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
  • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
• • 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
  • A23G2220/00—Products with special structure
  • A23G2220/02—Foamed, gas-expanded or cellular products

Definitions

• This invention relates to an ice-cream formulation, and in particular to a formulation that can be conveniently stored, prior to use, and to its packaging.
• desserts that are best eaten cold, including mousses and other aerated products, can be prepared and stored at room temperature. They can be chilled by the user, shortly before consumption. However, ice-cream melts at ambient temperature, and does not regain its original structure and texture if it is then refrozen. It is therefore necessary for manufacturers, transporters, retailers and consumers to maintain ice-cream frozen, before it is eaten. Further, consumers may be disinclined to purchase ice-cream if there is any likelihood of their being unable to transfer the ice-cream from a retailer's freezer to their own freezer within, say, 1-2 hours. This is especially the case on a warm day, when ice-cream is most wanted by the consumer.
• the solution is to use "a stabilizing and thickening composition including a salt which acts as a protein stabilizer, a gelling agent constituted by an alkali metal alginate, and a thickening agent selected from the group of chemically modified starches", to include a high concentration of sugars (e.g. over 25% w/w sucrose and fructose) , and to avoid air.
• a stabilizing and thickening composition including a salt which acts as a protein stabilizer, a gelling agent constituted by an alkali metal alginate, and a thickening agent selected from the group of chemically modified starches"
• sugars e.g. over 25% w/w sucrose and fructose
• This invention is based on the realisation that, by suitable formulation of an ice-cream mix, including the overrun (air/gas incorporation) under aseptic conditions, and using appropriate packaging, its structure can be maintained above freezing, especially at ambient temperature.
• the need to keep ice-cream frozen at every stage, except immediately prior to consumption is obviated. Even when frozen and subsequently thawed, it does not lose its structure and quality, and can therefore be successfully reused.
• a gasified formulation of ice-cream components is aseptically- packaged, and includes stabiliser and/or emulsifier components that maintain the structure of the formulation at ambient temperature, e.g. at above 0°C, up to 25°C.
• the formulation is sterile.
• the present invention comprises the formulation of ice-cream components, including the stability and/or emulsifier, and gasifying the formulation before it is frozen. Packaging and gasification may be done at much the same time, but this is not essential. Description of the Invention
• a product of the invention may be prepared by mixing the components, and sterilising and packaging the mixture.
• the gas may be introduced with the other components, or later, immediately before packaging.
• the mixing may be conducted in conventional apparatus.
• the gas that is used in the present invention is preferably inert. Most preferably, for economy and convenience, the gas is nitrogen. The use of air may necessitate the incorporation of an antioxidant. If necessary or desired, the gas may be sterilised/filtered before use. The degree of overrun may typically be up to 150%, e.g. 100%. Gasification is typically conducted at 5-15°C.
• the components of the ice-cream formulation are conventional.
• the composition comprises fat, sugar, non-fat milk solids, stabiliser and emulsifier.
• the product may be made using standard dairy ingredients including milk, separated milk, buttermilk, cream, milk powder, evaporated milk or sweetened condensed milk. Egg yolk and/or albumin may be included. Vegetable fat may be used instead of milk fat, or a mixture of such fats.
• the amount of fat may be 5 to 20%, e.g. 5-10%.
• the amount of added sugar e.g. sucrose, will usually be less than 20%, e.g. about 16%.
• the amount of milk solids not fat (MSNF) may be 10 to 14%, e.g. 12%.
• the amount of emulsifier and/or stabiliser may be 0.1 to 5%, e.g. 0.5 to 3% or 1 to 2%.
• Glucose may be present, e.g. in an amount of 2% (all these percentages are by weight with respect to the ice-cream formulation) .
• Another suitable component is glycerol, e.g. in an amount of 0.5 to 5%.
• the balance is water.
• the emulsifier/stabiliser combination should be such that the formulation (which may be said to have a foamed or whipped consistency) retains its gasified structure during ambient storage, prior to freezing.
• the choice of each component can readily be made by one of ordinary skill in the art. Emulsifiers that may be used are well known.
• Examples include milk protein, vegetable protein, lecithin, mono/diglycerides, acetic acid esters of mono/diglycerides, lactic acid esters of mono/diglycerides, citric acid esters of mono/diglycerides, diacetyltartaric acid esters of mono- diglycerides, polyglycerol esters, propylene esters, propylene glycol esters, sorbitan esters, polyoxyethylene sorbitan esters, Na and Ca stearoyl lactylates, sucrose esters and sucroglycerides.
• Stabilisers that may be used are also well known. Examples include proteins such as gelatine, milk protein or egg albumin; plant exudates such as gum arabic, gum ghatti, gum karaya or gum tragacanth; seed gums such as locust bean gum, guar gum, psyllium seed gum, quince seed gum or tamarind seed gum; seaweed extract such as agar, alginates, carrageenan or furcelleran; pectins such as low methoxyl or high methoxyl-type pectins; cellulose derivatives such as sodium carboxymethylcellulose, microcrystalline cellulose, methyl and methylethylcelluloses, or hydroxypropyl and hydroxypropyl ethylcelluloses; and microbial gums such as dextran, xanthan or ⁇ -1 , 3-glucan. If necessary or desired, stabilising salts such as the sodium or potassium polyphosphates and/or sodium or potassium citrate may be used, preferably in an amount
• a formulation of the invention When a formulation of the invention is frozen, it is very desirable to avoid the formation of large ice crystals.
• the choice of emulsifier/stabiliser helps to avoid this potential problem.
• a water-soluble stabiliser such as gelatin controls ice crystal formation during freezing; other edible material that serves to render the composition relatively viscous under the manufacturing conditions may also be used instead.
• a particularly preferred component of the formulation of the invention is gelatin, e.g. in an amount of 0.5 to 5%, e.g. 0.5 to 2%, by weight. This may be introduced as a component of a commercial stabiliser such as Cremodan® Mousse 30.
• a formulation of the invention may comprise flavouring and/or colouring.
• Typical flavourings include mint, vanilla, chocolate, coffee and fruit flavours such as strawberry. Pieces of nut, chocolate, fruit, ginger or other additives known to be used in ice-cream, may also be included. Sterility should be maintained.
• a product of the invention may be provided in any desired form, as a plain ice-cream product of any desired shape, or layered or enrobed with other materials such as chocolate. It may also be packaged in large or individual containers, on a stick, or in a flexible tube. It may be part of a larger item, e.g. a cake.
• a product of the invention can be stored and transported at, say, up to 15°C or 25°C. If the product is likely to encounter temperatures much above 25°C before consumption, it may be desirable to prevent expansion and loss of gas by packaging it under pressure, e.g. in a can.
• a composition of the invention may conveniently be packaged in individual “pots"; for example, a group of four such pots, or of longer moulds, is frangibly connected.
• flavoured compositions may be produced, on sticks.
• Example 1 illustrates the invention.
• a formulation is prepared containing 10% fat (all milk fat, all vegetable fat, or a 50:50 mixture) and 12% milk solids not fat (MSNF) .
• 10% sugar (sucrose) 2% glucose, 0.25 to 0.5% emulsifier such as egg yolk, glyceryl monostearate or lecithin and 0.25 to 0.5% stabiliser such as alginate or gelatin are added.
• the components are thoroughly mixed in a conventional mixing vessel.
• the product is sterilised by UHT, at 120 °C for 2 sec, and cooled. Inert, sterile gas (nitrogen) is introduced, to 100% overrun, immediately before aseptic packaging.
• the whipped product may be held under ambient conditions for up to 1 year before consumption.
• the packaged product Before eating the packaged product, it is placed in a domestic (or commercial) deep freeze unit and frozen or chilled, e.g. at 4°C, before being eaten.
• the frozen product is essentially indistinguishable from conventional ice-cream.
• the UHT sterilisation is conducted at 149°C.
• Example 2 Composition: milk fat 10%; MSNF 11%; sucrose 10%; glucose 2%; glycerol 2%; stabiliser/emulsifier (Cremodan® Mousse 30) 3%; flavour to taste.
• Example 3 Composition: milk fat 10%; MSNF 11%; sucrose 10%; glucose 2%; glycerol 2%; stabiliser/emulsifier (Cremodan® Mousse 30) 3%; flavour to taste.
• Example 3 Composition: milk fat 10%; MSNF 11%; sucrose 10%; glucose 2%; glycerol 2%; stabiliser/emulsifier (Cremodan® Mousse 30) 3%; flavour to taste.
• Example 3 Composition: milk fat 10%; MSNF 11%; sucrose 10%; glucose 2%; glycerol 2%; stabiliser/emulsifier (Cremodan® Mousse 30) 3%; flavour to taste.
• composition milk fat 15%; MSNF 10%; sucrose 10%; glucose 2%; glycerol 2%; egg yolk 1%; stabiliser/emulsifier (Cremodan® Mousse 30) 3%; flavour to taste.
• Example 2 The amount of glycerol may be varied, in either Example 2 or Example 3, in order to regulate hardness. For example, if removed, the final frozen ice-cream will be harder. It is present as a softening agent.
• Example 3 may be described as a luxury product, due to its high fat content and the inclusion of egg yolk.
• Example 4
• composition vegetable fat 5%; MSNF 11%; sucrose 16%; glucose 2.5%; Cremodan® Mousse 3%; flavour to taste. This composition was processed as in Example 1; the cooled, sterilised product was aged for 4 hours at 4°C, to aid the incorporation of gas which was conducted using a Mondomix.
• the amount of glucose may be varied. If omitted, its absence may be compensated for by the use of glycerol and/or sucrose.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Confectionery (AREA)

Applications Claiming Priority (7)

Publications (1)

Family

ID=27268605

Family Applications (1)

Country Status (5)

Families Citing this family (13)

Family Cites Families (9)

• 1997
  • 1997-11-24 GB GB9909691A patent/GB2334197A/en not_active Withdrawn
  • 1997-11-24 WO PCT/GB1997/003220 patent/WO1998023169A1/en not_active Application Discontinuation
  • 1997-11-24 EP EP97913334A patent/EP0942658A1/de not_active Withdrawn
  • 1997-11-24 AU AU50631/98A patent/AU5063198A/en not_active Abandoned
  • 1997-11-24 CA CA002272543A patent/CA2272543A1/en not_active Abandoned

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events