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A method of producing fermented non-dairy frozen confectionery

A frozen sweets, non-dairy technology, applied in frozen sweets, food science, cocoa, etc., can solve the problems of processing ingredient mixtures and other problems, and achieve the effect of good texture

Pending Publication Date: 2021-07-23
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Furthermore, it has been found that processing plant-based ingredient mixes for frozen confections is difficult due to high levels of starch and protein that can gel before, during and after pasteurization

Method used

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  • A method of producing fermented non-dairy frozen confectionery
  • A method of producing fermented non-dairy frozen confectionery
  • A method of producing fermented non-dairy frozen confectionery

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0105] Methods and Tests

[0106] NCC strain selection

[0107] Odor reduction

[0108] Both volatile and non-volatile targets were considered to reduce the off-flavors inherent in oat-based matrices.

[0109] Enhances creaminess

[0110] Targets are volatile and non-volatile compounds associated with creamy mouthfeel and texture.

[0111] Shake flask fermentation test

[0112] Screening tests were performed with a commercial oat drink (Lima food, Groendreef, Aalter). After two passages of strain activation and pre-culture with the optimal medium, the selected NCC strains were inoculated (2%) into oat milk and incubated at the optimal growth temperature for 24 hours. The pH of the oat milk before and after fermentation was recorded. Thereafter, fermented oat milk (80°C, 5 min) was pasteurized and technically evaluated for fermentation impact (texture, aroma). NCC strains conferring sensory effects were selected for large-scale trials.

[0113] Large scale f...

Embodiment 2

[0178] mixture preparation (1)

[0179] Oatmeal Liquid Recipe

[0180] name volume (lb) water 70 Glucose Corn Syrup / Tapioca Syrup 20-40DE 20 Organic Oat Flour 10 total 100

[0181] order of addition :

[0182] Water (ambient temperature), dextrose corn syrup / tapioca syrup, oat flour.

[0183] Based on previous studies, glucose / tapioca syrup was chosen as the best antigelling agent (compared to dextrose, sucrose) to reduce viscosity from oat flour during pasteurization. It is also used as a nutrient for the growth of the strain during fermentation.

[0184] Based on previous research, a 1:7:2 ratio of whole oat flour:water:syrup was chosen to have a viscosity within the HTST / UHT capacity without compromising the total solids content in the product.

[0185] Pasteurization (2)

[0186]Homogenization was not used due to the low fat content (1% or less) of the oat flour and the high viscosity caused by the starch / beta glucan f...

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Abstract

The present invention relates to a method of producing a non-dairy frozen confectionery, the method comprising the steps of: 1) providing a grain based ingredient mix comprising plant syrup and having 20 - 40 wt. % solids, pasteurizing the grain based ingredient mix, fermenting the pasteurized grain based mix with a culture, and cooling the fermented grain based ingredient mix, and 2) providing a nut and / or seed based ingredient mix comprising 40 - 60 wt. % solids and 3) combining it with the cooled fermented grain based ingredient mix, and freezing while optionally aerating the combined grain and nut and / or seed based mixes, to form a frozen confectionery. The invention also relates to a non-dairy frozen confectionery comprising 3 - 20 wt.% grain fermented with streptococcus thermophilus, and 4 - 40 wt. % seed and / or nuts.

Description

technical field [0001] The present invention relates to a method of preparing a non-dairy frozen confection comprising a mixture of plant-based ingredients. Background technique [0002] The plant-based food market is currently one of the fastest-growing segments in the industry, primarily driven by concerns about health and environmental sustainability. More recently, there have been many plant-based variations of conventional meat, dairy, ice cream products made from raw materials such as soybeans, peas, rice and oats on the market. Oats are positively perceived among consumers with many associated health benefits such as prebiotics, anti-diabetic effects and reduced risk of cardiovascular disease associated with high levels of dietary fiber and the presence of active phytochemicals. [0003] However, the application of plant-based raw materials in various product categories remains very challenging due to off-flavors (beany, green, bitter, grainy and astringent) that are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/34A23G9/36A23G9/42
CPCA23G9/42A23G9/32A23G9/363A23G9/34A23G9/08A23G2200/02A23G2200/14
Inventor 杜鹃C·J·博尔顿L·W·W·李N·德赛
Owner SOC DES PROD NESTLE SA
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