EP0201482A1

EP0201482A1 - Process for frozen dessert emulsion

Info

Publication number: EP0201482A1
Application number: EP84904283A
Authority: EP
Inventors: Marshall Pellar
Original assignee: Individual
Current assignee: Individual
Priority date: 1984-11-09
Filing date: 1984-11-09
Publication date: 1986-11-20
Also published as: WO1986002809A1

Abstract

Emulsion glacée pour desserts à base de soya ou de protéine végétale, et son procédé de production par des techniques conventionnelles de mélange sans qu'il soit nécessaire d'effectuer son homogénéisation sous pression, sa pasteurisation ou sa réfrigération.Frozen emulsion for desserts based on soybeans or vegetable protein, and its production process by conventional mixing techniques without the need for homogenization under pressure, pasteurization or refrigeration.

Description

PKOCESS FOR FROZEN DESSERT IMULSION

Specification Background of the Invention

The invention relates to the field of food products and particularly the production of a ■ retail soft-serve frozen dessert products based on vegetable oils, vegetable protein, glycols, fructose- corn or invert sugars, flavors and stabilizers and then reconstituted at the retail store with water- cream, or milk in a simple kitchen type mixer. Prior art techniques for making uniform emulsions and suspensions of soft frozen dessert products requires homogenization, typically using high pressure nozzle homogenizers such as disclosed in U.S. Patent No. 4,360,537 Howard, et. al. "Lipoprotein Emulsions for Food Use and Methods for Preparing the Same", where the homogenizer uses two stage pressures, 176 kg/cm2 (2500 lb/sq in) and 35 kg/cm2 (500 lb/sq in). Use of high pressure homogenizers is energy intensive and expensive requiring a large capital investment typical of a dairy producer's. U.S. Patent No. 4,234,620 Staley, "Water-Soluble Vegetable Protein Aggregates: Homogenizing, Cavitation" also teaches the improvement of vegetable protein by high pressure homogenization and cavitation. The

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present invention saves considerable energy and capital equipment investment by using conventional bladed mixing equipment and optimizing the order and amount addition of ingredients. Prior art frozen dessert products also generally require pasteurization to maintain desirable freshness of taste, appearance, wholesomeness, and reduced bacterial counts. Pasteurization requires the flash heating of the product to retard bacterial growth and maintain freshness. This heating, like homogenization, requires energy and . is capital intensive.

. Additionally, the heating causes some loss of flavor, destruction of vitamin and nutrient content, and can be reasonably performed only in large dairies. The present invention uses vegetable oils, glycols, fructose, corn syrup, invert sugars or hσney, plus soy protein, stabilizers, and emulsifiers like soy lecithin which, unlike bovine and egg products, has negligible bacterial contamination and thus exhibits a long shelf life even in the absence of refrigeration or aseptic packaging. Dairy products, such as milk, cream, ice cream, or yogurt plus eggs and/or water, can be added by the

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retailer to the base emulsion to produce either a dairy like frozen dessert, or dairy free product at the retail store. The process is also applicable to a large commercial dairy or food processor with energy, equipment, and transportation savings associated with the use of this process and product.

Summary of the Invention

The principle objects of this invention are to provide a stable vegetable oil, soy protein-based frozen dessert without the need for costly_, production equipment and energy intensive methods. These objects are attained by a unique order of addition and amounts of ingredients. The use of vegetable oil, glycols, fructose, corn syrup, honey, or invert sugar plus soy protein in particular produces a concentrated dessert product with a uniform suspension, good shelf life, and excellent transportation characteristics. The concentrated emulsion product does not need to be pasteurized to maintain its freshness and wholesomeness and is shipped at ambient temperatures in concentrated form. The concentrate

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is less expensive to handle, and to ship than a consumer-ready dessert and is reconstituted at the retail store before dispensing from the soft frozen ice cream machines.

The emulsion is produced by mixing with a simple paddle mixer. A vegetable oil is blended with hydrocolloids and stabilizers such as guar gum, xanthan gum, carob bean gum cellulose gum, carrageenan, microcrystalline cellulose, mono and diglycerides, and/or polysorbate 80. Into the mixing gel is added vegetable based protein, such as soy protein and/or flavorings, salt, etc. Each hydrocolloid and stabilizer particle is coated with vegetable oil which separates each particle to produce a uniform non-agglomerating product. Each particle is surrounded by and encapsulated by the oil. This prevents agglomeration of the particles and obviates the need for high pressure homogenation. Flavors, fructose, corn syrup, invert syrup, or salt, are then added to the product resulting in a finished emulsion concentrate without water, cream, milk, etc. This is shipped to the retail outlet where reconstitution to the consumable product is accomplished by addition of water, additional

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flavors, or cream, milk, or yogurt in a conventional mixer to the emulsion and mixed to form a smooth non-lumpy solution. This is put directly into the soft-serve freezer which produces a creamy smooth frozen dessert.

Description of the Preferred Embodiments

The preferred example is the optimim process for producing the dessert concentrate product. It will be understood by those skilled in the art that minor modifications are within the scope of the invention.

The vegetable oil with edible glycols is put into a standard paddle-blade mixer and the dry hydrocolloid stabilizers and/or soy lecithin are mixed together. This separates and coats each particle with oil. A typical hydrocolloid mix might consist of Germantown Stabilizer (Germantown Manufacturing Company, 505 Parkway, Broomall, PA 19008, P.O. Box 405, (215) 544-8400) #501 consisting of guar gum, xanthan gum, and carob bean gum to produce a final concentration of from 0.1 to 5%, perferably 0.18%, or Germantown H.G. Special, consisting of cellulose gum, carob bean gum.

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carrageenan, and guar gum, standardized with dextrose and salt, at a final concentration of from 0.1 to 5%, preferably 0.33%, or Germantown Summit stabilizer, consisting of microcrystalline cellulose (cellulose gel) , cellulose gum, mono and diglycerides, polysorbate 80, carrageenan, standardized with dextrose and salt in a concentration range of 0.1 - 10%, preferably 1.2%, when the stabilizers are evenly suspended in the vegetable oil, at concentrations of 1 10%. A fructose, corn syrup, or honey is added which further ^• separates the hygroscopic hydrocolloids. Flavors, salt or fruit extracts may be added to this base to produce a smooth unagglomerated solution. The unique order of addition of ingredients allows each hydrocolloid and stabilizer particle to be coated by and surrounded by oil producing a smooth emulsion which does not agglomerate when later combining the emulsion with water.

This emulsion is then shipped to the retail stores in unrefrigerated trucks. Flavoring may be added to the base emulsion before shipment to the store, or after shipment at the retail store. The process and product are likewise useful to

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commercial dairies and food processors with savings in energy, equipment, and transportation. Addition of flavors tending to quickly spoil, such as dairy products or egg products, are added by the retailer in a conventional mixer to a smooth solution which is put into a soft- serve machine to provide a creamy smooth frozen dessert for final sale.

WHAT WE CLAIM IS:

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Claims

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1. A method for producing a homogenous non- agglomerating emulsion comprising:

In a vessel, mixing vegetable oil; edible glycols; hydrocolloid stabilizers; vegetable protein; and flavoring means so that each particle of hydrocolloid stabilizer is separated by and surrounded by oil.

2. The method claimed in Claim 1 where said mixing.is accomplished by means of a paddle mixer.

3. The method of Claim 1 wherein the hydrocolloid stabilizers are selected from the group consisting of cellulose gum, carob bean gum, carrageenan, guar gum microcrystalline cellulose (cellulose gel) cellulose gum, mono and- diglycerides, polysorbate 80, carrageenan, pectinates, gum arabic, karaya, tragacanth, locust bean, alginates, or red seaweed with produce a final concentration of from 0.1 to 10%; the vegetable protein is present at a concentration of protein between 1 - 20%;

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the flavoring means are selected from the group consisting of fructose, corn syrup, invert sugars, honey, and salt.

4. The method of Claim 3 wherein the hydrocolloid stabilizers are selected from the group consisting of Germantown Stabilizer #501, Germantown H.G. Special, or Germantown Summit Stabilizer; in a concentration range of oil - 20% weight/volume of oil.

5. The method of Claim 4 wherein the .vegetable protein is soy protein or soy protein salt.

6. The method of Claim 4 wherein said mixing takes place in the absence of a high pressure homogenizer to produce similar results.

7. An edible emulsion concentrate produced according to the method of Claim 4.