CN1079110A - 冰冻冷饮 - Google Patents

冰冻冷饮 Download PDF

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Publication number
CN1079110A
CN1079110A CN93105693A CN93105693A CN1079110A CN 1079110 A CN1079110 A CN 1079110A CN 93105693 A CN93105693 A CN 93105693A CN 93105693 A CN93105693 A CN 93105693A CN 1079110 A CN1079110 A CN 1079110A
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goods
bulk density
transition temperature
freezing
thermal transition
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CN1038469C (zh
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C·B·霍尔特
J·H·特尔福德
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Unilever NV
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Unilever NV
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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
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or 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
    • A23G9/34—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
    • A23G9/46—Aerated, foamed, cellular or porous products

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  • 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)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Seasonings (AREA)

Abstract

冰冻低堆积密度冷点或冷饮制品，如，冰冷饮，其 热转变温度大于-18℃，特别是大于-13℃，从而防止 或降低不希望的制品干缩和变形。

Description

含气的冰冻冷点或冷饮是人们熟知的。一般用膨胀百分数来表示食品中的含气量，在冻果汁露中为10至30%，在冰淇淋中为60至100%，相应地，冻果汁露和冰淇淋的堆积密度范围分别为0.77～0.9g/ml和0.5～0.63g/ml。
通过提高膨胀率来得到吃起来不那么冰冷的制品或得到其他特别目的的尝试虽然有些效果，但不可避免地，这些制品在贮藏期间会发生令人不满意的干缩和变形。通常这只能通过使用大量的添加剂如稳定剂来补救。从消费者的立场来看，添加剂的用量应当尽可能地低。
本发明的一个目的是提供一种消除了这些干缩和变形问题、低堆积密度且高膨胀率的冰冻冷点或冷饮。本发明说明书及权利要求中所述的“低堆积密度制品”是指堆积密度为0.09～0.45g/ml的制品，特别是堆积密度低于0.33g/ml，实际上低至0.17g/ml的制品。对这样的制品的一个要求是，它可以用通常的方法来存放，例如，可存放于-25℃到-40℃的冷库、约-18℃及更低温度的冰柜中，或存放在温度可能高出前述温度几度的陈列柜中。一般说来商用冰柜温度波动几摄氏度是正常的。
本发明的另一个目的是提供具有新的组织结构的冰冻冷点制品。本发明提供的冰冻低堆积密度的冷点或冷饮的热转变温度大于-18℃，特别是大于-13℃。该转变温度有时也被称作玻璃转变温度（Tg），在后文中将进行叙述。实际上，本发明的冰冻冷点物料的热转变温度一般在-2℃以下，更经常在-6℃以下，特别是低于-8℃。
具有这么高的热转变温度的含气冰冻冷点可以充气至堆积密度大大低于通常的情况，而不会有高干缩的危险。这种危险在通常组织结构的高充气冰冻冷点制品中会碰到。也即，本发明所述的冷点无需过量的添加剂。那就是说，水凝固成扩散可忽略不计的无定形的固体，因而，所得制品非常稳定。
热转变温度可以用差示扫描量热法来测定。将约10mg溶液密封在一个盘中，用一空盘作对照样，将两盘骤冷，而后以每分钟5℃的升温。热转变温度可被看作冰发生熔化之前热容量出现变化处的温度。这一变化可以是阶梯式变化的或峰式变化的。在此之前可能会有一些其他小的变化，但是，我们将冰发生熔化/溶解之前的最后一次变化定义为热转变。
冰淇淋和冰冻冷点行业的每个熟练人员都可以通过控制这些冷点的成分的数均分子量来控制冰冻冷点的热转变温度。降低低分子量成分的含量，代之以高分子量的成分即可提高制品的热转变温度。具体举例说来可以用低DE麦芽糖糊精、改性淀粉、蛋白质、多糖，及其混合物等来代替蔗糖。乳糖的量也可以降低。如果使用乳固体，那么最好采用乳糖含量低一些或不含乳糖的乳固体。
本发明还提供了一种含气冰冻冷点制品，其堆积密度在约0.45和0.09g/ml之间，其热转变温度如前定义。优选实施方案中，本制品的堆积密度低于0.33g/ml。本发明也提供了一种吃起来稍冷而不是太冷的制品，适于幼小儿童食用。
以下的实施例将举例说明本发明：
实施例1
本发明制造的制品A和B和对照C用通常方法制造：配制冰淇淋混合料，巴氏杀菌，边充气边在刮板式热交换器中冷冻。热交换器的冷却剂为氨。充气至预期的膨胀率并冷冻至介于-1℃和-5℃之间的一个合适的温度。而使固化度适于成型之后将制品制成棒冰形，于-30℃以下冻硬。
热转变温度的测定方法如前所述。干缩率定义为制品在顶端开盖的陈列柜中的顶层即刚好在所述陈列柜装载线之下贮存两个星期之后制品的体积损失百分数。
组成(%)  A  B  C
6DE麦芽糖糊精  20  33.14  -
槐豆胶  0.2  0.1  0.2
鹿角菜胶  0.02  0.01  0.02
脱脂奶粉  5.0  4.141  10.0
D100(发泡助剂)  0.2  0.5  -
明胶  -  0.5  -
蔗糖  -  -  11.0
63DE玉米糖浆固体  -  -  6.0
椰子脂  -  -  3.5
硬脂酸单甘油脂  -  -  0.45
水加至100%
转变温度  -12.5℃  -10.4℃  -31.9℃
膨胀率  190%  181%  182%
堆积密度(g/ml)  0.38  0.39  0.39
干缩率  3.8±1.8  2.3±1.8  10.9±6.3
本发明的制品A和B可以经受住冰柜装载线处毁坏性（abuse）的温度，而不显示出明显的干缩，此毁坏性是指，制品的顶层表面处于约-14℃的温度，而底层处于约-17℃，即制品中的温度差为3℃。
制造冰淇淋混合料的其他方法中包括充气和冷冻两个连续的步骤，其中，冷冻可以在充了气的混合料被填入适当的模子如棒冰模之后，或部分冷冻的混合料被挤成圆棒状并切片之后进行。此切割操作可以按通常的方式进行，即将圆棒支承在皮带上切割，或使其从一合适喷嘴向下挤出之后切割;圆棒向下悬于喷嘴下方，将所述圆棒切片，所得薄片落于输送带上。制作冰淇淋混合料的另一方法是挤压细条（细条本身是充过气的）。细条可以是平行的或缠结的，像绞丝糖。如果需要，在制品冻硬之前，可向制品中插入短棒，就象通常的许多冰冻冷饮制品那样。
实施例2
下文的配方给出本发明另一个冰冻冷饮的适宜的冰混合料的例子：
20%  2DE玉米糖浆固体
2%  乳蛋白质
3.5%  椰子脂
0.07%  天苯甲酯（aspartame）
0.45%  GMS（乳化剂）
水  加至100%
此混合料可以搅打并冷冻至膨胀率为约500%，使得堆积密度约为0.17g/ml。热转变温度测定为-9℃。
贮藏于商用顶端开盖的冰柜中14天后，处于装载线处的制品没有任何显著的干缩。
实施例3
另一个例子如下：
20%  2DE麦芽糖糊精
0.1%  柠檬酸
0.1%  水果调味剂
0.1%  着色剂
0.3%  D100（发泡助剂）
水  加至100%
此混合料在管道内混合器中充气至膨胀率为1000%（堆积密度0.1g/ml）。将其挤压于输送带上并切成段。然后，把棒冰棍插入尚软的段中。再后，制品于硬化隧道中冷冻。此制品的热转变温度也是-9℃，且于-15℃到-℃18存放于（顶端）开盖的冰柜中两周后未显示出明显的干缩。

Claims (4)

1、含气冰冻冷点或冷饮制品，特征在于热转变温度大于-18℃，特别是大于-13℃，且堆积密度为0.09～0.45g/ml。
2、根据权利要求1的制品，特征在于热转变温度低于-2℃，特别是低于-8℃。
3、根据权利要求1的制品，其堆积密度低至0.33g/ml。
4、根据权利要求1或3的制品，堆积密度低至0.17g/ml。
CN93105693A 1992-04-24 1993-04-23 含气冰冻冷饮 Expired - Fee Related CN1038469C (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP92303684 1992-04-24
EP92303684.2 1992-04-24

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CN1079110A true CN1079110A (zh) 1993-12-08
CN1038469C CN1038469C (zh) 1998-05-27

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US (1) US5486373A (zh)
EP (1) EP0637207B1 (zh)
CN (1) CN1038469C (zh)
AT (1) ATE155650T1 (zh)
AU (1) AU667111B2 (zh)
CA (1) CA2134125A1 (zh)
DE (1) DE69312482T2 (zh)
DK (1) DK0637207T3 (zh)
ES (1) ES2105267T3 (zh)
FI (1) FI944988A0 (zh)
GR (1) GR3024766T3 (zh)
NO (1) NO944022L (zh)
PH (1) PH31077A (zh)
SG (1) SG64343A1 (zh)
WO (1) WO1993021777A1 (zh)
ZA (1) ZA932842B (zh)

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FI944988A (fi) 1994-10-24
US5486373A (en) 1996-01-23
EP0637207A1 (en) 1995-02-08
CA2134125A1 (en) 1993-11-11
PH31077A (en) 1998-02-05
EP0637207B1 (en) 1997-07-23
AU667111B2 (en) 1996-03-07
FI944988A0 (fi) 1994-10-24
DE69312482D1 (de) 1997-09-04
NO944022L (no) 1994-10-24
NO944022D0 (no) 1994-10-21
ZA932842B (en) 1994-10-24
WO1993021777A1 (en) 1993-11-11
GR3024766T3 (en) 1997-12-31
CN1038469C (zh) 1998-05-27
SG64343A1 (en) 1999-04-27
ATE155650T1 (de) 1997-08-15
DK0637207T3 (da) 1998-02-16
AU4265793A (en) 1993-11-29
DE69312482T2 (de) 1998-01-15
ES2105267T3 (es) 1997-10-16

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