Unlock instant, AI-driven research and patent intelligence for your innovation.

Frozen aerated confectionary and its manufacturing process

A confectionery and degassing technology, applied in frozen confectionery, food science, application, etc., can solve the problems of poor quality and/or stability of frozen confectionery

Inactive Publication Date: 2015-12-23
UNILEVER IP HLDG BV
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although making ice cream at home is a popular activity, homemade frozen confections have poor quality and / or stability

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Frozen aerated confectionary and its manufacturing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0186] Composition of the ice creams of Example 1 and Comparative Examples A to C

[0187] Ice cream premixes having the compositions shown in Table 2 were prepared.

[0188] The composition of table 2 ice cream premix

[0189] compound Wt.% sucrose 10.8 skimmed milk powder 7.5 glucose syrup 11.3 Dextrose 2.75 mixed carotene 0.05 Monoglycerides 0.45 Locust Bean Gum 0.18 Guar Gum 0.08 carrageenan 0.03 whey protein concentrate 2.69 vanillin 0.012 coconut oil 3.29 water to balance

[0190] The mixture was premixed, homogenized using a pressure of 300 bar, pasteurized and cooled and aged overnight at a temperature of 2-5 degrees Celsius.

[0191] Separate solutions (solutions B or C, respectively) were prepared containing either Okra pectin or JewsMallow pectin as "ingredient having a Trouton ratio of at least 75". A solution of similar composition but without the addition of okra pe...

manufacture Embodiment 1、2

[0194] Method for Manufacturing the Ice Creams of Examples 1, 2 and Comparative Examples A to D

[0195] Ice cream (ie frozen aerated confectionery) was produced using a MF75 freezer comprising an inlet hopper, pump, cooling barrel with agitator and aeration inlet and outlet nozzle.

[0196] The ice cream premix was fed to the MF75 freezer at a rate of about 30 liters per hour. Using an agitator speed of 400 RPM and depending on the desired overrun, the airflow into the barrel varied between 17-55 liters per hour (22.9-24.8 liters per hour at 60% overrun). The amount of refrigeration applied to the bucket is controlled to produce an ice cream outlet temperature between -5 and -8 degrees Celsius. Ice cream receives a very high amount of shear in the tub. When the gap is very narrow, the shear between the tips of the stirrer blades and the barrel wall will be especially high.

[0197] Comparative Example A was prepared by adding Solution A to the ice cream premix charge pri...

Embodiment 2

[0203] The overrun of the ice creams of Example 2 and Comparative Example D was about 100% by volume.

[0204] Results of the ice creams of Examples 1, 2 and Comparative Examples A to D

[0205] The sensory properties of the ice creams of Examples 1, 2 and Comparative Examples A to D were evaluated. In addition, the Troughton ratio of the degassed ice cream melts was determined (Table 4).

[0206] Table 4 Sensory properties of ice cream and Troughton ratio of melts

[0207]

Example 1 Comparative Example A Comparative Example B Comparative Example C Example 2 comparative example D initial smoothness 3.84 3.03 3.12 3.36 5.6 4 Freezing 3.86 4.51 4.45 4.2 2.8 4 Coldness 5.07 5.81 5.49 5.59 3.2 4 Oily 2.56 1.80 1.86 2.19 n.d. n.d. final smoothness 6.71 6.38 6.33 6.48 n.d. n.d. mouth covering 4.67 4.24 4.24 4.34 n.d. n.d. Troughton than 1 231 28 25 30 97 20

[0208] n....

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a process for the manufacture of a frozen aerated confectionary with an overrun of at least 15 vol. %, wherein the number average length of the ice crystals is at most 100 microns. The method comprises the following steps: a) providing a frozen aerated confectionary with an overrun of at least 15 vol. %, wherein the number average length of the ice crystals is at most 100 microns, the frozen aerated confectionary comprising 40 to 85 wt. % of water, 0.1 to 30 wt. % of fat, 5 to 45 wt % freezing point depressant and bulk filler and 0.1 to 7 % protein; d) providing an ingredient having a Trouton ratio of at least 75, as measured in a 0.2 wt. % solution of said ingredient in water as measured at 20 degrees Celsius, wherein the ingredient is provided in an amount of 0.001 to 10 wt. %, based on the weight of the final composition; b) mixing said frozen confectionary provided at step 'a' with the ingredient provided at step 'b' to provide a frozen aerated confectionary according to the invention. The process provides frozen aerated confectionaries with improved organoleptic quality.

Description

field of invention [0001] The present invention relates to providing a method of manufacturing a frozen aerated confection and to a frozen aerated confection obtainable by said method. Background technique [0002] Frozen aerated confectioneries, such as ice cream, are well known and commonly consumed as desserts or snacks. [0003] Typical methods of producing frozen aerated confectionery include dosing and mixing of ingredients, pasteurization and homogenization, aging, freezing and hardening. [0004] Consumers expect frozen confectionery to have good sensory properties (aka organoleptic properties) as they are typically consumed as a treat. [0005] "Sensoryevaluation ratings and melting characteristics show that kragum is an acceptable milk-fating redient substitute in chocolate frozen dairy 20 dessert" by Romanchik et al. (2006; Vol. 106, pp. 594-597) discloses that okra gum is an acceptable fat ingredient substitute that provides many benefits compared to creamy choc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/38A23G9/32A23G9/46
CPCA23G9/32A23G9/38A23G9/46A23G9/42A23V2002/00
Inventor A.S.布拉姆利G.S.马里诺夫J.T.米歇尔A.威廉斯A-M.威廉森G.雅库博夫
Owner UNILEVER IP HLDG BV