CN111417312A - 冷冻甜食组合物 - Google Patents
冷冻甜食组合物 Download PDFInfo
- Publication number
- CN111417312A CN111417312A CN201880076564.XA CN201880076564A CN111417312A CN 111417312 A CN111417312 A CN 111417312A CN 201880076564 A CN201880076564 A CN 201880076564A CN 111417312 A CN111417312 A CN 111417312A
- Authority
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- Prior art keywords
- frozen confection
- fat
- frozen
- protein
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical class CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical class OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- KHICUSAUSRBPJT-UHFFFAOYSA-N 2-(2-octadecanoyloxypropanoyloxy)propanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C(O)=O KHICUSAUSRBPJT-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
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- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
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- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 125000000913 palmityl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000223 polyglycerol Chemical class 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 229940071209 stearoyl lactylate Drugs 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
-
- 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
- A23G9/32—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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth 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)
Abstract
本发明涉及冷冻甜食组合物,其包含0wt%至5wt%的脂肪、0wt%至10wt%的蛋白质(脂肪与蛋白质之比小于1:1),以及乳化剂;其中所述冷冻甜食的均化预混物中的脂肪微滴的平均微滴尺寸d(3,2)小于0.6微米,并且在冷冻甜食产品的热激测试时观察到产品的收缩显著减少。
Description
技术领域
本发明涉及冷冻甜食组合物,其包含0wt%至5wt%的脂肪、0wt%至10wt%的蛋白质(脂肪与蛋白质之比小于1:1),以及乳化剂;其中所述冷冻甜食的均化预混物中的脂肪微滴的平均微滴尺寸d(3,2)小于0.6微米,并且在冷冻甜食产品的热激测试时观察到产品的收缩显著减少。
背景技术
常规的冰淇淋和相关产品含有组合物,所述组合物通常包含7-15wt%的脂肪;4-5wt%的乳蛋白;5-7wt%的乳糖;12-16wt%的其它糖;约0.5wt%的稳定剂、乳化剂和调味剂。固形物的总量通常为28-40wt%,并且含水量为60-72wt%。《冰淇淋科学》(The Scienceof Ice Cream),C.Clarke,RSC 2004,第39页。
冷冻甜食产品在贮存过程中的收缩可能是由多种因素引起的,包括压力和温度波动,也称为热激。据推测,在温度和压力变化时,冷冻甜食的气室(即离散的气泡)聚并而形成连续通道,导致收缩并最终导致产品结构的塌陷。导致收缩的一个因素是冷冻甜食产品的冷冻甜食组合物的稳定性丧失。冷冻甜食产品的稳定性可能归因于冷冻甜食组合物内存在固体脂肪颗粒。冷冻甜食的固体脂肪颗粒增加基质粘度并位于空气界面处,并且因此增加冷冻甜食组合物的稳定性。
由于冷冻甜食的脂肪含量有助于其稳定性,因此当降低冷冻甜食组合物的脂肪含量时,必须考虑由脂肪颗粒赋予的冷冻甜食的稳定性。一种改善脂肪减少的冷冻甜食组合物的稳定性的方法是利用高压均化法来制备冷冻甜食。US 6,156,367公开了可以通过将均化压力从150巴的常规压力提高到250巴或更高来制备零脂肪含量或低脂肪含量的冷冻甜食组合物并保持产品的高质量,即其稳定性。为了保持冷冻甜食的高质量,胶束蛋白与糖之比必须是特定的,即在组合物水相中胶束酪蛋白的含量为2wt%时,总糖含量必须至少为30wt%,在胶束酪蛋白为5wt%时,总糖含量必须至少为13wt%。
相应地,EP 0 641 168 B1公开了可以用具有相似性质的化合物代替脂肪和/或碳水化合物,即可以用具有比它们所代替的脂肪低的热值的碳水化合物代替脂肪。EP 0 641168 B1公开了零脂肪搅打冷冻甜点产品,其包含零脂肪、22wt%的糖,以及0.6-1.0wt%的多种不饱和甘油单酯乳化剂的组合。
已知的冷冻甜食产品如Halo Top(Halo Top)、Oppo(Oppo)和Koupe(Koupe)的脂肪与蛋白质之比分别为0.4:1;1.2:1;以及0.2:1。然而,观察到所有这三种产品在暴露于热激条件后均具有不良稳定性。不良稳定性观察为产品的收缩或包含冷冻甜食的冷冻甜食容器的容易减压。为了保持消费者质量标准,必须避免冷冻甜食组合物的收缩。
已令人惊讶地发现,如下组合物在热激测试后具有显著减少的收缩,所述组合物包含减少的糖含量,脂肪和蛋白质之比低于1:1,包含一种或多种乳化剂;其中所述组合物通过包括在200巴或更高的压力下均化的方法制备。
发明内容
本发明涉及冷冻甜食组合物,其包含0wt%至5wt%的脂肪、0wt%至10wt%的蛋白质,并且脂肪与蛋白质之比小于1:1,其中所述冷冻甜食组合物的均化预混物的脂肪微滴的微滴尺寸d(3,2)小于0.6μm。在冷冻甜食产品的热激测试后观察到产品的收缩减少。
具体实施方式
本发明涉及冷冻甜食,其包含乳化剂、0wt%至5wt%的脂肪,并且脂肪与蛋白质之比小于1:1,其中所述冷冻甜食组合物的均化预混物的脂肪微滴的平均微滴尺寸d(3,2)小于0.6μm。
本发明涉及冷冻甜食,其包含0wt%至5wt%的脂肪、0wt%至10wt%的蛋白质,并且脂肪与蛋白质之比小于1:1,其中所述冷冻甜食组合物的均化预混物的脂肪微滴的平均微滴尺寸d(3,2)小于0.6μm。
本发明涉及冷冻甜食,其包含0wt%至5wt%的脂肪、0wt%至10wt%的蛋白质、0wt%至10wt%的糖,并且脂肪与蛋白质之比小于1:1,其中所述冷冻甜食组合物在热激测试后的脂肪微滴的平均微滴尺寸d(3,2)小于0.85μm。优选地,平均微滴尺寸d(3,2)为0.60μm至0.85μm。优选地,平均微滴尺寸d(3,2)为0.70μm至0.85μm。优选地,平均微滴尺寸d(3,2)为0.75μm至0.85μm。
用于在冷冻甜食组合物中使用的脂肪、乳制品和非乳制品提供于《冰淇淋》(IceCream),H.Goff和R.Hartel,Springer,第7版,2013,第51-60页,以及《冰淇淋科学》(TheScience of Ice Cream),C.Clarke,RSC,2004,第45-48页。本发明涉及冷冻甜食,其包含0wt%至5wt%的脂肪、1wt%至5wt%的脂肪、1wt%至4wt%的脂肪、1wt%至3wt%的脂肪、1.5wt%至5wt%的脂肪、1.5wt%至4wt%的脂肪、1.5wt%至3wt%的脂肪。
蛋白质是指可从奶制品或植物来源获得的蛋白质;如脱脂奶粉;酪乳;酪乳粉;非脂乳固形物(MSNF);乳清蛋白;大豆蛋白;豌豆蛋白和燕麦蛋白。合适的蛋白质来源可见于《冰淇淋》(Ice Cream),H.Goff和R.Hartel,Springer,第7版,2013,第60-65页。本发明涉及冷冻甜食,其包含4.0wt%至15wt%的蛋白质、4.5wt%至12.5wt%的蛋白质、5wt%至10wt%的蛋白质、5wt%至12.5wt%的蛋白质、5wt%至15wt%的蛋白质、5.5wt%至10wt%的蛋白质、5.5wt%至12.5wt%的蛋白质、5.5wt%至15wt%的蛋白质。
糖是指冷冻甜食组合物的总糖含量。糖选自单糖、二糖、寡糖及其混合物。此类糖包括:蔗糖、果糖、葡萄糖和乳糖。在使用前,糖可以是晶体、粉末或糖浆形式。
冷冻甜食组合物包含0wt%至18wt%的糖、2.5wt%至18wt%的糖、2.5wt%至15wt%的糖、2.5wt%至12wt%的糖、2.5wt%至10wt%的糖、4wt%至18wt%的糖、4wt%至15wt%的糖、4wt%至12wt%的糖、4wt%至10wt%的糖、5wt%至18wt%的糖、5wt%至15wt%的糖、5wt%至12wt%的糖、5wt%至10wt%的糖。
冷冻甜食组合物还可包含0-0.2wt%的调味剂。固形物的总量通常为28-40wt%,并且含水量为55-72wt%。
冷冻甜食组合物还可包含甜味剂,所述甜味剂选自莱鲍迪苷A[也称为甜叶菊(Cargill Inc)];三氯蔗糖;安赛蜜(Nutrinova);糖醇及其混合物。糖醇包括赤藓糖醇、山梨糖醇、木糖醇、甘露糖醇、乳糖醇或其混合物。
冷冻甜食组合物还可包含可溶性葡萄糖纤维成分如Promitor(Tate&Lyle)。
脂肪与蛋白质之比小于1:1,这意味着冷冻甜食组合物中存在的脂肪的wt%量少于蛋白质的wt%。替代术语“条件是脂肪与蛋白质之比小于1:1”意在表示“脂肪与蛋白质之比小于1:1”的等同物。
本发明涉及冷冻甜食组合物,其包含的乳化剂与脂肪的wt%/wt%之比为0.07:1至0.3:1;0.08:1至0.25:1;0.10:1至0.20:1。乳化剂的定义见Arbuckle,W.S.,《冰淇淋》(Ice Cream),第4版,AVI出版公司,1986,第6章92至94页,并描述于《冰淇淋》(Ice Cream),H.D.Goff和R.W.Hartel,Springer,第7版(2013),第82-84页。
术语“乳化剂”意在包括不同乳化化合物的混合物。通常优选乳化剂包含至少40重量%的脂肪酸甘油单酯和至少20重量%的脂肪酸甘油二酯。用于甘油单酯和甘油二酯乳化剂的合适的脂肪酸可具有C16或C18链。冷冻甜食组合物包含0.05-1wt%的乳化剂、0.1-0.8wt%的乳化剂、0.2-0.6wt%的乳化剂。也可存在具有酯连接的脂肪酸(其也可以是(部分)不饱和的)的其他乳化剂,以及不具有酯连接的脂肪酸的乳化剂,如卵磷脂。
乳化剂选自饱和脂肪酸的甘油单酯和甘油二酯、部分饱和脂肪酸的甘油单酯和甘油二酯、聚甘油酯、山梨聚糖酯、硬脂酰乳酸盐(stearoyl lactylate)、乳酸酯、柠檬酸酯、乙酰化甘油单酯、二乙酰酒石酸酯、聚氧乙烯脱水山梨醇酯和卵磷脂及其混合物。
稳定剂的定义见Arbuckle,W.S.,《冰淇淋》(Ice Cream),第4版,AVI出版公司,1986,第6章84至92页。它们可以是例如刺槐豆胶、卡拉胶、瓜尔胶、明胶、羧甲基纤维素胶、果胶、褐藻胶产品及其混合物。优选地,冷冻甜食组合物包含选自瓜尔胶、LBG及其混合物的稳定剂。冷冻甜食组合物包含0.1wt%至1.5wt%的稳定剂、0.2wt%至1.0wt%的稳定剂、0.3wt%至0.8wt%的稳定剂。
冷冻甜食组合物是指通常通过包括以下步骤的方法制备的冷冻甜食组合物:
(a)预混物的均化;
(b)巴氏灭菌;
(c)冷却;
(d)冷冻和充气;
(e)挤出;和
(f)任选地深低温冷冻(deep freezing)。
预混物是指包含在步骤(a)之前(即在均化步骤之前)已混合的所有成分的冷冻甜食组合物。
本发明涉及冷冻甜食组合物,其中冷冻甜食预混物是经均化的。其中均化压力为200至400巴、200至300巴。
本发明涉及冷冻甜食组合物,其中膨胀率为60%至180%、80%至160%、100%至140%。膨胀率的计算和定义描述于《冰淇淋》(Ice Cream),H.D.Goff和R.W.Hartel,Springer,第7版(2013),第184-188页。
冷冻甜食组合物是指通过包括步骤(a)至(f)的方法制备的冷冻甜食组合物;其中将步骤(e)的产品包装在纸盒或纸筒内,并根据步骤(f)贮存。
热激条件是指温度循环条件,其中使冷冻甜食组合物经受波动的温度条件持续14天(2周)。温度条件在-20℃和+10℃之间波动。设计温度循环以加速冷冻甜食的一些关键劣化机制,例如冰再结晶、水分向蛋卷筒(cone)迁移、收缩。2周后产品劣化的程度类似于见于通过一般冷链的产品的劣化程度。
本发明涉及冷冻甜食产品,其中所述甜食在热激条件后显示出至多15vol%的收缩。本发明涉及冷冻甜食产品,其中所述甜食在热激条件后显示出0vol%至15vol%的收缩。本发明涉及冷冻甜食产品,其中所述甜食在热激条件后显示出0vol%至10vol%的收缩。本发明涉及冷冻甜食产品,其中所述甜食在热激条件后显示出0vol%至5vol%的收缩。
实施例
材料
-脱脂奶粉(Dairy Crest,Esher,Surrey,UK),蛋白质含量35%w/w
-可溶性葡萄糖纤维70R(Promitor;Tate&Lyle)
-乳蛋白浓度80%蛋白质SF K(Friesland Campina)
乳化剂的来源:
MDG 60%Mono Sat.:
-Grinsted甘油单酯和甘油二酯HP60(DuPont)
ο由可食用的、完全氢化的棕榈油制得的饱和脂肪酸的甘油单酯和甘油二酯:60%w/w甘油单酯(因此是饱和的);1%w/w不饱和甘油单酯(不饱和的)。
MDG 70%Mono Part.Sat.:
-Grinsted甘油单酯和甘油二酯PS222(DuPont)
ο由可食用的精制棕榈基脂肪和/或完全硬化的棕榈基脂肪制得的部分饱和脂肪酸的甘油单酯和甘油二酯:72%w/w甘油单酯(饱和的);
15%w/w不饱和甘油单酯(不饱和的)。
一般实验:
冷冻甜食制作:
冷冻甜食预混物的制备
通过将稳定剂和乳化剂添加到80℃的热水中,接着添加糖和甜味剂、蛋白质、奶油和调味剂来制备预混物(50kg)。
然后用板式热交换器将预混物加热至82℃,接着用两级阀均化器(APV CrepacoHomogeniser F-8831 3DDL)在250巴和均化压力的约10%的背压下进行均化。然后将预混物在82℃下巴氏灭菌25秒。用板式热交换器将混合物冷却至5℃,并在2℃下贮存直至进一步加工。
(i)冷冻甜食产品的制备
通过冰淇淋冷冻机[刮面式热交换器(APV M75)]对如上制备的预混物进行加工。所有冰淇淋均以每小时约40升的混合物通过量,在4巴的工作压力以及-5℃至-6℃的挤出温度下100%的膨胀率生产。将产品收集在500ml蜡纸箱或蜡纸筒中,并在-35℃的鼓风冷冻机中硬化2小时,然后在-25℃下贮存。
温度循环/热激测试:
从-25℃的储藏室中取出尺寸为L-145mm、W-90mm、H-38mm的500ml冰淇淋块,并如下重复温度循环:
步骤1:-20℃下11.5小时
步骤2:30分钟过冲至+10℃(将温度增加设置为每分钟+1℃)
步骤3:-10℃下11.5小时
步骤4:30分钟过冲至+10℃(仅在前20分钟将温度增加设置为每分钟
+1℃)
放置14天,然后在-25℃下进行评估。
设计温度循环以加速冷冻甜食的一些关键劣化机制,例如冰再结晶、水分向蛋卷筒迁移、收缩。2周后产品劣化的程度类似于见于通过一般冷链的产品的劣化程度。
平均脂肪微滴尺寸d(3,2)的测量
按照EP 1 094 718 B1[0024]-[0026]的“Mastersizer Method”测量平均脂肪微滴尺寸d(3,2)。
收缩的测量:
在温度循环后,打开容器并通过标尺测量冷冻甜食的体积自原始体积的损失,即,冷冻甜食从容器顶部和侧壁收缩的量,并且收缩以vol%估算。
表1:冷冻甜食组合物:
比较例E未观察到可见的收缩;但是,纸筒容易用手压缩。这意味着尽管打开产品时产品不显示可见的收缩迹象,但冷冻甜食的稳定性已降低。这是由于以下事实:发生了气室聚并,即发生了引起收缩的相同效果,但冷冻甜食具有粘和软的稠度。这种粘和软的稠度使组合物能够保持接近纸筒顶部的组合物覆盖,但是在纸筒中的组合物中,结构已经劣化,使得气穴形成并导致纸筒易于压缩。
实施例1表明,乳化剂为0.1-1.0wt%,脂肪为0wt%至5wt%,并且脂肪与蛋白质之比小于1:1;其中冷冻甜食组合物的均化预混物的脂肪微滴的平均脂肪微滴尺寸d(3,2)为0.6μm或更小,并且在热激条件下为0.8μm或更小。在热激条件后没有观察到收缩。
Claims (10)
1.冷冻甜食组合物,其包含乳化剂、4wt%至15wt%的蛋白质、2.5wt%至18wt%的糖、1wt%至5wt%的脂肪,并且脂肪与蛋白质之比小于1:1;其中所述冷冻甜食组合物的均化预混物的脂肪微滴的平均微滴尺寸d(3,2)为0.6μm或更小。
2.根据权利要求1所述的冷冻甜食组合物,其包含的乳化剂与脂肪之比为0.07:1至0.3:1。
3.根据权利要求1至2所述的冷冻甜食组合物,其包含0.1wt%至1.0wt%的乳化剂。
4.根据权利要求1至3所述的冷冻甜食组合物,其中所述乳化剂选自饱和及不饱和甘油单酯。
5.根据权利要求1至4所述的冷冻甜食组合物,其包含5wt%至15wt%的蛋白质。
6.根据权利要求1至5所述的冷冻甜食组合物,其包含2.5wt%至15wt%的糖。
7.根据权利要求1至6所述的冷冻甜食组合物,其包含糖,其中所述糖选自单糖、二糖、寡糖及其混合物。
8.根据权利要求1至7所述的冷冻甜食组合物,其中所述甜食在热激测试后显示出15vol%或更少的收缩。
9.根据权利要求1至8所述的冷冻甜食组合物,其中所述冷冻甜食组合物的所述脂肪微滴在热激测试后的平均微滴尺寸d(3,2)为0.70μm至0.85μm。
10.用于制备权利要求1至9所述的冷冻甜食组合物的方法,所述方法包括以下步骤:
(a)提供冷冻甜食组合物成分的预混物;
(b)在200-400巴的压力下均化所述预混物;
(c)巴氏灭菌;
(d)冷却;
(e)冷冻和充气;
(f)挤出;和
(g)任选地深低温冷冻。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP17203918.2 | 2017-11-27 | ||
EP17203918 | 2017-11-27 | ||
PCT/EP2018/082613 WO2019102017A1 (en) | 2017-11-27 | 2018-11-26 | Frozen confection composition |
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CN111417312A true CN111417312A (zh) | 2020-07-14 |
CN111417312B CN111417312B (zh) | 2023-07-07 |
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CN201880076564.XA Active CN111417312B (zh) | 2017-11-27 | 2018-11-26 | 冷冻甜食组合物 |
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US (1) | US20200375215A1 (zh) |
EP (1) | EP3716778B1 (zh) |
CN (1) | CN111417312B (zh) |
AU (2) | AU2018373919A1 (zh) |
BR (1) | BR112020010404A2 (zh) |
WO (1) | WO2019102017A1 (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1315834A (zh) * | 1998-07-07 | 2001-10-03 | 荷兰联合利华有限公司 | 制备充气冷冻食品的方法 |
CN1543314A (zh) * | 2001-08-17 | 2004-11-03 | �Ʒ� | 冷冻甜食 |
CN102655759A (zh) * | 2009-12-11 | 2012-09-05 | 克雷特农场工商联合公司 | 奶基替代物产品及其制造方法 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4542035A (en) * | 1984-03-16 | 1985-09-17 | The Pillsbury Company | Stable aerated frozen dessert with multivalent cation electrolyte |
US5084295A (en) * | 1990-02-02 | 1992-01-28 | The Procter & Gamble Company | Process for making low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel |
EP0641168B1 (en) | 1992-05-22 | 1996-12-04 | Unilever Plc | Zero fat whipped frozen dessert product |
HUP0000453A3 (en) | 1996-10-29 | 2001-02-28 | Unilever Nv | Method for the preparation of a foodstuff |
ES2363786T3 (es) * | 2005-04-19 | 2011-08-16 | Unilever N.V. | Procedimiento para la producción de productos de confitería aireados congelados. |
EP1967077B1 (en) * | 2007-02-26 | 2015-09-02 | Unilever PLC | Frozen aerated product comprising soy protein |
EA035392B1 (ru) * | 2015-01-20 | 2020-06-05 | Юнилевер Н.В. | Производство замороженных кондитерских изделий |
-
2018
- 2018-11-26 WO PCT/EP2018/082613 patent/WO2019102017A1/en active Search and Examination
- 2018-11-26 US US16/766,346 patent/US20200375215A1/en not_active Abandoned
- 2018-11-26 BR BR112020010404-3A patent/BR112020010404A2/pt active Search and Examination
- 2018-11-26 CN CN201880076564.XA patent/CN111417312B/zh active Active
- 2018-11-26 EP EP18811002.7A patent/EP3716778B1/en active Active
- 2018-11-26 AU AU2018373919A patent/AU2018373919A1/en not_active Abandoned
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2021
- 2021-10-05 AU AU2021245105A patent/AU2021245105B2/en active Active
Patent Citations (3)
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CN1315834A (zh) * | 1998-07-07 | 2001-10-03 | 荷兰联合利华有限公司 | 制备充气冷冻食品的方法 |
CN1543314A (zh) * | 2001-08-17 | 2004-11-03 | �Ʒ� | 冷冻甜食 |
CN102655759A (zh) * | 2009-12-11 | 2012-09-05 | 克雷特农场工商联合公司 | 奶基替代物产品及其制造方法 |
Non-Patent Citations (2)
Title |
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DUBEY: "Ice Cream Shrinkage A Problem for the Ice Cream Industry", 《JOURNAL OF DAIRY SCIENCE》 * |
PATEL: "Increasing the Protein Content of Ice Cream", 《JOURNAL OF DAIRY SCIENCE》 * |
Also Published As
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US20200375215A1 (en) | 2020-12-03 |
BR112020010404A2 (pt) | 2020-11-24 |
WO2019102017A1 (en) | 2019-05-31 |
AU2021245105A1 (en) | 2021-10-28 |
EP3716778B1 (en) | 2024-03-20 |
AU2021245105B2 (en) | 2023-05-18 |
CN111417312B (zh) | 2023-07-07 |
EP3716778A1 (en) | 2020-10-07 |
AU2018373919A1 (en) | 2020-06-11 |
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