CN1091250A - Non-dairy ice cream product and production method thereof - Google Patents
Non-dairy ice cream product and production method thereof Download PDFInfo
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- CN1091250A CN1091250A CN93118339A CN93118339A CN1091250A CN 1091250 A CN1091250 A CN 1091250A CN 93118339 A CN93118339 A CN 93118339A CN 93118339 A CN93118339 A CN 93118339A CN 1091250 A CN1091250 A CN 1091250A
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- confectionery composition
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Classifications
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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
- A23G9/42—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
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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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/30—Cleaning; Keeping clean; Sterilisation
- A23G9/305—Sterilisation of the edible materials
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
Abstract
The present invention relates to take from the non-dairy confectionery composition of Actinidia fruit, particularly Kiwi berry, can make gratifying ice cream series products by said composition, described product is quite similar with the feature of breast system ice cream.This class aerated product general features of the present invention is to have more stable air bubble, in certain embodiments can only be by product by heating can be removed air bubble to nearly boiling---this has given the feature of height endurability usually.Another feature of most of embodiment is, do not add any traditional stabilizing agent in this type products, can do a selection but add them.
Description
The present invention relates to food industry, more specifically to ice cream sample confectionery.The embodiment that belongs to category of the present invention does not contain animal product fully.The most of embodiment of the present invention are sources with other fruit of Kiwi berry or Actinidia is base-material.
Most of ice cream products are divided into four classes, and they are:
ⅰ) the ice cream of all making (breast system ice cream) by dairy products;
ⅱ) contain the ice cream of vegetable fat;
ⅲ) fruit juice that freezes made with butterfat and milk in solid form of fruit juice reveals ice cream; With
ⅳ) the ice cream of making by water, sugar and fruit concentrate
The invention belongs to last class, its most of embodiment does not add any vegetable fat or dairy products.Early production known in the art is made up of trash ice, subsequently, is added with spices to it.Other ice cream product type has appearred in this classification recently, as US4,609,561 sweet food, this article has been described a kind of carbonated juice sweet food based on fruit syrup, but need relying on adding stabilizing agent＜natural gum, carrageenin etc. 〉, it come trapped air bubbles to make product can keep the quality of inflation ice cream class.
Ice cream product except that top＜ⅰ〉class is generally all attempted the food sense of taste is believed that this product has the cream sense and the quality of tradition breast system ice cream.Although the sense of taste is subjective, these characteristic parts of breast system ice cream belong to the granule that contains fat and other composition, and when touching with the tongue pressure, they show certain elasticity and smooth effect, and Here it is, and tongue believes that its product has the cream feature.But＜ⅳ〉series products does not contain this class adipocyte and bead, and therefore this series products of great majority fails to obtain the desirable cream feature of breast system ice cream:
ⅳ〉series products institute chance problem is to form ice crystal.In a single day ice crystal and needle reach a certain size, and mouth and tongue are felt, this frictional property will be tending towards offseting the cream texture characteristic that product has.Even the breast system of high fat content ice cream, if big ratio ice crystal can not present the cream characteristic yet.
US4,609,561 specifications have described a kind of product that prevents that big ice crystal from forming, and provide to have very small crystals and the preparation method who is substantially free of the sweet food of lattice structure.Although this article has proposed to eliminate the preparation of product approach of adverse factor, do not address and just can produce the product of tool cream feature by adding the known stabilizing agent of ice cream manufacturing industry.
Another problem that influences all kinds of ice creams promptly is a tolerance, general most of ice cream product all will be inflated to certain expansion percentage, by inflation obtains volume growth to base-material, tolerance typically refers to the ability that product keeps swell increment, and it has a great difference with different formulations and ice cream product type.Yet many products often show relatively poor tolerance owing to be heated (as room temperature) melted or softened, and they become the product with very little swell increment.This is especially in the hot season or insufficient freezing very questionable down.Even when shipping products, freezing temporary transient termination also can cause irreparable damage to most ice cream products.
The present invention seeks to solve some this class problem, produces a kind of welcome food of other fruit based on Kiwi berry and Actinidia.Because the problem in the processing, these fruit are not generally in Applications in Food Industry.Although these fruit have the required many natural speciality of food, but thereby taste and outward appearance that many reactions have greatly damaged the product for preparing thus can take place in them, unless need Kiwi berry to add incense products, generally do not adopt Kiwi berry, because compare, it is believed that its uniqueness and strong odor characteristic are difficult to cover with apple class fruit.Concerning the applicant, it is unknown using this class fruit in the confectionery composition, and this is because people are unwilling to adopt this thorny fruit in food compositions to a great extent.
Therefore an object of the present invention is to have in mind the problems of the prior art or provide a kind of useful selection at least to the public.
Others of the present invention will be passed through case description.
According to an aspect of the present invention, provide a kind of non-dairy confectionery composition, it contains the base-material that makes from Kiwi berry class fruit, and above-mentioned composition comprises following a kind of at least:
A) the plant carbohydrates additive of Tian Jiaing is pressed this paper definition;
B) sweetener of Tian Jiaing is pressed this paper definition;
According to a second aspect of the invention, provide a kind of aforesaid non-dairy confectionery composition, wherein said binder composition viscosity when being subjected to shearing force or shearing force and aeration increases.
According to a third aspect of the present invention, provide a kind of aforesaid non-dairy confectionery composition, its swell increment be 40% or more than.
According to a fourth aspect of the present invention, provide a kind of non-dairy confectionery composition, its composition comprises (total amount is 100%);
1-40% takes from the solvable of Actinidia fruit and insolubility fruit solids;
0-50% takes from the solvable of other fruit and insolubility fruit solids;
2-30% comprises the sweetener of monose and polysaccharide;
25-65% water;
The acidity regulator that 0-0.5% adds;
The spices that 0-15% adds;
Other material not to be covered above the 0-15%;
According to a fifth aspect of the present invention, provide a kind of non-dairy confectionery composition, it comprises following composition (umber by volume):
5-60 part is taken from the base-material of Actinidia fruit;
The plant carbohydrates additive that 0-80 part is added is pressed this paper definition;
The monose that 2-20 part is added;
The non-monose sweetener that 0-20 part is added;
The stabilizing agent that 0-5 part is added is pressed this paper definition;
0-75 part diluent;
According to a sixth aspect of the invention, provide a kind of smooth freezing edible ice cream product, it comprises the Kiwi berry base-material of 30-40 weight portion, and its Brix Scale (Brix) is 30 to about 45;
The fruit muddy of suitable 30-50 weight portion, its solid content is 30% to about 35%;
The sugar that the 25-35 weight portion adds, and
The liquid that adds is to regulate total solids content in 33-42%(weight) in the scope.
This product does not add stabilizing agent, contains sufficient air and makes swell increment reach at least 40%.
According to a seventh aspect of the present invention, provide a kind of method for preparing the non-dairy confectionery composition, comprised the following steps:
-obtain base-material from Kiwi berry class fruit;
-with described base-material and following at least a kind of the mixing:
A) the plant carbohydrates additive of Tian Jiaing is pressed this paper definition;
B) sweetener of Tian Jiaing is pressed this paper definition.
According to an eighth aspect of the present invention, provide aforesaid method, it comprises makes the non-dairy confectionery composition be undertaken by following at least multistep:
-homogeneous;
-inflation;
-high shear force is enough to obtain mean particle size and reduces;
-freezing.
The included non-dairy confectionery composition of the scope of the invention can be used in other various food, and the non-dairy ice cream that is used for getting thus.Many confectionery compositions of the present invention obtain various welcome ice cream products after being the conventional ice cream manufacturing processing of precursor, the process as ice cream (typically, shearing and inflation).
Embodiments of the invention comprise a kind of base-material that obtains from Actinidia fruit.Most of commercial breeds are Kiwi berry (Actinidia Chinensis), and this will describe in the many examples of this paper.
Base-material generally contains the puree form of fruit, and wherein insoluble composition has less average particle size particle size, is generally 1 millimeter or littler, or is preferably 0.8 millimeter or littler.Larger particle size is tolerable also, but this understands the approval of damage taste to the cream sense, also may be as the crystal seed that forms ice crystal.Base-material preparation can be according to suitable Kiwi berry process technology, and prepares gratifying confectionery composition and ice cream product thus.Use most of Actinidia fruit, especially Kiwi berrys, be different from prior art ice cream and confectionery, they do not need to add in addition stabilizing agent.
Utilize the thickening binder composition that confectionery is further improved.This promptly is above-mentioned binder composition, and when it was subjected to shearing force or shearing and inflation synergy, they were showing extremely uncommon feature aspect the viscosity increase.Shearing force generally equals to put in the vortex mixer power of material, or causes the operation of average (soluble) particle size minimizing of base-material.The shear action that not all ice cream whipping process produces all is enough to reach above-mentioned effect, but shear action is approved the tool thickening effect, therefore shears and can carry out before stirring and processing.
As if in the prepared Kiwi berry of the existing processing method of tradition, as if the performance that viscosity increases does not exist, and it neither be from the feature of other class fruit acquisition composition.The present invention will describe a kind of method, can prepare by this method to be applicable to binder composition of the present invention, although the reader is found in NZ243986 and thus obtained PCT application by this based composition preparation of caveat.
Above-mentioned binder composition can be used as the useful precursor of soft type ice cream preparation, but is unsuitable for preparing gravity die ice cream and some other based food usually.Discover from the applicant, must in manufacturing process, take other different step and composition, for example, be necessary to increase the total solids content of composition in order to produce the product of gratifying gravity die ice cream and so in order to obtain gratifying product.But Kiwi berry or Actinidia binder composition are concentrated and thickening always can not dealt with problems.Concentrate the required usually condition of binder composition (taking from Kiwi berry fruit), promptly need heating and guarantee the concentration of composition in the binder composition usually, the characteristic of employed viscosity increase binder composition has destruction trend among these conditions some embodiment to ice cream or confectionery articles.This is owing to the problem that relates to Kiwi berry in the food processing industry undoubtedly, but definite reason is still unknown.Similarly, unless take off flavor fully and take off perfume (or spice), the odor characteristic of Kiwi berry can not be covered in the pure Kiwi berry base-material gravity die ice cream product of other fragrance is arranged too by force.According to the present invention, we find that the gravity die ice cream product of pure Kiwi berry base-material generally is not accepted as product in addition.And then the applicant relies on other method to solve these problems.
Can adopt several method to increase the total solids content (comprising solvable and insoluble material) of confectionery composition.This is usually by adding other raw material that can increase solid content matter.The typical feedstock of utilizing is comprised sugar (monose and polysaccharide) and other raw material.But because the relevant problem of Kiwi berry not only just can make solid content rise to desired level by sugaring.For example, can contain granulated sugar, if but the granulated sugar amount is too high will cause problem.Although the definite reason of these problems (this problem perhaps is difficult for discovering to other products, at least to the ice cream product, the trend of infringement cream characteristic is arranged) still belongs to the unknown, but the applicant thinks that following factors may be relevant with the product of inferior quality.
In case surpassing a certain value, granulated sugar just can transform.Generating invert sugar by granulated sugar generally is acidic catalyst.Many classifications of Actinidia have very strong acidity, and many other compositions that exist also have various degradations to some natural prodcuts.If therefore the granulated sugar amount reaches a certain value, the character of binder composition can promote the conversion of granulated sugar.This can can't foresight bring in the processing technology, because different sugar has different dissolubilities and hardness.If conversion reaction has taken place, just the sugariness of the confectionery composition of formation may be not as suspecting.
In addition, crystallization may take place in some carbohydrate between manufacturing or storage life, and may further act on as the crystal seed that ice crystal forms.Remove the good character of amorphous substance tool, they generally all can destroy the cream feature of product.
What emphasize once more is that above-mentioned explanation is a kind of theory at present, can cause some embodiment of the present invention to go wrong but the fact is unnecessary granulated sugar.Because the granulated sugar ratio among the embodiment (comprising in the fruit naturally occurring) needs to keep a reasonable value.Because the built-in distinction of fruit and binder composition, and the difference of manufacturing technology, the fixed value that does not exist a granulated sugar to go wrong is that granulated sugar is less than 30%(by the composition gross weight but generally recommend criterion), better be to be less than 25%.
Can be used for increasing the sugar that other sweetener of total solids content in the confectionery composition comprises monose and is difficult for taking place conversion reaction.But these sugar must have enough dissolubilities to be made it can not crystallize out from confectionery composition, perhaps can not crystallize out in making other food process.Monose particularly transforms products obtained therefrom from granulated sugar and can suppress the granulated sugar conversion process.
Although granulated sugar is used to increase the solid content of confectionery composition, according to the present invention, this single factors can not obtain best confectionery composition usually.The best solid content scope of confectionery composition of the present invention that is used to prepare gravity die ice cream product is 34-38%, the rational proportion of this value comprises the soluble fruit solids of Actinidia, all the other solid contents are not necessarily too desirable as all replacing with granulated sugar, also differ and obtain best product surely, therefore, the present invention also comprises other solid content matter, and these materials typically comprise soluble fruit raw material and non-sugary carbohydrates.But it should be noted that and be used for providing any raw material in above two kinds of other solid contents source can contain granulated sugar.
The exemplary that is used for the plant base-material carbohydrate additive of the embodiment of the invention is to take from the fruit of non-Actinidia fruit and the puree type composition of plant material, and suitable especially is apple butter, and the partly cause of its suitability is economical.Other neutral raw material, as take from the potato class root piece plant puree and stick with paste and also can be used for many embodiment.To add that carbohydrate raw material requires be neutral basically, promptly do not introduce self tang feature, unless it is a kind of spices that finally needs, otherwise its taste can influence the tax perfume (or spice) to product.
In addition, it is colourless basically that institute adds the carbohydrate raw material requirement, not with Kiwi berry composition generation side reaction.Therefore, any plant material source of interpolation (refer generally to plant base-material carbohydrate additive, but also can comprise the non-carbohydrate raw material) takes from the raw material of natural acidic, because they generally are difficult for and acidic groups feed composition generation side reaction.It is acid that pomaceous many fruit itself is, and this is the reason that apple butter has suitability, so use it for embodiments of the invention.It should be noted that plant base-material carbohydrate additive that employing is made by the potato effect of achieving success.
Another ideal characterisitics of plant base-material carbohydrate additive is that solid content is higher.Because adding a reason of this kind raw material is the solid content that will increase the confectionery composition that forms, so the carbohydrate additive generally needs suitably high solid content.Except that Actinidia fruit, side effect does not take place in most plant materials when concentrated.
Another effect that adds plant base-material carbohydrate is a dilution Actinidia fruit composition.This diluting effect be of value to alleviate formation confectionery composition at throat's sense of obstruction (to the slight stimulation and the discomfort of bottleneck throat), and relax the odor characteristics of Kiwi berry fruit.The most of example that comprises many embodiment of ice cream product all needs to give the fragrance of certain form.Generally can adopt the various fruit muddies of interpolation, plant base-material carbohydrate additive can produce enough fragrance.For example, prepare the apple fragrance type product, add apple base-material puree so and get final product.But most of product requirements add other composition so that other characteristic of essential fragrance, color or user's needs to be provided.The composition that can join in the confectionery composition comprises spices, pigment, acidulant, anticorrisive agent, fumet, acidity regulator, alkaline reagent and other industrial composition commonly used.But it should be noted that does not need to use additional stabilizers usually, and this is because used base-material in the composition, and this base-material can thickening under shearing force or shearing force and aeration acting in conjunction.Can add other stabilizing agent in the examples of food product, but generally not need to add other stabilizing agent.
Although can make soft type ice cream product without plant base-material carbohydrate from the thickening base-material,, otherwise can not get soft type ice cream product unless the Actinidia base-material is subjected to shear action can obtain thickening effect.Compare down, the present invention utilizes the Kiwi berry of the above-mentioned feature of tool not and Actinidia base-material that ice cream and other confectionery are provided, and does not need to add stabilizing agent, and it is necessary in all existing processes.Though definite reason is still unknown, we think the method according to this invention and composition, and its sufficient stability is given the credit to the composition of Kiwi berry and Actinidia fruit, and this may be because the character of high natural pectin content and soluble fruit fiber.As if existing traditional fruit processing technology is unfavorable for these or other the desirable composition in the fruit, and why Here it is generally can produce a reason of quality product from the method gained base-material of embodiment 1 or NZ243986.Fruit, as can be used as that the apple of preferred hydrocarbon additive is natural to possess high-load pectin, therefore help the performance of product, can be so that non-thickening binder composition generates gratifying product.Kiwi berry or Actinidia fruit need be used for process, otherwise the apple base feed composition can not obtained effect.Though replace apple to carry out successful test with potato, the apple products obtained therefrom is better.This explanation pectin is desirable in the carbohydrate additive, but other composition also may play a role.
Have reason as food from the composition that described composition makes, but generally need further processing.We think that thus obtained confectionery composition finished product mainly is an ice cream, this has just got rid of other products, in order to form the ice cream product, confectionery composition is through ice cream manufacturer's standard PROCESS FOR TREATMENT afterwards, and generally comprising to stir and be cooled to product provides shearing force and aeration.The swell increment major part of gained ice cream series products depends on consumer's selection and hobby, but swell increment is generally 40% or bigger.The overall similar breast system ice cream product of thus obtained product feature.The sense of taste is subjective to a great extent, even but can not make and be better than, also with the product of other＜ⅳ〉class ice cream product equivalence.
Composition need carry out dropping in ice cream manufacturing or other food processing after the thickening again, this can realize by the raw material that uses the thickening base-material is applied shearing force, but the shearing force that provides in the ice cream whipping process is not always fully effectively, if suitable, can use vortex mixer or other prior art to make composition obtain gratifying thickening effect.
Ice cream series products and confectionery composition difference also are its tolerance in many embodiment of the present invention and the prior art, and it can obtain from the present composition.By aeration, tiny air balls is sneaked in the raw material, and raw material keeps the ability of these bubbles to determine the tolerance of product.Most of breast systems and lipid product, fatty compound wherein helps to form capsule and keeps air bubble, but these products also depend on the use stabilizing agent undoubtedly, and so the more sugar and cellulose family natural gum are kept air bubble.But the most prior art product just softens and melts after placing room temperature, and so air bubble is with regard to the product of freely overflowing.
By comparison, most of embodiment of the present invention even can not remain on the vast scale air bubble in the aerated product with adding stabilizing agent yet.The embodiment that has mixed the thickening binder composition demonstrates bigger tolerance.In the gas replenishment process that product is freezing, best 0 ℃ or when lower, can observe the stability of catching air bubble sometimes increases.Therefore the stationarity of air bubble and fruit composition requires to form stable sealing to the composition composition long period around air bubble, also can be observed the impact effect of others for this reason, especially uses the situation of thickening base-material.
Most of embodiment of the present invention (as the ice cream product) at room temperature can soften when exposing, but still can keep the air bubble of catching of its profile and reservation vast scale.This is a big advantage of product, can extensive use in the product that reduces freezing requirement greatly.If possible, most of ice cream series products still need to preserve and treat by the same mode of traditional ice cream.
Embodiment 1
This example provides the confectionery composition that is used to form gravity die ice cream series products subsequently, this routine non-dairy sweet food contains the thickening base-material of taking from Actinidia fruit, said composition also comprises the plant base-material carbohydrate additive (as previously mentioned) of at least a interpolation, and the sweetener that adds.
To this instantiation of present description, comprising a kind of plant base-material carbohydrate additive, it can provide very gratifying gravity die ice cream product.Apple is used as plant base-material carbohydrate additive in this example, but aforementioned other plant material also can use or mix.
The preparation of A base-material
This routine base-material comprises Kiwi berry (having removed seed and skin), and it forms neutral relatively and tasteless binder composition.The base-material preparation generally is that fruit is handled through multistep, comprises and take off flavor, the very fine grain puree state of one-tenth tool in small, broken bits that the boiling of fruit can be used as the independent step in the processing, but also can realize in taking off the flavor process.
The base-material preparation is summarized as following steps:
1. preferred maturity Kiwi berry, Brix Scale＜Brix〉is 13-15.Sugar content also can not use at the fruit of above-mentioned scope, but needs to do some improvement to adding the sugar amount in following process.
2. remove the hair and/or the skin of Kiwi berry, this step can be delayed, and perhaps only removes rare hair in this stage.
3. then fruit is heated, but should not be heated the long time (several hours or longer) can have a negative impact to the viscosity increase characteristic of base-material because be heated.For example, the water-bath that whole fruit can be put into (general 92-98 ℃) more than 80 ℃ kept about 2-5 minute, perhaps was heated fully until the fruit center.
4. fruit is placed a period of time, and most of during this period volatilization composition is overflowed from fruit, and self also slowly cools off.There is most of waste heat when being subjected to overheated heap fruit to place vat when this.Generally allow fruit place 20-40 minute.
5. fruit, can be finished in this step if does not remove the peel the front by one-tenth puree in small, broken bits.In small, broken bitsly generally can finish in the fruit precise machining device, this device is by sieve extruding Kiwi berry pulp, and the sieve of this model (being generally 0.8-1.0 millimeter or littler) is enough to remove seed usually from the puree of extruding.
Preferably thereby fruit wants the abundant all even tool of gained puree that makes in small, broken bits than granule; bulky grain meeting damage taste appears to the smooth and impression cream feature; therefore if necessary; can to pulp do further to shear or processing in small, broken bits so that the abundant little particle of puree tool; and consequent confectionery composition just has pleasant sense of taste; but needn't prepare meticulous particle in all cases;＜can further reduce granular size〉because in the subsequent step of preparation confectionery composition, also can carry out shear history, it should be noted that shearing too much in the material also can make puree viscosity increase to undesirable degree.
6. the gained puree is through taking off the flavor device to remove residual or residual major part volatilization fragrance/flavor component.The selective use of this step is if but need acquisition to want the neutral relatively base-material of perfuming, the recommended use of this step subsequently.Must guard against puree was heated long-time because so just can not get the thickening base-material, if above-mentioned situation still can obtain acceptable ice cream product, but second-rate.If need comprise the step that concentrates base-material, then should carry out (as short time high temperature) as far as possible fast, have a negative impact otherwise can increase feature to the viscosity of binder composition.
7. the gained binder composition is applicable to confectionery composition usually thus.But also can further select step.They comprise by the decolouring of the puree of standard technology handles, and this step can be taken off in flavor or the processing other stage at puree and finished, and notes avoiding the degraded of pulp base-material composition once more, and this composition will be to confectionery thickening subsequently.
Another select that step is pasteurize, sterilization, superhigh temperature (UHT) is handled or handle base-material with suppress microbiologic population's growth, can save like this to store and transportation in to the freezing requirement of product.
9. another selection step is the pH value that changes base-material, Kiwi berry acidity is very high, therefore its pH value a little need raise, pH value changes the result of the processing method that can be used as the preparation binder composition in some cases, and the component of Jia Ruing can make the pH value of base-material recover approaching natural fruit that can be mixed thus.Various chemicals with the raising pH value also can add.
10. the preparation binder composition also can comprise sugar and sweetener, according to the preparation method of embodiment of the invention confectionery composition, generally will add sugar and sweetener, and binder composition adds sugar and here do not go through.
B. sweetener/sugar
The preferred carbohydrate that uses comprises granulated sugar, fructose and maltodextrin, also can use other carbohydrate, comprise artificial sweetening agent, but sugar or sweetener generally contains monose and/or polysaccharide.
The Kiwi berry Brix Scale that the desired sugars amount is used for base-material influences, and promptly whether has added sugar in the base-material preparation process.Sweetener, as be used for the 2-30% of resulting composition weight the sugar of the present composition.Though some solid content can be provided by plant base-material carbohydrate additive, carbohydrate also is used to increase total solids content.Carbohydrate also plays further effect, because there is contact between pectin and the granulated sugar (and other carbohydrate), promptly sugar can strengthen or influence the adhesive force that base-material becomes pectin substance in the carbohydrate additive.
The great material of sugariness, as asccharin, Sai Kelaimeituo and albumen base-material sweetener, as aspartame, as if thaumatin and monellin invalid to the present invention, not excessive needs can add above-mentioned sweet substance when regulating confectionery composition total solid amount, for example reduce sugared content so that increase the ratio (thereby increasing string amount etc.) of plant base-material carbohydrate additive.
Another Consideration is that some carbohydrate has dissolubility in various degree, is easy to crystallization (therefore can damage the cream quality of product).For example, in some cases, granulated sugar can form converted product, and this can change the feature of products obtained therefrom.Therefore, in each embodiment, when particularly containing at high proportion sugar, should only not rely on granulated sugar as unique sugared source.In a preferred embodiment, maltodextrin contains 1-28% weight, and other carbohydrate is used for reaching the balance of adding sugar as granulated sugar.This specification aft section will provide some examples.
C. plant base-material carbohydrate additive
Usually, this class material belongs to puree type composition, and they are used to increase the total solids content of composition, can use to be purchased puree, and its base-material is an apple, and tool is than the fine fibre particle.If fiber grain meeting damage taste is to the impression of cream proterties; so preferably from the carbohydrate raw material of adding, remove this fiber, this generally comprise with adding raw material through sieving or removing by filter bulky grain or further in small, broken bits and shear and reduce mean particle size.
Institute adds the best essentially no fragrance of plant base-material carbohydrate raw material, color or smell, unless it is fragrant to need these features that finished product is composed.Add plant base-material carbohydrate raw material requirement be similar to the requirement of binder composition in many aspects.Pectous plant material (as apple) helps increasing the pectin amount that base-material itself exists, and this will improve the tolerance of some Puffer-type product, but also be suitable for not using the situation of thickening base-material.
Because the Actinidia base-material does not generally need through concentration step (but thickening base-material needs), institute adds plant base-material carbohydrate raw material makes confectionery composition reach the total solid percentage composition as a kind of mode.Apple and many other raw materials of being used to prepare the carbohydrate additive are not subjected to the influence of a Kiwi berry difficult problem, thus can obtain a series of solid content percentage, and then confectionery composition produced according to the present invention can provide bigger flexibility to the user.
D. stabilizing agent
The use stabilizing agent helps to improve the viscosity of composition, but in most of embodiment, base-material can produce sufficient stabilizing agent effect usually and get rid of the interpolation stabilizing agent.At least gravity die ice cream product is not needed to add stabilizing agent, but can contain the receptible emulsifying agent of food industry specialities.
E. add liquid
Mix liquid in the composition and make the total solids content variation.The liquid of common interpolation is water, but also can add fruit syrup and concentrate, and especially they provide fragrance effects can for the composition that forms.The various compositions that contain in the confectionery composition can mix in the liquid before adding.
F. other additive
Confectionery composition can comprise a certain amount of selectivity batching, these materials generally are the sense of taste or the visual attractions that is used for increasing product, and they comprise as spices, pigment, acidulant, nut, vitamin, anticorrisive agent, structurally-modified material, flavouring, fruit syrup or the like.
G. preparation of compositions
The concrete content of the present composition can be different, and an example is non-dairy dessert composition, and its composition comprises (by 100% gross weight):
1-40% takes from the soluble fruit solids of Actinidia fruit;
0-50% takes from the soluble fruit solids (as defined herein) of other fruit;
2-30% contains the sweetener of monose and polysaccharide;
25-65% water;
The acidity regulator that 0-0.5% adds;
The flavouring agent that 0-5% adds;
Above other material not to be covered of 0-15%.
Above-mentioned composition can comprise the monose of 2-15%, and it both can add, and also can exist in the various compositions.
Another kind of confectionery composition of the present invention forms (umber meter by volume) by following composition mixing:
The Brix Scale that 5-60 takes from Actinidia fruit is 40 base-material, presses this paper definition;
The plant base-material carbohydrate additive that 0-80 adds is pressed this paper definition;
The monose that 0-20 adds;
The non-monose sweetener that 0-20 adds;
The stabilizing agent that 0-5 adds is pressed this paper definition;
The 0-75 diluent.
The above-mentioned composition total solids content is 10-60%, and when composition will be made gravity die ice cream product, its content range was limited in 30-45%.The gratifying gravity die ice cream product of the present invention preparation is usually in the 34-38% scope, but also often do not run in the content value of this scope.
Embodiment 1 composition is characterised in that typically they often contain the 30-50% solid content, and it takes from the base-material of Actinidia fruit.This percentage generally is equivalent to 15 Brix Scale base-materials (be solid content be similar to the base-material of 45 Brix Scales of the ripe Kiwi berry of common 15 Brix Scales or suitable Actinidia fruit-for example can be with 2 parts of water towards rare 15 Brix Scale equivalent amount that obtain).Identical embodiment also comprises the plant base feed additives that 30-50% adds, and they are similarly 15 Brix Scales.
Embodiment 1 typical another feature is that its sugared content generally all surpasses 25 Brix Scales, but sugared content relates generally to individual taste problem, so manufacturer will change sugared content undoubtedly.Fruit and other raw material used in the base-material generally all contain sugar, and some carbohydrate can increase the performance of pectin in the base-material sometimes as stabilizing agent.Therefore most of embodiment advise using 25 Brix Scales or higher sugared content.
The ratio of granulated sugar and monose can change to some extent, but need avoid contingent conversion reaction, and this can have a negative impact to the performance of product in some cases.The ratio of granulated sugar and monose (overall weight percent in the composition) is generally 50% or lower.
During according to embodiment 1 preparation composition, the required ratio of base-material should be selected.Add incense products as making, then should in preparation process, in binder composition, remove a large amount of fragrance and smell as far as possible.
But find that in test residual Kiwi berry fragrance has strengthened the most fruits flavor.
The apple butter of required ratio is sneaked in the base-material, and it can be to be purchased product, and about 40 Brix Scales generally are provided.Obtain the product of typical cream feature if desired, then further sieve and in small, broken bits in this step, thereby reduce the granular size of soluble composition, this composition is generally fruit fiber.Mean size is generally less than 0.8 millimeter, is more preferably less than 0.2 millimeter, but taste is subjective, and the suitable blending method of suggestion employing is tested with food and sampled when therefore making composition.
Will mix sugar in the raw material and mix, but if desired, sugar requires predissolve in the liquid of any interpolation, these liquid comprise water and other diluent, liquid sweetener and the fruit syrup that is used for blending.
Although also mix puree, spices mainly relies on fruit syrup.For example can comprise the general 10-20% of 1-30%(, account for total composition weight) strawberry slurry or mud as flavouring agent.To without fruit with according to the taste requirement of particular market, ratio can be different from above-mentioned scope.Whole fruit slice also can mix wherein, if preparation ice cream product, big chankings is sneaked into after being preferably in the ice cream whipping procedure.
Thus obtained confectionery composition is used as the base-material of other products subsequently, referring to embodiment 2.
Embodiment 2
The confectionery composition that adopts embodiment 1 similar methods to obtain can be used for the production of various food, the preparation of ice cream product is described in embodiment 3, but this confectionery composition also can be used for the production of other food, the for example production of mayonnaise like products, but solid content generally is different from embodiment 1, and these row are preferred values of system ice cream product.Mayonnaise has various denseness, and its solid content, base-material ratio and its thickening capabilities all will influence the solid content of product.What cause concern is that high-viscosity products such as mayonnaise need use the thickening base-material, thereby produces aeration by homogeneous or cutting operation, to produce required thickening effect.
Therefore generally do not need to make the sweet food product for mayonnaise, can reduce and contain sugared ratio, rely on base-material and plant base-material carbohydrate additive to obtain required solid content simultaneously.
Not all mayonnaise all needs to be derived from the fruit aroma feature that adds component, so base-material should carry out the degree of depth and takes off flavor.Plant base-material carbohydrate raw material can also be introduced taste profile equally, so use plant base-material carbohydrate additive to take off flavor and/or to take off perfume (or spice) through the degree of depth.Raw material can be selected the very useful taste of (to product) tool or have the kind of taste hardly.For example potato and other root piece plant are considered to the main plant source of carbohydrate additive.Nut is also at the row of consideration, because the fragrance characteristic that their produce is very useful to the numerous food product that uses mayonnaise, the vegetable oil that many nuts contain is catchy equally, because also oil-containing of most of mayonnaise products.Use the wide range of preparing product of the present invention,,, therefore use the present invention can obtain a large amount of different prescriptions because the scope of general system mayonnaise is very wide as the system mayonnaise.Main potential advantages in the cards are to prepare mayonnaise without dairy products basically, but can both the newborn many features of making mayonnaise of simulation very easily.
The method of describing by embodiment 1 can obtain other possible food from confectionery composition, i.e. bakery product (cake and bread), all or part of replacement of cream, butter and egg and so on component in its composition.The technology of the imitated dairy products cream feature of the present invention helps to produce the product of similar these materials.
Another possible food is the fruit aerosol, and this all depends on the use of thickening base-material.
Embodiment 3
Embodiment 3 has described from confectionery composition and has prepared gravity die ice cream product, and said composition can be by embodiment 1 preparation.Being purchased the Kiwi berry puree can use, but effect is good not as the thickening base-material.Soft type composition can prepare by the mode of gravity die prescription, but soft type prescription generally typically has than impact at lower dosage of solids.For example in applicant's testing, typical gravity die prescription has the solid content of 34-38%, and soft type prescription has 32-36%.It should be noted that these percentages only determine by embodiment that only representative is suitable for the usual range of specific products rather than a kind of qualification of strictness.
By gravity die ice cream specific product solid content of the present invention is 34-38%, and its composition comprises:
20-30 weight portion Kiwi berry base-material
12-20 weight portion apple butter
4-10 weight portion maltodextrin
20-30 weight portion sucrose
The 0-5 weight portion is used to compose fragrant other fruit (puree or pulp)
0-2 weight portion stabilizing agent
0-2 weight portion flavor compositions
-weight portion reaches the water or the liquid of required total solids content.
The above-mentioned composition of the present invention's preparation mode of breast system ice cream precursor routinely carries out general ice cream manufacturing processing, this generally comprises composition stirring and cooling, physical term refers generally to the shearing and the inflation of composition, two kinds of effects combine and produce thickening power final formation in the ice cream product, and the thickening power major part is freezing result rather than the result who shears tackify.Ice cream processing needs some ice crystals to form usually, so require freezingly, but the ice crystal of the most of embodiment formation of the present invention is less, tongue is imperceptible.Because the ice crystal size is subjected to the influence of ice cream manufacturing process.So generally should reduce to generate the size of ice crystal, existing ice cream manufacturing process generally can be applicable on the confectionery composition, generates gratifying ice cream series products.
Swell increment generally is greater than 10%, but the ice cream product is generally 40% or bigger swell increment, and the typical range of gravity die product is 40-120%.
The result is gravity die ice cream product (only being suitable for the optimum condition of soft type prescription) normally.Because the processing of inflation operation, the feature of product is wherein to have caught a large amount of air bubbles usually.In the test that the applicant did, described air bubble size is more even than many breast system ice cream products, and this helps to produce the cream illusion to consumer's the sense of taste, and therefore, the cream proterties of many confectionery compositions of the present invention strengthens by the product inflation.Comprise the numerous food product of the mayonnaise that embodiment 2 discusses, if desired, all can inflate so that further increase the cream illusion of product.
Another feature of the many aerated products of the present invention is that air bubble is more stable, and is more stable than breast system product.The many products of the present invention present very high tolerance, require to boil product in some cases to destroy air bubble wherein.The lower freezing conditions of many product requirements of the present invention, and the better keeping property of tool at room temperature.Gravity die ice cream product and breast system ice cream product are placed under the room temperature relatively, and breast system ice cream finally can melt and lose the air bubble of catching of vast scale, can not obtain after freezing again and identical ice cream product originally.Therefore compare down, the gravity die formulation product subsides hardly, can keep the vast scale air bubble, even after breast system ice cream melts substantially, non-dairy base-material product is still as ice cream product taste.By this specification, the potential advantages that can give realization it will be apparent to those skilled in the art that for example, mayonnaise products is difficult for segregation or weakens.The present composition can also be as the improvement thickener of existing food.
Embodiment 4
This example is utilized the binder composition of prior art processing or the binder composition of processing by embodiment 1 describing method.Binder composition is 40 equivalent Brix Scales (generally comprising about 45% total solid amount) in the following example, but Brix Scale is 30 to 45 also can accept usually.The apple butter that is used as the carbohydrate additive is about 38Brix(and generally comprises about 30-35% total solid amount).The fruit muddy that adds is preferably answered tool 25% solids content or higher.Granular size preferably can be passed through 0.8 mm sieve or littler.The concentrate of these compositions also can use, but contained ratio need recomputate, and is benchmark with brix value or solid content generally.
Composition generally comprises:
30-40 weight portion 40 equivalent Brix Scale Kiwi berry purees
30-50 weight portion apple butter
25-35 weight portion sugar
Add liquid in the above-mentioned composition and regulate total solids content, or more preferably be 33-38% to 33-42%.Institute adds liquid and comprises water, and perfuming fruit juice, other fruit muddy also can be used as flavouring agent, also can comprise spice, pigment, spices, fumet and other selectivity batching.
Carbohydrate comprises the monose of granulated sugar and maltodextrin one class, and at least 20% sugar that adds is monose.
Resulting composition adopts the conventional method processing of making ice cream or frogurt, and inflation generally will make the product swell increment be enough to reach more than 40%, general 40-120%.The result is a gravity die ice cream product.
Embodiment 5
Basically Gan Zao product also can prepare, and it recovers moisture content in following process.Confectionery composition generally by existing technology drying, will represent its most of performance when recovering moisture content.The applicant has successfully tested freeze drying, and thinks that spray-drying and roller drying equally can successes.
Various aspects of the present invention are only described by embodiment, but the improvement that should know thus to be done and increase the scope that can not exceed the claims definition.
Claims (42)
1, a kind of non-dairy confectionery composition, it contains the base-material of taking from Actinidia fruit, and described composition comprises following at least a:
A) the plant base-material carbohydrate additive of Tian Jiaing is pressed this paper definition;
B) sweetener of Tian Jiaing is pressed this paper definition;
2, non-dairy confectionery composition as claimed in claim 1, wherein said base-material show as viscosity when being subjected to shearing force or shearing force and inflation acting in conjunction to be increased.
3, non-dairy confectionery composition as claimed in claim 1, its total solids content is 10-60%.
4, non-dairy confectionery composition as claimed in claim 1, its total solids content is 30-45%.
5, non-dairy confectionery composition as claimed in claim 1, its viscosity in the time of 20 ℃ greater than 2500CP.
6, as each described non-dairy confectionery composition of claim 1-5, wherein comprise following a kind of at least:
The flavouring agent of-interpolation;
The pigment of-interpolation;
The diluent of-interpolation;
The inserts of-interpolation;
7, as each described non-dairy confectionery composition of claim 1-5, wherein plant base-material carbohydrate additive comprises fruit muddy.
8, non-dairy confectionery composition as claimed in claim 7 wherein comprises the puree of taking from apple.
9, as each described non-dairy confectionery composition of claim 1-5, the sugar content of wherein said plant base-material carbohydrate additive is greater than 30 Brix Scales.
10, as each described non-dairy confectionery composition of claim 1-5, the solid content of wherein said plant base-material carbohydrate additive is greater than 25% weight.
11, as each described non-dairy confectionery composition of claim 1-5, wherein said interpolation sweetener comprises monose.
12, non-dairy confectionery composition as claimed in claim 11, wherein said interpolation sweetener comprises maltodextrin.
13, non-dairy confectionery composition as claimed in claim 11, contents of monosaccharides is greater than granulated sugar content in the wherein said composition.
14, as each described non-dairy confectionery composition of claim 1-5, comprising the stabilizing agent that adds, this stabilizing agent comprises one of group down at least: pectin, polysaccharide gum, agar, gelatin and food-grade acid stabilizing agent.
15, as the non-dairy ice cream product of each described composition of claim 1-5, it is inflated to swell increment is 40% or bigger.
16, the non-dairy ice cream product of composition as claimed in claim 15 is cooled to 0 ℃ or lower in gas replenishment process.
17, a kind of non-dairy confectionery composition, its composition comprises (total amount 100%):
1-40% takes from the solvable and soluble fruit solids of Actinidia fruit;
0-50% takes from the solvable and soluble fruit solids of other fruit;
2-30% contains the sweetener of monose and polysaccharide;
25-65% water;
The acidity regulator that 0-0.5% adds;
The flavouring agent that 0-15% adds;
Above other material not to be covered of 0-15%.
18, non-dairy confectionery composition as claimed in claim 13 is comprising maltodextrin.
19, non-dairy confectionery composition as claimed in claim 17, it is inflated to swell increment is 40% or bigger.
20, a kind of non-dairy confectionery composition comprises following composition, by volume umber (Pbv):
5-60 pbv takes from the base-material of Actinidia fruit;
The plant base-material carbohydrate additive that 0-80 pbv adds is pressed this paper definition;
The monose that 0-20 pbv adds;
The non-monose sweetener that 0-20 pbv adds;
The stabilizing agent that 0-5 pbv adds is pressed this paper definition;
0-75 pbv diluent.
21, non-dairy confectionery composition as claimed in claim 20, its total solids content is 30-45%.
22, non-dairy confectionery composition as claimed in claim 20, wherein said base-material show as viscosity when being subjected to shearing force or shearing force and inflation acting in conjunction to be increased.
23, non-dairy confectionery composition as claimed in claim 20, wherein the sweetener of at least 20 parts by volume interpolation comprises the monose and the non-monose sweetener of interpolation.
24, as each described non-dairy confectionery composition of claim 20-23, it is inflated to swell increment is 40% or bigger.
25, non-dairy confectionery composition as claimed in claim 24, wherein the non-dairy composition passes through a kind of at least:
-homogeneous;
-high shear force is enough to reduce mean particle size;
-freezing.
26, a kind of smooth cold food ice cream product comprises 30-40 weight portion Kiwi berry base-material, and its Brix Scale is 30 to about 45;
Suitable 30-50 weight parts water puree, its total solids content is 30% to about 35%;
The sugar that the 25-35 weight portion adds, and
The institute that regulates total solids content adds liquid, and weight is 33-42%;
This product does not contain the stabilizing agent of interpolation, has wherein sneaked into sufficient air and has made swell increment reach 40% at least.
27, product as claimed in claim 26, wherein soluble particle can pass through 0.8 mm sieve.
28, a kind of method of making the non-dairy confectionery composition comprises the steps:
Base-material from the acquisition of Actinidia fruit;
With described base-material and following at least a kind of the mixing;
A) the plant carbohydrates additive of Tian Jiaing is pressed this paper definition;
B) sweetener of Tian Jiaing is pressed this paper definition;
29, method as claimed in claim 28, wherein the base-material preparation may further comprise the steps:
-peeling;
At least heated 2 minutes in the water-bath that the immersion of-fruit is 80 ℃;
After-the heating, fruit is remained stationary;
-fruit is in small, broken bits.
30, method as claimed in claim 28, wherein the base-material preparation at least also comprises the steps:
-decolouring;
-Tuo flavor;
-change pH value;
-filter or filter to remove seed, hair and the skin that exists.
31, method as claimed in claim 28, showing viscosity when wherein base-material is subjected to shearing force or shearing force and air effect increases.
32, method as claimed in claim 28 wherein selects to make the product total solids content of generation from 10-60% to the component ratio.
33, method as claimed in claim 32 wherein selects to make the product total solids content of generation from 30-45% to the component ratio.
34, as each method of claim 28-31, wherein contain enough monose and polysaccharide mixing sweetener, account for more than 20% of composition weight.
35, as the described method of claim 28-31, comprising heat treatment step.
36, method as claimed in claim 35, wherein said heat treatment comprise superhigh temperature processing or pasteurising step.
37, a kind of preparation method of non-dairy ice cream confectionery composition comprises each described method of claim 28-32 and the non-dairy confectionery composition that comes is inflated and a following at least step process:
-homogeneous;
-high shear force is enough to reduce mean particle size;
-freezing;
38, the preparation method of non-dairy ice cream confectionery composition as claimed in claim 37, wherein to be inflated to swell increment be 40% or bigger to composition.
39, press the non-dairy ice cream confectionery composition of the described method of claim 38.
40, the non-dairy confectionery composition of describing for reference as contained embodiment basically.
41, the ice cream product of describing for reference as contained embodiment basically.
42, basically as contained embodiment be manufacture method with reference to the non-dairy confectionery composition of describing.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ243986A NZ243986A (en) | 1992-08-17 | 1992-08-17 | Dairy substitute whose viscosity increases under shear force, made by filtering and deodourising kiwifruit pulp |
| NZ243986 | 1992-08-17 | ||
| NZ243987A NZ243987A (en) | 1992-08-17 | 1992-08-17 | Non-dairy dessert composition made from a kiwifruit derived base, plant based carbohydrate and added sweetener |
| NZ243987 | 1992-08-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1091250A true CN1091250A (en) | 1994-08-31 |
Family
ID=26651103
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93118338A Expired - Fee Related CN1058379C (en) | 1992-08-17 | 1993-08-17 | Food composition derived from fruit of genus actinidia |
| CN93118339A Pending CN1091250A (en) | 1992-08-17 | 1993-08-17 | Non-dairy ice cream product and production method thereof |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93118338A Expired - Fee Related CN1058379C (en) | 1992-08-17 | 1993-08-17 | Food composition derived from fruit of genus actinidia |
Country Status (4)
| Country | Link |
|---|---|
| EP (2) | EP0654969A1 (en) |
| CN (2) | CN1058379C (en) |
| AU (2) | AU4764293A (en) |
| WO (2) | WO1994004043A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115484828A (en) * | 2020-03-03 | 2022-12-16 | 可口可乐公司 | Fat-free non-dairy cream composition |
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|---|---|---|---|---|
| JP2002515747A (en) * | 1996-07-23 | 2002-05-28 | クエスト・インターナショナル・ビー・ブイ | All natural ice cream |
| GB0221565D0 (en) * | 2002-09-17 | 2002-10-23 | Unilever Plc | Frozen aerated products |
| CN102106388B (en) * | 2009-12-23 | 2012-12-26 | 光明乳业股份有限公司 | Acidic milk powder and preparation method thereof |
| WO2012112700A2 (en) * | 2011-02-15 | 2012-08-23 | Cornell University Cctec | Hydrocolloid stabilized dehydrated food foam |
| ES2409086B1 (en) * | 2011-12-20 | 2014-04-29 | Expafruit, S.A. | FRUIT DESSERT WITH FLAN TEXTURE AND OBTAINING PROCEDURE. |
| RU2546255C1 (en) * | 2013-11-20 | 2015-04-10 | Олег Иванович Квасенков | Method for production of milk-and-coffee ice cream (versions) |
| RU2544487C1 (en) * | 2013-12-05 | 2015-03-20 | Олег Иванович Квасенков | Method for production of milk-and-coffee ice cream (versions) |
| RU2544522C1 (en) * | 2013-12-09 | 2015-03-20 | Олег Иванович Квасенков | Method for production of dairy ice cream with egg (versions) |
| RU2543808C1 (en) * | 2013-12-10 | 2015-03-10 | Олег Иванович Квасенков | Method for production of creme brulee dairy ice cream (versions) |
| RU2543803C1 (en) * | 2013-12-20 | 2015-03-10 | Олег Иванович Квасенков | Method for production of creamy ice cream (versions) |
| RU2544080C1 (en) * | 2013-12-27 | 2015-03-10 | Олег Иванович Квасенков | Method for production of creme brulee creamy ice cream (versions) |
| RU2545591C1 (en) * | 2014-01-27 | 2015-04-10 | Олег Иванович Квасенков | Method for production of cream-and-coffee ice cream (versions) |
| RU2544574C1 (en) * | 2014-02-20 | 2015-03-20 | Олег Иванович Квасенков | Plombier production method (versions) |
| RU2545572C1 (en) * | 2014-02-20 | 2015-04-10 | Олег Иванович Квасенков | Plombier production method (versions) |
| RU2554414C1 (en) * | 2014-04-25 | 2015-06-27 | Олег Иванович Квасенков | Method for production of "morozko" plombier (versions) |
| RU2554418C1 (en) * | 2014-05-08 | 2015-06-27 | Олег Иванович Квасенков | Method for production of "morozko" plombier (versions) |
| RU2554417C1 (en) * | 2014-05-08 | 2015-06-27 | Олег Иванович Квасенков | Method for production of "morozko" plombier (versions) |
| RU2554416C1 (en) * | 2014-05-08 | 2015-06-27 | Олег Иванович Квасенков | Method for production of "morozko" plombier (versions) |
| RU2557714C1 (en) * | 2014-05-20 | 2015-07-27 | Олег Иванович Квасенков | Method for production of "morozko" plombier (versions) |
| RU2557222C1 (en) * | 2014-05-20 | 2015-07-20 | Олег Иванович Квасенков | Method for production of "malvina" creamy ice cream (versions) |
| RU2555154C1 (en) * | 2014-05-23 | 2015-07-10 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2555160C1 (en) * | 2014-05-23 | 2015-07-10 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2557223C1 (en) * | 2014-05-23 | 2015-07-20 | Олег Иванович Квасенков | Method for production of "antarktida" ice cream (versions) |
| RU2551524C1 (en) * | 2014-07-24 | 2015-05-27 | Олег Иванович Квасенков | "coffee" ice cream production method (versions) |
| RU2551537C1 (en) * | 2014-07-24 | 2015-05-27 | Олег Иванович Квасенков | "coffee" ice cream production method (versions) |
| RU2551543C1 (en) * | 2014-07-24 | 2015-05-27 | Олег Иванович Квасенков | "coffee" ice cream production method (versions) |
| RU2551525C1 (en) * | 2014-08-04 | 2015-05-27 | Олег Иванович Квасенков | Method for production of "milk-and-protein" ice cream (versions) |
| RU2551528C1 (en) * | 2014-08-04 | 2015-05-27 | Олег Иванович Квасенков | Method for production of "milk-and-protein" ice cream (versions) |
| RU2551522C1 (en) * | 2014-08-07 | 2015-05-27 | Олег Иванович Квасенков | Method for production of "milk-and-protein" ice cream (versions) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01165347A (en) * | 1987-12-22 | 1989-06-29 | Kibun Kk | Jelly like fruit pulp and preparation thereof |
| FR2641674B1 (en) * | 1989-01-17 | 1991-04-26 | Aditec | FOURTH-RANGE PLANT FOOD PRODUCT, BASED ON FRUITS AND / OR VEGETABLES |
| FR2649299A1 (en) * | 1989-07-07 | 1991-01-11 | Sias Mpa | Food products reconstituted in gel form and process for preparing them |
| EP0408374A3 (en) * | 1989-07-12 | 1992-12-09 | Ernest Douglas Sanders | Confectionery articles consisting of filled fruits |
| NZ235205A (en) * | 1989-09-07 | 1992-04-28 | Commw Scient Ind Res Org | Producing chlorophyll and other fractions from kiwifruit |
| NZ235972A (en) * | 1990-11-06 | 1995-04-27 | Amaranathan Balasingham | Fruit product by soft pulping after skin removal |
-
1993
- 1993-08-16 EP EP93918099A patent/EP0654969A1/en not_active Withdrawn
- 1993-08-16 EP EP93918098A patent/EP0789516A1/en not_active Withdrawn
- 1993-08-16 WO PCT/NZ1993/000069 patent/WO1994004043A1/en not_active Application Discontinuation
- 1993-08-16 AU AU47642/93A patent/AU4764293A/en not_active Abandoned
- 1993-08-16 AU AU47643/93A patent/AU4764393A/en not_active Abandoned
- 1993-08-16 WO PCT/NZ1993/000068 patent/WO1994004042A1/en not_active Application Discontinuation
- 1993-08-17 CN CN93118338A patent/CN1058379C/en not_active Expired - Fee Related
- 1993-08-17 CN CN93118339A patent/CN1091250A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115484828A (en) * | 2020-03-03 | 2022-12-16 | 可口可乐公司 | Fat-free non-dairy cream composition |
Also Published As
| Publication number | Publication date |
|---|---|
| WO1994004043A1 (en) | 1994-03-03 |
| WO1994004042A1 (en) | 1994-03-03 |
| AU4764293A (en) | 1994-03-15 |
| EP0789516A1 (en) | 1997-08-20 |
| EP0654969A1 (en) | 1995-05-31 |
| AU4764393A (en) | 1994-03-15 |
| CN1058379C (en) | 2000-11-15 |
| CN1089788A (en) | 1994-07-27 |
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