Frozen confectionery product

Abstract

Method for manufacturing a frozen confectionery product (10) comprising a mixture (11) comprising a common composition in combination with a dairy composition or a fruit composition, the common composition comprising: between 5 and 25% by weight of at least one sugar compound, between 0.5 and 2.5% by weight of at least one gelling agent, between 0.05 and 2% by weight of a thickener, and between 20 and 60% by weight of water. The dairy composition comprises between 5 and 40% by weight of dairy products and the fruit composition comprises between 25 and 60% by weight of fruit puree, the percentages by weight relating to the total weight of the mixture (11).

Description

[0001] DESCRIPTION

[0002] Frozen confectionery product

[0003] TECHNICAL SECTOR

[0004] The present invention relates to frozen confectionery compositions and products.

[0005] PRIOR STATE OF THE ART

[0006] Ice cream and other confectionery products that are typically stored at temperatures below freezing and intended for immediate consumption must meet special requirements. For example, thermal stability is desirable, meaning the ice cream does not melt immediately at room temperature, as well as maintaining most of its organoleptic properties, such as its creamy mouthfeel. These products must also maintain the best possible quality during storage. Depending on the length of storage, the product is often subject to varying temperature fluctuations, even reaching refrigerated temperatures.

[0007] WO2013 / 147847A1 describes a composition and a method of manufacturing a frozen aerated confectionery product with high stability.

[0008] EP3319456B1 describes an ice cream confection of dairy composition comprising a stabilizer and, between 1.50 and 5.50% by weight of fat with respect to the total weight of the confection, wherein the stabilizer contains an emulsifier in an amount of between 0.1 and 1.0% by weight with respect to the total weight of said ice cream confection and a citrus fiber wherein the emulsifier and the citrus fiber are in a weight ratio of EM:FC of between 0.25 and 1.00, with a delayed melting of at least 90 minutes at a temperature of 29 ° C.

[0009] US7727573B2 describes a method for improving the thermal shock resistance of an aerated, dairy-based frozen confection, the method comprising preparing a mixture consisting of a fat present in an amount of about 0.5% to 18% by weight of the mixture; a sweetener present in an amount of about 3% to 15% by weight of the mixture; a stabilizer in an amount of about 0.1% to 1% by weight, based on the total weight of the mixture; and skimmed milk solids present in an amount of about 6% to 15% by weight of the mixture and a polyol that regulates the growth of ice crystals upon thermal shock. The aeration is carried out at a temperature between 0°C and 12°C.

[0010] EXPOSURE OF THE INVENTION

[0011] The object of the invention is to provide a method of manufacturing a frozen confectionery product and said product, as defined in the claims.

[0012] A first aspect of the invention relates to a method for manufacturing a frozen confectionery product comprising a mixture comprising a common composition in combination with a dairy composition or a fruit composition, the common composition comprising: between 5 and 25% by weight of at least one sugar compound, between 0.5 and 2.5% by weight of at least one gelling agent, between 0.05 and 2% by weight of a thickener, and between 20 and 60% by weight of water.

[0013] If the common composition is combined with a dairy composition, the dairy composition comprises between 5 and 40% by weight of dairy products. If the common composition is combined with a fruit composition, it comprises between 25 and 60% by weight of creamer.

[0014] The weight percentages indicated refer to the total weight of the mixture.

[0015] The method comprises the following steps: a first step of heating and mixing water, together with one or more dairy products if the mixture comprises the dairy composition, the powdered sugar compounds and the remaining powdered ingredients, obtaining a premix; a second step of pasteurizing the premix; a third step of adding and mixing the cremogenate to the premix if the mixture 11 comprises the fruit composition; a fourth step of resting and cooling the mixture to a temperature where a gelation process of the mixture does not occur; a fifth step of incorporating air homogeneously into the mixture by means of a mixer, generating air microbubbles distributed in the mixture; and a sixth step of freezing the mixture.

[0016] A second aspect of the invention relates to a frozen confectionery product obtained by the method of the invention.

[0017] The confectionery product developed by the inventors is similar to a popsicle or ice cream, but once thawed, it does not melt, is dimensionally stable, and maintains optimal organoleptic characteristics of creaminess and smoothness for at least 24 hours, regardless of whether it is a dairy or fruit confectionery product, the latter typically comprising a higher water content due to the composition of the creamer itself. These product characteristics may allow, for example, catering companies to include it in their catalog, as it can be available at room temperature for an extended period.

[0018] These and other advantages and features of the invention will become apparent from the figures and the detailed description of the invention.

[0019] DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 shows a front view of a frozen confectionery product according to an embodiment of the invention.

[0021] Figure 2 shows a sectioned front view of the frozen confectionery product of Figure 1. DETAILED EXPOSURE OF THE INVENTION

[0022] The inventors have developed a frozen confectionery product 10 comprising a mixture 11 comprising a common composition in combination with a dairy composition or a fruit composition, which does not melt, is dimensionally stable and maintains optimal organoleptic characteristics of creaminess and smoothness for at least 24 hours after defrosting.

[0023] The common composition comprises: between 5 and 25% by weight of at least one sugar compound, between 0.5 and 2.5% by weight of at least one gel enhancer, between 0.05 and 2% by weight of a thickener, and between 20 and 60% by weight of water.

[0024] When the mixture 11 comprises a dairy composition, said composition comprises dairy products between 5 and 40% by weight with respect to the total weight of the mixture 11. In a preferred embodiment, the dairy products are powdered milk and / or cream.

[0025] When the mixture 11 comprises a fruit composition, said composition comprises cremogenate between 25 and 60% by weight with respect to the total weight of the mixture.

[0026] Cremogenated is the technical term used in the food industry to describe fruit puree. According to the Spanish Technical and Health Regulations for fruit juices and other similar products intended for human consumption (Royal Decree 781 / 2013), fruit puree is "a product susceptible to fermentation, but not fermented, obtained through appropriate physical procedures, for example, sieving, grinding, or mincing the edible portion of whole or peeled fruit without removing the juice."

[0027] The mixture 11 does not melt and maintains dimensional stability for at least 24 hours at room temperature (22°C ± 4°C). Furthermore, said mixture 11 not only maintains dimensional stability during this time, but also maintains a pleasant, creamy and unctuous texture in the mouth. Translating these parameters to the texture profile analysis (TPA) according to the UNE-EN ISO 5492:2010 standard, in the case of the confectionery product 10 of the invention, in one embodiment, it comprises the following values ​​after 24 hours at room temperature using a texture analyzer, specifically with a TA-XT2 texture analyzer (Stable Micro Systems, Haslemere, United Kingdom) and the software program "Texture Expert for Windows software version 1.20" (Stable Micro Systems):

[0028] Hardness (N): between 1.04 and 3.23

[0029] Cohesion: between 0.44 and 0.51

[0030] Adhesiveness: between 1.1 and 1.8

[0031] Elasticity: between 0.8 and 0.9

[0032] Gumminess: between 0.7 and 1.3

[0033] In a preferred embodiment, the common composition comprises an emulsifier between 0.05% and 1% by weight, the percentages by weight being related to the total weight of the mixture, the emulsifier being preferably selected from E-471, E-473, E-322 and citrus fibers, the most preferred emulsifier being E-473. This emulsifier, in addition to allowing emulsification, favors the incorporation and retention of air in the mixture.

[0034] In a preferred embodiment, the mixture 11 comprises at least one of the following ingredients: between 0.5 and 10% by weight of flavorings, between 0.1 and 5% by weight of soluble fibers, preferably inulin, and between 5 and 40% by weight of main flavoring ingredients.

[0035] The percentages by weight refer to the total weight of the mixture 11.

[0036] In a preferred embodiment, the gelling agent is selected from pectin, gelatin, agar-agar, oat, and gellan gum, preferably pectin and gelatin. The gelling agent is used to form the gel in the manufacturing process of the liquid ingredients of the mixture 11.

[0037] In a preferred embodiment, the thickener is selected from guar gum (E412), xanthan gum (E415), locust bean gum (E410), and gum arabic (E414), with guar gum (E412) being preferred. The thickener increases the thickness of the mixture 11 during the manufacturing process.

[0038] Depending on the embodiment, the same ingredient can act as both a thickener and a gelling agent. In a preferred embodiment, the sugar compound is selected from monosaccharides, preferably glucose and dextrose, disaccharides, preferably sucrose and / or lactose, bulking agents, preferably maltodextrin, syrups, preferably liquid glucose and invert sugar, sweeteners, and polyols.

[0039] As can be seen in Figure 2, in a preferred embodiment, the mixture 11 is coated with a coating 12 made of chocolate or a chocolate substitute. The coating 12 preferably has a thickness of less than 3 mm. Preferably, due to its dimensions and because it is coated with a coating 12 made of chocolate or a chocolate substitute, the confectionery product 10 of the invention is a chocolate.

[0040] In a preferred embodiment of the invention, the mixture 11, before freezing, comprises air inside it in a proportion of at least 3% with respect to the total volume of the mixture, preferably between 3% and 15%. Preferably, the air is at least partially due to the fact that the mixture 11 is aerated, thus having an overrun generated by the presence of microbubbles distributed inside the mixture 11, that is, the mixture 11 comprises air inside it in a proportion between 3% and 15% with respect to the total volume of the mixture, this air being incorporated into air microbubbles distributed inside the mixture 11. In a preferred embodiment, these microbubbles are generated and stabilized in the mixture 11 thanks to the use of an emulsifier, preferably E-743.

[0041] In a preferred embodiment, the overrun is greater than 3%, preferably between 3% and 15% when the product comprises a fruit composition, and is greater than 7%, preferably between 7% and 15% when the product comprises a dairy composition. The overrun percentage is calculated using the following formula:

[0042] Volume of aerated mix ~ Volume of unaerated mix Overrun = -

[0043] Unaerated mix volume

[0044] Thanks to the percentage of air that the mixture 11 has inside before freezing, said mixture 11, when frozen, can expand dimensionally towards the space occupied by said air, thus preventing the mixture 11 from expanding outwards.

[0045] In a preferred embodiment, the mixture 11 comprises perforations (not shown in the figures) that allow the mixture 11 to expand toward said perforations 14 when the product is frozen. These perforations can be used as a complement or as an alternative to the overrun generated by aerating the mixture 11.

[0046] In one embodiment, the confectionery product 10 comprises an edible filling with a composition other than the mix (not shown in the figures) together with the mix 11. The volume percentage of the filling with respect to the volume of the mix 11 is preferably less than 50%.

[0047] As shown in the figures, in a preferred embodiment of the invention the confectionery product 10 comprises a stick 13 partially inserted into the mixture 11. The part of the stick 13 inserted into the mixture 11 is not seen in Figure 2 because the mixture 11 and the coating 12 have been cut by a vertical plane which lies in front of the stick 13. Thanks to the stick 13, the confectionery product 10 is easier to handle and consume.

[0048] The method for manufacturing the frozen confectionery product described above comprises the consecutive steps described below: a first step of heating and mixing water, together with one or more dairy products if the mixture 11 comprises the dairy composition, the powdered sugar compounds and the remaining powdered ingredients, obtaining a premix; a second step of pasteurizing the premix, preferably at a temperature between 75°C and 85°C; a third step of adding and mixing the cremogenate to the premix in case the mixture 11 comprises the fruit composition, and optionally the remaining ingredients, obtaining the mixture 11.a fourth stage of resting and cooling the mixture 11 to a temperature where a gelation process of the mixture does not occur, said temperature preferably being between 30°C and 60°C; a fifth stage of incorporating air homogeneously into the mixture (11), preferably by means of a mixer, generating air microbubbles distributed in the mixture 11, this stage being carried out before gelation occurs, and preferably until air or an overrun is incorporated with a minimum proportion of 3% with respect to the total volume of the mixture, preferably between 3% and 15%; and a sixth stage of freezing the mixture, preferably at -30°C, preferably being an ultra-freezing stage.In a preferred embodiment, the first heating and mixing step comprises: a step of heating water, together with one or more dairy products if the mixture 11 comprises the dairy composition, preferably until the water reaches a temperature of between 30° and 35°C; a step of adding powdered sugar compounds, obtaining a first premix; and a step of heating the first premix preferably to a temperature of between 45° and 50°C, and subsequent addition and disintegration of the remaining previously mixed powdered ingredients, obtaining the premix.

[0049] When talking about a frozen product like ice cream, aeration usually occurs at temperatures between 0 oand 12°C, as a large amount of air needs to be incorporated into the mixture. This favors the cold generation of an emulsion of the fatty and aqueous phases with the product's proteins. Ice creams typically contain an overrun of between 50% and 250%, remaining in a solid or semi-solid state at a temperature between -5°C and -12°C with a creamy texture. When the product temperature rises above this temperature, it begins to thaw and melt.

[0050] In the case of the product and method of the invention, the aim is to offer a product similar to ice cream or popsicle in terms of organoleptic characteristics, but with the advantage that during defrosting the product does not melt, maintaining the desired smoothness and creaminess characteristics.

[0051] The inventors have developed a method that achieves this effect. Controlling the gelation and subsequent freezing process, as well as incorporating air in the form of microbubbles, preferably within these aeration ranges, before the mixture gels, achieves this effect.

[0052] The gelation temperature is usually determined primarily by the type of gelling agent used. For example, if the gelling agent is pectin, the gelation process occurs at a temperature of 45°C.

[0053] Gelling agents also slow the crystallization process of water during freezing, triggering the various reactions that lead to the product's characteristics. During the freezing process, the mixture also expands, in this case, into the air spaces of the microbubbles present in the mixture 11 , also preventing the chocolate coating from cracking, if present.

[0054] If a mold is used, the method comprises a step of metering the mixture 11 into a mold after the fifth aeration step. If the confectionery product 10 comprises a filling, before metering the mixture 11, the filling is metered into the mold. If the confectionery product 10 comprises a stick 13, this is followed by a step of inserting the stick 13 into the mixture 11 through the mold. After freezing, the next step is a step of demolding the frozen mixture 11.

[0055] Next, there is an optional step of piercing the frozen mixture 11, especially if the chocolate coating 12 or a chocolate substitute is to be added to the mixture 11.

[0056] If the chocolate coating 12 or a chocolate substitute is to be added, the method then comprises a step in which said coating 12 is added, preferably by dipping it in a chocolate or chocolate substitute bath. This is followed by a step in which the coating 12 is solidified.

[0057] In this way, confectionery product 10 would be prepared and kept frozen until it was brought to room temperature for later consumption.

[0058] Several illustrative examples are described below, which clearly demonstrate the features and advantages of the invention; however, they should not be construed as limiting the scope of the invention as defined in the claims.

[0059] Example: Analysis of the dimensional stability of samples

[0060] Different samples were prepared according to different embodiments of the invention using the manufacturing method of the invention (except that it did not have a stick, was not filled, and was not covered with a chocolate coating). The following table shows the weight percentages relative to the mixture of the different ingredients that make up each sample comprising a fruit composition:

[0061] With the mixtures already finished and frozen, two cubes of similar dimensions (20 x 20 x 20 mm approx.) were cut from each of the mixtures, and dimensional measurements were taken with a digital caliper, Qfun brand model HG-DY-067 a These same cubes were placed on a tray and left in a room at a controlled room temperature of 22°C.

[0062] After the first 24 hours, it was observed that the samples did not melt and that they maintained their cube shape, although somewhat flattened, due to the fact that during the thawing process the rigidity of the mixture decreases and possibly the three-dimensional networks that form the mixture contract.

Claims

CLAIMS 1. Method of manufacturing a frozen confectionery product (10) comprising a mixture (11) comprising a common composition in combination with a dairy composition or a fruit composition, the common composition comprising: between 5 and 25% by weight of at least one sugar compound, between 0.5 and 2.5% by weight of at least one gelling agent, between 0.05 and 2% by weight of a thickener, and between 20 and 60% by weight of water, the dairy composition comprising between 5 and 40% by weight of dairy products, and the fruit composition comprising between 25 and 60% by weight of cremogenate, the weight percentages being relative to the total weight of the mixture (11), characterized in that the method comprises the following steps: a first step of heating and mixing water, together with one or more dairy products if the mixture (11) comprises the dairy composition, of the powdered sugar compounds and of the remaining powdered ingredients obtaining a premix;a second stage of pasteurization of the premix; a third stage of adding and mixing the cremogenate to the premix in case the mixture (11) comprises the fruit composition; a fourth stage of resting and cooling the mixture (11) to a temperature where a gelation process of the mixture does not occur; a fifth stage of incorporating air homogeneously into the mixture (11) generating air microbubbles distributed in the mixture (11); and a sixth stage of freezing the mixture (11).

2. Method according to claim 1, wherein the first heating and mixing step comprises: a step of heating water, together with one or more dairy products if the mixture (11) comprises the dairy composition; a step of adding powdered sugar compounds, obtaining a first premix; and a step of heating the first premix, and subsequently adding and disintegration of the remaining previously mixed powdered ingredients, obtaining the premix.

3. Method according to claim 2, wherein the water heating step is carried out until the water reaches a temperature between 30° and 35°C.

4. Method according to claim 2 or 3, wherein in the heating step of the first premix a temperature of between 45° and 50°C is reached.

5. Method according to any of the preceding claims, wherein the step of pasteurizing the premix is ​​carried out at a temperature between 75°C and 85°C.

6. Method according to any of the preceding claims, wherein the common composition comprises an emulsifier between 0.05% and 1% by weight, the percentages by weight being referred to the total weight of the mixture (11), the emulsifier being preferably selected from E471, E473, E-322 and citrus fibers.

7. Method according to any of the preceding claims, wherein the mixture (11) comprises at least one of the following ingredients: between 0.5 and 10% by weight of flavorings, between 0.1 and 5% by weight of soluble fibers, preferably inulin, and between 5 and 40% by weight of main flavoring ingredients, the percentages by weight being related to the total weight of the mixture (11).

8. Method according to any of the preceding claims, wherein the gelling agent is selected from pectin, gelatin, agar-agar, oat and gellan gum, preferably from pectin and gelatin.

9. Method according to any of the preceding claims, wherein the thickener is selected from guar gum (E412), xanthan gum (E415), garrotín gum (E410) and gum arabic (E414), preferably guar gum (E412).

10. Method according to any of the preceding claims, wherein the sugar compound is selected from monosaccharides, preferably glucose and dextrose, disaccharides, preferably sucrose and / or lactose, bulking agents, preferably maltodextrin, syrups, preferably liquid glucose and invert sugar, sweeteners and polyols.

11. Method according to any of the preceding claims, wherein the mixture (11), before freezing, comprises air inside it with a minimum proportion of 3% with respect to the total volume of the mixture, preferably comprising a percentage of air between 3% and 15%.

12. Method according to claim 11, wherein the air is at least partially due to the mixture (11) being aerated, thus having an overrun generated by the presence of microbubbles distributed inside the mixture (11).

13. Method according to claim 11 or 12, wherein the overrun is greater than 3% when the mixture (11) comprises a fruit composition, and is greater than 7% when the mixture (11) comprises a dairy composition, the percentage of overrun being calculated with the following formula: Volume of aerated mix - Volume of unaerated mix Overrun = - Unaerated mix volume 14. Method according to any of the preceding claims, wherein the step of resting and cooling the mixture (11) is carried out at a temperature between 30°C and 60°C.

15. Method according to any of the preceding claims, wherein, after the step of incorporating air homogeneously into the mixture (11), the method comprises a step of dosing the mixture (11) into a mold.

16. Method according to the preceding claim, wherein the confectionery product (10) comprises a filling and said filling is dosed into the mold before dosing the mixture (11), the percentage by volume of the filling with respect to the volume of the mixture (11) being preferably less than 50%.

17. Method according to claim 15 or 16, wherein, after the step of dosing the mixture (11) into the mold, the method comprises a step of inserting a stick (13) into the mixture (11) through the mold.

18. Method according to any of claims 15 to 17, wherein, after the step of freezing the mixture (11), the method comprises a step of demolding the mixture. frozen mix (11).

19. Method according to any of the preceding claims, wherein the step of freezing the mixture (11) is a deep-freezing step and is carried out at a temperature of -30°C.

20. Method according to claim 19, wherein, after the deep-freezing step, the method comprises a step of piercing the deep-frozen mixture (11), the perforations allowing the mixture (11) to expand towards said perforations when the confectionery product (10) is frozen.

21. Method according to any of the preceding claims, wherein, after the freezing step, the method comprises a step of adding a chocolate or chocolate substitute coating, preferably by immersion in a bath of chocolate or chocolate substitute, and a step of solidifying the coating (12), the coating (12) having a thickness preferably less than 3 mm.

22. Frozen confectionery product obtained by the method according to any of the preceding claims.

23. Frozen confectionery product according to the preceding claim, wherein the product is a chocolate.

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