EP0654969A1 - Produit du type creme glacee non lacte et procede associe - Google Patents

Produit du type creme glacee non lacte et procede associe

Info

Publication number
EP0654969A1
EP0654969A1 EP93918099A EP93918099A EP0654969A1 EP 0654969 A1 EP0654969 A1 EP 0654969A1 EP 93918099 A EP93918099 A EP 93918099A EP 93918099 A EP93918099 A EP 93918099A EP 0654969 A1 EP0654969 A1 EP 0654969A1
Authority
EP
European Patent Office
Prior art keywords
composition
added
fruit
dessert composition
product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP93918099A
Other languages
German (de)
English (en)
Inventor
Michael Joseph Paul Rossiter
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from NZ243986A external-priority patent/NZ243986A/en
Priority claimed from NZ243987A external-priority patent/NZ243987A/en
Application filed by Individual filed Critical Individual
Publication of EP0654969A1 publication Critical patent/EP0654969A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/30—Cleaning; Keeping clean; Sterilisation
    • A23G9/305—Sterilisation of the edible materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids

Definitions

  • the present invention falls within the last category as most embodiments are void of any added vegetable fats or dairy related products.
  • Early products known in this field comprised crushed ice to which flavouring material was subsequently added.
  • More recently other ice cream type products within this category have emerged, such as the dessert of US Patent No. 4,609,561.
  • Ice cream products other than in category (i) above generally seek to fool the palate into believing that the product has the creaminess and texture of a traditional dairy ice cream.
  • Ice crystal formation can be a problem for many category (iv) products. Ice crystals and needles, once they attain a certain size, become noticeable to the mouth and tongue. Their abrasive nature will tend to counteract any creamy texture characteristics that a product may have. Even a dairy ice cream with a high fat content would not appear creamy if a significant proportion of ice crystals were present.
  • US Patent 4,609,561 describes a product which avoids large ice crystals by providing a method for the production of a dessert having very short crystals and a substantially non-lattice structure. However, while this suggests a route to products where detracting elements are removed, it does not generally address the production of a product with creamy characteristics, other than by the addition of stabilisers well-known within the ice cream industry.
  • a non-dairy based dessert composition comprising a base material, from the fruit of the species Actinidia, said composition including at least one of: a) an added plant based carbohydrate additive, as herein defined; b) an added sweetener, as herein defined; According to another aspect of the present invention there is provided a non-dairy based dessert composition, substantially as described above, wherein said base composition is of the type exhibiting an increase in viscosity when subjected to a shear force, or shear force and aeration. According to another aspect of the present invention there is provided a non-dairy based dessert composition, substantially as described above, having an over run of 40% or greater.
  • sweeteners comprising monosaccharides and polysaccharides
  • non-dairy based dessert composition comprising the following components, in parts by volume:
  • sucrose level surpasses a certain point, inversion may occur.
  • invert sugar from sucrose is acid catalysed.
  • Most members of the species Actinidia have high acidity as well as the presence of many other components which have various degrading effects on certain natural products. Consequently it is believed that if the sucrose level reaches a certain point then the nature of the base composition can promote inversion of the sucrose. This will introduce a certain degree of unpredictability into a process as different sugars have different solubilites and levels of sweetness. Consequently if inversion occurs, the sweetness of the resulting dessert composition may not be what was expected.
  • the present invention also relies upon the inclusion of other solids materials.
  • these materials will comprise insoluble fruit materials and non-sugar carbohydrate material. It is noted however that sugars may be present in any material used to provide either or both of these other sources of solids.
  • a plant-based carbohydrate additive has a relatively high solid content. As one reason for the inclusion of such material is to increase the solids content in the resulting dessert composition, it is generally desirable that the carbohydrate additive has a reasonably high solid content. Many plant materials, other than the fruit of the genus Actinidia, do not show any adverse effects in being concentrated. Another role of the added plant-based carbohydrate additive is to dilute any Actinidia fruit components. This dilution may be useful for reducing catch (a mildly irritating or unpleasant after-feeling in the throat) in the resulting dessert composition and diluting any remaining Actinidia fruit flavour characteristics. In many instances, and including most embodiments of an ice cream product, it is desirable to add some form of flavouring.
  • a further difference between many embodiments of the present invention and the prior art ice cream type products and dessert compositions is the standability which may be obtained from compositions according to the present invention.
  • tiny air cells are incorporated into the material.
  • the ability of the material to hold these cells determines the standability of the product.
  • the presence of fatty compounds assists in encapsulating and maintaining these air cells although undoubtedly these products rely heavily upon the use of added stabilisers, such as many polysaccharides and cellulose type gums, to maintain these air cells.
  • most prior art products will when allows to attain room temperature, soften and melt such that the air cells are freely able to migrate from the product.
  • This example provides a dessert composition which can be subsequently formed into a hard-serve ice cream type product.
  • the non-dairy based dessert of this example comprises a viscosity increasing base material from the fruit of the species Actinidia, the composition also including at least one of an added plant based carbohydrate additive (as previously described), and an added sweetener.
  • sucrose may under some circumstances form inversion products which can alter the characteristics of a resulting product. Consequently, it is usually desirable not to rely on sucrose as the sole sugar in various embodiments, especially where a high proportion of sugar is present.
  • maltodextrin is present from 1-28% by weight whereas other sugars such as sucrose, can make up the balance of the added sugars.
  • the added plant-base carbohydrate material will be substantially free of its own flavours, colours or odours, unless it is desirable to include these features for flavouring of the final product.
  • the requirements for an added plant-base carbohydrate material are similar to the requirements for the base composition. Plant material (e.g. apples) containing pectins may be advantageous in augmenting the pectins normally present in the base material. This may increase the standability of some aerated embodiments and is also preferable where non viscosity-increasing base materials are used.
  • Liquid may be incorporated into a composition to help vary the total solid content. Quite often water will be the added liquid though fruit juices and concentrates may also be included, especially where these also provide a flavouring affect for the resulting composition. Various components to be included in a dessert composition may be incorporated into the liquid before its inclusion.
  • the above composition may include 2-15% monosaccharides, which have either been added or present in the various components.
  • Another dessert composition according to the present invention has been formed from combining the following components, in parts by volume:
  • example 1 will typically also be further characterised in that their sugar level will typically exceed 25 Brix though sugar levels are generally a matter of individual taste and thus the market will undoubtedly influence the sugar content.
  • sugars are generally present in the fruit and other material used within the composition, and certain sugars can sometimes enhance the performance of pectins present in the base material as stabilisers. Consequently a sugar level of 25 Brix or more is generally recommended for most embodiments.
  • the proportion of sucrose to monosaccharides can vary though to avoid possible inversion which may in some instances adversely affect the performance of a product, the proportion of sucrose to monosaccharides (total percentage by weight within a composition) is generally 50% or less.
  • a composition according to example 1 the required proportion of base material is selected. If a flavoured product is to made then ideally as much flavour and odour has been removed from the base composition during its preparation as possible. However during trials residual kiwifruit flavour has been found to enhance many fruit flavours.
  • an apple puree This is may be a commercially available product, commonly supplied at approximately 40 Brix. If a product having exemplary creamy characteristics is required then further screening and comminution may be performed at this stage to further reduce the size of any insoluble components, which are typically fruit fibres. Typically this will mean a size of less than 0.8mm and more preferably less than 0.2mm. However, taste is very subjective and thus trials and food tasting are recommended for fine tuning a process for producing a composition.
  • Sugars are also incorporated into the materials and thus are blended although it may be desirable to pre-dissolve these into any added liquids if required.
  • These liquids may include water and other diluents, liquid sweetening agents and fruit juices used for flavouring.
  • Flavourings may rely predominantly upon fruit juices though purees may also be incorporated. For example 1-30% (typically 10-20% - of total composition by weight) of a strawberry pulp or puree may be included as a flavouring agent. Proportions may vary outside of this range for different fruits and according to the taste requirement for a particular market. Pieces of whole fruit may also be blended though if an ice cream product is to be prepared, then large pieces may be best incorporated after any ice cream churning process.
  • a dessert composition obtained thus far may then be used as a base for other products, see example 2.
  • Example 2 A dessert composition obtained by a process similar to example 1 may be used in the production of a variety of food products. Preparation of an ice cream product is described in example 3 though the dessert composition may be used in the production of other food products.
  • a mayonnaise type product can be produced though typically the solid content will vary from that described in Example 1 which is being optimised for an ice cream product.
  • a wide variety of consistencies of mayonnaises are possible and the solids content, as well the proportion of base material and its thickening ability, will influence the solid content of the product.
  • materials having a substantially complimentary (to the product) taste, or very little taste at all can be included.
  • potatoes and other root crops could be considered as the main plant source for the carbohydrate additive.
  • Nuts may also be considered and the flavour characteristics they provide can be very complimentary to many foodstuffs for which mayonnaises are used.
  • the plant oil content of many nuts may also be desirable as many mayonnaise products also include an oil.
  • a mayonnaise can be produced which is substantially void of dairy products though can readily simulate many of the characteristics of dairy-based mayonnaises.
  • Another possible food product obtained from a dessert composition from a process such as described in Example 1, are baked products (cakes and loafs) in which the composition has substituted or partially substituted components such as cream, butter and eggs. Again the ability of the present invention to emulate the creamy characteristics of the dairy product can also help produce a product which emulates these substances.
  • Fruit aerosols are another possible food product those these will be dependent upon the used of a viscosity increasing base material.
  • a hard-serve ice cream product according to the present invention had a total solids content of between 34-38%.
  • Its composition comprises:
  • composition from above which has been prepared in accordance with the present invention, is then subjected to a typical ice cream making process, in the manner of a normal dairy-based ice cream precursor.
  • a typical ice cream making process in the manner of a normal dairy-based ice cream precursor.
  • this involves churning and cooling which in physical terms on the composition generally means some shearing of the composition as well as aeration.
  • the combination of the two gives rise to thickening of the product in the eventual formation of an ice cream product, though most of this thickening is a result of freezing rather than viscosity increases through shearing.
  • ice cream process generally requires some ice crystal formation though the ice crystals formed in most embodiments of the present invention are relatively small and undetectable to the tongue.
  • size of the ice crystals can also be influenced by the ice cream making procedure, conditions which minimise the size of formed ice crystals should generally be performed, however, existing ice cream making techniques can generally be applied to the dessert composition to provide an acceptable ice cream type product.
  • Over run is generally performed to a level exceeding 10% though for an ice cream product over run of 40% or greater will generally be performed.
  • a typical range for a hard serve product is 40- 120% .
  • the result is generally a hard-serve ice cream product (unless the conditions have been optimised for a soft-serve formulation).
  • the product is generally characterised by having a large number of air cells trapped within the product as a result of the aeration process. In trials performed by the applicant, these air cells tend to be relatively more uniform in size than many dairy based ice cream products. It is possible that this helps create the illusion of creaminess to the palate of a user and thus the creaminess in many of the dessert composition according to the present invention will generally be enhanced by aeration of the product.
  • Many food products, including mayonnaises discussed in Example 2 can be aerated if it is required to further promote the illusion of creaminess in the product.
  • the hard- serve formulation merely slumped but retained a substantial proportion of its air cells so that even after the dairy ice cream product was substantially melted, the non-dairy based product still tasted like an ice cream product. Consequently there are potentially realisable advantages here which would be apparent to a skilled addressee of the art in the light of the description given herein. For example, in a mayonnaise product there may be less tendency for separation or thinning of the product.
  • the composition may also find use as an improved thickening agent in existing food products.
  • This example may make use of a base composition processed according to normal known techniques or a base composition according to a method such as described in Example 1 herein.
  • the base composition is a 40 Brix equivalent (typically containing approximately 45% total solid content), though a Brix level of 30 to 45 is usually acceptable.
  • the apple puree used as the carbohydrate additive is approximately 38 Brix (typically comprising 30-35% total solid content). Ideally the added fruit puree should have 25% solid content or greater.
  • the particle size is ideally sufficient to pass through a 0.8mm screen or smaller. Other concentrations of these components may be used though the proportions included will need to be recalculated, typically based on the Brix value or solids content.
  • the composition will typically comprise:
  • liquids to adjust the total solids content to 33- 42%, or more preferably 33-38%.
  • the added liquids may include water, or fruit juices which can introduce flavour. Purees of other fruits may also be included as flavouring agents. Spices, colouring agents, flavours, flavour enhancers and other optional ingredients may also be included.
  • the sugars may comprise sucrose and a monosaccharide such as maltodextrin. Ideally at least 20% of the added sugars are monosaccharides.
  • a substantially dried product may also be prepared which can be reconstituted in subsequent processes.
  • a dessert composition is dried according to known techniques, and will exhibit most of its properties upon reconstitution. Freeze-drying has been successfully tested by the applicant, and it is envisaged that spray drying and roller drying will be equally as successful.

Abstract

L'invention se rapporte à une composition de dessert non lacté tirée de fruits du genre Actinidia, en particulier du kiwi. On peut obtenir à partir de cette composition un produit du type crème glacée qui restitue de façon acceptable un grand nombre des caractéristiques des crèmes glacées à base de lait. De tels produits aérés, décrits dans la présente invention, se caractérisent généralement par des bulles d'air relativement stables qu'on peut éliminer, dans certains modes de réalisation, uniquement en chauffant le produit jusqu'à une température proche du point d'ébullition, ce qui lui confère généralement de bonnes propriétés de maintien de la consistance et de la forme. Une autre caractéristique de la plupart des modes de réalisation de cette invention consiste à n'ajouter aucun des stabilisateurs traditionnels utilisés dans ces types de produit, bien que leur addition soit une option. De telles compositions contiennent généralement une matière de base de type purée du fruit de l'Actinidia, à laquelle on a généralement ajouté un additif aux hydrates de carbone à base de plantes et/ou un sucre. Dans les compositions préférées pour ces produits du type crème glacée, on incorpore une purée de pomme comme additif aux hydrates de carbone. Il est également préférable d'utiliser une substance de base d'Actinidia qui s'épaissit lorsqu'on la soumet à une force de cisaillement ou à une force de cisaillement combinée à une aération.
EP93918099A 1992-08-17 1993-08-16 Produit du type creme glacee non lacte et procede associe Withdrawn EP0654969A1 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
NZ24398792 1992-08-17
NZ243986A NZ243986A (en) 1992-08-17 1992-08-17 Dairy substitute whose viscosity increases under shear force, made by filtering and deodourising kiwifruit pulp
NZ24398692 1992-08-17
NZ243987A NZ243987A (en) 1992-08-17 1992-08-17 Non-dairy dessert composition made from a kiwifruit derived base, plant based carbohydrate and added sweetener
PCT/NZ1993/000069 WO1994004043A1 (fr) 1992-08-17 1993-08-16 Produit du type creme glacee non lacte et procede associe

Publications (1)

Publication Number Publication Date
EP0654969A1 true EP0654969A1 (fr) 1995-05-31

Family

ID=26651103

Family Applications (2)

Application Number Title Priority Date Filing Date
EP93918098A Withdrawn EP0789516A1 (fr) 1992-08-17 1993-08-16 COMPOSITION ALIMENTAIRE TIREE DE FRUITS DU GENRE $i(ACTINIDIA)
EP93918099A Withdrawn EP0654969A1 (fr) 1992-08-17 1993-08-16 Produit du type creme glacee non lacte et procede associe

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP93918098A Withdrawn EP0789516A1 (fr) 1992-08-17 1993-08-16 COMPOSITION ALIMENTAIRE TIREE DE FRUITS DU GENRE $i(ACTINIDIA)

Country Status (4)

Country Link
EP (2) EP0789516A1 (fr)
CN (2) CN1091250A (fr)
AU (2) AU4764393A (fr)
WO (2) WO1994004042A1 (fr)

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EP0923307A1 (fr) * 1996-07-23 1999-06-23 Quest International B.V. Creme glacee entierement naturelle
GB0221565D0 (en) 2002-09-17 2002-10-23 Unilever Plc Frozen aerated products
CN102106388B (zh) * 2009-12-23 2012-12-26 光明乳业股份有限公司 一种酸性奶粉及其制备方法
US20140072672A1 (en) * 2011-02-15 2014-03-13 Cornell University Hydrocolloid stabilized dehydrated food foam
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RU2546255C1 (ru) * 2013-11-20 2015-04-10 Олег Иванович Квасенков Способ производства молочно-кофейного мороженого (варианты)
RU2544487C1 (ru) * 2013-12-05 2015-03-20 Олег Иванович Квасенков Способ производства молочно-кофейного мороженого (варианты)
RU2544522C1 (ru) * 2013-12-09 2015-03-20 Олег Иванович Квасенков Способ производства мороженого молочного с яйцом (варианты)
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RU2543803C1 (ru) * 2013-12-20 2015-03-10 Олег Иванович Квасенков Способ производства сливочного мороженого (варианты)
RU2544080C1 (ru) * 2013-12-27 2015-03-10 Олег Иванович Квасенков Способ производства мороженого сливочного крем-брюле (варианты)
RU2545591C1 (ru) * 2014-01-27 2015-04-10 Олег Иванович Квасенков Способ производства сливочно-кофейного мороженого (варианты)
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RU2554414C1 (ru) * 2014-04-25 2015-06-27 Олег Иванович Квасенков Способ производства мороженого "морозко" пломбира (варианты)
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RU2554418C1 (ru) * 2014-05-08 2015-06-27 Олег Иванович Квасенков Способ производства мороженого "морозко" пломбира (варианты)
RU2557222C1 (ru) * 2014-05-20 2015-07-20 Олег Иванович Квасенков Способ производства мороженого "мальвина" сливочного (варианты)
RU2557714C1 (ru) * 2014-05-20 2015-07-27 Олег Иванович Квасенков Способ производства мороженого "морозко" пломбира (варианты)
RU2555154C1 (ru) * 2014-05-23 2015-07-10 Олег Иванович Квасенков Способ производства мороженого "антарктида" (варианты)
RU2555160C1 (ru) * 2014-05-23 2015-07-10 Олег Иванович Квасенков Способ производства мороженого "антарктида" (варианты)
RU2557223C1 (ru) * 2014-05-23 2015-07-20 Олег Иванович Квасенков Способ производства мороженого "антарктида" (варианты)
RU2551537C1 (ru) * 2014-07-24 2015-05-27 Олег Иванович Квасенков Способ производства мороженого "кофейное" (варианты)
RU2551524C1 (ru) * 2014-07-24 2015-05-27 Олег Иванович Квасенков Способ производства мороженого "кофейное" (варианты)
RU2551543C1 (ru) * 2014-07-24 2015-05-27 Олег Иванович Квасенков Способ производства мороженого "кофейное" (варианты)
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Also Published As

Publication number Publication date
WO1994004043A1 (fr) 1994-03-03
AU4764293A (en) 1994-03-15
WO1994004042A1 (fr) 1994-03-03
EP0789516A1 (fr) 1997-08-20
AU4764393A (en) 1994-03-15
CN1058379C (zh) 2000-11-15
CN1089788A (zh) 1994-07-27
CN1091250A (zh) 1994-08-31

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