WO1997016980A1 - Process for the preparation of an ice confection - Google Patents

Process for the preparation of an ice confection Download PDF

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Publication number
WO1997016980A1
WO1997016980A1 PCT/EP1996/004429 EP9604429W WO9716980A1 WO 1997016980 A1 WO1997016980 A1 WO 1997016980A1 EP 9604429 W EP9604429 W EP 9604429W WO 9716980 A1 WO9716980 A1 WO 9716980A1
Authority
WO
WIPO (PCT)
Prior art keywords
ice
water
granules
weight
temperature
Prior art date
Application number
PCT/EP1996/004429
Other languages
French (fr)
Inventor
Gordon Hall
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 BR9611392A priority Critical patent/BR9611392A/en
Priority to EP96934642A priority patent/EP0863711B1/en
Priority to AU72906/96A priority patent/AU703941B2/en
Priority to AT96934642T priority patent/ATE205054T1/en
Priority to DE69615047T priority patent/DE69615047T2/en
Priority to IL12341596A priority patent/IL123415A/en
Priority to SK580-98A priority patent/SK282048B6/en
Priority to PL96326656A priority patent/PL326656A1/en
Priority to JP51778097A priority patent/JP4169165B2/en
Priority to CA002236676A priority patent/CA2236676C/en
Priority to NZ320205A priority patent/NZ320205A/en
Publication of WO1997016980A1 publication Critical patent/WO1997016980A1/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
    • A23G9/04—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
    • 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

Definitions

  • the invention relates to a process for the production of a frozen spoonable water-ice product.
  • a granita is an Italian course-textured still-frozen water ice, containing fruit puree and ice granules, which is prepared and eaten immediately. To date it has not been possible to make granita products industrially because on frozen storage the ice granules present in the product form clumps resulting in a hard product which is no longer spoonable.
  • US 4 031 262 discloses a refreshing ice-cream product containing ice granules.
  • the ice granules or chips may be circular or rectangular in shape and may be made by breaking ice blocks into pieces with a hammer or the like, by spraying water into a supercooled chamber, or by spraying supercooled water into a chamber at normal temperature.
  • the ice granules are used at a temperature of about -30°C and are 1-1000 mm 3 in size.
  • Nakayama does not address the problem of how to prevent the ice granules adhering to each other, and furthermore does not disclose the solution which forms the essence of the present invention, ie that it is essential that throughout the production process of the ice granules, the temperature must be below -10°C. Furthermore the ice granules should be approximately spherical in shape. Indeed the specific processes disclosed in Nakayama for the production of the ice granules (processes C, D & E) all cool the ice granules to -30°C after their production. The temperature is not maintained below -10°C throughout the production process.
  • the invention provides a process for the manufacture of a frozen spoonable water-ice comprising the steps of:
  • step (ii) grinding the ice flakes produced in step (i) into approximately spherical ice granules at a temperature of -10°C or below, preferably -20°C or below;
  • step (iii) mixing the ice granules produced in step (ii) with a flavoured ice slurry;
  • step (iv) packaging the mixture obtained in step (iii) and freezing for storage.
  • ice granules for products such as granita are manufactured by grinding ice flakes at a temperature of approximately -2°C.
  • the ice granules have a diameter of from 1 to 7 mm, most preferably 2-4 mm.
  • the ice flakes are conveniently produced by the addition of water into a vertical drum freezer at 5°C.
  • the water is then cooled to -20 to -25°C and flakes, preferably having a thickness of from 2-3 mm, are scraped from the surface of the drum.
  • These flakes are transported at -20 to -25°C to a grinding machine.
  • the grinding machine is also at a temperature of from -20 to -25°C.
  • the flakes are then ground into ice granules.
  • the flavoured ice slurry may be obtained in a usual manner by feeding the unfrozen mixture into a scraped surface heat exchanger wherein it is cooled to a temperature of approximately -6°C.
  • flavoured ice slurry contains a stabiliser for example xanthan gum, carboxymethyl cellulose, locust bean gum, guar gum, alginate, gelatin or mixtures thereof.
  • a stabiliser for example xanthan gum, carboxymethyl cellulose, locust bean gum, guar gum, alginate, gelatin or mixtures thereof.
  • the water-ice product of the invention may contain C0 2 -water clathrate-containing particles in addition to the flavoured ice slurry and ice granules described above.
  • C0 2 -water clathrate is meant to comprise any C0 2 containing clathrate such as double clathrates and mixed clathrates .
  • clathrate such as double clathrates and mixed clathrates .
  • the C0 2 -water clathrate-containing particles are exposed to such C0 2 pressure and temperature conditions, that C0 2 " will evolve from the particle surfaces until a protective ice layer is formed, which for practical purposes prevents further C0 2 evolution under atmospheric conditions at temperatures below the melting temperature of ice.
  • this protective ice layer is formed within 15 seconds and consequently the stabilisation treatment is to be carried out for more than 15 seconds.
  • a protective layer can also be formed around the C0 2 -water clathrate-containing particles by exposing these particles to a water-containing environment under such conditions that a layer of solid water condenses on the surfaces of the particles.
  • This environment preferably comprises water vapour, which is condensed on the surfaces of the particles to form a solid protective ice layer thereon.
  • step (i) the C0 2 -water clathrate-containing particles are admixed with the ice flakes produced in step (i) described above and both the C0 2 -water clathrate containing particles and the ice flakes are ground in step (ii) .
  • a frozen spoonable water-ice product of the present invention will comprise from 85 to 50% by weight flavoured ice slurry; from 15 to 50% by weight, preferably 25 to 30% by weight ice granules; and from 0 to 20% by weight, preferably approximately 5% by weight C0 2 -water clathrate-containing particles.
  • this slush product 75% by weight of this slush product was admixed with 25% by weight ice granules at -20°C having an approximately spherical shape with a diameter of 2-3 mm. This produced a water-ice product having a temperature of approximately -8 to -10°C. This was packaged and frozen in a freezing tunnel at -35 to -40°C before frozen storage.
  • the product was spoonable direct from the freezer, even after 6 months frozen storage.
  • Example 75% by weight of slush product from Example 1 was admixed with 20% by weight ice granules at -20°C having an approximately spherical shape and a diameter of 3-4 mm and 5% C0 2 -water clathrate-containing particles product as described below.
  • the product was packaged and stored as in Example 1.
  • the C0 2 -water clathrate-containing particles were produced as follows:
  • C0 2 was contacted with water at a pressure of 35 bar and a temperature of 5°C. Thereafter the temperature was reduced to -15°C such that the carbonated composite solidifies.
  • the clathrate-ice composite formed was ground in a mill at -20°C to a particle size of from 50 to 200 mm. These particles were then admixed with the ice flakes and both ground together into approximately spherical particles having a diameter of from 2-3 mm at -20°C.
  • the product was spoonable direct from the freezer, even after 6 months frozen storage.
  • Example 75% by weight of this slush product was admixed with 25% ice granules at -20°C as in Example 1. The product was packaged and stored frozen as in Example 1.
  • Example 3 was repeated except 75% by weight slush product was admixed with 20% ice granules at -20°C and 5% C0 2 -water clathrate-containing particles as in Example 2.
  • a spoonable product direct from the freezer, even after 6 months frozen storage, was produced.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Seasonings (AREA)

Abstract

A process for the manufacture of a frozen spoonable water-ice comprising the steps of: (i) production of ice flakes at a temperature of -10 °C or below, preferably -20 °C or below; (ii) grinding the ice flakes produced in step (i) into approximately spherical ice granules at a temperature of -10 °C or below, preferably -20 °C or below; (iii) mixing the ice granules produced in step (ii) with a flavoured ice slurry; and (iv) packaging the mixture obtained in step (iii) and freezing for storage.

Description

PROCESS FOR THE PREPARATION OF AN ICE CONFECTION
Technical Field of the Invention
The invention relates to a process for the production of a frozen spoonable water-ice product.
Background to the Invention
A granita is an Italian course-textured still-frozen water ice, containing fruit puree and ice granules, which is prepared and eaten immediately. To date it has not been possible to make granita products industrially because on frozen storage the ice granules present in the product form clumps resulting in a hard product which is no longer spoonable.
We have now found that it is possible to solve the problem of the ice granules sticking together if the ice granules are manufactured to be approximately spherical in shape and if the temperature is maintained at -10°C or below throughout their manufacturing process.
US 4 031 262 (Nakayama) discloses a refreshing ice-cream product containing ice granules. The ice granules or chips may be circular or rectangular in shape and may be made by breaking ice blocks into pieces with a hammer or the like, by spraying water into a supercooled chamber, or by spraying supercooled water into a chamber at normal temperature. The ice granules are used at a temperature of about -30°C and are 1-1000 mm3 in size.
However, Nakayama does not address the problem of how to prevent the ice granules adhering to each other, and furthermore does not disclose the solution which forms the essence of the present invention, ie that it is essential that throughout the production process of the ice granules, the temperature must be below -10°C. Furthermore the ice granules should be approximately spherical in shape. Indeed the specific processes disclosed in Nakayama for the production of the ice granules (processes C, D & E) all cool the ice granules to -30°C after their production. The temperature is not maintained below -10°C throughout the production process.
Disclosure of the Invention
Accordingly the invention provides a process for the manufacture of a frozen spoonable water-ice comprising the steps of:
(i) production of ice flakes at a temperature of -10°C or below, preferably -20°C or below;
(ii) grinding the ice flakes produced in step (i) into approximately spherical ice granules at a temperature of -10°C or below, preferably -20°C or below;
(iii) mixing the ice granules produced in step (ii) with a flavoured ice slurry; and
(iv) packaging the mixture obtained in step (iii) and freezing for storage.
Conventionally ice granules for products such as granita are manufactured by grinding ice flakes at a temperature of approximately -2°C. However we have found that it is essential that the ice flake and subsequent ice granule production is conducted at -10°C or below, preferably -20°C or below, in order that the ice granules are not provided with a "wet" surface which causes aggregation of the ice granules on frozen storage. In this way a spoonable, frozen water-ice product can be manufactured.
Preferably the ice granules have a diameter of from 1 to 7 mm, most preferably 2-4 mm.
The ice flakes are conveniently produced by the addition of water into a vertical drum freezer at 5°C. The water is then cooled to -20 to -25°C and flakes, preferably having a thickness of from 2-3 mm, are scraped from the surface of the drum. These flakes are transported at -20 to -25°C to a grinding machine. The grinding machine is also at a temperature of from -20 to -25°C. The flakes are then ground into ice granules.
The flavoured ice slurry may be obtained in a usual manner by feeding the unfrozen mixture into a scraped surface heat exchanger wherein it is cooled to a temperature of approximately -6°C.
Preferably the flavoured ice slurry contains a stabiliser for example xanthan gum, carboxymethyl cellulose, locust bean gum, guar gum, alginate, gelatin or mixtures thereof.
Optionally the water-ice product of the invention may contain C02-water clathrate-containing particles in addition to the flavoured ice slurry and ice granules described above.
C02-water clathrate is meant to comprise any C02 containing clathrate such as double clathrates and mixed clathrates . For a better description thereof, reference is made to D. W. Davidson; clathrate hydrates in water - a comprehensive treatise, vol 2, chapter 3, Ed Franks.
In practice it is to be preferred that the C02-water clathrate-containing particles are exposed to such C02 pressure and temperature conditions, that C02 " will evolve from the particle surfaces until a protective ice layer is formed, which for practical purposes prevents further C02 evolution under atmospheric conditions at temperatures below the melting temperature of ice. Usually this protective ice layer is formed within 15 seconds and consequently the stabilisation treatment is to be carried out for more than 15 seconds.
A protective layer can also be formed around the C02-water clathrate-containing particles by exposing these particles to a water-containing environment under such conditions that a layer of solid water condenses on the surfaces of the particles. This environment preferably comprises water vapour, which is condensed on the surfaces of the particles to form a solid protective ice layer thereon.
Once formed the C02-water clathrate-containing particles are admixed with the ice flakes produced in step (i) described above and both the C02-water clathrate containing particles and the ice flakes are ground in step (ii) .
Typically a frozen spoonable water-ice product of the present invention will comprise from 85 to 50% by weight flavoured ice slurry; from 15 to 50% by weight, preferably 25 to 30% by weight ice granules; and from 0 to 20% by weight, preferably approximately 5% by weight C02-water clathrate-containing particles. Examples
Example 1
An ice mix containing:
% by weight Sugar 21
Dextrose 6.5
Locust Bean Gum 0.2 Lime juice concentrate 4.8
Colouring 0.03
Flavours 0.1
Water to 100
was cooled to -6°C in a scraped - wall heat exchanger to form a fluid slush product .
75% by weight of this slush product was admixed with 25% by weight ice granules at -20°C having an approximately spherical shape with a diameter of 2-3 mm. This produced a water-ice product having a temperature of approximately -8 to -10°C. This was packaged and frozen in a freezing tunnel at -35 to -40°C before frozen storage.
The product was spoonable direct from the freezer, even after 6 months frozen storage.
Example 2
75% by weight of slush product from Example 1 was admixed with 20% by weight ice granules at -20°C having an approximately spherical shape and a diameter of 3-4 mm and 5% C02-water clathrate-containing particles product as described below. The product was packaged and stored as in Example 1. The C02-water clathrate-containing particles were produced as follows:
In a pressurized reactor, C02 was contacted with water at a pressure of 35 bar and a temperature of 5°C. Thereafter the temperature was reduced to -15°C such that the carbonated composite solidifies. After removal from the reactor, the clathrate-ice composite formed was ground in a mill at -20°C to a particle size of from 50 to 200 mm. These particles were then admixed with the ice flakes and both ground together into approximately spherical particles having a diameter of from 2-3 mm at -20°C.
The product was spoonable direct from the freezer, even after 6 months frozen storage.
Example 3
An ice mix containing: % by weight
Sugar 21
Dextrose 6.5
Locust Bean Gum 0.2
Gelatin 0.25 Colouring agent 1.0
Flavouring 3.4
Water to 100
was formed into a slush product as described in Example 1.
75% by weight of this slush product was admixed with 25% ice granules at -20°C as in Example 1. The product was packaged and stored frozen as in Example 1.
A spoonable product direct from the freezer, even after 6 months frozen storage, was produced. Example 4
Example 3 was repeated except 75% by weight slush product was admixed with 20% ice granules at -20°C and 5% C02-water clathrate-containing particles as in Example 2.
A spoonable product direct from the freezer, even after 6 months frozen storage, was produced.

Claims

Claims
1. A process for the manufacture of a frozen, spoonable water-ice comprising the steps of:
(i) production of ice flakes at a temperature of -10°C or below;
(ii) grinding the ice flakes produced in step (i) into approximately spherical ice granules at a temperature of -10°C or below;
(iii) mixing the ice granules produced in step (ii) with a flavoured ice slurry;
and
(iv) packaging the mixture obtained in step (iii) and freezing for storage.
2. A process according to claim 1 wherein the ice granules prepared in step (ii) have a diameter of from 1 to 7 mm.
3. A process according to claim 1 or claim 2 wherein the ice granules prepared in step (ii) have a diameter of from 2 to 4 mm.
4. A process according to any preceding claim wherein C02- water clathrate-containing particles at -10°C or below are admixed with the ice flakes prior to the grinding step (ii) .
5. A process according to any preceding claim wherein the frozen spoonable water ice comprises from 85 to 50% by weight flavoured ice slurry, from 15 to 50% by weight ice granules and from 0 to 20% by weight C02-water clathrate containing particles.
6. A process according to any preceding claim wherein the frozen spoonable water ice comprises from 85 to 50% by weight flavoured ice slurry, from 25 to 30% by weight ice granules and approximately 5% by weight C02-water clathrate containing particles.
PCT/EP1996/004429 1995-11-06 1996-10-10 Process for the preparation of an ice confection WO1997016980A1 (en)

Priority Applications (11)

Application Number Priority Date Filing Date Title
BR9611392A BR9611392A (en) 1995-11-06 1996-10-10 Process for the manufacture of a frozen water-ice composition workable with a spoon
EP96934642A EP0863711B1 (en) 1995-11-06 1996-10-10 Process for the preparation of an ice confection
AU72906/96A AU703941B2 (en) 1995-11-06 1996-10-10 Process for the preparation of an ice confection
AT96934642T ATE205054T1 (en) 1995-11-06 1996-10-10 METHOD FOR PRODUCING ICE CREAM CONFECTS
DE69615047T DE69615047T2 (en) 1995-11-06 1996-10-10 METHOD FOR PRODUCING ICE CAKE MAKING
IL12341596A IL123415A (en) 1995-11-06 1996-10-10 Process for the preparation of an ice confection
SK580-98A SK282048B6 (en) 1995-11-06 1996-10-10 Process for the preparation of an ice confection
PL96326656A PL326656A1 (en) 1995-11-06 1996-10-10 Method of making ice-cream-based confectionery products
JP51778097A JP4169165B2 (en) 1995-11-06 1996-10-10 Method for producing ice confectionery
CA002236676A CA2236676C (en) 1995-11-06 1996-10-10 Process for the preparation of an ice confection
NZ320205A NZ320205A (en) 1995-11-06 1996-10-10 Process for the preparation of an ice confection

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP95307887 1995-11-06
EP95307887.0 1995-11-06

Publications (1)

Publication Number Publication Date
WO1997016980A1 true WO1997016980A1 (en) 1997-05-15

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1996/004429 WO1997016980A1 (en) 1995-11-06 1996-10-10 Process for the preparation of an ice confection

Country Status (19)

Country Link
US (1) US5698247A (en)
EP (1) EP0863711B1 (en)
JP (1) JP4169165B2 (en)
CN (1) CN1201371A (en)
AT (1) ATE205054T1 (en)
AU (1) AU703941B2 (en)
BR (1) BR9611392A (en)
CA (1) CA2236676C (en)
CZ (1) CZ295880B6 (en)
DE (1) DE69615047T2 (en)
ES (1) ES2163044T3 (en)
HU (1) HUP9903350A3 (en)
IL (1) IL123415A (en)
NZ (1) NZ320205A (en)
PL (1) PL326656A1 (en)
SK (1) SK282048B6 (en)
TR (1) TR199800807T2 (en)
WO (1) WO1997016980A1 (en)
ZA (1) ZA969125B (en)

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WO2008029100A1 (en) * 2006-09-05 2008-03-13 Fruitcreme Limited Refreshment preparation apparatus
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US8980358B2 (en) 2006-10-19 2015-03-17 Conopco, Inc. Frozen aerated confections and methods for production thereof
US9861115B2 (en) 2003-04-11 2018-01-09 Cargill, Incorporated Pellet systems for preparing beverages
US10729155B2 (en) 2014-05-08 2020-08-04 Conopco, Inc. Method for manufacturing a frozen confection
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US9861115B2 (en) 2003-04-11 2018-01-09 Cargill, Incorporated Pellet systems for preparing beverages
FR2899064A1 (en) * 2006-04-03 2007-10-05 Maison Boncolac Soc Par Action Food product preserved in the frozen form for a preparation of a granita type drink, where the food product consists of a sorbet in which an edible ice crystals are intimately mixed and distributed
WO2008029100A1 (en) * 2006-09-05 2008-03-13 Fruitcreme Limited Refreshment preparation apparatus
GB2455038A (en) * 2006-09-05 2009-06-03 Fruitcreme Ltd Refreshment preparation apparatus
GB2455038B (en) * 2006-09-05 2011-12-14 Fruitcreme Ltd Refreshment preparation apparatus
US8980358B2 (en) 2006-10-19 2015-03-17 Conopco, Inc. Frozen aerated confections and methods for production thereof
EP2108265A1 (en) 2008-04-11 2009-10-14 Unilever PLC Ice confection
WO2010069770A1 (en) * 2008-12-19 2010-06-24 Unilever Plc Method for producing an edible gas hydrate
WO2010069769A1 (en) * 2008-12-19 2010-06-24 Unilever Plc Edible gas hydrate and its production
EA027664B1 (en) * 2008-12-19 2017-08-31 Унилевер Н.В. Method for producing an edible composite of gas hydrate
WO2012045652A2 (en) 2010-10-04 2012-04-12 Unilever Plc Method for producing an edible gas hydrate
US9572360B2 (en) 2010-10-04 2017-02-21 Conopco, Inc. Method for producing an edible gas hydrate
WO2013117281A1 (en) * 2012-02-09 2013-08-15 Nestec S.A. Ice-containing products
EP2625965A1 (en) * 2012-02-09 2013-08-14 Nestec S.A. Ice-containing products
US10729155B2 (en) 2014-05-08 2020-08-04 Conopco, Inc. Method for manufacturing a frozen confection
US10932479B2 (en) 2015-11-30 2021-03-02 Conopeo, Inc. Process for the manufacture of a frozen product

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CZ138898A3 (en) 1998-08-12
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JPH11514529A (en) 1999-12-14
EP0863711B1 (en) 2001-09-05
HUP9903350A3 (en) 2001-02-28
EP0863711A1 (en) 1998-09-16
US5698247A (en) 1997-12-16
SK58098A3 (en) 1998-09-09
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