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Method for the preparation of a food stuff

A technology for food and sweets, applied in the fields of food preservation, food science, frozen sweets, etc.

Inactive Publication Date: 2000-01-19
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is generally believed that there is no benefit to a protein that has already undergone substantial denaturation, e.g. by initial heat treatment prior to its UHP treatment

Method used

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  • Method for the preparation of a food stuff
  • Method for the preparation of a food stuff

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0037] Example 1 300MPa, last for 40 minutes

example 2

[0038] Example 2 400MPa, last 5 minutes

example 3

[0039] Example 3 400 MPa for 40 minutes at room temperature in a National Forge Cold Isostatic Press. The product is then frozen, squeezed and deep-frozen in the usual manner in a usual ice cream freezer (scraped surface heat exchanger SSHE).

[0040] Determine the percent mass loss at 37°C after at least 2 weeks of refrigerated storage by measuring the weight of the melted ice cream every minute for a desired period of time through a grid with 3 mm square holes and 1 mm mesh network to carry out. The mass loss after 2 hours at 37°C is as follows:

[0041] Example 1 3%

[0042] Example 2 4%

[0043] Example 3 3%

[0044] Figure 1 shows the results of the percent mass loss measurements, the mass loss of the ice cream ingredients prepared in Example 3 is represented by -----. It is compared with Control Example (1), which is the same as the ice cream ingredients prepared in Example 3 except that the ice cream ingredients are not subjected to ultra-high pressure treatment. ...

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PUM

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Abstract

A process for the preparation of an ice confection having an aqueous phase and a fat phase, wherein the ice confection is subjected to an ultra high pressure treatment, the ice confection comprising in the aqueous phase at least 1 wt.% micellar casein and sufficient total sugars such that a protein gel is formed on application of the ultra high pressure, providing that if micellar casein is present in the aqueous phase at less than 2 wt.%, the ice confection composition includes a stabiliser.

Description

field of invention [0001] The present invention relates to a method of preparing an ice confection, such as ice cream, wherein the ice confection is subjected to ultrahigh pressure treatment. Background of the invention [0002] Ultra-high pressure (UHP) processing is a well-known method for killing spores and has been suggested as an appropriate method for pasteurizing food products. In Japan a number of pressure sterilized products such as jelly, canned food, puree and soy sauce have been put on the market (Byrne, M. (1993) Food Engineering International, 34-38). [0003] In addition, CHP treatment was performed on the isolated native protein. These proteins are in their native form and have not been chemically or thermally treated with methods that would significantly alter their protein structure prior to pressure treatment (Van Camp, J; Huyghebaer, A (1995) Food Chemistry (Food Chemistry) 54 (4) 357-364 ; Okamoto, M; Kawamura, Y; Hayashi, R; (1990) Agric Biol Chem. 54...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/04A23G9/30A23L3/015
Inventor R・D・基南L・维克斯D・杨
Owner UNILEVER NV
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