Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1986-05-05
1988-02-16
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426654, A23G 900, A23G 904
Patent
active
047254459
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a fluid, edible composition, adapted to be frozen, which may be stored in unfrozen condition for an extended period of time, and which is to be frozen in a refrigerator to give a solid ready-to-eat ice-food product.
Particularly the invention relates to a product having a fat content of 10 to 18% wt typical of products defined as ice-cream as distinct from ice-milk, sherbet and ice.
Ice-cream is an edible composition comprising milk, cream or water, sweetening agents, flavourings, binders and emulsifiers, which is to be brought to a solid or semi-solid state by freezing.
It is conventional in ice-cream preparation to cause air to be incorporated in the composition during or before freezing, in order to obtain a peculiar, pleasant mouth feeling when the frozen composition is eaten. Owing to the presence of small air bubbles, the ice-cream melts rapidly in the mouth giving a pleasant freshness fealing to the consumer and avoiding an undesirable too strong cooling of the mouth and teeth.
Ice-cream is sold in a ready-to-eat condition, that is, it is stored in packaged or open condition under refrigeration and is directly taken out of the refrigerated environment just before being eaten. When ice cream is bought, the consumer has therefore to act so as to avoid thawing or melting of the packaged frozen composition, since upon thawing, a subsequent freezing would lead to a substantial change in the consistency of the product, thereby loosing the typical physical and organoleptic properties thereof. Particularly in summer time is difficult to avoid thawing on the way from the refrigerating apparatus the market place to the domestic refrigerator.
From DE-PS No. 26 57 489 it is known a package including a unfrozen edible composition to be frozed by the final user, which may be stored or carried at room temperature withouth need of a refrigerating apparatus. Said package comprises a casing for the unfrozen mass with a lid and a sealing foil which is germ and liquid tight; a stick being embedded in the edible mass, whereby upon freezing the composition may be eaten as "ice on a stick".
In DE-PS No. 23 29 816 there is disclosed a ice-composition comprising a zone A and an adjacent fat containing solid zone B wherein zone A consists of a frozen aqueous composition of an edible mass and zone B consists of a homogeneous edible fat dispersion including fat and a sugar containing acqueous syrup. The edible composition A includes a dispersed gaseous phase, whereas the fat dispersion B, surrounding zone A, contains fat homogeneous dispersed in the syrup and preferably does not contain a dispersed gaseous phase. Inverted sugar may be used to prepare zone B.
From FR-B No. 2,359,58 is known an ice cream including sucrose and inverted sugar which however is to be eaten upon having been beaten and whipped in a ice-cream freezer.
From U.S. Pat. No. 4,264,637 it is known an edible composition in the form of an aqueous gel, adapted to be frozen, which is free of butyric fat, having a pudding consistency at room temperature.
The composition contains activated or peptized microcrystalline cellulose with carboxymethyl cellulose and/or alginate, and/or xanthan gum and/or modified starch. Such product, which needs to include a preservative, has a chewy consistency when frozen which is far from the creamy consistency of conventional ice-cream.
The object of the present invention is to provide a fluid edible composition, which can be caused to solidify by freezing without mechanical beating to incorporate air, which does not present ice crystals perceptible to the consumer and having a fat content of conventional ice cream and also presenting organoleptic properties and texture similar to those of conventional aerated ice-creams.
A further object of the present invention is to provide a product which is free from preservatives, which can be kept in the liquid state for a prolonged period of time, even at ambient temperatures, when packaged under sterile conditions, and which is then stable both physically a
REFERENCES:
patent: 2590077 (1952-03-01), Lolkeman
patent: 4251560 (1981-02-01), Dell et al.
patent: 4264637 (1981-04-01), Braverman
patent: 4452823 (1984-06-01), Connolly
Food Science and Technology Abstracts No. 77-020P 0364.
Von G. Graele, die starke, (1974).
Ferrero S.p.A.
Hunter Jeanette
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