CN1055379C - 冰甜食的制造方法 - Google Patents
冰甜食的制造方法 Download PDFInfo
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- CN1055379C CN1055379C CN95191498A CN95191498A CN1055379C CN 1055379 C CN1055379 C CN 1055379C CN 95191498 A CN95191498 A CN 95191498A CN 95191498 A CN95191498 A CN 95191498A CN 1055379 C CN1055379 C CN 1055379C
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- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
- A23G9/245—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products for coating the products
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/26—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for producing frozen sweets on sticks
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
Abstract
用下列方法制备两组分冰甜食∶冷却冰甜食至-15℃以下,优选使用低温液体,然后将其浸入冰水溶液中,在核上形成冰层,之后硬化冰层。本方法制成的产品优选的平均冰晶径低于100微米。
Description
发明领域
本发明涉及冰甜食,它包括一团含有诸如冰淇淋的冻甜食奶,表面覆盖以冰。这种形式的产品通常被称为“冰果(split)”,该术语将用于本文。这一产品形式在单一食物体中有两种清凉的冰组合物。
发明背景
市售“冰果(split)”通常有一个冰淇淋核,如牛奶基冻甜食,一个手持产品用小棒和一个冰外层。但它们并不限于此种几何构型,可以是其它形状,如球形,而且可以盛放于容器中食用。例如冰淇淋可以在一个标准盒中制造,顶部覆以一层冰。这里使用的术语“冰淇淋”是有一层冰与之接触的一团冰甜食。
含有冻甜食的牛奶中包括奶蛋白和一类下述物质,包括:冰淇淋冻酸奶、冰糕、加果汁冰水、冰奶和冻牛奶蛋糊。蛋白质一般是动物蛋白,但诸如豆奶的植物性蛋白也可以使用。奶蛋白来源并不关键,例如,可以奶液、乳脂、脱脂乳、奶粉和脱脂奶粉。
制造冰果(split)的一个已知方法是以一端封闭的圆柱体的形状冷冻冰组合物,然后向中心核加入液体冰淇淋组合物。一般地冰水溶液放置于冷冻池的锥体中。当接触锥壁的冰水冷冻后,翻转锥体,然后将冰甜食置于核心,将手持用小棒置于核心。
用此法制造两组分冰甜食要求仔细处理食品,并需要几个处理步骤。一般可以得到的产品的几何形式有一定限制。冰甜食的溢出量有限制,因为若溢出过多,冰甜食粘性太大。文献
冰甜食被广泛描述于文献中,一般性的公开参见W S Arbuckle的“Ice Cream”(AVI,Westport,Conn USA出版)第4版,以及J.Soc DairyTechnology,1990,43(1),pp 17-22。
美国第4 548 045公开了生产柱形(pop-shaped)冻甜食的方法。模型中装填以可流动甜食,然后部分冷冻,并插入一小棒。一定量的液体低温剂加入模型顶部,以完全冷冻甜食。然后冷冻甜食脱模,可以浸入水池中以形成囊形冰壳,防止产品在贮存时失水。
发明概述
本发明提供一种制造两组分冰甜食的方法,其中(i)含有冰甜食奶团的一个表面降温至低于约-15℃,优选低于约-25℃,更优选低于约-40℃,(ii)该表面与冰水溶液接触,接触时间应足以在表面上形成一层冰,该冰水溶液的固含量在约15wt%至约50wt%之间,和(iii)整个产物经硬化处理形成冰层。该步骤在步骤(i)的温度或优选低于该温度下进行。冰在带出时形成,但冰层的完全成形在硬化步骤完成。
优选地,用该法制造的两组份冰甜食中含有一团含有冰甜食的奶团,冰甜食的至少一个表面上有冰,平均冰晶径(D(3,0))在100微米以下,更优选在80微米以下。本方法提供的冰层具有连续的组织质地,并可以有一定的厚度。冰甜食核可以在冷冻容器中获得低温,如鼓风冷却器中,或优选在低温液体如液态中浸渍获得低温。
本发明的产品包括两个基本组分:冰甜食团和冰层。另外,任选的组分也可以存在,如糖浆、坚果、巧克力片和水果片。
浸渍后带出的冰水溶液的量由冰甜食核温决定,而冰晶径主要由硬化步骤的温度决定。因此,如果核在浸渍前的温度为-15℃,而且硬化步骤(iii)是在液氮中浸渍,那么冰会有理想的冰晶径,但仅会出现一层薄冰。在-15℃下硬化产品可以得到晶体相当大的薄层。类似地,在液氮中冷却但在-15℃下硬化的核带出的冰水量相当大,而且冰晶体相当大。
冰水组份可以含有少量诸如奶的含脂肪的材料,条件是它的存在不会干扰水的结晶。冰可以是松散的。
如果(i)和(iii)两步骤均在液氮或其它低温液体中进行,一般可以得到优选的80微米冰晶径D(3,0)。在(i)和(iii)两步骤中采用温度约-40℃,例如用鼓风冷冻道致冷,可以得到冰晶D(3,0)低于100微米的冰层。
消费者调查显示,存在低于80微米的冰晶体会使产品有特别柔软的质地。
本发明的方法采用易于序列操作的步骤,使用的设备和冷却材料或者已有广泛应用,或者商业上易得以及易于处理。
含冰甜食的奶表面优选被冷却至所需的低温,方法是将其浸渍于液氮或其它低温液化气体中,或将所需冷却的表面与冷至合适低温的换热表面接触,如采用诸如液氮的无毒液体制冷剂或诸如二氧化碳的固体制冷剂。
在另一方法中,将奶团浸渍于冰水溶液中,可在含有冰甜食的奶团表面形成连续层冰,然后浸渍于合适的低温液体中或置于低温冷冻容器中,可以另外再形成一层冰。可以重复这些步骤,得到较厚的冰层。
冰水溶液的优选粘度高达5泊,以提供产生冰层的最优条件。0.2%w/w的刺槐豆胶的(LBG)的水溶液粘度为约1泊。
第二冷却阶段不必在与冷却核心阶段同样温度下进行。因此,取决于使用的设备和所希望的产品性能,它可以在较高或较低温度下进行。
在浸渍于冰水溶液前,可以对冰甜食核进行成模处理。有了合适的设计和冰层厚度,最终产品会有该模型的形状。冰甜食可以含有水果片、坚果和糖浆等其它任选组分。通常果饯包括一个可以手持的穿过核心的棒棍。
相对小的冰晶径和冰的取向以及总固体量的选择可以使冰口感质地柔软。含有冰甜食的奶蛋白的质地也很好,因为它是用标准处理方法形成为核心的。不存在通常为约50%至约15%的溢出限制。另外,采用标准方法可以使通常的组分如脂肪以常用量存在于产品中。因此,不存在由粘度要求造成的对冰甜食的限制,以进入静止形成的的冰壳中。静止法制造的产品冰晶较大,例如为毫米数量的级。一般地,静止冷冻的产品有齿状冰晶,而本发明生产的产品与在冷冻桶中得到的产品相比,其形状更圆,完全静止法生产的冰淇淋口感坚硬、嘎吱作响而且较不容易嚼。冰层与核粘接不牢。
如果冰水中固含量低于约15%,则整体性和风味性不佳,而如果冰水固体含量为约50%,则冰层会非常柔软。
半融冰,即含有冰晶体的冰水溶液可用于本发明,以改进表面粗糙的冰层。冰晶体中可以包括一个气体笼形包合物,如欧洲专利0201143所述。本发明的方法形成的冰晶质地柔软。试验方法
冰晶径:在石油溶剂基质中用冷阶段(-20℃)显微镜检查薄冰样品。在100倍下使用极化过滤器,以得到最大对比度,使用Zeiss粒径分析器,得到平均冰晶径D(3,0)。
发明详述
下面给出本发明实例以说明但不限制本发明。实例I
采用标准工艺制备下列组合物的冰淇淋制剂。
配 料 重量%
脱脂奶粉 10.0
糖 17.2
奶油 10.5
调味剂 0.1
水 61.5
乳化剂 0.4
稳定剂 0.25
制出100%溢出、成形喷嘴挤出圆柱体形和插有小棒的56g冰淇淋。在-40℃下的冷冻道中硬化。取出后浸入液氮中8秒钟,然后浸入5℃的冰水溶液15秒钟。5℃也通常是贮存温度。该溶液组合物为:
配 料 重量%
糖 21.5
稳定剂(LBG) 0.4
水果固形物 4.4
柠檬酸 0.2
颜色体 0.2
水 剩余部分
可将过量冰水滴出,然后浸入液氮中,硬化外表层,完成冰层的形成。产品外表层含有25g冰。
然后在分销前在约-30℃下的冷库中贮存产品。刚刚制成的冰层粒径分布(D(3,0))为约55微米;分销贮存期间,这一值增至约75微米。实例II
由实例I制备的冰淇淋核样品在冷冻容器中冷却至-15℃、-25℃、-30℃和-40℃。然后将其浸入实例I的冰水溶液中10秒钟,产品在上述温度下硬化。
结果示于表I中,实例I结果包括在其中以供对照。可以看出,随核温升高,冰量减少。可以采用多次冷却/浸入循环带出较多的水。
表I
核温度℃ 硬化温度℃ 冰水重量(g)
LiqN2 *液氮* LigN2 *液氮* 25
-40 -40 18(A)
-30 -30 14
-25 -25 13
-15 -15 8(B)
*暴露8秒种。
核温和硬化温度为-40℃的产品(A)的D(3,0)为80微米;而核温和硬化温度为-15℃的产品(B)的D(3,0)为200微米。
Claims (4)
1.制造两组分冰甜食的方法,其中:
i)含有冰甜食的奶团的一个表面降温至低于-25℃,
ii)该表面与冰水溶液接触,接触时间应足以在表面上形成一层冰,该冰水溶液的固体含量在15%wt至50%wt之间,和
iii)将整个产品进行硬化处理以形成冰层,并将该整个产品在-40℃或低于该温度的冷冻容器中或浸入一低温液体中冷却至低于-15℃。
2.根据权利要求1的方法,其中步骤(i)的温度低于-40℃。
3.根据权利要求1的方法,其中重复步骤(ii)和(iii)直至得到连续冰层。
4.根据权利要求1的方法,其中步骤(i)的冷却方法为浸入一低温液体中。
Applications Claiming Priority (2)
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EP94300821 | 1994-02-04 | ||
EP94300821.9 | 1994-02-04 |
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CN1140394A CN1140394A (zh) | 1997-01-15 |
CN1055379C true CN1055379C (zh) | 2000-08-16 |
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US (1) | US6083546A (zh) |
EP (1) | EP0710074B1 (zh) |
JP (1) | JPH09506780A (zh) |
CN (1) | CN1055379C (zh) |
AT (1) | ATE147588T1 (zh) |
AU (1) | AU681008B2 (zh) |
BR (1) | BR9506700A (zh) |
CA (1) | CA2182703C (zh) |
CO (1) | CO4370088A1 (zh) |
CZ (1) | CZ285127B6 (zh) |
DE (1) | DE69500136T2 (zh) |
DK (1) | DK0710074T3 (zh) |
ES (1) | ES2085847T3 (zh) |
FI (1) | FI963037A (zh) |
GR (1) | GR3022786T3 (zh) |
HK (1) | HK74397A (zh) |
HU (1) | HUT74498A (zh) |
MX (1) | MX9603128A (zh) |
NO (1) | NO963243L (zh) |
NZ (1) | NZ279495A (zh) |
PL (1) | PL182082B1 (zh) |
SK (1) | SK280165B6 (zh) |
WO (1) | WO1995020883A1 (zh) |
ZA (1) | ZA95746B (zh) |
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US2747525A (en) * | 1948-02-20 | 1956-05-29 | Clinton O Lund | Process of making frozen confections |
GB1307317A (en) * | 1970-04-20 | 1973-02-21 | Unilever Ltd | Coated foodstuffs |
US3648625A (en) * | 1970-06-16 | 1972-03-14 | Robert Taylor Glass | Automatic pickup and enrobing apparatus for stick-type novelties |
US4104411A (en) * | 1974-03-28 | 1978-08-01 | Thomas J. Lipton, Inc. | Forming of ice lollies and other confections |
JPS5849145B2 (ja) * | 1980-05-07 | 1983-11-02 | 森永製菓株式会社 | 粒状氷菓の製造法 |
US4507326A (en) * | 1983-06-27 | 1985-03-26 | Friendly Ice Cream Corporation | Stratified chromatically distinct sherbet confection and method of making same |
GB8511702D0 (en) * | 1985-05-09 | 1985-06-19 | Unilever Nv | Producing ice confection product |
GB8511701D0 (en) * | 1985-05-09 | 1985-06-19 | Unilever Plc | Preparing shaped ice confection product |
US4826656A (en) * | 1987-02-24 | 1989-05-02 | Pioneer Potato Company, Inc. | Soft-frozen water ices |
DK336989D0 (da) * | 1989-07-07 | 1989-07-07 | Hoeyer As O G | Fremgangsmaade og anlaeg til fremstilling af ekstruderede spiseisprodukter |
JPH06101983B2 (ja) * | 1992-02-14 | 1994-12-14 | 林一二株式会社 | スティック付き冷菓およびその製造方法 |
MX9300543A (es) * | 1992-03-11 | 1993-10-01 | Nestle Sa | Recubrimiento de material confeccionario. |
SK280543B6 (sk) * | 1992-11-20 | 2000-03-13 | Unilever Nv | Spôsob prípravy výrobkov obsahujúcich tuk |
-
1995
- 1995-01-31 ZA ZA95746A patent/ZA95746B/xx unknown
- 1995-02-01 HU HU9602136A patent/HUT74498A/hu unknown
- 1995-02-01 CN CN95191498A patent/CN1055379C/zh not_active Expired - Fee Related
- 1995-02-01 MX MX9603128A patent/MX9603128A/es unknown
- 1995-02-01 EP EP95908256A patent/EP0710074B1/en not_active Revoked
- 1995-02-01 ES ES95908256T patent/ES2085847T3/es not_active Expired - Lifetime
- 1995-02-01 PL PL95315787A patent/PL182082B1/pl unknown
- 1995-02-01 CZ CZ962273A patent/CZ285127B6/cs not_active IP Right Cessation
- 1995-02-01 DK DK95908256.1T patent/DK0710074T3/da active
- 1995-02-01 JP JP7520388A patent/JPH09506780A/ja active Pending
- 1995-02-01 DE DE69500136T patent/DE69500136T2/de not_active Revoked
- 1995-02-01 WO PCT/EP1995/000384 patent/WO1995020883A1/en not_active Application Discontinuation
- 1995-02-01 SK SK1007-96A patent/SK280165B6/sk unknown
- 1995-02-01 AT AT95908256T patent/ATE147588T1/de not_active IP Right Cessation
- 1995-02-01 AU AU16644/95A patent/AU681008B2/en not_active Withdrawn - After Issue
- 1995-02-01 NZ NZ279495A patent/NZ279495A/en unknown
- 1995-02-01 CA CA002182703A patent/CA2182703C/en not_active Expired - Fee Related
- 1995-02-01 BR BR9506700A patent/BR9506700A/pt not_active Application Discontinuation
- 1995-02-03 CO CO95004143A patent/CO4370088A1/es unknown
-
1996
- 1996-06-04 US US08/659,073 patent/US6083546A/en not_active Expired - Fee Related
- 1996-08-01 FI FI963037A patent/FI963037A/fi unknown
- 1996-08-02 NO NO963243A patent/NO963243L/no unknown
-
1997
- 1997-03-11 GR GR970400470T patent/GR3022786T3/el unknown
- 1997-06-05 HK HK74397A patent/HK74397A/xx not_active IP Right Cessation
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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US2360559A (en) * | 1943-09-25 | 1944-10-17 | Glazer Daniel | Coated frozen confectionery |
US4548045A (en) * | 1984-03-30 | 1985-10-22 | General Foods Corporation | Method for continuously producing pop-shaped frozen confections |
EP0500940A1 (en) * | 1990-06-06 | 1992-09-02 | Kanebo, Ltd. | Combination popsicle, method of making the same, and device therefor |
Also Published As
Publication number | Publication date |
---|---|
CN1140394A (zh) | 1997-01-15 |
NZ279495A (en) | 1997-02-24 |
ES2085847T1 (es) | 1996-06-16 |
PL182082B1 (pl) | 2001-11-30 |
JPH09506780A (ja) | 1997-07-08 |
DK0710074T3 (da) | 1997-07-14 |
NO963243D0 (no) | 1996-08-02 |
AU681008B2 (en) | 1997-08-14 |
FI963037A0 (fi) | 1996-08-01 |
US6083546A (en) | 2000-07-04 |
WO1995020883A1 (en) | 1995-08-10 |
PL315787A1 (en) | 1996-12-09 |
ATE147588T1 (de) | 1997-02-15 |
GR3022786T3 (en) | 1997-06-30 |
SK100796A3 (en) | 1996-12-04 |
FI963037A (fi) | 1996-08-01 |
CZ285127B6 (cs) | 1999-05-12 |
ZA95746B (en) | 1996-07-31 |
CA2182703A1 (en) | 1995-08-10 |
HU9602136D0 (en) | 1996-09-30 |
NO963243L (no) | 1996-08-02 |
EP0710074B1 (en) | 1997-01-15 |
SK280165B6 (sk) | 1999-09-10 |
CA2182703C (en) | 1998-12-08 |
HUT74498A (en) | 1997-01-28 |
BR9506700A (pt) | 1997-09-16 |
DE69500136D1 (de) | 1997-02-27 |
CO4370088A1 (es) | 1996-10-07 |
HK74397A (en) | 1997-06-13 |
ES2085847T3 (es) | 1997-03-01 |
CZ227396A3 (en) | 1997-01-15 |
EP0710074A1 (en) | 1996-05-08 |
DE69500136T2 (de) | 1997-05-07 |
AU1664495A (en) | 1995-08-21 |
MX9603128A (es) | 1997-03-29 |
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