Process for the production of sugar-free Ice Cream

Abstract

The invention relates to a process for producing ice-cream which is free from sugar, especially contains less than 1 wt.-%, preferably less than 0.5 wt.-% sugar, which especially comprises glucose, sucrose, fructose, lactose and maltose. Further, the invention relates to ice-cream produced by the process.

Claims

1. Process for producing ice-cream which contains at maximum 1 wt.-% sugar with the steps of producing a pre-emulsion having at least one water-soluble protein and water, at least one fat and at least one emulsifier, optionally a colorant, high pressure emulsifying the pre-emulsion by releasing a pressure difference of at least 1,500 bar for producing an emulsion, mixing the emulsion with at least one finely divided foodstuff, which optionally is contained in a mixture with water containing maltodextrin, for producing an ice mix, optionally pasteurizing the ice mix, cooling the ice mix under motion, especially by scraping the ice mix from a cooling surface, preferably with introducing gas, for producing an ice mass, with subsequent further cooling of the ice mass for producing a frozen ice mass, portioning the frozen ice mass for producing pieces from the frozen ice mass.

2. Process for production according to claim 1, characterized in that the further cooling of the ice mass and the portioning occurs by means of a cooled planetary roller extruder and cutting of the extrudate into frozen pieces.

3. Process for production according to claim 1, characterized in that the finely divided foodstuff prior to mixing with the emulsion is contained in a mixture which contains or consists of the at least one finely divided foodstuff mixed in and/or finely dispersed in or dissolved in water, optionally maltodextrin and optionally a colorant.

4. Process for production according to claim 1, characterized in that the pieces of the frozen ice mass are coated with a coating mass which is only water, an aqueous mixture of at least one finely divided foodstuff in water, optionally with maltodextrin, or which consists of the ice mix, to which at least one colorant is added, with subsequent cooling of the coated pieces.

5. Process for production according to claim 1, characterized in that the pressure difference amounts to 2,500 to 3,000 bar.

6. Process for production according to claim 1, characterized in that the mixture of the at least one finely divided foodstuff in water contains maltodextrin and optionally a colorant.

7. Process for production according to claim 1, characterized in that the further cooling of the ice mass occurs by means of a cooled planetary roller extruder.

8. Process for production according to claim 1, characterized in that the water-soluble protein consists of milk protein, gelatin, albumen and/or plant protein isolate.

9. Process for production according to claim 1, characterized in that the emulsifier consists of mono- and diglycerides of food fatty acids and/or egg yolk.

10. Process for production according to claim 1, characterized in that the ice-cream in addition to the emulsifier does not contain a stabilizer.

11. Process for production according to claim 1, characterized in that in addition to the emulsifier no synthetic ingredients are added to the ice-scream.

12. Process for production according to claim 1, characterized in that the ice mix, respectively the ice-cream produced therefrom by cooling, and the optional coating mass consist of a high pressure-homogenized emulsion, which consists of at least one water-soluble protein, water, at least one fat and an emulsifier, optionally colorant, and in admixture with the emulsion a mixture consisting of at least one finely divided foodstuff that is finely dispersed in water, optionally maltodextrin and/or colorant.

13. Process for production according to claim 1, characterized in that at least one sweetening agent, which is a peptide-sweetener or stevia glycoside and/or sugar alcohol, is added to the pre-emulsion and/or to the mixture of the at least one finely divided foodstuff with water and/or to the ice mix.

14. Process for production according to claim 1, characterized in that the finely divided foodstuff is selected from the group comprising or consisting of fish powder, meat powder, sausage meat, sausage for spreading, meat extract, plant powder, e.g. fruit powder or fruit pulp, cheese powder, processed cheese, or mixture of at least two of these.

15. Process for production according to claim 1, characterized in that the colorant is selected from the group consisting of curcuma, red beet and a roasted, finely ground cereals.

16. Ice-cream that at maximum contains 1 wt.-% sugar, obtainable according to claim 1.

17. Ice-cream according to claim 16, characterized in that it consists of a frozen mixture having overrun of a high pressure-homogenized emulsion which comprises or consists of at least one water-soluble protein, water, at least one fat and an emulsifier, optionally colorant, with a mixture which contains or consists of at least one finely divided foodstuff finely dispersed in water, optionally maltodextrin and/or colorant.

18. Use of an ice-cream according to claim 16 as feed for cats.

Description

EXAMPLE 1

Production of Ice with Salmon Flavour for Use as Animal Feed

[0047] For sugar-free ice-cream which found use as animal feed for cats, as a water-soluble protein 6.4 kg (8 wt.-%) lactose-reduced skim milk powder was dissolved in water.

[0048] A mixture of 8.4 kg (10.5 wt.-%) salmon oil as fat with 0.4 kg (0.5 wt.-%) and mono- and diglycerides of food fatty acids (Cremodan Hi-Whip IN 840, DuPont) as emulsifier and water were mixed by means of a propeller stirrer at 500 rpm and homogenized at 50 bar (APV LAB60) in order to produce a pre-emulsion. This pre-emulsion was pressure-released over 2,500 to 3,000 bar in one step through a nozzle (Standstead Fluid Power, England) and thereby high pressure-homogenized to an emulsion. To this emulsion, a mixture of 2.24 kg (2.8 wt.-%) salmon powder (92% protein) as the finely divided foodstuff and 2.24 kg (2.8 wt.-%) maltodextrin (IN 1146 C* Dry MD01958, available from Cargill) was added to water and mixed in, in order to produce an ice mix. The total contents of water in the ice mix was 54.4 kg (68 wt.-%).

[0049] In a freezer having a scraping stirring device the ice mix was cooled to ice mass of approximately 4 C. and directly subsequently was cooled further to frozen ice mass in a planetary roller extruder having a cooled rotor and a cooled jacket and after exiting was cut into cylindrical pieces of circa 1 cm diameter and 1.5 cm length. The pieces were coated with the mixture of the salmon powder with maltodextrin in water, to which a colorant on the basis of red beet was added, as a coating mass. To this end, the pieces were conveyed on a grid belt through a curtain of the coating mass. Subsequently, the coated pieces of frozen ice mass on a conveyor belt were separately cooled to 20 C. and filled into bags.

[0050] After storing at 18 C. the coated pieces could be taken singly from the bag and within the hard-frozen coating had a core of ice mass having overrun.

EXAMPLE 2

Production of Ice Mass with Cheese Flavour for Use as Animal Feed

[0051] Sugar-free ice-cream that found use as animal feed for cats was pre-emulsified in accordance with example 1 of 5.25 kg (10.5 wt.-%) sunflower oil as fat and 0.25 kg (0.5 wt.-%) mono- and diglycerides of food fatty acids (Cremodan Hi-Whip) as emulsifier with 4 kg (8 wt.-%) lactose-reduced skim milk powder in water in order to produce the pre-emulsion, which subsequently was high pressure-homogenized. The emulsion produced this way was mixed with a mixture of 4 kg (8 wt.-%) maltodextrin and 9 kg (18 wt.-%) processed cheese as finely divided foodstuff which was finely dispersed in water (ca. 50 C.) by means of a mixer, in order to produce the ice mix. The total water content in the ice mix was 27.5 kg (55 wt.-%). In accordance with example 1 the ice mix was frozen in a freezer to ice mass and subsequently was cooled further in a planetary roller extruder, cut into pieces and coated with coating mass. The coating mass could be the coating mass of example 1 or the mixture having processed cheese with an addition of curcuma as colorant.

EXAMPLE 3

Production of Ice Having Liver Sausage Flavour for Use as Animal Feed

[0052] Sugar-free ice-cream, which found use as animal feed for cats in accordance with example 1 was pre-mixed of 3.25 kg (6.5 wt.-%) sunflower oil as fat and 0.25 kg (0.5 wt.-%) mono- and diglycerides of food fatty acids (Cremodan Hi-Whip) as emulsifier, pre-emulsified with a solution of 3.25 kg (9.8 wt.-%) lactose-reduced skim milk powder in water and high pressure-homogenized homogenized at 3,500 bar to an emulsion. The emulsion was mixed to an ice mix with a mixture of fine liver sausage and 5.1 kg (10.2 wt.-%) maltodextrin (IN 1146C* Dry MD 01958, obtainable from Cargill) in water, produced by means of a mixer. The ice mix contained 27.5 kg (55 wt.-%) water. In accordance with example 1 the ice mix was cooled to frozen ice mass and was coated with the aqueous mixture of liver sausage and maltodextrin with added colorant of roasted, finely ground cereals as coating mass.

EXAMPLE 4

Production of Ice with Salmon Flavour for Use as Animal Feed

[0053] Example 1 was reproduced, with replacing the skim milk powder for albumen powder or gelatin. Also the ice mix produced with albumen powder or gelatin as the water-soluble protein resulted in an acceptable ice mass.

[0054] The examples show that the process can produce ice-cream without sugar and without stabilizer in addition to the emulsifier. The total contents of sugar is only based on the skim milk powder, respectively albumen powder or the gelatin and lies below 0.5 wt.-% in the ice mix, respectively in the ice mass.