WO2023114805A1 - Dessert glacé aéré végétal - Google Patents

Dessert glacé aéré végétal Download PDF

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Publication number
WO2023114805A1
WO2023114805A1 PCT/US2022/081499 US2022081499W WO2023114805A1 WO 2023114805 A1 WO2023114805 A1 WO 2023114805A1 US 2022081499 W US2022081499 W US 2022081499W WO 2023114805 A1 WO2023114805 A1 WO 2023114805A1
Authority
WO
WIPO (PCT)
Prior art keywords
frozen dessert
emulsifiers
stabilizers
oil
frozen
Prior art date
Application number
PCT/US2022/081499
Other languages
English (en)
Inventor
Dipak Mehta
Nirav Pandya
Original Assignee
Wells Enterprises, 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 Wells Enterprises, Inc. filed Critical Wells Enterprises, Inc.
Publication of WO2023114805A1 publication Critical patent/WO2023114805A1/fr

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
    • A23G9/32—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
    • A23G9/04—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
    • A23G9/32—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
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
    • 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
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products

Definitions

  • the plant-based frozen desserts described herein provide a solution to satisfy the growing need of consumers.
  • the plant-based frozen desserts described herein are capable of matching or exceeding the flavor profile of a traditional dairybased frozen dessert.
  • the plant-based frozen desserts described herein are capable of matching or exceeding the appearance, texture, and/or mouthfeel as that of a traditional dairybased frozen dessert.
  • Figure 1 shows an exemplary frozen dessert novelty that is dairy-based.
  • Figure 2 shows an exemplary frozen dessert novelty of the present disclosure comprising a plant protein source.
  • Figure 3 shows an exemplary frozen dessert scoopable sample that is dairybased.
  • Figure 4 shows an exemplary frozen dessert scoopable sample of the present disclosure comprising a plant protein source.
  • a frozen dessert comprises i) water, ii) a plant protein source, and iii) one or more stabilizers or emulsifiers.
  • Frozen desserts according to the present disclosure include cold plant-based desserts akin to ice cream, sherbet, water ice, and other frozen desserts known in the art.
  • freeze denotes that the product is solidified under freezing conditions to a hardpack or pumpable consistency which not fluid or semi-fluid.
  • base or “base frozen confection”, it is meant that the frozen confection excluding the ingredients which will exists non-homogenously in the confection, e.g., inclusions and variegates such as visibly identifiable viscous flavorings like fudge and caramel swirls, nut pieces, cookie dough pieces, baked pieces, candies, etc.
  • the plant protein source comprises a source selected from the group consisting of canola, pea, rice, chickpea protein, oat, cashew, almond, coconut, and any combination thereof.
  • the plant protein source is capable of delivering structural functionality similar to that of a dairy protein.
  • the one or more stabilizers or emulsifiers is selected from the group consisting of carob bean gum, cellulose gel, cellulose gum, gaur gum, tara gum, carrageenan, tamarind seed gum, xanthan gum, mono-glycerides, di-glycerides, and any combination thereof.
  • the frozen dessert comprises a fat/oil.
  • the fat/oil can be a vegetable fat/oil.
  • the fat/oil can comprise coconut oil, cocoa butter, canola oil, palm kernel oil, and any combination thereof.
  • the frozen dessert comprises a sweetener.
  • the sweetener can comprise sugar, com syrup, tapioca syrup, dextrose, and any combination thereof.
  • the frozen dessert comprises an ingredient selected from the group consisting of salt, sea salt, natural flavors, inclusions, variegates, and any combination thereof.
  • the frozen dessert comprises an ingredient selected from the group consisting of fruits, nuts, chocolate -based inclusions, chocolate-based variegates, and any combination thereof.
  • the frozen dessert may be aerated and have overrun between 15-125%, preferably between 60-110%. Overrun is defined by the equation below and is measured at atmospheric pressure.
  • a method of making a frozen dessert comprises the step of combining water, a plant protein source, and one or more stabilizers and emulsifiers to form the frozen dessert.
  • the method can be utilized to make any of the frozen desserts according to the present disclosure.
  • a frozen dessert comprising i) water, ii) a plant protein source, and iii) one or more stabilizers or emulsifiers.
  • a method of making a frozen dessert comprising the step of combining water, a plant protein source, and one or more stabilizers and emulsifiers to form the frozen dessert.
  • the instant example provides an exemplary frozen dessert comprising a vanilla base. Certain exemplary ingredients are shown in Table 1.
  • Typical processing of ice cream includes preparing of base mix using dairy ingredients such milk, cream, milk proteins along with emulsifiers and stabilizers. Mixed base is then homogenized, pasteurized using a plate and frame heat exchanger, aged, and then frozen using commercial freezing machines.
  • a plant-based base is made by combining the ingredients using a high shear mixer.
  • the combination of ingredients is then homogenized using a two-stage homogenizer at a pressure between 1000-5000 psi and pasteurized.
  • the pasteurized composition is then aged for at least four hours and then sent to flavor tanks to add characteristic flavorings (for the instant example, vanilla).
  • characteristic flavorings for the instant example, vanilla
  • the final composition is then passed through a commercial freezer to make the frozen dessert.
  • Frozen desserts according to the present disclosure underwent a taste test with consumers.
  • the instant example provides analysis of the taste test for four different frozen desserts:
  • a frozen dessert novelty of the present disclosure comprising a plant protein source (see Figure 2)
  • a frozen dessert scoopable sample that is dairy-based (see Figure 3)
  • a frozen dessert scoopable sample of the present disclosure comprising a plant protein source (see Figure 4)
  • a separate test cell was conducted for each of the frozen desserts. Respondents participated in a 1-day Central Location Test and evaluated 3 samples in a 60-minute session. [0032] Samples were presented following a sequential monadic balanced design, to ensure each product is evaluated in each position a relatively equal number of times. A selfadministered electronic questionnaire was completed for each product, covering concept/product fit, overall key measures (overall liking, purchase intent, etc.), along with “just about right” diagnostic measures.
  • Tester had the following characteristics:
  • the testing analysis of the frozen dessert novelty demonstrated that the plantbased frozen dessert novelty sample of the present disclosure was liked more among the total testing population in comparison to the dairy-based novelty sample. Further, amongst dairy ice cream users, the plant-based frozen dessert novelty sample of the present disclosure was demonstrated to be equally liked in comparison to the dairy-based novelty sample.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Confectionery (AREA)

Abstract

La présente divulgation concerne des desserts glacés comprenant i) de l'eau, ii) une source de protéines végétales, et iii) un ou plusieurs stabilisants ou émulsifiants. En particulier, la source de protéines végétales peut comprendre une ou plusieurs sources telles que des protéines de colza, de pois, de riz, de pois chiche, de l'avoine, de la noix de cajou, de l'amande, de la noix de coco, et toute combinaison de ces éléments. La divulgation concerne également des procédés de fabrication d'un dessert glacé.
PCT/US2022/081499 2021-12-16 2022-12-14 Dessert glacé aéré végétal WO2023114805A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202163290130P 2021-12-16 2021-12-16
US63/290,130 2021-12-16

Publications (1)

Publication Number Publication Date
WO2023114805A1 true WO2023114805A1 (fr) 2023-06-22

Family

ID=86773609

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2022/081499 WO2023114805A1 (fr) 2021-12-16 2022-12-14 Dessert glacé aéré végétal

Country Status (1)

Country Link
WO (1) WO2023114805A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080226792A1 (en) * 2007-03-14 2008-09-18 Conopco, Inc. D/B/A Unilever Aeratable and aerated products
US20090274798A1 (en) * 2007-02-26 2009-11-05 Conopco Inc, D/B/A Unilever Frozen aerated product
US20150037490A1 (en) * 2012-02-15 2015-02-05 Martin Schweizer Frozen dessert mixes using canola protein products
US20150282502A1 (en) * 2012-10-31 2015-10-08 Nestec S.A. Frozen confection product
US20180084801A1 (en) * 2015-04-15 2018-03-29 FrieslandCampina Nederland B.V Frozen aerated confectionery product and a method for preparing such a product
US20200029613A1 (en) * 2015-06-30 2020-01-30 Ben & Jerry's Homemade, Inc. Frozen confection

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090274798A1 (en) * 2007-02-26 2009-11-05 Conopco Inc, D/B/A Unilever Frozen aerated product
US20080226792A1 (en) * 2007-03-14 2008-09-18 Conopco, Inc. D/B/A Unilever Aeratable and aerated products
US20150037490A1 (en) * 2012-02-15 2015-02-05 Martin Schweizer Frozen dessert mixes using canola protein products
US20150282502A1 (en) * 2012-10-31 2015-10-08 Nestec S.A. Frozen confection product
US20180084801A1 (en) * 2015-04-15 2018-03-29 FrieslandCampina Nederland B.V Frozen aerated confectionery product and a method for preparing such a product
US20200029613A1 (en) * 2015-06-30 2020-01-30 Ben & Jerry's Homemade, Inc. Frozen confection

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