WO2011069886A1 - A spoonable sparkling jellified food product - Google Patents

A spoonable sparkling jellified food product Download PDF

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Publication number
WO2011069886A1
WO2011069886A1 PCT/EP2010/068742 EP2010068742W WO2011069886A1 WO 2011069886 A1 WO2011069886 A1 WO 2011069886A1 EP 2010068742 W EP2010068742 W EP 2010068742W WO 2011069886 A1 WO2011069886 A1 WO 2011069886A1
Authority
WO
WIPO (PCT)
Prior art keywords
food product
acid
gas
product according
gel
Prior art date
Application number
PCT/EP2010/068742
Other languages
English (en)
French (fr)
Inventor
Jean-François Chevalier
Rafael Marcilla
Hermann Knauf
Original Assignee
Nestec S.A.
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 Nestec S.A. filed Critical Nestec S.A.
Priority to AU2010330073A priority Critical patent/AU2010330073B2/en
Priority to CN2010800554163A priority patent/CN102647917A/zh
Priority to IN4452DEN2012 priority patent/IN2012DN04452A/en
Priority to ES10784811.1T priority patent/ES2472942T3/es
Priority to BR112012013832A priority patent/BR112012013832A2/pt
Priority to MX2012006052A priority patent/MX2012006052A/es
Priority to EP10784811.1A priority patent/EP2509442B1/en
Publication of WO2011069886A1 publication Critical patent/WO2011069886A1/en

Links

Classifications

    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Definitions

  • the present invention concerns a spoonable gas containing products having a gel texture.
  • it relates to food products comprising a gas and having a gel texture which exhibit a pleasant sparkling effect in the mouth when consumed as a gel food product.
  • the present invention also concerns a process for the preparation of a spoonable gas containing food product having a gel texture.
  • Drinkable gas containing beverages are well known to everybody.
  • Examples of drinkable gas containing beverages are carbonated soft drinks such as lemonades.
  • carbonated milk products are available on the market.
  • carbonated drinks on the basis of fruit juices and vegetable extracts are also well accepted by the consumers.
  • the invention relates to a spoonable gas containing food product having a gel texture comprising a pectin, an acid, a liquid and a gas wherein the pH of the composition is in a range of 2.5 to 5.0 and the structure of the gel is such that the gas bubbles are trapped in the gel matrix.
  • a second aspect of the present invention concerns a process for the preparation of a spoonable gas containing food product having a gel texture wherein the gas bubbles are trapped in the gel matrix, comprising the steps of: mixing pectin, an acid, a liquid and optionally at least one of sweeteners and flavoring agents; pasteurizing the mixture; injecting the gas to form a gas containing product; holding the gas containing product for a period between 0.25 to 5, preferably 0.5 to 2.5 minutes; storing the product under isobaric conditions and fi ll ing the product in containers under non-isobaric conditions while simultaneously adding 0,01 to 1 wt.-% of an acid.
  • Figure 1 is a process diagram illustrating a way how to produce the spoonable gas containing food product of the present invention. Detailed description of the invention
  • the spoonable gas containing food product of the present invention has a gel texture in which the gas bubbles are trapped in the gel matrix. In this condition, the gas bubbles are uniformly distributed (dissolved) in the gel matrix providing a proper absorption of the gas in the food product. The gas bubbles are solved in the matrix and thus present in a gel condition.
  • spokeable product it is meant a product that has a viscosity higher than 2000 centipoises, preferably a viscosity comprised between 20 000 and 300 000 centipoises measured in a Brookfield viscosimeter with module 93-C at a speed of 5RPM at 8°C.
  • Such gel properties guarantee that the product can be spooned, i.e. that portions of product can be cut and separated from the rest of the product, and that the spooned portion will not flow from the spoon during consumption.
  • the pH of the food product is clearly in the acid range. It has been found that the pectin in the product sensitively reacts to the pH . A decrease of pH increases the consistency of the gel, hence the stability of the gas bubbles trapped into the gel matrix, which allows to achieve a high overrun, in other words a high content of gas into the gel matrix. In other words, the lower the pH is, the higher is the degree of jellification, and the higher the sparkling effect in the consumer's mouth.
  • the pH of the composition is in a range of 2.5 to 5.0.
  • the pH is in a range of 3 to 4.5, with a range of 3.5 to 4.0 being more preferred.
  • the product according to the invention is such that when exposed at atmospheric pressure, the gas contained thereinto is not expelled out of the gel matrix, and the size of the gas bubbles is such that they are not visible for the human eye, i.e. the product looks still.
  • the consumer can realize that this gel product has a strong sparkling mouthfeel, due to the high amount of gas that is trapped into the gel matrix.
  • the spoonable gas-containing food product of the present invention comprises a pectin as a gelling agent to provide the gel characteristic of the product.
  • the pectin that is suitable for the food product of the present invention is a high methylated pectin (HM pectin) or a low methylated pectin (LM pectin).
  • the amount of the pectin contained in the food product of the present invention is preferably from 0.1 to 5.0 wt.-%, more preferably 0.5 to 2.5 wt.-%, with a range of 1 .0 to 2.0 wt.-% being most preferred.
  • the food product of the present invention also comprises an acid to adjust the pH in the required range.
  • the presence of an acid in the food product of the present invention causes pH reduction which allows a better solution of the gas in the product.
  • an acid pH contributes to a refreshing sensation and also works as a product preservative.
  • the amount of the acid in the product is preferably 0.01 to 1 .0 wt.-%, more preferred 0.1 to 0.5 wt.-%, most preferred 0.2 to 0.4 wt.-%.
  • the liquid providing the matrix - in combination with the pectin - for the gas of the spoonable gas containing food product is preferably contained in an amount of 70.0 to 95.0 wt.-%, more preferred 80 to 90 wt.-%, with 85 to 88 wt.-% being most preferred.
  • a gas is added to the spoonable food product of the present invention to provide the sparkling effect.
  • the concentration of gas in the product is preferably 1 .0 to 10 g/l, more preferred 2.0 to 5.0 g/l and most preferred 2.0 to 4.0 g/l.
  • the acid contained in the food product of the present invention may be any food-grade organic or inorganic acid.
  • the organic acid is preferably selected from citric acid, acetic acid, lactic acid and mixtures thereof, with citric acid being more preferred.
  • the inorganic acids may be any inorganic acid which is of food-grade quality.
  • examples of inorganic acids are phosphoric acid, fumaric acid, carbonic acid and mixtures thereof, wherein phosphoric is the more preferred.
  • the majority of the spoonable gas containing food product of the present invention consists of a liquid base which can be any liquid suitable for forming a gel food product.
  • the liquid base is selected from water, fruit juice, fruit pulp, coffee, tea, milk and derivates, soy based drinks, natural extracts, chocolate based drinks or smoothies, with water and fruit juice being more preferred.
  • the food product of the present invention is gasified to impart the sparkling effect to the product.
  • Any gas that is appropriate for food purposes may be contained in the product of the invention. Suitable gases are, for example, CO2, N2, O2, atmospheric air (preferably filtered), or a combination thereof.
  • the spoonable gas containing food product of the present invention may also comprise up to 20 wt.-%, preferably 3.0 to 15.0, more preferred 10 to 13 wt.-% of a natural sugar. It can also contain, alternatively or in additional to natural sugar, at least one high intensity sweetener, either natural or artificial.
  • natural sugars are saccharose, all type of syrup glucose or syrup fructose.
  • artificial sweeteners are mentioned natural extracts of stevia, or rebaudioside A, aspartame, acesulfame, sucralose, saccharin, neotame.
  • the quantities of high intensity artificial or natural sweeteners are much less than for natural sugars mentioned before. The reason is these sweeteners have a high sweetening power (between 50 and 2000 times that of sucrose (cane sugar)) and therefore a smaller quantity is necessary to achieve a similar sweetening effect.
  • the food product of the present invention may also comprise up to
  • the flavoring agent is one or a combination of food-grade flavoring agents used in soft-drinks applications which is selected from lemon flavor, orange flavor, raspberry flavor, cola flavor, banana flavor, coffee flavor or blackcurrant flavor.
  • the spoonable gas containing food product of the present invention may be an alcohol-free food product or a food product which contains alcohol.
  • An alcoholic food product may further contain up to 10 wt.-%, preferably 4.5 to 8 wt.-% of ethanol.
  • the food product may further comprise additives such as vitamins, minerals and probiotics.
  • the spoonable gas containing food product of the present invention can be a dessert, snack, carbonated product, preferably a carbonated product.
  • examples are carbonated products on the basis of water, flavored or not flavored, fruit juice, vegetables and an alcoholic fruit juice.
  • the spoonable gas containing food product having a gel texture of the invention can be produced by a process using the injection of a liquid gas such as liquid C0 2 .
  • the process comprises the steps of mixing, heat treatment, gas injection, holding time, isobaric storage and non-isobaric filling.
  • one way of manufacturing the food prod ucts of the present invention is a process, as shown in Figure 1 that comprises the following steps:
  • ingredients such as pectin, an acid, a liquid and optionally at least one of the sweeteners and flavoring agents are mixed with standard agitation in a conventional mixing machine.
  • the temperature is set at 85 to 140°C, preferably about 90°C during a period of 15 sec. to 10 min , preferably 6 to 8 minutes followed by a temperature decrease of 8°C.
  • a gas for example C0 2
  • C0 2 is injected in a rotor-stator device at a continuous temperature of 2 to 30 °C, preferably 6 to 10°C.
  • the amount of injected C0 2 is regulated according to the flow of the pasteurized pre-mixed product.
  • a control pressure valve is provided that ensures the holding time and a proper absorption of the gas by the product at the outlet of the rotor-stator system.
  • the working pressure in the control pressure valve is 50 to 400, preferably 80 to 200 kPa.
  • This step is provided to ensure a proper absorption of the gas in the liquid.
  • the holding time is set in a range of between 0.25 to 5, preferably 0.5 to 2.5, most preferably 0.5 to 1.5 minutes.
  • the stabilized product is stored in an isobaric tank previous to the filling step, having a head space pressure of 50kPa to 400 kPa.
  • the temperature remains constant.
  • Non-isobaric filling The filling is carried out by a non-isobaric filling system which can be carried out under aseptic conditions. Supplementary acid is added to achieve a total quantity of 0.01 to 1 wt.-%, preferably 0.1 to 0.5 wt.-%, more preferred 0.2 to 0.4 wt.-% in the product and also to reach the desired level the level of jellification. It should be noted that if in the storing tank the pressure is 1 bar internally, the total pressure would be the atmospheric pressure (outside of the storing tank) plus 1 bar in the internal tank. In other words, the manometric pressure measured inside the storing tank is a relative pressure.
  • the total acid in the recipe is about 0,01 to 1 wt.-%. A part of it is added during mixing and the rest is added during filling with the aim to finish the jellification of the product in this step and to trap the gas in the matrix. In other words, a total amount of acid between 0,01 to 1 % is required to achieve the jellification.
  • the amount added at the final step only complements the total; therefore this amount depends on the amount added in the first stage.
  • the product is stored at a temperature of between 2 to 12°C for at least 45 days without losing gas under maintaining the gel texture.
  • an acid selected from organic and inorganic acids for example those as mentioned above, a liquid selected from water, fruit juice, fruit pulp, coffee, tea, milk, soy based drinks, natural extracts, chocolate based drinks or smoothies and a gas selected from C0 2 , N 2 , 0 2 and mixtures thereof are used.
  • a C0 2 stream is preferably used to produce a carbonated spoonable gel food product of the invention that exhibits an excellent sparkling effect.
  • the product of the present invention is filled up in suitable containers such as cans and cups made of aluminum, glass or plastic. After filling, the containers are air- tightly sealed according to standard procedures.
  • the process described provides a stable gas containing food product having a gel structure.
  • the stable gel structure is achieved by the high dissolution of the gas in the gel matrix as the gas bubbles are trapped in the matrix.
  • the product remains stable in the container for at least 45 days in cooled environments of 2 to 12°C.
  • Example 1 The following ingredients are mixed in the described proportions:
  • the ingredients are mixed with standard agitation at a temperature of about 30°C.
  • the pH of the product (m ixtu re) is comprised between 2.5 and 5.0, preferably from 3.5 to 4.5.
  • C0 2 is injected in a rotor-stator device at a conti nuous temperature of 8°C.
  • the amount of injected C0 2 is regulated according to the flow of the pre- mixed product.
  • the working pressure in the control pressure valve is 100kPa.
  • the final concentration of C0 2 gas in the product is 1 .5 to 5 g/L (Measured with Steinfurth equipment).
  • a holding time stabilization time
  • the product is stored in an isobaric tank having a head space pressure of 100kPa. Thereafter the product is filled in plastic bottles using a non-isobaric filler system. Further, 0.17% wt. of citric acid is added. The bottled products are stored at 5°C.
  • the product has been tested and found to be a raspberry-taste refreshing dessert that exhibits a pleasant sparkling mouth-feel when consumed.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
PCT/EP2010/068742 2009-12-09 2010-12-02 A spoonable sparkling jellified food product WO2011069886A1 (en)

Priority Applications (7)

Application Number Priority Date Filing Date Title
AU2010330073A AU2010330073B2 (en) 2009-12-09 2010-12-02 A spoonable sparkling jellified food product
CN2010800554163A CN102647917A (zh) 2009-12-09 2010-12-02 一种可用勺舀的发泡的成凝胶状的食物产品
IN4452DEN2012 IN2012DN04452A (pt) 2009-12-09 2010-12-02
ES10784811.1T ES2472942T3 (es) 2009-12-09 2010-12-02 Producto alimenticio gelificado y espumoso, susceptible de poderse recoger con cuchara
BR112012013832A BR112012013832A2 (pt) 2009-12-09 2010-12-02 produto alimentício gelificado espumante que pode ser tomado com colher (spoonable)
MX2012006052A MX2012006052A (es) 2009-12-09 2010-12-02 Producto alimenticio gelatinoso burbujeante que puede consumirse con cuchara.
EP10784811.1A EP2509442B1 (en) 2009-12-09 2010-12-02 A spoonable sparkling jellified food product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP09178472.8 2009-12-09
EP09178472A EP2335498A1 (en) 2009-12-09 2009-12-09 A spoonable sparkling jellified food product

Publications (1)

Publication Number Publication Date
WO2011069886A1 true WO2011069886A1 (en) 2011-06-16

Family

ID=42026149

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2010/068742 WO2011069886A1 (en) 2009-12-09 2010-12-02 A spoonable sparkling jellified food product

Country Status (11)

Country Link
EP (2) EP2335498A1 (pt)
CN (1) CN102647917A (pt)
AU (1) AU2010330073B2 (pt)
BR (1) BR112012013832A2 (pt)
CL (1) CL2012001437A1 (pt)
ES (1) ES2472942T3 (pt)
IN (1) IN2012DN04452A (pt)
MX (1) MX2012006052A (pt)
MY (1) MY160419A (pt)
PT (1) PT2509442E (pt)
WO (1) WO2011069886A1 (pt)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019166581A1 (en) * 2018-03-01 2019-09-06 British American Tobacco (Investments) Limited A gel composition and tobacco industry products including the same

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105982038A (zh) * 2015-02-09 2016-10-05 可口可乐公司 用于再造粒的组合物和方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3826829A (en) * 1970-11-17 1974-07-30 Gen Foods Corp Slush beverages containing fine-grained ice crystals
US4919960A (en) * 1987-09-08 1990-04-24 Dairy Research, Inc. Process of making a carbonated liquid dairy product
WO1996019925A1 (en) * 1994-12-27 1996-07-04 Monsanto Company Gelled, alcohol-free carbonated beverage
WO1998004158A1 (en) 1996-07-30 1998-02-05 Carlsberg-Tetley Brewing Limited Carbonated beverage having a light gel structure
EP0796046B1 (en) 1994-12-12 2003-03-05 Brigham Young University Process to produce carbonated semi-solid or solid food

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US2778737A (en) * 1954-08-02 1957-01-22 Bridge Fred B Du Process and method of making sparkling beverage jelly
JPS5452761A (en) * 1977-10-05 1979-04-25 Taiyo Fishery Co Ltd Carbon dioxide containing jelly food and producing same
NL8300662A (nl) * 1983-02-22 1984-09-17 Dmv Campina Bv Koolzuurhoudende gefermenteerde melkdrank.
JP2658008B2 (ja) * 1991-01-24 1997-09-30 明治製菓株式会社 炭酸ガス含有ゼリー飲料の製造方法
AU777263B2 (en) * 1999-05-12 2004-10-07 Cp Kelco Aps Food composition with high solids content, a method for its preparation as well as the use of carrageenans for gelling a food composition
GB2367736A (en) * 2000-10-10 2002-04-17 Nestle Sa Water-based hydrocolloid casing
KR20070091391A (ko) * 2006-03-06 2007-09-11 권태국 기능성 발효 버블음료

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3826829A (en) * 1970-11-17 1974-07-30 Gen Foods Corp Slush beverages containing fine-grained ice crystals
US4919960A (en) * 1987-09-08 1990-04-24 Dairy Research, Inc. Process of making a carbonated liquid dairy product
EP0796046B1 (en) 1994-12-12 2003-03-05 Brigham Young University Process to produce carbonated semi-solid or solid food
WO1996019925A1 (en) * 1994-12-27 1996-07-04 Monsanto Company Gelled, alcohol-free carbonated beverage
WO1998004158A1 (en) 1996-07-30 1998-02-05 Carlsberg-Tetley Brewing Limited Carbonated beverage having a light gel structure

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019166581A1 (en) * 2018-03-01 2019-09-06 British American Tobacco (Investments) Limited A gel composition and tobacco industry products including the same
RU2762510C1 (ru) * 2018-03-01 2021-12-22 Бритиш Америкэн Тобэкко (Инвестментс) Лимитед Гелевая композиция и продукты табачной промышленности, содержащие ее
US12029239B2 (en) 2018-03-01 2024-07-09 British American Tobacco (Investments) Limited Gel composition and tobacco industry products including the same

Also Published As

Publication number Publication date
CL2012001437A1 (es) 2012-08-10
AU2010330073B2 (en) 2014-05-08
EP2509442A1 (en) 2012-10-17
PT2509442E (pt) 2014-07-09
AU2010330073A1 (en) 2012-05-31
ES2472942T3 (es) 2014-07-03
MX2012006052A (es) 2012-06-27
CN102647917A (zh) 2012-08-22
BR112012013832A2 (pt) 2015-09-15
EP2509442B1 (en) 2014-04-30
EP2335498A1 (en) 2011-06-22
MY160419A (en) 2017-03-15
IN2012DN04452A (pt) 2015-08-07

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