JPH04325057A - Preparation of frozen alcoholic dessert product - Google Patents

Abstract

PURPOSE: To obtain a dessert product excellent in flavor, quality and storage property by mixing sugar and flavor component with a milk product containing protein and fat and then freezing the mixture in a freezer. CONSTITUTION: A milk product base containing protein such as whey protein (preferably 0.5 to 10wt.%) and fat such as skimmed milk is mixed with sugar, egg component, stabilizer such as polyphosphate, emulsifier, binder, alcohol (preferably 0.5 to 20vol.%) and flavor component. The mixture is frozen in a freezer to obtain the dessert product of the purpose.

Description

[Detailed description of the invention]

0001

TECHNICAL FIELD This invention relates to a process for making frozen alcoholic dessert products.

0002

BACKGROUND OF THE INVENTION Iced sweets using cream or ice cream generally do not use alcohol as an ingredient. This is because the presence of alcohol lowers the freezing point of the product and prevents it from freezing, preventing it from freezing as desired and resulting in a normal smooth whipped ice cream.

[0003] On the other hand, milkshake type drinks are also known as drinks containing alcohol, and because they are drunk in a chilled state, they are served in liquid form.

[0004] Such a drink is described in Dutch patent application 711
No. 3466. European patent application 02680
No. 97 describes a "slush cocktail" type alcoholic beverage that can be frozen, and can be eaten frozen or mixed into cocktails.

[0005] These related beverages consist of water, sugar, alcohol, flavor ingredients, and contain carboxymethyl cellulose as a thickening agent.

There is no mention of dessert products of this type described in European Patent Application No. 0 268 097 based on alcoholic milk drinks such as cream liqueurs or yogurt liqueurs. Beverages containing such proteins and fats are in an emulsified state, but the presence of alcohol makes the emulsified state unstable.

[0007] The formation of ice crystals during the process of freezing milk liqueur is undesirable from the standpoint of maintaining a stable emulsified state. This is because freezing can lead to protein flocculation, separation of cream layers, undesirable changes in consistency, and their combined effects, which complicate the process of freezing and thawing products. It is.

[0008] US Pat. No. 4,663,176 describes frozen mousses, some of which have liqueur added to them, but mousses are ones in which a large amount of air is mixed.

[0009] When conventional milk liqueurs, cream liqueurs, etc. are thawed, the solids gradually become liquid, so it is clearly observed that the smoothness changes from the outside to the inside of the product.

0010

[Problem to be solved by the invention] Therefore, it is important to develop a method for producing frozen dairy dessert products containing alcohol that are stable even after repeated freezing and thawing without introducing air bubbles. This is the object of the invention.

[0011]

[Means to solve the problem] If you mix sugar, egg ingredients, stabilizers, emulsifiers, binders, alcohol, and flavor ingredients with a dairy base containing protein and fat and freeze it in a freezer, Milk liqueur dessert products can be produced without whipping with aeration.

[0012] This product is stable even after repeated freezing and thawing, and can be eaten directly in its frozen state.

[0013] Furthermore, this product provides a very pleasant sensation to the person eating it, compared to ice confections using general cream.

[0014] There is no particular inconvenience when the product is thawed, and even when it is turned into a liquid liqueur, it becomes a desirable beverage.
It can also be served as a dressing over desserts or ice cream.

Furthermore, even if the liquid liqueur is frozen again, the emulsified state will not become unstable. This characteristic makes this product highly welcomed by consumers.

[0016] This is because this product does not require any special consideration when being served or stored. In fact, this product can be stored frozen, chilled, or unrefrigerated, and can be frozen in the freezer if needed at the time of consumption.

However, for products with a low alcohol concentration, if they are not cooled, a preservative must be added or they must be stored in a refrigerator.

A unique advantage of this product is that it can be eaten in its preferred state immediately after being removed from the freezer. Regular cream ice cream is too hard to eat right after it comes out of the freezer.

[0019] Simply placing the product in the freezer transforms it from a ready-to-drink product to a ready-to-eat dessert product. Then, if you leave it at room temperature, it will return to its original state.

Stabilizers such as complex salts may be used to stabilize the protein and lipid emulsions in low alcohol content products.

[0021] Polyphosphates such as hexametaphosphate are known to have the favorable effect of binding to divalent metals and stabilizing the emulsified state.

[0022] When milk protein obtained from raw materials is used, the material is rich in calcium ions, so rather than the protein itself helping to stabilize the emulsion, the calcium ions are contained in a type of chelate. Enter and combine.

It is known that salts that form compounds with calcium ions or magnesium ions, such as mixtures of lactate, citrate, and milk salt, are effective for stabilizing the emulsified state.

The sweetness and rich flavor of the dessert products produced according to the invention are influenced by the sugar mixture used in the ingredients.

[0025] Sucrose and fructose have strong sweetness, dextrose is somewhat inferior in this respect, and lactose and maltodextrin have weak sweetness. However, products made using each sweetener have a unique flavor when put into the mouth.

[0025] By using maltodextrin, the sweetness of the product can be suppressed and the flavor can be increased. Polydextrose and other binders also have this effect.

When a low alcohol content is preferred, glycerol, sorbitol, lactitol, maltitol, xylitol, etc. may be used in place of ethanol. These alcohols not only affect freezing and thawing, but also affect flavor.

In particular, various polyhydric alcohols have a sweet taste and also enhance the flavor of dessert products. Therefore, which alcohols to use in combination also depends on what other materials are used.

Thickening agents such as carboxymethyl cellulose, natural rubber derived from plants or microorganisms, gelatin can also be used to better preserve the shape of the product.

[0029] As an ingredient for the dessert product according to the invention,
Ordinary milk liqueur, yogurt liqueur, cream liqueur, etc. can be used.

[0030] Such liqueurs often have flavors and aromas of their own, but in order to create the flavor of the product more freely, skim milk, skim milk powder, skim milk concentrate, whole milk, concentrated whole milk, whole milk etc. From materials such as milk powder, cream, cream powder, butter, butterfat, ultrafiltered milk, or whey, and separated milk protein, whey protein, or concentrates such as milk, buttermilk, whey, etc. It's a good idea to make a dairy base.

Although milk fat is preferably added to such dairy bases to improve flavor, fats other than milk fat may be used in the preparation of the products of this invention for other needs. This prevents the oxidation of fats contained in food,
This method is taken when considering the melting point of fat and especially nutritional aspects.

For example, polyunsaturated fats may be added to the product, or low-cholesterol-containing fats or cholesterol-free fats may be added.

[0033] In this regard, other ingredients, such as egg yolks and whole eggs, also contain considerable fat and cholesterol, so these must also be taken into account. It was found that low-cholesterol eggs are suitable as an ingredient for this product.

However, if there is no particular need to make a diet product, egg components, whole eggs, egg yolks, and egg whites may be used in a liquid or dry state as ingredients. It is also possible to add an egg liqueur, such as eggnog, to the dessert product.

If alcohol is not added to the product in the form of a liqueur, pure alcohol, wine or spirits may be added to the ingredients.

[0036] The dessert product of the present invention has an alcohol content of 0.
．． It was found that it is possible to produce the amount in the range of 5 to 20% by volume. When the alcohol content is low, polyhydric alcohol is added to keep the product in good condition after repeated freezing and thawing.

Dessert products containing 0.5 to 10% by weight of protein are stable even after repeated freezing and thawing, and preferably 10% by weight of the total protein is egg protein. The invention will be further described in detail in the Examples below.

[0038]

Example 1 A chocolate-flavored dessert product with an alcohol content of 15% by volume is prepared as follows. 553.3g cream liqueur per liter, 50
1.9g egg liqueur, 69.0g chocolate,
Add the flavor ingredient and coloring mixture to a mixing container and stir with a stirrer, making sure not to introduce any air bubbles during this process.

[0039] The egg liqueur is of the eggnog type and is made by mixing egg yolk, sugar, water and alcohol, and the ingredient content is adjusted as described below. Alcohol: 13%, protein: 4%, fat: 9%. The mixture is then further matured in the usual manner.

Cream liqueur consists of cream, skim milk, milk protein concentrate, sugar, alcohol, binder,
It is made from a mixture of stabilizers and no added flavor ingredients. Cream liqueur is 7% alcohol by weight.
Contains 12% fat and 4% protein by weight.

[0041] Dessert products prepared in this way are prepared with and without air mixed in, placed in containers, and frozen in a freezer. Products made with or without air bubbles are uniform, soft, and can be scooped out with a spoon when frozen.

[0042] When heated, it melts uniformly, becomes softer, and gradually becomes more like a liquid without separating the solid from the liquid visually. When this happens, the air that has been acting as an emulsifier will escape from the product containing air.

For products that do not contain air bubbles,
Even when heated, it melts in the container without becoming uneven, and when placed in the freezer again, the emulsion remains stable and freezes without any change in quality. Even after repeated freezing and thawing, the results were the same.

[0044]

Example 2 A 10 liter dessert product with a light cream flavor and an alcohol content of 17% by volume was prepared as follows.

Preparation of cream base: fat 42% by weight,
Cream with 2.0% protein by weight, 0.07% fat by weight
, skim milk with 3.5% protein by weight, and protein 1
A mixture was made from 9% by weight whey protein concentrate to which sugar and normal stabilizing salts were added. The composition of the mixture is 18.87% fat, 4.72% protein, and 32% sugar.
．． It is 6% by weight.

[0046] This material was heated to about 60°C and heated to 250°C.
A two-stage homogenization is carried out at /50 bar. Further, the temperature is raised to 80°C and the same homogenization is repeated under the same pressure.

Alcohol base preparation: 5176g eggnog liqueur, 100g maltodextrin, 4.89g water, 37.6g molasses, 560.7g 9
Add 6% alcohol, 421 g of light flavor mixture.

[0048] 4664.4 g of cream base is placed in a container equipped with a fast-rotating stirrer, and the alcohol base, which has been stirred and made homogeneous, is added thereto to make it homogeneous.

The finished product is packed into containers without sterilization. One part is immediately frozen, the other part is stored at 5°C in the refrigerator, and the rest is left at room temperature. After keeping it in this state for 2 months, I froze all 3 types, and the quality of all of them remained the same.When frozen, they were in a state that could be scooped out with a spoon, and even when thawed and refrozen, they remained uniform. The quality was maintained.

[0050]

[Example 3] 15.25% by weight in the same manner as Example 2
of fat, 7.26% protein, and 27.36% sugar by weight. To this cream base 1429.5g, 5175.6g eggnog liqueur, 1000g maltodextrin, 1288.0g dextrose, 1939.3
g of water with 96% alcohol and 421.0 g of light flavor mixture added.

This makes it possible to produce 10 liters of dessert product, which has an alcohol content of 12.5% by volume.

[0052]

[Example 4] 18.87% by weight in the same manner as Example 2
of fat, 4.72% by weight of egg whites, and 32.60% by weight of sugar. Into this cream base 3201.7g, 3570.2g eggnog liqueur, 400.0g maltodextrin liquid,
Add 966.0 g dextrose, 1.8 g 67% molasses, 67.3 g 96% alcohol, 190.0 g glycerol, 12.0 g carboxymethyl cellulose in 2913.6 g water.

[0053] Before adding alcohol, the maltodextrin-sugar solution is heated to 75°C to form a paste.

[0054] The finished product has an alcohol content of 4.0
% by volume, and like the products of Examples 2 and 3, maintained stable quality even after repeated freezing and thawing.
It was stable only when chilled or frozen at very low temperatures.

Similarly, a product with an alcohol content of 4% by volume was made, and when packed, the raw ingredients were made into a paste and packed aseptically into a container, and the product could be stored for a long period of time without being refrigerated. It was bearable.

Claims (16)

[Claims] 1. A method for producing a frozen alcoholic dessert product, which comprises mixing a protein- and fat-containing dairy product base with sugar, egg components, stabilizers, emulsifiers, binders, alcohol and flavor components, and freezing the mixture in a freezer. 2. Frozen alcoholic dessert product, characterized in that a protein- and fat-containing dairy base is mixed with sugar, egg components, stabilizers and flavor components and frozen in a freezer without introducing air bubbles. manufacturing method. [Claim 3] The dairy-based material used is skim milk, skim milk powder, skim milk concentrate,
Whole milk powder, concentrated whole milk, cream, cream powder, butter,
The method for manufacturing the product according to claims 1 to 2, using butterfat, a product obtained by ultrafiltration of milk, whey, and/or separated milk protein or whey protein, or a concentrated product of milk protein or whey protein. . 4. A method for producing a product according to claims 1 to 3, wherein a milk liqueur, yogurt liqueur or cream liqueur is used as the dairy base. [Claim 5] The raw sugars include sucrose, lactose, fructose,
5. A process for producing a product according to claims 1 to 4, using dextrose, polydextrose, glucose or maltodextrin. [Claim 6] [Claim 6] The egg component used as the material is a liquid or powdered whole egg, egg yolk, or egg white.
5. Manufacturing method of the product described in 5. 7. A method for producing a product according to claims 1 to 6, wherein a complex salt is used as the stabilizer added. 8. A method for producing a product according to claim 7, wherein polyphosphate, citrate, lactate or milk salt is used as the complex salt. 9. A process according to claim 1, wherein the product is prepared by adding alcohol in the form of milk liqueur, cream liqueur, yogurt liqueur, egg liqueur or eggnog. 10. A method for producing a product according to claims 1 to 9, wherein the product is prepared by mixing a premixed, homogenized and pasteurized dairy base with egg ingredients, sugar, alcohol and flavor ingredients. 11. Is the dessert product containing the mixed ingredients homogenized from before to after packaging?
11. A process for producing a product according to claims 1 to 10, which has not been pasteurized or pasteurized. 12. A method for producing a product according to claims 1 to 11, wherein the product contains 0.5 to 10% by weight of protein. 13. The method for producing a product according to claim 12, wherein 10% by weight of the total protein is egg protein. 14. A method for producing a product according to claims 1 to 13, wherein the product contains 0.5 to 20% by volume of alcohol. 15. A method for producing a product according to claims 1 to 14, wherein the product contains no more than 15% by weight of fat. [Claim 16] To adjust the thawing temperature of the product,
16. A method for producing a product according to claims 1 to 15, wherein glycerol, sorbitol, lactitol, maltitol, xylitol are added in addition to ethanol.