发明公开
EP3139763A2 METHOD FOR MANUFACTURING A FROZEN CONFECTION
审中-公开
VERFAHREN ZUR HERSTELLUNG EINES GEFRORENEN KONFEKTS
- 专利标题: METHOD FOR MANUFACTURING A FROZEN CONFECTION
- 专利标题(中): VERFAHREN ZUR HERSTELLUNG EINES GEFRORENEN KONFEKTS
-
申请号: EP15713919.7申请日: 2015-04-08
-
公开(公告)号: EP3139763A2公开(公告)日: 2017-03-15
- 发明人: COX, Andrew Richard , SCHUETZ, Peter Conrad , SINGLETON, Scott
- 申请人: Unilever PLC , Unilever NV
- 申请人地址: Unilever House 100 Victoria Embankment London, Greater London EC4Y 0DY GB
- 专利权人: Unilever PLC,Unilever NV
- 当前专利权人: Unilever PLC,Unilever NV
- 当前专利权人地址: Unilever House 100 Victoria Embankment London, Greater London EC4Y 0DY GB
- 代理机构: Warner, Guy Jonathan
- 优先权: EP14167530 20140508
- 国际公布: WO2015169522 20151112
- 主分类号: A23G9/42
- IPC分类号: A23G9/42
摘要:
Ice particles are known to sinter over time. However the inventors have observed that ice particles coated with hydrophobic particles are storage stable. Thus a method of manufacturing a frozen confection comprising as ingredients: (a) 40 to 85, preferably 55 to 75 w/w water in liquid and frozen forms; (b) 0 to 30, preferably 0.2 to 20, more preferably 0.3 to 16% w/w first fat; (c) 5 to 45, preferably 10 to 40, more preferably 12 to 35% w/w freezing point depressant; (d) 0 to 7, preferably 0.3 to 6, more preferably 0.5 to 5% w/w aerating agent; and (e) 0.5 to 10, preferably 1 to 8, more preferably 2 to 5% w/w stabilising particles, wherein the frozen confection has an overrun of at least 10, preferably at least 15, most preferably at least 30% v/v when comprising aerating agent, wherein the surface of the stabilising particles is hydrophobic, the method comprising the steps of: (a) Providing ice and/or frozen fruit and/or frozen vegetable particles at least partially coated with the stabilising particles; (b) Providing one or more non-frozen concentrate components comprising any remaining ingredients, wherein one or more of the concentrate components is optionally aerated, wherein the temperature of the one or more concentrate components is independently no higher than 10, preferably 5 degrees centigrade; (c) Mixing the ice and/or frozen fruit and/or frozen vegetable particles provided in step (a) with the one or more of the non-frozen concentrate components provided in step (b); (d) Optionally hardening the mixture of step (c) by cooling it to a temperature of −15 to −25 degrees centigrade; thereby to form the frozen confection, wherein the ice and/or frozen fruit and/or frozen vegetable particles are selected from the group consisting of: (a) A size distribution of number average length 1-500, preferably 5-200, most preferably 0-100 microns; (b) A size distribution of number average length 100-3000, preferably 250-3000, most preferably 500-3000 microns; (c) A size distribution with a number average length of a first population 500-5000, preferably 750-5000, most preferably 1000-5000 microns, and (d) A size distribution of the combination of the distributions of (a) and (c).
公开/授权文献
- EP3139763B1 METHOD FOR MANUFACTURING A FROZEN CONFECTION 公开/授权日:2020-08-12
信息查询