ES2350714T3 - COMPOSITION OF COATING, COATING PROCEDURE AND FROZEN COVER FROZEN. - Google Patents
COMPOSITION OF COATING, COATING PROCEDURE AND FROZEN COVER FROZEN. Download PDFInfo
- Publication number
- ES2350714T3 ES2350714T3 ES08160209T ES08160209T ES2350714T3 ES 2350714 T3 ES2350714 T3 ES 2350714T3 ES 08160209 T ES08160209 T ES 08160209T ES 08160209 T ES08160209 T ES 08160209T ES 2350714 T3 ES2350714 T3 ES 2350714T3
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- Spain
- Prior art keywords
- coating
- frozen
- saccharides
- polysaccharides
- fructose
- 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.)
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- 238000000576 coating method Methods 0.000 title claims abstract description 30
- 239000011248 coating agent Substances 0.000 title claims abstract description 24
- 239000000203 mixture Substances 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 7
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 28
- 150000004676 glycans Chemical class 0.000 claims abstract description 28
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 28
- 239000005017 polysaccharide Substances 0.000 claims abstract description 28
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 24
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 23
- 229930006000 Sucrose Natural products 0.000 claims abstract description 23
- 239000005720 sucrose Substances 0.000 claims abstract description 22
- 229930091371 Fructose Natural products 0.000 claims abstract description 21
- 239000005715 Fructose Substances 0.000 claims abstract description 21
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 16
- 239000003765 sweetening agent Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 15
- 239000008121 dextrose Substances 0.000 claims abstract description 15
- 239000008122 artificial sweetener Substances 0.000 claims abstract description 14
- 235000021311 artificial sweeteners Nutrition 0.000 claims abstract description 14
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 14
- 235000009508 confectionery Nutrition 0.000 claims abstract description 14
- 239000008199 coating composition Substances 0.000 claims description 8
- 235000014594 pastries Nutrition 0.000 claims description 7
- 239000011162 core material Substances 0.000 claims description 3
- 229960004793 sucrose Drugs 0.000 description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 235000015243 ice cream Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 229920000161 Locust bean gum Polymers 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000005457 ice water Substances 0.000 description 3
- 239000000711 locust bean gum Substances 0.000 description 3
- 235000010420 locust bean gum Nutrition 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 235000019408 sucralose Nutrition 0.000 description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- -1 glycyrrhizine Chemical compound 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- ODEHMIGXGLNAKK-OESPXIITSA-N 6-kestotriose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(O[C@@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1 ODEHMIGXGLNAKK-OESPXIITSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 229920002245 Dextrose equivalent Polymers 0.000 description 1
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000002663 nebulization Methods 0.000 description 1
- ITVGXXMINPYUHD-CUVHLRMHSA-N neohesperidin dihydrochalcone Chemical compound C1=C(O)C(OC)=CC=C1CCC(=O)C(C(=C1)O)=C(O)C=C1O[C@H]1[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ITVGXXMINPYUHD-CUVHLRMHSA-N 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000005245 sintering Methods 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
Un procedimiento para revestir un producto de pastelería congelado en el que un producto de pastelería congelado se reviste mediante una composición que comprende - l menos un 17% (p/p) de sacáridos y polisacáridos - e un 0,017 a un 12,5% (p/p) de edulcorantes seleccionados del grupo que consiste en fructosa, sacarosa, dextrosa, edulcorantes artificiales y cualquier mezcla de los mismos, y - al menos un 50% de agua en la que el peso molecular medio de los sacáridos y polisacáridos está entre 476 y 9000.A process for coating a frozen confectionery product in which a frozen confectionery product is coated by a composition comprising - less than 17% (w / w) of saccharides and polysaccharides - and 0.017 to 12.5% ( w / w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof, and - at least 50% of water in which the average molecular weight of saccharides and polysaccharides is between 476 and 9000.
Description
Campo Técnico de la Invención Technical Field of the Invention
La presente invención se refiere a una composición para revestir un dulce congelado, a un procedimiento para revestir un dulce congelado y al dulce congelado obtenido. Antecedentes de la Invención The present invention relates to a composition for coating a frozen confection, a method for coating a frozen confection and the frozen confection obtained. Background of the Invention
Los productos de helado individuales con mucha frecuencia se sostienen en un palo. Algunas veces el helado está en un barquillo, generalmente un cono, y raramente está en un envase individual y se consume con una cuchara. Una de las razones para esto es que si el producto de helado se toca directamente con los dedos, se pega. Individual ice cream products are often held on a stick. Sometimes the ice cream is in a wafer, usually a cone, and is rarely in an individual container and consumed with a spoon. One of the reasons for this is that if the ice cream product is touched directly with the fingers, it sticks.
Se ha propuesto usar revestimientos de chocolate o grasos en el helado. Esto proporciona la sensación seca al tacto requerida (es decir, sin dejar restos en la piel) pero por otro lado requiere el uso de grasas. Esto no encaja con las inquietudes sobre la salud de los consumidores modernos. It has been proposed to use chocolate or fatty coatings in ice cream. This provides the sensation dry to the touch required (that is, without leaving traces on the skin) but on the other hand it requires the use of fats. This does not fit with the concerns about the health of modern consumers.
Existe, por lo tanto, la necesidad de un recubrimiento que proporcione una sensación seca al tacto sin tener que usar grasa. There is, therefore, a need for a coating that provides a dry feel to the touch without having to use grease.
El revestimiento de agua helada ya se conoce para este fin, pero presenta un problema importante de sabor puesto que, realmente, no tiene ningún sabor en absoluto y la adición de fructosa o sacarosa disminuirá el punto de congelación del revestimiento, volviéndolo viscoso y pegajoso. Si en lugar de esto se añaden edulcorantes artificiales (que no afectarán al punto de congelación del revestimiento y no presentarán por lo tanto los inconvenientes de la sacarosa o la fructosa) ahora se ha descubierto que el revestimiento sigue siendo muy frágil, no tiene flexibilidad en absoluto y proporcionará una sensación en la boca a los consumidores muy dura y frágil, algo a evitar. Además, el comportamiento rígido, muy inflexible, mostrado por un revestimiento de agua helada conduce a revestimientos muy frágiles que se rompen y se desprenden muy fácilmente ante la menor deformación, de nuevo algo a evitar. The ice water coating is already known for this purpose, but it presents an important flavor problem since, in reality, it has no flavor at all and the addition of fructose or sucrose will decrease the freezing point of the coating, making it viscous and sticky. If instead artificial artificial sweeteners are added (which will not affect the freezing point of the coating and therefore will not present the drawbacks of sucrose or fructose) it has now been discovered that the coating is still very fragile, it has no flexibility in absolute and will provide a sensation in the mouth to consumers very hard and fragile, something to avoid. In addition, the rigid, very inflexible behavior, shown by a coating of ice water leads to very fragile coatings that break and break off very easily in the face of less deformation, again something to avoid.
De hecho, tanto si hay edulcorantes artificiales en el revestimiento de agua helada como si no, el producto tendrá un aspecto brillante, mostrando una película transparente, lo que sugiere de forma equivocada que el producto se ha contaminado con agua que después se congeló su superficie. Obviamente, esto no es algo aceptable desde el punto de vista del consumidor. In fact, whether there are artificial sweeteners in the coating of ice water or not, the product will have a bright appearance, showing a transparent film, which mistakenly suggests that the product has been contaminated with water that later froze its surface . Obviously, this is not something acceptable from the point of view of the consumer.
El documento WO 0130175 desvela un revestimiento dulce de hielo de un sol basado en agua que contiene una pectina y un agente de sedimentación en una cantidad suficiente para causar la gelificación del sol. WO 0130175 discloses a sweet ice coating of a water-based sun containing a pectin and a sedimentation agent in an amount sufficient to cause gelation of the sun.
Existe por lo tanto la necesidad de un revestimiento que: There is therefore a need for a coating that:
- • •
- sepa bien, know well,
- • •
- sea seco al tacto be dry to the touch
- • •
- no sea frágil don't be fragile
• tenga un bajo contenido energético en comparación con una cobertura de chocolate típica 5 que contiene 5,52 kcal/g, y • have a low energy content compared to a typical chocolate cover 5 that contains 5.52 kcal / g, and
• carezca de grasas mientras que una cobertura típica de chocolate contiene un 32% (% en peso) de grasas saturadas. Ahora se ha descubierto que algunas composiciones de polisacáridos dan lugar a revestimientos que son menos pegajosos y menos propensos a sinterizar que los de sacarosa • lacking fat while a typical chocolate cover contains 32% (% by weight) of saturated fat. It has now been discovered that some polysaccharide compositions give rise to coatings that are less sticky and less prone to sintering than sucrose
10 y fructosa y que al mismo tiempo proporcionan el sabor y la flexibilidad requeridos. Ensayos y definiciones 10 and fructose and at the same time provide the required flavor and flexibility. Essays and definitions
Sacáridos y polisacáridos Saccharides and Polysaccharides
El término “sacáridos” se refiere a mono-y di-sacáridos y “polisacáridos” se refiere a polímeros que consisten en tres o más unidades de sacáridos. De este modo, “sacáridos” 15 incluye fructosa, dextrosa y sacarosa. The term "saccharides" refers to mono- and di-saccharides and "polysaccharides" refers to polymers consisting of three or more saccharide units. Thus, "saccharides" 15 includes fructose, dextrose and sucrose.
Los polisacáridos usados en la presente invención son preferentemente jarabes de maíz con un equivalente de dextrosa (ED) de más de 2, preferentemente > 3 y más preferentemente > 4. Los jarabes de maíz son mezclas de azúcares multicomponentes complejas y el equivalente de dextrosa es un medio industrial común de clasificación. Puesto The polysaccharides used in the present invention are preferably corn syrups with a dextrose equivalent (ED) of more than 2, preferably> 3 and more preferably> 4. Corn syrups are mixtures of complex multi-component sugars and the equivalent of dextrose is a common industrial means of classification. Market Stall
20 que son mezclas complejas, su peso molecular medio en número <M>n puede calcularse a partir de la ecuación siguiente. (Journal of Food Engineering, 33 (1997) 221-226). 20 which are complex mixtures, their average molecular weight in number <M> n can be calculated from the following equation. (Journal of Food Engineering, 33 (1997) 221-226).
Pueden usarse otros polisacáridos tales como polidextrosa ylo fructo-oligosacáridos. Other polysaccharides such as polydextrose and fructo-oligosaccharides may be used.
25 Los fructo-oligosacáridos se componen de cadenas lineales de unidades de fructosa unidas por enlaces β(2-1) y con frecuencia terminados por una unidad de glucosa. Los fructooligosacáridos incluyen inulina, oligofructosa (también denominada en ocasiones oligofructano) y kestosa. Edulcorantes 25 Fructo-oligosaccharides are composed of linear chains of fructose units linked by β bonds (2-1) and often terminated by a glucose unit. Fructooligosaccharides include inulin, oligofructose (also sometimes referred to as oligofructane) and kestose. Sweeteners
30 El término “edulcorantes” se refiere exclusivamente a sacarosa, fructosa, dextrosa y edulcorantes artificiales (es decir, sucralosa [1,6-dicloro-1,6-didesoxi-β-D-fructofuranosil-4cloro-4-desoxi-α-D galactopiranósido], aspartamo [aspartil fenil-alanina metil éster], sacarina sódica, alitamo, taumatina, ciclamato, glicirricina, esteviósido, neohesperidina, sucralosa, monelina, acesulfamo K o sales de los mismos y neotame [N-[N-(3,3-dimetilbutil)-L-alfaaspartil]-L-fenilalanina 1 metil éster]. Por lo tanto, sacarosa, dextrosa y fructosa son tanto edulcorantes como sacáridos. 30 The term “sweeteners” refers exclusively to sucrose, fructose, dextrose and artificial sweeteners (ie sucralose [1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α- D galactopyranoside], aspartame [aspartyl phenyl-alanine methyl ester], sodium saccharin, alitamo, thaumatine, cyclamate, glycyrrhizine, stevioside, neohesperidine, sucralose, monelin, acesulfame K or salts thereof and neotame [N- [N- (3 , 3-dimethylbutyl) -L-alphaaspartyl] -L-phenylalanine 1 methyl ester] Thus, sucrose, dextrose and fructose are both sweeteners and saccharides.
Preferentemente, los edulcorantes son sacarosa ylo fructosa. Peso molecular medio Preferably, the sweeteners are sucrose and fructose. Average molecular weight
Para los fines de la presente patente, el peso molecular medio para una mezcla de For the purposes of the present patent, the average molecular weight for a mixture of
sacáridos y polisacáridos se define por el peso molecular medio en número <M>n calculado saccharides and polysaccharides is defined by the average molecular weight in number <M> n calculated
mediante la siguiente ecuación: by the following equation:
10 En la que wi es la masa de la especie i, Mi es la masa molar de la especie i y Ni es el número de moles de la especie i de masa molar Mi. Dulzor relativo 10 In which wi is the mass of species i, Mi is the molar mass of species i and Ni is the number of moles of species i of molar mass Mi. Relative sweetness
El dulzor está relacionado con la sacarosa. Como la sacarosa es el material edulcorante típico usado en alimentos se le asigna arbitrariamente un valor de dulzor relativo de 1, Sweetness is related to sucrose. Since sucrose is the typical sweetener material used in food, it is arbitrarily assigned a relative sweetness value of 1,
15 comparándose todas las intensidades de dulzor de otros azúcares/sistemas edulcorantes con éste. Por lo tanto, un producto con un dulzor relativo de 0,1 tendría el dulzor equivalente a una solución de sacarosa al 10%. Un producto con un dulzor relativo de 0,25 tendría el dulzor equivalente a una solución de sacarosa al 25%. Descripción General de la Invención 15 comparing all the sweetness intensities of other sugars / sweetening systems with it. Therefore, a product with a relative sweetness of 0.1 would have the sweetness equivalent to a 10% sucrose solution. A product with a relative sweetness of 0.25 would have the sweetness equivalent to a 25% sucrose solution. General Description of the Invention
20 Es un primer objeto de la presente invención proporcionar un procedimiento para revestir un producto de pastelería congelado, en el que un producto de pastelería congelado se reviste mediante una composición que comprende It is a first object of the present invention to provide a method for coating a frozen confectionery product, in which a frozen confectionery product is coated by a composition comprising
• al menos un 17% (p/p) de sacáridos y polisacáridos • at least 17% (w / w) saccharides and polysaccharides
• de un 0,017 a un 12,5% (p/p) de edulcorantes seleccionados del grupo que consiste en 25 fructosa, sacarosa, dextrosa, edulcorantes artificiales y cualquier mezcla de los mismos, y • from 0.017 to 12.5% (w / w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof, and
• al menos un 50% de agua en la que el peso molecular medio de los sacáridos y polisacáridos está entre 476 y 9000. Esto permite proporcionar un revestimiento que cuando se aplique a un producto • at least 50% water in which the average molecular weight of saccharides and polysaccharides is between 476 and 9000. This allows to provide a coating that when applied to a product
congelado será suficientemente flexible y tendrá un buen sabor siendo al mismo tiempo seco al 30 tacto. Frozen will be flexible enough and will taste good while being dry at 30 touch.
En una realización preferida, el producto de pastelería congelado se sumerge en un baño de una composición de revestimiento que comprende: In a preferred embodiment, the frozen pastry product is immersed in a bath of a coating composition comprising:
- • •
- al menos un 25% (p/p) de sacáridos y polisacáridos at least 25% (w / w) of saccharides and polysaccharides
- • •
- de un 0,017 a un 10% (p/p) de edulcorantes seleccionados del grupo que consiste en fructosa, sacarosa, dextrosa, edulcorantes artificiales y cualquier mezcla de los mismos, y from 0.017 to 10% (w / w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof, and
- • •
- al menos un 55% de agua en la que el peso molecular medio de los sacáridos y polisacáridos está entre 590 y 6500. at least 55% water wherein the average molecular weight of saccharides and polysaccharides is between 590 and 6500.
En otra realización preferida, se pulveriza una composición sobre el producto de pastelería congelado, comprendiendo la composición para revestir el producto de pastelería congelado: In another preferred embodiment, a composition is sprayed on the frozen pastry product, the composition comprising coating the frozen pastry product:
- • •
- al menos un 25% (p/p) de sacáridos y polisacáridos at least 25% (w / w) of saccharides and polysaccharides
- • •
- de un 0,017 a un 10% (p/p) de edulcorantes seleccionados del grupo que consiste en fructosa, sacarosa, dextrosa, edulcorantes artificiales y cualquier mezcla de los mismos, y from 0.017 to 10% (w / w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof, and
- • •
- al menos un 55% de agua en la que el peso molecular medio de los sacáridos y polisacáridos está entre 590 y 6500. at least 55% water wherein the average molecular weight of saccharides and polysaccharides is between 590 and 6500.
Es un segundo objeto de la presente invención proporcionar un dulce congelado que comprende un material central y un revestimiento, en el que el revestimiento comprende It is a second object of the present invention to provide a frozen confection comprising a central material and a coating, in which the coating comprises
- • •
- al menos un 17% (p/p) de sacáridos y polisacáridos at least 17% (w / w) of saccharides and polysaccharides
- • •
- de un 0,017 a un 12,5% (p/p) de edulcorantes seleccionados del grupo que consiste en fructosa, sacarosa, dextrosa, edulcorantes artificiales y cualquier mezcla de los mismos, y from 0.017 to 12.5% (w / w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof, and
- • •
- al menos un 50% de agua at least 50% water
en el que el peso molecular medio de los sacáridos y polisacáridos está entre 476 y 9000. Preferentemente, el revestimiento comprende wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000. Preferably, the coating comprises
- • •
- al menos un 25% (p/p) de una nebulización de sacáridos y polisacáridos at least 25% (w / w) of a nebulization of saccharides and polysaccharides
- • •
- de un 0,017 a un 10% (p/p) de edulcorantes seleccionados del grupo que consiste en fructosa, sacarosa, dextrosa, edulcorantes artificiales y cualquier mezcla de los mismos, y from 0.017 to 10% (w / w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof, and
- • •
- al menos un 55% de agua en el que el peso molecular medio de los sacáridos y polisacáridos está entre 590 y 6500. at least 55% water wherein the average molecular weight of saccharides and polysaccharides is between 590 and 6500.
Preferentemente, el material central es un dulce aireado congelado. Descripción Detallada de la Invención La invención se describirá adicionalmente en los siguientes ejemplos. Ejemplos 1 y 2 (comparativos) Se produjeron las siguientes composiciones de revestimiento. Preferably, the core material is a frozen aerated sweet. Detailed Description of the Invention The invention will be further described in the following examples. Examples 1 and 2 (comparative) The following coating compositions were produced.
- Ejemplo 1 Example 1
- Ejemplo 2 Example 2
- Agua Water
- 77,4% 76,77% 77.4% 76.77%
- Jarabe de maíz 9DE 9DE corn syrup
- 11,8% 11.8%
- Fructosa Fructose
- 10,6% 10.6%
- Goma de algarrobilla Locust bean gum
- 0,2% 0,05% 0.2% 0.05%
- Sacarosa Saccharose
- 22,5% 22.5%
- Colorante y saporífero Coloring and Saporiferous
- 0,23% 0.23%
- Ácido cítrico Citric acid
- 0,45% 0.45%
- Peso Molecular Medio Average Molecular Weight
- 342 340 342 340
- Contenido de hielo a -18ºC Ice content at -18ºC
- 70% 65% 70% 65%
Las composiciones de revestimiento se congelaron después a -18ºC. Se descubrió que The coating compositions were then frozen at -18 ° C. It was discovered that
los revestimientos congelados resultantes eran pegajosos y dejaban restos en los dedos. the resulting frozen coatings were sticky and left remnants on the fingers.
Ejemplos 3 a 5 Examples 3 to 5
Se produjeron las siguientes composiciones de revestimiento. The following coating compositions were produced.
- Ejemplo 3 Example 3
- Ejemplo 4 Ejemplo 5 Example 4 Example 5
- Agua Water
- 70,7% 60,3% 69,1% 70.7% 60.3% 69.1%
- Jarabe de maíz 9DE 9DE corn syrup
- 20,1% 30,5% 23,7% 20.1% 30.5% 23.7%
- Fructosa Fructose
- 9% 9% 7% 9% 9% 7%
- Goma de algarrobilla Locust bean gum
- 0,2% 0,2% 0,2% 0.2% 0.2% 0.2%
- Peso Molecular Medio Average Molecular Weight
- 485 590 605 485 590 605
Las composiciones de revestimiento se congelaron después a -18ºC. Se descubrió que los revestimientos congelados resultantes no eran pegajosos y no dejaban restos en los dedos. 10 Ejemplos 6 y 7 Se produjeron las siguientes composiciones de revestimiento. The coating compositions were then frozen at -18 ° C. It was found that the resulting frozen coatings were not sticky and left no remains on the fingers. 10 Examples 6 and 7 The following coating compositions were produced.
- Ejemplo 6 Example 6
- Ejemplo 7 Example 7
- Goma de algarrobilla Locust bean gum
- 0,2% 0,05% 0.2% 0.05%
- Ácido cítrico Citric acid
- 0,45% 0,45% 0.45% 0.45%
- Colorante y saporífero Coloring and Saporiferous
- 0,23% 0,23% 0.23% 0.23%
- Agua Water
- 52,62% 66,24% 52.62% 66.24%
- Maltodextrina 10DE 10DE Maltodextrin
- 22% 33% 22% 33%
- Puré de albaricoque Apricot Puree
- 20% twenty%
- Fructosa Fructose
- 4% 4%
- Splenda X600S Splenda X600S
- 0,03% 0.03%
- Ácido málico Malic acid
- 0,5% 0.5%
- Peso Molecular Medio Average Molecular Weight
- 647 1800 647 1800
Las composiciones de revestimiento se congelaron después a -18ºC. Se descubrió que los revestimientos congelados resultantes no eran pegajosos y no dejaban restos en los dedos. The coating compositions were then frozen at -18 ° C. It was found that the resulting frozen coatings were not sticky and left no remains on the fingers.
Claims (6)
- • •
- al menos un 17% (p/p) de sacáridos y polisacáridos at least 17% (w / w) of saccharides and polysaccharides
- • •
- de un 0,017 a un 12,5% (p/p) de edulcorantes seleccionados del grupo que consiste en fructosa, sacarosa, dextrosa, edulcorantes artificiales y cualquier mezcla de los mismos, y from 0.017 to 12.5% (w / w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof, and
- • •
- al menos un 25% de (p/p) de sacáridos y polisacáridos at least 25% of (w / w) saccharides and polysaccharides
- • •
- de un 0,017 a un 10% (p/p) de edulcorantes seleccionados del grupo que consiste en fructosa, sacarosa, dextrosa, edulcorantes artificiales y cualquier mezcla de los mismos, y from 0.017 to 10% (w / w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof, and
- • •
- al menos un 25% (p/p) de sacáridos y polisacáridos at least 25% (w / w) of saccharides and polysaccharides
- • •
- de un 0,017 a un 10% (p/p) de edulcorantes seleccionados del grupo que consiste en fructosa, sacarosa, dextrosa, edulcorantes artificiales y cualquier mezcla de los mismos, y from 0.017 to 10% (w / w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof, and
- • •
- al menos un 17% (p/p) de sacáridos y polisacáridos at least 17% (w / w) of saccharides and polysaccharides
- • •
- de un 0,017 a un 12,5% (p/p) de edulcorantes seleccionados del grupo que consiste en fructosa, sacarosa, dextrosa, edulcorantes artificiales y cualquier mezcla de los mismos, y from 0.017 to 12.5% (w / w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof, and
- • •
- al menos un 25% (p/p) de sacáridos y polisacáridos at least 25% (w / w) of saccharides and polysaccharides
- • •
- de un 0,017 a un 10% (p/p) de edulcorantes seleccionados del grupo que consiste en fructosa, sacarosa, dextrosa, edulcorantes artificiales y cualquier mezcla de los mismos, y from 0.017 to 10% (w / w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof, and
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP07113487 | 2007-07-31 | ||
| EP07113488 | 2007-07-31 | ||
| EP07113487 | 2007-07-31 |
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| Publication Number | Publication Date |
|---|---|
| ES2350714T3 true ES2350714T3 (en) | 2011-01-26 |
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ID=39493278
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES08160209T Active ES2350714T3 (en) | 2007-07-31 | 2008-07-11 | COMPOSITION OF COATING, COATING PROCEDURE AND FROZEN COVER FROZEN. |
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| CN (1) | CN101356945B (en) |
| ES (1) | ES2350714T3 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016001099A1 (en) * | 2014-06-30 | 2016-01-07 | Unilever Plc | Coated frozen confection |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124717B (en) * | 2015-07-28 | 2019-02-19 | 江苏先卓食品科技股份有限公司 | A kind of freeze proof syrup of frozen food and preparation method thereof |
| CN105533112B (en) * | 2015-12-08 | 2020-04-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
| AU2018373427B2 (en) * | 2017-11-23 | 2020-11-26 | Unilever Ip Holdings B.V. | Frozen confections comprising gelatin |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4564525A (en) * | 1984-03-30 | 1986-01-14 | Mitchell Cheryl R | Confection products |
| US5246725A (en) * | 1992-02-03 | 1993-09-21 | Tish's Italian Specialties, Inc. | Spoonable frozen food product |
| CA2134120A1 (en) * | 1992-04-24 | 1993-11-11 | Christopher B. Holt | Frozen confection |
| FR2745153B1 (en) * | 1996-02-26 | 1999-04-16 | Riveire Silvente Et Associes R | ICE DESSERT |
| CN1276166A (en) * | 2000-06-07 | 2000-12-13 | 上海轻工业高等专科学校 | Process for preparing puffed cold beverage |
-
2008
- 2008-07-11 ES ES08160209T patent/ES2350714T3/en active Active
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016001099A1 (en) * | 2014-06-30 | 2016-01-07 | Unilever Plc | Coated frozen confection |
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| CN101356945B (en) | 2013-06-12 |
| CN101356945A (en) | 2009-02-04 |
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