The emulsion of the type water-in-oil for coating a frozen confectionery products, its manufacturing method, the frozen confection (options) and how to obtain it (options)

 

(57) Abstract:

The invention relates to the oil industry. The emulsion of the type water-in-oil" to cover the frozen dessert product contains 20-35 wt.% fat phase and from 80 to 65 wt.% the aqueous phase containing from 10 to 70 wt.% carbohydrate. While this emulsion contains from 0.5 to 8 wt.% emulsifier, including sugar esters, polyglycerol polyricinoleate, polysorbates, monoglycerides, and combinations thereof, at a total hydrophilic-lipophilic balance of less than 5. The invention also includes a method of obtaining a cover composition in the form of an emulsion of the type water-in-oil" to cover the frozen dessert products; a method of coating a piece of the frozen confection and method of forming a piece of the frozen confectionery. In addition, proposed frozen confectionery product and the frozen confection. The invention allows to improve the texture and flavor properties of the coating on the basis of emulsions of the type water-in-oil", as well as to improve the stability and softness during storage, to reduce brittleness and improve adhesion to ice cream. 6 BC and 4 C.p. f-crystals, 6 PL.

The present invention relates to the coating on osnovakredit based fat frozen desserts. In addition, the invention relates to a method of coating a frozen confectionery such as ice-cream.

In the traditional frozen confectionery product, glazed coating on the basis of fat, for example, in eskimo, tile, brick, cone, Cup or ice cream cake, the coating can contain up to 45-60 wt.% fat. In the frozen confectionery with the usual greased grease coating gives a certain fragility, the coating does not adhere well to the core of ice cream and bad releases flavoring substance in the mouth. In the field of natural aqueous food compositions, for example, fruit juice, may not apply in ordinary fat coating.

Thus, it is desirable to provide a cover composition having a soft texture, good adhesion to ice cream significantly reduced the fat content, a good release of flavouring substances, good stability during storage and to heat stroke, which can be applied in the normal operations of the glazing.

In U.S. patent 5556659 the claimed method of glazing of frozen confection in which the coating composition has a low calorific value and is in the form of an emulsion type water-kalaat and less than about 3% water-soluble compounds. This coating was designed to reduce calories while maintaining its fragility and crispiness.

In JP-A-59059149 disclosed the composition of the coating reduced the cost and calories of ice cream on the basis of emulsions of the type water-in-oil”, in which the emulsifying system is a combination polyglycerol condensed complex ester ricinulei acid as the primary emulsifier and, as simulator, one of the glycerin complex fatty acid ester, complex ester of sorbitol and fatty acids or lecithin. The emulsion was injected additive type dyes, flavorings and seasonings for inexpensive production of ice cream of different colors and taste. However, this document does not mention the physical properties of the coatings obtained from such emulsions. This covering composition also has a high fat content.

We have found that you can get coverage on the basis of emulsions of the type water-in-oil”, having the texture and sensory properties superior to the properties of conventional coatings based on fat and significantly improved stability during storage and softness, for example less fragile and better adhesion to ice cream.

For the which contains from 20 to 35 wt.% fat phase and from 80 to 65 wt.% the aqueous phase, and specified the aqueous phase contains from 10 to 70 wt.% carbohydrates, and this emulsion contains from 0.5 to 8 wt.% emulsifying system.

In the context of the invention, the cover composition is not limited to surface coating, but also covers the use of coatings in alternating layers of ice cream and coatings in the manufacture of laminated products. This emulsion can also be used for the formation of solid pieces that can be used, for example, instead of chocolate inclusions.

Material frozen dessert could be any dairy or non-dairy product, for example, ice cream, dairy ice cream, sherbet, sorbet, frozen cream, frozen yogurt or frozen mousse. It can be aerated or not.

Preferably, the emulsifier contains sugar esters, polyglyceryl esters of fatty acids, polyglyceryl-polyricinoleate (PGPR), Polysorbate (polyoxyethylene esters of sorbitol), monoglycerides, and combinations thereof at a total hydrophilic-lipophilic balance (products HLB), and preferably less than 5.

With regard to the aqueous phase, you can use liquid food with a high content of water is the first syrup.

Sugar and other water-soluble compounds (e.g., hygroscopic substances) should preferably be present at a level greater than about 5 wt.% from the total mass of the covering composition, which helps to achieve a sufficient softness of the texture and stability of the emulsion.

Can contain other ingredients, including sweeteners, flavorings or dyes, which share shall be determined in accordance with the desired taste and/or appearance. As flavor additives can be used dry, containing no fat coconut material made from coconut milk or coconut powder, as well as other flavors such as coffee, depending on preferences.

As for the fat phase, it can be used fats, such as coconut oil or vegetable fat stearin or a mixture thereof with liquid oil to impart a desired texture to the coating composition.

The aqueous phase may contain a preservative, such as sorbate or ascorbic acid, and, preferably, pH of the aqueous phase is from about 2.5 to 5, to ensure that it will not promote the growth of spoiling the product of microorganisms.

Received wasatia (STOL), containing tank with stirrer high shearing forces, plate heating/cooling coils, product pipeline and possibly a homogenizer. Alternatively, the heat exchanger may include a node-heating/cooling of the body and piping not containing homogenizer.

Covering the composition may further include crispy including, for example, cereals type of advanced or fried rice, or pieces of dried fruit, which should be covered Flavobacterium layer to prevent their absorption of moisture from the coating, which can lead to softening.

The invention, furthermore, relates to a method of obtaining the above-mentioned covering composition, providing a separate mixing water ingredients of the aqueous phase with preservative, flavouring and sweetening agents at slightly acidic pH to obtain the aqueous phase, a separate mixing the fatty phase with an emulsifier at a temperature at which the fat is in a liquid state, and the slow introduction of the aqueous phase into the fatty phase with stirring to obtain a preliminary emulsion, and then further mixing with shear to obtain an emulsion trees.% from the weight of the final composition.

Covering composition was prepared by dissolving the emulsifier in the molten fat at a temperature of from 25 to 50°C. Then separately heated aqueous phase to a temperature from 30 to 45°C and gradually add it to the fat phase in a thin stream with stirring at the stage of preliminary emulsification, and thus, the emulsion of the type water-in-oil”.

To achieve the required viscosity for coating by immersing the obtained emulsion of the type water-in-oil” optionally mixed with shear. This can be done either in a periodic process in a high speed mixer with rod stirrer in a U-shape or in a colloid mill, or in a continuous process using a dispersing rotor-stator device or preliminary pumping the emulsion through a static mixer with a high flow rate. For best consistency of coverage preferred flow dispersing rotor-stator device and/or a static mixer.

Preferably, the resulting coating can be kept at positive temperature, for example, at 20-22°C, for its solidification. For further used is ivania piece of the frozen confection, involving immersion of the product in the above covering the composition in the form of emulsions of the type water-in-oil”, while covering the composition has a temperature of from 28 to 40°C.

Thus obtained product has a very good resistance to melting at about 20°C, compared with products obtained by immersion in containing only aqueous phase composition of the coatings based on water, and has a very low resistance to melting. In addition, when using a coating based on water requires special equipment for subsequent cooling, sometimes to a very low temperature, with the purpose of hardening of the coating.

Test refluxing was performed using a stainless steel or mesh filter, installed on a support, scales and the computer connected to the weights for registering the weight of a predetermined period of time. The unit was in a room with controlled temperature (20°C) and relative humidity from about 50% to 60%. The test procedure was as follows.

Cake ice cream coated first weighed and placed on the grate or sieve 8 mesh U.S. standard with square adverstiment finished. Indicated weight and weight loss, expressed per 100 g of initial weight for the product of example 1 and comparative commercial product Solera”, described in EP-A-0710074. The results are shown in table 1.

Presented in table.1 results that the coating according to the invention has a much higher resistance to melting than known coatings are water-based.

The invention also relates to a method of molding a piece of frozen confectionery products, providing for the introduction in the form of a liquid coating and the suction of excess liquid coating with the formation of shells, stuffing ice cream, hardening shell of additional liquid coating, possibly inserting sticks and removing from the mold, for example by heating.

Pellets, piece, pieces, dome-shaped portion and ice-cream cakes can also be covered using the enrobing machine.

The invention also relates to the application covering the composition for formation of a film or layer or inclusions in the frozen dessert.

In one of these applications covering composition dripping on the belt or tape, or in formitalia as inclusions in ice cream.

In another application covering the composition may be sprayed to form a film or layer on the surface of the ice cream, or with the formation of films or layers within the ice cream to obtain a layered product.

In yet another application covering the composition, the liquid covering the composition may ekstrudirovaniya together with ice cream through the head of the extruder with the formation of the coating, the core or inclusions.

The following additional examples illustrate the present invention, with the percentages and parts are by weight, unless otherwise stated.

Examples 1-2

1. The aqueous phase is prepared by mixing raspberry fruit concentrate (65° BRICs), water and sugar at ambient temperature and heated to 35 to 38°C.

The fat phase is prepared separately by mixing coconut oil and emulsifiers at 36-40°C. When used as an emulsifier sugar ester mixture is heated to 75°C for complete dissolution of the sugar ester in the oil, and then the mixture is cooled to 36-40°C, followed by crystallization of a small portion of the sugar ester in very small particles, so the fatty phase becomes cloudy.

385 g °C) in a beaker with a capacity of 600 ml (75 mm in diameter) under stirring (460 rpm) of a U-shaped rod stirrer, thus obtaining an emulsion of the type water-in-oil”. Stirring is continued at a temperature between 35 and 38°C. the Ingredients of the composition shown in table 2.

The emulsion was stirred at a high speed (1000 rpm) of the same mixer for 1-2 minutes, and the resulting mass was ready to dive into it briquettes ice cream.

Briquettes ice cream was immersed in the above emulsion. Had to wait for about 100 seconds, until then, until tverdal the end (tip) of ice cream due to the accumulation of the coating. After drying, the products were stored at -18°C. Glazed bricks of ice cream were very shiny, with attractive fruit color, and the floor was also soft (when cut with a knife in a frozen state of cracks was not observed) and well adhered to ice cream. The coverage results of the immersion are given in table 3.

2. 700 g of the diluted concentrate, raspberry juice (35°C) gradually (trickle) was added to 300 g of the fat mixture (39°C) in a beaker with a capacity of 1000 ml with stirring (460 rpm) of a U-shaped rod stirrer, and thus, the emulsion of the type water-in-oil”. Stirring is continued at a temperature between 35 and 38°C. the Ingredients to the 0 cm above the dispersing rotor-stator device (UTL 25 basic ULTRA-TURRAX with dispersing element S 25 KV-25 G-IL). The emulsion was passed through the dispersing device when the rotation speed of 8000 rpm Obtained finely dispersed emulsion had a temperature of 35°C and was used to cover the briquettes ice cream dipping. The coverage results of the immersion are given in table 3.

The weight of the bare bricks of ice cream was 43,5-44,

Examples 3-4

3. In example 1, except that used the fruit concentrate “passion” and fine emulsification was carried out in a mixer-poltrone (R) when the rotation speed of 3000 rpm. The temperature of the finely dispersed emulsion was 37°C. the Ingredients of the composition are shown in table 4 and the results obtained when the coating by immersion in table 5.

4. In example 2, except that used the concentrate fruit “passion”. The speed of passage of the emulsion through UTL25 was 110 g/min Emulsion had a very good consistency. The ingredients of the composition are shown in table 4, and the results of the coating by immersion in table 5.

The second time the emulsion was passed through the dispersing device at a speed of 13000 rpm Substantial change in the viscosity of the -44,

Example 5

In example 4, except that the rotation speed of the flow dispersion device was 9500 rpm Obtained emulsion was of the same good quality as in example 4. Bricks of ice cream were well covered, and the immersion time and the time of thickening were approximately in the same range as in example 4. Weight gain was between 11.5 and 13 year

Example 6

The fat phase is prepared by adding aromatic oil “cofrom” (a mixture of oil coffee 97% and distillate coffee 3%) to the fat mixture according to example 1.

The aqueous phase is prepared by adding 10% sugar to freshly brewed coffee. The filter was placed 80 g of coffee powder and got 1280 g brewed coffee. The solids content in cooked coffee was 2.8%.

700 g of the aqueous phase (39°C) was gradually added in a thin stream) to 300 g of fat phase (38°C) in a beaker with a capacity of 1000 ml with stirring (460 rpm) of a U-shaped rod stirrer, thus obtaining an emulsion of the type water-in-oil”. Stirring is continued at a temperature of between 28 and 30°C. Glazing immersion was carried out directly at 29-30°C and the solidification time was comparable with similar primeneniya not occurred), it was heated to 29°C under stirring. Briquettes ice cream was glaziovii dive that led to the formation of very good color coating of milk chocolate. The increase in weight amounted to about 12.5, the Product was quickly noticeable, strong coffee taste, which was not garcel and was excellent.

When cake ice cream was removed from the emulsion, it had a very smooth and shiny surface. Then, unexpectedly, during the solidification time there were many equally-spaced points, emphasizing the “coffee” kind of ice-cream.

Examples 7-8

7. As in example 1, the aqueous phase was prepared by mixing raspberry fruit concentrate (65° Brix), water and sugar at ambient temperature until complete dissolution of solids. The resulting solution was pasteurizable in the system high temperature sterilization at 82°C for 25 seconds. Pasteurized aqueous phase was collected and stored at 4-6°C to use when it was heated to 35 to 40°C.

The fat phase is prepared separately by mixing coconut oil, high-melting stearin (melted in a small amount of coconut oil and emulsifiers at 36-40°C.

700 g rubbable imagescom the beaker 1000 ml with stirring (300 rpm) of a U-shaped rod stirrer, and thus, the emulsion of the type water-in-oil”. Then the emulsion was stirred at a temperature between 35 and 38°C at higher speed (500 rpm) of the same mixer for 1 minute, and then the resulting mass was ready to cover briquettes ice cream dipping. The ingredients of the composition are shown in table 6.

Briquettes ice cream was immersed in the above emulsion. The dive time was 15 seconds, and the drying time was approximately 100 seconds. The increase in weight of the briquette ice cream was 21.6 g (cake ice cream weighed 48 g). During solidification of the coating, it appeared many of uniformly distributed points, emphasized “fruit” kind of ice-cream.

After drying, the products were stored at -20°C. Glazed bricks of ice cream were shiny with attractive fruit color, and the floor was also soft and not cracked when cutting it with a knife in frozen form. Floor well stick to ice cream.

8. As water and fat phase was obtained in example 7. The ingredients of the composition are shown in table 6.

51 kg of the aqueous phase (38°C) submitted by the pump to 17 kg of fat phase (40°C) when mixed at 50 is to education pre-emulsion. The pre-emulsion was pumped by a pump through a static mixer at a flow rate of 15 l/min in a team capacity. The emulsion is collected in a team capacity, kept at 35 to 40°C under slow stirring, and this emulsion was ready for a coating of ice cream.

Example 9

Domed ice cream was obtained using a mixture of ice cream from 58.5% water, 31.9% of the solids nairboi nature, 9.6% of fat, and 50-120% vssitem (increase). Ice cream dome shape was passed through a freezing tunnel and completely frozen at -22°C. Finally, the dome was glaziovii covering composition according to example 8, with 38°C. the Obtained ice cream dome shape was normally covered with a uniform layer of glaze, which was properly glued to the surface.

This method is also suitable for producing briquettes and small forms of ice cream.

Example 10

Cell machines for making ice-cream in the reservoir brine at -38°With filled covering composition according to example 8 at 35°C. After 10 seconds, the excess covering composition was aspirated and the thus obtained membrane was filled ice cream with 80% vssitem when -2,5&#cal form by heating them up to 12°C and Packed in a wrapper.

Example 11

The coating in example 8 was formed by dripping in the form of small balls on a steel tape, cooled to -20°C, obtaining small pieces in the form of tears, which was additionally cooled in the tunnel and kept at -20°C. These pieces could be used as inclusions in ice cream.

Example 12

Carried out the method according to example 11, but the coating was placed in a small form. After cooling, small pieces were removed from the forms.

1. The emulsion of the type water-in-oil" to cover the frozen dessert product containing 20 to 35 wt.% fat phase and 80 65 wt.% the aqueous phase containing 10 to 70 wt.% carbohydrates, while this emulsion contains 0.5 - 8 wt.% emulsifier, including sugar esters, polyglycerol polyricinoleate, polysorbates, monoglycerides, and combinations thereof, at a total hydrophilic-lipophilic balance of less than 5.

2. The emulsion under item 1, characterized in that it further contains other ingredients, including sweeteners, flavorings, colorings, proportion of which may be determined in accordance with the taste and/or appearance.

3. The emulsion under item 1, characterized in that the aqueous phase comprises liquid food to the stranded or maple syrup.

4. The emulsion under item 1, characterized in that it contains sweeteners, flavorings, such as Nazirova solids coconut, which can occur from coconut milk or coconut powder, coffee, caramel, fruit, portion of which may be determined in accordance with the taste and/or appearance.

5. A method of obtaining a cover composition in the form of an emulsion of the type water-in-oil" to cover the frozen dessert product containing 20 to 35 wt.% fat phase and 80 65 wt.% the aqueous phase comprising 10 to 70 wt.% carbohydrates, and this emulsion contains from 0.5 to 8 wt.% emulsifier, including sugar esters, polyglycerol polyricinoleate, polysorbates, monoglycerides, and combinations thereof, at a total hydrophilic-lipophilic balance of less than 5, which provides a separate mixing water ingredients of the aqueous phase with preservative, flavouring and sweetening agents at slightly acidic pH to obtain the aqueous phase, a separate mixing the fatty phase with an emulsifier at a temperature at which the fat is in a liquid state, and the slow introduction of the aqueous phase into the fatty phase with stirring to prepare a pre-emulsion, and then more re the Method under item 5, characterized in that provides short-term high-temperature pasteurization of the aqueous phase by heating under stirring with a high shear and possibly its homogenization.

7. Frozen confectionery product containing coating, wherein the coating is formed by emulsion-type water-in-oil according to any one of paragraphs.1-4.

8. Method of coating a piece of the frozen confection, providing the immersion piece goods in the cover composition in the form of an emulsion of the type water-in-oil according to any one of paragraphs.1-4, and composition for glazing is at a temperature of 28 - 40°C.

9. Method of molding a piece of frozen confectionery products, providing for the introduction in the form of a liquid coating constituting the emulsion according to any one of paragraphs.1-4, the suction of excess liquid coating with the formation of shells, stuffing ice cream, strengthening additional liquid coating, inserting sticks and extracting the product from the mold.

10. Frozen dessert product containing the covering composition, wherein the composition is formed by emulsion-type water-in-oil according to any one of paragraphs.1-4 and presented in the

 

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