WO1994010854A1 - Confiseries glacees contenant de la kappa-caseine dissociee - Google Patents

Confiseries glacees contenant de la kappa-caseine dissociee Download PDF

Info

Publication number
WO1994010854A1
WO1994010854A1 PCT/GB1993/002242 GB9302242W WO9410854A1 WO 1994010854 A1 WO1994010854 A1 WO 1994010854A1 GB 9302242 W GB9302242 W GB 9302242W WO 9410854 A1 WO9410854 A1 WO 9410854A1
Authority
WO
WIPO (PCT)
Prior art keywords
casein
kappa
milk
ice
enzyme
Prior art date
Application number
PCT/GB1993/002242
Other languages
English (en)
Inventor
Dagmar Simone Bennett
Arthur David Jones
Original Assignee
Unilever Plc
Unilever Nv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from GB929224136A external-priority patent/GB9224136D0/en
Application filed by Unilever Plc, Unilever Nv filed Critical Unilever Plc
Priority to AU53746/94A priority Critical patent/AU5374694A/en
Priority to EP93924141A priority patent/EP0666714A1/fr
Publication of WO1994010854A1 publication Critical patent/WO1994010854A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes

Definitions

  • This invention relates to ice confections, particularly aerated compositions, containing milk protein.
  • this protein may be incorporated as liquid milk, cream, skimmed milk, milk powder and skimmed milk powder, as examples.
  • the invention is particularly applicable to ice cream, but is also usable with ice milk, frozen yoghurts and frozen custards. These confections are prepared at low temperatures and intended for consumption while in the frozen state.
  • composition of ice confections have developed over the years to include a number of ingredients to provide specific desirable product properties.
  • a natural base that is incorporating only the basic traditional ingredients.
  • these traditional ingredients would be cream, milk, sugar and, optionally, flavour.
  • Ice confections As developed in recent years, can be expected to contain such functional ingredients as gelling agents, eg gelatin and locust bean gum (LBG) , emulsifiers and emulsion stabilisers.
  • gelling agents eg gelatin and locust bean gum (LBG)
  • emulsifiers emulsion stabilisers.
  • Ice confections have been well characterised in the literature and general disclosures will be found in Arbuckle and J Soc Dairy Technology 1990, 43(1), pp 17-20.
  • the invention is particularly directed to the replacement of the stabiliser and emulsifier components. This is achieved by the presence of an effective amount of a milk clotting enzyme capable of cleaving the kappa-casein protein present in the milk.
  • a milk clotting enzyme capable of cleaving the kappa-casein protein present in the milk.
  • the applicants have found that cleaving from about 15% to about 70% of the casein, preferably from about 20% to about 60%, generates a species providing the emulsifier and stabiliser functions. Below 15% cleavage the benefit of the invention is not found while above 70% the cleavage will lead to coagulation of the protein.
  • the presence of stabilisers in ice cream will provide two physical properties, ie viscosity of the premix and the meltdown stability.
  • a milk clotting enzyme provides a premix viscosity comparable to that obtained with a standard stabiliser.
  • the presence of the enzyme also gives improved meltdown properties, with increased resistance to melting.
  • use of the invention provides an ice confection with stability of structure during consumption.
  • the degree of cleaving required in the kappa casein ingredient may be obtained by mixing two sources of kappa- casein. Usually a single source of K-casein will be cleaved to the desired degree, but combining an uncleeaved source with a source cleaved to more than 70% is also effective. This latter source could be 100% cleaved and would be unsatisfactory if used as the sole source. When mixed with a source of K-casein which is uncleaved, or cleaved to a low degree, this highly cleaved source would function to be effectively a K-casein having cleavage in the range 20% to 70%. In some production systems use of a mixture may be easier to use and monitor.
  • the structure of the ice cream or other ice confection is also altered by having the cleaved Kappa casein present; this is demonstrated by the size of the fat droplets which can be retained in stable emulsion.
  • the ice confections containing cleaved kappa-casein have been found to have acceptable consumer properties.
  • the enzymic cleaving by the milk clotting enzyme can be monitored by measuring the release of the peptide GMP.
  • the class of milk clotting enzymes is well characterised and includes rennet, microbial enzymes and those obtained by genetic engineering.
  • the kappa-casein cleaves to give para-kappa-casein and macropeptides.
  • the enzyme altered milk protein gels in the presence of the calcium ions naturally present.
  • Modilase S (obtainable from Chr Hansen's Laboratorium A/S) is an example of an effective enzyme.
  • Casein cleaving - the degree of cleaving can be monitored by measuring the release of glycomacropeptide (GMP) during the enzyme reaction. This release is followed quantitatively using gel permeation chromatography (GPC) high performance columns.
  • GMP glycomacropeptide
  • a Varian 9050 variable UV VIS detector is used in combination with a Varian 910 Solvent Delivery System, using a TSK-Gel G2000SW XL 7.8mm x 30cm column and a TSK S ⁇ columnguard 7.8mm x 4cm.
  • the eluent consists of potassium, hydrogen phosphate (1.74g) , potassium dihydrogen phosphate (12.37g) and sodium sulphate (2.41g) dissolved in 1000ml of double distilled water.
  • lml of sample is manually injected into a Rheodyne valve fitted with a 20 ⁇ l loop.
  • the flow rate was set at l.Oml/minute, and the detector set at 214nm.
  • the GMP peaks are analysed using a Kunststoffam analysis (version 1.65) package, which calculates these areas taking into account any change in the baseline at the beginning and end of the chromatographic run.
  • iii Meltdown of the ice cream product was measured by the procedure of exposing the product, at a temperature of - 20°C, to ambient, ie 25°C, on a metal mesh.
  • the initiation time (in minutes) is the time for the first 4% of the weight loss to occur; the mass loss(%) is the mass lost after 4 hours as a %age of the original mass.
  • the drip rate (wt%/hr) is the average rate at which the weight of liquid collected increases after the initiation time has elapsed, up to a total of 4 hours.
  • Fat droplet - the fat droplet size in the premix was measured by a laser light scattering device (Malvern Mastersizer) and is quoted as the volume moment mean diameter D[4,3] in microns.
  • a basic ice cream formulation with the following composition was prepared.
  • a solution of SMP (4.5kg) in water (24.365kg) was heated to the set temperature of 37°C and an enzyme solution of Modilase S14 (25mls) in lOOOmls water added with stirring. That is, lOg enzyme solution is used per Kg of SMP solution.
  • the mixture was incubated at 37°C for 5 minutes and then heated rapidly to 83°C and retained at that temperature for 15 minutes to deactivate the enzyme. From standardisation experiments it was known this procedure gave a kappa-casein cleavage of 50%.
  • the sucrose (8kg) and cream (13kg) were then added and homogenised into the mixture. This forms the ice cream premix.
  • the mixture was then pasteurised, cooled, aged and frozen, with the product being aerated to an overrun of 110% during freezing.
  • meltdown characteristics of ice cream products were measured and are given in Table II.
  • milk-clotting enzyme provides melt down which approximates to that obtained with LBG.
  • the initiation time has improved over the sample which contains no additive.
  • Example I was repeated but using kappa casein cleaved to one of several levels.
  • the melt down properties of the resulting ice creams are shown in Figure 1.
  • the kappa casein feedstocks are represented in Figure 1 as follows:
  • V 100 Figure 1 shows the weight loss (as a percentage) plotted against time; it is seen the use of kappa-casein cleaved in the range from about 20% to about 70% provides the preferred range of melt down properties.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)

Abstract

On améliore les propriétés de confiseries glacées contenant des protéines de lait en dissociant le constituant de la protéine de Kappa-caséine avec une enzyme faisant coaguler le lait.
PCT/GB1993/002242 1992-11-06 1993-11-01 Confiseries glacees contenant de la kappa-caseine dissociee WO1994010854A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU53746/94A AU5374694A (en) 1992-11-06 1993-11-01 Ice confections containing cleaved kappa-casein
EP93924141A EP0666714A1 (fr) 1992-11-06 1993-11-01 Confiseries glacees contenant de la kappa-caseine dissociee

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP92310169.5 1992-11-06
EP92310169 1992-11-06
GB9224136.3 1992-11-18
GB929224136A GB9224136D0 (en) 1992-11-18 1992-11-18 Ice confections

Publications (1)

Publication Number Publication Date
WO1994010854A1 true WO1994010854A1 (fr) 1994-05-26

Family

ID=26132265

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1993/002242 WO1994010854A1 (fr) 1992-11-06 1993-11-01 Confiseries glacees contenant de la kappa-caseine dissociee

Country Status (6)

Country Link
CN (1) CN1042092C (fr)
AU (1) AU5374694A (fr)
MY (1) MY129968A (fr)
SG (1) SG84491A1 (fr)
TR (1) TR28426A (fr)
WO (1) WO1994010854A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6610348B2 (en) 1997-02-17 2003-08-26 Fonterra Tech Limited Gelling agents and gels containing them
WO2008046704A1 (fr) * 2006-10-20 2008-04-24 Nestec S.A. Peptides de structuration de glace d'origine lactique
US8021706B2 (en) 2002-09-17 2011-09-20 Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. Frozen aerated products

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2100161A5 (fr) * 1970-07-02 1972-03-17 Lenderink & Co Nv
US3889001A (en) * 1973-08-20 1975-06-10 Gen Foods Corp Hydrolyzed protein in non-dairy whipped topping
GB2021921A (en) * 1978-05-31 1979-12-12 Unilever Ltd Stabilised milk proteins- containing compositions

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH459731A (fr) * 1966-07-06 1968-07-15 Nestle Sa Procédé de conservation de produits contenant des protéines lactiques

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2100161A5 (fr) * 1970-07-02 1972-03-17 Lenderink & Co Nv
US3889001A (en) * 1973-08-20 1975-06-10 Gen Foods Corp Hydrolyzed protein in non-dairy whipped topping
GB2021921A (en) * 1978-05-31 1979-12-12 Unilever Ltd Stabilised milk proteins- containing compositions

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
FOOD SCIENCE AND TECHNOLOGY ABSTRACTS, AN = 81:14050, DN = 81-10-P1779, International Food Information Service, Berkshire, Reading, GB, & ZUIVELZICHT, vol. 73, no. 8, 1981, pages 156-158, F.M.W. VISSER: "Uses of milk protein in the food industry", abstract *
FOOD SCIENCE AND TECHNOLOGY ABSTRACTS, AN = 85:7268, DN = 85-05-P0031, International Food Information Service, Berkshire, Reading, GB, & JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY, vol. 37, no. 4, 1984, pages 119-121, J. Rothwell: "Uses for dairy ingredients in ice cream ...", abstract *
JOURNAL OF AGRICULTURAL & FOOD CHEMISTRY, vol. 36, no. 5, September 1988, pages 883-892, Washington, DC, US, J.-M. CHOBERT et al.: "Solubility and emulsifying properties of caseins ...", pages 887-891 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6610348B2 (en) 1997-02-17 2003-08-26 Fonterra Tech Limited Gelling agents and gels containing them
US8021706B2 (en) 2002-09-17 2011-09-20 Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. Frozen aerated products
WO2008046704A1 (fr) * 2006-10-20 2008-04-24 Nestec S.A. Peptides de structuration de glace d'origine lactique
EP1917865A1 (fr) 2006-10-20 2008-05-07 Nestec S.A. Peptides structurant la glace d'origine laitière

Also Published As

Publication number Publication date
CN1086964A (zh) 1994-05-25
MY129968A (en) 2007-05-31
SG84491A1 (en) 2001-11-20
TR28426A (tr) 1996-06-14
CN1042092C (zh) 1999-02-17
AU5374694A (en) 1994-06-08

Similar Documents

Publication Publication Date Title
US4542035A (en) Stable aerated frozen dessert with multivalent cation electrolyte
US3914441A (en) Ice cream
US5215776A (en) Nonfat frozen dairy dessert with method and premix therefor
Alvarez et al. Physical properties of ice cream containing milk protein concentrates
US4434186A (en) Stable aerated frozen food product
EP1385391B1 (fr) Desserts congeles moelleux stables
CA1332311C (fr) Confiseries et methodes de fabrication
US4675200A (en) Sugarless ice cream and process for producing it
CA1182325A (fr) Glacage cremeux aere congele et methode de production
US3889001A (en) Hydrolyzed protein in non-dairy whipped topping
EP0220836A2 (fr) Composition pour glace à eau molle
EP1917865B1 (fr) Peptides d'origine laitière structurant la glace
CA1204323A (fr) Procede de modification d'un produit laitier pour l'utiliser comme agent moussant
WO1998009536A1 (fr) Creme glacee aeree et congelee ne contenant pas d'emulsifiants, et procede de preparation
CA1183387A (fr) Preparation d'une creme glacee de qualite superieure, et composition entrant dans ladite creme glacee
EP1072196B1 (fr) Crème glacée prête à congeler et procédé de fabrication
CA1153612A (fr) Lait glace
JP2000512858A (ja) 凍結食品
IE802328L (en) Production of ice cream
EP0147483A1 (fr) Produit alimentaire congelé, aéré et stable
WO1994010854A1 (fr) Confiseries glacees contenant de la kappa-caseine dissociee
EP0936878A1 (fr) Procede de preparation d'un produit alimentaire
AU2008250359B2 (en) Frozen aerated confection and its manufacturing process
US3563761A (en) Lactalbumin phosphate as protein ingredient in non-butterfat dairy products
EP0666714A1 (fr) Confiseries glacees contenant de la kappa-caseine dissociee

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AT AU BB BG BR BY CA CH CZ DE DK ES FI GB HU JP KP KR KZ LK LU LV MG MN MW NL NO NZ PL PT RO RU SD SE SK UA UZ VN

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

CFP Corrected version of a pamphlet front page
CR1 Correction of entry in section i
DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 1993924141

Country of ref document: EP

WWP Wipo information: published in national office

Ref document number: 1993924141

Country of ref document: EP

REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

NENP Non-entry into the national phase

Ref country code: CA

WWW Wipo information: withdrawn in national office

Ref document number: 1993924141

Country of ref document: EP