IES64697B2 - Improvements in and relating to confectionery products and method of manufacture thereof - Google Patents
Improvements in and relating to confectionery products and method of manufacture thereofInfo
- Publication number
- IES64697B2 IES64697B2 IES940319A IES64697B2 IE S64697 B2 IES64697 B2 IE S64697B2 IE S940319 A IES940319 A IE S940319A IE S64697 B2 IES64697 B2 IE S64697B2
- Authority
- IE
- Ireland
- Prior art keywords
- product
- frozen
- dairy
- dairy creamer
- confectionery
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 238000000034 method Methods 0.000 title description 7
- 235000013365 dairy product Nutrition 0.000 claims abstract description 20
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 230000035807 sensation Effects 0.000 claims abstract 3
- 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 abstract description 6
- 150000003839 salts Chemical class 0.000 abstract description 6
- 102000014171 Milk Proteins Human genes 0.000 abstract description 2
- 108010011756 Milk Proteins Proteins 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 235000021239 milk protein Nutrition 0.000 abstract description 2
- 230000003019 stabilising effect Effects 0.000 abstract description 2
- 239000006188 syrup Substances 0.000 abstract description 2
- 235000020357 syrup Nutrition 0.000 abstract description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 2
- 239000008158 vegetable oil Substances 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 239000002518 antifoaming agent Substances 0.000 description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 description 4
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 4
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 4
- 239000008121 dextrose Substances 0.000 description 4
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 4
- 239000008108 microcrystalline cellulose Substances 0.000 description 4
- 229940016286 microcrystalline cellulose Drugs 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000000230 xanthan gum Substances 0.000 description 4
- 229920001285 xanthan gum Polymers 0.000 description 4
- 229940082509 xanthan gum Drugs 0.000 description 4
- 235000010493 xanthan gum Nutrition 0.000 description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 229940069338 potassium sorbate Drugs 0.000 description 3
- 235000010241 potassium sorbate Nutrition 0.000 description 3
- 239000004302 potassium sorbate Substances 0.000 description 3
- 239000000376 reactant Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 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
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
A confectionery water based product for consumption in a frozen or substantially frozen state, includes a non-dairy creamer ingredient which does not have any dairy fat content, whereby the frozen product has a less "icy" mouth sensation and has a creamy, smooth texture. The non-dairy creamer comprises dried glucose syrup, hydrogenate vegetable oil, milk protein, emulsifiers and stabilising salts. The non-dairy creamer is included in a concentration range of 1 to 5% w/w weight of non-dairy creamer to total weight of product.
Description
IMPROVEMENTS IN AND RELATING TO CONFECTIONERY PRODUCTS
AND METHOD OF MANUFACTURE THEREOF
The present invention concerns improvements in and relating to confectionery products. It is known to produce a flavoured iced product, however, a product having the taste of ice-cream but not including a dairy ingredient is not known.
The present invention provides a confectionery product which when frozen, has the flavour of ice-cream but does not contain a dairy ingredient.
Preferably, the flavours included in the process include cornish dairy cream or alternatively chocolate flavouring.
Ideally, the product includes a non-dairy creamer ingredient which comprises dried glucose syrup, hydrogenate vegetable oil, milk protein, emulsifiers, and stabilising salts.
The product has the advantage of having improved flavour.
Surprisingly and quite unexpectedly, it has been found that a homogenisation step is not required to produce a satisfactory product.
Advantageously, the reactants are included in the process in an amount between the ranges indicated below:
reactants %w/w
Water
Microcrystalline cellulose
60.00 - 80.00 0.3 - 1.2
Preservative (potassium sorbate) 0.1 - 0.5 Non dairy creamer 1.0 - 5.0 Starch 0.8 - 2.0 Xanthan gum 0.1 - 0.2 Carboxymethyl cellulose 0.02 - 1.0 Dextrose 5.00 - 20.00 Sugar 5.00 - 20.00 Flavour (Vanillan) 0,02 - 0.05 Salt 0.10 - 0.15 Citric acid 0.00 - 0.50 Antifoaming agent 0.00 - 0.40 The present invention will now be described more
particularly with reference to the following examples, which shown by way of example only, several embodiments of the present invention. '
Example 1.
reactants
Water
Microcrystalline cellulose Preservative (potassium sorbate) Non dairy creamer
Starch
Xanthan gum
Carboxymethyl cellulose
Dextrose
Sugar
Flavour (Vanillan)
Salt
Citric acid
Antifoaming agent
72.11 0.74 0.02 2.66 1 .33 0.15 0.07 8.20
14.35
0.04
0.11
0.15
0.02
Procedure
1. Microcrystalline cellulose and water, at room temperature is added to a blending vessel and then pumped to a mixing tank and the mixing tank is agitated for a period of 15 minutes;
2. preservative, non dairy creamer and starch are then added via the blending vessel to the mixing tank and agitated until the ingredients are completely dispersed;
3. xanthan gum and carboxymethyl cellulose are then added to the mixing tank via the blending vessel and agitated for ten minutes;
4. with the agitator operating, dextrose and sugar are added directly to the mixing tank;
. flavours, salt, citric acid and antifoaming agent are then added;
6. the ingredients are mixed for ten minutes;
7. the mixture is transferred through a pasteuriser apparatus at 90°C to product holding tanks;
8. the product is held in the product holding tanks at a sufficiently high temperature to ensure a packing temperature of 80°C so as to avoid spoilage due to microbial growth.
9. the product is packaged.
Example 2. %w/w Water 69.98 Microcrystalline cellulose 0.50 Preservative (potassium sorbate) 0.02 Non dairy creamer 4.00 Starch 1.10 Xanthan gum 0.20 Carboxymethyl cellulose 0.04 Dextrose 12.00 Sugar 12.00 Flavour (Vanillan) 0.04 Salt 0.10 Citric acid 0.00 Antifoaming agent 0.02
The procedure is as described in Example 1.
Example 3.
The ingredients and procedure are the same as those disclosed in Example 1 except that the water added at step 1 is warm water (at a temperature of approximately 80°C) and a step 7, the product is transferred to the product holding tanks without being passed through the pasteuriser.
The confectionery product of the invention has the advantage that it has a taste similar to that of ice-cream but because a dairy ingredient is not included in the product, it is not necessary to be stored in refrigerators.
The product may be packaged in a plastics wrapper which includes a central membrane dividing the product of the present invention from an iced product having a different flavour.
It will of course be understood that the invention is not limited to the specific details described herein, which are given by way of example only, and that various modifications and alterations are possible within the scope of the invention.
MACLACHLAN & DONALDSON, Applicants' Agents,
Merrion Square, DUBLIN 2.
1520 t
Claims (5)
1. A confectionery water based product for consumption in a frozen or substantially frozen state, including a 5 non-dairy creamer ingredient which does not have any dairy fat content, whereby the frozen product has a less icy mouth sensation and has a creamy, smooth texture.
2. A confectionery product as claimed in claim 1, wherein 10 the non-dairy creamer ingredient is included in a concentration range of 1 to 5% w/w weight of non-dairy creamer ingredient to total weight of product.
3. A product as claimed in claim 1 or claim 2, wherein 15 water is included in a concentration range of 60-80% w/w.
4. A method for producing a water-based confectionery product for consumption in a frozen or substantially frozen state, including a non-dairy creamer ingredient which does 20 not have any dairy fat content, whereby the frozen product has a less icy mouth sensation and has a creamy, smooth texture.
5. A confectionery water based product for consumption 25 in a frozen or substantially frozen state and a method for producing said product, substantially in accordance with any of the embodiments described in the Examples. MACLACHLAN & DONALDSON,
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IES940319 IES940319A2 (en) | 1994-04-08 | 1994-04-08 | Improvements in and relating to confectionery products and method of manufacture thereof |
| GB9507201A GB2288965A (en) | 1994-04-08 | 1995-04-07 | Frozen confectionery products |
| FR9504173A FR2718331A1 (en) | 1994-04-08 | 1995-04-07 | Improvements in confectionery or pastry products and process for preparing said products. |
| IE950254A IE950254A1 (en) | 1994-04-08 | 1995-04-07 | Improvements in and relating to confectionery products and¹method of manufacture thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IES940319 IES940319A2 (en) | 1994-04-08 | 1994-04-08 | Improvements in and relating to confectionery products and method of manufacture thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IES64697B2 true IES64697B2 (en) | 1995-08-23 |
| IES940319A2 IES940319A2 (en) | 1995-08-23 |
Family
ID=11040374
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IES940319 IES940319A2 (en) | 1994-04-08 | 1994-04-08 | Improvements in and relating to confectionery products and method of manufacture thereof |
Country Status (3)
| Country | Link |
|---|---|
| FR (1) | FR2718331A1 (en) |
| GB (1) | GB2288965A (en) |
| IE (1) | IES940319A2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2286386T3 (en) | 2002-03-28 | 2007-12-01 | Unilever N.V. | FROZEN FROZEN ICE. |
| EP1348341B1 (en) * | 2002-03-28 | 2007-05-09 | Unilever Plc | Frozen ice confection |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3594193A (en) * | 1968-05-20 | 1971-07-20 | Nestle Sa | Powdered ice cream mix |
| DK145034B (en) * | 1979-11-12 | 1982-08-09 | Kirk Chem As | PROCEDURE FOR THE PREPARATION OF LOW-FAT CREAMED ISCREME |
| DK145033C (en) * | 1979-11-12 | 1986-08-11 | Kirk Chem As | METHOD OF MAKING BLOOD ISCREME |
| US4421778A (en) * | 1982-11-04 | 1983-12-20 | Rich Products Corporation | Freezer stable whipped ice cream and milk shake food products |
| US4643906A (en) * | 1985-09-27 | 1987-02-17 | Pitz Doris E | Lactose-free synthetic ice cream |
-
1994
- 1994-04-08 IE IES940319 patent/IES940319A2/en not_active IP Right Cessation
-
1995
- 1995-04-07 GB GB9507201A patent/GB2288965A/en not_active Withdrawn
- 1995-04-07 FR FR9504173A patent/FR2718331A1/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| GB9507201D0 (en) | 1995-05-31 |
| GB2288965A (en) | 1995-11-08 |
| IES940319A2 (en) | 1995-08-23 |
| FR2718331A1 (en) | 1995-10-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Patent lapsed |