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WO1992013465A1 - Dessert glace a teneur reduite en matieres grasses - Google Patents

Dessert glace a teneur reduite en matieres grasses Download PDF

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Publication number
WO1992013465A1
WO1992013465A1 PCT/US1992/000727 US9200727W WO9213465A1 WO 1992013465 A1 WO1992013465 A1 WO 1992013465A1 US 9200727 W US9200727 W US 9200727W WO 9213465 A1 WO9213465 A1 WO 9213465A1
Authority
WO
WIPO (PCT)
Prior art keywords
fat
solids
starch
frozen dessert
content
Prior art date
Application number
PCT/US1992/000727
Other languages
English (en)
Inventor
Sambasiva R. Chigurupati
David Scherpf
Robert Bost
Original Assignee
Conagra, Inc.
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 Conagra, Inc. filed Critical Conagra, Inc.
Publication of WO1992013465A1 publication Critical patent/WO1992013465A1/fr

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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
    • 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

Definitions

  • This invention relates to a reduced fat frozen dessert which utilizes rice starch, oat starch, or a combination thereof as a fat substitute.
  • Reduced fat frozen desserts are becoming increasingly popular.
  • a variety of gels and gums have been used as fat substitutes in such desserts.
  • a frozen dessert comprising 1-4 wt% of a starch selected from the group consisting of rice starch, oat starch, and mixtures thereof.
  • the frozen dessert comprises 0-10 wt% of an edible fat, 5-40 wt% percent of solids-non-fat, an effective amount of a sweetener, 0-40 wt% of
  • a starch selected from the group consisting of rice starch, oat starch and mixtures thereof;
  • the milk solids-non-fat constitutes 10-14 wt% of the product and the sweetener solids are made up of 10-17 wt% cane sugar solids and 5-10 wt% corn sugar syrup solids.
  • frozen dessert refers to desserts which are consumed in the frozen or semi- frozen state, such as ice cream, frozen yogurt, ice milk, soft serve ice cream, soft serve frozen yogurt,
  • the figure is a flow diagram of a presently preferred process for making preferred embodiments of the frozen dessert of this invention.
  • the frozen desserts of this invention are based on the discovery that rice starch, oat starch, and mixtures thereof provide an unusually good fat
  • the particle sizes of these starches are unusually small.
  • the large majority of the starch particles of both rice starch and oat starch are less than 10 microns in diameter. This small diameter
  • both rice starch and oat starch have viscosity characteristics that make them well suited for use as a fat substitute in frozen desserts.
  • Starch viscosity is conventionally measured using an amylograph, as described for example at pages 52 and 53 of Starch:
  • viscosity is defined as the difference between the peak viscosity exhibited by the starch solution and the cold paste viscosity after it has been heated to 95° C, held for a period of twenty minutes and then cooled to 50° C. Both rice and oat starch have setback
  • viscosities that are near zero i.e., the peak and cold paste viscosities are nearly the same. This has been found to be advantageous in a fat substitute for a frozen dessert.
  • the setback viscosity is near zero, the frozen dessert has a sufficiently low viscosity during processing to allow it to be processed on conventional equipment, yet it has been found to provide an excellent texture in the finished product. In this way, possible problems associated both with high setbacks such as those exhibited by corn starch and low setbacks such as those exhibited by potato starch are avoided.
  • rice and oat starch may be substituted for fat in a variety of frozen desserts.
  • the following examples illustrate a number of low fat ice creams that have been found to provide satisfactory results. It is anticipated that this invention can readily be adapted for use with soft serve ice creams, frozen yogurts and a wide variety of other frozen desserts such as ice milks, sherbets, freezer made milk shakes and ices.
  • the preferred embodiments described below utilize butter fat and thus qualify as dairy desserts. However, other fats such as a variety of vegetable fats may be substituted. Peanut oil, palm oil and coconut oil are believed suitable. In addition, though the examples discussed below utilize milk solids-non-fat, other non-fat solids such a soybean protein are also believed to be suitable. Also, the following examples utilize sucrose as a sweetener. Of course, the sucrose can be obtained from a variety of sources including cane, corn and beet. However, this invention is not limited to use with sucrose, and it is believed to be well suited for use with artificial sweeteners and suitable bulking agents. Of course, this invention is not restricted to use with any particular set of flavorings, and the widest variety of flavorings can be used. All of the examples described below were processed in substantially the same manner, as shown in the attached drawing. Presently preferred examples of equipment suitable for use in the process flowcharted in the drawing is set out in Table 1.
  • the first step in the illustrated process is to introduce ingredients into a blender 12, blend the ingredients for about 45 seconds until they are well mixed, and then utilize the pump 14 to move the blended ingredients into a holding tank 16.
  • the blender 12 is used to blend two batches.
  • the first batch blends all of the dry ingredients except the rice starch with approximately 80 gallons of liquid sugar at 100° F.
  • a second batch is prepared in the blender 12. This second batch is made up of about 70 gallons of milk at 40° F and the rice starch.
  • the remaining ingredients as described below are added to the holding tank 16. These remaining ingredients include milk, cream and skim milk at 40° F and corn syrup at 110° F.
  • the holding tank 16 is provided with agitation, and all of the ingredients are mixed well for at least 45 seconds.
  • the contents of the holding tank 16 are pumped via the pump 18 to a balance tank 20, which provides a constant flow of mix to a heat exchanger for preheating, homogenizing, pasteurizing, and cooling processes.
  • Mix from the balance tank 20 is pumped via the pump 22 to a regenerative heater 24 which raises the mix temperature from approximately 45° F to 155° F.
  • Pump 26 pumps the mix from the regenerative heater 24 to a homogenizer 28 that homogenizes the mix, and then
  • a pasteurizer 30 conducts it to a pasteurizer 30.
  • the mix is heated to 180°-182° F and held for 22-45 seconds (preferably 45 seconds) to pasteurize the mix.
  • a flow diverter 32 in accordance with its temperature.
  • the flow diverter 32 is equipped with temperature sensors, and if the temperature of the mix is below 180° F the mix is diverted back to the balance tank 20. Otherwise, the mix is passed through a regenerative cooler 34.
  • regenerative heater 24 and the regenerative cooler 34 place the incoming mix in thermal contact with the pasteurized mix. In this way the pasteurized mix is cooled in the cooler 34, and the heat of the pasteurized mix is used to heat the incoming mix in the heater 24.
  • the mix then passes to a glycol cooler 36 which further cools the mix to a temperature below 45° F. At this point, the mix is transferred to a holding tank 38 which is provided with cooling coils to cool the
  • the mix is aged in the holding tank 38 for a period of 6-10 hours.
  • the duration of time the mix remains in the holding tank 38 is not critical within this range, and is set to facilitate processing flows.
  • the mix is then pumped by the pump 40 to a flavor vat 42 where the desired flavoring ingredients are added to the mix.
  • the flavored mix is then pumped by the pump 44 to a freezer 46 where the temperature is lowered to 20° F with constant mixing using three barrels with open type dashers driven by 300 horsepower motors. In this preferred embodiment the capacity of each barrel of the freezer 46 is 60 gallons.
  • the product emerges from the freezer 46 it is a finished frozen dessert that is pumped through a three inch stainless steel pipe to an additive feeder 48 where condiments such as candy, nuts, and fruit are added if desired.
  • the dessert is then conducted to a filler 50 which measures the correct amount of frozen dessert into tubular containers which are preferably placed in shrink wrap sleeves, three containers per sleeve. Two sleeves are bundled together and moved to a freezer 52 where the temperature is lowered to less than 0° F. The bundles are then stored in another freezer 54 at -20° F. for distribution.
  • Tables 2a and 2b relate to a first frozen dessert made in accordance with this invention.
  • the ingredients of Table 2a were used in the process
  • the resulting product was a white mix that was well suited for use with a variety of flavors and had a fat content of 1.9 wt%.
  • Table 10 shows three flavors by way of example that can utilize this white mix: vanilla,
  • Tables 3a and 3b relate to a second embodiment that produced a chocolate mix having a fat content of 2.0 wt%.
  • the ingredients of Table 3a were used in the process described above to produce a frozen dessert having a density of 9.648 pounds per gallon.
  • the chocolate mix of Table 2a is well suited for use in connection with a variety of chocolate based flavors, as shown in two of the flavors of Table 10:
  • Table 4b The ingredients of Table 4a produced a frozen dessert having a density of 9.592 pounds per gallon.
  • the white mix of this example can be used with a variety of flavors such as the vanilla, strawberry and cookies 'n cream flavors of Table 10.
  • Example 4
  • the ingredients of Table 5a were used in the process described above to produce a frozen dessert having a density of 9.655 pounds per gallon.
  • the resulting chocolate mix had a fat content of 1.0 wt% (Table 5b), and is suitable for use with flavors such as the chocolate and rocky road flavors of Table 10.
  • resulting white mix had a fat content of 0.4 wt%, and can be flavored as described in Examples 1 and 3 above.
  • resulting chocolate mix had a fat content of 0.45 wt%, and can be flavored as described in Examples 2 and 4 above.
  • the ingredients of Table 8a were used in the process described above to produce a frozen dessert having a density of 9.19 pounds/gallon.
  • the resulting white mix had a fat content of 10 wt%, and can be
  • resulting white mix had a fat content of 10 wt%, and can be flavored as in Examples 2 and 4 above. Summary
  • Each of the foregoing examples utilizes a waxy rice starch having a particle size less than 10 microns in diameter.
  • Oat starch has been used in Example 1 with comparable results to the rice starch described above.

Landscapes

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

Abstract

Un dessert glacé comprend de 1 à 4 % d'amidon de riz, d'amidon d'avoine ou de combinaisons de ceux-ci utilisés comme succédanés de matières grasses. La teneur en matières grasses est de préférence inférieure à 2 %. Le produit obtenu a été jugé d'une consistance et d'un moelleux excellents, et produit une agréable sensation dans la bouche.
PCT/US1992/000727 1991-02-01 1992-01-28 Dessert glace a teneur reduite en matieres grasses WO1992013465A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US64983391A 1991-02-01 1991-02-01
US649,833 1991-02-01

Publications (1)

Publication Number Publication Date
WO1992013465A1 true WO1992013465A1 (fr) 1992-08-20

Family

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Family Applications (1)

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PCT/US1992/000727 WO1992013465A1 (fr) 1991-02-01 1992-01-28 Dessert glace a teneur reduite en matieres grasses

Country Status (2)

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AU (1) AU1434492A (fr)
WO (1) WO1992013465A1 (fr)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0693883A4 (fr) * 1993-04-15 1997-03-05 Nurture Inc Succedane de matiere grasse
EP1180330A1 (fr) * 2000-08-16 2002-02-20 Societe Des Produits Nestle S.A. Confiserie glacée et procédé de fabrication
WO2003015530A1 (fr) * 2001-08-17 2003-02-27 Societe Des Produits Nestle S.A. Confiserie surgelee
WO2005013713A1 (fr) * 2003-08-12 2005-02-17 Unilever Plc Confiserie glacee et son procede de production
WO2007090987A3 (fr) * 2006-02-07 2007-11-01 Vetinnov Support appétent a formule améliorée
EP1900287A1 (fr) * 2006-09-14 2008-03-19 Unilever Plc Procédé pour la fabrication de confections aérées surgelées
CN100415110C (zh) * 2001-03-19 2008-09-03 罗蒂株式会社 冷冻点心及其制造方法
WO2009019088A1 (fr) 2007-08-03 2009-02-12 Nestec S.A. Système de stabilisateur naturel pour dessert glacé
WO2010081748A3 (fr) * 2009-01-19 2010-09-30 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Compositions de chocolat à stabilité améliorée à base d'amidon de riz
CN112544759A (zh) * 2019-09-25 2021-03-26 嘉吉公司 具有持久流动性的烘焙用巧克力组合物及其应用

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0669344B2 (ja) * 1990-10-08 1994-09-07 イオキ栄養工業株式会社 氷菓及びその製造方法

Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3434848A (en) * 1966-08-24 1969-03-25 Pillsbury Co Edible dry mix composition for producing an aerated food product
US3471301A (en) * 1966-10-26 1969-10-07 Gen Foods Corp Dessert-on-the-stick
BE739626A (fr) * 1968-10-01 1970-03-31
US3582350A (en) * 1967-12-29 1971-06-01 Maryland Cup Corp Instantly dispersible pregelatinized flour and starch compositions
US4189502A (en) * 1977-11-15 1980-02-19 Maryland Cup Corporation Marshmallow variegate for frozen confections and frozen confections containing same
US4244981A (en) * 1979-05-31 1981-01-13 General Mills, Inc. Non-dairy, aerated frozen dessert containing citrus juice vesicles
US4264637A (en) * 1979-01-17 1981-04-28 Amiel Braverman Microcrystalline cellulose in freezable-gel-confection compositions
JPS5768742A (en) * 1980-10-16 1982-04-27 Kyodo Nyugyo Kk Ice cream
JPS61293348A (ja) * 1985-06-20 1986-12-24 Nitta Zerachin Kk 多気泡性冷菓用材料
US4725445A (en) * 1984-09-07 1988-02-16 Ferrero S.P.A. Ice-cream confectionery product and a method for its manufacture
JPS63269957A (ja) * 1987-04-27 1988-11-08 Shiyatoreeze:Kk 玄米乳入りアイスクリ−ムの製造方法
US4859484A (en) * 1988-04-14 1989-08-22 Continental Colloids, Inc. Processed starch-gum blends
US4908223A (en) * 1989-04-11 1990-03-13 Murtaugh Pamela H Oat or rice based frozen dessert and method for preparation
US4911946A (en) * 1988-06-24 1990-03-27 The Nutra Sweet Company Carbohydrate cream substitute

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3434848A (en) * 1966-08-24 1969-03-25 Pillsbury Co Edible dry mix composition for producing an aerated food product
US3471301A (en) * 1966-10-26 1969-10-07 Gen Foods Corp Dessert-on-the-stick
US3582350A (en) * 1967-12-29 1971-06-01 Maryland Cup Corp Instantly dispersible pregelatinized flour and starch compositions
BE739626A (fr) * 1968-10-01 1970-03-31
US4189502A (en) * 1977-11-15 1980-02-19 Maryland Cup Corporation Marshmallow variegate for frozen confections and frozen confections containing same
US4264637A (en) * 1979-01-17 1981-04-28 Amiel Braverman Microcrystalline cellulose in freezable-gel-confection compositions
US4244981A (en) * 1979-05-31 1981-01-13 General Mills, Inc. Non-dairy, aerated frozen dessert containing citrus juice vesicles
JPS5768742A (en) * 1980-10-16 1982-04-27 Kyodo Nyugyo Kk Ice cream
US4725445A (en) * 1984-09-07 1988-02-16 Ferrero S.P.A. Ice-cream confectionery product and a method for its manufacture
JPS61293348A (ja) * 1985-06-20 1986-12-24 Nitta Zerachin Kk 多気泡性冷菓用材料
JPS63269957A (ja) * 1987-04-27 1988-11-08 Shiyatoreeze:Kk 玄米乳入りアイスクリ−ムの製造方法
US4859484A (en) * 1988-04-14 1989-08-22 Continental Colloids, Inc. Processed starch-gum blends
US4911946A (en) * 1988-06-24 1990-03-27 The Nutra Sweet Company Carbohydrate cream substitute
US4908223A (en) * 1989-04-11 1990-03-13 Murtaugh Pamela H Oat or rice based frozen dessert and method for preparation

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
FRANDSEN et al., "The Manufacture of Ice Cream and and Ices", published 1923 by ORANGE JUDD PUBLISHING COMPANY, INC. (NEW YORK). See page 59. *

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0693883A4 (fr) * 1993-04-15 1997-03-05 Nurture Inc Succedane de matiere grasse
EP1180330A1 (fr) * 2000-08-16 2002-02-20 Societe Des Produits Nestle S.A. Confiserie glacée et procédé de fabrication
CN100415110C (zh) * 2001-03-19 2008-09-03 罗蒂株式会社 冷冻点心及其制造方法
WO2003015530A1 (fr) * 2001-08-17 2003-02-27 Societe Des Produits Nestle S.A. Confiserie surgelee
WO2005013713A1 (fr) * 2003-08-12 2005-02-17 Unilever Plc Confiserie glacee et son procede de production
WO2007090987A3 (fr) * 2006-02-07 2007-11-01 Vetinnov Support appétent a formule améliorée
EP1900287A1 (fr) * 2006-09-14 2008-03-19 Unilever Plc Procédé pour la fabrication de confections aérées surgelées
WO2009019088A1 (fr) 2007-08-03 2009-02-12 Nestec S.A. Système de stabilisateur naturel pour dessert glacé
EP2025240A1 (fr) * 2007-08-03 2009-02-18 Nestec S.A. Système de stabilisateur naturel pour dessert glacé
US8956680B2 (en) 2007-08-03 2015-02-17 Nestec S.A. Natural stabiliser system for frozen dessert
WO2010081748A3 (fr) * 2009-01-19 2010-09-30 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Compositions de chocolat à stabilité améliorée à base d'amidon de riz
CN102281766A (zh) * 2009-01-19 2011-12-14 甜糖（曼海姆/奥克森富特）股份公司 稳定性改进了的基于大米淀粉的巧克力组合物
EA022758B1 (ru) * 2009-01-19 2016-02-29 Зюдцукер Акциенгезелльшафт Маннхайм/Окзенфурт Шоколадные композиции с улучшенной стабильностью на основе рисового крахмала
CN112544759A (zh) * 2019-09-25 2021-03-26 嘉吉公司 具有持久流动性的烘焙用巧克力组合物及其应用

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Publication number Publication date
AU1434492A (en) 1992-09-07

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