CN119053253A

CN119053253A - Frozen dessert

Info

Publication number: CN119053253A
Application number: CN202380034377.6A
Authority: CN
Inventors: D·罗赛蒂; C·A·沃森
Original assignee: Unilever IP Holdings BV
Current assignee: Unilever IP Holdings BV
Priority date: 2022-05-03
Filing date: 2023-04-26
Publication date: 2024-11-29
Also published as: EP4518681A1; WO2023213641A1

Abstract

The present invention relates to a frozen confection having a total energy content of 143-165 kcal per 100 g of frozen confection, the frozen confection comprising saccharides, wherein the saccharides have a number average molecular weight < M > _n of 400-500 g/mol, and wherein the frozen confection contains 10-22 wt% saccharides.

Description

Frozen dessert

Technical Field

The present invention relates to frozen confections, in particular frozen confections having an enhanced temperature resistance (temperature tolerance) during storage.

Background

The microstructure of frozen confections such as ice cream is elaborated in a multi-stage manufacturing process. Once the manufacturing process is completed, the frozen confection is stored and distributed in a frozen state to maintain the microstructure and prevent degradation. Even after delivery to a retail store, the frozen confection is stored in a freezer until purchased. All steps in the manufacture and distribution of frozen confections require energy.

In particular, retail freezer cabinets (i.e., cabinets that store frozen confections at the point of sale) consume a significant amount of energy. From an environmental point of view, it is advantageous to run these retail freezer cabinets at higher temperatures (e.g., -12 ℃ instead of-18 ℃). However, storage at higher temperatures can promote undesirable physical and chemical changes, affecting the microstructure of the frozen confection. Such variations can negatively impact the properties and perceived quality of the frozen confection. For example, storage at higher temperatures can result in an increase in ice crystal size in the frozen confection, resulting in a rough or frozen texture.

EP 3 386,315 B1 relates to a blended composition for reducing fat, saturated fatty acids and sugar-added frozen confections. Frozen desserts produced from these blended compositions are said to have the same shape-retaining and organoleptic properties as less healthy products. There is no mention of storing frozen confections at higher freezer temperatures.

Therefore, there is a need to reformulate frozen confections for stable storage at higher freezer temperatures.

Summary of The Invention

In a first aspect, the invention relates to a frozen confection having a total energy content of 143-165 kcal per 100 g of frozen confection, the frozen confection comprising saccharides (saccharoses) selected from the group consisting of monosaccharides, disaccharides and oligosaccharides, wherein the saccharides have a number average molecular weight < M > _n of 400-500 g/mol, and wherein the frozen confection comprises 10-22 wt% of saccharides (sugars) selected from the group consisting of monosaccharides and disaccharides.

The invention also relates to a freezer comprising the frozen confection of the first aspect, and to a method for storing the frozen confection of the first aspect, wherein the method comprises storing the frozen confection in a freezer operating at a temperature of-10 ℃ to-15 ℃.

Finally, the invention relates to the use of a freezer for storing a frozen confection at a temperature of-10 ℃ to-15 ℃, wherein the frozen confection comprises saccharides selected from the group consisting of mono-, di-, and oligosaccharides, said saccharides having a number average molecular weight < M > _n of 400-500 g/mol, and wherein the frozen confection comprises 10-22 wt% of saccharides selected from the group consisting of mono-and disaccharides.

Detailed Description

The present invention relates to frozen confections, in particular frozen confections having enhanced temperature resistance during storage. Frozen confections are sweet and often flavoured compositions that contain a significant amount of ice and are often consumed in a frozen state. Examples of frozen confections include, but are not limited to, ice cream (ICE CREAMS), ice cream (gelatos), frozen yogurt, milk ice (milk ices), water ice (sorbets), sorbet (sherbets), and water ice (WATER ICES). The frozen confection may be a single serving (single-serve) product (such as ice cream or water ice on a stick or sandwiched between wafers). The frozen confection may be coated (e.g. with chocolate or covitine couverture) and it may contain inclusions (e.g. fruit, nuts or biscuit pieces). The frozen confection is preferably ice cream.

The total energy content of the frozen confection is 143-165 kcal per 100 grams of frozen confection. Consumers are increasingly aware of the calorie content of foods, especially those that are considered to be enjoyable. Thus, the total energy content of the frozen confection is no more than 165 kcal per 100 grams, preferably no more than 164 kcal per 100 grams, no more than 163 kcal per 100 grams, no more than 162 kcal per 100 grams, no more than 161 kcal per 100 grams, or even no more than 160 kcal per 100 grams. The frozen confection has a total energy content of at least 143 kcal per 100 grams, preferably at least 144 kcal per 100 grams, at least 145 kcal per 100 grams, at least 146 kcal per 100 grams, at least 147 kcal per 100 grams, or even 148 kcal per 100 grams.

The frozen confection comprises saccharides selected from the group consisting of monosaccharides, disaccharides and oligosaccharides (formed from 3-10 monosaccharide units). The number average molecular weight of the saccharides affects the rheology of the mix used to make the frozen confection. The saccharide has a number average molecular weight < M > _n of 400-500 g/mol. If the number average molecular weight of the saccharides is too high, processing problems may result (e.g. by increasing the viscosity of the mixture). Thus, the number average molecular weight of the saccharide is not more than 500 g/mol, preferably not more than 490 g/mol, not more than 480 g/mol, not more than 470 g/mol, not more than 460 g/mol, or even not more than 450 g/mol. On the other hand, if the number average molecular weight of the saccharides is too low, the mixture may have a low viscosity, which may make it difficult to aerate and/or with a loss of microstructure. Thus, the saccharide has a number average molecular weight of at least 400 g/mol, preferably at least 402 g/mol, at least 404 g/mol, at least 406 g/mol, at least 408 g/mol, or even at least 410 g/mol.

The average molecular weight of the saccharide mixture is defined by a number average molecular weight < M > _n, which number average molecular weight < M > _n can be calculated using the following equation:

Where w _i is the mass of substance i, M _i is the molar mass of substance i, and Ni is the number of moles of substance i with a molar mass of M _i.

The frozen confection may contain some corn syrup and maltodextrin, which will help to increase the sugar content. Corn syrup (sometimes referred to as glucose syrup) and maltodextrin are complex multicomponent saccharide mixtures, glucose (dextrose) equivalent (DE) being a common classification method. Suitable corn syrups generally have a dextrose equivalent of at least 20, preferably corn syrups having dextrose equivalent of 25-65. Suitable maltodextrins preferably have a dextrose equivalent of 10 to 20, particularly preferably maltodextrins having a dextrose equivalent of 10 to 15. As described in Chirife et al (J.food Eng.1997:33:221-226), the number average molecular weight of corn syrup and maltodextrin < M > _n can be calculated using the following equation:

the frozen confection comprises 10-22 wt% sugar. Sugar is used in almost all types of frozen desserts and has two main functions, providing sweetness and controlling the amount of ice. As used herein, the term "sugar" refers to digestible mono-and disaccharides. Digestible saccharides are defined as saccharides having a metabolic energy content of at least 3 kcal per gram of saccharide. Thus, the total sugar content of the frozen confection is the sum of all digestible mono-and disaccharides present in the frozen confection. Monosaccharides include glucose, fructose, galactose and mannose. Disaccharides include sucrose, lactose and trehalose. Some ingredients typically contained in frozen confections may increase the total amount of sugar. For example, lactose in milk solids and mono-and disaccharides in corn syrup (sometimes referred to as glucose syrup).

High concentrations of sugar may impart undesirable sweetness to the frozen confection. Thus, the amount of sugar in the frozen confection does not exceed 22 wt-%. Preferably, the frozen confection comprises sugar in an amount of no more than 21.5 wt%, no more than 21 wt%, no more than 20.5 wt%, no more than 20 wt%, or even no more than 19.5 wt%. For example, a relatively low sugar version of the frozen confection may preferably comprise sugar in an amount of no more than 16.5 wt%, no more than 16.4 wt%, no more than 16.3 wt%, no more than 16.2 wt%, no more than 16.1 wt%, or even no more than 16 wt%. Conversely, if the frozen confection is a spoonable product (e.g. a barrel containing multiple portions of ice cream), a very low concentration of sugar may be unsuitable, as low concentrations of sugar tend to result in a frozen confection with a high ice content. Thus, the amount of sugar in the frozen confection is at least 10 wt-%. Preferably, the frozen confection comprises sugar in an amount of at least 11 wt%, at least 12 wt%, at least 12.5 wt%, at least 13 wt%, or even at least 13.5 wt%.

The frozen confection preferably comprises 1.5-8 wt%, 2-7 wt% or even 2.5-6 wt% fat. The fat is preferably milk fat or vegetable fat (such as coconut oil, palm kernel oil or mixtures thereof). It is particularly preferred that the fat is palm oil, coconut oil or a mixture thereof.

The frozen confection preferably comprises 0.8-4 wt%, more preferably 0.9-3 wt% protein. The protein is preferably a milk protein. Suitable sources of milk proteins include milk, concentrated milk, milk powder, whey powder, whey protein concentrate and mixtures thereof.

The frozen confection preferably comprises 0.1-1 wt%, 0.2-0.8 wt% or 0.2-0.6 wt% of a stabilizing agent. The stabilizing agent is preferably selected from locust bean gum, xanthan gum, guar gum, carrageenan, tara gum and mixtures thereof.

The frozen confection preferably comprises 0.05-1 wt%, 0.1-0.8 wt% or 0.2-0.5 wt% of an emulsifier. A single emulsifier or a mixture of emulsifiers may be used. For example, mono/diglycerides (E471), which are commonly used as emulsifiers in frozen confections.

The frozen confection may optionally comprise a non-nutritive sweetener such as aspartame, acesulfame k, erythritol, sucralose, or one or more steviol glycosides, e.g., rebaudioside a. Mixtures of two or more non-nutritive sweeteners may also be used.

The frozen confection may optionally comprise a coloring (colours) and/or flavoring (flavours).

The frozen confection may be aerated (aerated) or unaerated (unaerated). As used herein, "uninflated" means having an expansion ratio (overrun) of less than 20%, preferably less than 10%. The frozen confection is preferably aerated. As used herein, the term "aerated" means that the confection has an overrun of at least 30%. Preferably, the overrun of the aerated frozen confection is 50% -150%, 60% -140%, 70% -130%, or even 80% -120%. The expansion ratio (in "%") is defined by the following equation:

the expansion ratio is measured at ambient temperature (20 ℃) and atmospheric pressure.

The frozen confection may optionally contain other ingredients including, but not limited to, inclusions, sauces, coatings, and/or toppings (toppings).

The frozen confection may be manufactured by any suitable method, for example by a method comprising (a) preparing a mixture of ingredients, then (b) pasteurizing and optionally homogenizing the mixture, and then (c) freezing and optionally aerating the mixture to produce the frozen confection.

The invention also relates to a freezer comprising the frozen confection. Although the freezer is preferably operated at a temperature of-10 ℃ to-15 ℃, this is not required. In fact, frozen confections according to the invention may be stored at lower temperatures, for example in warehouse freezers operating at-28 ℃ to-18 ℃.

The freezer is preferably a display case comprising one or more transparent panels through which the contents of the freezer can be viewed. For example, the one or more transparent panels may be part of a door (e.g., a hinged door or a sliding door). There are two common types of freezer, chest freezer (top loading with hinged lid or one or more sliding panels closing the top of the freezer) and upright freezer (front loading with hinged door or one or more sliding panels closing the front of the freezer). Both types are suitable.

The invention also relates to a method of storing frozen desserts, wherein the method comprises storing the frozen dessert in a freezer operated at a temperature of-10 ℃ to-15 ℃.

Cabinet operating temperature is defined as the average temperature measured over 24 hours using a digital temperature probe. For chest freezers, the temperature is measured at a load line (e.g., when the product is stored in a basket within the freezer, the load line is typically considered to be a horizontal plane corresponding to the top of the basket). The temperature is preferably measured in the centre of the loading line level. For a typical upright freezer with a front door, the temperature is measured in the center of the vertical plane corresponding to the front of the shelves, for example at a point 5-10cm from the inner surface of the door.

The freezer is operated at a temperature of at least-15 ℃, preferably at least-14 ℃. The freezer is operated at a temperature of no more than-10 ℃, preferably no more than-11 ℃. Most preferably, the frozen confection is stored in a freezer that operates at a temperature of-12 ℃.

Frozen confections can be stored in a freezer for a long period of time without undesirable physicochemical changes. Preferably the frozen confection can be stored for a period of up to 21 days, up to 28 days, up to 42 days, up to 56 days, up to 70 days or even up to 84 days. Although long term storage is desirable, the turnover rate of frozen confectionery products in retail cabinets is often high. Thus, in practice, the frozen confection may be stored in the freezer for a shorter period of time, for example at least 1 day, at least 2 days, at least 3 days, at least 4 days or at least 5 days.

Finally, the invention relates to the use of a freezer for storing a frozen confection at a temperature of-10 ℃ to-15 ℃, preferably at a temperature of-11 ℃ to-14 ℃, most preferably at a temperature of-12 ℃, wherein the frozen confection comprises 10-22 wt.% of sugar, the sugar having a number average molecular weight < M > _n of 400-500 g/mol. Preferably the total energy content of the frozen confection is 143-165 kcal per 100g of frozen confection. It is particularly preferred that the frozen confection is a frozen confection according to the first aspect of the present invention.

Unless otherwise specified, a numerical range expressed in a "from x to y" format should be understood to include x and y, and any particular upper value or amount may be associated with any particular lower value or amount when specifying any range of values or amounts.

Unless otherwise explicitly indicated in the examples and comparative experiments, all numbers are understood to be modified by the word "about". As used herein, the indefinite article "a" or "an" and its corresponding definite article "the" means at least one or more unless specified otherwise.

Examples

These examples are intended to illustrate the invention and are not intended to limit the invention to these examples per se.

Example 1

Two commercially available ice cream products (samples 1A and 2A) were reconstituted to improve their storage suitability at-12 ℃ (resilience). Table 1 summarizes the formulations of these products (samples 1A and 2A) and the reconstituted products (samples 1B and 2B). Briefly, the ingredients (excluding oil) were combined and mixed under heat (60 ℃ to 75 ℃) and then the oil was added and further mixed. The mixture was homogenized and pasteurized, then aged at 4 ℃ for 24 hours, then frozen and aerated in a scraped surface heat exchanger (standard ice cream freezer). The product is filled into barrels and hardened in a blast freezer.

The total sugar content includes mono-and disaccharides provided by corn syrup/glucose syrup/maltodextrin/puree, as well as lactose provided by milk solids, and sucrose. The number average molecular weight < M > _n of the saccharides (monosaccharides, disaccharides, oligosaccharides) is calculated as described in the detailed description of the invention.

TABLE 1

Although samples 1A and 2A were stable when stored at-18 ℃, this was not the case when stored at-12 ℃. In contrast, the ice cream products prepared from samples 1B and 2B had a stable microstructure and acceptable organoleptic properties after storage at-12 ℃ for at least 2 weeks.

Example 2

Using the same procedure as described in example 1, an ice cream product was prepared using the formulation in table 2.

The total sugar content includes mono-and disaccharides provided by corn syrup/glucose syrup/maltodextrin, as well as lactose provided by milk solids, and sucrose. The number average molecular weight < M > _n of the saccharides (monosaccharides, disaccharides, oligosaccharides) is calculated as described in the detailed description of the invention.

The ice cream product prepared from sample 3 had a stable microstructure and acceptable organoleptic properties after storage at-12 ℃ for at least 2 weeks.

TABLE 2

Example 3

Molded stick products were prepared using the formulations in Table 3.

TABLE 3 Table 3

^* 27.7% By weight of milk protein, 57.3% by weight of lactose

Milk protein in weight percent, lactose in weight percent of 56.2%

Briefly, the ingredients (excluding oil) were combined and mixed under heat (60 ℃ to 75 ℃) and then the oil was added and further mixed. The mixture was homogenized and pasteurized and stored at 4 ℃ until product production could begin. The mixture was added to the chilled molds, the molds were immersed in a brine bath to chill the mixture, and a roller was placed into each mold as the product was partially chilled. Once completely frozen, the product is removed from the mold and hardened in a blast freezer.

The molded stick product prepared from sample 4A was a commercially available product that was stable when stored at-18℃but unstable at-12 ℃. The molded stick product prepared from sample 4B was stable for up to 2 weeks at-12 ℃. The reconstituted product is therefore stable when stored at higher freezer temperatures. Sample 4B also had a lower sugar content and a reduced energy content compared to sample 4A. This makes the reconstituted product attractive to health conscious consumers.

Example 4

The commercial ice cream product (sample 5A) was reconstituted to improve its storage suitability at-12 ℃. Table 4 summarizes the properties of the original product and the reconstituted product. The reconstituted product (sample 5B) was stable when stored at-12 ℃ freezer temperature.

TABLE 3 Table 3

	Kilocalorie/100 g	Total sugar (weight%)	< M > _n (g/mol)	Whether or not the temperature of 12 ℃ below zero is stable
					Sample 5A	166.0	16.13	411	Whether or not
Sample 5B	161.9	14.92	436	Is that

Sample 5B also has a lower sugar content and a reduced energy content compared to sample 5A. This makes the reconstituted product attractive to health conscious consumers.

Claims

1. A frozen confection having a total energy content of 143-165 kcal per 100g of frozen confection, the frozen confection comprising saccharides selected from the group consisting of monosaccharides, disaccharides and oligosaccharides, wherein the saccharides have a number average molecular weight < M > _n of 400-500 g/mol, and wherein the frozen confection comprises 10-22 wt% saccharides selected from the group consisting of monosaccharides and disaccharides.

2. Frozen confection according to claim 1, comprising 11-21 wt% sugar.

3. Frozen confection according to claim 1 or claim 2, comprising 1.5-8 wt% fat.

4. A frozen confection according to any of claims 1-3, comprising 0.5-4 wt% protein.

5. Frozen confection according to any of claims 1 to 4, wherein the saccharide has a number average molecular weight < M > _n of 404-480 g/mol.

6. Frozen confection according to any of claims 1-5, having a total energy content of 144-164 kcal per 100 g of frozen confection.

7. Frozen confection according to any of claims 1-6, wherein the overrun of the frozen confection is 50-150%.

8. Frozen confection according to any of claims 1-7, comprising 0.1-1 wt% of a stabilizing agent.

9. Frozen confection according to any of claims 1-8, wherein the frozen confection is a single serving product, preferably a stick product.

10. Frozen confection according to any of claims 1-9, wherein the frozen confection is ice cream.

11. A freezer comprising a frozen confection according to any one of claims 1-10.

12. A method for storing a frozen confection according to any of claims 1-10, wherein the method comprises storing the frozen confection in a freezer operated at a temperature of-10 ℃ to-15 ℃.

13. A method according to claim 12, wherein the method comprises storing the frozen confection in a freezer operated at a temperature of-12 ℃.

14. A method according to claim 12 or claim 13 wherein the frozen confection is stored for a period of no longer than 84 days.

15. Use of a freezer for storing a frozen confection at a temperature of-10 ℃ to-15 ℃, wherein the frozen confection comprises saccharides selected from the group consisting of mono-, di-, and oligosaccharides, the saccharides having a number average molecular weight < M > _n of 400-500 g/mol, and wherein the frozen confection comprises 10-22 wt% saccharides selected from the group consisting of mono-and disaccharides.