SK139196A3 - Method for preparation of the confection aerated with gas and the ice confection aerated with gas - Google Patents

Abstract

The volume change of an aerated ice confection under changes in ambient atmospheric is reduced by using, as the aerating component, a gas containing at least 60 % by volume of carbon dioxide, nitrous oxide and mixtures thereof.

Description

Technical field

The invention relates to aerated frozen confectionery. It is particularly useful for confectionery containing milk proteins such as ice cream, ice milk, frozen yogurt and frozen pudding. These confectionery products are prepared at low temperatures and are intended for consumption in the frozen state.

BACKGROUND OF THE INVENTION

Mixtures of frozen confectionery were developed years ago and a typical characteristic is the aeration of such a mixture. This property is characterized by an increase in volume and is reported as a percentage, i.

product volume - volume of pre-aerated mixture% increase = 100 x volume of pre-aerated mixture

The level of increase is in the range of 20% to about 200%, in the case of conventional agricultural products, in the range of about 40% to about 150%.

The presence of scattered gas in the frozen confection may lead to dimensional changes with a change in ambient pressure. Ambient pressure usually varies when the frozen confection is conveyed through a considerable geographical height difference or located around a continuous low pressure, such as an aircraft. The volume changes are proportional to the volume of gas anthedized as discontinuous cells.

The effect of these dimensional changes may be apparent from frozen confectionery, for example in the movement of the lid and the coated products in which continuous glaze, for example fat containing icing, bursts when the dimensional changes are transferred.

in packaged canister

SUMMARY OF THE INVENTION

Applicants have found that aerated gas in a frozen confectionery, consisting of a gas containing at least about 60%, preferably at least about 70%, a volume of carbon dioxide, nitrous oxide and mixtures of these gases reduces the dimensional changes. The remainder of the gas will typically be a nitrogen-containing gas, for example air. The resulting aerated frozen confection is then separated, for example by extrusion, followed by cutting or pressing. The aerated frozen confection may be packaged in a container for sale, but the preferred shape has a continuous coating formed on at least one surface. Thus, this continuous coating, preferably a fat-based topping, may be on the top surface of the frozen confection in the container, or preferably wrap the frozen confection to obtain a rod-shaped or stick-like product as exemplified in the examples.

The products to which the invention relates have at least about 3% fat content, preferably at least about 8% fat.

It is known that the use of these water-soluble food gases leads to the formation of channels within a substantial portion of the frozen confectionery. That is, shortly after the production of the gas phases, it forms a substantially continuous network that allows gas to pass through a substantial portion upon release to the surface of the frozen confection. This means differently than with gas distributed in separate bubbles everywhere in the volume.

The aeration is preferably carried out at a gas pressure in the range of about 25 kPa to about 600 kPa.

literature

Frozen confectionery was generally characterized in the Ice Cream publication of V. S. Arbuckle (4th edition published by AVI Company, Connecticut, USA) and the Manual of Ice Cream by B Crowhurst (published by J. G. Kennedy, London, GB).

In the following, examples of embodiments of the invention will be given to illustrate but not limit the invention with reference to the accompanying diagrammatic drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

Fig. 1 shows the effects of aeration with air and carbon dioxide (100%).

Fig. 2 shows the effects of aeration with air / carbon dioxide mixtures,

Fig. 3 shows graphs illustrating the effect of volume increase.

Fig. 4 shows the relationship between displacement and phase volume.

Fig. 5 shows the effects of aeration with nitrous oxide.

DETAILED DESCRIPTION OF THE INVENTION

Example 1

Ice cream composition comprising

sucrose % by weight 17,00 butter oil 12,00 skimmed milk powder 7.00 stabilizer 0.70 whey powder 3.00 flavor (vanilla) 0.30 Water 60.00

was prepared using standard procedures, including a scraper surface heat exchanger. A volume increase of 60% was represented by the standard method. The frozen confection is aerated with carbon dioxide (100%) at 50 kPa and 400 kPa freezer drum pressure, and both coated and uncoated product are tested.

The frozen confection is extruded at - 6 ° C and formed by molding into cubes of 25 mm x 60 mm x 100 mm. A standard coating having a thickness of about 2mm is then added by dipping.

Dimensional changes are measurable by placing the sample, with a wide top surface, in a 25 cm diameter dryer placed in the freezer case of the ice cream sold. The displacement transducer is positioned against the upper surface so that movement can be measured over time. The pressure and temperature in the dryer are monitored.

The products are kept in a dryer at - 15 ° C and atmospheric pressure for several hours. The pressure is then reduced by 20 kPa over 15 minutes, the reduced pressure is maintained for 30 minutes and relieved back to atmospheric in 15 minutes. The displacement in millimeters was measured for at least 2 hours. This shift is shown in FIG. 1, in which the graphs show

A - aerated (CO2) at 50 kPa uncoated

B - aerated (CO2) at 400 kPa uncoated

C - aerated (CO ₂ ) at 50 kPa coated

D - aerated (air) at 400 kPa coated (control)

E - aerated (air) at 400 kPa uncoated (control)

These results show shifts obtained by the present invention that are considerably less than those achieved by using air as the aeration component in D&E controls. This sudden increase in shift to point X when inspecting the coated product (D) is due to a lack of coverage. Further, the maximum displacement D is above the maximum E, due to the enhanced effect of the coating. Product C shows virtually no displacement.

Example 2

The procedure of Example 1 is repeated for uncoated frozen confection using a gas containing 75% by volume of carbon dioxide and 25% air prepared at a pressure of 400 kPa of the freezing drum. The results are shown in FIG. 2, in which the frozen confections of the invention (F) are compared with a control gas (G) containing 25% by volume of carbon dioxide with 75% of air. The pressure change according to Example 1 was used. The frozen confection of the invention (F) had a negligible shift with the pressure change compared to control G.

Example 3

The presence of channels in the aerated frozen confection is shown in FIG. 3a 4. FIG. 3 shows the effect of volume increase on displacement (mm) measurable as described in the example

1. Graphs of aerated frozen confectionery prepared using air at 400 kPa are identified as:

% volume increase phase volume

H, 0.05

J 20 0.17

K 60 0.38

L 100 0.50

Phase volume is the ratio of the gas phase in the total volume of the product.

Fig. 4 shows the relative displacement of the examples of FIG. 3, expressed as a ratio compared to the height of the original surface as a unit. This shift is plotted against the volume of the gas phase. The straight line M results from the expansion of unconnected gaseous phase bubbles expanding and transmitting these changes to the surface by hydraulic pressure as the ambient pressure drops.

Line N is the displacement ratio of the frozen confection prepared as described in Example 1. The proximity of this line to the unit axis demonstrates that the aerated gas had to be removed through channels defined by the continuous gas phase inside the product.

Example 4

Example 1 was repeated using a nitrous oxide / air mixture at 40 kPa of the freezing drum. The samples were uncoated and left at -15 ° C for 5 days under atmospheric pressure, i.e. longer than the several hours used in Example 1. During 5 days of storage, 60% volume increase was reduced to approximately 40%.

Fig. 5 shows displacement / time graphs for nitrous oxide / air mixtures. The pressure was reduced by 20 kPa for 15 minutes, the reduced pressure was maintained for 15 minutes and then returned to atmospheric pressure for 15 minutes. The displacement was measured (in mm) for 70 minutes.

P - aerated with N2O (95% by weight)

Q - aerated with N2O (75% by weight)

R - aerated with N2O (50% by weight)

S - aerated with air

The results show a relatively dimensionally stable ice cream obtained after losing some amount of aerated gas. Similar results were obtained for samples coated with 2 mm frosting.

Example 5

The use of a carbon dioxide mixture (50% by weight of each) gives the dimensional stability substantially the same as described in the previous examples.

Claims (5)

PATENT CLAIMS A process for preparing an aerated confection having a volume increase of from about 20% to about 200%, wherein the confectionery composition is mixed with an aeration gas comprising at least about 60%, preferably at least about 70%, by volume of carbon dioxide, oxide and a mixture thereof, and is subjected to a freezing step, wherein the aerated frozen confection has a continuous fat coating formed on at least one surface. The method of claim 1, wherein the increase is greater than about 40%. The method of claim 1 or 2, wherein the increase is greater than about 150%. A method according to claim 1, 2, 3, characterized in that the aerated frozen confection is shaped and has a continuous coating of a fat-based topping formed on at least one surface. Aerated ice cream confection, characterized in that it is prepared by a process according to any one of the preceding claims.