MXPA01009634A - Soft coating for ice confectionery - Google Patents

Abstract

A water-containing soft creamy coating composition for ice confectionery products is prepared by forming an emulsion of cream and milk solids with a vegetable oil and butter fat and an emulsifier system and mixing melted chocolate into the emulsion. The coating composition may be used to form a layer or inclusion in an ice confectionery product or to enrobe it.

Description

SOFT COATING FOR ICE CREAM FIELD OF THE INVENTION The present invention relates to a creamy coating containing water and its applications as an internal and external substitute for a conventional fat-based coating on ice jam products. It is also related to a method for coating an ice jam.

BACKGROUND OF THE INVENTION In an ice cream product coated with conventional fat, for example a fruit blade, a stick, a snack, cone, container or cake, the fat can constitute approximately 45-60% by weight coating. The ice cream products with conventional grease-based coatings, the fat provides a certain brittle condition to the coating and the coating does not adhere properly to the core of the ice jam. Therefore, it would be desirable to provide a coating composition which has a smooth texture, good adhesion to ice and good resistance to storage and thermal shock, a good chocolate flavor and which is capable of being processed in an operation. of conventional coating. In US-A-5, 556, 659, a process for coating a frozen confection product in which the coating composition has a reduced amount of calories and which is in the form of a water-in-oil emulsion, is claimed. wherein the emulsion comprises 40 to 55% by weight of water, 2 to 4% by weight of an emulsifier system comprising decaglycerin decaoleate, and less than about 3% by weight of water soluble compounds. This coating is designed to reduce calories and maintain hardness / brittleness. In US-A-5, 120, 566, a composition for wrapping ice jams on the basis of a water-in-oil emulsion is described, in which the emulsifying system is a fatty sugar ester with a low liilic hydrophilic balance. and which contains a nut or seed paste.

BRIEF DESCRIPTION OF THE INVENTION We have found that it is possible to produce a smooth coating by incorporating a water-in-oil emulsion, a conventional chocolate or a chocolate-like product (the term chocolate will be used in the following to designate similar products), which has the texture and flavor properties, superior compared to conventional fat-based coatings and with significantly better maintenance properties, a creamy condition, softness, for example less brittleness and better adhesion to ice jam. Accordingly, the present invention provides a coating for ice confectionery products, which comprises, by weight, a total fat content of 35 to 45%, of which 5 to 15% is vegetable oil, 5 to 15% is milk fat and 20 to 30% cocoa butter or cocoa butter substitutes, 10 to 30% water and a total carbohydrate of 30 to 40%, of which 0 to 10% are invert sugar, 0 to 10 % non-fat milk solids, in which approximately 50-80% of the components come from chocolate and approximately 20-50% of the water-in-oil emulsion containing vegetable oil, milk fat, invert sugar and the water and the emulsion comprises 0.5 to 2% of a low liilic hydrophilic balance emulsifying system comprising polyglycerol polyricinoleate and monoglyceride.

DETAILED DESCRIPTION OF THE INVENTION In the context of the invention, a coating composition is not limited to surface coating but also comprises the use of the coating in applications where alternating layers of ice jam and coating are made to create layered products. It can also be used to form solid pieces which can be used, for example, instead of chocolate inclusions. The ice jam product can be an ice cream, frozen milk, sorbet, shaved ice, frozen yogurt, or frozen cream. It can be more or less airy. May contain marbled, for example compote or inclusions. Advantageously, the preemulsion emulsifier is a mixture of polyglycerol polyricinoleate (PGPR) and monoglyceride with an overall liilic hydrophilic balance (HLB) preferably <;3. With respect to the aqueous phase, cream can preferably be used. Other ingredients that may be present include sweeteners, flavors, or colorants, whose proportions can be determined according to taste or apparent, or both. Non-fat cocoa solids, which come from cocoa liquor or cocoa powder, can be used as flavorings.

With respect to the fat phase, a liquid vegetable oil such as, for example, sunflower, safflower, soybean, peanut or any liquid oil at room temperature, or any mixture thereof, may be used. You can also use milk fat or any fraction of it. The coating composition may also contain hard inclusions, for example, cereals, for example expanded or roasted rice, or pieces of dried fruits which must be coated with moisture barriers to retard moisture absorption by the coating, which It can finally result in your soaking. The invention further relates to a method of producing a previously defined coating composition, which comprises separately mixing water, ingredients of the aqueous phase with the flavoring agents and sweeteners to make the aqueous phase, separately mixing a fatty phase with an emulsifier at a temperature where the fat is liquid and slowly introducing the aqueous phase into the fatty phase while mixing, to prepare an emulsion, and then progressively mixing it with the molten chocolate. The aqueous phase can preferably be pasteurized, for example in a high temperature short time mixing plant (HTST) consisting of a high shear mixing tank, a heat / cool plate heat exchanger, holding tubes and optionally a homogenizer As an alternative, the heat exchanger may comprise a cover and a heating / cooling tube unit without homogenizer. The coating composition is prepared by mixing the emulsifier in the melted fat at a temperature of 20 to 50 ° C, preferably between 30 and 40 ° C. The aqueous phase is then heated separately at a temperature of 20 to 50 ° C, preferably between 30 and 40 ° C, and is progressively added to the fatty phase under fine flow and stirring as a pre-emulsification step and is therefore formed a pre-emulsion and therefore a preemulsion of water in oil is formed. To obtain a desired viscosity for application, the water-in-oil pre-emulsion formed is subjected to additional shear. This can be done either in batches with a U-shaped stir bar agitator at a high speed, in a colloid mill, or continuously with a rotor / stator dispersing device or by pumping the preemulsion through a mixer. static with a high flow rate to form a fine emulsion. In an in-line rotor / stator scattering device or a static mixer, or both, they are preferred for a better consistency. The chocolate is melted at approximately 40 ° C and lecithin is preferably added under mixing, until homogeneous. The molten chocolate is then progressively added to the emulsion, at about 40 ° C and mixed at low speed, from 20 to 50 ° C, preferably between 30 and 40 ° C, until homogeneous. Preferably, the final coating can be stored at a positive temperature of about 35 ° C with little agitation until it is ready for use, preferably in the next 24 hours. Alternatively, it can be solidified at approximately 20-22 ° C and can be kept refrigerated or frozen. It can be melted gently and can be mixed well for reuse while recovering its initial properties. The invention further relates to a method for coating a frozen confection piece which comprises immersing the piece in a previously defined coating composition, at a temperature of 28 to 40 ° C. The hardening time of the coating is between 45 and 90 s. The products obtained by this method have very good melt strength at approximately 20 ° C, compared to products submerged in water-based coatings containing a pure aqueous phase which has little melt strength. furtherWater-based coatings require special equipment for subsequent cooling, sometimes at a very low temperature to freeze the coating, which is necessary with the present coating. In addition, the present coating, although frozen, has a much milder texture than that normally found in chocolate-based ice cream coatings, which typically splinters when bitten. At the same time, it does not have the apparent cold condition of a scraping or type of fruit juice coating. When it bites it will deform but will not fracture, and will provide a creamy texture. In addition, due to its soft and coherent nature, it will adhere to the piece and will remain in place on the piece during consumption and will not drip easily when it is melted. There may also be other coating layers inside or outside, for example, of paste or a thin layer of crisp chocolate, which provides a texture contrast. The invention also relates to a method for molding frozen confection pieces, which comprises inserting a liquid coating into a mold and extracting the excess coating liquid back to form a cover, filling the cover with ice cream, returning the liquid coating additional, and optionally insert a stick and unmold, for example by heating. Pieces, portions, snacks or ice cream cakes can also be coated using a coater, in which the coating falls on the pieces of ice cream as they move.

The invention also relates to the use of a coating composition to form a layer or an inclusion in an iced confection product. In a first application of the coating, the coating composition is allowed to drip onto a ribbon or band or into a mold followed by cooling to form solid pieces, for example coating drops which can be used as inclusions in an iced confection product . In a second application, the coating composition can be sprayed to form a layer on the surface of an iced confection product or layers within an iced confection product to form a multi-layered product. In a further application of the coating composition, the liquid coating composition can be coextruded with an ice confection from a punch to form a coating, a center or a ribbon.

EXAMPLES The following examples further illustrate the present invention, in which the percentages and parts are expressed by weight, unless otherwise specified.

Example 1 An aqueous phase is prepared by mixing 22.4 kg of fresh lactic cream containing 36% fat, preheated to 50-55 ° C, 2.8kg of inverted sugar preheated to 50-55 ° C, 1.4kg of skimmed milk powder and 1.4 kg of water preheated to 50-55 ° C in a kettle with a jacket kept at 50-55 ° C. After pasteurization at 82 ° C / 25s, the aqueous phase can be cooled to 4-6 ° C and stored for later use and then reheated in a plate heat exchanger at 40 ° C or, if used directly , it is brought to 40 ° C. A fat phase is prepared separately by mixing 9 kg of sunflower oil heated to 40 ° C, 2.28 kg of anhydrous butter oil melted at 40 ° C and 0.3 kg of PGPR and 0.42 kg of melted distilled unsaturated monoglyceride at 40 ° C. . The aqueous phase is added progressively (fine flow) so that the fat phase in a kettle with jacket and with a U-shaped stirring rod, and mixed at high speed (approximately 70 rpm), so that a preemulsion of water in oil. Stirring is continued at the same speed for 20 min, and then the stirring speed decreases to about half the previous speed. The pre-emulsion is transferred through a static mixer to form a fine emulsion.

In a separate kettle, 59.7 kg of dark chocolate are melted previously at 40 ° C and mixed with 0.3 kg of soy lecithin and the mixture is pumped into a final mixing tank containing the emulsion while mixing until homogeneous. The finished coating can be maintained at about 35 ° C with slow stirring until it is ready to dip ice cream bars. Extruded ice cream popsicles with a volume increase of 80% at a temperature of about -25 ° C are immersed in the above final coating, at 35-40 ° C. After a certain time to allow the coating to harden, the finished product is individually wrapped in flow containers and stored at -18 ° C.

Example 2 The method of Example 1 is repeated to prepare a coating using milk chocolate, instead of dark chocolate.

Regular ice cream popsicles are extruded with 100% increase in volume and immersed in the coating prepared in this manner, in the same manner as in Example 1.

Example 3 Ice cream portions are prepared using a mixture of ice cream with 58.5% water, 31.9% non-fat solids, 9.6% fat and 100% increase in volume. The portions are then passed through a freezing tunnel and completely frozen at -22 ° C. Finally, the portions are wrapped with the coating composition of Example 1 at 38 ° C. The portions that are obtained are suitably coated with a uniform coating layer which adheres adequately to the surface. This method is also suitable for preparing bars and pieces of size for ingestion.

Example 4 Cells of a pallet machine are filled in a brine tank of -38 ° C with the coating of Example 2, at 35 ° C. After lOs, the excess coating composition is again removed and a scraping with 40% increase in volume is deposited within the containers formed in this manner. After the insertion of sticks and the extraction with a coating more at 35 ° C, the blades are demoulded on heating to 12 ° C and are wrapped in flow.

Claims (13)

1. A soft creamy coating composition, containing water, for ice confectionery products, which comprises, by weight: a total fat content of 35 to 45%, of which 5 to 15% is vegetable oil, 5 to 15 % is milk fat and 20 to 30% is cocoa butter or cocoa butter substitutes, 10 to 30% water and a total carbohydrate of 30 to 40%, of which 0 to 10% are invert sugar, 0 to 10% are non-fatty milk solids, in which, approximately 50 to 80% of the components come from the chocolate and approximately 20 to 50% of a water-in-oil emulsion containing the vegetable oil, the milk fat, the inverted sugar and water, the emulsion comprises 0.5 to 2% of a low hydrophilic-lipophilic balance emulsifying system comprising a castor polyglycerol oleate and a monoglyceride.

2. The soft creamy coating composition containing water for ice confectionery products, which comprises about 60% by weight of chocolate and about 40% by weight of a water in oil emulsion.

3. A soft creamy water-containing coating composition, as described in claim 1, wherein the emulsifier is a mixture of polyglycerol polyricinoleate (PGPR) and unsaturated monoglyceride, with a global hydrophilic-lipophilic balance (HLB) preferably of < 34.

The soft creamy water-containing coating composition, as described in claim 1, which further comprises other ingredients including sweeteners, flavors, colorants, the proportions of which can be determined according to taste or appearance, or both.

5. A soft creamy coating composition, which contains water, as described in claim 1, wherein the aqueous phase of the emulsion contains predominantly milk cream.

6. A method of producing a coating composition, according to any one of claims 5, which separately comprises mixing water, ingredients of the aqueous phase with the flavor and the sweetening agents to make the aqueous phase, separately mixing the fatty phase with the emulsifier at a temperature where the fat is liquid and slowly introducing the aqueous phase into the fatty phase while mixing to prepare an emulsion and then progressively mixing it with the molten chocolate.

7. The method, as described in claim 6, which comprises pasteurizing the aqueous phase with a high temperature short time mixing plant consisting of a high shear mixing tank, a heating / cooling exchanger, maintaining the tubes and optionally homogenizing.

8. The use of a coating composition, as mentioned in any of claims 1 to 5, in an ice confection product, to produce the ice confection product with good melt strength, good smoothness, good adhesion to the frozen confection and an improved flavor release.

9. A method of coating a frozen confection piece, which comprises immersing the piece in a coating composition according to any of claims 1 to 5, wherein the coating composition is at a temperature of 28 to 40 ° C.

10. A method for molding frozen confection pieces, which comprises inserting into a mold a liquid coating composition according to any of claims 1 to 5, extracting back the excess liquid coating to form a cover, filling the cover with jam of ice, extract the additional liquid coating, insert a stick and unmold.

11. The use of the coating composition, as described in any of claims 1 to 5, to form an inclusion layer in a frozen dessert article.

12. The use of the coating composition, according to any of claims 1 to 5, for wrapping pieces of ice cream, in which the coating falls on the pieces of ice cream as they move.

13. A method for coextruding the composition, as described in any of claims 1 to 5, with ice cream from a die to form a coating, center or crimped.