CN107920556A

CN107920556A - Stable frozen confection composition

Info

Publication number: CN107920556A
Application number: CN201680035135.9A
Authority: CN
Inventors: 周殷
Original assignee: FMC Shanghai Commercial Enterprise
Current assignee: FMC Shanghai Commercial Enterprise
Priority date: 2015-06-17
Filing date: 2016-06-16
Publication date: 2018-04-17
Also published as: WO2016202267A1; JP2018517425A; MX2017016317A; EP3310187A1; EP3310187A4; CN106306319A; CA2989712A1

Abstract

A kind of frozen confection, the frozen confection include the stabiliser compositions being made of the non-Colloidal microcrystalline cellulose processed altogether and konjaku, and the wherein weight ratio of Colloidal microcrystalline cellulose and konjaku is from 4:6 to 1:9.Such a frozen confection shows desirable thawing resistance and resistance to sudden heating and adds desirable organoleptic attribute.

Description

Stable frozen confection composition

The content of the invention

The present invention is directed to a kind of frozen confection, which includes by the non-Colloidal microcrystalline cellulose and konjaku processed altogether The stabiliser compositions of composition, the wherein weight ratio of Colloidal microcrystalline cellulose and konjaku are from 4:6 to 1:9.Such a frozen confection Show unexpectedly desirable thawing resistance and resistance to sudden heating and add unexpectedly desirable organoleptic attribute.

Background technology

In the food industry, term " frozen confection " is a market category, it covers the temperature in the freezing point less than water The various products of lower supply.Frozen confection includes the food dessert based on dairy products, such as ice cream, ice milk, ice Freeze fruit syrup, Italian type ice cream, fro-yo, soft ice cream；Dessert based on non-dairy product, such as the ice river in Henan Province that vegetable fat is done Leaching, sherbet and water-ice；And special article, such as the novel thing of freezing, such as rod, egg cylinder and sandwich.Frozen confection further includes Many fat reducings in these frozen confections (also referred to as low fat or light fat) and without fat (also referred to as degreasing) form.In recent years, fat reducing Frozen confection and important, the ever-increasing part for having become frozen confection market without fat frozen confection.

Frozen confection is typically heterogeneous compositions：Solid, liquid and air, wherein liquid include oil phase and water sometimes Phase.This feature (being the basis that its food attracts consumer) of frozen confection is brought to manufacturer keeps desirable product Quality is until frozen confection is by the difficulty of final consumption.Negative sensory in frozen confection is generally characterized by the main body by perceiving Or caused by quality defect.Particularly common quality defect is as caused by forming big ice crystal in frozen confection, it is frequent The problem of being fluctuated by storage temperature and being aggravated.

With melt and thermal shock in relation to the problem of wherein there are frozen confection poor cold chain distribution developing country Especially pay close attention to.Accordingly, it would be desirable to the frozen confection for showing superior thawing and thermal shock tolerance.

United States Patent (USP) 5,462,761 (McGinley et al.) discloses the microcrystalline cellulose produced by the common such material of processing Purposes of the element/konjaku aggregation as raising agent in food product (including low-fat frozen dessert).However, McGinley et al. Point out, the microcrystalline cellulose component of such material should form the 60%- of the solid weight of the microcrystalline cellulose/konjac compositions 99% and preferred 70%-90%.However, it has been discovered by the applicants that work as the non-Colloidal microcrystalline cellulose and konjaku processed altogether It is any in the such component of thawing performance ratio exclusive use of gained dessert when being added to such preferred ratio in frozen confection It is worse during kind.Therefore, the weight ratio of such component is changed so that it is described as the useful scope of those in McGinley et al. Outside will show relative to the improved thawing tolerance of Colloidal microcrystalline cellulose or konjaku is used alone to be unimaginable.

The content of the invention

The present invention is directed to a kind of frozen confection, which includes by the non-Colloidal microcrystalline cellulose and konjaku processed altogether The weight ratio of the stabiliser compositions of composition, wherein microcrystalline cellulose and konjaku is from 4:6 to 1:9.

Embodiment

The present invention is directed to a kind of frozen confection, which includes by the non-Colloidal microcrystalline cellulose and konjaku processed altogether The stabiliser compositions of composition, the wherein weight ratio of Colloidal microcrystalline cellulose and konjaku are from 4:6 to 1:9.

As it is used herein, term " the non-Colloidal microcrystalline cellulose and konjaku processed altogether " refers to not ground altogether each other It is broken or otherwise altogether processing to form the Colloidal microcrystalline cellulose and konjaku of aggregation.

Microcrystalline cellulose for the practice of the present invention is colloid.Colloidal microcrystalline cellulose, such as in U.S. Patent number The microcrystalline cellulose of carboxymethyl cellulose coating described in 3,539,365 (Durand et al.) is that those skilled in the art are known And produced typically via protective colloid (such as sodium carboxymethylcellulose) is ground with microcrystalline cellulose.The protectiveness Colloid completely or partially neutralizes hydrogen between the particle of reduced size or other combine power.FMC Corp. (U.S. guest sunset method Buddhist nun Ya Zhou Philadelphia) manufacture and the products of various grades is sold, it includes especially existingWithThe microcrystalline cellulose and sodium carboxymethylcellulose of common processing under name.

For the konjaku in the present invention can be natural (unprocessed) konjaku flour, clarification konjak glucomannan, low Temperature melts konjaku or the konjaku galactomannans of purifying, these are entirely as known in the art.

The weight ratio of Colloidal microcrystalline cellulose and konjaku is typically from 4:6 to 1:9；It is more typically from 4:6 to 2:8； And most typically about about 3:7.

Frozen confection includes the food dessert based on dairy products, such as ice cream, ice milk, sherbet, Italian type ice River in Henan Province leaching, fro-yo, soft ice cream and milk shake；Dessert based on non-dairy product, for example, vegetable fat do ice cream, fruit juice ice Cake and water-ice；And special article, such as the novel thing of freezing, such as rod, egg cylinder and sandwich.The preparation and manufacture of frozen confection are these It can obtain known to field technology personnel and from many sources, including internet.Many composition and mark in these products Label are controlled by government control, this may be different because of country.For example, first laws and regulations requirement ice cream contains at least 10% butter oil At least 20% milk solids.Low-fat ice cream often eats (1/2 glass) of part containing most 3 grams total fat, and degreasing ice cream is often eaten Part contains total fat less than 0.5 gram.

Ice cream is frozen confection, be made of the mixture of dairy products and non-dairy product with produce aspiration level fat and " defatted milk solid " (MSNF), makes it together with sugar, sweetener, flavor enhancement, colouring agent, emulsifying agent and stabilizer in refrigerating process Period becomes smooth by beating or stirring.Ice cream is the complex mixture containing ice crystal, fat globule and bubble.Ice crystal and Fat globule is very small and separates well to produce smooth quality, without any " greasy mouthfeel ".

Ice cream includes dairy sources, such as whole milk, defatted milk, condensed milk, evaporated milk, anhydrous milkfat, cream, Huang Oil, butterfat, whey and/or defatted milk solid (" MSNF ").The dairy sources provide butterfat and/or defatted milk solid, such as Lactose and milk protein, such as lactalbumin and casein.Plant fat can also be used, for example, cocoa butter, palm oil, Palm-kernel oil, sal oil, soybean oil, cottonseed oil, coconut oil, rapeseed oil, canola oil, sunflower oil and they Mixture.MSNF is made of about 38% milk protein, 54% lactose and 8% minerals and vitamins.

Used sugar can be sucrose, glucose, fructose, lactose, dextrose, crystallization or the conversion of liquid sugar sirup form Sugar or its mixture.Sweetener can be corn sweetener, in the crystal form of refined maize's sugared (dextrose and fructose), do Corn syrup (corn-syrup solids), liquid corn syrup, maltodextrin, glucose or its mixture.Except or instead of one It is a little or all sugared, sugar substitute can be used, sometimes referred to as high-potency sweetener, such as Sucralose, saccharin, Cyclohexylamino Sodium sulfonate, Aspartame and acesulfame potassium.

Air is typically combined to provide desirable characteristic.With reference to the amount of air be referred to as " dilation (overrun)”.Dilation as a percentage, and refers to the relative volume of the air and mixture in packaging.For example, its The ice cream that the volume of middle air is exactly equal to the volume of mixture is considered to have 100% dilation.When dilation is appropriate When ground combines, it is in the form of finely divided and equally distributed bubble, these bubbles help to provide structure and butterfat Shape.These bubbles are dispersed in the liquid portion of the other compositions containing ice cream.The ice cream inflated using conventional freezing device The dilation of product is about 20% to about 250%, preferably from about 40% to about 175%, the scope of more preferably from about 80% to about 150% It is interior.The dilation for the molding ice-cream product inflated using whipper is about 40% to about 200%, preferably from about 80% to about In the range of 150%.The dilation of aerated water ice is in the range of about 5% to about 100%, preferably from about 20% to about 60%.

The other compositions of ice cream include such as flavor enhancement, colouring agent, emulsifying agent and water.These components are art technologies Known to personnel.Emulsifying agent includes, for example, propylene glycolmonostearate；NIKKOL SS-30V；Lactated (lactylated) monoglyceride and diglyceride；The monoglyceride and diglyceride of acetylation；Undersaturated monoglyceride and Diglyceride, including oleic acid, linoleic acid, the monoglyceride of leukotrienes or other commercially available higher unsaturated fatty acids and sweet Oily diester；And their mixture.Emulsifying agent typically accounts for about the 0.01% to about 3% of mixture.Except the institute in preparation Have outside other compositions, water forms the surplus of mixture.

Italian type ice cream is similar to ice cream, but containing milk more more than cream and also containing sweetener, yolk and Flavor enhancement.The ice cream that vegetable fat is done is the frozen confection that wherein vegetable fat instead of cream.It is Italianate Italian type ice cream is denser than ice cream, because it contains less dilation.Sherbet has between 1% and 2% Dairy fat content, up to about 5wt% MSNF and the levels of sweetener than ice cream somewhat higher.Sherbet is Seasoned with fruit or other characteristic components.Fro-yo is by the milk product component such as ox cultivated together with sour milk cultures Milk and defatted milk and for making to sweeten and forming the mixture of flavored component.It is being typically used for bar of ice cream processing After family name's sterilization, composition is inoculated with sour milk cultures.When reaching desirable acidity, it is cooled to.Freeze custards or Parfait glace au cointreau must also contain minimum 10% butterfat, and at least 1.4% egg yolk solid.Sherbet is similar with water-ice In sherbet, but be free of milk product component.

The present invention frozen confection typically via homogenize with before pasteurize by Colloidal microcrystalline cellulose and evil spirit Taro is added in dairy sources component to prepare.Such dessert show unexpectedly it is desirable thawing tolerance with And unexpectedly desirable organoleptic attribute.

Example

Example 1

Production includes the pre-blend of the mixture in table 1 below, wherein：

Colloid MCC is NOVAGEL GP 3282

MDG is monoglyceride and diglyceride, the typical emulsifiers used in icecream production.

DMG is the monoglyceride of distillation, it has the monoglyceride more than 95%.

Table 1

These pre-blends are added in the ice cream preparation listed in table 2 below using the method being listed below：

Table 2

Component	Percentage
		Pre-blend	0.5
Sugar	13
		Maltodextrin	3.5
Glucose syrup	3.5
		Whole milk powder	4.5
Whey powder	3.2
		Palm oil	5.5
Water	66.3
		Amount to	100

Preparation method

1. milk powder is dissolved in 55 DEG C of hot water and continues 10 minutes.

2. the milk soln is heated to 70 DEG C, and it then will be mixed with 5 times of sugared pre-blends and be slowly added to the milk In solution and it is vigorously stirred 10 minutes.

3. the remainder of sugar, the glucose syrup being previously dissolved in 2 times of hot water and maltodextrin are added to above-mentioned mixed In compound and stir 5 minutes.

4. add the oil melted in advance and be vigorously mixed 5 minutes.

5. said mixture is homogenized under 200/30 bar

6. pasteurize continues 30 seconds at 85 DEG C

7. be cooled to 4 DEG C and cured at 4 DEG C at least 4 it is small when.

8. ice river in Henan Province is made with -5.5 DEG C of filling temp and about 90% dilation using freezer unit (Taylor KF80) Leaching.

Appraisal procedure (melts test)

The purpose of this test is to assess the structural stability of ice cream at controlled room temperature.Measure the thawing of ice cream Behavior provides the important information of article structural stability.Thawing product being placed in the incubator with controlled temperature On Weighing system.The amount of dripping passed through with the time of rule in product melting process under room temperature (22 DEG C -25 DEG C) Interval is weighed to monitor.The result of such a test is summarised in table 3：

Table 3

Result above shows, when with less than 5:5 MCC:When konjaku weight ratio adds, the thawing that frozen confection is shown is resistance to The thawing tolerance of single konjaku or MCC is parity with or superiority over by property.In contrast, when with 7:3 MCC:Konjaku weight ratio makes Used time, the thawing tolerance of frozen confection significantly reduce.

The sample of composition described above is supplied to the taste panel for assessing its some organoleptic attribute (including following sensory attribute)：

Temperature sensation of the cold degree when ice cream is contacted with the first time of tongue, tooth and palate.

There is no particle (such as ice crystal or sand particles) in smoothness ice cream bulk.

Melt the speed of (such as becoming liquid) when melting rate ice cream compresses between tongue and palate.

Stick the amount and persistence for the film that oral cavity and palate are covered after sense is swallowed.

The result of such a test collects in table 4.In this table, numeral is higher to represent higher influence degree, with 1-6's Scale measurement.

Table 4

Result above instruction is following：

Cold degree：MCC:Konjaku (3:7) and konjaku shows warm mouthfeel, this is desirable to from the perspective of consumer 's.MCC:Konjaku (7:And MCC 3):Konjaku (5:5) cold mouthfeel is shown, it is believed that be due to the presence of large ice crystals.

Smoothness：MCC:Konjaku (3:7) best result is provided.

Melting rate：MCC:Konjaku (3:7) there is minimum melting rate, this is related to thawing test result above.

Stick sense：MCC:Konjaku (3:7) and konjaku show it is good stick sense, this is related to creaminess.

Claims

1. a kind of frozen confection, which includes the stabilizer being made of the non-Colloidal microcrystalline cellulose processed altogether and konjaku Composition, the wherein weight ratio of Colloidal microcrystalline cellulose and konjaku are from 4:6 to 1:9.

2. frozen confection as claimed in claim 1, the wherein weight ratio of Colloidal microcrystalline cellulose and konjaku are from 4:6 to 2:8.

3. frozen confection as claimed in claim 1, the wherein weight ratio of Colloidal microcrystalline cellulose and konjaku are 3:7.

4. frozen confection as claimed in claim 1, wherein such a dessert is selected from the group, which is made of the following：Ice river in Henan Province Ice cream that leaching, ice milk, sherbet, Italian type ice cream, fro-yo, soft ice cream, milk shake, vegetable fat are done, fruit Juice ice cream and water-ice.

5. frozen confection as claimed in claim 4, wherein such a dessert is ice cream.