CN1078863A - 冰冻冷饮 - Google Patents

冰冻冷饮 Download PDF

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Publication number
CN1078863A
CN1078863A CN 93106337 CN93106337A CN1078863A CN 1078863 A CN1078863 A CN 1078863A CN 93106337 CN93106337 CN 93106337 CN 93106337 A CN93106337 A CN 93106337A CN 1078863 A CN1078863 A CN 1078863A
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China
Prior art keywords
ice
goods
frozen confection
crystal
freezing
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Pending
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CN 93106337
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English (en)
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C·B·霍尔特
J·H·特尔福德
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Unilever NV
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Unilever NV
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Publication of CN1078863A publication Critical patent/CN1078863A/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

一种静止冷冻食品，其具有细小的枝状晶体结 构，枝状体厚度不超过100μm。

Description

本发明涉及一种冷冻甜点制品，特别是包括冰冻冷饮，尽管不排除充气制品，但它们通常是不充气的，而且优选为冰糕制品。静止冷冻这些制品时，会形成较大的冰晶，而且是从流体混合物与冷表面发生热接触的表面开始的。结果导致形成枝状晶体结构（针状晶体）。当至少存在一些冰晶体时，通过连续或间断地搅打或搅拌混合物可以获得较小的冰晶体，这样可产生不同的品尝感受，如较软的质地和奶油样滑爽且无冰屑的口感。取得这些特性既需要附加处理步骤，更需要复杂的生产设备，或添加辅助添加剂。
本发明的目的是提供一种能容易控制静止冷冻甜点制品、尤其是冰冻冷饮制品中冰晶生长的体系，所说的冰冻冷饮制品特别是无脂冰冻冷饮制品，如果汁冰制品，尤其是冰糕制品，由此，这些制品中不会出现大的枝状冰晶体。
按照本发明静止冷冻甜点制品中的枝状冰晶体的生长可以得到控制，并且通过控制枝状冰晶体的厚度不超过100μm，优选不超过80μm，更优选不超过60μm，可以改善这些静止冷冻制品的口感。
控制枝状冰晶体的生长对冰糕制品尤为重要，静止冷冻时其通常冻得很硬，有嘎吱的摩擦声。
测量热转变温度可以通过下述的差示扫描量热法来进行：把10mg溶液装封在一个盘中，另一个空盘用作对照，这些盘先被速冷，随后以每分钟5℃的速度加热。热转变温度视为在冰熔化或溶解曲线前热容量发生变化处的温度。此变化可为一阶梯式或一峰式。在此变化前可能会有其它小的变化，但热转变定义为在冰熔/溶化曲线前的最后一次变化。
满足本发明晶体大小要求的冷冻制品，既使是静止冷冻的制品，与通常的静止冷冻的冰糕制品相比具有更松软的咀嚼质感。通过改变配方使平均分子量较高可得到较小的冰晶体。例如通常的甜味剂如蔗糖和葡萄糖被玉米糖浆替代就能达到此目的。也可使用麦芽糖糊精。另外，可以降低所用乳固体中的乳糖含量甚或使之不含乳糖。利用高分子量物质使水固化形成非晶形固体，其可忽略扩散作用，因此比较稳定。本发明产品的玻璃化温度（T8）一般至少为-18℃，特别是至少为-13℃。
用下面的实施列来举例说明本发明。
利用普通方法，以表Ⅰ中所示的重量百分比制备组合物A的水果冰棍混合物，将其放入金属模具中静止冷冻得到冰棍，再置于-40℃盐水浴的模具中。同时制备四个比较样品，它们是表Ⅰ（wt%）中的组合物K、L、M、N。
在停止盐水浴、去除模具之后，在-20℃时测定样品的枝状冰晶体厚度μm。
表I
对照
A  K  L  M  N
蔗糖  -  15.0  2.0  -  18.9
葡萄糖  -  5.0  17.08  18.9  -
菠萝浓缩物  3.0  3.0  3.0  3.0  3.0
LBG*0.2 0.2 0.2 0.2 0.2
柠檬酸  0.5  0.5  0.5  0.5  0.5
柠檬酸钠  0.2  0.2  0.2  0.2  0.2
菠萝香精  0.1  0.1  0.1  0.1  0.1
MD40**26.8 - - - 2.0
水  69.2  76.0  76.92  77.1  75.1
枝状冰晶体厚度(μm)  57.1  134.5  177.0  156.3  125.5
＊LBG＝槐豆胶
＊＊MD40＝40DE玉米糖浆固体
经检测组合物，从上述结果可以断定晶体大小得到了控制。
另一试验是制备冰糕混合物B、C和对照P，这些组合物的%（wt）列在表Ⅱ中。把这些混合物放在金属模子中静止冷冻（Q），然后将所得物放于约-40℃的盐水浴中。另外，用普通方法将对照混合物P进行半融冰冷冻（S），该方法是使混合物P通过一个边冷冻边搅拌的刮板式热交换器以使其成为半融冰状，即得到一种冰晶体在含水流体中的分散体。将半融冰填入置于盐水浴内的金属模子中。由一个受过训练的品尝小组对这四个不同的制品进行感官测试。感官品质分10级（1＝低，少;10＝高，多），平均得分列在表Ⅱ中。
表Ⅱ
B  C  P(对照)
蔗糖  4.0  -  15.0
40DE玉米糖浆固体  18.0  23.0  4.0
LBG  0.2  0.2  0.2
柠檬酸  0.2  0.2  0.2
风味剂  0.1  0.1  0.1
水  77.5  76.5  80.5
冷冻方式  Q  Q  Q  Q
感官测试结果
冰晶大小  4.1  3.8  5.2  4.2
粗度  5.1  4.6  5.8  5.5
咬嚼时的嘎吱程度  5.7  4.8  6.5  5.4
奶油样程度  3.1  3.7  2.7  2.9
冰晶大小μm  45.0  60.6  136.4  101.0
从表Ⅱ的数据可以得出，使用这些组合物时，通过控制晶体的大小，可以使由半融冰冷冻而带来的质地改善与对照相当或更好。因此，类似于半融冰冷冻冰糕的产品能够在无需额外的半融冰冷冻设备和处理步骤条件下来制备。

Claims (4)

1、一种具有枝状冰晶结构的静止冷冻甜点制品，其特征在于枝状冰晶体厚度不超过100μm，优选不超过80μm，更优选不超过60μm。
2、根据权利要求1的甜点制品，其特征在于它是无脂的冰冻冷饮制品。
3、根据权利要求2的甜点制品，其特征在于它是冰糕制品。
4、根据权利要求2的甜点制品，其特征在于它是果汁冰制品。
CN 93106337 1992-04-24 1993-04-23 冰冻冷饮 Pending CN1078863A (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP92303685.9 1992-04-24
EP92303685 1992-04-24

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CN1078863A true CN1078863A (zh) 1993-12-01

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EP (1) EP0637205A1 (zh)
CN (1) CN1078863A (zh)
AU (1) AU4020793A (zh)
CA (1) CA2134120A1 (zh)
FI (1) FI944989A (zh)
NO (1) NO944021L (zh)
WO (1) WO1993021778A1 (zh)
ZA (1) ZA932845B (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101356945B (zh) * 2007-07-31 2013-06-12 荷兰联合利华有限公司 冰冻甜食

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2007007435A (es) 2004-12-23 2007-07-12 Unilever Nv Confiteria aireada congelada.
IL192687A (en) * 2007-07-31 2011-07-31 Unilever Plc Coating preparation, coating process and coated frozen confection

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2002963A (en) * 1932-07-27 1935-05-28 Floyd L Schade Frozen confection
FR1418082A (fr) * 1964-08-05 1965-11-19 Nouvelle application de la surgélation pour l'obtention de produits de régime
US3968266A (en) * 1975-10-24 1976-07-06 The Procter & Gamble Company Low density frozen dessert
US4582712A (en) * 1984-11-01 1986-04-15 General Foods Corporation Gelatin-free frozen confections
US4832976A (en) * 1987-11-19 1989-05-23 General Foods Corporation Frozen, low-solids, quiescently-frozen confection

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101356945B (zh) * 2007-07-31 2013-06-12 荷兰联合利华有限公司 冰冻甜食

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AU4020793A (en) 1993-11-29
ZA932845B (en) 1994-10-24
FI944989A0 (fi) 1994-10-24
NO944021D0 (no) 1994-10-21
CA2134120A1 (en) 1993-11-11
FI944989A (fi) 1994-10-24
EP0637205A1 (en) 1995-02-08
NO944021L (no) 1994-10-24
WO1993021778A1 (en) 1993-11-11

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