CN1078863A - Frozen confection - Google Patents

Abstract

A kind of static frozen food, it has tiny dendritic crystal structure, and dendrimer thickness is no more than 100 μ m.

Description

Frozen confection

The present invention relates to a kind of frozen confection goods, particularly comprise frozen confection, although do not get rid of inflated article, they are not normally inflated, and are preferably the ice cream goods.During static freezing these goods, can form bigger ice crystal, and be that surface from fluid mixture and cold surface generation thermo-contact begins.The result causes forming dendritic crystal structure (acicular crystal).When having some ice crystals at least, can obtain less ice crystal by beating continuously or discontinuously or stirring the mixture, can produce different trial test impression like this, smooth and do not have a mouthfeel of ice bits as softer quality and milk oil sample.Obtaining these characteristics had both needed additional treatment step, more needed complicated production equipment, or add auxiliary additive.

The purpose of this invention is to provide a kind of system that can control ice-crystal growth in static frozen confection goods, especially the frozen confection goods easily, said frozen confection goods particularly do not have fat frozen confection goods, as fruit juice ice goods, especially ice cream goods, thus, big dendritic ice crystal can not appear in these goods.

Growth according to the dendritic ice crystal in the static frozen confection goods of the present invention can be controlled, and be no more than 100 μ m by the thickness of controlling dendritic ice crystal, preferably be no more than 80 μ m,, can improve the mouthfeel of these static refrigerated products more preferably no more than 60 μ m.

The growth of controlling dendritic ice crystal is particularly important to the ice cream goods, and static it freezes very firmly usually when freezing, and the grating of creak is arranged.

Measuring thermal transition temperature can be undertaken by following differential scanning calorimetry: 10mg solution dress is enclosed in the dish, and another blank panel is with comparing, and these dishes are cold by speed earlier, and the speed with 5 ℃ of per minutes heats subsequently.Thermal transition temperature is considered as the temperature that thermal capacity changes and locates before ice fusing or solubility curve.This variation can be a staged or a peak formula.Before this changes, may have other little variation, but heat deflection is defined as the last variation before ice melt/dissolves curve.

Satisfy the refrigerated products that crystal size of the present invention requires, both having made is static freezing goods, compares with common static freezing ice cream goods to have the softer texture of chewing.Make by changing prescription that mean molecule quantity is higher to obtain less ice crystal.For example common sweetener such as sucrose and glucose are substituted by corn syrup just can reach this purpose.Also can use maltodextrin.In addition, even the lactose content that can reduce in the used milk solids makes it not contain lactose.Utilize high molecular weight material to make water cure form amorphous solid, it can ignore diffusion, and is therefore more stable.Vitrification point (the T of product of the present invention ₈) generally be at least-18 ℃, particularly be at least-13 ℃.

Illustrate the present invention with following implementation column.

Utilize commonsense method,, put it into the static freezing ice lolly that obtains in the metal die, place the mould of-40 ℃ of brine baths again to show the fruit ice lolly mixture that the percentage by weight shown in the I prepares composition A.Prepare four comparative samples simultaneously, they are composition K, L, M, N in the table I (wt%).

After stopping brine bath, removing mould, the dendritic ice crystal thickness μ m of working sample in the time of-20 ℃.

Table I

Contrast

A K L M N

Sucrose-15.0 2.0-18.9

Glucose-5.0 17.08 18.9-

Pineapple concentrate 3.0 3.0 3.0 3.0 3.0

LBG ^*0.2 0.2 0.2 0.2 0.2

Citric acid 0.5 0.5 0.5 0.5 0.5

Natrium citricum 0.2 0.2 0.2 0.2 0.2

Flavoring pineapple essence 0.1 0.1 0.1 0.1 0.1

MD40 ^**26.8 - - - 2.0

Water 69.2 76.0 76.92 77.1 75.1

Dendritic ice crystal thickness (μ m) 57.1 134.5 177.0 156.3 125.5

* LBG=locust bean gum

* MD40=40DE corn-syrup solids

Composition can conclude that from The above results crystal size is under control after testing.

Another test is preparation ice cream mixture B, C and contrast P, the %(wt of these compositions) be listed in the table II.These mixtures are placed on static freezing (Q) in the metal mold, then gains are put in the brine bath of-40 ℃ of pacts.In addition, with commonsense method control mixture P is carried out half ice-melt freezing (S), this method is to make scraper-type heat exchanger that mixture P stirs by freezing limit, limit so that it becomes half ice-melt shape, promptly obtains the dispersion of a kind of ice crystal in aqueous fluid.Half ice-melt is inserted the metal mold that places in the brine bath.By a trained taste panel these four different goods are carried out the sensory testing.Organoleptic quality is divided 10 grades, and (1=is low, and is few; The 10=height, many), average is listed in the table II.

The table II

B C P (contrast)

Sucrose 4.0-15.0

40DE corn-syrup solids 18.0 23.0 4.0

LBG 0.2 0.2 0.2

Citric acid 0.2 0.2 0.2

Flavouring agent 0.1 0.1 0.1

Water 77.5 76.5 80.5

Freezing mode Q Q Q Q

Sensory testing result

Ice crystal size 4.1 3.8 5.2 4.2

Rugosity 5.1 4.6 5.8 5.5

Creak degree 5.7 4.8 6.5 5.4 during crunching

Milk oil sample degree 3.1 3.7 2.7 2.9

Ice crystal size μ m 45.0 60.6 136.4 101.0

Can draw from the data of table II, when using these compositions, by the size of control crystal, can make freezing by half ice-melt and the improved texture that brings and contrast quite or better.Therefore, the product that is similar to the freezing ice cream of half ice-melt can prepare under half extra ice-melt freezing equipment and the treatment step condition need not.

Claims (4)

1, a kind of static frozen confection goods with dendritic ice crystal structure is characterized in that dendritic ice crystal thickness is no more than 100 μ m, preferably are no more than 80 μ m, more preferably no more than 60 μ m.

2,, it is characterized in that it is the frozen confection goods of no fat according to the dessert product of claim 1.

3,, it is characterized in that it is the ice cream goods according to the dessert product of claim 2.

4,, it is characterized in that it is fruit juice ice goods according to the dessert product of claim 2.