DD223629A1 - METHOD FOR IMPROVING THE TEXTURE OF ICE CREAM - Google Patents

Abstract

The invention relates to a method for improving the texture of ice cream in sensory terms. It has set itself the task of equating ice cream with the addition of specially treated microcrystalline celluloses with a uniform smooth texture, so that no sensory or particulate an impairment of the taste sensation occurs. The object is achieved by homogeneously adding microcrystalline cellulose to the ice mass in micronized form, the microcrystalline cellulose being obtained either by dry or colloidal grinding.

Description

Method for improving the texture of ice cream Field of the invention;

The invention relates to a process for improving the texture of ice cream in sensoriseheres, wherein ice cream is understood as mousse, ice cream, soft ice cream, ice cream, semi-frozen without restriction of the manufacturing process. ,

Characteristic of the known technical solutions

To achieve the required melt. Ice cream ice cream binders and emulsifiers are raugesetzt that affect the consistency at the same time. These materials are either water-soluble or highly swellable hydrocolloids, such as gelatin, pectins, modified starches, carboxymethylcellulose, galactomannan gums, locust bean gum, guar gum, alginates, tragacanth or water-insoluble products, such as microcrystalline cellulose powders. Susatz the former is often an unpleasant, abysmal taste sensation. not to be ruled out, the latter require, in order to correspond to a sensory undetectable particulate of not more than 20, the envelopment of the particles present herein up to 300 / um with the abovementioned hydrocolloids, a ratio of 4 ·: · 1 - Up to 1: A -an'-ejdrocolloids can be present in addition to the microcrystalline cellulose already added with about 15% (DBP 2 525 299, dated 06. 06. 1975 / 18. 12. 1975).

The disadvantage of these StaDilisatoren consists in addition to the proportion of hydrocolloids in that there is a required of the required texture particulateity of the binder, which also mit'der the enclosure of the individual particles by these hydra-. In addition, a high proportion of stabilizers results in a rubber-like, highly viscous formulation which has poor smearing behavior. '.

Object of the invention.

s. The object of the invention is to provide the additives with such a particularity and with such signatures that an impairment of the sensory taste sensations does not occur and at the same time due to the presence of a large amount of protein. Arlzahl of crystal nuclei that re-imagines. the ice crystals are positively influenced during the freezing process "By adding the length and, thus, the diameter of the additives to one tenth of the initial values, the number of components increases thousandfold,

The object of the invention is furthermore to achieve this effect by using specially prepared microcrystalline celluloses without having to use enveloping swelling agents. ".-.

, , '. , "'.' T Darlag County ung of the essence der.Erfindung '...

The object of the invention is based on ₃ cream by addition of ü.b spezieil treated microcrystalline celluloses equip with a gleichmäBigeh smooth texture, so that occurs particulate neither sensory nor deterioration · dysgeusia. -

This object is achieved according to the invention ₃ by 'the according to' conventional methods of cellulosic starting materials *.

how linters or 'highly purified textile pulps are dried by hydrolytic' depolymerization 'to a Grenzteilschnittspolymerisationsgrad of 120 to 200 units of degraded cellulose and then treated mechanically by milling units with downstream screening so that particles resulting in their main dimension' below 20 / Um result Under special conditions, wet grinding is also possible.

The drying of the depolymerized hydrolysed cellulosic starting materials can be effected in a conventional manner by means of current or drum dryers or similar drying units or with the aid of a spray dryer, wherein the introduction of the substance into the dryer by means of a two-fluid nozzle with the use of air to produce a high fines content. The drying process is followed by a multi-stage grinding, which is followed by a sifting of mechanical or air classification. The deaggregation can be made by means of pin mills according to the Sontraplexprinzip.

In addition, it is possible to wet the wet depolymerized cellulose products colloid wet. This results in particles between 10 and 1 / Um with the tendency to the latter dimension, In the colloidal wet grinding, it is also possible to disperse according to 'the recipe to the ice cream Fettant.eile with and add the dispersions of the Sismasss generated by the colloidal grinding operations .

The addition of the best aged products is 0.05 to 1.0%, based on the total mass of dry cellulose powders. The. colloid-milled dispersions should have a composition of about preferably 10%, at possible concentrations of 8 to 14 % of cellulose powders. The proportion of water should be at 50 % and the Pettanteil

can not exceed 40%. ' For a given solids

  of microcrystalline cellulose are then added, according to the claims, to 0.5% to 1.0% of the dispersion.

  With sugar, this Cellilose-IPett dispersion is freeze-stable. , , , , , , ..-.-

The multiplicity of microfine crystallization nuclei present in accordance with the invention favors the formation of a creamy character of the ice cream while reducing the freezing time, which is parallel to the amount of microcrystalline cellulose added, thus increasing the productivity. '

Embodiment I e ₁

The invention is based on the 'following. Embodiments will be explained in more detail,

Example 1: ' ^: . '·'.

.It is an ice cream for cream ice cream.following composition-2.5 % milkfat

10 % ripened milk powder. , . ·, ',. 15% granulated sugar.

17% yoiiei ·.

0.5% microcrystalline cellulose

· Additives and feeds (~ 1 % y drinking water 100%

represented by homogeneous mixing and frozen by means of ice cream maker or ice freezer to a creamy mass. As comparison, the cream ice cream without the addition of microcrystalline cellulose served the cream ice mass with 0-5 % addition of microcrystalline cellulose compared to the comparison sample more uniform and fine-grained texture,

Example 2;

An ice cream mass is prepared for ice cream of the following composition: '',

14 ·% butter, commercial provenance 11.5% skimmed milk powder

15 % granulated sugar

8.2 % full egg. '.

0.8 % microcrystalline cellulose

Flavors and preparations (c 1%) Drinking water ad 100%.

The total mass is homogenized and colloid wet milled, matured and frozen in the ice mill. Haching was carried out at 50 ° C. after Schöckf rust. The ice cream without microcrystalline cellulose was used as a comparison. The ice cream with the addition of O ₃ % microcrystalline cellulose and colloidal wet massecuite had opposite .. a creamier, more uniform and finer grain consistency.

Claims (6)

Claim of invention. , A process for improving the ice-cream icing, characterized in that microcrystalline cellulose   finely divided: homogeneously distributed in the bismuth «. ' ^/ > 2. The method according to item 1, characterized in that the • microcrystalline cellulose is obtained either by dry or colloidal milling, in the case of particles in the first case below 20, and in the latter case from 0.1 to 10 / μm. 3 * method according to item 1 and .2, characterized in that in the ..kolloiden iTaßvermahlung the microcrystalline 'cellulose in the ice mass according to the recipe necessary fat contents are added simultaneously, so that Disper- _: .. ions of minimal PO% water or milk, 8 to 14 % • microcrystalline cellulose and maximum AO% fat content . ' ^: result _} the da.tin is added with appropriate dilution of the .. total mass,. 4, A method according to, item 1 "to 3 characterized in ₅ that the addition of microcrystalline cellulose" in the present in the points 2 and 3 fineness of 0.05 to 1 ₃ 0%, based on dry matter ^, ,, · 5, process according to point 1 j, characterized in that the addition of microcrystalline cellulose reduces the freezing times parallel to the additional amount, 6-., Process according to item 1 to 4, -dadurch in that. by the addition of microcrystalline cellulose the removal of ., a rubber-like high-viscosity approach in the ice cream preparation is reduced or avoided.