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
• • 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

Definitions

• the invention relates to an ice cream comprising a soluble cocoa powder, to a process for preparing such ice cream and to the application thereof in food products.
• ice cream behaves on exposure to normal room temperature. If a product behaves too atypically, for instance if a product melts too rapidly or separates into a fatty phase and a clear aqueous phase on melting, then the product will be unacceptable.
• ice cream industry methods have been developed for measuring such stability properties, for instance melt-down and stand-up characteristics. It is known that ice cream properties can be affected by the use of stabilizers, also often called thickeners. A problem that arises when using stabilizers is that the stabilizer deleteriously affects the feel of the ice cream in the mouth; a cloying, gummy or even greasy feel can occur.
• ice creams Another problem with conventional ice creams is that at deep freeze temperatures, e.g. -20 0 C, such ice creams cannot be served or eaten as readily as when they are at normal eating temperatures, e.g. -10 0 C. The consumer cannot treat them even approximately in the normal manner immediately when taken from the deep freeze. In some cases conventional ice creams cannot be scooped out with a spoon at -20 0 C, i.e. are not readily spoonable when taken out of a deep freezer and need to stand for some time before they can be spooned out, served and eaten.
• the present invention aims to provide an ice cream that overcomes at least some of the above mentioned problems.
• the invention aims to provide an ice cream having adequate stability and spoonability.
• the present invention is related to the use of a highly soluble cocoa powder in ice cream.
• cocoa-derived material in ice cream has been reported in the art.
• prior art documents are known which report the addition of cocoa powder to ice cream for flavoring purposes.
• cocoa extracts in ice cream has been reported, for instance in US patent n° 5,338,554.
• use of a cocoa extract has the disadvantage of not providing a suitable flavour and taste.
• the applicant has now shown that by addition of a particular amount of a highly soluble cocoa powder, an ice cream can be obtained having suitable spoonability and hardness characteristics. Furthermore, by adding a soluble cocoa powder as defined herein, the invention provides an ice cream with desired handling, nutritive, flavor and/or organoleptic properties. Further, a process for producing an ice cream having a property of excellent spoonability even at a freezing temperature is provided by means of a simple and relatively fast process.
• the present invention provides an ice cream comprising up to 15 wt%, and preferably between 2 and 10 wt% of a soluble cocoa powder, wherein said cocoa powder has a solubility in water of at least 50 %, preferably at least 75 %, most preferably of 85 to
• an ice cream comprising between 2 and 10 wt% of a soluble cocoa powder, wherein said cocoa powder has a solubility in water of 95 to 100 % at a temperature of 10 0 C.
• an ice-cream having after 48 hours at -20 0 C a hardness as measured with a texture analyzer as a force of less than 3ON for penetrating a cylindrical probe with flat bottom surface in said ice cream at a penetration depth of at least 10 mm.
• an ice-cream is provided having after 48 hours at -20 0 C a hardness as measured with a texture analyzer as a force of less than 3ON for penetrating a metal cylindrical probe having a round flat bottom surface with a diameter of 6.35 mm in said ice cream at a penetration depth of 10 mm.
• an ice-cream having after 24 hours at -20 0 C a hardness as measured with a texture analyzer as a force of less than 25N for penetrating a cylindrical probe with flat bottom surface in said ice cream at a penetration depth of at least 10 mm.
• an ice-cream having after 24 hours at -20 0 C a hardness as measured with a texture analyzer as a force of less than 25N for penetrating a metal cylindrical probe having a round flat bottom surface with a diameter of 6.35 mm in said ice cream at a penetration depth of 10 mm.
• the present invention provides a method for preparing an ice cream, comprising the steps of: a) preparing an aqueous ice cream mixture comprising up to 15 wt%, and preferably between 2 and 10 wt% of a soluble cocoa powder, wherein said cocoa powder has a solubility in water of at least 50 %, preferably at least 75 % most preferably of 85 to 100 % at a temperature of less than 10 0 C, preferably less than 5°C, b) heating said ice cream mixture to a temperature of between 65 and 95°C for at least 1 minute, c) pasteurizing the heated mixture, d) optionally homogenizing the pasteurized mixture, e) cooling, aging and freezing to a temperature of between -4°C and -8°C while aerating the mixture, f) optionally including components such as chocolate, fruits, nuts or fibers, and g) packaging and hardening by bringing at a temperature lower than -15°C.
• the applicant has surprisingly found a functional effect of cocoa powder that is highly soluble at relatively low temperatures on the spoonability of an ice cream, as indicated by the hardness of the product.
• ice cream comprising a cocoa powder according to the invention has improved characteristics, particularly improved spoonability, compared to ice cream comprising a conventional cocoa powder.
• the Applicant's have shown that by using a highly soluble cocoa powder, the spoonability of the ice cream comprising this cocoa powder can be improved.
• This effect is unexpected, especially since there is no indication in the prior art that solubility of a cocoa powder would have an effect on the hardness or spoonability of ice cream.
• the invention thus provides a ice cream which is better spoonable, which is softer, which has an increased capability of stabilizing oxygen, i.e. improved overrun, and has a better mouthfeeling, i.e. not sandy.
• a soluble cocoa powder as defined herein to prepare an ice cream according to the invention, the method of preparing said ice cream is significantly improved; since sedimentation of the cocoa powder during the ice cream preparation process can be greatly reduced and even avoided; and the resulting ice cream has better taste, organoleptic and physical properties.
• FIG. 1 is a flow chart showing steps of a method for preparing a soluble cocoa powder applied in an ice cream according to the invention.
• FIG. 2 represents the force that has to be applied for introducing a probe of a texture analyser in a control ice cream and in an ice cream according to the invention in function of probe penetration depth.
• the present invention is directed to an ice cream comprising a cocoa derived material and in particular comprising a soluble cocoa powder, wherein the cocoa powder has a high solubility in water at low temperature.
• cocoa-derived material as used herein is intended to refer to a material which contains components that are obtained from cocoa beans. It is noted that the terms “cocoa” and “cacao” are considered as synonyms.
• the invention relates to an ice cream comprising up to 15 wt%, and preferably between 2 and 10 wt%, and for instance 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15 wt% of a soluble cocoa powder, wherein said cocoa powder has a solubility in water of at least 50 % at a temperature of less than 10 0 C.
• solubility refers to the ability of a given substance, herein cocoa powder, to dissolve in a solvent at ease.
• Solvents comprise polar solvents, and preferably water- based solvents, i.e. solvents containing water, such as, but not limited to water, milk, an alcohol and mixtures thereof.
• soluble cocoa powder 1 ' refers to cocoa components provided in a powder form, the cocoa powder being soluble or in other words the cocoa powder does not sink or form a sediment under any force, for example gravitation force in a fluid at ease, e.g. in a polar, water-based or aqueous solvent such as milk, water, an alcohol or a mixture thereof.
• Solubility is measured in terms of the maximum amount of solute, herein the cocoa powder, dissolved at a specified temperature in a definite amount of the solvent at equilibrium.
• the term "% solubility" or % dissolution as used herein thus refers to the amount in weight % of cocoa powder that is dissolved in a solvent.
• a value of 50 % solubility for instance indicates that 50 wt% of the cocoa powder is dissolved, while 50 wt% will sink or form a sediment.
• 100% solubility refers to a cocoa powder which is wholly soluble in a solvent so that such solution remains free of sediment.
• Solubility of a cocoa powder used in an ice cream according to the invention can be measured by agitating or shaking at a temperature of less than 10 0 C, preferably less than 5 0 C, and for instance less than 9, 8, 7, 6, 5, 4, 3, 2, 1 °C and a pressure of 1 atmosphere (atm) an amount of 10 grams of solute, herein the cocoa powder, with an amount of 90 g of solvent of choice for at least 2 hours, when avoiding evaporation by using a closed system.
• the solution is filtered over a Whatmann filter with a pore size between 5 and 12 micrometers.
• the filtrate is dried in an oven overnight at 105 0 C, and the amount of dry matter is determined. Solubility is calculated based on the amount of dry matter remaining after filtration compared to the amount of solute put into practice.
• Another technique includes the centrifugation of the above solution with a centrifuge at 10000 rpm for 5 minutes. After centrifugation, the upper 'soluble' layer is used to measure the dry matter content according to the procedure as described above.
• a soluble cocoa powder applied in the present ice cream has a degree of solubility in a solvent, preferably in a polar solvent, preferably a water-based or aqueous solvent, and for instance in water or milk, and at a temperature of less than 10 0 C, preferably less than 5°C, and for instance less than 9, 8, 7, 6, 5, 4, 3, 2, 1 0 C of at least 50
• said soluble cocoa powder has a solubility in a water-based solvent, and for instance in water or milk, and at a temperature of less than 10 0 C, preferably less than 5°C, and for instance less than 9, 8, 7, 6, 5, 4, 3, 2, 1 °C which is comprised between 50 and 100% and preferably a solubility of at least 50, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99, 99.5 or of 100 %.
• the present invention provides a soluble cocoa powder wherein the amount of insoluble material in a water-based solvent, and for instance in water or milk, and at a temperature of less than 10 0 C, preferably less than 5°C, and for instance less than 9, 8, 7, 6, 5, 4, 3, 2, 1 °C is lower than 50 wt%, and preferably lower than 40, 35, 30, 25, 20, 15, 10, 5, 4, 3, 2, 1 , or 0.5 wt%.
• an ice cream comprising a suitable amount of soluble cocoa powder as defined herein, wherein said cocoa powder has a solubility in water at a temperature of 10 0 C of at least 90 % and most preferably of between 95 and 100 %.
• an ice cream comprising a suitable amount of soluble cocoa powder as defined herein, wherein said cocoa powder has a solubility in water at a temperature of 5°C of at least 90 % and most preferably of between 95 and 100 %.
• cocoa powder available in the art consist of a cocoa powder which typically has a solubility lower than 20% and for instance of between 10 and 15% in a water-based solvent, for instance in water or milk, having a temperature of less than 10 0 C, or less than 5°C.
• An ice cream according to the present invention is in particular characterized by an improved spoonability.
• the term "spoon ability as used in the present application is intended to refer to the ability of an ice cream to be scooped out with a spoon at deep freeze temperature of for instance -20 0 C. Spoonability of an ice cream can be determined based on its hardness. Therefore, the features of "spoonability” and “hardness” of an ice cream are closely related and in some embodiments of the present invention the terms “spoonability”' and “hardness” of an ice cream are used interchangeably.
• “Hardness” of an ice cream is measured as the resistance of the ice cream to deformation when an external force is applied. The hardness of ice cream can be measured by comparing the force, needed for a certain object to penetrate the ice cream, with the depth of penetration that was measured.
• Ice cream hardness can be measured in various ways.
• a penetrometer can be used and such method comprises the penetration of a standard cone into an ice cream sample for a certain period of time, e.g. 15 seconds.
• a log C value can be calculated from the penetration depth according to formulas known to a person skilled in the art.
• a second method conventional textural analyzers can be used, and such method comprises the introduction of a probe into ice cream for a certain depth, e.g. 1 cm depth.
• Probes may include for instance cylindrical probes having a flat bottom surface.
• the force necessary to penetrate to this depth is then measured and is an indication for the hardness of such ice cream.
• This force can be measured in N (Newton) or kgf (kilogram force). Conversion of kgf or Newton values to log C values can be calculated according to formulas known to a person skilled in the art.
• an ice cream according to the invention and comprising a soluble cocoa powder as defined herein that is highly soluble at relatively low temperatures has a lower hardness after a certain time at -20 0 C, e.g. after 24 or 48 hours at -20 0 C, compared to ice cream comprising a same amount of a conventional cocoa powder, i.e. cocoa powder typically having low solubility in a cold liquid, i.e. between 10 and 15% in a liquid of less than 10 0 C, preferably less than 5°C.
• a conventional cocoa powder i.e. cocoa powder typically having low solubility in a cold liquid, i.e. between 10 and 15% in a liquid of less than 10 0 C, preferably less than 5°C.
• an ice cream having a hardness after at least 24 hours at -20 0 C which is, at a penetration depth of 10mm or more, at least 1.5, 2, 2.5, or 3 times lower compared to that of a control ice cream.
• the invention provides an ice cream having been kept at -20 0 C for at least 24 hours, wherein the force necessary to introduce a probe or cone of a texture analyzer, for instance a cylindrical probe having a flat bottom surface, in said ice cream is at a penetration dept of 10mm or more at least 1.5, 2, 2.5 or even 3 times lower compared to the force required for a control ice cream to be penetrated with such probe or cone.
• control ice cream in the present context is intended to refer to an ice cream which differs from an ice cream according to the invention in the solubility under the indicated conditions of the cocoa powder applied in the ice cream.
• an ice cream having after 48 hours at -20 °C a hardness as measured with a texture analyzer as a force of less than 3ON (or 3kgf), preferably less than 28N, and for instance less than 25, 24, 23, 22, 21 , 20, 19, 18, 17, 16, 15, 14, 13, 12, 1 1 , 10N, for penetrating a probe, preferably a cylindrical probe having a flat bottom surface, and more preferably a metal cylindrical probe having a flat round bottom surface with a diameter of 0.25inch (6.35 mm), in said ice cream at a penetration depth of at least 5 mm, preferably at least 10 mm, and for instance at a penetration depth of 5, 6, 7, 8, 9, 10, 11 , 12, 13, 14, 15, 16, 17, 18 mm.
• a penetration depth of at least 5 mm, preferably at least 10mm, and for instance of 5, 6, 7, 8, 9, 10, 1 1 , 12, 13, 14, 15, 16, 17, 18 mm, at least 1.5, 2, or 3 times less force is needed to penetrate a probe of a texture analyzer, preferably a cylindrical probe having a flat bottom surface, and more preferably a metal cylindrical probe having a flat round bottom surface with a diameter of 6.35mm, in the present ice cream compared with a control ice cream.
• the invention provides an ice cream having after 48 hours at -20 0 C a hardness as measured with a texture analyzer as a force of less than 3ON for penetrating a cylindrical probe with flat bottom surface, and preferably a diameter of 0.25inch (6.35 mm), in said ice cream at a penetration depth of at least 10 mm.
• an ice-cream is provided that has after 48 hours at -20 0 C a hardness as measured with a texture analyzer as a force of less than 3ON for penetrating a cylindrical probe, preferably a probe with a diameter of 0.25inch (6.35 mm), with flat bottom surface in said ice cream at a penetration depth of 10mm.
• the invention provides an ice-cream that has after storage for 48 hours at -20 0 C a hardness, which is measured with a texture analyzer and which corresponds to a force of less than 3ON for penetrating a cylindrical probe, preferably a probe with a diameter of 0.25inch (6.35 mm), with flat bottom surface in said ice cream at a penetration depth of 10 mm.
• an ice-cream in another embodiment of the invention has after 24 hours at - 20 0 C a hardness as measured with a texture analyzer as a force of less than 25N for penetrating a cylindrical probe, preferably a probe with a diameter of 0.25inch (6.35 mm), with flat bottom surface in said ice cream at a penetration depth of 10mm.
• the invention provides an ice-cream that has after storage for 24 hours at -20 0 C a hardness, which is measured with a texture analyzer and which corresponds to a force of less than 25N for penetrating a cylindrical probe, preferably a probe with a diameter of 0.25inch (6.35 mm), with flat bottom surface in said ice cream at a penetration depth of 10 mm.
• ice cream contains a considerable quantity of air, frequently up to half of its volume. This gives the product its characteristic lightness and creaminess.
• the air content of ice cream is named its overrun. Overrun is expressed in percentage by volume and defined as the percentage by which the volume of an ice cream mixture as defined herein is increased with air during freezing.
• An aerated finished ice cream may have an overrun of for example 90 to 100%.
• additives such as stabilizers, in particular such as Locust Bean Gum, Guar Gum, Carboxymethyl cellulose (CMC), Xanthan gum, Sodium alginate, Carrageenan, or Gelatin must be added during preparation to obtain ice creams having the indicated value of for example 90 to 100% overrun.
• an ice cream according to the present invention can achieve such overrun value, for example of about 90 to 100%, but addition of less additives such as stabilizers is required compared to control ice creams to arrive at such overrun values.
• less additives such as stabilizers as disclosed herein need to be used to achieve an overrun as provided above.
• the invention provides an ice cream having an overrun of for example about 90 to 100% and wherein the amount of additives such as stabilizers as disclosed herein, which are typically added during the production process for arriving at this overrun, are lower, and for instance at least 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10 % lower than the amounts added for control ice cream.
• an ice cream is provided wherein the amount of additives such as stabilizers as disclosed herein added to an ice cream mixture as defined herein to arrive at an overrun of between 90 and 100% is at least 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10 % lower than the amounts added to control ice cream mixtures.
• the present invention provides an ice cream which is more aerated and lighter and which has a weight in kg per liter which is lower and preferably at least 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10 % lower than that of control ice cream.
• an ice cream according to the invention has a weight in kg per liter of between 1.09 and 1.1 (kg/liter).
• an ice cream according to the present invention comprises: up to 15 wt%, and preferably between 2 and 10 wt% of said soluble cocoa powder, up to 20 wt% and preferably between 0 and 15 wt% of milk powder, - up to 30wt%, and preferably between 0 and 20 wt% of sugars, up to 20wt%, and preferably between 0 and 15 wt% of fat, optionally less than 1 wt%, and preferably less than 0.5 wt% of stabilizers, and optionally less than 0.5wt%, and preferably less than 0.3wt% of emulsifiers, and between 35 and 75 wt% of water or milk.
• said ice cream comprises between 35 and 75 wt% of water and for instance between 40 and 60 wt% of water, and for instance at least 35, 40, 45, 50, 55, 60, 65, 70 wt% of water.
• the invention provides an ice cream as disclosed above, but wherein said water is replaced by milk, including whole, defatted or partly defatted milk.
• Amounts of milk added may comprises between 35 and 75 wt% and for instance between 40 and 60 wt% and for instance at least 35, 40, 45, 50, 55, 60, 65, 70 wt% of milk, depending on milk fat content.
• the addition of a milk powder as defined herein is optional.
• the invention provides an ice cream comprising up to 15 wt% of a soluble cocoa powder as defined herein, and preferably between 2 and 10 wt% of said soluble cocoa powder, and for instance 2, 3, 4, 5, 6, 7, 8, 9, 10 wt% of a soluble cocoa powder as defined herein.
• the invention provides an ice cream comprising up to 20 wt% and preferably between 0 and 15 wt% of milk powder, and for instance 2, 4, 6, 8, 10, 12 wt% of a milk powder.
• milk powder may include any milk powder known in the art, and e.g. whole or defatted or partly defatted milk powder.
• the invention provides an ice cream comprising up to 30wt%, and preferably between 0 and 20 wt% of sugars, and for instance between 5 and 20 wt% or between 10 and 15 wt%, said sugars being preferably selected from the group comprising glucose, dextrose, sucrose and inverted sugar.
• sugars being preferably selected from the group comprising glucose, dextrose, sucrose and inverted sugar.
• the present invention has for advantage that the sugar content of the ice cream can be reduced.
• the ice creams of the invention comply with increased consumer needs for lower calorie products.
• the invention provides an ice cream comprising up to 20wt%, and preferably between 0 and 15 wt% of fat, and for instance less than 20, 18, 15, 13, 10, 8, 5 wt% of fat.
• the fat may be of dairy and/or non dairy origin. Said fat may for instance be selected from the group comprising dairy fat such as milk fat or butter and non dairy fat, such as vegetable fats.
• Stabilizers may be selected from conventional products like vegetable, animal and fermented hydrocolloid stabilisers examples of which are xanthan gum, guar gum, modified guar gum, alginates, carrageenan, semi-refined carrageenan, locust bean gum, tara gum, pectin, agar, carboxymethyl cellulose, irish moss, sodium alginate or combinations thereof, e.g. Cargill's LygommeTM.
• Gelatine from animal and marine sources may also be chosen to be incorporated into the ice cream according to the invention.
• said ice cream comprises less than 1 wt%, and preferably less than 0.5 wt%, and for instance less than 0.4, 0.3, 0.2wt% of stabilizers.
• stabilizers in ice creams of the invention can be significantly reduced compared to control ice creams. This reduction has the advantage that the feel of the ice cream in the mouth is improved.
• Another particular aspect of the invention is the moderate use of emulsifiers in said ice cream.
• said ice cream comprises less than 0.5wt%, and preferably less than 0.3wt% of emulsifiers, and for instance less than 0.2 or 0.1wt% of emulsifiers.
• Suitable emulsifiers comprise but are not limited to (fresh) egg yolk, stabilized egg yolk (SEY), enzymatically treated egg yolk, dried egg yolk, salted egg yolk, or egg yolk treated in any other way as known in the art of egg yolk emulsifiers to yield egg- yolk derived emulsifiers, e.g. lecithin.
• SEY stabilized egg yolk
• enzymatically treated egg yolk dried egg yolk
• salted egg yolk or egg yolk treated in any other way as known in the art of egg yolk emulsifiers to yield egg- yolk derived emulsifiers, e.g. lecithin.
• egg yolk is beneficial for taste and emulsification of the oil droplets.
• the present ice cream may further comprise one or more additional components selected from the group comprising sweeteners, vitamins, flavouring agents and colouring agents.
• Available sweeteners that can be selected and added to an ice cream according to the present invention include but are not limited to Acesulfame potassium (Ace-K), sucralose, maltitol, xylitol, erythritol, mannitol, sorbitol, lactitol, isomaltulose, powdered hydrogenated glucose syrup, aspartame, neotame, cyclamate, saccharine, glycyrrhizine, dihydrochalcones, thaumatin, monellin, neohesperidine, any of the polyol compounds, any available natural products of plants, such as glycosides and specifically stevioside and rebaudioside A, other compounds available in the art and any combination of two or more of these sweeteners.
• Vitamins that may be used in an ice cream according to the present invention may include but are not limited to for instance vitamin C, vitamin D, vitamin E or other compounds available in the art.
• Flavouring agents that may be used in an ice cream according to the present invention include but are not limited to for instance flavor agents known or available and for instance vanillin, coumarin, and other compounds available in the art.
• Colouring agents that may be used in ice cream according to the present invention include but are not limited to for instance ⁇ -carotene, annatto and preservatives such as e.g. sodium- or calciumpropionate, sulphite ammonia caramel, E150d, other compounds available in the art or any combinations thereof.
• Other components that may be added to the present ice cream to enhance the appearance or taste of the final ice cream may include but are not limited to chocolate chips, fruit including dried fruit such as raisins, sultanas and apple; fresh fruits such as orange, pear and apple, freeze-dried fruit such as raspberries, or vegetable fiber, e.g. inulin, fibergum from Acacia tree, nuts such as hazelnuts, pecan nuts and almonds, chopped nuts, sliced nuts, or any mixtures thereof.
• the amount of components such as those indicated above in an ice cream according to the present invention is variable.
• Ice cream comprising a soluble cocoa powder according to the invention has the advantage of having a substantially homogeneous flavor composition. Furthermore, the applicant has shown a functionality of said soluble cocoa powder as defined herein on the spoonability (hardness) of ice cream. In addition, the applicant also showed that the present ice cream provides a better mouth feel.
• the soluble cocoa powder applied in the present ice cream will be described in further detail below.
• a soluble cocoa powder as used herein has one or more of the following characteristics.
• a soluble cocoa powder as applied in an ice cream according to the invention has a theobromine content lower than 5 % by fat-free dry weight, i.e. based on a fat-free dry weight, and preferably between 2.5 and 5 %, and for instance a theobromine content of 2.5, 3.0, 3.5, 4.0, 4.5, 5.0 wt%.
• a soluble cocoa powder as applied in an ice cream according to the invention has a caffeine content lower than 1 % by fat-free dry weight, i.e. based on a fat-free dry weight.
• the caffeine content will generally be (based on a fat-free dry weight) lower than 1 wt%, and will preferably be between 0.25 and 0.7 %, and for instance a caffeine content of 0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, or 0.70 wt%.
• said soluble cocoa powder has an amount of fat lower than 25 wt%, and for instance lower than 24 wt%, or between 0-20 wt% and for instance between 0-12 wt%, and for instance lower than 10, 8, 5 or 3 wt%.
• said soluble cocoa powder has an amount of amino acids, peptides, and proteins (wt% is expressed as % by fat-free dry weight) of between 10 and 40 wt%, and preferably between 12 and 30 wt%, and for instance of 15, 20, 25, or 28 wt%.
• wt% is expressed as % by fat-free dry weight
• ice creams according to the invention are rich in desirable compounds such as cocoa-based amino acids, peptides and proteins.
• ice creams according to the invention have excellent organoleptic and nutritive properties.
• said soluble cocoa powder has an amount of glucose, glucose oligomers and/or dextrines (wt% is expressed as % by fat-free dry weight) comprised between 10 and 60 wt%, and preferably between 15 and 50 wt%, and for instance between 15 and 35 wt% and for instance of at least 10, 15, 20, 25, 30, 35, 40, or 45 wt%.
• said soluble cocoa powder has an amount of ash (wt% is expressed as % by fat-free dry weight) comprised between 1 and 10 wt% and preferably lower than 8 wt%.
• said soluble cocoa powder has an amount of pentosanes (wt% is expressed as % by fat-free dry weight) comprised between 3 and 10 wt% and preferably between 3.5 and 5 wt%. In yet another embodiment, said soluble cocoa powder has an amount of pectines (wt% is expressed as % by fat-free dry weight) comprised between 0.1 and 3 wt% and preferably between 0.5 and 2 wt%.
• said soluble cocoa powder has an amount of polyphenols (wt% is expressed as % by fat-free dry weight) comprised between 1 and 30 wt% and preferably) comprised between 1 and 24 wt% and preferably between 5 and 13 wt%, and for instance comprised between 7 and 13 wt%.
• polyphenols wt% is expressed as % by fat-free dry weight
• said soluble cocoa powder has an amount of organic acids (wt% is expressed as % by fat-free dry weight) comprised between 1 and 5 wt% and preferably between 2 and 4 wt%.
• Said soluble cocoa powder preferably has an amount of phosphatides (wt% is expressed as % by fat-free dry weight) which is lower than 1 wt%.
• said amount of moisture in said soluble cocoa powder can be adjusted according to techniques well known to the skilled person.
• said soluble cocoa powder is in a dry or lyophilized form and for instance is in the form of granules, pellets, or a powder.
• a soluble cocoa powder applied in the present ice cream differs from defatted cocoa powder, known in the art, in that it does not form a sediment when dissolved in a suitable solvent, e.g. water or milk.
• the present invention thus provides an ice cream comprising an (at least partially) defatted soluble cocoa product which has not the prior art drawback of sedimentation of known defatted cocoa powders.
• the invention provides a ice cream comprising between 2 and 10wt% of a soluble cocoa powder, whish is in a dry or lyophilized form, and preferably in the form of granules, pellets, or a powder having a solubility at a temperature of 10 0 C in an aqueous solvent, e.g.
• water of at least 90%, and preferably of between 95 and 100 %, and having: an amount of theobromine which is lower than 5% by fat-free dry weight, and for instance between 2.5 and 5% by fat-free dry weight, and - an amount of caffeine which is lower than 1 % by fat-free dry weight, and an amount of polyphenols which is comprised between 1 and 24wt% by fat-free dry weight, and for instance between 7and 13% by fat-free dry weight, and an amount of glucose, glucose oligomers and/or dextrines comprised between 10 and 60% by fat-free dry weight, and for instance between 15 and 40wt%.
• a soluble cocoa powder applied in weight amounts as disclosed herein in the present ice cream is a soluble cocoa powder as disclosed in WO 2008/059064 (PCT/EP2007/062486) which is hereby expressly incorporated by reference in its entirety.
• a soluble cocoa powder applied in the present ice cream is preferably prepared by a method as schematically illustrated in FIG. 1.
• such method comprises the steps of a) preparing an aqueous suspension of cocoa powder 1 , b) optionally treating said suspension with one or more degrading enzymes 2, c) submitting 3 the suspension obtained in step a) or b) to a pH treatment comprising treating said suspension for at least 2 hours at a suitable pH, and for instance at a pH of at least 7, and preferably at least 10, or at a pH lower than 3, a temperature of at least 100 0 C, and a pressure which is at least 1 bar higher than the ambient pressure, d) optionally bringing the pH of the suspension obtained in step c) to a pH value corresponding with the pH of the suspension obtained in step a), e) treating 4 the suspension obtained in step c) or d) with one or more degrading enzymes, and f) separating 6 the suspension 5 obtained in step e) into insoluble material 8 and a soluble part 7
• the soluble cocoa components 10 are then obtained from the soluble part 7.
• This method may further comprise the step of desalting 13 the soluble part containing the soluble cocoa components 10, e.g. by means of ion exchange, to remove salts.
• a method for the preparation of a soluble cocoa powder applied in the present ice cream is a method for the preparation of a soluble cocoa powder as disclosed in WO 2008/059064 (PCT/EP2007/062486) which is incorporated herein by reference.
• the cocoa powder 1 used as starting material in the methods for preparing a soluble cocoa powder is ordinary cocoa powder known to the person skilled in the art.
• the degrading enzymes used during enzymatic treatment 2, 4 are those which are capable of degrading insoluble molecules present in cocoa. These degrading enzymes are well known in the art of extraction of cocoa powder.
• the method encompasses the separate and sequential treatment with different classes of enzymes. More in particular, the present method comprises a first enzymatic treatment 2 which is carried out on the above-described aqueous suspension of cocoa powder obtained in step a).
• the degrading enzymes used during such first enzymatic treatment 2 are those which are capable of degrading starch present in cocoa, such as amylase, alpha-amylase and others. These degrading enzymes are well known in the art of extraction of cocoa powder.
• the present method further comprises a second enzymatic treatment 4 which is carried out on the above-described suspension of cocoa powder that has been subjected to a first enzymatic treatment 2 and a pH treatment and that is obtained in step c) or d) of the present method.
• Factors such as temperature, agitation, concentration and time of the enzymatic treatment 2,4 can be optimised according to the knowledge of the skilled person.
• the suspension is generally agitated continuously during enzymatic treatment 2,4. This is achieved, using, for example, a stirrer, jets, agitated vessel or any means known in the art.
• the present invention provides a method for preparing an ice cream according to the invention.
• an aqueous ice cream mixture is prepared comprising the following components: - up to 15 wt%, and preferably between 2 and 10 wt% of said soluble cocoa powder, up to 20 wt% and preferably between 0 and 15 wt% of milk powder, up to 30 wt%, and preferably between 0 and 20 wt% of sugars, up to 20 wt%, and preferably between 0 and 15 wt% of fat, optionally less than 1 wt%, and preferably less than 0.5 wt% of stabilizers, and - optionally less than 0.5 wt%, and preferably less than 0.3 wt% of emulsifiers, and between 35 and 75 wt% of water or milk.
• ice cream mixture as used in the present application is intended to refer to an "aqueous" mixture, i.e. a mixture which may be in a liquid form and which may contain water or milk.
• an ice cream mixture is prepared wherein the water is replaced by milk, including whole, defatted or partly defatted milk.
• the addition to the ice cream mixture of a milk powder as defined herein is optional.
• the mixture of components is typically prepared using conventional methods such as by combining the components with shear mixing to disperse and solubilize them into a homogeneous mass.
• components i.e. a soluble cocoa powder, sugars, fat
• the use of highly soluble cocoa powder has the advantage of requiring less heating and preparation time, resulting in an easier and faster process.
• it has the advantage that problems related to settling of insoluble matter and marbling are greatly reduced or even avoided.
• the prepared ice cream mixture may be heated to a temperature of between 60 and 100 0 C, and for instance to a temperature of between 65 and 95 0 C or to a temperature of between 80 and 85°C, for at least 1 minute, and for instance for at least 5 or 10 minutes.
• the mixture can for instance be heated at 80 0 C for 20 minutes in order to hydrate formed hydrocolloids.
• the mixture is pasteurized.
• the mixture can be heated to a temperature of between 65 and 90°, and for instance between 69 and 90 0 C for a time period between 30 minutes to 20 seconds to achieve satisfactory treatment to confirm public health requirements and also avoiding as much as possible any significant denaturation of proteins.
• the mixture is then subjected to a homogenization stage to reduce the dimensions of the fat droplets, by homogenizing the mixture at a pressure of 120 to 160 bar, at a temperature of 70 to 85 0 C.
• the homogenized mixture is rapidly cooled to chill temperatures and then aged.
• the mixture can be aged after pasteurization by storing at a temperature of about 0 0 C to about 15°C, preferably at a temperature of between 5 and 10 0 C, for about 1 hour to about 24 hours, and for instance by holding it for 1 to 4 hours at 4°C.
• the mixture can then be frozen using an ice cream continuous freezer known as scrapped surface heat exchanger where it can be aerated by incorporating sufficient air to give a desired overrun, for example an overrun of between 90 to 100%.
• the invention provides an ice cream mixture which achieves a suitable overrun value, for example of about 90 to 100%, requiring the addition of less additives such as stabilizers compared to control ice creams.
• a suitable overrun value for example of about 90 to 100%
• substantially less additives such as stabilizers as disclosed herein need to be used to achieve the indicated overrun.
• the ice cream can be frozen down to temperatures lower than -6 0 C, typically of -8 to -10 0 C.
• particulate components such as fruits, nuts, candy, cookies, chocolate chips, nuts, vegetable fiber, or whatever is liked, can be added to the semi-frozen slurry which has a consistency similar to soft-serve ice cream.
• the ice cream is packaged into suitable recipients, e.g. transparent plastic cups closed with transparent lids, and hardened by placing it into a blast freezer at e.g. -20° to -40° C where most of the remainder of the water is frozen. Hardening involves static (still, quiescent) freezing of the packaged products in blast freezers. Freezing rate must still be rapid, so freezing techniques involve low temperature (-40 0 C) with either enhanced convection (freezing tunnels with forced air fans) or enhanced conduction (plate freezers). Ice cream can be stored at -30 0 C. If desired, the ice cream can have a coating that optionally contains particulate components which are added before or during freezing.
• the process produces an ice cream which is softer, which has an increased capability of stabilizing oxygen, i.e. improved overrun, and has a smooth texture and gives a better mouthfeeling, i.e. not sandy.
• the invention further provides a food product comprising an ice cream according to the invention.
• Said food product may be a frozen confection, dessert, a bakery product, or a sauce.
• a novel and useful ice cream and a process for producing the same are provided.
• an ice cream which is capable of being spooned up easily by a spoon, an ice cream disher and the like even relatively rapidly after being taken out of a freezer, e.g. a household freezer, can be produced in a convenient way.
• An ice cream having excellent flavor can be produced.
• the hardness of an ice cream can be freely controlled and the present ice cream has a property of excellent meltdown in the mouth.
• the process for production of the present invention is characterized by being capable of producing an ice cream having a property of excellent softness in the mouth even at a freezing temperature and excellent flavors, without the excessive addition of components having an anti-freezing effect such as salt, alcohol and the like to an ice cream mixture.
• Example 1 Ice cream according to the invention
• Table 1 illustrates an embodiment of an ice-cream according to the invention.
• the ice cream in this example comprised 5wt % of a cocoa powder as defined herein and having a solubility of 100% in water of less than 10 0 C, e.g. of 9°C.
• Solubility of the cocoa powder as defined herein was measured by agitating or shaking at a temperature of 9°C, a sample of cocoa powder having an amount of 10g with an amount of 90 g of water during 2 hours. Then the solution was filtered over a Whatmann filter with a pore size of 12 micrometers. After filtration nothing remained on the filter, meaning that the cocoa powder was 100% soluble.
• the present ice cream was prepared by mixing milk powder, glucose, dextrose, sucrose and inverted sugar in a blender for about 5 minutes at room temperature to provide a dry blend. The resulting dry blend was then mixed with the butter and water for about 1-2 minutes until a dispersion was obtained. To the dispersion was then added 5wt% of soluble cocoa powder as defined herein. The stabilizer was then added with constant mixing. While stirring, the mixture was heated to about 70 0 C. Then the resulting mixture was pasteurized at a room temperature of 70 0 C to 80 0 C for about 15 minutes. The pasteurized mixture was then homogenized in a mixer/blender at a speed of about 5000 rpm for about 5-10 minutes.
• the resultant homogenized mixture was then rapidly cooled to a temperature below 4°C.
• the mixture was aged by keeping the mixture at a temperature of about 4.5 0 C in a refrigerator for at least 4 hours.
• the mixture was then frozen while being aerated and the resulting ice cream was packaged in plastic boxes.
• the ice cream was subjected to hardening in a hardening tunnel and stored at -40 0 C for 6 hours.
• the ice cream was then moved to a storage room with a temperature of -20 0 C.
• Example 2 Spoonability of ice cream according to the invention compared to a control ice cream
• An ice cream according to the invention and a control ice cream were prepared.
• the control ice cream and the ice cream according to the invention only differed in the type of cocoa powder applied in the ice cream.
• 6wt% of a soluble cocoa powder as disclosed herein was used.
• the ice cream in this example comprised 6wt % of a cocoa powder as defined herein and that has a solubility of 100% in water of less than 10 0 C, e.g. of 9°C.
• a control ice cream 6wt% of a conventional cocoa powder was used.
• Solubility of the cocoa powder as defined herein was measured by agitating or shaking during at a temperature of 9°C, a sample of cocoa powder having an amount of 10g with an amount of 90 g of water 2 hours. Then the solution was filtered over a Whatmann filter with a pore size of 12 micrometers. After filtration nothing remained on the filter, meaning that the cocoa powder was 100% soluble.
• the solubility of the conventional cocoa powder used in the present experiment was between 10 and 15% in cold water, i.e. water of less than 10 0 C, e.g. of 9°C. Solubility of the conventional cocoa powder was measured in a same way as for the soluble cocoa powder.
• the ice creams prepared in this example were kept at -20 0 C for 24 hours.
• Hardness of the ice creams was subsequently measured using a texture analyzer, (Model JAPIus, LLOYD INSTRUMENTS, AMETEK Inc.) in a conventional way. Analyses were performed using this texture analyzer with a metal (iron) cylindrical probe having a round flat bottom surface with a diameter of 6.35 mm. Ice cream samples were quickly transported from the deep-freezer directly to the said texture analyzer, held at room temperature, and analyses were completed within 30 seconds to minimize variability due to sample warming. The stainless steel probe of the analyzer was aligned so that it touched the surface of the ice cream and then allowed to penetrate. The applied force, needed to push the probe into the ice cream, was measured and increased when going deeper into the ice cream. With respect to each sample, an average value of a hardness of a test sample was calculated according to 5 measurements. Results of this experiment are represented in FIG. 2.
• Example 3 Embodiment of an ice cream according to the invention compared to a control ice cream
• an ice cream according to the invention was prepared and compared to one another.
• the general composition of the control ice cream and the embodiment of the ice cream according the invention are represented in Table 2.
• the control ice cream and the ice cream according to the invention differed in the type of cocoa powder applied in the ice cream.
• 6.9wt% of a soluble cocoa powder as disclosed herein was used, i.e. a cocoa powder that has a solubility of 100% in water of 10 0 C.
• a control ice cream 6.9wt% of a conventional cocoa powder was used.
• the solubility of this conventional cocoa powder was between 10 and 15% in cold water, i.e. water of 10 0 C.
• the ice creams were prepared by mixing the milk and the cocoa powder at room temperature and left to rest for 30 minutes. Then the melted butter and other ingredients were added. While stirring, the mixture was heated to about 65°C. Then the resulting mixture was pasteurized according to techniques known in the art at a temperature of 85°C for about 30 seconds. The pasteurized mixture was then homogenized in a mixer/blender at a speed of about 5000 rpm for about 5-10 minutes. The resultant homogenized mixture was then rapidly cooled to a temperature below 4°C. The mixture was aged by keeping the mixture at a temperature of about 4.5 0 C in a refrigerator for at least 3 hours. The mixture was then frozen for 24 hours.
• the texture of the ice-cream mix according to the present invention was more fluid than the control ice cream mix.
• Hardness of the finished ice creams was measured using a texture analyzer (Model TAPIus, LLOYD INSTRUMENTS, AMETEK Inc.) in a similar way as explained in example 2.
• the force that has to be applied to push the probe of this apparatus into the ice cream was measured up to a depth of 12 mm. This force increased when going deeper into the ice cream. It was found that when compared at the same temperature, the hardness of an ice cream according to the present invention was remarkably lower than that of a control ice cream.

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• 2009
  • 2009-04-27 EP EP09738111A patent/EP2303032A1/de not_active Withdrawn

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