WO1998041107A1 - Produit alimentaire congele - Google Patents

Produit alimentaire congele Download PDF

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Publication number
WO1998041107A1
WO1998041107A1 PCT/EP1998/001576 EP9801576W WO9841107A1 WO 1998041107 A1 WO1998041107 A1 WO 1998041107A1 EP 9801576 W EP9801576 W EP 9801576W WO 9841107 A1 WO9841107 A1 WO 9841107A1
Authority
WO
WIPO (PCT)
Prior art keywords
frozen
ice
afps
frozen food
food product
Prior art date
Application number
PCT/EP1998/001576
Other languages
English (en)
Inventor
Keith Smallwood
Original Assignee
Unilever N.V.
Unilever Plc
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 N.V., Unilever Plc filed Critical Unilever N.V.
Priority to AU72079/98A priority Critical patent/AU7207998A/en
Publication of WO1998041107A1 publication Critical patent/WO1998041107A1/fr

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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
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/09—Recombinant DNA-technology
    • C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
    • C12N15/79—Vectors or expression systems specially adapted for eukaryotic hosts
    • C12N15/82—Vectors or expression systems specially adapted for eukaryotic hosts for plant cells, e.g. plant artificial chromosomes (PACs)
    • C12N15/8241—Phenotypically and genetically modified plants via recombinant DNA technology
    • C12N15/8261—Phenotypically and genetically modified plants via recombinant DNA technology with agronomic (input) traits, e.g. crop yield
    • C12N15/8271—Phenotypically and genetically modified plants via recombinant DNA technology with agronomic (input) traits, e.g. crop yield for stress resistance, e.g. heavy metal resistance
    • C12N15/8273—Phenotypically and genetically modified plants via recombinant DNA technology with agronomic (input) traits, e.g. crop yield for stress resistance, e.g. heavy metal resistance for drought, cold, salt resistance

Definitions

  • the invention relates to a method of storing food product containing AFPs and to food products containing AFPs .
  • AFPs Anti-freeze peptides
  • AFP has the meaning such as well-known in the art, see for example “Antifreeze proteins and their potential use in frozen food products", Marilyn Griffiths et al . Biotechnology Advances, Vol.13, pp.375-402, 1995.
  • WO 90/13571 discloses antifreeze peptides produced chemically or by recombinant DNA techniques from plants.
  • the AFPs can suitably be used in food-products such as icecream.
  • WO 92/22581 discloses AFPs from plants which can be used for controlling ice crystal growth in ice-cream. This document also describes a process for extracting a polypeptide composition from intercellular spaces of plants by infiltrating leaves with an extraction medium without rupturing the plant cells.
  • WO 94/03617 discloses the production of AFPs from yeast and their possible use in ice-cream.
  • WO 96/11586 describes fish AFPs produced by microbes.
  • WO 96/39878 suggests the production of AFP containing frozen compositions by leaving out the hardening step during the freezing process.
  • Suitable storage temperatures are from -10 to -20°F (-23.3 - -28.9°C) and may even be as high as 10°F (-12.2°C) .
  • the present invention aims at providing solutions to these problems.
  • the invention aims at providing frozen food products with improved mouthfeel and/or taste.
  • the invention provides a convenient and cheap process for storing frozen food products containing AFPs.
  • AFPs can conveniently be incorporated in frozen food products to result in the desired product and process properties if the frozen food product is after preparation stored at a moderate freezing temperature .
  • the invention relates to a method of storing a frozen food product containing AFPs after preparation, whereby the storage temperature is maintained at from -2.0°C to -12.0°C.
  • Frozen products according to the invention have and improved texture and flavour e.g. better creaminess, smoothness, warmth of eating, improved aroma, flavour release etc.
  • freezers can be used with a lower energy consumption and with a reduced tendency of ice-formation in the freezer.
  • Frozen food products of the invention may be any food product which can be stored and/or eaten in the frozen state.
  • frozen food products which may contain AFP are processed food products such as for example frozen bakery products e.g. doughs, batters, cakes etc., frozen culinary products for example soups, sauces, pizzas, frozen vegetable products such a compote, mashed potato, tomato paste etc.
  • a very preferred food product according to the invention is a frozen confectionery product.
  • frozen confectionery product includes milk containing frozen confections such as ice-cream, frozen yoghurt, sherbet, sorbet, ice milk and frozen custard, water-ices, granitas and frozen fruit purees.
  • frozen confections such as ice-cream, frozen yoghurt, sherbet, sorbet, ice milk and frozen custard, water-ices, granitas and frozen fruit purees.
  • Especially preferred products of the invention are ice-cream and water-ice.
  • Preferred storage temperatures of the frozen food are from -6.0 ° C to -12.0°C, most preferred from -lO.o ' c to -12.0°C.
  • the storage temperature of the frozen food refers to the temperature at which the product is maintained after final preparation.
  • a convenient process for the preparation of a frozen product of the invention, especially a frozen confectionery product involves the mixing of the ingredients at a relatively high temperature (e.g. above the freezing point of water, for example at ambient temperature) followed by cooling and freezing. During freezing (optional) aeration may take place e.g. to an overrun of 50 to 250%.
  • the freezing involves a prefreezing step, e.g. in an scraped surface heat exchanger e.g. to a temperature of from -2 to -10°C, followed by filling the prefrozen product into containers followed by optional hard-freezing e.g. to the storage temperature of the invention.
  • Frozen products of the invention can be stored at the temperature of the invention for prolonged periods e.g. from 1 day to 5 years, mostly somewhere between 1 week and 6 months, mostly 2-10 weeks.
  • Suitably frozen products are stored in a freezer cabinet which is maintained at the temperature of the invention.
  • These freezer cabinets can be any freezing cabinet which is used for the storage of frozen food products e.g. in shops or in mobile freezing cabinets. In shops generally the freezer cabinets are display cabinets, whereby either part of the cabinet is transparent or part of the cabinet is open to allow a view of the frozen products.
  • AFPs for use in the process of the invention can come from a variety of sources.
  • AFP materials are fish.
  • fish AFP materials are AFGP (for example obtainable from Atlantic cod, Greenland cod and Tomcod) , Type I AFP (for example obtainable from Winter flounder, Yellowtail flounder, Shorthorn sculpin and Grubby sculpin) , Type II AFP (for example obtainable from Sea raven, Smelt and Atlantic herring) and Type III AFP (for example obtainable from Ocean out, Atlantic wolffish, Radiated shanny, Rock gunnel and Laval's eelpout) .
  • AFGP for example obtainable from Atlantic cod, Greenland cod and Tomcod
  • Type I AFP for example obtainable from Winter flounder, Yellowtail flounder, Shorthorn sculpin and Grubby sculpin
  • Type II AFP for example obtainable from Sea raven, Smelt and Atlantic herring
  • Type III AFP for example obtainable from Ocean out, Atlantic wolffish, Radiated shanny, Rock gunnel and Laval's eelpout
  • AFP material is invertebrates. Also AFPs may be obtained from Bacteria.
  • a third possible source of AFP material are plants. Examples of plants containing AFPs are garlic-mustard, blue wood aster, spring oat, winter cress, winter canola, Brussels sprout, carrot, Dutchman's breeches, spurge, daylily, winter barley, Virginia waterleaf, narrow-leaved plantain, plantain, speargrass, Kentucky bluegrass, Eastern cottonwood, white oak, winter rye, bittersweet nightshade, potato, chickweed, dandelion, spring and winter wheat, triticale, periwinkle, violet and grass.
  • Both natural occurring species may be used or species which have been obtained through genetic modification.
  • micro-organisms or plants may be genetically modified to express AFPs and the AFPs may then be used in accordance to the present invention.
  • AFPs may be produced as follows: An appropriate host cell or organism would be transformed by a gene construct that contains the desired polypeptide.
  • the nucleotide sequence coding for the polypeptide can be inserted into a suitable expression vector encoding the necessary elements for transcription and translation and in such a manner that they will be expressed under appropriate conditions (e.g. in proper orientation and correct reading frame and with appropriate targeting and expression sequences) .
  • suitable expression vector encoding the necessary elements for transcription and translation and in such a manner that they will be expressed under appropriate conditions (e.g. in proper orientation and correct reading frame and with appropriate targeting and expression sequences) .
  • the methods required to construct these expression vectors are well known to those skilled in the art.
  • a number of expression systems may be utilised to express the polypeptide coding sequence. These include, but are not limited to, bacteria, yeast insect cell systems, plant cell culture systems and plants all transformed with the appropriate expression vectors.
  • a wide variety of plants and plant cell systems can be transformed with the nucleic acid constructs of the desired polypeptides .
  • Preferred embodiments would include, but are not limited to, maize, tomato, tobacco, carrots, strawberries, rape seed and sugar beet.
  • AFPs are derived from fish or plants. Especially preferred is the use of fish proteins of the type III, most preferred HPLC 12 as described in our WO 97/02343.
  • Another preferred AFP is derived from carrots such as described in our non- prepublished case PCT/EP97/06181 or from grass as disclosed in our non-prepublished PCT/EP97/03634.
  • the AFPs may consist of a mixture of two or more different AFPs.
  • AFPs are chosen which have significant ice-recrystallisation inhibition properties. This can be measured in accordance to the method of Example III.
  • AFPs in accordance to the invention provide an ice particle size upon recrystallisation -as measured in accordance to the examples- of less than 20 ⁇ m, more preferred from 5 to 15 ⁇ m.
  • the level of solids in the frozen food product is more than 2 to 3 wt%, more preferred from 4 to 70 wt%.
  • the products of the invention are packed in closed containers (e.g. cartons, bags, wrappers, boxes, • plastic containers etc.) .
  • the pack size will generally be from 10 to 1000 g.
  • pack sizes of up to 500 kg may be suitable.
  • the pack size will be from 10 g to 5000 g.
  • the preferred products wherein the AFPs are used are frozen confectionery product such as ice-cream or water-ice.
  • the level of AFPs is from 0.0001 to 0.5 wt% based on the final product, more preferred 0.01 to 0.4 wt%, most preferred 0.05 to 0.3 wt%.
  • the aspect ratio of ice-crystals in compositions which are stored according to the invention is preferably maintained at a level of less than 2.0, e.g. from 1.0 to 1.9.
  • the aspect ratio of ice-crystals is defined as the average ratio of the length and the breadth of the ice-crystals.
  • An aspect ratio of less than 2.0 corresponds to roundish ice- crystals, which are not elongated in shape.
  • the aspect ratio of crystals can be determined by any suitable method.
  • a pre-mix for preparing ice-cream was made by mixing:
  • the mixes can be used in the preparation of a ice-cream by homogenisation at 2000 psi and 65°C followed by ageing over night at 5 C.
  • the mix is frozen using a freezer (MF50 SSHE Technohoy fitted with a solid dasher rotating 240 rpm)
  • the extrusion temperature is -4.5 ° C, the overrun is 110%.
  • Products A and C are then frozen at -12.0°C and stored for 3 weeks.
  • Product B is frozen at -18°C for 3 weeks.
  • the products are tasted directly after removing from the freezer.
  • composition A according to the invention had a markedly better taste and creaminess than the control sample B. Also composition A had a markedly better texture than composition C.
  • Example I I I
  • An ice-cream was prepared of the following formulation:
  • Carrot AFP was added in the form of an amount of carrot juice obtained from cold acclimatised winter carrots as follows: Root extract from cold acclimatised carrot roots was prepared by scrubbing freshly pulled cold acclimatised carrots in cold water. The tops are removed and the juice extracted employing a domestic juice extractor (Russell Hobbs, model no 9915) . The juice was frozen in 1 litre blocks and stored a -20 ° C prior to collection for use in ice cream trials.
  • the amount of carrot juice was chosen such that the amount of carrot AFP (the protein having an apparent molecular weight on SDS-PAGE of 38 kDa showing ice-recrystallisation properties) corresponds to 0.01 wt%.
  • the composition according to the invention had a markedly better texture and flavour than the control sample.
  • the composition stored at -10.0°C had a better flavour than the same composition which was stored and tasted at -18.8°C.
  • Recrystallisation inhibition properties can measured using a modified "splat assay" (Knight et al, 1988). 2.5 ⁇ l of the solution under investigation in 30% (w/w) sucrose is transferred onto a clean, appropriately labelled, 16 mm circular coverslip. A second coverslip is placed on top of the drop of solution and the sandwich pressed together between finger and thumb. The sandwich is dropped into a bath of hexane held at -80°C in a box of dry ice. When all sandwiches have been prepared, sandwiches are transferred from the -80°C hexane bath to the viewing chamber containing hexane held at -6°C using forceps pre-cooled in the dry ice.
  • LUCIA image analysis system
  • the ice-crystal size number (average length) is less than 20 ⁇ m, preferably from 5-15 ⁇ m this is a sign of good ice-crystal recrystallisation inhibition properties.
  • the ice-crystal size can conveniently be determined by highlighting the crystals manually and drawing around the perimeter. Images of the highlighted crystals can then be measured using image analysis software which counts the number of pixels to complete the longest straight line (length) , shortest straight line (breadth) and the aspect ratio (length/breadth) . The number average length is used as particle size.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Biomedical Technology (AREA)
  • Biophysics (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Plant Pathology (AREA)
  • Microbiology (AREA)
  • Physics & Mathematics (AREA)
  • Cell Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Gastroenterology & Hepatology (AREA)
  • Medicinal Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne l'utilisation de températures de conservation comprises entre -2 °C et -12 °C pour des produits alimentaires congelés à base de protéines inhibant la congélation.
PCT/EP1998/001576 1997-03-14 1998-03-12 Produit alimentaire congele WO1998041107A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU72079/98A AU7207998A (en) 1997-03-14 1998-03-12 Frozen food product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP97301719.7 1997-03-14
EP97301719 1997-03-14

Publications (1)

Publication Number Publication Date
WO1998041107A1 true WO1998041107A1 (fr) 1998-09-24

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1998/001576 WO1998041107A1 (fr) 1997-03-14 1998-03-12 Produit alimentaire congele

Country Status (5)

Country Link
AR (1) AR012057A1 (fr)
AU (1) AU7207998A (fr)
PA (1) PA8448701A1 (fr)
WO (1) WO1998041107A1 (fr)
ZA (1) ZA982151B (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1541034A1 (fr) * 2003-12-10 2005-06-15 Unilever Plc Produit de confiserie surgelé
EP1917865A1 (fr) 2006-10-20 2008-05-07 Nestec S.A. Peptides structurant la glace d'origine laitière
WO2023213639A1 (fr) * 2022-05-03 2023-11-09 Unilever Ip Holdings B.V. Confiserie glacée
WO2023213637A1 (fr) * 2022-05-03 2023-11-09 Unilever Ip Holdings B.V. Confiserie glacée

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994003617A1 (fr) * 1992-07-29 1994-02-17 Unilever N.V. Procede de production de peptides antigel
WO1996039878A1 (fr) * 1995-06-07 1996-12-19 The Pillsbury Company Procede pour realiser des compositions congelees
WO1997002343A1 (fr) * 1995-07-05 1997-01-23 Unilever Plc Peptide de recombinaison
GB2315753A (en) * 1996-07-26 1998-02-11 Unilever Plc Plant antifreeze proteins for use in frozen confectionary

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994003617A1 (fr) * 1992-07-29 1994-02-17 Unilever N.V. Procede de production de peptides antigel
WO1996039878A1 (fr) * 1995-06-07 1996-12-19 The Pillsbury Company Procede pour realiser des compositions congelees
WO1997002343A1 (fr) * 1995-07-05 1997-01-23 Unilever Plc Peptide de recombinaison
GB2315753A (en) * 1996-07-26 1998-02-11 Unilever Plc Plant antifreeze proteins for use in frozen confectionary

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
R. E. FEENEY ET AL.: "antifreeze proteins", FOOD TECHNOLOGY, vol. 47, no. 1, 1993, CHICAGO, pages 82 - 90, XP002040501 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1541034A1 (fr) * 2003-12-10 2005-06-15 Unilever Plc Produit de confiserie surgelé
WO2005058056A1 (fr) * 2003-12-10 2005-06-30 Unilever Plc Produit de confiserie congele
EP1917865A1 (fr) 2006-10-20 2008-05-07 Nestec S.A. Peptides structurant la glace d'origine laitière
WO2023213639A1 (fr) * 2022-05-03 2023-11-09 Unilever Ip Holdings B.V. Confiserie glacée
WO2023213637A1 (fr) * 2022-05-03 2023-11-09 Unilever Ip Holdings B.V. Confiserie glacée

Also Published As

Publication number Publication date
ZA982151B (en) 1999-09-13
AU7207998A (en) 1998-10-12
AR012057A1 (es) 2000-09-27
PA8448701A1 (es) 2001-12-14

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