HK1174218A - A spoonable sparkling jellified food product - Google Patents

Description

Spoonable foamed gelled food product

Technical Field

The present invention relates to a spoonable gas containing product having a gel texture. In particular, the present invention relates to a food product comprising a gas and having a gel texture which shows a pleasant foaming effect in the mouth when consumed as a gel food product. The present invention also relates to a method of preparing a spoonable gas containing food product having a gel texture.

Background

Drinkable carbonated beverages are well known. Examples of drinkable gas-containing beverages are carbonated soft drinks such as lemonade. Moreover, carbonated milk products are also available on the market. In addition, carbonated beverages based on fruit juices and vegetable extracts are also widely accepted by consumers.

The above drinks and beverages are liquid and do not contain any thickener. At the same time, gel-like, but still flowable carbonated drinks and beverages have been described. A beverage with a light gel structure is described in WO 98/04158. These beverages contain an amount of gelling agent. EP 0796046B1 describes a carbonated spoonable semi-solid cultured yoghurt product which may contain gums as thickeners.

It is an object of the present invention to provide a spoonable gas containing food product having a gel texture with improved stability to provide a pleasant foaming mouthfeel upon consumption of the food product.

It is another object of the present invention to provide an economical method of preparing a spoonable gas containing food product having a stable gel texture.

Summary of The Invention

The above object is solved by the independent claims. The dependent claims relate to preferred embodiments of the subject matter of the independent claims.

Thus, in a first aspect, the present invention relates to a spoonable gas containing food product having a gel texture comprising pectin, an acid, a liquid and a gas, wherein the pH of the composition is in the range of 2.5 to 5.0 and the structure of the gel is such that gas bubbles are trapped in the gel matrix.

A second aspect of the present invention relates to a method of preparing a spoonable gas containing food product having a gel texture wherein gas bubbles are trapped in the gel matrix comprising the steps of: mixing pectin, an acid, a liquid, and optionally at least one of a sweetener and a flavoring agent; pasteurizing the mixture; injecting a gas to form a gas-containing product; holding the gas-containing product for a period of time of from 0.25 to 5 minutes, preferably from 0.5 to 2.5 minutes; the product is stored under isobaric conditions and the product is filled into containers under non-isobaric conditions, while adding 0.01-1% by weight of an acid.

Brief description of the drawings

Additional features and advantages of the present invention are described in, and will be apparent from, the description of the presently preferred embodiments which follow, with reference to the accompanying drawings, in which:

FIG. 1 is a process schematic illustrating how the method of producing the spoonable gas-containing food product of the present invention.

Detailed Description

The spoonable gas containing food product of the present invention has a gel texture in which gas bubbles are trapped in the gel matrix. In this case, the gas bubbles are uniformly distributed (dissolved) in the gel matrix, thereby providing a suitable absorption of gas in the food product. The bubbles are dissolved in the matrix and thus exist in a gel state.

By "spoonable" product is meant a product having a viscosity above 2000 cps, preferably a viscosity between 20000 and 300000 cps, as measured in a Brookfield viscometer with assembly 93-C at 8 ℃ at a speed of 5 RPM. The gel properties ensure that the product can be scooped, i.e. that parts of the product can be cut and separated from the rest of the product and that the scooped part will not flow out of the scoop during consumption.

When the gel food product is subjected to a certain type of stress, for example during consumption, the bubbles in the food product exhibit a foaming effect. The consumer perceives this foaming effect as a very pleasant mouthfeel combined with a refreshing sensation (fresh taste).

For the spoonable gas containing food products of the present invention, it is important that the pH of the food product is definitely within the acidic range. It has been found that pectin in the product reacts sensitively to pH. The decrease in pH increases the consistency of the gel and thus the stability of the gas bubbles trapped in the gel matrix, which enables a high overflow (overflow), i.e. a high content of gas into the gel matrix. In other words, the lower the pH, the higher the degree of gel-forming action and the higher the foaming effect in the mouth of the consumer. According to the invention, the pH of the composition is in the range of 2.5 to 5.0. Preferably, the pH is in the range of 3 to 4.5, more preferably in the range of 3.5 to 4.0.

Interestingly, the products of the present invention are such that when exposed to atmospheric pressure, the gases contained therein are not expelled from the gel matrix and the size of the bubbles is such that they are not visible to the human eye, i.e. the product appears to be static (still). However, when in the mouth, the consumer is aware that the gel product has a strong foaming mouthfeel due to the high content of gas enmeshed in the gel matrix.

The possibility of incorporating high levels of gas into the gel matrix and having bubble diameters such that the product looks like a still product is given and guaranteed by the high gel strength and viscosity characteristics of the gel. This is also a function of the high stability of the gel matrix, which is due in particular to the acidic pH of the product.

The spoonable gas containing food product of the present invention comprises pectin as a gelling agent to provide the gel characteristics of the product. Pectin suitable for use in the food products of the present invention is either hypermethylated pectin (HM pectin) or hypomethylated pectin (LM pectin). The amount of pectin contained in the food product of the invention is preferably in the range of 0.1-5.0 wt.%, more preferably 0.5-2.5 wt.%, most preferably 1.0-2.0 wt.%.

The food product of the present invention also comprises an acid to adjust the pH to the desired range. The presence of acid in the food product of the invention results in a decrease in the pH value, which allows better dissolution of the gas in the product. In addition, the acidic pH promotes a refreshing sensation and also acts as a preservative for the product.

The amount of acid in the product is preferably 0.01-1.0 wt%, more preferably 0.1-0.5 wt%, most preferably 0.2-0.4 wt%.

The liquid content of the gas providing skeleton (in combination with pectin) of the spoonable gas containing food product is preferably 70.0-95.0 wt.%, more preferably 80-90 wt.%, most preferably 85-88 wt.%.

Gas is added to the spoonable food product of the present invention to provide a foaming effect. The concentration of gas in the product is preferably 1.0-10g/l, more preferably 2.0-5.0g/l, most preferably 2.0-4.0 g/l.

The acid contained in the food product of the invention may be any food grade organic or inorganic acid. The organic acid is preferably selected from citric acid, acetic acid, lactic acid and mixtures thereof, more preferably citric acid.

The mineral acid can be any food grade quality mineral acid. Examples of the inorganic acid are phosphoric acid, fumaric acid, carbonic acid and mixtures thereof, of which phosphoric acid is more preferred.

Most of the spoonable gas-containing food products of the present invention are comprised of a liquid matrix, which can be any liquid suitable for forming a gel food product. Preferably, the liquid base is selected from water, fruit juice, fruit pulp (fruit pulp), coffee, tea, milk and derivatives thereof, soy based beverages, natural extracts, chocolate based beverages or smoothies (smoothie), more preferably water and fruit juice.

The food product of the present invention is aerated to impart a foaming effect to the product. Any gas suitable for food purposes may be included in the product of the invention. Suitable gases are, for example, CO₂、N₂、O₂Atmospheric air (preferably filtered), or a combination thereof.

If appropriate, the spoonable gas containing food product of the present invention may also comprise up to 20 wt%, preferably 3.0-15.0 wt%, more preferably 10-13 wt% natural sugars. As an alternative to or in addition to natural sugars, they may also contain at least one high-intensity sweetener (natural or artificial). Examples of natural sugars are sucrose, all types of glucose syrup (syrup glucose) or fructose syrup (syrup fructose). As examples of artificial sweeteners mention may be made of natural extracts of stevia (stevia) or steviolbioside a, aspartame, acesulfame, sucralose (sucralose), saccharin, neotame (neotame). The amount of high intensity artificial or natural sweeteners is much less than the aforementioned natural sugars. The reason is that these sweeteners have a high sweetening power (50-2000 times that of sucrose), and therefore smaller amounts are needed to achieve a similar sweetening effect.

Mixtures of natural sugars and artificial sweeteners are also suitable.

The food product of the invention may also contain up to 2.0 wt.%, preferably 0.1-1.0 wt.% of flavouring agents, if desired. Typically, the flavoring agent is one or a combination of food grade flavoring agents used in soft drink applications, selected from lemon flavor, orange flavor, raspberry flavor, cola flavor, banana flavor, coffee flavor, or blackcurrant flavor.

The spoonable gas containing food product of the present invention may be a non-alcoholic food product or an alcoholic food product. The alcoholic food product may further contain up to 10 wt.%, preferably 4.5-8 wt.% ethanol.

In a preferred embodiment of the invention, the food product may further comprise additives, such as vitamins, minerals and probiotics.

The spoonable gas containing food product of the present invention may be a dessert, snack, a carbonated product, preferably a carbonated product. Examples are carbonated products based on water (flavoured or unflavored), fruit juices, vegetables and alcoholic fruit juices.

The spoonable gas containing food product having a gel texture of the present invention can be prepared by using a liquid gas (e.g., liquid CO)₂) The injection method is used for production.

The method comprises the steps of mixing, heat treatment, gas injection, hold time, isobaric storage and non-isobaric filling.

In detail, one method of preparing the food product of the present invention is the method shown in fig. 1, which comprises the following steps:

1. mixing:

ingredients such as pectin, acid, liquid, and optionally at least one of sweeteners and flavors are mixed in a conventional mixer with standard agitation.

2. And (3) heat treatment:

thereafter, the above mixture was subjected to standard pasteurization. The temperature is set at 85-140 c, preferably about 90 c, for a period of 15 seconds to 10 minutes, preferably 6 to 8 minutes, followed by a reduction of the temperature by 8 c.

3. Gas injection:

injecting a gas, such as CO, in a rotor-stator device at a continuous temperature of 2-30 ℃, preferably 6-10 ℃₂. Adjusting injected CO according to flow rate of pasteurized, premixed product₂The amount of (c). A control pressure valve is provided to ensure hold-up time and proper absorption of the gas at the outlet product of the rotor-stator system. The operating pressure in the control pressure valve is 50-400kPa, preferably 80-200 kPa.

4. Retention time:

this step is provided in order to ensure proper absorption of the gas in the liquid. This is achieved firstly after a suitable contact between the two phases. The holding time is set in the range of 0.25 to 5 minutes, preferably 0.5 to 2.5 minutes, most preferably 0.5 to 1.5 minutes.

5. And (3) isobaric storage:

the stabilized product is stored in an isobaric tank with a headspace pressure of 50 to 400kPa prior to the filling step. The temperature remains constant.

6. And (3) non-isobaric filling:

filling is performed by a non-isobaric filling system, which may be performed under aseptic conditions. Supplemental acid is added to achieve a total amount of acid in the product of 0.01 to 1 wt%, preferably 0.1 to 0.5 wt%, more preferably 0.2 to 0.4 wt%, and also to achieve the desired level of gel-forming action. It should be noted that if the internal pressure in the storage tank is 1 bar, the total pressure will be atmospheric (outside the storage tank) plus 1 bar inside the tank. In other words, the manometer pressure measured in the reservoir tank is a relative pressure.

The total acid in the formulation is about 0.01-1% by weight. Part of it is added during the mixing process and the rest during the filling process, aiming at completing the gel-forming action of the product and distributing the gas in the skeleton in the step. In other words, a total of 0.01-1% acid is required to achieve the gel-like effect. The amount added in the last step is simply the make-up total amount; the amount is therefore dependent on the amount added in the first stage.

Once the product is finally filled, the product is stored at a temperature between 2 and 12 ℃ for at least 45 days without loss of gas while maintaining the gel texture.

In a preferred embodiment of the process of the invention, in the mixing step, the acid used is selected from organic and inorganic acids, such as those described above, the liquid used is selected from water, fruit juice, fruit pulp, coffee, tea, milk, soy-based beverage, natural extract, chocolate-based beverage or smoothie, and the gas used is selected from CO₂、N₂、O₂And mixtures thereof.

In the gas injection step, CO is preferably used₂The carbon dioxide containing spoonable gel food product of the present invention, which exhibits excellent foaming effect, is produced.

The product of the invention is filled with suitable containers, such as cans and cups made of aluminum, glass or plastic. After filling, the container is hermetically sealed according to standard practice.

The method provides a stable gas-containing food product having a gel structure. This stable gel structure is achieved by the high solubility of the gas in the gel matrix (since the gas bubbles are trapped in the matrix). The product remains stable in the container for at least 45 days in a cool environment of 2 to 12 ℃.

The invention is illustrated below by means of non-limiting examples.

Example 1

Mixing the following components in the ratio:

composition (I)	Dosage of	%
			Water (W)	52.03	86.58%
White sugar	7.18	11.95%
			Pectin	0.66	1.10%
Citric acid	0.13	0.22%
			Raspberry spice	0.09	0.15%

The ingredients were mixed at a temperature of about 30 ℃ with standard stirring.

The pH of the product (mixture) is between 2.5 and 5.0, preferably between 3.5 and 4.5.

After mixing, standard pasteurization was carried out at a temperature of 92 ℃ for 6 minutes, followed by a temperature reduction of 8 ℃.

Thereafter, CO injection into the rotor-stator arrangement at a continuous temperature of 8 ℃₂. Adjusting injected CO according to flow of premixed products₂The amount of (c). The operating pressure in the control pressure valve is 100 kPa. CO in the product₂The final concentration of the gas was 1.5-5g/L (measured with a Steinfurth apparatus).

Thereafter, a holding time (stabilization time) is performed for a period of 15 seconds to 5 minutes.

The product was stored in an isobaric tank with a headspace pressure of 100 kPa. Thereafter, the product was filled into plastic bottles using an isobaric filling system. In addition, 0.17% by weight of citric acid was added. The bottled product was stored at 5 ℃.

This product has been tested and found to be a raspberry flavored refreshing dessert which exhibits a pleasant foaming mouthfeel when consumed.

It has been demonstrated that CO is outside the pH range disclosed and claimed in this application₂Cannot be dissolved in such chemical states; it becomes carbonic acid and thus the end product becomes very acidic and inedible.

It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present invention and without diminishing its attendant advantages. Such changes and modifications are therefore intended to be covered by the appended claims.

Claims (15)

1. A spoonable gas containing food product having a gel texture comprising pectin, an acid, a liquid and a gas, wherein the pH of the food product is in the range of 2.5 to 5.0 and the structure of the gel is such that gas bubbles are trapped in the gel matrix.

2. Food product according to claim 1, comprising 0.1-5.0 wt.%, preferably 0.5-2.5 wt.% pectin, 0.01-1.0 wt.%, preferably 0.1-0.5 wt.% acid, 70.0-95.0 wt.%, preferably 80-90 wt.% liquid and 1.0-10g/l, preferably 2.0-5.0g/l gas.

3. The food product according to claim 1 and/or 2, wherein the pH value is in the range of 3 to 4.5.

4. The food product according to any one of claims 1 to 3 wherein the acid is an organic or inorganic acid.

5. The food product of claim 4, wherein the organic acid is selected from the group consisting of citric acid, acetic acid, lactic acid, and mixtures thereof.

6. The food product of claim 4, wherein the mineral acid is selected from the group consisting of phosphoric acid, fumaric acid, carbonic acid, and mixtures thereof.

7. The food product according to any one of claims 1 to 6 wherein the gas is selected from CO₂、N₂、O₂And mixtures thereof.

8. The food product according to any one of claims 1 to 7 wherein the liquid is selected from water, fruit juice, fruit pulp, coffee, tea, milk, soy based beverages, natural extracts, chocolate based beverages or smoothies.

9. The food product according to any one of claims 1 to 8, further comprising up to 20 wt.%, preferably 3.0-15.0 wt.% of a natural sugar selected from sucrose, all types of glucose syrup or fructose syrup.

10. The food product according to any one of claims 1 to 9, further comprising at least one natural or artificial high intensity sweetener selected from the group consisting of stevia extract, rebaudioside a, aspartame, neotame, acesulfame, sucralose, saccharin.

11. The food product according to any one of claims 1 to 10, further comprising up to 2.0 wt.%, preferably 0.1-1.0 wt.% of a flavoring agent.

12. Food product according to any one of claims 1 to 11, further comprising up to 10 wt.%, preferably 1-8 wt.% ethanol.

13. A method of preparing a spoonable gas containing food product having a gel texture wherein gas bubbles are trapped in a gel matrix comprising the steps of:

(i) mixing pectin, an acid, a liquid, and optionally at least one of a sweetener and a flavoring agent;

(ii) pasteurizing the mixture;

(iii) injecting a gas to form a gas-containing product;

(iv) holding the gas-containing product for a period of time of from 0.25 to 5 minutes, preferably from 0.5 to 2.5 minutes;

(v) storing the product under isobaric conditions; and

(vi) the product is filled into containers under non-isobaric conditions, while adding 0.01-1 wt.%, preferably 0.1-0.5 wt.% of acid.

14. The process according to claim 13, wherein the gas injection is carried out at a pressure of 50 to 400kPa, preferably 80 to 200 kPa.

15. According to claimThe method of claim 13, wherein in the mixing step, the acid used is selected from the group consisting of organic and inorganic acids, the liquid used is selected from the group consisting of water, fruit juice, fruit pulp, coffee, tea, milk and derivatives thereof, soy-based beverages, natural extracts, chocolate-based beverages, or smoothies, and the gas used is selected from the group consisting of CO₂、N₂、O₂Preferably CO₂And mixtures thereof.