FI71217C - FOERFARANDE FOER FRAMSTAELLNING AV GLASS AV SPECIELLT HOEG KVALITET - Google Patents

Description

71217

The present invention relates to a process for the preparation of consumer ice cream comprising skimmed milk powder, sugars, stabilizers, emulsifiers / lactase, water and possibly flavoring and possibly flavoring agents. the mixture is maintained at a temperature of about 30-50 ° C for about 1-3 hours, after which the fat is added to the mixture, and the mixture is pasteurized, homogenized, cooled, optionally matured, frozen and cured, optionally with the addition of flavorings and / or colorants.

It is well known that consumers prefer an ice cream that has a pleasant creamy consistency, is well swollen, and has the expected solid composition.

Improved refrigeration structures and their freezing capacity as well as the general way of eating ice cream directly from the freezer, i.e. without bringing it to a suitable temperature, has created the need to provide an ice cream with a pleasantly soft and creamy texture at low temperatures, for example at -15 ° C.

To meet this need, ice cream manufacturers have sought to produce consumer ice cream having the above characteristics, inter alia, by using more fat and a certain amount of specially selected stabilizers and sugars. All this leads to the fact that it has become relatively expensive to produce consumer ice cream with these desired properties, in addition to which a high content of fat and sugar is also not good for health.

There are no devices for determining the quality of consumer ice cream, and the determination of this property of ice cream is carried out by means of special panels composed of specially trained specialists.

Consumer ice cream is generally made using the following substances: 2 71217

Fat content approx. 3 - 12% FFMT approx. 7 - 14%

Sucrose about 10 - 20%

Monosaccharides approx. 2 - 7%

Emulsifier / stabilizer combination approx. 0.4-0.8%

Water ad 100%

In this context, fatty substance means butterfat or vegetable fat.

FFMT stands for skimmed milk powder. Generally, concentrated skimmed milk or skimmed-milk powder is used. FFMT mainly contains lactose, casein, globulin and albumin. It is known to replace 10-30% of FFMT with demineralized whey powder. Demi-mineralized whey powder contains mainly lactose, globulin and albumin. There are economic benefits to this replacement, but at the same time it poses, among other things, the risk that the product is so-called "sand" ice cream, i.e. the ice cream contains lactose crystals.

It has been proposed to use lactase in the manufacture of consumer ice cream to prevent the crystallization of lactose in this product. However, in modern production methods it is practically possible to avoid this crystallization and for this reason lactase is not used in the production of consumer ice cream.

It has now proven possible to produce amazingly high quality consumer ice cream, i.e. a relatively soft product with good "posture" and "mass" and an excellent creamy texture. This can be achieved by replacing more than 30% of the FFMT with consumption whey powder upon addition of lactase.

Accordingly, the process according to the invention is characterized in that about 4-10% by weight of whey powder is added to the starting material mixture and that about 4-8% by weight of skimmed milk powder or concentrate, based on the total weight of the finished mixture, is used.

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According to the invention, it is particularly advantageous to use about 7-9% by weight of whey powder, based on the total weight of the mixture.

According to the invention, lactase is preferably used in an amount of about 1500-4500 LAE / kg based on the total weight of the mixture, the LAE being a novolactase enzyme unit, defined as the amount of enzyme which releases 1 mole of glucose per minute under certain standard conditions.

In the process of the invention, a substance containing about 80 to 90% by weight of whey powder, about 8 to 10% by weight of emulsifier / stabilizer and optionally about 1% by weight of lactase, based on the total weight of the mixture, can be used.

Consumption whey powder is whey powder with a satisfactory taste. The composition may vary depending on the whey used. For example, the composition of the whey powder may be as follows: Substance Weight%

Fat (max.) 1.5

Protein 13.6

Lactose 70.9

Salt (ash) 8.1

Other organic substances 1.9

Water max. 4.0 The upper limit of the amount of consumable whey powder is determined e.g. according to the salt content of the whey powder used, which may vary slightly, and according to the taste consumed.

Using for example: 1. 3% butter or vegetable fat 6% skimmed milk powder 9% whey powder 14% sucrose 0.2% lactase 0.6% emulsifier / stabilizer combination 67.2% water, or 2. 15.5% butter or vegetable fat 5% skimmed milk powder 71217 7% whey powder 12% sucrose 0.2% lactase 0.5% emulsifier / stabilizer combination Thus 62.8% water can be prepared from various very high quality consumption ice creams.

The consumption ice cream prepared by the method according to the invention is not only of very high quality, but also has a healthier composition, since a substantial part (50-70%) of the lactose in the consumption whey powder is hydrolysed to glucose or galactose. In addition, a significant economic advantage is obtained by using whey powder instead of more expensive FFMT, and the use of lactase also results in the use of smaller amounts of sugar, as most of the lactose in whey powder is converted to sweeter monosaccharides.

As indicated above, about 4-8% by weight of FFMT and about 4-10% by weight of consumable whey powder are used in the process of the invention. After the addition of lactase, the mixture is maintained at a temperature of about 30-50 ° C for about 1-3 hours, after which the fat is added before pasteurization. Other method steps, i.e. pasteurisation, homogenisation, cooling, possible cooking, cooling and curing and possibly the addition of flavorings and / or colorings are carried out in a conventional manner in the manufacture of consumer ice cream. When the mixture of the process of the invention is maintained at a temperature of about 30-50 ° C for about 1-3 hours prior to pasteurization, lactase causes 50-70% hydrolysis of lactose to glucose and galactose.

The invention is further illustrated by the following examples in which all percentages are by weight of the finished mixture.

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Example 1; A. Prepare a mixture of the following ingredients: 280 g of skimmed-milk powder 200 g of whey powder (Flavolin) 480 g of sucrose 8 g of lactase (Lactozym 1500 U * 20 g of emulsifier / stabilizer combination (PANISOL PI SUPER) 2512 g of water ♦ Ordinary lactase, contains 1500 LAE / ml

The mixture is kept at a temperature of about 40 ° C for about 2 hours with slow stirring, heated to about 50 ° C, 500 g of butter (water content 16%) are added, heated to about 70 ° C and homogenized in a single-stage homogenizer for about 2 hours. At a pressure of 160 kg / cm2.

The homogenized mixture is cooled to about 4 ° C and maintained at this temperature for about 6 hours. The mixture is then cooled to about -4 ° C with air stirring, after which it is cured to about -20 to -30 ° C.

In this case, a cream ice cream is obtained, the quality of which is determined by the professional sweet curate. Reference numbers 1-5 are used, 5 of which correspond to the desired quality of the ice cream. The prepared cream ice cream is given a value of 5+, where + means the upward direction.

Using the above method, but using the same amount of vegetable fat (soy-coconut fat hardened to 42 ° C) and homogenisation pressure of 150 kg / cm 2 instead of butter, a consumer ice cream is obtained which, in the evaluation of the macarate, has a value of 5+ .

Example 2: A. A mixture is prepared from the following ingredients: 192 g of skimmed milk powder 288 g of whey powder (Flavolin) 480 g of sucrose 8 g of lactase (Lactozym 1500 D * 20 g of emulsifier / stabilizer combination (PANISOL PI SUPER) 6 71217 2512 g of water * Aqueous lactase containing 1500 LAE / ml

The mixture is kept at about 40 ° C for about 2 hours with slow stirring, heated to about 50 ° C, 500 g of butter (water content 16%) are added, heated to about 70 ° C and homogenized in a single-stage homogenizer. at a pressure of about 160 kg / cm2.

The homogenized mixture is cooled to about 4 ° C and kept at this temperature for 6 hours. The mixture is then cooled to about -4 ° C with air stirring, after which it is cured to a temperature of about -20 to -30 ° C.

A cream ice cream is obtained, the quality of which is determined by means of a trained flavor. Reference values 1-5 are used, where 5 means the desired quality of the ice cream. The prepared ice cream is given a reference value of 5+, where + means the upward direction.

Using the above method, but instead of butter, the same amount of vegetable fat (soy-coconut fat hardened to 42 ° C) and homogenisation pressure of 150 kg / cm2 is used to make consumer ice cream, the macarate of which gives a reference value of 5+.

Comparative Example I

Prepare a mixture of the following ingredients: 500 g butter (water content 16%) 480 g skimmed milk powder 480 g sucrose 120 g dextrose 20 g emulsifier / stabilizer combination (PANISOL PI SUPER) 2400 g water

The mixture is heated to about 70 ° C and homogenized in a single-stage homogenizer at a pressure of about 160 kg / cm 2. The homogenized mixture is cooled to about 4 ° C and maintained at this temperature for about 6 hours. The mixture is then cooled to about -4 ° C with stirring with air, after which it is cured to about -20 to -30 ° C.

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The product obtained is a cream ice cream for which the macurate gives a reference value of 3-4, which corresponds to a satisfactory cream ice cream.

Using the method described above, but substituting the same amount of vegetable fat (soybean coconut cured to 42 ° C) and a homogenisation pressure of 150 kg / cm2, a consumer ice cream is prepared for which the macurate gives a reference value of 3-4, which corresponds to a satisfactory product . Example 3; A. Prepare a mixture of the following ingredients: 400 g of skimmed-milk powder 200 g of whey powder (Flavolin) 560 g of sucrose 8 g of lactase (Lactozym 1500 D * 24 g of emulsifier / stabilizer combination (PANISOL PI SUPER) 2688 g of water

The mixture is kept at about 40 ° C for about 2 hours with slow stirring, heated to about 50 ° C, 120 g of butter (water content 16%) are added, heated to about 70 ° C and homogenized in a single-stage homogenizer at about 230 kg / cm 2. at pressure. The homogenized mixture is cooled to about 4 ° C and maintained at this temperature for about 6 hours. The mixture is then cooled to about -4 ° C with stirring with air, after which it is cured to about -20 to -30 ° C.

A milk ice cream is obtained, the quality of which is assessed by means of a trained flavor. Reference numbers 1-5 are used, where 5 corresponds to the desired quality of the milk ice cream. The prepared milk ice cream is given a reference number of 5+, where + means upward trend.

Using the above method, but substituting the same amount of vegetable fat (soy-coconut fat hardened to 42 ° C) and a homogenisation pressure of 210 kg / cm2, a product is prepared for which the macurate gives a reference value of 5+.

Example 4: A. A mixture of the following ingredients is prepared: β 71217 240 g of skimmed milk powder 360 g of whey powder (Flavolin) 560 g of sucrose 8 g of lactase (Lactozym 1500 L) 24 g of emulsifier / stabilizer combination (PANISOL PI SUPER) 2688 g of water

The mixture is kept at about 40 ° C for about 2 hours with slow stirring, heated to about 50 ° C, 120 g of butter (water content 16%) are added, heated to about 70 ° C and homogenized in a single-stage homogenizer at about 230 kg / cm 2; n pressure. The homogenized mixture is cooled to about 4 ° C and maintained at this temperature for about 6 hours. The mixture is then cooled to about -4 ° C with air stirring, after which it is cured to a temperature of about -20 to -30 ° C.

A milk ice cream is obtained, the quality of which is determined by means of a trained flavor. Reference numbers 1-5 are used, 5 of which correspond to the desired quality of the milk ice cream. The prepared milk ice cream is given a reference number of 5+, where + means upward trend.

Using the above method, but substituting the same amount of vegetable fat (soy-coconut fat hardened to 42 ° C) and a homogenisation pressure of 210 kg / cm 2, a product is prepared for which the macurate gives a reference value of 5+.

Comparative Example II

Prepare a mixture of the following ingredients: 120 g butter (water content 16%) 480 g skimmed milk powder 560 g sucrose 120 g dextrose 24 g emulsifier / stabilizer combination (PANISOL PI SUPER) 2696 g water

The mixture is heated to about 70 ° C and homogenized in a single-stage homogenizer at a pressure of about 230 kg / cm 2. The homogenized mixture is cooled to about 4 ° C and maintained at this temperature for about 6 hours. The mixture is then cooled to about -4 ° C with air stirring, after which it is cured to about -20 to -30 ° C.

The prepared milk ice cream receives a reference value of 2-3 from the flavor, which means that the product is a rather "sandy" but satisfactory milk ice cream.

Using the above method, but substituting the same amount of vegetable fat (soy-coconut fat hardened to 42 ° C) and a homogenisation pressure of 210 kg / cm 2, a consumer ice cream is prepared for which the macurate gives a reference value of 2-3, which is quite equivalent. " sandy "but a satisfactory product.

Claims (6)

10 71 21 7 A process for making consumer ice cream, wherein the starting mixture of skimmed milk powder, sugars, stabilizers, emulsifiers, lactase, water and optionally flavorings and / or colorings is maintained at a temperature of about 30-50 ° C for about 1-3 hours, then a fat is added to the mixture, and the mixture is pasteurized, homogenized, cooled, optionally matured, frozen and cured, optionally with the addition of flavorings and / or colorants, characterized in that about 4-10% by weight of whey powder is added to the starting mixture and -8% by weight of skimmed-milk powder or concentrate, based on the total weight of the finished mixture. Process according to Claim 1, characterized in that about 7 to 9% by weight of consumption whey powder, based on the total weight of the finished mixture, is used. The method of claim 1, characterized in that the mixture is maintained at a temperature of about 40 ° C for about 2 hours. Process according to Claim 1, characterized in that lactase is used in an amount of about 1500 to 4500 LAE / kg, based on the total weight of the mixture. 1. For use in the manufacture of consumer glass, varnish in the formulation of the fatty fragrance, sockerarter, stabilizer, emulsifier, lactate, watten and, optionally, aroma and ocher in the temperature of about 30 ° C. ca 1-3 timmar, varefter account blandning-en tillsätts fettämne och blandningen pastöriseras, homogen-niseras, avkyls, eventuellt mognas, fryses och harddas, eventuellt under tillsats av arom- och / eller färgämnen, k ä n -netecknat utgangsblandningen accounting