FROZEN CONFECTION

Abstract

A frozen confection comprising sugars in a total amount S of less than 21 wt % and amino acids in a total amount A of at least 0.75 wt %, wherein the frozen confection comprises at least one amino acid selected from: alanine, arginine, glycine, lysine, proline, serine, and dipeptides thereof.

Claims

1. A frozen confection comprising: sugars in a total amount S, wherein S is less than 21 wt %; and amino acid monomers and dipeptides selected from arginine, alanine, glycine, lysine, proline, serine, and glycine-glycine dipeptide in a total amount A, wherein A is at least 0.75 wt %.

2. The frozen confection as claimed in claim 1 wherein the combined amount of sugars and amino acid monomers and dipeptides S+A in the frozen confection is 5 wt % to 23 wt %.

3. The frozen confection as claimed in claim 2 wherein S+A is 7 wt % to 22 wt %, preferably 8 wt % to 21 wt %.

4. The frozen confection as claimed in claim 1 wherein the S is less than 20 wt %, preferably less than 18 wt %, more preferably less than 15 wt %.

5. The frozen confection as claimed claim 1 wherein A is 1 wt % to 20 wt %, preferably 2 wt % to 15 wt %.

6. (canceled)

7. The frozen confection as claimed in claim 1 wherein the amino acid monomers and dipeptides are amino acid monomers selected from: arginine, lysine, and proline.

8. The frozen confection as claimed in claim 7 wherein the amino acid monomer is proline.

9. The frozen confection as claimed in claim 1 wherein the frozen confection is an ice cream comprising milk protein.

10. The frozen confection as claimed in claim 1 wherein the frozen confection is a non-dairy ice cream, preferably comprising pea protein, oat protein, soy protein, or a mixture thereof.

11. The frozen confection as claimed in claim 1 wherein the frozen confection is a water ice.

Description

FIGURES

[0044] The cartridge that was used in the extrudability assessments described in the Examples is illustrated in the Figures, in which:

[0045] FIG. 1a is a cross-sectional view of the cartridge; and

[0046] FIG. 1b is a view of the bottom of the cartridge (with regard to the orientation shown in FIG. 1a).

[0047] FIG. 1a shows the cartridge used in the extrudability assessment in cross section. The total length of the cartridge A-A was 97 mm. The length B-B was 90 mm (this is the length from the top of the cartridge to the point at which the begins to taper towards the aperture). The end of the cartridge comprising the aperture was 36 mm in diameter (C-C) and the internal diameter of the main body of the cartridge was 52 mm (D-D). When filled, a plunging body with a shape corresponding to the tapered portion of the cartridge was inserted into the top of the cartridge. Upon actuation, the plunging body forced the ice cream out of the aperture shown in FIG. 1b. The aperture is located at the bottom of the cartridge as orientated in FIG. 1a. The aperture has the shape of a regular seven-pointed star, in which E-E is 25 mm and F-F is 9 mm.

EXAMPLES

[0048] The following examples are intended to illustrate the invention and are not intended to limit the invention to those examples per se.

[0049] Ingredients

[0050] Ingredients (and suppliers) used in the examples were as follows: [0051] Skimmed milk powder (SMP) (Dairy Crest) [0052] Pea protein (Nutralys S85F—Roquette) [0053] Oat protein (PrOatein®—Tate & Lyle) [0054] Coconut oil (Cargill Inc) [0055] Proline (Hellenia) [0056] Alanine (Bulk Powders) [0057] Serine (Ajinomoto) [0058] Glycine (Bulk Powders) [0059] Lysine HCl (Hellenia) [0060] Glycine-Glycine dipeptide (Bachem) [0061] Sucrose (British Sugar) [0062] Corn syrup (DE 28) (Cargill Inc) [0063] 2 DE maltodextrin (2 DE MD) (Cargill Inc) [0064] 7-10 DE maltodextrin (7-10 DE MD) (Cargill Inc) [0065] 6-19 DE maltodextrin (16-19 DE MD) (Cargill Inc) [0066] Acesulfame potassium (Ace K) (Nutrinova) [0067] Locust bean gum (LBG) (Danisco) [0068] Guar gum (Danisco) [0069] Kappa-carrageenan (CP Kelco) [0070] H P60 (Danisco) [0071] HP70 (PS-222) (Danisco) [0072] Citric acid (Jungbunzlauer Austria AG) [0073] Cocoa powder (Barry Callebaut) [0074] Orange flavour (Foodie Flavours) [0075] Vanilla flavours (Symrise) [0076] Lemon flavour (Foodie Flavours)

[0077] Ice Content

[0078] A μRC reaction calorimeter (Thermal Hazard Technology) was used to assess the ice content of each sample prior to extrusion testing. 200 μl of ice cream premix was loaded into samples cells and placed in the calorimeter. Samples were run against an empty sample cell. Samples were cooled from +20° C. to −20° C. at a rate of 2° C./min and held at −20° C. for 20 min. Samples were then warmed to +20° C. at a rate of 0.5° C./min, and the endothermic peak of ice melting recorded. The μRC analysis software was used to determine the area under the endothermic peak, and the ice content calculated.

[0079] Extrudability Assessment

[0080] The cartridge used in the extrudability assessments is illustrated in FIG. 1, and the dimensions of the cartridge are as described above.

[0081] Filled cartridges were held at a temperature of −5° C. during the assessment. An Instron 5500 with an Instron 3116-005 temperature controlled test chamber was used. The chamber was fitted with an adaptor to house the cartridge (the adaptor was pre-cooled to −5° C.). A filled cartridge was placed in the chamber. The Intron plunger was lined up against the lid of the cartridge (the lid of the cartridge was shaped to correspond to the tapered portion of the cartridge). During the test, the samples was extruded from the cartridge at a speed of 500 mm/min. Samples was extruded for 8 seconds, and the load required to extrude the samples was measured. Each sample was tested 5 times.

Example 1

[0082] Chocolate ice creams were made according to the formulations in Table 1. The specified total sugar content (S) includes the contribution of SMP (52% lactose) and cocoa powder (0.18% sugars), together with sucrose and DE 28 (a mixture of monosaccharides, disaccharides and oligosaccharides); it does not include the maltodextrin (a mixture of polysaccharides).

[0083] Process

[0084] The formulations were produced as 2 litre mixes according to the following method. Water at 80° C. was added to a container and pre-blended sugars, amino acids (where present), stabilisers and emulsifiers were added to the water with mixing at 250 rpm for 2 min (using an overhead stirrer with pitch blade impeller; IKA Eurostar digital, Euro-ST S2). The mixing speed was then increased to 450 rpm and the skimmed milk powder, cocoa powder and coconut oil were added (with approximately 1 min stirring between each ingredient). Further mixing at 500 rpm for 10 min was carried out, after which the temperature was raised to 79° C. for 2 seconds to pasteurise the mix. Water loss due to evaporation was determined, and any water lost was replaced with the equivalent amount of boiling water which was added and mixed in with a spoon.

TABLE-US-00001 TABLE 1 chocolate ice cream formulations Sample Ingredient (wt %) B 1 2 3 4 5 6 7 Coconut oil 8 8 8 8 8 8 8 8 SMP 10 10 10 10 10 10 10 10 Sucrose 11 10.4 9.8 9.2 8.6 8 — 5.5 Ace K — — — — — — — 0.015 DE 28 5 4.5 4 3.5 3 2.5 — 2.5 16-19 DE MD 1 1 1 1 1 1 1 — 2 DE MD — — — — — — — 1 Proline — 1 2 3 4 5 10 5 LBG 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 Guar gum 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 HP60 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 HP70 (PS-222) 0.15 0.15 0.15 0.15 0.15 0.15 0.15 0.15 Cocoa powder 6 6 6 6 6 6 6 6 Water 58.4 58.5 58.6 58.7 58.8 58.9 64.4 61.385 TOTAL 100 100 100 100 100 100 100 100 Total sugars (S) 21.21 20.11 19.01 17.91 16.81 15.71 5.21 13.21 Amino acid (A) 0 1 2 3 4 5 10 5

[0085] The resultant mix was homogenised using a two-stage bench top homogeniser. The first stage was at 450 bar and the second stage at 50 bar. The homogenised mix was then cooled in a fridge for about 12 hours, before being frozen for 20 minutes in a Taylor 104 benchtop scraped surface freezer with an overrun of approximately 30%. The frozen mixture was extruded into the cartridges at a temperature of −3° C. The filled cartridges (each containing 145 ml ice cream) were placed in a blast freezer at −30° C. for 2 hours, and then transferred to a storage freezer operating at −20° C.

[0086] Ice Content

[0087] The ice content of the samples was determined according to the method set out above. All samples had an ice content of 59%±1 at −20° C.

[0088] Extrudability Assessment

[0089] Samples were removed from the storage freezer and placed in a Weiss cabinet at −5° C. for 12 hours prior to the extrudability assessment. Filled cartridges were also held at a temperature of −5° C. during the assessment to ensure that the ice cream was at the extrusion temperature of a typical scraped surface heat exchanger.

[0090] The procedure described above was followed, and the following ice cream samples were tested: Sample B (A=0 wt %), Sample 2 (A=2 wt %), Sample 3 (A=3 wt %), Sample 5 (A=5 wt %) and Sample 6 (A=10 wt %). The average loads (and standard deviations) are shown in Table 2. The data indicates that the presence of amino acids (in this case proline) results in a dramatic improvement in the extrudability of the ice cream.

TABLE-US-00002 TABLE 2 results of extrudability assessments Sample Average load (N) SD B 61.96 6.36 2 39.50 4.42 3 26.20 3.45 5 27.15 2.93 6 29.16 3.37

[0091] Further Physical Assessments

[0092] Ice cream samples (Sample B, Sample 2, Sample 3, Sample 5 and Sample 6) were dosed into small containers and assessed for firmness, scoopability, and their general acceptability as ice cream in terms of their servability. Relative to the control (Sample B), Samples 2, 3, 5 and 6 were all found to have acceptable physical properties, indicating that they would be considered as equivalent to normal ice cream by consumers despite the elevated levels of amino acids and decreased level of total sugars.

[0093] Organoleptic Properties

[0094] Organoleptic assessments were carried out on Sample B, Sample 6 and Sample 7. In these assessments, 9 experienced tasters consumed each of the samples and gave scores (on a scale of 0 to 10) for the crumbliness, hardness, firmness, iciness, smoothness, and coldness of the ice creams. The results are shown in Table 3.

TABLE-US-00003 TABLE 3 results of organoleptic assessments Sample Parameter B 6 7 Crumbliness 3.00 3.11 3.33 Hardness 7.00 4.33 6.66 Firmness 7.00 4.00 7.00 Iciness 2.00 4.22 3.11 Smoothness 7.00 6.22 6.33 Coldness 5.00 6.11 5.88

[0095] The results indicate that Sample 7 was almost indistinguishable from Sample B (control). Although Sample 6 diverged in terms of hardness and firmness, it was still found to be wholly acceptable and overall comparable to standard ice creams (including Sample B).

Example 2

[0096] Orange flavoured water ices were made according to the formulations in Table 4. Only the sucrose contributes to the specified total sugar content S (i.e. it does not include the maltodextrin, which is a mixture of polysaccharides).

TABLE-US-00004 TABLE 4 water ice formulations Sample Ingredient (wt %) C 8 9 Sucrose 14 7 — Citric acid 0.6 0.6 0.6 7-10 DE MD 8.5 8.5 8.5 Proline — 1.075 2.125 Alanine — 1.075 2.125 Serine — 1.075 2.125 Glycine — 1.075 2.125 LBG 0.2 0.2 0.2 Orange flavour 0.15 0.15 0.15 Water 76.55 79.25 82.05 TOTAL 100 100 100 Total sugars (S) 14 7 0 Amino acid (A) 0 4.3 8.5

[0097] Process

[0098] The formulations were produced as 1 litre mixes according to the following method.

[0099] Water at 80° C. was added to a container and pre-blended sugars, amino acids (where present), stabilisers and acids were added to the water with mixing at 300 rpm for 10 min (using an overhead stirrer with pitch blade impeller; IKA Eurostar digital, Euro-ST D S2). Flavourings were then added, after which the temperature was raised to 79° C. for 2 seconds to pasteurise the mix. Water loss due to evaporation was determined, and any water lost was replaced with the equivalent amount of boiling water which was added and mixed in with a spoon. The resultant mix was cooled in a fridge for about 4 hours, before being frozen in a stirred pot set up (rotating blade set to 50 rpm) until a temperature of −2.7° C. (±1° C.) was achieved. The frozen mixture was spooned into cartridges (pre-cooled to −5° C.).

[0100] Extrudability Assessment

[0101] The procedure outlined above was followed. The average loads (and standard deviations) are shown in Table 5.

TABLE-US-00005 TABLE 5 results of extrudability assessments Sample Average load (N) SD C 38.72 5.93 8 22.02 4.32 9 16.42 3.26

[0102] Once again, the presence of amino acids (in this case a mixture of proline, alanine, serine and glycine) was associated with a dramatic improvement in the extrudability of the frozen confection.

Example 3

[0103] Vanilla non-dairy ice creams were made according to the formulations in Table 6. The specified total sugar content (S) includes the sucrose and DE 28 (a mixture of monosaccharides, disaccharides and oligosaccharides); it does not include the maltodextrin (a mixture of polysaccharides). The oat and pea proteins did not contribute any sugars to the formulation. The specified amino acid content (A) is the amount of lysine provided by the lysine HCl (i.e. 1 g of lysine HCl provides 0.8 g of lysine, since lysine HCl is 80 wt % lysine and 20 wt % HCl).

TABLE-US-00006 TABLE 6 non-dairy ice cream formulations Sample Ingredient (wt %) D 10 11 12 Coconut oil 5 5 5 5 Pea protein 0.65 0.65 0.65 0.65 Oat protein 0.93 0.93 0.93 0.93 Sucrose 12 10 8 6 DE 28 2 1.8 1.6 1.4 Lysine HCl — 1 2 3 LBG 0.15 0.15 0.15 0.15 Guar gum 0.15 0.15 0.15 0.15 Kappa carrageenan 0.015 0.015 0.015 0.015 HP60 0.15 0.15 0.15 0.15 HP70 (PS-222) 0.15 0.15 0.15 0.15 Vanilla flavour 0.198 0.198 0.198 0.198 Water 78.607 79.807 81.007 82.207 TOTAL 100 100 100 100 Total sugars (S) 14 11.8 9.6 7.4 Amino acid (A) 0 0.8 1.6 2.4

[0104] Process

[0105] Dry sugars, amino acids (where present), stabilisers and emulsifiers were mixed together and then dispersed in hot water (80° C.) with mixing at 250 rpm for 2 min (using an overhead stirrer with pitch blade impeller; IKA Eurostar digital, Euro-ST D S2). The mixing speed was increased to 450 rpm and the protein (oat protein+pea protein) added, followed by the coconut oil, and finally the vanilla flavour (with approximately 1 min stirring between each ingredient). Further mixing at 500 rpm for 10 min was carried out, after which the temperature was raised to 79° C. and the mix pasteurised for 2 seconds. Water loss due to evaporation was determined, and any water lost was replaced with the equivalent amount of boiling water.

[0106] The resultant mix was homogenised using a two-stage bench top homogeniser. The first stage was at 450 bar and the second stage at 50 bar. The homogenised mix was then cooled in a fridge for about 12 hours, before being frozen for 20 minutes in a Taylor 104 benchtop scraped surface freezer with an overrun of around 43%. The frozen mixture was extruded into cartridges at a temperature of −3° C. The filled cartridges were placed in a blast freezer at −30° C. for 2 hours, and then transferred to a storage freezer operating at −20° C.

[0107] Ice Content

[0108] The ice content of the samples was determined according to the method set out above. All samples had an ice content of 75%±1 at −18° C.

[0109] Extrudability Assessment

[0110] Samples were removed from the storage freezer and placed in a Weiss cabinet at −5° C. for 12 hours prior to the extrudability assessment. Filled cartridges were also held at a temperature of −5° C. during the assessment to ensure that the ice cream was at the extrusion temperature of a typical scraped surface heat exchanger. The procedure described above was followed. The average loads (and standard deviations) are shown in Table 7. The results show that the presence of amino acids (in this case lysine) leads to a dramatic improvement in the extrudability of non-dairy ice cream.

TABLE-US-00007 TABLE 7 results of extrudability assessments Sample Average load (N) SD D 69.35 1.69 10 56.23 3.61 11 49.00 4.72 12 35.07 2.91

[0111] Organoleptic Properties

[0112] Organoleptic assessments were carried out on Sample D, Sample 10, Sample 11 and Sample 12. In these assessments, 4 experienced tasters consumed each of the samples and gave scores (on a scale of 0 to 10) for the crumbliness, hardness, firmness, iciness, smoothness, and coldness of the ice creams (served at −18° C.). The results are shown in Table 8.

TABLE-US-00008 TABLE 8 results of organoleptic assessments Sample Parameter D 10 11 12 Crumbliness 2.00 2.00 1.66 2.00 Hardness 5.00 4.88 5.00 5.00 Firmness 6.00 6.00 6.00 6.00 Iciness 6.00 6.33 6.00 7.33 Smoothness 4.00 4.00 4.11 5.00 Coldness 5.00 5.00 5.00 5.00

[0113] As can be seen from the results, there was very little difference observed between the samples. Although Sample 12 diverged in terms of iciness and smoothness, it was still found to be wholly acceptable and overall comparable to standard non-diary ice creams (including sample D).

Example 4

[0114] Lemon flavoured water ices were made according to the formulations in Table 9. Only the sucrose contributes to the specified total sugar content (i.e. it does not include the maltodextrin, which is a mixture of polysaccharides). The formulations were produced as 1 litre mixes according to the process described for Example 2.

TABLE-US-00009 TABLE 9 water ice formulations Sample Ingredient (wt %) E 13 Sucrose 14 7 Citric acid 0.6 0.6 17-19 DE MD 8.5 8.5 Glycine-Glycine — 5 LBG 0.2 0.2 Lemon flavour 0.13 0.13 Water 76.57 78.57 TOTAL 100 100 Total sugars (S) 14 7 Amino acid (A) 0 5

[0115] Extrudability Assessment

[0116] The procedure outlined above was followed. The average loads (and standard deviations) are shown in Table 10.

TABLE-US-00010 TABLE 10 results of extrudability assessments Sample Average load (N) SD E 23.16 2.83 13 18.71 1.88

[0117] Once again, the presence of amino acids (in this case a glycine-glycine dipeptide) was associated with an improvement in the extrudability of the frozen confection compared to the control.