DE202020000946U1 - Composition for use as a plant-based alternative for milk-based frozen desserts - Google Patents
Composition for use as a plant-based alternative for milk-based frozen desserts Download PDFInfo
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- DE202020000946U1 DE202020000946U1 DE202020000946.6U DE202020000946U DE202020000946U1 DE 202020000946 U1 DE202020000946 U1 DE 202020000946U1 DE 202020000946 U DE202020000946 U DE 202020000946U DE 202020000946 U1 DE202020000946 U1 DE 202020000946U1
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- 239000000203 mixture Substances 0.000 title claims abstract description 51
- 235000011850 desserts Nutrition 0.000 title description 5
- 235000013336 milk Nutrition 0.000 title description 5
- 239000008267 milk Substances 0.000 title description 5
- 210000004080 milk Anatomy 0.000 title description 5
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 14
- 239000003240 coconut oil Substances 0.000 claims abstract description 14
- 239000000835 fiber Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 239000005454 flavour additive Substances 0.000 claims abstract description 9
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 6
- 235000021185 dessert Nutrition 0.000 claims abstract description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 3
- 239000008158 vegetable oil Substances 0.000 claims abstract description 3
- 235000018102 proteins Nutrition 0.000 claims description 14
- 108090000623 proteins and genes Proteins 0.000 claims description 14
- 102000004169 proteins and genes Human genes 0.000 claims description 14
- 244000060011 Cocos nucifera Species 0.000 claims description 12
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 108010084695 Pea Proteins Proteins 0.000 claims description 12
- 239000008103 glucose Substances 0.000 claims description 12
- 235000019702 pea protein Nutrition 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 241000207199 Citrus Species 0.000 claims description 8
- 235000020971 citrus fruits Nutrition 0.000 claims description 8
- 239000006071 cream Substances 0.000 claims description 8
- 244000144725 Amygdalus communis Species 0.000 claims description 7
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 7
- 235000020224 almond Nutrition 0.000 claims description 7
- 235000008504 concentrate Nutrition 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 235000019197 fats Nutrition 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- 235000014571 nuts Nutrition 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 241000219745 Lupinus Species 0.000 claims description 2
- 240000006677 Vicia faba Species 0.000 claims description 2
- 235000010749 Vicia faba Nutrition 0.000 claims description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 235000019705 chickpea protein Nutrition 0.000 claims description 2
- 150000002016 disaccharides Chemical class 0.000 claims description 2
- 150000002772 monosaccharides Chemical class 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 claims description 2
- 150000002482 oligosaccharides Chemical class 0.000 claims description 2
- 235000015243 ice cream Nutrition 0.000 description 14
- 229960004793 sucrose Drugs 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 229920000161 Locust bean gum Polymers 0.000 description 4
- 239000000665 guar gum Substances 0.000 description 4
- 235000010417 guar gum Nutrition 0.000 description 4
- 239000000711 locust bean gum Substances 0.000 description 4
- 235000010420 locust bean gum Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000230 xanthan gum Substances 0.000 description 4
- 235000010493 xanthan gum Nutrition 0.000 description 4
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000019227 E-number Nutrition 0.000 description 2
- 239000004243 E-number Substances 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000007961 artificial flavoring substance Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 description 2
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- BUHVIAUBTBOHAG-FOYDDCNASA-N (2r,3r,4s,5r)-2-[6-[[2-(3,5-dimethoxyphenyl)-2-(2-methylphenyl)ethyl]amino]purin-9-yl]-5-(hydroxymethyl)oxolane-3,4-diol Chemical compound COC1=CC(OC)=CC(C(CNC=2C=3N=CN(C=3N=CN=2)[C@H]2[C@@H]([C@H](O)[C@@H](CO)O2)O)C=2C(=CC=CC=2)C)=C1 BUHVIAUBTBOHAG-FOYDDCNASA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 241000208140 Acer Species 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 229920001938 Vegetable gum Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- -1 fatty acid triglycerides Chemical class 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015145 nougat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229940113124 polysorbate 60 Drugs 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229940005741 sunflower lecithin Drugs 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
-
- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
Komposition, insbesondere für den Einsatz als gefrorene Süßspeise, dadurch gekennzeichnet, dass die Komposition folgende Komponenten enthält:(a) Fruchtfaser,(b) mindestens ein pflanzliches Protein,(c) pflanzliches Öl, insbesondere Kokosnussöl,(d) Süßungsmittel,(e) Wasser und(f) mindestens ein geschmacksgebender Zusatz.Composition, in particular for use as a frozen dessert, characterized in that the composition contains the following components: (a) fruit fiber, (b) at least one vegetable protein, (c) vegetable oil, in particular coconut oil, (d) sweetener, (e) Water and (f) at least one flavoring additive.
Description
Die Erfindung betrifft eine Komposition zur Anwendung als gefrorene Süßspeise, insbesondere eine Komposition, die als veganes und als Clean Label Speiseeis gekennzeichnet werden kann.The invention relates to a composition for use as frozen desserts, in particular a composition that can be characterized as vegan and clean label ice cream.
Immer mehr Menschen erwägen sich vegan zu ernähren oder vegan zu leben. Allein in Deutschland leben je nach Schätzung 600.000 bis 1,2 Mio. vegan-vegetarisch lebenden Menschen. Um diesen Trend gerecht zu werden, entwickelt die Lebensmittelindustrie immer mehr rein pflanzliche Alternativen für bekannte Produkte.More and more people are considering eating vegan or living vegan. According to estimates, 600,000 to 1.2 million vegan-vegetarian people live in Germany alone. To meet this trend, the food industry is developing more and more purely vegetable alternatives for well-known products.
Außerdem fördert das steigende Bewusstsein der Bevölkerung für einen gesunden Lebensstil die Suche nach neuen Produkten, die natürlich und E-Nummernfrei sind. Die moderne Ernährungsphilosophie führt die Verbraucher zu einem eindeutigen Trend, die sogenannten Clean Label Produkte zu wählen, d.h. Lebensmittel, die keine E-Nummern enthalten. Bei der Auswahl zwischen zwei Produkten gleicher Qualität, von denen eines E-Nummern enthält und das andere keine, werden die Verbraucher sich definitiv für Dasjenige ohne entscheiden.In addition, the increasing awareness of the population for a healthy lifestyle promotes the search for new products that are natural and free of E-numbers. The modern nutritional philosophy leads consumers to a clear trend to choose the so-called clean label products, i.e. Food that does not contain E numbers. When choosing between two products of the same quality, one of which contains e-numbers and the other of which none, consumers will definitely choose one without.
Das pflanzenbasierte Speiseeis, das heutzutage auf dem Markt zu finden ist, ist mit klassischen Stabilisierungssystem bestehend aus Guarkernmehl (E 412), Johannisbrotgummi (E 410), Xanthan (E 415), Stärke, Pektin (E 440), und weiteren Stabilisatoren aufgebaut. Häufig kommen auch Emulgatoren wie Sojalecithin oder Sonnenblumenlecithin (E 322) zum Einsatz.The plant-based ice cream that can be found on the market today is built up with a classic stabilization system consisting of guar gum (E 412), locust bean gum (E 410), xanthan gum (E 415), starch, pectin (E 440), and other stabilizers. Emulsifiers such as soybean lecithin or sunflower lecithin (E 322) are also frequently used.
Aus
Der Erfindung liegt folglich als Aufgabe zugrunde, eine Komposition zur Verfügung zu stellen, die als veganes und E-Nummer-freies (Clean Label) Speiseeis gekennzeichnet werden kann. Besonders interessant ist eine Komposition zur Verfügung zu stellen, die nicht nur für den „sauberen“ bzw. E-Nummerfreien Einsatz (frei von zugesetzten Emulgiermitteln, künstlichen Geschmacksstoffen, Farbstoffen, Konservierungsstoffen, Stabilisatoren u. dgl.) geeignet ist, sondern auch die gleichen physikalischen und sensorischen Eigenschaften wie eine milchbasierte gefrorene Süßspeise (z.B. Speiseeis) aufweist. Dabei liegt der Fokus vor allem auf dem Mundgefühl, dem Schmelz und dem Kälteempfinden beim Verzehr, wie auch der Eiskristallstruktur, welche der Verbraucher bei einem hochwertigen Speiseeis auf Milchbasis gewohnt ist.The invention is therefore based on the object of providing a composition which can be characterized as vegan and E-number-free (clean label) ice cream. It is particularly interesting to provide a composition that is not only suitable for "clean" or E-number-free use (free of added emulsifiers, artificial flavors, colorants, preservatives, stabilizers and the like), but also the same physical and sensory properties such as a milk-based frozen dessert (e.g. ice cream). The focus is above all on the mouthfeel, the melting and the feeling of cold when eating, as well as the ice crystal structure, which the consumer is used to with a high-quality ice cream based on milk.
Diese Aufgabe konnte überraschend durch eine Komposition gelöst werden, die folgende Komponenten umfasst:
- (a) Fruchtfaser,
- (b) mindestens ein pflanzliches Protein
- (c) pflanzliches Öl, insbesondere Kokosnussöl,
- (d) Süßungsmittel,
- (e) Wasser und
- (f) mindestens ein geschmacksgebender Zusatz.
- (a) fruit fiber,
- (b) at least one vegetable protein
- (c) vegetable oil, especially coconut oil,
- (d) sweeteners,
- (e) water and
- (f) at least one flavoring additive.
Die erfindungsgemäße Komposition ist frei von Emulgatoren und üblichen Stabilisatoren bzw. Stabilisierungssystemen. Außerdem ist sie frei künstlichen Geschmacksstoffen, Farbstoffen, Konservierungsstoffen, u. dgl. The composition according to the invention is free from emulsifiers and conventional stabilizers or stabilization systems. It is also free from artificial flavors, colors, preservatives, and the like. the like
Die Komposition kann gegebenenfalls Salz, insbesondere Speisesalz, als weitere Komponente (g) enthalten.The composition can optionally contain salt, in particular table salt, as further component (g).
Die Fruchtfaser (a) ist eine Zitrusfaser.The fruit fiber (a) is a citrus fiber.
Die Komponente (b) ist ein pflanzliches Protein. Das Protein wird aus der Gruppe bestehend aus Erbsenprotein, Mandelprotein, Kichererbsenprotein, Ackerbohnenprotein, Lupinenprotein und Mischungen davon, ausgewählt. Das Erbsenprotein wird bevorzugt, besonders in Form von Erbsenproteinkonzentrat mit einem Proteingehalt von ca. 40-80 Gew.-%, insbesondere ca. 50-60 Gew.-%, besonders bevorzugt wird.Component (b) is a vegetable protein. The protein is selected from the group consisting of pea protein, almond protein, chickpea protein, broad bean protein, lupine protein and mixtures thereof. The pea protein is preferred, particularly in the form of pea protein concentrate with a protein content of approximately 40-80% by weight, in particular approximately 50-60% by weight, is particularly preferred.
Kokosnussöl (auch Kokosöl oder Kokosfett genannt) wird als Komponente (c) verwendet.Coconut oil (also called coconut oil or coconut fat) is used as component (c).
Die Stoffe, die als Süßungsmittel (d) verwendet werden, stellen natürliche Kohlenhydrate oder Saccharide dar, die dem Fachmann aus dem Stand der Technik bekannt sind. Beispiele für Süßungsmittel sind u. a. sowohl Monosaccharide, Disaccharide, Oligosaccharide als auch Polysaccharide, wie z. B. Saccharose, Glucose, Fructose, Honig, Ahornsirup, Glucosesirup (mit 96-98 DE) oder Maissirup. Mischungen der vorstehenden Stoffe können ebenfalls eingesetzt werden. Saccharose kristallin und/oder Glucosepulver werden besonders bevorzugt. Das Verhältnis Saccharose kristallin zur Glucosepulver beträgt ca. 2:1 oder ca. 1:1.The substances used as sweeteners (d) are natural carbohydrates or saccharides which are known to the person skilled in the art from the prior art. Examples of sweeteners include a. both monosaccharides, disaccharides, oligosaccharides and polysaccharides, such as. B. sucrose, glucose, fructose, honey, maple syrup, glucose syrup (with 96-98 DE) or corn syrup. Mixtures of the above substances can also be used. Sucrose crystalline and / or glucose powder are particularly preferred. The ratio of sucrose crystalline to glucose powder is approx. 2: 1 or approx. 1: 1.
Der geschmacksgebende Zusatz (f) stellt jede dem Fachmann bekannte Komponente dar, die Pflanze(n) und/oder Pflanzenteil(e) darstellt oder aus Pflanze(n) und/oder Pflanzenteil(en) hergestellt ist. Als „Pflanzenteile“ werden Nüssen, Beeren, Obst und/oder Gemüse angesehen. In Rahmen der vorliegenden Erfindung ist der geschmacksgebende Zusatz (f) aus der Gruppe ausgewählt, die Mandelmark, Kokosnusscreme, insbesondere Kokosnusscreme mit 20-30 Gew.-% Fett, Hafersirup, Reissirup, sowie Mischungen davon umfasst. Die weiteren geschmacksgebenden Zusätzen können aus Vanille, Schokolade, Schokoladenstücken (Stracciatella), Nougat, Nüssen, wie zum Beispiel Haselnuss, Walnuss usw. ausgewählt werden.The flavoring additive (f) represents any component known to the person skilled in the art, which represents plant (s) and / or plant part (s) or is produced from plant (s) and / or plant part (s). Nuts, berries, fruits and / or vegetables are considered to be "parts of plants". In the context of the present invention, the flavoring additive (f) is selected from the group comprising almond pulp, coconut cream, in particular coconut cream with 20-30% by weight fat, oat syrup, rice syrup, and mixtures thereof. The other flavoring additives can be selected from vanilla, chocolate, chocolate pieces (stracciatella), nougat, nuts, such as hazelnut, walnut, etc.
Die Kokosnusscreme unterscheidet sich von Kokosnussöl. Im vorliegenden Zusammenhang enthält die Kokosnusscreme 17-30 Gew.-% Fett und andere Komponenten, die aus der Kokosnuss im flüssigen oder semiflüssigen Zustand gewonnen werden. Das Kokosnussöl ist das extrahierte Öl.The coconut cream differs from coconut oil. In the present context, the coconut cream contains 17-30% by weight of fat and other components which are obtained from the coconut in the liquid or semi-liquid state. The coconut oil is the extracted oil.
In einer bevorzugten Ausführungsform der Erfindung enthält die Komposition folgende Komponenten:
- (a) ca. 3 Gew.-% Zitrusfaser,
- (b) von ca. 2 bis ca.6 Gew.-% Protein, insbesondere Erbsenprotein,
- (c) ca. 7,5 Gew.-% Kokosnussöl,
- (d) von ca. 15 bis ca. 20 Gew.-% Komponente mit süßenden Eigenschaften, insbesondere Mischungen aus Saccharose und Glucose,
- (e) von ca. 52,6 bis ca. 65,6 Gew.-% Wasser und
- (f) ca. 3 bis ca. 15 Gew.-% zumindest ein geschmacksgebender Zusatz,
- (g) ca. 0,1 Gew.-% Speisesalz.
- (a) approx. 3% by weight of citrus fiber,
- (b) from about 2 to about 6% by weight of protein, in particular pea protein,
- (c) approx. 7.5% by weight coconut oil,
- (d) from about 15 to about 20% by weight of component with sweetening properties, in particular mixtures of sucrose and glucose,
- (e) from about 52.6 to about 65.6% by weight of water and
- (f) about 3 to about 15% by weight of at least one flavoring additive,
- (g) about 0.1% by weight of table salt.
Die Komposition kann durch ein Verfahren hergestellt werden, das folgende Schritte umfasst:
- (1) Mischen aller Komponenten miteinander,
- (2) Erhitzen der Mischung auf 50 - 60 °C,
- (3) Kurzzeiterhitzung der Mischung bei 82-120 °C für 20-40 Sekunden,
- (4) Mehrstufige Homogenisierung von 200 bar/20 bar bis 150 bar/30 bar
- (5) Kühlung der Mischung auf 10 °C.
- (1) mixing all components together,
- (2) heating the mixture to 50-60 ° C,
- (3) flash heating the mixture at 82-120 ° C for 20-40 seconds,
- (4) Multi-stage homogenization from 200 bar / 20 bar to 150 bar / 30 bar
- (5) Cool the mixture to 10 ° C.
Nach dem oben beschrieben Verfahren wird eine Komposition hergestellt, die zur Abfüllung in das jeweilige Gebinde bereit ist. According to the process described above, a composition is prepared that is ready for filling into the respective container.
Nach einer Reifezeit von 24 h bei 4 - 6 °C, wird die erhaltene Komposition in einem Gefrierprozess (Gelmatic C 250 PM) zu einer pastösen Masse gefroren, die in eine beliebige Formung gefüllt werden kann. Nach dem Schockfrosten auf -38 °C, reift die Masse noch für 24 h bei -18 °C . Nach diesem Prozess ist die erhaltene Komposition als Speiseeis verkehrsfähig.After a maturation time of 24 h at 4 - 6 ° C, the resulting composition is frozen in a freezing process (Gelmatic C 250 PM) to a pasty mass that can be filled into any shape. After shock freezing to -38 ° C, the mass matures for 24 h at -18 ° C. After this process, the composition obtained is marketable as ice cream.
Im Schritt (1) werden die Komponente (a), (c)-(f) und gegebenenfalls (g) zuerst miteinander gemischt und dann wird die Komponente (b) untergehoben.In step (1), components (a), (c) - (f) and optionally (g) are first mixed together and then component (b) is added.
Die erfindungsgemäße Komposition wird als gefrorene Süßspeise verwendet.The composition according to the invention is used as a frozen dessert.
Es wurde festgestellt, dass die erfindungsgemäße Komposition zur Herstellung von überraschend cremigen Süßspeisen, wie beispielweise Speiseeis oder Frozen-Joghurt, führt, die als pflanzenbasierte Alternative für milchhaltigen Süßspeisen dienen kann.It has been found that the composition according to the invention leads to the production of surprisingly creamy desserts, such as, for example, ice cream or frozen yoghurt, which can serve as a plant-based alternative for desserts containing milk.
Ein anderer Vorteil der erfindungsgemäßen Komposition besteht darin, dass sie als „Clean-Label“ beziehungsweise „E-Nummernfrei“ (Zutatenliste frei von Zutaten mit E-Nummern) ausgelobt werden kann.Another advantage of the composition according to the invention is that it can be advertised as a “clean label” or “E number free” (list of ingredients free of ingredients with E numbers).
Die nachstehenden Ausführungsbeispiele dienen lediglich zur Veranschaulichung und sollen den Umfang der vorliegenden Erfindung nicht einschränken.The following exemplary embodiments are only illustrative and are not intended to limit the scope of the present invention.
Ausführungsbeispiele:Examples:
i) Mandel Eis Mix
ii) Kokosnuss Eis Mix
iii) Hafer Eis Mix
iv) Reis Eis Mix
Alle oben beschriebenen Kompositionen(i)-(iv) weisen im gefrorenen Zustand sehr gute Abschmelzstabilität (über 20 min bei Raumtemperatur bleiben formstabil) und die sensorischen Eigenschaften, die den sensorischen Eigenschaften der auf milchbasierten gefrorenen Süßspeise sehr ähnlich sind.All of the compositions (i) - (iv) described above have very good melting stability in the frozen state (more than 20 min at room temperature remain dimensionally stable) and the sensory properties which are very similar to the sensory properties of the milk-based frozen dessert.
Es ist dem Fachmann ersichtlich, dass die Erfindung nicht auf die vorstehend beschriebenen Beispiele beschränkt ist, sondern vielmehr in vielfältiger Weise variiert werden kann. Insbesondere können die Merkmale der einzeln dargestellten Beispiele auch miteinander kombiniert oder gegeneinander ausgetauscht werden.It is obvious to the person skilled in the art that the invention is not restricted to the examples described above, but rather can be varied in many different ways. In particular, the features of the individually illustrated examples can also be combined with one another or interchanged.
ZITATE ENTHALTEN IN DER BESCHREIBUNG QUOTES INCLUDE IN THE DESCRIPTION
Diese Liste der vom Anmelder aufgeführten Dokumente wurde automatisiert erzeugt und ist ausschließlich zur besseren Information des Lesers aufgenommen. Die Liste ist nicht Bestandteil der deutschen Patent- bzw. Gebrauchsmusteranmeldung. Das DPMA übernimmt keinerlei Haftung für etwaige Fehler oder Auslassungen.This list of documents listed by the applicant has been generated automatically and is only included for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.
Zitierte PatentliteraturPatent literature cited
- US 4335155 [0005]US 4335155 [0005]
- WO 2017/093005 A1 [0005, 0006]WO 2017/093005 A1 [0005, 0006]
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE202020000946.6U DE202020000946U1 (en) | 2020-03-07 | 2020-03-07 | Composition for use as a plant-based alternative for milk-based frozen desserts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE202020000946.6U DE202020000946U1 (en) | 2020-03-07 | 2020-03-07 | Composition for use as a plant-based alternative for milk-based frozen desserts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE202020000946U1 true DE202020000946U1 (en) | 2020-04-08 |
Family
ID=70468904
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE202020000946.6U Expired - Lifetime DE202020000946U1 (en) | 2020-03-07 | 2020-03-07 | Composition for use as a plant-based alternative for milk-based frozen desserts |
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| Country | Link |
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| DE (1) | DE202020000946U1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715738A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Plant-based frozen beverage and preparation method thereof |
| DE102021001525A1 (en) | 2020-11-13 | 2022-05-19 | VF Nutrition GmbH | Vegetable milk product with peas and process for the production of a vegetable milk product |
| WO2024002500A1 (en) * | 2022-07-01 | 2024-01-04 | Oatly Ab | Non-dairy soft serve composition and method for manufacturing of the composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4335155A (en) | 1981-03-06 | 1982-06-15 | General Mills, Inc. | Composition for aerated frozen desserts containing fruit puree and method of preparation |
| WO2017093005A1 (en) | 2015-12-04 | 2017-06-08 | Nestec S.A. | Non-dairy frozen confection without stabilizers |
-
2020
- 2020-03-07 DE DE202020000946.6U patent/DE202020000946U1/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4335155A (en) | 1981-03-06 | 1982-06-15 | General Mills, Inc. | Composition for aerated frozen desserts containing fruit puree and method of preparation |
| WO2017093005A1 (en) | 2015-12-04 | 2017-06-08 | Nestec S.A. | Non-dairy frozen confection without stabilizers |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102021001525A1 (en) | 2020-11-13 | 2022-05-19 | VF Nutrition GmbH | Vegetable milk product with peas and process for the production of a vegetable milk product |
| CN112715738A (en) * | 2020-12-25 | 2021-04-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Plant-based frozen beverage and preparation method thereof |
| CN112715738B (en) * | 2020-12-25 | 2023-01-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Plant-based frozen beverage and preparation method thereof |
| WO2024002500A1 (en) * | 2022-07-01 | 2024-01-04 | Oatly Ab | Non-dairy soft serve composition and method for manufacturing of the composition |
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