CN112888314A - 包含涂层组合物的冷冻糖食以及用于制备该涂层组合物的方法 - Google Patents
包含涂层组合物的冷冻糖食以及用于制备该涂层组合物的方法 Download PDFInfo
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- CN112888314A CN112888314A CN201980069425.9A CN201980069425A CN112888314A CN 112888314 A CN112888314 A CN 112888314A CN 201980069425 A CN201980069425 A CN 201980069425A CN 112888314 A CN112888314 A CN 112888314A
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Abstract
本发明涉及一种用于涂覆冷冻糖食的组合物,所述组合物包含具有涂层组合物的涂层,以重量%表示(基于所述涂层的总重量计),所述涂层组合物包含40重量%至60重量%、优选43重量%至60重量%、更优选45重量%至50重量%的涂层中的总脂肪,30重量%至50重量%的磨碎的全坚果,所述磨碎的全坚果具有低于80微米、优选10微米至73微米的粒度,并且其中基于总脂肪计,涂层组合物中的总脂肪包含40重量%至60重量%的液体脂肪和60重量%至40重量%的硬化脂肪。本发明还涉及用于制备涂层组合物的方法。
Description
技术领域
本发明涉及一种用于涂覆冷冻糖食的组合物,尤其涉及用于坚果基涂层的组合物。本发明还涉及用于制备涂层组合物的方法。
背景技术
涂覆的冷冻糖食是深受消费者青睐的产品。涂层的质地和营养分布是消费者偏爱的驱动因素。
传统冰淇淋涂层是基于巧克力的,并且使用硬质脂肪如可可脂来实现所需的粘度、凝固和质地的功能。巧克力基涂层可用内含物形式的坚果块装饰以提供风味和酥脆质地。这些种类的涂层通常具有高水平的饱和脂肪酸(SFA)。
坚果基涂层存在于糖食中,但仅使用坚果肉而不使用油。这是因为油太柔软并且具有非常低的熔点。由于柔软的产品表面,向冷冻糖食施加在糖食中使用的坚果基涂层面临着许多困难。例如,涂层的固化需要长的凝固时间。此外,在不影响涂层外观的情况下对产品进行包装一直是困难的。
花生酱是熟知的用于面包等的涂抹酱等。花生酱包含经研磨的坚果和氢化油以向涂抹酱提供稳定性。
在冷冻糖食中,需要在冷冻食用时具有柔软感觉或质地的涂层。此外,涂层需要能够用于工业冰淇淋生产中使用的标准涂覆/浸渍设备。涂层还需要在可包装产品之前充分凝固。
还需要具有低水平饱和脂肪酸的健康脂肪涂层。
需要克服上述问题中的至少一些问题,并且以凝固性质的形式提供具有期望流变性质的冷冻糖食涂层,同时保持“甘那许”的期望的感官性质。
发明目的
因此,本发明的目的是提供用于冷冻糖食产品的坚果基涂层,尤其是具有柔软质地的坚果基涂层。
本发明的第二个目的是提供用于加工特性合规的冷冻糖食的涂层组合物。
发明内容
根据第一方面,本发明涉及冷冻糖食,所述冷冻糖食包含具有涂层组合物的涂层,以重量%表示(基于涂层的总重量计),所述涂层组合物包含
40重量%至60重量%、优选43重量%至60重量%、更优选45重量%至50重量%的涂层中的总脂肪,
30重量%至50重量%的磨碎的全坚果,所述磨碎的全坚果具有低于80微米,优选10微米至73微米的粒度,并且
其中基于所述总脂肪计,所述涂层组合物中的所述总脂肪包含40重量%至60重量%的液体脂肪和60重量%至40重量%的硬化脂肪。
本发明避免了与坚果基涂层相关联的问题,所述坚果基涂层太硬或不能适当地凝固在冷冻糖食上,并且提供了脂肪基涂层,所述脂肪基涂层可根据需要预先制造和储存以供使用。
已发现,由于涂层组合物中的固体材料和液体材料的混合物,涂层具有良好的质地。
用根据本发明的组合物获得的涂层具有类似于花生酱的柔软感觉和味道,可选择具有酥脆/粒状或乳脂状质地。与在具有酥脆和松脆质地的冷冻甜点中使用的标准复合涂层相比,感官小组发现本发明的花生酱显著更柔软且有嚼劲。
根据第二方面,本发明涉及用于制备涂层组合物的方法,该涂层组合物可用标准设备施加在冷冻糖食上,在可接受的时间内凝固到足以在标准工业线中处理和包装的程度。用于制备如上文和权利要求中所述的涂层组合物的方法包括以下步骤:
提供磨碎的全坚果,
提供所述非脂肪固体、所述硬化脂肪和液体油,
熔化所述硬化脂肪,
将非脂肪固体与熔化的硬化脂肪的至少一部分混合,以及
获得脂肪、油和非脂肪固体的混合物,得到糊剂,
通过研磨将脂肪、油和非脂肪固体的混合物精磨,以使粒度减小,优选地达到低于80微米,优选地低于40微米至15微米的粒度
将其余的脂肪和油添加至所述精磨混合物中,以及
任选地将乳化剂添加至所述精磨混合物和/或具有脂肪和油的混合物中。
在另一方面,本发明涉及这样的涂层组合物。
本发明还涉及冷冻糖食,以重量%表示(基于涂层的总重量计),所述冷冻糖食包含具有涂层组合物的涂层,所述涂层组合物包含
40重量%至60重量%、优选43重量%至60重量%、更优选45重量%至50重量%的涂层中的总脂肪,
30重量%至50重量%的磨碎的全坚果,所述磨碎的全坚果具有低于80微米,优选10微米至73微米的粒度,并且在所述涂层组合物中提供23重量%至61重量%的总脂肪,以及
77重量%至39重量%的不源自磨碎的全坚果的总脂肪,所述不源自磨碎的全坚果的总脂肪与来自磨碎的坚果的脂肪一起在涂层组合物中提供总脂肪,并且
其中基于所述总脂肪计,所述涂层组合物中的所述总脂肪包含45重量%至55重量%的液体脂肪和55重量%至45重量%的硬化脂肪。
附图说明
图1示出了与其他涂层相比,根据本发明的脂肪基涂层组合物在-40℃和40℃之间的温度下的固体脂肪含量(%)。
图2(a)和图2(b)分别示出了在-22℃下单次穿透测试中随时间推移的质地分布以及根据本发明的脂肪基涂层与其它涂层相比的其峰值硬度值(力,g)。
图3(a)和图3(b)分别示出了在-22℃下单次穿透测试中随时间推移的质地分布以及根据本发明的脂肪基涂层与含有不凝固的坚果的涂层相比的其峰值硬度值(力,g)。
图4是根据本发明的冷冻糖食的图片。
具体实施方式
在本发明的一个优选的实施方案中,冷冻糖食包含涂层组合物,该涂层组合物包含在涂层组合物中提供23重量%至61重量%的总脂肪的磨碎的全坚果,并且
77重量%至39重量%的不源自所述磨碎的全坚果的总脂肪与来自所述磨碎的坚果的所述脂肪一起在所述涂层组合物中提供所述总脂肪。
有利的是,在根据本发明的冷冻糖食中,基于总脂肪计,涂层组合物中的总脂肪包含45重量%至55重量%的液体脂肪和55重量%至45重量%的硬化脂肪。
不受理论的束缚,据信涂层的30重量%至50重量%之间的磨碎的全坚果(例如花生)提供必要的液体油以获得期望的甘那许型涂层质地。另一方面,77重量%至39重量%的非源自磨碎的坚果(优选包括乳脂肪、棕榈油及其分提物、乳化剂,并且在一些情况下,结构化高熔点脂肪)的脂肪(基于总脂肪计)是向涂层提供结构所必需的。保持其完整性并充当固相以保持来自磨碎的坚果的高比例的液体油,这将为成品的加工、处理和包装提供合适的功能。已发现,所提及范围之外的液体脂肪和固体脂肪组合物无法提供所需的质地属性和/或负面影响涂层的凝固时间。
在本发明的一个优选的实施方案中,以重量%表示(基于涂层的总重量计),冷冻糖食包含具有涂层组合物的涂层,该涂层组合物包含
40重量%至60重量%、优选43重量%至60重量%、更优选45重量%至50重量%的涂层中的总脂肪,
30重量%至50重量%的磨碎的全坚果,所述磨碎的全坚果具有低于80微米,优选10微米至73微米的粒度,并且在所述涂层组合物中提供23重量%至61重量%的总脂肪,以及
77重量%至39重量%的不源自磨碎的全坚果的总脂肪,所述不源自磨碎的全坚果的总脂肪与来自磨碎的坚果的脂肪一起在涂层组合物中提供总脂肪,并且
其中基于所述总脂肪计,所述涂层组合物中的所述总脂肪包含40重量%至60重量%的液体脂肪和60重量%至40重量%的硬化脂肪。
上述涂层组合物可基于花生。
通常,被配制成柔软的涂层(诸如具有大豆油的涂层)将太软,并且在标准工业灌装/浸渍生产线中将不能足够快地凝固,从而导致表面出现涂污和不均匀的/滴状的覆盖。此外,涂层组合物可能无法充分粘附到冷冻产品的表面上。通常,用在常规涂层中的油的共混物被配制成在0℃下实现约70的固体脂肪指数以成为良好的涂层,并且该涂层将是坚硬且易碎的,且不具有所需的柔软质地。
本发明提供了一种涂层组合物,该涂层组合物包含脂肪共混物,该脂肪共混物具有植物脂肪(优选棕榈),具有高含量的液体油,优选花生油。另外,该共混物可任选地包含乳脂肪,乳脂肪由于其具有宽范围的熔融分提物而提供质地益处。优选地,将晶种或结构化剂用于帮助材料结晶。其以足以为涂层提供强度和较快结晶动力学性质的量添加。晶种或结构化剂的示例为棕榈硬脂精或蜡。无水乳脂肪带来较宽范围的熔点并增强涂层的质地。添加到混合物中的磨碎的全坚果可有助于涂层组合物的凝固。
所述涂层组合物可包含结构化剂,所述结构化剂选自棕榈硬脂精、氢化油、蜡或它们的组合。
优选地,基于总涂层重量计,磨碎的全坚果提供14重量%至23重量%的坚果油。这也对应于1重量%至2重量%的天然存在的饱和脂肪。在本发明的一个优选的实施方案中,磨碎的全坚果为花生。
在本发明的一个优选的实施方案中,基于总涂层重量计,涂层组合物包含14重量%至45重量%的非来自坚果的非脂肪固体和15重量%至26重量%的来自坚果的非脂肪固体。这提供了一种涂层,该涂层在风味上是理想的坚果味,同时在标准条件下是工艺友好的。
已发现,基于总脂肪计,当涂层组合物中的总脂肪包含40重量%至60重量%的液体脂肪和60重量%至40重量%的硬化脂肪时,提供显示出良好的感官和加工特性的涂层。具有这些特性的优选涂层组合物包含45重量%至55重量%的液体脂肪和55重量%至45重量%的硬化脂肪。
在涂层组合物的一个尤其优选的实施方案中,涂层组合物中的总脂肪包含50%的液体油和50%的硬化脂肪。
有利的是,在涂层组合物中,基于总涂层重量计,非源自磨碎的坚果的脂肪包含16重量%至0重量%的液体油和30重量%至20重量%的硬化脂肪。这提供了液体脂肪和硬化脂肪的所需比率。
在所述涂层组合物的一个优选的实施方案中,所述涂层组合物包含与棕榈油或椰子油或它们的组合组合的磨碎的坚果。
在本发明的一个实施方案中,所述涂层组合物不含氢化油。
如果使用结构化剂,则其优选地以介于涂层的约0.2重量%和3重量%之间的量存在。结构化剂可为诸如蜂蜡、浆果蜡、巴西棕榈蜡和植物衍生的蜡,例如小烛树蜡、浆果蜡和向日葵蜡、或它们的组合。结构化剂还可为高熔点乳化剂或完全氢化的植物油。
其他结构化剂是单酰基甘油、二酰基甘油、单酰基甘油酯、脱水山梨糖醇脂肪酸酯、二十二烷酸或它们的组合。然而,这些结构化剂并不是对于所有天然产物都是优选的。
优选的是,将涂层材料维持在32℃至46℃下,以保持用于调节拾取重量(pick-upweight)的最佳粘度,并且使得能够在成品上形成均匀且顺滑的涂层。根据本发明的涂层通常凝固得足够好,以在大约15秒至60秒内、优选在大约15秒至30秒内被包裹。
在本发明的上下文中,术语“磨碎”意指通过碾磨、研磨、压碎、敲击和破碎减小到细小粒度。
在本发明的上下文中,“全坚果(whole nut)”或“全坚果(whole nuts)”(包括“花生”)是它们各自的树和植物家族的籽或种子,没有果肉或壳体并且有或没有表皮和/或胚芽/心脏。
优选的是,磨碎的全坚果选自烹饪用坚果,诸如花生、杏仁、巴西坚果、腰果、榛子、山核桃、核桃、澳洲坚果、开心果、板栗以及它们的混合物。
坚果中的典型油含量的示例在下表中给出:
坚果 | 总脂肪重量% | SFA |
杏仁 | 53 | 4 |
黑核桃 | 59 | 3 |
巴西坚果 | 67 | 25 |
腰果 | 46 | 9 |
榛子 | 61 | 4 |
澳洲坚果 | 76 | 12 |
花生 | 49 | 6 |
开心果 | 46 | 6 |
根据本发明的坚果基涂层组合物包含40重量%至60重量%的脂肪。该脂肪含量范围是优选的,因为其有助于实现冷冻糖食中涂层的适当粘度和优选厚度,例如0.4mm至4mm厚。
根据本发明的涂层组合物包含50重量%至60重量%的非脂肪固体。非脂肪固体优选选自糖、盐、可可、纤维、乳固体非脂肪以及一种或多种风味物。非脂肪固体为涂层提供结构、风味和颜色。
涂层组合物可任选地包含10重量%至20重量%的非脂肪乳固体。
涂层组合物可包含5重量%至45重量%的糖。
在本发明的上下文中,脂肪或脂肪相包括坚果中的脂肪、植物油、乳化剂、任选的结构化剂和乳分提物。将这些组分中的脂肪计算进组合物中的脂肪量中,除非另外指明。
在本发明的上下文中,甘那许是描述用巧克力和浓厚乳脂制成的丰富乳脂状顶料的术语。其可用于松饼的中心,作为蛋糕上的糖衣,或者其可被搅打以用作馅料和/或糖霜。传统上,通过加热乳脂并添加少量巧克力来制备甘那许。然后搅拌混合物直至其变得顺滑。
冷冻糖食可以是一部分、圆块、夹心糖、小块、棒状或条状。其可以为挤出的或模塑的。冷冻糖食可设有用于保持产品的棒。
在本发明的一个优选的实施方案中,除任选的乳脂肪之外,硬化脂肪还包含选自下列的脂肪:棕榈油、棕榈中间分提物、棕榈仁油、可可脂、椰子油、或它们的组合。
在本发明的一个优选的实施方案中,液体油选自:菜籽油(卡诺拉油)、向日葵油、红花油、大豆油、玉米油、藻油、棕榈油精、花生油、橄榄油、树坚果或烹饪坚果油、辣木油、籽油、鳄梨油或其它们的组合。在花生基涂层的情况下,优选的是油为花生油。
在本发明的一个优选的实施方案中,涂层组合物在0℃下具有30%至50%的固体脂肪含量(SFC)。为了保持柔软的质地,同时仍然能够快速凝固,在0℃下介于30%至50%之间的固体脂肪含量是优选的。高于50%时,涂层变得易碎并折断或断裂。低于30%时,涂层不凝固。本发明提供有益效果。
在本发明的一个优选的实施方案中,涂层组合物包含40%至60%的脂肪、15%至30%的非脂肪坚果块、以及一些调味料诸如盐和糖以调味。)
在本发明的一个优选的实施方案中,涂层组合物包含10重量%至20重量%的非脂肪乳固体。
已发现涂层组合物在40℃下的优选塑性粘度为100厘泊至700厘泊(cps)(mPas)。低于该值时,涂层将太薄,拾取重量较低。在薄涂层的情况下,将会丧失期望的质地属性。
高于该指示的塑性粘度范围时,“针孔”或不均匀的涂层可能发生在待涂覆的产品上。
已经发现涂层的熔点对于涂层很好地凝固是重要的,然而同时它在食用时不应太像蜡。优选的是,涂层组合物具有32℃至36℃的熔点。低于该温度时,它将不凝固并且具有流失问题,涂层的口感油腻,而高于该温度时,它将具有蜡质感官性质。当熔点高于36℃时,出现蜡质质地。
脂肪基涂层组合物可包含0.1重量%至2重量%的乳化剂。优选地,基于涂层组合物的重量计,乳化剂选自但不限于PGPR(聚甘油聚蓖麻油酸酯)、单甘油二酯、向日葵卵磷脂和大豆卵磷脂或它们的组合。
乳化剂可用于进一步调节涂层的粘度。如果如此,优选的乳化剂是大豆卵磷脂和/或向日葵卵磷脂/低芥酸菜籽油卵磷脂,因为它们被认为是更洁净的标签。
PGPR可用于影响屈服值,并且如果需要,将影响厚度。PGPR在一些情况下不使用,因为其不被视为洁净的标签。
用在根据本发明的组合物中的脂肪共混物具有低于40%的饱和脂肪水平,这相当于涂层中16%至22%的SFA。
本发明还涉及用于制备根据本发明的涂层组合物的方法。涂层组合物的实施方案如上所述。该方法包括以下步骤:提供全磨碎的坚果,提供非脂肪固体、硬化脂肪和液体油,熔融硬化脂肪,将非脂肪固体与至少部分熔融的硬化脂肪混合,以及获得脂肪、油和非脂肪固体的混合物,从而得到糊剂,通过研磨来精磨脂肪、油和非脂肪固体的混合物以减小粒度,优选减小至低于80微米,优选低于40微米至15微米的粒度,将剩余的脂肪和油添加到精磨的混合物中,并且任选地将乳化剂添加到精磨的混合物和/或具有脂肪和油的混合物中。
在本发明的另选方法中,可在单独的工序步骤中(例如通过使用空气分级研磨机)预先研磨非脂肪固体。然后预先研磨步骤可完全或部分地替代通过研磨将脂肪和非脂肪固体的混合物进行精磨来减小粒度。
在本发明的上下文中,粒度可使用Malvern粒度分级器来确定,其中将中链甘油三酯(MCT)油作为分散剂。粒度以小于10%、50%、90%的比例分析,并且使用基于米氏理论的Malvern软件计算。在本申请的上下文中,粒度为90%处的值。可使用的设备是巧克力粒度分析仪:粒度范围为0.3μm至300μm的Malvern Mastersizer Micro。
本发明还涉及冷冻糖食,该冷冻糖食至少部分地涂覆有本发明的组合物。优选地,根据本发明的冷冻糖食可具有0.4mm至4mm的涂层厚度。
本发明还涉及用于制备冷冻糖食的方法,此方法包括:提供如本专利申请所述的涂层组合物,以及应用根据本文所述的本发明的制备方法。
除了涂层之外,根据本发明的冷冻糖食还可包括冰淇淋、冰糕、冷冻酸奶、冷冻甜点等。在一个尤其优选的实施方案中,冷冻糖食包括果冻或果酱,诸如水果果冻或果酱。这提供了由烘烤或夹心所知与花生酱和果冻或果酱的流行风味组合。在冷冻糖食的一个甚至更优选的实施方案中,其包含根据本发明的涂层、果冻或果酱以及冰淇淋。
实施例
实施例1
样品准备:
通过将干燥成分、油和乳化剂混合以获得5kg批料来制备涂层样品。混合后,将组合物在45℃下在研磨机(Royal Duyvis Wiener I-W-S;8mm钢球)中磨碎。当研磨完成时,将调味剂添加到组合物中,并将混合物在150rpm下搅拌30分钟。
制备具有以下配方的样品。
柔软的,-不凝固的涂层 | |
% | |
糖 | 41.000 |
大豆油 | 37.250 |
植物脂肪棕榈(硬脂精) | 1.350 |
可可粉 | 20.000 |
卵磷脂 | 0.400 |
易碎,快速凝固 | |
% | |
糖 | 31.000 |
椰子油 | 50.000 |
卡诺拉油 | 7.500 |
可可粉 | 11.000 |
卵磷脂 | 0.500 |
柔软的花生酱涂层 | |
% | |
花生全磨碎 | 30.80 |
棕榈油 | 25.40 |
糖 | 25.00 |
脱脂奶粉 | 14.60 |
无水乳脂肪 | 2.80 |
完全氢化的植物油 | 0.70 |
盐 | 0.40 |
卵磷脂 | 0.30 |
在DSC2500(TA器械)设备上使用具有以下循环的Tzero气密盘测量样品的固体脂肪含量(SFC):在20℃下平衡,以10℃/min阶升至80℃,等温5分钟,以10℃/min阶升至-40℃,等温5分钟,以10℃/min阶升至80℃。基于第二熔融循环的热谱曲线计算的SFC。作为参考,假设样品在-40℃下的SFC为100%,并且在80℃下的SFC为0%,并且计算运行积分。
图1示出SFC%随温度的变化。如此处所见,脆性酥脆涂层的SFC特征显著不同于柔软的不凝固涂层,然而,根据本发明的柔软花生酱涂层的SFC特征落在两者之间。这表明根据本发明的涂层在冷冻食品温度下具有比不凝固涂层更坚固的基质,并且具有比常规快速凝固涂层更少的固体。涂层的本发明在-20℃至0℃范围内快速凝固,这使得应用于冷冻糖食在技术上是可行的。在0℃下,根据本发明的涂层组合物具有易碎且不凝固的涂层中间的SFC,其被显示为理想地柔软但结构合理。此外,当在食用时升温至环境温度时,中间固体脂肪水平保持涂层完整,同时提供更顺滑的口感。
使用TA.XT.plus质地分布分析仪(Stable Micro Systems,UK)测量质地。使样品完全熔融以擦除晶体记忆,并且然后在-22℃下在3盎司塑料样品杯中冷冻8小时。在测量之前,立即从冷冻机中取出样品,并且在质地分布分析仪上用5mm直径的不锈钢探针以1mm/s从15mm的距离进行单次穿透测试。将触发力设定至8g。
图2(a)示出了质地分布随测试时间的变化。在图2(a)中,绘出了力(g)随时间(以秒计)的变化,并且在图2(b)中示出了硬度或峰值力值。
如该图中所见,常规的快速凝固的酥脆涂层在断裂前可承受更高的力,而柔软的花生酱和不凝固涂层不断裂。此外,根据本发明的柔软的花生酱涂层的硬度为常规酥脆涂层的大约三分之一,但显著硬于典型的柔软的不凝固涂层。
实施例2
实施例2使用根据本发明的花生酱涂层,并且将分析数据与不用作冷冻糖食上的涂层的另一种坚果酱涂层进行比较。如实施例1中所指示来制备涂层。
柔软的花生酱涂层 | |
% | |
花生全磨碎 | 30.80 |
棕榈油 | 25.40 |
糖 | 25.00 |
脱脂奶粉 | 14.60 |
无水乳脂肪 | 2.80 |
完全氢化的植物油 | 0.70 |
盐 | 0.40 |
卵磷脂 | 0.30 |
不凝固花生酱涂层 | |
% | |
花生全磨碎 | 31.07 |
大豆油 | 24.9 |
糖 | 25.69 |
脱脂奶粉 | 14.80 |
无水乳脂肪 | 2.76 |
完全氢化的植物油 | 0 |
盐 | 0.46 |
卵磷脂 | 0.32 |
图3(a)示出了在-22℃下的单次穿透测试中质地分布随时间的变化。图3(b)示出了与含有不凝固的坚果的涂层相比,根据本发明的脂肪基涂层的峰值硬度值(力,g)。
应当理解,对本文所述的目前优选的实施方案所作出的各种变化和修改对于本领域的技术人员将显而易见。可在不脱离本发明主题的实质和范围且不减弱其预期优点的前提下作出这些变化和修改。因此,此类变化和修改旨在由所附权利要求书涵盖。
Claims (17)
1.一种冷冻糖食,所述冷冻糖食包含具有涂层组合物的涂层,以重量%表示(基于涂层的总重量计),所述涂层组合物包含
40重量%至60重量%、优选43重量%至60重量%、更优选45重量%至50重量%的所述涂层中的总脂肪,
30重量%至50重量%的磨碎的全坚果,所述磨碎的全坚果具有低于80微米,优选10微米至73微米的粒度,并且
其中基于所述总脂肪计,所述涂层组合物中的所述总脂肪包含40重量%至60重量%的液体脂肪和60重量%至40重量%的硬化脂肪。
2.根据权利要求1所述的冷冻糖食,其中所述磨碎的全坚果在所述涂层组合物中提供23重量%至61重量%的所述总脂肪,并且
77重量%至39重量%的不源自所述磨碎的全坚果的总脂肪与来自磨碎的坚果的所述脂肪一起在所述涂层组合物中提供所述总脂肪。
3.根据权利要求1或2所述的冷冻糖食,其中基于所述总脂肪计,所述涂层组合物中的所述总脂肪包含45重量%至55重量%的液体脂肪和55重量%至45重量%的硬化脂肪。
4.根据前述权利要求中任一项所述的冷冻糖食,其中基于总涂层重量计,所述磨碎的全坚果提供14重量%至23重量%的坚果油。
5.根据前述权利要求中任一项所述的冷冻糖食,其中基于所述总涂层重量计,所述涂层组合物包含14重量%至45重量%的非来自所述坚果的非脂肪固体和15重量%至26重量%的来自所述坚果的非脂肪固体。
6.根据前述权利要求中任一项所述的冷冻糖食,其中基于总涂层重量计,非源自所述磨碎的坚果的所述脂肪包含16重量%至0重量%的液体油和30重量%至20重量%的硬化脂肪。
7.根据前述权利要求中任一项所述的冷冻糖食,其中除了来自所述磨碎的全坚果的所述脂肪之外,涂层组合物中的所述脂肪还与乳制品脂肪、棕榈油、椰子油、棕榈中间分提物、棕榈仁油、可可脂、或它们的组合组合。
8.根据前述权利要求中任一项所述的冷冻糖食,其中所述涂层组合物在所述涂层组合物为冷冻涂层组合物之前在40℃下具有100厘泊至700厘泊(cps)(mPas)的塑性粘度。
9.根据前述权利要求中任一项所述的冷冻糖食,其中所述涂层组合物在0℃下具有30%至50%的固体脂肪含量。
10.根据前述权利要求中任一项所述的冷冻糖食,其中按所述涂层组合物的重量计,所述涂层组合物包含介于约0.2%和3%之间的量的结构化剂。
11.根据前述权利要求中任一项所述的冷冻糖食,其中所述涂层组合物中的所述硬化脂肪包括选自下列的脂肪:乳脂肪、棕榈油、棕榈油中间分提物、棕榈仁油、椰子油、可可脂或它们的组合。
12.根据前述权利要求中任一项所述的冷冻糖食,其中所述涂层组合物中的所述液体油选自:菜籽油(卡诺拉油)、向日葵油、红花油、大豆油、玉米油、藻油、棕榈油精、花生油、橄榄油、树坚果或烹饪坚果油、辣木油、籽油、鳄梨油或它们的组合。
13.根据前述权利要求中任一项所述的冷冻糖食,其中所述涂层组合物中的非来自所述坚果的所述非脂肪固体选自:糖、盐、可可、纤维、乳固体非脂肪以及一种或多种风味物。
14.根据前述权利要求中任一项所述的冷冻糖食,其中基于所述涂层组合物的重量计,所述涂层组合物包含0.1重量%至2重量%的乳化剂,所述乳化剂选自PGPR、单二甘油酯、向日葵卵磷脂和大豆卵磷脂或它们的组合。
15.根据前述权利要求中任一项所述的冷冻糖食,其中所述涂层组合物中的所述非脂肪固体包含5重量%至45重量%的糖。
16.根据前述权利要求中任一项所述的冷冻糖食,其中所述磨碎的全坚果选自花生、杏仁、巴西坚果、腰果、榛子、山核桃、核桃、澳洲坚果、开心果、板栗、其他烹饪用坚果以及它们的混合物。
17.用于制备根据前述权利要求中任一项所述的涂层组合物的方法,其中所述方法包括以下步骤:
提供全磨碎的坚果,
提供所述非脂肪固体、所述硬化脂肪和所述液体油,
熔化所述硬化脂肪,
将非脂肪固体与熔化的硬化脂肪的至少一部分混合,以及
获得脂肪、油和非脂肪固体的混合物,得到糊剂,
通过研磨将脂肪、油和非脂肪固体的混合物精磨,以使粒度减小,优选地达到低于80微米,优选地低于40微米至15微米的粒度
将其余的脂肪和油添加至所述精磨混合物中,以及
任选地将乳化剂添加至所述精磨混合物和/或具有脂肪和油的混合物中。
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- 2021-03-18 PH PH12021550653A patent/PH12021550653A1/en unknown
- 2021-04-13 CL CL2021000905A patent/CL2021000905A1/es unknown
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US1883484A (en) * | 1929-08-14 | 1932-10-18 | Glidden Food Products Company | Edible coating for frozen products |
US3819839A (en) * | 1972-02-07 | 1974-06-25 | Swift & Co | Nutmeat coating compositions for confectionery products |
JPS57181648A (en) * | 1981-05-06 | 1982-11-09 | Snow Brand Milk Prod Co Ltd | Coating agent for ice cream |
CN103875883A (zh) * | 2012-12-20 | 2014-06-25 | 内蒙古伊利实业集团股份有限公司 | 一种冷饮外涂挂用花生口味巧克力及其制备方法 |
WO2017055520A1 (en) * | 2015-09-30 | 2017-04-06 | Nestec S.A. | Composition for coating frozen confectionery and a process for manufacturing same |
CN108135217A (zh) * | 2015-09-30 | 2018-06-08 | 雀巢产品技术援助有限公司 | 用于涂覆冷冻糖食的组合物及其制造方法 |
CN108347965A (zh) * | 2015-11-27 | 2018-07-31 | 雀巢产品技术援助有限公司 | 用于冷冻糖食的低饱和脂肪浸渍型涂层 |
WO2018134376A1 (en) * | 2017-01-20 | 2018-07-26 | Unilever Plc | Frozen confection product comprising a frozen confection sauce composition |
Also Published As
Publication number | Publication date |
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CA3116814A1 (en) | 2020-05-22 |
IL281630A (en) | 2021-05-31 |
US20220007674A1 (en) | 2022-01-13 |
EP3879994A1 (en) | 2021-09-22 |
AU2019382137A1 (en) | 2021-04-15 |
WO2020099602A1 (en) | 2020-05-22 |
CL2021000905A1 (es) | 2021-11-19 |
MX2021004378A (es) | 2021-05-12 |
BR112021005884A2 (pt) | 2021-07-27 |
PH12021550653A1 (en) | 2022-02-21 |
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