DD140328A1 - PROCESS FOR THE PRODUCTION OF ICE CREAM - Google Patents

Abstract

The invention relates to a process for the preparation of Ice cream with a dry matter content below 36%, their mix 6 to 10% neutral fat, 13 to 15% fat-free milk solids in the form of sprayed milk powder or of mixtures Sprayed milk powder and milk protein sodium cephalate in Ratio of 6: 1 to 3: 1, preferably 4: 1, 11 to 13% Sucrose, about 0.3% stabilizer and about 0.3% emulsifier in Form of polyglycerol esters of natural fatty acids alone or in Combination with fatty acid partial esters of glycerin and contains 64 to 67% water and flavorings, and by Combination of a hydrophilic and a hydrophobic phase in the heat is obtained, taking the mix homogenization until to a particle diameter of 0.020 to 0.025 mm and the mix is frozen without maturation.

Description

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Process for the preparation of ice cream

Application of the invention

The invention "relates to a process for the production of ice cream for an industrial production with a low Trockenroassegehalt.

Characteristic of the known solutions

Ice cream, a supercooled, semi-solid food, consists of a mixture of various ingredients whose type and proportions are chosen so that industrial production is possible and storage, transport and distribution can be carried out without sacrificing quality. The ingredients fat, fat-free micro-solids, sugar and low levels of other additives such as stabilizers, emulsifiers and flavorings are dissolved or colloidally dispersed in the ice cream. Usually exists. Ice cream mix of 10 to 16 % milk fat, 8 to 11 % skimmed milk powder, 13 to 17 % sugar, 0.24 to 1.0 # emulsifiers and 0.25 to 0.5 % stabilizers, the dry matter usually being 36 to 42 % . "The desirable increase in volume under freezing in chlag amounts to 60 to 100 %> Taste, body, texture and volume increase are dependent on both the quality of all ingredients used and their degree of dispersion, with the individual constituents In addition to the content of fat-free and fat-free milk solids, the

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volume u.a. The most commonly used emulsifiers are partial esters of glycerol with natural fatty acids, propylene glycol, sorbitan and polyoxyethyl ester bltan esters of natural fatty acids and combinations of these emulsifiers (GB-P 1335502, DDD-P 75225, Arbuckle, WS, Ice Cream, Westport 1966).

Polyglycerol esters of natural fatty acids improve the impact and foam stability of protein-containing food emulsions (USP 3628968, BRD-AS1097245). They are mostly used in combination with anionic emulsifiers or together with Polyoxyäthylensorbitanesters for the production of coffee whiteners, S.hlagrahm imitations and frozen desserts (BRL-AS 1719418, GB-P.1082283, BRD ^ OS 2629023, US-P 3,949,102, FRG -OS.1492832, US-P.3968266). The production of ice cream is usually done so that the ingredients are dissolved in water or milk, emulsified and homogenized together and that the mix after. frozen in the freezer with simultaneous air entrainment and then cured.

In the production of ice cream, difficulties are encountered especially in ice cream places with a fat content below 10 % . These relate in particular to ensuring a sufficient increase in volume during freezing and their stabilization during curing, achieving a full-bodied creamy taste and optimal narrow properties despite the reduced fat content and the assurance of a sufficient shape and texture 'resistance at course temperature fluctuations. :

As disadvantageous for a continuous procedure. proves to be the conventional method usual maturation of the mix. , ,

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Object of the invention

The aim of the invention is to produce a nutritional physiological high quality ice cream in good quality continuously while reducing the fat and Zuokeranteiles.

Explanation of the essence of the invention

The object of the invention is to produce a _v ice cream having a dry matter content below 36 % good melting properties, a full-bodied, creamy taste, a secure volume increase and sufficient shape and texture resistance to short-term temperature fluctuations and can be produced without mix maturation. According to the invention, this object is achieved in that the ice cream mix 6 to 10 % neutral fat, 13 to 15 % fat-free milk solids, 11 to 13 # sucrose, about 0.3 # stabilizer and about 0.3 # emulsifier, 64 to 67 # Contains water and flavorings as needed, the total dry weight of the mix not exceeding 36 #. The mix is prepared from a hydrophilic and a hydrophobic phase, wherein the homogenization of the mix is performed to a particle diameter of 0.020 to 0.025 mm. According to the invention, neutral fats are those fats which contain about 15 % of solid fat at body temperature. Preferred fats are milk fat and mixtures of milk fat and vegetable fats, preferably coconut fat, in the ratio of 4: 1 to 1: 2, preferably 1: 1. Milk fat should not be dispensed with in particular in the production of ice cream with a fat content below 10% because of its favorable Gesohmacksbildung. The misuse of milk fat with a vegetable fat that satisfies the stated requirements in terms of its melting behavior ensures good results. Consistency and a pleasant melting effect when consumed and shows over pure vegetable fats an improved Aufschlagbereitschaft, The vegetable fat used may be partially or fully hydrogenated.

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According to the invention, the emulsifier component consists of known polyglycerol esters of natural fatty acids having two to ten, preferably two to six glycerol units and one to three fatty acid residues, preferably a fatty acid residue having from 14 to 18. The simultaneous use of ionogenic emulsifiers is not necessary if up to 50 % of the same is replaced by fatty acid partial esters of glycerine, preferably distilled monoglycerides, this may prove necessary if glycolic ester is not available in the required amount.

In addition, it has been found that replacement of 15 to 25 # of the non-fat milk solids in the form of spray dried milk powder by milk protein sodium coprecipitate has a markedly synergistic effect on the emulsifier. It is believed that formation of common interfacial films of the emulsifier with the sodium coprecipitate, which have good strength, increase the Aufschlagbereit sehaft of the mix and also cause good dimensional stability and texture resistance at low dry matter content;

It is known that as the solids content increases, the ready-to-serve of the mix decreases. The invention is based on a dry matter content of 33 to 36 $, preferably 34 % _f , which is achieved by reducing the fat and sugar content while increasing the protein content It has been found that polyglycerol esters are most effective in improving the impact in the stated dry matter ranges The low sucrose content of 11 to 13 % lowers the calorific value, the nutritional value is also positively influenced by the reduced fat content and the increased protein content, while at the same time the freezing speed is kept constant due to the lower freezing point In this way, the very good mix sehnelly frozen under optimal conditions in the freezer

and then hardened without the Vo Iu generated during the slipping is never decreased. According to the invention, the mix preparation is carried out in such a way that the preparation of the mix emulsion is carried out by combining a hydrophilic and a hydrophobic phase with stirring in the heat. The hydrophilic phase contains all water-soluble or swellable components such as fat-free milk solids, sucrose, table salt and the stabilizers. These ingredients are mixed according to the formulation as possible in the dry state, introduced into the notwendi ge "amount of water from 60 ° to 65 ⁰ C and stirred to form a homogeneous liquid. By this procedure, proteins and stabilizers are, for cheap for the Eiskrembereitung Swelling state offset, whereby the Mixreifung is unnecessary and a continuous work is possible.

The 'hydrophobic phase, consisting of the fat content, and thy emulsifier is prepared by both components are in common "melted · at temperatures about 1O ⁰ C above the melting point of the emulsifier are .. During the melting process is to obtain a homogeneous mass rested ,

The combination of the two phases takes place by introducing the hydrophobic phase with vigorous stirring into the hydrophilic phase and stirring it until a uniform emulsion is formed. This procedure guarantees a uniform distribution of all mix components. The mix prepared in this way is homogenized to the extent that a particle diameter of 0.020 to 0.025 mm is achieved. Homogenization is followed by pasteurization in the usual way. The aromatization may be carried out before or after pasteurization, depending on the temperature sensitivity of the flavorings used.

The mix is cooled to 2 ° to 4 ⁰ C, and can be immediately introduced not later than 60 min NaOH in the freezer and frozen. Curing is carried out as usual at -26 ° to -30 ⁰ C, storage at -18 ⁰ C.

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The ice cream produced in this way is comparable to "10 % milk fat in terms of taste, enamel, texture, and volume increase with an ice cream and has a good shape and texture resistance with short-term temperature fluctuations"

embodiments

example 1

135.0 kg SprUhmägermilchpulver, 125.0 kg of sucrose, 1.5 kg common salt, 2.0 kg Zellin, 1.0 kg guar gum are mixed in a dry state and then placed in 631.5 kg of water at 60 ° to 65 ⁰ C. and dissolved with stirring at this temperature. Stirring is continued until association with the hydrophobic phase. 100.0 kg butter with a fat content of 74 fo are heated together with 3.0 kg of polyglycerol esters of natural fatty acids at 60 ⁰ C and stirred until a homogeneous melt. The hydrophobic phase is then introduced with vigorous stirring into the hydrophilic phase and further processed until a homogeneous emulsion is formed. Subsequently, the homogenization is carried out, wherein conditions are to be selected, which lead to a particle diameter of 0.020 to 0.025 mm. This is followed by pasteurisation and flavoring. To make vanilla ice cream, add 1.0 kg of vanilla flavor to the mix. The flavored mix will be on. · + 2 ° to 4 ⁰ C cooled and then frozen in freezer under air impact and then at -30 ⁰ C heard. The volume increase is $ 71 to $ 74, the dripping degree is 12 minutes and the dry matter content is 33.8 #.

Example 2

135.0 kg of spray-drying milk powder, 125.0 kg of sucrose, 1.5 kg of common salt, 2.0 kg of cellin, 1.0 kg of guar gum are treated as in Example 1 to prepare the hydrophilic phase,

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To prepare the hydrophobic phase, 100.0 kg of butter with a fat content of 74 %, 1.5 kg of distilled monoglycerides and 1.5 kg of polyglycerol esters of natural fatty acids are used. The further procedure is similar to that described in Example 1.

The dry matter is 33,8 #, the volume range is 71 "to 73 #, the dripping degree is 12 minutes,

Example 3

33.2 kg of milk protein sodium coprecipitate, 102.0 kg of spray milk powder, 125.0 kg of sucrose, 1.5 kg of common salt, 2.0 kg of cellin, 1.0 kg of guar gum are dissolved in 631.5 kg of water analogously to Example 1. The further procedure corresponds to the preparation of the hydrophobic phase Example 2, in the following Example 1.

The volume increase is at a dry matter content of 34.2 % 72 to 76 #, the dripping degree 12 min.

Example 4

The preparation of the hydrophilic phase is carried out analogously to Example 3, wherein 643.5 kg of water are needed.

To prepare the hydrophobic phase, 50.0 kg of butter with a fat content of 74 #, 37.0 kg of coconut fat, 1.5 kg of polyglycerol esters of natural fatty acids and 1.5 kg of distilled monoglycerides are melted together in the manner described in Example 1.

The further procedure corresponds to the procedure given in Example 1, a dry matter content of 34.2 fo the volume increase of 72 to 75 weight.%, The Abtropfgrad 12 min _#

Claims (7)

invention claim Λ φ process for the manufacture of ice cream with a Trookenmassegehalt under 36% when using conventional raw materials, stabilizers, and emulsifiers, characterized in that 6 to 10 5δ neutral fat, 13 to 15 66 fattfreie milk solids, 11 to 13 # sucrose, about 0.3% Emulsifier and about 0.3 % stabilizer, 64 to 67 % water and flavoring substances are used, the mix is prepared by combining a hydrophilic and a hydrophobic phase in the heat, the mix homogenization is performed to a particle diameter of 0.020 to 0.025 'mm and the freezing without prior Mixreifung takes place. 2. The method according to item 1, characterized in that as a neutral fat milk fat alone or a mixture of; Milk fat and vegetable fat in a ratio of 4: 1 to 2: 1, preferably 1: 1, is used, wherein the vegetable fat may be partially or fully hydrogenated and should have a solid fat content of about 15 % at body temperature, Process according to item 1, characterized in that sprayed milk powder alone or a mixture of sprayed grain milk powder and milk protein sodium co-precipitate in the ratio of 6: 1 to 3: 1, preferably 4: 1, is used as the non-fat milk solids, 4 · Method according to item 1, characterized in that only polyglycerol esters of natural fatty acids with two to ten, preferably two to six glycerol units and one to three fatty acid residues, preferably one fatty acid residue, having 14 to 18 carbon atoms is used as emulsifier. 5. The method according to item 1, characterized daduroh that is used as an emulsifier, a mixture of polyglycerol esters according to item 4 and fatty acid partial esters of glycerol, preferably distilled monoglycerides in a ratio of 9: 1 to 1: 1. "/. ίϊΐΗ /. I 3 ! a - · I. rf O ei ei -w 6 * The method of item 1, characterized in that the hydrophilic Phase.hergestellt is by a dry mixture of all water-soluble ingredients and quellbareη in v / ater of 60 to 65 ⁰ C is dissolved with stirring. 7. The method according to item 1, characterized in that the hydrophobic phase is prepared by geraeinsames melting of the fat fraction and the emulsifier at temperatures which are about 10 ⁰ C above the melting point of the emulsifier. • 7idß? -IQ