will cause excessive air entrainment and foaming. An alternate method of incorporating in the stabilizer would be to use an educator which achieves mixing of the stabilizer and water using ventuxi principle.
6. Mix the preservative(s) with makeup water.
7. Add 6. solution to batch tank.
~. Add formulated quantities of high maltose corn syrup, juice concentrate and sucrose (where used).
9. Add dextrose and food grade acids.
lO. Add dextrose/flavor blend and dye.
ll. Add ascorbic acid (when used) and mix for two minutes.
2 5 ~
" , --10--12. Check Brix reading: Target desired total l solids content.
13. Adjust solids with makeup water as required.
14. Process batch through homogenizer at 3,000 psi.
15. Process batch through pQsteurizer at 210F for 20 seconds.
16. Cool.
17. Fill appropriate cup for shelf-stable quiescentl~ frozen product.
or 18. Process base mi~ through ice cream freezer to set up fine ice crystal structure.
19. Fill cups at about 17 to 22F. Seal.
20. Harder. off at -20F in a hardening room in about 48 llours or in a hardening tunnel in abou_ 5 to 6 hours.
21. Sell through frozen food or ice cream channels of distribution as a soft frozen dessert.
The following examples are merely illustrative of the scope of the present invention and are not intended as a limitation thereon.
:
'':
:
.',,.'' . :
EXAMPLE I
A frozen lemon flavored soft ice product was prepared from the following ~ormulation, and frozen in a typical ice cream freezer, as disclosed above:
Weight ~ Of ComPOnent 5 Component As Added Solids~oisture Water 67.034 ~ -- 67.034 Cargill Satin Sweet, 65% 9.729 9.437 0.292 Maltose Dry (97% Corn Syrup Solids) lO DeY.trose (91.5~ Solids) 15.677 14.346 1.331 Sucrose 1.000 1.000 -~
Pear Juice Concentrate 2.130 1.491 0.639 (70% Solids) Apple Juice Concentrate 2.130 1.491 0.639 (70~ Solids) Stabilizers:
Pectin (93.5% Solids) 1.000 0.935 0.065 Locust Bean Gum0.100 0.100 ------Citric Acid 0.185 0.185 ------20 Malic Acid 0.185 0.185 ------Ascorbic Acid 0.500 0.500 ------Flavor 0.320 0.320 ------Color 0.010 0.010 ------25 TOTALS: 100.000 30.000 70.000 The frozen product had a substantially non-icy texture which was readily spoonable at a temperature of about 0 to 10F. The product maintained its pleasant soft-smooth eating characteristics over a period of about 15-30 minutes 3 when standing at room temperature after removal from the freezer.
-12~ 2r3 EXAMPL~ II
A froæen cherry flavored soft ice product was prepared from the following formulation, and frozen in a t~pical ice cream freezer, as disclosed above:
Wei~ht % Of Component 5 ComDonent As Added Solids Moisture Water 64.~13 ------ 64.413 Cargill Satin Sweet, 65~ 17.040 15.847 1.193 Maltose Dry (97~ Corn Syrup Solids) lO Dextrose (91.5~ Solids) 10.000 9.150 0.850 Sucrose 6.000 6.000 ------Pear Juice Concentrate .. 196 0.837 0.359 (70% Solids) Apple Juice Concentrate 0.509 0.356 0.153 (70% Solids) Stabilizers:
Pectin (93.5% Solids) 0.500 0.468 0.032 Locust Bean Gum ------ ------ ------Citric Acid 0.140 0.140 20 Malic Acid 0.140 0.140 ------Ascorbic Acid 0.040 0.040 ------Flavor 0.010 0.010 ---~
Color 0.012 0.012 ------25 TOTALS: 100.000 33.000 67.000 The frozen product had a substantially non-icy texture which was readily spoonable at a temperature of about 0 to 10F. The product maintained its pleasant soft-smooth eating characteristics over a period of about 15-30 minutes 3 when standing at room temperature after removal from the freezer.
2 ~
EXAMPLE III
A shelf stable orange fl~vored product which can bequiescently frozen at home was prepared from the following formulation, as disclosed a~o~e:
h~eisht ~ Of Component 5 Component As Added SolidsMoisture Water 60.710 ------60.710 Cargill Satin Sweet, 65% 16.53416.038 0.496 Maltose Dry (97~ Ccrn Syrup Solids) lO Dextrose (91.5~ Solids) 17.52816.038 1.490 Sucrose ------ ------ ------Pear Juice Concentrate 2.0801.441 0.63g (70~ Solids) Apple Juice Concentrate 2.0801.441 0.639 (70~ Solids) Stabilizers:
Pectin (93.5~ Solids) 0.4000.374 0.026 Locust Bean Gum0.100 0.100 ------Preservatives-Sodium Benzoate0.050 0.050 ------Potassium Sorbate 0.0500.050 ------Citric Acid 0.170 0.170 ------Malic Acid 0.170 0.170 ------Ascorbic Acid 0.060 0.060 ------Flavor 0.060 0.060 ------Color 0.008 0.008 ------TOTALS: 100.000 36.00064.000 When frozen, the product had â substantially , .
r.on-icy texture which was readily spoonable at a temperature of about 0 to 10F. The frozen product maintained its pleasant eating eharacteristies over a period of about 15-30 ~
minutes when standing at room temperature after removal from : :
the freezer.
~ .
~. Add formulated quantities of high maltose corn syrup, juice concentrate and sucrose (where used).
9. Add dextrose and food grade acids.
lO. Add dextrose/flavor blend and dye.
ll. Add ascorbic acid (when used) and mix for two minutes.
2 5 ~
" , --10--12. Check Brix reading: Target desired total l solids content.
13. Adjust solids with makeup water as required.
14. Process batch through homogenizer at 3,000 psi.
15. Process batch through pQsteurizer at 210F for 20 seconds.
16. Cool.
17. Fill appropriate cup for shelf-stable quiescentl~ frozen product.
or 18. Process base mi~ through ice cream freezer to set up fine ice crystal structure.
19. Fill cups at about 17 to 22F. Seal.
20. Harder. off at -20F in a hardening room in about 48 llours or in a hardening tunnel in abou_ 5 to 6 hours.
21. Sell through frozen food or ice cream channels of distribution as a soft frozen dessert.
The following examples are merely illustrative of the scope of the present invention and are not intended as a limitation thereon.
:
'':
:
.',,.'' . :
EXAMPLE I
A frozen lemon flavored soft ice product was prepared from the following ~ormulation, and frozen in a typical ice cream freezer, as disclosed above:
Weight ~ Of ComPOnent 5 Component As Added Solids~oisture Water 67.034 ~ -- 67.034 Cargill Satin Sweet, 65% 9.729 9.437 0.292 Maltose Dry (97% Corn Syrup Solids) lO DeY.trose (91.5~ Solids) 15.677 14.346 1.331 Sucrose 1.000 1.000 -~
Pear Juice Concentrate 2.130 1.491 0.639 (70% Solids) Apple Juice Concentrate 2.130 1.491 0.639 (70~ Solids) Stabilizers:
Pectin (93.5% Solids) 1.000 0.935 0.065 Locust Bean Gum0.100 0.100 ------Citric Acid 0.185 0.185 ------20 Malic Acid 0.185 0.185 ------Ascorbic Acid 0.500 0.500 ------Flavor 0.320 0.320 ------Color 0.010 0.010 ------25 TOTALS: 100.000 30.000 70.000 The frozen product had a substantially non-icy texture which was readily spoonable at a temperature of about 0 to 10F. The product maintained its pleasant soft-smooth eating characteristics over a period of about 15-30 minutes 3 when standing at room temperature after removal from the freezer.
-12~ 2r3 EXAMPL~ II
A froæen cherry flavored soft ice product was prepared from the following formulation, and frozen in a t~pical ice cream freezer, as disclosed above:
Wei~ht % Of Component 5 ComDonent As Added Solids Moisture Water 64.~13 ------ 64.413 Cargill Satin Sweet, 65~ 17.040 15.847 1.193 Maltose Dry (97~ Corn Syrup Solids) lO Dextrose (91.5~ Solids) 10.000 9.150 0.850 Sucrose 6.000 6.000 ------Pear Juice Concentrate .. 196 0.837 0.359 (70% Solids) Apple Juice Concentrate 0.509 0.356 0.153 (70% Solids) Stabilizers:
Pectin (93.5% Solids) 0.500 0.468 0.032 Locust Bean Gum ------ ------ ------Citric Acid 0.140 0.140 20 Malic Acid 0.140 0.140 ------Ascorbic Acid 0.040 0.040 ------Flavor 0.010 0.010 ---~
Color 0.012 0.012 ------25 TOTALS: 100.000 33.000 67.000 The frozen product had a substantially non-icy texture which was readily spoonable at a temperature of about 0 to 10F. The product maintained its pleasant soft-smooth eating characteristics over a period of about 15-30 minutes 3 when standing at room temperature after removal from the freezer.
2 ~
EXAMPLE III
A shelf stable orange fl~vored product which can bequiescently frozen at home was prepared from the following formulation, as disclosed a~o~e:
h~eisht ~ Of Component 5 Component As Added SolidsMoisture Water 60.710 ------60.710 Cargill Satin Sweet, 65% 16.53416.038 0.496 Maltose Dry (97~ Ccrn Syrup Solids) lO Dextrose (91.5~ Solids) 17.52816.038 1.490 Sucrose ------ ------ ------Pear Juice Concentrate 2.0801.441 0.63g (70~ Solids) Apple Juice Concentrate 2.0801.441 0.639 (70~ Solids) Stabilizers:
Pectin (93.5~ Solids) 0.4000.374 0.026 Locust Bean Gum0.100 0.100 ------Preservatives-Sodium Benzoate0.050 0.050 ------Potassium Sorbate 0.0500.050 ------Citric Acid 0.170 0.170 ------Malic Acid 0.170 0.170 ------Ascorbic Acid 0.060 0.060 ------Flavor 0.060 0.060 ------Color 0.008 0.008 ------TOTALS: 100.000 36.00064.000 When frozen, the product had â substantially , .
r.on-icy texture which was readily spoonable at a temperature of about 0 to 10F. The frozen product maintained its pleasant eating eharacteristies over a period of about 15-30 ~
minutes when standing at room temperature after removal from : :
the freezer.
~ .
Claims (14)
1. A freezable, water based snack composition comprising by weight, about 58 to 70% water, about 5 to 20% high maltose corn syrup solids, about 5 to 20% dextrose, about 0 to 12% fruit juice solids, and about 0.1 to 1% of at least one hydrocolloid stabilizer selected from the group consisting of pectin, guar gum, locust bean sum, xanthan gum and mixtures thereof, and the total solids content of said composition being about 30 to 42%.
2. A composition as in Claim 1 in a hardened-off frozen form.
3. A composition as in Claim l in the form of a quiescently frozen product.
4. A composition as in Claim 1 which has a weight ratio of maltose solids to non-maltose sugar solids of about 0.33 to 1.50.
5. A freezable, water based liquid snack composition comprising, by weight, about 65 ? 3% water, about 8 to 16% high maltose corn syrup solids, about 0 to 16% dextrose, about 0 to 12% fruit juice solids and about 0.3 to 0.6% of at least one hydrocolloid stabilizer selected from the group consisting of pectin, guar gum, locust bean gum, xanthan gum and mixtures thereof, said maltose solids being present at a weight ratio of about 0.33 to 1.50 with respect to the non-maltose sugar solids that are present, and said composition having a total solids content of about 35 ? 3%.
6. A composition as in Claim 1 or 5 further comprising about 0 to 10% sucrose, about 0 to 0.6% of one or more edible food grade acids, about 0 to 0.18% of ascorbic acid, about 0 to 0.1% of one or more food grade preservatives, about 0.009 to 1.0% of one or more flavorants, and about 1 ppm to 0.01% of food grade coloring agent.
7. A composition as in Claim 6 which has a pH of about 2.4 to 3.2.
8. A composition as in Claim 1 or 5 in which said stabilizer comprises pectin.
9. A composition as in Claim 1 or 5 which comprises at least one preservative.
10. A composition as in Claim 1 or 5 in which said stabilizer comprises pectin and locust bean gum.
11. A composition as in Claim 1 or 5 in which said fruit juice solids comprises at least one fruit solids selected from the group consisting of cherry, orange, pineapple, pear, apple, lemon, lime and mixtures thereof.
12. A composition as in Claim 1 or 5 in which said fruit juice solids comprises apple.
13. A composition as in Claim 1 or 5 in which said fruit juice solids comprises pear.
14. A composition as in Claim 1 or 5 in which said fruit juice solids comprises apple and pear.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US44773689A | 1989-12-08 | 1989-12-08 | |
| US447,736 | 1989-12-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2029250A1 true CA2029250A1 (en) | 1991-06-09 |
Family
ID=23777545
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2029250 Abandoned CA2029250A1 (en) | 1989-12-08 | 1990-11-02 | Flavored frozen snack composition |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2029250A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1545229A1 (en) * | 2002-08-16 | 2005-06-29 | The Pillsbury Company | Frozen dessert compositions with starch hydrolysate |
| FR2937221A1 (en) * | 2008-10-20 | 2010-04-23 | Rolland Sas | Sorbet composition comprises ingredient promoting creamy texture and/or thick apple puree concentrate or apple sauce |
| CN103431153A (en) * | 2013-09-05 | 2013-12-11 | 永兴银利乐冷饮食品厂 | Processing technology of frozen drink of bingtang (Chinese character) orange |
| CN105724983A (en) * | 2014-12-11 | 2016-07-06 | 广西大学 | Sweet orange frozen drink |
-
1990
- 1990-11-02 CA CA 2029250 patent/CA2029250A1/en not_active Abandoned
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1545229A1 (en) * | 2002-08-16 | 2005-06-29 | The Pillsbury Company | Frozen dessert compositions with starch hydrolysate |
| EP1545229A4 (en) * | 2002-08-16 | 2005-11-16 | Pillsbury Co | Frozen dessert compositions with starch hydrolysate |
| FR2937221A1 (en) * | 2008-10-20 | 2010-04-23 | Rolland Sas | Sorbet composition comprises ingredient promoting creamy texture and/or thick apple puree concentrate or apple sauce |
| CN103431153A (en) * | 2013-09-05 | 2013-12-11 | 永兴银利乐冷饮食品厂 | Processing technology of frozen drink of bingtang (Chinese character) orange |
| CN105724983A (en) * | 2014-12-11 | 2016-07-06 | 广西大学 | Sweet orange frozen drink |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0336462B1 (en) | Flavored slush snack | |
| US4609561A (en) | Frozen aerated fruit juice dessert | |
| US4282262A (en) | Dairy based mixes for frozen desserts and method of preparation | |
| AU594358B2 (en) | A fruit juice mix for whipped and/or frozen applications | |
| US4925686A (en) | Liquid shelf-stable freezable fruit juice containing composition and method of making the same | |
| US3647472A (en) | Beverage mix | |
| CA2557412C (en) | Frozen aerated confection and method of production | |
| US4828866A (en) | Fruit shake and method of making the same | |
| US4724153A (en) | Soft-frozen water-ice formulation | |
| US6511693B2 (en) | Frozen slushy in a squeezable pouch | |
| WO2001050879A1 (en) | Frozen dessert products and method of production | |
| US5077075A (en) | Fruit juice mix for whipped and/or frozen applications | |
| EP0099947B1 (en) | Process for producing natural fruit candy | |
| AU2002340899B2 (en) | Frozen dessert, the production method thereof and the container in which said dessert is packaged and distributed | |
| US4935258A (en) | Fruit juice mix for whipped and/or frozen applications | |
| US6423359B1 (en) | Process for preparing milk-based freezable confections | |
| CA2029250A1 (en) | Flavored frozen snack composition | |
| WO1997043913A1 (en) | Frozen slush snack compositions | |
| US6610336B2 (en) | Process for making ice pops | |
| Das et al. | Chemistry and Different Aspects of Ice Cream | |
| AU2017351747A1 (en) | Food product | |
| US20220117257A1 (en) | Improved production of alcoholic food products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |