GB2570619A - Food product - Google Patents

Food product Download PDF

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Publication number
GB2570619A
GB2570619A GB1712130.2A GB201712130A GB2570619A GB 2570619 A GB2570619 A GB 2570619A GB 201712130 A GB201712130 A GB 201712130A GB 2570619 A GB2570619 A GB 2570619A
Authority
GB
United Kingdom
Prior art keywords
milkshake
former
milk
amount
extrusion
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
GB1712130.2A
Other versions
GB2570619B (en
GB201712130D0 (en
Inventor
Lynn Peter
Margey Stephen
Faloon Christina
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Dale Farm Ltd
Original Assignee
Dale Farm Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dale Farm Ltd filed Critical Dale Farm Ltd
Priority to GB1712130.2A priority Critical patent/GB2570619B/en
Publication of GB201712130D0 publication Critical patent/GB201712130D0/en
Publication of GB2570619A publication Critical patent/GB2570619A/en
Application granted granted Critical
Publication of GB2570619B publication Critical patent/GB2570619B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

A milkshake former comprises ice-cream, xanthan gum, and one or more extrusion stabilisers. The extrusion stabilisers may be one or more of carrageenan and guar gum, and may be present in an amount of 0.2-1.2 wt%, preferably 0.55-0.85 wt%. The xanthan gum may be present in an amount of 0.02-0.1 wt%, preferably 0.05-0.085 wt%. The ice cream may have a low overrun, preferably with an air content from the overrun in the amount of 30-40%. The milkshake former may include one or more flavourings in the amount of 0.15-3.5 wt%. The former is mixable with milk to form a milkshake, preferably in the ratio of 1:1. A milkshake formed using the former, and a method of forming a milkshake using the former, are also claimed. Use of the milkshake former allows a milkshake to be made in the absence of powder, and in the absence of a pre-made mixture intended to be frozen towards a drinkable texture. In an embodiment the milkshake former may be provided in a vessel having markers or guides allowing a user to judge the desired volume of milk to be added once the milkshake former has been transferred to a mixer.

Description

FOOD PRODUCT
The present invention relates to a milkshake former comprising ice-cream, and a milkshake made therefrom.
A ‘milkshake’ is generally understood to be a sweet and cold beverage, often having a high viscosity or otherwise being considered ‘thick’, and traditionally being made from milk and ice-cream. A blender or mixer is typically used to mix the milk and icecream to an even consistency ready for drinking. However, some skill and effort is required to achieve the even consistency between the solid ice cream and milk.
Milkshakes can also be formed from other components, or by other routes or processes, mainly being either the mixture of a ‘milkshake powder’ or ‘syrup’ and milk, typically forming a low viscosity product which therefore not as ‘thick’ as traditional mill shakes; or by freezing a pre-made mixture into a cold but still drinkable texture, which requires specialised and dedicated freezing equipment to achieve.
It is an object of the present invention to provide an improved but easy to form milkshake, formed from an improved milkshake former.
According to one aspect ofthe present invention, there is provided a milkshake former comprising ice-cream, xanthan gum, and one or more extrusion stabilisers. The milkshake former can be mixed with milk to form a milkshake.
The term “ice-cream” is used herein to define a sweetened frozen food made from one or more dairy products, typically including one or more constituents of milk and cream. Such constituents are known in the art, and ice cream may be made from ingredients which include skimmed milk powder.
Ice-cream typically includes one or more product stabilisers, which include, but are not limited to, hydrocolloids that are water soluble. Product stabilisers that are typically used in forming ice-cream include guar gum, locust bean gum, carboxymethyl cellulose (CMC), sodium and propylene glycol alginates, gelatine, and carrageenan. Product stabilisers are typically used to increase viscosity, to retard ice-crystal and lactose crystal growth during storage, to help prevent shrinkage of the ice-cream during storage, and to reduce the rate of ‘melt-down’ at room temperature.
Ice-cream also requires the step or process of ‘overrun’. Overrun is the addition of air to the ice-cream mixture or former, to help create the final ice-cream form and ‘texture’. Overrun is typically defined as the volume of ice-cream obtained in excess of the volume of ice-cream mixture or former provided. It is usually expressed as “percent overrun”. Overrun provides the body, texture and palatability to ice-cream. A ’high overrun’ provides a more open and fluffy ice-cream, typically being or having ‘50% overrun’, whilst less overrun leads to a heavier or harder ice-cream.
Xanthan gum is a polysaccharide and a known food additive. However, xanthan gum is not known to be conventionally used in ice-cream.
Optionally, the xanthan gum is present in the milkshake former of the present invention in the amount of 0.02-0.1%, typically 0.05-0.085% (all % by weight).
The milkshake former of the present invention must still have an appropriate viscosity to flow through an extruder, such that one or more extrusion stabilisers are required.
Optionally, the milkshake former has a viscosity in the range of 35-45 seconds, measured according to the viscosity flow cup test defined by Ford 3 ASTM D1200. This has a 3.4mm (0.13) orifice diameter, a 49-220cSt Viscosity range, and measures flow times in the range 30-100 seconds.
Optionally, the one or more extrusion stabilisers are present in the amount of 0.21.2%, typically 0.55-0.85% (% by weight).
Optionally, the extrusion stabiliser (s) is one or more of the group comprising carrageenan and guar gum. The extrusion stabiliser may comprise both carrageenan and guar gum.
Optionally, one extrusion stabiliser may be Cremodan (RTM), available from Danisco, Denmark. Cremodan is believed to be a blend of mono & diglycerides, sodium alginate, locust bean gum, carrageenan, guar gum and an anti-caking agent.
Optionally, the ice-cream in the milkshake former has a low overrun, optionally wherein the ice-cream has an air content as a result of the overrun in the amount of 30-40%.
Optionally, the milkshake former comprises one or more flavourings in the amount of 0.15-3.5%, typically 0.2-3.4% (all % by weight). Optionally, the milkshake former comprises one or more flavourings in at least 1.5 times, optionally double, the amount of flavourings traditionally used to flavour ice cream.
The present invention is able to provide a milkshake based on the ‘traditional’ route or process of being a combination of ice-cream and milk to form the milkshake. Optionally, the present invention provides a milkshake consisting of, optionally consisting only of, a milkshake former as defined herein and milk. Optionally, the present invention provides a milkshake in the absence of a powder, and in the absence of a pre-made mixture intended to be frozen towards a drinkable texture.
According to one embodiment of the present invention, there is provided a milkshake obtained by the mixing of a milkshake former as defined herein and milk. Optionally, the milkshake is formed by mixing said milkshake former with milk in the ratio of 0.5:1 to 1.5:1, such as in the range 0.75:1 to 1.25:1, or such as in the range 0.85 to 1.15:1.
Optionally, the milkshake is formed by mixing a milkshake former with milk in the ratio of 1:1.
Optionally, the present invention provides a method of forming a milkshake comprising the steps of;
(i) providing a milkshake former as defined herein: and (ii) mixing the milkshake former with milk to provide a milkshake.
The method includes providing the milkshake former as defined herein and milk in a suitable vessel, such as a bowl, blender or the like, and mixing the contents until an even consistency is achieved. Naturally, a blender provides faster and/or easier mixing than by hand.
The present invention provides an easy and convenient way to achieve a consistent milkshake from ice-cream and milk, with the consistency of viscosity (‘thickness’), colouring and taste that is satisfactory to the consumer.
Optionally, the milkshake former is provided in a vessel also able to measure the desired volume of milk to be added thereto to form the milkshake. The vessel may include one or more markers, guides or measurements, able to allow the user to relatively quickly judge the desired volume or ratio of milk to be added, after the milkshake former is transferred into a suitable mixing vessel such as blender.
In particular, the present invention provides a convenient ‘ready to use’ milkshake former that can be supplied in individual containers, vessels or pots, ready for use to form individual milkshakes with a supply of milk when desired by a consumer. The mixing person does not require any skill or knowledge to achieve a consistent milkshake having a predefined viscosity (‘thickness’), colouring and taste, and which has still been formed from only ice-cream and milk.
Optionally, the milkshake former can be formed by bringing together the components defined above, and mixing for a sufficient period to achieve the desired characteristics as discussed above. Optionally, admixing of the components under agitation may maintain the best flow of the milkshake former during its formation and extrusion.

Claims (18)

1. A milkshake former comprising ice cream, xanthan gum, and one or more extrusion stabilisers.
2. A milkshake former as claimed in claim 1 having a viscosity in the range of 35-45 seconds (based on viscosity flow cup test - Ford 3 ASTM D1200).
3. A milkshake former as claimed in claim 1 or claim 2 wherein the extrusion stabiliser(s) is one or more of the group comprising carrageenan and guar gum.
4. A milkshake former as claimed in claim 3 wherein one extrusion stabiliser is Cremodan (RTM).
5. A milkshake former as claimed in any one of the preceding claims wherein the one or more extrusion stabilisers are present in the amount of 0.2-1.2 wt%.
6. A milkshake former as claimed claim 5 wherein the one or more extrusion stabilisers are present in the amount of 0.55-0.85 wt%.
7. A milkshake former as claimed in any one of the preceding claims wherein the xanthan gum is present in the amount of 0.02-0.1 wt%.
8. A milkshake former as claimed in claim 7 wherein the xanthan gum is present in the amount of 0.05-0.085 wt%.
9. A milkshake former as claimed in any one of the preceding claims wherein the ice cream has a low overrun.
10. A milkshake former as claimed in claim 9 wherein the ice cream has air content from the overrun in the amount of 30-40%.
11. A milkshake former as claimed in any one of the preceding claims further comprising one or more flavourings in the amount of 0.15-3.5 wt%.
12. A milkshake former as claimed in any one of the preceding claims mixable with milk to form a milkshake.
13.
A milkshake former as claimed in claim 12 mixable with milk in the ratio of
0.5:1
14.
to 1.5:1.
A milkshake former as claimed in claim 12 mixable with milk in the ratio of
1:1.
15.
A milkshake formed from a milkshake former as defined in any one of claims
1-14, and milk.
16. A milkshake as claimed in claim 15 comprising the milkshake former and milk in the ratio of 0.5:1 to 1.5:1.
17. A milkshake as claimed in claim 16 comprising the milkshake former and milk in the ratio of 1:1.
18. A method of forming a milkshake comprising the steps of;
(i) providing a milkshake former as defined in any one of claims 1-12: and (ii) mixing the milkshake former with milk to provide a milkshake.
GB1712130.2A 2017-07-27 2017-07-27 Food product Active GB2570619B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1712130.2A GB2570619B (en) 2017-07-27 2017-07-27 Food product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1712130.2A GB2570619B (en) 2017-07-27 2017-07-27 Food product

Publications (3)

Publication Number Publication Date
GB201712130D0 GB201712130D0 (en) 2017-09-13
GB2570619A true GB2570619A (en) 2019-08-07
GB2570619B GB2570619B (en) 2022-10-19

Family

ID=59778970

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2941885A (en) * 1957-02-18 1960-06-21 Barnard E Tomlinson Milkshake art
US3996389A (en) * 1976-02-25 1976-12-07 General Mills Chemicals, Inc. Stabilizer blend
US4242367A (en) * 1979-01-26 1980-12-30 Merck & Co., Inc. Milk shake and soft serve frozen dessert stabilizer
US5789004A (en) * 1995-12-15 1998-08-04 Fmc Corporation Coprocessed microcrystalline cellulose stabilizer compositions, foods containing the same and stabilization method
EP1415542A1 (en) * 2002-11-04 2004-05-06 Campina B.V. Ice-cream dessert material and method for the preparation thereof
CN104938759A (en) * 2015-07-20 2015-09-30 东莞市天一食品科技有限公司 Stabilizer not adhering to spoon and preparation method of stabilizer

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002049451A2 (en) * 2000-12-18 2002-06-27 Societe Des Produits Nestle S.A. Stabilizer based on microcrystalline cellulose for drink and dressing formulations

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2941885A (en) * 1957-02-18 1960-06-21 Barnard E Tomlinson Milkshake art
US3996389A (en) * 1976-02-25 1976-12-07 General Mills Chemicals, Inc. Stabilizer blend
US4242367A (en) * 1979-01-26 1980-12-30 Merck & Co., Inc. Milk shake and soft serve frozen dessert stabilizer
US5789004A (en) * 1995-12-15 1998-08-04 Fmc Corporation Coprocessed microcrystalline cellulose stabilizer compositions, foods containing the same and stabilization method
EP1415542A1 (en) * 2002-11-04 2004-05-06 Campina B.V. Ice-cream dessert material and method for the preparation thereof
CN104938759A (en) * 2015-07-20 2015-09-30 东莞市天一食品科技有限公司 Stabilizer not adhering to spoon and preparation method of stabilizer

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Publication number Publication date
GB2570619B (en) 2022-10-19
GB201712130D0 (en) 2017-09-13

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