ES1249819U - Neutral base applicable in the production of individually packaged slushies (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Neutral base applicable in the elaboration of individually packaged slushies comprising a combination mixture of carbohydrates, alcohols, acids and stabilizers, characterized in that the mixture involves a combination of four carbohydrates, two alcohols, two acids and two stabilizers, all forming a mixture liquid, where alcohols, acids and stabilizers are carbohydrate aids in the depression of the freezing point of the final mixture, increasing the dissolved solids in the slush, which at a consumption temperature of between -22ºC and -15ºC a state of low freezing and a value of dissolved solids between 14ºBx and 23ºBx. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPTION

Neutral base applicable in the production of individually packaged slushies

TECHNICAL SECTOR

The invention is situated in the field of edible frozen products, specifically slushies, which have a texture at consumption temperature in which a liquid phase of the product and a solid phase in the form of small ice crystals are perceived.

The invention refers to a food-type composition used as a basis for the production of slushies of different flavors and individually packaged that comprises different elements that modify the freezing point of the final mixture so that it is below the freezing point of the water, has a semi-solid texture equivalent to that of a machine slush.

This base is neutral in flavor and aroma, therefore, to make the granita, a flavoring part corresponding to the desired flavor is added.

STATE OF THE ART

The granita is a soft drink made of grated ice with syrup or syrup of varied flavors.

Traditionally, it is made in a special machine called a slush machine, which allows the product to be cooled below its freezing point, but preventing it from completely solidifying by permanently removing it by means of a paddle system.

These appliances have a high energy consumption, most of them above 20 amps, which is why, in the establishment, a large-capacity electrical installation is necessary if there are several slush machines connected to the same circuit.

In addition, it is necessary to leave at least eight inches of space on all sides of the machine to allow adequate ventilation to evacuate the heat in the freezing process.

Each slushie flavor requires a separate slush machine, which is why an establishment will need as many slush machines running simultaneously as there are flavors on its menu. This implies high electricity consumption and the need for a large space to place the slush machines suitably ventilated.

Consequently, small establishments may only offer a few flavors to the not being able to accommodate a large number of slush machines.

For this reason, a slush-making technique was developed in which the slush was made from a neutral base of sugar water to which a syrup with the flavor and aroma desired by is added at the time of service. the client.

This technique is advantageous for small establishments because with a single machine that contains the sugar water base and a collection of syrups of different flavors they can offer a wide product menu.

However, a second problem arises here. Since the capacity of the slush machine tank is limited, the neutral base of sugar water must be replaced as it is consumed, but its replacement is carried out in liquid state, so the slush machine must cool the added volume below freezing. to be consumable, which will take 45-60 minutes depending on the power of the slush machine. Therefore, during that period of time, the establishment cannot supply slushies.

Another technique for the production and service of slushies consists of preparing and packaging the slushies in the factory to distribute them in individual containers in the sales establishments, so that the installation of slush machines in the sales places is no longer necessary.

The prepackaged slush service, eliminating the slush machine, would imply an important competitive advantage since it is unnecessary to allocate space for slush machines and they eliminate interruptions in the sale by not having to restock product.

These slushies are marketed in solid blocks packed in jars or individual glasses and a significant application of heat is necessary, generally by means of a microwave, to reach their state of consumption. The problem they present is that, due to their composition, the thawing of the solid block is not uniform, but occurs from the outside to the inside, so that when the outside reaches a liquid state, the central core is still solid. , without reaching the semi-fluid state of a granita.

One way to mitigate this problem is by using an ice crusher that breaks the block of ice into smaller pieces by impact, obtaining an almost drinkable product, but with a texture very different from that of a machine slush. These limitations mean that these products are not appreciated as slushies and consequently their sales are limited.

Alternatively, slushies packaged in single-dose bottles have been developed which, through the deformation of the container bottle, manage to break the block of ice contained into smaller pieces.

For this, the mixture incorporates, in addition to the flavorings and water, some other product such as calcium, milk proteins or a carbohydrate, such as xylitol, methylcellulose or other grain sugars, which acts by delaying the freezing point of the mixture by below 0 ° C.

Patent MX2007000559 describes a viscous product and a method of serving it where the viscous product is associated with a slush. This product is a mixture of a syrup with ice particles containing less than 1.5% glycerol, 0.001-2% iota carrageenan or xanthan gum or a mixture of both and milk proteins in a 0.5 to 5%.

The product is packaged in a liquid state in the bottle and deep frozen for storage.

For service, the bottle must be heated to a temperature of between -10 ° C and -8 ° C, reducing the ice particle by passing its content through a constriction in the bottle that measures between 0.5 and 5 mm. through its deformation. In this way the product passes from a non-drinkable state to a drinkable state.

Patent US2001046545 describes a slush in a flexible bag and a method for producing and packaging it.

The granita contains between 0.0005 and 0.002% of calcium phosphate, between 0.08 and 0.12% of pectin, between 30 and 35% of flavoring juice, between 0.04 and 0.08% of Guar gum, 0.029 and 0.049% xanthan and glycerin, which once combined are pasteurized at a temperature of around 180 ° F.

The originality of the product lies in the fact that, when the mixture is pasteurized, the calcium mixed with the glycerin produces a hydrophilic thickening that facilitates the formation of easily breakable crystals.

In both cases, the final product has a different texture to that of the grated ice typical of a machine slush. Its appearance is thicker, with large ice particles that remain solid much longer than the rest of the mixture where the flavor is concentrated and aroma, so that when the liquid phase containing the flavored part is absorbed, only the ice remains in the container, which is usually discarded by the consumer as it is tasteless.

This problem occurs because the dissolved solids in the water are not sufficient to retard the freezing point of the mixture, so the ice crystals created are excessively large. Obviously, the incorporation of more dissolved solids would improve this characteristic, however, an indiscriminate incorporation is not possible since their addition affects the flavoring part of the granita.

In the case of carbohydrates, the excessive contribution of these increases the sweetness of the granita, distorting its own flavor.

In the case of calcium and milk proteins, these interfere with flavorings, at the same time that it implies a low stability of the mixture, which limits the useful period of consumption.

For these reasons, the amount to add of these elements is limited by side effects with the flavoring part of the mixture and, by not reaching the optimal values of dissolved solids, the texture of the slush is sacrificed in favor of an appropriate flavor.

Another problem associated with the compositions described is that the mixture must be carried out hot with the application of strong agitation to achieve a homogeneous dissolution and then the mixture must be packaged and frozen, being essential to maintain the cold chain until the moment of consumption. Otherwise, when it thaws and returns to a liquid state, the dissolved solids precipitate, not being possible a new freezing without going through a new homogenization with stirring and heating of the mixture.

Such is the degree of affectation of the elements used to lower the freezing point of these products that it is necessary to make a differentiated formulation for each flavor or, in the best of cases, for each group of flavors: sweet, sour, bitter, etc.

In accordance with the above, it would be beneficial to develop a neutral base in flavor and aroma that meets three conditions:

That can be used interchangeably in the production and packaging of slushies of any flavor.

That, being added in water together with a flavoring part, the final mixture can be homogenized without the need for high temperatures or stirring.

That it delays the freezing point of the final mixture so that, at a temperature between -22 ° C and -15 ° C and keeping the dissolved solids at a value between 14 ° Bx and 23 ° Bx, the granita thus prepared will present a texture and behavior equivalent to that of a machine slush, without altering the organoleptic characteristics of the flavoring part used.

SUMMARY OF THE INVENTION

The object of the present invention is a neutral base for the production of slushies individually packaged in deformable containers that provides a solution to the objective problems raised.

The proposed solution is based on the development of a liquid mixture, neutral in terms of aroma and flavor, and depressant of the freezing point of the final mixture from which the granita results, which is constituted by a specific combination of four carbohydrates, two alcohols, two acids and two stabilizers; where alcohols, acids and stabilizers are used regardless of their nature of diluent, pH controller and viscosity respectively, but they act as adjuvants of carbohydrates in lowering the freezing point of the final product, increasing the dissolved solids in the final mixture up to a maximum value of 23 ° Bx, all without affecting the organoleptic characteristics of the granita that are provided by the flavoring part of the final mixture.

At the same time, the combination of these elements favors a progressive thawing of the slush and the creation of extremely small ice crystals that can fracture with a minimal contribution of heat and the deformation of the container container to acquire a state between solid and liquid with a texture and thermal behavior identical to that of a machine slush.

The neutral base of the invention dissolves easily in water at room temperature and remains homogeneous without precipitating, being possible several phases of freezing and thawing without degradation of the product. This facilitates the production and distribution of the granita by eliminating the need for deep-frozen storage and the maintenance of the cold chain.

Specifically, the novel base consists of a mixture that contains four groups of elements:

- Carbohydrates

or 5-10% w / w of Glucose and Fructose Syrup

or 10-15% w / w glucose syrup

or 0.04% w / w sucralose

or 0.5-1% w / w sugar

- Alcohols

or 0.5-2% w / w glycerin

or 0.09% w / w of propylene glycol

- Acids

o 0.80-1% w / w citric acid

or 0.06-0.5% w / w of malic acid

- Stabilizers

o 0.10-0.15% w / w gum arabic

o 0.05-0.1% w / w xanthan gum

The result is an edible mix that is neutral in terms of flavor and aroma that, when making the granita, will be dissolved in water together with the flavoring part to determine the taste of the granita.

The flavoring part consists of a mixture made up of flavorings, colorants, as well as preservatives and acidulants in some cases.

The amount of the new neutral base with respect to the final mixture is carried out in such a proportion that, taking into account the quantities of products described and their composition, a value of dissolved solids in the final product is reached between 14 ° Bx and 23 ° Bx.

The slush made with the novel neutral base is packaged in a flexible container, preferably with aluminized walls to facilitate heat transfer, and can be consumed at a temperature between -22 ° C and -15 ° C.

Thanks to the synergistic action in the depression of the freezing point carried out by carbohydrates, alcohols, acids and stabilizers, between -22 ° C and -15 ° C and without other intervention, the slush remains in a state non-drinkable low-freezing compact, to pass to a semi-solid and drinkable state by deformation of the container used in packaging and applying a minimum heat gradient, for example, with one's own hands, then maintaining that semi-solid state for a long period of time due to the thawing of the different components of the neutral base is carried out progressively.

With the new neutral base, the process of making individually packaged slushies is simplified because a specific formulation is not necessary for each slush flavor as in the prior art. It is enough to add the appropriate flavoring part to obtain the desired granita, since the texture and consistency of the final product, as well as its thermal behavior are determined by the neutral base, so that the industrialist only has to incorporate the appropriate proportion of suitable flavorings, flavorings and colorants to achieve the desired slush flavor.

DESCRIPTION OF A PRACTICAL EXAMPLE

The composition described below by way of example corresponds to a strawberry flavored granita that incorporates the new neutral base object of the invention.

Specifically, a table is presented corresponding to a practical example of the new neutral base applied in a strawberry flavored granita to be packaged in a flexible sealed bottle with aluminized walls, where the components are expressed in% by weight of the product.

This composition can be stored in liquid form at a temperature of up to 20 ° C and being refrigerated at -18 ° C it can be consumed in less than five minutes by deforming the bottle and applying heat with the hands.

The new neutral base, according to the example, comprises a mixture of glucose syrup and fructose in 8.77%, Glucose syrup in 14.05%, Sucralose in 0.04%, Glycerin in 1, 67%, Propylene Glycol 0.09%, Sugar 0.42%, Citric Acid (E330) 0.84%, Malic Acid (E296) 0.06%, Gum Arabic (E414) 0.14% and 0.07% xanthan gum (E415) which act synergistically as a depressant of the freezing point of the final mixture.

This neutral base, according to the example, is diluted in 73.74% of water, adding a 0.12% strawberry flavoring part comprising flavoring and coloring to characterize the slush flavor.

The final mixture of water, strawberry flavoring part and neutral base, constitute a product with a pH 2.7, a density of 1,085g / cm3 and a load of solids in solution of 23 ° Bx, which at a temperature of -18 ° C presents a state of low freezing, compact and non-drinkable, which passes to a semi-solid and drinkable state equivalent to that of shaved ice in a slush machine, deforming the bottle that contains it and applying heat with the hands for approximately five minutes, for which, the bottle The container is preferably made of a material that facilitates heat transfer, such as aluminized sheets.

Once the semi-solid state is reached, it is maintained for a long period of time since the defrosting of the different components of the neutral base is carried out progressively.

Claims (2)

1a.- Neutral base applicable in the production of individually packaged slushies that comprises a combination mixture of carbohydrates, alcohols, acids and stabilizers, characterized in that the mixture comprises a combination of four carbohydrates, two alcohols, two acids and two stabilizers, all forming one liquid mixture, where alcohols, acids and stabilizers are adjuvants of carbohydrates in the depression of the freezing point of the final mixture, increasing the dissolved solids in the granita, which at a consumption temperature of between -22 ° C and -15 ° C presents a state of low freezing and a value of dissolved solids between 14 ° Bx and 23 ° Bx. 2nd neutral base applicable in the production of individually packaged slushies according to the first claim, characterized in that the mixture comprises: - Carbohydrates or 5-10% w / w of Glucose and Fructose Syrup or 10-15% w / w glucose syrup or 0.04% w / w sucralose or 0.5-1% w / w sugar - Alcohols or 0.5-2% w / w glycerin or 0.09% w / w of propylene glycol - Acids o 0.80-1% w / w citric acid or 0.06-0.5% w / w of malic acid - Stabilizers o 0.1-0.15% w / w gum arabic o 0.05-0.1% w / w xanthan gum This mixture is incorporated into the final mixture of the slush, in a proportion such that, taking into account the solids directly contributed by the neutral base, the value of the total dissolved solids in the final product is between 14 ° Bx and 23 ° Bx.