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    METHOD FOR MANUFACTURING A FROZEN CONFECTION
    6.
    发明公开
    METHOD FOR MANUFACTURING A FROZEN CONFECTION 审中-公开
    VERFAHREN ZUR HERSTELLUNG EINES GEFRORENEN KONFEKTS

    公开(公告)号：EP3139763A2

    公开(公告)日：2017-03-15

    申请号：EP15713919.7

    申请日：2015-04-08

    申请人： Unilever PLC ,  Unilever NV

    发明人： COX, Andrew Richard ,  SCHUETZ, Peter Conrad ,  SINGLETON, Scott

    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).

    摘要翻译： 已知冰粒随时间烧结。 然而，本发明人已经观察到，涂覆有疏水颗粒的冰颗粒是储存稳定的。 因此，制造冷冻甜食的方法包括以下成分：（a）40至85，优选55至75w / w的液体和冷冻形式的水; （b）0至30，优选0.2至20，更优选0.3至16％w / w的第一脂肪; （c）5至45，优选10至40，更优选12至35％w / w凝固点抑制剂; （d）0至7，优选0.3至6，更优选0.5至5％w / w曝气剂; 和（e）0.5至10，优选1至8，更优选2至5％w / w的稳定颗粒，其中所述冷冻甜食具有至少10，优选至少15，最优选至少30％v / v，其中所述稳定颗粒的表面是疏水性的，所述方法包括以下步骤：（a）提供至少部分涂覆有所述稳定颗粒的冰和/或冷冻水果和/或冷冻植物颗粒; （b）提供一种或多种非冷冻浓缩物组分，其包含任何剩余成分，其中一种或多种浓缩组分任选地充气，其中一种或多种浓缩组分的温度独立地不高于10℃，优选5摄氏度 ; （c）将步骤（a）中提供的冰和/或冷冻水果和/或冷冻蔬菜颗粒与步骤（b）中提供的一种或多种非冷冻浓缩物组分混合; （d）通过将步骤（c）的混合物冷却至-15至-25摄氏度的温度来任选地硬化; 从而形成冷冻甜食，其中冰和/或冷冻水果和/或冷冻蔬菜颗粒选自：（a）数均粒径1-500，优选5-200，最优选的尺寸分布 0-100微米; （b）数均粒径100-3000，优选250-3000，最优选500-3000微米的尺寸分布; （c）具有数均平均长度为500-5000，优选750-5000，最优选1000-5000微米的尺寸分布，以及（d）（a）和（d）的分布的组合的尺寸分布 C）。