CN1078864A - Frozen confection - Google Patents

Frozen confection Download PDF

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Publication number
CN1078864A
CN1078864A CN 93106338 CN93106338A CN1078864A CN 1078864 A CN1078864 A CN 1078864A CN 93106338 CN93106338 CN 93106338 CN 93106338 A CN93106338 A CN 93106338A CN 1078864 A CN1078864 A CN 1078864A
Authority
CN
China
Prior art keywords
particle
product
transition temperature
thermal transition
frozen confection
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.)
Pending
Application number
CN 93106338
Other languages
Chinese (zh)
Inventor
C·B·霍尔特
J·H·特尔福德
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Unilever NV filed Critical Unilever NV
Publication of CN1078864A publication Critical patent/CN1078864A/en
Pending legal-status Critical Current

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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
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • 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
    • 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
    • A23G9/14—Continuous production
    • 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
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)

Abstract

A kind of preservable graininess cold spot or frozen confection product, the average external volume of its particle is 0.001-20ml, the heat of most of particles is changeed temperature and is at least-15 ℃.

Description

Frozen confection
Because client, particularly children thirst for cold spot or the frozen confection product changes on design, shape or further feature to some extent, so determined the ever-changing of these products always.
An object of the present invention is to provide novel cold spot or frozen confection goods, it is characterized in that prior art is not so far known, promptly this product can be under conventional holding conditions, preserved in general storage period.
The invention provides graininess cold spot or frozen confection product, it is characterized in that particle average external volume size is 0.001-20ml, the thermal transition temperature of most of particles (thermal transition temperature) is at least-15 ℃, preferably is at least-12 ℃.During enforcement, the preferred particle size scope is 0.1-1ml.Can not guarantee stable storage temperature and the area that often has a power failure for torrid areas country or other, thermal transition temperature is preferably-10 ℃ or higher.
By changing prescription, can reach higher thermal transition temperature to obtain higher mean molecule quantity.For example common sweetener such as sucrose and glucose are replaced just reaching this purpose by corn syrup.Simultaneously, there is not it fully even can reduce the content of lactose in the milk solids.Also can use maltodextrin.
Measuring thermal transition temperature is finished by differential scanning calorimetry.About 10mg solution dress is enclosed in the dish, and another blank panel is with comparing, and these dishes are cold by speed earlier, and then heat with the speed of 5 ℃ of per minutes.Thermal transition temperature is considered as icing the temperature that the preceding thermal capacity of molten curve changes and locates.This variation can be a stepped or peak formula.Before icing molten/molten curve, may have other little variation, but heat deflection is defined as the preceding last variation of said curve.
Utilize high molecular weight material to make water cure be amorphous solid.Because it is its diffusion is very little, therefore more stable.This stability has determined the preparation of stable graininess frozen confection.
The shape of product particle of the present invention can be various, for example sphere or seemingly sphere, pincushion, clavate etc.
In final products, these particles can be loose runny, in order to single edible or eat a plurality of simultaneously; Also can stick with glue the flowing material clinkering together by wetting action, this gluing flowing material is curable by reducing its temperature subsequently.
What describe below is some embodiments, but the present invention is not limited to these embodiment.Wherein, the unit of umber and percentage is a weight.
Embodiment 1
Following composition is dripped to on the stainless steel surfaces of cooled with liquid nitrogen with droplet form.The average external volume of torus shape particle is 0.2ml.From then on scrape particle on the cold surface, they are left in-10 ℃ the domestic refrigerator and reach 14 days, do not find any drying shrinkage or clinkering phenomenon.Measure its thermal transition temperature and be-10.4 ℃.
Said mixture is:
msnf 2.5%
Cocoa butter 3.5%
The GMS(emulsifying agent) 0.45%
Maltodextrin 6DE 20%
aspartame
Figure 931063388_IMG1
0.07%
Water is added to 100%
Embodiment 2(contrast)
Used mixture similar embodiment 1, but comprise:
10% msnf
3.5% cocoa butter
0.45% GMS
11% sucrose
6% maltodextrin
Be added to 100% water
This mixture is frozen into particle, leaves under embodiment 1 condition.The thermal transition temperature of this composition is-31.9 ℃.
After depositing, the 30% volume drying shrinkage of having an appointment, the mutual clinkering of particle becomes one.
Embodiment 3
Maltodextrin 6DE 20%
Citric acid 0.2%
Flavouring agent 0.1%
Pigment 0.1%
aspartame
Figure 931063388_IMG2
0.07%
Water is added to 100%
Above-mentioned ice cream mixture is put into groove, be soaked with toothed wheel (spikedwheel) in this groove, make it absorb small amount of liquid.When crown falls, to inhale dropping liquid on it and splash in the liquid nitrogen, the volume after collection is solidified is about the spheric granules of 0.1ml.The thermal transition temperature of this composition is-12.5 ℃.
After storing 3 months in family expenses refrigerator * * *, do not have tangible drying shrinkage, particle is free-pouring.
Embodiment 4
The particle of embodiment 3 is made ice lolly.Its preparation method is: at room temperature, stir these particles and add low amounts of water in small container, make the particle outside that fusing be arranged slightly.Then, particle is loaded in the ice lolly mould, inserts a rod, it is freezing again to place low temperature to bathe.By external heat frozen product is taken out from mould.This ice lolly that contains the clinkering particle has novel, attracting outward appearance, bites away easily, and can store steadily in the long term.

Claims (8)

1, a kind of granular cold spot or frozen confection product is characterized in that: the average external volume size of particle is 0.001-20ml, and the thermal transition temperature of most of particles is at least-15 ℃.
2,, it is characterized in that thermal transition temperature is at least-12 ℃ according to the product of claim 1.
3,, it is characterized in that thermal transition temperature is at least-10 ℃ according to the product of claim 1.
4, according to claim 1,2 or 3 product, it is characterized in that particle be clinkering together.
5, according to claim 1,2 or 3 product, it is characterized in that particle is mainly sphere.
6, according to claim 1,2 or 3 product, it is characterized in that particle is mainly pincushion.
7, according to claim 1,2 or 3 product, it is characterized in that particle is mainly clavate.
8, according to the product of any one aforementioned claim, the average external volume magnitude range that it is characterized in that particle is 0.1-1ml.
CN 93106338 1992-04-24 1993-04-23 Frozen confection Pending CN1078864A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP92303686.7 1992-04-24
EP92303686 1992-04-24

Publications (1)

Publication Number Publication Date
CN1078864A true CN1078864A (en) 1993-12-01

Family

ID=8211345

Family Applications (1)

Application Number Title Priority Date Filing Date
CN 93106338 Pending CN1078864A (en) 1992-04-24 1993-04-23 Frozen confection

Country Status (10)

Country Link
EP (1) EP0637208A1 (en)
JP (1) JPH07505784A (en)
CN (1) CN1078864A (en)
AU (1) AU4265893A (en)
CA (1) CA2134121A1 (en)
FI (1) FI944990A (en)
NO (1) NO944020L (en)
TR (1) TR26703A (en)
WO (1) WO1993021779A1 (en)
ZA (1) ZA932846B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103620088A (en) * 2011-06-20 2014-03-05 四国化成工业株式会社 Surface treating composition for copper and copper alloy and utilization thereof

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993021777A1 (en) * 1992-04-24 1993-11-11 Unilever Plc Frozen confection
EP0855141A1 (en) * 1997-01-20 1998-07-29 Unilever Plc Process for the manufacture of a food product
DE60313691T2 (en) 2002-03-28 2007-10-18 Unilever N.V. ice cream
EP1348341B1 (en) * 2002-03-28 2007-05-09 Unilever Plc Frozen ice confection
IL192687A (en) 2007-07-31 2011-07-31 Unilever Plc Composition for coating, process for coating and frozen coated confection

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3857974A (en) * 1969-11-24 1974-12-31 Canadian Patents Dev Process for the production of frozen eggs
US4832976A (en) * 1987-11-19 1989-05-23 General Foods Corporation Frozen, low-solids, quiescently-frozen confection
US5126156A (en) * 1989-03-06 1992-06-30 Jones Curt D Method of preparing and storing a free flowing, frozen alimentary dairy product
US5082682A (en) * 1990-11-09 1992-01-21 Fantasy Flavors, Inc. Nonfat frozen dairy dessert with method and premix therefor

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103620088A (en) * 2011-06-20 2014-03-05 四国化成工业株式会社 Surface treating composition for copper and copper alloy and utilization thereof

Also Published As

Publication number Publication date
JPH07505784A (en) 1995-06-29
CA2134121A1 (en) 1993-11-11
WO1993021779A1 (en) 1993-11-11
FI944990A0 (en) 1994-10-24
FI944990A (en) 1994-10-24
NO944020D0 (en) 1994-10-21
NO944020L (en) 1994-10-24
ZA932846B (en) 1994-10-24
TR26703A (en) 1995-05-15
AU4265893A (en) 1993-11-29
EP0637208A1 (en) 1995-02-08

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C01 Deemed withdrawal of patent application (patent law 1993)
WD01 Invention patent application deemed withdrawn after publication