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
  • A23G9/52—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
  • A23G2200/10—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 amino-acids, proteins, e.g. gelatine, peptides, polypeptides

Definitions

• the invention relates to the field of food products and particularly the production of a ⁇ retail soft-serve frozen dessert products based on vegetable oils, vegetable protein, glycols, fructose- corn or invert sugars, flavors and stabilizers and then reconstituted at the retail store with water- cream, or milk in a simple kitchen type mixer.
• Prior art techniques for making uniform emulsions and suspensions of soft frozen dessert products requires homogenization, typically using high pressure nozzle homogenizers such as disclosed in U.S. Patent No. 4,360,537 Howard, et. al.
• Prior art frozen dessert products also generally require pasteurization to maintain desirable freshness of taste, appearance, wholesomeness, and reduced bacterial counts.
• Pasteurization requires the flash heating of the product to retard bacterial growth and maintain freshness. This heating, like homogenization, requires energy and . is capital intensive.
• the heating causes some loss of flavor, destruction of vitamin and nutrient content, and can be reasonably performed only in large dairies.
• the present invention uses vegetable oils, glycols, fructose, corn syrup, invert sugars or h ⁇ ney, plus soy protein, stabilizers, and emulsifiers like soy lecithin which, unlike bovine and egg products, has negligible bacterial contamination and thus exhibits a long shelf life even in the absence of refrigeration or aseptic packaging. Dairy products, such as milk, cream, ice cream, or yogurt plus eggs and/or water, can be added by the
• the process is also applicable to a large commercial dairy or food processor with energy, equipment, and transportation savings associated with the use of this process and product.
• the principle objects of this invention are to provide a stable vegetable oil, soy protein-based frozen dessert without the need for costly , production equipment and energy intensive methods. These objects are attained by a unique order of addition and amounts of ingredients.
• the concentrated emulsion product does not need to be pasteurized to maintain its freshness and wholesomeness and is shipped at ambient temperatures in concentrated form.
• the concentrate does not need to be pasteurized to maintain its freshness and wholesomeness and is shipped at ambient temperatures in concentrated form.
• the emulsion is produced by mixing with a simple paddle mixer.
• a vegetable oil is blended with hydrocolloids and stabilizers such as guar gum, xanthan gum, carob bean gum cellulose gum, carrageenan, microcrystalline cellulose, mono and diglycerides, and/or polysorbate 80.
• hydrocolloids and stabilizers such as guar gum, xanthan gum, carob bean gum cellulose gum, carrageenan, microcrystalline cellulose, mono and diglycerides, and/or polysorbate 80.
• vegetable based protein such as soy protein and/or flavorings, salt, etc.
• Each hydrocolloid and stabilizer particle is coated with vegetable oil which separates each particle to produce a uniform non-agglomerating product.
• Each particle is surrounded by and encapsulated by the oil. This prevents agglomeration of the particles and obviates the need for high pressure homogenation.
• Flavors, fructose, corn syrup, invert syrup, or salt are then added to the product resulting in a finished emulsion concentrate without water, cream, milk, etc. This is shipped to the retail outlet where reconstitution to the consumable product is accomplished by addition of water, additional
• the vegetable oil with edible glycols is put into a standard paddle-blade mixer and the dry hydrocolloid stabilizers and/or soy lecithin are mixed together. This separates and coats each particle with oil.
• a typical hydrocolloid mix might consist of Germantown Stabilizer (Germantown Manufacturing Company, 505 Parkway, Broomall, PA 19008, P.O. Box 405, (215) 544-8400) #501 consisting of guar gum, xanthan gum, and carob bean gum to produce a final concentration of from 0.1 to 5%, perferably 0.18%, or Germantown H.G. Special, consisting of cellulose gum, carob bean gum.
• carrageenan, and guar gum standardized with dextrose and salt, at a final concentration of from 0.1 to 5%, preferably 0.33%, or Germantown Summit stabilizer, consisting of microcrystalline cellulose (cellulose gel) , cellulose gum, mono and diglycerides, polysorbate 80, carrageenan, standardized with dextrose and salt in a concentration range of 0.1 - 10%, preferably 1.2%, when the stabilizers are evenly suspended in the vegetable oil, at concentrations of 1 10%.
• a fructose, corn syrup, or honey is added which further • separates the hygroscopic hydrocolloids. Flavors, salt or fruit extracts may be added to this base to produce a smooth unagglomerated solution.
• the unique order of addition of ingredients allows each hydrocolloid and stabilizer particle to be coated by and surrounded by oil producing a smooth emulsion which does not agglomerate when later combining the emulsion with water.
• This emulsion is then shipped to the retail stores in unrefrigerated trucks. Flavoring may be added to the base emulsion before shipment to the store, or after shipment at the retail store. The process and product are likewise useful to

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Confectionery (AREA)

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• 1984
  • 1984-11-09 EP EP84904283A patent/EP0201482A1/de not_active Withdrawn
  • 1984-11-09 WO PCT/US1984/001823 patent/WO1986002809A1/en unknown

Non-Patent Citations (1)

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