MXPA99001107A - Coated ice confection - Google Patents
Coated ice confectionInfo
- Publication number
- MXPA99001107A MXPA99001107A MXPA/A/1999/001107A MX9901107A MXPA99001107A MX PA99001107 A MXPA99001107 A MX PA99001107A MX 9901107 A MX9901107 A MX 9901107A MX PA99001107 A MXPA99001107 A MX PA99001107A
- Authority
- MX
- Mexico
- Prior art keywords
- ice cream
- coating
- jam
- fat
- edible
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 18
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 22
- 239000011247 coating layer Substances 0.000 claims abstract description 17
- 239000010410 layer Substances 0.000 claims abstract description 10
- 235000015243 ice cream Nutrition 0.000 claims description 49
- 239000011248 coating agent Substances 0.000 claims description 43
- 238000000576 coating method Methods 0.000 claims description 43
- 235000019197 fats Nutrition 0.000 claims description 18
- 239000004519 grease Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 230000002209 hydrophobic Effects 0.000 claims description 5
- 210000004080 Milk Anatomy 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 235000019871 vegetable fat Nutrition 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- XSEOYPMPHHCUBN-FGYWBSQSSA-N Hydroxylated lecithin Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCC[C@@H](O)[C@H](O)CCCCCCCC XSEOYPMPHHCUBN-FGYWBSQSSA-N 0.000 claims description 2
- 102000014171 Milk Proteins Human genes 0.000 claims description 2
- 108010011756 Milk Proteins Proteins 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 229940110456 cocoa butter Drugs 0.000 claims description 2
- 235000019868 cocoa butter Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 235000019221 dark chocolate Nutrition 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims description 2
- 235000021239 milk protein Nutrition 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims 3
- 239000003925 fat Substances 0.000 description 13
- 238000005336 cracking Methods 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid Substances CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 230000016507 interphase Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- BVDRUCCQKHGCRX-UHFFFAOYSA-N 2,3-dihydroxypropyl formate Chemical compound OCC(O)COC=O BVDRUCCQKHGCRX-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 description 1
- 229940067606 Lecithin Drugs 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000016571 aggressive behavior Effects 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 239000001809 ammonium phosphatide Substances 0.000 description 1
- 235000010986 ammonium phosphatide Nutrition 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-L maleate(2-) Chemical compound [O-]C(=O)\C=C/C([O-])=O VZCYOOQTPOCHFL-UPHRSURJSA-L 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940071209 stearoyl lactylate Drugs 0.000 description 1
- 125000001424 substituent group Chemical group 0.000 description 1
- -1 sucrose ester Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Abstract
An ice confection comprising an ice confection core, a fat-based outer coating layer and an edible emulsifier as a precoating layer between the ice confection core and the edible fat-based outer coating layer.
Description
FIELD OF THE INVENTION The present invention relates to a confection of coated ice cream and to the production thereof, more particularly to a coated ice cream confection with a com-petible fat-based compound.
BACKGROUND OF THE INVENTION "Aggregation and non-adherence of the ice-cream coating during consumption is one of the main causes of consumer complaints, since this not only It is 15 messy sp.ii which also prevents the consumer from eating all the coated product. Examination of store-bought ice creams showed that aggression occurred and that a significant percentage of the coating fell. He
The cracking of the coating can be due to several reasons, such as ice cream shrinkage,
* • »-. abuse of temperature or the composition of the ice cream and the coating, and can also be due to poor adhesion of the coating to the ice cream.
~ -i Methods have been proposed to improve the adhesion of grease-based coatings to ice cream confections by using a pre-coating or interfacing layer between the ice cream jam and the edible fat-based coating. For example, WO91 / 01649 describes a method for improving the adhesion of coatings to frozen fat-based confections such as ice cream, which comprises applying a composition to the surfaces of a frozen fat-based confection as an interphase layer between the jam based on frozen fat and coating, wherein the composition of the interphase layer comprises an effective amount of an edible polysaccharide, for example, maleate, in an aqueous solution to improve the adhesion of said coating to the jam. W095 / 21536 describes an ice cream confection having a covering layer on at least part of its surface, the layer including a first, pre-coating inner layer. The pre-coating layer may have a composition similar or different from that of the outer covering layer and contains from about 25% to about 100% fat.
BRIEF DESCRIPTION OF THE INVENTION It has been found that, surprisingly, the excellent adhesion between the ice cream jam and the edible fat based coating can be achieved at a relatively low cost pre-vis e vis the ice cream jam with an edible emulsifier containing hydrophilic and hydrophobic portions. Accordingly, the present invention provides an ice cream confection comprising an ice cream jam core, an outer fat-based coating layer and an edible emulsifier containing "hydrophilic and hydrophobic" portions as a coating layer between the jam core of ice cream and the outer coating layer based on fat come st ibl e.
DETAILED DESCRIPTION OF THE INVENTION The ice cream jam can be based on milk or fat and, for example, it can be yoghurt, frozen milk or a frozen dessert. However, the invention is particularly suitable when the ice cream jam is an ice cream. The outer coating layer based on edible fat is based on vegetable fat and can include any type of fat coating as the continuous phase, for example, dark chocolate coating, milk or white coating or compound containing vegetable fats or various substituents such as direct cocoa butter replacements, stearins, coconut oil, palm oil, butter or any mixture thereof. He . edible emulsifier can be natural, for example, hydrolyzed milk protein or lecithin, or it can be synthetic, for example hydroxylated lecithin; a stearoyl lactylate such as sodium stearoyl-2-lactate; a mono- or di-glyceride of an edible fatty acid or an ester thereof with citric acid, di-acetic acid, acetic acid, lactic acid or teatric acid.; polyglyceryl ester of an edible fatty acid; an ester of an edible fatty acid of propylene glycol; a sucrose ester or a sucrose glyceride; ammonium phosphatide; and esters of protonal alginate. The amount of emulsifier may be from 0.01 to 1.0% and preferably from 0.025 to 0.05% by weight based on the total weight of the ice cream jam. The edible emulsifier is advantageously used in an aqueous medium, where some emulsifiers form an emulsion and other emulsifiers form a colloidal suspension. The concentration of the edible emulsifier in the aqueous medium can be from 0.1 to 5%, preferably from 0.2 to 2.5% and especially from 0.25 to 1.5% by weight. Although the edible emulsifier must be able to form a pre-coating layer, which can not be detected when eaten, ie it is white or colorless and tasteless, a flavor or color can be added to the edible emulsifier, if you want The present invention also provides a method for improving the adhesion of a fat-based coating to an ice cream confection, comprising applying an edible emulsifier containing hydrophilic and hydrophobic portions to the surface of the ice cream jam to form a precoat layer. -coating and apply the grease-based coating to the coating layer. The pre-coating can conveniently be applied to the ice cream jam through dipping, sprinkling or covering. The grease-based coating can be applied to the pre-coating layer in a similar manner, usually in a period of 1 to 60 minutes and preferably 5 to 30 minutes after the application of the pre-coating. The grease-based coating should be flowable and can be coated at the temperature at which it is applied, which can be from 10 ° to 35 ° C and very usually from 15 ° to 30 ° C. If the temperature is too low, the coating can not flow and if the temperature is too high, for example, 40 ° C, the coating can dissolve the emulsifier re-recovery and cause the ice cream to slide without coating it properly. Typically, the plastic viscosity of the grease-based coating is from 2 to 4 poise, although in some cases it may be higher, and the production value is preferably from 4 to 7 dynes / cm2. The edible emulsifier is advantageously applied in an aqueous medium, usually in the form of an emulsion or a colloidal suspension depending on the nature of the emulsifier, at a concentration of 0.1 to 5%, preferably 0.2 to 2.5% and especially 0.25 to 1.5% by weight.
EXAMPLES The following Examples further illustrate the present invention.
E j p 1 to 5 Molded ice cream centers (left over 80%) were supported on a stick and maintained from -20 ° C to -30 ° C. The bars weighed between 42-44g each. These bars were immersed in an aqueous solution (Example 1) or a colloidal suspension (Examples 2-5) of the pre-coating at 4 ° C and immediately cooled and kept from -20 ° C to -30 d The emulsifiers used for The pre-coating and its concentrations are shown in Table 1.
TABLE 1
After 20 minutes, these bars (20 ° C to -30 ° C) were immersed in a coating having the composition shown in Table 2 maintained at 20 ° C. The plastic viscosity is 3 poise and the yield value of 5 dynes / cm2.
TABLE 2
The following tests were used to evaluate the cracking of the coating: 1. Adhesion test: The recovery was manually detached from the center of the ice cream and visually observed to see if some ice cream was stuck to it.
2. Instron test to determine cracking: The crack test was performed with an Instron Model 1122 equipped with a temperature controlled cabinet. A blade (0.1905 cm (0.075 inch) thick) was used with a tapered edge to impact the bars. The cabinet temperature was maintained at -4 ° C using liquid carbon dioxide. The speed of the blade was varied from 2.54 cm / min (1 inch / min) to 25.4 cm / min (10 pu 1 gada s / mi n) •, and the distance of the trajectory through the bar was 10 mm. The degree of cracking was observed vi s ua lme n t e. The adhesion of the coating was significantly higher and the degree of cracking was significantly less than those of a control coated ice cream bar without a pre-coating.
Examples 6 to 13 Molded ice cream centers were treated as in Examples 1 to 5 except that they were immersed in the above-illustrated samples shown in Examples 6 to 13 of Table 3 at a water concentration of 1%. In Comparative Examples A and B of Table 3, controls were made with individual and double coatings having a composition of Table 2 but without a coating. The cracking evaluation was done using a Texture Analyzer: A TA.XT2 analyzer equipped with XTRAD software was used to count the number of cracks on the ice cream coating .. A TA-47 blade was used at a speed of 0.5 mm / sec at a distance of 5mm with an activation force of 10 grams and a post test speed of 10 mm / sec. An individual test was performed per ice cream bar and three tests were performed for each treatment. A strength threshold of 30 g was selected and the number of peaks (representing cracking) was counted. The cracking of the ice cream coatings as measured through the Texture Analyzer TA.XT2 is shown in Table 3.
TABLE 3
* Average of 3 determinations. 1 The number of peaks represents the number of cracks on the ice cream coating.
Claims (12)
1. An ice cream confection comprising, an ice cream confection core, a fat-based outer coating layer and an edible emulsifier comprising hydrophilic and hydrophobic portions as a pre-coating layer between the ice cream jam core and the ice cream layer. of external coating based on edible fat.
2. An ice cream jam according to claim 1, wherein the ice cream jam is an ice cream.
3. An ice cream confection according to claim 1, wherein the outer coating layer based on edible fat is based on vegetable fat.
4. An ice cream confection according to claim 1, wherein the outer coating layer based on edible fat is dark chocolate, milk or white coating or vegetable fat containing compound or direct cocoa butter replacements, stearins, coconut oil, palm oil, butter or any combination thereof.
5. An ice cream confection according to claim 1, wherein the edible emulsifier is natural or synthetic.
6. An ice cream confection according to claim 1, wherein the edible emulsifier is hydrolyzed milk protein, hydroxylated lecithin, or sodium hydroxide.
7. An ice cream jam according to claim 1, wherein the amount of edible emulsifier is 0.01 to 1% by weight based on the total weight of the ice cream jam.
8. A method for improving the adhesion of a fat-based coating to an ice cream jam, comprising applying an edible emulsifier containing hydrophilic and hydrophobic portion to the surface of the ice cream jam to form a coating layer and applying the coating to grease base to the pre-coating layer.
9. A method according to claim 8, wherein the edible emulsifier is applied in an aqueous medium at a concentration of 0.1 to 5 by weight.
10. A method according to claim 8 wherein the pre-coating is applied to the ice cream jam through dipping, sprinkling or coating.
11. A method according to claim 8, wherein the grease-based coating is applied by the pre-coating layer in a period of 1 to 60 minutes after the application of the pre-coating.
12. A method according to the rei indication 8, characterized in that the grease-based coating is applied at a temperature of 10 ° to 35 ° C.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/688,182 | 1996-07-30 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MXPA99001107A true MXPA99001107A (en) | 1999-06-01 |
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