CN107846955A - 冷冻甜食 - Google Patents
冷冻甜食 Download PDFInfo
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- CN107846955A CN107846955A CN201680044759.7A CN201680044759A CN107846955A CN 107846955 A CN107846955 A CN 107846955A CN 201680044759 A CN201680044759 A CN 201680044759A CN 107846955 A CN107846955 A CN 107846955A
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- 235000010449 maltitol Nutrition 0.000 description 1
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- 239000004302 potassium sorbate Substances 0.000 description 1
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- XXRYFVCIMARHRS-UHFFFAOYSA-N propan-2-yl n-dimethoxyphosphorylcarbamate Chemical compound COP(=O)(OC)NC(=O)OC(C)C XXRYFVCIMARHRS-UHFFFAOYSA-N 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
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- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
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- 239000013589 supplement Substances 0.000 description 1
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- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/184—Emulsifier
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
本发明涉及冷冻甜食,其无需包含任何动物来源的成分如乳成分,但提供冰淇淋的纵享感官体验。该体验反映在优异的质地、口感和融化特征。本发明的组合物包含饱和油如椰子油、植物蛋白如豌豆蛋白或小扁豆蛋白、坚果固体如杏仁固体或椰子、糖固体、乳化剂和稳定剂。更具体地,本发明的冷冻甜食包含6‑10重量%的饱和油、0.5‑4重量%的植物蛋白、1‑8重量%的坚果固体、10‑25重量%的糖固体以及0‑1重量%的乳化剂和0‑1重量%的稳定剂。
Description
技术领域
背景技术
冷冻甜食如冰淇淋非常受消费者喜爱。然而,典型的冷冻甜食产品并不理想地适于某些消费者的目标,因为许多冷冻甜食含有乳基成分如乳脂、乳蛋白和乳糖。
一些消费者由于过敏或不耐受而设法避开乳基成分。另一些出于伦理原因而偏好避开动物基产品。还有另外一些担心乳和奶油中的胆固醇及饱和脂肪的水平。另一些相比于乳制品成分更偏好环境可持续的成分。最后,一些消费者偏好由较廉价成分制成的产品。
在专利文献中已经描述了其中部分或全部乳制品成分已被替代的冷冻甜食或其他食品,所述专利文献包括Cox等人的EP 1967077、Medina等人的WO2014/008580、Tergesen的美国专利申请公开第US2014/0255591号、Boursier等人的美国专利申请公开第US2011/0305740号、Perks等人的WO2009/023560、Eisner等人的美国专利申请公开第US2008/0089990号、CN103859129、Samoto等人的美国专利申请公开第US2014/0113866号、Bilet的US 2012/0121775、Colavito的US 2011/0206808、Colavito的WO 2013/019771、Carella等人的US 2014/0271993、Crank的WO 2007/103753、Sabbagh等人的WO 2010/033985、CN103349148、Jarrett的WO 2006/096377、Eisner等人的US 2009/0011107、Back等人的US2006/0127560、Tsujii等人的US 20070128323、CN102028089、WO 2009/063458、JP2006158391、Tabuteau等人的GB 2194877、JP11276086、Snowden等人的US 2007/0154611、CN1685920、Crank等人的WO 97/37547、Leusner等人的US 4,696,826和WO 86/02809。
在非专利文献中也已经描述了其中部分或全部乳制品成分已被替代的冷冻甜食或其他食品,所述非专利文献包括Slind-Flop,“A new scoop for chef Leruth”,Restaurant Business(1986),第85卷第8期,第154-155页;Simmons等人,“Cottonseed andsoya protein ingredients in soft-serve frozen desserts”,Journal of FoodScience,1980,45(6),1505-8;Lawhon等人,“Utilisation of membrane-producedoilseed isolates in soft serve frozen desserts”,Journal of the American OilChemists'Society,1980,57(9),302-6;Lightowler等人,The Vegan Dairy,Nutritionand Food Science,1998,(5-6月),(3),153-157;Ahanian,“Production of Ice Cream byUsing Soy Milk,Stevia and Isomalt”,Advances in Environmental Biology(2014),8(11S5),9-16;Bisla等人,“Development of ice-creams from soyabean milk&watermelon seeds milk and evaluation of their acceptability and nourishingpotential”,Advances in Applied Science Research(2012),3(1),371-376;以及Iguttia等人,“Substitution of ingredients by green coconut(Cocos nucifera L)pulp in ice cream formulation”,Procedia Food Science(2011),1,1610-1617。
其他文献包括Pereira等人,“Influence of the partial substitution ofskim milk powder for soy extract on ice cream structure and quality”,EuropeanFood Research and Technology(2011),232(6),1093-1102;Anon,“ADM offers soy asdairy protein alternative”,Decision News Media,2007(11月14日);Kebary等人,“Quality of ice cream as influenced by substituting non-fat dry milk withwhey-bean proteins coprecipitates”,Egyptian Journal of Dairy Science(1997),第25卷第2期,第311-325页;Anon,“Indulgent ice-cream”,Dairy Foods,1994,95(6),86;LaBell,“Multi-use milk substitute”,Food Processing,美国(1991),第52卷第11期,第118-120页;Gupta等人,“Fabricated dairy products”,Indian Dairyman(1987),第39卷第5期,第199-208页;Regan,“Ben&Jerry Are Going to Make Non-Diary Ice CreamFlavors”,Time Magazine(2015年6月16日),第1页;以及Hannigan,“Corn/soy-basedfrozen desserts:taste and nutrition made to order”,Food Engineering(1982),第54卷第3期,第92页。
在美国市场上有一些基于坚果的冷冻甜品,包括So-Delicious Almond MilkFrozen Dessert(成分包括杏仁乳(水、杏仁)、有机干甘蔗糖浆、椰子油、香草提取物、天然调味剂、阿拉伯胶、角豆胶、海盐)和Almond Dream Non-Dairy Frozen Dessert(成分包括过滤水、浓缩甘蔗汁、杏仁、压榨油(向日葵油和/或红花油和/或芥花油)、木薯麦芽糖糊精、天然香草提取物、马铃薯淀粉、瓜尔胶、角豆胶、卡拉胶、大豆卵磷脂、海盐、天然调味剂)。
尽管公开了许多其中乳成分被完全或部分替代的冷冻甜食,但仍然存在对更接近模仿冰淇淋的冷冻甜食的需要。
发明内容
本发明涉及冷冻甜食,其无需包含任何动物来源的成分如乳成分,但提供冰淇淋的纵享感官体验。该体验反映在优异的质地、口感和融化特征。本发明的组合物包含饱和油如椰子油、植物蛋白如豌豆蛋白、坚果固体如杏仁固体、糖固体以及任选存在的乳化剂和/或稳定剂。本发明还涉及用于制作本文所述产品的方法。更具体地,本发明的冷冻甜食包含6-10重量%(优选7-8重量%)的饱和油(例如椰子油)、0.5-4重量%的植物蛋白(例如豌豆蛋白)、1-8重量%的坚果固体(例如杏仁固体)、10-25重量%的糖固体以及0-1重量%的乳化剂和0-1重量%的稳定剂。
本发明的组合物不需要动物来源的成分如乳,该组合物优选基本上不含动物来源的成分如乳制品,更优选完全不含动物来源的成分如乳制品成分。特别优选该组合物基本上不含乳蛋白。因此,本发明的产品对具有乳过敏或不耐受的消费者、偏好不食用动物基产品的消费者、担心乳中的胆固醇和饱和脂肪的水平的消费者以及偏好由更可持续成分制成的产品的消费者会特别具有吸引力。此外,在本发明的组合物中使用的植物基成分与乳成分相比倾向于更易获取和更廉价。
对于那些希望避开大豆的消费者来说,优选本发明的产品基本上也不含大豆成分。
为了更全面地描述本发明的上述特征和优点以及其他特征和优点,应当参考以下优选实施方案的描述。
具体实施方式
如本文所使用,“坚果”是指来自硬壳内的种子。尽管技术上被分类为豆类,但是为本申请的目的,花生应当被视为坚果而不是豆类/植物。在本申请中,坚果不应被视为“植物”。因此,如本文所使用,“植物蛋白”不包括源自坚果的蛋白。如本文所使用,“植物”是指非水果、种子或坚果的植物材料。
冷冻甜食是诸如冰淇淋、果汁冰糕、冰糕等的冷冻产品。如本文所使用,“冷冻”表示产品在冷冻条件下固化到不是流体或半流体的硬块(hardpack)或可泵送稠度。在-18℃下测量时冷冻甜食的冰含量应大于15%但小于45%。冷冻甜食优选是水连续乳液。
“基础冷冻甜食”意指冷冻甜食,但所述冷冻甜食不包含在甜食中会非均质存在的成分,例如内含物,如视觉上可识别的粘稠调味品,如软糖和焦糖卷曲、坚果块、曲奇饼干块、水果块、烘烤食品块、糖果等。最终产品来自70%至100%的混合物或基础冷冻甜食,取决于调味品或内含物的水平。内含物(不是由混合物形成的冷冻基质的一部分)的范围是冷冻甜食的0-30重量%,特别是0.5重量%至30重量%,优选10重量%至30重量%。调味品的范围可以是冷冻甜食的0.01-20重量%。
本发明的冷冻甜食的pH典型地为5或5以上,特别是5.5-7.5,更优选5.5-7.3。
本发明的冷冻甜食优选是充气的,即,其膨胀率大于20%且优选小于200%。更优选该产品是膨胀率为20-40%的超级优质产品。
膨胀率由以下方程定义并且在大气压下测量:
膨胀率%=((混合物的密度-冷冻甜食的密度)/冷冻甜食的密度)×100。
本发明的基础冷冻甜食包含0.5-4重量%的植物蛋白,特别是1-2重量%的植物蛋白。可以在此使用的植物蛋白的类型包括但不限于以下类型及其组合:豌豆蛋白、鹰嘴豆、大豆蛋白、小麦蛋白、棉籽蛋白、向日葵籽、羽扇豆蛋白、燕麦蛋白、小扁豆蛋白、芝麻籽蛋白、蚕豆蛋白、马蚕豆蛋白、紫花苜蓿蛋白、三叶草蛋白、稻米蛋白、木薯蛋白、马铃薯蛋白、角豆蛋白和玉米蛋白。豌豆蛋白是特别优选的。优选地,本发明的植物蛋白是未发酵的。有利地,包括植物蛋白和任何其他蛋白(如坚果固体提供的蛋白)的总蛋白水平为1-4重量%,特别是1-2重量%。
植物蛋白优选以粉末、团块或糊剂的形式添加。优选地,添加植物蛋白所采用的粉末、团块或糊剂或其他形式基本上不含淀粉水解产物。
优选地,基础冷冻甜食基本上不含蛋白水解产物。
本发明的冷冻甜食的基础混合物包含1-8重量%的坚果固体。坚果固体的来源包括杏仁、腰果、长山核桃、花生、澳洲坚果、巴西坚果、松子、椰子、白胡桃(butternuts)、榛子、核桃、山毛榉坚果、山核桃、栗子、开心果以及它们的混合物。杏仁是优选的。
坚果固体可以以诸如研磨坚果、坚果糊或坚果奶油的形式在冷冻前添加到液体基础混合物中。杏仁糊是优选的。
通常本发明的产品不包含动物来源(如乳制品源)的成分。然而,在一些情况下,可能需要包含乳制品源如全脂乳、脱脂乳、炼乳、无糖炼乳、奶油、黄油、乳脂、乳清、非脂乳固体等。如果存在,乳制品源可以提供乳制品脂肪和/或非脂乳固体如乳糖和乳蛋白,例如乳清蛋白和酪蛋白。可以使用乳制品蛋白粉如乳清蛋白作为蛋白质源。
如果需要包含乳糖(milk sugar),则在本发明中使用的基础冷冻甜食中可以存在乳糖(lactose),其范围为0-8重量%,特别是0.5-7重量%,更优选3-8重量%。如有需要,在本发明的基础冷冻甜食中通常存在乳制品蛋白,其为1-5重量%,特别是1-3重量%。
基础冷冻甜食包含6-10重量%的饱和油。饱和油是指它们的脂肪酸部分至少30重量%为饱和脂肪酸的油和脂肪。饱和油包括但不限于椰子油、可可脂、雾冰草脂、牛油树脂、棕榈油、棕榈仁油、婆罗双树油以及它们的混合物。椰子油是优选的。
尽管饱和植物油是优选的,但如果产品不需要不含乳制品,则也可以使用来自奶油和其他乳制品源的乳脂。
如果需要包含非饱和油的油和脂肪,则它们可以包括例如豆油、玉米油、花生油、红花油、亚麻籽油、棉籽油、菜籽油、芥花油、橄榄油、向日葵油、高油酸向日葵油以及它们的混合物。
基础冷冻甜食产品中的甘油三酯脂肪的水平(实际上优选是基础冷冻甜食产品中的可消化脂质的总水平)优选为1重量%至20重量%,更优选3重量%至8重量%。
如果需要,产品可以包含乳化剂。典型的乳化剂可以是磷脂如大豆卵磷脂或向日葵卵磷脂,和蛋白质如乳制品蛋白或大豆蛋白,或长链脂肪酸和多元醇的酯。可以使用脂肪酸甘油酯、脂肪酸聚甘油酯、脂肪酸脱水山梨糖醇酯和脂肪酸聚氧化乙烯酯以及脂肪酸聚氧化丙烯酯,但是当然必须考虑感官性质。蛋和其他动物来源的乳化成分可以用作乳化剂,但是考虑到需要去除动物来源的成分,所以不是优选的。也可以使用但也可以省去甘油单酯和甘油二酯。事实上,可以省去非蛋白质乳化剂。如果存在,非蛋白质乳化剂的用量为基础冷冻甜食的0-1重量%,优选0.1-1重量%,尤其是0.03-0.5重量%,更优选0.1-0.3重量%。
胶稳定剂在以下方面特别有效:控制粘度、提供口感和改善搅打(充气)性质;提供保护胶体以稳定蛋白质进行热处理;改变脂肪表面的表面化学以使分层最小化;为蛋白质系统提供酸稳定性;增加冻融稳定性。胶可分为中性的和酸性的、直链的和支链的、胶凝性的和非胶凝性的。可以使用的主要胶是刺梧桐胶、刺槐豆胶、卡拉胶、黄原胶、瓜尔胶、藻酸盐和羧甲基纤维素。
胶一般以基础冷冻甜食组合物的0-1重量%,特别是0.1-1重量%,优选0.02-0.5重量%的浓度使用。由于功能不同,某些胶的组合可提供比单一胶更好的产品。
稳定剂可以是如在美国专利第5,209,942号中所述的微晶纤维素,例如被活化或“胶溶(peptized)”的Avicel 581。微晶纤维素和羧甲基纤维素钠(CMC)的组合可给出良好的结果。
微晶纤维素已经被National Academy of Sciences-National ResearchCouncil在Food Chemicals Codex第一版第四副刊中作为以下项列出:Cellulose,Microcrystalline(纤维素凝胶)。纤维素凝胶与纤维素胶组合是特别优选的。
其他可以使用的稳定剂包括柑桔纤维,其水平为0.1-1重量%。
另一组分可以包含羧甲基纤维素(除了微晶纤维素可以被其涂覆的那种以外的)、黄原胶、淀粉和藻酸盐中的一种或任意组合。
如果需要并且源自动物的成分是可接受的,则明胶(例如225布卢姆)可以包含在基础冷冻甜食组合物中,其水平例如为0.1-1重量%,特别是0.1-0.3重量%。
某些盐如磷酸盐和氯化物可以用来改变系统的缓冲能力并改善蛋白质的水结合能力,并改善溶解性和风味。极低水平的氯化钠和次亚磷酸钠(sodium monophosphate)是优选的,但是也可以使用磷酸钙,特别是磷酸二氢钙(monocalcium phosphate)。氯化钠优选的水平为基础冷冻甜食的0.05%至0.3%;并且次亚磷酸钠的优选水平为基础冷冻甜食的0.01%至0.1%。
一般来说,本发明的组合物会是天然加糖的。甜味的天然来源包括蔗糖(液体或固体)、葡萄糖、果糖和玉米糖浆(液体或固体)。其他甜味剂包括乳糖、麦芽糖和半乳糖。糖和糖源的水平优选导致基础冷冻甜食中糖固体水平至多30重量%,优选10-25重量%。
如果需要使用人造甜味剂,则可以使用本领域公知的任何人造甜味剂,如阿斯巴甜、糖精、阿力甜(可从Pfizer获得)、安赛蜜(可从Hoechst获得)、甜蜜素、纽甜、三氯蔗糖等及它们的混合物。甜味剂可以不同的量使用,取决于甜味剂,例如为基础冷冻甜食的约0.005%至1%,优选0.007重量%至0.73重量%。可以以基础冷冻甜食的0.01重量%至0.15重量%的水平,优选0.01重量%至0.05重量%的水平使用阿斯巴甜。安赛蜜的水平优选为基础冷冻甜食的0.01重量%至0.15重量%。
可以以基础冷冻甜食的0.01-0.15重量%,特别是0.01-0.05重量%的水平使用天然低热量或无热量的甜味剂如甜菊糖。然而,更优选本发明的组合物不含强力甜味剂(例如,比蔗糖高10倍或更多的甜度,特别是比蔗糖高100倍或更多的甜度)如人造甜味剂和甜菊糖。
如果需要,产品可以包含葡聚糖。葡聚糖既起到填充剂的作用又起到纤维来源的作用,并且如果包含的话,可以以基础冷冻甜食的1-10重量%,特别是3-6重量%存在。
可以从Danisco Sweeteners以商品名Litesse得到葡聚糖。可以包含在本发明的组合物中的其它纤维来源是低聚果糖如菊粉。可以使用的另外的填充剂包括麦芽糖糊精、糖醇、玉米糖浆固体、糖或淀粉。本发明的基础冷冻甜食中的总膨胀剂(不包括任何糖或玉米糖浆固体,它们包括在上述甜味剂中)的水平可以为约5%至20重量%,优选13%至16重量%。如果需要,糖醇如甘油、山梨糖醇、乳糖醇(lactitol)、麦芽糖醇、甘露糖醇等也可用于控制结冰。然而,本发明也考虑其中不含甘油的配方。
调味品可以包含在本发明的冷冻甜食中,其量优选赋予温和、愉悦的风味。调味品可以是冰淇淋中使用的任何商业调味剂,如各种类型的可可、纯香草或人造调味剂如香草醛、乙基香草醛、巧克力、提取物、香料等。还会认识到,可以通过组合基本调味剂来获得许多风味变化。将甜食组合物调味以品尝。合适的调味剂还可以单独包含或以任何合适的组合包含调料如盐以及仿水果或巧克力调味剂。
可以使用麦芽粉以例如赋予味道,其水平优选为基础冷冻甜食的0.01-3.0重量%,特别是0.05-1重量%。
可以根据需要使用防腐剂如山梨酸钾。
可以根据需要包含辅料如糯米纸、杂色物(variegates),例如粘稠的、不含油的调味品和酱汁/涂层。其中一些可以是内含物的形式如粘稠的调味品(如软糖和焦糖)、坚果块、曲奇饼干块、水果块、黑巧克力块和/或牛奶巧克力块等。内含物(不是由混合物形成的冷冻基质的一部分)为冷冻甜食的10%至30重量%。调味品可以是冷冻甜食的0.01-20重量%。
水/水分/冰通常构成基础冷冻甜食的余量,例如40-90重量%,特别是50-75重量%。
就微结构而言,蛋白质应能够使细微结构形成,其中在硬化至低于-18℃后所生产的冰淇淋产品中的平均气泡直径为20-200μm,优选20-150μm,并且最优选20-100μm。
混合物的乳液液滴尺寸D[0,5]反映良好结构。值得注意的是,具有大于0.2且小于1.19μm,特别是小于1.16的D[0,5]的混合物显示良好的微结构并且在本文中是优选的。
优选地,用于本发明中的植物油/脂肪不是部分氢化的。在本文中认为已被氢化到如下程度的脂肪是部分氢化的,其使得脂肪中仍有多于2重量%的不饱和脂肪酸部分。甚至完全氢化的脂肪(脂肪被氢化以使脂肪中有2重量%或更少的不饱和脂肪酸部分)不是优选的,但是在某些情况下可以用作组合物中的成分。本发明的组合物优选基本上不含,更优选完全不含氢化脂肪,特别是部分氢化的脂肪。脂肪的氢化是指这样的过程,其中脂肪通过人为干预发生化学反应以用氢原子代替一个或多个双键。
除非另有说明或上下文明确要求,否则本文中所有百分数均以重量计。除非另有说明或上下文明确要求,百分比是基础冷冻甜食的重量百分比。
本文中的“基本上不含”是指所指的成分以基础冷冻甜食的0.1重量%或更低的水平存在。
用于制造产品的方法类似于用于常规冷冻甜食的方法。典型的方法步骤包括:成分共混、泵送、巴氏灭菌、均化、蒸煮、充气、包装和冷冻。
可以通过分批法或连续法(优选连续法)来制造产品。成分可以是液体或干燥的,或两者的组合。可以通过使用正向计量泵或通过在线共混将液体成分共混到混合罐。必须在共混操作中对干燥成分进行水合。这最通常通过在加工桶中使用涡轮混合器或通过高速离心泵来混入干燥材料来实现。共混温度取决于成分的性质,但其必须高于任何脂肪的熔点并足以使蛋白质和任何用作稳定剂的胶充分水合。
一般在高温短时间(HTST)装置中进行巴氏灭菌,其中均化器被整合到巴氏灭菌系统中。建议在添加可能干扰水合的其他成分之前将蛋白质完全水合。
实施例1和2
通过按以下顺序混合下列成分来制备实施例1和2。将水加热到85℃。在70-75℃加入随后的成分。产品如下制作:加入(水、糖、稳定剂、蛋白质)杏仁,然后加入乳化剂和椰子油(即在方法开始时加入稳定剂,最后加入脂肪);巴氏灭菌;均化;在4-5℃下填充桶;在20℃至-25℃下冷冻。
实施例3
成分 | 白色混合物 |
椰子油 | 10% |
杏仁 | 4% |
蔗糖 | 17.5% |
瓜尔胶 | 0.1% |
Lbg | 0.07% |
向日葵卵磷脂 | 0.5% |
豌豆蛋白 | 2% |
水 | 66% |
100% |
组合物是甜的、软的、更具奶油状且更少冰态的。一些消费者可能偏好不太甜的配方。组合物看起来像冰淇淋。
实施例4
成分 | 巧克力混合物 |
椰子油 | 8% |
杏仁 | 3% |
蔗糖 | 17.5% |
瓜尔胶 | 0.1% |
lbg | 0.07% |
向日葵卵磷脂 | 0.7% |
豌豆蛋白 | 1.5% |
可可 | 5.5% |
水 | 64% |
100% |
组合物具有良好的风味递送。
实施例5
组合物颜色较浅、非常甜并且有轻微坚果风味。其具有奶油状口感。其稍微更快地融化,具有更大的“拉动(pull)”。
实施例6
成分 | 白色混合物 |
椰子油 | 10% |
杏仁 | 3% |
蔗糖 | 17% |
28DE葡萄糖 | 4% |
瓜尔胶 | 0.1% |
Lbg | 0.08% |
向日葵卵磷脂 | 0.5% |
豌豆蛋白 | 1% |
水 | 64% |
100% |
该配方感觉最接近冰淇淋。
实施例7
该配方太粘稠,且不可加工。固含量太高。
当然应当理解,在本文中举例说明和描述的本发明的具体形式仅仅是代表性的,因为在不偏离说明书的清楚教导的情况下可以做一些改变。因此,应当参考所附的权利要求书来确定全部保护范围。
Claims (18)
1.冷冻甜食,其包含:
6-10重量%的饱和油;
0.5-4重量%的植物蛋白;
1-8重量%的坚果固体;
10-30重量%的糖固体;
0.1-1重量%的乳化剂;和
0.1-1重量%的稳定剂。
2.权利要求1的冷冻甜食,其中所述饱和油包含椰子油。
3.权利要求1的冷冻甜食,其中所述植物蛋白包含豌豆蛋白。
4.权利要求1的冷冻甜食,其中所述坚果固体包含杏仁固体。
5.权利要求1的冷冻甜食,其中所述糖固体包含玉米糖浆固体和蔗糖中的一种或多种。
6.权利要求1的冷冻甜食,其中所述乳化剂包含向日葵卵磷脂。
7.权利要求1的冷冻甜食,其中所述稳定剂包含刺槐豆胶和瓜尔胶中的一种或多种。
8.权利要求1的冷冻甜食,其基本上不含乳制品蛋白。
9.权利要求1的冷冻甜食,其基本上不含大豆蛋白。
10.权利要求1的冷冻甜食,其基本上不含乳制品成分。
11.权利要求1的冷冻甜食,其基本上不含动物来源的成分。
12.权利要求1的冷冻甜食,其中所述植物蛋白是燕麦。
13.权利要求12的冷冻甜食,其中总蛋白质的范围为1-2重量%。
14.冷冻甜食,其包含:
6-10重量%的饱和油;
0.2-4重量%的小扁豆蛋白;
1-8重量%的坚果固体;
10-30重量%的糖固体;
0.1-1重量%的乳化剂;和
0.1-1重量%的稳定剂。
15.权利要求14的冷冻甜食,其包含0.3-4重量%的小扁豆蛋白。
16.权利要求1的冷冻甜食,其中所述坚果固体是椰子。
17.权利要求14的冷冻甜食,其包含0.2重量%至小于0.5重量%的小扁豆蛋白。
18.权利要求17的冷冻甜食,其包含0.2-0.4重量%的小扁豆蛋白。
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US201562186808P | 2015-06-30 | 2015-06-30 | |
US62/186,808 | 2015-06-30 | ||
PCT/EP2016/064469 WO2017001265A1 (en) | 2015-06-30 | 2016-06-22 | Frozen confection |
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CN107846955A true CN107846955A (zh) | 2018-03-27 |
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US (1) | US20200029613A1 (zh) |
EP (1) | EP3316706A1 (zh) |
CN (1) | CN107846955A (zh) |
BR (1) | BR112017028200A2 (zh) |
WO (1) | WO2017001265A1 (zh) |
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- 2016-06-22 BR BR112017028200A patent/BR112017028200A2/pt not_active Application Discontinuation
- 2016-06-22 WO PCT/EP2016/064469 patent/WO2017001265A1/en active Application Filing
- 2016-06-22 EP EP16731163.8A patent/EP3316706A1/en not_active Withdrawn
- 2016-06-22 US US15/738,461 patent/US20200029613A1/en not_active Abandoned
- 2016-06-22 CN CN201680044759.7A patent/CN107846955A/zh not_active Withdrawn
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CN111418697A (zh) * | 2020-03-31 | 2020-07-17 | 内蒙古蒙牛乳业(集团)股份有限公司 | 冷冻饮品及其制备方法 |
CN112715738A (zh) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种植物基冷冻饮品及其制备方法 |
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WO2017001265A1 (en) | 2017-01-05 |
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US20200029613A1 (en) | 2020-01-30 |
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