CN1144530C - 充气冷冻产品 - Google Patents
充气冷冻产品 Download PDFInfo
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- CN1144530C CN1144530C CNB008130736A CN00813073A CN1144530C CN 1144530 C CN1144530 C CN 1144530C CN B008130736 A CNB008130736 A CN B008130736A CN 00813073 A CN00813073 A CN 00813073A CN 1144530 C CN1144530 C CN 1144530C
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Classifications
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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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
-
- 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
-
- 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
- A23G9/46—Aerated, foamed, cellular or porous products
-
- 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
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
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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)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
一种用于生产充气冷冻产品的方法，其包括以下步骤：将适用于冷冻充气产品的各成分制成混合物；加入乳化剂混合物；将该混合物充气以获得充气配料，对于充气冷冻冰淇淋和糖水冰糕，该充气配料的膨胀量分别为约20-250%和约5-100%；然后将该充气配料冷冻以制成所述充气冰淇淋或糖水冰糕。
Description
发明领域
本发明涉及一种充气冷冻产品，包括但不限于冰淇淋、冰糕、冷冻酸奶等，以及制备该充气冷冻产品的方法。
发明背景
传统上，在传统的间歇式或连续式冷冻机中将冰淇淋配料、牛奶冻配料、冷冻酸奶配料、糖水冰糕配料或果汁配料部分冷冻，然后将该配料泵抽并装入不同形状和大小的模子中，这样制造出模制的充气冷冻雪糕、冰淇淋或糖水冰糕。在最近十年中已经研制出装有预搅泡机的新一代冷冻机，预搅泡机能够在冷冻机将该配料部分冷冻以前对该混合物进行预充气。通常使用冷盐水体系在-30℃至-40℃下将该模制品静态冷冻。如果希望，可以在脱模后在该模制品上涂巧克力或混合物涂层。最终，一般将产品包装并储藏在约-30℃直到将其运输并销售。
制造模制充气冷冻雪糕、牛奶冻、酸奶、冰淇淋或糖水冰糕的传统工艺有局限性。例如，在冷冻机中将配料部分冷冻，随后在模子中静态冷冻，这会形成冰块质地、丧失空气，并在产品中形成大小约为110-185微米的大气泡(Arbuckle，W.S.Ice Cream，第四版，1986，Van NostrandReinhold，纽约，234页)。产品收缩是一个经常性的问题，并且在吃该产品时口腔感觉很冷。而且，难以使糖水冰糕中的膨胀量超过20％，典型的膨胀量是0-20％，一般是约5％。使用传统的制造方法很难使完成的冰淇淋产品中的膨胀量超过80％，并且几乎不可能使膨胀量达到120％或更高。
非模制品有类似的问题。在制得非模制品之后，气泡和冰晶立即开始生长。在运输、杂货店的储藏过程中或者在消费者运输和储藏产品过程中，气泡和冰晶都会显著地生长。已有的非模制冰淇淋或糖水冰糕产品中没有一种能在生产之后或在硬化、运输或销售过程中防止或延迟气泡或冰晶的生长。
目前没有方法能够制造出很稳定精细充气的冷冻冰淇淋、牛奶冻、酸奶或糖水冰糕，并且其平均气泡大小不到50微米，平均冰晶大小为25微米，或者其在生产过后一段时间具有抗热冲击性。因而，需要一种精细充气冰淇淋、牛奶冻、酸奶或糖水冰糕，其能保持平滑的质地、不会收缩、不会在口腔中产生很冷的感觉、具有均匀的外观、在表面上没有大的气穴，并且具有显著更高的耐热冲击性。此外，没有方法可以制造出稳定的膨胀量超过20-约100％的糖水冰糕产品，或者膨胀量为约20-250％的冰淇淋产品。本发明提供了能够克服这些缺点的产品和方法。
发明概述
本发明涉及一种用于生产充气冷冻产品的方法，其包括以下步骤：将适于制备充气冷冻产品的各成分制成混合物；以适当的量加入乳化剂或其混合物以获得配料；将该配料充气以获得充气配料，对于冰淇淋产品该充气配料的膨胀量约为20-250％，对于糖水冰糕产品该充气配料的膨胀量约为5-100％；然后将该充气配料冷冻以形成充气冷冻产品。在该方法中，所述配料可以是冰淇淋配料、糖水冰糕配料、果汁配料、冷冻酸奶配料、果汁冻配料或其混合物。
所述乳化剂混合物包含至少一种能够促进脂肪α-晶体形成并稳定的乳化剂，其存在量为该配料的约0.01-3重量％。该乳化剂可以是单硬脂酸丙二醇酯、失水山梨醇三硬脂酸酯、乳酰化单酸甘油酯、乙酰化单酸甘油酯或不饱和的单酸甘油酯中的至少一种，优选该乳化剂混合物包含单硬脂酸丙二醇酯、失水山梨醇三硬脂酸酯和不饱和的单酸甘油酯。
一般利用传统方法制得各成分的配料，例如将各成分结合并剪切混合使其分散并溶解成为均匀物质，然后使该物质均质化并将均质化的物质用巴氏法灭菌。可以在一个两级均质器中进行所述均质化步骤，第一级中的压力为约70-250巴，而第二级中的压力为约0-50巴。此外，可以在巴氏法灭菌之后通过在约0-6℃的温度下储藏约1-24小时而将该配料陈化。如果希望，可以在充气前将该混合物着色并调味，充气是在约0-12℃下进行的，以获得所希望的膨胀量。优选，将该充气的配料直接送入容器或模子中，并冷冻以制造充气冷冻产品，所述冷冻是在约-25℃至-45℃下静态进行的。
可以使所述配料在约-4℃至-7℃的温度下通过传统的冷冻机，这样进行所述充气步骤。相反，对于模制品，所述充气步骤可以是利用传统混合器以约150-1000rpm的速度、约10-1000L/h的流量进行的搅泡步骤。
本发明也涉及一种充气冷冻冰淇淋或糖水冰糕，其包含适用于冷冻充气冰淇淋或糖水冰糕的各成分与至少一种用于促进脂肪α-晶体形成并稳定的乳化剂的混合物。
所述充气冷冻冰淇淋或糖水冰糕分别具有的膨胀量为约20-250％和约5-100％，并且其含有的气泡的平均大小不到约50微米，而且这些气泡均匀分布在冰淇淋或糖水冰糕各处并基本上是肉眼不可见的。优选所述充气冷冻产品的气泡平均大小为约15-40微米，冰晶大小不到约30微米。该方法制造的充气冷冻产品具有类似于挤压出来的冰淇淋的平滑质地，而且其具有的抗热冲击性使产品体积在受热冲击处理之后的表观变化少于约5体积％。
如果希望，该充气冷冻产品可以包含内含物或具有任选包含内含物的涂层，所述内含物要在冷冻之前或在冷冻期间加入。此外，该充气冷冻产品可以是有壳和芯形式的产品，其中冰淇淋作为芯而糖水冰糕、果汁、水果冰、水果原肉或其混合物作为壳或涂层。后者具有的膨胀量为约0-20％。
附图简述
在附图中：
图1举例说明了在受热冲击之后传统模制的充气雪糕中的冰晶。
图2举例说明了在受热冲击之后模制的充气雪糕中的冰晶，该雪糕是通过用于制造冷冻充气冰淇淋的方法制造的。
图3举例说明了传统方法制备的冰淇淋样品(标准)和本发明的冰淇淋样品(试验)的冰晶。
图4举例说明了受热冲击的传统方法制备的样品(标准)和本发明样品(试验)的冰晶。
图5举例说明了热冲击处理前后传统方法制备的标准样品和本发明方法制备的样品中气泡分布的比较。
发明详述
现已发现，可以通过使用用于散装冰淇淋、散装糖水冰糕、散装酸奶、单独的冰淇淋部分、冰淇淋蛋卷、雪糕等的乳化剂混合物，在冷冻机中对充气冷冻产品配料进行精细地充气，以得到所希望的膨胀量。该乳化剂混合物优选包含单硬脂酸丙二醇酯、失水山梨醇三硬脂酸酯和不饱和的单酸甘油酯的混合物。这一工艺除去了先有技术的搅泡步骤，先有技术或者在冷冻前进行搅泡步骤、随后进行模制，或者将混合物部分冷冻、随后进行模制。先有技术的两种方法都不能提供具有优良和稳定气孔结构的冷冻冰淇淋、牛奶冻、酸奶或糖水冰糕产品。
本发明的乳化剂混合物促进和稳定了脂肪α-晶体。在传统方法制备的冷冻食品中，脂肪一般以β-晶体结构形式存在。脂肪β-晶体是能量较低的晶体结构，因而是脂肪晶体的优选结构。然而本发明的乳化剂混合物能够在所述冷冻充气产品中促进具有更高能量的脂肪α-晶体结构的形成和稳定。
在所述充气冷冻产品中存在脂肪α-晶体具有若干优点。脂肪α-晶体结构支持并稳定围绕所述气泡的脂肪薄膜或结构，其防止小气泡凝聚成较大的气泡。而且，脂肪α-晶体的表面积也用以阻碍充气冷冻产品内部的冰晶长成较大的冰晶。小气泡形成并由于脂肪α-晶体而稳定，这基本上限制了冰晶生长，并且反过来制造出更平滑、质地更滑腻的充气冷冻产品，而且其能抗热冲击。
此外，本发明的方法生产出的冰淇淋产品具有异常高的约20-250％的膨胀量，并且生产的糖水冰糕产品也具有异常高的约5-100％的膨胀量。此外，与传统方法制备的产品相比，所述充气冷冻产品具有显著更高的抗缩性以及抗热冲击性，具有更平滑均匀的无气穴外观，并且更滑腻，有更合意的食用品质。
除非另有说明，这里所用的术语“充气冷冻产品”是指冰淇淋、糖水冰糕、酸奶、冷冻酸奶、果汁冻、水果冰、低脂冰淇淋、牛奶冻等。
除非另有说明，这里所用的术语“热冲击”是指与冷冻冰淇淋、牛奶冻、酸奶或糖水冰糕产品的储运相关的温度波动。如下模拟热冲击：将冷冻冰淇淋产品进行每12小时从约-8℃至约-20℃的温度循环，升温时间为30分钟，循环进行约二周，或通过任何常用于工业的其它方法来模拟热冲击。
适用于充气冷冻产品的混合物可以是任何传统的配料，例如冰淇淋配料、冷冻酸奶配料、糖水冰糕配料、果汁配料、果汁冻配料或其与用于本发明的乳化剂混合物的结合。冰淇淋配料可以包含脂肪、非脂乳固体、碳水化合物或和水在一起的稳定剂，如果希望，还可以包含其它传统的成分，例如无机盐、着色剂、调味品、内含物等。糖水冰糕配料包含果汁、糖、稳定剂以及少量乳脂和非脂乳固体。
典型的充气冷冻产品配料可以包含基于该配料总重为约0.5-18重量％的脂肪，基于该配料总重为约6-15重量％的非脂乳固体，基于该配料总重为约10-15重量％的糖，基于该配料总重为约3-8重量％的甜味剂，基于该配料总重为约0.01-3重量％的乳化剂混合物，基于该配料总重为约0.1-1重量％的稳定剂。
所用的脂肪可以是乳脂、非乳脂或两者的混合物。当所述脂肪是乳脂时，它可以是，例如任何乳脂源，如奶油、黄油、原奶油或其混合物。当所述脂肪是非乳脂时，它可以是，例如食用油或脂，优选植物油如椰子油、棕榈仁油、棕榈油、棉籽油、花生油、橄榄油、豆油等，或其混合物。
所用的糖可以是蔗糖、葡萄糖、果糖、乳糖、右旋糖，或结晶或液态糖浆形式的转化糖，或其混合物。
所述甜味剂可以是玉米甜味剂，其可以是精炼玉米葡糖(右旋糖和果糖)、干燥玉米糖浆(淀粉糖浆干粉)、液态玉米糖浆、麦芽糖糊精、葡萄糖的结晶形态，或者是其混合物。
所述乳化剂可以是至少一种能促进脂肪α-晶体形成并稳定的乳化剂。所述乳化剂包括但不局限于以下几种：单硬脂酸丙二醇酯(“PGMS”)、失水山梨醇三硬脂酸酯(“STS”)、乳酰化单酸甘油酯、乙酰化单酸甘油酯、不饱和的单酸甘油酯，包括与油酸、亚油酸、亚麻酸、或其它通常可用的更高级不饱和脂肪酸形成的单酸甘油酯。优选，该乳化剂混合物包含PGMS、STS、或不饱和的单酸甘油酯中的至少一种。更优选，该乳化剂混合物包含PGMS、STS和不饱和的单酸甘油酯的结合。该乳化剂混合物的存在量应为该配料的约0.01-3重量％，优选约0.1-1重量％，更优选约0.2-0.5重量％。优选，该乳化剂混合物应以PGMS、STS和不饱和的单酸甘油酯相结合的形式存在。PGMS、STS和不饱和的单酸甘油酯的存在量分别应为该配料的约0.1-1重量％，约0.01-0.2重量％，以及约0.01-0.2重量％。优选PGMS、STS和不饱和的单酸甘油酯的存在量分别应为该配料的约0.2-0.5重量％，约0.02-0.05重量％，以及约0.02-0.1重量％。更优选该乳化剂混合物应以PGMS、STS和不饱和的单酸甘油酯相结合的形式而存在，PGMS、STS和不饱和的单酸甘油酯的量分别为该配料的约0.2 5-0.35重量％，约0.02-0.03重量％，以及约0.02-0.05重量％。
所述稳定剂可以是，例如水状胶体如琼脂、明胶、***胶、瓜尔胶、刺槐豆胶、黄蓍胶、鹿角菜胶及其盐、羧甲基纤维素、海藻酸钠或海藻酸丙二醇酯或水状胶体的任一混合物。
用于制备充气冷冻产品的典型方法可以使用常规设备进行。第一步包括在剪切混合下将各成分混合，以便将各成分分散和/或溶解形成均匀物质。用少量试验或不用试验，本领域的普通技术人员就能够确定获得所希望的均匀物质所需的混合时间和雪糕件。此后将所述均匀物质预热，例如预热到约62-75℃。通常将预热的均匀物质均质化，例如在一个两级均质器中均质化。第一级是在约70-250巴的压力下进行，优选约100-150巴，更优选约150巴。第二级是在约0-50巴的压力下进行，优选约20-35巴。随后，在工业常用的雪糕件下对均质化的物质进行巴氏法灭菌。
巴氏法灭菌步骤在约50-100℃的温度下进行，优选在约60-85℃下进行约10秒钟-约30分钟，优选进行约30秒钟后冷却至约0-10℃，优选冷却到约4℃下。优选，或者通过高温短时灭菌法(HTST)或者通过低温长时灭菌法(LTLT)进行巴氏法灭菌。
巴氏法灭菌后，优选在约0-6℃、优选约1-5℃的温度下将该配料放置约1-24小时、优选约2-18小时、更优选约4-12小时，进行陈化。
然后按需要将该配料着色并调味。
随后，在用于散装产品、挤压产品或锥形产品的传统冷冻机中对该配料充气。如果在传统的冷冻机中对该配料充气，那么冷冻充气产品的通气温度应足以在该冷冻机桶中产生粘性和剪切力，以便在充气冷冻产品硬化后生成平均直径为50微米或更小的纤细气泡。一般地，通气温度包括约-4℃至-10℃，优选约-5℃至-8℃。
如果使用传统的冷冻机搅打该配料，可使用任何工业常用的冷冻机例如Hoyer、CBW、PMS等搅打该混合物。一般在约0-8℃、优选约2-4℃下将该配料泵入冷冻机，并且基本上同时将适量的空气引入该混合物。根据在最终产品中所希望的膨胀量，技术人员可以容易地确定所需的空气量。根据该配料的凝固点来进行搅拌下的冷冻步骤。一般地，该步骤在约-4℃至约-8℃，优选约-5℃至约-6℃的温度下进行。所需的时间取决于配料和空气的量以及泵抽流速。技术人员不需要过多的实验就可以容易地确定这一点。
随后，将该充气冷冻产品包装入散装容器，挤压成雪糕或蛋卷状，或包装入小型容器。散装容器包括大小为3加仑-0.5升的容器，小型容器包括大小为250-50毫升的容器。
使用传统冷冻机充气的冰淇淋产品的膨胀量为约20-250％，优选为约40-175％，更优选为约80-150％。使用搅泡机充气的模制冰淇淋产品的膨胀量为约40-200％，优选为约80-150％。充气糖水冰糕的膨胀量为约5-100％，优选为约20-60％。
然后将该充气的配料送入容器，优选直接送入容器，例如通过经由装罐机的泵抽送入容器，然后将其硬化。通过在约-30℃至约-60℃的温度下，或静态地在约-25℃至约-45℃、优选约-30℃至约-40℃的温度下，使用气流冷冻器或氮气风洞进行硬化，或者通过其它通常可接受的方法进行硬化。
然后可以将该充气冷冻产品在冷冻温度下储藏，一般在约-25℃至约-35℃，优选在约-28℃至约-32℃，更优选在约-30℃下储藏。如果希望，可以在装运之前重新包装该产品。也可以对该充气冷冻产品独立的、大小确定的各部分加涂层，例如用巧克力或混合物涂层来加涂层。混合物涂层包括不含100％可可脂的涂层，以及包含任何植物油例如canola油、玉米油、豆油、椰子油等，或其混合物的涂层。这些涂层在其中也可以包含内含物，如坚果碎片、水果碎片、稻米松脆物或其它添加物。此外，可以将该充气冷冻产品放在饼干或其它食用底物之间，以形成夹心冰淇淋等。然后将最终的充气冷冻产品包装并在冷冻温度下储藏。
该充气冷冻产品可以包括一个壳而不是一个涂层。该壳的材料可以包括果汁、水果冰、水果原肉、糖水冰糕或其混合物。该壳也可以具有约0-20％的膨胀量。
用本发明方法制造的充气冷冻产品具有更滑腻和温和的食用品质，具有平滑、均匀、均匀物质的结构和外观，其小气泡平均大小不到约50微米并且基本上均匀分布，这些小气泡都是肉眼所看不到的。优选，该小气泡的平均大小为约15-40微米，更优选约20-35微米。在热冲击前后，该充气冷冻产品的冰晶的平均大小小于传统方法制备的冰淇淋或糖水冰糕的冰晶，该充气冷冻产品具有改善的抗热冲击性和改善的抗收缩性。
本发明的充气冷冻产品的气泡平均大小不到50微米，冰晶大小为约25微米。本发明的冷冻充气产品在制造出并受热冲击后，具有的气泡平均大小类似于未经处理的产品，冰晶平均大小不到约30微米，产品体积的表观变化不到约5体积％。此外，该冷冻充气产品可以保持更平滑和更滑腻的质地和口感，不会收缩，并且不会在口腔中产生寒冷的感觉。
总之，用本发明的方法制造的充气冷冻产品具有比传统方法制造的冰淇淋或糖水冰糕更平滑、更滑腻的质地，具有更温和的口感，甚至在较低的膨胀量时也如此。本发明还提供了一种膨胀量为约20-250％的充气冷冻冰淇淋，以及一种膨胀量为约5-100％的糖水冰糕，它们的小气泡均匀分布并且基本上是肉眼看不到的。
图1举例说明了传统方法制备的模制充气雪糕在受热冲击之后的冰晶，该图是在-20℃下用显微镜制得的。该冰晶在形状上基本上更大、更端正。图2举例说明了如本发明方法制备的充气冷冻冰淇淋的冰晶，该图是在-20℃下用显微镜制得的。图2显示，本发明方法制备的产品的冰晶比传统方法制备的冷冻雪糕的冰晶更稀少，而且基本上是如曲杆的形状。
图3举例说明了与本发明制造的冰淇淋样品相比，传统方法制备的冰淇淋样品(标准)的冰晶。所述标准冰淇淋样品明显地包含比本发明的冰淇淋样品的冰晶更大的冰晶。另外，图4表明，在受热冲击处理后，与使用本发明方法制备的试验样品相比，所述标准冰淇淋样品包含更大的冰晶。
图3和图4显示的关系用图表表示在图5中，其中将标准样品和试验样品(用本发明的方法制备的样品)的气泡分布制表。用累积面积分布表示标准样品的气泡大小，其在受热冲击处理后急速增长，因而显示出气泡大小的严重增长。相反，试验样品累积面积分布不受热冲击处理的影响。因此，在受热冲击处理后，试验样品中的冰晶平均大小保持不变，而传统方法制备的冰淇淋的冰晶显著增长。
实施例
用以下实施例和附图进一步举例说明本发明。
实施例1
用8％(重量)的部分氢化的棕榈油、11％的非脂乳固体、12％的蔗糖、6％的淀粉糖浆干粉(36DE)和0.5％的稳定剂混合物制备冰淇淋配料，所述稳定剂混合物包含水状胶体如瓜尔胶、刺槐豆胶、鹿角菜胶、羧甲基纤维素等与能够促进脂α-晶体形成并稳定的乳化剂混合物一起形成的结合物。将各成分随着搅拌而混合，以便将各成分分散并溶解成为均匀物质，该均匀物质用一个两级均质器均质化，第一级的压力为2000psig，第二级的压力为500psig，随后进行HTST巴氏法灭菌。
巴氏法灭菌以后，将该配料在4℃的温度下冷藏6小时以陈化。
将该陈化的配料着色、调味，然后在Oakes Mixer中在4℃的温度下充气，直到膨胀量为130％。
将该充气配料泵抽入模子，并进行冷冻以得到冷冻模制雪糕。使用冷盐水在-40℃的温度下进行静态冷冻。将该冷冻的模制雪糕脱模，随后用巧克力棒在35℃下进行涂层，然后包装并在-30℃下储藏。
用本发明的方法制造的冷冻的模制雪糕具有更滑腻和温和的挤压产品的食用品质，具有平滑、均匀、均匀物质的结构和外观，其小气泡平均大小不到约50微米并且基本上均匀分布，这些小气泡都是肉眼所看不到的。该模制充气冷冻雪糕能迅速融化，同时产品基本上不在口腔中停留。模制充气冷冻雪糕中的冰晶非常稀少，并且基本上是类似曲杆形状，在受热冲击后其平均大小比传统的模制充气雪糕中的冰晶更小，而且具有改善的抗热冲击性和抗收缩性。
实施例2
用23％(重量)的蔗糖、7％的淀粉糖浆干粉(DE)和0.6％的稳定剂混合物制备糖水冰糕配料，所述稳定剂混合物包含水状胶体如瓜尔胶、刺槐豆胶、果胶、羧甲基纤维素、明胶、微晶纤维素、水解大豆或乳蛋白质等与能够促进脂α-晶体形成并稳定的乳化剂混合物一起形成的结合物。将各成分随着搅拌而混合，以便在水中将各成分分散并溶解成为均匀物质，该均匀物质用一个两级均质器均质化，第一级的压力为1500psig，第二级的压力为500psig，随后进行HTST巴氏法灭菌。
巴氏法灭菌以后，将该配料在4℃的温度下冷藏6小时以陈化。
将该陈化的配料着色、调味、酸化(例如加入柠檬酸溶液)，然后在Oakes Mixer中在4℃的温度下充气，直到膨胀量为100％。
然后将该充气的配料泵抽入模子，然后进行冷冻以得到冷冻模制雪糕。使用冷盐水在-40℃的温度下进行静态冷冻。将该冷冻的模制雪糕脱模，然后包装并在-30℃下储藏。
用本发明的方法制造的冷冻的模制雪糕具有更滑腻和温和的挤压产品的食用品质，具有平滑、均匀、均匀物质的结构和外观，其气泡基本上都是肉眼所看不到的。该模制充气冷冻雪糕能迅速融化，同时产品基本上不在口腔中停留。
实施例3
使用传统的冷冻机作为搅泡机，用表I中列出的各成分制备冰淇淋。该冰淇淋产品的膨胀量为120％。所述冷冻机出口的通气温度为-6℃恒温。在冷冻机中搅打该冰淇淋之后，将该产品放入容器，进行常规硬化，然后在-30℃下储藏。
表I
| 成分 | 占组合物的百分比 | |
| 传统方法 | 新方法 | |
| 脂 | 10 | 10 |
| 非脂乳固体 | 7.5 | 7.5 |
| 乳清固体 | 2.5 | 2.5 |
| 糖 | 12.5 | 12.5 |
| 淀粉糖浆干粉36 DE | 4.5 | 4.5 |
| 瓜尔胶 | 0.15 | 0.15 |
| CMC | 0.05 | 0.05 |
| 鹿角菜胶 | 0.02 | 0.02 |
| 单-甘油二酯或单酸甘油酯 | 0.30 | - |
| 单硬脂酸丙二醇酯 | - | 0.3 |
| 失水山梨醇三硬脂酸酯 | - | 0.03 |
| 不饱和的单酸甘油酯 | - | 0.05 |
| 水 | 62.5 | 62.4 |
| 固体总量 | 37.5 | 37.6 |
为比较抗热冲击性，对本发明方法制备的冰淇淋产品和传统方法制备的冰淇淋产品进行了试验。如上所述，使两类冰淇淋产品受热冲击，或者另一选择，在-8℃下放6天。在这些产品受热冲击处理前后，评价其冰晶、气泡大小和感官特性。通常，使用本发明乳化剂体系的冰淇淋产品仍然是更平滑的，并且比得上新制的标准产品。(表II和图3和图4。)另外，与传统方法制备的冰淇淋产品相比，在受热冲击过程中本发明产品的冰晶和气泡增长是十分有限的(图5)。
表II
| 处理 | 样品制备方法 | |
| 传统方法 | 本发明方法 | |
| 新制/未被处理的 | 6.6 | 8.1 |
| 受热冲击的 | 4.7 | 8.3 |
*由一个训练有素的品评小组使用0-10的平滑等级来进行衡量，0是最不平滑的产品，而10是最平滑的产品。
Claims (23)
1.一种用于制造充气冷冻产品的方法，其包括以下步骤：将适于制备冷冻充气产品的各成分制成混合物；以适当的量加入乳化剂混合物以获得配料，其中该乳化剂混合物包含至少一种能够促进α脂晶体形成并稳定的乳化剂；将该配料充气以获得充气配料，该充气的配料的膨胀量约为5-250％；然后将该充气配料冷冻以形成充气冷冻产品。
2.权利要求1的方法，其还包含对所述配料进行选择，该配料为冰淇淋配料、糖水冰糕配料、果汁配料、冷冻酸奶配料、果汁冻配料、牛奶冻配料或其混合物。
3.权利要求1的方法，其中所述乳化剂混合物包含至少一种能够促进α脂晶体形成并稳定的乳化剂，该乳化剂的量为该配料的约0.01-3重量％。
4.权利要求3的方法，其中该乳化剂是单硬脂酸丙二醇酯、失水山梨醇三硬脂酸酯、乳酰化单酸甘油酯、乙酰化单酸甘油酯或不饱和的单酸甘油酯中的至少一种。
5.权利要求3的方法，其中该乳化剂混合物包含单硬脂酸丙二醇酯、失水山梨醇三硬脂酸酯和不饱和的单酸甘油酯的混合物。
6.权利要求1的方法，其中所述各成分的配料是如下制备的：将各成分结合并剪切混合使其分散并溶解成为均匀物质，然后使该物质均质化并将均质化的物质用巴氏法灭菌。
7.权利要求6的方法，其中该均质化步骤是在一个两级均质器中进行的，第一级中的压力为约70-250巴，而第二级中的压力为0-约50巴。
8.权利要求6的方法，其还包括在巴氏法灭菌之后通过在约0-6℃下储藏约1-24小时而将该配料陈化。
9.权利要求1的方法，其还包括在充气前将该配料着色并调味，充气是在混合器中在约0-12℃下进行的，以获得所希望的膨胀量。
10.权利要求1的方法，其中该充气冷冻产品是糖水冰糕，其膨胀量为约5-100％。
11.权利要求1的方法，其中该冷冻充气产品是冰淇淋，其膨胀量为约20-250％。
12.权利要求1的方法，其中通过使所述混合物在约-4℃至约-7℃的通气温度下通过传统的冷冻机来进行所述充气步骤。
13.权利要求1的方法，其中该充气步骤是一个搅打步骤，是通过使用传统的混合器以约10-1000L/h的速度来进行的。
14.权利要求1的方法，其中所述搅打混合物是作为独立提供的部分而形成的，这些部分具有涂层或壳。
15.权利要求14的方法，其还包括在该涂层或壳中提供内含物。
16.一种充气冷冻冰淇淋，其包含一种适用于冷冻充气冰淇淋的各成分的混合物，以及至少一种用于促进脂肪α晶体形成并稳定的乳化剂，该冰淇淋的膨胀量为约20-250％，其具有的小气泡均匀分布，小气泡的平均大小不到约50微米，该冰淇淋还具有冰晶、平滑的质地和抗热冲击性。
17.权利要求16的充气冷冻冰淇淋，其中的小气泡平均大小为约15-40微米。
18.权利要求16的充气冷冻冰淇淋，其中的冰晶大小不到约30微米。
19.权利要求16的充气冷冻冰淇淋，其在受热冲击处理后产品体积的表观变化小于约5体积％。
20.一种充气冷冻糖水冰糕，其包含一种适用于充气冷冻糖水冰糕的各成分的混合物，以及至少一种用于促进脂α晶体形成并稳定的乳化剂，该糖水冰糕的膨胀量为约5-100％，其具有的小气泡均匀分布，小气泡的平均大小不到约50微米，该糖水冰糕还具有平滑的质地和抗热冲击性。
21.权利要求20的充气冷冻糖水冰糕，其中的小气泡平均大小为约15-40微米。
22.权利要求20的充气冷冻糖水冰糕，其中的冰晶大小不到约30微米。
23.权利要求20的充气冷冻糖水冰糕，其在受热冲击处理后产品体积的变化小于约5体积％。
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- 2000-07-03 BR BRPI0013178-4B1A patent/BR0013178B1/pt not_active IP Right Cessation
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