CN1956661A - 脂肪酸多元醇酯在具有降低的冰点的充气冷冻甜食中的用途 - Google Patents
脂肪酸多元醇酯在具有降低的冰点的充气冷冻甜食中的用途 Download PDFInfo
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Abstract
制备了在经过热振荡处理之后保持其平滑度并显示降低的冰晶生长以及具有降低的冰点的冷冻甜食,其包含脂肪、甜味剂、非脂乳固体和水,其中使用包含脂肪酸丙二醇单酯的乳化剂。
Description
发明领域
本发明涉及充气冷冻甜食领域并且尤其涉及具有降低的冰点的充气冷冻甜食,即在-18℃及以下的食用温度下保持柔软且具有易勺取质地的产品。
发明背景
本领域技术人员熟知的是,冷冻充气甜品的冰点降低将导致经过热振荡冰晶生长的显著增加。或者,温度上升将导致最小晶体群熔融同时随后的温度降低将导致剩余晶体的尺寸增加(再结晶)。在所含脂肪水平为6-12%和总固体为34-42%的标准充气冷冻甜食中,7天的热振荡(在-8℃下12小时/在-20℃下12小时交替进行)之后平均冰晶尺寸可在50-150μm范围内变化。
对于本领域技术人员来说,可以在总配方(总固体水平,脂肪水平)中使用合适的稳定剂和/或其余成分将冰晶生长降低到大约50μm的值。传统上使用的乳化剂如饱和或不饱和的单-二酸甘油酯、蒸馏单酸甘油酯或脱水山梨糖醇的聚氧化乙烯酯也可帮助降低冰晶尺寸,但不能降到50μm值以下。
经过热振荡的冰晶尺寸的增加往往随着充气冷冻甜品的冰点降低而增加。因此,充气冷冻产品的质地会丧失其平滑度并且在热振荡之后产品的冰冷性可以很容易地被消费者察觉到。此外,冰晶尺寸的增加可影响充气冷冻甜品结构的总体稳定性,这可另外导致热振荡之后非常差的外观。
冷冻甜食传统上使用下面的成分来制备,例如:脂肪、非脂乳固体、甜味剂、稳定剂、乳化剂和水。将各种成分一同混合、然后将该混合物均化、巴氏杀菌、冷却、任选地在大约2-6℃下熟化,并在制冷器中在注入空气下搅拌的同时深冻,以提供约为30-150%的膨胀度。
为了改进稳定性、平滑度和冷冻甜食的抗热振荡性,已使用多种胶和/或乳化剂作为添加剂。这些可以包括瓜尔胶、角豆粉或瓜尔种子粉、藻酸盐、羧甲基纤维素、黄原胶、角叉菜胶、合成或天然乳化剂。奶干燥提出物中包含的乳蛋白质由于其水结合性也参与此稳定化。
然而,使用胶的缺点在于使得产品的质地有时太坚硬或发黏。
在WO01/06865中,通过借助于特定的乳化剂的三元共混物和主要来自脱脂奶的非脂乳固体产生细小而稳定的气泡,得到了软用冰淇淋改进的质地和稳定性以及抗热振荡性问题的解决方案。
EP-A-1 321 043涉及在-18℃下具有柔软结构的冷冻充气冰淇淋,其包含大量的降低冰点的糖并包含小于0.5wt%的甘油。因为它在消费地点与包括盛装软冰淇淋的挤出料筒的软用冰分配设备一起使用,所以在热振荡之后的稳定性不是问题,因为消费者不会注意它。
本发明要解决的问题在于控制充气冷冻产品中的冰晶生长,其中已通过加入具有低分子量的糖和/或加入冰点降低剂如多元醇或醇将冰点降低。
发明概述
为此目的,本发明在于当具有低冰点的充气冷冻甜食经历热振荡时用于调节该甜食中冰晶的形成和生长的方法,该方法包括:在具有改进的质地和稳定性的充气冷冻甜食的制备中,以至少0.2wt%的量单独地或与其它食品级乳化剂相结合加入脂肪酸多元醇酯(PEFA)作为主乳化剂。
发明详述
在本发明中,冷冻甜食优选可以包含最多12%的脂肪、10-25%的甜味剂、8-10%的非脂乳固体、0.1-0.5%的稳定剂、至少0.2%的作为主乳化剂的丙二醇脂肪酸单酯,余量为水。
用于制作冷冻甜食的非脂乳固体可以例如是粉末状或浓缩的脱脂甜乳清。它们可以包括,例如粉末状或浓缩的脱脂乳。非脂乳固体也可以由奶粉和乳清蛋白质的市购混合物制得,该乳清蛋白质的官能团已经通过特定的变性处理加以改性。
本发明的产品包含能够降低其冰点的甜味剂成分,该甜味剂成分选自蔗糖、葡萄糖、葡萄糖浆、果糖、聚糊精、菊糖和这些试剂的混合物,优选蔗糖、葡萄糖和葡萄糖浆的结合物,它们提供所需水平的甜度和质地并降低混合物的冰点。
在本发明的上下文中,适合的多元醇或醇可以选自山梨醇、甘露糖醇、乳糖醇(lactilol)、木糖醇、麦芽糖醇、甘油、乙醇和它们的混合物,其中甘油和乙醇是优选的。多元醇的作用是进一步使冷冻甜食软化,使之足够软而可在-18℃或更低的家用制冷器温度下勺取。因为和蔗糖相比它在更低的增甜效果下降低含冰量,所以用它来增加软度。
优选地,可以以1-5wt%的水平使用甘油。脂肪可以来源于乳类或植物并且它的水平可以在宽的范围内变化。如果较少的脂肪与冰点降低剂结合使用,则可能制备较便宜的冰淇淋或制备具有与常规的高脂肪冰淇淋相同软度但更适于特殊饮食的冰淇淋。
优选地,脂肪酸丙二醇单酯以0.2-0.5%的量并最优选以至少0.26%的量用作主乳化剂。优选使用丙二醇单硬脂酸酯/丙二醇棕榈酸酯。
该冷冻甜食可以任选地包含占总乳化剂至少5wt%,优选0.04-0.16wt%的一种额外的乳化剂,例如不饱和单酸甘油酯或饱和的单-二酸甘油酯,以部分替代脂肪酸丙二醇单酯。
该冷冻甜食可以包含稳定剂;这些可以包括角豆粉、瓜尔胶粉、藻酸盐、羧甲基纤维素、黄原胶、角叉菜胶、明胶、淀粉,以0.1-0.5wt%,优选大约0.25wt%的剂量单独地或以混合物形式使用。
本发明中产品的配料可以另外包含着色剂如β-胡萝卜素和/或通常用于冷冻甜食调味的任何类型的调味料或香料,如香草、草莓或巧克力。
本发明中所使用的组合物可以任选地包含添加剂,例如水果或水果片、或完整的或研碎的坚果或榛子。
另外,与传统产品相比,该冷冻组合物的感观质量没有降低。因此,平滑度和乳脂性得到提高并且尤其是在储存期间可以更好地得到保存。在该冷冻甜食中,使用脂肪酸丙二醇单酯作为乳化剂额外使得在经受热振荡处理的产品中显著地降低水晶体的生长,并因此赋予该产品更大的热振荡稳定性。
为了制造该产品,可以将放入冷冻甜食组合物的各成分在例如大约60-70℃下分散大约15-30分钟。可以将其整体在例如约70-75℃的温度和例如约140-220巴的压力下加热并均化。这些分散、加热和均化步骤可使稳定剂发生水合。
然后根据本领域技术人员已知的方法,对该混合物进行巴氏杀菌处理,例如在约80-90℃下杀菌10-30秒。均化-加热步骤可以在巴氏杀菌温度下进行,这本身就可使该混合物巴氏杀菌。然后可以通过已知的方式将该混合物冷却到约2-8℃。然后可以在搅拌或没有搅拌的情况下,例如在约2-6℃下将此混合物熟化或以其他方式处理4-24小时。在此熟化步骤之后,可以在约-3℃到-8℃,优选在约-4.5℃到-7.5℃下在注入气体下搅拌的同时冷冻该混合物,以产生例如约30-150%的膨胀度。然后通过在例如约-20℃到-40℃下冷冻以使所得的混合物硬化。
在该熟化阶段之后,可以例如借助于冰淇淋工业制冷刮板式表面换热器或制冷器在注入气体的同时以具有或大或小膨胀度的棒状将该冷冻组合物挤出。也可以在压力下使用例如倒置灌装机将从制冷器取出的充气半冷冻组合物填入容器或模具中。
为了评价所用乳化剂的显著性能,可以进行各种质地上的、微观和宏观的试验。
标准热振荡:使起初在-30℃下储存的样品进行7天的-8℃/12小时接着-20℃/12小时的温度循环处理。在-30℃下稳定化7天之后,评价这些经受热振荡处理的样品的熔融参数。
在冰甜食中冰晶的尺寸
在-10℃的温度下将等分量冰甜食试样与等量甘油混合并在显微镜下观察。测量可以在装有显微镜和照相机的-10℃下的小室中进行。因此,可以测量成品中的和已经受热振荡处理的产品中晶体的平均直径(D(1.0),单位为μm)(显微镜放大倍数为129)。
与传统产品相比,该冷冻甜食表现出改进的稳定性和感观特性。当经受热振荡处理时,这些产品与传统产品相比表现出显著降低的冰晶生长。这一性能赋予产品光滑的质地,该质地在不利的储存条件之后仍很好地保留。此种功能使得可以将本发明产品的生产、储存和配送时间延长。
术语“降低的晶体成长”是指在热振荡后冰晶的平均直径增加少于50%。
下面参照优选实施方案的实施例和配料模式描述本发明。然而,在本发明范围内可以进行各种调整和/或改变。
实施例
实施例1,对比实施例1:在冰点降低剂糖存在下使用PEFA
这些实施例的目的是生产具有降低冰点的糖的柔软充气冷冻甜食,其表现出与用目前用于制备充气冷冻甜食的常规成分制成的常规产品相当的质地和感官品质。
我们惊讶地发现,单独使用或与其它食品级乳化剂如不饱和单酸甘油酯结合使用脂肪酸多元醇酯(PEFA),优选丙二醇单硬脂酸酯(PGMS),制备了具有突出的质地性能和好的热振荡稳定性的充气冷冻食品。
根据本发明制成的冷冻甜食实施例和对比例根据下表1中示出的配料制备。
将各种成分在65℃下分散,然后在60℃下进行水合步骤20分钟。然后将该混合物在180巴下借助均化器均化,然后在86℃下巴氏杀菌32秒。冷却到4℃之后,在没有搅拌的情况下将该混合物在4℃熟化24小时。最后,在约-7.5℃的回火温度下(实施例1)和约-5.7℃的回火温度下(对比例1)冷冻该混合物,其中膨胀度约为100%。
所得冰冻甜食通过常规方法在-30℃下硬化。
表1
成分 | 实施例1 | 对比实施例1 |
植物月桂酸脂肪共混物 | 9 | 9 |
甜乳清粉末(SWP) | 10 | 10 |
PGMS | 0.3 | 0 |
UMG | 0.08 | 0.08 |
SMDG | 0 | 0.3 |
稳定剂 | 0.2 | 0.25 |
蔗糖 | 1 | 14 |
葡萄糖浆 | 6.5 | 3 |
葡萄糖 | 11 | 0 |
水 | 61.92 | 63.37 |
总固体% | 36.0 | 36.4 |
计算的冰点(℃) | -3.01 | -2.3 |
植物月桂酸脂肪共混物:棕榈油和棕榈仁油的共混物;
甜乳清粉末:来自Euroserum的未脱矿质的乳清蛋白质,蛋白质含量为10%-12%;
脱脂奶粉,来自BBA;
PGMS:来自Danisco的丙二醇单硬脂酸酯PGMS SPV;
UMG:来自Danisco的不饱和单酸甘油酯DIMODAN UP/B;
SMDG:来自Danisco的饱和单-二酸甘油酯CREMODAN 60Veg;
稳定剂:瓜尔胶(来自Habgen的Procol G2)或海藻酸纳(来自ISPAlginates的Manucol DM);
葡萄糖浆:来自Roquette的Glucose MD 40。
在此实施例中所达到的冰点是平均值,为了在低于-18℃的食用温度下使产品保持非常软,必需将冰点降低至-4.5℃,例如通过加入基于该配方的总组成为2.5%的乙醇(98体积)或4%的甘油。下表2描述了所测得的热振荡之后实施例1和对比例1的两种配方中的平均冰晶尺寸。与对比例1的另一种样品相比,包含PGMS和UMG共混物的实施例1的样品具有更小的冰晶并且该晶体在热振荡处理之后明显更有生长阻力。
表2
样品 | 热振荡之后的冰晶尺寸(D(1.0),μm) |
实施例1 | 30 |
对比例1 | 54.5 |
通过训练有素的测试小组也对热振荡样品的质地品质平滑度进行了评价。实施例1的产品质地显示非常高的平滑度并且外观良好。我们惊讶地发现,通过单独使用或与其它食品级乳化剂如不饱和单酸甘油酯结合使用脂肪酸多元醇酯(PEFA),优选PGMS能够降低充气冷冻产品的冰点并保持与标准产品相同的平滑度和热振荡稳定性。
Claims (12)
1.当具有低冰点的充气冷冻甜食经历热振荡时用于调节该甜食中冰晶形成和生长的方法,该方法包括:在具有改进的质地和稳定性的充气冷冻甜食的制备中以至少0.2wt%的量单独或与其它食品级乳化剂结合加入脂肪酸多元醇酯作为主乳化剂。
2.根据权利要求1的方法,其中加入丙二醇单硬脂酸酯/丙二醇棕榈酸酯作为主乳化剂。
3.根据权利要求1的方法,其中该充气冷冻甜食,有或没有脂肪并包含冰点降低甜味剂、非脂乳固体、水,乳化剂和稳定剂,其包含:
0-12wt%脂肪,
4-10wt%非脂乳固体,
10-25wt%冰点降低甜味剂,
0-0.5wt%稳定剂,并且它具有30-150体积%的膨胀度。
4.根据权利要求3的方法,其中该充气冷冻甜食包含2-12wt%的脂肪。
5.根据权利要求3的方法,其中非脂乳固体是粉末化或浓缩脱脂甜乳清。
6.根据权利要求3的方法,其中该充气甜食包含至少一种选自角豆粉、瓜尔胶粉、藻酸盐、羧甲基纤维素、黄原胶、角叉菜胶、明胶、淀粉的稳定剂,以0.1-0.5wt%,优选大约0.25wt%的剂量单独或以混合物形式使用。
7.根据权利要求3的方法,其中冰点降低甜味剂选自蔗糖、葡萄糖、果糖、葡萄糖浆、聚糊精、菊糖或这些试剂的混合物。
8.根据权利要求7的方法,其中该充气冷冻甜食还包含选自由山梨醇、甘露糖醇、乳糖醇、木糖醇、麦芽糖醇、甘油、乙醇和它们的混合物组成的组的合适的多元醇作为冰点降低剂,优选甘油和乙醇,以进一步软化该冷冻甜食,使得它足够软而可以在-18℃或更低的家用制冷器温度下勺取。
9.根据权利要求1的方法,其包括0.04-0.16wt%量的选自不饱和单酸甘油酯、饱和单-二酸甘油酯及其混合物的其它食品级乳化剂,以部分代替脂肪酸丙二醇单酯。
10.根据权利要求1的方法,其中当该充气冷冻甜食经历热振荡时,该甜食的平滑度得到保持并且获得降低的冰晶生长。
11.根据权利要求1的方法,其包括以至少0.26wt%的量使用脂肪酸丙二醇单酯作为乳化剂。
12.根据权利要求10的方法,其包括使用丙二醇单硬脂酸酯/丙二醇棕榈酸酯作为乳化剂。
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-
2004
- 2004-05-25 EP EP04015026A patent/EP1602283A1/en not_active Withdrawn
-
2005
- 2005-03-14 JP JP2007513703A patent/JP2008500031A/ja not_active Withdrawn
- 2005-03-14 BR BRPI0511493-4A patent/BRPI0511493A/pt not_active IP Right Cessation
- 2005-03-14 AU AU2005247066A patent/AU2005247066A1/en not_active Abandoned
- 2005-03-14 MX MXPA06013518A patent/MXPA06013518A/es unknown
- 2005-03-14 WO PCT/EP2005/002678 patent/WO2005115164A1/en active Application Filing
- 2005-03-14 RU RU2006145877/13A patent/RU2006145877A/ru not_active Application Discontinuation
- 2005-03-14 EP EP05716024A patent/EP1753300A1/en not_active Withdrawn
- 2005-03-14 CA CA002564157A patent/CA2564157A1/en not_active Abandoned
- 2005-03-14 CN CNA2005800168336A patent/CN1956661A/zh active Pending
-
2006
- 2006-10-15 IL IL178630A patent/IL178630A0/en unknown
- 2006-10-30 US US11/590,346 patent/US20070042100A1/en not_active Abandoned
- 2006-12-20 ZA ZA200610766A patent/ZA200610766B/xx unknown
Cited By (8)
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CN103281916A (zh) * | 2011-01-06 | 2013-09-04 | 丘比株式会社 | 掺气泡加工食品及其制造方法以及使用掺气泡加工食品的食品 |
CN102550793A (zh) * | 2011-12-30 | 2012-07-11 | 内蒙古伊利实业集团股份有限公司 | 一种硬质冷冻饮品及其生产方法和挤压成型方法 |
CN102960425A (zh) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | 一种使用酸性电解水处理保鲜美国红鱼的方法 |
CN102960425B (zh) * | 2012-12-11 | 2014-07-16 | 浙江海洋学院 | 一种使用酸性电解水处理保鲜美国红鱼的方法 |
CN105188396A (zh) * | 2012-12-20 | 2015-12-23 | 荷兰联合利华有限公司 | 冷冻充气糖食及其制造方法 |
CN107105705A (zh) * | 2014-12-22 | 2017-08-29 | 荷兰联合利华有限公司 | 冷冻甜点 |
CN108157706A (zh) * | 2016-12-07 | 2018-06-15 | 内蒙古蒙牛乳业(集团)股份有限公司 | 冷冻饮品及其制备方法 |
CN108157706B (zh) * | 2016-12-07 | 2021-04-23 | 内蒙古蒙牛乳业(集团)股份有限公司 | 冷冻饮品及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
MXPA06013518A (es) | 2007-03-01 |
BRPI0511493A (pt) | 2008-01-08 |
WO2005115164A1 (en) | 2005-12-08 |
CA2564157A1 (en) | 2005-12-08 |
JP2008500031A (ja) | 2008-01-10 |
EP1602283A1 (en) | 2005-12-07 |
IL178630A0 (en) | 2007-02-11 |
US20070042100A1 (en) | 2007-02-22 |
AU2005247066A1 (en) | 2005-12-08 |
RU2006145877A (ru) | 2008-06-27 |
EP1753300A1 (en) | 2007-02-21 |
ZA200610766B (en) | 2008-09-25 |
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