MXPA99001919A - Composite ice confections - Google Patents

Abstract

An ice confection comprising a mass of milk containing ice confection and a discrete element of water ice, wherein the water ice is essentially non-sticky and has a composition which in the form of a water ice solution has a rheometry value of more than about 1.0. The ice confection provided has a soft water ice element. The ice confection is provided by a process wherein (i) a mass of milk containing ice confection is contacted with a water ice solution having a rheometry value of more than about 1.0 to cause the water ice solution to adhere to the mass of milk containing ice confection, at least in part in the form of water ice;and (ii) the adhering water ice solution is rapidly cooled to -15 C or below.

Description

COMPOSITE ICE CREAMS Field of the Invention The invention relates to frozen confectionery and a method for its preparation. In particular, the invention relates to frozen confections which comprise a milk mass containing frozen confections, for example ice cream, with at least one discrete element of ice water which is presently present as a surface layer covering the mass of milk containing ice cream.

BACKGROUND OF THE INVENTION A well-known frozen confection in the market is a traditional double product comprising an ice cream center and an outer layer of ice water on a stick. These products are produced by filling a mold with. a solution of ice water, cooling the mold in such a way that the layer of ice water is frozen in a mold, removing the solution of ice water still liquid from the center, filling the center with ice cream, inserting a stick and the final chilled for Freeze the product.

Traditional double products, however, have a number of disadvantages. Mainly the quality of the ice water layer provided is poor. The frozen ice water layer at rest has large ice crystals which result in a hard and frozen texture. In addition, the shape of the product that can be achieved is limited because the product must be able to be disassembled from the mold, the quality of the ice cream is poor because to be able to dose the ice cream in a mold, the ice cream must have a sufficiently low viscosity and this In this way, a void greater than 80% is not suitable, in order to demould the fi ne product 1, the product has to be heated and then re-cooled, which also decreases the quality of the final product. In particular, the consumer wants a soft layer of high quality ice water. To solve the problems of the traditional double product, the patent O95 / 20883 proposes to produce a layer of ice water by means of a submerging process, by means of which the surface of the center of the ice cream is pre-cooled at -15 ° C or less to effect the frozen fast layer of ice water, the ice water layer is then hardened. This method really results in high quality products having a smooth texture in the ice water layer. However, a problem with the process disclosed in the O95 / 20883 patent is that it is generally necessary to dip the ice cream center more than once to achieve a layer of ice water of the proper thickness. In addition, the essential requirement in patent WO95 / 20883 for precooling the surface of the ice cream center to -15 ° C or less before immersing it in the ice water solution, increases production costs. EP 500 940 (Kanabo) discloses a process for providing a frozen confection with two components having a rough surface. A center of frozen confection is submerged in a mixture of frozen ice. EP 560 052 (Nestle) discloses a process for bathing a frozen confection product which comprises applying a gelatin solution to the confectionery product. The gelatin solution may contain up to 10% gelatin and preferably contain from 1.5 to 3% by weight based on the total weight of the gelatin solution. The Gelatine solution is applied by means of a submerged process, at the temperature of the solution áH being around 10 to 25 ° C during this submerging process. The bathed product can be 5 seeded in a freezing tunnel to complete the fixing process if necessary. The gelatin levels taught by patent EP 560 052 for the gelatin solution give | É | 10 as a result a number of well-known disadvantages as described in, for example, US Patent 2,360, 559 that is; (i) The gelatin solution must be at a relatively high temperature during the process of submerged which results in the partial melting of the center of the frozen confection, ff providing a loss of quality. (ii) The final batting has a tendency to become sticky and stick to the paper in which the frozen confection is packed. (iii) The product has undesirable edible characteristics. Surprisingly it has been found that if the properties of the ice water solution are careful mind selected this significantly It opened the possibility of process conditions to produce high quality products having ice water which is soft, not frozen and has a substantially reduced tendency to be sticky. In addition, the product has excellent edible characteristics. In particular it has been found that if the rheology of the water solution is chosen in a specific range, it results in a high quality product which can be produced by means of a single application step.

Description of the Invention Accordingly, the invention relates to a process for producing a frozen confection comprising a milk mass containing frozen confection and a discrete element of ice water, wherein; (i) a milk mash containing frozen confections is brought into contact with an ice solution having a rheometry value of more than about 1.0 to cause the ice water solution to adhere to the milk mass containing frozen confection; Y (ii) the ice water solution adhering is rapidly cooled to -715 ° C or less. Preferably the ice water solution has a rheometry value of about 1.1 to 1.8, more preferably 1.2 to 1.6. A suitable method for measuring the value of rheometry is described in the examples. It is within the skill of the experienced person to vary the composition and process of the ice water solution in such a way that the required rheometry value can be obtained. Suitable measures may for example be selected from the variation of the type and quantity of the solid, use of thickeners or agents, and include the other phase, for example aeration, etc., and mixtures of these. Speaking in general terms the value. of rheometry will increase if the solids content of the ice water solution increases. For example a low amount of sugar in the formula will provide low rheometry values, while an increase in sugar level will increase this parameter. Also the inclusion of high levels of fruit purees or other solids results in an increase.

Specific minor ingredients can also be used to increase the rheometry value. In particular one or more thickeners or gelling agents can be used. Examples of suitable ingredients are, for example, locust bean gum, xanthan, agar, guar, carrageenan, alginate, pectin, microcrystalline cellulose, gelatin, maltodextrin, etc. Levels of these ingredients can be selected to obtain the desired rheometry values. For suitable agents, suitable levels are from about Q.5 to 1.5% by weight, more preferably 0.65 to 1.2% by weight. Also the processing conditions of the ice water solution can be adopted to influence the rheometry index. For example, the aeration of the ice water solution can lead to a higher rheometry value. The ice water solution is preferably maintained at a temperature of or less than 8 ° C, preferably at or less than 5 ° C. Maintaining a low temperature has two advantages. First, any melting of the surface of _LLa mass of milk containing the frozen confection in the application of the solution of Ice water is minimized and in this way a high quality product is provided. Second, it is advantageously hygienic to process at lower temperatures. In a gelling system the requirement to keep the solution of ice water at a temperature of or less than 8 ° C, while it is still possible to apply the solution of ice water to the milk mass containing the frozen confection, is achieved by producing a soft gel paste. The soft paste is provided by cutting the ice water mixture either during or after gelation. Example of suitable cutting devices include heat exchangers with scraper surface, stirring vessels, of asysti tator-made containers followed by rehydration, static mixers and colloid mills. Preferably the total soluble solids levels of the ice water solution are between 1 and 70% by weight, more preferably 2 to 60% by weight. The low soluble solids levels can for example advantageously be used for the formulation of isotonic ice water solutions. While higher soluble solid levels give as a result more traditional ice water solutions. Preferably, the ice water solution is chosen such that it forms a smooth layer in the milk dough containing the frozen confection. For example, preferably the ice water solution is substantially liquid and does not contain ice crystals. Typically the ice water solution will be at a temperature above the freezing point. The soft layer formed in the milk dough containing the frozen confection preferably has a thickness of 0.5 to 6 mm, more preferably 1 to 5, more preferably 2 to 4 mm. Also preferably the layer is a single layer and not a composite layer for example produced by multiple applications. The milk mass containing the frozen confections contains proteins and this kind of product includes ice cream, frozen yoghurt, sorbet, snow, frozen milk and frozen custards. The usual form of protein will be animal milk, but vegetable sources, for example, soy milk, are also common. The level of fat in the milk mass containing the frozen confection can vary in a very wide range, from 0 to 3% by weight for products of low calories or zero calories, 3 to 6% in weight for medium fat, 6 to 10% in weight for creamy products and over 10% in weight for products of very high quality. Preferably the milk mass containing the frozen confection is aerated at a pour of 30 to 300%, more preferably 40 to 200%, and more preferably 50 to 150%. As specified above, a known problem of iced jam baths (for example as described in patent EP 560 052) is that they have a tendency to become sticky and stick to the inner surface of the paper in which the frozen confection It is packed. In this way, the consumer of the product - has difficulty in unwrapping the product for its own sake. It is an advantage of the present process that a product that is provided has both excellent consumption characteristics and an essentially non-sticky ice water. In order to achieve the properties of iced water give to softness and reduction of stickiness, it is essential that after each contact with the solution of ice water, the solution of attached ice water is subject to a rapid cooling step such that a temperature of -15 ° C or less is achieved through the ice water. By saying rapid cooling, it means that the cooling medium has a temperature of -50 ° C or less (including the cold coefficient of air), more preferably -60 ° C < or less (including the coefficient of air cold), more preferably -70 ° C or less (including the air cold coefficient). Said rapid cooling can be achieved, for example, by immersing a cryogenic liquid, such as liquid nitrogen, or by cooling in a wind jet freezer. Preferably the rapid cooling is achieved by submersion in liquid nitrogen. The air cooling coefficient can be calculated using the following formula (as used in the United States National Meteorological Service); Twc = 0.045 (5.27.V0-5 + 10.45 - 0.28 .V). (T - 33) + 33 where Twc is the air cold (° C), T is the current temperature (° C) and V is the wind speed (k / hr). This formula is only applicable at wind speeds above approximately 7 km / hr. Below this speed the current temperature should be used. Accordingly the invention also provides an ice confection comprising a milk dough containing frozen confection and a discrete element of ice water, wherein the ice water is essentially non-sticky and has a composition which in the form of ice water solution has a rheometry value of more than about 1.0. Preferably the surface of the milk mass containing the frozen confection has a temperature of less than -5 ° C when it is in contact in the ice water, more preferably less than ° C, more preferably less than 10 ° C. Generally the temperature will be more than -40 ° C, more preferably more than -25 ° C. Especially preferred for low cost productions temperatures are more than -14 ° C more preferably more than -12 ° C. The milk mass containing the frozen confection can be brought into contact with the ice water solution in any convenient manner, for example sprayed, submerged, greased, rolled, etc. More preferably the milk dough is submerged containing the frozen confection inside the ice water solution. Also preferably the center is provided with a stick which can act as a grab handle during the submerging operation. The discrete element of ice water is preferably present as a layer, more preferably as a surface layer. Particularly, it is preferred that the ice water solution be in contact with the milk mass containing the frozen confection in such a way that the ice water layer is produced, which predominantly covers the milk mass containing the frozen confection without substantially leave areas not covered. The frozen confections according to the invention may contain a number of optional ingredients normally present in ice cream or ice water. Examples of said ingredients are flavoring materials, emulsifiers, stabilizers, colorants, etc.

The invention will now be illustrated by means of the following examples: EXAMPLE I A solution of ice water having the following composition was prepared by mixing the ingredients in water at 60 ° C with gentle agitation: Ingredients% by weight mashed tropical fruits 40 sucrose 17.5 glucose 3.9 additives see below dyes 0.1 citric acid 0.2 water the rest The collection (in grams) of several formulations was tested by cooling an ice cream in the form of a block of 52 grams at -34 ° C and submerging it for 5 seconds in the mixture that was kept at 2 ° C. Generally a higher collection is indicative of a higher rheometry value. Thus, amounts of approximately 20 to 50 grams, more preferably approximately 25 to 40 grams, typically correspond to the rheometry values according to the invention. In order to provide a definitive answer, a composition has the required rheometry value, the rheometry value can be measured in Example I I. The following additives were tested Notes: test 11 metoxí peptina alta; test 21 methoxy pectin half test 27 methoxy pentine low EXAMPLE II The rheometry value can be determined as follows: A solid stainless steel cylinder having a length of 80 mm and a diameter of 38 mm was provided with knurled diamond grooves with flange 1.2 with depth of 0.5 mm extending by 40 mm along the length of the cylinder. A knurled flange 1.2 defines that the distance between the groove is 1.2 mm. The knurled diamond defines that the grooves intersect to form a diamond pattern. The angle included in the top and bottom vertices is 60 °, while the angle included in the middle is 120 °. The slots are at an angle of 30 ° relative to the vertical. The cross section of the groove is triangular, with a right angle at the top. The total depth is 0.5 mm. The remaining length of 40 mm of the cylinder was smooth. The cylinder was cooled to 2 ° C and the end with the cylinder pattern was immersed in a solution of ice water at 2 ° C for 5 seconds. The depth of the submerged was 40 mm (for example the entire length of the grooves). The lower surface was cleaned and the heavy cylinder for Determine the amount of ice water solution adhered to it. From the surface area of the cylinder (excluding the grooves), the total collection and the density of the ice water solution, the average thickness of the layer adhering to the cylinder is calculated in millimeters. This is the value of re orne tria.

Calculation example A cylinder with a diameter of 38 mm and a height of 40 mm the surface area (excluding the slots) is 4780 mm2. If 7 grams of ice water solution with a density of 1.1 g cm "3 e s adhered, the volume of ice water is 6360 mm3 Therefore, the rheometry value is 1.3.

E n gle III An ice cream formula was prepared with the following composition: Ingredients% by weight skimmed milk powder 7.7 sucrose LL5.3 butter 8.1 s abo r i z an t e s / col or an e s 0.1 Cremodan SE019 (ex Danisco) 0.4 whey powder 2.5 water the rest The ice cream was prepared with a 60% emptying and extruded through a forming nozzle to give a 52 gram cylinder and a stick was inserted. The ice cream was frozen in a wind-jet freezer such that the surface temperature was -10 ° C. The ice cream was then submerged for 5 seconds in ice water solutions at 2 ° C having the following formula: Formula (% by weight) ABC Fruit puree 40.0 45.0 40. .0 sucrose 18.0 18.0 17. .5 glucose monohydrate 4.0 4.0 3. .9 locust bean gum 0.3 0.09 0. .14 carrageenan 0.1 0.66 guar gum - 0 .06 citric acid 0.2 0.25 0 .2 sodium citrate 0.05 - water the rest _ Formula B was gelled at 2 ° C. Therefore, a soft paste was produced before Dip it by cutting the gel in a household blender for approximately 30 seconds. The solution of ice water adhering was then quickly cooled in a wind-jet freezer operating between -32 ° C and -34 ° C (in wind speed factor of 5 ms-1) per minutes (the cooling medium of the wind-jet freezer was therefore -51 ° C including the cold coefficient of the air). The recollection of the formulas was measured as in Example I. For formula A the collection was 16 grams, for formula B it was 34 grams, and for formula C it was 8 grams. The rheometry value for c ~ a gives formula was measured as in Example 'II. For formula A the rheometry value was 0.8, for formula B of 1.4 and for formula C of 0.8. Formula B resulted in highly preferred products having a smooth appearance, good thickness of a single layer of ice water with a smooth, attractive texture. Formulas A and C resulted in a layer that was too thin after a single submerged in the ice water solution.

Example IV Example III was repeated except that the ice cream was cooled to -12 ° C before being immersed in the ice water solution. The collection of formula A (measured as in example I) was 11 grams, while for formula B it was 32 grams and for formula C it was 12 grams. Formula B had as a result highly preferred products having a smooth appearance, good thickness of a single layer of ice water and with a smooth, attractive texture. Formulas A and C resulted in a layer that was too thin after a single immersion in the ice water solution.

Example V An ice water solution of formula B in Example III was produced and cooled to 2 ° C. The ice water solution provided was a mild gel-like substance. This gel was cut for about 30 seconds in a household blender to "form a smooth, flowable paste." The ice cream prepared as in Example III was frozen in a wind-jet freezer. such that the surface temperature was -9 ° C.

This ice cream was then immersed for 5 seconds in a solution of ice water at 3 ° C. The adsorbed ice water solution was then rapidly cooled by immersion in liquid nitrogen through 12 seconds The product was then wrapped in a waxed paper wrapper and stored -25 ° C. The products did not significantly adhere to the wrap.

Comparative example A Example V was repeated except that the product was not rapidly cooled after immersion in the ice water solution but cooled in a cold storage at -25 ° C. The resulting product was adhered to the wrap making it difficult to remove the product from its packaging.

Claims (17)

1. CLAIMS 1. A process for producing an iced confection comprising a milk mass containing an iced confit and a discrete element of ice water, where: (i) a mass of milk containing ice jam is placed in contact with a water solution frost having a rheometry value of more than 1.0 to cause the ice water solution to adhere to the milk mass containing the frozen confection; and (ii) the adhered chilled water solution is rapidly cooled to -15 ° C or less.
2. 2. The process according to claim 1, wherein the discrete element of the ice water is a layer.
3. 3. The process according to claims 1 or 2, wherein during the step (ii) the milk mass containing the jam is submerged in the ice water solution.
4. 4. The process according to any of the preceding claims, wherein the rapid Cooling of the ice water element is achieved either in a wind jet freezer or by contact with a cryogenic liquid.
5. 5. The process according to any of the preceding claims, wherein the temperature of the ice water solution is at or below 8 ° C.
6. 6. The process according to any of the above indications, where the temperature of the ice water solution is at or below 5 ° C.
7. 7. The process according to any of the preceding claims, wherein the rheometry value of the ice water solution is from 1.1 to 1.8, preferably from 1.2 to 1.6.
8. 8. The process according to any of the preceding claims, wherein the ice water solution comprises from 0.5 to 1.5% by weight, preferably from 0.65 to 1.2% by weight of gelling agent.
9. 9. The process according to any of the preceding claims, wherein the surface of the milk dough containing the frozen confection has a temperature below -5 ° C before coming into contact with the ice water solution.
10. 10. The process according to any of the preceding claims, wherein the surface of the milk mass containing the frozen confection has a temperature below -8 ° C to -14 ° C, preferably -8 ° C. C at -12 ° C, before contact with the ice water solution.
11. 11. The process according to any of the preceding claims, wherein the ice water element is a smooth layer having a thickness of 0.5 to 6 mm, preferably 1 to 5 m, formed by a single application of ice water solution.
12. 12. A frozen confection comprising 'a mass of milk containing an iced confit and a discrete element of ice water, where the water Frost is essentially non-sticky and has a composition which, in the form of ice water solution, has a rheometry value of more than 1.0.
13. 13. The frozen confection according to claim 12, wherein the ice water has a composition which, in the form of ice water solution, has a rheometry value of 1.1 to 1.8, preferably 1.2 to 1.6.
14. 14. The frozen confection according to claim 12 or 13, wherein the ice water comprises from 0.5 to 0.5% by weight preferably from 0.65 to 2% by weight of a gelling agent.
15. 15. The frozen confection according to claim 12, 13 or 14, wherein the ice water element is a simple smooth layer having a thickness from 0.5 to 6mm, preferably from 1 to 5mm.
16. 16. A frozen ice confectionery comprising a milk dough containing ice cream and a discrete element of ice water, where the ice water has a composition which in the form of ice water solution has a rheometry value of more than 1.0, where there is substantially no adhesion between the inner surface of the envelope and the ice water.
17. 17. An iced confectionery inside an unbonded wrapper, the frozen confection comprises a mass of milk containing frozen confection and a soft layer in it of quick freezing of ice water, the frozen water has a composition which has a form of water solution freeze that has a rheology value of more than 1.0