RU2575750C2 - Confectionary product stable during storage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to unfrozen packed confectionary products containing a coagulated protein system contributing to the confectionary products stability, in particular, during storage at room temperature or when cooled. One proposes an unfrozen confectionary product for preparation of a frozen confectionary product without the confectionary product stirring; such product contains a system of coagulated proteins in an amount of 0.5 - 4 wt % which include casein and whey protein, where the coagulated protein system is obtained by way of thermal treatment of a composition containing milk proteins with pH value equal to 5.6-6.5 at a temperature of 80-90°C or more than 90°C - 160°C during 5 sec - 60 min.; the confectionary product is stable during storage at a temperature of 0°C - 30°C. The method for manufacture of such confectionary products and products manufactured by the said method are also part of the invention. The products application for frozen deserts provision is also part of the invention.

EFFECT: invention allows to manufacture confectionary products stable during storage and having improved melting properties during unfreezing without stirring and during consumption, without detriment to organoleptic properties.

14 cl, 1 dwg, 2 tbl, 4 ex

Description

FIELD OF THE INVENTION

The invention relates to non-frozen packaged confectionery products for the preparation of confectionery products frozen without stirring. In particular, the invention relates to non-frozen packaged confectionery products containing a coagulated protein system that contributes to the stability during storage of the product and to the improvement of the melting properties of confectionery products after freezing without stirring. Such a protein system is also used in accordance with the invention in these non-frozen confectionery products to improve their stability, in particular when stored at room temperature or when cooled. A method of manufacturing such confectionery products and products obtained in this way are also part of the invention. The use of products for desserts by freezing without stirring is also part of the invention.

State of the art

Frozen confectionery products are very attractive and appreciated by consumers. However, the production and distribution of ice cream is an expensive and environmentally harmful process.

In addition, throughout the distribution chain, frozen foods are exposed to temperatures that adversely affect their texture and sensory properties.

Providing a dessert that can be stored at room temperature will solve a number of these problems.

Most modern solutions are products such as water-based ice that freeze at home or in stores. These are simple products in the form of ice cream.

There are also some ice cream dessert mixes available for sale, but frozen by consumers, their properties are quite simple and not attractive. In addition, it is impossible to obtain balls of ice cream and serve them in an attractive way, since frozen desserts are too hard to scoop with a spoon at the serving temperature and then quickly melt. They also usually contain high levels of alcohols and additives to prevent the appearance of an icy texture and eliminate microbiological problems.

In addition, there is a need to provide high quality products that are stable when stored at room temperature or when cooled, which, when frozen and consumed, have excellent organoleptic properties.

SUMMARY OF THE INVENTION

The invention solves the above problems by providing a shelf-stable confectionery product having improved melting properties when consumed after freezing without stirring.

In a first aspect, the invention relates to an un-frozen packaged confectionery product for the preparation of a confectionery-free frozen product containing a coagulated protein system comprising casein and whey protein, wherein the coagulated protein system is obtained by heat treating a composition containing milk proteins at a pH of from 5.6 to 6.5, at 80-90 ° C, or at a temperature of more than 90 ° C to 160 ° C for a period of time from 5 s to 30 minutes.

The products in accordance with the invention, when frozen without stirring and consumed, have improved melting properties without any violation of organoleptic properties, in particular texture and taste. In addition, the products in accordance with the present invention have good stability and can be stored at room temperature or under cooling.

The invention also relates to a method for producing an un-frozen packaged confectionery product for the preparation of confectionery frozen frozen without stirring using controlled heating and acidity conditions for the confectionery mixture so as to provide a system of coagulated proteins in the mixture. The mixture is further packaged for distribution and storage at room temperature or upon cooling.

In particular, a method for producing a non-frozen packaged confectionery product for preparing a confectionery product frozen without stirring, comprising the steps of:

(a) providing a confectionery mixture containing milk protein at a pH of from 5.6 to 6.5, preferably from 5.8 to 6.3;

(b) optionally, homogenizing the mixture;

(c) heat treating the mixture at a temperature of 80-90 ° C, or from more than 90 ° C to 160 ° C, for a period of time from 5 seconds to 60 minutes, to at least partially form a system of coagulated proteins, including casein and whey protein;

(d) cooling the mixture;

(e) optionally, aerating the mixture;

(f) optionally molding the mixture;

(g) filling the mixture into a package;

(h) storing the mixture at a temperature of from 0 ° C to 30 ° C;

also part of the invention.

In addition, a method for producing an un-frozen packaged confectionery product for preparing a confectionery product frozen without stirring, the method comprising the steps of:

(a) providing a confectionery mixture containing milk protein at a pH of from 5.6 to 6.5, preferably from 5.8 to 6.3;

(b) optionally, homogenizing the mixture;

(c) filling the mixture into a package;

(d) heat treating the packaged mixture at a temperature of 80-90 ° C, or from more than 90 ° C to 160 ° C, for a period of time from 5 seconds to 60 minutes, to at least partially form a coagulated protein system comprising casein and whey protein;

(e) cooling the packaged mixture;

(f) storing the packaged mixture at a temperature of from 0 ° to 30 ° C,

is also part of the present invention.

Products obtained by these methods are also an embodiment of the invention.

In another aspect of the invention, the use of a confectionery product as defined above is provided for preparing a dessert frozen without stirring.

In products in accordance with the invention, the coagulated protein system preferably includes milk proteins, breeches, whey proteins, or mixtures thereof, which are coagulated by heat treatment in a medium acidic medium, for example, in the presence of molasses or organic acid. In particular, the coagulated protein system in the products of the invention includes casein and whey protein in the form of complexes or aggregates. The coagulated protein system is present in an amount sufficient to provide storage stability for products stored at room temperature or upon cooling. Typically, the coagulated protein system is present in the confectionery product in an amount of from 0.5% to 4%.

Brief Description of the Drawing

FIG. 1 shows the results of a leak test performed on a product in accordance with the invention, compared with a control as defined in Example 1.

Disclosure of invention

In the following description, the values in% are weight percent, unless otherwise indicated.

In the following description, pH values correspond to values at 25 ° C measured on standard equipment.

The invention relates to non-frozen packaged confectionery products for the preparation of confectionery-frozen confectionery products with a texture and taste that are improved as a result of an optimized method for the preparation of confectionery products, including the controlled use of heating under acidic conditions.

“Confectionery product” means any product that, when frozen, provides products such as ice cream, melorin or any frozen dessert, etc.

In the present description, the terms “static freezing” or “freezing without stirring” are used interchangeably and have the same meaning, namely freezing without whipping, as opposed to dynamic freezing.

According to a first embodiment, the product of the present invention is not aerated.

According to another embodiment, the products can be aerated with an overrun of at least 20%, preferably at least 40%, and more preferably at least 90%. In the most preferred embodiment, the overrun is 100-120%.

In a first aspect, the invention relates to an un-frozen packaged confectionery product suitable for freezing without stirring, comprising a coagulated protein system comprising casein and whey protein.

The term "coagulated protein system" should be understood as meaning a complex or aggregate as a result of at least partial coagulation of proteins present in a composition containing milk protein induced by heat treatment in the presence of an acidic component.

Preferably, the proteins undergoing coagulation are milk proteins containing breech and whey proteins.

The coagulated protein system is provided by heat treating a composition containing milk proteins and having a pH of from 5.6 to 6.5, preferably from 5.8 to 6.3, at a temperature of 80-90 ° C or from above 90 ° C to 160 ° C, preferably 95-135 ° C, more preferably 100-130 ° C.

As for the pH value, unless otherwise indicated, it corresponds to the pH of the composition, measured at 25 ° C before heat treatment.

Typically, at least 30%, preferably at least 45%, more preferably at least 60% of the milk protein is converted to said coagulated protein system.

To achieve the necessary acidic conditions, any acidic component can be used, such as components selected from liquid molasses, organic acids such as citric acid, ethylenediaminetetraacetic acid (EDTA), fruit-derived acids.

Preferably, the coagulated protein system is present in the product in accordance with the invention in an amount of from 0.5 to 4 wt.%.

Such a system provides an unexpected advantage in that it gives improved storage stability to the non-frozen packaged product while at the same time improving the melting properties of the frozen confectionery product obtained after freezing without stirring the packaged product in accordance with the invention, without impairing sensory properties.

Preferably, the product is not fermented.

In accordance with a private embodiment, the product according to the invention contains 0.5-20% fat, 5-15% dry skim milk residue (SOMO) and 5-30% sweetener. Preferably it contains 15-25% sweeteners. Preferably it contains less than 15% fat, more preferably 0.5-12% fat. It may also contain a stabilizing system including an emulsifier in an amount of up to 6%.

The amount of protein present in the confectionery product is preferably less than 4.5%, more preferably from 2 to 4%.

The term “sweetener” must be understood as ingredients or a mixture of ingredients that add a sweet taste to the finished product. These include natural sugars such as cane sugar, beet sugar, molasses, other plant-based nutritive sweeteners and non-nutritious high-intensity sweeteners. Typically, sweeteners are selected from dextrose, sucrose, fructose, corn syrups, maltodextrins.

The term “stabilizing system” must be understood as a mixture of ingredients that contribute to the stability of the product as such, but also when freezing with respect to the formation of ice crystals, resistance to heat shock, general texture properties, etc. Thus, the stabilizer system may contain any ingredients important to the structure of the confectionery, even when frozen. The stabilizing system may contain emulsifiers and / or stabilizers.

The products in accordance with the invention are characterized by storage stability. "Storage stability" means the absence of degradation of the product for at least 6 months when stored at room temperature or for at least 8 months when cooled. Room temperature means 15-30 ° C. By cooling is meant a temperature of 0-15 ° C.

The stabilizing system used in the presented products preferably contains at least one emulsifier.

Any food grade emulsifier commonly used in frozen or non-frozen confectionery may be used. Suitable emulsifiers include sugar esters; emulsifying waxes such as beeswax, carnauba wax, candelilla wax, vegetable or fruit waxes and animal waxes; polyglycerol fatty acid esters, in particular PGMS, polyglycerol polyricinoleate (PHPR), polysorbates (polyoxyethylene sorbitan esters), monoglycerides, diglycerides, lecithin and mixtures thereof.

The stabilizers present in the stabilizing system can be, for example, a hydrocolloid such as agar, gelatin, acacia gum, guar gum, locust bean gum, tragacanth gum, carrageenan, carboxymethyl cellulose, sodium alginate or propylene glycol alginate, or any mixture.

The product may further contain flavoring agents or coloring agents. They are used in conventional amounts that can be optimized by routine analysis for any particular product formulation.

The acidic pH of a composition containing milk protein is controlled by the presence of an acidic component. The acidic component is preferably selected from the group consisting of molasses, an organic acid such as citric acid, ethylenediaminetetraacetic acid (EDTA), fruit acid, or mixtures thereof.

The confectionery products of the invention may be frozen to provide, for example, frozen desserts to consumers. Typically, the products of the invention are frozen without stirring in standard freezers, such as home refrigerators. This allows the consumer to prepare the frozen dessert at home by the time of consumption, starting with the product in accordance with the invention.

Typically, a consumer places the packaged confectionery product in a refrigerator at a temperature of from −20 ° C. to −18 ° C. and leaves the product to freeze. In general, the required time is from 2 to 6 hours.

Surprisingly, it was found that the products in accordance with the invention are very stable, despite the freezing and thawing that may occur during production. This may be due to the presence of a system of coagulated proteins, which gives stability to the product, which is not found in modern commercial products.

Thus, surprisingly, it was found that the presence of the coagulated protein system in confectionery products in accordance with the invention improves the melting properties of the product when frozen and consumed and, in particular, improves the resistance to melting, while maintaining a smooth and creamy texture.

This effect is even more surprising since it is known in the art that protein coagulation has a negative effect on the organoleptic characteristics of ice cream products. In this regard, EP 1342418 describes a method for preparing ice cream containing an acidic component, but ensuring that at least one protein does not react with an acid. In accordance with this description, the contact time between the acid and the protein must be minimized.

Not wanting to delve into the theory, it is believed that a system of coagulated proteins is provided in a confectionery mixture with freshly coagulated protein, which acts as a stabilizer for air bubbles and allows you to create a very small and stable microstructure.

The coagulated protein system, including casein and whey protein, aggregates with fat to produce protein and fat aggregates.

The products in accordance with the invention are influenced by the presence of a system of coagulated proteins in such a way that, compared to a product without such a system of coagulated proteins, an increase in particle volume from 1 to 10 microns is observed.

In the present description, the term "particle size" means what is known in the art as D _[3,2] . D _[3,2] is the equivalent surface diameter or Sauter average diameter for particles from a coagulated protein system aggregated with fat, as measured by laser diffraction, for example, using a Mastersizer particle size microanalyzer from Malvern Instruments Ltd (United Kingdom). These particle sizes can be measured in the mixture, as well as in the finished product. For measurement, the samples are dispersed in water and analyzed in accordance with the instructions of the device manufacturer. Frozen samples are thawed before analysis. When the protein mixture was subjected to the process as described above, an increase of D _[3,2] to 8% was observed depending on the formulation used.

The particle size distribution of the formulation (ice cream mixture) not containing the coagulated protein system was different from the same formulation processed according to the method of the invention, causing partial coagulation of the proteins in the formulation.

In particular, when the described heating and acidity conditions were applied, the particle volume is below 1 μm, i.e. the fraction of particles, expressed as% of volume, which are below 1 μm, was reduced to 10%.

Thus, the coagulated protein system creates a three-dimensional network, which allows to increase the ability to bind water, preventing syneresis during storage and leading to improved sensory properties related to the texture and flavor characteristics of the finished product.

The product can be further characterized by a non-precipitated protein content that is lower than or equal to 60% of the total protein content.

"Non-precipitated protein", "non-precipitated casein" or "non-precipitated whey protein" means the amount of the corresponding protein in the soluble fraction of the confectionery product at room temperature (25 ° C) by centrifugation at 50,000 g for 30 minutes using, for example, a Sorvall RC-centrifuge 5+ equipped with an SM 24 rotor or equivalent device allowing similar acceleration to be applied for the same time.

Another method for determining denatured or coagulated proteins is the fractionation method of Rowland S. J., J. Dairy Res. 9 (1938) 42-46.

$$\mathrm{one\; hundred}-\left(\frac{neden\mathrm{but}t\mathrm{at}R\mathrm{and}R\mathrm{about}\mathrm{at}\mathrm{but}nns\mathrm{th}\mathrm{from}s\mathrm{at}\mathrm{about}R\mathrm{about}t\mathrm{about}hns\mathrm{th}bel\mathrm{about}\mathrm{to}}{\mathrm{about}bu\mathrm{and}\mathrm{th}\mathrm{from}s\mathrm{at}\mathrm{about}R\mathrm{about}t\mathrm{about}hns\mathrm{th}bel\mathrm{about}\mathrm{to}}\times \mathrm{one\; hundred}\right)=\mathrm{one\; hundred}-\left(\frac{SPN}{\left(TN-NPN\right)\times f}\times \mathrm{one\; hundred}\right)$$

Where

SPN: Whey Protein Nitrogen

NCN: Not Casein Nitrogen

NPN: Not Protein Nitrogen

TN: Total Nitrogen

The content of non-precipitated or “soluble” protein in the confectionery product is inversely proportional to the amount of the coagulated protein system in the specified product. Thus, an important amount of the coagulated protein system in a confectionery product reduces the amount of non-precipitated protein in said confectionery product.

Most milk proteins (mainly caseins) in their native state remain in the form of a colloidal suspension, leading to minimal changes in the viscosity of the mixture (~ 200-400 cP). However, when proteins are subjected to controlled effects of known heat and acidity (e.g., pH 6.1 or less), they undergo coagulation. Coagulation is a state where proteins are hydrated to form a three-dimensional network (soft gel), causing an increase in the viscosity of the mixture (~ 1800-2400 cP). If exposure to heat and acid proteins is not controlled, this phenomenon may lead to precipitation (e.g., syneresis in yogurt). In the worst case, the liquid separates from the precipitate, and the size of the solids decreases.

The inventor has determined that the storage stability of the non-frozen packaged confectionery products of the invention is improved by the presence of a coagulated protein system obtained through an optimized preparation method, including the controlled use of heat and acidic conditions.

Thus, it can be concluded that the conditions described in the invention applied to a composition containing whey proteins lead to the formation of covalent complexes (probably linked by disulfide bonds) between casein and whey protein, and that these complexes are more numerous in the control sample (with a higher initial density of the kappa-casein band). Without delving into theory, it is believed that casein micelles are coated with whey protein, including beta-lactoglobulin, under the conditions of heating and acidity according to the invention, and are encapsulated either in the fat phase or in the insoluble phase after centrifugation, which leads to the depletion of protein aggregates in the soluble phase . Non-precipitated aggregates mainly consist of beta-lactoglobulin and casein complexes that are not absorbed with casein micelles at the border of fat droplets during confectionery production, or are not sensitive to centrifugation, but remain in the bulk phase. Thus, the coagulated protein system of the invention consists, on the one hand, of casein micelles / whey protein complexes, which can be defined as covalent protein aggregates formed between kappa-casein, typically on the surface of casein micelles. On the other hand, the coagulated protein system consists mainly of non-precipitated casein / beta-lactoglobulin complexes present in the confectionery product.

The amount of casein and whey protein can be determined by gel electrophoresis with Kumasi blue staining. The content of these two proteins can be determined by analyzing the intensity of the corresponding migrating bands during electrophoresis on Nu-PAGE polyacrylamide gel under reducing conditions.

Method:

For a common sample, an aliquot of 10 g of molten ice cream was dispersed in 90 g of a deflocculating aqueous solution at pH 9.5 containing 0.4% EDTA and 0.1% Tween 20. The soluble phase was obtained by centrifuging the molten ice cream at 50,000 g for 30 minutes. Then, the samples were analyzed by gel electrophoresis in a Nu-PAGE 12% Bis-Tris system using MOPS (morpholine-propanesulfonic acid) as an electrode buffer solution under reducing and non-reducing conditions (any covalent bonds, including SH / SS exchange, are destroyed under reducing conditions when heated) as described in Invitrogen Nu-PAGE pre-cast gels instructions (5791 Van Alien Way, Carlsbad, CA 2008, USA). The gels were stained with Coomassie Blue Dye (Invitrogen, kit No. LC6025). A common sample and corresponding soluble phases were applied to the same electrophoresis gel at a concentration of 0.5 mg / ml. After migration and coloration with colloidal blue dye, the gels were scanned with a brightness level of 256 with a resolution of 1000 dpi, using a UMAX scanner, software MagicScan 32 V4.6 (UMAX Data Systems, Inc.), to obtain images of 16 MB in size. These images were analyzed using TotalLab TL120 v2008.01 software (Nonlinear Dynamics Ltd, Cuthbert House, All Saints, Newcastle upon Tyne, NE1 2ET, United Kingdom). Migration lanes were automatically detected by software. Then, the background image was adjusted using the “rolling ball” option with a radius of 200. Protein bands corresponding to bovine serum albumin (BSA), β-casein, αs1- and αs2-casein, κ-casein, β-lactoglobulin (β-1g) and α-lactalbumin (α-1a) was determined manually using migration bands from skim milk as a standard. The intensity of the bands was converted into peak migration profiles for each migration path for the total sample and soluble phase. These peaks were then processed using a Gaussian model to calculate their area for each protein, and thus the protein concentration in the sample.

The peak area determined for the protein in the soluble phase was then corrected by the effective protein content determined by the Kjeldahl method (described later) and normalized by the peak area of the corresponding protein in the total sample.

The amount of proteins present in the soluble phase after centrifugation can also be measured by the Kjeldahl method, using a conversion factor of 6.38 for milk proteins.

Kjeldahl Method:

The Kjeldahl method is a general method for determining total nitrogen using an incinerator and a unit for automatic steam distillation.

This method is used for a wide range of products, including milk proteins, cereals, confectionery, meat products, animal feed, and low protein ingredients such as starches. In this method, nitrogen from nitrates and nitrites is not determined.

This method corresponds to the following official methods: ISO 8968-1 / IDF 20-1 (milk), AOAC 991.20 (milk), AOAC 979.09 (cereals), AOAC 981.10 (meat), AOAC 976.05 (feed for farm and domestic animals), s small modifications (adaptation of the amount of catalyst and volume of sulfuric acid for combustion, and adaptation of the concentration of boric acid for the automated system).

Principle of the method: rapid mineralization of the sample at about 370 ° C with sulfuric acid and a Missouri catalyst, a mixture of copper, sodium and / or potassium sulfates, which transforms organically bound nitrogen into ammonium sulfate. Ammonia is released by the addition of sodium hydroxide. Steam distillation is carried out and the distillate is collected in a solution of boric acid. Acidimetric titration of ammonia is carried out.

Apparatus: Block for mineralization and distillation in combination with a titration block. Forms for manual, semi-automatic and automatic work are possible.

These methods are known to those skilled in the art of frozen confectionery who know proteins well.

In addition, the beneficial effect of the system according to the invention extends to other parts of the cold chain for the distribution of such products, where the products go through typical heat shock or harmful factors during distribution, maintaining a smooth, creamy texture longer than other products subjected to the same processing.

The above advantages are surprisingly preserved when the products in accordance with the invention are stored at room temperature or cooling, and then frozen by the consumer.

The products of the invention also have the advantage that a very convenient product can be obtained with reduced emissions in carbon dioxide equivalent by lower energy costs than with a typical ice cream production. Being a frozen consumer at the place of consumption, the product retains a taste and texture that are superior to or equal to the taste and texture of standard ice cream.

Thus, the use of the confectionery product in accordance with the invention for the production of a frozen dessert by static freezing or freezing without stirring is ensured. The frozen dessert may be any of ice cream, melorin, milkshake, etc.

In addition, the products of the invention do not need to be stored in the freezer, but can be stored at room temperature or under refrigeration. This provides the advantage of eliminating the need for the store owner to have a low-temperature refrigerator in the store, thereby reducing actual carbon dioxide equivalent emissions and energy consumption.

The production method of the products of the invention is also part of the invention, and in particular, a method of manufacturing an un-frozen packaged confectionery product for preparing a statically frozen confectionery product containing proteins freshly coagulated in a confectionery mixture that can be further homogenized, pasteurized and packaged.

In accordance with a private embodiment, the method includes a first step of providing a confectionery mixture containing milk proteins. Preferably, the amount of milk proteins in the mixture of ingredients is in the range of 1 to 7% by weight, preferably 2 to 4% by weight of the mixture.

Sources of milk protein typically include fresh liquid milk, milk powder, standardized milk powder, skim milk powder, sour casein, sodium caseinate, acid whey, whey protein concentrate, whey protein isolate, sweet whey, demineralized sweet whey, demineralized whey, or any mixtures thereof .

The pH of the confectionery mixture is from 5.6 to 6.5, preferably from 5.8 to 6.3. This is typically achieved by incorporating an acidic component, such as those selected from liquid molasses, organic acids such as citric acid, ethylenediaminetetraacetic acid (EDTA), and fruit-derived acids.

Preferably, the confectionery mixture also contains some fat, preferably in an amount of 0.5-20%, a dry skim milk residue, preferably in an amount of 5-15%, a sweetener, preferably in an amount of 5-30%, a stabilizing system, preferably in an amount of 0-6%, flavors, colorants, protein, water, acidifying components, or any mixtures thereof. Dry egg yolk may also be present in an amount of 0.5-1.4 wt.% From the mixture.

Preferably, the mixture of ingredients is not fermented.

The mixture is then optionally homogenized. Typically, homogenization is carried out under a pressure of from 40 to 200 bar, preferably from 100 to 150 bar, more preferably from 120 to 140 bar.

Then the mixture is subjected to heat treatment at a temperature of from 80 to 90 ° C for 5 s to 30 min. Alternatively, the temperature may be from more than 90 ° C. to 160 ° C. for 5 seconds to 60 minutes. Preferably, the temperature is 95-135 ° C, more preferably 100-130 ° C. Partial coagulation develops with controlled heat treatment in the presence of acidified proteins.

The composition is subjected to heat treatment at least until the partial formation of a system of coagulated proteins, including casein and whey protein. Thus, the confectionery product preferably has a non-precipitated protein content below or equal to 60%, preferably below 50% of the total protein content.

Heat treatment allows you to kill any pathogens that may be present in the mixture, and thus guarantees the microbiological stability of the product. At the same time, heat treatment provides the formation of a system of coagulated proteins.

The mixture can then be cooled from about 2-8 ° C by known means. The mixture can be further aged for 4-72 hours at a temperature of 2-6 ° C with or without stirring.

In the next step, the mixture is preferably aerated.

The confectionery product is preferably aerated under aseptic conditions until overrun of at least 20%, preferably at least 40%, more preferably at least 90%. The overrun is preferably up to 150%. Most preferably, the overrun is from 100 to 120%.

Then the aerated mixture is packaged. This is usually done by filling the mixture or aerated composition into packages such as cartridges, boxes, bulk containers, compressible bags, cans, tube packaging, cones. Preferably, the packaging is aseptic.

Then the mixture is stored at a temperature of from 0 ° C to 30 ° C.

In an alternative embodiment, a confectionery mixture containing milk proteins at a pH of from 5.6 to 6.5, preferably from 5.8 to 6.3, optionally homogenized, is then packaged.

The packaged mixture may be heat treated as described above. This autoclaving process allows you to pasteurize the mixture and, thus, ensures the microbiological safety of the product. At the same time, a system of coagulated proteins is formed directly in a packaged mixture, giving the product all of the above advantages.

In this embodiment, the packaged mixture is then cooled, preferably to a temperature of 4-20 ° C and stored at 0-30 ° C.

The method in accordance with the invention is suitable for the production of confectionery products, stable at the required storage temperatures, and having good organoleptic and textural properties. In addition, the presence of a coagulated protein system allows you to store the product at higher temperatures than usual, without adversely affecting the organoleptic properties of the product, suitable for freezing before use.

Confectionery products obtained by the presented methods are also part of the invention. Such products typically contain 0.5-20% fat, 5-15% COMO, 5-30%, preferably 15-25%, sweetener. Preferably, the amount of fat is less than 15%, more preferably from 0.5 to 12%. They also contain a stabilizing system in an amount of up to 6%. The amount of protein in such products typically ranges from 1 to 7%, preferably less than 4.5%, more preferably 2-4%.

Examples

The invention is further illustrated by the following non-limiting examples.

Example 1

Aerated dessert, ready to freeze, cooked before packaging.

Table 1 Ingredient The content in the finished product, wt.% Fat 10 Sugar 12.5 Glucose Syrup, 40 DE 4,5 SOMO 7.5 Dry whey 2.5 Guar 0.15 CMC 0.05 Carrageenin 0.02 PGMS 0.3 Unsaturated Monoglycerides 0.05 Water 62,4 Dry matter content 35 Total protein 2.5

The usual procedures for preparing the mixtures were as follows. In the first embodiment (see table. 1), designated as "Control 1", the pH of the mixture was 6.8 at 25 ° C before heat treatment. No other acidifiers were added to the mixture. In a second embodiment, “test I,” citric acid was used to lower the pH to 6.2 before sterilization.

Both options were processed in the same way:

- homogenization (160 bar)

- heat treatment at 95 ° C-135 ° C for 10-90 s

- cooling to 4 ° C

- incubation for 24 hours at 4 ° C

- foaming (MiniMondomix) to ensure 100% overrun

Then, sterile mixtures were aseptically packed in 200 ml tubes and stored at 20 ° C.

After 7 hours, the product in accordance with the invention did not show leakage in contrast to the control foam.

Example 2

Frozen confectionery prepared by freezing without stirring

The control and experimental foam from example 1 was subjected to freezing without stirring at -18 ° C.

The melting properties of both frozen foams were analyzed using the following leakage analysis methodology. This methodology consists in installing a frozen confectionery on a grid at a constant temperature of 20 ° C and humidity. The mass of material flowing through the grating is recorded every minute for 120 minutes. The loss of material during the melting of a frozen confectionery product is expressed as a percentage relative to the initial weight.

The results are shown in figure 1 and demonstrate that the frozen foam in accordance with the invention is more resistant to melting when frozen without stirring, than control.

Example 3

Frozen milk dessert containing 11% fat, sterilized in a package.

table 2 Ingredient The content in the finished product, wt.% Fat eleven Sugar 19-20 SOMO 10.9 Natural emulsifier 0.1-0.35

In this embodiment (see Table 2), designated as “Control 2,” the usual mixture manufacturing procedures were continued until a mixture of 11.0% fat and 10.9% COMO was obtained. The measured pH of the mixture was 6.6 before sterilization. No other acidifiers were added to the mixture. The mixture was packaged and then heat treated by autoclaving at 121 ° C for 40-60 minutes. In the second embodiment, a similar mixture with 11.0 wt.% Fat and 10.9% COMO was tested after a controlled decrease in pH. A citric acid solution was used to lower the pH to 6.2 before heat treating the mixture at 121 ° C for 40-60 minutes. Two options were stored at 20 ° C for several months; after that it was frozen in a static refrigerator for 6 hours at -20 ° C.

The product, manufactured at a controlled decrease in pH, was significantly more uniform, creamy and stable, compared to "Control 2".

Example 4

Particle Size Measurement in a Coagulated Protein System

25 g of the frozen confectionery mixture was left to melt in water, the mass of which exceeded the mass of the product 10 times (for example, 2.5 g +25 ml). The mixture was pre-dispersed in 25 ml of deionized water. Not used deflocculating solution.

The analysis was performed at room temperature (approximately 23-25 ° C) on a Malvern Micro particle size analyzer using an NFD presentation.

The sample was added until a dimming of 20 ± 3% (usually 17-20%) was achieved, followed by 30 seconds circulation before measurement. The pump speed was set to 1600 rpm, which was close to the minimum for Malvern Micro to circulate the sample, but not enough to draw air from the vortex.

Normalized values of "q3" were obtained as the percentage volume in each channel divided by the logarithm of the channel width, in accordance with ISO 9276:

Q3 = 0.01 × (% in the channel) / log ([limit of the upper diameter of the channel] - [limit of the lower diameter of the channel]).

Claims (14)

1. Non-frozen packaged confectionery product for the preparation of confectionery-frozen frozen without stirring containing a system of coagulated proteins in an amount of from 0.5 to 4 wt.%, Including casein and whey protein, where the system of coagulated proteins is obtained by exposing a composition containing milk proteins at pH 5.6-6.5, heat treated at a temperature of 80-90 ° C or from more than 90 ° C to 160 ° C for a period of time from 5 s to 60 minutes, while the confectionery product is stable when stored at a temperature of 0 ° C to 30 ° C. 2. A confectionery product according to claim 1, which is not fermented. 3. The confectionery product according to claim 1, containing 0.5-20%, preferably 0.5-12%, most preferably 0-5.5%, fat, 5-15% dry skim milk residue, 5-30% sweetener and a stabilizing system comprising an emulsifier in an amount of up to 6%. 4. The confectionery product according to claim 2, containing 0.5-20%, preferably 0.5-12%, most preferably 0-5.5%, fat, 5-15% dry skim milk residue, 5-30% sweetener and a stabilizing system comprising an emulsifier in an amount of up to 6%. 5. Confectionery product according to any one of the preceding paragraphs, which is aerated to overrun at least 20%, more preferably at least 40%, even more preferably at least 90%, most preferably from 100 to 120%. 6. A method of manufacturing an un-frozen confectionery product according to claim 1, comprising the steps of:
(a) providing a confectionery mixture containing milk proteins at a pH of from 5.6 to 6.5,
(b) optionally, homogenizing the mixture,
(c) heat treating the mixture at a temperature of 80-90 ° C or from more than 90 ° C to 160 ° C for a period of 5 seconds to 60 minutes, until at least partially forming a coagulated protein system comprising casein and whey protein,
(d) cooling the mixture,
(e) filling the mixture into a package,
(f) storing the mixture at a temperature of from 0 ° C to 30 ° C. 7. The method according to p. 6, which includes aeration of the mixture after stage (d). 8. The method according to p. 6, in which the mixture of ingredients contains any fat, preferably in an amount of 0.5-20%, dry skim milk residue, preferably in an amount of 5-15%, a sweetener, preferably in an amount of 5-30%, the stabilizing system is preferably in amount up to 6%. 9. The method according to any one of paragraphs. 6-8, in which the packaging is aseptic. 10. A method of manufacturing an un-frozen confectionery product according to claim 1, comprising the steps of:
(a) providing a confectionery mixture containing milk protein at a pH of from 5.6 to 6.5, preferably from 5.8 to 6.3,
(b) optionally, homogenizing the mixture,
(c) filling the mixture into packaging,
(d) heat treating the packaged mixture at a temperature of 80-90 ° C or from more than 90 ° C to 160 ° C, preferably for a period of from 1 s to 60 minutes, to at least partially form a system of coagulated proteins, including casein and whey protein,
(e) cooling the packaged mixture,
(f) storing the packaged mixture at a temperature of from 0 ° C to 30 ° C. 11. The method according to p. 10, in which the mixture of ingredients contains any fat, preferably in an amount of 0.5-20%, dry skim milk residue, preferably in an amount of 5-15%, a sweetener, preferably in an amount of 5-30%, the stabilizing system is preferably in amount up to 6%. 12. The method according to p. 10 or 11, in which the packaging is aseptic. 13. Confectionery product obtained by the method according to any one of paragraphs. 6-12. 14. The use of a confectionery product according to any one of paragraphs. 1-5 or 13 for the production of dessert, frozen without stirring.