CN1167355C - 冷冻充气糖食 - Google Patents
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Abstract
制备不含兰花产品，但含有有效量某种多糖的冷冻充气糖食，其至少与添加了兰花衍生产品的冷冻充气糖食显示相同的延伸度。
Description
本发明涉及一种冷冻充气糖食。本发明特别涉及一种‘Maras’型的冰淇淋产品。
在土耳其，工艺型的冰淇淋仍然是一种广泛的传统食品。被称作‘Maras’的特殊类型的工艺冰淇淋很有名并得到消费者的青睐。其味道和结构非常典型。最初所使用的成分是糖、山羊奶和sahlep。sahlep是从兰花根中提取的一种成分。由于有许多种兰花，因而也有许多种sahlep。尽管一些研究表明sahlep具有一种含有甘露糖的粘液，但是所获得的有关sahlep的信息非常有限。粘液的含量随着品种的不同而不同，随着含量的升高，溶液的粘度也增大。淀粉也是sahlep的一种成分，其含量变化类似。据称sahlep的‘质量’取决于具有的粘液量，而淀粉、糖和总氮的含量不影响质量。
Maras冰淇淋的生产具有相似的秘诀。最近的一家土耳其杂志登载了这种冰淇淋是采用在Ahir、Dagi、鼠尾草(sage)、黄芪和兰花牧草场上牧养的山羊的奶制成的。然后将奶与磨碎的sahlep和糖混合，蒸煮到‘合适的稠度’，‘放置一会，然后长时间地搅打’。
在下面的描述中，Maras产品的这一特性被描述为延伸度。为了清楚地定义这一特性，建立起了一种特殊的试验方法。
目前，由于sahlep资源短缺，所以有一种不必使用sahlep就能够生产出具有与传统Maras产品相同结构的冰淇淋的需要。
已经发现，在按照配方的条件下，不需使用兰花并且尤其不需使用sahlep就有可能生产出具有与Maras产品相同延伸度的冰淇淋。
试验和定义
延伸度
在下文被描述为：
·样品制备
·试验过程
·数据分析
延伸度的描述参照附图，其中：
·图1是切碎试验样品块用的切割器的示意图。
·图2是测试产品用的固定器的示意图。
·图3是装配了一个金属量尺的两个固定器的示意图。
·图4是肩状突出部位发生断裂并被抛弃的试验样品块的示意图。
·图5显示了一组典型的实验数据。
样品的制备
试验当天，取一块500ml的在-25℃下保藏的产品，并在室温下软化5分钟。沿着在封套表面预先画好的线条，用一把带锯齿的刀将产品切成1cm宽的条。由于条的深度必须既不能小于也不能大于10mm，所以沿着这些线条切割时必须十分小心。为了切成直线应该使用辅助工具如轴锯箱。一块产品可切割成最多14条，每一条的大小为92mm×38mm×10mm。
然后将条放置在可移动的、坚硬的、平的表面上例如坚硬的塑料切板上的硅纸上。保持条的平直而不弯曲是相当重要的。然后用切割器将每一条切成一定形状的试验样品块。切割器切出的形状如图1所示。图1所示的形状中，形状具有一个沿着形状的部分长度，在每一侧都减小了宽度的凹陷区域。形状的总长度为80mm，最宽处(即邻近的两端)的宽度为23mm，最窄处(即邻近的形状长度中部)的宽度为10mm，凹陷区域的长度为60mm。凹陷区域基本上是对称的，并且以形状长度的中点为中心。
使用前在热水中(50-60℃)预热切割器。这样更容易切碎试验样品块并能防止冰淇淋粘在切割器上。一旦开始切割，冰淇淋试验样品块就不能移动了，即其被保持在硬平板上的硅纸上。这样可避免样品弯曲。每个样品至少需要6个试验样品块。试验样品块在室温下放置不应超过13分钟，因此切割和切碎的时间不应超过8分钟。
一旦切割和切碎后，试验样品块就被放回硬板上的硅纸上在-25℃下冷冻至少90分钟。
至少90分钟后，仍然将样品保持在-25℃下，然后将试验样品块放在试验固定器中。固定器的设计如图2所示。该固定器包括两个聚甲基丙烯酸甲酯盘10、12，用一个“C”形夹14联结在一起，该夹具有一个M4螺丝钉和一个不锈钢钉16。每一个聚甲基丙烯酸甲酯盘10、12上安放了各自都具有波纹表面的橡胶垫18、20。从聚甲基丙烯酸甲酯盘的端部到“C”形夹边缘的距离“a”为25mm，而橡胶垫之间的间隔“b”为23mm。固定器的宽度“d”为18mm。与冰淇淋接触的固定器表面是Foulds传送带材料(工业强度食品级-糖食级)，具有带有白色PVC上端表面的FDA的V100型双层聚酯。用超级胶将传送带材料粘贴在固定器的其余部分，而不约束粘接界面的上表面，即波纹表面，以夹紧冰淇淋样品。
处理冰淇淋时必须小心。试验样品块既不能过度弯曲也不能过度伸展，并且持续时间太长会引起样品软化和融化。在试验样品块的两端各自放上一个固定器并且拧紧以使试验样品块固定牢固，但是不能过度挤压(固定器的间隙必须不小于8mm)。采用一个金属尺来确保固定器的正确定位，确保固定器之间的距离为6cm。在处理和往实验仪器上装载试验样品块时，还要避免其发生弯曲，如图3所示的设计和金属尺的使用。
图3所示的金属尺32具有136mm的总长度和120mm的孔34与36的中心距离“e”。金属尺32与固定试验样品块42的固定器38，40相连。固定器38，40之间的距离“f”是60mm。
一旦连结好固定器和金属尺，试验样品块就被移到试验区域。通过将其放入设置为-18℃的便携式冷冻机来完成这一过程。小心处理试验样品块是必要的。移动过程中必须一直保持平放，而不能将试验样品块放在另一个试验样品块的上面。在-18℃保持的最短和最长时间分别是10分钟和2小时。
试验过程
用于试验的是一个具有温控试验箱的普通机械实验仪器(Instron 4501)。采用一个10N(全程测量)的装载盒。温控箱被设置在-12℃。这是测试试验样品块的温度。试验仪器必须设计得能够容纳固定器以使试验样品块能被垂直排列。在进行任何试验前，实验仪器必须首先装配所有的附件而不是试验样品块并且在-12℃下至少平衡45分钟。
实验仪器在-12℃下平衡45分钟后，开始试验。通过使用装配的金属尺将试验样品块从便携式冷冻机中取出(以使样品不弯曲)并移到温箱和装配在实验仪器上的固定器上。上样前，先设置好正确的间距以便装接试验样品块时不发生拉伸或弯曲。在这点上，十字头位移测量被补偿到0mm而装载盒测量被补偿到0N。试验样品块必须保持在垂直位置上。关紧箱门并将试验样品块在-12℃下平衡2分钟。必须小心以便样品在试验前不被拉伸。
-12℃下平衡2分钟后，进行试验。使用固定器以每分钟50mm的速度将试验样品块彼此拉开。试验过程中相继记录下拉开试验样品块所需要的力和固定器的位移。在每一次试验中必须观察试验样品块。其中试验样品块在任一固定器内发生滑动或试验样品块的“肩部”发生断裂(如图4所示)的任何试验不能被接受，被认为是不成功的试验并被舍弃，其数据不能用于分析。如果试验样品块被完全断裂成两块，就停止试验并去掉断裂样品。每一冰淇淋样品需要至少六次有效试验。
数据分析
对于整个试验，用测量到的力相对于固定器的位移作曲线图。当达到最大的负荷后力下降到零的位移df是试验样品块发生断裂的点。df是通过断裂位移减去起始位移计算出来的。图5显示了一组典型的试验数据。
断裂的百分比应变εf的定义如下：
εf＝(df/60)×100
即断裂位移除以试验样品块的量尺长度。量尺长度是10mm宽的试验样品块的长度(60mm，见图1)。
计算至少六次有效试验。计算这些值的平均值和标准偏差。
图5中，测量值是
断裂位移 起始位移 df(mm) 应变 ％应变
(mm) (mm)
60.17 0.25 59.92 0.9986 99.86
至少六次有效试验的平均断裂百分比应变被定义为样品的延伸度。
膨胀度
膨胀度的定义见由W.S.Arbuckle-Avi Publishing Company出版的第二版Ice Cream的第194页。
本发明的目的是提供一种冷冻充气糖食，其不含兰花产品，膨胀度为15％至80％，优选地15％至50％，延伸度至少为30％。
‘不含兰花产品’是指冷冻充气糖食不含有从兰花中提取或衍生的物质，尤其是不含有从sahlep中提取或衍生的物质。
本发明的优选实施方案中，冷冻充气糖食含有少于0.5％，优选地少于0.2％，更优选地少于0.1％(w/w)的脂肪。本发明的另一优选实施方案中，冷冻充气糖食是一种脂肪含量为0.5％至12％(w/w)，优选地为2％至12％(w/w)，更优选地为3％至8.5％(w/w)的冰淇淋。
由于发现膨胀度越高，延伸度越低，因此优选地膨胀度低于40％。更优选地膨胀度为25％至40％。
还优选地，延伸度高于50％，更优选地高于100％。
还优选地，冷冻充气糖食含有有效量的选自黄原胶、瓜尔豆胶、CMC、或其任意混合物的多糖，更优选地，冷冻充气糖食含有有效量的选自黄原胶、瓜尔豆胶、或其任意混合物的多糖。
还优选地，冷冻充气产品含有有效量的选自牛乳蛋白质、大豆蛋白质、乳清蛋白质或其任意混合物的蛋白质。
本发明的第二个目的是提供一种不含兰花产品且具有15％至80％，优选地15％至50％的膨胀度和含有有效量的选自黄原胶、瓜尔豆胶、CMC、或其任意混合物的多糖和含有有效量的选自牛乳蛋白质、大豆蛋白质、乳清蛋白质或其任意混合物的蛋白质的冷冻充气糖食。
优选地多糖选自黄原胶和瓜尔豆胶。
还优选地，冷冻充气糖食含有0.4％至0.9％(w/w)的瓜尔豆胶和1％至5％(w/w)的选自牛乳蛋白质、大豆蛋白质、乳清蛋白质或其任意混合物的蛋白质。更优选地，冷冻充气糖食含有1％至5％(w/w)的牛乳蛋白质。
本发明的另一个优选实施方案中，冷冻充气糖食含有0.4％至0.9％(w/w)的瓜尔豆胶和1％至3％(w/w)的大豆蛋白质。
本发明通过以下实施例来说明。
通过采用标准设备以不同的膨胀度生产具有不同配方的冷冻充气糖食(如W.S.Arbuckle的Ice Cream中所描写的)。这些配方被归纳在下列各表中，除非特别指明，其中的量以重量份数表示，并且其中：
·配方1是含有sahlep的配方。
·配方2、3、18、19、20至31、40至46和53是本发明的配方。
·配方4至17和47至52是用来说明不具有所需特性配方的配方。
在下列表中：
·SMP代表脱脂奶粉(35％w/w的蛋白质含量)。
·CNO代表椰子油。
·MGP代表棕榈酸单甘油酯。
·MD40是具有40右旋糖当量(DE)的玉米糖浆。
·CMC代表羧甲基纤维素。
·LBG代表角豆胶。
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |
| 水 | 60.8 | 58.82 | 61.12 | 12.3 | 12.3 | 12.3 | 12.3 |
| SMP | 10.5 | 7.88 | 7.875 | 10.2 | 10.2 | 10.2 | 10.2 |
| 全奶 | - | - | - | 35.0 | 35.0 | 35.0 | 35.0 |
| 40％脂肪奶油 | 7.5 | - | 7.5 | 24.5 | 24.5 | 24.5 | 24.5 |
| 48％脂肪奶油 | - | - | - | - | - | - | - |
| CNO | - | 8.2 | - | - | - | - | - |
| Hymono 8903 | - | 0.4 | 0.4 | 0.5 | 0.5 | 0.5 | 0.5 |
| 粗制奶油 | - | - | - | - | - | - | - |
| MGP | - | - | - | - | - | - | - |
| 蔗糖 | 14.0 | 14.0 | 14.0 | 10.7 | 10.7 | 10.7 | 10.7 |
| MD40 | 6.4 | - | 6.4 | 4.0 | 4.0 | 4.0 | 4.0 |
| 右旋糖 | - | - | - | 2.3 | 2.3 | 2.3 | 2.3 |
| 葡萄糖浆63DE | - | 8.0 | - | - | - | - | - |
| 氯化钠 | - | - | - | 0.1 | 0.1 | 0.1 | 0.1 |
| 瓜尔豆胶 | 0.35 | 0.7 | 0.7 | - | - | - | 0.225 |
| Sahlep | 0.25 | - | - | - | - | - | - |
| Textra淀粉 | - | 2.0 | 2.0 | - | - | - | - |
| CMC 9M31F | 0.2 | - | - | 0.17 | 0.315 | 0.2975 | - |
| L100卡拉胶 | - | - | - | 0.03 | - | - | - |
| 黄原胶 | - | - | - | - | 0.035 | 0.0525 | 0.025 |
| 明胶(250发花(bloom)) | - | - | - | - | - | - | - |
| LBG | - | - | - | - | - | - | - |
| 罗望子胶 | - | - | - | - | - | - | - |
| 高甲氧基果胶 | - | - | - | - | - | - | - |
| 100 | 100 | 99.995 | 99.8 | 99.95 | 99.95 | 99.85 | |
| 脂肪含量(％) | 3.1 | 8.7 | 3.5 | 11.8 | 11.8 | 11.8 | 11.8 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 | |
| 水 | 12.3 | 59.54 | 63.325 | 63.125 | 62.6 | 63.125 | 12.0 |
| SMP | 10.2 | 10.0 | 7.875 | 7.875 | 10.4 | 7.875 | 10.2 |
| 全奶 | 35.0 | - | - | - | - | - | 35 |
| 40％脂肪奶油 | 24.5 | - | 7.5 | 7.5 | - | 7.5 | 24.5 |
| 48％脂肪奶油 | - | - | - | - | - | - | - |
| CNO | - | - | - | - | 8.0 | - | - |
| Hymono 8903 | 0.5 | - | 0.4 | 0.4 | 0.3 | 0.4 | 0.5 |
| 粗制奶油 | - | 8.0 | - | - | - | - | - |
| MGP | - | 0.3 | - | - | - | - | - |
| 蔗糖 | 10.7 | 14.0 | 14.0 | 14.0 | 18.0 | 14.0 | 10.7 |
| MD40 | 4.0 | 8.0 | 6.4 | 6.4 | - | 6.4 | 4.0 |
| 右旋糖 | 2.3 | - | - | - | - | - | 2.3 |
| 葡萄糖浆63DE | - | - | - | - | - | - | - |
| 氯化钠 | 0.1 | - | - | - | - | - | 0.1 |
| 瓜尔豆胶 | - | - | - | - | - | - | - |
| Sahlep | - | - | - | - | - | - | - |
| Textra淀粉 | - | - | - | - | - | - | - |
| CMC 9M31F | - | - | - | - | 0.48 | 0.7 | 0.595 |
| L100卡拉胶 | - | 0.016 | - | - | 0.09 | - | 0.07 |
| 黄原胶 | 0.1 | - | - | - | - | - | - |
| 明胶(250发花(bloom)) | 0.4 | - | - | - | - | - | - |
| LBG | - | 0.144 | 0.5 | 0.7 | 0.13 | - | - |
| 罗望子胶 | - | - | - | - | - | - | 0.035 |
| 高甲氧基果胶 | - | - | - | - | - | - | - |
| 100.1 | 100 | 100 | 100 | 100 | 100 | 100 | |
| 脂肪含量(％) | 11.8 | 8.4 | 3.5 | 3.5 | 8.4 | 3.5 | 11.8 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 | |
| 水 | - | 62.825 | 62.325 | 61.375 | 61.375 | 68.2 | 63.575 |
| SMP | - | 7.875 | 7.875 | 7.875 | 7.875 | 8.27 | 7.875 |
| 全奶 | 79.5 | - | - | - | - | - | - |
| 40％脂肪奶油 | - | 7.5 | 7.5 | 7.5 | 7.5 | - | 7.5 |
| 48％脂肪奶油 | - | - | - | - | - | - | - |
| CNO | - | - | - | - | - | - | - |
| Hymono 8903 | - | 0.4 | 0.4 | 0.4 | 0.4 | - | 0.4 |
| 粗制奶油 | - | - | - | - | - | - | - |
| MGP | - | - | - | - | - | - | - |
| 蔗糖 | 20.0 | 14.0 | 14.0 | 14.0 | 14.0 | 14.4 | 14.0 |
| MD40 | - | 6.4 | 6.4 | 8.25 | 8.25 | 8.51 | 6.4 |
| 右旋糖 | - | - | - | - | - | - | - |
| 葡萄糖浆63DE | - | - | - | - | - | - | - |
| 氯化钠 | - | - | - | - | - | - | - |
| 瓜尔豆胶 | - | - | - | 0.6 | 0.6 | 0.62 | - |
| Sahlep | - | - | - | - | - | - | - |
| Textra淀粉 | - | - | - | - | - | - | - |
| CMC 9M31F | 0.5 | - | - | - | - | - | - |
| L100卡拉胶 | - | - | - | - | - | - | - |
| 黄原胶 | - | - | - | - | - | - | 0.25 |
| 明胶(250发花(bloom)) | - | - | - | - | - | - | - |
| LBG | - | - | - | - | - | - | - |
| 罗望子胶 | - | - | - | - | - | - | - |
| 高甲氧基果胶 | - | 1.0 | 1.5 | - | - | - | - |
| 100 | 100 | 100 | 100 | 100 | 100 | 100 | |
| 脂肪含量(％) | 3.1 | 3.5 | 3.5 | 3.5 | 3.5 | 0 | 3.5 |
| 22 | 23 | 24 | 25 | 26/27 | 28/29 | 30 | 31 | |
| 水 | 58.3 | 62.3 | 58.6 | 62.6 | 60.725 | 58.725 | 64.54 | 53.7 |
| SMP | 11 | 7 | 11 | 7 | 7.875 | 7.875 | 10 | 16 |
| 全奶 | ||||||||
| 40％脂肪奶油 | 7.5 | 7.5 | 7.5 | 7.5 | - | - | 7.5 | |
| 48％脂肪奶油 | 9.6 | 9.6 | ||||||
| CNO | - | - | ||||||
| Hymono 8903 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | |
| 粗制奶油 | - | - | 8 | |||||
| MGP | - | - | 0.3 | |||||
| 蔗糖 | 14 | 14 | 14 | 14 | 14.0 | 14.0 | 13 | 14 |
| MD40 | 8 | 8 | 8 | 8 | 6.7 | 6.7 | 4 | 8 |
| 右旋糖 | - | - | ||||||
| 葡萄糖浆63DE | - | - | ||||||
| 氯化钠 | - | - | ||||||
| 瓜尔豆胶 | 0.8 | 0.8 | 0.5 | 0.5 | 0.7 | 0.7 | ||
| Sahlep | - | - | ||||||
| Textra淀粉 | - | 2.0 | ||||||
| CMC 9M31F | - | - | ||||||
| L100卡拉胶 | - | - | 0.016 | |||||
| 黄原胶 | - | - | ||||||
| 明胶(250发花(bloom)) | - | - | ||||||
| LBG | - | - | 0.144 | 0.4 | ||||
| 罗望子胶 | - | - | ||||||
| 高甲氧基果胶 | - | - | ||||||
| 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | |
| 脂肪含量(％) | 3.5 | 3.5 | 3.5 | 3.5 | 5.1 | 5.1 | 8.4 | 3.6 |
| 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | |
| 水 | 58.82 | 58.82 | 58.82 | 58.82 | 58.82 | 58.82 | 58.82 | 58.82 |
| SMP | 7.88 | 7.88 | ||||||
| 全奶 | ||||||||
| 40％脂肪奶油 | ||||||||
| 48％脂肪奶油 | ||||||||
| CNO | 8.2 | 8.2 | 8.2 | 8.2 | 8.2 | 8.2 | 8.2 | 8.2 |
| Hymono 8903 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 |
| 粗制奶油 | ||||||||
| MGP | ||||||||
| 蔗糖 | 14.0 | 14.0 | 14.0 | 14.0 | 14.0 | 14.0 | 14.0 | 14.0 |
| MD40 | 1.8 | 8.38 | 6.82 | 6.13 | 8.38 | 6.93 | 6.13 | 2.3 |
| 右旋糖 | ||||||||
| 葡萄糖浆63DE | 8.0 | 8.0 | 8.0 | 8.0 | 8.0 | 8.0 | 8.0 | 8.0 |
| 氯化钠 | ||||||||
| 瓜尔豆胶 | 0.7 | 0.7 | 0.7 | 0.7 | 0.7 | 0.7 | ||
| Sahlep | ||||||||
| Textra淀粉 | ||||||||
| CMC 9M31F | 0.9 | |||||||
| L100卡拉胶 | ||||||||
| 黄原胶 | ||||||||
| 明胶(250发花(bloom)) | ||||||||
| LBG | ||||||||
| 他拉胶(Tara gum) | 0.4 | |||||||
| 罗望子胶 | ||||||||
| 乳清 | 1.5 | 2.95 | 3.75 | |||||
| 大豆 | 1.5 | 3.06 | 3.75 | |||||
| 高甲氧基果胶 | ||||||||
| 脂肪含量(％) | 8.67 | 8.63 | 8.67 | 8.69 | 8.60 | 8.60 | 8.60 | 8.67 |
| 48 | 49 | 50 | 51 | 52 | 53 | |
| 水 | 58.82 | 58.82 | 58.62 | 55.92 | 58.82 | 58.82 |
| SMP | 7.88 | 7.88 | 7.88 | 7.88 | 7.88 | 7.88 |
| 全奶 | ||||||
| 40％脂肪奶油 | ||||||
| 48％脂肪奶油 | ||||||
| CNO | 8.2 | 8.2 | 8.2 | 8.2 | 8.2 | 8.2 |
| Hymono 8903 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 |
| 粗制奶油 | ||||||
| MGP | ||||||
| 蔗糖 | 14.0 | 14.0 | 14.0 | 9.6 | 14.0 | 14.0 |
| MD40 | 2.0 | 1.8 | 0.9 | 0.7 | ||
| 右旋糖 | ||||||
| 葡萄糖浆63DE | 8.0 | 8.0 | 8.0 | 8.0 | 8.0 | 8.0 |
| 氯化钠 | ||||||
| 瓜尔豆胶 | ||||||
| Sahlep | ||||||
| Textra淀粉 | 2.0 | 10.0 | 2.0 | |||
| CMC 9M31F | ||||||
| L100卡拉胶 | ||||||
| 黄原胶 | ||||||
| 明胶(250发花(bloom)) | ||||||
| LBG | ||||||
| 他拉胶 | 0.7 | |||||
| 罗望子胶 | ||||||
| 葫芦巴 | 0.7 | |||||
| 乳清 | ||||||
| 大豆 | ||||||
| 高甲氧基果胶 | 0.7 | 2.0 | ||||
| 脂肪含量(％w/w) | 8.67 | 8.67 | 8.67 | 8.67 | 8.67 | 8.68 |
以不同膨胀度对具有上述配方的冷冻糖食进行延伸度的测定。结果列于下表中。
| 编号 | 膨胀度 | 延伸度(mm) | 延伸度(％) |
| 1 | 30％ | 25.77 | 43％ |
| 45％ | 15.42 | 26％ | |
| 50％ | 12.74 | 21％ | |
| 2 | 30％ | 67.90 | 113％ |
| 45％ | 42.77 | 71％ | |
| 50％ | 35.88 | 60％ | |
| 3 | 30％ | 42.40 | 71％ |
| 45％ | 17.99 | 30％ | |
| 50％ | 23.86 | 40％ | |
| 4 | 30％ | 10.54 | 18％ |
| 45％ | 10.10 | 17％ | |
| 50％ | 17.39 | 29％ | |
| 5 | 30％ | 14.05 | 23％ |
| 45％ | 6.73 | 11％ | |
| 50％ | 9.99 | 17％ | |
| 6 | 30％ | 11.36 | 19％ |
| 45％ | 9.72 | 16％ | |
| 50％ | 8.56 | 14％ | |
| 7 | 30％ | 15.98 | 27％ |
| 50％ | 10.31 | 17％ | |
| 8 | 30％ | 11.72 | 20％ |
| 50％ | 9.24 | 15％ | |
| 9 | 30％ | 8.82 | 15％ |
| 45％ | 6.39 | 11％ | |
| 50％ | 7.79 | 13％ | |
| 10 | 未测定 | 2.83 | 5％ |
| 11 | 未测定 | 2.18 | 4％ |
| 12 | 30％ | 10.24 | 17％ |
| 50％ | 7.67 | 13％ | |
| 13 | 30％ | 11.46 | 19％ |
| 50％ | 7.96 | 13％ | |
| 14 | 30％ | 14.94 | 25％ |
| 50％ | 7.93 | 13％ | |
| 15 | 30％ | 8.23 | 14％ |
| 50％ | 5.37 | 9％ | |
| 16 | 30％ | 6.35 | 11％ |
| 50％ | 4.43 | 7％ | |
| 17 | 30％ | 4.36 | 7％ |
| 50％ | 7.00 | 12％ | |
| 18 | 30％ | 79.95 | 133％ |
| 19 | 30％ | 85.65 | 143％ |
| 20 | 30％ | 61.2 | 102％ |
| 21 | 30％ | 31.05 | 52％ |
| 22 | 30％ | 95.1 | 159％ |
| 23 | 30％ | 54.6 | 91％ |
| 24 | 30％ | 64.5 | 108％ |
| 25 | 30％ | 41.4 | 69％ |
| 26 | 30％ | 58.5 | 98％ |
| 27 | 30％ | 45.6 | 76％ |
| 28 | 30％ | 71.4 | 119％ |
| 29 | 30％ | 67.65 | 113％ |
| 30 | 未测定 | 7.8 | 13％ |
| 31 | 未测定 | 7.65 | 13％ |
| 40 | 30％ | 18.8 | 31％ |
| 41 | 30％ | 39.4 | 66％ |
| 42 | 30％ | 31 | 52％ |
| 43 | 30％ | 12.6 | 21％ |
| 44 | 30％ | 42.6 | 71％ |
| 45 | 30％ | 65.4 | 109％ |
| 46 | 30％ | 50 | 83％ |
| 47 | 30％ | 11.9 | 20％ |
| 48 | 30％ | 8.1 | 14％ |
| 49 | 30％ | 7.4 | 12％ |
| 50 | 30％ | 11.7 | 19％ |
| 51 | 30％ | 17.6 | 29％ |
| 52 | 30％ | 9.9 | 17％ |
| 53 | 30％ | 25.3 | 42％ |
从这些结果可看出，能否生产延展性的冷冻糖食并不决定于脂肪的存在(见实施例20)。然而，当已经具有延展性时，增加脂肪的含量却能促进延伸度的提高。
当将实施例28和29与实施例26和27进行比较时，还可观察到淀粉的存在提高了延伸度。然而，作为唯一多糖的淀粉并不能提供所需的延展性(实施例50-51)。
实施例2中特别举例说明了膨胀度对于延展性的未意料到的负面影响，但也可在所有其它以不同的膨胀度进行试验的实施例中看到这一点。
对于其它聚合物如他拉(tara)胶、LBG、明胶和果胶进行的充分研究表明这些物质不能带来所需的延伸度。
CMC显示在某些情况下为了提供所需的延伸度，而需要的多糖的最小量和/或多糖与蛋白质的一定比例(实施例13和40)。实施例42和43也同样显示了这一点。
Claims (12)
1.不含兰花产品的冷冻充气糖食，其特征在于膨胀度为15％至80％和延伸度至少为30％。
2.如权利要求1所述的冷冻充气糖食，其特征在于膨胀度小于40％。
3.如权利要求2所述的冷冻充气糖食，其特征在于膨胀度为25％至40％。
4.如权利要求1所述的冷冻充气糖食，其特征在于延伸度大于50％。
5.如权利要求1所述的冷冻充气糖食，其特征在于其含有有效量的选自黄原胶、瓜尔豆胶、CMC或其任意混合物的多糖。
6.如前面任意一项权利要求所述的冷冻充气糖食，其特征在于其含有少于0.5％(w/w)的脂肪。
7.如权利要求1-5任一权利要求所述的冷冻充气糖食，其特征在于其为含有0.5％至12％(w/w)脂肪的冰淇淋。
8.如权利要求1-5任一权利要求所述的冷冻充气糖食，其特征在于其含有有效量的选自牛乳蛋白质、大豆蛋白质、乳清蛋白质或其任意混合物的蛋白质。
9.不含兰花产品的冷冻充气糖食，其具有15％至80％的膨胀度，和含有有效量的选自黄原胶、瓜尔豆胶、CMC、或其任意混合物的多糖，和含有有效量的选自牛乳蛋白质、大豆蛋白质、乳清蛋白质或其任意混合物的蛋白质。
10.如权利要求9所述的冷冻充气糖食，其特征在于其含有0.4％至0.9％(w/w)的瓜尔豆胶和1％至5％(w/w)的选自牛乳蛋白质、大豆蛋白质、乳清蛋白质或其任意混合物的蛋白质。
11.如权利要求10所述的冷冻充气糖食，其特征在于其含有1％至5％(w/w)的牛乳蛋白质。
12.如权利要求10所述的冷冻充气糖食，其特征在于其含有0.4％至0.9％(w/w)的瓜尔豆胶和1％至3％(w/w)的大豆蛋白质。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9930531.0 | 1999-12-23 | ||
| GBGB9930531.0A GB9930531D0 (en) | 1999-12-23 | 1999-12-23 | Frozen aerated confection |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1306758A CN1306758A (zh) | 2001-08-08 |
| CN1167355C true CN1167355C (zh) | 2004-09-22 |
Family
ID=10866963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB001373803A Expired - Fee Related CN1167355C (zh) | 1999-12-23 | 2000-12-23 | 冷冻充气糖食 |
Country Status (22)
| Country | Link |
|---|---|
| US (1) | US6730347B2 (zh) |
| CN (1) | CN1167355C (zh) |
| BE (1) | BE1011132A3 (zh) |
| BR (1) | BR0006284A (zh) |
| CA (1) | CA2329095C (zh) |
| CZ (1) | CZ20004866A3 (zh) |
| DE (1) | DE10064276B4 (zh) |
| DK (1) | DK200001909A (zh) |
| ES (1) | ES2172455B1 (zh) |
| FR (1) | FR2802775B1 (zh) |
| GB (2) | GB9930531D0 (zh) |
| HU (1) | HUP0004996A2 (zh) |
| ID (1) | ID28682A (zh) |
| IL (1) | IL140392A (zh) |
| IN (1) | IN190458B (zh) |
| IT (1) | IT1320137B1 (zh) |
| NL (1) | NL1016906C2 (zh) |
| PL (1) | PL344782A1 (zh) |
| PT (1) | PT102544B (zh) |
| SE (1) | SE524012C2 (zh) |
| SK (1) | SK19572000A3 (zh) |
| TR (1) | TR200003785A2 (zh) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005013713A1 (en) * | 2003-08-12 | 2005-02-17 | Unilever Plc | Ice confection and its manufacturing process |
| EP1691624B1 (en) * | 2003-11-14 | 2010-09-22 | Unilever PLC | Frozen aerated confection |
| EP3064070A1 (en) * | 2015-03-03 | 2016-09-07 | Nestec S.A. | Frozen confectionery gel product and a process for manufacturing same |
Family Cites Families (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB979468A (en) * | 1962-07-16 | 1965-01-06 | Neilsons Gaiety Ltd | Improvements in the production of ice cream |
| US3594193A (en) * | 1968-05-20 | 1971-07-20 | Nestle Sa | Powdered ice cream mix |
| US3949102A (en) * | 1975-06-30 | 1976-04-06 | The Procter & Gamble Company | Frozen dessert product and process |
| GB1484167A (en) * | 1975-11-13 | 1977-09-01 | Kraftco Corp | Milk product |
| US3996389A (en) * | 1976-02-25 | 1976-12-07 | General Mills Chemicals, Inc. | Stabilizer blend |
| US4189502A (en) * | 1977-11-15 | 1980-02-19 | Maryland Cup Corporation | Marshmallow variegate for frozen confections and frozen confections containing same |
| US4297379A (en) | 1980-03-27 | 1981-10-27 | General Foods Corporation | Frozen aerated ready-to-eat gelatin composition |
| US4452824A (en) * | 1981-11-10 | 1984-06-05 | Cole Bruce A | Soft, frozen dessert formulation |
| EP0147483A1 (en) * | 1983-12-28 | 1985-07-10 | The Pillsbury Company | Stable aerated frozen food product |
| US4582712A (en) * | 1984-11-01 | 1986-04-15 | General Foods Corporation | Gelatin-free frozen confections |
| US4816283A (en) * | 1984-12-13 | 1989-03-28 | Olympus Industries, Inc. | Fruit juice mix for whipped and/or frozen applications |
| US4826656A (en) * | 1987-02-24 | 1989-05-02 | Pioneer Potato Company, Inc. | Soft-frozen water ices |
| JP2725774B2 (ja) * | 1988-01-29 | 1998-03-11 | 味の素ゼネラルフーヅ株式会社 | アイスクリーム類の製造方法 |
| JP2919540B2 (ja) | 1990-03-20 | 1999-07-12 | 三栄源エフ・エフ・アイ株式会社 | 冷菓の製造法 |
| GB9107835D0 (en) * | 1991-04-12 | 1991-05-29 | Unilever Plc | Food product |
| AU2394792A (en) * | 1991-08-01 | 1993-03-02 | Ault Foods Limited | Whey and ice cream products and processes |
| US5456936A (en) * | 1994-07-28 | 1995-10-10 | Good Humor Corporation | Frozen low calorie dairy confection |
| JPH10196261A (ja) * | 1997-01-16 | 1998-07-28 | Mitsubishi Materials Corp | 掘削工具 |
| JPH1175699A (ja) * | 1997-09-12 | 1999-03-23 | Sanei Gen F F I Inc | アイスクリーム類物性改良材 |
| JP3272651B2 (ja) | 1997-11-13 | 2002-04-08 | 株式会社ジャパンエナジー | 埋設配管の検査方法 |
| US6379736B1 (en) * | 1999-10-05 | 2002-04-30 | The Pillsbury Company | Gelato composition |
-
1999
- 1999-12-23 GB GBGB9930531.0A patent/GB9930531D0/en not_active Ceased
-
2000
- 2000-11-17 GB GB0028194A patent/GB2357954B/en not_active Expired - Fee Related
- 2000-12-18 NL NL1016906A patent/NL1016906C2/nl not_active IP Right Cessation
- 2000-12-19 IL IL14039200A patent/IL140392A/en not_active IP Right Cessation
- 2000-12-19 SE SE0004690A patent/SE524012C2/sv not_active IP Right Cessation
- 2000-12-19 SK SK1957-2000A patent/SK19572000A3/sk unknown
- 2000-12-20 DK DK200001909A patent/DK200001909A/da not_active Application Discontinuation
- 2000-12-20 CA CA2329095A patent/CA2329095C/en not_active Expired - Fee Related
- 2000-12-20 TR TR2000/03785A patent/TR200003785A2/xx unknown
- 2000-12-21 PT PT102544A patent/PT102544B/pt not_active IP Right Cessation
- 2000-12-21 HU HU0004996A patent/HUP0004996A2/hu unknown
- 2000-12-21 US US09/742,612 patent/US6730347B2/en not_active Expired - Lifetime
- 2000-12-22 BR BR0006284-7A patent/BR0006284A/pt not_active Application Discontinuation
- 2000-12-22 ES ES200003085A patent/ES2172455B1/es not_active Expired - Fee Related
- 2000-12-22 FR FR0016912A patent/FR2802775B1/fr not_active Expired - Fee Related
- 2000-12-22 IN IN1155MU2000 patent/IN190458B/en unknown
- 2000-12-22 CZ CZ20004866A patent/CZ20004866A3/cs unknown
- 2000-12-22 IT IT2000MI002819A patent/IT1320137B1/it active
- 2000-12-22 PL PL00344782A patent/PL344782A1/xx unknown
- 2000-12-22 BE BE2000/0818A patent/BE1011132A3/nl not_active IP Right Cessation
- 2000-12-22 ID IDP20001132D patent/ID28682A/id unknown
- 2000-12-22 DE DE2000164276 patent/DE10064276B4/de not_active Expired - Fee Related
- 2000-12-23 CN CNB001373803A patent/CN1167355C/zh not_active Expired - Fee Related
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