WO2000042862A1 - Processus de stabilisation destine a combiner l'alcool et la creme glacee - Google Patents

Processus de stabilisation destine a combiner l'alcool et la creme glacee Download PDF

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Publication number
WO2000042862A1
WO2000042862A1 PCT/US2000/001835 US0001835W WO0042862A1 WO 2000042862 A1 WO2000042862 A1 WO 2000042862A1 US 0001835 W US0001835 W US 0001835W WO 0042862 A1 WO0042862 A1 WO 0042862A1
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WIPO (PCT)
Prior art keywords
ice cream
mix
gum
frozen
stabilizing
Prior art date
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PCT/US2000/001835
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English (en)
Inventor
Daryl J. Orris
Rulon Chappell
Original Assignee
The Ice Cream Bar, Inc.
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 The Ice Cream Bar, Inc. filed Critical The Ice Cream Bar, Inc.
Priority to JP2000594334A priority Critical patent/JP2002534969A/ja
Priority to EP00904553A priority patent/EP1146793A1/fr
Priority to AU26292/00A priority patent/AU2629200A/en
Publication of WO2000042862A1 publication Critical patent/WO2000042862A1/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
    • 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
    • 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
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

Definitions

  • the invention relates to ice cream type products, to the manufacture of an alcoholic ice cream type product, and to the stabilization of an ice cream mix in frozen or semi-soft form in the presence of alcohol or flavored alcohol.
  • Cotton's ice cream drinks like all other ice cream and alcohol beverages heretofore conceived, have not been able to be stored in frozen form without undergoing separation between components. For example, when an alcohol or a flavored alcohol composition is frozen in ice cream, the alcohol molecules interact in the mixture with ice crystal and/or the milk protein in ice cream and in a matter of minutes, an undesirable separation of the drink components begins to occur. Furthermore, when such an "ice cream drink” is thawed and refrozen, undesirable texture changes occur, such as the creation of larger ice crystals and caverns or porous areas. Cotton's formulas are mixed for immediate or nearly immediate consumption.
  • Cotton's formulas do not contemplate or enable a product capable of long term storage of a frozen or near- frozen alcohol/ice cream composition. Cotton's formulas do not even mention freezing a mixture of alcohol with ice cream. Cotton also does not consider commercial production of large volumes of single flavors which must be stored for extended time periods.
  • Patent 5,019,414 is where Naldes discloses a pipeable or spreadable gel which comprises a gelled or non-beverage form of an alcohol containing product.
  • Naldes' product is a non-liquid, clear, pipeable gel. Theoretically, this pipeable gel can be added to frozen desserts, such as ice cream, sherbets and the like, after the freezing process, without melting them.
  • the alcohol containing gel is rippled, folded, piped or ribboned in a nonhomogeneous manner into a frozen product or added as a topping.
  • This method of application of the ribbon of the gel tends to inhibit the antifreeze action (or melting activity) of the alcohol component, so long as the gel has been incorporated into the dessert after the dessert has been frozen and the gel is maintained as a distinct phase, rather then a component of a homogeneous mixture.
  • the alcoholic gel must retain its phase identity distinct from the body of the ice cream.
  • this gel is incorporated into the ice cream after the ice cream has been made and frozen. If added to ice cream, Valdes' pipeable gel and the alcohol contained therein could be removed mechanically from the ice cream by a person with a tool such as a spoon. The gel is in a distinct phase with, but separate from, the ice cream composition.
  • the gel mixture does not create a homogeneous chemical composition or system containing alcohol indistinguishable and mechanically inseparable from the body of the food (the ice cream). This prevents the Valdes gel from being used to create frozen type "ice cream drinks," containing alcohol, as made in America's bars and restaurants. The public's preferred taste profiles for ice cream alcohol drinks cannot therefore be addressed via the Naldes gel. Thus, for example, the invention cannot be used to produce a traditional grasshopper.
  • the present invention relates to a useful, novel and unexpected advancement in the art of making alcoholic ice cream, distilled spirit-ice cream and/or alcoholic frozen ice cream type drinks. This is accomplished by providing a novel stabilizing component and/or combination of stabilizing compounds in an ice cream mix and by the new and different process of making the ice cream type product (i.e. adding chilled ethyl alcohol components).
  • the stabilizing element does not contain the alcohol, and the final composition and product can be a homogeneous composition in which the ice cream component, the alcohol component, and the stabilizer component cannot be individually removed by mechanical separation techniques such as filtration, scooping, or cutting.
  • the invention allows for the addition of alcohol flavoring systems, in liquid form, prior to any freezing.
  • the alcohol component is not added as a distinct phase stable component (not in a gelled form, such as a topping or ribbon), and is not added after the ice cream has been completely frozen.
  • These liquid alcohols become a part of a homogeneous mixture, suspension, dispersion or even solution with the other components of the product.
  • the invention includes the compositions of ice cream type products and methods of manufacturing ice cream type products comprising dairy product solids and alcohol or flavored alcohol components.
  • the typical dairy product solids may include milk solids, cream solids, whey, cream by-products and milk by-products.
  • the practice of the composition is best performed with a high solids content ice cream mix as the base. It is believed that the high dairy product solids content of the mix allows for the additional liquids from the alcohol flavoring systems to be accommodated in the product, and most importantly, stabilize the mix against separation and property changes.
  • the dairy product solids tend to withdraw available liquids in the mix (i.e. water) and to allow for the additional liquids of the flavoring systems to be partially absorbed or otherwise stabilized into the dairy product solids.
  • the combined effect of high solids ice cream, the dairy product solids and stabilizer allows the creation of a homogeneous frozen ice cream or ice cream type product containing alcohol and/or a homogeneous frozen ice cream or ice cream type product containing alcohol with an approximately soft-serve consistency, either of which can be stabilized and stored frozen on a long term basis.
  • Long term would be at least three months, preferably at least six months and more preferably one to two years without obvious undesirable changes in the product such as shrinkage, component separation, texture changes or taste changes.
  • a preferred aspect of the invention is blending the flavored alcohol, in quantity, while chilled to partially frozen (for example, about 0 to 30 degrees Fahrenheit or 5 to 30 degrees F, or about 15 - 30 degrees F).
  • chilled to partially frozen mixes are stable against separation, where other attempts to provide mixes have to be used immediately because of instability .
  • This concept is one of many in the practice of the present invention which does not appear in the teachings of the prior art with respect to the manufacture of ice cream type products with an alcohol component.
  • the use of the greatly reduced temperatures in the combination of alcohol component elements in the manufacture of prior art types of products is not only absent from the teachings of the art, but it alsot tends to go against the teaching of the use of higher temperature control in the provision of stabilization ingredients which are present.
  • the chilled products of the invention are stabilized against separation and other adverse effects of the combination of the ice cream solids and the alcohol.
  • the larger amounts of solids used in the present invention tend to absorb or otherwise stabilize the extra liquid of the distilled spirits (the alcoholic beverage), making it possible to use real liquor and liqueurs for the flavoring system.
  • a stabilizing ice cream mix blend comprised of dairy product solids, non- thermoreversible gums such as mannan gums, e.g., locust bean gum, digestible thickening gums (such as a cellulosic gum and lower molecular weight and digestible or inert natural or synthetic resins, extenders and gums) and thermoreversible gums such as carrageenan (e.g., kappa, iota, and lambda carrageenan) whereby when said stabilizing ice cream mix blend is combined with a basic ice cream mix and subsequently with ethyl alcohol and then frozen, the ethyl alcohol molecule is stabilized in an ice cream like product so that after said freezing, the ethyl alcohol does not change the form, texture or homogeneity of the ice cream like product in an adverse manner.
  • non- thermoreversible gums such as mannan gums, e.g., locust bean gum, digestible thickening gum
  • Carrageenan is a natural hydrocolloid, a polysaccharide hydrocolloid, which is derived from seaweed. It comprises a carbohydrate polymer of repeating sugar units, which is linear, without significant numbers of branches or substitutions. Most, if not all, of the galactose units on a Carrageenan molecule possess a sulfate ester group. The exact position of the sulfate groups, the cations on the sulfate groups, and the possible presence of an anhydrous bridge on the molecule differentiates the various types of Carrageenan. There are basically three distinct types of Carrageenan which each behave differently and have distinct properties and differences.
  • Iota Carrageenan tends to react strongly to calcium cations and forms a more tender, flexible gel than kappa Carrageenan that is not as susceptible to syneresis.
  • K-Carrageenan when dissolved in water by heating, followed by cooling, can form thermoreversible gels, optionally in the presence of additionally added cations.
  • a film-forming gel mass is prepared by combining K- carrageenan, water (preferably deionized water), an optional gelling salt(s), and plasticizer.
  • Gelling salts can be salts of divalent cations such as calcium, magnesium, and barium or salts of monovalent cations such as potassium and sodium.
  • a gelling salt is additionally used (in addition to the salts which may be naturally present in the commercial K-carrageenan)
  • Carbohydrates especially liquid carbohydrates or cellulosic gums, whether natural or synthetic, such as glycerin, alkylene glycols (e.g., polyethylene glycol, propylene glycol, and their mixtures or functionalized derivatives, the number present after the Tradename usually relating approximately to the molecular weight or the number of repeating units of the glycol), sorbitol (and sorbitol solution), maltitol, lactitol, xylitol, corn syrup solids, and other polyols or combinations of the above can be used as plasticizers or another desired additive.
  • cellulose resins which are digestible may be used.
  • Cellulosic resins include materials comprising high fiber or micro fiber content which bonds into a film or gel structure by chemical and/or physical reaction between chemical groups on the molecules (including polymeric molecules) in the cellulosic material. By digestible it does not mean that nutritional value is obtained from the resin, but that it can pass through the digestive track of a person without adverse effects and possibly contribute fiber to the diet.
  • a plasticizer for the gums and resins a mixture of maltitol syrup and sorbitol solution may be used.
  • Gums (hydrocolloids) that form thermoreversible gels or contribute to the formation of thermoreversible gels include, for example, K-carrageenan, iota-carrageenan, xanthan gum, gellan gum, and mannan gums (such as locust bean gum, konjac gum, tara gum, guar and cassia gum).
  • thermoreversible gels are important because some of these gums, such as the mannan gums and xanthan gum, do not form thermoreversible gels by themselves, but they form thermoreversible gels with carrageenan through a synergistic effect.
  • Gums (hydrocolloids) that do not form thermoreversible gels include dextrins (including maltodextrin), proteins, gum arabic and polyvinylpyrrolidone (e.g., PovidoneTM).
  • the latter gums may simply be film formers (such as gum arabic and PovidoneTM) or both film formers and formers of non-thermoreversible (heat stable) gels (such as various plant proteins, for example, soy protein).
  • film formers such as gum arabic and PovidoneTM
  • non-thermoreversible gels such as various plant proteins, for example, soy protein.
  • the term 'thermoreversible gum' therefore refers to a gum the gel of which is thermoreversible or contributes to the formation of thermoreversible gels with K-carrageenan.
  • mannan gums e.g., locust bean gum, konjac gum, guar, and tara gum
  • K-carrageenan e.g., konjac gum, guar, and tara gum
  • part of K-carrageenan may be substituted by iota-carrageenan (preferably up to a maximum of 50% or 25% by weight of the K-carrageenan) which forms "softer" and more elastic gels.
  • Mechanical properties of carrageenan films can also be improved through a synergistic effect with added mixtures of xanthan gum (a microbial gum) and mannan gums such as locust bean gum or gellan gum or other materials which contribute to the formation of thermoreversible gels.
  • hydrolyzed starches such as maltodextrin (a hydrolyzed starch and an inexpensive biopolymer) are added to 1) increase solids concentration in the gel mass, and 2) prevent "hazing" of dried carrageenan capsules induced by the gelling salt and, if added, the mannan gums.
  • maltodextrin from corn starch is optionally used due to wide availability and low cost.
  • dextrins from other starchy feedstocks e.g., wheat, rice, barley, tapioca, potato, and cassava
  • starchy feedstocks e.g., wheat, rice, barley, tapioca, potato, and cassava
  • a native or modified water-soluble or water-dispersible protein (or mixtures of proteins) derived from plant sources including, but not limited to, cereals (e.g., wheat, corn, sorghum, rice, and oat), oilseeds (soybeans, peanuts, and cottonseed), tubers (e.g., potato), and legumes (e.g., pea and lentil) is incorporated in the gel mass to increase wet tackiness, thus improving binding properties of the mass.
  • cereals e.g., wheat, corn, sorghum, rice, and oat
  • oilseeds soybeans, peanuts, and cottonseed
  • tubers e.g., potato
  • legumes e.g., pea and lentil
  • animal proteins e.g., whey protein, keratin, casein, egg albumen, and fish myofibrillar protein
  • a step which may be preliminary to creating a frozen product of this invention is the making of a stabilizer blend and a basic ice cream mix which are subsequently blended together to form a basic stabilized or stabilizing ice cream mix.
  • Said basic stabilizing ice cream mix is in turn further processed by the admixture of a particular type of ingredient comprising ethyl alcohol or a flavored ethyl alcohol.
  • the first step in this process is therefore the creation of a stabilizing ice cream mix. It is emphasized that this particular stabilizing mix is a departure from the customary or known making of ice cream mix because the stabilizing mix is specifically designed to absorb or accommodate (1) liquid from the ice cream mix and (2) the admixture of liquors and/or liqueurs therein without adverse effect from long term storage. This may be enhanced by a combination of or selection from amongst:
  • Hydration helps facilitate the future admixture of liquors and/or liqueurs.
  • a stabilizing mix which is designed to accommodate extra liquid from the liquors and/or liqueurs. This effect is accomplished by the creation of a unique stabilizer blend which constitutes a range of about 0.05% to about 1.5% of the entire basic stabilizing ice cream mix. While other ice creams may utilize all or most of the components in the stabilizer, for the first time a high percentage of milk and whey solids is being used with the non-thermoreversible gum, such as locust bean gum), digestible gum (e.g., cellulose gum) and thermoreversible gum (such as carrageenan).
  • non-thermoreversible gum such as locust bean gum
  • digestible gum e.g., cellulose gum
  • thermoreversible gum such as carrageenan
  • the stabilizer blend consists of: a) dairy product solids (milk and whey solids) 4-30%, or 5-20%, e.g., 10% b) stabilizer gum (e.g., locust bean gum) 20-60%, e.g., 40% c) digestible gum (e.g., cellulose gum) 20-60%, e.g., 40% d) thickening gum (e.g., carrageenan) 4-30%, or 5-20%, e.g.,_l_Q%
  • carrageenan does not function as a normal gum or even just a thickening gum.
  • Carrageenan and its herein stated equivalents may interact with the casein to prevent the separation of proteins which have been denatured by the alcohol. This explanation is gratuitously offered while not being bound by this theory.
  • the stabilizer blend is a new and novel composition for ice cream-type products or mixes. It is at least in part the heretofore unknown additional ingredients and proportions of ingredients in the formula for the ice cream-type product or mix that reduces the formation of or prevents the problems previously identified, such as large ice crystal formation, usually formed in the freezer.
  • the stabilizer blend prevents the ice cream from being separated into or reduced to a liquid state when alcohol and/or alcohol flavoring systems are present. 3.
  • a basic stabilizing ice cream mix designed with a lowered sugar content to accommodate the future extra sugar from the liquors and/or liqueurs.
  • a process for practice of the present invention may include the following steps, the process beginning with the creation of a stabilizing blend and ends with storage of a stable, homogenous, ice cream type product with ethyl alcohol in it and may be practiced by: 1. Creation of Stabilizer Blend
  • a stabilizer blend comprising: a) dairy product solids (milk and whey solids) 10% e.g., 4-30% or 5- 20%
  • a non-thermoreversible gum such as locust bean gum 40% e.g., 20-60% c) cellulose gum or its equivalent 40% e.g., 20-60% d) thermoreversible gum such as carrageenan 10% e.g., 4-30% or 5- 20% 2.
  • Percentage of total mix i. milk (>2%, >2.5%, or >3%, e.g., 3.2% fat content preferred)
  • Flavoring e.g., Vanilla extract (if desired) 0.15%, 0 or 0.05 to 5%
  • Stabilizer blend content indicated above 0.30%, e.g., 0.05 to 3%
  • the ingredients may be mixed so that a normal commercial quantity for a batch efficient for the plant size is created by using the proportions indicated above. (The future admixture of liquors and/or liqueurs will increase the final volume. Final volume will also be increased approximately 50% to 100% through the introduction of air in the freezing process.)
  • the entire quantity of ingredients, having been thoroughly mixed is preferably then pasteurized.
  • the mixture is pasteurized at above 160°F, e.g., at about 175°F for 20-30 seconds, e.g., 25 seconds. (Any legal pasteurization process could be utilized. This happens to be the preferred process).
  • Liquors and liqueurs are not pasteurized because the presence of ethyl alcohol places them in a relatively sterile state and the added heat would evaporate part of the alcohol.
  • homogenization of the mixture is preferred and accomplished by any normal homogenization process, such as: the mix is placed under a first stage of pressure of over
  • the pasteurization and homogenization can be accomplished using either a batch or continuous process.
  • the continuous process is preferred.
  • the pasteurization can occur before or after the homogenization. High temperature, fast pasteurization usually requires at least 175°F for at least 25 seconds, while vat pasteurization usually requires at least 155°F for thirty minutes.
  • liquors and liqueurs are not homogenized, because the presence of ethyl alcohol places them in a sterile state and the heat would cause some of the alcohol to evaporate. Also, the ethyl alcohol flavoring systems are homogeneous already.
  • the mixture After homogenization, the mixture is cooled and stored until it is added to the mix tank. Cooling should be to less than about 40°F. Storage time should be from a minimum of one to a few days. This storage will allow the composition to accommodate and allow hydration of the milk proteins. This hydration will help accommodate the future introduction of the flavoring systems (liquors and/or liqueurs).
  • a cooled basic stabilizing ice cream mix which in its preferred embodiment, has 14.40% fat w/w (e.g., between 10 and 20% fat w/w), 40.5% total solids w/w (e.g., 30-50% total solids w/w) and a specific gravity between about 1.1 and 1.2 such as 1.147 (calculated).
  • the mix is pumped into a mix tank where the proper amount of preferably chilled (0-30°F - e.g., 20°F) liquors and/or liqueurs and other flavoring ingredients are added and blended into the mix.
  • the addition of chilled (but not completely frozen) liquids is preferred to reduce stress on the product and to assist in the formation of ice crystals. Desired coloring and/or other liquid ingredients may also added at this stage.
  • the resultant mix is frozen.
  • the mix is then pumped into the ice cream freezer (either a batch or continuous process). Air is incorporated into the admixture so that the product is 150% of the initial volume and such that a 100 ml container's portion target weight is approximately 72 grams. (If desired, it would be possible to incorporate enough air to make the product 300% of its initial volume.)
  • the preferred method for the desired taste and texture is to use an open dasher which causes a whipping effect.
  • the product leaving the freezer barrel is typically between 10°F and 30°F.
  • the preferred temperature is approximately 20°F. and has the consistency of soft-serve compositions.
  • the filled container is then transported to a hardening room or freezing tunnel where more ice is formed in the product.
  • the hardening room temperature should be between about -20 degrees to -40 degrees F.
  • the stabilization process for combing ethyl alcohol and ice cream provides the only known process to combine ethyl alcohol and/or ethyl alcohol laden flavoring systems with ice cream for long term storage without separation or degradation. Furthermore, the system is highly reliable, simple, straightforward and yet is an economical system that can be used by any commercial ice cream maker.
  • Liquor and/or Liqueur flavoring systems are infinite in number and depend upon which flavorings are found desirable to taste.
  • Some of the preferred liquor and/or liqueur flavoring systems are: a) equal parts green creme de menthe and white creme de cacao, producing a frozen ice cream beverage known as a grasshopper, creating a frozen ethyl alcohol ice cream product containing more than Vi of 1% alcohol by volume. b) equal parts brandy and dark creme de cacao, producing a frozen ice cream beverage known as a brandy Alexander, creating a frozen ethyl alcohol ice cream product containing more than l A of 1% alcohol by volume.
  • c) equal parts creme de noyaux and white creme de cacao, producing a frozen ice cream beverage known as a pink squirrel, creating a frozen ethyl alcohol ice cream product containing more than X A of 1% alcohol by volume.
  • d) equal parts of Neapolitan and white creme de cacao, producing a frozen ice cream beverage known as a golden caddy, creating a frozen ethyl alcohol ice cream product containing more than l A of 1 % alcohol by volume.
  • any edible flavoring system that pleases or displeases the palate can be combined with alcohol of any derivation to form unique flavoring systems which, when combined with ice cream mix in this process, will create a new product, with alcohol, that can be stored long term.
  • the target fat ranges of the final product can be obtained through utilization of a variety of milk fat containing products. Whey and other diary product sources of solids could be substituted for milk solids. Further, this process could be used to produce other frozen or semi-soft dairy and non-dairy dessert products.

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  • Chemical & Material Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
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  • Jellies, Jams, And Syrups (AREA)

Abstract

Selon cette invention, un processus de stabilisation permet d'obtenir un produit de type crème glacée contenant plus de 0,5 % d'alcool en volume, un mélange de stabilisation étant ajouté au produit, ce qui permet de mélanger avant congélation de l'alcool et/ou des systèmes aromatiques basées sur l'alcool avec un mélange de crème glacée afin de préparer un produit de type crème glacée à base d'alcool dans lequel l'alcool et/ou le système à base l'alcool devient partie intégrante d'un tout, et qui ne sépare ni ne désintègre ni ne fait pas fondre le produit. En outre, on peut maintenir le produit de type crème glacée à l'état solide après la fonte, la dénaturation ou la désintégration, et ce pendant une année ou plus. Même si ce produit est recongelé après un dégel partielle, cela a peu d'effets négatifs sur les caractéristiques préférées de goût ou de texture.
PCT/US2000/001835 1999-01-25 2000-01-24 Processus de stabilisation destine a combiner l'alcool et la creme glacee WO2000042862A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2000594334A JP2002534969A (ja) 1999-01-25 2000-01-24 エチルアルコールおよびアイスクリームの混合における安定化過程
EP00904553A EP1146793A1 (fr) 1999-01-25 2000-01-24 Processus de stabilisation destine a combiner l'alcool et la creme glacee
AU26292/00A AU2629200A (en) 1999-01-25 2000-01-24 Stabilization process for combining ethyl alcohol and ice cream

Applications Claiming Priority (2)

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US23728299A 1999-01-25 1999-01-25
US09/237,282 1999-01-25

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WO2000042862A1 true WO2000042862A1 (fr) 2000-07-27

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WO (1) WO2000042862A1 (fr)

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AU2003248286B2 (en) * 2002-09-13 2009-04-02 Hawkins Watts Technology Limited Stabilised composition
US20100203214A1 (en) * 2004-02-26 2010-08-12 Ladd David D Frozen dessert product
US9392808B2 (en) 2012-06-15 2016-07-19 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
WO2020170259A1 (fr) * 2019-02-24 2020-08-27 Creamcol Ltd Production améliorée de produits alimentaires contenant de l'alcool
US10813370B2 (en) 2016-10-26 2020-10-27 Buzz Pop Cocktails Corporation System and method for producing stable frozen cocktails and sorbets with high alcohol content
CN112690361A (zh) * 2020-12-11 2021-04-23 内蒙古蒙牛乳业（集团）股份有限公司 一种含有白酒的冰淇淋及其制备方法

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KR101581163B1 (ko) * 2015-07-28 2015-12-30 주식회사 바이오켐코리아 폐아이스크림을 이용한 액상 세정제 제조방법 및 이에 의해 제조된 액상 세정제

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2003248286B2 (en) * 2002-09-13 2009-04-02 Hawkins Watts Technology Limited Stabilised composition
US20100203214A1 (en) * 2004-02-26 2010-08-12 Ladd David D Frozen dessert product
US10716318B2 (en) 2010-08-10 2020-07-21 Gelato Fresco, Inc. Alcohol containing frozen dessert product
US9392808B2 (en) 2012-06-15 2016-07-19 Gelato Fresco, Inc. Process and composition for making an alcohol-containing frozen comestible
US10631553B2 (en) 2012-06-15 2020-04-28 Gelato Fresco, Inc. Process and composition for making an alcohol-containing frozen comestible
US10631554B2 (en) 2012-06-15 2020-04-28 Gelato Fresco, Inc. Process for making an alcohol-containing frozen comestible and product thereof
US10813370B2 (en) 2016-10-26 2020-10-27 Buzz Pop Cocktails Corporation System and method for producing stable frozen cocktails and sorbets with high alcohol content
WO2020170259A1 (fr) * 2019-02-24 2020-08-27 Creamcol Ltd Production améliorée de produits alimentaires contenant de l'alcool
CN113438902A (zh) * 2019-02-24 2021-09-24 克里姆科尔有限公司 稳定化的半固体食品
EP3927173A4 (fr) * 2019-02-24 2022-12-07 Creamcol Ltd Production améliorée de produits alimentaires contenant de l'alcool
EP3927181A4 (fr) * 2019-02-24 2022-12-21 Creamcol Ltd Produits alimentaires semi-solides stabilisés
CN112690361A (zh) * 2020-12-11 2021-04-23 内蒙古蒙牛乳业（集团）股份有限公司 一种含有白酒的冰淇淋及其制备方法

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EP1146793A1 (fr) 2001-10-24
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