CN101356946B - Composition for coating, process for coating and frozen coated confection - Google Patents
Composition for coating, process for coating and frozen coated confection Download PDFInfo
- Publication number
- CN101356946B CN101356946B CN2008102147202A CN200810214720A CN101356946B CN 101356946 B CN101356946 B CN 101356946B CN 2008102147202 A CN2008102147202 A CN 2008102147202A CN 200810214720 A CN200810214720 A CN 200810214720A CN 101356946 B CN101356946 B CN 101356946B
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- Prior art keywords
- carbohydrate
- polysaccharide
- sweetener
- fructose
- sucrose
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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
- A23G9/322—Products for covering, coating, finishing, decorating
-
- 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
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
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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)
Abstract
Provided is a combination for coating, coating technology and confection of frozen coating. Provided is a frozen confection comprising a core and a coating, wherein the coating comprises 17 to 50% (w/w) of saccharides and polysaccharides; 0.017 to 12.5% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof; and 50 to 83% water; wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000.
Description
Technical field
The present invention relates to a kind of composition that is used to apply frozen confection, a kind of technology of frozen confection and frozen confection that is obtained of applying.
Background technology
Usually single ice-cream product is maintained on the rod.Sometimes also ice cream being placed in the normally conical pancake, is independent packing under the rare situation, and consumes together with a spoon.One of its reason is because when directly contacting ice-cream product with finger, it can glue hand.
Advised on ice cream, using chocolate or fat coating.This provides required dry and comfortable sense of touch (promptly on skin not remaining residue), needs to use fat but then.This concept of health for modern consumer is unfavorable.
Therefore, need a kind of applicator that dry and comfortable sense of touch is provided and does not use fat.
For this purpose, be known that water-ice (waterice) applies, but it has produced a serious flavour problems, because in fact it is insipid at all, and interpolation fructose or sucrose will reduce the freezing point of applicator, make its gluing and viscous.Have now found that, if do not adopt this method, (it will not influence the freezing point of applicator to add artificial sweetener, thereby do not produce the shortcoming that sucrose or fructose bring), applicator is still very frangible, do not have flexibility at all, and provide a kind of very hard, frangible mouthfeel to the consumer, this is that some need be avoided.And, this by water-ice apply not having very much of demonstrating flexible, hard characteristic causes very frangible coating, under the distortion of minimum just broken at an easy rate with peel off, this also will be avoided.
In fact, the film that no matter be to adopt artificial sweetener or do not adopt in frozen water applies, that product looks like is glossiness, show transparency hints that mistakenly product has been polluted by water, and subsequently in its shallow freezing.Obviously, the angle from the consumer is unacceptable situation.
Therefore the demand that has a kind of applicator, its:
Taste is good
Touch dry and comfortable
Not frangible
Compare with the typical couveture chocolate that comprises 5.52kcal/gm and to have low energy content.
Not fatty, and typical couveture chocolate comprises the saturated fat of 32% (wt%).
Have been found that at present with sucrose and compare that the applicator that some polysaccharide composition produces less viscous and do not lump so easily provides required taste and flexibility simultaneously with fructose.
Experiment and definition
Carbohydrate and polysaccharide
Term " carbohydrate " refers to monose and disaccharide, and " polysaccharide " refers to the polymer of being made up of three or more sugar units.Thereby " carbohydrate " comprises fructose, dextrose plus saccharose.
The polysaccharide that uses among the present invention preferably glucose equivalent (DE) greater than 2, preferred＞3, corn syrup more preferably＞4.Corn syrup is complicated multicomponent carbohydrate admixture, and glucose equivalent is conventional industrial grading means.Because they are complicated mixtures, its number-average molecular weight<m>
nCan calculate (food engineering magazine (Joumal of Food Engineering), 33 (1997) 221-226) by following equation.
DE＝
18016
<M>
n
Also can use other carbohydrate, for example polydextrose and/or fruit-oligosaccharides.Really-oligosaccharides is made of by the straight chain that β (2-1) key connects fructose units, ends at glucose unit usually.Really-oligosaccharides comprises synanthrin, fructo-oligosaccharide (being also referred to as few levulan sometimes) and ketose.
Sweetener
Term " sweetener " exclusively refers to sucrose, fructose, (just Sucralose [1 for glucose and artificial sweetener, 6-two chloro-1,6-dideoxy-beta-D-fructofuranose base-4-chloro-4-deoxidation-α-D galactopyranoside], Aspartame [asparagine phenyalanine methyl ester], saccharin sodium, alitame, thaumati, cyclamate, glycyrrhizin, steviol glycoside, neohesperidin, Sucralose, thaumatin T (monellin) not, sweet [N-[N-(3, the 3-dimethylbutyl)-L-α-aspartoyl]-L-phenylalanine-1-ketone of acesulfame-K or its salt and knob).Thereby sucrose, glucose and fructose all be sweetener be again carbohydrate.
Preferred sweeteners is sucrose and/or fructose.
Mean molecule quantity
Be the purpose of this patent, the number-average molecular weight that the mean molecule quantity of the mixture of carbohydrate and polysaccharide is calculated by equation<m>
nDefine:
W wherein
iBe the quality of material i, M
iBe the molal weight of material i, and N
iBe M
iThe molal quantity of the material i of molal weight.
Relative sweetness
Sugariness is for sucrose.Because sucrose is the sweetener material that typically is used for food, it is at random specified the relative sweetness value is 1, and the sweetness intensities of all other carbohydrate/sweetener systems all in contrast to this.Therefore the product of relative sweetness 0.1 has the sugariness that equates with 10% sucrose solution.Relative sweetness is that 0.25 product has the sugariness that equates with 25% sucrose solution.
Summary of the invention
First purpose of the present invention provides a kind of composition that is used to apply frozen confectionery and beverage products, comprising:
Carbohydrate and the polysaccharide of 17-50% (w/w)
The sweetener of 0.017-12.5% (w/w) is selected from the group of being made up of fructose, sucrose, glucose, artificial sweetener and its any mixture,
The water of 50-83%
Wherein the mean molecule quantity of carbohydrate and polysaccharide is between 476 to 9000.
Like this can be so that when being applied on the frozen product, applicator has enough flexibilities, and has good taste, has dry and comfortable sense of touch simultaneously.
Preferably, composition comprises:
Carbohydrate and the polysaccharide of 25-45% (w/w)
The sweetener of 0.017-10% (w/w) is selected from the group of being made up of fructose, sucrose, glucose, artificial sweetener and its any mixture,
The water of 55-75%
Wherein the mean molecule quantity of carbohydrate and polysaccharide is between 590 to 6500.
Preferably, the composition that applies frozen confectionery and beverage products is not gel (thereby being that polysaccharide in the composition forms the crosslinked elasticity that has).This makes processing ease, and composition is pumpable and can sprays.
Sweetener also preferably has 0.1 to 0.25 relative sweetness.
Second purpose of the present invention provides a kind of technology that applies frozen confectionery and beverage products, wherein by a kind of composition frozen confectionery and beverage products applied, and described composition comprises:
Carbohydrate and the polysaccharide of 17-50% (w/w)
The sweetener of 0.017-12.5% (w/w) is selected from the group of being made up of fructose, sucrose, glucose, artificial sweetener and its any mixture,
The water of 50-83%
Wherein the mean molecule quantity of carbohydrate and polysaccharide is between 476 to 9000.
One preferred embodiment in, frozen confectionery and beverage products is immersed in the bath of application composition, described application composition comprises:
Carbohydrate and the polysaccharide of 25-45% (w/w)
The sweetener of 0.017-10% (w/w) is selected from the group of being made up of fructose, sucrose, glucose, artificial sweetener and its any mixture,
The water of 55-75%
Wherein the mean molecule quantity of carbohydrate and polysaccharide is between 590 to 6500.
Another preferred embodiment in, a kind of composition is sprayed on the frozen confectionery and beverage products, this composition that is used to apply frozen confectionery and beverage products comprises:
Carbohydrate and the polysaccharide of 25-45% (w/w)
The sweetener of 0.017-10% (w/w) is selected from the group of being made up of fructose, sucrose, glucose, artificial sweetener and its any mixture,
The water of 55-75%
Wherein the mean molecule quantity of carbohydrate and polysaccharide is between 590 to 6500.
The 3rd purpose of the present invention provides a kind of frozen confection that comprises inner nuclear material and applicator, and wherein this applicator comprises:
Carbohydrate and the polysaccharide of 17-50% (w/w)
The sweetener of 0.017-12.5% (w/w) is selected from the group of being made up of fructose, sucrose, glucose, artificial sweetener and its any mixture,
The water of 50-83%
Wherein the mean molecule quantity of carbohydrate and polysaccharide is between 476 to 9000.
Preferably, applicator comprises:
Carbohydrate and the polysaccharide of 25-45% (w/w)
The sweetener of 0.017-10% (w/w) is selected from the group of being made up of fructose, sucrose, glucose, artificial sweetener and its any mixture,
The water of 55-75%
Wherein the mean molecule quantity of carbohydrate and polysaccharide is between 590 to 6500.
Preferably, inner nuclear material is the Freezen air-filling candy.
The specific embodiment
Present invention will be further described in the following embodiments.
Embodiment 1 and 2 (contrast)
Be prepared as follows application composition.
| Embodiment 1 | Embodiment 2 | |
| Water | 77.4％ | 76.77％ |
| The 9DE corn syrup | 11.8％ | |
| Fructose | 10.6％ | |
| Locust tree Caragana arborescens glue | 0.2％ | 0.05％ |
| Sucrose | 22.5％ | |
| Pigment and spices | 0.23％ | |
| Citric acid | 0.45％ | |
| Mean molecule quantity | 342 | 340 |
| -18 ℃ ice content | 70％ | 65％ |
Then that application composition is freezing at-18 ℃.Find that resulting freezing applicator is a viscosity, on finger, leave residual.
Embodiment 3 to 5
Be prepared as follows application composition.
| Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Water | 70.7％ | 60.3％ | 69.1％ |
| The 9DE corn syrup | 20.1％ | 30.5％ | 23.7％ |
| Fructose | 9％ | 9％ | 7％ |
| Locust tree Caragana arborescens glue | 0.2％ | 0.2％ | 0.2％ |
| Mean molecule quantity | 485 | 590 | 605 |
Then that application composition is freezing at-18 ℃.Find that resulting freezing applicator does not have viscosity, on finger, do not have residual.
Embodiment 6 and 7
Be prepared as follows application composition.
| Embodiment 6 | Embodiment 7 | |
| Locust tree Caragana arborescens glue | 0.2％ | 0.05％ |
| Citric acid | 0.45％ | 0.45％ |
| Pigment and spices | 0.23％ | 0.23％ |
| Water | 52.62％ | 66.24％ |
| The 10DE maltodextrin | 22％ | 33％ |
| Concentrate apricot juice | 20％ | |
| Fructose | 4％ | |
| Splenda X600S | 0.03％ | |
| Malic acid | 0.5％ | |
| Mean molecule quantity | 647 | 1800 |
Then that application composition is freezing at-18 ℃.Find that resulting freezing applicator does not have viscosity, on finger, do not have residual.
Claims (6)
1. technology that is used to apply frozen confectionery and beverage products, wherein this frozen confectionery and beverage products is applied by a kind of composition, and described composition comprises:
Carbohydrate and the polysaccharide of 17-50% (w/w), wherein said carbohydrate refers to monose and disaccharide,
The sweetener of 0.017-12.5% (w/w) is selected from the group of being made up of fructose, sucrose, glucose, artificial sweetener and its any mixture,
The water of 50-83%
Wherein the mean molecule quantity of carbohydrate and polysaccharide is between 476 to 9000.
2. the technology of claim 1 wherein immerses frozen confectionery and beverage products in the bath of application composition, and described application composition comprises:
Carbohydrate and the polysaccharide of 25-45% (w/w)
The sweetener of 0.017-10% (w/w) is selected from the group of being made up of fructose, sucrose, glucose, artificial sweetener and its any mixture,
The water of 55-75%
Wherein the mean molecule quantity of carbohydrate and polysaccharide is between 590 to 6500.
3. the technology of claim 1 wherein sprays to composition on the frozen confectionery and beverage products, and said composition comprises:
Carbohydrate and the polysaccharide of 25-45% (w/w)
The sweetener of 0.017-10% (w/w) is selected from the group of being made up of fructose, sucrose, glucose, artificial sweetener and its any mixture,
The water of 55-75%
Wherein the mean molecule quantity of carbohydrate and polysaccharide is between 590 to 6500.
4. frozen confection that comprises kernel and applicator, wherein applicator comprises:
Carbohydrate and the polysaccharide of 17-50% (w/w), wherein said carbohydrate refers to monose and disaccharide,
The sweetener of 0.017-12.5% (w/w) is selected from the group of being made up of fructose, sucrose, glucose, artificial sweetener and its any mixture,
The water of 50-83%
Wherein the mean molecule quantity of carbohydrate and polysaccharide is between 476 to 9000.
5. the frozen confection of claim 4, wherein applicator comprises:
Carbohydrate and the polysaccharide of 25-45% (w/w)
The sweetener of 0.017-10% (w/w) is selected from the group of being made up of fructose, sucrose, glucose, artificial sweetener and its any mixture,
The water of 55-75%
Wherein the mean molecule quantity of carbohydrate and polysaccharide is between 590 to 6500.
6. claim 4 or 5 frozen confection, wherein inner nuclear material is a frozen aerated confection.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP07113488 | 2007-07-31 | ||
| EP07113488.6 | 2007-07-31 | ||
| EP07113487 | 2007-07-31 | ||
| EP07113487.8 | 2007-07-31 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101356946A CN101356946A (en) | 2009-02-04 |
| CN101356946B true CN101356946B (en) | 2013-07-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008102147202A Active CN101356946B (en) | 2007-07-31 | 2008-07-31 | Composition for coating, process for coating and frozen coated confection |
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| Country | Link |
|---|---|
| CN (1) | CN101356946B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PT2616510E (en) * | 2010-09-14 | 2015-04-21 | Lyckeby Starch Ab | Polysaccharide coating with gel particles |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5077076A (en) * | 1990-06-15 | 1991-12-31 | Kraft General Foods, Inc. | Low-fat frozen whipped topping and process therefore |
| US5348146A (en) * | 1993-02-11 | 1994-09-20 | American Cyanamid Co. | Suture package |
| US6096867A (en) * | 1996-07-06 | 2000-08-01 | Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. | Frozen food product |
-
2008
- 2008-07-31 CN CN2008102147202A patent/CN101356946B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5077076A (en) * | 1990-06-15 | 1991-12-31 | Kraft General Foods, Inc. | Low-fat frozen whipped topping and process therefore |
| US5348146A (en) * | 1993-02-11 | 1994-09-20 | American Cyanamid Co. | Suture package |
| US6096867A (en) * | 1996-07-06 | 2000-08-01 | Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. | Frozen food product |
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| Publication number | Publication date |
|---|---|
| CN101356946A (en) | 2009-02-04 |
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Effective date of registration: 20210903 Address after: Rotterdam Patentee after: Unilever Intellectual Property Holdings Ltd. Address before: Rotterdam Patentee before: Unilever Nederland B.V. |
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