IE83900B1 - Frozen aerated confection - Google Patents

Description

FROZEN AERATED CONFECTION UNILEVER PLC Frozen aerated confection Field of the invention The present invention relates to a frozen aerated confection.

The present invention more specifically relates to an ice cream product of the ‘Maras’ type.

Background of the invention In Turkey, artisanal type of’ ice cream is still~ a wide tradition. A specific type of artisanal ice cream called ‘Maras’ is very well known and much appreciated by consumers. The taste and structure are very typical. The ingredients used originally goat milk and sahlep (sahlep is an ingredient are sugar, extracted from the roots of Orchids. There are many types of orchids so types of sahlep. There is very little information available on sahlep although some studies have shown The many that sahlep contains a mucilage which contains mannose. nmcilage varies in content frmn species to species, with the higher the content the greater the solution viscosity. Starch is also a component of sahlep which varies in amount similarly. It is claimed that the ‘quality’ of sahlep is dependant upon the amount of mucilage present and the amount of starch, sugar and total nitrogen has no effect on quality.

The production of Maras ice crean has a similar mystique. A recent Turkish magazine states that it is made using the milk fron1 goats which have grazed on the pastures of" Ahir, Dagi, sage, milk Vetch and orchids. The milk is then mixed with ground sahlep and sugar, and boiled until ‘the consistency is right’, ‘set aside for a while and then beaten for a long time’.

In the following description, this characteristic of Maras products will be described as extensibility. In order to clearly define this characteristic a specific test method had to be set Now, sahlep is a scarce resource and there is a need for producing ice creams having the same structure as traditional ‘Maras’ products without having to use sahlep.

It has been found that, under formulation conditions, it is possible to produce ice creams having the same extensibility as Maras products without requiring the use of orchids and particularly without requiring the use of sahlep.

Tests and definitions Extensibility Hereunder are described: . the sample preparation the test procedure, the data analysis The extensibility is described with reference to the drawings wherein: Figure 1 represents a schematic View of a cutter used to stamp a test piece.

Figure 2 represents a schematic view of a grip used to test a product.

Eigure 3 represents a schematic View of two grips equipped with a metal gauge.

Figure 4 represents a schematic View of test pieces breaking at the shoulder and being rejected.

Figure 5 shows a typical test data set.

Sample Preparation On the day of testing a 500ml block is taken from a -25°C store and allowed to soften for 5 minutes at room temperature. Using a serrated knife it is cut into lcm wide strips, following the pre-drawn guidelines on the packet surface. Great care nmst be taken when cutting along these lines since it is essential that the strips are not smaller or greater than 10mm in depth. An aid to cutting straight lines should be used, such as a mitre up to 14 strips can be cut, each having box. From one block, mm x 38mm X 10mm dimensions.

The strips are then placed on silicon paper on a portable, hard, flat hard, important that the strips are kept flat and not bent. plastic chopping board. It is A shaped surface e.g. a test piece is then stamped front each of the strips using a cutter. The cutter stamps out a shape shown in figure l. In the shape shown in figure 1, the shape has an indented area of reduced width on each side of and running along part of the length of the shape. The shape has an overall length of 80 mm, a width at its widest point (i.e. adjacent the ends) of 23 mm, a adjacent the ndddle of the width at its narrowest point (i.e. length of the shape) of lO mm, and the length of the indented areas of 60mm. The indented areas are substantially symmetrical, and are centred on the Huddle of the length of the shape.

The cutter is warmed in hot water (50—60%D before use. This makes it easier to stamp the test piece and prevents the ice cream sticking to the cutter. Once cut, the ice cream test piece is not moved i.e. it is left on the silicon paper on the hard flat board. This is to avoid bending the sample. At least six test pieces are required from each sample. The test pieces should be‘ held at room temperature for no longer than 13 minutes, therefore the time for cutting and stamping should not exceed 8 minutes.

Once cut and stamped the test pieces are returned to a cnld store at —25°C on the silicon paper and hard board for a minimum of 90 minutes.

After a ndnimum of 90 ndnutes has passed and still keeping the specimens at -25°C, the test piece is then placed into the test The grip comprises clip 14 grips. The grip design is shown in figure 2. two Perspex plates 10, 12, joined together with a “C” and a stainless steel pin ~16. is a rubber pad 18, 20, which comprises an M4 screw, Mounted on each Perspex plate 10, 12, The distance “a” from the each of which has as dimpled surface. end of the Perspex plate to the edge of the “C” clip is 25mm, and the spacing “b” between the rubber pads is 23mm. The width of the grip “d” is 18mm. The grip surface in contact with the ice cream is Foulds conveyer belt material (industrial strength food grade - confectionery grade), model V100 2 ply polyester with FDA with a white PVC top surface. The conveyer belt material is stuck to the rest of the grip with super glue, with the top surface at the bond interface ie. the dimpled surface free to grip the ice cream sample.

Care must be taken when handling the ice cream. The test piece must not be excessively bent nor stretched and holding it for too long will cause the sample to soften and melt. One grip is placed on each end of the test piece and tightened so that the test piece is held firmly in place but not excessively squashed (the grips must be closed to a gap no smaller than 8mm). A metal gauge is used to make sure that the grips are located correctly, ensuring that the distance between the grips is 6 cm. It also prevents bending of the test piece during handling and loading onto the test nachine, the metal gauge.

The metal gauge 32 shown in figure 3 has a total length of 136 mm and a length “e” between the centres of holes 34, 36 of 120 mm. Metal gauge 32 is attached to a pair of grips 38, 40 which hold a test piece 42. Distance “f” between the grips 38, 40 is mm.

Once the grips and gauge are attached, the test pieces are moved This is done by placing them into a portable freezer set at -18°C. It is essential that the test pieces are handled with care. When being moved they must always to the testing area. be laid flat, without any test piece being placed on top of another. The miniumml and Inaximum times held at‘ -18°C are 10 minutes and 2 hours respectively.

Test Procedure A universal mechanical test machine with temperature controlled test cabinet is used for testing (Instron 4501).

The load cell is used. —12°C. This is the A 10 N (full scale measurement) temperature control cabinet is set to temperature at which the test pieces are tested. The test see figure 3 for the design and use of V _6... machine must be set up to hold the grips so that the test Before any testing is assembled with all piece is aligned vertically. performed, the test machine must be and allowed to attachments other than the test pieces equilibrate at —12°C for a minimum of 45 minutes.

When the test machine has equilibrated at —12°C for 45 ndnutes, testing can begin. A test piece is removed from the portable freezer by holding the attached metal gauge (so that the sample and transferred to the temperature cabinet and The does not bend) attached to correct gap the test machine. the grips previously set, before loading, so as to attach the test piece without stretching or‘ buckling. At this point the cross—head displacement measurement is offset to 0mm. and the load cell measurement offset to ON. The test piece must be held in a vertical position. The cabinet door is closed and the test piece equilibrated at -12°C for two Hdnutes. Care must be taken so that the sample is not stretched prior to testing.

After 2 minutes at —12°C, the test is performed. The test piece is pulled apart with the grips moving away from each other at a speed of 50mm per minute. The force required to pull the test piece and the displacement of the grips are continually recorded during the test. The test piece must be observed during each test. Any test in which the test piece slips within either grip or breaks at the “shoulder” figure 4) is rejected, regarded as a poor test and discarded, When the ‘test piece has of the test piece (as shown in and the data not used for analysis. completely broken in two, the test can be stopped and the broken sample removed. A Hdnimwn of six valid tests are required for each ice cream sample.

Data Analysis The measured force is plotted against the grip displacement for the whole test. The displacement d} at which the force drops to zero after the maximum load has been reached is the point at which failure of the test piece occurs. df is calculated by subtracting the start displacement from the break displacement. Figure 5 shows a typical test data set.

Percentage strain to failure q;is_defined as sf= (df/60) x 100 i.e. the displacement to failure is divided by the gauge length of test piece. The gauge length is that length of the test piece that is 10mm wide (60mm, see figure 1).

This is calculated for a minimum of six Valid tests. The mean of these is calculated as well as the standard deviation.

In figure 5, the measurements are; Break Start displacement displacement df umn) strain % Strain (mm) (mm) 60.17 0.25 59.92 0.9986 99.86 The mean percentage strain to failure of at least six valid tests is defined as the extensibility of the sample.

Overrun The overrun is defined as on page 194 of Ice Cream, Second Edition, W.S. Arbuckle - Avi Publishing Company.

General description of the invention It is the object of the present invention to provide a frozen containing no orchid product, with an %, 50%, and an aerated confection, overrun of 15% to preferably 15% to extensibility of at least 30%.

By ‘containing no orchid product‘ it is meant that the frozen aerated confection does not contain material extracted or derived from orchid and particularly no material extracted or derived from sahlep.

In a preferred embodiment of the present invention, the frozen aerated confection contains less than 0.5%, preferably less than .2%, even more preferably less than 0.1% (w/w) fat. In another the aerated preferred embodiment of the invention, frozen confection is an ice cream with a fat content of between 0.5% (w/w), even more and 12% (w/w), preferably between 2% and 12% preferably between 3% and 8.5% (w/w).

Preferably the overrun is less than 40% since it has been found that the higher the overrun, the lower the extensibility. More preferably the overrun is between 25% and 40%.

Preferably also, the extensibility is over 50% more preferably over 100%.

Preferably also, the frozen aerated confection contains an effective amount of polysaccharides selected from the group consisting in xanthan gum, guar gum, CMC, or any mixture thereof, even more preferably, the frozen aerated confection contains an effective amount of polysaccharides selected frmn the group consisting in xanthan gum, guar gum, or any ndxture thereof.

Preferably also, the frozen aerated product contains an ‘effective amount of protein selected from the group consisting in milk protein, soya protein,_ whey protein or any mixture thereof. _.lO_ Detailed description The present invention will be illustrated in the following examples.

Frozen aerated confections having various formulations have been produced using standard equipment at various overruns (as for W.S. Arbuckle ). These the example described in Ice Cream, formulations are sumarised in the tables here—below wherein quantities are in parts by weight unless indicated otherwise and wherein: . formulation 1 is a formulation containing sahlep. . formulations 2, 3, 18, 19, 20 to 31, 40 to 46 and 53 formulations according to the present invention. . formulations 4 to 17 and 47 to 52 are formulations which which do exhibit illustrative of formulations not the required characteristics.

In the following tables; SMP means skimmed milk powder (protein content of 35% w/w) CNO means Coconut Oil MGP means Mono Glyceride Palmitate MD4O is a corn syrup with a 40 Dextrose Equivalent (DE) CMC means Carboxy Methyl Cellulose LBG means Locust Bean Gum. _11._ 3 Water 60.8 58.82 1 .12 SMP 10.5 7.88 milk - fat cream 7.5 - fat cream - .2 8903 4 oil 1 63.325 125 7.875 .875 .5 7.5 -13.. _ 15 16 17 18 19 20 21 ater 62.325 61 .375 .2 SMP 7.875 7.875 8.27 milk 79.5 - ' fat cream . 7.5 . 7.5 fat cream CNO 8903 oil m chloride extra Starch 9M31 F 100 60.725 58.725 64.54 53.7 7.875 7.875 10 16 - 7.5 9.6 9.6 SMP milk fat cream fat cream CNO 8903 Butter oil MGP Sucrose MD4O Dextrose DE Sodium chloride Guar extra Starch 9M31 F 100 at content % The extensibility of frozen confections having the above formulations has been tested at various overruns. The results are summarised in the following table.

Reference Overrun Extensibility Extensibility (%) Number mm 1 30% 25.77 45% 15.42 50% 12.74 % .90 45% 2.77 50% .88 2.40 % 17.99 _ .86 .54 010 7.39 4.05 73 .99 1 .36 .72 .56 .98 0.31 1 .72 .24 .82 .39 .79 83 1 8 .96 4.94 .93 .23 .37 . measured measured From these results, wherein all the examples with an extensibility of less than 30% are comparative examples, it can be seen that the ability to create an extensible frozen confection does not depend on the presence of fat see example ). However, increasing the fat content promotes an increase in extensibility when the extensibility is already present.

It can also be noted that the presence of starch increases the seen when comparing extensibility properties as it can be -19.. examples 28 and 29 with examples 26 and 27. Nevertheless, starch as the sole polysaccharide does not provide the required extensibility (Examples 50-51) The unexpected negative influence of the overrun on the extensibility is particularly exemplified in example 2 but can also be seen in all the other examples where tests at different overruns have been performed.

A thorough investigation of other polymers such as tara gum, LBG, Gelatin and Pectin did not lead to the required extensibility.

CMC shows that a minimum amount of polysaccharide and/or a certain ratio of polysaccharide to protein is required in some cases to provide the required extensibility (examples 13 and ). Example 42 and 43 show the same.

Claims (8)

Claims

1. Frozen aerated confection, containing no orchid product, characterised by an overrun of 15% to 80% and an extensibility of at least 30%.

2. Frozen aerated confection according to clahn 1 characterised by an overrun of less than 40%

3. Frozen aerated confection according to clahn 2 characterised-‘ by an overrun of between 25% and 40%.

4. Frozen aerated confection according to claim 1 characterised by an extensibility of more than 50%.

5. Frozen aerated confection according to clahn 1 characterised by the fact that it contains an effective polysaccharides selected from the group consisting in xanthan gum, guar gum, CMC or any mixture thereof.

6. Frozen aerated confection according to any preceding clabn characterised in the fact that it contains less than 0.5% (w/w) fat.

7. Frozen aerated confection according to any of the claims 1 to 5 characterised by the fact that it is an ice creanx which contains between 0.5% and 12% (w/w), preferably between 3% and 8.5% (w/w) fat.

8. Frozen aerated confection according to clahn 5 characterised in that it contains an effective amount of protein consisting in milk protein, soya selected from the group protein, whey protein or any mixture thereof. F. R. KELLY & CO., AGENTS FOR THE APPLICANTS