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A method of producing frozen confection with protein agglomeration and delayed sucrose addition
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A technique for freezing sweets and proteins, applied to frozen sweets. field, can solve the problems of high fat content, not shown, etc., and achieve the effect of reducing the total fat content
Pending Publication Date: 2020-05-29
SOC DES PROD NESTLE SA
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[0007] The prior art does not show how to provide a frozen confection that achieves the desired taste and texture when the formulation is not stabilized or minimally stabilized, and the fat content in the product is high, for example in the range of 10% to 17% by weight
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Embodiment 1
[0071] Ice cream with milk protein-based coagulate obtained by light acidification and separate sugar addition .
[0072] Materials and methods
[0073] sample:
[0074] Sample 1:
[0075] For commercially available ice cream (control)
[0082] The pH was 6.51 (conventional pH), but sucrose was added after pasteurization.
[0083] All ingredient mixes have similar fat and solids ranges. Combine fat, MSNF, and sweetened egg yolks. Sucrose was added to the mixture either before or after heat treatment as indicated above.
[0084] The mixture is processed according to figure 1 The flowch...
Embodiment 2
[0107] Ice cream with milk protein-based coagulate obtained by light acidification and separate sugar addition .
[0108] Materials and methods
[0109] Sample 5:
[0110] For commercially available ice cream (control)
[0111] Sample 5 - Composition of Variety 2
[0112]
[0113] Sample 6: Same composition as Sample 5, but the pH was lowered to 6.2 before pasteurization and sucrose was added after pasteurization.
[0114] Sample 7:
[0115] Same composition as sample 1, but pH was lowered to 6.2 before pasteurization but sucrose was added before pasteurization.
[0116] Samples were prepared as indicated in Example 1.
[0119] Figure 4 The viscosities of samples 5 to 6 are shown.
[0120] With lower pH and delayed sucrose addition, increased viscosity was obtained in the samples.
[0121] A further decrease in pH could result in higher viscosity, but a lemon juice concentrate flavorimpact was observed at pH below 6.1. Thus...
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Abstract
The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2 % wt, the composition comprising 3-17 wt. % fat, 3-17 wt. % milk solids non-fat, and 1-10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1- 6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80 DEG C-100 DEG C for a period of 0.5-3 min to form agglomerated protein comprising casein and whey, adding 3-25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.
Description
technical field [0001] The present invention relates to a method for the preparation of frozen confectionery comprising coagulated proteins. The invention also relates to a frozen confection comprising coagulated proteins obtained by this method. Background technique [0002] It is known how to agglomerate proteins by direct or indirect acidification to provide texture and mouthfeel to frozen confections. However, there remains a need for frozen confectionery exhibiting a nutritional balance of macronutrients while achieving excellent taste and texture. [0003] US 8.936.821 discloses a method of preparing an aerated frozen confectionary product comprising the steps of homogenizing and pasteurizing an ingredient mixture having a pH between 5.8 and 6.3 within a specified time period and temperature range to form coagulated protein systems, and then freeze the mixture into products. This method provides controlled aggregation of proteins. Although this method has many adva...
Claims
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