Patent Application
20070196538
The invention relates to ice-containing products with inclusions, which have a particular bimodal frozen particle distribution that gives improved product flow/softness characteristics and a process for production of such products.
We have developed novel frozen compositions comprising inclusions, typically frozen food products, that are softer than the equivalent products having the same ingredients and ice content and made by conventional processes. The process used to make such products involves manipulating the ice phase by substituting some of the ice present in the final product with frozen particle inclusions in the mm size range (as compared with the typical ice crystal size of less than 0.1 mm and the typical inclusion size of greater than 5 mm). We have found that not only is it important that the larger frozen particle inclusions are in a particular size range, but also that the ratio of the weight of the population of large frozen particle inclusions to the weight of the population of small ice crystals formed when the remainder of the product is frozen is important in providing an optimum product.
The resulting bimodal ice distribution where the sizes of the ice crystals in one population and the frozen particles in the other population are within certain size ranges and the two populations are present in certain proportions, leads to products which are softer, for example having improved spoonability and/or scoopability when taken straight from the freezer, i.e. at about −18° C. It is also possible to produce frozen products, such as ice confections, that are squeezable when taken straight from the freezer.
An additional advantage of adding inclusions in this way is that where the inclusions are fruit pieces or the like, it is possible to maintain the desirable properties of the fruit, such as flavour and texture, through the reduced heat processing of the fruit ingredients i.e. direct addition of frozen fruit eliminates the need to thaw the fruit and heat it during mixing and pasteurization.
Accordingly, in a first aspect, the present invention provides an ice-containing product, such as a frozen food product, which comprises at −18° C., (i) a first population of frozen particles, which first population comprises frozen edible particles having a particle size of greater than 0.5 mm; and (ii) a second population of ice particles having a mean particle size such that the ratio of the mean particle size for the first population to the mean particle size for the second population is greater than 9, preferably 10, wherein the ratio of the weight of the first population of particles to the weight of the second population is from 2:3 to 9:1, preferably 2:3 to 4:1 or 3:1, and the first population and second population together provide at least 90%, preferably at least 95%, of the frozen particles present in the ice-containing product.
Preferably the ice-containing product is an ice confection.
In a second aspect, the present invention provides a method for producing an ice-containing product, such as a frozen food product, which method comprises in the following order:
(i) cooling a product concentrate to a temperature of below 4° C.;
(ii) combining the cooled concentrate with frozen particles, a substantial proportion of which have a particle size of greater than 5 mm, said particles comprising frozen edible particles; and
(iii) mechanically reducing the size of the frozen particles such that substantially all of the resulting frozen particles have a size of greater than 0.5 mm and less than 5 mm; and optionally
(iv) lowering the temperature of the product obtained in step (iii) to a temperature of −18° C. or lower.
Preferably the ice-containing product is an ice confection.
Preferably the concentrate is a frozen confectionery premix concentrate.
In one embodiment, the method further comprises a step (v) of adding an aqueous liquid to the product obtained in step (iii) or step (iv).
In a related aspect the present invention provides an ice-containing product obtainable by the method of invention. Also provided is an ice-containing product obtained by the method of invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art (e.g. in frozen confectionery manufacture). Definitions and descriptions of various terms and techniques used in frozen confectionery manufacture are found in Ice Cream, 4th Edition, Arbuckle (1986), Van Nostrand Reinhold Company, New York, N.Y.
Tests and Definitions
Overrun
Ice-containing products of the invention can be aerated or unaerated. The term “aerated” means that gas has been intentionally incorporated into the product, such as by mechanical means. The gas can be any food-grade gas such as air, nitrogen or carbon dioxide. The extent of aeration is typically defined in terms of “overrun”. In the context of the present invention, % overrun is defined in volume terms (measured at atmospheric pressure) as:
The amount of overrun present in the product will vary depending on the desired product characteristics. For example, the level of overrun in ice cream is typically from about 70 to 100%, whereas the overrun in water ices is typically less than 20%.
An unaerated Ice-containing product preferably has an overrun of less then 20%, more preferably less than 10%. An unaerated frozen food product is not subjected to deliberate steps such as whipping to increase the gas content. Nonetheless, it will be appreciated that during the preparation of unaerated frozen food products, low levels of gas, such as air, may be incorporated in the product.
Ice Content
Ice content is measured by adiabatic calorimetry as described by de Cindio and Correra in the Journal of Food Engineering (1995) 24 pp. 405-415. Calorimetric techniques, particularly adiabatic calorimetry, have proved to be the most suitable, since they can be used on complex food systems, and do not require any other information about the food, such as composition data, unlike some of the other techniques. The larger measured sample size (80 g) allows measurement of heterogeneous samples such as those claimed with varied ice particle sizes.
Size, Area Size and Volume
Frozen particles are 3-dimensional objects, often of an irregular shape. However, methods for viewing and measuring such particles are often 2-dimensional (see below). Consequently, measurements are often made solely in one or two dimensions and converted to the required measurement.
By “area size”, we mean the maximum area as seen in the image plane (i.e. when viewed using optical imaging). Typically at least 500 particles should be measured.
The size and volume of a particle can be calculated from an area size measurement by assuming a regular shape for the particle and calculating the size or volume on that basis. Typically, the assumed regular shape is a sphere and therefore the size is 2× the square root of (the area size/pi). This is described in detail below.
Measurements are made at −10° C. or −18° C. However, size, area and volume measurements made at −10° C., whilst easier to perform, will need to be converted to an equivalent at −18° C. as described below. Measurements are made at standard pressure.
Frozen Particle Size Distribution
The frozen particle size distribution of a frozen product can be measured as follows.
Sample Preparation
All equipment, reagents and products used in sample preparation are equilibrated to the measurement temperature (−10° C.) for at least 10 hours prior to use.
A 10 gm sample of the frozen product is taken and added to 50 cm3 of dispersing solution (20% ethanol in aqueous solution) and gently agitated for 30 s or until the sample has completely dispersed into single particles. The whole ice/ethanol/water mix is then gently poured into a 14 cm diameter petri dish—ensuring complete transfer and again gently agitated to ensure even dispersal of the ice particles in the dish. After 2 s (to allow for cessation of particle movement) an image is captured of the full dish.
Ten replicate samples are taken for each product.
The aqueous ethanol dispersing solution can be designed to match the measurement conditions of the experimental system—see ‘Concentration properties of Aqueous solutions: conversion tables’ in “Handbook of Chemistry and Physics”, CRC Press, Boca Raton, Fla., USA.
Imaging
Images can be acquired using a domestic digital camera (e.g. JVC KY55B) with its macro-lens assembly as supplied. The camera is selected to provide sufficient magnification to reliably image particles with an area size from 0.5 mm2 to greater than 50 mm2. For imaging, the petri dish containing the sample was placed on a black background and illuminated at low angle (Schott KL2500 LCD) to enable the ice to be easily visualised as bright objects.
Analysis
Image analysis was conducted using the Carl Zeiss Vision KS400 Image analysis software (Imaging Associates Ltd, 6 Avonbury Business Park, Howes Lane, Bicester, OX26 2UA) with a macro programme specifically developed to determine the area size of each particle in the image. User intervention is required to remove from the image: the edge of the petri dish, air bubbles, coincidentally connected ice particles and any residual undispersed material. Of these features, only the apparent connection between ice particles is relatively frequent.
The 10 samples taken allow for the sizing of at least 500, and typically several thousand, particles for each product characterised. From this image analysis it is possible to calculate two defining characteristics of the frozen edible particles (above 0.5 mm2) that are structuring these systems:
The estimate of volume of the frozen edible particles is made by converting the two-dimensional area analysis into a calculated volume, φL. This is done according to the measured diameter of each particle. Hence:
1. For spherical particles (such as particles smaller than the gap size ‘d’ of the cutting blades of the crushing pump of
2. For non-spherical particles, the calculations will depend on the shape. For example those larger than the gap size ‘d’ of the cutting blades of the crushing pump of
Additionally, the temperature at which measurements are made (−10° C.) could be different from the production or storage temperature of the product. In this case it is necessary to estimate the ‘difference’ in the amount of ice from the original system (where appropriate). This estimate can be made using the methodology described in WO98/41109 or by direct calorimetric measurement as described in de Cindio and Correra (ibid). The ‘difference’ amount is then attributed back to each measured frozen particle on a basis linearly proportionate to its measured volume to provide the final estimate of the volume and the volume size distribution in the original sample.
The estimated volume of the frozen edible particles measured by this image analysis procedure therefore also yields the weight of frozen edible particles φL in initial products by multiplying the estimated volume by the known density of the particles.
Proportion of Frozen Particles and Small Ice Crystals
The amount by weight of small ice crystals φS can be measured using adiabatic calorimetry (described above) on a sample of the frozen concentrate to which no large frozen edible particles have been added, or on a sample of the product from which large frozen edible particles have been removed.
From this and the weight of larger added frozen edible particles (φL), calculated in the preceding section,
the ratio of larger frozen edible particles to smaller ice is then calculated as φL/φS
Scanning Electron Microscopy
The microstructure of samples was visualised by Low Temperature Scanning Electron Microscopy (LTSEM).
The samples were cooled to −80° C. on dry ice prior to SEM sample preparation. A sample section was cut (6 mm×6 mm×10 mm) and mounted on a modified sample holder using a compound: OCT™ at the point of freezing. OCT is an aqueous embedding medium used primarily for cryotome preparation of material for light microscopy. It is also called ‘tissue tek’ and is supplied by Agar Scientific. The advantage of using OCT rather than water to mount the samples for electron microscopy is that when OCT changes from liquid to solid i.e. freezes it changes to opaque from transparent allowing visual identification of the freezing point. Identification of this point allows the sample to be mounted using a liquid at its coldest just prior to solidifying which will give strong support during rapid cooling. The sample including the holder was plunged into liquid nitrogen slush and transferred to a low temperature preparation chamber: Oxford Inst. CT1500HF (Oxford Instruments, Old station way, Eynsham Whitney, Oxon, OX29 4TL, UK). The chamber is under vacuum, approximately 10−4-10−5 mbar, and the sample is warmed to −90° C. Ice is slowly etched to reveal surface details not caused by the ice itself, so water is removed at this temperature under constant vacuum for 2-3 minutes. Once etched, the sample is cooled to −110° C. to prevent further sublimation, and coated with gold using argon plasma. This process also takes place under vacuum with an applied pressure of 10−1 millibars and current of 5 milliamps for 30 sec. The sample is then transferred to a conventional Scanning Electron Microscope (JSM 5600—Jeol UK Ltd, Jeol House, Silvercourt Watchmead, Welwyn Garden City, Herts, AL7 1LT, UK)), fitted with an Oxford Instruments cold stage at a temperature of −150° C. The sample is examined and areas of interest captured via digital image acquisition software.
From these digital images it is possible to visualise the smaller ice particles (less than 0.5 mm2) and the mean particle size diameters can be calculated.
Particle Size Ratio
The ratio of mean particle sizes of the smaller and larger ice distributions can be calculated from the LT SEM and optical microscopy analysis, respectively. This ratio is expressed as
σL/σS=Mean Larger Particle Distribution/Mean Smaller Particle Distribution
Total Solids
The dry weight of the system as measured by the oven drying method as described in Ice Cream 6th Edition, Marshall et al. (2003), p 296.
Hardness Test (Vickers)
The Vickers hardness test is an indentation test that involves pushing a pyramid shaped indentor into the surface of a material and recording the force applied as a function of tip displacement. Force and displacement are measured during the indentation loading cycle and the unloading cycle.
The Vickers pyramid geometry is an engineering industry standard (Bsi 427,1990). It has an apex angle at the tip of 1360. Hardness is determined as HV=Fmax/A where HV is the Vickers Hardness, Fmax is the maximum applied force (see Fig.) and A is the projected area of the indentation left in the material surface. The area A is determined by assuming the indentation has the same geometry as the indentor that formed it and therefore the projected area can be determined from the indent depth given by dI (Fig) then A=24.5 dI2. The Vickers Hardness of a material is a measure of the material's resistance to plastic deformation.
The test samples were collected in small pots and after hardening (−25° C.) equilibrated at the test temperature (−10° C. or −18° C.) overnight beforehand. Measurements were conducted on a universal testing machine made by Instron (Code 4500) within a temperature controlled cabinet at −18° C. The crosshead speed was 2 mm/min. The maximum load was 95 N. The pyramid tip was pushed into the surface of the material to a depth of 1.5 mm for a water ice or sorbet and 2.5 mm for an ice cream.
Except in the examples, including any comparative examples, or where otherwise explicitly indicated, all numbers in the description and claims should be understood as modified by the word “about”.
Ice-Containing Products
Ice-containing products of the invention, such as ice confections, are characterised by a particular bimodal distribution of frozen particles, which give a softer, more flowable rheology than the equivalent product made with a unimodal ice distribution. The bimodal distribution is made up of two distinct populations of frozen particles. The first population (frozen edible particles) has a relatively large particle size and the second population (ice crystals) has a small particle size, of the order that would be obtained using standard methods for freezing ice confections in a slush freezer, i.e. less than 100 μm.
Preferably the products have a Vickers Hardness of less than 4 MPa at −18° C., more preferably less than 3 or 2 MPa at −18° C.
Importantly, the weight of the first population of frozen edible particles is equal to or greater than 40% of the total weight of frozen particles, preferably greater than 50%, 60% or 65%. The weight of the first population of frozen edible particles should also be equal to or less than 90% of the total weight of frozen particles. In one embodiment it is preferred that the weight of the first population of frozen particles is equal to or less than 85% or 80%, such as less than or equal to 75% of the total weight of frozen particles.
It is also important that the weight of the second population of frozen particles (ice crystals) is equal to or less than 60% of the total weight of frozen particles, preferably less than 40% or 35%. The weight of the second population of frozen particles should also be equal to or greater than 10% of the total weight of frozen particles. In one embodiment it is preferred that the weight of the second population of frozen particles is equal to or greater than 15% or 20%, such as greater than or equal to 25% of the total weight of frozen particles.
Expressed as ratios, the ratio of the weight of the first population to the second population of frozen particles is from 2:3 to 9:1 such as from 2:3 to 4:1, 1:1 to 9:1, 1:1 to 4:1, 1:1 to 3:1, 2:1 to 9:1, 2:1 to 4:1 or 2:1 to 3:1.
The frozen particles in the first population have a particle size of greater than 0.5 mm, more preferably greater than 0.75, 0.9, 1 or 1.5 mm. The frozen particles in the first population preferably have a particle size of equal to or less than 5 mm, such as less than 4 mm or 3.5 mm.
The ice particles in the second population typically have a particle size such that the ratio of the mean particle size in the first population to the ratio of the mean particle size in the first population is greater than 9, more preferably greater than 10. In one embodiment, the ratio is greater than 20. Typically, the ratio is less than 100, such as less than 50.
In a preferred embodiment, the ice particles in the second population have a particle size of less than 100 μm, preferably less than 90 or 80 μm.
It will be appreciated that in a bimodal product, some frozen particles will have sizes that fall between the two populations. However, these particles should make up 10% or less of the total weight of frozen particles in the ice-containing product, more preferably less than 5%.
The frozen edible particles include materials with a range of water contents from relatively high (such as fruit) to little or none (such as chocolate). Thus, in the context of the present invention frozen edible particles means particles of solid edible material at a temperature below 0° C., preferably below −4° C. regardless of whether the particles themselves contain ice. Example of suitable frozen edible particles include fruit pieces, fruit juice, vegetable pieces, chocolate or couvertures, dairy products such as milk and yoghurt, sauces, spreads and food emulsions, confectionery pieces (e.g. candy, marshmallow, fudge) or caramel. The term “frozen edible particles” does not include ice per se or ice that only contains traces of solutes such as flavourings or colour such that the total solids content is, for example, less than 1 wt %.
The frozen particles in the second population are essentially ice formed during the freezing process. However the frozen particles in the first population can be a frozen edible material or a combination of frozen edible material and ice. In the later case, it is preferred that at least 20 wt % of the frozen particles in the first population, more preferably at least 30, 40 or 50 wt %, are frozen edible particles.
In one embodiment, the ice-containing products of the invention are ice confections and include confections that typically contain milk or milk solids, such as ice cream, milk ice, frozen yoghurt, sherbet and frozen custard, as well as frozen confections that do not contain milk or milk solids, such as water ice, sorbet, granitas and frozen purees. Ice confections of the invention also include frozen drinks, such as milkshakes and smoothies, particularly frozen drinks that can be consumed at −10° C.
Ice-containing products of the invention may be in the form of concentrates, i.e. having a lower ice/water content (and therefore a higher solids content by wt %) than an equivalent normal strength product. Such concentrates can, for example, be diluted with an aqueous liquid, such as milk or water, to provide a refreshing drink.
Process for Manufacturing Ice-Containing Products
The process of the invention involves generating some of the ice by normal freezing of one portion of the product, which contains a lower percentage of water/ice than the final product, and substituting the remainder of the ice with relatively large frozen edible particles (optionally mixed with relatively large pieces of ice) in the mm range. The large particles are then added to the frozen concentrate, mixed, and the size of the large particles mechanically reduced to the desired size of 0.5 mm or above. The advantage of this process is that it is possible to reduce the weight of smaller ice produced because fewer ice crystals form in the frozen concentrate than would be the case with the normal strength formulation. This then allows a substantial amount of larger frozen particles made separately to be added and the mixture processed to generate the desired bimodal population with the desired ratio of small ice to large frozen particles.
Concentrates typically have total solids contents of at least 35% by weight, preferably at least 40% or 45% by weight. The total solids content is typically at most 65%, preferably at most 60%, since it is difficult to process very high solids content concentrates. In contrast, end products typically have a total solids content of 30% or less.
The concentrate is cooled to a temperature of below 4° C., preferably below −6° C., −8° C. or −10° C. Typically, this is achieved by freezing the concentrate in an ice cream freezer or similar (e.g. scraped surface heat exchanger).
The large frozen particles, a substantial proportion of which have a size of at least 5 mm, e.g. greater than 5 mm, can for example be generated as follows. Large frozen particles containing up to 12% solids are produced in a fragmented ice maker such as that described in U.S. Pat. No. 4,569,209 fed from a feed tank containing unfrozen particle mix. The refrigeration capacity required is larger than when pure water is frozen in such a machine because the solids depress the freezing point. Large frozen particles comprising of higher levels of solids can be produced by dropping unfrozen particle mix into liquid nitrogen through a suitable sized nozzle, as described in U.S. Pat. No. 5,126,156. Other large frozen particles, such as chocolate are frozen fruit pieces can be obtained from suppliers in suitable sized pieces, or by cutting up chocolate bars or whole frozen fruit. It will be appreciated that when making the large frozen particles for inclusion in the mix, a small proportion may have particles of a size of less than 5 mm. According the phrase “a substantial proportion” means that at least 90%, more preferably at least 95%, of the particles have a size equal to or greater than 5 mm.
The large frozen particles are then mixed in with the cooled/frozen concentrate. This can for example be achieved by feeding the large frozen particles through a fruit feeder into the cooled/frozen concentrate exiting the ice cream freezer.
The amount of frozen particles (wt % of the final product) that is added is preferably at least 22 wt %, more preferably at least 25, 30 or 35 wt %. Typically the amount of frozen particles added is less than 80, 70 or 60 wt %. It is preferred, where a mixture of ice and frozen edible particles are added, that at least 20 wt %, more preferably at least 30, 40 or 50 wt %, of the added frozen particles are frozen edible particles.
The particle size reduction step involves mechanically reducing the size of the added large frozen particles to the desired size. In a preferred embodiment, this can performed by passing the mix through a constriction of a size, d, less than 5 mm, preferably of from greater than 0.5 to 4 mm, more preferably greater than 0.75, 0.9 or 1 mm and less than 3.5 mm. This allows for in-line reduction of particle size and may comprise, for example, passing the mix through a pump comprising an outlet of size d, and/or passing the slush between parallel plates separated by a distance d and wherein one of the plates rotates relative to the other. An example of a suitable device is shown in
The mechanical size reduction step should be adjusted such that a substantial proportion (i.e. at least 90%, more preferably at least 95%) of the resulting particles will have a size of greater than 0.5 mm and less than 5 mm, preferably greater than 0.75, 0.9 or 1 mm and less than 4 or 3.5 mm.
The resulting product will then typically be subject to further treatment to lower its temperature to typical storage temperatures, such as −18° C. or less, e.g. −25° C. The product may also, optionally, be subject to a hardening step, such as blast freezing (e.g. −35° C.), prior to storage. Before serving, the product is generally tempered back to at least −18° C. In one embodiment, the product is warmed up to −10° C. and served as a drink.
The present invention will now be further described with reference to the following examples, which are illustrative only and non-limiting. The examples refer to Figures:
Process for Manufacture
Preparation of Concentrate
All ingredients except for the flavour and acids were combined in an agitated heated mix tank and subjected to high shear mixing at a temperature of 65° C. for 2 minutes. The resulting mix was then passed through an homogeniser at 150 bar and 70° C. followed by pasteurisation at 83° C. for 20 s and rapid cooling to 4° C. using a plate heat exchanger. The flavour and acids were then added to the mix and the resulting syrup held at 4° C. in an agitated tank for a period of around 4 hours prior to freezing.
Preparation of Ice Particles
A Ziegra Ice machine UBE 1500 (ZIEGRA-Eismaschinen GmbH, Isernhagen, Germany) was used to manufacture ice particles measuring approximately 5×5×5-7 mm.
Preparation of Frozen Edible Particles
An adapted Ziegra Ice machine UBE 1500 (ZIEGRA-Eismaschinen GmbH, lsernhagen, Germany) with increased refrigeration capacity, and fed from a feed tank (rather than a water supply) was used to manufacture the frozen edible particles. The Ziegra ice machine freezes the mix to form particles measuring approximately 5×5×5-7 mm. The particles were ‘dry’, i.e. no accompanying unfrozen mix emerged from the machine.
Preparation of Frozen Fruit Particles
The mix for the frozen edible particles in the case of the cordial was pre-diluted with chilled water (+5° C.) in a sterilised mix vessel with water in a ratio of 1 part cordial to 3 parts water. This was then transferred to the feed tank of the Ziegra machine and processed as described above to produce frozen particles.
In the case of directly usable ingredients (fruit juice, milk and puree) the ingredients were placed directly from chill (+2 to +5° C.) into the feed tank.
Pre-frozen cubes measuring approximately 10 mm×10 mm×10 mm of IQF (Individually Quick Frozen) fruit were obtained directly from the supplier (SVZ, Royal Cosun Group). These were not passed through the Ziegra machine but added in to the frozen concentrate directly using the vane type feeder (Hoyer FF) before subsequent size reduction as described.
Preparation of Chocolate Particles
The low solids chocolate mix was prepared by mixing the component ingredients into an agitated heated mix tank and subjecting to high shear mixing at a temperature of 65° C. for 2 minutes. The resulting mix was then passed through an homogeniser at 150 bar and 70° C. followed by pasteurisation at 83° C. for 20 s and rapid cooling to 4° C. using a plate heat exchanger. This was then transferred to a cooled feed tank to hold the mix at +4° C. prior to freezing through the Ziegra machine.
The chocolate pieces used in the frozen drinkable product were obtained directly from the supplier (Barry Callebaut) and were pre-frozen to −2° C. These did not pass through the Ziegra machine but were added directly into the frozen concentrate mix using a vane style-feeder (Hoyer FF).
Freezing of Concentrate
The concentrate was frozen using a typical ice cream freezer Crepaco WO4 (scraped surface heat exchanger) operating with an open dasher (series 80), a mix flow rate of 120 l/hour, an extrusion temperature of −10 to −14° C. and an overrun at the freezer outlet of 0 to 100%. Immediately upon exit from the freezer, the frozen particles were fed into the stream of frozen concentrate using a fruit feeder Hoyer FF (vane type) to form a slush. The flow rates of the concentrate from the freezer and the flow rate of ice addition were controlled to give the desired ice inclusion level.
The resulting slush was then passed through a size-reduction device. The size-reduction device (10) is schematically illustrated in
The generally cylindrical casing (11) has a tubular outlet (13) disposed at its edge and has a tubular inlet (12) located centrally in its base. Opposite the inlet (12) and located in the centre of the top of the casing (11) is an aperture (14) for receiving the drive shaft (20) of the centrifugal pump. The drive shaft (20) is in sealing engagement with the casing (11) owing to the presence of an annular seal (14a) located there between.
Located within the casing (11) is a pair of parallel plates (15, 25), being coaxially aligned with the casing (11) and spaced longitudinally from each other by a distance, d. The lower plate (15) is fixedly attached to the base of the casing (11) whilst the upper plate (25) is fixedly attached to the drive shaft (20). By means of its attachment to the drive shaft (20) the upper plate (25) is rotatable relative to the casing (11). In contrast, the lower plate (15) is stationary owing to its attachment to the casing (11).
The lower plate (15) comprises a disc (16) having an central aperture (18) there through which is in fluid communication with the inlet (12) of the casing (11). The whole of the bottom surface of the disc (16) is flat and in contact with the base of the casing (11). The top surface of the disc (16) tapers radially inwards towards the central aperture (18). Projecting upwards from the top surface of the disc (16) are a plurality, for example four, fins (17) spaced regularly around the circumference of the plate (15). Each fin (17) has an upper surface that extends radially inward from, and remains at a height level with, the outer edge of the top surface of the disc (16).
The upper plate (25) is similar to the lower plate (15) but inverted such that it is the top surface of the disc (26) that is flat and the bottom surface tapered. The central aperture of the disc (26) of the upper plate receives the drive shaft (20) and the top surface of the disc (26) is slightly spaced longitudinally from the top of the casing (11) to allow the plate (25) to rotate freely. The top plate (25) may be provided with a different arrangement of fins to the lower plate (15) and in this case the upper plate (25) has three fins (27) whilst the lower (15) has four fins (17).
The size-reduction device (10) is arranged such that slush pumped in through the inlet (12) is required to pass between the parallel plates (15, 25) before it can exit through the outlet (13). The narrow spacing (d) of the plates along with the grinding action of the fins (27) on the rotating top plate (25) against the fins (17) of the bottom plate (15) ensures that the ice particles passing through the device have a maximum length of less than d in at least one dimension. This constriction size, d, can be varied from 0.1 to 5 mm depending on product requirements.
Experimental
Experiments 1-3 establish proof of principle in systems where large ice particles are used instead of frozen edible particles. The process described in experiments 1 to 3 was then used in examples 1 to 4 to produce inclusion-containing products according to the invention where frozen inclusions are added in place of all or some of the Ziegra ice.
Experiment 1—Squeezeable Iced Drink Concentrates
The process of the invention was used to make a drinks product concentrate which is squeezeable. The concentrate can be squeezed from the container straight after being taken out of a freezer at −18° C. and added to milk or water to give an iced drink. A lower amount of water is included in the formulation to create a concentrated mix. The remaining water (50%) is then added as ice from a Ziegra machine. A control sample was made where the formulation contains the usual amount of water: no ice was added during processing.
Experiment 1: The ice cream freezer was run with the following settings: Mix flow of 65 l/hour, overrun of 7%, barrel pressure of 2.5 bar, motor load of 110%, and an extrusion temperature of −13.1° C.
The size reduction device was run at a speed of 520 rpm with a 1.5 mm gap size setting. The in-line pressure was 1 Bar. The ice particles produced using the Ziegra machine were added at a rate of 1400 g/min.
Comparative Experiment 1: The freezer was run with the following settings: Mix flow of 100 l/hour, overrun of 7%, barrel pressure of 2.5 bar, motor load of 100%, and an extrusion temperature of −6.2° C.9
The size reduction device was run at a speed of 520 rpm with a 1.5 mm gap size setting. The in-line pressure was 2-3 Bar.
Both samples were collected and hardened in a blast freezer before being stored at −25° C. Samples were analysed by using the Vickers Hardness test. The Vickers Hardness test is an indentation test that involves pushing a pyramid shaped indentor into the surface of material and recording the force applied as a function of tip displacement. Force and displacement are measured during the indentation loading cycle and the unloading cycle. For water ices, the pyramid tip pushes into the surface of the material to a depth of 1.5 mm, before it is pulled out.
Results:
The total solids of the concentrated mix with the addition of 50% ice from the Ziegra machine was measured to be 23.31%. The total solids of the mix with no added ice was measured to be 22.47%. Therefore both products were similar in total solids (and in agreement, within experimental error, with the value of 22.75% calculated from the solids contents of each of the ingredients).
The Instron Hardness test results were as follows:
Example 1 (Product with added ice) 3.02±0.24 MPa
Comp. Example 1 (Product without added ice) 7.37±0.92 MPa
The Hardness test results show that by manipulation of the ice phase, products can be made softer for the equivalent solids level. The data show the significant reduction in hardness between the sample solely processed through the ice cream freezer and that with ice particles added and the size reduced after the freezer. The sample containing the ice particulate inclusion can be squeezed from a sachet by hand at −18° C. whereas the product without the added particles cannot be squeezed out without product warming or manipulation.
This product has the added consumer advantage that it is a frozen concentrate which can be added to water or milk or other diluent to create a drink containing ice. The softer frozen system containing the ice particulates can be stirred into the diluent and dispersed readily to create the drink whereas the control requires considerable physical disruption to allow its break up and subsequent dilution. Once diluted the larger particulate ice remains to give a cool, flavoured and refreshing drink that can be consumed directly or sucked up through a straw. Other examples include those containing fruit concentrates and purees, flavoured ice teas and frozen milk shakes.
Experiment 2—Soft Water-Ices
This set of experiments describes frozen water ice products (Concentrates A to D) that are made with various proportions of Ziegra ice added into a concentrated mix frozen through a standard ice cream freezer (Crepaco W04), the combination then being subjected to ice particle size reduction as described above.
Hardness testing (see method) of these samples shows a three-fold difference between the control sample with no post-added ice and those with added ice at various levels. This shows the benefit of the addition of larger ice and its subsequent size control over just freezing through the ice cream freezer alone.
Comparison of the samples containing added ice shows that the hardness is reduced still further for particulate ice added: (1) at a proportion of the total ice of from 40 to 70%; and (2) with a particle size diameter of 1.5 to 3 mm (see
In each of the above the hardness can be halved so further optimising the benefit of a softer frozen product to the consumer. This ‘softness’ can be shown across a range of product formats and the following experiments illustrate this:
Experiment 3—Squeezable Ice Products
Experiment 3 shows a product that is made by addition of 33% ice to a cooled concentrate mix and subsequent size reduction of the ice using a crushing pump with gap sizes from 1 to 3 mm. The product is extruded at −6° C., then blast frozen (−35° C. for 2 hours) and subsequently stored at −25° C. Before serving the product is tempered back to −18° C. It is found that the product at −18° C. can be squeezed directly, by hand, from the pack (see photograph in
This can be compared with the control product which is frozen directly from the ice cream freezer and has no subsequently post-added ice. After equivalent hardening, storage and tempering it is found that the product at −18° C. is very hard and cannot be squeezed directly from the pack without significant warming or kneading of the product surface through the pack.
This set of experiments describes spoonable ice cream products that are made by adding frozen edible particles to ice cream mix. Frozen edible particles were produced in the Ziegra ice machine from four liquid mixes: full fat milk, orange juice (10% solids), low solids chocolate mix (5% whole milk powder, 3% sucrose, 3% cocoa powder 10/12, 0.05% flavour and 89% water) and diluted peach cordial comprising 1 part cordial (Robinsons High Juice, consisting of 50% orange juice from concentrate, 44% carbohydrate) to 3 parts water. The frozen particles were added to an ice cream concentrate mix frozen to 100% overrun through a standard ice cream freezer (Crepaco WO4) to form the small ice crystals. The combination was then subjected to ice particle size reduction as described above, using two different gap sizes in each case.
By use of the post addition of frozen particles, the ice cream has a soft and flowable texture that allows the product to be spoonable directly from the tub at −18° C.
Example 1 was repeated, using a fruit ice (aerated to 10% and 60% overrun) instead of the ice cream. Frozen particles made from orange juice and peach cordial (as described above) and also strawberry puree (10 Brix single strength from supplier SVZ) were added.
By use of the post addition of frozen particles, the product is scoopable directly from the tub at −18° C.
Aerated water ice products with added frozen fruit pieces were produced as follows. Approximately 10 mm cubes of frozen fruit (strawberry or mango) were added to a water ice mix that had been frozen to 10% or 60% overrun in a standard ice cream freezer (Crepaco W04). The combination was then subjected to particle size reduction as described above.
The addition of the frozen particles within the product creates a spoonable water ice that would be difficult to spoon otherwise. The inclusion of frozen fruit pieces within the water ice also creates a refreshing product with novel texture contrast and flavour delivery.
By the use of this technology, products can be made that are distributed at colder than −18° C. and then, by tempering back to −10° C., the products become drinkable. A chocolate drink product with added chocolate pieces was produced as follows. Approximately 5-7 mm size pre-frozen (−2° C.) chocolate pieces were added to a chocolate ice cream mix frozen to 30% overrun through a standard ice cream freezer (Crepaco W04). The pieces were controllably dosed into the frozen concentrate using a vane type feeder (Hoyer FF4000). The combination was then subjected to particle size reduction as described above.
Without the inclusion of the frozen particles these systems would be very hard and would require high levels of sugar to make them drinkable at −10° C. but this would then also make them intensely sweet. These examples are suckable up a straw at −10° C. and do not require high sugar levels to make them so. For the consumer this allows the delivery of a product that is directly consumable as a drink containing ice at −10° C. The large ice and chocolate particles remain in the drink to provide the consumer with a novel and refreshing ice sensation.
The various features and embodiments of the present invention, referred to in individual sections above apply, as appropriate, to other sections, mutatis mutandis. Consequently features specified in one section may be combined with features specified in other sections, as appropriate.
All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described methods and products of the invention will be apparent to those skilled in the art without departing from the scope of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are apparent to those skilled in the relevant fields are intended to be within the scope of the following claims.
| Number | Date | Country | Kind |
|---|---|---|---|
| 04254315.7 | Jul 2004 | EP | regional |
| Filing Document | Filing Date | Country | Kind | 371c Date |
|---|---|---|---|---|
| PCT/EP05/06700 | 6/20/2005 | WO | 1/19/2007 |
