WO1997004663A1 - Preparation of water ice bodies - Google Patents

Preparation of water ice bodies Download PDF

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Publication number
WO1997004663A1
WO1997004663A1 PCT/EP1996/003055 EP9603055W WO9704663A1 WO 1997004663 A1 WO1997004663 A1 WO 1997004663A1 EP 9603055 W EP9603055 W EP 9603055W WO 9704663 A1 WO9704663 A1 WO 9704663A1
Authority
WO
WIPO (PCT)
Prior art keywords
ice
water
bodies
ice bodies
frozen
Prior art date
Application number
PCT/EP1996/003055
Other languages
French (fr)
Inventor
Gordon Stewart Carrick
Original Assignee
Unilever Plc
Unilever N.V.
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
Application filed by Unilever Plc, Unilever N.V. filed Critical Unilever Plc
Priority to AU65200/96A priority Critical patent/AU6520096A/en
Publication of WO1997004663A1 publication Critical patent/WO1997004663A1/en

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
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/06—Production of frozen sweets, e.g. ice-cream characterised by using carbon dioxide or carbon dioxide snow or other cryogenic agents as cooling medium

Definitions

  • This invention relates to the preparation of bodies of food materials to provide novel structures. These bodies will usually be in the form of granules, that is bodies having a major dimension up to about 1 cm, but larger bodies are not excluded. In particular, these food bodies are formed from water ices and are intended as components in frozen confections.
  • Frozen confections are a popular foodstuff and can provide food energy with a cooling effect for the consumer.
  • the frozen water-ice bodies of the present invention can be eaten as such or be incorporated in a frozen confection to provide volumes of water ice which give a refreshing effect.
  • Frozen confections of the invention will usually contain milk proteins and the class includes ice cream, frozen yoghurt, sherbet, sorbet, ice milk and frozen custards.
  • the usual form of protein will be animal milk but vegetable sources, eg soya milk, are also usable. There is no criticality in the source of the milk protein and it may be incorporated as liquid milk, cream, skimmed milk, milk powder and skimmed milk powder, as examples.
  • GB 2 092 888 discloses the freezing of liquid food materials such as cream in order to enhance the keepability. The products are intended to be thawed before consumption.
  • the invention provides individual water ice bodies having a relatively low ice crystal size and a soft eating sensation.
  • “individual” we mean the body is formed separately while not in contact within other bodies, whether of the same or different composition.
  • These bodies are prepared by forming a water ice solution, into a desired shape and then immersing the shape in a food compatible liquid at a temperature below -50°C, preferably below -70°C.
  • An example of the liquid is liquid nitrogen.
  • the desired shape may be a sphere and for this the water ice solution is dripped into a volume of low temperature liquid from a tube. The drops form as liquid spheres which solidify to the desired shape after falling into the low temperature liquid.
  • the water ice solution may contain a proportion of ice crystals, for example up to about 20% by weight, so the final product is soft because of the majority of the ice being in small crystals, but contains some larger size crystals which can be appreciated in the mouth.
  • the water-ice solution will generally contain 1-50 wt% of solids. Solids contents of 15-50 wt% generally include the sugar containing water-ice solutions normally used for the preparation of lolly pops etc. Lower solid contents eg 1- 15 wt% however are also possible, for example for compositions containing artificial sweeteners .
  • the water ice solution may contain low amounts of a fat containing material, eg milk, provided it does not interfere with the water crystallisation.
  • a fat containing material eg milk
  • the fat level will be less than 5 wt%, more preferred less than 1 wt%.
  • the individual water ice bodies obtained by the process according to the invention have a surprisingly soft and interesting texture. Moreover the small water-ice bodies make the product easy melting in the mouth. The freezing at low temperatures further leads to distinct individual particles which do not tend to stick together during storage at freezing temperatures.
  • the individual water-ice bodies have a mean particle size of less than 2 cm, more preferred less than 1.5 cm, most preferred less than 1 cm.
  • the individual water-ice bodies will have a mean particle size of more than 1 mm, more preferred more than 1.5 mm, most preferred more than 2 mm.
  • the water-ice bodies are spherical or elliptical.
  • the average ice-crystal size of the ice-crystals in the water-ice bodies is preferably less than 100 micron, more preferably below 80 micron.
  • the particle size is more than 10 micron, more preferred more than 50 micron.
  • the water-ice bodies of the invention can be packed in closed packages for example containing 50 to 500 g of water-ice bodies.
  • Suitable packages include bags, plastic containers, boxes etc.
  • the water- ice bodies can be used as a component of frozen confectionery product.
  • a product contains at least 5 wt% of the water-ice bodies more preferred more than 10%.
  • Levels up to 99 wt% may be possible, although generally for such products the level will be less than 75 wt% or even less than 50 wt%.
  • Suitable further components for such a combined frozen confection are for example a liquid ingredient such as a syrup or ice-cream.
  • the ratio of ice-cream to water-ice is preferably from 1:10 to 10:1 more preferably 1:5 to 5:1. The same ratios would apply if a liquid ingredient eg a syrup is used in combination or with the water-ice bodies.
  • the water ice solution contains sufficient concentration of ice crystals to be self supporting.
  • a starting material of this type allows an extrude to retain its form while immersed in the freezing liquid.
  • a partly frozen ice mixture containing from about 45% to about 75% by weight of separate ice crystals is suitable and a general description is given in EP 0201141 (Unilever) .
  • a typical extrudate would have a circular section with a diameter of 5 mm and a length of 10 mm.
  • An alternative construction will have the body formed in a layer which can be added to a frozen confection as a component.
  • Ice crystal size a thin water ice sample was examined using a cold stage (-20°C) microscope in a white spirit matrix. Polarising filters were used at xlOO magnification to obtain maximum contrast and a Zeiss particle size analyser used to obtain the average ice crystal size as D (3 , 0 ) ) •
  • Figure 1 shows a vertical partial section through an apparatus usable in the present method.
  • An insulated tank 1 having a base 38 cm square and a height of 48 cm had an archimedes screw 2 extending from the bottom of one side to the upper opposed edge.
  • the screw 2 had a feed tube 6 at its upper end.
  • the tank was filled with liquid nitrogen 4 and had a suitable apertured insulated cover 5.
  • a water ice solution having the composition below was prepared.
  • This composition had a solids content of 26.5%.
  • This solution was prepared by mixing the ingredients at ambient with stirring. Drops of this solution having a diameter about 5 mm were formed and allowed to fall down the vertical tube 3. These drops frozen rapidly in contact with the liquid nitrogen to form bodies containing ice crystals with a particle size distribution (D (30) ) of less than 80 micron, ie about 55 micron. The bodies were removed from the tank 1 by rotating the screw 2; the frozen bodies had fallen into the bottom turn. The bodies were collected outside the tank from feed tube 6 in a suitable hopper and then stored at about -35°C before being incorporated in an ice confection. When eaten the bodies were soft and gave a refreshing taste sensation from the melting ice.
  • D (30) particle size distribution
  • Alternative collection means for the individual frozen bodies are i) to have a wire cage at the bottom of tank 1 which is removed as required and ii) to replace the archimedes tube with an inclined moving wire mesh.
  • Example I was repeated while replacing the sugars by 0.1 wt% of aspartame.

Abstract

Individual water ice bodies are prepared by immersing a water ice solution, optionally containing ice crystals, in a freezing liquid. These bodies have very small ice crystals and are soft to bite.

Description

PREPARATION OF WATER ICE BODIES
Field of Invention: This invention relates to the preparation of bodies of food materials to provide novel structures. These bodies will usually be in the form of granules, that is bodies having a major dimension up to about 1 cm, but larger bodies are not excluded. In particular, these food bodies are formed from water ices and are intended as components in frozen confections.
Background to the invention: Frozen confections are a popular foodstuff and can provide food energy with a cooling effect for the consumer. The frozen water-ice bodies of the present invention can be eaten as such or be incorporated in a frozen confection to provide volumes of water ice which give a refreshing effect. Frozen confections of the invention will usually contain milk proteins and the class includes ice cream, frozen yoghurt, sherbet, sorbet, ice milk and frozen custards. The usual form of protein will be animal milk but vegetable sources, eg soya milk, are also usable. There is no criticality in the source of the milk protein and it may be incorporated as liquid milk, cream, skimmed milk, milk powder and skimmed milk powder, as examples.
Providing refreshment by incorporating water ice in a frozen confection is usually difficult because any water ice body will be crunchy when formed at usual freezing temperatures.
Literature: Frozen confections, including water ices have been well characterised in the literature and general disclosures will be found in the text book "Ice Cream" by . S. Arbuckle (published by AVI of Westport Conn USA) in 4 editions and "Ices - The Definitive Guide" by Liddell & Weir (published by Hodder & Stoughton of London 1993) .
GB 2 092 888 discloses the freezing of liquid food materials such as cream in order to enhance the keepability. The products are intended to be thawed before consumption.
Surprisingly it has been found that a water-ice solution can be frozen by a similar process thereby producing individual water-ice bodies which can easily be stored and which provide very interesting eating characteristics.
General description of the invention: The invention provides individual water ice bodies having a relatively low ice crystal size and a soft eating sensation. By "individual" we mean the body is formed separately while not in contact within other bodies, whether of the same or different composition. These bodies are prepared by forming a water ice solution, into a desired shape and then immersing the shape in a food compatible liquid at a temperature below -50°C, preferably below -70°C. An example of the liquid is liquid nitrogen. The desired shape may be a sphere and for this the water ice solution is dripped into a volume of low temperature liquid from a tube. The drops form as liquid spheres which solidify to the desired shape after falling into the low temperature liquid. The water ice solution may contain a proportion of ice crystals, for example up to about 20% by weight, so the final product is soft because of the majority of the ice being in small crystals, but contains some larger size crystals which can be appreciated in the mouth.
The water-ice solution will generally contain 1-50 wt% of solids. Solids contents of 15-50 wt% generally include the sugar containing water-ice solutions normally used for the preparation of lolly pops etc. Lower solid contents eg 1- 15 wt% however are also possible, for example for compositions containing artificial sweeteners .
The water ice solution may contain low amounts of a fat containing material, eg milk, provided it does not interfere with the water crystallisation. However, generally the fat level will be less than 5 wt%, more preferred less than 1 wt%.
The individual water ice bodies obtained by the process according to the invention have a surprisingly soft and interesting texture. Moreover the small water-ice bodies make the product easy melting in the mouth. The freezing at low temperatures further leads to distinct individual particles which do not tend to stick together during storage at freezing temperatures.
Preferably the individual water-ice bodies have a mean particle size of less than 2 cm, more preferred less than 1.5 cm, most preferred less than 1 cm. Generally the individual water-ice bodies will have a mean particle size of more than 1 mm, more preferred more than 1.5 mm, most preferred more than 2 mm.
Preferably the water-ice bodies are spherical or elliptical.
The average ice-crystal size of the ice-crystals in the water-ice bodies is preferably less than 100 micron, more preferably below 80 micron. Preferably the particle size is more than 10 micron, more preferred more than 50 micron.
Conveniently the water-ice bodies of the invention can be packed in closed packages for example containing 50 to 500 g of water-ice bodies. Suitable packages include bags, plastic containers, boxes etc.
In another embodiment according to the invention the water- ice bodies can be used as a component of frozen confectionery product. Preferably such a product contains at least 5 wt% of the water-ice bodies more preferred more than 10%. Levels up to 99 wt% may be possible, although generally for such products the level will be less than 75 wt% or even less than 50 wt%.
Suitable further components for such a combined frozen confection are for example a liquid ingredient such as a syrup or ice-cream.
If ice-cream is used in combination with the water-ice bodies of the invention the ratio of ice-cream to water-ice is preferably from 1:10 to 10:1 more preferably 1:5 to 5:1. The same ratios would apply if a liquid ingredient eg a syrup is used in combination or with the water-ice bodies.
In a specific process of the invention the water ice solution contains sufficient concentration of ice crystals to be self supporting. The use of a starting material of this type allows an extrude to retain its form while immersed in the freezing liquid. A partly frozen ice mixture containing from about 45% to about 75% by weight of separate ice crystals is suitable and a general description is given in EP 0201141 (Unilever) . A typical extrudate would have a circular section with a diameter of 5 mm and a length of 10 mm. An alternative construction will have the body formed in a layer which can be added to a frozen confection as a component.
Test Method
Ice crystal size: a thin water ice sample was examined using a cold stage (-20°C) microscope in a white spirit matrix. Polarising filters were used at xlOO magnification to obtain maximum contrast and a Zeiss particle size analyser used to obtain the average ice crystal size as D (3 , 0 ) ) •
Example I
One example of the invention will now be given by reference to accompanying diagrammatic drawing. Figure 1 shows a vertical partial section through an apparatus usable in the present method.
An insulated tank 1 having a base 38 cm square and a height of 48 cm had an archimedes screw 2 extending from the bottom of one side to the upper opposed edge. The screw 2 had a feed tube 6 at its upper end. A vertical tube 3, having a diameter at the bottom of 5 cm, was positioned over the lower end of the screw. The tank was filled with liquid nitrogen 4 and had a suitable apertured insulated cover 5.
A water ice solution having the composition below was prepared.
Ingredient Weight %
Sugars 21.5
Stabiliser (LBG) 0.4 Fruit solids 4.4
Citric acid 0.2
Colour 0.2
Water remainder
This composition had a solids content of 26.5%.
This solution was prepared by mixing the ingredients at ambient with stirring. Drops of this solution having a diameter about 5 mm were formed and allowed to fall down the vertical tube 3. These drops frozen rapidly in contact with the liquid nitrogen to form bodies containing ice crystals with a particle size distribution (D(30)) of less than 80 micron, ie about 55 micron. The bodies were removed from the tank 1 by rotating the screw 2; the frozen bodies had fallen into the bottom turn. The bodies were collected outside the tank from feed tube 6 in a suitable hopper and then stored at about -35°C before being incorporated in an ice confection. When eaten the bodies were soft and gave a refreshing taste sensation from the melting ice.
Alternative collection means for the individual frozen bodies are i) to have a wire cage at the bottom of tank 1 which is removed as required and ii) to replace the archimedes tube with an inclined moving wire mesh.
Example II
Example I was repeated while replacing the sugars by 0.1 wt% of aspartame.

Claims

1. A method of forming individual water ice bodies in which shapes of water ice solution weight are immersed in a food acceptable freezing liquid.
2. Method according to claim 1 wherein the freezing liquid is liquid nitrogen.
3. Method according to claim 1 wherein the water-ice solution has a solids content of 1 to 50 wt%.
4. Individual water-ice bodies having a solids content of 1% to 50% by weight and an average crystal size (D3 0) below 100 micron.
5. Individual water-ice bodies according to claim 4 having a size of from 1 mm to 2 cm.
6. Individual water-ice bodies according to claim 4 being of substantially spherical shape.
7. Frozen confectionery product comprising from 5 to 99 wt% of water-ice bodies of claim 4.
PCT/EP1996/003055 1995-08-01 1996-07-08 Preparation of water ice bodies WO1997004663A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU65200/96A AU6520096A (en) 1995-08-01 1996-07-08 Preparation of water ice bodies

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB9515773.1A GB9515773D0 (en) 1995-08-01 1995-08-01 Preparation of food materials
GB9515773.1 1995-08-01

Publications (1)

Publication Number Publication Date
WO1997004663A1 true WO1997004663A1 (en) 1997-02-13

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Country Status (3)

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AU (1) AU6520096A (en)
GB (1) GB9515773D0 (en)
WO (1) WO1997004663A1 (en)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998043490A1 (en) * 1997-04-01 1998-10-08 Schöller Lebensmittel Gmbh & Co. Kg Ice cream with soft added ingredients
EP1051913A2 (en) * 1999-05-14 2000-11-15 Lotte Co., Ltd Cold confectionery and method of preparing the same
EP1348341A1 (en) * 2002-03-28 2003-10-01 Unilever Plc Frozen ice confection
AU2003203289B2 (en) * 2002-03-28 2006-07-06 Unilever Plc Frozen Ice Confection
EP1929879A1 (en) * 2006-12-05 2008-06-11 Unilever Plc Frozen confections with low total solids and methods for producing them
EP1943905A1 (en) * 2006-12-05 2008-07-16 Unilever Plc Frozen confections with low total solids and methods of producing them
US8865244B2 (en) 2003-04-11 2014-10-21 Cargill, Incorporated Pellet systems for preparing beverages
US8980358B2 (en) 2006-10-19 2015-03-17 Conopco, Inc. Frozen aerated confections and methods for production thereof
US9901106B2 (en) 2010-01-22 2018-02-27 Conopco, Inc. Process for producing frozen particles
US10631553B2 (en) 2012-06-15 2020-04-28 Gelato Fresco, Inc. Process and composition for making an alcohol-containing frozen comestible
US10716318B2 (en) 2010-08-10 2020-07-21 Gelato Fresco, Inc. Alcohol containing frozen dessert product

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR616031A (en) * 1926-04-26 1927-01-21 Apparatus for the production of ice for cooling
US4031262A (en) * 1975-07-18 1977-06-21 Eigo Tojo Ice cream and the process for making same
FR2416649A1 (en) * 1978-02-08 1979-09-07 Snow Brand Milk Products Co Ltd PROCESS FOR MANUFACTURING ICE CREAMS CONTAINING A DISPERSION OF SMALL ICE CREAMS
GB2092880A (en) * 1981-01-27 1982-08-25 Boc Ltd Freezing a liquid
JPS5840045A (en) * 1981-09-02 1983-03-08 Meiji Milk Prod Co Ltd Method and apparatus for continuous preparation of agglomerated ice
US4704873A (en) * 1985-11-14 1987-11-10 Taiyo Sanso Co., Ltd. Method and apparatus for producing microfine frozen particles
JPH0491749A (en) * 1990-08-03 1992-03-25 N Y S:Kk Production of beadlike ice cream
US5394705A (en) * 1993-08-27 1995-03-07 Torii Food Products Co., Ltd. Flavored ice and manufacturing method for the same

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR616031A (en) * 1926-04-26 1927-01-21 Apparatus for the production of ice for cooling
US4031262A (en) * 1975-07-18 1977-06-21 Eigo Tojo Ice cream and the process for making same
FR2416649A1 (en) * 1978-02-08 1979-09-07 Snow Brand Milk Products Co Ltd PROCESS FOR MANUFACTURING ICE CREAMS CONTAINING A DISPERSION OF SMALL ICE CREAMS
GB2092880A (en) * 1981-01-27 1982-08-25 Boc Ltd Freezing a liquid
JPS5840045A (en) * 1981-09-02 1983-03-08 Meiji Milk Prod Co Ltd Method and apparatus for continuous preparation of agglomerated ice
US4704873A (en) * 1985-11-14 1987-11-10 Taiyo Sanso Co., Ltd. Method and apparatus for producing microfine frozen particles
JPH0491749A (en) * 1990-08-03 1992-03-25 N Y S:Kk Production of beadlike ice cream
US5394705A (en) * 1993-08-27 1995-03-07 Torii Food Products Co., Ltd. Flavored ice and manufacturing method for the same

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 16, no. 320 (C - 0962) 14 July 1992 (1992-07-14) *
PATENT ABSTRACTS OF JAPAN vol. 7, no. 122 (C - 168) 26 May 1983 (1983-05-26) *

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998043490A1 (en) * 1997-04-01 1998-10-08 Schöller Lebensmittel Gmbh & Co. Kg Ice cream with soft added ingredients
EP1051913A2 (en) * 1999-05-14 2000-11-15 Lotte Co., Ltd Cold confectionery and method of preparing the same
EP1051913A3 (en) * 1999-05-14 2003-10-08 Lotte Co., Ltd Cold confectionery and method of preparing the same
EP1348341A1 (en) * 2002-03-28 2003-10-01 Unilever Plc Frozen ice confection
AU2003203289B2 (en) * 2002-03-28 2006-07-06 Unilever Plc Frozen Ice Confection
US7435435B2 (en) 2002-03-28 2008-10-14 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Frozen ice confection
US8865244B2 (en) 2003-04-11 2014-10-21 Cargill, Incorporated Pellet systems for preparing beverages
US9861115B2 (en) 2003-04-11 2018-01-09 Cargill, Incorporated Pellet systems for preparing beverages
US8980358B2 (en) 2006-10-19 2015-03-17 Conopco, Inc. Frozen aerated confections and methods for production thereof
EP1943905A1 (en) * 2006-12-05 2008-07-16 Unilever Plc Frozen confections with low total solids and methods of producing them
EP1929879A1 (en) * 2006-12-05 2008-06-11 Unilever Plc Frozen confections with low total solids and methods for producing them
US9901106B2 (en) 2010-01-22 2018-02-27 Conopco, Inc. Process for producing frozen particles
US10716318B2 (en) 2010-08-10 2020-07-21 Gelato Fresco, Inc. Alcohol containing frozen dessert product
US10631553B2 (en) 2012-06-15 2020-04-28 Gelato Fresco, Inc. Process and composition for making an alcohol-containing frozen comestible

Also Published As

Publication number Publication date
AU6520096A (en) 1997-02-26
GB9515773D0 (en) 1995-10-04

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