Plant-based frozen confection

Abstract

The present invention relates to a method for preparing a plant-based frozen confection premix comprising fat, sugar, stabilizer and vegetable protein, including pulse protein, such as pea protein, where the method comprises the sequential steps of: (a) combining sugar, stabilizer and vegetable protein in water to prepare an aqueous dispersion; (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combining the aqueous dispersion having a pH in the range of from 6.5 to 8.5 with the fat to provide a frozen confection premix; (d) reducing the pH of the frozen confection premix to a pH in the range of from 3 to 6; and (e) optionally pasteurizing the frozen confection premix of step (d). Furthermore, the present invention relates to a plant-based premix for making a frozen confection and to a frozen confection containing fat, sugar, stabilizer and vegetable protein (1 wt% to 12 wt%), the vegetable protein including pulse protein.

Description

Technical Field

[0001] This invention relates to plant-based frozen desserts with low fat content. Background Technology

[0002] Plant-based foods represent a growing consumer trend, believed to be driven by increasing health and environmental awareness. Consequently, there is a growing consumer demand for frozen desserts that utilize plant-based alternatives rather than dairy-based ingredients.

[0003] Frozen desserts with some or all of their dairy components replaced by plant-based ingredients are now available on the market. For example, legume proteins (such as soy protein or pea protein) are increasingly used in frozen desserts. The molecular structures of plant proteins are quite different from those of dairy proteins, and formulating plant-based frozen desserts may present several technical challenges. One such challenge involves texture and mouthfeel, as milk proteins stabilize partial aggregation of the fat phase and maintain smaller air bubbles in frozen desserts.

[0004] Along with proteins, fats are also responsible for the unique microstructure (and thus the texture) associated with ice cream. Fats help stabilize air bubbles, create a smooth texture, provide ideal melting properties (by slowing down the rate of melting), and are a good carrier for certain flavor compounds. Producing frozen desserts with less than 4% fat content is challenging and often involves using additional ingredients specifically selected for their fat substitution properties and / or using specific types and amounts of emulsifiers.

[0005] Therefore, there is still a need to improve the formulation of plant-based frozen desserts to overcome one or more of the drawbacks associated with current formulations. Summary of the Invention

[0006] Plant-based frozen desserts are prepared using frozen premixes. The inventors have discovered that the microstructure of these plant-based frozen desserts can be influenced by controlling the point at which pH changes occur during premix preparation.

[0007] In a first aspect, the present invention relates to a method for preparing a plant-based frozen confectionery premix comprising fat, sugar, stabilizer and plant protein, wherein the method comprises the following sequential steps: (a) Combining sugar, stabilizer and plant protein in water to prepare an aqueous dispersion, wherein the plant protein includes legume protein; (b) Optionally, the pH of the aqueous dispersion may be adjusted to ensure that the pH is in the range of 6.5 to 8.5; (c) Combining an aqueous dispersion having a pH in the range of 6.5 to 8.5 with a fat to provide a frozen confectionery premix, wherein step (c) includes homogenization; (d) Reduce the pH of the frozen confectionery premix to a pH in the range of 3 to 6; and (e) Optionally, the frozen confectionery premix from step (d) may be pasteurized.

[0008] Without being bound by theory, the inventors believe that this method produces expanded protein particles that help build the structure of frozen desserts. This means that even with very low fat levels, frozen desserts with acceptable microstructure and elasticity can be produced.

[0009] In a second aspect, the present invention relates to a plant-based frozen dessert premix comprising: • 0.1 wt% to 3 wt% of fat; • Sugar in amounts of 15 wt% to 45 wt%; • Stabilizer in amounts of 0.01 wt% to 1 wt%; and • 1 wt% to 12 wt% of plant protein, wherein the plant protein includes legume protein; The premix contains plant protein particles with a D[3,2] particle size of 6 μm to 13 μm.

[0010] In a further aspect, the present invention relates to a method for preparing plant-based frozen desserts, wherein a plant-based frozen dessert premix prepared by the method of the first aspect is frozen and preferably aerated to provide a plant-based frozen dessert, and also relates to a plant-based frozen dessert having the same composition as the premix of the second aspect. Detailed Implementation

[0011] This invention relates to a method for preparing a plant-based frozen dessert premix comprising fat, sugar, stabilizer, and plant protein. As used herein, the term "plant-based frozen dessert premix" refers to a premix that can be frozen to produce plant-based frozen desserts. The method comprises the following sequential steps: (a) Combining sugar, stabilizer and plant protein in water to prepare an aqueous dispersion; (b) Optionally, the pH of the aqueous dispersion can be adjusted to ensure that the pH is in the range of 6.5 to 8.5; (c) Combining an aqueous dispersion having a pH in the range of 6.5 to 8.5 with fats to provide a frozen confectionery premix; (d) Reduce the pH of the frozen confectionery premix to a pH in the range of 3 to 6; and (e) Optionally, the frozen confectionery premix from step (d) may be pasteurized.

[0012] In the first step of this method, sugar, stabilizer, and plant protein are combined in water to prepare an aqueous dispersion. The plant protein includes legume protein. To promote dispersion, the components (sugar, stabilizer, plant protein) and water are preferably combined and mixed under heating, for example at 60°C to 80°C, preferably at 65°C to 75°C. This can be conveniently achieved using a mixing tank, preferably one equipped with a stirring device.

[0013] In the second step of the method, the pH of the aqueous dispersion may optionally be adjusted to ensure that the pH is in the range of 6.5 to 8.5. The pH of the dispersion may remain within this range without adjustment. Alternatively, the pH may be adjusted to the desired range by adding an alkali (such as potassium hydroxide) to the aqueous dispersion. For example, using a 25 wt% potassium hydroxide solution allows for pH adjustment without significantly altering the volume of the aqueous dispersion. Preferably, the pH is adjusted to a range of 7 to 8 in step (b) of the method.

[0014] In the third step of the method, an aqueous dispersion having a pH range of 6.5 to 8.5 (preferably 7 to 8) is combined with fat to provide a frozen confectionery premix. This step includes homogenization.

[0015] Following the third step of this method, the fat will typically exist as very small dispersed droplets. The fat droplets preferably have a D[3,2] particle size of less than 1 μm, more preferably less than 0.85 μm, less than 0.8 μm, less than 0.75 μm, or even less than 0.7 μm. The D[3,2] particle size is preferably at least 0.4 μm, or even at least 0.5 μm. The fat droplet size distribution can be measured using a Malvern Mastersizer 3000 equipped with a wet dispersion unit. The premixed sample is diluted 10-fold in a solution of sodium dodecyl sulfate (SDS) and urea (6.6 M urea, 0.1% SDS, pH 7) and subjected to full-power sonication for 1 minute within the dispersion unit before starting particle size measurement. This treatment ensures that any weakly bound or flocculated fat droplets are separated into individual fat droplets for more accurate characterization of the fat droplet size.

[0016] In the fourth step of the method, the pH of the frozen confectionery premix from step (c) is reduced to a pH in the range of 3 to 6, preferably to a pH in the range of 3.5 to 5.5. This can be achieved by adding an edible acid (such as citric acid) to the frozen confectionery premix from step (c).

[0017] The pH change between the aqueous dispersion in step (b) and the frozen confectionery premix in step (d) can be expressed by the following formula: The ΔpH is preferably at least 2, more preferably at least 2.4, at least 2.8, or even at least 3.2. The ΔpH is preferably not more than 5, more preferably not more than 4.6, or even not more than 4.2.

[0018] Following step (d) of the method, the protein will typically exist in the form of swollen particles that form part of a protein-fat network. Such a protein-fat network comprises closely packed protein particles that form a network structure in which small fat droplets are dispersed. These protein particles preferably have a D[3,2] particle size of 6 μm to 13 μm, more preferably 7 μm to 12 μm, or even 8 μm to 11 μm. The particle size distribution is conveniently measured using a Malvern Mastersizer 3000 equipped with a wet dispersion unit to determine the surface-weighted mean D[3,2] particle size.

[0019] In an optional fifth step of the process, the frozen confectionery premix is ​​pasteurized. A typical pasteurization protocol involves a temperature >80°C and a holding time of approximately 30 seconds. After pasteurization, the premix is ​​preferably cooled and may be aged (e.g., in an aging tank at 0°C to 4°C for 2 to 24 hours or even up to 72 hours) before being frozen.

[0020] This invention also relates to a plant-based frozen dessert premix, comprising: • 0.1 wt to 3 wt of fat; • Sugar in amounts of 15 wt% to 45 wt%; • Stabilizer in amounts of 0.01 wt% to 1 wt%; and • 1 wt% to 12 wt% of plant protein, wherein the plant protein includes legume protein; The premix contains plant protein particles with a D[3,2] particle size of 6 μm to 13 μm.

[0021] This plant-based frozen dessert premix can be obtained using the method described above.

[0022] As used herein, the term "plant-based" means a frozen dessert premix (and the resulting frozen dessert) that is primarily derived from plants. Nevertheless, it should be understood that plant-based frozen dessert premixes (and the resulting frozen desserts) may be fortified with vitamins and / or minerals, or flavored with ingredients that are not strictly derived from plants (such as honey). Preferably, at least 98% (dry weight) of the ingredients are derived from plants, more preferably, at least 99%, at least 99.5%, at least 99.9%, and most preferably, 100% (dry weight) of the ingredients are derived from plants. In particular, preferably, the frozen dessert premix (and the resulting frozen dessert) is substantially free of animal-derived ingredients and therefore contains less than 0.1 wt%, preferably less than 0.05 wt%, more preferably less than 0.01 wt% of animal-derived ingredients.

[0023] The frozen dessert premix contains 0.1 wt% to 3 wt% of fat. Without being bound by theory, the inventors believe that the structure can be provided by proteins, meaning that frozen desserts with acceptable microstructure and elasticity can be produced even in the presence of very low fat levels. Therefore, the frozen dessert premix contains no more than 3 wt%, and preferably no more than 2.5 wt% or even no more than 2 wt% of fat. However, a smaller amount of fat is desirable, otherwise formulation using fat-soluble flavorings would become difficult. Therefore, the frozen dessert premix contains at least 0.1 wt%, and preferably at least 0.5 wt% or even at least 1 wt% of fat. The fat is preferably a vegetable fat (such as coconut oil, palm oil, palm kernel oil, or mixtures thereof). Particularly preferred is palm oil, coconut oil, or mixtures thereof.

[0024] Frozen dessert premixes contain 15 wt% to 45 wt% sugar. Sugar is used in almost all types of frozen desserts and has two main functions: delivering sweetness and controlling the amount of ice. As used herein, the term "sugar" includes monosaccharides, disaccharides, and oligosaccharides (composed of 3 to 10 monosaccharide units). Monosaccharides include glucose, fructose, galactose, and mannose. Disaccharides include sucrose, lactose, and trehalose. Oligosaccharides include raffinose. The term "sugar" does not include polysaccharides, which contain >10 monosaccharides. Some ingredients commonly found in frozen desserts can affect the amount of sugar. An example is corn syrup (sometimes also called glucose syrup)—a mixture of monosaccharides, disaccharides, and oligosaccharides.

[0025] High concentrations of sugar can impart unwanted sweetness and / or calories to frozen desserts. Therefore, frozen dessert premixes contain no more than 45 wt%, preferably no more than 40 wt%, no more than 30 wt%, or no more than 25 wt% of sugar. Conversely, if the frozen dessert is a scoopable product, low sugar concentrations may be unsuitable, as they tend to result in frozen desserts with high ice content. Therefore, frozen dessert premixes contain at least 15 wt%, preferably at least 18 wt%, or at least 20 wt% of sugar.

[0026] The frozen confectionery premix contains 0.01 wt% to 1 wt%, preferably 0.1 wt% to 1 wt%, 0.2 wt% to 0.8 wt%, or 0.2 wt% to 0.6 wt% of a stabilizer. The stabilizer is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, pectin, and mixtures thereof (e.g., a mixture of locust bean gum and guar gum).

[0027] The frozen dessert premix contains 1 wt% to 12 wt% of plant protein. Since the inventors believe that protein participates in the structure of frozen desserts produced from the premix, the frozen dessert premix contains at least 1 wt%, preferably at least 1.5 wt% or at least 2 wt% of plant protein. However, since high levels of plant protein are associated with off-flavors, the frozen dessert premix contains 12 wt% or less, preferably 8 wt% or less, 6 wt% or less, or even 5 wt% or less of plant protein.

[0028] The plant protein includes legume protein. The plant protein may also include cereal protein and legume protein. Legume protein is preferably selected from: bean protein, carob protein, lentil protein, lupin protein, pea protein, soybean protein, and mixtures thereof. For example, legume protein may include pea protein, soybean protein, broad bean protein, carob protein, or mixtures thereof. Particularly preferred is pea protein. When the plant protein further includes cereal protein, the cereal protein is preferably selected from oat protein, wheat protein, rye protein, barley protein, rice protein, buckwheat protein, millet protein, and mixtures thereof.

[0029] The frozen confectionery premix contains plant protein particles with a D[3,2] particle size of 6 μm to 13 μm, preferably 7 μm to 12 μm or even 8 μm to 11 μm. As described above, the particle size distribution is conveniently measured using a Malvern Mastersizer 3000 equipped with a wet dispersion unit to determine the surface-weighted mean D[3,2] particle size. The protein particles are considered to form part of a protein-fat network comprising closely packed protein particles forming a network structure in which smaller fat droplets are dispersed.

[0030] The plant protein particles preferably have a water-holding capacity of 10 g to 16 g of water per g of protein, more preferably 11 g to 15 g of water per g of protein, or even 12 g to 14 g of water per g of protein. Water-holding capacity (WHC) is the maximum amount of water that 1 g of material will absorb and retain under low-speed centrifugation. WHC is measured according to Method 56-30.01 of AACC International Approved Analytical Methods (11th Edition).

[0031] The frozen confectionery premix preferably has a viscosity of 0.3 Pa·s to 0.85 Pa·s, more preferably 0.35 Pa·s to 0.8 Pa·s, or even 0.4 Pa·s to 0.75 Pa·s. The premix viscosity is [value missing] at 5°C and 50 s⁻¹. -1 For example, use an Anton Paar Physica MCR501 rheometer.

[0032] While frozen confectionery premixes may optionally contain emulsifiers or mixtures of emulsifiers (such as monoglycerides), this is not necessary, and frozen confectionery produced from premixes exhibits good structure and texture properties even without the addition of emulsifiers. Therefore, frozen confectionery premixes preferably do not contain emulsifiers.

[0033] Frozen dessert premixes may optionally contain additional ingredients such as colorings and / or flavorings.

[0034] The present invention also relates to a method for preparing a plant-based frozen dessert comprising fat, sugar, stabilizer, and plant protein. The method comprises the following sequential steps: (a) Combining sugar, stabilizer and plant protein in water to prepare an aqueous dispersion, wherein the plant protein includes legume protein; (b) Optionally, the pH of the aqueous dispersion can be adjusted to ensure that the pH is in the range of 6.5 to 8.5; (c) Combining an aqueous dispersion having a pH in the range of 6.5 to 8.5 with a fat to provide a frozen confectionery premix, wherein step (c) includes homogenization; (d) Reduce the pH of the frozen confectionery premix to a pH in the range of 3 to 6; and (e) Optionally, the frozen confectionery premix from step (d) is pasteurized; and (f) Freezing the frozen dessert premix of step (e) or step (f) and optionally aerating it to provide a plant-based frozen dessert.

[0035] Steps (a) to (e) of the method produce a plant-based frozen confectionery premix, as described in detail above. The sixth step involves freezing the frozen confectionery premix to provide a plant-based frozen confectionery. Preferably, the premix is ​​aerated during freezing, for example using a scraper heat exchanger.

[0036] Finally, the present invention relates to a plant-based frozen dessert comprising: • 0.1 wt to 3 wt of fat; • Sugar in amounts of 15 wt% to 45 wt%; • Stabilizer in amounts of 0.01 wt% to 1 wt%; and • 1 wt% to 12 wt% of plant protein, wherein the plant protein includes legume protein; The frozen desserts contain plant protein particles with a D[3,2] particle size of 6 μm to 13 μm.

[0037] This plant-based frozen dessert can be obtained using the method described above.

[0038] The frozen dessert contains 0.1 wt% to 3 wt% of fat. Without being bound by theory, the inventors believe that the structure can be provided by proteins, meaning that frozen desserts with acceptable microstructure and elasticity can be produced even in the presence of very low fat levels. Therefore, the frozen dessert contains no more than 3 wt%, and preferably no more than 2.5 wt% or even no more than 2 wt% of fat. However, a smaller amount of fat is desirable, otherwise formulation using fat-soluble flavorings would become difficult. Therefore, the frozen dessert contains at least 0.1 wt%, and preferably at least 0.5 wt% or even at least 1 wt% of fat. The fat is preferably a vegetable fat (such as coconut oil, palm oil, palm kernel oil, or mixtures thereof). Particularly preferred is palm oil, coconut oil, or mixtures thereof.

[0039] Frozen desserts contain 15 wt% to 45 wt% sugar. High sugar concentrations can impart unwanted sweetness and / or calories to frozen desserts. Therefore, frozen desserts contain no more than 45 wt%, preferably no more than 40 wt%, no more than 30 wt%, or no more than 25 wt% sugar. Conversely, if the frozen dessert is a scoopable product, low sugar concentrations may be unsuitable, as low sugar concentrations tend to result in frozen desserts with high ice content. Therefore, frozen desserts contain at least 15 wt%, preferably at least 18 wt%, or at least 20 wt% sugar.

[0040] The frozen dessert contains a stabilizer in an amount of 0.01 wt% to 1 wt%, preferably 0.1 wt% to 1 wt%, 0.2 wt% to 0.8 wt%, or 0.2 wt% to 0.6 wt%. The stabilizer is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, pectin, and mixtures thereof (e.g., a mixture of locust bean gum and guar gum).

[0041] Frozen desserts contain 1 wt% to 12 wt% of plant protein. Since the inventors believe that protein participates in the structure of frozen desserts, frozen desserts contain at least 1 wt%, preferably at least 1.5 wt% or at least 2 wt% of plant protein. However, since high levels of plant protein are associated with off-flavors, frozen desserts contain 12 wt% or less, preferably 8 wt% or less, 6 wt% or less, or even 5 wt% or less of plant protein. Those skilled in the art will understand that frozen dessert premixes and frozen desserts can contain the same plant protein. Details of suitable plant proteins have been given above.

[0042] Frozen desserts contain plant protein particles with a D[3,2] particle size of 6 μm to 13 μm, preferably 7 μm to 12 μm, or even 8 μm to 11 μm. The method for measuring the D[3,2] particle size is as described above. The plant protein particles preferably have a water-holding capacity of 10 g to 16 g of water per g of protein, more preferably 11 g to 15 g of water per g of protein, or even 12 g to 14 g of water per g of protein. The method for measuring the water-holding capacity is as described above.

[0043] As mentioned above, frozen desserts produced from premixes have good structure and texture properties even without the addition of emulsifiers. Therefore, frozen desserts preferably do not contain emulsifiers.

[0044] Frozen desserts may optionally contain additional ingredients, such as colorings and / or flavorings.

[0045] Frozen desserts are preferably aerated. As used herein, the term "aerated" means that the dessert has an overrun of at least 30%. Preferably, frozen desserts have an overrun of 30% to 110% or even 50% to 100%. The overrun (in "%)" is defined by the following formula: The expansion rate was measured at ambient temperature (20°C) and atmospheric pressure.

[0046] Numerical ranges expressed in “x to y” format should be understood to include both x and y, and when specifying any range of values ​​or quantities, any particular upper limit or quantity can be associated with any particular lower limit or quantity. Unless otherwise stated, wt% refers to a weight percentage based on the weight of the entire formulation (including water).

[0047] Unless otherwise explicitly stated in the examples and comparative experiments, all figures should be understood to be modified by the word “about”. As used herein, unless otherwise stated, the indefinite articles “a” or “an” and their corresponding definite articles “the” refer to at least one or more. Attached Figure Description

[0048] The invention will be described with reference to the following figures, using examples, in which: Figures 1a to 1e These are confocal microscope images showing the microstructure of the sample in Example 1; Figures 2a to 2d This is the melting data graph for Example 1; Figure 3 This is the melting data graph for Example 2.

[0049] Example These embodiments are intended to illustrate the invention and are not intended to limit the invention to these embodiments. itself .

[0050] Particle size The samples were placed in the Malvern Mastersizer Hydro 2000S sampling attachment. A refractive index of 1.52 and an absorbance of 0.1 were used for the protein particles, and a refractive index of 1.33 was used for the water used as a dispersant, to calculate the particle size of the pea protein samples. Each measurement cycle consisted of a background measurement (comprising 10,000 snapshots over 10 seconds) and a sample measurement (comprising 10,000 snapshots over 10 seconds). Three measurement cycles were performed for each sample, and the average value was calculated to obtain the particle size distribution. The surface-weighted mean [D3,2] was recorded.

[0051] Premix viscosity The viscosity of the premix was measured using an Anton Paar Physica MCR501 rheometer in a 17 mm shaped rheological cup. The temperature was maintained at 5°C during the measurement. The 17 mm shaped rotor was immersed in the sample. The sample was equilibrated for 10 minutes. Shear rate scans of the sample were then performed using the following measurement curves: shear rate range from 0.001 to 1000 s⁻¹. -1 (Logarithmic interval) where the measurement point duration is between 100 s and 30 s, and the slope is 5 points per ten. A log-log plot is used to plot the viscosity data versus shear rate for each sample. In the case of reporting a single viscosity for a sample, the viscosity is measured over 50 s. -1 The viscosity was measured below.

[0052] Water holding capacity Water-holding capacity (WHC) was measured according to AACC International Approved Analytical Methods (11th Edition), Method 56-30.01. The sample was aged at 4°C for 24 hours before WHC was measured. Approximately 22 to 23 g of sample was transferred to centrifuge tubes, and the precise mass of each sample was recorded. The sample was then centrifuged at 10°C and 4,000 g for 20 minutes using a Sorvall T865i rotor in a Sorvall Discovery 90SE centrifuge. The fat layer was punctured, and the slurry was carefully poured out. The weight of the poured slurry and particles was recorded to calculate the water-holding capacity per gram of protein.

[0053] melt Frozen confectionery product blocks were equilibrated at -22°C, weighed, and then added to the center of a ground metal plate suspended above a mass balance. The samples were analyzed in a temperature-controlled cabinet at 22°C, and the mass of the molten product passing through a grating was recorded over time. The melting data graph (showing the percentage of mass loss as a function of time) is the mean of two experiments.

[0054] Heat abuse Frozen confectionery products underwent a temperature abuse test to simulate the thermal scenarios that might be encountered during distribution and storage. This test involved storing samples in a temperature-controlled cabinet for 14 days, with the cabinet's temperature cycling (-20°C for 12 hours, -10°C for 12 hours). After the 14-day program, the products were stored in a freezer for several days prior to testing.

[0055] Example 1 This example demonstrates that different microstructures can be created from the same formulation by controlling process conditions, particularly the point at which pH changes occur. The premix formulations used to prepare samples A, B, C, D, and 1 are shown in Table 1. The premix formulations do not contain any emulsifiers. The process conditions used to prepare these samples are described below.

[0056] Table 1: Premix Formulation

[0057] Sample A Sucrose, glucose syrup, and stabilizers were combined in water under heat (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to 3.6 using citric acid. Pea protein was added to the pH-adjusted dispersion during mixing, followed by coconut oil and further mixing. The mixture was homogenized and pasteurized, and then aged overnight at 4°C.

[0058] Sample B Sucrose, glucose syrup, stabilizer, and pea protein were combined in water under heat (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to 3.6 using citric acid. Coconut oil was added to the mixture. The mixture was homogenized and pasteurized, and then aged overnight at 4°C.

[0059] Sample C Sucrose, glucose syrup, stabilizers, and pea protein were combined in water under heat (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 3.6 using citric acid. Coconut oil was added to the mixture to provide a premix, which was then homogenized. The pH of the homogenized premix was adjusted to pH 7.9 using potassium hydroxide and then pasteurized before aging overnight at 4°C.

[0060] Sample D Sucrose, glucose syrup, stabilizer, and pea protein were combined in water under heat (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to 7.9 using potassium hydroxide. Coconut oil was added to the mixture. The mixture was homogenized and pasteurized, and then aged overnight at 4°C.

[0061] Sample 1 Sucrose, glucose syrup, stabilizers, and pea protein were combined in water under heat (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.9 using potassium hydroxide. Coconut oil was added to the mixture to provide a premix, which was then homogenized. The pH of the homogenized premix was adjusted to pH 3.6 using citric acid, and then pasteurized before overnight aging at 4°C.

[0062] microstructure Figures 1a to 1e This is a confocal microscope image of the sample. Figure 1a The microstructure of sample A is shown, and Figure 1b The microstructure of sample B is shown. Acidification was performed before the addition of pea protein (sample A, ...). Figure 1a This results in a microstructure with large, isolated fat droplets (1) and large protein particles (2). This microstructure is unsuitable for preparing frozen desserts because it leads to low-quality ice cream products. In contrast, acidification following the addition of pea protein (Sample B) Figure 1b It will form a microstructure with dispersed protein particles and smaller, dispersed fat droplets.

[0063] Figure 1c The microstructure of sample C is shown. The fat droplets remain small and dispersed. Compared to sample B, the protein particles are smaller and more densely packed. Figure 1d The microstructure of sample D is shown. Both protein particles and lipid droplets are small and dispersed. Finally, Figure 1e The microstructure of sample 1 is shown. Protein particles are tightly packed together, forming a network structure in which smaller lipid droplets are dispersed.

[0064] Premix properties The physical properties of some premix samples were determined, and the results are summarized in Table 2. Samples C and D contained smaller protein particles, which was associated with their low water-holding capacity (WHC). In contrast, sample 1 had significantly larger particle size and WHC than samples C and D.

[0065] Table 2: Physical properties of the samples

[0066] Frozen desserts Frozen desserts were prepared using premixes from samples B, C, D, and 1. The premixes were aerated in a countertop ice cream machine that produced ice cream with an overrun of approximately 20%.

[0067] Frozen dessert properties The melting properties of frozen desserts (approximately 200 ml blocks) were measured before and after heat abuse. Figure 2a This is a graph showing the melting data of sample B. Figure 2b This is a graph showing the melting data of sample C. Figure 2c This is a graph showing the melting data of sample D. Figure 2d This is a melting data graph for Sample 1. In all cases, the solid line represents the melting graph of fresh samples (i.e., those not subjected to heat abuse), and the dashed line represents the melting graph of samples that have been subjected to heat abuse. Additionally, Table 3 shows the total weight loss after melting following 120 minutes.

[0068] Table 3: Total weight loss after melting in 120 minutes

[0069] Compared to samples B, C, and D, sample 1 exhibits significantly improved melting properties. In fact, it is noteworthy that minimal weight loss was observed after 120 minutes of melting. It should be observed that thermal abuse appears to improve the sample's recovery from melting.

[0070] Example 2 The effect of overrun on the melting properties of frozen confectionery was investigated. The composition of the premixes used in these experiments is given in Table 4. The premix formulations did not contain any emulsifiers.

[0071] Table 4: Composition of Premix

[0072] Process conditions Sucrose, glucose syrup, maltodextrin, stabilizers, and pea protein are combined in water under heating (70°C) to provide an aqueous dispersion. The pH of the dispersion is adjusted to pH 7.9 using potassium hydroxide. Coconut oil is added to the mixture to provide a premix, which is then homogenized. The pH of the homogenized premix is ​​adjusted to pH 3.6 using citric acid, and the mixture is then pasteurized before aging overnight at 4°C. For the preparation of frozen desserts, the premix is ​​aerated in a scraped heat exchanger (standard ice cream freezer). Air input is controlled to provide a target overrun of 30% or 65%, and freezing is controlled to provide a target extrusion temperature of -5°C to -6.5°C.

[0073] Physical properties The premix contains protein particles with a D[3,2] particle size of 8.5 μm. Frozen desserts made from the premix have a good texture and do not cause any processing problems.

[0074] Sensory properties Frozen desserts were tasted during the structured evaluation. The texture of the frozen desserts was judged to be fairly smooth (30% overrun) or very smooth (65% overrun). No off-flavors caused by pea protein were detected.

[0075] melt The melting properties of the sample (approximately 8 cm x 4 cm x 16 cm, 500 ml) were measured before and after heat abuse. Figure 3 This is a melting data graph. In all cases, the solid line represents the melting graph of fresh samples (i.e., those not subjected to heat abuse), and the dashed line represents the melting graph of samples that have been subjected to heat abuse. Additionally, Table 5 shows the total weight loss after melting following 240 minutes.

[0076] Table 5: Total weight loss after melting in 240 minutes

[0077] The samples with a 30% expansion rate exhibited slightly better melting properties, although the observed weight loss in any sample was very small—even after melting at 240 minutes. In fact, all samples showed outstanding elasticity, regardless of the expansion rate.

[0078] Example 3 The effects of protein concentration and pH were further investigated. The composition of the premix was similar to that shown in Table 1. However, the amount of pea protein was varied to 2 wt% or 1 wt% to investigate whether a similar microstructure could be achieved at lower protein concentrations. The case of lower fat concentrations (1 wt% coconut oil) was also investigated.

[0079] Sample E The ingredients (except coconut oil) were combined in water under heating (70°C) to provide an aqueous dispersion with a pH of 6.8. Coconut oil was added to the mixture. The mixture was homogenized and pasteurized, and then aged overnight at 4°C. The premix contained 2 wt% pea protein and 2 wt% coconut oil.

[0080] Sample 2 The ingredients (except coconut oil) were combined in water under heating (70°C) to provide an aqueous dispersion with a pH of 6.8. Coconut oil was added to the mixture. The mixture was homogenized and the pH was adjusted to 5.4 using citric acid, and then pasteurized before overnight aging at 4°C. The premix contained 2 wt% pea protein and 2 wt% coconut oil.

[0081] Sample 3 The ingredients (except coconut oil) were combined in water under heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.8 using potassium hydroxide. Coconut oil was added to the mixture to provide a premix, which was then homogenized. The pH of the homogenized premix was adjusted to pH 5.4 using citric acid, and the mixture was then pasteurized before overnight aging at 4°C. The premix contained 2 wt% pea protein and 2 wt% coconut oil.

[0082] Sample 4 The ingredients (except coconut oil) were combined in water under heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.8 using potassium hydroxide. Coconut oil was added to the mixture to provide a premix, which was then homogenized. The pH of the homogenized premix was adjusted to pH 5.4 using citric acid, and the mixture was then pasteurized before overnight aging at 4°C. The premix contained 1 wt% pea protein and 2 wt% coconut oil.

[0083] Sample 5 The ingredients (except coconut oil) were combined in water under heating (70°C) to provide an aqueous dispersion. The pH of the dispersion was adjusted to pH 7.8 using potassium hydroxide. Coconut oil was added to the mixture to provide a premix, which was then homogenized. The pH of the homogenized premix was adjusted to pH 5.4 using citric acid, and the mixture was then pasteurized before overnight aging at 4°C. The premix contained 2 wt% pea protein and 1 wt% coconut oil.

[0084] microstructure Confocal microscopy images of the samples show that the pea protein particles in samples 2 to 5 are more aggregated and clumped than those in sample E. Additionally, the fat droplets in samples 2 to 5 are smaller and more uniformly distributed than those in sample E.

[0085] Premix properties The physical properties of the premix samples were determined, and the results are summarized in Table 6. Sample E has smaller protein particles. In contrast, samples 2 to 5 have significantly larger particle sizes.

[0086] Table 6: Physical properties of the samples

[0087] Frozen desserts Frozen desserts were prepared using premixes from samples E, 2, 3, and 4. The premixes were aerated in a scraper-type heat exchanger (standard ice cream freezer). Air input was controlled to achieve a target overrun of 65% or 100%, and freezing was controlled to achieve a target extrusion temperature of -5°C to 6.5°C.

[0088] Physical properties Sample E was observed to be rough and granular with poor shape retention. In contrast, samples 2, 3, and 4 were smooth and retained their shapes well.

[0089] Sensory properties Frozen desserts were tasted in a structured evaluation. Samples 2, 3, and 4 (all containing 2 wt% coconut oil) were perceived as comparable to frozen desserts with higher fat levels (i.e., sensory properties comparable to frozen desserts containing 5 wt% to 7 wt% fat). However, this was not the case for sample E (which also contains 2 wt% coconut oil).

[0090] melt The melting properties of the sample (approximately 8 cm x 4 cm x 16 cm, 500 ml) were measured before and after heat abuse. Table 7 shows the total weight loss after melting at 240 minutes.

[0091] Table 7: Total weight loss after melting in 240 minutes

[0092] Compared to sample E, samples 2, 3, and 4 showed significantly improved melting properties. The melted slurry collected from samples 2, 3, and 4 was found to be a sugar solution containing very little protein. This indicates that the expanded protein particles remained in the unmelted block and suggests that these particles are involved in the microstructure of the frozen confectionery.

Claims

1. A method for preparing a plant-based frozen dessert premix comprising fat, sugar, stabilizer, and plant protein, wherein the method comprises the following sequential steps: (a) Combining sugar, stabilizer and plant protein in water to prepare an aqueous dispersion, wherein the plant protein includes legume protein; (b) Optionally, the pH of the aqueous dispersion may be adjusted to ensure that the pH is in the range of 6.5 to 8.5; (c) Combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confectionery premix, wherein step (c) includes homogenization; (d) Lowering the pH of the frozen confectionery premix to a pH in the range of 3 to 6; and (e) Optionally, the frozen confectionery premix from step (d) may be pasteurized.

2. The method according to claim 1, wherein in step (b), the pH of the aqueous dispersion is adjusted to a pH in the range of 7 to 8.

3. The method according to claim 1 or claim 2, wherein in step (d), the pH is reduced to a pH in the range of 3.5 to 5.

5.

4. The method according to any one of claims 1 to 3, wherein the change between the pH of the aqueous dispersion in step (b) and the pH of the frozen confectionery premix in step (d) is expressed by the following formula: And ΔpH is at least 2.

5. A plant-based frozen dessert premix, comprising: • 0.1 wt% to 3 wt% of fat; • Sugar in amounts of 15 wt% to 45 wt%; • Stabilizer in amounts of 0.01 wt% to 1 wt%; and • 1 wt% to 12 wt% of plant protein, wherein the plant protein includes legume protein; The premix contains plant protein particles with a D[3,2] particle size of 6 μm to 13 μm.

6. The plant-based frozen dessert premix according to claim 5, wherein the plant protein particles have a water-holding capacity of 10 g to 16 g of water per g of protein.

7. The plant-based frozen dessert premix according to claim 5 or claim 6, comprising 1.5 wt% to 8 wt% of the plant protein.

8. The plant-based frozen dessert premix according to any one of claims 5 to 7, comprising an amount of the fat comprising 0.5 wt% to 2.5 wt%.

9. The plant-based frozen dessert premix according to any one of claims 5 to 8, wherein the plant-based frozen dessert premix does not contain emulsifiers.

10. The plant-based frozen dessert premix according to any one of claims 5 to 9, which can be obtained by the method according to any one of claims 1 to 4.

11. A method for preparing plant-based frozen desserts, wherein a plant-based frozen dessert premix prepared by the method according to any one of claims 1 to 4 is frozen and preferably aerated to provide the plant-based frozen dessert.

12. A plant-based frozen dessert comprising: • 0.1 wt to 3 wt of fat; • Sugar in amounts of 15 wt% to 45 wt%; • Stabilizer in amounts of 0.01 wt% to 1 wt%; and • 1 wt% to 12 wt% of plant protein, wherein the plant protein includes legume protein; The frozen desserts contain plant protein particles with a D[3,2] particle size of 6 μm to 13 μm.

13. The plant-based frozen dessert of claim 12, wherein the plant protein particles have a water-holding capacity of 10 g to 16 g of water per g of protein.

14. The plant-based frozen dessert according to claim 12 or claim 13, having an overrun of 30% to 110%.

15. The plant-based sweetener according to any one of claims 12 to 14, which can be obtained by the method according to claim 11.

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