SK10999A3 - 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 DEG C or below.

Description

Technical field

The invention relates to frozen confectionery and to a process for their preparation. In particular, the invention relates to frozen confectionery containing a milk-containing frozen confectionery meat, for example cream ice cream, with at least one separate fruit ice-cream element, which is preferably present as a surface layer covering the milk-containing frozen confectionery meat.

BACKGROUND OF THE INVENTION

A well-known frozen confectionery on the market is a traditional split product containing a cream ice cream core and an outer layer of fruit ice cream on a pestle. These products are made by filling the mold with a fruit ice cream solution, cooling the mold so that the fruit ice cream layer adheres to the mold, removing the remaining liquid fruit ice cream solution from the center, filling the center with cream ice cream, placing a pestle and finally cooling to completely freeze the product.

However, traditional split products have a number of disadvantages. In particular, the quality of the formed layer of fruit ice cream is poor. A calm frozen layer of fruit ice cream has large ice crystals, resulting in a hard ice texture. Further, the shape of the product that can be achieved is limited because the product must be removable from the mold, the quality of the cream ice cream is low, because the cream ice cream must have a sufficiently low viscosity and hence filling, more not more than 80% is not suitable for removing the finished product from the mold, the product must be heated, then cooled again, further reducing the quality of the finished product.

-2 Especially the consumer requires a soft layer of high quality fruit ice cream.

To overcome the problems of the traditional split, WO 95/20883 proposes to form a layer of fruit ice cream by a dipping process, wherein the surface of the cream ice cream core is precooled to -15 ° C or below to achieve rapid freezing of the fruit ice cream layer. The layer of fruit ice cream then hardens. Indeed, this method leads to good quality products having the texture of a soft layer of fruit ice cream.

However, the problem of the process described in WO 95/20883 is that it is generally necessary to immerse the ice cream core more than once in order to obtain a layer of fruit ice cream of appropriate thickness.

Further, the essential requirement of WO 95/20883 to pre-cool the surface of the cream ice cream to -15 ° C or lower before immersion in the fruit ice cream solution increases the manufacturing cost.

EP 500 940 (Kanebo) describes a method to provide a two-component frozen confection having a rough surface. The core of the frozen confection is dipped in a half-frozen ice cream mixture.

EP 560 052 (Nestle) discloses a method of coating a frozen confectionery product which comprises applying a gelatin sol to the confectionery product. The gelatin sol may contain up to 10% gelatin and preferably contains from 1.5 to 3% by weight, based on the total weight of the gelatin sol. The gelatin sol is deposited by the dipping process, the sol temperature being from 10 to 25 ° C during this dipping process. Preferably, the coated product may be re-frozen in the freezing tunnel to complete the solidification process if necessary.

The gelatin contents of EP 560 052 for a gelatin sol lead to several well-known disadvantages as described, for example, in US 2,360,559, namely:

(i) The gelatin sol must have a relatively high temperature during the immersion process, resulting in partial melting of the core of the frozen confection, resulting in a loss of quality.

(ii) The finished coating tends to become sticky and adhere to the paper into which the frozen confection is wrapped.

(iii) The product has undesirable consumer characteristics.

Surprisingly, it has been found that if the properties of the fruit ice cream solution are carefully selected, this will substantially extend the possible processing conditions to produce high quality fruit ice cream products that are soft, ice-free and have a substantially reduced tendency to stick. Furthermore, this product has excellent consumption characteristics.

In particular, it has been found that if the rheology of the fruit ice cream solution is selected to a specific extent, this leads to good quality products which can be produced in a single coating step.

SUMMARY OF THE INVENTION

Accordingly, the present invention relates to a method of making a frozen confection comprising a milk-containing frozen confectionery mass and a separate fruit ice cream element, wherein:

(i) contacting the meat of the frozen milk confectionery with a fruit ice cream solution having a rheometric value of greater than about 1.0 to cause the fruit ice cream solution to adhere to the frozen milk confectionery meat; and (ii) the adhered fruit ice solution is rapidly cooled to -15 ° C or below.

The fruit ice cream solution preferably has a rheometric value of from 1.1 to 1.8, more preferably from 1.2 to 1.6. A suitable method for measuring the rheometric value is described in the examples.

The person skilled in the art is well able to vary the composition and processing of the fruit ice cream solution to achieve the desired rheometric value.

Suitable measures may, for example, be selected from changing the type and amount of solids, the use of thickeners or gelling agents, incorporating other phases, such as aeration, and combinations thereof.

In general, the rheometric value increases if the solids content of the fruit ice cream solution increases. For example, a small amount of sugar in the formulation will provide low rheometric values, while increasing the sugar content will increase this parameter. Also, the inclusion of high contents of fruit puree or other solids leads to an increase in rheometric value.

Specific additives in small amounts may also be used to increase the rheometric value. In particular, one or more thickeners or gelling agents may be used. Examples of suitable ingredients are, for example, locust bean gum, xanthan, agar, guar, carrageenan, alginate, pectin, microcrystalline cellulose, gelatin, maltodextrin, etc. The contents of these additives can be selected to achieve the desired rheometric values. For gelling agents, suitable contents are from 0.5 to 1.5% by weight, more preferably from 0.65 to 1.2% by weight.

Also, the processing conditions of the fruit ice cream solution can be adapted to affect the rheometric index. For example, aerating a fruit ice cream solution may result in a higher rheometric value.

The fruit ice cream solution is preferably maintained at a temperature of 8 ° C or less, preferably 5 ° C or less. Maintaining a low temperature has two advantages. Firstly, the melting of the surface of the milk-containing frozen confectionery mass when applying the fruit ice cream solution is minimized, thus providing a high-quality product. Second, treatment at lower temperatures is more hygienically advantageous.

In a gel-like system, the requirement to keep the fruit ice cream solution at a temperature of 8 ° C or below, while still allowing the fruit ice cream solution to be applied to the frozen milk confectionery meat, is achieved by forming a smooth gel paste. This smooth paste is formed by shearing the fruit ice cream mixture either during or after gelation. Examples of suitable shear devices include scraped surface heat exchangers, stirred vessels,

-5 spray dryers with subsequent rehydration, static mixers and colloid mills.

The total soluble solids content of the fruit ice cream solution is preferably between 1 and 70% by weight, most preferably 2 to 60% by weight. For example, low soluble solids contents can be advantageously used to formulate isotonic fruit ice cream solutions, while higher contents soluble solids lead to more traditional fruit ice cream solutions.

The fruit ice cream solution is preferably selected so as to form a smooth layer on the milk-containing frozen confectionery meat. For example, the fruit ice cream solution is preferably substantially liquid and does not contain ice crystals. Typically, the fruit ice cream solution will be at a temperature above its freezing point. The smooth layer formed on the milk-containing frozen confectionery meat preferably has a thickness of from 0.5 to 6 mm, more preferably from 1 to 5, most preferably from 2 to 4 mm. This layer is also preferably a single layer and not a composite layer, for example formed by multiple deposition.

Milk confectionery containing milk contains proteins and this product class includes: creamy ice cream, frozen yogurt, sherbet, sorbet, milk ice cream and frozen puddings. A common form of protein will be animal milk, but plant sources such as soy milk can also be used. The fat content of the milk-based frozen confectionery meat may vary over a wide range, for example 0 to 3% by weight. % for products with zero or low fat content, 3 to 6 wt. % for medium fat, 6-10 wt. % for cream products and above 10 wt. for superpremium products.

The milk confectionery mass is preferably aerated to fill 30 to 300%, more preferably 40 to 200%, most preferably 50 to 150%.

As mentioned above, the problem with known coatings of frozen confectionery (such as described in EP 560 052) is that they tend to become sticky and adhere to the inner surface of the wrapper in which the frozen confection is packaged. Thus, the consumer of the product has difficulty unpacking the product for consumption.

The advantage of the method according to the invention is that it provides a product which has both excellent consumption characteristics and a substantially non-sticky fruit ice cream.

In order to achieve the desired softness and stickiness properties of the fruit ice cream, it is essential that, after contact with the fruit ice cream solution, the adhered fruit ice cream solution be subjected to a rapid cooling step so as to reach a temperature of -15 ° C or lower throughout the fruit. ice cream. By rapid cooling is meant that the coolant has a temperature of -50 ° C or less (including aerodynamic cooling factor), preferably -60 ° C or less (including aerodynamic cooling factor), most preferably -70 ° C or less (including aerodynamic cooling factor) ). Such rapid cooling can be achieved, for example, by immersion in a liquid cryogenic composition such as liquid nitrogen, or by cooling in a refrigerated freezer. Rapid cooling is preferably achieved by immersion in liquid nitrogen.

The aerodynamic cooling factor can be calculated using the following formula (as used by the US National Weather Service):

T _wc = 0.045 (5.27V ^0.5 + 10.45 - 0.28.V). (T - 33) + 33 where T _wc is wind cooling (° C), T is current temperature (° C) and V is the wind speed (km / h). This formula can only be used at wind speeds above about 7 km / h. Below this speed, the current temperature should be used.

Accordingly, the present invention also provides a frozen confection comprising a milk-containing frozen confectionery mass and a separate fruit ice cream element, wherein the fruit ice cream is substantially non-sticky and has a composition which in the form of a fruit ice cream solution has a rheometric value greater than about 1.0 .

The surface of the milk-containing frozen confectionery meat preferably has a temperature of less than -5 ° C when it comes into contact with fruit ice cream, more preferably less than -8 ° C, most preferably less than -10 ° C. Generally, the temperature will be higher than -40 ° C, more preferably higher than -25 ° C. Temperatures above -14 ° C, more preferably above -12 ° C are particularly preferred for low cost production.

The meat of frozen confectionery containing milk may be contacted with the fruit ice cream solution by any conventional means, for example by spraying, dipping, brushing, rolling, etc. Most preferably, the meat of the frozen confectionery containing milk is immersed in a fruit ice cream solution. Also, the core is preferably provided with a mallet which can act as a handle during the immersion operation. The separate fruit ice cream element is preferably present as a layer, most preferably as a surface layer. It is particularly preferred that the fruit ice cream solution is brought into contact with the frozen milk confectionery meat in such a way as to form a fruit ice cream layer that predominantly covers the frozen milk confectionery meat without leaving substantial uncovered areas.

The frozen confections of the invention may contain a number of optional ingredients that are normally present in cream ice cream or fruit ice cream. Examples of such additives are aromatic materials, emulsifiers, stabilizers, colorants, etc.

The invention is now illustrated by the following examples.

DETAILED DESCRIPTION OF THE INVENTION

Example 1

A fruit ice cream solution with the following composition was prepared by mixing the ingredients with water at 60 ° C with gentle stirring

component % wt. tropical fruit puree sucrose 40 17.5 glucose 3.9 dye additives see below 0.1 citric acid water 0,2 add

The capture (in grams) of the various formulations was tested by cooling the shaped block of cream ice weighing 52 g to -34 ° C and immersing it for 5 seconds in a mixture which was kept at 2 ° C.

Higher capture generally indicates a higher rheometric value. Thus, the collected amounts of about 20 to 50 g, more preferably about 25 to 40 g, typically correspond to the rheometric values of the present invention. In order to give a definitive answer to the question whether the composition has the desired rheometric value, the rheometric value can be measured as in Example 2.

The following ingredients were tested:

Test ingredients Weight ratio Total amount wt. Capture (g) 1 LBG / carrageenan 3: 1 0.4 15 2 LBG / carrageenan 1 - 1 0.4 15 3 LBG / carrageenan 1: 3 0.4 - 4 LBG / carrageenan 3: 1 1.0 31 5 LBG / carrageenan 1 - 1 1.0 28 6 LBG / carrageenan 1: 3 1.0 36 7 LBG / xanthan 3: 1 0.01 10 8 LBG / xanthan 1 - 1 0.01 10 9 LBG / xanthan 1: 3 0.01 10 10 xanthan - 0.01 11 11 pectin - 0.01 16 12 LBG - 1.0 28 13 LBG / carrageenan 1: 2 1.0 35 14 LBG / carrageenan 1: 5 1.0 43 15 LBG / carrageenan 1: 7 1.0 43 16 carrageenan - 1.0 48 17 LBG / xanthan 1 - 1 0.05 10 18 guar - 1.0 24 19 agar - 1.0 11 20 gelatin - 1.0 22 21 pectin - 1.0 12 22 LBG / xanthan 1 - 1 0.2 16 23 LBG / carrageenan 1: 5 0.8 46 24 LBG / carrageenan 1: 7 0.8 38 25 carrageenan - 0.8 30 26 LBG / xanthan 1 - 1 0.6 - 27 LBG / pectin 1 - 1 1.5 31 28 LBG / carrageenan 1: 7 0.75 37 29 LBG / carrageenan 1: 7 0.75 44 30 LBG / carrageenan 1: 7 0.75 34 31 LBG / xanthan 1: 7 0.6 31 32 xanthan - 0.6 17 33 Guar / xanthan 1: 7 0.6 18

notes:

test 11: high methoxypectin; test 21: intermediate methoxypectin; test 27: low methoxypectin

-10Example 2

The rheometric value can be determined as follows:

A rigid 80 mm long and 38 mm diameter stainless steel cylinder was equipped with a diamond groove groove with a thread pitch of 1.2 and a depth of 0.5 mm extending 40 mm along the length of the cylinder. The thread pitch indentation 1.2 defines that the distance between the grooves is 1.2 mm. Diamond notching defines that the grooves intersect to form a diamond pattern. The respective angle at the top and bottom peak is 60 °, while the angles enclosed between them are 120 °. The grooves are at an angle of 30 ° to the vertical. The groove cross-section is triangular with a right angle at the top. The overall depth is 0.5 mm. The remaining 40 mm cylinder length was smooth.

The cylinder was cooled to 2 ° C and the end of the pattern cylinder was immersed in a fruit ice cream solution at 2 ° C for 5 seconds. The immersion depth was 40 mm (i.e. over the entire groove range). The bottom surface was wiped clean and the cylinder was weighed to determine the amount of fruit ice cream adhered to it. The average layer thickness, adhered to the roll, in mm, is calculated from the surface area of the roll (excluding the grooves), the weight of the trap and the density of the fruit ice cream solution. This is the rheometric value.

Example calculation

For a cylinder with a diameter of 38 mm and a height of 40 mm, the surface area (excluding grooves) is 4780 mm ² . If it adheres to 7 g of a fruit ice cream solution with a density of 1,1 g.cm ³ , the volume of the fruit ice cream is 6360 mm ³ . Therefore, the rheometric value is 1.3.

Example 3

A cream ice cream formulation with the following composition was prepared:

component % wt. skimmed milk powder sucrose 7.7 15.3 butter 8.1 flavor / colorant Cremodan SE019 (ex Danisco) whey powder Water 0.1 0.4 2,5 add

Creamy ice cream was prepared with 60% filling and forced through a shaped nozzle to form a 52 g cylinder and a pestle was inserted. The creamy ice cream was frozen in a blast freezer so that the surface temperature was -10 ° C.

The cream ice cream was then dipped for 5 seconds in fruit ice cream solutions at 2 ° C having the following formulations:

Formulation (% w / w) A B C 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 resin 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 complete

-12Formulation B was gelatinized at 2 ° C. Therefore, a smooth paste was formed for about 30 seconds by shearing the gel in a domestic food mixer before immersion.

The adhered fruit ice cream solution was then rapidly cooled in a blast freezer operating between -32 ° C and -34 ° C (flow rate factor 5 m.s ^-1 ) for 15 minutes (the blast freezer cooling medium therefore had a temperature of -51 ° C, including an aerodynamic refrigeration factor).

The capture of the formulations was measured as in Example 1. For formulation A the capture was 16 g, for formulation B was 34 g and for formulation C was 8 g.

The rheometric value for each formulation was measured as in Example 2. The rheometric value was 0.8 for formulation A, 1.4 for formulation B and 0.8 for formulation C.

Formulation B resulted in very advantageous products having a smooth appearance, good thickness of a single layer of fruit ice cream and a soft, attractive texture.

Formulations A and C resulted in a layer that was too thin after immersion in a fruit ice cream solution.

Example 4

Example 3 was repeated except that the ice cream was cooled to -12 ° C for immersion in a fruit ice cream solution.

The capture of formulation A (measured as in Example 1) was 11 g, while for formulation B it was 32 g and for formulation C it was 12 g.

Formulation B resulted in very advantageous products having a smooth appearance, good thickness of a single layer of fruit ice cream and a soft, attractive texture.

Formulations A and C resulted in a layer that was too thin after immersion in a fruit ice cream solution.

-13Example 5

A fruit ice cream solution from Formulation B of Example 3 was formed and cooled to 2 ° C. The fruit ice cream solution formed was a soft gel type substance. This gel was sheared for approximately 30 seconds in a home mixer to form a smooth, liquid paste.

The cream ice cream prepared as in Example 3 was frozen in a refrigerated freezer so that the surface temperature was -9 ° C. The cream ice cream was then dipped for 5 seconds in a fruit ice cream solution at 3 ° C. The adherent fruit ice cream solution was then rapidly cooled by immersion in liquid nitrogen for 12 seconds. The product was then wrapped in a waxed paper package and stored at -25 ° C.

The product did not stick significantly to the packaging.

Comparative Example

Example 5 was repeated except that the product was not rapidly cooled after immersion in a fruit ice cream solution, but was cooled in a cold store at -25 ° C.

The resulting product stuck to the packaging, making it difficult to remove the product from its packaging.

Claims (17)

PATENT CLAIMS A method of making a frozen confection comprising a milk confectionery meat containing a separate fruit ice cream element, characterized in that (i) the meat of the frozen confectionery containing milk is contacted with a fruit ice cream solution having a rheometric value greater than than 1.0 to cause the fruit ice cream solution to adhere to the frozen milk confectionery meat; and (ii) the adhered fruit ice solution is rapidly cooled to -15 ° C or below. Method according to claim 1, characterized in that the separate fruit ice cream element is a layer. Method according to claim 1 or 2, characterized in that during step (ii) the meat of the frozen confectionery containing milk is immersed in a fruit ice cream solution. Method according to any one of the preceding claims, characterized in that rapid cooling of the fruit ice-cream element is achieved either in a cold freezer or by contact with a liquid cryogenic mixture. Method according to any one of the preceding claims, characterized in that the temperature of the fruit ice cream solution is 8 ° C or lower. Method according to any one of the preceding claims, characterized in that the temperature of the fruit ice cream solution is 5 ° C or lower. Method according to any one of the preceding claims, characterized in that the rheometric value of the fruit ice cream solution is from 1.1 to 1.8, preferably from 1.2 to 1.6. Method according to any one of the preceding claims, characterized in that the fruit ice cream solution contains from 0.5 to 1.5% by weight, preferably from 0.65 to 1.2% by weight. a gelling agent. Method according to any one of the preceding claims, characterized in that the meat surface of the frozen confectionery containing milk has a temperature below -5 ° C before contact with the fruit ice cream solution. Method according to any one of the preceding claims, characterized in that the surface of the meat of the frozen confectionery containing milk has a temperature from -8 ° C to -14 ° C, preferably from -8 ° C to -12 ° C, before by contact with a fruit ice cream solution. Method according to any one of the preceding claims, characterized in that the fruit ice cream element is a smooth layer with a thickness of 0.5 to 6 mm, preferably 1 to 5 mm, formed by a single application of the fruit ice cream solution. 12. A frozen confectionery comprising a milk-containing frozen confectionery mass and a separate fruit ice cream element, characterized in that the fruit ice cream is substantially non-sticky and has a composition which in the form of a fruit ice cream solution has a rheometric value greater than 1.0. Frozen confection according to claim 12, characterized in that the fruit ice cream has a composition which in the form of a fruit ice cream solution has a rheometric value of from 1.1 to 1.8, preferably from 1.2 to 1.6. A frozen confection according to claim 12 or 13, characterized in that the fruit ice cream contains from 0.5 to 1.5% by weight, preferably from 0.65 to 1.2% by weight. a gelling agent. Frozen confection according to claim 12, 13 or 14, characterized in that the fruit ice cream element is a single smooth layer with a thickness of from 0.5 to 6 mm, preferably from 1 to 5 mm. 16. A packaged frozen confectionery comprising a milk-containing frozen confectionery mass and a separate fruit ice cream element, wherein the fruit ice cream has a composition which in the form of a fruit ice cream solution has a rheometric value greater than 1.0, characterized in that inner surface of the container and fruit ice cream. 17. Frozen confectionery in a non-sticky packaging comprising a milk-containing frozen confectionery mass and a smooth layer of quick-frozen fruit ice cream thereon, characterized in that the fruit ice cream has a composition which in the form of a fruit ice cream solution has a rheometric value greater than 1.0.