PLANT-BASED FROZEN CONFECTION

Abstract

The present invention relates to a plant-based frozen confection comprising fat in an amount of 1 to 15 wt %; sugars in an amount of 10 to 30 wt %; and plant protein in an amount of 0.4 to 10 wt %, wherein the plant protein comprises a first plant protein (P1) and a second plant protein (P2) in a weight ratio (P1:P2) of 4:1 to 1:1, and wherein the first plant protein (P1) is soy protein and/or pea protein and the second plant protein (P2) is carob protein.

Claims

1. Plant-based frozen confection comprising fat in an amount of 1 to 15 wt %; sugars in an amount of 10 to 30 wt %; and plant protein in an amount of 0.4 to 10 wt %, wherein the plant protein comprises a first plant protein (P1) and a second plant protein (P2) in a weight ratio (P1:P2) of 4:1 to 1:1, and wherein the first plant protein (P1) is soy protein and/or pea protein and the second plant protein (P2) is carob protein.

2. Plant-based frozen confection as claimed in claim 1, wherein the plant protein comprises the first plant protein (P1) and the second plant protein (P2) in a weight ratio (P1:P2) of 3:1 to 1:1.

3. Plant-based frozen confection as claimed in claim 2, wherein the plant protein comprises the first plant protein (P1) and the second plant protein (P2) in a weight ratio (P1:P2) of 3:1 to 1.5:1.

4. Plant-based frozen confection as claimed in claim 1, wherein the frozen confection has an overrun of 50% to 150%.

5. Plant-based frozen confection as claimed in of claim 1, wherein the frozen confection comprises plant protein in an amount of 0.5 to 6 wt %.

6. Plant-based frozen confection as claimed in claim 1, wherein the frozen confection comprises sugars in an amount of 15 to 25 wt %.

7. Plant-based frozen confection as claimed in of claim 1, wherein the frozen confection comprises fat in an amount of 3 to 10 wt %.

8. Plant-based frozen confection as claimed in claim 1, wherein the frozen confection comprises the first plant protein (P1) in an amount of 0.3 to 5 wt %.

9. Plant-based frozen confection as claimed in claim 1, wherein the frozen confection comprises the second plant protein (P2) in an amount of 0.15 to 2 wt %.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention relates to a plant-based frozen confection. As used herein the term frozen confection means a confection intended for consumption in the frozen state (i.e. where the temperature of the confection is less than 0 C., and preferably where the confection comprises significant amounts of ice). Definitions of various terms and techniques used in frozen confection manufacture are found in Ice Cream by H. Douglas Goff and Richard W. Hartel (2013, 7.sup.th Edition, ISBN 978-1-4614-6096-1).

[0008] As used herein the term plant-based means that the frozen confection is formulated primarily from plant-derived ingredients. Nevertheless, it will be appreciated that the plant-based frozen confection may be fortified with vitamins and/or minerals or flavoured with ingredients (such as honey) which are not strictly speaking derived from plants. Preferably at least 98% by dry weight of the ingredients are derived from plants, more preferably at least 99%, at least 99.5%, at least 99.9%, most preferably 100% by dry weight of the ingredients are derived from plants. In particular, it is preferred that the frozen confection is essentially free of animal-derived ingredients, and thus comprises animal-derived ingredients in an amount of less than 0.1 wt %, preferably less than 0.05 wt %, more preferably less than 0.01 wt %.

[0009] The frozen confection comprises plant protein in an amount of 0.4 to 10 wt %. Since high levels of plant protein are associated with undesirable mouthfeel characteristics (such as grittiness) and/or flavour off-notes, it is preferred that the frozen confection comprises the plant protein in an amount of 8 wt % or less, 6 wt % or less, 5 wt % or less, or even 4 wt % or less. The frozen confection preferably comprises the plant protein in an amount of at least 0.45 wt %, at least 0.5 wt %, at least 0.55 wt %, or even at least 0.6 wt %. Most preferably, the frozen confection comprises the plant protein in an amount of 0.6 wt % to 2.5 wt %, or even 0.6 wt % to 2 wt %.

[0010] The plant protein comprises a first plant protein (P1) and a second plant protein (P2) in a weight ratio (P1:P2) of 4:1 to 1:1. The first plant protein (P1) is soy protein and/or pea protein and the second plant protein (P2) is carob protein. In other words, the plant protein may comprise soy protein and carob protein, or pea protein and carob protein, or soy protein and pea protein and carob protein. As such, both the first and second plant proteins are pulse proteins.

[0011] The combination of the first and second plant proteins has advantages over the use of either protein alone. In particular, such a combination is thought to produce a frozen confection having a good microstructure and acceptable organoleptic properties, whilst maintaining a suitable mix viscosity to allow for factory production.

[0012] The weight ratio of the first plant protein to the second plant protein (P1:P2) is 4:1 to 1:1. As such, the frozen confection usually comprises more of the first plant protein (P1) than the second plant protein (P2), and never comprises more of the second plant protein (P2) than the first plant protein (P1). Preferably the weight ratio of the first plant protein to the second plant protein (P1:P2) is 3.5:1 to 1:1, 3:1 to 1:1, 4:1 to 1.2:1, 3.5:1 to 1.2:1, 3:1 to 1.2:1, 4:1 to 1.5:1, 3.5:1 to 1.5:1, or even 3:1 to 1.5:1.

[0013] The frozen confection preferably comprises the first plant protein in an amount of at least 0.3 wt %, at least 0.4 wt %, at least 0.5 wt %, or even at least 0.6 wt %. High levels of the first protein (i.e. soy protein and/or pea protein) are best avoided since they are associated with undesirable flavour notes. Thus the frozen confection preferably comprises the first plant protein in an amount of no more than 5 wt %, no more than 3 wt %, no more than 2 wt %, or even no more than 1.5 wt %.

[0014] The addition of carob protein to frozen confections comprising soy and/or pea protein can result in the frozen confections being perceived as being more indulgent. The frozen confection preferably comprises the second plant protein (i.e. carob protein) in an amount of at least 0.15 wt %, at least 0.2 wt %, at least 0.25 wt %, or even at least 0.3 wt %. The frozen confection preferably comprises the second plant protein (i.e. carob protein) is an amount of no more than 2 wt %, no more than 1.5 wt %, no more than 1 wt %, or even no more than 0.5 wt %.

[0015] Since the frozen confection is a plant-based frozen confection, it is preferred that the frozen confection is substantially free of dairy ingredients including milk protein. As used herein substantially free of means that the frozen confection comprises the ingredient in question in an amount of less than 0.1 wt %, preferably less than 0.05 wt %, more preferably less than 0.01 wt %.

[0016] The frozen confection comprises fat in an amount of 1 wt % to 15 wt %, and preferably in an amount of from 2 wt % to 12 wt %, 3 wt % to 10 wt %, or even from 4 wt % to 8 wt %. The fat is preferably vegetable fat (such as coconut oil, palm oil, palm kernel oil, or a mixture thereof), and it is particularly preferred that the fat is coconut oil.

[0017] The frozen confection comprises sugars in an amount of 10 wt % to 30 wt %. Sugars are used in almost all types of frozen confection and have two major functions: delivering sweetness and controlling the amount of ice. As used herein the term sugars includes monosaccharides, disaccharides and oligosaccharides (which are formed from 3 to 10 monosaccharide units). Monosaccharides include glucose, fructose, galactose and mannose. Disaccharides include sucrose, lactose and trehalose. Oligosaccharides include raffinose. The term sugars does not include polysaccharides, which comprise >10 monosaccharides. Some ingredients commonly included in frozen confections may contribute to the amount of sugars. An example is corn syrup (sometimes called glucose syrup)which is a mixture of monosaccharides, disaccharides and oligosaccharides.

[0018] High concentrations of sugars may contribute unwanted sweetness and or calories to the frozen confection. Therefore, the amount of sugars in the frozen confection is no more than 30 wt %, preferably no more than 28 wt %, no more than 25 wt %, or no more than 22 wt %. Conversely, low concentrations of sugars may be inappropriate if the frozen confection is a scoopable product, since a low concentration of sugars tend to result in frozen confections with a high ice content. Therefore, the amount of sugars in the frozen confection is at least 10 wt %, preferably at least 12 wt %, at least 15 wt %, or at least 20 wt %.

[0019] The frozen confection may additionally comprise nut solids, preferably in an amount of 1 wt % to 8 wt %, 1.5 wt % to 5 wt %, or even 2 wt % to 4 wt %. Preferred sources of nut solids include almonds, cashews, coconuts, pecans, macadamia nuts, brazil nuts, hazelnuts, pistachios, and mixtures thereof. Almond or coconut solids are preferred. Where present, the nut solids are preferably added in the form of nut paste or nut butter.

[0020] The frozen confection preferably comprises an emulsifier or a mixture of emulsifiers such as mono-diglycerides and the like). For example, the frozen confection may comprise emulsifier in an amount of 0.05 wt % to 1 wt %, 0.1 wt % to 0.8 wt %, or 0.2 wt % to 0.5 wt %.

[0021] Although not essential, the frozen confection typically comprises at least one stabilizer, which is preferably selected from the group consisting of locust bean gum, xanthan gum, guar gum, carrageenan, tara gum, and mixtures thereof (for example, a mixture of locust bean gum and guar gum). The amount of stabilizer in the frozen confection is preferably 0.05 wt % to 1 wt %, 0.1 wt % to 0.8 wt %, or 0.2 wt % to 0.5 wt %.

[0022] The frozen confection may optionally comprise non-nutritive sweetener, such as aspartame, acesulfame K, erythritol, sucralose, or one or more steviol glycosides such as rebaudioside A. Mixtures of two or more non-nutritive sweeteners may also be used.

[0023] The frozen confection may optionally comprise colours and/or flavours.

[0024] The frozen confection is preferably aerated. As used herein the term aerated means that the confection has an overrun of at least 30%. Preferably the frozen confection has an overrun of 50% to 150%, 70% to 140%, or even 80% to 120%. Overrun (with unit %) is defined by the following equation:

[00001]$\mathrm{overrun}=\frac{\mathrm{volume}\mathrm{of}\mathrm{aerated}\mathrm{product}-\mathrm{volume}\mathrm{of}\mathrm{initial}\mathrm{mix}}{\mathrm{Volume}\mathrm{of}\mathrm{initial}\mathrm{mix}}100\%$

[0025] Overrun is measured at ambient temperature (20 C.) and atmospheric pressure.

[0026] The frozen confection may optionally comprise further components, which include but are not limited to: inclusions, sauces, and/or toppings.

[0027] The frozen confections of the present invention can be manufactured by any suitable method. The frozen confection is typically made by freezing a premix (preferably a pasteurised premix) of ingredients such as water, fat, freezing point depressant, plant protein (comprising the soy protein and/or pea protein and carob protein), and optionally other ingredients such as emulsifiers, stabilizers, colours and flavours. Further components (where present) are usually added after the premix has been frozen.

[0028] Numerical ranges expressed in the format from x to y are understood to include x and y, and in specifying any range of values or amounts, any particular upper value or amount can be associated with any particular lower value or amount. Unless otherwise specified, wt % refers to weight percent based on the weight of the entire formulation (including water).

[0029] Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word about. As used herein, the indefinite article a or an and its corresponding definite article the means at least one, or one or more, unless specified otherwise.

EXAMPLES

[0030] The examples are intended to illustrate the invention and are not intended to limit the invention to those examples per se.

Example 1

[0031] Plant-based frozen confection formulations were made according to the formulations in Table 1. Sample A contained pea protein, and Samples 1 to 3 contained a combination of pea protein and carob protein. The specified first protein level (P1) is the amount of protein provided by the pea protein source (83% protein content), and the specified second protein level (P2) is the amount of protein provided by the carob protein source (54% protein content).

TABLE-US-00001 TABLE 1 plant-based frozen confection formulations Sample Ingredient (wt %) A 1 2 3 Coconut oil 8 7 8 8 Pea protein source 1.2 0.53 0.63 0.88 Carob protein source 0.33 0.93 0.56 Sucrose 14 14 14 14 Corn syrups (DE28, DE63) 15 15 15 15 Emulsifier 0.075 0.1 0.075 0.075 LBG 0.15 0.15 0.15 0.15 Guar gum 0.15 0.15 0.15 0.15 Colours/flavours 0.37 0.3 0.37 0.37 Water to 100 to 100 to 100 to 100 Pea protein (P1) 1 0.44 0.5 0.73 Carob protein (P2) 0.18 0.5 0.3 P1:P2 2.4:1 1:1 2.4:1

[0032] Briefly, the ingredients (excluding coconut oil) were combined and mixed with heating (60 C. to 75 C.), followed by addition of the coconut oil and further mixing. The mixes were pasteurised and homogenised, and then aged for 24 hours at 4 C.

[0033] After the ageing step, the mixes were aerated in a scraped surface heat exchanger (standard ice cream freezer). The air input was controlled to give a target overrun of 100%, and freezing was controlled to give a target extrusion temperature of 6 C.

[0034] A panel of tasters assessed the sensory properties of the frozen confections. All members of the taste panel indicated that the sensory properties of Sample 2 were either superior to or at parity with Sample A, and the majority of members of the taste panel indicated that the sensory properties of both Sample 1 and Sample 3 were either superior to or at parity with Sample A. In addition, Sample 1 was perceived to be more indulgent and to have less off-notes than Sample A.

[0035] Thus, the samples with a combination of pea protein and carob protein have improved sensory properties compared to the sample with pea protein alone.

Example 2

[0036] Plant-based frozen confection formulations were made according to the formulations in Table 2. Sample B contained soy protein, and Samples 4 and 5 contained a combination of soy protein and carob protein. The specified first protein level (P1) is the amount of protein provided by the soy protein source (90% protein content), and the specified second protein level (P2) is the amount of protein provided by the carob protein source (54% protein content).

TABLE-US-00002 TABLE 2 plant-based frozen confection formulations Sample Ingredient (wt %) B 4 5 Coconut oil 8 8 8 Soy protein source 1.1 0.78 0.56 Carob protein source 0.56 0.93 Sucrose 14 14 14 Corn syrups (DE28, DE63) 15 15 15 Emulsifier 0.075 0.075 0.075 Stabilizer (E410, E412) 0.3 0.3 0.3 Colours/flavours 0.37 0.37 0.37 Water to 100 to 100 to 100 Soy protein (P1) 1 0.7 0.5 Carob protein (P2) 0.3 0.5 P1:P2 2.3:1 1:1

[0037] Briefly, the ingredients (excluding coconut oil) were combined and mixed with heating (60 C. to 75 C.), followed by addition of the coconut oil and further mixing. The mixes were pasteurised and homogenised, and then aged for 24 hours at 4 C.

[0038] After the ageing step, the mixes were aerated in a scraped surface heat exchanger (standard ice cream freezer). The air input was controlled to give a target overrun of 100%, and freezing was controlled to give a target extrusion temperature of 6 C.

[0039] A panel of tasters assessed the sensory properties of the frozen confections. All members of the taste panel indicated that the sensory properties of Sample 5 were either superior or at parity with Sample B, and the majority of members of the taste panel indicated that the sensory properties of Sample 4 were either superior or at parity with Sample B.

[0040] Thus, the samples with a combination of soy protein and carob protein have improved sensory properties compared to the sample with soy protein alone.

[0041] A further frozen confection (Sample 6) comprising 0.48 wt % pea protein and 0.32 wt % carob protein was prepared in a similar manner (Sample 4; P1:P2=1.5:1). A panel of tasters assessed the frozen confection, which was judged to have acceptable sensory properties by all members of the taste panel. In particular, Sample 6 was judged to have significantly less of the off-flavours typically associated with plant proteins than a control sample (0.8 wt % pea protein).